GRADE 1 to 12 School Grade Level G-9

DAILY Teacher Learning Area AFA- Fish Processing

LESSON LOG Teaching Dates and Quarter Fourth Quarter
Time

MONDAY
I. OBJECTIVES Cook mixture to desired consistency

A. Content Standard The learner demonstrates understanding on processing food by processing food sugar concentration

B. Performance Standard The learner demonstrates independently the procedures of processing food by sugar concentration

C. Learning competences Cook sugar concentrates

TLE_AFFP9- 12SL-Ia-c-1
II. CONTENT PROCESS FOODS BY SUGAR CONCENTRATION

IV. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages 11-13
4. Additional Materials from Learning Resource
(LR)portal
B. Other Learning Resource Power Point Presentation, Videos, Images
V. PROCEDURES
A. Reviewing previous lesson or presenting the new 1. How should we choose the correct fruit to be used for pineapple jam?
lesson 2. What is the correct consistency of a good quality jam?
3. What are the things we need to prepare in making pineapple jam?
B. Establishing a purpose for the lesson All foods begin to deteriorate, or spoil, as soon as they are harvested. The purpose of food preservation is to stop or slow down the spoilage and
to make the food available for future use.
C. Presenting examples/Instances of the new lesson Present to the class a standardized recipe of a pineapple jam.

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D. Discussing new concepts 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 application of concepts and skills in
daily living
H. Making generalizations and abstractions about the
lesson
I. Evaluating learning
Discussion of the methods in cooking pineapple jam.
Present to the class how to prepare and properly cook a pineapple jam.
Hands on activity:
The students will follow the demonstrated procedure in properly cooking a pineapple jam.
Learning how to prepare a sugar concentrated products will help students be productive learn new skills in food preservation.
Testing the jellying point:
Students should be able to tell the correct consistency of the prepared pineapple jam.

J. Additional activities for application or remediation Students should be able to seal the pineapple jam packed in a container.
VI. REMARKS
VII. 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? 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?

Prepared by:

________________________

Date:: ________________________

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Guiding the learners in appreciating and understanding PEC’s in order to be successful in business or employment.

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 Republic of the Philippines
Division of Misamis Oriental
District of Magsaysay
KIBUNGSOD NATIONAL HIGH SCHOOL
Kibungsod, Magsaysay, Misamis Oriental

DAILY LESSON LOG

AFA - FOOD PROCESSING

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Prepared by:

MARY GRACE A. PAÑO

TEACHER I

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