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    Kuro Ki
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    1. The document summarizes a lesson on the importance of following manufacturer's specifications when operating food processing equipment. 2. It outlines the objectives, content, learning resources, procedures, and evaluation for a lesson on manufacturer's specifications for 10th grade students learning about food processing. 3. Key points discussed include identifying manufacturer's specifications, the importance of following them, and enumerating considerations for selecting tools and equipment.

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    1. The document summarizes a lesson on the importance of following manufacturer's specifications when operating food processing equipment. 2. It outlines the objectives, content, learning resources, procedures, and evaluation for a lesson on manufacturer's specifications for 10th grade students learning about food processing. 3. Key points discussed include identifying manufacturer's specifications, the importance of following them, and enumerating considerations for selecting tools and equipment.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    12 views2 pages

    Daily Lesson Log DLL Format

    Uploaded by

    Kuro Ki
    1. The document summarizes a lesson on the importance of following manufacturer's specifications when operating food processing equipment. 2. It outlines the objectives, content, learning resources, procedures, and evaluation for a lesson on manufacturer's specifications for 10th grade students learning about food processing. 3. Key points discussed include identifying manufacturer's specifications, the importance of following them, and enumerating considerations for selecting tools and equipment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    School Cataingan National High School Grade Level Grade 10

    Teacher Learning TLE (FOOD (FISH)


    Grades 1 to 12/ ENN A. BATIANCILA Area PROCESSING)
    Daily Lesson Log August 27, 2018 (Tuesday) 2nd Quarter
    Teaching Quarter
    Dates & Time 1:00-2:00- Sampaguita
    2:00-3:00- Sunflower

    I. OBJECTIVES
    A. Content Standards The learner demonstrates understanding on operating appropriate equipment for Food
    Processing
    B. Performance Standards The learner demonstrates basic skills in the operation of equipment needed in Food
    Processing
    C. Learning Competencies/Objectives 1. Explain the importance of following manufacturer’s specifications
    (Write the LC Code for each) 2. Value the importance of manufacturer’s specifications
    II. CONTENT Following Manufacturer’s Specifications
    III. LEARNING RESOURCES
    A. References
    1. Teacher’s Guide pages Curriculum guide in Food Processing p26-27
    2. Learner’s Materials pages
    3. Textbook pages CBLM in Food Processing pp. 80-81
    IV. PROCEDURES
    A. Establishing a purpose for the lesson Have you ever experienced buying a new appliance and you have no idea how to operate
    it? Let them share their experiences.
    B. Presenting examples/instances of the Group the students into five. Show sample manufacturer’s specifications to the class. Let
    new lesson them identify each.
    C. Discussing new concepts and Discussion on the manufacturer’s specification contained in a manual.
    practicing new skills #1
    D. Discussing new concepts and Discussion on the importance of following manufacturer’s specification.
    practicing new skills #2
    E. Developing mastery Why is it important to follow manufacturer’s specification in operating a food
    (Leads to Formative Assessment 3) processing equipment?
    F. Finding practical application of
    concepts and skills in daily living

    .
    G. Making generalizations and The specification usually gives a detailed description of the equipment - dimensions,
    abstractions about the lesson materials, and other relevant information regarding the equipment or machine.
    H. Evaluating learning I- Identify the following manufacturer’s specification
    a. the size of an object in terms of length, width, or height of the
    equipment/machine or tool.
    b. specifies the amount which a device can hold or contain as in boilers, cookers,
    or steamers or a weighing scale.
    I.
    Additional activities for application or Enumerate the points to be considered in the selection and preparation of tools and
    remediation equipment.
    V. REMARKS
    VI. REFLECTION
    A. No. of learners who earned 80% in the Sunflower: ______ out of ______ students
    evaluation Sampaguita:_____ out of ______ students
    B. No. of learners who require additional Sunflower: ______ out of ______ students
    activities for remediation who scored Sampaguita:_____ out of ______ students
    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 Sunflower: ______ out of ______ students
    remediation Sampaguita:_____ out of ______ students
    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?
    Annex 1B to Deped Order No. 42, s. 2016

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