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    DAILY LESSONG LOG week 1q4

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    DAILY LESSONG LOG Week 1q4

    Uploaded by

    Jay Cacho

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 4

    DAILY LESSONG LOG SCHOOL BAROBO NATIONAL GRADE LEVEL GRADE 10

    HIGH SCHOOL
    TEACHER JUNELYN M. SABROSO LEARNING AREA TVE-COOKERY IV
    TEACHING DATE AND December 11-14, 2023 QUARTER Second- Week 6
    TIME

    MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY


    I. OBJECTIVE
    A. Content Standard The learner The learner The learner The learner The learner
    demonstrates an demonstrates an demonstrates an demonstrates an demonstrates an
    understanding in understanding in understanding in understanding in understanding in
    preparing and preparing and preparing and preparing and cooking preparing and cooking
    cooking poultry and cooking poultry and cooking poultry and poultry and game poultry and game dishes
    game dishes game dishes game dishes dishes
    B. Performance Standard The learners The learners The learners The learners The learners
    independently independently independently independently prepare independently prepare
    prepare and cook prepare and cook prepare and cook and cook poultry and and cook poultry and
    poultry and game poultry and game poultry and game game dishes game dishes
    dishes dishes dishes
    C. Learning LO 1. Performs mise en place
    Competency/Objectives/Code
    1.1 Prepare the tools, equipment, and ingredients based on standards
    1.2 Identify the market forms of poultry
    1.3 Determine poultry cuts in accordance with prescribed dish

    SPTVE_FOOD10- VPGD-IIe-15
    D. Sub tasking (If Needed) N/A N/A N/A N/A N/A
    II. CONTENT LESSON1: PREPARE POULTRY AND GAME DISHES
    Classification of Preparation of - Slaughter - Poultry cuts - Market forms of poultry
    Poultry poultry for cooking - Bleeding
    - Scalding
    - Defeathering
    -Evisceration
    - Deboning
    III. LEARNING RESOURCES
    A. References SPTVE Cookery SPTVE Cookery SPTVE Cookery Q2 SPTVE Cookery Q2 SPTVE Cookery Q2
    Q2 Module 10 Q2 Module 10 Module 10 Module 10 Module 10
    1. Teacher’s Guide Pages
    2. Learner’s Materials
    3. Textbook pages
    4. Additional Materials
    from Learning Resource
    B. Other Learning Resources Laptop, TV Laptop, TV, Actual Laptop, TV Laptop, TV Laptop, TV
    tools
    IV. PROCEDURES
    A. Reviewing Ask learners about Conduct a recap of Conduct a recap of the Long Test/Housekeeping
    previous the previous lesson the previous meeting. previous meeting. Activities
    lesson or
    presenting the
    new lesson

    B. Establishing a Presenting Presenting objectives


    purpose of the objectives of the of the lesson
    lesson lesson
    C. Presenting
    Examples/
    Instances of
    the new lesson

    D. Discussing The teacher will Active Discussion


    new concepts discuss the lesson
    and practicing through PPT
    new skills # 1
    E. Discussing The teacher will The teacher will The teacher will The teacher will
    new concepts discuss the lesson discuss the lesson discuss the lesson discuss the lesson
    and practicing through PPT through PPT through PPT through PPT
    new skills # 2
    F. Developing
    Mastery

    G. Finding - How was your - How was your - How was your - How was your
    practical activity? activity? activity? activity?
    application of - How did you - How did you - How did you come - How did you come
    concepts and come up with come up with up with those up with those
    skills those answers? those answers? answers? answers?

    H. Making Answer briefly. How does the


    generalizations 1. What is the lesson about
    and difference between Classification of
    abstraction poultry and game Poultry and
    about the birds? Games may help
    lessons __________________ in your daily life?
    __________________ Give some
    __________________ situations that you
    __________________ can apply
    2. What are the knowledge and
    classifications of understanding
    poultry? about the lesson.
    ______________, Answer :__________
    _______________, __________________
    __________________ __________________
    __________________
    __________________
    __________________
    ________
    I. Evaluating
    Learning
    J. Additional Study pp. 1-14 of Study pp. 1-14 of Study pp. 1-14 of Study pp. 1-14 of
    activities for Cookery Module 1 Cookery Module 1 Cookery Module 1 Cookery Module 1
    application or
    remediation

    Prepared by:

    JUNELYN M. SABROSO
    T-III/Subject Teacher

    Checked:

    FORTUNATO L. PANTALEON, JR.


    MT-I/Instructional Leader

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