DAILY LESSON LOG
School : Alaminos Integrated National High School
Teacher FLORENCIA G. ILAGAN
Teaching Dates FEBRUARY 20-24, 2023
Teaching Time 12:00 -5:40 PM
MONDAY
I. OBJECTIVES
A. Content The learner demonstrates
Standards an understanding of and
skills in the basics of food
preservation  Food(fish)
processing tools and
equipment/ instruments 
Food (fish)processing
methods  Faults and
defects of tools, equipment
and instruments in food
(fish) processing equipment
 Reporting procedures
B. Performance Preserves food/s using
Standards Appropriate tools,
equipment and utensils are
selected according to food
(fish) processing methods.
2. Faults and defects of
tools, equipment and
utensils are explained. 3.
Defective tools, equipment
and utensils are reported in
accordance with farm
procedures.
TUESDAY
The learner demonstrates
an understanding of and
skills in the basics of food
preservation  Food(fish)
processing tools and
equipment/ instruments 
Food (fish)processing
methods  Faults and
defects of tools, equipment
and instruments in food
(fish) processing equipment
 Reporting procedures
Preserves food/s using
Appropriate tools,
equipment and utensils are
selected according to food
(fish) processing methods.
2. Faults and defects of
tools, equipment and
utensils are explained. 3.
Defective tools, equipment
and utensils are reported in
accordance with farm
procedures.
Grade Level Grade 8
Learning Area TLE FOOD( FISH) PROCESSING
Quarter THIRD
Section
WEDNESDAY THURSDAY FRIDAY
The learner The learner demonstrates The learner demonstrates
demonstrates an an understanding of and an understanding of and
understanding of and skills in the basics of food skills in the basics of food
skills in the basics of preservation preservation
food preservation   Food(fish) processing  Food(fish) processing
tools and equipment/ tools and equipment/
Food(fish) processing
instruments  Food instruments  Food
tools and equipment/
(fish)processing methods (fish)processing methods 
instruments  Food
 Faults and defects of Faults and defects of tools,
(fish)processing
tools, equipment and equipment and instruments
methods  Faults and
instruments in food (fish) in food (fish) processing
defects of tools,
processing equipment  equipment  Reporting
equipment and
Reporting procedures procedures
instruments in food
(fish) processing
equipment  Reporting
procedures
Preserves food/s using Preserves food/s using Preserves food/s using
Appropriate tools, Appropriate tools, Appropriate tools,
equipment and utensils equipment and utensils equipment and utensils are
are selected according are selected according to selected according to food
to food (fish) processing food (fish) processing (fish) processing methods.
methods. 2. Faults and methods. 2. Faults and 2. Faults and defects of
defects of tools, defects of tools, tools, equipment and
equipment and utensils equipment and utensils utensils are explained. 3.
are explained. 3. are explained. 3. Defective Defective tools, equipment
Defective tools, tools, equipment and and utensils are reported in
equipment and utensils utensils are reported in accordance with farm
are reported in accordance with farm procedures.
 accordance with farm procedures.
procedures.

C. Learning At the end of the lesson the At the end of the lesson At the end of the lesson ;
Competencies/ students should be able to; At the end of the lesson the the students should be the students should be At the end of the lesson the
objectives students should be able to; able to; able to: students should be able to:
Write the
LC code 2 observes safety rules in
for each TLE6HE-Oh-12 . selects food to be 2 observes safety rules in food preservation
3.3 preserves food by applying preserved/processed based food preservation 2 observes safety rules in food
principles and skills in food on the availability of raw preservation
preservation/processing materials, market demands,
and trends in the community

D. CONTENT Preparing equipment, tools . Preparing equipment, tools .

Preparing equipment, tools for salting, curing, and Preparing equipment, for salting, curing, and Preparing equipment, tools
for salting, curing, and smoking tools for salting, curing, smoking for salting, curing, and
smoking. and smoking smoking

E. LEARNING
RESOURCES
A. Reference
1. Teacher’s Teacher’s Guide for JHS, Teacher’s Guide for JHS Teacher’s Guide for JHS Teacher’s Guide for JHS Teacher’s Guide for JHS
Guide Pages Page 20-29 Page 20-29 page 20-29 page 25-33 page 25-33
2. Learner’s 33-38 33-38 33-38 33-38 33-38
Materials Pages
3. Textbook leap leap leap Learning materials Learning materials
Pages
4. Additional Youtube video clip Internet, google, youtube Internet, google Internet, google, you tube youtube
Materials form
Learning Resource
(LR) portal
B. Other CG, LM, LAPTOP, LED CG, LM, LAPTOP, LED CG, LM, LAPTOP, LED CG, LM, LAPTOP, LED CG, LM, LAPTOP, LED TV,
Learning TV, PPT, TV, PPT, TV, PPT, TV, PPT PPT
Resources
F. 4 A”S Activity
PROCEDURES
A. Review Video presentation about Jumbled letters Picture analysis PICTURE ANALYSIS
previews the previous lesson( tools, Arrange the letters to form PICTURE ANALYSIS
 lesson or utensils)
presents a Let the students memorize
new lesson the different tools and
utensils by arranging the
jumbled letters
B. Establishing a Group the students into 5,
purpose for the and let them analyze the
lesson pictures given to them.( food
processing)
C. Presenting The teacher will play a video
examples/ presentation about tools, and
instances of utensils used in fish
new lesson processing and have them
take notes of important
insights that may be gained
from the video presented.
D. Discussing Lets post it.
new concepts The teacher will distribute
and practicing different pictures of tools and
new skills #1 utensils used in fish
processing and instruct the
students in each group to
classify the picture they have
and post it on the board
whether it is tools or utensils
E. Discussing
new concepts
and practicing
a word/s
Group the students into 5,
and let them analyze the
pictures given to them.
( curing, salting, smoking
The teacher will play a video
presentation about tools and
utensils used in food
processing and have them
take notes of important
insights that may be gained
from the video presented.
Lets post it.
The teacher will distribute
different pictures of tools and
utensils and instruct the
students in each group to
classify the picture they have
and post it on the board
whether it is tools or utensils
Show pictures of
different tools used in
fish preservation and let
students analyze each
picture
The teacher will play a
video presentation about
calibrating and sanitizing
equipment and have them
take notes of important
insights that may be
gained from the video
presented.
Lets post it.
The teacher will distribute
different pictures of tools
and utensils and instruct
the students in each group
to classify the picture they
have and post it on the
board whether it is tools
or utensils
Show pictures of different
tools used in fish
preservation and let
students analyze each
picture
Group activity:
Report your output to the
class
The teacher will play a
video presentation about
tools, and utensils used in
fish processing and have
them take notes of
important insights that may
be gained from the video
presented.
Let the students analyze the
video presented and report to
the class what they learned
Show pictures of different
tools used in fish
preservation and let
students analyze each
picture
The teacher will play a video
presentation about tools, and
utensils used in fish
processing and have them
take notes of important
insights that may be gained
from the video presented
Let the students analyze the
video presented and report to
the class what they learned
 new skills #2
F. Developing Let the students present their Let the students present
mastery output in class. their output in class
(Leads to
formative
assessment
G. Finding (H-O-T-S) (H-O-T-S) (H-O-T-S)
practical Why do you think tools and Why is it important to What are the different
applications of utensils are important in know the different methods methods of fish
concepts and preserving foods(fish)? of preserving foods? processing?
skills in daily Especially fish?
living
H. Making The teacher will present a The teacher will present a The teacher will present a The teacher will present a
generalizations PowerPoint presentation to PowerPoint presentation PowerPoint presentation to PowerPoint presentation to
and show the different methods The teacher will present a to show the different show the different methods show the different methods
abstractions of fish preservation PowerPoint presentation to methods of fish of fish preservation of fish preservation
about the , let the students complete the show the different methods of preservation , let the students complete , let the students complete the
lesson circle diagram below. fish preservation and let the , let the students complete the circle diagram below. circle diagram below.
students complete the circle the circle diagram below.
Methods of fish preservation diagram below.
Methods of fish preservation
SI. Evaluating Short quiz Long quiz
learning See attached test paper
 J. Additional
activities for
application or
remediation
G. REMARKS

H. REFLECTION
A. No. of The lesson was not executed The lesson was not executed 41/47 students of D. 41/47 students of D. 41/47 students of D.
learners due to unavoidable due to a shortage of time Hernandez reached the Hernandez reached the Hernandez reached the
who earned circumstances mastery level. mastery level. mastery level.
70% on the 39/46 students of L. 39/46 students of L. Masa 39/46 students of L. Masa
formative Masa reached the reached the mastery level. reached the mastery level.
assessment mastery level. 35/45 students of F. 35/45 students of F. Donato
35/45 students of F. Donato reached the reached the mastery level.
Donato reached the mastery level. 33/45 students of A. Bueser
mastery level. 33/45 students of A. reached the mastery level.
33/45 students of A. Bueser reached the 40/46 students of L.
Bueser reached the mastery level. Dimayuga reached the
mastery level. 40/46 students of L. mastery level.
40/46 students of L. Dimayuga reached the 36/45 students of P. de villa
Dimayuga reached the mastery level. reached the mastery level
mastery level. 36/45 students of P. de
36/45 students of P. de villa reached the mastery
villa reached the level
mastery level
B. Number 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
that my
principal or
supervisor
can help me
solve?
G. What
innovation
or localized
materials
did I
use/discove
r that I wish
to share
with other
teachers.?
Prepared by; Checked by;

Florencia G. Ilagan Melody I. Cube

Teacher III Head Teacher III

Noted by:

Aida M. Bejo
Principal III