School NEW NONGNONGAN NNATIONAL HIGH SCHOOL-ANNEX
DAILY LESSON
LOG
Time: 2:00-3:00
DATE:
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competencies/ Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing Preview lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/instances of
the new lesson
D. Discussing new concepts and
practicing new skill #1
E. Discussing new concepts and
practicing new skill #2
Grade Level 9
Teacher GINE D. BARRIENTOS Learning Area T.L.E. (Cookery)
Teaching Week 5 Quarter I
July 3, 2019 ( WEDNESDAY) July 5, 2019 (FRIDAY)
Session 1 Session 2 Session 1 Session 2
The learners demonstrate an The learners demonstrate an understanding The learners demonstrate an The learners demonstrate an understanding
understanding the knowledge, the knowledge, skills, and attitudes required in understanding the knowledge, skills, the knowledge, skills, and attitudes required in
skills, and attitudes required in preparing appetizers and attitudes required in preparing preparing appetizers
preparing appetizers appetizers
The learners independently The learners independently prepares The learners independently prepares The learners independently prepares appetizers
prepares appetizers appetizers appetizers
At the end of the lesson the students will be LO 1. Perform mise en place LO 1. Perform mise en place LO 1. Perform mise en place
able to: 1. identify the origin of appetizer; 1. identify ingredients according to the 1. identify ingredients according to the given recipe.
1. Discuss the history of appetizer 2. identify tools and equipment needed in the given recipe.
2. Identify the kitchen tools, utensils, preparation of appetizers; - identify the parts of canapé and the
and equipment used in preparing 3. classify appetizers according to ingredients; and types of spread.
appetizers
3. Classify the different appetizers
4. State the value of appetizers in
the meal
History of appetizers History of appetizers Three parts of canapé Guidelines for assembling canapé
Kitchen tools and equipment Kitchen tools and equipment Three types of spread Cocktails
Classification of appetizers Classification of appetizers Food items used to decorate canapé Relishes
Page: 11 Page: 11 Page: 11 Page: 11
Pages: 56-61 Pages: 56-61 Pages: 61—63 Pages: 64-66
What did we discussed last meeting? What did we discussed last meeting? Ask students to give a review about the Ask students about the past lesson presented.
past lesson presented.
What is appetizers? What is appetizers? What do think are the major materials or Do you know how to assemble canapé properly?
Where does it originated? things needed when making a canapé?
What do you call those food that can What do you call those food that can stimulate you show pictures of canapé Show pictures of canapé, cocktail, and relishes.
stimulate you appetite when eating it? appetite when eating it?
History of appetizers History of appetizers Three parts of canapé Guidelines for assembling canapé
Kitchen tools and equipment Kitchen tools and equipment Three types of spread
Classification of appetizers Classification of appetizers Food items used to decorate canapé Cocktails
Relishes
F. Developing Mastery
G. Finding practical application of
concepts & skills in daily living
H. Making generalization & skills in
daily living
I. Evaluating Learning
J. Additional activities for application
or remediation
what are the different classification of
appetizers?
Which of the following do you think is the
most easiest to prepare? And why?
Why did we prepare such thing like
appetizer?
Appetizers are small pieces of food which
stimulate the appetite, through their attractive
appearance, fragrance or appealing flavor.
What is appetizer?
What are the classification of appetizer?
How does appetizers stimulate our appetite?
Why did we prepare such thing like appetizer?
Appetizers are small pieces of food which stimulate
the appetite, through their attractive appearance,
fragrance or appealing flavor.
What is appetizer?
What are the classification of appetizer?
How does appetizers stimulate our appetite?
At what instance do we need to have this
appetizer?
Canapé is consist of three parts namely
A. Detect and Write 1.What do you call those raw or pickled vegetables
A. Identify the following: cut into attractive shapes served as appetizer
_____1. Butter, cream or finely chopped 2-3. What are the two categories of relishes?
meat or fish placed on top of canapé base. 4-5. Give 2 examples of fruits that can be used as
_____2. Holds spreads and garnish for relishes.
canapés.
_____3. Adds color, design, texture and
flavor to canapé.
_____4. Small open- faced sandwiches
served as appetizer.
_____5. Serving size of canapés

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 lesson work? No. of
learners who caught up with the lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with
other teachers?

Prepared by: Checked by: Noted:

GINE D. BARRIENTOS MARIA CRISTINA M. DOLOR FERNANDO T. GARCIA, MGA.

T.L.E. Teacher TLE Chairman Secondary School Principal