Week 1

Annex 2B.1 to DepEd Order No. 42 , s.
2016
School NANGKA HIGH SCHOOL Grade Level 9 (NINE)

DAILY LESSON LOG Teacher FEBBIE ELAINE S. MINDORO Learning Areas TLE-COOKERY
Teaching Week WEEK 1 Quarter SECOND QUARTER
Monday Tuesday Wednesday Thursday Friday
DATES: November 6, 2023 November 7, 2023 November 8, 2023 November 9, 2023 November 10, 2023
9- Adorable / 6:00- 8:00 AM 9- Adorable / 8:00-10:00 AM 9- Creative / 6:00-8:00 AM 9- Enthusiastic/ 6:00-8:00 AM HRGP / 6:00-7:00 AM
SECTION HANDLED & TIME 9- Gallant / 8:00-10:00 AM 9- Gallant / 10:20-12:20 NN 9- Honorable / 8:00-10:00 AM 9- Creative / 10:20-12:20 NN 9- Enthusiastic / 8:00-10:00 AM
9- Honorable / 10:20- 12:20
Annotation/s:
DAY 1 DAY 2
I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing salad and salad dressing.
B. Performance standard The learners independently prepare salad and salad dressing.
C. Learning 1. recognize the different tools, equipment, and utensils needed
Competencies/Objectives in preparing salad and dressing; 1.identify ingredients according to the given recipe; and
2. identify ingredients according to the given recipe; and 2.prepare ingredients based on the required form and time frame.
3. prepare ingredients based on the required form and time
frame.
C CODE
II. CONTENT TLE_HECK9-12PA-Ic-3 TLE_HECK9-12PA-Ic-3

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s materials SLM Cookery 9 Module 1: Perform Mise’ En Place pp. 4-8 SLM Cookery 9 Module 1: Perform Mise’ En Place pp. 4-8
pages
3. Textbook pages
4. Additional Materials
fromLearning Resource
(LR) portal
B. Other Learning YouTube:: https://www.youtube.com/watch?v=lpqE-01-zBo YouTube: https://www.youtube.com/watch?v=MeU2sxtoUEU
Resources “Perform Mise en Place”
“Classification of Salad according to their function”
IV. PROCEDURES
A. Reviewing previous Share a personal story about how salads are commonly enjoyed Let the students recall the different tools needed in preparing salad and
lesson or during family gatherings or celebrations in the Filipino culture. identify their uses for each tools.
Presenting the new
lesson
B. Establishing a purpose Using Fan-n-Pick Strategy Ask question:
for the The students will identify the names and uses of the following pictures
lesson of different kitchen tools, utensils, and equipment in preparing salad. Share a personal experience of trying a unique salad during a celebration
in the Philippines.
C. Presenting The teacher will post/ present pictures of different tools, utensils and The teacher will post different pictures of salad and the students will give
examples/instances of the equipment used in preparing salad and the students will identify the their insights / ideas about the given pictures of salad.
lesson uses of each tools.
D. Discussing new
concepts and
Practicing new skills #1 The teacher will feed/ inject the importance of mise en place before Read and analyze What it is in pp. 15-16. The students will draw their own
starting to work on food preparation. understanding and give insights during class discussion.
E. Discussing new (Lecture and Discussion)
concepts and
Practicing new skills #2
F. Developing mastery Students will work in groups to create and present different types of salads
Show a picture of a salad and ask students to identify the tools and based on their purpose.
(Leads to Formative utensils they think were used to prepare it. Discuss their answers as 1) Divide the class into small groups.
Assessment 3) a class. 2) Assign each group a specific purpose for their salad (e.g., appetizer,
main course, dessert).
3) Provide a variety of ingredients and ask the groups to create a salad
that reflects their assigned purpose.
4) Each group will present their salad to the class, explaining their choices
and the purpose behind their creation.
G. Finding Practical : Envision Salad
Divide the class into groups and assign each group a specific purpose for
application of Draw your salad – add in ingredients that you think would make a
their salad (e.g., appetizer, main course, dessert). Have them create a skit
Concepts and skills in balanced salad. You can draw in pencil, make a collage, use words to where they prepare and present their salad, highlighting its purpose.
daily living describe your items. Just be creative and think like a Chef!
H. Making generalizations 1) What tool or utensil would you use to toss a salad? Briefly explain the following questions:
and 2) Name two tools or utensils used for cutting vegetables in a salad. 1. What are the different categories of salads based on their
Abstractions about the 3) How can using the right tool or utensil affect the outcome of a purpose?
lesson salad? 2) Provide an example of a salad that falls under the category
of green salads.
3) Why is it important to understand the classification of
salads according to their purpose?
Administer 15 item quiz Administer 20 item quiz
I. Evaluating learning
J. Additional activities for Collect, cut, and paste five (5) different pictures either tools,
application or remediation equipment or utensils used in preparing salad. Use old magazines or
books, food brochures, poster, or pictures. Label and give the
function of each.
V. REMARKS
VI. REFLECTION
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 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
I wish to share with other
teachers?
Teacher’s Signature:
HT/MT Signature:
School Head Signature:
For improvement, enhancement and /or clarification of any DepEd material used, kindly submit feedback to [email protected]

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Annex 2B.1 to DepEd Order No. 42 , s.

School NANGKA HIGH SCHOOL Grade Level 9 (NINE)

II. CONTENT TLE_HECK9-12PA-Ic-3 TLE_HECK9-12PA-Ic-3

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