R epublic of the P hilippines

D epartment of E ducation
N a t i o n a l C a pi t a l Re g i o n
Sc h o o l s D i v i s i o n O f f i c e o f La s Pi ñ a s C i t y
LYDIA AGUILAR NATIONAL HIGH SCHOOL
BLOCK 17 LOT 24 CAMIA ST. T.S. CRUZ SUBD., ALMANZA II, LAS PIÑAS CITY

Lydia Aguilar National

Grade Level
School High School 9

MAYDEAN J.
Teacher Learning Area TLE
CONSIGNADO
Date September 28, 2022 Quarter First Quarter
DAILY LESSON PLAN Section and time: G9 – Fulfillment 2:50 – 3:40 (M-T-W)
Section and time: G9 – Frugality 3:40 – 4:30 (T-W)
Section and time: G9 – Flexibility 4:30 – 5:20 (T-W)

EPS/PSDS Principal’s Signature: Department

Signature: ___________________ Head’s/Coordinator’s
NELSON A. IMACULATA, JR. Signature: ____________
MAR P. EYAS
I. OBJECTIVES
A. Content Standards The learners demonstrate on understanding the knowledge in preparing a range of appetizer in
TLE Cookery 9

B. Performance The learners independently demonstrate skills in preparing a range of appetizer

Standards

C. Learning Most Essential Learning Competency:

Competencies and Prepare a range of appetizer (TLE_HECK9PA- Id-h-4)
Code
OBJECTIVES
1. Prepare a variety of appetizers
2. Follow workplace safety procedures

II. CONTENT Prepare a range of appetizer

III. LEARNING
RESOURCES
A. References Learning Module TLE COOKERY 9
1. Teacher’s Guide Pages Learning Module TLE COOKERY 9
2. Learner’s Material Pages Pages 13-15
3. Textbook Pages Pages 81-82
4. Additional Material from LR
B. Other Learning Resources Laptop, internet source, Power point /video Module and worksheet hard and soft copy.
IV. PROCEDURES
__________________________________________________________________________________________
__
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A. Review/Presenting New
Lesson
B. Establishing a purpose of
Lesson
C. Presenting instances
The new lesson
D. Discussing new concepts
and practicing new skills #1
E. Discussing new concept
and practicing new skills #2
__________________________________________________________________________________________
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What are the kinds of cocktail appetizers?
Teacher will present a power point/video presentation. The learners will watch a short video
about the preparation of appetizers.
The learners will be able to engage from the discussion base from the power point presented by
the teacher. The learners will answer what they observed about the lesson.
ACTIVITY 1: TRUE OR FALSE
Direction: Write TRUE if the statement is correct and FALSE if the statement is incorrect.
Write your answers in the space provided.
______________1. Hors d’ oeuvres are often served preceding a meal, they are served
as the food at cocktail parties involving alcoholic beverages.
______________2. Grisson Platter can be served hot or cold.
______________3. The basic rules are “small quantity, but big in quality” and at the
same time attractively served.
______________4. Cold hors d’oeuvres stimulate appetite, and therefore it should be
served at the first course in the menu.
______________5. Plate of Hors d’oeuvres may consist of shrimps, smoked beef,
poached egg, Spanish sardines and lettuce, sauce can be served at the side.
______________6. A well-presented platter with a limited choice of simple or more
expensive foods.
______________7. Assorted hors d’oeuvres served in a classical form of presentation.
______________8. Cold d’oeuvres are served between the soup and fish course.
In today’s shortened menus, they are often served instead of hot entrée.
______________9. Hors d’ oeuvres may consist of shrimps with jelly, asparagus tip
with mushrooms, sardines with onion rings, tomatoes stuffed with salad and chicken loaf.
_____________10. Many hot hors d’oeuvres are suited for serving a small á la carte dishes,
and usually described as hot dish.
ACTIVITY 2: PERFORMANCE TASK
Direction: Prepare your own hors d’ oeuvres using the ingredients that available in your
kitchen.
F. Developing Mastery What are the ingredients in preparing cocktail appetizer?

G. Finding Practical application of

Why relishes are the easiest appetizer to prepare ?
concepts
H. Making Generalization The learners will learn about the lesson: Remember, Raw vegetables
Cru in French means “raw”. Common bite size, cut raw vegetables served with dips are:
Celery, Radishes, Green and Red pepper, Zucchini, Cucumber, Carrots, Cauliflower, Broccoli
florets, Broccoli Stems, Cherry Tomatoes, Scallions. Dips, accompaniment to raw vegetables,
and sometime potato chips and crackers. Any mixture of spreads can be used as dips. Pickled
items, includes variety of items like cucumber pickles, olives, watermelon pickles, pickled
peppers, spiced beets, and other preserved fruits and vegetables

I. Evaluation

Enumeration
Write your answers on ¼ sheet of paper.
1.
2. Give at least 3 cocktail appetizers
3.

4. Give the two (2) categories of relishes

5.

J. Additional activities for

Assignment:
Remediation
V. REMARKS
VI. REFLECTIONS
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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 lesson work?
No. of learners who caught up the
lesson?
D. No. of learners who continue
to require remediation.
E. Which of my teaching
strategies worked? Why did this
work?
F. What difficulties did I
encounter which my principal or
supervisor can help me solve?
G. What innovation or localized
material did I use which I wish to
share with other teachers?
__________________________________________________________________________________________
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tscruzhigh@yahoo.com
Fulfillment: ________ of learners who earned 80% and above
Frugality: ________ of learners who earned 80% and above
Flexibility: ________ of learners who earned 80% and above
Fulfillment: _____ of learners who require additional activities for
remediation
Frugality: _____ of learners who require additional activities for
remediation
Flexibility: _____ of learners who require additional activities for
remediation
Fulfillment: ___Yes ___ No, ____ of learners who caught up the lesson
Frugality: ___Yes ___No, ____ of learners who caught up the lesson
Flexibility: ___ Yes ___No, ____ of learners who caught up the lesson
Fulfillment: _____of learners who continue to require remediation
Frugality _____of learners who continue to require remediation
Flexibility: _____of learners who continue to require remediation
___Experiment ___Role Play
___Collaborative Learning ___ Discovery
___Lecture Others: _______________
___Bullying among pupils ___Pupils’ behavior/attitude
___Colorful/Ms ___Unavailable technology equipment
___Science/Computer/Internet lab
__ Localized videos
___Making big books from views of the locality
___Recycling of plastics for contemporary arts
___Local music composition