GRADE 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standard
C.Learning Competency/Objective
Write the LC code for each.
II. CONTENT
III.LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource
(LR)portal
B. Other Learning Resource
IV.PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
School Namatacan National High School Grade Level 9
Teacher Joy M. Peralta Learning Area TLE - Cookery
Teaching Dates and Time April 4 & 5,2022 (9:30-10:30am) Quarter Third – Week 7
MONDAY & TUESDAY
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 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.
The learners demonstrate an understanding how to prepare sandwiches
The learners independently prepare sandwiches
MELC: LO 4. Storing Sandwiches
Code: TLE_HECK9SW-IIIh-i-13
Objectives:
1. Store sandwiches hygienically at the proper temperature; and
2. Keep sandwiches in appropriate conditions to maintain freshness and quality.
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.
182 - 186
Youtube (downloaded videos)
Activity Learning Sheet – Cookery 9
Complete ME !
The students will mention the appropriate plating in sandwich
Look and Learn!
Showing two (2) varieties of dessert packed in different ways. COLD AND HOT SANDWICHES
What can you say about the 2 different varieties of dessert?
What are the materials used?
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C. Presenting examples/Instances
of the new lesson
D. Discussing new concepts and
practicing new skills # 1
Keep me Safe! “Open and you will see the
•Students will be given the situation of storing dessert.
situation assigned to you”
•They will give the best way of storing or keeping them in hygienic way.
Selfie!
Each student will give the techniques in storing sandwiches in a safe way
Techniques

Safety
E. Discussing new concepts and Fill me In!
practicing new skills # 2 In a prepared chart, give the required temperature in storing desserts.

Required
temperature

 Cakes
 Ice
cream

F. Developing mastery Believe It!

(leads to Formative Assessment TIPS
3)
As many sandwiches contain egg and dairy products, they present a potential health hazard if not stored properly.

G. Finding practical application of PERFORMANCE TASK

concepts and skills in daily living
H. Making generalization and
abstractions about the lesson
HAM AND CHEESE PINWHEEL SANDWICH
1. Please use the ingredients available in your locality.
2. Assemble all the ingredients and materials needed in sandwich making.
3. Prepare sandwich according to guidelines discussed by your teacher.
4. Serve on a plain plate.
NOTE: Short video and pictures for this task should be submitted to your teacher.
Truth or Consequence!
•Any sandwiches that is not required for immediate consumption must be cooled rapidly and stored in the cool room until required.
•If you plan to keep a pre-prepared sandwiches hot until service, make sure that the temperature of the food is over 65oC.

I. Evaluating learning Dimension 5 4 3 2 1 P.

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J. Additional activities for
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%
E
1.Use of tools and equipment
2. Application of procedures
3. Safety work habits
4.Final output
5.Time management
Storing Technique
Directions: Identify the storing techniques being described in the following items. Choose your answers from the given choices below. Write your answers on a separate sheet of
paper.
___________________1. It is used to package sandwich.
___________________2. It is the process of preserving perishable food on a large scale by means of refrigeration.
___________________3. It means to draw, or to fold in order to cover.
___________________4. It is the application of low temperature that changes the state of water in the food from liquid to solid ice.
___________________5. It means to keep cold or to cool.
___________________6. It means to refrigerate or to reduce the temperature of food.
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.
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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?

Prepared by: Joy M. Peralta Checked by: EDGAR E. SAGUN

Teacher I Principal III

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