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Annex 2B.3 to DepEd Order No.42,s.

2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard how to package p


B. Performance Standards independently pa

C. Learning Competencies/
LO2. Packag
Objectives Write the LC for
each TLE_HECK9PF-IVj- 20 >Identify Parts of a Label
>Classify example of
each part of a label

II. CONTENT
Safety procedures in packag
packaging /Labeling
III. LEARNING RESOURCES
A. References

1. Teacher's Guide pages

2. Learner's Materials pages

3. Textbook Pages
4. Additional Materials fro Learning Resources (LR)
portal
B. Other Learning Resources www.google.com

IV. Procedures

>Conduct PreTest
A. Reviewing previous >Show a video of an advertisement:
lesson or presenting the What do you think is the intention of
the advertisement? Where does the
New Lesson information came from?
What have you seen? How many are the
B. Establishing a purpose parts that you need to fill-in in order to
complete the information needed in
for the lesson your Home Reading Report/ Suring
Basa? Are each part important?

Like the parts of Home Reading report or


C. Presenting Element of the story, Today our lesson is all
about Identifying Parts of a Label.Based on the
examples/intances of the previous quarters discussions, who among the
class can recall what is a Label? Who can give
Lesson me some information found/ written on a label?

D. Discussing new Given the Actual Packaging materials


of different desserts let the students
concepts and practicing identify different parts of a label/ using
new skills #1 the DIAGRAM of a PLOT of A Story with
strategy JIG SAW: Let the students
identify the parts of the label using their
POSITIVE/AFFECTIVE READING
E. Discussing new SKILLS.( EN7RC-I-C-7.1) to understand
and perform the Task Given to
concepts and practicing them( Home group, Expert Group, back
new Skills # 2 to Home group)

F. Developing Mastery The groups will have representativeS


to share their answers using the
(Leads to Formative Sequence of The Element of the
Assessment 3) Story.

G. Finding practical Let the students Return to their


application of Concepts home group for their group out-put.
To find a conclusion for their activity
and skills in Daily Living

H. Making generalizations How many are the parts of a


Label? What are they? Can you
and abstraction about the now identify all parts of the
lesson Label?

I. Evaluating Learning Quiz


J. Additional Activities for Given the provided application for
application for Recipes let the students choose and
copy a Dessert Recipe
remediation

V.REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in the


Evaluation

B. No. of Learners who require additional


activities for remedation

C. Did the remedial lessons work? No. of


learners who have caught up with the lesson.

D. No. of learner who continue to require


remediation.

E. Which of my teaching strategies work well?


Why did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to
share with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
10th WEEK: March 18-20, 2019 TLE_HECK9PF-IVj- 20 Quarter

Tuesday Wednsday Thursday

ckage prepared food stuf

ently package prepared food stuf


ackage Food Items
EXA
>Design own label
>Gather information
>Label
for making own label
prepared food stuff

res in packaging food /Methods of food


ng /Labeling of packaged food

www.google.com www.google.com www.google.com

>Check Assignment >Show examples of Label


>Let students recall >What have you seen
previous lesson with the on the examples?
use of the Plot of the >What do they have in
common?
Story
Give meaning to gathering
of information. >What is a Design?
Recall their lessons in >How it will help you in
english on gathering making a label?
information

Let the students give some


Make a small group: see to it
example of the information
that on each group andriod
from the Recipe they choose
phone were available.
from their Homework.

All Students within the


Group: Sketch a design for a
Label

Group:Let the group decide on the


Let the students Go in Pair: sketch that will represent their
Let them make a list of group.Using DRAWING?EDITOR
information to complete the Application provided by the teacher in
the andriod phone let the group lay-out
detials in making a label what is found on the sketch

Show out-put to the class:


Let the student share their
One member from the group
out-put to the class
will explain their out-put.

Performance Criteria
Rubrics
Let the students brings art
material.

Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
4th

Friday

d stuf

red food stuf


ems
EXAM

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard how to prepare


B. Performance Standards independently

C. Learning Competencies/
LO2. Prepa
Objectives Write the LC for each
TLE_HECK9PD-IVb-f-16 Recognize Sauces for
Dessert

II. CONTENT
4. Varietie
5. Methods of

III. LEARNING RESOURCES


A. References

1. Teacher's Guide pages P13


2. Learner's Materials pages P171
3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal G7 Science Pg 10-11
B. Other Learning Resources www.google.com

IV. Procedures

A. Reviewing previous lesson Review on ingredients for


or presenting the New Lesson making sauces
B. Establishing a purpose for Show Video of Types of
the lesson Dessert

C. Presenting What have you seen on the


Video? Can you point out the
examples/intances of the difference of each
Lesson dressing/sauce being used?

D. Discussing new concepts Discuss the importance of


each sauce and the type of
and practicing new skills #1 dessert they are suitable for

Show the video the second


E. Discussing new concepts time around and let student
and practicing new Skills # 2 describe the sauces being
used

F. Developing Mastery (Leads


to Formative Assessment 3)

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning
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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School
Jenin Joy Babor
3rd WEEK: January 28-31, 2109 TLE_HECK9PD-IVb-f-16

Tuesday Wednsday

to prepare dessert

pendently prepare dessert


2. Prepare desserts
Describe the type of sauce Confirm the Mixture of
for Dessert Sauces dessert

4. Varieties of ingredients in preparing desserts


5. Methods of preparing desserts 6. Sauces for desserts

P13 P13
P171 P171

G7 Science Pg 10-11 G7 Science Pg 10-11


www.google.com www.google.com

What have you seen on the video?


What does the video tells you? Who Share answer to the task
can give the meaning of sauce? What given.
does the sauce made of?
According to the Topic Concentration of
Solution from your Grade 7 Science: How will Read objectives
you make a a concentrated solution?

What are the common ingredients/materials


you have used from your grade 7 Science
activity to be able to produce a Concetrated
solution? If Present Recipes of sauce
Given the Ratio of 1:2 for Water and Sugar
Mixture for Syrup what will be 1 and 2
represent?

Ask the students What are the type


of sauce that they remember?
Discuss Recipe
/Show a video of Types of sauce to
clarify of they are correct

Group activity examine each


Let the students identify which of
steps of the procedure by
the following sauce are more
using a Recipe Web (Word
concentrated.
Web format)

TPS: THINK- Which among the sauce best for


you?Why, can you describe it in a simple
way? PAIR- What is the best sauce for your
partner, Why is it that it’s the best sauce for
Report to the class
her/him? SHARE- What is your ideas
together?

What are the common dessert at home


Which of the following recipes
where in you can make use of the
do you think will be the easier
Concentration of solution for Dessert
to follow?
Sauce?

Which of the following type of sauce is


concentrated? Which is less
concentrated?

Quiz on the Type of sauces


Allow student to ask mothers or
grands in their neighbors about the
local sauce that they have

Corrected By:
Grade Level 9
Learning Area TVL COMMERCIAL COOKING
Quarter Second

Thursday Friday

essert
erts
Contrast the Effects of
Each Sauce

aring desserts
Sauces for desserts

P13
P171

G7 Science Pg 10-11
www.google.com www.google.com

Review previous lesson


Show a photo of variety of
dessert

Which among the sauce


suits best for this
dessert?

Discuss Accompaniment of
Dessert

Why is it that we need to


know accompaniement sauces
for such dessert?

Quiz
ELISA Z. CLAUDIO
Principal I
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard The knowledge, skills, and att

B. Performance Standards independently prepare salad a

LO 4. Store salad and dress


C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9SD-IIj-10 Identify ways of
storing salad and
dressing

II. CONTENT
13. Safe and
and dressings /14. Temp

III. LEARNING RESOURCES


A. References

1. Teacher's Guide pages

2. Learner's Materials pages

3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal

B. Other Learning Resources www.google.com

IV. Procedures

A. Reviewing previous lesson


Word web: STORING
or presenting the New Lesson
B. Establishing a purpose for Show pictures of stored
the lesson salads

C. Presenting Explain the need of storing


examples/intances of the and its importance for salad
making
Lesson

D. Discussing new concepts Explain the ways of storing for


and practicing new skills #1 each type of salad.

E. Discussing new concepts


and practicing new Skills # 2

F. Developing Mastery (Leads


to Formative Assessment 3)

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning
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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
6th WEEK: October 8-12, 2108 TLE_HECK9SD-IIj-10 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizer

repare salad and dressing

lad and dressing

Describe what is Prepare salad for Perform Packaging


labeling and sealing storing and storing of salads

13. Safe and hygienic practices in storing salads


ngs /14. Temperature required in storing salads and dressings

www.google.com www.google.com www.google.com

Show actual Labels from


Flash Cards: Review on
Disposable bottles of Recall types of salad
Materials
Distilled water
Give meaning to the Word
What do you see in this
Packaging: Packaging refers to
BOTTLES that will help you
store properly? What are
Read Objectives packing of food and labelling
its container before storing or
the detials written in it?
selling.

Show own video of


Give Meaning of LABELLING
packaging of salad

Show to students example of


Let the student redemonstrate
adhesive stickers used for
Explain Recipe to Be perform packaging and storing of
labelling ad explain its
salad
importance

Four Corners: Let the


Perform Labelling to empty
students perform task in each
bottles
station

Let the student repeat Let the students perform Performance Task Sheet :
performance task Please see attachement

Do you think you can use


your performance today at
home,how?

I your own words, what do How did you perform


you think is the importance of packaging of salad? What will
labelling in storing your you do to lengthen the shelf
salads life of salad?

Rubrics on Performance
Quiz
with presentation
Interview Teachers with the
school campus: What are
your ways of preserving
salads at home?

Presentation was perform


due to Teachers' World
Celebration

Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
Second

Friday

g appetizer

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard The knowledge, skills, and att

B. Performance Standards independently prepare salad a

LO 3. Present a variety of
C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9SD-IIh-i-9 Identify
Accompaniments for
salads

II. CONTENT 12. Acc


III. LEARNING RESOURCES
A. References

1. Teacher's Guide pages

2. Learner's Materials pages

3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal

B. Other Learning Resources www.google.com

IV. Procedures

A. Reviewing previous lesson Review on Ways of


or presenting the New Lesson Presenting salad
Who among you eat
salads at home? What do
B. Establishing a purpose for
you think is the good
the lesson meat that fits that kind
of salad?

C. Presenting
examples/intances of the Show Menu examples
Lesson

D. Discussing new concepts Dicuss the Parts of : Appetizer


,Cereal, Salad(Appetizer or
and practicing new skills #1 Dessert), Main Dish, Beverage

E. Discussing new concepts Expound each parts of menu


and give example
and practicing new Skills # 2

F. Developing Mastery (Leads Let the students make their


to Formative Assessment 3) own menu

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning
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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
8th WEEK: October 1-5, 2108 TLE_HECK9SD-IIh-i-9 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizer

repare salad and dressing

a variety of salads and dressings

Value Match
Accompaniments of Accompaniments and Present salad
salads salads

12. Accompaniments of salads

www.google.com www.google.com www.google.com

Show Pictures of plated


salad let the student
guess the accopaniments Review previous lesson Review previous lesson
that suits the dish
presented
Show photos of plated
Show video of plating
salads with main
salads
dish( Meat dishes)

Show a Table with Pictures of


Explain why salads are Discuss Recipe to be
salad, match using flash
accompanied with Main dish. perform
cards

Using a flash cards give two


Discuss the Salads and meat matches as example : Meat
Perfrom basic garnishing
suited for each kind of based main dish such as grilled
preparation meat, broiled pork, pork adobo, for salad
fried meat

Let the group perform salad


Let a student identify salad and Show a Table with Pictures of
making with plating
main dish from the menu salad match using flash cards
afterwards

Let the students make their


Let the student examine their own table using the same Used rubrics for rating plated
menu salads but let them write salads
their own main dish

Can you make use of this


menu at home? When? How?

What have you learn from


making your menu? What do
you think is the importance of
main dish and salads in one?

Rubrics
Bring Materials, Tools and
Ingredients for Salad Making.

Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
Second

Friday

g appetizer

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard The knowledge, skills, and att

B. Performance Standards independently prepare salad a

LO 3. Present a variety of
C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9SD-IIb-g-8 Name the factors to
consider in plating
and presenting salads

II. CONTENT
11. Factors to consider in
11.2. Harmony/ 11
III. LEARNING RESOURCES
A. References

1. Teacher's Guide pages

2. Learner's Materials pages

3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal

B. Other Learning Resources www.google.com

IV. Procedures

A. Reviewing previous lesson Spelling on techniues of


or presenting the New Lesson presenting Salads
B. Establishing a purpose for
Read objectives
the lesson

C. Presenting
let the students read factors
examples/intances of the in plating salads
Lesson

D. Discussing new concepts Discuss to students the need


and practicing new skills #1 of learning each factors

E. Discussing new concepts


and practicing new Skills # 2

F. Developing Mastery (Leads


to Formative Assessment 3)

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning
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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
7th WEEK: September 24-28, 2108 TLE_HECK9SD-IIh-i-9 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizer

repare salad and dressing

a variety of salads and dressings

Classify how balance and Determine the height,


harmony work in plating
and presentation of
color and texture of Plan plating of salads
salads. each classify

o consider in plating and presenting salads (11.1. Balance/


Harmony/ 11.3. Height /11.4. Color 11.5. Texture )

www.google.com www.google.com www.google.com

Let the student recite on


Show plated Salad the meaning of balance Review previous lesson
and harmony
what have you observe in Show examples of plated
the presentation of plated Present Color Wheel salads and a
salad shown? drawing/plan

Present meaning of balance Give meaning to height, color


and harmony. and texture.

Discuss what is balance of Discuss the impotance of


plating factors mentioned a while ago.

Discuss what is harmony of Discuss of how to create such Let the students make a draft
plating height of plating salad. of plan for their salad.

Explain Rubrics

Rate according to rubrics


Let the students bring art
material

Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
Second

Friday

g appetizer

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard The knowledge, skills, and att

B. Performance Standards independently prepare salad a

LO 3. Present a variety of
C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9SD-IIb-g-8 Identify the factors in
presenting salads and
dressings

II. CONTENT
10. Factors and te

III. LEARNING RESOURCES


A. References

1. Teacher's Guide pages

2. Learner's Materials pages

3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal

B. Other Learning Resources www.google.com

IV. Procedures

A. Reviewing previous lesson


Review on types of salads
or presenting the New Lesson
B. Establishing a purpose for
Read objectives
the lesson

C. Presenting
Explain mechanics of the
examples/intances of the activity
Lesson

D. Discussing new concepts Make a brief discussion on


and practicing new skills #1 factors of salad presentation

E. Discussing new concepts Let the student read and


and practicing new Skills # 2 discuss by pair

F. Developing Mastery (Leads


to Formative Assessment 3)

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning
J. Additional Activities for Look for technique in
application for remediation Presenting salads

V.REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in the Evaluation

B. No. of Learners who require additional activities for


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
6th WEEK: September 17-21, 2108 TLE_HECK9SD-IIh-i-9 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizer

repare salad and dressing

a variety of salads and dressings

Classify the Determine Type of Prescribe


Techniques in salads and its way of techniques in
Presenting salad presentation. presenting salads

ors and techniques in presenting salads and


dressings

www.google.com www.google.com www.google.com

Show PIctures of plated Show Pictures of plated Ask some students to


salad. salad. read reflection
What do you think is the
What can you say about techniques used? Would
Read Objectives
the picture presented? explain how that
technique goes?

Present the list of techniques Show list of Types of


in presenting salads. salads

Discuss the appropraite


Type of presentation
Explain the techniques
needed for each type of
salad.

assign type of Salad into groups


Let students present group
let them discuss the what type of
TECHNIQUES they will use.
activity

Let the student practice on Present Rubics with


what type of presentation Criteria: Idea 20, Unity 15 ,
they will make Presentation 20

When you are to present


Bound Salad( Potato Salad,
Chicken Salad, Macaroni
Salad, Tuna Salad), which will
be the technique u'll choose?

Let the students fill in a Table


of Salad and Presentation
Techniques used.
Make a reflection your
Performance today

Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
Second

Friday

g appetizer

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard The knowledge, skills, and att

B. Performance Standards independently prepare salad a

LO2 Prepare a variety of sa


C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9SD-IIb-g-8
Identify types of salad

II. CONTENT Kinds of salad


III. LEARNING RESOURCES
A. References

1. Teacher's Guide pages

2. Learner's Materials pages

3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal

B. Other Learning Resources www.google.com

IV. Procedures

A. Reviewing previous lesson Spelling on Classification


or presenting the New Lesson of Salads
B. Establishing a purpose for
Read objectives
the lesson

C. Presenting
examples/intances of the
Lesson

D. Discussing new concepts Disscuss the types of salad


and practicing new skills #1

E. Discussing new concepts Discuss Importance of each


and practicing new Skills # 2 type of salad in a meal

F. Developing Mastery (Leads


to Formative Assessment 3)

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations Which of the following


and abstraction about the salad you commonly eat
lesson at home? Why?

I. Evaluating Learning
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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
5th WEEK: September 10-14, 2108 TLE_HECK9SD-IIb-g-8 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizer

repare salad and dressing

variety of salads and dressings

Classify the categorize dressing


Select Dressing for
ingredients used in according to types of
each type of salad salad
each salad

s of salad dressing and their ingredients

www.google.com www.google.com www.google.com

Review on types of
Review previous Lesson Review
dressing
Read objectives Read objectives Read objectives

Let the student Recite


Ingredients for salad Show video of making salad
according from the previous dressing
discussion

Discuss Ingredients for every Discuss the types of dressings


type of salad according to types of salad

Make Graphic organizer by


Le the students fill in table to
Pair to present the different
categorize dressing and types
ingredients according to type
of salad
of salad

Let the student discribe each


dressing and where do each
Quiz
dressing fit according to
classification of salad
Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
Second

Friday

g appetizer

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard The knowledge, skills, and att

B. Performance Standards independently prepare salad a

LO2 Prepare a variety of sa


C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9SD-IIb-g-8 Recall the Materials,
Tools and Equipment
in Salad Making

II. CONTENT Metho


III. LEARNING RESOURCES
A. References

1. Teacher's Guide pages

2. Learner's Materials pages pg. 144-145


3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal

B. Other Learning Resources www.google.com

IV. Procedures

A. Reviewing previous lesson Pass The Pen: Review


or presenting the New Lesson Previous Lesson
B. Establishing a purpose for
Read Objectives
the lesson

C. Presenting
examples/intances of the
Lesson

Show slide show and let


D. Discussing new concepts students Identify materials,
and practicing new skills #1 tools and equipment for salad
making

E. Discussing new concepts


and practicing new Skills # 2

According to group show


picture of materials, tools and
F. Developing Mastery (Leads equipment let student discuss
to Formative Assessment 3) among their group the
different usage of the picture
for making salad

G. Finding practical
application of Concepts and Report out put
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning Rubrics


J. Additional Activities for Let the student bring
Cucumber and Mayonnaise
application for remediation by group

V.REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in the Evaluation

B. No. of Learners who require additional activities for


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
4th WEEK: September 3-7, 2108 TLE_HECK9SD-IIb-g-8 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizer

repare salad and dressing

variety of salads and dressings

Determine the Mixing


Classify Procedure in
methods in preparing Interpret Procedure
making salad
salads

Methods of preparing salad

pg. 144-145 pg. 144-145 pg. 144-145

www.google.com www.google.com www.google.com

Review previous lesson Review previous lesson Review previous lesson


Read Objectives Read Objectives Read Objectives

Give meaning to word Present Video on types of


MIXING mixing

Discuss what are the mixing


Discuss Procedure of Making Answer questions for
method used for salad
salad clarification
making

Would you state the first


Perfrom Mixing
procedure in making salad?

Arrange Procedure Rambled Let the students perform


Let the student redemonstrate
According to standard Procedure

Rubrics Quiz Rubrics


let the students bring basic
ingredients for making salad
dressing

Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
Second

Friday

g appetizer

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard The knowledge, skills, and att

B. Performance Standards independently prepare salad a

LO2 Prepare a variety of sa


C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9SD-IIb-g-8 Identify the characters
of each ingredients
for salad

II. CONTENT A. Important con


III. LEARNING RESOURCES
A. References

1. Teacher's Guide pages

2. Learner's Materials pages pg. 144-145


3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal

B. Other Learning Resources www.google.com

IV. Procedures

A. Reviewing previous lesson Spelling: Salad


or presenting the New Lesson Components
B. Establishing a purpose for Read Objective
the lesson

C. Presenting
Show Picture of the 6 Salad
examples/intances of the Components
Lesson

D. Discussing new concepts Disscuss the characteritics of


the main ingredients of each
and practicing new skills #1 salad

E. Discussing new concepts Discuss the importance of


timeframe in Preparing each
and practicing new Skills # 2 classification of salads

F. Developing Mastery (Leads According to the guidelines


how long will we prepare
to Formative Assessment 3) salad?

Group activity: Let the group


G. Finding practical list down the different
application of Concepts and characteristics of
Classsification of Salad
skills in Daily Living assigned to their group

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning rubrics


Let the students research on
J. Additional Activities for example of green salad,
application for remediation vegetable salad and bound
salad

V.REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in the Evaluation

B. No. of Learners who require additional activities for


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
3rd WEEK: August 27-31, 2108 TLE_HECK9SD-IIb-g-8 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizer

repare salad and dressing

variety of salads and dressings

Figure out the


Recognize the guidelines Differentiate each
guidelines of
for green, vegetable and guidelines of Salad
bound salad Fruit,Composed and Components
Gelatin Salads

portant considerations in salad preparation

pg. 144-145 pg. 144-145 pg. 144-145

www.google.com www.google.com www.google.com

Review on the Characteristics


of the Main Ingredients of Review previous lesson Review Previous lesson
Each Salad
Show collage of six
Read Objective Read Objectives
classification of salad

Let the students identify if Let the student Read


which of the following picture
are fruit salad, gelatin, salad
Guidelines of each
and composed salad Classification of salad

Read the guidelines of each discuss the giuidlines of each


salad salad

Discuss the importance of


each guidelines

Why is it importance to follow Can you give a statement to


guidelines in making such simplify the guidelines of each Think-Pair-Share
salads? classification of salads?

Venn Diagram: Show the


quiz Differenence of each
classification of salads
Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
Second

Friday

g appetizer

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard The knowledge, skills, and att

B. Performance Standards independently prepare salad a

LO2 Prepare a variety of sa


C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9SD-IIb-g-8 Name the different components
of making salads

II. CONTENT
A. Components of sala

III. LEARNING RESOURCES


A. References

1. Teacher's Guide pages

2. Learner's Materials pages

3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal

B. Other Learning Resources www.google.com

IV. Procedures

Let the student reflect on


A. Reviewing previous lesson the previous
or presenting the New Lesson performance: Type of
slices
B. Establishing a purpose for Read objectives
the lesson

C. Presenting
Show Picture of a Plated
examples/intances of the Salad
Lesson

D. Discussing new concepts From the picture let students


identify what are the
and practicing new skills #1 ingredients they have seen.

E. Discussing new concepts discuss the Different


and practicing new Skills # 2 components of making salad

F. Developing Mastery (Leads


to Formative Assessment 3)

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning
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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
2nd WEEK: August 20-24, 2108 TLE_HECK9SD-IIb-g-8 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizer

repare salad and dressing

variety of salads and dressings

Distinguish the different


Identify tools in Organize Tools used for
ingredients of Each
making salad making salads
components of salads

ents of salads; B. Tools and equipment needed in


salad making

www.google.com www.google.com www.google.com

Show Picture of Six Different


Review on Tools for
Salads according to Spelling Quiz
components. making salads
Read objectives Read objectives Read objectives

Let the students identify


Show Example Recipe of the Slideshow of tools in the names of each tools
Six Components of salad making salad usng a Slideshow of tools
in making salad

Discuss what are the main Discuss the importance of Give an example of Procedure of
ingredients in making salad each tools a Green Salad

Identify the Tools used in


every procedure using a
graphic organizer

What can you say about the Let the students identify the
examples of Components of a tools used from each
Salad? procedure Showed.

From the six PICTURE of the


Components of Different
Salads: Let Students
distinguish Dressing and
Vegetable Used

Instead from Brocolli


Vegetable what other
vegetable we can use that can
be found in your gardens at
home?

Using a graphic organizer let


the students make own
Quiz
presentation of tools for
making salad
bring materials for art making

Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
Second

Friday

g appetizer

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard The knowledge, skills, and att

B. Performance Standards fff

LO1 Perform mise en place


C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9SD-IIa-7 1.1 identify tools and equipment
needed in the preparation of
salad and dressing

1. Tools, equipment, and utensils ne


II. CONTENT according to ingredients 3. Classifica

III. LEARNING RESOURCES


A. References

1. Teacher's Guide pages

2. Learner's Materials pages

3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal

B. Other Learning Resources www.google.com

IV. Procedures

A. Reviewing previous lesson


Spelling Bee By Group
or presenting the New Lesson
B. Establishing a purpose for Read objectives
the lesson

C. Presenting
show pictures and let
examples/intances of the students identify
Lesson

D. Discussing new concepts dicuss the usage of each tools


and practicing new skills #1

E. Discussing new concepts dicuss the importance of each


and practicing new Skills # 2 tool for making salads

F. Developing Mastery (Leads


to Formative Assessment 3)

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning
J. Additional Activities for let the students review on
cleaning and sanitation from
application for remediation the 1st quarter lesson

V.REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in the Evaluation

B. No. of Learners who require additional activities for


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
1st WEEK: August 13-17, 2108 TLE_HECK9SD-IIa-7 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizer

mise en place

1.2 clean, sanitize, and 1.3 identify 1.4 prepare ingredients


prepare tools, utensils, ingredients according based on the required
and equipment based on to the given recipe form and time frame
the required tasks

t, and utensils needed in preparing salad and dressing 2. Classification of salads


ents 3. Classification of salads according to place in the meal 4. Nutritional values
of salad and dressing

www.google.com www.google.com www.google.com

Show Two Types of Video:


with Proper sanitation Let 5 students read their show pictures on types of
and w/o proper assignment slices
sanitation
Read objectives Read objectives Read objectives

Let students list down


What ideas come to your names of ingredients they show video: procedures for
mind upon seeing the videos? know that can be used in the types of slices
making salads.

review proper cleaning and


sanitation of tools and
discuss the classification of
equipment: based on the
ingredients
lessons dicussed from the 1st
quarter.

present the list of nutrients


let student make procedure of discuss the classification of
and vegetables used as
cleaning and sanitation ingredients
ingredients for making salads

FILL IN TABLES: in table form


let the students identify the
different vegetables as Let students perform different
ingredients for salad making type of slices
according to its classification
and nutrient contents

Quiz Rubrics
Make a list of vegetables
Group activity 4 students
found in the community and
each group:Let the students
the different nutrients found
bring 3 types vegetable
in each vegetables

Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
Second

Friday

g appetizer

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard the knowledge, skills, and att

B. Performance Standards independently prepares appet

LO 3. Present a range of ap
C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9PA-Ii-5
Define Plating

II. CONTENT 1. Fundamentals

III. LEARNING RESOURCES


A. References

1. Teacher's Guide pages 9


2. Learner's Materials pages

3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal

B. Other Learning Resources www.google.com

IV. Procedures

A. Reviewing previous lesson Arrrange jumble word:


or presenting the New Lesson PLATING
B. Establishing a purpose for Read objective
the lesson

C. Presenting
examples/intances of the show pictures of plating
Lesson

D. Discussing new concepts discuss what is plating


and practicing new skills #1

E. Discussing new concepts Emphasize the importace of


and practicing new Skills # 2 plating

What is the importance of


F. Developing Mastery (Leads plating?
Do you think it is easy for
to Formative Assessment 3) you to make your own plated
appetizer?

G. Finding practical Think Pair Share: Make a


application of Concepts and poem out from the meaning
and importance of plating
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning Rubrics


J. Additional Activities for Let students bring: bond
application for remediation paper and art materials

V.REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in the Evaluation

B. No. of Learners who require additional activities for


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
8th WEEK July 23-27, 2108 TLE_HECK9PA-Ii-5 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizers

repares appetizers

a range of appetizers

Determine the
Classify Fundementals of Identify Types of
accompaniments of
Plating Plating appetizer

1. Fundamentals of plating 12. Accompaniments of appetizers

9 9 9

www.google.com www.google.com www.google.com

Review Quiz: Primary, Review on the different


Let 3 of the pair recite the
secondary and tertiary ingredients of an
POEM
color appetizer
Read objective Read objective Read objective

show picture of plated


show pictures of types of appetizer: aside from the
plating appetizer what have you seen
on the picture?

Discuss fundamentals of discuss what is the meaning of


Discuss types of plating
plating an accompaniment for appetizer

show and discuss the


tackle what are the
tackle the significanc of importance of planing and
accompanements of an
importance making a sketch before
appetizer
plating

Let the students enumerate


the types of plating

Group activity:Assign type


Group activity:Make a color
of plating to each group and
wheel as part of the
let them make a sketch of
fundamentals of plating color
plating base on the
harmony
fundamentals of plating

How would accompanements


help an appetizer?

Rubrics Quiz
Group students and let each
group bring the following: Research on the meaning of
Manila paper and art ACCOMPANIMENTS
materials

Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
FIRST

Friday

g appetizers

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard The knowledge, skills, and att

B. Performance Standards independently prepare salad a

Perform mise en place


C. Learning Competencies/
Objectives Write the LC for each identify tools and
TLE_HECK9SD-IIa-7 equipment needed in
the preparation of
salad and dressing

Tools, equipment, and utensils ne


II. CONTENT according to ingredients/ Classificati

III. LEARNING RESOURCES

A. Reviewing previous lesson


Spelling: appetizers
or presenting the New Lesson

B. Establishing a purpose for Read and explain objectives


the lesson
C. Presenting
Show pictures of Tools and
examples/intances of the equipment.
Lesson

D. Discussing new concepts Discuss importance of each


and practicing new skills #1 tool and equipment

E. Discussing new concepts


and practicing new Skills # 2

F. Developing Mastery (Leads Give student time to read the


meaning of each tool and
to Formative Assessment 3) equipment

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

Do you agree that the tools


I. Evaluating Learning and equipment are important
in making salads?

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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
7th WEEK July 16-20, 2108 TLE_HECK9SD-IIa-7 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizers

repare salad and dressing

en place

clean, sanitize, and identify ingredients prepare ingredients


prepare tools, utensils,
and equipment based on
according to the given based on the required
recipe form and time frame
the required tasks

t, and utensils needed in preparing salad and dressing/ Classification of salads


ients/ Classification of salads according to place in the meal /Nutritional values of
salad and dressing

pass the stick: ask every


show video of performing
student questions about review previous lesson
cleaning or sanitation slices of vegetables

Read and explain objectives Read and explain objectives Read and explain objectives
present pictures of different
Can you distinguish the slices
ingredients for making salad
shown in the video?
and dressing

discuss value of each


let student read cleaning and
ingredients for dressings and Discuss importance of slices
sanitation of equipment
salad

think pair share: make own


demonstrate cutting and
procedure of cleaning and show type of dressing and
slicing of vegetable in different
sanitation of certain salad
sizes and forms
equipment

pass the stick: ask every


student questions about
cleaning or sanitation

word web: SALAD let


student make a web
using different Apply slicing of vegetable
ingredients for making
salad

quiz rubrics

let students bring vegetable,


knives and chopping boards.
Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
FIRST

Friday

g appetizers
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard the knowledge, skills, and atti

B. Performance Standards independently prepares appet

Store appetizers
C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9PA-Ij-6
Define store/ storing

II. CONTENT Principles and techniques

III. LEARNING RESOURCES

A. Reviewing previous lesson WORD WEB: STORING/


or presenting the New Lesson STORE

B. Establishing a purpose for show objective


the lesson
C. Presenting ask students experience
examples/intances of the on storing: How will you
Lesson store food at home?

D. Discussing new concepts discuss importance of storing


and practicing new skills #1

E. Discussing new concepts


and practicing new Skills # 2

F. Developing Mastery (Leads


to Formative Assessment 3)

G. Finding practical
Group Discussion: What is
application of Concepts and the impotance of storing
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning Rubrics

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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
6th WEEK July 09-13, 2108 TLE_HECK9PA-Ij-6 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizers

repares appetizers

rs

Figure out the


Recall safety and Adapt techniques in
principles and
hygenic practices storing
techniques in storing

and techniques in storing appetizers/Safety and hygienic practices

Review previous lesson Review previous lesson Review previous lesson

read objective read objective read objective


list down idea: let students
Present video list down safety practices in present video of storing
the kitchen.

Show the principles and


discuss safety pratices during
techniques. Let student read discuss procedure
storing of food.
and analyze

Let students ask questions perform procedure

Four Corners: arranged every


picture provide in each
corner. Let students rotate to
each station to answer every
questions.

Let the student perform


procedure

What have you learned from


the activity?

Quiz

let students bring cleaning let students bring materials


and sanitizing for appetizer
Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
FIRST

Friday

g appetizers
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard the knowledge, skills, and atti

B. Performance Standards independently prepares appet

Present range of Appetizer


C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9PA-Ii-5 identify the fundamental
of plating

II. CONTENT
fundamentals of plating/ accom

III. LEARNING RESOURCES

review previous activity


A. Reviewing previous lesson regarding evaluation of
or presenting the New Lesson Preparing Canape
Appetizer

B. Establishing a purpose for read objective of the day


the lesson
C. Presenting Present plating
examples/intances of the examples of an
Lesson appetizer

Give meaning to the


D. Discussing new concepts following: Balance; Portion
and practicing new skills #1 Size and Arrangement on the
plate

E. Discussing new concepts Introduce fundamentals of


and practicing new Skills # 2 plating

F. Developing Mastery (Leads


to Formative Assessment 3)

G. Finding practical Think Pair share: on the


application of Concepts and important fundaments of
Plating
skills in Daily Living

H. Making generalizations How will the fundamentals of


and abstraction about the plating help you in presenting
appetizer?
lesson

I. Evaluating Learning

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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
5th WEEK July 02-06, 2108 TLE_HECK9PA-Ii-5 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizers

repares appetizers

of Appetizer

classify the
observe sanitary practices in
accompaniments of presenting appetizers
produce appetizer
appetizers

plating/ accompaniments of appetizers/ occupational Health and Safety


(OHS)

review fundamentals of when are we going to Review rules for safety in food
plating clean and sanitize? management

read objective of the day read objective of the day read objective of the day
Present a video of
show video of performance in present rules in Occupational
performance in presenting
plating Health and Safety Procedure.
appetizer

ask students: what are the


Discussion per group:
accompaniments of an Discuss the Recipe of an
Occupational Health and
appetizer they see on the appitizer
Safety Procedure.
video?

Discuss what are the


accompaniments of an Demonstrate the procedure
appetizers

Let the group present an


explanation they come up
from their group discussion

Group students: let them list


Let students perform and
down appetizers with their
present appetizer
own accompaniments

Use rubrics in presentation of


appetizer.

Let students bring materials


and ingredients for
performance
Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
FIRST

Friday

g appetizers
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard the knowledge, skills, and atti

B. Performance Standards independently prepares appet

Prepare a range of appetize


C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9PA-Ic-3 differentiate between
hot and cold
appetizers

Varieties of hot and cold


appetizers
II. CONTENT

III. LEARNING RESOURCES


A. References
1. Teacher's Guide pages 17
2. Learner's Materials pages 57-60
3. Textbook Pages
4. Additional Materials fro Learning Resources (LR) portal
B. Other Learning Resources www.google.com
IV. Procedures

A. Reviewing previous lesson how many ingredients


for making appetizers
or presenting the New Lesson does you remember?
B. Establishing a purpose for explain objectives and unlock
the lesson difficult words

C. Presenting show pictures of


examples/intances of the appetizer and identify
Lesson hot or cold appetizer

D. Discussing new concepts discuss what is hot and cold


and practicing new skills #1 appetizers

E. Discussing new concepts


and practicing new Skills # 2

F. Developing Mastery (Leads


to Formative Assessment 3)

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning
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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?
Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
4th WEEK June 25-29, 2108 TLE_HECK9PA-Ic-3 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizers

repares appetizers

ge of appetizers

Identify methods of prepare Appetizer (Canape)


>rate product evalute product/
preparing a variety of using rubric >follow performance
appetizers workplace safety procedures

Methods of preparing Suggested projects 9.1. Suggested projects 9.1.


appetizers Canapés /9.2. Hors d’oeuvres Canapés /9.2. Hors d’oeuvres
/9.3. Fruit appetizers /9.3. Fruit appetizers
9.4. Vegetable appetizers 9.4. Vegetable appetizers
9.5. Etc. 9.5. Etc.

17 18 18
57-60 57-60 57-60

www.google.com www.google.com www.google.com

Show video/slide show of the


How will you prepare
Review type of appetizers performance of Preparing
appetizer? canape
explain objectives explain objectives explain objectives

show video on preparing


CANAPE

Discuss methods on explain some parts of the


preparing appetizer video

Remind students on the


safety measures during doing read and explain question
the activity

Reporting: Group students Six Thinking Hats: group students for


and let them discuss and six every group, assign each student in
report on the different Let the students perform Canape group a color with queations to evaluate
their learning for ther previous
methods for preparing performance.
appetizer

Let the student asnwer each


Rate using performance
question according to what
criteria rubrics
color they have.
Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
FIRST

Friday

g appetizers

18
57-60

www.google.com
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

A. Content Standard the knowledge, skills, and atti

B. Performance Standards independently prepares appet

Perform mise en place


C. Learning Competencies/
Objectives Write the LC for each
TLE_HECK9PA-Ic-3 identify tools and
equipment needed in the
preparation of appetizers

Identification of tools and


equipment needed
II. CONTENT >Tools, equipment, and
utensils needed in preparing
appetizers

III. LEARNING RESOURCES

A. Reviewing previous lesson What are the tools and


equipment for
or presenting the New Lesson cooking?

B. Establishing a purpose for read and explain objective


the lesson
C. Presenting
examples/intances of the
Lesson

D. Discussing new concepts show pictures and identify its


and practicing new skills #1 names

E. Discussing new concepts discuss the tools and their


and practicing new Skills # 2 uses for making appetizers

Show and write: show the


picture of tools for making
F. Developing Mastery (Leads appetizers and let the students
write down the adjective and
to Formative Assessment 3) verb they remember upon
seeing the picture

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning

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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
2nd WEEK June 18-22, 2108 TLE_HECK9PA-Ic-3 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in preparing appetizers

repares appetizers

en place

clean, sanitize, and


identify ingredients
prepare tools, utensils, classify appetizers
according to the given
and equipment based on according to ingredients
recipe
the required tasks

Cleaning, sanitizing, and Classification of Variety of Ingredients


preparing tools and appetizers in preparing
utensils to be used appetizers

Before measuring of What are the common


Review previous materials for preparing
ingredients what is appetizer available in the
lesson
the prior things to do? market?

read and explain objective read and explain objective read and explain objective
Present slide show of
UNLOCK DIFFICULTIES: Mise present examples of
ingredients used for making
en Place appetizers
appetizers

Discuss the importance and


discuss Classification of
types of ingredients used
appetizer
depending on the appetizer

let the students enumerate Introduce classification of


cleaning agent ingredients

Fill in tables: complete the


Quiz on classification of
table of classification of
Appitizer
ingredients

perfrom cleaning and


sanitation of tools and
equipment for making making
appetizer

Why is it important to perform


Cleaning and sanitatioon
before hand?

let the students research


materials available in the
local market that can be used
to make appitzer
Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
FIRST

Friday

g appetizers
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

the knowledge, skills, and atti


A. Content Standard
premises

B. Performance Standards Independently maintain clean

Clean, sanitize, and store k


C. Learning Competencies/ recognize kitchen tools and
Objectives Write the LC for each equipment to be cleaned and
TLE_HECK9SD-IIb-g-8 sanitized

II. CONTENT

III. LEARNING RESOURCES

A. Reviewing previous lesson


Answer Pretest 1.1
or presenting the New Lesson

Ask students learning about


B. Establishing a purpose for previous lessons they have
the lesson during Eploratory lesson in
TLE Commercial Cooking
C. Presenting Post Word and review
examples/intances of the previous learning: CLEANING
AND SANITATION
Lesson

D. Discussing new concepts


and practicing new skills #1

E. Discussing new concepts


and practicing new Skills # 2

Let the students list down the


F. Developing Mastery (Leads materials, tools and
equipment they have
to Formative Assessment 3) remembered on their
Commercial Cooking Lesson.

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning

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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
1st WEEK June 04-08, 2108 TLE_HECK9SD-IIb-g-8 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in maintaining kitchen tools, equipment,

maintain clean kitchen tools, equipment, and premises

, and store kitchen tools and equipment


identify the chemicals to be prepare cleaning clean and sanitize kitchen tools
utilized in cleaning and agents in accordance in accordance with
sanitizing kitchen tools and with manufacturer’s prescribed standards >store
equipment instructions cleaned kitchen
tools and equipment safely in
the designated space

Ask students what are


let student share idea about
Unlock difficulties the cleaning agents they cleaning and sanitation.
remember

let student share the purpose post a rubrics for performace


of cleaning agents. on cleaning and sanitation
Review on previous
present wrapper as an
discussion: CLEANING AND
example of cleaning agents
SANITATION

explain briefy cleaning and discuss the importance of bring students to the working
sanitation. cleaning agents area

dicuss the need of reading the


labels and manufacturer
instruction

let the student differentiate


the words reviewed

Let the students evaluate and


group the students given the compare the manufacturer
let them work by 5 in a
MATERIALS as topic for guidelines/instructions of each
wrapper of cleaning agents they
certain area
cleaning and sanitation
have brought

students wil discuss by group


how will they use sanitation
out from the assigned
material to them.

let the students make their


own instruction of using one evaluate using the given
presentation by group
of the cleaning agent they rubrics
brought

let students bring cleaning


let student bring 3 or more
agents for cleaning and
wrapper of cleaning agents
sanitation
Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
FIRST

Friday

ng kitchen tools, equipment, and work

and premises

ent
Annex 2B.3 to DepEd Order No.42,s.2016
School
Grades 1 to 12 DAILY LESSON LOG Teacher
Teaching Dates and Time

MONDAY
I. OBJECTIVES

the knowledge, skills, and atti


A. Content Standard
premises

B. Performance Standards Independently maintain clean

Clean, sanitize, and store k


C. Learning Competencies/ recognize kitchen tools and
Objectives Write the LC for each equipment to be cleaned and
TLE_HECK9KP-Ib-2 sanitized in the kitchen
premises

Surfaces to be cleaned
6.1. walls/6.2. floors /6.3.
II. CONTENT shelves
6.4. benches and work surfaces

III. LEARNING RESOURCES

A. Reviewing previous lesson review previous lesson


or presenting the New Lesson on

B. Establishing a purpose for read objectives


the lesson
PICTURE PROMPT: show
C. Presenting cluttered floor and yellowish
examples/intances of the wall of the kitchen
>ask: what to use for cleaning
Lesson the floor and kitchen wall?

D. Discussing new concepts discuss the tools for cleaning


and practicing new skills #1

E. Discussing new concepts


and practicing new Skills # 2

THINK BREAK: let the


F. Developing Mastery (Leads students share ideas on how
to Formative Assessment 3) to use the following tools they
see

G. Finding practical
application of Concepts and
skills in Daily Living

H. Making generalizations
and abstraction about the
lesson

I. Evaluating Learning

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


remedation

C. Did the remedial lessons work? No. of learners


who have caught up with the lesson.

D. No. of learner who continue to require remediation.

E. Which of my teaching strategies work well? Why


did these work?

F. What difficulties did I Encounter which my


principal or supervisor can help me solve?

G. What innovation or localization or localized


materials did I use/discover which I wish to share
with other teachers?

Prepared By:
JENIN JOY C. BABOR
Teacher I
Malubal National High School Grade Level
Jenin Joy Babor Learning Area
2nd WEEK June 11-15, 2108 TLE_HECK9KP-Ib-2 Quarter

Tuesday Wednsday Thursday

skills, and attitudes required in maintaining kitchen tools, equipment,

maintain clean kitchen tools, equipment, and premises

, and store kitchen tools and equipment


classify and describe the clean the kitchen area hygienically use cleaning agents in
in accordance with food safety and sanitizing kitchen
uses of cleaning agent occupational health regulations premises safely
> clean surfaces without
damaging property and adversely
affecting health

Types and uses of cleaning agents use cleaning agents in


7.1. specifications/ 7.2. usage sanitizing kitchen premises safely
Sanitation procedures
instructions / 7.3. methods of follow cleaning
mixing 7.4. precautionary schedule based on E27
measures enterprise procedures
follow safety and first
aid procedures
erform mise en
identify tools and
T
show the same videos mention a certain place in the
what are the different tools
used from previous kitchen and let the students
and materials to be used in
lesson to recall/ tell what cleaning agent to be
cleaning kitchen premises?
used in cleaning the area
review

read objectives read objectives read objectives


show pictures of cleaning
agents

Think BREAK:How will you Why is it important to clean show video of cleaning kitchen
use this cleaning agent? kitchen? premises

Discuss the different cleaning show video: cleaning kitchen explain the activity in
agent and their uses wall cleaning

Think PAIR SHARE: think Empty Outlines: Group


REAL WORLD: group
and provide a list of cleaning students and let them fill in
students and let them clean
agent usually found on the the empty steps based on the
assign areas
learners household video they watched

RUBRICS

let the students bring


materials for cleaning
kitchen/walls or floor
Corrected By:
ELISA Z. CLAUDIO
Principal I
9
TVL COMMERCIAL COOKING
FIRST

Friday

ng kitchen tools, equipment, and work

and premises

ent
grade
Daisy

sy:2018-2019

ATTENDA
CE
de 7
Daisy

2018-2019

ENDAN
CE
RUBRICS
ccuracy
y within the group
me
l Score
POINTS

10
 5
 5
 20
POINTS POINTS
POINTS POINTS
POINTS
BUDGET OF WOR
COOKERY GRADE 9 REGULA
FIRST QUARTER SECOND QUARTER
NO. OF NO. OF
LEARNING COMPETENCIES HOURS LEARNING COMPETENCIES HOURS

CLEAN AND MAINTAIN KITCHEN TOOLS,


PREPARE SALAD AND DRESSING (SD)
EQUIPMENT, AND PREMISES (KP)

LO 1. Clean, sanitize, and store


7 LO 1. Perform mise en place 4
kitchen tools and equipment
LO 2. Clean and sanitize kitchen LO 2. Prepare a variety of salads
7 18
premises and dressings
LO 3. Present a variety of salads
REPARE APPETIZERS (PA) and dressings 12

LO 1. Perform mise en place 5 LO 4. Store salad and dressing 3

LO 2. Prepare a range of appetizers


12

LO 3. Present a range of appetizers


8
LO 4. Store appetizers 3

TOTAL 42 37
BUDGET OF WORK
ADE 9 REGULAR (160 HOURS)
THIRD QUARTER FOURTH QUARTER
NO. OF NO. OF
LEARNING COMPETENCIES HOURS LEARNING COMPETENCIES HOURS

PREPARE SANDWICHES PREPARE DESSERTS (PD)

LO 1. Perform mise en place LO 1. Perform mise en place


4 5
LO 2. Prepare a variety of
LO 2. Prepare desserts
sandwiches 15 14
LO 3. Present a variety of LO 3. Plate/Present desserts
sandwiches 16 10
LO 4. Storing sandwiches 3 LO 4. Storing desserts 1
PACKAGE PREPARED FOOD STUFF
(PF)

LO 1. Select packaging materials


3
LO 2. Package food items 10

38 43