School: Agsam Integrated School Grade Level: GRADE 11

DAILY
Teacher: AILYN P. ORILLANEDA Learning Area: COOKERY
LESSON LOG
Teaching Dates and Time: October 9-13 2023 Quarter: 1/ WEEK 7
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers
Content Standards

Performance
The learners independently prepare salad and dressing
Standards
Objective:
Learning objectives/ K- Identify different tools K- classify the S- Make samples of salad A- Appreciate the
competencies and equipment used in salad different types of importance of salad ICL/
At the end of the and dressing salad and dressing Conduct
lesson, students are Summat
expected to: ive test

II. CONTENT LO 1. Perform mise en place 1.1 identify tools and equipment needed in the preparation of salad and dressing
1.2 identify ingredients according to the given recipe
TLE_HECK9- 12SD-IIa-7
III. LEARNING
RESOURCES
References
Teacher’s Guide
Pages
Learner’s Material PP.80-90
Pages
Textbook Pages
Additional Materials
Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous Motivation: MOTIVATION:
lesson or presenting 1) Quick Quiz - Show Salad Trivia - Play a game of
the new lesson images of different salad trivia where students answer
tools and equipment, and questions about the benefits
ask students to identify of eating salads and the
each one. different types of dressings.
B. Establishing a Objective:
purpose for the K- Identify different tools K- classify the different S- Make samples of salad A- Appreciate the
lesson importance of salad and
and equipment used in salad types of salad dressing
and dressing

C. Presenting
examples/instances
of the new lesson

D. Discussing new Activity 1: Salad Tool and

concepts and Equipment Identification
practicing new skills [Teaching Strategy: Visual
#1 Aids]
Materials:
- Visuals or actual salad
tools and equipment (e.g.,
salad spinner, mandoline,
chef's knife)
Significance: This activity
allows students to
familiarize themselves with
the tools and equipment used
in salad preparation.
Instructions:
1) Show the visuals or pass
around the actual salad tools
and equipment.
2) Ask students to identify
each tool and explain its
 specific use in salad
preparation.
Rubric - Criteria: Correct
identification (5 pts),
explanation of use (5 pts)
E. Discussing new Activity 2: Classifying
concepts and Different Types of
practicing new skills Salad
#2 [Teaching
Strategy: Cooperative
Learning]
Materials:
- Images or samples of
different types of salads
(e.g., Caesar salad,
Greek salad, fruit salad)
Significance: This
activity allows students
to categorize and
classify different types
of salads based on their
ingredients and
preparation methods.
Instructions:
1) Divide students into
small groups.
2) Provide each group
with images or samples
of different types of
salads.
3) In their groups,
students should
categorize the salads
into specific types and
explain the criteria for
classification.
 Rubric -
Criteria: Correct
classification (5 pts),
explanation of criteria
(5 pts)
Assessment Questions: Assessment Questions:
F. Developing 1) What is the purpose of a 1) What are the main
mastery(Leads to salad spinner? ingredients of a Caesar
formative assessment 2) Why is a chef's knife salad?
3) important in salad making? 2) How would you
3) How does a mandoline classify a salad with
help in slicing salad mixed greens, feta
ingredients? cheese, olives, and
tomatoes?
3) What criteria would
you use to classify a
fruit salad?
G. Finding practical Activity 3: Making Salad
applications of Samples
concepts [Teaching Strategy: Experiential
and skills in daily Learning]
living Materials:
- Salad ingredients (e.g., lettuce,
tomatoes, cucumbers, dressing)
- Salad preparation tools and
equipment
Significance: This activity allows
students to apply their knowledge
of salad tools, equipment, and
types to create their own salad
samples.
Instructions:
1) Provide students with a variety
of salad ingredients, dressings,
and preparation tools.
2) In pairs or small groups,
 students should create their own
salad samples using the provided
ingredients and tools.
3) They should present their salad
samples to the class and explain
their choice of ingredients and
dressing.
Rubric - Criteria: Creativity and
presentation (5 pts), appropriate
use of tools and equipment (5 pts)
H. Making
generalizations and
abstractions about
the lesson
I. Evaluating learning 1.
Abstraction:
Through this lesson, students
have learned to identify
different tools and equipment
used in salad and dressing,
classify the different types of
salad, make samples of salad,
and appreciate the importance
of salad and dressing. They
have also developed an
understanding of the
nutritional value of salads,
the cultural significance of
salads in different countries,
and the mathematical skills
required in salad preparation.
Assessment Questions:
1) What tools and equipment
did you use to prepare your
salad?
2) How did you decide on the
combination of ingredients
for your salad?
3) What is the importance of
presentation in serving
salads?
J. Additional activities
for application or
remediation
V. REMARKS

VI. REFLECTION
A. No. of learners who earned 80% in
the evaluations
B. No. of learners who require
additional activities fir 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 these work
F. What difficulties did I encounter
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 by:
Noted/Approved by:
AILYN P. ORILLANEDA
TEACHER III BEATRIZ A. TORIO
PRINCIPAL I