School:
Teacher:
Week #: 6
Date:
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
Write the LC code for each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher's Guide pages
Capiz National High School
MARK JOHN B. CASILAG
Time: 10:00-12:00
Oct. 02, 2023
The learners demonstrate an
understanding the knowledge, skills, and
attitudes required in preparing salad and
salad dressing
The learners independently prepares
salad and salad dressing
At the end of the session, the learners are At the end of the session, the learners are At the end of the session, the learners are
expected to:
LO 1. Perform Mise En Place
1.1 Identify tools and equipment needed
in preparing salad and dressing
1.2 Identify ingredients according to the
given recipe
1.3 Prepare ingredients based on the
required form and frame time
TLE_HECK9-12SD- Ia-7
1. Tools, equipment, and utensils needed
in preparing salad and dressing. 2.
Classification of salad according to its
ingedients. 3.
Nutritional Value of salad and dressing
Grade Level : 11
Learning Area : COOKERY NCII
Oct. 04, 2023
The learners demonstrate an
understanding the knowledge, skills, and
attitudes required in preparing salad and
salad dressing
The learners independently prepares
salad and salad dressing
expected to:
LO 2. Prepare a variety of salad and
dressings
2.1 Identify the components of a salad
2.2 Select and use correct equipment in
preparing sakad and dressing
2.3 Identify the different kinds of salad
dressings and their ingredients
TLE_HECK9-12SD-Iib-g-8
5. Components of salads
Important considerations in salad
preparation
Methods of Preparing salad
Quarter : 1st
Oct. 06,2023
The learners demonstrate an
understanding the knowledge, skills, and
attitudes required in preparing salad and
salad dressing
The learners independently prepares
salad and salad dressing
expected to:
LO 4. Store salad ad dressing
4.1 Utilize quality trimmings
4.2 Store appetizers in appropriate
conditions to maintain their freshness,
quality, and taste.
TLE_HECK9-12SD-Iib-g-8
6. 1. Safe and hygeinic practices in storing
salad and salad dressings.
7. 2. Temperature required in storing salads
and dressings.
2. Learner's Materials pages
3. Textbook pages COKERY MANUAL MODULE 1 pg. 92-95 COKERY MANUAL MODULE 1 pg. 96-108 COKERY MANUAL MODULE 1 pg. 117-118
4. Additional materials from
Curriculum Guide for Cookery NCII Curriculum Guide for Cookery NCII Curriculum Guide for Cookery NCII
LRMDS portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson

B. Establishing a purpose for the

lesson
The teacher will present a video
presentation of Tools, utensils and
equipments used for making salad and
dressing
The teacher will play a video of a flash
The teacher will reveal the pictures of news of food poisoning of some cutomers
different salad and dressings posted on of a famous restaurant. Then the teacher
the board. Then ask the students of what will ask the students of what are the
they think about what they see. possible causes of food poisoning. Then
reveal the topic for today.

C. Presenting examples/instances
of the new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery (leads for
formative assessment 3) Short Quiz oral recitation Short quiz
G. Finding practical applications of
concepts and skills in daily living.
H. making generalization and The leaners will be asked this question. Performance of learners will be graded
abstraction or about the lesson. - What is the using the rubrics prepared by the teacher
importance of using the appropriate tools,
utinsels and equipment in making salad
and dressing? Performance of the learners will be
graded using the rubrics prepared by the
teacher.
I. Evaluating learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
85% in the evaluation
B. No. of learners who require
additional activities for
remediation
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 this work?

F. What difficulties did 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?
Teacher's vacant day and time:

Prepared by: Checked by: Noted by:

MARK JOHN B. CASILAG AIDA A. BESANTE MAMERTO C. EUSEBIO JR.

Teacher I TVL Subject Group Head Asst. Principal II