School Sangali National High School Grade Level Grade 10

Grade 1 to 12 Teacher MARYJOY C ANCHES Learning Area T.L.E.

Daily Lesson Log Teaching Date and Time February 13-17, 2023 Quarter Quarter 3 (Week 1)
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
The learners demonstrate an understanding of concepts and
understanding of concepts and understanding of concepts and understanding of concepts and
understanding in preparing cold principles and techniques in
principles and techniques in principles and techniques in principles and techniques in
meals( appetizers, sandwiches preparing and cooking hot and
a. Content Standard preparing and cooking hot and preparing and cooking hot and preparing and cooking hot and cold
and dessert) cold meals.
cold meals. cold meals. meals.

The learners independently The learners independently The learners independently The learners independently prepare The learners independently
prepare cold meals ( appetizer, prepare and cook quality hot and prepare and cook quality hot and cook quality hot and cold meals prepare and cook quality hot and
b. Performance Standard
sandwiches, and desserts) cold meals according to recipe and cold meals according to according to recipe cold meals according to recipe
recipe
1.1 Discuss principles and 1.2 Prepare variety of appetizers 1.3 Identify ingredients 1.4 Prepare a range of appetizers 1.4 Prepare a range of
procedures in the preparing based on appropriate techniques according given recipe appetizers
appetizers
c. Learning Competencies
Categorize given foods
w/ LC code
whether appetizers or not
appetizers

II. CONTENT
Kitchen Tools, Utensils and Kitchen Tools, Utensils and Kitchen Tools, Utensils and Mise en place techniques Mise en place techniques
A. Subject Matter
Equipment Equipment Equipment
B. References
LM- Household Services LM- Household Services LM- Household Services LM- Household Services LM- Household Services
1. Teacher’s Guide Teacher’s Guide Grade 10 pp. Teacher’s Guide Grade 10 pp. Teacher’s Guide Grade 10 Teacher’s Guide Grade 10 pp. Teacher’s Guide Grade 10 pp.
104-132 104-132 pp. 104-132 104-132 104-132
LM- Household Services Grade LM- Household Services Grade LM- Household Services LM- Household Services Grade 10 LM- Household Services
2. Learner’s Module
10 pp. 100-103 10 pp. 100-103 Grade 10 pp. 100-103 pp. 100-103 Grade 10 pp. 100-103
Self-Learning Module, power point Self-Learning Module, power point Self-Learning Module, power Self-Learning Module, power point Self-Learning Module, power
C. Learning Materials presentation, pen and paper and presentation, pen and paper and point presentation, pen and presentation, pen and paper and point presentation, pen and
video lesson video lesson paper and video lesson video lesson paper and video lesson
III. PROCEDURE
 Prayer  Prayer  Prayer  Prayer  Prayer
 Greetings  Greetings  Greetings  Greetings  Greetings
A. Preparatory Activities  Checking of Attendance  Checking of Attendance  Checking of Checking of Attendance Checking of Attendance
Attendance
B. Developmental Recall of the past lesson Recall the past lesson through Recall the past lesson through Recall the past lesson Recall the past lesson through
Activities question and answer picture analysis picture analysis
C. Motivation Picture Gallery/Analysis Scrambled letters: Let the students Video Presentation Picture Gallery/Analysis Scrambled letters: Let the students
The teacher let the students arrange the letters to form the Let the student view videos on The teacher let the students identify arrange the letters to form the
identify the different pictures correct word and let them define different videos on how to the different pictures presented on correct word and let them define
presented on the screen/tv each word. prepare different appetizers then the screen/tv monitor. each word.
monitor. let them answer the question

The teacher discusses the lesson
about prepare appetizers and the
D. Teaching/Modeling
principals & procedures involve in
(I Do)
preparing appetizer through a
power point presentation.
 The teacher monitored
and facilitate the learners
E. Guided Practice in doing the activity and
(We Do) ask them to check their
work if they get the
correct answer.
Let the students answer the
F. Independent Practice activity1 on Let’s Practice(Fishing
(You Do) Word) on page # 3
The teacher discusses the lesson
variety of ingredients in preparing
appetizers & the types of
appetizers through a power point
presentation.
 The teacher monitored
and facilitate the learners
in doing the activity and
ask them to check their
own paper if they got the
correct answer
Let the students answer the
activity1 on Let’s Practice
(Hunting Time) on page # 3
after viewing the video
The teacher discusses the
lesson about prepare appetizers
(CANAPES) through a power
point presentation.
 The teacher monitored
and facilitate the
learners in doing the
activity and ask them to
check their work if they
got the correct answer
Let the students answer the
activity1 on Let’s Practice (Word
Scramble) on page # 3
The teacher discusses the lesson
about Tools, Equipment, Utensils
needed in preparing an appetizer
through a power point presentation.
 The teacher monitored and
facilitate the learners in
doing the activity and ask
them to check their own
paper if they get the correct
answer.
Let the students answer the activity1
on Let’s Practice (Knowledge Power)
on page # 3
The teacher discusses the
lesson about Tools, Equipment,
Utensils needed in preparing an
appetizer through a power point
presentation.
The teacher monitored and
facilitate the learners in doing the
activity and ask them to check
their own paper if they get the
correct answer.
Picture analysis.

Pen and Paper Pen and Paper Pen and Paper Pen and Paper Pen and Paper
IV. EVALUATION (True or false type of test & an (Matching type of test) (True or false type of test & an (Matching type of test) (Enumeration type of test)
Essay) Essay)
Answer The following question: Collect different types of appetizer Define the following terms: Collect pictures of kitchen tools, Collect pictures of kitchen tools,
 Why should you carefully then cut and paste in on a bond equipment and utensils needed in equipment and utensils needed in
plan the preparation of paper and give its description  Tools preparing appetizers. Do some cut out preparing appetizers. Do some cut
V. ASSIGNMENT
appetizers? based on what have you learned  Equipment and paste it on a bond paper and give its out and paste it on a bond paper
 How should appetizers be in our discussion  Utensils function. and give its function.
prepared?
VI. REMARKS

VII. REFLECTION

Prepared by: Checked & Reviewed by: Noted:

EDLYN C. SANTIAGO EVA CHRIS D BORLA JAYRALDINE D QUIAOIT, EdD.

SST II/T.L.E. Teacher TLE Coordinator School Head
 MONDAY TUESDAY THURSDAY
I. OBJECTIVES
The learners demonstrate an understanding The learners demonstrate an The learners demonstrate
The learners demonstrate an understanding of concepts an understanding of
of concepts and principles and techniques understanding of concepts
1st PT and principles and concepts and principles and
in preparing and cooking hot and cold and principles and
d. Content Standard techniques in preparing and techniques in preparing and
meals. techniques in preparing and cooking hot and cold meals cooking hot and cold meals.
cooking hot and cold meals.

1st PT The learners independently prepare and The learners independently The learners independently The learners independently
cook quality hot and cold meals prepare and cook quality hot prepare and cook quality hot prepare and cook quality hot
e. Performance Standard
according to recipe and cold meals according to and cold meals according to and cold meals according
recipe recipe to recipe
LO3 Present cooked dishes LO3 Present cooked dishes 3.3 Demonstrate proper mise 3.3 Demonstrate proper
3.1 Provide Basic principles of dining 3.1 Provide Basic principles en place techniques mise en place techniques
f. Learning Competencies room operations and procedure. of dining room operations 3.4 Enumerate the different 3.4 Enumerate the different
w/ LC code 3.2 Demonstrate use of dining room and procedure. types of dishes according to types of dishes according to
equipment 3.2 Demonstrate use of their recipes their recipes
dining room equipment
II. CONTENT
Dining Room Operations and Dining Room Operations Dining Room Operations Kitchen Tools, Utensils
D. Subject Matter
Procedure and Procedure and Procedure and Equipment
E. References
LM- Household Services LM- Household Services LM- Household Services
LM- Household Services Teacher’s
3. Teacher’s Guide Teacher’s Guide Grade 10 Teacher’s Guide Grade 10 Teacher’s Guide Grade
Guide Grade 10 pp. 100-103
pp. 100-103 pp. 104-132 10 pp. 104-132
LM- Household Services Grade 10 LM- Household Services LM- Household Services LM- Household Services
4. Learner’s Module
pp. 100-103 Grade 10 pp. 100-103 Grade 10 pp. 100-103 Grade 10 pp. 100-103
Self-Learning Module,
Self-Learning Module, power Self-Learning Module, power
Self-Learning Module, power point power point presentation,
F. Learning Materials point presentation, pen and point presentation, pen and
presentation, pen and paper pen and paper and video
paper and video lesson paper and video lesson
lesson
III. PROCEDURE
 Prayer  Prayer  Prayer  Prayer  Prayer
 Greetings  Greetings  Greetings  Greetings  Greetings
G. Preparatory Activities  Checking of Attendance  Checking of Attendance  Checking of Checking of Checking of
Attendance Attendance Attendance
Test Proper Review of past lesson about the Review of the past lesson Review of the past lesson Review of the past lesson
H. Developmental
different cooking methods: dry heat, about Principles of dining about the factors to consider about the factors to consider
Activities
moist heat and combination method Operation in dining operations in dining operations
Picture Analysis Scrambled letters: Let the Picture Gallery/Analysis Picture Gallery/Analysis
The teacher let the students think and The teacher let the students The teacher let the students
students arrange the letters to
I. Motivation ask about the picture presented on the to identify the different to identify the different
form the correct word and let
screen Then let the learner share about pictures presented on the pictures presented on the
their idea on that picture them define each word. screen/tv monitor. screen/tv monitor.
J. Teaching/Modeling The teacher discusses the lesson on The teacher discusses the The teacher discusses the The teacher discusses the
(I Do) Principles on dining operation through a lesson on Factors to consider lesson about the kitchen lesson about the kitchen
power point and video presentation. in dining operation through tools, utensils and equipment tools, utensils and
 power point presentation. through a power point equipment through a power
presentation. point presentation.
  The teacher monitored and  The teacher will let  The teacher  The teacher
facilitate the learners in doing the students interact monitored and monitored and
the activity and ask them to and answer the facilitate the facilitate the
check their own paper if they given activity flash learners in doing learners in doing
got the correct answer on the screen/ the activity and ask the activity and ask
K. Guided Practice
monitor. them to check their them to check their
(We Do)
 The teacher will own paper if they own paper if they
monitor and facilitate get the correct get the correct
the learners while answer. answer.
doing the given
activity.
Let the students answer Review Let the students answer Let the students answer
Let the students answer
L. Independent Practice Learning Outcome 3 page 102 Review Learning Outcome 3 Review Learning Outcome 3
Review Learning Outcome 3
(You Do) page 133 page 133
page 102
Pen and Paper Pen and Paper Pen and Paper Pen and Paper Pen and Paper
IV. EVALUATION
(Matching type of test) (Matching type of test) (True or False type of test) (Enumeration type of test) (Enumeration type of test)
Answer The following questions: Define the following term: 1. List down different Answer The following Answer The following
1. What are the different 1. Size kitchen tools, question: question:
measuring tools used based on 2. Meal utensils and 1. Make a scrapbook 2. Make a scrapbook
V. ASSIGNMENT the object to be measured? 3. Function equipment you have of different kitchen of different kitchen
2. Define regular and irregular 4. Policy at home and give its tools with their tools with their
shapes. 5. Advertise function, functions. functions.

VI. REMARKS

VII. REFLECTION

Prepared by: Checked & Reviewed by: Noted:

EDLYN C SANTIAGO EVA CHRIS D BORLA JAYRALDINE D QUIAOIT, EdD.

SST I/T.L.E. Teacher TLE Coordinator School Head
+ School Sangali National High School Grade Level Grade 10
Grade 1 to 12 Teacher MARYJOY C ANCHES/EDLYN C SATIAGO Learning Area T.L.E.
Daily Lesson Log Teaching Date and Time November 07-11, 2022 Quarter Quarter 2 (Week 1)
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
The learners demonstrate an understanding The learners demonstrate an The learners demonstrate
The learners demonstrate an understanding of concepts an understanding of
of concepts and principles and techniques understanding of concepts
1st PT and principles and concepts and principles and
in preparing and cooking hot and cold and principles and
g. Content Standard techniques in preparing and techniques in preparing and
meals. techniques in preparing and cooking hot and cold meals cooking hot and cold meals.
cooking hot and cold meals.

1st PT The learners independently prepare and The learners independently The learners independently The learners independently
cook quality hot and cold meals prepare and cook quality hot prepare and cook quality hot prepare and cook quality hot
h. Performance Standard
according to recipe and cold meals according to and cold meals according to and cold meals according
recipe recipe to recipe
LO3 Present cooked dishes LO3 Present cooked dishes 3.3 Demonstrate proper mise 3.3 Demonstrate proper
3.1 Provide Basic principles of dining 3.1 Provide Basic principles en place techniques mise en place techniques
i. Learning Competencies room operations and procedure. of dining room operations 3.4 Enumerate the different 3.4 Enumerate the different
w/ LC code 3.2 Demonstrate use of dining room and procedure. types of dishes according to types of dishes according to
equipment 3.2 Demonstrate use of their recipes their recipes
dining room equipment
II. CONTENT
Dining Room Operations and Dining Room Operations Dining Room Operations Kitchen Tools, Utensils
G. Subject Matter
Procedure and Procedure and Procedure and Equipment
H. References
LM- Household Services LM- Household Services LM- Household Services
LM- Household Services Teacher’s
5. Teacher’s Guide Teacher’s Guide Grade 10 Teacher’s Guide Grade 10 Teacher’s Guide Grade
Guide Grade 10 pp. 100-103
pp. 100-103 pp. 104-132 10 pp. 104-132
LM- Household Services Grade 10 LM- Household Services LM- Household Services LM- Household Services
6. Learner’s Module
pp. 100-103 Grade 10 pp. 100-103 Grade 10 pp. 100-103 Grade 10 pp. 100-103
Self-Learning Module,
Self-Learning Module, power Self-Learning Module, power
Self-Learning Module, power point power point presentation,
I. Learning Materials point presentation, pen and point presentation, pen and
presentation, pen and paper pen and paper and video
paper and video lesson paper and video lesson
lesson
III. PROCEDURE
 Prayer  Prayer  Prayer  Prayer  Prayer
 Greetings  Greetings  Greetings  Greetings  Greetings
M. Preparatory Activities  Checking of Attendance  Checking of Attendance  Checking of Checking of Checking of
Attendance Attendance Attendance
Test Proper Review of past lesson about the Review of the past lesson Review of the past lesson Review of the past lesson
N. Developmental
different cooking methods: dry heat, about Principles of dining about the factors to consider about the factors to consider
Activities
moist heat and combination method Operation in dining operations in dining operations
Picture Analysis Scrambled letters: Let the Picture Gallery/Analysis Picture Gallery/Analysis
The teacher let the students think and The teacher let the students The teacher let the students
students arrange the letters to
O. Motivation ask about the picture presented on the to identify the different to identify the different
form the correct word and let
screen Then let the learner share about pictures presented on the pictures presented on the
their idea on that picture them define each word. screen/tv monitor. screen/tv monitor.
The teacher discusses the lesson on The teacher discusses the The teacher discusses the The teacher discusses the
Principles on dining operation through a lesson on Factors to consider lesson about the kitchen lesson about the kitchen
P. Teaching/Modeling
power point and video presentation. in dining operation through tools, utensils and equipment tools, utensils and
(I Do)
power point presentation. through a power point equipment through a power
presentation. point presentation.
   The teacher monitored and  The teacher will let  The teacher  The teacher
facilitate the learners in doing the students interact monitored and monitored and
the activity and ask them to and answer the facilitate the facilitate the
check their own paper if they given activity flash learners in doing learners in doing
got the correct answer on the screen/ the activity and ask the activity and ask
Q. Guided Practice
monitor. them to check their them to check their
(We Do)
 The teacher will own paper if they own paper if they
monitor and facilitate get the correct get the correct
the learners while answer. answer.
doing the given
activity.
Let the students answer Review Let the students answer Let the students answer
Let the students answer
R. Independent Practice Learning Outcome 3 page 102 Review Learning Outcome 3 Review Learning Outcome 3
Review Learning Outcome 3
(You Do) page 133 page 133
page 102
Pen and Paper Pen and Paper Pen and Paper Pen and Paper Pen and Paper
IV. EVALUATION
(Matching type of test) (Matching type of test) (True or False type of test) (Enumeration type of test) (Enumeration type of test)
Answer The following questions: Define the following term: 2. List down different Answer The following Answer The following
3. What are the different 6. Size kitchen tools, question: question:
measuring tools used based on 7. Meal utensils and 3. Make a scrapbook 4. Make a scrapbook
V. ASSIGNMENT the object to be measured? 8. Function equipment you have of different kitchen of different kitchen
4. Define regular and irregular 9. Policy at home and give its tools with their tools with their
shapes. 10. Advertise function, functions. functions.

VI. REMARKS

VII. REFLECTION

Prepared by: Checked & Reviewed by: Noted:

EDLYN C. SANTIAGO
MARYJOY C. ANCHES EVA CHRIS D. BORLA JAYRALDINE D. QUIAOIT, EdD.
SST I/T.L.E. Teacher TLE Coordinator School Head