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COT 1 - DLL - Salad AND Dressing -copy

Bachelor in Business Teacher Education (Polytechnic University of the Philippines)

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Grade
School
GRADES 1 Level
to 12 Learning
Teacher
DAILY LESSON Area
LOG Teaching
Quarter
Date

I. OBJECTIVES
A. Content The knowledge, skills, and attitudes required in preparing
Standards salad and dressings
B. Performance
Independently prepare salad and dressing
Standards
C. Learning The learners should be able to
Competencies/ 1. describe the structure of a salad
Objectives (Write 2. prepare and present salad and dressing attractively
the LC Code) 3. Appreciate the value of presenting a dish.
Content is what the lesson is all about. It pertains to the subject matter that
the teacher aims to teach. In the CG, the content can be tackled in a week or
II. CONTENT two.

Present a Variety of Salads and Dressings

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s K-12 Technology and Livelihood Education - Cookery
Material pages Module Grade 9 pages 108-109
3. Textbook pages
4. Additional
Materials from
Google meet, Canva, quizzes, YouTube, Wordwall, Nearpod
Learning Resource
portal
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing Reviewing of the previous lesson
previous lesson
 Learners will identify the different salad according to
or presenting a
new lesson the function of the meal using Maze chase - Word
(Elicit) wall (https://wordwall.net/resource/10092929)
B. Establishing a Learners will identify the structure of a salad using

purpose for the matching pairs in Nearpod
lesson (Engage)  The teacher will discuss the structure of salad
Teacher will present two different pictures.
C. Presenting
Teacher will ask a question:
examples/instances
 What can you see about the image?
of the new lesson
(Explore)  Can you differentiate the two images?
 Which image is pleasing to the eye? Why?
D. Discussing new
concepts and  The teacher will discuss the Guidelines for Arranging
practicing new skills Salads
#1 (Elaborate)
Key words to remember!
There are four structure of a salad which is base, body,
E. Discussing new garnish, and dressing.
concepts and Here are the guidelines for arranging salads. First, Keep
practicing new skills the salad off the rim of the plate. Second, strive for a good
#2 (Engage) balance of colors. Third, height helps make a salad
attractive. Fourth, cut ingredients neatly. Fifth, make every
ingredient identifiable. And last, keep it simple.
F. Developing Plating time!

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Learners will make a visual presentation of salad and

dressing using an app like Canva, MS Word, Photo collage,
or in a paper.
Group 1 – Fruit salad
Group 2 – Vegetable salad
Group 3 – Composed salad
Rubrics
mastery (Leads to SCORE CRITERIA
Formative 5 Artistically and creatively done with full
Assessment) illustrations and pictures of the recipe
(Elaborate) 4 Artistically and creatively done with some
illustrations and pictures of the recipe
3 Properly done with some illustrations and
pictures of the recipe
2 Properly done with few illustrations and
pictures of the recipe
1 Done untidily with few illustrations and
pictures of the recipe
G. Finding practical
applications of Now that we already discuss the structures and guidelines
concepts and skills in arranging salad why do you think we need to have a
in daily living proper presentation of salad or any other dish?
(Elaborate)
H. Making Guide Questions
generalizations and
1. What are the basic structure of a salad?
abstractions about
the lesson 2. Why do you think we need to balance the colors of the
(Explain/Elaborate) dish?
I. Evaluating
learning Final Assessment through Quizzes
(Performance Task)
J. Additional
activities for
application or To be posted in Google Classroom
remediation
(Extend)

Prepared by: CHECKED BY:

Isabel Melissa B. Baylon Geraldine Estallo

Teacher I Subject Coordinator

Noted by:

Daisy DC. Ifurong

OIC/ Asst. Principal II

assign

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