Pres.

Diosdado Macapagal High

GRADES 1 to 12 School: School Grade Level: 9
DAILY LESSON LOG Teacher: BENILDA T. ARAZAS Learning Area: T.L.E-COOKERY
Teaching Dates and 2
Time: November 13-17, 2023(WEEK 2) Quarter: nd QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salads and dressings.
B. Performance Standards Learners independently prepared salad and dressing.
The module is divided into four topics;  . QUIZ/ACTIVITY
1. identify ingredients according to the given 1. identify ingredients according to the given recipe;
recipe; and and
2.prepare ingredients based on the required 2. prepare ingredients based on the required form
form and time frame. and time frame.
C. Learning Competencies /
Objectives
Write the LC code for
each

Classification of salads identify ingredients Classification of salads prepare ingredients Perform activities based on
I. CONTENT according to ingredients used according to the given according to place in the based on the required the previous topic.
recipe; and meal form and time frame.
II. LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of
RESOURCES concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages
Technology and Livelihood Technology and Livelihood Technology and Technology and Livelihood Technology and Livelihood
Education Education Livelihood Education Education
2. Learner’s Materials COOKERY COOKERY Education COOKERY COOKERY
Quarter 2- Module 3 Quarter 2- Module 3 COOKERY Quarter 2- Module 3 Quarter 2- Module 3
pages Prepare Salad and Dressing Prepare Salad and Dressing Quarter 2- Module 3 Prepare Salad and Dressing Prepare Salad and Dressing
(Week 3 & 4) (Week 3 & 4) Prepare Salad and Dressing (Week 3 & 4) (Week 3 & 4)
(Week 3 & 4)

3. Textbook pages
4. Additional Materials
from Learning
Resource (LR)portal
 Powerpoint presentation Internet, Powerpoint Internet, Powerpoint Internet, Powerpoint Internet, Powerpoint
Presentation, Cartolina and Presentation, Cartolina Presentation, Cartolina Presentation, Cartolina
B. Other Learning Resources Marker/Visual Aids and Marker/Visual Aids and Marker/Visual Aids and Marker/Visual Aids

III. PROCEDURES
Recapitulation: Recapitulation: Recapitulation: Recapitulation: Recapitulation:
A. Reviewing previous what are the available Tools, “Give a Sentence” “Give a Sentence” “Give a Sentence” Yesterday, we have discussed
Equipment, Utensils Needed in
lesson or presenting the Preparing Salads that you can The teacher asks the learners The teacher asks the The teacher asks the about
new lesson find at home? to formulate a sentence learners to formulate a learners to formulate a
about yesterday’s topic sentence about sentence about
yesterday’s topic yesterday’s topic
B. Establishing a  Prepare the activities Present a video clip about QUIZ
purpose for the lesson intended for checking cleaning and sanitizing
kitchen tools and equipment
C. Presenting examples/  Individual Presentation Discuss and explain to the  QUIZ
instances of the new class the Performance Task
lesson #1

Discuss the content of Classification of salads Video viewing:

according to place in the https:// QUIZ
meal www.youtube.com/
D. Discussing new watch?v=EO1pgtN4cYI
concepts and practicing new
skills #1

https://youtu.be/MeU2sxtoUEU https://youtu.be/ Video viewing:

E.Discussing new concepts _laMFBX7UZ Link: QUIZ
and practicing new skills#2 https://youtu.be/
_laMFBX7UZQ

F. Developing mastery Graded Individual Activity Presentation of performance SHORT QUIZ 1-5 SHORT QUIZ 1-5 QUIZ
(Leads to Formative task #1
Assessment 3)
 G. Finding practical Graded Individual Activity Checking of performance task Sharing of personal Sharing of personal QUIZ
applications of concepts #1 experiences in cleaning experiences in cleaning
and skills in daily living and sanitizing their own and sanitizing their own
kitchen at home. kitchen at home.

H.Making generalizations and -Discuss the importance  Emphasize the  Emphasize the  Emphasize the QUIZ
abstractions about the reflections about the lesson and significance of significance of significance of
lesson activity. Clarify remaining doubts proper cleaning and proper cleaning proper storing of
if any.
sanitizing for food and sanitizing for kitchen tools and
safety food safety. equipment.

I. Evaluating learning Graded student activity Checking of performance task Checking of performance SHORT QUIZ
task
J. Additional activities for Prepare for the performance Continuation of Ptask #1 Assignment: QUIZ
application or remediation task #1

The topic was successfully discussed and learners performed well about the lesson.
IV. REMARKS

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
V. REFLECTION
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
earned80%onthe
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 innovation or
localized materials did I
use/discover which I wish
to share with other
teachers?
PREPARED BY: CHECKED BY: NOTED BY:
BENILDA T. ARAZAS ELVIRA TAGUBARAS-ESMIN MARY GRACE F. BUMANLAG
Teacher III Teacher III/TLE Department Coordinator Master Teacher1/Exec. Secretary