K TO 12 School NICANOR ZABALA NATIONAL HIGH Grade Level 10

DAILY LESSON LOG SCHOOL

Teacher JACKIE LOU S. VILLARBA Learning Area Cookery
Teaching Dates and Time Quarter 3

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content
The learners demonstrate an understanding how to prepare sandwiches.
Standards
B. Performance
Standards The learners independently prepare sandwiches
C. Learning
Competencies / LO 1. Perform mise en place
Objectives
Write the LC
code for each 1.1 clean, sanitize, and 1.2 identify ingredients 1.3 identify culinary terms related to sandwiches
prepare tools, utensils, and according to the given identify type/classification of sandwiches
equipment based on the recipe
required tasks
1.Tools, equipment, and utensils needed in preparing sandwiches
2. Variety of ingredients in preparing sandwiches
II. CONTENT
3. Common culinary/industry terms used with regard to sandwiches
4. Classification of sandwiches
III. LEARNING RESOURCES
A. References
1. Teacher’s TLE_HECK9- 12SW-IIIa-11
Guide pages
2. Learner’s Page 140-146
Materials pages
3. Textbook Cookery 9 LM
pages
4. Additional
Materials from
Learning
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Resource (LR)
portal

B. Other .
Learning
Resources
IV.
PROCEDURES
A. Reviewing
Based on their
previous lesson Ask students to arrange Based on their Submission of students’
assignment,
or presenting rumbled letters to form one assignment, output
students describe
the new lesson word.
the ingredients used
students will classify Paper works:
Showing different pictures of in the recipe.
Fekni – knife each recipe according School reports
salad
Dlasa – salad to its DLL
Selected students will describe Students will group
Raterg-grater type/classification Checking of papers
each picture. themselves
Lerpee-peeler Recording of scores
according to
Interventions
ingredients used in
Let the student tell the Other ancillary tasks
the recipe of a
lesson for today through the
sandwich.
activity.
B. Establishing
a purpose for Individual Activity:
the lesson Ask students what are the Discussing the Recipe Book of
Discussing the purpose and
ingredients in each sandwiches. purpose and Sandwiches
importance of identifying
importance of Using their assignment
tools, equipment and
Discussing the purpose and identifying different Students will make an
utensils needed in preparing
importance of identifying types/classification album of different types
sandwiches
ingredients of a sandwich of sandwiches of sandwiches and
classify according to
Hot or Cold sandwiches
C. Presenting Let student define the following Video lesson on
examples/ Pre - Test terms: different Students making their
instances of the - bread types/classification Sandwich recipe book
new lesson - meat of sandwiches
- poultry
- fish and shellfish
- cheese
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 - spreads
- condiments
- miscellaneous

D. Discussing Showing pictures of different

new concepts tools and equipment, GROUP ACTIVITY: Students making their
and practicing students will name and give Posted on the board are different Sandwich recipe book.
Discussion on
new skills #1 its uses. pictures of specific ingredients
different
used in preparing sandwiches.
types/classification
Discussing the name of
of sandwiches.
different tools and Students will tell the type of
equipment used in preparing ingredients does it belong.
salad.
E. Discussing Define Mise en place. Let students Students making their
new concepts Discussing the different types of enumerate the Sandwich recipe book
and practicing ingredients used in making different
new skills #2 sandwiches. types/classification
o f sandwiches
F. Developing Activity sheets: RECOGNIZE ME: Group Activity:
mastery (Leads Activity sheets on identifying (page 149 LM) Throw ask and tell! Individual Activity:
to Formative tools and equipment and DIRECTION: Below are Ingredient and Page 153 LM
Assessment 3) their uses. statements describing the types classification Hot or Cold?
of ingredients used in the
preparation of sandwiches. The teacher will Directions: Classify the
Choose the correct word/term start by giving an following sandwiches
from the box and write your ingredient, either Hot or Cold
answer in your test notebook. A ball will throw to a sandwiches. Write your
ball once the ball answer in your test
catches by a notebook.
member, he will
classify the
ingredient then
giving an
ingredients and
throwing the ball to
another group to tell
what is the
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 classification of the
ingredient. And so
on…

G. Finding
practical Ask students which of the
In what occasion, Why is do we have to
applications of different tools they have at In what occasion, can you serve can you serve each classify different types
concepts and home. sandwiches. classification of of sandwiches?
skills in daily
salad?
living

H. Making
generalizations Why is it important to Student will Student will enumerate
and identify different tools, Activity: Individual: Complete enumerate classification of
abstractions utensils and equipment Me! classification of sandwiches and give an
about the In preparing salad and sandwiches and give example of its
lesson dressing. Complete the paragraph by filling an example of its ingredient.
up the space between words. ingredient.

I. Evaluating Post – test in

Post – test in
learning Post-test on identifying classification of
Post – test on different classification of
different tools, utensils, and sandwiches according
ingredients used in preparing sandwiches
equipment to ingredient used
sandwiches. according to
In preparing salad and
ingredient used
dressing.
J. Additional Assignment:
activities for Assignment: Assignment:
application or Bring your own recipe of Bring your own recipe of a Organize your
remediation salad (1pt) sandwich (1pt) learning:
Paste it in 1whole bond Paste it in 1whole bond paper Make an album of
paper (1pt) (1pt) the different kinds
Design you output (1 pt) Design your output (1 pt) of sandwiches with
Neatness (1) Neatness (1) their picture and
recipe listed …

V. REMARKS
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VI. REFLECTION 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 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 earned 80%
on the 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
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innovation or
localized
materials did I
use/discover
which I wish to
share with other
teachers?

Prepared by:

JACKIE LOU S. VILLARBA

Teacher I

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