SCHOOL LEON GUINTO MEMORIAL COLLEGE, INC.

GRADE LEVEL 10/ HOPE

GRADES 1 TO 12
DAILY LESSON LOG TEACHER CHRISTIAN MARK A. AYALA LEARNING AREA TLE (COOKERY)
TEACHING DATES AND MONDAY, TUESDAY, WEDNESDAY, FRIDAY QUARTER First/ SESSION 4
TIME 9:20-10:20

Day 14
UNIT TOPIC
CONTENT STANDARDS Demonstrate an understanding preparing and cooking cereal and starch dishes

PERFORMANCE
Prepare and cook cereal and starch dishes
STANDARDS
TLE_HECK9-12CD-If-5
Lesson 2: Prepare cereal and starch dishes
LO1. Perform mise en place
LEARNING COMPETENCIES 1.1. prepare the tools, equipment, and ingredients based on prescribed standards
1.2. determine the sources and kinds of starch and cereals
1.3. identify the ingredients in the preparation of various types of starch and cereal dishes
- Tools and equipment
- Sources and kinds of starch and cereals
CONTENT - Ingredients for cereal and starch dishes

LM, CG in G10 Cookery, websites

LEARNING RESOURCES
page 20
REFERENCES pages 102-109

PROCEDURE COLLABORATIVE APPROACH – TDAR ACTIVITY (Think, Discuss, Act, Reflect)

 “ Common and Get Me”
INTRODUCTION Let a volunteer student go to the tool cabinet and get all the tools and equipment needed in preparing cereal and starch dishes.

MOTIVATION Allow the students to identify each tools and equipment, give their uses and show how to use it.

Show pictures of different sources and kinds of starch and cereal.

EXPLORE

“Round Robin”

Think: Group the students into five and let them engage in brainstorming about components and nutritional value of starch and cereal.
Discuss: Each member of the group is given the opportunity to say a phrase or a sentence about the topic. The activity concludes after all
ACTIVITY 1 the members have participated.
Act: Each group will list their main thoughts as a means of summarizing the topic and will present their output to the group.
Reflect: Analyze students’ ideas about the topic by having a follow-up discussion through the use of powerpoint presentation. Give them
the chance to identify their mistakes and have a further discussion about it for better and clearer understanding.
“Group Thinking”
FIRM UP Group the students into four. Let each group think of a cereal and starch recipe. Identify the ingredients and procedures and make a visual
aids. Post it on the board and one representative will explain their work.
 A. Name the tools and equipment needed in preparing cereal and starch dishes.

________1. _____ 2. _______3.

_

________4. ______5.

B. Name the sources of starch and cereals.

________6. ______ 7. ______ 8.

________9. _________ 10.

You are asked by your mother to drain the water from the pasta that she cooked. What tool should you use?
DEEPEN
Students will share their significant learnings that they gained from today’s lesson.
 Enumerate the following:

A. Tools & Equipment needed in Preparing Cereal and Starch Dishes

1.
2.
3.
4.
TRANSFER 5.
B. Sources of Starch and Cereal
1.
2.
3.
4.
5.
ASSIGNMENT Bring ingredients for spaghetti recipe.

Prepared by:
Checked by:
CHRISTIAN MARK A. AYALA
Subject Teacher CORAZON L. NATIVIDAD
Principal