DLL January 3 5 2024

Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
TARLAC CITY SCHOOLS DIVISION
CENTRAL AZUCARERA DE TARLAC HIGH SCHOOL – MAIN
CENTRAL, TARLAC CITY, TARLAC
GRADES 1 GRADE 9
School CATHS-MAIN Grade Level
to12 (FARADAY,EDISON)
DAILY Teacher MAE ANN Sl. TACUTACU Learning Area TLE 9-COOKERY
LESSON
LOG Teaching Dates and Time NOVEMBER 20-25, 2023 Quarter SECOND
I. OBJECTIVES Day 1 Day 2 Day 3 Day 4
A. Content Standards
The knowledge, skills, and attitudes required in preparing appetizers
B. Performance Standards
Independently prepare salad and dressing
C. Learning Competencies LO 1. Perform mise en place
1.3 identify ingredients according to the given recipe
Code: TLE_HECK9SD-IIa-7
LO 2. Prepare a variety of salads and dressings
2.1 identify the components of a salad
2.2 identify the factors to consider in salad preparation
Code: TLE_HECK9SD-IIb-g-8
II. CONTENT
Classification of salads Nutritional values of salad and
according to place in the dressing
Components of salads Formative assessment (QUIZ)
meal
III. LEARNING TVL-Home Economics

RESOURCES
Address: Sitio Obrero, Brgy. Central, Tarlac City

Email Address: [email protected]
Cookery Manual
A. References
1. Teacher’s Guide
pages
2. Learner’s Materials
Pages
3. Textbook Page
4. Additional Materials
from Learning
Resource (LR) Portal
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing the previous Ask the students about the Ask the students about the past Ask the students about the past
lesson or presenting the past lesson lesson lesson and they have learned.
new lesson
B. Establishing a purpose Divide the class into groups Show pictures of different salad
for the lesson and assign each group a dressings and ask students to
Show a picture of salad and the
identify
specific type of salad students try to analyze the

(appetizer, main course, the nutritional components present salad.
dessert). Have them create a in each. This will enhance their
visual analysis skills and
short skit showcasing the
knowledge about dressings.
preparation and presentation
of their assigned salad.
C. Presenting Students will showcase their
examples/instances of understanding of salad Discuss the popularity of salad bars Discuss the components of
the lesson classification by creating in restaurants and the various salad salad and give examples of the
visually appealing and options available. components of salad
properly plated salads for
different places in the meal.
D. Discussing new Discuss the different kinds of Discuss the different types of Show different pictures of
concepts and practicing salad according to the place salads and their nutritive value. salads and its component
new skills #1 in the meal
E. Discussing new Why is it important to Discuss how to select proper The students evaluate the salad
concepts and practicing consider the place in the ingredients for the salad and identify its component
new skills #2 meal when classifying
salads?
F. Developing Mastery Activity: Let Me In!

Explain the concept of
Various salad ingredients,
classifying salads according
weighing scale, nutrition facts
to place in the meal. Provide
labels
examples and discuss the The students classify the given
characteristics of appetizer, ingredients.

main course, and dessert Garnish

salads. Encourage student
participation and ask Body
questions to ensure
understanding. Foundation
Dressing
G. Finding practical What are the key differences Activity: List down all the
application concepts between an appetizer salad ingredients used in making salad
Analyze the salad served in the
and skills in daily living and a dessert salad? in your home, then write the
occasion you already attended
nutritional value that you will
get to those ingredients
H. Making generalizations What is the importance of

and abstractions about What is the nutritive value What are the components of
knowing the function of
the lesson found in most salad ingredients salad?
salad in a meal?
I. Evaluating learning Why is it important to have a

How can the presentation of Activity #2
nutritious salad dressing without
a salad affect its
compromising the taste of the Recognize Me!
classification?
salad.
J. Additional activities for

application for
remediation

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?
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: Verified by: Noted:
MAE ANN S. TACUTACU MYRALUZ T. VALDEZ MANUEL B. BALDIDO JR EDD ESTRELITA P. BERMUDO
Teacher I Master Teacher II Head Teacher III Principal IV


DLL January 3 5 2024

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Republic of the Philippines

I. OBJECTIVES Day 1 Day 2 Day 3 Day 4

III. LEARNING TVL-Home Economics

Address: Sitio Obrero, Brgy. Central, Tarlac City

specific type of salad students try to analyze the

F. Developing Mastery Activity: Let Me In!

Address: Sitio Obrero, Brgy. Central, Tarlac City

main course, and dessert Garnish

H. Making generalizations What is the importance of

I. Evaluating learning Why is it important to have a

J. Additional activities for

Address: Sitio Obrero, Brgy. Central, Tarlac City

A. No. of learners who earned

B. No. of learners who

C. Did the remedial lessons

D. No. of learners who

F. What difficulties did I

localized materials did I

Prepared by: Checked by: Verified by: Noted:

Address: Sitio Obrero, Brgy. Central, Tarlac City

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