GRADE 1 to 12 School J.

SANTIAGO INTEGRATED HIGH SCHOOL Grade Level 9

DAILY LESSON LOG Teacher MS. MARIEL P. LOPEZ Learning Area TLE
Teaching Dates and Time AUGUST 19-23, 2019 10:00-11:00, 11:00-12:00 Quarter 1ST Quarter

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional lessons, exercises, and remedial activities may be done for developing
content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons.
Weekly objectives shall be derived from the curriculum guides.

A. Content Standard Explain the types of kitchen appliances and fixtures.

B. Performance Standard Perform cleaning, care and maintenance of kitchen appliance and fixtures in accordance with relevant safety procedures.
C. Learning Competency/Objectives TLE_HEHS9CK-IIij5 TLE_HEHS9CK-IIij5 National Holiday Intramural Meet TLE_HEHS9CK-IIij5
Write the LC code for each.
III. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
Clean Kitchen Clean Kitchen Clean Kitchen
(Continuation) (Continuation)
V. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages 120-123 123-125 126-128
3. Textbook pages
4. Additional Materials from Module Module Module
Learning Resource (LR)portal
B. Other Learning Resource

VI. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/Instances of
the new lesson
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative assessment activities.
Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and
previous knowledge. Indicate the time allotment for each step.
Show pictures of different kitchen Show pictures of different kitchen Show pictures of different kitchen
appliances. appliances. appliances.
The kitchen is considered the The kitchen is considered the The kitchen is considered
center of the house, a place center of the house, a place the center of the house, a place
where the meal of the family is where the meal of the family is where the meal of the family is
prepared. It is typically equipped prepared. It is typically equipped prepared. It is typically
with different kitchen appliance with different kitchen appliance equipped with different kitchen
and fixtures. and fixtures. appliance and fixtures.
D. Discussing new concepts and Kitchen Appliances Measuring Tools Sievs and Strainer
practicing new skills # 1 -Blender -Measuring Spoon -Drum Sieves
-Microwave oven -Measuring Cup -Colander
-Refrigerator Pans, Pots, and Molds
-Freezer -Stockpot
-Toaster -Saucepot
-Stove -Saucepan
-Omellette or Crepe pan
-Steamer
E. Discussing new concepts and Classification and specific list of Small tools and Hand tools Oven Pans and Pots
practicing new skills # 2 appliances and fixtures found in -Wire whips -Baking and roasting pan
the kitchen. -Spatula -Sheet pan
-Aluminum -Peller Equipment
-Stainless steel -Baster -Refrigerator/Freezer
-Glass -Can opener -Oven
-Cast iron -Kitchen Fork -Auxiliary Equipment
-Ceramic and heat proof glass -Knife -Microwave Oven
-Teflon -Garlic Press
-Plastic and hard rubber -Spoon
-Soup Ladle
-Chopping Boards

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
Kitchen is the main area for
cooking which is expected to be
the cleanest and most sanitary
place in entire house.
IDENTIFICATION
Direction. Identify the following
term that is being asked.
1. Is a special coating applied to
the inside of some aluminum or
steel pots and pans? It helps
food from not sticking the pan.
2. used for baking dishes,
casseroles and measuring cups.
3. It is a sturdy but must kept
seasoned to avoid rust.
Kitchen is the main area for
cooking which is expected to be
the cleanest and most sanitary
place in entire house.
Give at least five ( 5 ) tools and
equipment found in the kitchen
and its appropriate uses and
function.
IDENTIFICATION
Direction. Identify the following
term that is being asked.
1. It is a shallow rectangular
pan used for baking.
2.it is a very shallow skillet with
very short sloping sides.
3. is a pan with a slightly flared
sides and a single long handle.
4. it used for serving soup.
5. is a special coating applied t
 4. It is the most popular material the inside of some aluminum or
used for tools and equipment, but steel pots and pans.
is now expensive.
5. It is the best or all around use.
J. Additional activities for application
or remediation
VII. REMARKS
VIII. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for you
so when you meet them, you can ask them relevant questions.
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: Checked by:

MARIEL P. LOPEZ MYRA A. GIMENA

Teacher Leader