DAILY School CARRASCAL NHS Grade: 9

LESSON Teacher CERELINA M. GALELA Learning Area: TLE-cookery

LOG Teaching Dates and SEPT. 19-23, 2022 Quarter: First
Time: 2:00-3:00-Emerald & Moonstone
3:00-4:00-Sardonyx & Nickel

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I OBJECTIVES
A. Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers

B. Performance Standard The learners independently prepare appetizers.

Differentiate between hot Differentiate between hot identify the fundamental of Follow workplace safety
and cold appetizers and cold appetizers plating procedures
C. Learning Competencies/ TLE_HECK9-12PA-Ic-3 TLE_HECK9-12PA-Ic-3 TLE_HECK9-12PA-Ii-5 TLE_HECK912PA-
Objectives
Ic-3

Varieties of Hot and Cold Methods of Preparing Occupational Health and

Fundamentals of Plating ICL/Remediation
II CONTENT
Appetizers Appetizers Safety (OHS)
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials Learner’s Module Learner’s Module Learner’s Module Learner’s Module
pages
3. Textbook pages
4. Additional Materials
LAS LAS
from Learning Resources
B. Other Learning PowerPoint Presentation PowerPoint Presentation PowerPoint Presentation PowerPoint Presentation
Resources
IV. PROCEDURES
A. Reviewing previous What are the ingredients What are Hot Appetizers can be more Present
appreciated if presented Sanitary
lesson or presenting the needed in making appetizers? Cold
attractively like the saying Practices when
new lesson appetizers? appetizers? storing salads
 goes “the eyes eats first”. and appetizers
Plate presentation is the
process of offering the
appetizer to guests in a stylish
and pleasing manner. It
requires skills, style and
creativity.

Preparing appetizers
demands a thorough
B. Establishing a understanding of the various
purpose for the lesson recipes involved.
This lesson will provide you Let them discuss Storing
the knowledge, skills and techniques
understanding in
presenting range of
appetizers.

Preparation of appetizers Recipes of Fundamentals of plating

Appetizers Salmon Let the students present
C. Presenting requires knowledge and
and Cucumber
Examples/instances of skills of the different Bites some Key Sanitary
new lesson recipes in preparing such. Practices

Let the students discuss hors d’ oeuvre cocktails Activity 1. Fact or Bluff
the 2 types of Appetizers: and relishes Basic Principles of
Hot and cold Appetizers Platter Presentation
Directions: Below are
sanitary practices, identify
which ones are for
presenting appetizers by
D. Discussing new putting a  in the Fact
concepts and practicing
column. Put a  in Bluff
new skills #1
column if it is a general
sanitary practice. Write
your answer in your
answer sheet.

Show in PPT
E. Discussing new Let them give examples Mixed vegetables relish Let the
concepts and practicing on each type with cheddar cheese dip students
new skills #2 discuss
Designing
 the platter

Identify the following Heart or Star?

appetizers as Hot
Appetizers or cold Directions: Identify the
sentences whether it is a
appetizers (show to
fundamental of plating, or
them the pictures)
a basic principle of platter
F. Developing mastery presentation. If it is a
(Leads to Formative fundamental of plating,
Assessment) draw a , if it is a basic
principle of platter
presentation draw a .
Draw your answer in your
answer sheet.
Show in PPT

G. Finding Practical
applications of concepts
and skills
H. Making How to distinguish hot
generalizations and and cold appetizer?
abstractions about the
lesson
I. Evaluating Learning 5 questions for the Quiz
Collect 20 different
recipes of appetizer
and compile it like a
J. Additional activities book using any kind
for application or of paper, decorating
remediation materials, glue, and
coloring materials.

V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% on the 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 this 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: Approved by:

CERELINA M. GALELA TERESITA S. DUERO VICTORINO S. NIMES

T-III/Subject Teacher Master Teacher I Principal I