GRADES 1 to 12 School: Pres.
Diosdado Macapagal High School Grade Level: 9
DAILY LESSON LOG Teacher: Anna Lyn L. Ayeras Learning Area: T.L.E-H.E
Teaching Dates and
Time: JANUARY 9- JANUARY 13, 2023 (WEEK 7) Quarter: 2ND QUARTER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salads and dressings.
B. Performance Standards Learners independently prepared salad and dressing.
LO1: Store salads and dressing LO1: Store salads and dressing
1.1 identify the safety and hygienic practices in 1.1 identify the safety and hygienic practices in storing salad and dressing.
C. Learning Competencies / storing salad and dressing. 1.2 keep salad in appropriate conditions to maintain its freshness and quality.
Objectives 1.2 keep salad in appropriate conditions to maintain
Write the LC code for each its freshness and quality.
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.
LO 1. Safety and Hygienic Practices in Storing Salad and Dressing
I. CONTENT LO 2. Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
II. 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
RESOURCES of concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1.Teacher’s Guide pages
TLE Cookery 9 Module TLE Cookery 9 Module TLE Cookery 9 Module TLE Cookery 9 Module TLE Cookery 9 Module
2.Learner’s Materials
pages pages pages pages pages
pages
50-57 50-57 60-65 60-65 60-65
3.Textbook pages
4.Additional Materials Powerpoint presentation, Internet, Powerpoint Internet, Powerpoint Internet, Powerpoint Internet, Powerpoint
from Learning Resource Cartolina and Marker Presentation, Cartolina and Presentation, Cartolina and Presentation, Cartolina Presentation, Cartolina
(LR)portal Marker Marker and Marker and Marker
ADM Cookery 9 Learning ADM Cookery 9 Learning ADM Cookery 9 Learning ADM Cookery 9 Learning ADM Cookery 9 Learning
Module via Google Module via Google Module via Google Module via Google Module via Google
B. Other Learning Resources
III. PROCEDURES
Recapitulation: Recapitulation: Recapitulation: Recapitulation: Recapitulation:
*Yesterday, we discussed the *Yesterday, we discussed *Yesterday, we discussed
Factors and Techniques in the Factors and Techniques the Factors and Techniques
Presenting Salads and in Presenting Salads and in Presenting Salads and
Dressings. Dressings. Dressings.
A. Reviewing previous
*The teacher asks the students *The teacher asks the *The teacher asks the
lesson or presenting the new
about the last topic all about as students about the last topic students about the last topic
lesson
a recap. all about as a recap. all about as a recap.
*Present the new lesson by *Present the new lesson by *Present the new lesson by
showing some sample pictures showing some sample showing some sample
of components of salad. pictures of components of pictures of components of
salad. salad.
Ask this question to the Ask this question to the Ask this question to the Ask this question to the Ask this question to the
students: students: students: students: students:
Can anyone know what are the Can anyone know what are Can anyone know what are
5 factors to Consider in Plating the 5 factors to Consider in the 5 factors to Consider in
and Presenting Salads. Plating and Presenting Plating and Presenting
B. Establishing a purpose for Salads. Salads.
the lesson
“The five factors to consider in
plating and presenting salads “The five factors to consider “The five factors to consider
are balance, harmony height, in plating and presenting in plating and presenting
color and texture.” salads are balance, salads are balance, harmony
harmony height, color and height, color and texture.”
texture.”
Teacher will present pre- Teacher will present pre- Teacher will present pre-
C. Presenting examples/ activity entitled “Two clues, activity entitled “Two clues, activity entitled “Two clues,
instances of the new One Word” One Word” One Word”
lesson
Teacher discuss the Teacher discuss the Teacher discuss the
continuation topic of Present a continuation topic of Present continuation topic of Present
variety of salads and a variety of salads and a variety of salads and
dressings. dressings. dressings.
Accompaniments of Salad
Accompaniments of Salad Salad is not only Accompaniments of Salad
Salad is not only appetizing; it also Salad is not only
appetizing; it also adds adds texture to the appetizing; it also adds
texture to the meals and meals and contribute texture to the meals
contribute important nutrients. and contribute
important nutrients. important nutrients.
D. Discussing new
concepts and practicing
new skills #1
Teacher discuss the Factors to Examples of Examples of
Consider in Plating and accompaniments salad. accompaniments salad.
Presenting Salads.
E. Discussing new
concepts and practicing
new skills#2
F.Developing mastery Directions: Directions: Directions:
(Leads to Formative Give at least 5 examples of Give at least 5 examples of Give at least 5 examples of
Assessment 3) accompaniments salad. Write accompaniments salad. accompaniments salad. Write
it on your ¼ sheet of paper. Write it on your ¼ sheet of it on your ¼ sheet of paper.
paper.
G. Finding practical
applications of concepts
and skills in daily living
H. Making What are the benefits of eating What are the benefits of What are the benefits of
generalizations and a salad every day? eating a salad every day? eating a salad every day?
abstractions about the
lesson “Salads made with a variety of “Salads made with a variety “Salads made with a variety
fruits and vegetables make the of fruits and vegetables of fruits and vegetables
perfect healthy lunch or dinner. make the perfect healthy make the perfect healthy
That's because they're filled lunch or dinner. That's lunch or dinner. That's
with tons of nutrients that because they're filled with because they're filled with
benefit your body, like fiber, tons of nutrients that benefit tons of nutrients that benefit
vitamin E, and vitamin C. your body, like fiber, vitamin your body, like fiber, vitamin
These nutrients can work to E, and vitamin C. These E, and vitamin C. These
lower your blood sugar, nutrients can work to lower nutrients can work to lower
regulate cholesterol levels, and your blood sugar, regulate your blood sugar, regulate
help you lose weight.” cholesterol levels, and help cholesterol levels, and help
you lose weight.” you lose weight.”
I. Evaluating learning Quiz #5 Quiz #5 Quiz #5
J.Additional activities for
application or remediation
The topic was successfully discussed and learners performed well about the lesson.
IV. 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
V. 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. of learners who
earned80%onthe 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 learners who
continue to require
remediation
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: ERNALYN E. TABERO CHECKED BY: ELVIRA TAGUBARAS-ESMIN NOTED BY: MARY GRACE F. BUMANLAG
Student Teacher Teacher III/TLE Department Coordinator Master Teacher1/Exec. Secretary
