School: Damayohan National High School Grade Level: 9-Obedient/Open-hearted

GRADE 9 Teacher: Jessalyn J. Maghanoy Learning Area: TLE-9 Cookery

DAILY LESSON LOG
Teaching Dates and Time: January 8-12, 2024 Quarter: SECOND

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES Grade 9-Obedient/Open-hearted Grade 9-Obedient/Open-hearted Grade 9-Obedient/Open-hearted Grade 9-Obedient/Open-hearted Grade 9-Obedient/Open-hearted
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 using Formative Assessment strategies. Objectives support the learning of content and competencies
and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards: The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers
B. Performance Standards:
The learners independently prepares appetizers
C. Learning TLE_HECK9-12SD-IIb-g-8
TLE_HECK9-12SD-IIb-g-8 TLE_HECK9-12SD-IIb-g-8
Competencies/Objectives: LO 2. Prepare a variety of salads and TLE_HECK9-12SD-IIh-i-9
LO 2. Prepare a variety of salads and LO 2. Prepare a variety of salads
Write the LC Code for each dressings LO3 Present A Variety Of Salads And
dressings and dressings
2.5 identify the different kinds of salad Dressings
2.1 identify the components of a salad 2.4 prepare a variety of salad
dressings and their ingredients 1.identify the structure of a salad
2.6 prepare salad dressings
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.

Kinds of salad dressing and their

II. CONTENT Components of salads
ingredients
Laboratory Structure of a Salad

III. LEARNING Lists 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
RESOURCES well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide Pages
Pg 16 of 44 Pg. 17 of 44 Pg 16 of 44/ Pg. 17 of 44 Pg. 17 of 44

2. Learner’s Materials 93-95 101-103 93-95/ 101-103 108-109

Pages
3. Textbook Pages Cookery Learning Module
4. Additional Materials from
Learning Resource (LR) LED TV, Laptop, PPT presentation SALAD INGREDIOENTS, utensils LED TV, Laptop, PPT presentation
LED TV, Laptop, PPT presentation
portal
B. Other Learning Resources

I. PROCEDURES
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer
from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing Previous “Give a Sentence” “Give a Sentence” “Give a Sentence”
Lesson or Presenting the The students will give a sentence about The students will give a sentence about The students will give a sentence about
New Lesson yesterday’s topic. yesterday’s topic. yesterday’s topic.

B. Establishing a Purpose for Freshness and variety of ingredients “Salad dressings are liquid or semi Plated Salad has four parts
the Lesson are essential for high quality salads liquids used to flavor salads. The
flavors of
Enumerate ingredients for salad most salad dressings are not modified
making. by cooking. The quality depends
 Ingredients of Salads directly on
the quality of the ingredients used.
1. Salad Greens Most salad dressings are made
2. Vegetables (Raw) primarily of an oil and an acid with
3. Vegetables (Cooked, Pickled, other ingredients
Canned) added to modify the flavor or texture.
4. Starches
5. Fruits
6. Protein foods
7. Miscellaneous
C. Presenting The teacher will show pictures of each. The teacher will explain to the class Picture Gallery
Examples/Instances of the each ingredients for dressings
Lesson
D. Discussing New Concepts The teacher will have an active The teacher will have an active Base or Under liner
and Practicing New Skills discussion and ask the students from discussion about the different types of A cup-shaped leaves of iceberg or
#1 time to time to maintain the student’s dressings Boston lettuce make attractive
attention. bases. They give height to salad.
- Body – main part of the salad
- Garnish – An edible decorative item
that is added to salad to give eye
appeal,
and adds flavor as well. It should
harmonize with the rest of the salad
ingredients.
- Dressing – A seasoned liquid or semi
liquid added to the body of the salad to
give added flavor, tartness, spiciness
and moistness.
E. Discussing New Concepts The teacher will discuss the different Guidelines for Arranging Salads
and Practicing New Skills types of emulsion of dressings. 1. Keep the salad off the rim of
#2 the plate.
2. 2. Strive for a good balance of
colors.
3. 3. Height helps make a salad
attractive.
4. 4. Cut ingredients neatly.
5. 5. Make every ingredient
identifiable.
6. 6. Keep it simple.
F. Developing Mastery Question and Answer: Each Group will prepare 1 salad
(Leads to Formative and 1 dressing
Assessment 3)
G. Finding Practical Have you ever taste salad before? Why dressings are important in
Applications of Concepts What are the benefits of preparing preparing salad? Have you ever tried
and Skills in Daily Living salad? eating green vegetable without any
seasoning?
H. Making Generalizations What is the big idea of the lesson? What is the big idea of the lesson? “
and Abstractions about the
Lesson
I. Evaluating Learning Identify which component each Identify the following: RUBRIC for salad
ingredient belongs. 1. should have mild, sweet
1.Lettuce flavor
2. Avocado 2. should have a good, clean
3. Pickled Cucumber sharp flavor.
4.Potatoes 3. maybe used in place of or in
5. Oranges addition to vinegar in some
6. Luncheon meat preparation
7. nuts 4. as essential ingredient in
 mayonnaise and other
Answer Key emulsifier dressings
1.salad greens 5. fresh herbs are preferable to
2. vegetable (raw) dried herbs.
3. vegatble (pickled)
4. starches
5. fruits
6. protein foods
7. miscellaneous

J. Additional Activities for Search on the Guidelines for Making Rubric for dressing Enumerate the following
Application or Remediation Salads: 1. Structure of salad
1.Vegetables, Legumes, Grains and 2. Guidelines in making salad
Pasta Salads
2.bound salads
3. fruit salads
4. composed salads
5. gelatin salad

IV. REMARKS

Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. What else needs to be done to help the students learn? Identify what help your instructional
V. REFLECTION supervisors can provide for you so when you meet them, you can ask them relevant questions.

A. No. of learners who earned

80% in the evaluation
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 work well? Why did
these work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovations or localized
materials did I used/discover
which I wish to share with
other teachers
Prepared by: Checked by: Noted by:

JESSALYN J. MAGHANOY FLORECITA B. ANICOY MARGIE R. BALO

TEACHER I MASTER TEACHER 1 T3/ SCHOOL IN-CHARGE