School: Grade Level: VI

GRADES 1 to 12 Teacher: File created by Sir JUANITO S. BAMBILLA Learning Area: TLE-HE
DAILY LESSON LOG Teaching Dates and
Time: JANUARY 6 – 10, 2020 (WEEK 9) Quarter: 3RD QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards Demonstrates an understanding of and skills in the basics of food preservation
B. Performance Standards Preserve food/s using appropriate tools and materials and applying the basics of food
C. Learning Competencies / Objectives 3.3 preserves food applying principles 3.3.1. selects food to be
and skills in food preserved/processed based on
preservation/processing availability of raw materials, market WEEKLY TEST
TLE6HE-Oh-12 demands, and trends in the
community
TLE6HE-Oh-12

II. CONTENT Food Preservation: Uses of Kitchen Tools and Equipment

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages The Basics of Better Family Living
Gloria A. Peralta, Ed. D.
Rosella N. Golloso
Leonora D. Basbas, Ph. D.

4. Additional Materials from Learning

Resources (LR) portal
B. Other Learning Resources
IV. PROCEDURES

A. Reviewing previous lesson or presenting Recap of previous lesson. Recap of what happened the
the new lesson. Last week, the class prepared for the previous day.
presentation of processed/preserved Mention the names of the group who
products. Today, the class will present by completed their presentation.
group. The presentation of the rest of the
As mentioned, the presentation will groups willl continue (Groups 5-8).
 contain the following:
 Recipe of the preserved/processed
food
 Tools / instruments used in the
activity.
 Equipment used in the activity
 Steps in preserving/processing of food
 Name and role of each member of
the group

B. Establishing a purpose for the lesson Tell the class that on one hand through Tell the class that on one hand
the activity, each learner will gain through the activity, each learner will
insights from each group. On the other gain insights from each group. On
hand, the members of the group the other hand, the members of the
continue to learn from each other group continue to learn from each
through collaborating and working with other through collaborating and
one another. working with one another.

C. Presenting examples/ instances of new The teacher requests the class to give The teacher requests the class to give
lesson each of their group a name. each of their group a name.
The 6 groups will present thier The 6 groups will present thier
performance in preparing atsara as one performance in preparing atsara as
of the preserve food. one of the preserve food.
Order of presentation will be agreed by
the class.
D. Discussing new concepts and practicing The teacher presents the mechanics of The teacher presents the mechanics
new skills #1 the presentation: of the presentation:
Each group will present for a maximum Each group will present for a
of 8 minutes. maximum of 8 minutes.
After every presentation, clarifications After every presentation,
may be raised by the rest of the group (3 clarifications may be raised by the
minutes) rest of the group (3 minutes)

E. Discussing new concepts and practicing Each group will be given the time to Each group will be given the time to
new skills #2 present their work to the class. present their work to the class.

F. Developing mastery (Leads to Formative Original File Submitted and Formatted

Assessment 3) by DepEd Club Member - visit
depedclub.com for more
G. Finding practical applications of
concepts and skills in daily living

H. Making generalization and abstractions The teacher thanks the members of the Completion of presentation.
about lesson class for the effort they have exerted. The teacher thanks the members of
The teacher mentions that he/she was the class for the effort they have
impressed with all of the presentation. (if exerted.
applicable) The teacher mentions that he/she
was impressed with all of the
presentation. (if applicable)
Remember that if a group was not able Remember that if a group was not
to deliver well, it may reflect on the able to deliver well, it may reflect on
guidance provided by the teacher during the guidance provided by the teacher
the preparation. during the preparation.

I. Evaluating Learning Actual group presentation. Actual group presentation.

J. Additional activities for application or Search for principles in food Search for principles in food
remediation preservation. preservation.

V. REMARKS
VI. REFLECTION
A. No. Of learners who earned 80% in the
evaluation
B. No. Of learners who require additional
activities for remediation who scored
below 80%
C. Did remedial lesson 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 to share with
other teachers?