GRADES 1 to 12 DAILY School Grade Level 9

LESSON LOG Teacher Learning Area TLE

I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competencies/Objectives
II. CONTENT
III9. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Material from Resource Portal
B. Other Learning Resources
IV. PROCEDURES
Teaching Dates and Time Aug. 22- 23 2022 Quarter 1
Session 1: 10:00-11:00/11:00-12:00 (Monday) (Beryl &Sapphire) Session 2: 11:00-12:00 (Tuesday)(Sapphire)
2:00-3:00 (Tuesday) (Ruby) 1:00-2:00/2:00-3:00 (Wednesday) (Beryl & Ruby)
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons, exercises and remedial activities
may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
The learner demonstrates understanding of concepts and principles in performing mise en place.
The learner independently perform on how to clean, sanitize and store kitchen utensils and equipment.
1.1 identify tools and equipment needed in the preparation of appetizers 1.1 identify tools and equipment needed in the preparation of appetizers
a. Identify the chemicals to be utilized in cleaning and sanitizing kitchen c. Clean and sanitize kitchen tools in accordance with prescribed
tools and equipment standards
b. Prepare cleaning agents in accordance with manufacturer’s instruction d. Store cleaned kitchen tools and equipment safely in designated space
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.
Printed SLM, Compilations of files/videos Printed SLM, Compilations of files/videos
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative
assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about what they
learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.

A. Motivation/Review/Presenting the new
lesson.
Activity 1: Pretest Review: Look for the following
Ask the class to list down things/materials needed in cleaning. words in the word search
After listing down, identify if it is material, natural or chemical. puzzle.
Activity 2: My TFD
A. The students will make an illustration of what they THINK, FEEL and DO Baking Soda Borax Lemon
in the TLE Subject for the whole school year. Juice Vinegar Chlorine
B. Present a quotation and ask their ideas about it. Amonia Soap Diwshwashing
“Cleanliness is next to godliness” Liquid Timsen Carbolic Acid

B. Discussing new concepts and practicing What Is It:

new skills Cleaning and sanitizing procedures must be part of the standard

C. Developing mastery
(Leads to Formative Assessment 3)
D. Finding practical applications of concepts
and skills in daily living
I. Evaluating learning
J. Additional activities for application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on the formative
assessment
C. Did the remedial lessons work? No. of learners who
have caught up with the lesson.
D. No. of learners who 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?
operating procedures that make up your food safety program. Improperly
cleaned and sanitized surfaces allow harmful microorganisms to be transferred
from one food to another.
a. Cleaning b. Cleaning Compound c. Cleaning Agent
What I Know What I Know
a. Why do we need to clean and sanitize? d. Why do we need to clean and sanitize?
b. Types of Cleaning Materials e. Types of Cleaning Materials
c. How to Prepare natural, chemical and cleaning agents f. How to Prepare natural, chemical ang cleaning agents
What I Understand Group Task:
Think of the natural, chemical and sanitizing agents you know and give the The class will be divided into 4 groups. Each group will choose one of the
appropriate tools to be cleaned and how to use it. natural, chemical or sanitizing/cleaning agent. They are going to show how
to prepare these materials for cleaning and show it class.
Cleaning Agents Tools to be Cleaned How to Use Rubrics: Content/Relevance to the topic
Following the Health Protocol
Group Collaboration and Presentation
A. Multiple Choice: Read the following statements carefully. Choose the letter B. Identification. Identify the following statements. Write the correct answer
that best describes the statement and write on the space provided. on the space provided.
C. Modified True or False. Write true if the statement is correct and change
the underlined word if it is false to make the statement correct.
Ask the class to bring the following for next day’s activity: Obtain a product label of any two (2) commercially popular cleaning and
Baking Soda Borax Lemon Juice Vinegar Chlorine Amonia sanitizing chemicals and copy its manufacturer’s instruction in preparing the
Soap Diwshwashing Liquid Timsen Carbolic Acid product as cleaning and sanitizing agent.
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 the students learn? Identify what
help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.