7:00AM-

GRADE 7 TIME
School: Dr. Cecilio Putong National High School Grade Level: Junior 12:00PM
DAILY LESSON LOG
Teacher: Glydel Rose A. Balundo Learning Area: 7- COOKERY Quarter - 2
Day FIRST MEETING SECOND MEETING THIRD MEETING FOURTH MEETING
I. OBJECTIVES A. Classify the functions of A. Explain what tools should A. Identify the alternative A. Identify the measuring tools.
measuring tools. be use. ingredients. B. Modify the substitutions of ingredients.
B. Use the measuring tools B. Apply the lesson discussed. B. Use the measurements of the C. Choose the right tools and ingredients to
correctly. C. Write a reflection of their substitutions. measure and substitute.
C. Choose what measuring tools performance. C. Evaluate the things needed for
should be use. the ingredients.
A. Content Standards: The learners perform the mensuration and calculation in cookery.

B. Performance Standards: The learners independently measure and calculate ingredients in cookery.

C. Learning
Competencies/Objectives:
Write the LC Code for each
1.3 Describe the functions of 1.4 Measure ingredients 1.5 convert systems of 1.7 Assess the students’ understanding.
measuring tools. according to recipe measurement according to recipe
requirement requirement
. 1.6 Perform substitution of
ingredients.
TLE_HECK7/8PM-0d-4 TLE_HECK7/8PM-0d-4 TLE_HECK7/8PM-0d-4 TLE_HECK7/8PM-0d-4

II. CONTENT Measuring techniques of Measuring ingredients Measurement abbreviations The Students will have an activity for the
ingredients correctly Equivalent measurements whole topic discussed this week.
Dry ingredients Substitution of ingredients
Liquid ingredients

Measuring Cups, Dry Ingredients

III. LEARNING RESOURCES
IV. PROCEDURES
A. Introductory Activity
B. Activity
and Wet Ingredients. Visual Aids
Show students the materials
brought.
Let them identify the materials and
where it should be use.
Materials and Ingredients
Let them prepare the
ingredients and materials
needed.
Let the students perform on
how to measure the ingredients
correctly.
Visual Aids, Photocopy
Review past lesson and ask them
for further questions.
Introduce the new lesson.
Ask about the abbreviations of the
following measurements.
Chalkboard, Chalk
Review lessons discussed.
Let the students write the steps in measuring
the flour correctly.
 7:00AM-
GRADE 7 TIME
School: Dr. Cecilio Putong National High School Grade Level: Junior 12:00PM
DAILY LESSON LOG
Teacher: Glydel Rose A. Balundo Learning Area: 7- COOKERY Quarter - 2
Day FIRST MEETING SECOND MEETING THIRD MEETING FOURTH MEETING

C. Analysis Ask the students the importance of Let them explain what they are .What is the example of spices that Let the students write the substitutions of the
proper usage of the materials. doing. have substitutions? given dry ingredients.
Ask someone to read the
substitutions mention in the notes.

D. Abstraction What should we do in measuring Ask them what the first step of How about the cream products? Let the students write the substitutions for
dry ingredients? measuring dry ingredients is. Explain to the students the the following types of sugars.
How about if we measure sugar? substitutions.
How about if we measure liquid
ingredients?
Shows students the proper
measuring of liquid ingredients.
E. Application What will happen if we don’t Ask them questions based on Let them ask questions related to Let the students write the substitutions for
follow the proper measuring of the performance given. the topic. the following cream ingredients.
ingredients?
G. Assessment Give them a short quiz based on the Let them write a reflection of Give them a short quiz based on The scores from the activity given will serve
topic discussed. their performance today. the topic discussed. as an assessment.

H. Assignment Study the topic discussed for the Study the topic discussed since
performance task. Monday for the activity.

V. Remarks
VI. Reflections

Prepared by: Checked by:

Glydel Rose A. Balundo Michelle L. Pilayre
Student Intern Cooperating Teacher