School: Grade Level: VI
GRADES 1 to 12 Teacher: Learning Area: TLE-HE
DAILY LESSON LOG Teaching Dates and
Time: JULY 22-26, 2019 (WEEK 8) Quarter: 1ST QUARTER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives,necessary procedures must be followed and if needed,
additional lessons,exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative
I. OBJECTIVES
Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance an d joy in learning the
lessons.Weekly objectives shall be derived from the curriculum guides.
A. Content Standards Demonstrates an understandiing of and skills in the basics of food preservation
B. Performance Standards Preserves food/s using appropriate tools and materials and applying the basics of food preservation
TLE6HE-Oh-12 3.3.1. selects food to be preserved/processed based on 3.3.2 observes safety rules in food
C. Learning Competencies / Objectives 3.3 preserves food applying principles availability of raw materials, market demands, and preservation/processing
Write the LC code for each and skills in food trends in the community
preservation/processing
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
II. CONTENT
Food Preservation
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning.Ensure that there is a mix of
III. LEARNING RESOURCES
concrete and manipulative materials as well as paper-based materials. Hands-onl earning promotes concept development.
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning MISOSA-VI Pagimbak at Preserbatiba
Resource (LR)portal (not accessible)
Preservation of Fruits and
B. Other Learning Resources Vegetables (1977)
Bureau of Plant Industry
IV. PROCEDURES
Recap of previous lesson. Recap of what happened the Recap of the previous lesson. Recap of the previous lesson. Recap of the previous
Last week, the class prepared for the previous day. lesson.
presentation of processed/preserved Mention the names of the The teacher again The teacher mentions that
products. Today, the class will present group who completed their congratulates the class for a yesterday, they discussed the The teacher mentions that
A. Reviewing previous lesson or by group. presentation. job well done. The teacher several factors that need to yesterday the class
presenting the new lesson The presentation of the rest
As mentioned, the presentation will underscores the importance be considered in the discussed the practices to
contain the following: of the groups willl continue of food preservation. selection of food items to be ensure sanitation and
Recipe of the preserved/processed (Groups 5-8). processed: safety of
food processed/preserved
Raw materials foods.
Tools / instruments used in the Market Demands
activity. Trends in the Community. The class was asked to
bring photos or drawing
Equipment used in the activity The class also has learned illustrating measures to
that if the three factors were ensure safety and
Steps in preserving/processing of considered this would be a sanitation in food
food good source of income for processing/preservation.
the learners.
Name and role of each member of
the group
.
The teacher suggested the inclusion of
a workplan, cost estimates, photo
documentation. This is optional.
.
Tell the class that on one hand Can you identify the Today’s lesson will be on The teacher will emphasize
through the activity, each learner will processed/preserved food observing safety rules in that if the learners fail to
gain insights from each group. On the items that were presented food preservation / practice safety and
other hand, the members of the group during the last two days? processing. sanitation in food
continue to learn from each other preparation, all the efforts
B. Establishing a purpose for the through collaborating and working The possible answers are The teacher asks the class: will be in vain because it
lesson with one another. fish, meat, fruits, vegetables “What did they do to observe often leads to food
etc. safety rules in food spoilage or food
processing while working on contamination.
How about the rest of the their project?” Original File Submitted and
ingredients that were Formatted by DepEd Club
Member - visit
used?
depedclub.com for more
The teacher requests the class to give Ask the class if it is easy for Based on the response of the The class will bring out
each of their group a name. them to come up with the learners, provide a segue to their assignments. The
C. Presenting examples/ instances of needed food items for their the following: teacher will call some
the new lesson project. If the answer is learners to tell something
The following are the 8 groups who
will present either yes or no, request the Did you use caps or head about the pictures or
Group 1 - Drying learners to explain why. bands? drawings they have
Group 2 - Salting Did you wash your hands brought to class.
Group 3 - Freezing Is there a demand for the properly before and after
Group 4 –Processing food items? Why or why working?
Group 5 – Drying not? Did you refrain from
Group 6 – Salting talking while working?
Group 7 - Freezing
What preserved food items Did you wash the tools
Group 8 – Processing and equipment properly?
do you think are in demand?
Did you properly wash
Order of presentation will be agreed by the ingredients before
the class. In your respective
they were used?
community, what are the
food trends?
The teacher explains that
The teacher presents the mechanics of there are several factors that The teacher will call learners The teacher will play a
the presentation: need, to be considered in to answer the question. video on the safe
the selection of food items preparation of processed
Each group will present for a to be processed: If the answer of the learner is and/or preserved food.
maximum of 8 minutes. yes, ask him/her to explain
Raw materials why?
D. Discussing new concepts and After every presentation, clarifications Market Demands
practicing new skills #1 may be raised by the rest of the group Trends in the Community.
(3 minutes)
The teacher will provide the
definition and give examples
as well.
Actual group presentation Mention that food Food for human The teacher will ask the
Groups 1 -4 preservation/food consumption should be learners to comment on
processing can be a source of produced under conditions the video.
additional income, if the of cleanliness and hygienic
E. Discussing new concepts and practicing above factors are decency. No consumer What part in the video is
new skills#2 considered. would knowingly wish to the most significant to the
consume food prepared in learner?
unhygienic environment.
Does the video manifest
safety and sanitation in
food preservation/food
processing?
How?
F. Developing mastery The teacher explains that in At your own level, how
(Leads to Formative Assessment 3) our country, there are will you ensure safety and
provinces which have sanitation in food
abundance of food items. preservation/food
The teacher gives examples: processing?
General Santos City in
Mindanao – tuna
Guimaras in the Visayas –
mangoes
Pangasinan in Luzon –
milkfish
Cebu in the Visayas - Rabbit
fish with white dots (danggit)
Ask the learners how the
above food items can be
preserved/processed.
G. Finding practical applications of Engage the learners in the Cleanliness and sanitation
concepts and skills in daily living discussion by asking them, “ not only includes
when you go to the province maintenance of clean and
during summer, what foods well-sanitized surfaces of all
are abundant in their areas? equipment, but also proper
disposal of wastes.
What are done by their
relatives/friends in order to
preserve them?
H.Making generalizations and abstractions Mention that food Think of other ways to Underscore the
about the lesson preservation/food ensure that processed foods importance of sanitation
processing can be a source of are prepared observing the and safety in food
additional income, if the principles of sanitation and processing / food
above factors are safety. preservation.
considered.
I. Evaluating learning True or False
1. The tools and
equipment stored in
the cabinet need not
be washed after
storage for a long
time.
2. The harvested fruits
and vegetables in your
own backyard are
clean; hence, they
need not be washed.
3. The wearing of hairnet
during cooking of food
to be sold is optional
because of the climate
in the Philippines.
4. Safety and sanitation
in food includes
proper waste disposal.
5. The use of plastic
kitchen gloves is
advisable in the
preparation of food.
J. Additional activities for application or Completion of presentation. Think of food items which Bring photos or drawing of
remediation the learner wants to measures to ensure safety
The teacher thanks the preserve and possibly and sanitation in food
members of the class for the provide a source of income processing/preservation.
effort they have exerted. for them.
The teacher mentions that
he/she was impressed with
all of the presentation. (if
applicable)
Remember that if a group
was not able to deliver well,
it may reflect on the
guidance provided by the
teacher during the
preparation.
V. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the
VI. REFLECTION
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No.oflearnerswho earned80%onthe
formative assessment
B. No.oflearnerswho
requireadditionalactivities
forremediation.
C. Didtheremediallessons work?
No.oflearnerswho
havecaughtupwiththe lesson.
D. No.oflearnerswho continuetorequire
remediation
E. Whichofmyteaching
strategiesworkedwell?Why
didthesework?
F. WhatdifficultiesdidI encounterwhichmy
principalorsupervisorcan helpmesolve?
G.What innovation or localized materials
did I use/discover which I wish to share
with other teachers?
