School MANGELEN INTEGRATED SCHOOL Grade Level 7

Teacher SHARON P. CABATINGAN Learning TLE-Food

GRADES 1 TO
Area Processing
12 DAILY LESSON LOG
Teaching Dates 2 hours Quarter 4
& Time

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/ Objectives
DAY 1
Prepare equipment, tools, materials and utensils
1. 1 Equipment and tools for salting, curing and smoking are prepared in accordance
with standard specifications
1. Identify the tools, equipment, utensils and instruments for food processing
method

II. CONTENT • Tools, Equipment, Utensils and Instruments used in Food Processing
III. LEARNING SLM 1 FOOD PROCESSING
RESOURCES
A. References
1. Teacher’s Guide pp. CLMD4A_FoodProcessingG7_8.pdf
2. Learner’s Materials pp. Module pages 2 - 5
3. Textbook pp.
4. Additional Materials from
Learning Resource
portal
B. Other Learning Resources

Curriculum Guide
DLL

IV. PROCEDURES
A. Reviewing previous lesson or Answer the Pre-test in Food Processing module pp. 1-3
presenting the new lesson

B. Establishing a purpose for the Name What For What!

Lesson Directions: Identify the different pictures as shown on the first column and write names
on the second column. Then give the use of these tools, equipment and utensils on the
third column.

C. Presenting examples /instances Slide show:

of the new lesson The teacher will show pictures of different tools and equipment used in food processing.

D. Discussing new concepts and “LET’S DO IT”

practicing
new skills # 1
E. Discussing new concepts and What IF….I Draw
practicing Direction:Read the following given situations carefully. Write the name of the tool,
new skills # 2 equipment and utensils that you are going to use and draw it.
1. If I will measure a small amount of salt and spices, I will use _____________.
2. If I will do salting large amount of fish, I will use _____________.
3. If I will make Baklad, Bakol and Bitsay, __________ is used
4. In order to maintain the freshness of raw fish, _____________ is used.
5. If I will weigh the fresh fish, I will use ______________.

F. Developing mastery Complete the web below by enumerating at least two different equipment, tools,
materials and utensils used for salting, curing and smoking.

G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
If you will be given a chance to choose any business or career relevant to food
processing, what will you choose and why?
Why is it important for us to learn the different kind of tool, equipment, utensils and
materials used in food processing

I. Evaluating learning Answer Assessment in page 19.

J. Additional activities for application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation
B. No. of learners who require additional activities for
remediation who scored below 80%
C. Did the remedial lessons work? No. of learners
who have caught up with the new lesson
D. No. of learners who continue to 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 material did I

used/discover which I wish to share with other
teachers?

Prepared: Checked:

SHARON P. CABATINGAN NEMIA L. ALABIAR

Subject Teacher Master Teacher 1