DAILY LESSON LOG School MAPULANG LUPA NATIONAL HIGH SCHOOL Grade Level

IN TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE 9
Teacher JEROME A. PERDIGON 9
Teaching Dates G9 - DANIEL 12:30 PM - 1:30 PM Learning Area HOME ECONOMICS
and Time G9 - AMOS 1:30 PM - 2:30 PM
G9 - EZEKIEL 2:50 PM - 3:50 PM COOKERY
Quarter

S.Y. 2022-2023 WEEK 7 OCTOBER 3-7

1st
DAY 1 DAY 2 DAY 3 DAY 4
I. OBJECTIVE
A. CONTENT STANDARD The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the knowledge, understanding the knowledge, understanding the knowledge, understanding the knowledge,
skills, and attitudes required in skills, and attitudes required in skills, and attitudes required in skills, and attitudes required in
preparing appetizers preparing appetizers preparing appetizers storing appetizers
B. PERFORMANCE STANDARD The learners independently The learners independently The learners independently The learners independently store
prepare appetizers prepare appetizers prepare appetizers appetizers
C. LEARNING COMPETENCIES a. Identify the different tools a. Identify the different tools a. Identify the different tools a. Identify principles and
At the end of the lesson 90% of the needed in preparing hors needed in preparing appetizers; needed in preparing appetizers; techniques of storing salad and
students with 80% proficiency d’eouvres; b. Demonstrate the proper use of b. Demonstrate the proper use of appetizers;
should be able to: b. Demonstrate the proper use of different kitchen tools and different kitchen tools and b. Store salad and appetizers;
different kitchen tools and equipment; and equipment; and c. Observe sanitary practices
equipment; and c. Recognize the importance of c. Recognize the importance of storing salad and appetizers; and
c. Recognize the importance of identifying kitchen tools and identifying kitchen tools and d. Recognize the importance of
identifying kitchen tools and equipment used in the preparation equipment used in the preparation storing salad and appetizers.
equipment used in the preparation of appetizers. of appetizers.
TLE_HECK9- 12PA-Ij-6
of appetizers. TLE_HECK912PA-Ic-3 TLE_HECK912PA-Ic-3
TLE_HECK912PA-Ic-3
II. CONTENT
Presentation of appetizers: Presentation of appetizers: Presentation of appetizers: Store appetizers
HORS D’EOUVRES CHIPS AND DIPS RELISHES/CRUDITE’S
III. LEARNING RESOURCES
A. REFERENCES
1. TEACHER’S GUIDE PAGES Page 12 Page 12 Page 12 Page 15
2. LEARNER’S MATERIAL PAGES Pages 69-75 Pages 69-75 Pages 69-75 Pages 76-78
3. TEXTBOOK PAGES
4. ADDITIONAL MATERIAL FROM
IV. PROCEDURES
A. REVIEWING PREVIOUS LESSON
OR PRESENTING THE NEW
LESSON
B. ESTABLISHING A PURPOSE FOR
THE LESSON
C. PRESENTING EXAMPLES/
INSTANCES OF THE LESSON
D. DISCUSSING NEW CONCEPTS
AND PRACTICING NEW SKILLS #1
E. DISCUSSING NEW CONCEPTS
AND PRACTICING NEW SKILLS #2
F. DEVELOPING MASTERY
(Leads to formative assessment)
G. FINDING PRACTICAL
APPLICATIONS OF CONCEPTS
AND SKILLS IN DAILY LIVING
H. MAKING GENERALIZATIONS AND
ABSTRACTIONS ABOUT THE
LESSON
I. EVALUATING LEARNING
J. ADDITIONAL ACTIVITIES FOR
APPLICATION AND
REMEDIATION
V. REMARKS
Classes are suspended on September 26 ( Monday) due to typhoon.
Activity will be conducted at their respective classroom.
Recall the different elements and
principles of preparing HORS
D’EOUVRES
Let the students select the type of
hors d’eouvres according to their
tastes and preferences
Present sample recipes for hors
d’eouvres
Discuss the different composition
of hors d’eouvres
Discuss the following guidelines on
assembling hors d’eouvres
The students identify the parts of
the hors d’eouvres
The students will be grouped then
assigned to prepare their hors
d’eouvres with proper garnishing
Hors d’eouvres is often served
preceding a meal, they are served
as the food at cocktail parties
involving alcoholic beverages.
The learners are graded according
to the prepared rubrics
The students can search for the
other recipes and study the
different ways of garnishing
appetizers
Recall the different elements and
principles of preparing CHIPS AND
DIPS
Let the students select the type of
chips and dips according to their
tastes and preferences
Present sample recipes for chips
and dips
Discuss the different composition
of chips and dips
Discuss the following guidelines on
assembling chips and dips
The students identify the parts of
the chips and dips
The students will be grouped then
assigned to prepare their chips and
dips with proper garnishing
Hors d’eouvres is often served
preceding a meal, they are served
as the food at cocktail parties
involving alcoholic beverages.
The learners are graded according
to the prepared rubrics
The students can search for the
other recipes and study the
different ways of garnishing
appetizers
Recall the different elements and
principles of preparing
RELISHES/CRUDITE’S
Let the students select the type of
relishes/crudite’s according to their
tastes and preferences
Present sample recipes for
relishes/crudite’s
Discuss the different composition
of relishes/crudite’s
Discuss the following guidelines on
assembling relishes/crudite’s
The students identify the parts of
the relishes/crudite’s
The students will be grouped then
assigned to prepare their
relishes/crudite’s with proper
garnishing
Relishes/Crudités are pickled item
which are raw, crisp vegetables
such as julienne carrots or celery
sticks.
The learners are graded according
to the prepared rubrics
The students can search for the
other recipes and study the
different ways of garnishing
appetizers
Review the different classification
of appetizers
Let the students describe how they
prepare different types of
appetizers.
Present sample platter
presentation
Discuss the fundamentals of plating
Discuss the basic elements and
principles of platter presentation
The students determine the
different elements and principles
to be observed in preparing
appetizers
The students will create a platter of
different appetizers.
Plate presentation is the process of
offering the appetizer to guests in a
stylish and pleasing manner.
Storing salads and appetizers is one
of the most important activities
done after preparing them to
maintain freshness and avoid
spoilage.
The students identify the different
elements and principles observed
in their platter presentation
The students will create a portfolio
with the compilation of their work
on different appetizers they
presented in class.
VI. REFLECTION
A. NUMBER OF LEARNERS WHO
EARNED 80% IN THE
EVALUATION
B. NUMBER OF LEARNERS WHO
REQUIRE ADDITIONAL
ACTIVITIES FOR REMEDIATION
C. DID THE REMEDIAL LESSONS
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?
F. WHAT DIFFICULTIES DID I
ENCOUNTER WHICH MY
PRINCIPAL OR SUPERVISOR CAN
HELP ME SOLVE?
G. WHAT INNOVATIONS OR
LOCALIZED MATERIALS DID I
USED/ DISCOVER WHICH I WISH
TO SHARE WITH OTHER
TEACHERS?

Prepared By:

JEROME A. PERDIGON
Teacher II
Checked By:

CLARISSA O. DACO Noted By:

Head Teacher III

RUDY FRAN FALCUNITIN

Principal IV