DAILY LESSON LOG

SCHOOL: Saint Christine National High School GRADE LEVEL: Grade –10 TVE
TEACHER: Jessie N. Villarin LEARNING AREA: Food (Fish) Processing
TEACHING DATES @ TIME: August 22-26, 2022 / 9:45 – 11:45 AM QUARTER: 1
I – OBJECTIVES
A. Content Standards The teacher will demonstrates understanding, inspecting and sorting raw materials and product
B. Performance Standards The learner demonstrates independently the given procedures on inspecting and sorting of raw materials to be used.
C. Learning Competencies/ Prepare equipment and tools for inspection and sorting in accordance with manufacturer’s specification and workplace requirements.
Objectives
II – CONTENT Preparation of Tools for inspection and sorting
III – LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Curriculum Guide
2. Learner’s Material pages Competency-Based Learning Materials in Food (Fish) Processing IV Module 1, Lesson 1
3. Textbook pages Pages 1-17
4. Additional Materials for Kitchen tools and materials, pictures, drawing notebook
Learning Resource (LR)
portal
B. Other Learning Resources
IV – PROCEDURES
A. Reviewing previous lesson The teacher will ask the student if Presentation of pictures of Motivation: Motivation:
or presenting the new they experienced cooking food at some kitchen tools and energizer Asking the student on what
lesson home. materials tools they used in cooking food
at home
B. Establishing a purpose for The teacher will present the The teacher will ask the Activity: Activity: inferring there prior
the lesson objectives of the new topic following questions: Draw five (5) tools used for knowledge:
C. Presenting -the teacher will ask the student 1. What was the picture is Food Processing 1. Ask the student to tell
examples/instances of the what kitchen tools they have at all about? the functions of the
new lesson home 2. What are the different different tools used in
-the teacher will present different tools used for food processing.
kitchen tools, equipments and processing food? 2. Was your experience
materials 3. Can you add some served as your best
tools for processing lesson? Why?
food which are
available in your
home?
D. Discussing new concepts Analysis: Analysis: Analysis:
 and practicing new skills #1 The student will identify the tools Was the presentation gave a Ask the student if they can
for dry and liquid ingredients comprehensive thoughts on now operate the tools
identifying the different tools according to their functions
used for food processing?
E. Discussing new concepts Abstract: Abstract: Abstract:
and practicing new skills #2 Every group will report on the Lecture on parts and functions Sharing of ideas on how they
different tools they have of the different tools, materials value the Food Processing
collected, identified and sorted and equipment in food tools and equipment in the
for dry and liquid ingredients. processing laboratory room and in their
homes.
F. Developing mastery Conduct Post test
G. Finding practical Application: Give the function of Application: group activity Application:
applications of concepts and the following tools: Each group will identify the The student will write on their
skills in daily living 1. Spatula tools shown. The group who journal notebook the
2. Measuring glass can answercorrectly will advantages of proper using of
3. Measuring cup receive 10 points. (diminishing kitchen tools and materials in
4. Graduated cylinder until 5 points depending on processing food.
5. Measuring spoons their mistakes)

H. Making generalizations and Ask the student to identify the tools used for dry ingredients and the Ask the student their insights Summarize the topic of the day
abstractions about the tools for liquid ingredients. in identifying the tools for
lesson food processing.
I. Evaluating learning Evaluation: Evaluation: Evaluation: Evaluation:
Identify the different tools The students will identify the Checking of outputs Short quiz
according to its uses. Write DRY different tools, materials and
or LIQUID equipments used for Food
1. Measuring spoon Processing
2. Beaker
3. Salinometer
4. Graduated cylinder
5. spatula
J. Additional activities for
application or remediation
V – REMARKS

VI – REFLECTION
A. No. of learners who earned
80% on the formative
assessment
A. No. of learners who require
 additional activities for
remediation
B. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
C. No. of learners who
continue to require
remediation
D. Which of my teaching
strategies worked well? Why
did these work?
E. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
F. What innovation or localized
materials did I used/discover
which I wish to share with
other teachers?
CHECKED OR OBSERVED:
DATE: