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 October 11, 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 storing a range of appetizer in
TLE Cookery 9

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

Standards

C. Learning Most Essential Learning Competency:

Competencies and Prepare a range of appetizer (TLE_HECK9PA- Ii-5)
Code
OBJECTIVES
1. Utilize quality trimmings
2. Keep appetizers in appropriate conditions to maintain their
freshness, quality, and taste

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 25-26
3. Textbook Pages Pages 84-85
4. Additional Material from LR
B. Other Learning Resources Laptop, internet source, Power point /video Module and worksheet hard and soft copy.
IV. PROCEDURES
__________________________________________________________________________________________
__
(02) 8-275-44-11
tscruzhigh@yahoo.com
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
F. Developing Mastery
G. Finding Practical application of
concepts
H. Making Generalization
__________________________________________________________________________________________
(02) 8-275-44-11
tscruzhigh@yahoo.com
What are the three elements of a buffet platter?
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
Directions: Write TRUE if the statement is correct and FALSE if the statement is incorrect.
Write your answers in the space provided.
____________1. Storing appetizers is one of the most important activities done after preparing
them to maintain freshness and avoid spoilage.
____________2. Chilling is the process of preserving food by means of refrigeration.
____________3. Keep off hand to a minimum contact to ingredients and food.
____________4. Refrigerate is done to keep food cold or cool.
____________5. Wash utensils and equipment thoroughly.
____________6. Chilling is done to reduce the temperature of food.
____________7. Keep away from food when you are ill.
____________8. There are four storing techniques used in appetizer.
____________9. Store food and ingredients need the trash bin.
____________10. Handle the food with your bare hands to prevent spoilage and
contamination.
ACTIVITY 2: COMPLETION TYPE
Directions: Complete the diagram below by writing the sanitary practices when storing
appetizers. Write your answer on the space provided.
What are the best tools and equipment in storing appetizers?
Why it is essential to store the salads and appetizers in the refrigerator?
The learners will learn about the lesson: Remember, storing salads and appetizers is one of the
most important activities done after preparing them to maintain freshness and avoid spoilage.
I. Evaluation
J. Additional activities for
Remediation
V. REMARKS
VI. REFLECTIONS
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?
__________________________________________________________________________________________
(02) 8-275-44-11
tscruzhigh@yahoo.com
Direction: Enumerate the tools and equipment in storing appetizers.
1.
2.
3.
4.
5.
Assignment: Search and write the sanitary practices of storing salads and appetizers
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