I.

OBJECTIVES BUENAVISTA NATIONAL HIGH GRADE LEVEL and

DAILY SCHOOL:
SCHOOL SECTION:
10

LESSON TEACHER: JESHAGERE E. ANDA LEARNING AREA: TLE – COOKERY

The learners demonstrate an understanding on preparing and presenting seafood dishes.
TEACHING DATES & WEEK 9, DAY 2
LOG TIME: (TUESDAY, JANUARY 9, 2024)
QUARTER: SECOND

A. Content Standards:
B. Performance
The learners independently prepare and cook seafood dishes.
Standards:
LO1. Perform Mise-En-Place (TLE_HECK10PC-IIe-14)
C. Learning 1.2. Identify types, varieties, market forms, nutritive value, and composition of fish and seafood
Competencies/ a. Identify the external and internal parts of a fish
Objectives: b. Explain the function of each of the external and internal parts of a fish
c. Value the importance of knowing the external and internal parts of a fish
II. CONTENT EXTERNAL AND INTERNAL PARTS OF A FISH
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
Cookery Teacher’s Guide
Pages
2. Learner’s Materials
Cookery Learning Module
Pages
3. Text book Pages
4. Additional Materials
from Learning
resources(LR) Portal
B. Other Learning
Resources
IV. PROCEDURES Teacher’s Activity
A. Reviewing Previous PRELIMINARY ACTIVITES Establish safe and secure
Lesson or Presenting Prayer learning environments to
New Lesson Checking of Attendance enhance learning through
TLE Class Reminders the consistent
implementation of
policies, guidelines, and
procedures.
NAME THE SEAFOOD (REVIEW)
Name the following seafood and identify its classification.
B. Establishing a FISH DISHES OF THE WORLD Applied knowledge of
Purpose for the Identify the following flag and discover their best fish dish by content within and across
Lesson unravelling the clue. curriculum teaching areas
(Araling Panlipunan).

C. Presenting UNLOCKING DIFFICULTIES Used a range of teaching

Examples/Instances Try to define the following words and use it in a sentence. strategies that enhance
of the Lesson learner achievement in
literacy and numeracy.

CLASS DISCUSSION Applied knowledge of

Discussion of the EXTERNAL AND INTERNAL PARTS OF A FISH content within and across
through PowerPoint presentation curriculum teaching areas

Established a learner-
centered culture by using
teaching strategies that
respond to their linguistic,
cultural, socio-economic,
and religious backgrounds
D. Discussing New ACTIVITY NO. 1: LABEL ME Used strategies for
 Concepts and Label the external and internal parts of a fish. Tell the function of providing timely,
Practicing New each part. accurate, and constructive
Skills#1 feedback to improve
learner performance.

E. Discussing New ACTIVITY NO. 2: FISH DISSECTION Used strategies for

Concepts and Dissect the fish and identify its external and internal parts. providing timely,
Practicing New Accomplish the Task Sheet. accurate, and constructive
Skills#2 feedback to improve
REMINDERS: learner performance.
 Be cooperative.
 Apply hygienic and safety precautions. Used a range of teaching
 Handle knife correctly. strategies that enhance
 Be responsible of your working area before, during, and learner achievement in
after the activity. literacy and numeracy.

F. Developing Mastery Identify the parts of the following fishes:

Tuna Salmon
Guide Question:
 Why does certain types of fish have different external and
internal parts?
 Is it essential to be able to identify the parts of different
types of fish?
G. Finding Practical If your younger sibling does not like to eat fish, how will you Established a learner-
Application of incorporate fish in his/her diet? What part/s of the fish will you centered culture by using
Concepts and Skills in use and what kind of dish/es you would prepare? teaching strategies that
Daily Living respond to their linguistic,
cultural, socio-economic,
and religious backgrounds
H. Making  What are the external parts of a fish? Used strategies for
Generalization and  What are the internal parts of a fish? providing timely,
Abstractions about  As a cookery student, what is the importance of knowing accurate, and constructive
the lesson the external and internal parts of a fish? feedback to improve
 Is knowing the parts of a fish has something to do with learner performance.
food safety? In what way/s?
I. Evaluating Learning FORMATIVE ASSESSEMENT (SHORT QUIZ)
Direction: Identify the term being defined.
1. It is a flexible, bony plate that protects the gill.
2. This serves as the primary structural framework of the
fish.
3. This is the center of control in a fish.
4. The reproductive organs of the fish.
5. The protective covering which also aids in locomotion,
buoyancy control, and temperature regulation.
Answer:
1. Gill Cover
2. Spine
3. Brain
4. Gonads
5. Scales
II. Additional COOK IT
Activities for Direction: Make a fish dish at home using a particular part of a
Application or fish. Write a Reflective essay regarding the activity.
Remediation
V. REMARKS

VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
required additional
activities for remediation
C. Did the remedial
lessons work?
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies work well? Why
did this work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
used/discover which I
wish to share with other
teachers?

Prepared by:

JESHAGERE E. ANDA
Teacher III

Checked/Reviewed/Observed by:

IMELDA M. EVANGELISTA __THELMA M. SALVACION

Master Teacher I Principal I