DEPARTMENT OF EDUCATION

Caraga Administrative Region

Bislig City Division
TABON M. ESTRELLA NATIONAL HIGH SCHOOL
Tabon, Bislig City
Tel. no.: (086) 853 – 3161 Fax: (086) 853 – 3161 email ad: tmenhs@gmail.com

LEARNING RECOVERY PROGRAM

Name of Teacher: MARY GRACE A. LAGUNA
Subject taught: Cookery
Grade: 8

Subject and Grade English 8 Grade 8

Quarter /Week QUARTER 3 WEEK 8
Content Standard The learner demonstrates understanding of the different genres to heighten literary competence
Performance Standard The learner produces a critical review of articles with the same themes but different genres.
MELC Identify with oneself with other people through literature taking note of cultural differences so as to
get to the heart of problems arising from them.

Subject and Grade TVE- Cookery Grade 8

Quarter /Week QUARTER 3 WEEK 8
Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers.

Performance Standard The learners Independently prepares appetizers

MELC LO.2 Prepare a range of appetizers TLE_HECK9-9PA-Ic-3
Reading Text
Questions:
History of Appetizer Appetizers were originally introduced by the
Athenians as a buffet in the early third century B.C. They would serve sea 1. Who introduced appetizers in early third Century
urchins, cockles, sturgeon, and garlic. However they were unpopular to start as B.C.?
these tiny meals weren't followed up with a main course, leaving everyone
hungry and wanting more. It wasn't until the nineteenth century that appetizers 2. What kind of appetizers they served?
truly caught on, as meals evolved into more of a structured ordeal. 3. What does the Roman Empire’s First Appetizer?
4. What is the content of aperitifs? And what it’s
Aperitifs came about by the Romans and were classified as a liquid
appetizer that typically contained alcohol. In the early days, people ate purpose?
something before the main course because it helped them feel full. This was
especially true for wealthy families where food was seen as a status symbol.
5. When does appetizers became a precursor to the
Eating well could make you look better, and eating poorly could make you look main course?
worse.

Hors d’oeuvres came into popular use around the late 1700s. These small
dishes were served at parties and special events. People enjoyed hors d’oeuvres
because they were easy to eat and didn’t require much effort.

During the 1800s, appetizers began to take center stage in the dining
room. Restaurants wanted diners to linger longer over their meals. Diners
needed to be entertained while waiting for their entrées. So, restaurants began
serving up snacks and light fares like salads and soups.

On the other hand it is said that appetizers are the dishes that can truly be
considered Filipino because we are best known for using our hands to eat the
small finger foods that comes with the first course. Appetizers can include
anything from fish to meat, nuts and chips. They are often served before dinner
or at large family lunches.
 School: Tabon M. Estrella National High School Grade Level: 8
GRADES 1 to 12 Teacher: MARY GRACE A. LAGUNA Learning Area: TVE-Cookery
DAILY LESSON LOG Teaching Dates and March 13-17, 2023 (Week 5) Quarter: 3rd QUARTER
Time: 10:10 -12:10 AM/ 12:50 – 2:50PM

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives Write the LC code for
each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Materials for Learning
Resource Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the understanding the understanding the knowledge, understanding the knowledge, understanding the knowledge,
knowledge, skills, and knowledge, skills, and skills, and attitudes required in skills, and attitudes required in skills, and attitudes required in
attitudes required in attitudes required in preparing appetizers. preparing appetizers. preparing appetizers.
preparing appetizers. preparing appetizers.
The learners independently The learners independently The learners independently The learners independently The learners independently
prepare appetizers. prepare appetizers prepare appetizers prepare appetizers prepare appetizers
LO.2 Prepare a range of LO.3Presenting Appetizers. LO.3Presenting Appetizers LO.3Presenting Appetizers LRP (CONTENT -BASED
appetizers TLE_HECK9-9PA- prepare job sheet; prepare job sheet prepare job sheet INSTRUCTION- ENGLISH)
Ic-3 perform the design job sheet perform the design job sheet in perform the design job sheet define appetizer from different
define food costing. in appetizer; appetizer. in appetizer. place.
find mark-up price in ingredients value hygiene procedures in value hygiene procedures in value hygiene procedures in trace history of appetizer.
of the chosen recipe in doing the task. doing the task. doing the task. appreciate cultural differences in
appetizer. terms od preparing appetizer.
value the use of food costing in
business.
Food Costing Presenting of Appetizer Presenting of Appetizer Presenting of Appetizer Identify with oneself with other people
through literature taking note of cultural
differences to get to the heart of problems
arising from them.
CG page IX CG page IX CG page IX CG page IX
Page 62-75 Page 62-75 Page 62-75 Page 62-75 English 8 MELC
Powerpoint presentation and Powerpoint presentation and PowerPoint presentation and Posted Ingredients and Reading Text
Videos on preparing Videos on preparing Videos on preparing appetizers procedures each group
appetizers appetizers
Real objects/materials Real objects/materials
After identifying now our Performing the Chosen Performing the Chosen recipe Performing the Chosen recipe Unlocking of Words
recipe in appetizer. recipe of Appetizer per group of Appetizer per group of Appetizer per group
Why do we need to know
the correct costing of
ingredients?
Make their own job sheets Make their own job sheets Make their own job sheets and Make their own job sheets Why is it important that we need

lesson
C. Presenting examples/ instances of
the new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
(Leads to Formative Assessment 3)
G. Finding practical application of
concepts and skills in daily living
H. Making generalization and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application
or remediation
and know how to do food
costing in the future food
preparation,
Show videos in Food Costing
Review MDAS operation
Discussion on how to
compute the costing of food
in the chosen recipe.
GROUP WORK
The students will give the
costing of chosen recipe
appetizer.
Group Presentation of
output.
Answer Work Sheet No. 3
The students perform
cooking of appetizer .
Is food costing of ingredients
important in business?
The set rubrics will be used
to evaluate the output of the
students.
Conduct Remediation
and know how to do food
costing in the future food
preparation,
Discussion of Hot and Cold
appetizers.
GROUP WORK.
The students will showcase
their prepared appetizer per
group.
Group
Presentation/Reporting
Rubrics found in their
Jobsheets
The students perform
cooking of appetizer by
listing the procedures and
illustrations.
Since not all Filipinos are fun
of preparing appetizers, how
can you motivate or inspire
them to cook some?
The set rubrics will be used
to evaluate the output of the
students.
Conduct Remediation
know how to do food costing in
the future food preparation,
Discussion of Hot and Cold
appetizers.
GROUP WORK.
The students will showcase
their prepared appetizer per
group.
Group Presentation/Reporting
Rubrics found in their
Jobsheets
The students perform cooking
of appetizer by listing the
procedures and illustrations.
Since not all Filipinos are fun of
preparing appetizers, how can
you motivate or inspire them
to cook some?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
and know how to do food
costing in the future food
preparation,
GROUP of students will make
prescribe dish to served to the
guest
GROUP WORK
The students will showcase
their prepared appetizer per
group.
Group Presentation of output.
Rubrics found in their
Jobsheets
The students perform cooking
of appetizer by listing the
procedures and illustrations.
Is appetizer necessary for the
meal?
The set rubrics will be used to
evaluate the output of the
students.
to trace history and its origin?
READ
Provide students copies of the
History of Appetizers. Instruct
students to read and take notes
on the definition of unfamiliar
words.
Provide support and guidance as
needed.
GROUP SHARE:
Invite learners to share their
notes within the group.
Encourage students to discuss any
questions and mis understanding
of the concept and unfamiliar
words in tracing the history of
appetizer.
VALUE:
Give importance in tracing
appetizer.
Appreciate cultural differences in
terms od preparing appetizer.
PRODUCE:
Give a 5-item Comprehension
Question.
Conduct Remediation
V. REMARKS ___ out of ___ pupils did ___ out of ___ pupils did ___ out of ___ pupils did not ___ out of ___ pupils did not ___ out of ___ pupils did not
not reach the ML not reach the ML reach the ML reach the ML reach the ML
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 lessons work?

No. of Learners who have caught up
with the lessons
D, No. of Learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?

F. What difficulties did I

encountered 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:

MARY GRACE A. LAGUNA

T-III/Cookery Teacher

Checked:

GERRY S. ESGUERRA

MT-I/ Cookery Instructional Supervisor