Grade 9 School San Rafael National and Vocational High School Grade Level 9

DAILY LESSON Teacher DEBBIE C. DELA CRUZ Learning Area FOOD TECHNOLOGY
LOG Teaching Dates and Time December 12-16, 2022/ 12:30-2:30am Quarter Second
Monday Tuesday Wednesday Thursday Friday
I. Objectives
A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate
understanding how to prepare understanding how to prepare understanding how to prepare understanding how to prepare an understanding how to
sandwiches sandwiches sandwiches sandwiches prepare sandwiches

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

TLE_HECK9-12SW-IIIb-g-12 TLE_HECK9-12SW-IIIb-g-12 TLE_HECK9-12SW-IIIb-g-12 TLE_HECK9SWIIIj-14 TLE_HECK9SWIIIj-14

C. Learning Competencies /
Objectives
Write the LC code for each
1. define Hamburger;
2. name the ingredients and tools
needed in preparing Hamburger;
3. demonstrate the steps in
preparing Hamburger individually;
4. appreciate the finish product.
1. define Chicken BLT Sandwich;
2. name the ingredients and tools
needed in preparing Chicken BLT
Sandwich;
3. demonstrate the steps in
preparing Chicken BLT Sandwich
individually;
4. appreciate the finish product.
1. define Submarine; 1. Store sandwiches safely and 1. identify the required
2. name the ingredients and hygienically; temperature in storing
tools needed in preparing 2. keep sandwiches in sandwiches
Submarine; appropriate conditions to
3. demonstrate the steps in maintain freshness and quality.
preparing Submarine
individually;
4. appreciate the finish
product.

II. CONTENT Hamburger Chicken BLT Sandwich Submarine Safe and hygienic practices Required temperature in
in storing sandwiches storing sandwiches
III. LEARNING
RESOURCES
A. References Cookery CBLM Cookery CBLM Cookery CBLM Cookery CBLM Cookery CBLM
1. Teacher’s Guide pages
2. Learner’s Materials pages pp. 153 pp. 154
3. Textbooks pages
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resources
IV. Procedures
A. Reviewing previous Review the procedure of pinwheel Name the materials needed in Name the materials needed in Name the materials needed in Have the students
lesson or presenting the sandwich preparing Hamburger and state it preparing Chicken BLT preparing Submarine and state enumerate the practices in
new lesson procedure Sandwich and state it it procedure storing sandwiches safely
procedure and hygienically
B. Establishing a purpose Have the students watch the video Have the students watch the video Show a picture of a Submarine Ask students what have they Ask students why they put
for the lesson on how to make Hamburger on how to make an Chicken BLT sandwich and ask students if done with their sandwiches their foods inside the
Sandwich they are familiar with the after preparing. How they store refrigerator. Explain to
picture. their products? students that temperature
will have an effect to foods
safety or to spoilage of
food
Present the day’s lesson by Present the day’s lesson by Present the day’s lesson by Present the lesson. State its Present the day’s lesson
C. Presenting examples/ introducing the Hamburger recipe introducing an Chicken BLT introducing a Submarine objectives. Define store and state its objectives
instances of the new Sandwich recipe sandwich recipe
lesson
D. Discussing new Teacher demonstration of the Teacher demonstration of the Teacher demonstration of the Have the discussion with the Identify products and their
concepts and practicing procedure of Hamburger procedure in making a Chicken BLT procedure of Submarine students about safe and appropriate storage
new skills #1 sandwich sandwich hygienic practices in storing temperature. Explain the
sandwiches importance why people
need to apply required
temperature to sandwich
products when storing
them

E. Discussing new
concepts and practicing
new skills #2

Students re-demonstration of the
F. Developing mastery procedure of making Hamburger
Students will be able to prepare
G. Finding practical Hamburger independently and gain
application of concepts profit from it
and skills in daily living
Students re-demonstration of the
procedure of making a Chicken BLT
sandwich
Students will be able to prepare
Chicken BLT sandwich
independently and gain profit from
it
Students re-demonstration of
the procedure of making a
Submarine sandwich
Students will be able to
prepare Submarine sandwich
independently and gain profit
from it
Students will be asked to
discuss by group the safe and
hygienic practices and their
importance in storing
Students be able to apply safe
and hygienic practices in
storing foods at home
Students be asked to give
the temperature for each
sandwich to be given
Students will be able to
store products applying
the required temperature

H. Making generalization Identify the ingredients and Identify the ingredients and Identify the ingredients and Have the students enumerate Give the summary of the
and abstractions about procedure of Hamburger procedure of a Chicken BLT procedure of a Submarine the practices in storing lesson through question
the lesson sandwich sandwich sandwiches safely and and answer with the
hygienically participation of the
students
Evaluate students based from their Evaluate students based from their Evaluate students based from Students will be given an essay Provide a recitation
I. Evaluating learning performance in making Hamburger performance in making Chicken BLT their performance in making a type of quiz
sandwich Submarine sandwich
J. Addition activities for
application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%
in the evaluation.
B. No. of learners who require
additional activities for
remediation.
C. Did the remedial lesson work?
No. of learners who have caught
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: Noted by:

DEBBIE C. DELA CRUZ GLORIA R. MARTIN RICHARD A. MACASADDUG

Subject Teacher Head Teacher III Principal III