Technology and Livelihood Education Department

School TS Cruz High School Grade Level 9

GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Second Quarter
Yakal 1:50-2:50 (September 10, 2019)
DLL#1 September 9-13, 2019
I. OBJECTIVES Values (September 9, 2019)

Explain the procedure

The learners for an
demonstrate quantity salad production
understanding the knowledge, skills, and attitudes required in
A.Content Standards
preparing appetizers

B.Performance Standards The learners independently prepare salads and dressings

C.Learning Competencies/ Objectives (write the LC code)

II. CONTENT Procedure for Quantity Salad

III. LEARNING RESOURCES
A. REFERENCES TLE_HECK9- 12SD-IIa-7
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)

3. Textbook pages TLE Cookery page 99

4. Additional Materials from Learning Resource

( LR ) portal
B. Other Learning Resources LCD Projector, Laptop, Whiteboard
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson What are the ingredients in making gelatin salad ?
B. Establishing a purpose for the lesson Students will
C. Presenting examples/ instances of the new lesson Powerpoint presentation abou the procedure for quantity salad production

D. Discussing new concepts and practicing new skills #1 Discussion

E. Discussing new concepts and practicing new skills # 2 Students wil explain the procedure for quantity salad production

F. Developing mastery (Leads to formative assestment 3 How will you know the right quantity of salad that you are going to prepare ?

If you are going to prepare your salad, what additional procedure you will create or add in salad
G. Finding Practical application of concepts and skills in daily living
production ?

Remember : Salad production main requirement is to prepaare all the ingredients. Make sure that
H. Making generalizations and abstractions about the lesson
all plates are ready and well arrange. Garnish all salads, refrigerate until serving.

I. Evaluating learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of learners who have caught Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share
 _____bullying among students

F. What difficulties did I encounter which my principal or supervisor _____student's behavior/instruction

can help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____internet
_____localizedlab
videos
Why?
G. What innovation or localized materials did I use/ discover which I __________________________________________________________________
_____colourful worksheets
wish to share with other teachers?
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Second Quarter
DLL#2 September 9-13, 2019 Yakal 1:50- 2:50 (September 11, 2019)
I. OBJECTIVES
Identify the important factors to consider in salad preparation
The learners demonstrate an understanding the knowledge, skills, and attitudes required in
A.Content Standards
preparing appetizers

B.Performance Standards The learners independently prepare salads and dressings

C.Learning Competencies/ Objectives (write the LC code)

II. CONTENT Important factors to consider in Salad Production

III. LEARNING RESOURCES
A. REFERENCES TLE_HECK9- 12SD-IIa-7

1. Teacher's Guide Page K-12 Learning Module (Cookery 9)

2. Learner's Materials Page Module in Cookery (Grade 9)

3. Textbook
4. Additionalpages
Materials from Learning Resource ( LR ) portal TLE Cookery page 100

B. Other Learning Resources LCD Projector, Laptop, Whiteboard

IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson What are the procedures in preparing quantity salad ?

B. Establishing a purpose for the lesson Do you consider the neatness and simplicity ?

C. Presenting examples/ instances of the new lesson Powerpoint presentation (factors to consider in salad preparation)

D. Discussing new concepts and practicing new skills #1 Discussion

E. Discussing new concepts and practicing new skills # 2 Question and answer

F. Developing mastery (Leads to formative assestment 3 Individual activity : Identify the important factors to consider in salad preparation.

G. Finding Practical application of concepts and skills in daily living Why salad preparation should follow cleanliness and proper food combinations ?

Remember : We need to follow the factors to consider in salad preparation. Make sure that
the salad are eye applealing, simple, neat, right food combinations, keep it clean, crispy ,
H. Making generalizations and abstractions about the lesson
flavorful. Do not overcook the ingredients because it eliminates the color and its vitamins
and minerals as well.

I. Evaluating learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who scored
below 80%
Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
C. Did the remedial lesson work? No. of learners who have caught up the
lesson Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
_____board work
E. Which of my teaching strategies worked well? Why did these work? _____window card _____role pla _____discovery _____think-pair-share
 _____bullying among students

F. What difficulties did I encounter which my principal or supervisor can help _____student's behavior/instruction
me solve?
_____unavailable technology/equipment (AVR/LCD)

_____localized videos _____internet lab

G. What innovation or localized materials did I use/ discover which I wish to Why? worksheets
_____colourful
share with other teachers? __________________________________________________________________
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Second Quarter
DLL#3 September 9-13, 2019 Yakal 1:50- 2:50 (September 12, 2019)
I. OBJECTIVES
Indentify the ingredients in the preparation of coleslaw salad
The learners demonstrate an understanding the knowledge, skills, and attitudes required in
A.Content Standards
preparing appetizers

B.Performance Standards The learners independently prepare salads and dressings

C.Learning Competencies/ Objectives (write the LC code)

II. CONTENT Prepare coleslaw salad

III. LEARNING RESOURCES
TLE_HECK9- 12SD-IIg-7
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)
3. Textbook pages TLE Cookery page 101
4. Additional Materials from Learning Resource

( LR ) portal
B. Other Learning Resources LCD Projector, Laptop, Whiteboard
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson What are the important factors to consider in the preparation of salad ?
B. Establishing a purpose for the lesson Students will identify the picture (picture analysis)

C. Presenting examples/ instances of the new lesson Powerpoint presentation (preparation of coleslaw salad)

D. Discussing new concepts and practicing new skills #1 Discussion

E. Discussing new concepts and practicing new skills # 2 Students will identify the ingredients in the preparation of coleslaw salad
F. Developing mastery (Leads to formative assestment 3 What are the main ingredients in the preparation of coleslaw salad ?
G. Finding Practical application of concepts and skills in daily Have you tried to cook a coleslaw salad ? How will you know if the your coleslaw salad is
living flavorful ?

Remember : Coleslaw salad is easy to prepare. First, combine mayonnaise, vinegar, sugar, salt
H. Making generalizations and abstractions about the lesson and pepper in a bowl,add cabbage, mix well, tastethen you can add more salt and vinegar. Last
using a scoop, place a mound of coleslaw in the center of each plate.

I. Evaluating learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation
who scored below 80%
C. Did the remedial lesson work? No. of learners who have Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
caught up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation

_____experiment _____collaborative learning _____differentiated instruction _____lecture

E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery
_____think-pair-share
 _____bullying among students

F. What difficulties did I encounter which my principal or _____student's behavior/instruction

supervisor can help me solve?
_____unavailable technology/equipment (AVR/LCD)
_____internet
lab
_____localized videos
Why?
G. What innovation or localized materials did I use/ discover __________________________________________________________________
which I wish to share with other teachers? _____colourful worksheets
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Second Quarter
DLL#4 September 9-13, 2019 Yakal 1:50-2:50 (September 13, 2019)
I. OBJECTIVES
Explain the procedure
The learners in preparing
demonstrate fruit salad
an understanding the knowledge, skills, and attitudes required in preparing
A.Content Standards
appetizers

B.Performance Standards The learners independently prepare salads and dressings

C.Learning Competencies/ Objectives (write the LC code)

II. CONTENT Prepare fruit salad

III. LEARNING RESOURCES TLE_HECK9- 12SD-IIg-7
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)
3.
4. Textbook
Additionalpages
Materials from Learning Resource TLE Cookery 102

( LR ) portal
B. Other Learning Resources LCD Projector, Laptop, Whiteboard
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson What are the procedures in preparing coleslaw salad ?

B. Establishing a purpose for the lesson What are the ingredients do you know in prepring fruit salad ?

C. Presenting examples/ instances of the new lesson Powerpoint presentation (preparation of fruit salad)

D. Discussing new concepts and practicing new skills #1 Discussion

E. Discussing new concepts and practicing new skills # 2 Students will explain the procedure in preparing fruit salad

F. Developing mastery (Leads to formative assestment 3 What are your techniques in your fruit salad ?Do you create or add uncommon ingredients ?

Have you prepare youur own fruit salad at home ? What are the steps or procedure that you follow
G. Finding Practical application of concepts and skills in daily living
in making fruit salad ?
Remember : Fruit salad is usually sweet, with cream, fruits and gelatin. The first procedure it to
assemble all utensils and supplies.Second, wash all the ingredients such as fruts. Cut all fruits,
H. Making generalizations and abstractions about the lesson
combine the cream and sweetener. Mix together the ingredients and chill it in a bowl. Serve on crisp
salad greens.
I. Evaluating learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of learners who have caught Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation

_____experiment _____collaborative learning _____differentiated instruction _____lecture

E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share
 _____bullying among students

_____student's behavior/instruction
F. What difficulties did I encounter which my principal or supervisor _____unavailable
can help me solve? technology/equipment (AVR/LCD)
_____internet lab

Why?
_____localized videos
__________________________________________________________________
G. What innovation or localized materials did I use/ discover which I _____colourful worksheets
wish to share with other teachers? _____local jingle composition
Why?
_____________________________________________________________________