School Bayorbor National High School
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Curriculum Guide & pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous
lesson/presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/instances of
Grade Level Grade 9
Teacher Ana Lee Mendoza Specialization Cookery
8:00 – 9:00 G9 Frost
Teaching
9:30 – 10:30 G9 Dickinson
Dates and Quarter Second
10:30 – 11:30 G9 Shakespeare
Time
DAY I5
The learners demonstrate an understanding he knowledge, skills, and
attitudes required in preparing salads and dressings
The learners independently prepare salad and dressings
LO 3. Present a variety of salads and dressings
TLE_HECK9-12SD-IIh-i-9
 Identify the factors and techniques in presenting salads and
dressings
 Give the factors to consider in plating and presenting salad
1. Balance
2. Harmony
3. Height
4. Color
Texture
 Factors and techniques in presenting salads and dressings
Factors to consider in plating and presenting salads
Home Economics- Cookery G9 p.11
LM – Cookery G9 p. 127-131
Culinary Techniques for Healthy School Meals- p6.-8
https://www.youtube.com/watch?v=9awHosSrqDs
https://in.pinterest.com/explore/salad-presentation/
Print Materials,Laptop,DLP, TV Real Ingredients
DARE TO

share
The plating experiences during their
performance task on preparing salad
 The good points and the weak points
they got during the critiquing
Teacher presents different pictures of good and bad
salad presentation/plating
Student will determine on what aspects it becomes a bad
or good in plating
The teacher presents a video and pictures of proper plating of salads
 the new lesson
D. Discussing new concepts and
practicing new skills#1
E. Discussing new concepts and
practicing new skills#2
F. Developing mastery
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
Based on the first activity GOOD or BAD the students will do the
following
 Think- students will analyze the problem implied on the video and
pictures presented
 Discuss- student form a group of 6-7 members to share ideas or give
suggestions on how to improve/solve the plating of the salad on the
video and picture.
 Act- Students will act collaboratively and select the best plating
solution to the problem
 Reflect- Time of the other group to give comments to the
collaborative results of the group or they can give another
suggestions to improve the plating presentation
 Teacher discusses the different factors to consider in salad
presentation and plating of salads
 Student will be group and prepare and plate a simple salad applying
the different factors in plating salad
 Group presentation and critiquing of other group
 Are salads easy to prepare?
 Why should we consider some the principles of design in plating
salads
1
3
Factors to
consider in
plating and
presenting 4
salad
Salads
  When making a salad, tossing the greens, veggies, and dressing together
doesn't make for the most beautifully plated presentation.
A. Write 5 factors in presenting salads
1_______________
2______________
3______________
4______________
5______________
B. The performance of the students will be evaluated using a rubric
below

I. Evaluating learning

 Look for at least two picture of bad plating and give possible
J. Additional activities for suggestions to improve the presentation of sad
application or remediation  Have a research on the materials and hygienic storage of salads and
dressing

V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in
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 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?