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DAILY LESSON PLAN (DLP)

COOKERY 10

SCHOOL TAMBANGAN NATIONAL HIGH GRADE/SECTI Grade 10

SCHOOL ON
TEACHER
MA. KATHLEEN E. JOGNO SUBJECT COOKERY 10

DATE SEPTEMBER 4, 2019 QUARTER SECOND

I. OBJECTIVES
The learners demonstrate an understanding preparing and cooking
A. Content Standards
vegetable dishes
The learners independently prepare and cook vegetable dishes
B. Performance Standards
C. Learning Competencies/
store vegetables based on the prescribed location and
Objectives
temperatureTLE_HECK912VD-IIb-c-10
Write the LC code for each
 Know the different storing techniques
D. Specific Objectives  Value the importance of knowing the different storing
techniques of vegetables
II. CONTENT STORE VEGETABLE DISHES

III. LEARNING
RESOURCES
A. References
There is no Teachers Guide used.
1. Teacher’s Guide Pages

2. Learner’s Material Pages

There is no Textbook Used in the discussions
3. Textbook Pages
4. Additional Materials from There is no additional Materials from Learning Resource used
Learning Resources
IV. PROCEDURES
Guide Question/s:
A. Reviewing previous 1. What did we discuss last meeting?
lesson or presenting the 2. What are the different recipes that we unfold last meeting?
new lesson 3. Can you give the ingredients of one of the recipes discussed?

B. Establishing a purpose for

ADVANCE LETTER GAME
the lesson
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The students will determine the next letter of the given alphabet to
unfold the topic.

At the end of the lesson, the students should be able to know different
storing technique and the value of knowing it.

C. Presenting examples/ Processing question/s:

instances of the new 1. What do you usually do if you have left over foods or foods you
lesson don’t intend to eat for the time being?
2. Where do you put the food? Why?
STORE VEGETABLE DISHES
Fresh vegetables
1. Potatoes and onions are stored at cool temperature.
2. Other vegetables must be refrigerated.
3. Peeled and cut vegetables should be covered or wrapped, and
use quickly to prevent spoilage
4. Potatoes, eggplants and other vegetables that brown when cut
should be treated with an acid or blanched them to inactivate
the enzyme that cause browning
5. Store all fresh vegetables for a short time

Frozen vegetables
1. Store at 0 degree Fahrenheit or colder in original container until
D. Discussing new concepts ready for use
and practicing new skills 2. Do not refreeze thawed vegetables.
#1
Dried vegetables
1. Store in a cool, dry, well ventilated place
2. Keep well sealed and off the floor

Canned vegetables
1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly dented
rusted cans)

Leftovers
1. Don’t mix batches
2. Store leftover creamed vegetables for one day only. Before
storing, cool rapidly by placing the container on ice.
SHOW ME BOARD
E. Discussing new concepts The students will be grouped into 3. The teacher will give questions
and practicing new skills which will be answered by each group through writing in the show me
#2 board. the group with the most number of correct answer wins the
game.
F. Developing mastery WHAT SHOULD I DO WITH THAT VEGIES?
(leads to Formative The students will be given one market form of vegetables, then they
Assessment 3) will explain it storing techniques.

G. Finding practical
application of concepts
and skills in daily living
H. Making generalizations
and abstractions about the
lesson
My Vegie Why’s
Guide question/s:
1. Why is it important to know the storing techniques of
vegetables?
2. How can you apply your learnings today on a real world
situation?
Exit Slips
The students will share their thoughts on the following:
3 – things I’ve learned today
2 – things I found interesting
1 – question I still have
SHORT QUIZ

I. Evaluating learning ESSAY

Choose one of the market forms of vegetables and write on your
notebook, the ways to store it properly.
J. Additional activities for
application or Study the next lesson
remediation
V. REMARKS

VI. VI. REFLECTION

A. No. of learners who earned

80% on the formative
assessment.
B. No. of learners who require
additional activities for
remediation.
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 work?
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?