day
time
I. WEEKLY OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
objectives
Learning Competency code
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher's Guide pages
2. LM's pages
3. Text book's pages
4. Additional Materials
from LR portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing yesterday's lesson or
presenting the new lesson
Time Allotment
B. Establishing a purpose for the lesson Kwentong-Bahay
Monday
7:30 am-8:20 am 8:20 am-9:10 am 9:10 am-10:00 am 10:20 am-11:10 am 11:10 am-12:00 am
The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers
The learners independently prepares appetizers
LO 4. Store appetizers
4.1 utilize quality trimmings Assess the learning outcome of the
4.2 keep appetizers in appropriate conditions to maintain their freshness, quality, and taste learners regarding to the topics
discussed through written work.
TLE_HECK9-12PA-Ij-6
14. Principles and techniques in 14. Principles and techniques in storing appetizers (for performance task # 5)
storing appetizers 15. Safety and hygienic practices (for performance task # 5)
15. Safety and Written Test # 4 (1-15)
hygienic practices
page 10
pages 94-96
The learners will recall the lesson
about appetizers presentation and
the learners will answer this
questions: Note: The recall will intended only Note: The recall will intended only for Note: The recall will intended only Note: The recall will intended only
1.How plating of appetizers will for the first column the first column for the first column for the first column
make it successfully and
attractively? Cite example/s.
3 minutes
What will happen to the foods if wrong What will happen to the foods if wrong What will happen to the foods if wrong
Some of the learners will storing techniques applied? Cite storing techniques applied? Cite storing techniques applied? Cite
share on how to store the left-over example/s. example/s. example/s.
food at their home.
 Time Allotment
C. Presenting examples/
instances of the
new lesson
Time Allotment
D. Discussing new concepts and
practicing new skills # 1
Time Allotment
E. Discussing new concepts and
practicing new skills # 2
Time Allotment
F. Developing Mastery
Time Allotment
G. Finding practical applications of
concepts and skill in daily living
Time Allotment
3 minues 3 minutes 3 minutes 3 minutes
Think About It! Let the learners describe the storing Let the learners describe the storing Let the learners describe the storing Assess students' learning through
The techniques used in the following: techniques used in the following: techniques used in the following: written test
learners will think a scenario of the 1. Short time review
following: Storing techniques of food 2. Seating arrangement
and safety practices 3. Giving of instruction
4. Test Proper
(using the slides in
PowerPointPresentation)
5. Supervision
6.
Rationalization
5 minutes 4 minutes 4 minutes 4 minutes 40 minutes
Brainstorming The learners will present on how to The learners will present on how to store The learners will present on how to
Guide Question/s: store the following using the proper the following using the proper techniques store the following using the proper
techniques in storing with application of in storing with application of hygienic techniques in storing with application of
1. hygienic practices: practices: hygienic practices:
What are the principles and 1.
techniques in storing appetizer? 1. Cured meat antipasto Cured meat antipasto 1. Cured meat antipasto
(for group 1
2. How to (for group 1 and 2) and 2) (for group 1 and 2)
perform the sanitary practices when 2. 2. Relishes with dips 2.
storing salads13and appetizers?
minutes Relishes with dips (group
30 minutes 3 & 4) (group 3 & 4) 30 minutes Relishes with dips (group
30 minutes 3 & 4)
ACROSTIC (Individual Activity) Sharing of output Sharing of output Sharing of output
(the storing procedures and (the storing procedures and (the storing procedures and
Let the learners give characteristics techniques used, and the safety techniques used, and the safety practices techniques used, and the safety
of HYGIENIC based from the letters practices applied) applied) practices applied)
of the word H-Y-G-I-E-N-I-C.
10 minutes 3 minutes 3 minutes 3 minutes
Output sharing about H-Y-G-I-E-N-I- How to store properly and hygienically How to store properly and hygienically the How to store properly and hygienically
C acrostic. the different appetizers? Cite different appetizers? Cite example/s. the different appetizers? Cite
example/s. example/s.
5 minutes 3 minutes 3 minutes 3 minutes
What are the advantages of storing How will you apply the skill/s you've How will you apply the skill/s you've How will you apply the skill/s you've
appetizers safety and hygienically? learned today about keeping and learned today about keeping and storing learned today about keeping and
storing appetizers hygienically? Cite appetizers hygienically? Cite example/s. storing appetizers hygienically? Cite
example/s. example/s.
3 minutes 3 minutes 3 minutes 3 minutes
 What are the principles and
H. Making a generalization and techniques in storing appetizers?
abstractions about the lesson
Time Allotment 5 minutes
Instruction: Identify the following. The teacher will evaluate the output of The teacher will evaluate the output of the The teacher will evaluate the output of Formative Assessment
the learners using the given rubrics. learners using the given rubrics.
1. To keep food cold or
cool.
2. The process of preserving food by
means of refrigeration.
3. To refrigerate to reduce the
I. Evaluating Learning temperature of food.
Time Allotment 3 minutes
J. Additional Activities for Application or
Remediation
Time Allotment
V. REMARKS
Prepared by: Checked by:
Comments and Suggestions:
_______________________________
_______________________________
_______________________________
Using the word STORING, let the Using the word STORING, let the Using the word STORING, let the
learners think the associated words. learners think the associated words. learners think the associated words.
2 minutes 2 minutes 2 minutes
the learners using the given rubrics. (Pen and Paper
Test)
Written Test # 4
Direction: Answer
the following:
1.
Differentiate the storing techniques for
appetizers. (5 points)
2.
Enumerate the tools and equipment
needed in keeping and storing
appetizers. (5 points)
3. Explain the sanitary practices
2 minutes 2 minutes 2 minutes 10 minutes
when storing appetizers. (5 points)
Verified by: Noted by:
Comments and Suggestions: Comments and Suggestions:
_________________________________ _________________________________________
_________________________________ _________________________________________
_________________________________ _________________________________________
 CAMP TINIO NATIONAL HIGH SCHOOL
Camp Tinio, Cabanatuan City
Name of Teacher Grade and sections handled Schedule No. of students Date: August 05, 2019

Learning Area:TLE-Cookery 1

Quarter: First
MY WEEKLY REFLECTION JENALYN E.ESTIPULAR 11-DEL PILAR 7:30 am-12:00 am (Monday) 50
Grade Level: 11

Total :________________

A. Number of learners who earned 80% in the PERFORMANCE TASK/ WRITTEN OUTPUT

B. Number of learners who require additional activities for remediation

C. Did the remedial lesson work? Number of learners who have caught up with the lesson

D. Number of learners who continue to require remediation

E. Which of my teaching strategies worked well? Why did these work?

F. What difficulties did I encounter which my principal or head teacher can help me solve?

G. What innovation or localized material did I use/ discover which I to share with other
teachers?
Prepared by: Checked by: Verified by: Noted by:

JENALYN E. ESTIPULAR EDWIN REY J. RAMY, P.h. D. ABRAHAM B. RAMOS, P.h. D. MARY JANE V. IPURONG, Ph. D.
Teacher II (JHS) Master Teacher-II, HUMSS Assistatant Principal SHS Principal IV
RUBRICS FOR PREPARING AND COOKING INNOVATIVE FISH FILLET

Dimension PERFORMANCE LEVEL

Excellent Satisfactory No Points
Very Needs
(4pts.) (2pts.) attempt Earned
Satisfactory Improvement (1
(3pts.) pt.)
1. Use of tools Uses tools and Uses tools and Uses of tools Uses tools and No
and equipment equipment equipment equipment equipment attempt
correctly and correctly and correctly and incorrectly and
confidently at confidently but less less confidently
all times most of the confidently most of the time
times sometimes

2. Application of Manifests very Manifests Manifests Manifests less No

procedures clear clear understanding understanding attempt
understanding understanding of the step-by- of the step-by-
of the step-by- of the step-by- step procedure step procedure
step procedure step procedure but sometimes seeking
seeks clarification
clarification most of the time

Works Works Works Works No

independently independently independently independently attempt
with ease and with ease and with ease and but with
confidence at confidence confidence assistance from
all times most of the sometimes others most of
time the time
3. Safety work Observes Observes Observes safety Most of the No
habits safety safety preacutions time not attempt
precautions at precautions sometimes observing safety
all times most of the precautions
time
4. Product Product is Product is Product is less Product is not No
very attractive attractive and attractive and attractive and attempt
and very enticing to less enticing to not enticing to
enticing to appetite. appetite. appetite.
appetite.
Ingredients are Ingredients are Ingredients are Ingredients are
very well- well-cooked overcooked overcooked.
cooked

Sold with Sold with Sold with profit Sold with profit No
profit of 50% profit of 40% of 30% from of 20% from attempt
from capital from capital capital capital

5. Time Work Work Work Work No

managment completed completed completed __ completed attempt
ahead of time within allotted (mins./hours/da ___
time ys) beyond )mins./hours/da
ys) beyond
Total points