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 17, 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- Ii-5)
Code
OBJECTIVES
1. Identify the types of food storage
2. Recognize the basic knife cuts

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 28-29
3. Textbook Pages Pages 86-87
4. Additional Material from LR TLE Cookery 9 ADM Presenting and storing a range of appetizer
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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tscruzhigh@yahoo.com
What are the storing techniques of the 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: IDENTIFICATION
Directions: Identify the types of food storage. Use the words inside the box to identify the type
of storage. Write your answers on the space provided.
Cold storage
Frozen storage
Dry storage
___________ 1. biscuits
___________ 2. grapes
___________ 3. cucumber
___________ 4. vegetables
___________ 5. mango jam
___________ 6. meat
___________ 7. carrots
___________ 8. bread
___________ 9. lettuce
___________ 10. celery
ACTIVITY 4: MATCHING TYPE
Direction: Match column A with column B. Write only the letter of your answer in the space
provided.
 COLUMN A COLUMN B

B 1. It is a diagonal cut by rolling the

long cylindrical vegetables. A. Bias

A 2. a diagonal cut
B. Oblique or roll cut

D 3. A curved or uneven cuts of the

same thickness C. Rondelle

E 4. A long and rectangular cut

D. Pays Ann (Fermiere)

F 5. Produced a very fine cut

usually for onions and garlic E. Julienne and batonnet

H___ 6. Produced cube shapes

F. Mincing

C 7. Makes a cylindrical cut G. Diamond (lozenge)

G 8.A thinly sliced and cut into H. Dicing

strips of appropriate width

J 9. Make a very fine parallel cuts I. Chopping

I 10. Done with a straight,

downward cutting motion J. Chiffonade (shredding)

F. Developing Mastery What are the proper tips of storing appetizer?

G. Finding Practical application of

Why it is important to follow the sanitary practices in storing salads and appetizers?
concepts
H. Making Generalization The learners will learn about the lesson: Remember, in storing food in the fridge, always store
products below, never above, your cooked or ready-to-eat products. Keep foods at 4˚C (39˚F)
__________________________________________________________________________________________
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tscruzhigh@yahoo.com

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?
__________________________________________________________________________________________
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tscruzhigh@yahoo.com
or colder, it is the safe temperature for refrigerated storage.
Students will answer the teacher made quiz.
Assignment: Study and review the lesson of storing the appetizer.
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