School Cuenca National High School Grade Level Grade 9

DAILY LESSON LOG Teacher Mrs. Florence D. Harina Specialization Cookery

Teaching Dates
Quarter Third
and Time

DAY 1
I. OBJECTIVES
The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing
A. Content Standards sandwiches

B. Performance Standards The learners independently prepare sandwiches

LO1 Perform mise en place
C. Learning Competencies Identify ingredients according to the given recipe.
TLE_HECKSW-IIIa-11
Tools, equipment and utensils needed in preparing sandwiches
Variety of ingredients in preparing sandwiches
II. CONTENT
Common culinary terms used with regard to sandwiches

III. LEARNING RESOURCES

A. References
1. Curriculum Guide & pages Cookery G9, p. 11
2. Learner’s Materials pages LM pages 124-126
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) Portal
B. Other Learning Resources Print materials, DLP/TV, laptop, cardboard, pieces of paper
IV. PROCEDURES

A. Reviewing previous Prior Knowledge Check

lesson/presenting the new lesson Hold a snowballing session in class on the different words they can associate with sandwiches

B. Establishing a purpose for the
lesson
C. Presenting examples/instances of
the new lesson
D. Discussing new concepts and
practicing new skills#1
Dream Big!
The students will draw their dream sandwich. Around the drawing, they list the different ingredients
they want to use and put in their favorite sandwich. Volunteer students will present and discuss their output in
class.
Sing and Learn.. Pass the Buns!
The teacher will prepare two big pieces of cardboard, shaped, cut and folded like buns. Students, on the
other hand will prepare pieces or strips of paper cut in various sizes and shapes. The “cardboard buns” will be
passed around the class while the music is playing. The last student holding the “cardboard buns” when the
music stops will write the ingredients and the tools, utensils and equipment used in sandwich making on the
strips of paper and put it on top of the “cardboard buns” .This will continue until the “cardboard buns” are
filled with strips of paper.
Watch and Learn!
The students will watch a video clip on the “Art of Making Sandwiches”. Students should be instructed
to take notes of the important details mentioned in the video. The guide questions below will be answered by
the students after viewing.
1. What is the video about?
2. What are the ingredients used in sandwich making?
3. Is mayonnaise a filling or a spread?
4. How do you differentiate spreads from fillings?
5. What are the needed tools, utensils and equipment?
6. How are these tools used?
https://www.youtube.com/watch?v=8T9z798dxTI

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
I. Evaluating learning
Where Do I Belong?
On the board, the students will list down the ingredients used in sandwich making as mentioned and
shown in the video. They will categorize them by writing the ingredients in proper column.
Bread Poultr Chees Spread Condimen
s Meats y Fish e s s Misc
Recipe Analysis..
Each group will be given a copy of a sandwich recipe. They will list down different ingredients classify
them to which category each of them belongs. The students will also identify the needed tools, utensils and
equipment in preparing the sandwich.
Which particular vegetables from the Gulayan sa Paaralan can you use in sandwich making? How are
you going to utilize them?
Take Note!
The students will answer the following questions on their journal
1. How do you characterize a good quality bread?
2. What are condiments? What are their functions in sandwich making?
3. How do ingredients affect the quality and taste of sandwiches?
Short Quiz
Direction: Identify the terms described in each phrase. Write your answer on your answer sheet.
1. maybe beef or pork and sausage products like ham, roast beef and salami.
2. used to moisten the bread and compliment the flavours of other ingredients.
 3. gives a lift to a sandwich.
4. easier to slice when it is fresh.
5. base in sandwich making
Add On
J. Additional activities for
Cut recipe of sandwich and classify the ingredients.
application or remediation
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?