GRADE 1 to 12 School Binmaley School of Fisheries Grade Level 10

DAILY LESSON LOG

Teacher Alicia M. Sanchez Learning Area TVE-Food Proc.
Teaching Dates and Time June 28,2019- July 4 ,2019 First Quarter 1ST
A. Content Standard The learners demonstrate understanding on processing foods by sugar
concentration
B. Performance Standard The learner prepares equipment, tools and utensils used in processing foods by
sugar concentration.
C. Learning Competency/Objectives 1. Apply what they have learned from lesson I.
Write the LC code for each. 2. Identify the tools and equipment needed in processing food by sugar
concentration based on the given chart.
3. Prepare a sanitizing agent for hand dip, equipment, tools, utensils and
laboratory tables individually.
4. Make a written procedure of the activity you performed.
II. CONTENT Performance of Activity ( Cleaning and sanitizing)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages Food Processing: CBLM Module pp. 15-16
4. Additional Materials from Learning Resource (LR ) Google. com.ph/
portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson Recall what has been learned from the lesson in preparation of the performance
activity
B. Establishing a purpose for the lesson Apply what they have learned to keep their working area/ homes clean and
hygienic.
C. Presenting examples/Instances of the new lesson Show videos on proper sanitizing and cleaning,
D. Discussing new concepts and practicing new skills no. 1 Identify the tools, equipment. utensils and other measuring implements based on
the given chart.
E. Discussing new concepts and practicing new skills no. 2 Compute the given dilution in preparing sanitizing solution individually.
F. Developing mastery
(leads to Formative Assessment 3) Upon completion of the activities learners are evaluated using the given rubrics.
G. Finding practical application of concepts and skills in daily Encourage the students to apply cleaning and sanitizing at their home.
living
H. Making generalizations and abstractions about the lesson What are the benefits of proper cleaning and disinfecting tools, equipment and
utensils used in processing foods by sugar concentration before and after used.
I. Evaluating learning
J. Additional activities for application or 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 who scored below 80%
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? Praise and rewards by giving some add points for those learners with discipline,
Why did these work? high score and good performance.
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?
7-5-on leave
Checked: Noted:

NAIDA M. MANGONON ROSARIO C. FERRER ED.D

Head Teacher III, TVE Dept. Principal I
 GRADE 1 to 12 School Binmaley School of Fisheries Grade Level 10
DAILY LESSON LOG
Teacher Alicia M. Sanchez Learning Area TVE-Food Proc.
Teaching Dates and Time July 8 ,2019 First Quarter 1ST
A. Content Standard The learners demonstrate understanding on processing foods by sugar
concentration
B. Performance Standard The learner prepares the raw materials for jellies, jam, marmalades and
preserves.
C. Learning Competency/Objectives 1. Check the availability of raw materials according to required food processing
Write the LC code for each. methods;
2. Sort and grade the raw materials for jellies, jams, marmalades and
preserves.
3. Wash, peel, slice and cut sorted fruits and vegetables according to required
sizes and shapes in accordance with product requirements..
II. CONTENT Prepare the raw materials
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Mateeresrials pages
3. Textbook pages Food Processing: CBLM Module pp. 17-22
4. Additional Materials from Learning Resource (LR ) Google. com.ph/
portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson Recall what has been learned from the lesson in preparation of the performance
activity
B. Establishing a purpose for the lesson Why do we need to prepare materials for sugar concentrates products before
cooking?
C. Presenting examples/Instances of the new lesson Why should you eat fruits and vegetables? What fruits that are in season this
month of July? What will you do if there’s abundant supply of fruits to prevent from
wasted?
D. Discussing new concepts and practicing new skills no. 1 .What are the tips in selecting the freshest fruits and vegetable.
E. Discussing new concepts and practicing new skills no. 2 Why there’s a need to wash fruits and vegetable before cooking?
F. Developing mastery .
(leads to Formative Assessment 3)
G. Finding practical application of concepts and skills in daily Why sorting and grading of fruits is necessary in the preparation of raw materials
living for jellies, jams, marmalades and preserves?.
H. Making generalizations and abstractions about the lesson .What are the raw materials in processing food by sugar concentration to be
prepared?
I. Evaluating learning Name Game. 1. The teacher will show picture of food and the students will have to
identify what degree of food processing is used..
J. Additional activities for application or remediation .
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation 33
B. No. of learners who require additional activities for 2
remediation who scored below 80%
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? . Round robin brainstorming. Students are encourage to recite and are given the
Why did these work? opportunity to exercise their wisdom and more become independent learners
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?
7-5-on leave
Checked: Noted:

NAIDA M. MANGONON ROSARIO C. FERRER ED.D

Head Teacher III, TVE Dept. Principal I
 GRADE 1 to 12 School Binmaley School of Fisheries Grade Level 10
DAILY LESSON LOG
Teacher Alicia M. Sanchez Learning Area TVE-Food Proc.
Teaching Dates and Time July 10 ,2019 First Quarter 1ST
A. Content Standard The learners demonstrate understanding on processing foods by sugar
concentration
B. Performance Standard The learner prepares the raw materials for jellies, jam, marmalades and
preserves.
C. Learning Competency/Objectives 1. Check the availability of raw materials according to required food processing
Write the LC code for each. methods;
2. Sort and grade the raw materials for jellies, jams, marmalades and
preserves.
3. Wash, peel, slice and cut sorted fruits and vegetables according to required
sizes and shapes in accordance with product requirements..
II. CONTENT Prepare the raw materials
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Mateeresrials pages
3. Textbook pages Food Processing: CBLM Module pp. 17-22
4. Additional Materials from Learning Resource (LR ) Google. com.ph/
portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson Recall what has been learned from the previous lesson
B. Establishing a purpose for the lesson Why do we need to prepare materials for sugar concentrates products before
cooking?
C. Presenting examples/Instances of the new lesson Why should you eat fruits and vegetables? What fruits that are in season this
month of July? What will you do if there’s abundant supply of fruits to prevent from
wasted?
D. Discussing new concepts and practicing new skills no. 1 .What are the tips in selecting the freshest fruits and vegetable.
E. Discussing new concepts and practicing new skills no. 2 Why there’s a need to wash fruits and vegetable before cooking?
F. Developing mastery .
(leads to Formative Assessment 3)
G. Finding practical application of concepts and skills in daily Why sorting and grading of fruits is necessary in the preparation of raw materials
living for jellies, jams, marmalades and preserves?.
H. Making generalizations and abstractions about the lesson .What are the raw materials in processing food by sugar concentration to be
prepared?
I. Evaluating learning Oral recitation
J. Additional activities for application or remediation .
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation 33
B. No. of learners who require additional activities for 2
remediation who scored below 80%
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? . Round robin brainstorming. Students are encourage to recite and are given the
Why did these work? opportunity to exercise their wisdom and more become independent learners
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?
lesson is carried ( jul.9- g-10 mass)
Checked: Noted:

NAIDA M. MANGONON ROSARIO C. FERRER ED.D

Head Teacher III, TVE Dept. Principal I
 GRADE 1 to 12 School Binmaley School of Fisheries Grade Level 10
DAILY LESSON LOG
Teacher Alicia M. Sanchez Learning Area TVE-Food Proc.
Teaching Dates and Time July 11-12,15 ,2019 First Quarter 1ST
A. Content Standard The learners demonstrate understanding on processing foods by sugar
concentration
B. Performance Standard The learner identify important characteristics of fresh fruits and vegetables
C. Learning Competency/Objectives 1. Perform the activity given from the lesson 2 by following the procedure given.
Write the LC code for each. 2. Identify the characteristic of fresh and unfresh fruit and vegetables using the
choices given.
3 .Demonstrate the proper cleaning, washing, peeling, cutting of the
fruits and vegetable.
4. Prepare a” Fruity Francine” skit –Sorting fruits and vegetables.
II. CONTENT Performance of activity
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Mateeresrials pages
3. Textbook pages Food Processing: CBLM Module pp. 24-26
4. Additional Materials from Learning Resource (LR ) Google. com.ph/
portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson Recall what has been learned from the previous lesson
B. Establishing a purpose for the lesson Apply/ practice why preparing materials before any tasks is important.
C. Presenting examples/Instances of the new lesson Why do we need to choose properly the raw materials for cooking jams,jellies?
D. Discussing new concepts and practicing new skills no. 1 Identify the characteristic of fresh and unfresh fruit and vegetables
using the words inside the box.
E. Discussing new concepts and practicing new skills no. 2 Why there’s a need to sort and wash fruits and vegetable before cooking?
F. Developing mastery .
(leads to Formative Assessment 3)
G. Finding practical application of concepts and skills in daily Why sorting and grading of fruits is necessary in the preparation of raw materials
living for jellies, jams, marmalades and preserves?.
H. Making generalizations and abstractions about the lesson .What are the raw materials in processing food by sugar concentration to be
prepared?
I. Evaluating learning Upon completion of the activities learners are evaluated using the given rubrics.
J. Additional activities for application or remediation .Encouraged the students to apply the proper washing and selecting fresh fuits
and vegetables.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation 33
B. No. of learners who require additional activities for 2
remediation who scored below 80%
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? . Differentiation
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?
lesson is carried ( jul.9- g-10 mass)
Checked: Noted:

NAIDA M. MANGONON ROSARIO C. FERRER ED.D

Head Teacher III, TVE Dept. Principal I