School St.

Christine National High School Grade Level Grade 9

Teacher Jessie N. Villarin Learning Area TVE-FP
DAILY Teaching Dates
and Time
Dates
August 29-
Time
12:15 PM – 2:05PM
Session 1
TVE-FP-9
Session 2 Session 3 Quarter
Week Number
Quarter 1
Week 2
LESSON September 1, 2023 (Tue)
12:15 PM – 2:05PM TVE-FP-9 Semester First Semester
LOG (Thurs)
1:10 PM – 3:00PM TVE-FP-9 School Year 2023-2024
(Fri)
SESSION 1 SESSION 2 SESSION 3
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding on the possible weight and measurement of ingredients.
B. Performance Standards The learner illustrate on the board the conversion of weight measurement of ingredients from one state to another.
C. Learning Competencies and Objectives Gathering the Record of Weights and Measurement of Ingredients and Materials (TLE_PECS9-1200-1)
(write the LC Code)
At the end of the lesson, learners are expected to:
K: acquire knowledge on the possible weight and measurement of ingredients;
S: illustrates the conversion of weight and amount of ingredients from one state to another; and
A: give importance of gathering record of weights of ingredients.
II. CONTENT Gathering the record od Weights and Measurements of Ingredients and Materials
III.LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional from Learning Resource Hand-outs surfed from the internet
(LR) portal
B. Other Learning Resources Activity sheet, chart
IV. PROCEDURES
a. Reviewing the previous lesson or Motivation: Getting the Prior Knowledge Recall:
presenting the new lesson The teacher will ask about the previous
The teacher will ask questions on their
discussion and provide simple problems.
basis of mixing ingredients when cooking
viand at home.
Question: Can you make a palatable viand
at home when your mother told you to do
so? How?

b. Establishing a purpose for the lesson Orientation: Brief View of the Lesson
The teacher will introduce some points and
 Presentation of the Class Rules and
 Standard Health Protocols important words from the lesson.
 Asking the class if they have tried
preserving food at home. Presentation of the Objectives:
 Open Forum The objectives will be presented to guide
the learners on the skills and knowledge
they must master.
Diagnostic Test:
Conduct of Diagnostic Test
c. Presenting examples/instances of the ACTIVITY
lesson
Collaborative Work Activity
1. The learner will be given time to take
note the important points on the
lesson.
2. The student will illustrate on the board
the conversion of the weights from one
state to another.
d. Discussing new concepts leads to ANALYSIS
formative assessment and practicing new The learners will read and study the Lesson
skills. about weights and measurement of
ingredients.
e. Continuing the discussion of new concepts
leading to formative assessment and 1. Discussion on the measurement of
practicing new skills #2 temperature and conversions from
Degrees Celsius to Degrees Fahrenheit
and vice versa.
2. Illustrating on the board the conversion
of temperature using the formula:
a) °F-32x0.56
b) ºCx1.8+32
f. Developing mastery skills leads to Individual Practice Activity:
formative assessment and practicing new The teacher will ask questions involving
skills #3 real-life situation for the learners to discuss
g. Finding practical applications of concepts in the advantages of having record of weights
daily living and measurement of ingredients.

h. Making generalizations and abstractions ABSTRACTION

Socratic Method:
1.Question and answer to wrap up the
lesson and show appreciation why we
 need to know the accuracy of measuring
ingredients.
2.More elaboration on the conversion
weights and measurement from one
state to another.
i. Evaluating learning APPLICATION
Individual Practice:
1.Conversion of Abbreviation and long
form of unit measurements.
2.Conversion of temperature measures.
j. Additional Activities for application or Pencil-Paper Test:
remediation
The learner will answer the 10-items
formative test.
V. REMARKS
VI. REFLECTION
A. No. of Learners who earned 80% of 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 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 that my principal or supervisor can help me solve?

G. What innovation or localized materials did I use/discover that I wish to share with other
teachers?
REMARKS/COMMENTS
AND SUGGESTIONS

Prepared by: Checked by:

JESSIE N. VILLARIN EMETERIA D. LOREN

Teacher III Head Teacher II / Academic Dep’t. Head