School: Tagumpay National High School Grade Level: 9

GRADES 1 to 12 Teacher: JERLYN C. BALLOLA Learning Area: COOKERY

DAILY LESSON LOG Teaching Dates and Time: December 5-9,2022 Quarter: 2

I. OBJECTIVES DAY1 DAY2 DAY3 DAY4

A. Content Standards The learner understand the knowledge, skills, and attitudes required in preparing appetizers

B. Performance Standards The learner independently prepare salad and dressing

C. Learning Competencies LO 4. Store Salad and Dressing

II. CONTENT  Principles and

(Subject Matter) Safety practices of
Safety and hygienic practices in storing Principles and Safety practices of Performance Activity hygiene in preparing
salad and dressing hygiene in preparing salad and Preparation salad and dressing
dressing  Safety and hygienic
practices in storing
salad and dressing

III. Learning Resources

A. References
1.Teacher’s Guide Pages Cookery 9 MELCs, 2nd quarter Cookery 9 MELCs, 2nd quarter Cookery 9 MELCs, 2nd quarter N/A
2. Curriculum Guide
2.Learner’s Materials Pages Cookery 9 module 6 2nd quarter Cookery 9 module 6 2nd quarter N/A
3.Textbook Pages Cookery 9 Textbook Cookery 9 Textbook Cookery 9 Textbook
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
Video clip, activity sheets Pictures, powerpoint, activity sheets laptop,tv, Activity sheets Test Questions
IV.PROCEDURES
A. Review Previous Lessons The teacher will ask questions about The teacher will ask the class about The teacher will ask questions To review the lesson for past
their test result last meeting. the lesson yesterday. about the lesson yesterday. 2 consecutive meetings the
teacher will ask questions to
the class.
B. Establishing purpose for the The teacher will ask about their The class will observe the picture and The teacher will instruct each
Lesson (Motivation) practices in storing their food items at identify what is the picture all about learner to go to their respective The teacher will ask the class
home. group and form a circle to prepare 1 whole sheet of
paper for the test and keep
all their things inside their
bag.

C. Presenting examples /instances of The teacher will ask the class to The class will play a game! The teacher will explain on how The teacher will give
the new lessons identify the statements whether it is The student will read the statement to accomplish the activity for instructions
correct or incorrect. flash on the tv screen and identify the today
verb on the sentence. “ Fix and Parade”
(The question is about safety and
hygienic practices in storing salads.)
D. Discussing new concepts and The teacher will ask the learners to The teacher will discuss the lesson “Problem Scenario”
practicing new skills #1. (Pre- watch the video clip and write all the through power point presentation. Your school will be celebrating its The teacher will conduct the
Discussion Activity) important words heard and saw on the Year End Party. There is a paper pencil test
video clip. problem on who will be in-charge
of preparing the salad and
dressing for the event. Believing
that you have acquired the
knowledge and skills in the
preparation of salad and
dressing, you confidently
accepted the task.
E. Discussing new concepts & Board work! Group Activity! Group Activity!
practicing and concern to new skills The class will supply the missing Each group will give an example of Each group will accomplish the Checking of test results
#2 word/group of words to complete the dishes that show those factors in Activity sheet by supplying the
sentence about safety and hygienic presenting salads and dressing. needed information in each
practices in storing salads. column.

F. Developing Mastery (Leads to Individual Activity! Individual Activity! Individual Activity! Recording of test results
Formative Assesment 3 (activity Answering essay type of test. Direction: Each learner will explain her/his
after the lesson) 1. How proper storing affect the Arrange the steps in proper washing duty for the upcoming cooking
shelf of life of food? of salad vegetables. activity.
2. Does one’s practices in storing
of food could affect one’s
health?

G. Finding Practical Applications of Do you consider Jollibee,Mc Donalds, Do you have the same practice in What do you think is the
concepts and skills in daily living Mang Inasal performing proper storing washing vegetables or not? Why? importance of your activity today
(application) of food? for your upcoming Activity?
H. Making Generalizations & The students will answer the question The class will share their acquired Each group will present their
Abstractions about the lessons given by the teacher: knowledge about the lesson. output
What have you learned today?
I.Evaluating Learning Asking question
(assessment/test) Short Quiz Short Quiz Long Test

J. Additional activities for application Assignment: Assignment:

or remediation Ask your parents about their principles Review for tomorrow long test
(assignment/homework) in storing of food.

V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in
the evaluation
B. No. of learners who requires
additional acts.for remediation who
scored below 80%
C. Did the remedial lessons work? No.
of learners who caught up with the
lessons
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal/supervisor can
help me solve?
G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?

Prepared by: Checked by:

JERLYN C. BALLOLA JENELYN L. ARCENA

TLE Teacher Teacher – In - Charge