DLL Day 4 & 5 - March 16 & 17

School STO.
TOMAS NATIONAL HIGH SCHOOL Grade Level 8

DAILY Teacher LYRNA M. LLANDER Learning Area TLE-COOKERY
LESSON LOG Teaching Dates & Time MARCH 22 - 24, 2023 Quarter 3RD
DAY 3 - DAY 5
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery.
B. Performance Standards The learners independently measure and calculate ingredients in cookery.
C. Learning LO3. Carry out Measurement and Calculation in a Required Task

Competencies/ 3.1. Identify/Determine the correct ingredients for substitution
Objectives 3.2. Follow correct procedures in substitution of ingredients
3.3 Perform substitution of ingredients according to recipe requirements
TLE_HECK7/8PM-od-4
II. CONTENT Substitution of ingredients
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pp. Commercial Cooking pp14
2. Learner’s Materials pp. 38-41
3. Textbook pp.
4. Additional Materials
from Learning Resource portal
https://www.youtube.com/watch?v=kNMSHNgrc10
https://www.youtube.com/watch?v=EnoSa-XHfPc
B. Other Learning Resources Cookery NCII
IV. PROCEDURES
A. Reviewing previous Recall the lesson on conversion of weights and measures
lesson or presenting the new
lesson
B. Establishing a purpose for MOTIVATION:
the Lesson Video presentation on substitution of ingredients.
Let the students analyze what the video is all about
C. Presenting ANALYSIS – Sharing of Ideas

examples/instances of the new Let the students share their ideas on the video presentation and its implication towards the lesson.
lesson
D. Discussing new concepts ACTIVITY – Situational

and practicing new skills # The group will be given a situation inside the kitchen laboratory. Given a scenario wherein the ingredients is not
1 available to prepare and cook a particular dish or recipe. Let the group plan a substitution of ingredients available to
comply the needed ingredients in cooking. Let them follow the guide questions in doing the activity.
Guide Questions:
1. How do you find the activity?
2. What are the things to keep in minds when the unavailability of ingredients occurs?
3. Why thus substitution of ingredients is vital in cooking?
4. What skill did discover after the given activity?
E. Discussing new concepts ABSTRACTION
and practicing new skills # Discuss on:
2
 The substitution of ingredients.
 Video presentation
F. Developing mastery APPLICATION
Demonstration – The group will be given an actual ingredients and copy of
the recipe of dish. They will perform a process of substitution according to
the recipe requirements.
G. Finding practical Prepare the following substitution of ingredients.

applications of concepts and
skills in daily living Butter = _____________
Egg = _______________
Sifted flour = _____________
Honey = _____________
Molasses = ____________
H. Making generalizations Recapitulation of the lesson

and abstractions about the
lesson
I. Evaluating learning Scoring rubric for conversion of weights and measures
4 Follows correct procedures in substitution of ingredients & perform the skill very satisfactorily
w/out supervision & with initiative.
3 Follows correct procedures in substitution of ingredients & perform the skill satisfactorily w/out
assistance or supervision
2 Follows correct procedures in substitution of ingredients with minor errors & performs the skill
satisfactorily with some assistance and/or supervision
1 Was not able to follows correct procedures in substitution of ingredients & perform the skill
unsatisfactorily
J. Additional activities for Collect at least 5 recipes and substitute the ingredients. Compile your output in your portfolio.
application or
Remediation
V. REMARKS ____Out of _____ students reached the mastery level.
VI. REFLECTION
A. No. of learners who earned Grade 8 ______ out of _____ students reached the mastery level
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 students who continue to
require
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?
Prepared by: Reviewed and Checked by:
LYRNA M. LLANDER MRS. LANI D. MARTINEZ

Teacher II Master Teacher I

DLL Day 4 & 5 - March 16 & 17

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School STO.

TOMAS NATIONAL HIGH SCHOOL Grade Level 8

C. Learning LO3. Carry out Measurement and Calculation in a Required Task

B. Other Learning Resources Cookery NCII

C. Presenting ANALYSIS – Sharing of Ideas

D. Discussing new concepts ACTIVITY – Situational

G. Finding practical Prepare the following substitution of ingredients.

H. Making generalizations Recapitulation of the lesson

Prepared by: Reviewed and Checked by:

LYRNA M. LLANDER MRS. LANI D. MARTINEZ

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