Grades 1 to 12 School PINDASAN NATIONAL HIGH Grade Level 12- Transcendence /

DAILY LESSON LOG SCHOOL HE

Teacher Rogelyn T. Rendoque Learning Area Cookery
Teaching Dates and Time APRIL 11, 2024 Quarter Fourth
01:00-03:00 pM
I. Learning Targets/
Specific Objectives
A. Content Standards The learners are able to prepare variety of salads and dressings

B. Performance Standards The learners are able to perform mise en place; and present a variety of salads and dressings

Store salads and dressings

C. Learning Competencies/ Objectives (L.C. Code)
A. Identify the tools, equipment and utensils needed in preparing salad and dressing; identify the classification of salads
Specific (Daily) Objective/s

II. Learning Content LEARNING OUTCOME 1 PERFORM MISE EN PLACE

III. Learning Resources
A. References
1. Teacher's Guide Pages
2. Learner's Materials Pages
3. Textbook Pp. P-92
4. Additional Materials from LR portal

B. Other Learning Resources

https://youtu.be/67JRXIi_3k?si=7tEvqX2hGDH2
IV. PROCEDURE
Prayer
Elicit: Greetings
(The activities in Attendance
this section will
A. Reviewing previous lesson or
picture out prior
presenting the new lesson Review of the previous lesson:
concepts or prior
experiences from What is our topic last meeting?
the students) What is appetizer?
Can you enumerate the classification of appetizers?

B. Establishing a purpose for the lesson Engage:

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 (The activities in Today, we will start another journey in cookery. We will move on and learn about salads and the tools and equipment needed in preparing
this section will the salads. And of course, the classification of appetizers.
stimulate their
thinking and help
C. Presenting examples/ instances of the The objectives for the session will be shown (Read aloud)
them access and
new lesson
connect prior
knowledge as a A. Identify the tools, equipment, and utensils needed in preparing salad and dressing; and identify the classification of salads
jumpstart to the
present lesson.) A short illustration about salad will be done through PowerPoint Presentation
The class will be divided into four teams. Each team will be given a bond paper where they will write their answer. The groups will be given
D. Discussing new concepts & practicing
3 minutes to arrange the words. Afterwards, a group representative will share their ideas about the arrange words and also their
new skills #1 Explore:
(In this section, experiences arranging the words.
students will be Activity: ARRANGE THE WORDS
given time to think, 1. REDDRHSE- SHREDDER
plan, investigate, 2. EUMGESL-LEGUMES
and organize 3. UONBD DASSAL-BOUND SALADS
collected 4. NEIPNRISS-SPINNERS
information; or the 5. ALGIENT AADLSS- GELATIN SALADS
E. Discussing new concepts & practicing performance of the
new skills #2 planned/prepared Teacher will facilitate the game
activities from the
given materials and
handouts with Guide
Discuss and introduce the classification of salads and the different tools, equipment and utensils needed in preparing the salads and
Questions)
dressings.

Explain: Show a video about the classifications of salads.

(In this section, Ask students (What classification of the salads you think is/are the easiest to prepare and why?)
students will be
involved in an Individual Activity: PASS THE BALL OF PAPER
analysis of their The teacher will hand a ball of paper to the 1st person in the front of the class, and she will play a song (5 little monkeys). While the song is
exploration. Their
playing, the students will pass the ball of paper to their classmates. And when the music stops, the student who have the ball of paper will
understanding is
peel it, and will read and answer the question. (graded oral recitation)
clarified and
modified because of
F. Developing mastery Recognizing the effort of each student to accomplish the activity and the correctness of their output by giving praises and positive feedback
reflective
activities)/Analysis Discussion of Correct Answers.
of the gathered data
and results and be
able to answer the
Guide Questions
leading to the focus
concept or topic for
the day.)
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 Elaborate: The students will answer Analyzing Evidence: Sharing & showing evidence of identifying the classification of salads.
G. Finding practical applications of (This section will The class will give/ share some information with regards their experience in identifying the salads or if they don’t know that salad has
concepts and skills in daily living give students the classification. (do you like eating/making salads at home?)
opportunity to
expand and Show the pictures kitchen tools and equipment in preparing salads and let them identify it again. This will reinforce what they have learned
solidify/concretize about the topic.
their understanding  The objectives for the session will be revisited to check if they were accomplished.
H. Making generalizations and of the concept
abstraction and/or apply it to a Recap the main points of the lesson and encourage students to ask for any questions or clarifications.
real-world Encourage students to explore and try different salads in their local area or attempt making one at home and perform it in the next meeting.
situation)
Evaluation: Assess students' understanding through participation in the activity and their ability to classify salads correctly.
(This section will
provide AMBAGAN QUIZ (FLIP THE BOTTLE)
opportunities for The class will be divided into two. Each group will answer the quiz through flipping the bottle first to make it stand before they can answer
concept the questionnaire in front. After the 1st student flips and answer the 1st question in the paper, the 2nd member will flip and answer the second
understandings and
I. Evaluating Learning question. And the procedure will go on until all of the questions are all answered. The group who will got the highest score will get a prize.
which are aligned to
the learning
objectives – content
and performance
standards and
address
Extend:
(This section gives
situation that
explains the topic in
J. Additional activities for application and
a new context, or The students will ask to research about the ingredients of salad and ingredients of salad dressing.
remediation
integrate it to
another
discipline/societal
concern)

V. REMARKS
No: of learners Within Mastery
Level:______
No. of learners Needing
Remediation/intervention:________
_______
Conduct of Classes:
YES (If lesson is conducted
proceed to the next lesson as slated)
NO (State Reason of non-
conduct)
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V. REMARKS
No: of learners Within Mastery
Level:______
No. of learners Needing
Remediation/intervention:________
_______

Prepared by: Check by:

ROGELYN T. RENDOQUE MARYCEL P. QUIMPAN

TEACHER INTERN COOPERATING TEACHER

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