DAILY LESSON LOG School MAPULANG LUPA NATIONAL HIGH SCHOOL Grade Level

IN TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE 9
Teacher JEROME A. PERDIGON 9
Teaching Dates G9 - DANIEL 12:30 PM - 1:30 PM Learning Area HOME ECONOMICS
and Time G9 - AMOS 1:30 PM - 2:30 PM
G9 - EZEKIEL 2:50 PM - 3:50 PM COOKERY
Quarter

S.Y. 2022-2023 WEEK 7 OCTOBER 3-7

1st
DAY 1 DAY 2 DAY 3 DAY 4
I. OBJECTIVE
A. CONTENT STANDARD The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the knowledge, understanding the knowledge, understanding the knowledge, understanding the knowledge,
skills, and attitudes required in skills, and attitudes required in skills, and attitudes required in skills, and attitudes required in
preparing appetizers preparing appetizers preparing appetizers storing appetizers
B. PERFORMANCE STANDARD The learners independently The learners independently The learners independently The learners independently store
prepare appetizers prepare appetizers prepare appetizers appetizers
C. LEARNING COMPETENCIES a. Identify the different tools a. Identify the different tools a. Identify the different tools a. Identify principles and
At the end of the lesson 90% of the needed in preparing hors needed in preparing appetizers; needed in preparing appetizers; techniques of storing salad and
students with 80% proficiency d’eouvres; b. Demonstrate the proper use of b. Demonstrate the proper use of appetizers;
should be able to: b. Demonstrate the proper use of different kitchen tools and different kitchen tools and b. Store salad and appetizers;
different kitchen tools and equipment; and equipment; and c. Observe sanitary practices
equipment; and c. Recognize the importance of c. Recognize the importance of storing salad and appetizers; and
c. Recognize the importance of identifying kitchen tools and identifying kitchen tools and d. Recognize the importance of
identifying kitchen tools and equipment used in the preparation equipment used in the preparation storing salad and appetizers.
equipment used in the preparation of appetizers. of appetizers.
TLE_HECK9- 12PA-Ij-6
of appetizers. TLE_HECK912PA-Ic-3 TLE_HECK912PA-Ic-3
TLE_HECK912PA-Ic-3
II. CONTENT
Presentation of appetizers: Presentation of appetizers: Presentation of appetizers: Store appetizers
HORS D’EOUVRES CHIPS AND DIPS RELISHES/CRUDITE’S
III. LEARNING RESOURCES
A. REFERENCES
1. TEACHER’S GUIDE PAGES Page 12 Page 12 Page 12 Page 15
2. LEARNER’S MATERIAL PAGES Pages 69-75 Pages 69-75 Pages 69-75 Pages 76-78
3. TEXTBOOK PAGES
4. ADDITIONAL MATERIAL FROM
IV. PROCEDURES
A. REVIEWING PREVIOUS LESSON Recall the different elements and Recall the different elements and Recall the different elements and Review the different classification
OR PRESENTING THE NEW principles of preparing HORS principles of preparing CHIPS AND principles of preparing of appetizers
LESSON D’EOUVRES DIPS RELISHES/CRUDITE’S
B. ESTABLISHING A PURPOSE FOR Let the students select the type of Let the students select the type of Let the students select the type of Let the students describe how they
THE LESSON hors d’eouvres according to their chips and dips according to their relishes/crudite’s according to their prepare different types of
tastes and preferences tastes and preferences tastes and preferences appetizers.
C. PRESENTING EXAMPLES/ Present sample recipes for hors Present sample recipes for chips Present sample recipes for Present sample platter
INSTANCES OF THE LESSON d’eouvres and dips relishes/crudite’s presentation
D. DISCUSSING NEW CONCEPTS Discuss the different composition Discuss the different composition Discuss the different composition Discuss the fundamentals of plating
AND PRACTICING NEW SKILLS #1 of hors d’eouvres of chips and dips of relishes/crudite’s
E. DISCUSSING NEW CONCEPTS Discuss the following guidelines on Discuss the following guidelines on Discuss the following guidelines on Discuss the basic elements and
AND PRACTICING NEW SKILLS #2 assembling hors d’eouvres assembling chips and dips assembling relishes/crudite’s principles of platter presentation
F. DEVELOPING MASTERY The students identify the parts of The students identify the parts of The students identify the parts of The students determine the
(Leads to formative assessment) the hors d’eouvres the chips and dips the relishes/crudite’s different elements and principles
to be observed in preparing
appetizers
G. FINDING PRACTICAL The students will be grouped then The students will be grouped then The students will be grouped then The students will create a platter of
APPLICATIONS OF CONCEPTS assigned to prepare their hors assigned to prepare their chips and assigned to prepare their different appetizers.
AND SKILLS IN DAILY LIVING d’eouvres with proper garnishing dips with proper garnishing relishes/crudite’s with proper
garnishing
H. MAKING GENERALIZATIONS AND Hors d’eouvres is often served Hors d’eouvres is often served Relishes/Crudités are pickled item Plate presentation is the process of
ABSTRACTIONS ABOUT THE preceding a meal, they are served preceding a meal, they are served which are raw, crisp vegetables offering the appetizer to guests in a
LESSON as the food at cocktail parties as the food at cocktail parties such as julienne carrots or celery stylish and pleasing manner.
involving alcoholic beverages. involving alcoholic beverages. sticks. Storing salads and appetizers is one
of the most important activities
done after preparing them to
maintain freshness and avoid
spoilage.
I. EVALUATING LEARNING The learners are graded according The learners are graded according The learners are graded according The students identify the different
to the prepared rubrics to the prepared rubrics to the prepared rubrics elements and principles observed
in their platter presentation
J. ADDITIONAL ACTIVITIES FOR The students can search for the The students can search for the The students can search for the The students will create a portfolio
APPLICATION AND other recipes and study the other recipes and study the other recipes and study the with the compilation of their work
REMEDIATION different ways of garnishing different ways of garnishing different ways of garnishing on different appetizers they
appetizers appetizers appetizers presented in class.
V. REMARKS
Classes are suspended on September 26 ( Monday) due to typhoon.
Activity will be conducted at their respective classroom.
VI. REFLECTION
A. NUMBER OF LEARNERS WHO
EARNED 80% IN THE
EVALUATION
B. NUMBER OF LEARNERS WHO
REQUIRE ADDITIONAL
ACTIVITIES FOR REMEDIATION
C. DID THE REMEDIAL LESSONS
WORK? NUMBER OF LEARNERS
WHO HAVE CAUGHT UP WITH
THE LESSON.
D. NUMBER OF LEARNERS WHO
CONTINUE TO REQUIRE
REMEDIATION
E. WHICH OF MY TEACHING
STRATEGIES WORKED WELL?
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:

JEROME A. PERDIGON
Teacher II
Checked By:

CLARISSA O. DACO Noted By:

Head Teacher III

RUDY FRAN FALCUNITIN

Principal IV