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
School: Pres.
Grade Level: 9
Teacher: Anna Lyn L. Ayeras Learning Area: T.L.E-H.E
Teaching Dates and
Time: JANUARY 9- JANUARY 13, 2023 (WEEK 7) 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: Store salads and dressing LO1: Store salads and dressing
 1.1 identify the safety and hygienic practices in  1.1 identify the safety and hygienic practices in storing salad and dressing.
storing salad and dressing.  1.2 keep salad in appropriate conditions to maintain its freshness and quality.
 1.2 keep salad in appropriate conditions to maintain
its freshness and quality.
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 1. Safety and Hygienic Practices in Storing Salad and Dressing
 LO 2. Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
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
50-57 50-57 60-65 60-65 60-65
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
Module via Google Module via Google Module via Google
B. Other Learning Resources
III. PROCEDURES
Recapitulation: Recapitulation: Recapitulation:
*Yesterday, we discussed the
Factors and Techniques in
Presenting Salads and
Dressings.
A. Reviewing previous
*The teacher asks the students
lesson or presenting the new
about the last topic all about as
lesson
a recap.
*Present the new lesson by
showing some sample pictures
of components of salad.
Ask this question to the Ask this question to the Ask this question to the
students: students: students:
Can anyone know what are the
5 factors to Consider in Plating
and Presenting Salads.
B. Establishing a purpose for
the lesson
“The five factors to consider in
plating and presenting salads
are balance, harmony height,
color and texture.”
ADM Cookery 9 Learning
Module via Google
Recapitulation:
*Yesterday, we discussed
the Factors and Techniques
in Presenting Salads and
Dressings.
*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 5 factors to Consider in
Plating and Presenting
Salads.
“The five factors to consider
in plating and presenting
salads are balance,
harmony height, color and
texture.”
ADM Cookery 9 Learning
Module via Google
Recapitulation:
*Yesterday, we discussed
the Factors and Techniques
in Presenting Salads and
Dressings.
*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 5 factors to Consider in
Plating and Presenting
Salads.
“The five factors to consider
in plating and presenting
salads are balance, harmony
height, color and texture.”
 Teacher will present pre- Teacher will present pre- Teacher will present pre-
C. Presenting examples/ activity entitled “Two clues, activity entitled “Two clues, activity entitled “Two clues,
instances of the new One Word” One Word” One Word”
lesson

Teacher discuss the Teacher discuss the Teacher discuss the

continuation topic of Present a continuation topic of Present continuation topic of Present
variety of salads and a variety of salads and a variety of salads and
dressings. dressings. dressings.

Accompaniments of Salad
Accompaniments of Salad  Salad is not only Accompaniments of Salad
 Salad is not only appetizing; it also  Salad is not only
appetizing; it also adds adds texture to the appetizing; it also adds
texture to the meals and meals and contribute texture to the meals
contribute important nutrients. and contribute
important nutrients. important nutrients.

D. Discussing new
concepts and practicing
new skills #1

E. Discussing new
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
Teacher discuss the Factors to
Consider in Plating and
Presenting Salads.
Directions:
Give at least 5 examples of
accompaniments salad. Write
it on your ¼ sheet of paper.
What are the benefits of eating
a salad every day?
“Salads made with a variety of
fruits and vegetables make the
perfect healthy lunch or dinner.
That's because they're filled
with tons of nutrients that
benefit your body, like fiber,
vitamin E, and vitamin C.
These nutrients can work to
lower your blood sugar,
Examples of
accompaniments salad.
Directions:
Give at least 5 examples of
accompaniments salad.
Write it on your ¼ sheet of
paper.
What are the benefits of
eating a salad every day?
“Salads made with a variety
of fruits and vegetables
make the perfect healthy
lunch or dinner. That's
because they're filled with
tons of nutrients that benefit
your body, like fiber, vitamin
E, and vitamin C. These
nutrients can work to lower
Examples of
accompaniments salad.
Directions:
Give at least 5 examples of
accompaniments salad. Write
it on your ¼ sheet of paper.
What are the benefits of
eating a salad every day?
“Salads made with a variety
of fruits and vegetables
make the perfect healthy
lunch or dinner. That's
because they're filled with
tons of nutrients that benefit
your body, like fiber, vitamin
E, and vitamin C. These
nutrients can work to lower
 regulate cholesterol levels, and your blood sugar, regulate your blood sugar, regulate
help you lose weight.” cholesterol levels, and help cholesterol levels, and help
you lose weight.” you lose weight.”

I. Evaluating learning Quiz #5 Quiz #5 Quiz #5

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