Republic of the Philippines

Department of Education
Division of City Schools – Valenzuela
Marulas Elementary School Compound
Pio Valenzuela St., Marulas, Valenzuela City
POLO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
DAILY LESSON LOG
GRADE 11

Prepared by Marivic R. Francisco Grade Level Grade 11 – TVL-COOKERY

Learning Areas Quarter 1st Semester (1st Quarter)

TVL- COOKERY

Teaching Dates and Week 8

Time/Week October 10-14

I. OBJECTIVES

A. Content Standards
The learners demonstrate an
understanding he knowledge,
skills, and attitudes required in
preparing salad and salad
dressings.
The learners demonstrate an
understanding he knowledge,
skills, and attitudes required in
preparing salad and salad
dressings.
The learners demonstrate an
understanding he knowledge, skills,
and attitudes required in preparing
salad and salad dressings.

B. Performance Standards The learners independently The learners independently The learners independently
prepare salad and dressing. prepare salad and dressing. prepare salad and dressing.

C. Learning LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of salads

Competencies/Objectives salads and dressings
2.1identify the
components of a salad
2.2identify the factors to
consider in salad
preparation
salads and dressings
2.1identify the components
of a salad
2.2identify the factors to
consider in salad preparation
2.3select and use correct
and dressings
2.1identify the components of a
salad
2.2identify the factors to consider in
salad preparation
2.3select and use correct

II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
2. Learner’s Materials
pages
3. Textbook’s pages
4. Additional materials from
Learning Resources (LR)
portal
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
2.3select and use correct
equipment in preparing
salads and dressings prepare
a variety of salad
Factors and techniques in
presenting salads and
dressings
Factors to consider in plating
and presenting salads
Balance
Harmony
Height
Color
Texture
Accompaniments of salads
TLE_HECK9- 12SD-IIb-g-8
K to 12 Basic Curriculum
Guide COOKERY II
Cookery ADM
YouTube videos
Review the previous topics
equipment in preparing salads
and dressings prepare a variety
of salad
Factors and techniques in
presenting salads and
dressings
Factors to consider in plating
and presenting salads
Balance
Harmony
Height
Color
Texture
Accompaniments of salads
TLE_HECK9- 12SD-IIb-g-8
K to 12 Basic Curriculum Guide
COOKERY II
Cookery ADM
YouTube videos
Review the previous topics
equipment in preparing salads
and dressings prepare a variety
of salad
Factors and techniques in presenting
salads and dressings
Factors to consider in plating and
presenting salads
Balance
Harmony
Height
Color
Texture
Accompaniments of salads
TLE_HECK9- 12SD-IIb-g-8
K to 12 Basic Curriculum Guide
COOKERY II
Cookery ADM
YouTube videos
Review the previous topics
new lesson

B. Establishing a purpose Answer “What I know? Answer “What I know? Watch videos of types of salad
for the lesson

C. Presenting Answer “What’s In?” Answer “What’s In?” PowerPoint presentation

example/instances of the
new lesson

D. Discussing new Answer “What’s New?” Answer “What’s New?” Questions and answers
concepts and practicing
new skill #1

E. Discussing new Answer “What’s More?” Answer “What’s More?” Feed backing of their previous output.
concepts and practicing
new skill #2

F. Developing mastery Answer “What I have learned?” Answer “What I have learned?” Activities in the module need to be
(Leads to Formative accomplished
Assessment 3)

G. Finding practical Answer “What I can do?” Answer “What I can do?” Checking of activities in the module
application of concepts and
skills in daily living

H. Making generalization Today I learned________ Today I learned________ Today I learned________

and abstractions to the
lesson I will apply______________ I will apply______________ I will apply______________

I. Evaluating Learning Answer “Assessment” Answer “Assessment” Assessment of the result

 .lJ. Additional activities for Homework Homework Homework
application or remediation
Directions: Prepare recipe for Directions: Prepare for the Directions: Prepare recipe for kitchen
kitchen laboratory kitchen brigade plan laboratory

V. REMARKS

VI. REFLECTION

Prepared by:

MS. MARIVIC R. FRANCISCO DEODY S. FABROA Ph.D MR. EDDIE A. ALARTE

TEACHER III– SHS SHS Focal Person Principal IV