School Grade Level 9

Teacher Learning Area TLE

Teaching Dates January 04-06, 2023 Quarter SECOND WEEK 7

Session 1 Session 2 Session 3 Session 4

I. OBJECTIVES
1. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing salad and
dressing.
2. Performance Standards The learners independently prepare salad and dressing.
3. Learning LO 4. Store salad and LO 4. Store salad and LO 4. Store salad and
Competencies/ dressing dressing dressing
Objectives 4.2 Store salad in 4.2 Store salad in 4.2 Store salad in
appropriate conditions to appropriate conditions to appropriate conditions to
maintain their freshness, maintain their freshness, maintain their freshness,
quality and taste. quality and taste. quality and taste.
(TLE_HECK12SD-IIj-10) (TLE_HECK12SD-IIj-10) (TLE_HECK12SD-IIj-10)

Storing Salad and Storing Salad and Storing Salad and

Christmas Break
II. CONTENT Dressing; Dressing; Dressing;
Jan. 2-3, 2023
Sanitary Practices Sanitary Practices Sanitary Practices
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages N/A N/A N/A
2. Learner’s Materials
N/A N/A N/A
pages
3. Textbook pages N/A N/A N/A

4. Additional Materials N/A N/A N/A

from Learning Resource
(LR) portal
B. Other Learning ADM_TLE 9 Cookery ADM_TLE 9 Cookery ADM_TLE 9 Cookery
Resources / Quarter 2 – Module 1: Quarter 2 – Module 1: Quarter 2 – Module 1:
Materials Lesson 3 & 4 Prepare Salad Lesson 3 & 4 Prepare Lesson 3 & 4 Prepare
and Dressing Salad and Dressing Salad and Dressing

IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing a purpose
for the lesson
pages 8-10; 19-20 pages 8-10; 19-20 pages 8-10; 19-20
Salad in Mason Jar Jar’d In Salad House
https:// (Quezon City)
www.pinterest.ph/pin/ https://
8092474317590244/ web.facebook.com/
jardinsalad
Simply Good Jar Business
Story
https://
simplygoodjars.com/
about/
1. Accompaniment Salad and 1. Storing Salad Techniques
its Kinds
Showing of Video N/A N/A
Salad in Mason Jar
https://
www.pinterest.ph/pin/
8092474317590244/
Guide Questions:
1. What is the purpose of
putting salad ingredients
into mason jars? Are
sanitary practices being
observed? If yes, what are
they?
2. How long will be the
ingredients stay in good
quality inside the mason
jars? Is it the proper way of
storing salad ingredients?
Explain.
3. Is there another ways or
techniques in storing salad
 ingredients and dressings?
C. Presenting examples/ N/A N/A N/A
instances of the lesson
D. Discussing new a. Learning Activity 1 Class Presentation Group Presentation of
concepts and practicing (Constructivism-Direct Rubrics Business Ideas – Go
new skills #2 Instruction) Performance/Skills – 40 SALAD Business
TGA - 25 minutes Relevance to the Topic –
Tell – Give guidance 40 Final Output
Guide – Facilitate the Teamwork – 20  name of their
process Total - 100 product
Apply – Apply the concept  salad ingredients
Processing and (give importance on
Differentiated activities for Synthesizing the storing of salad)
the learners.  illustration of their
Let the learners choose product
their preferences.
Group 1 – Draw a comic Processing and
skit wherein a scenario Synthesizing
happening in a kitchen
restaurant about Sanitary
practices in presenting
salad
(ADM_TLE 9 Cookery pp 8-
9)
Group 2 – Create a
poster/slogan showing the
principles and practices oh
hygiene in presenting salad
(ADM_TLE 9 Cookery p10)
Group 3 – Compose a song
about Storing Techniques
in salad and dressing
(ADM_TLE 9 Cookery p18)
Group 4 – Prepare a short
script in newscasting about
keeping fruits and
vegetables as salad
ingredients in good quality
 (ADM_TLE 9 Cookery p19)

Rubrics
Performance/Skills – 40
Relevance to the Topic – 40
Teamwork – 20
Total - 100

E. Developing mastery N/A N/A N/A

(Leads to Formative
Assessment 3)
F. Finding practical Learning Activity 2
applications of concepts Spotting and Identifying
and skills in daily Business Opportunities
living Idea Generation
The first step in identifying
a good business
opportunity is to look for
many
opportunities. This is
called the idea generation
phase (SERDEF, 2007).
The
following are good sources
of business ideas (Hisrich,
Peters, & Shepherd, 2008;
Looser & Schlapfer, 2001)

LT 2 Pitch Game – 25
minutes
1. Learners will be asked
to generate business ideas
about “GO SALAD
Business”. These are
salad that are easy to
prepare, affordable and
healthy food like the salad
in the mason jars.
2. Final Output
 name of their
product
 salad ingredients
(give importance on
the storing of salad)
 illustration of their
product
3. Group Presentation

JIGSAW Method
TDAR Activity
THINK (Analysis of the
problem)
DISCUSS (Share ideas on
how to solve the problems)
ACT (Act collaboratively)
REFLECT (Introspect on
the results made by the
group)

THINK – What business

idea can propose about
GO SALAD? What
ingredients can we use
that are readily available
in Lipa City?

DISCUSS the ideas from

the group

ACT – Work together

REFLECT – Reflect on the

output made by the group

RUBRICS
Content – 50 points
Presentation – 30 points
Teamwork- 20 points
TOTAL 100 points

Teaching Strategies and

Approaches Used:
Integrative Learning
 Content Integration

Authentic Teaching and

Learning
 Contextualized
Learning Activities

PECs – Opportunity
Seeking

Teachers; References:
Jar’d In Salad House
(Quezon City)
https://
web.facebook.com/
jardinsalad

Simply Good Jar Business

Story
https://
simplygoodjars.com/
about/

.
G. Making generalizations Learners’ reflection
and abstractions about
the lesson

H. Evaluating learning Fill-in the blanks.

1. Refrigerate to keep food
cold.
2. Refrigerate salad before
serving time.
3. The process of
preserving food by means
of refrigeration is called
cold storage.
4. Chilling refers to
refrigerating food to
reduce the temperature.
5. Do not add dressing to
green salad until serving or
they will sag.

I. Additional activities for N/A N/A N/A

application or
remediation
V. REMARKS

VI. REFLECTION
1. No. of learners who
earned 80% on the
formative assessment

2. No. of learners who

require additional
activities for
remediation.
3. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson.
4. No. of learners who
continue to require
remediation

5. Which of my teaching
strategies worked well?
Why did these work?
6. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
7. What innovation or
localized materials did
I use/discover which I
wish to share with
other teachers?