GRADE 6 School
DAILY Teacher Gloria A. Macay
LESSON LOG Teaching Dates
and Time
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives
Write the LC code for each
II. CONTENT
(Subject Matter)
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide/Pages
2.Learner’s Materials Pages
3.Textbook Pages
4.Additional Materials from Learning
Resource (LR)portal
B. Other Learning Resources
III. PROCEDURES
A. Reviewing previous lesson or
presenting new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts and
practicing new skills #1
Guelew Integrated School Grade Level VI
Learning Area TLE-HE
Quarter 4th QUARTER
June 22, 2021
Demonstrates an understanding of and skills in basic food
preservation.
Preserves food using appropriate tools and materials and applying
the basics of food preparation.
3.2 uses the tools/ utensils and equipment and their substitutes in
food preservation/processing.
TLE6HE-OG-11
Food Preservation (tools, utensils and equipment and their
substitutes in food preservation)
Bantigue, R.M. and Pangilinan, J.P. (2014) Growing up with Home
Economics and Livelihood Education. FNB Educational, Inc. QC.
Recap of the previous lesson:
Last week’s discussion was on food preservation, the benefits derived
from it as well as its different types. We also conducted an inventory
of foods that can be preserved and processed. This week's lesson is
on the tools/instruments/utensils and equipment that we use for
food preservation.
Ask the learners on the importance of familiarizing the learners with
the tools/utensils and equipment in food preservation.
Ask the difference between tools/instruments and equipment. Before
the difference is determined, ask the learners to give examples of
tools / instruments and equipment.
Ask the learners example of this tools/instruments:
response may include knives, fork, spoon, spatula, whisk, graters,
wooden mallets, containers, plastic bins with airtight lids, ceramic
dishes with plastic lids and foil containers, jars, bags, food brushes,
measuring cups, colander, strainer, timer, weighing scale, measuring
spoons, handheld can opener, cooking thermometer, etc.
ask the learners examples of equipment used in food preservation:
juicer, mixer, electric can opener, blender, refrigerator, stove, oven
etc.
What then is the difference between tools and equipment? One

E. Discussing new concepts and
practicing new skills #2
F. Developing Mastery
(Lead to Formative Assessment)
G. Finding practical application of
concepts and skills in daily living.
H. Making Generalizations and
Abstraction about the Lesson
I. Evaluating Learning
J. Additional Activities for
Application or Remediation
IV. REMARKS
V. REFLECTION
A. No. of learners earned
80% in the evaluation
B. Number of learners who
are required additional activities for
remediation who scored below 80%
C. Did the remedial lesson work?
No. of learners who have caught up
with the lesson
D. Number of learners who continue
major difference is the use of electricity.
The teacher will show photos or drawings up examples of tools/
instruments and equipment.
The teacher will ask the learners the use of each tools /instrument
and equipment.
The teacher well then present of a photo where the specific tool or
equipment is used or being used.
The class will prepare a pickled papaya. What
tools/utensils/instruments will be used?
 Grater
 Bowl
 Jar
 Teaspoon
 Cup
 Muslin bag
 Squeezer
 Colander
 Tray or bilao
 Saucepan
 Knife
 Slicer
describe how about tools/ instruments will be used.
Ask the class what equipment will be used in the preparation of
pickled papaya.
Answer: gas stove or gas range
Ask the class when it will be used.
Remember the difference between tools/instruments and
equipment. Familiarize yourselves with the tools/instruments used in
the preservation of food.
Present a situation where in the tools/ instruments needed for a
specific recipe are not available.
Ask the learners to think of a substitute.
Bring recipes on preserved foods. Identify the equipment and tools/
instruments that will be used to complete the process.
__Pupils did not find difficulties in answering their lesson.
__Pupils found difficulties in answering their lesson.
__Pupils did not enjoy the lesson because of lack of knowledge, skills
and interest about the lesson.
__Pupils were interested on the lesson, despite of some difficulties
encountered in answering the questions asked by the teacher.
__Pupils mastered the lesson despite of limited resources used by the
teacher.
__Majority of the pupils finished their work on time.
__Some pupils did not finish their work on time due to unnecessary
behavior.
__of Learners who earned 80% above
__Yes __No
__of Learners who caught up the lesson
__of learners who require additional activities for remediation
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 help
me solve?
G. What innovation or localized
materials/discover which I wish to
share with other teachers?
Prepared by:
GLORIA A. MACAY
Teacher-II
Strategies used that work well:
__Group collaboration
__Games
__Power Point Presentation
__Answering preliminary activities/exercises
__Discussion
__Case Method
__Think-Pair-Share (TPS)
__Rereading of Paragraphs/Poems/Stories
__Differentiated Instruction
__Lecture Method
Why?
__Complete IMs
__Availability of Materials
__Pupils’ eagerness to learn
__Group member’s Cooperation in doing their tasks
__Bullying among pupils
__Pupils’ behavior/attitude
__Colorful IMs
__Unavailable Technology Equipment (AVR/LCD)
__Science/Computer/Internet Lab
__Additional Clerical works
__Reading Readiness
__Lack of Interest of pupils
Planned Innovations:
__Localized Videos
__Making used big books from views of the locality
__Recycling of plastics to be used as Instructional Materials
__Local poetical composition
__Flashcards
__Pictures