GRADES 1 to 12
Diosdado Macapagal High School
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies /
Objectives
Write the LC code for each
I. CONTENT
II. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials
pages
3. Textbook pages
4. Additional Materials
from Learning Resource
(LR)portal
B. Other Learning Resources
School: Pres.
Grade Level: 9
Teacher: Anna Lyn L. Ayeras Learning Area: T.L.E-H.E
Teaching Dates and
Time: NOVEMBER 28- DECEMBER 2, 2022 (WEEK 4) Quarter: 2ND QUARTER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salads and dressings.
Learners independently prepared salad and dressing.
LO1: Prepare a variety of salads and dressings LO 1: Prepare a variety of salads and dressings
 1.1 identify the components of a salad  1.1 identify the components of a salad
 1.2 identify the factors to consider in salad  1.2 identify the factors to consider in salad preparation
preparation
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.
 LO 2. Prepare a variety of salads and dressings
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of
concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
TLE Cookery 9 Module TLE Cookery 9 Module TLE Cookery 9 Module TLE Cookery 9 Module TLE Cookery 9 Module
pages pages pages pages pages
25-27 25-27 29-32 29-32 29-32
Powerpoint presentation, Internet, Powerpoint Internet, Powerpoint Internet, Powerpoint Internet, Powerpoint
Cartolina and Marker Presentation, Cartolina and Presentation, Cartolina and Presentation, Cartolina Presentation, Cartolina
Marker Marker and Marker and Marker
ADM Cookery 9 Learning ADM Cookery 9 Learning ADM Cookery 9 Learning ADM Cookery 9 Learning ADM Cookery 9 Learning
Module via Google Module via Google Module via Google Module via Google Module via Google
 III. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the lesson
Recapitulation:
Last week, we have
discussed the
classification of Salads
According to ingredients
used.
*The teacher asks the
students about the last
topic all about as a recap.
*Present the new lesson
by showing some sample
pictures of ingredients
used in making salad like
fruits or vegetables.
Ask this question to the
students:
What is the important of
preparing ingredients and
materials before preparing
foods?
“preparing materials and
ingredients before
preparing foods will help
us to eliminate
unnecessary steps or
duplicate work in the
kitchen”
. Recapitulation:
Last week, we have discussed
the classification of Salads
According to ingredients used.
*The teacher asks the
students about the last topic
all about as a recap.
*Present the new lesson by
showing some sample
pictures of ingredients used in
making salad like fruits or
vegetables.
Ask this question to the
students:
What is the important of
preparing ingredients and
materials before preparing
foods?
“preparing materials and
ingredients before preparing
foods will help us to eliminate
unnecessary steps or duplicate
work in the kitchen”
November 30, 2022 Recapitulation:
(Bonifacio Day) *Yesterday, we discussed
the components of salad
and important factor to
consider in salad
preparation.
*The teacher asks the
students about the last topic
all about as a recap.
*Present the new lesson by
showing some sample
pictures of components of
salad.
November 30, 2022 Ask this question to the
(Bonifacio Day) students:
Can anyone know what are
the basic parts of salad?
“The basic parts of a salad
are the base, the body, the
garnish, and the dressing.
The five basic types of salad
are green salads (tossed or
composed), bound,
vegetable, fruit, and
combination.”
Recapitulation:
*Yesterday, we discussed
the components of salad and
important factor to consider in
salad preparation.
*The teacher asks the
students about the last topic
all about as a recap.
*Present the new lesson by
showing some sample
pictures of components of
salad.
Ask this question to the
students:
Can anyone know what are
the basic parts of salad?
“The basic parts of a salad
are the base, the body, the
garnish, and the dressing.
The five basic types of salad
are green salads (tossed or
composed), bound,
vegetable, fruit, and
combination.”
 Teacher will present pre- Teacher will present pre- November 30, 2022 Teacher will present pre- Teacher will present pre-
C. Presenting examples/ activity entitled “Jumbled activity entitled “Jumbled (Bonifacio Day) activity entitled “Two clues, activity entitled “Two clues,
instances of the new Words’ Words” One Word” One Word”
lesson

Teacher discuss the Teacher discuss the Teacher discuss the Teacher discuss the different
components of salad. components of salad. November 30, 2022 different types of salad types of salad dressing.
(Bonifacio Day) dressing.

D. Discussing new
concepts and practicing new
skills #1

Teacher discuss the
important Factors to
consider in Salad
Preparation.
Teacher discuss the important Teacher discuss another
Factors to consider in Salad type of salad dressing such
Preparation. as ingredients of salad
dressing and emulsions in
salad dressings.
Teacher discuss another type
of salad dressing such as
ingredients of salad dressing
and emulsions in salad
dressings.

November 30, 2022

E. Discussing new (Bonifacio Day)
concepts and practicing
new skills#2
F.Developing mastery
(Leads to Formative
Assessment 3)
G. Finding practical
applications of concepts
and skills in daily living
H. Making
generalizations and
abstractions about the
lesson
Directions: Match column
A with the correct answer
on column B.
Group Activity:
Instructions: Label the four
parts of plated salad and
explain.
Why is it important to
know the importance of
plating?
“It is importance because
in plating it allows many
creative possibilities, a
chance to stamp their
identity on the menu and
create a signature dish.”
Directions: Match column A
with the correct answer on
column B.
Group Activity:
Instructions: Label the four
parts of plated salad and
explain.
Why is it important to know the
importance of plating?
“It is importance because in
plating it allows many creative
possibilities, a chance to stamp
their identity on the menu and
create a signature dish.”
November 30, 2022 Directions: Give at least 10
(Bonifacio Day) examples of dressing. Write
it on your ¼ sheet of paper.
November 30, 2022 Group Activity:
(Bonifacio Day)
Instructions: Each group are
task to explain the
ingredients and procedure
on how to make a gelatin
salad.
How is it important to know
November 30, 2022 the different type of salad
(Bonifacio Day) dressings?
“In order for you to make the
perfect salad you need to
know something about the
kinds of ingredients that you
can use. A large number of
salads will be made using a
combination of different
ingredients that not only
complement one and other
but provide different tastes
and textures as well.”
Directions: Give at least 10
examples of dressing. Write it
on your ¼ sheet of paper.
Group Activity:
Instructions: Each group are
task to explain the
ingredients and procedure on
how to make a gelatin salad.
How is it important to know
the different type of salad
dressings?
“In order for you to make the
perfect salad you need to
know something about the
kinds of ingredients that you
can use. A large number of
salads will be made using a
combination of different
ingredients that not only
complement one and other
but provide different tastes
and textures as well.”
I. Evaluating learning Short quiz Short quiz November 30, 2022 Group Presentation Quiz #4
(Bonifacio Day)
J. Additional activities for
application or remediation

The topic was successfully discussed and learners performed well about the lesson.
IV. REMARKS

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
V. REFLECTION
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
earned80%onthe formative
assessment
B. No. of learners who
require additional activities
for remediation.
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: ERNALYN E. TABERO CHECKED BY: ELVIRA TAGUBARAS-ESMIN NOTED BY: MARY GRACE F. BUMANLAG
Student Teacher Teacher III/TLE Department Coordinator Master Teacher1/Exec. Secretary