Enclosure 1A to DepEd Order No. ______ , s.
2016
DAILY School LAKEVIEW INTEGRATED SCHOOL Grade Level VI
LESSON LOG Teacher LOWELLI E. CONCEPCION Learning Area TLE
Teaching Dates and October 3-7, 2022 Quarter 1st Quarter
Time 6:25-7:15 Camella
8:05- 8:45 Lakeview 1
9:00-9:50 Lakeview 3
11:00- 12:00 Lakeview 2
dsd
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 Assessment strategies. Valuing
I. OBJECTIVES objectives support the learning of content and competencies and enable children to find significance a n d j o y 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 availability of raw materials, market Answer Summative Test with
C. Learning Competencies /
3.3 preserves food applying demands, and trends in the community comprehension
Objectives
Write the LC code for each principles and skills in food
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
III. LEARNING 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 concrete and
manipulative materials as well as paper-based materials. Hands-onl earning promotes concept development.
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from MISOSA-VI Pagimbak at
Learning Resource (LR)portal Preserbatiba (not accessible)
Preservation of Fruits and Teacher Made Test
B. Other Learning Resources Vegetables (1977)
Bureau of Plant Industry
IV. PROCEDURES
A. Reviewing previous lesson Recap of previous lesson. Recap of what happened the Recap of the previous lesson. Recap of the previous lesson. Discuss the rules and regulations in
or presenting the new lesson Last week, the class prepared for previous day. taking the test
the presentation of The teacher again congratulates The teacher mentions that
processed/preserved products. Mention the names of the the class for a job well done. The yesterday, they discussed the
Today, the class will present by group who completed their teacher underscores the several factors that need to be
group. presentation. importance of food preservation. considered in the selection of
As mentioned, the presentation will food items to be processed:
contain the following:
The presentation of the rest of
Recipe of the Raw materials
the groups willl continue
Page 1 of 5
Enclosure 1A to DepEd Order No. ______ , s. 2016
Monday Tuesday Wednesday Thursday Friday
preserved/processed food (Groups 5-8). Market Demands
Trends in the Community.
Tools / instruments used in the
activity.
The class also has learned that
if the three factors were
Equipment used in the activity
considered this would be a
good source of income for the
Steps in preserving/processing learners.
of food
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 that Summative Test
through the activity, each learner processed/preserved food observing safety rules in food if the learners fail to practice
will gain insights from each group. items that were presented preservation / processing. safety and sanitation in food
On the other hand, the members of during the last two days? preparation, all the efforts will be
B. Establishing a purpose for the group continue to learn from The teacher asks the class: “What in vain because it often leads to
the lesson each other through collaborating The possible answers are fish, did they do to observe safety rules food spoilage or food
and working with one another. meat, fruits, vegetables etc. in food processing while working on contamination.
their project?”
How about the rest of the
ingredients that were
used?
The teacher requests the class to Ask the class if it is easy for Based on the response of the The class will bring out their Test Proper
give each of their group a name. them to come up with the learners, provide a segue to the assignments. The teacher will
needed food items for their following: call some learners to tell
The following are the 8 groups who project. If the answer is either something about the pictures or
will present yes or no, request the learners Did you use caps or head drawings they have brought to
to explain why. bands? class.
Group 1 - Drying
Group 2 - Salting Did you wash your hands
C. Presenting examples/ Group 3 - Freezing Is there a demand for the food properly before and after
Group 4 –Processing items? Why or why not? working?
instances of the new lesson
Group 5 – Drying Did you refrain from talking
Group 6 – Salting What preserved food items do while working?
Group 7 - Freezing you think are in demand? Did you wash the tools and
Group 8 – Processing equipment properly?
In your respective community, Did you properly wash the
Order of presentation will be agreed ingredients before they were used?
what are the food trends?
by the class.
Page 2 of 5
Enclosure 1A to DepEd Order No. ______ , s. 2016
Monday Tuesday Wednesday Thursday Friday
The teacher explains that The teacher will call learners to The teacher will play a video on
The teacher presents the there are several factors that answer the question. the safe preparation of
mechanics of the presentation: need, to be considered in the processed and/or preserved
selection of food items to be If the answer of the learner is yes, food.
processed: ask him/her to explain why?
Each group will present for a
maximum of 8 minutes.
D.Discussing new concepts and Raw materials
practicing new skills #1 After every presentation, Market Demands
clarifications may be raised by the Trends in the Community.
rest of the group (3 minutes)
The teacher will provide the
definition and give examples
as well.
Actual group presentation Mention that food Food for human consumption . The teacher will ask the
Groups 1 -4 preservation/food processing should be produced under learners to comment on the
can be a source of additional conditions of cleanliness and video.
income, if the above factors hygienic decency. No consumer
are considered. would knowingly wish to consume What part in the video is the
food prepared in unhygienic most significant to the learner?
environment
E. Discussing new concepts and practicing
new skills#2 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 will you
(Leads to Formative Assessment 3) our country, there are ensure safety and sanitation in
provinces which have food preservation/food
abundance of food items. The processing?
teacher gives examples:
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)
preserved/processed.
Page 3 of 5
Enclosure 1A to DepEd Order No. ______ , s. 2016
Monday Tuesday Wednesday Thursday Friday
Ask the learners how the above
food items can be
G. Finding practical applications of Engage the learners in the Cleanliness and sanitation not only
concepts and skills in daily living discussion by asking them, “ includes maintenance of clean and
when you go to the province well-sanitized surfaces of all
during summer, what foods are equipment, but also proper
abundant in their areas? disposal of wastes.
What are done by their
relatives/friends in order to
preserve them?
H. Making generalizations and Mention that food Think of other ways to ensure that Underscore the importance of Checking of answer sheet
abstractions about the lesson preservation/food processing processed foods are prepared sanitation and safety in food
can be a source of additional observing the principles of processing / food preservation.
income, if the above factors sanitation and safety.
are considered.
I. Evaluating learning True or False Recording
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 the Bring photos or drawing of
remediation learner wants to preserve and measures to ensure safety and
The teacher thanks the possibly provide a source of sanitation in food
members of the class for the income for them. processing/preservation.
effort they have exerted.
Page 4 of 5
Enclosure 1A to DepEd Order No. ______ , s. 2016
Monday Tuesday Wednesday Thursday Friday
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
VI. REFLECTION the 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?
For improvement, enhancement and/or clarificationof any DepEd material used, kindly submit feedback to bld.tld@deped.gov.ph
Page 5 of 5
