Professional Documents
Culture Documents
GRADES 1 To 12 Daily Lesson Log: Monday Tuesday Wednesday Thursday Friday
GRADES 1 To 12 Daily Lesson Log: Monday Tuesday Wednesday Thursday Friday
GRADES 1 To 12 Daily Lesson Log: Monday Tuesday Wednesday Thursday Friday
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed,
additional lessons, exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment
I. OBJECTIVES
strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly
objectives shall be derived from the curriculum guides.
A. Content Standards Demonstrates an understanding of and skills into the basics of food preservation
B. Performance Standards Preserves food/s using appropriate tools and materials and applying the basics of food
TLE6HE-Og-11 3.2.1 Identifies the tools/utensils and equipment
C. Learning Competencies / Objectives 3.2 Uses the tools/utensils and 3.2.1 Prepares plan on preserving/processing food
Write the LC code for each equipment and their substitutes in
food preservation / processing.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
II. CONTENT
Food Preservation
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning.Ensure that there is a mix of concrete
III. LEARNING RESOURCES
and manipulative materials as well as paper-based materials. Hands-onl earning promotes concept development.
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning
Resource (LR)portal
Bantigue, R.M. and Pangilinan, J.P. https://food-
(2014) Growing up with Home hacks.wonderhowto.com/ho
Economics and Livelihood Education. w-to/10-brilliant-
FNB Educational, Inc. QC. substitutions-for-specialized-
kitchen-tools-0150526/
https://www.youtube.com/
watch?v=KjG28t1iGQI
IV. PROCEDURES
Recap of previous lesson Recap of previous lesson Recap of previous lesson.Recap of previous lesson. Mention that yesterday,
Last week, the discussion was on food Yesterday, the class was able There were exercises orThere were presentation of possible the class started with the
preservation, the benefits derived from to identify different activities on the use of the substitutes for kitchen planning for the
it as well as its different types. We also tools/instruments and different tools/instruments tools/instruments. There presentation of
conducted an inventory of food that equipment used in food and equipment in food was a video presentation of preserved/processed food.
can be preserved and processed. preservation. preservation / food these substitutes and how Today, they will continue
processing,. they can be used. to prepare for the
A. Reviewing previous lesson or This week’s lesson is on the The class was able to assignment next week.
tools/instruments/utensils and distinguish the difference The class was also informed that they
The class was asked if they
presenting the new lesson
equipment that we use for food between tool/instruments could think of possible willl present by group
preservation. and equipment. substitute/s for processed/preserved food
tools//instruments. next week.
Ask the learners on the importance of Our lesson for today is a Ask the learners why there The eight (8) groups will Continue with group
familiarizing the learners with the continuation of the is a need to think of present their plans. discussion on project.
tools/utensils and equipment in food discussion yesterday because substitutes for
preservation. the class will be asked to instruments/tools in the There is emphasis on non- The class discussed with
present the recipes of kitchen. duplication of food items their individuall group their
B. Establishing a purpose for the preserved foods/processed with the same mode of food chosen recipe, tools and
lesson foods and identify the Emphasize the need to be preservation. equipment, tasks for each
tools/instruments and resourceful for the learners Original File Submitted and member of the group,
equipment used to complete Formatted by DepEd Club workplan, and the budget
the process. Member - visit for the project.
depedclub.com for more
Ask the difference between Individual class presentation. With reference to the After presentation, the The group representative
tools/instruments and equipment. assigned task to the learners, teacher will ask the class to will check with the HE room
The other members of the the teacher will call on group themselves again then if the tools and equipment
C. Presenting examples/ instances of Before the difference is determined, class will provide feedback learners to provide examples discuss the following: needed are available.
the new lesson ask the learners to give examples of on the presentation. of substitutes. ● Choosing a recipe.
tools / instruments and equipment. ● Identifying tools and If the tools are not available,
Show photos to the class. equipment that will be the learners will bring them
used in completing the to class.
process
Knife sharpener - sharpen ● Listing the steps in Bring the needed
your knife with a ceramic preserving/processing of ingredients for the project..
bowl or mug food
Egg separator – water bottle ● Assigning tasks for each
group member
● Designing a work plan
Jar opener – duct tape
● Preparing a budget
● Documenting photos
Burger press – measuring
cup, jar lids
Group 1 - Drying
Group 2 - Salting
Group 3 - Freezing
Group 4 –Processing
Group 5 – Drying
Group 6 – Salting
Group 7 - Freezing
Group 8 - Processing
F. Developing mastery The class will prepare Pickled Papaya. Presentation of anotherEach group will identify whatDefine,
food explain and provide examples.
(Leads to Formative Assessment 3) What tools/utensils/instruments will video clip on item they will work on. There
be used? processing/preservation of should be no duplicationWorkplan
of – is the list of tasks that
● Grater food. food items for groups who need to be done for a specific
● Bowl will be working on the same activity. It indicates the day
● Jar Midway in the presentation, method. and time and the task that
● Teaspoon the teacher will pause the will be done.
● Cup video then ask the class
● Muslin bag what the next steps will be. Budget – is the list of the expenses or
The individual group will
● Squeezer plan on the costs of items used in the
● Collander The video presentation will preserved/processed food activity.
● Tray or bilao be played again. which they will prepare.
● Sauce pan Photo Documentation – are pictures
● Knife taken before, during and
● Slicer after the activity. These are
action shots e.g. discussing,
marketing, food preparation,
of cooking until the final
product is ready for
presentation.
G. Finding practical applications of Describe how the above The teacher will ask the
concepts and skills in daily living tools//instruments will be used? learners what process in the
video is very important in
Ask the class what equipment will be food preservation / food
used in the preparation of Pickled processing. Ask them why.
Papaya?
Ask the learners to think of a Clarifications by the learners Clarifications by the learners Clarifications by the
substitute. will be addressed by the will be addressed by the learners will be addressed
teacher. teacher. by the teacher.
J. Additional activities for application or Bring recipes on preserved foods. Submit photos of possible
remediation Identify the equipment and substitutes for kitchen .
tools/instruments that will be used to tools/instruments.
complete the process.
V. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students
VI. REFLECTION
learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No.oflearnerswho earned80%onthe
formative assessment
B. No.oflearnerswho
requireadditionalactivities
forremediation.
C. Didtheremediallessons work?
No.oflearnerswho
havecaughtupwiththe lesson.
D. No.oflearnerswho continuetorequire
remediation
E. Whichofmyteaching
strategiesworkedwell?Why
didthesework?
F. WhatdifficultiesdidI encounterwhichmy
principalorsupervisorcan helpmesolve?
G.What innovation or localized materials
did I use/discover which I wish to share
with other teachers?