School EAST CENTRAL INTEGRATED SCHOOL Grade Level 10

GRADE 1 to 12 Teacher MARIA CRISTINA C. BOTE Learning Area T.L.E. (COOKERY)

DAILY LESSON LOG
Teaching Dates JANUARY 13-18, 2025 Quarter THIRD

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standard The learners demonstrate an The learners demonstrate an understanding on the basic concepts and underlying theories in
understanding on concepts and preparing poultry and game dishes.
principles storing and reheating
stocks, sauces, and soups
B. Performance Standard The learners independently The learners independently prepare a variety of poultry and game dishes found in different
demonstrates competencies in cultures.
storing and reheating stocks,
sauces, and soups.
C. Learning Competency/ies LO 4. Storing and Reconstitute LO 1. Performs Mise en Place LO 1. Performs Mise en LO 1. Performs Mise en Performance Task
Objectives Stocks, Sauces, and Soups TLE_HECK10PGD-IIIe-25 Place TLE_HECK10PGD- Place TLE_HECK10PGD-
Write the LC code for each. TLE_HECK10SSS-IIId-23  Identify the market forms IIIe-25 IIIe-25
 Maintain optimum quality of poultry  Identify the market  Identify the market
and freshness of stocks,  Determine poultry cuts in forms of poultry forms of poultry
sauces, and soups accordance with  Determine poultry  Determine poultry
 Reconstitute stocks, prescribed dish cuts in accordance cuts in accordance
sauces and soups with prescribed dish with prescribed dish

II. CONTENT Store and Reconstitute Stocks, Selecting and Purchasing Good Market Forms of Poultry Poultry Cuts in accordance
Sauces and Soups Quality of Poultry and Game with Prescribed Dish
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Curriculum Guide pages 25 Curriculum Guide pages 25 Curriculum Guide pages 25 Curriculum Guide pages 25
2. Learner’s Materials pages Cookery 10, Module 4 pages 1- Cookery 10, Module 5 pages 1-16 Cookery 10, Module 5 pages Cookery 10, Module 5 pages
14 1-16 1-16
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource -Power Point Presentation -Power Point Presentation -Power Point Presentation -Power Point Presentation
-Image Source: CookeryLM -Image Source: CookeryLM -Image Source: CookeryLM -Image Source: CookeryLM
-Video Clip on Storing Stocks, -Video Clip on Preparing Mise’en -Video Clip on Preparing
Sauces and Soups Place for Poultry and Game Mise’en Place for Poultry and -Video Clip on Preparing
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 https://youtube.com/watch? Dishes Game Dishes Mise’en Place for Poultry
v=ouW7E3VcDSU&si=9YajHHN https://youtube.com/watch? https://youtube.com/watch? and Game Dishes
m8M8pyBFy v=t6UBtxZAEY&si=7ZreZN2xseoi v=t6UBtxZAEY&si=7ZreZN2x https://youtube.com/watch?
k88P seoik88P v=t6UBtxZAEY&si=7ZreZN2
xseoik88P
IV. PROCEDURES:
A. Reviewing previous lesson or Recall previous lessons on How to store stocks, sauces and Recall previous lessons on A short review on market
presenting the new lesson techniques in sauce making. soups? selecting and purchasing forms of poultry.
good quality of poultry and
game
B. Establishing a purpose for the Answer Pre Test, LM page 3 Answer Pre Test, LM page 3 Present lesson objectives Present lesson objectives
lesson
C. Presenting examples/Instances Show pictures on storing stocks, Present pictures of classifications Do you know the different What particular poultry parts
of the new lesson sauces and soups. of poultry and ask the students if market forms of poultry? are you familiar with?
they are familiar with them. Enumerate.

Let the students tell something

about them.
D. Discussing new concepts and Students will watch a video clip Students will watch a video clip Students will watch a video Students will watch a video
practicing new skills # 1 on storing stocks, sauces and on Preparing Mise’en Place for clip on Preparing Mise’en clip on Preparing Mise’en
soups. Poultry and Game Dishes. Place for Poultry and Game Place for Poultry and Game
https://youtube.com/watch? https://youtube.com/watch? Dishes. Dishes.
v=ouW7E3VcDSU&si=9YajHHN v=t6UBtxZAEY&si=7ZreZN2xseoi https://youtube.com/watch? https://youtube.com/watch?
m8M8pyBFy k88P v=t6UBtxZAEY&si=7ZreZN2x v=t6UBtxZAEY&si=7ZreZN2
seoik88P xseoik88P
E. Discussing new concepts and Processing questions will be Processing questions will be Processing questions will be Processing questions will be
practicing new skills # 2 asked while the students watch asked while the students watch asked while the students asked while the students
the video. the video. watch the video watch the video
F. Developing mastery Making a journal on students’ Differentiate the different Choose one market form of Forming a group of 6
(leads to Formative Assessment experience in reconstituting their classifications of poultry and poultry, make a short report members, each group will
3) own dish. game birds with their about it according to what you choose at least three of the
characteristics. have learned. Write on a clean poultry parts to be discussed
sheet of paper and share your among them. Their ideas will
output in class. be shared in class.
G. Finding practical application of Why do we need to follow the How will you apply your learnings Why do we need to be familiar How will you apply your
concepts and skills in daily living proper storage of stocks, sauces in selecting and purchasing good on the different market forms learnings on different cuts of
and soups? quality of poultry and game birds? of poultry and game? poultry in preparing dishes at
home?
H. Making generalizations and Summarize the lesson on the Summarize the lesson by sharing Generalize the lesson by Summarize the lesson by
abstractions about the lesson proper ways of maintaining the to class what are your takeaways. sharing what you have sharing the importance of

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 freshness of stocks, sauces and learned. being familiar with the
soups. different cuts of poultry in
preparing dishes.
Conduct a five(5)-item formative
I. Evaluating learning assessment in a ¼ sheet of Short Quiz A short formative assessment. Post Test, LM page 13
paper.
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
works?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?

Prepared by: Checked : Approved: Teacher

MARIA CRISTINA C. BOTE ROAN JETT FERNANDEZ REYMOND N. VILLARE PhD

Teacher I Head Teacher III Principal IV
APAN/TLE

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