School MEYCAUAYAN WEST CENTRAL INTEGRATED SCHOOL Grade Level Nine

GRADES 9
DAILY LESSON Teacher JENNELLE MARIE R. ARAGON Learning Area TLE
LOG
Teaching Date September 26-30, 2022 Quarter: FIRST QUARTER
6:30-7:20/7:20-8:10/8:10-9:00/9:15-10:05/10:05- ATTY. EMERSON T. CERIA
Time Checked by:
10:55/12:00-12:50/12:50-1:40 Principal III

Monday Tuesday Wednesday Thursday Friday

Quarter 1 Week 6 September 26, 2022 September 27, 2022 September 28, 2022 September 29, 2022 September 30, 2022

I. OBJECTIVES
The learners demonstrate
an understanding the
A. Content Standards knowledge, skills, and
attitudes required in
preparing appetizers
The learners demonstrate The learners demonstrate The learners demonstrate The learners demonstrate
an understanding the an understanding the an understanding the an understanding the
knowledge, skills, and knowledge, skills, and knowledge, skills, and knowledge, skills, and
attitudes required in attitudes required in attitudes required in attitudes required in
preparing appetizers preparing appetizers preparing appetizers preparing appetizers

B. Performance
The learners The learners The learners The learners The learners
Standards independently prepare independently prepare independently prepare independently prepare independently prepare
appetizers appetizers appetizers appetizers appetizers

C. Learning Follow workplace safety Follow workplace safety Observe sanitary practices Observe sanitary practices Observe sanitary practices
Competencies/ procedures procedures in presenting appetizers in presenting appetizers in presenting appetizers
Objectives TLE_HECK9- 12PA-Ic-3 TLE_HECK9- 12PA-Ic-3 TLE_HECK9- 12PA-Ii-5 TLE_HECK9- 12PA-Ii-5 TLE_HECK9- 12PA-Ii-5

II. CONTENT OCCUPATIONAL HEALTH OCCUPATIONAL HEALTH OCCUPATIONAL HEALTH OCCUPATIONAL HEALTH OCCUPATIONAL HEALTH
(Subject Matter) AND SAFETY (OHS) AND SAFETY (OHS) AND SAFETY (OHS)
AND SAFETY (OHS) AND SAFETY (OHS)
III. LEARNING RESOURCES
A. References
B. Teacher’s Guide K-12 Basic Education K-12 Basic Education K-12 Basic Education K-12 Basic Education K-12 Basic Education
pages Curriculum Teacher’s Guide Curriculum Teacher’s Guide Curriculum Teacher’s Guide Curriculum Teacher’s Guide Curriculum Teacher’s Guide
Technology and Livelihood Technology and Livelihood Technology and Livelihood Technology and Livelihood Technology and Livelihood
 Education Cookery 9 - Education Cookery 9 - Education Cookery 9 - Education Cookery 9 - Education Cookery 9 -
Quarter 1 – Week 1 pp. 14 Quarter 1 – Week 1 pp. 14 Quarter 1 – Week 1 pp. 14 Quarter 1 – Week 1 pp. 14 Quarter 1 – Week 1 pp. 14
C. Learner’s Material
pages

D. Textbook pages

E. Additional
Materials from
Learning Resource
Activity Sheet in TLE Activity Sheet in TLE Activity Sheet in TLE Activity Sheet in TLE Activity Sheet in TLE
LR portal

F. Other Learning Pictures and videos from Pictures and videos from Pictures and videos from Pictures and videos from Pictures and videos from
Resources internet internet internet internet internet

II. PROCEDURE
1. What was our last 1. What was our last 1. What was our last 1. What was our last 1. What was our last
A. Reviewing previous topic? topic? topic? topic? topic?
Lesson or
2. What are the 2. What are the 2. What are the 2. What are the 2. What are the
presenting new
lesson ingredients use when ingredients use when ingredients use when ingredients use when ingredients use when
preparing appetizer? preparing appetizer? preparing appetizer? preparing appetizer? preparing appetizer?
Ask students to give what Ask students to give what Ask students to give what Ask students to give what Ask students to give what
B. Establishing a
are the importance of are the importance of are the importance of are the importance of are the importance of
purpose for the
lesson following safety procedure following safety procedure following safety procedure following safety procedure following safety procedure
when preparing food? when preparing food? when preparing food? when preparing food? when preparing food?

C. Presenting Shows video about Shows video about Shows video about Shows video about Shows video about
examples/
instances of the
following safety following safety following safety following safety following safety
new lesson. procedure. procedure. procedure. procedure. procedure.

D. Discussing new Discuss the about Discuss the about Discuss the about Discuss the about Discuss the about
concepts and following workplace safety following workplace safety following workplace safety following workplace safety following workplace safety
practicing new
skills. #1 procedures. procedures. procedures. procedures. procedures.
 Discuss and enumerate
E. Discussing new the different following
concepts and workplace safety
practicing new skills
#2.
procedures when
preparing food.
Discuss and enumerate
the different following
F. Developing Mastery workplace safety
procedures when
preparing food.
G. Finding practical
application of Complete me: Complete
concepts and skills
the following general list
in daily living
of safety precautions you
must observe in any work
area.
1. Don’t ___ around.
“Horseplay” is one of the
biggest causes of injuries
on the job and it may be
grounds for dismissal.
2. Never ___ while under
the influence of drugs or
alcohol, as you are a
hazard to yourself and
your co-workers.
3. Pay particular ____ to
moving objects, such as
equipment, dollies, mixers,
Discuss and enumerate
the different following
workplace safety
procedures when
preparing food.
Discuss and enumerate
the different following
workplace safety
procedures when
preparing food.
Complete me: Complete
the following general list
of safety precautions you
must observe in any work
area.
1. Don’t ___ around.
“Horseplay” is one of the
biggest causes of injuries
on the job and it may be
grounds for dismissal.
2. Never ___ while under
the influence of drugs or
alcohol, as you are a
hazard to yourself and
your co-workers.
3. Pay particular ____ to
moving objects, such as
equipment, dollies, mixers,
Discuss and enumerate
the different following
workplace safety
procedures when
preparing food.
Discuss and enumerate
the different following
workplace safety
procedures when
preparing food.
Complete me: Complete
the following general list
of safety precautions you
must observe in any work
area.
1. Wearing personal
protective equipment
(PPE) can ____ accidents
from happening.  from happening.  from happening.
2. Making ___ your
uniform is well fitted.
3. Keeping all uniforms
____ and in good
condition, not frayed or
badly worn.
4. Making sure sleeves are
___ buttoned at the wrist,
cuffs on overalls and
trousers are be eliminated,
Discuss and enumerate
the different following
workplace safety
procedures when
preparing food.
Discuss and enumerate
the different following
workplace safety
procedures when
preparing food.
Complete me: Complete
the following general list
of safety precautions you
must observe in any work
area.
1. Wearing personal
protective equipment
(PPE) can ____ accidents
2. Making ___ your
uniform is well fitted.
3. Keeping all uniforms
____ and in good
condition, not frayed or
badly worn.
4. Making sure sleeves are
___ buttoned at the wrist,
cuffs on overalls and
trousers are be eliminated,
Discuss and enumerate
the different following
workplace safety
procedures when
preparing food.
Discuss and enumerate
the different following
workplace safety
procedures when
preparing food.
Complete me: Complete
the following general list
of safety precautions you
must observe in any work
area.
1. Wearing personal
protective equipment
(PPE) can ____ accidents
2. Making ___ your
uniform is well fitted.
3. Keeping all uniforms
____ and in good
condition, not frayed or
badly worn.
4. Making sure sleeves are
___ buttoned at the wrist,
cuffs on overalls and
trousers are be eliminated,
 and slicers.
4. ____, do not run, in the
work areas.
5. Stay completely ___ on
the job.
6. ____ back strain by
lifting properly.
Answer the following
H. Making questions:
Generalizations and 1. What are the following
Abstraction about general list of safety
the Lesson. precautions you must
observe in any work area?
I. Evaluating Learning IDENTIFICATION: Identify
the term describe in each
number. Write your
answer in the answer
sheet.
_____1. Cuts are all too
common in commercial
kitchens because knives
and other cutting
implements are constantly
in use.
______2. Two types of
burns occur in the
commercial kitchen.
______3. Two types of
burns occur in the
commercial kitchen.
______4. ___ can cause
some of the most serious
and slicers.
4. ____, do not run, in the
work areas.
5. Stay completely ___ on
the job.
6. ____ back strain by
lifting properly.
Answer the following
questions:
1. What are the following
general list of safety
precautions you must
observe in any work area?
IDENTIFICATION: Identify
the term describe in each
number. Write your
answer in the answer
sheet.
_____1. Cuts are all too
common in commercial
kitchens because knives
and other cutting
implements are constantly
in use.
______2. Two types of
burns occur in the
commercial kitchen.
______3. Two types of
burns occur in the
commercial kitchen.
______4. ___ can cause
some of the most serious
and trouser legs are long
enough to hang outside
boots.
5. Wearing _____ personal
safety equipment such as
goggles, hearing
protection, gloves, and
aprons when required.
Answer the following
question:
1. What is the importance
of wearing complete
personal protective
equipment?
IDENTIFICATION: Identify
the term describe in each
number. Write your
answer in the answer
sheet.
_____1. This includes well-
fitted pants and jackets
with all buttons fastened.  ______2. The OHS
______2. The OHS
Regulation requires that
approved footwear must
be worn by employees in
all industrial occupations.
______3. The most
common type of gloves
used in food service
establishments are natural
rubber latex gloves,
and trouser legs are long
enough to hang outside
boots.
5. Wearing _____ personal
safety equipment such as
goggles, hearing
protection, gloves, and
aprons when required.
Answer the following
question:
1. What is the importance
of wearing complete
personal protective
equipment?
IDENTIFICATION: Identify
the term describe in each
number. Write your
answer in the answer
sheet.
_____1. This includes well-
fitted pants and jackets
with all buttons fastened.  with all buttons fastened.
Regulation requires that
approved footwear must
be worn by employees in
all industrial occupations.
______3. The most
common type of gloves
used in food service
establishments are natural
rubber latex gloves,
synthetic rubber gloves,
and trouser legs are long
enough to hang outside
boots.
5. Wearing _____ personal
safety equipment such as
goggles, hearing
protection, gloves, and
aprons when required.
Answer the following
question:
1. What is the importance
of wearing complete
personal protective
equipment?
IDENTIFICATION: Identify
the term describe in each
number. Write your
answer in the answer
sheet.
_____1. This includes well-
fitted pants and jackets
 
______2. The OHS
Regulation requires that
approved footwear must
be worn by employees in
all industrial occupations.
______3. The most
common type of gloves
used in food service
establishments are natural
rubber latex gloves,
synthetic rubber gloves,
 synthetic rubber gloves,
and vinyl gloves.
and vinyl gloves.
injuries in the commercial ______4. ___ in the form
injuries in the commercial ______4. ___ in the form and vinyl gloves.
kitchen. of safety goggles or masks
kitchen. of safety goggles or masks ______4. ___ in the form
_____5. ___ may not be should be worn whenever
_____5. ___ may not be should be worn whenever of safety goggles or masks
as serious as other types there is a chance of eye
as serious as other types there is a chance of eye should be worn whenever
of injuries, but they are injury.
of injuries, but they are injury. there is a chance of eye
painful and can result in _____5. This equipment
painful and can result in _____5. This equipment injury.
the loss of many working must be worn when high-
the loss of many working must be worn when high- _____5. This equipment
hours. level noise conditions
hours. level noise conditions must be worn when high-
exist.
exist. level noise conditions
exist.

J. Additional Activities Give at least 3 general list What are the following What are the following
Give at least 3 general list
for Application or of safety precautions. personal protective personal protective
Remediation of safety precautions.
equipment? equipment?
The lesson will continue The lesson will continue The lesson will continue
1. REMARKS
tomorrow. tomorrow. tomorrow.
2. REFLECTION

A. No. of learners earned

80%in the evaluation.

B. No. of learners who

required additional
activities for remediation
who scored below 80%
C. Did the remedial lesson
work? No. of learners
who have caught up with
the lesson.

D. No. of learner who

continue to require
remediation
 E. Which of my teaching
strategies worked well?
Why did this work?
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did I
used/discover which I
wish to share with other
teachers?

Prepared by: Checked by:

JENNELLE MARIE R. ARAGON MELINDA C. OTEDA

Teacher II Master Teacher II
Noted:

ATTY. EMERSON T. CERIA

Principal III