K TO 12 School HINAPLANON NATIONAL HIGH SCHOOL Grade Level 9

DAILY LESSON LOG Teacher JAMIRAH C. MANGORANGCA Learning Area Cookery

Teaching Dates and Time SEPTEMBER 26 – 30, 2022 Quarter/Week No. 1 – Week 5

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

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

B. Performance
Standards The learners independently prepares appetizers.

C. Learning
Competencies / LO 1. Perform Mise’en Place
Objectives Write
the LC code for
each 1.1 identify tools and 1.2 clean, sanitize, and 1.3 classify appetizers
equipment needed in the prepare tools, utensils, and according to ingredients
preparation of appetizers equipment based on the
required tasks.

1. Identification of tools and equipment needed

2. Tools, equipment, and utensils needed in preparing appetizers
3. Cleaning, sanitizing, and preparing tools and utensils to be used
4. Classification of appetizers
II. CONTENT 5. Variety of ingredients in preparing appetizers
6. Nutritional value of appetizer

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide TLE_HECK9-12PA-Ic-3 TLE_HECK9-12PA-Ic-3 TLE_HECK9-12PA-Ic-3
pages
2. Learner’s Page 70 – 72 73-74
Materials pages
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3. Textbook pages

4. Additional
Materials from
Learning Resource
(LR) portal

B. Other Learning .
Resources

IV. PROCEDURES

A. Reviewing the The students will enumerate
previous lesson or the chronological procedure
presenting the new for washing the dishes.
lesson
The selected student will
elaborate on how to organize
kitchen tools and equipment.
Activity: Pick and Tell
(page 72)
Strips of paper with the In the given recipe, what are
names of the following tools the tools and equipment are
and equipment below will be needed to prepare?
placed in a glass bowl. Each
student will be asked to pick How are you going to prepare
one and explain the uses in tools and equipment?
the preparation of the
appetizer.

B. Establishing a Discussing the purpose and Discussing the purpose and Based on your assignment,
purpose for the importance of Preparing importance of cleaning, what are the differences
lesson Appetizers. sanitizing, and preparing between each dish from one?
tools, utensils, and
Activity: Video Presentation on
equipment based on the
the History of Appetizer
required tasks.
Activity: Ask students about
the importance of an appetizer
in a meal.

Activity: Let the students

enumerate the tools and
equipment used in preparing

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 appetizers
C. Presenting Students read the
examples/ Based on their recipes:
Activity: video presentation classification of appetizers on
instances of the enumerate the tools and
Ultra Crispy Lumpiang pages 73-74 and wrote down
new lesson equipment needed in
Shanghai - YouTube the ingredients of each
preparing the dish.
classification.
D. Discussing new
concepts and Based on the video, students
practicing new will enumerate the tools and
skills #1 equipment and their uses,
used by chef Chuckie in Students will elaborate on
preparing lumpiang shanghai how to prepare tools and Group Activity: Each group will
equipment needed in enumerate their answers.
preparing appetizers.

E. Discussing new
concepts and Activity: Video Presentation
practicing new Tools and equipment used in
skills #2 Activity: Worksheets on
preparing appetizers.
classification of appetizer
https://youtu.be/7EqfhR9bqIs

F. Developing
mastery (Leads to Activity sheets on identifying Essay: Quiz on classification of
Formative tools and equipment and their clean, sanitize, and prepare appetizer., identifying
Assessment 3) uses. tools, utensils, and equipment ingredients according to its
based on the required tasks. classification.

G. Finding
practical Citing examples of daily What type of occasion does
Discussing their answers in
applications of activities where tools and each classification of appetizer
Activity: Essay
concepts and equipment in appetizers can can be prepared?
skills in daily living be used.
H. Making
generalizations Why is it important to Why is it important to clean, What is the purpose of
and abstractions recognize kitchen tools and sanitize, and prepare tools, classifying the ingredients of
about the lesson equipment in preparing utensils, and equipment appetizers?
appetizers? based on the required tasks?

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I. Evaluating Test in identifying kitchen tools Test in clean, sanitize, and
learning and equipment in preparing prepare tools, utensils, and
appetizers. Test in classifying appetizers
equipment based on the according to ingredients
required tasks.

J. Additional
activities for Assignment: Assignment: Assignment:
application or
remediation Bring your own recipe for an Bring 5 appetizer recipes. Bring 5 appetizer recipes
appetizer.

V. REMARKS

VI. REFLECTION 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 learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them
relevant questions.
A. No. of learners
who earned 80% on
the formative
assessment
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 these work?

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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?

Prepared by: Checked by: Noted by:

JAMIRAH C. MANGORANGCA MIGUELA M. TAMULA DELIA A. LAYNO, PH.D.

Teacher I Master Teacher I Assistant School Principal II

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