DAILY Inosloban-Marawoy Integrated National High

School Grade Level 9

LESSON School
LOG Ronalyn M. Malabuyoc
(DLL) Rhodora P. Gajolen
Teacher Learning Area TLE
Venerando M. Malate
Welmer D. Napa
Teaching Dates December 05-09, 2022 Quarter SECOND WEEK 5

Session 1 Session 2 Session 3 Session 4

I. OBJECTIVES
1. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing salad and
dressing.
2. Performance Standards The learners independently prepare salad and dressing.
3. Learning LO 3. Prepare a variety of LO 3. Prepare a variety of LO 3. Prepare a variety of LO 3. Prepare a variety of
Competencies/ salads and dressings salads and dressings salads and dressings salads and dressings
Objectives
3.1 Present salads and 3.1 Present salads and 3.1 Present salads and 3.1 Present salads and
dressings attractively dressings attractively dressings attractively dressings attractively
3.2 Observe sanitary 3.2 Observe sanitary 3.2 Observe sanitary 3.2 Observe sanitary
practices in practices in practices in practices in
presenting salad and presenting salad and presenting salad and presenting salad and
dressing dressing dressing dressing
3.3 Identify the 3.3 Identify the 3.3 Identify the 3.3 Identify the
accompaniments of accompaniments of accompaniments of accompaniments of
salads and dressings salads and dressings salads and dressings salads and dressings
3.4 Rate the finished 3.4 Rate the finished 3.4 Rate the finished 3.4 Rate the finished
products using products using products using products using
rubrics rubrics rubrics rubrics
(TLE_HECK9SD-IIh-i-9) (TLE_HECK9SD-IIh-i-9) (TLE_HECK9SD-IIh-i-9) (TLE_HECK9SD-IIh-i-9)
II. CONTENT Accompaniments of salad Accompaniments of salad Accompaniments of salad Accompaniments of salad
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages N/A N/A N/A N/A
2. Learner’s Materials
N/A N/A N/A N/A
pages
3. Textbook pages N/A N/A N/A N/A

4. Additional Materials Printed Modules, videos

from Learning Resource from You tube
(LR) portal
B. Other Learning ADM_TLE 9 Cookery
Resources / Quarter 2 – Module 1:
Materials Lesson 3 & 4 Prepare
Salad and Dressing
10-12
IV. PROCEDURES
A. Reviewing previous Recall the students what 1.
lesson or presenting the are the principles and
new lesson practices in presenting
salads and salad dressing
B. Establishing a purpose Task 1:Match Me
for the lesson Match the name of the
salad from column A with
column B
ADM_TLE 9 Cookery ADM_TLE 9 Cookery ADM_TLE 9 Cookery
Quarter 2 – Module 1: Quarter 2 – Module 1: Quarter 2 – Module 1:
Lesson 3 & 4 Prepare Lesson 3 & 4 Prepare Lesson 3 & 4 Prepare
Salad and Dressing Salad and Dressing Salad and Dressing
pages Pages 10-12
Prepare Accompaniment Prepare Accompaniment 1. Prepare Accompaniment
Salad Salad Salad
Remind the students to: Remind the students to: Remind the students to:
 follow safety  follow safety  follow safety
procedures in a procedures in a procedures in a
workplace workplace workplace
 follow personal hygiene  follow personal hygiene  follow personal hygiene
as food handlers as food handlers as food handlers
 follow sanitary follow sanitary practices in follow sanitary
practices in presenting presenting salads and practices in presenting
salads and dressing dressing salads and dressing

C. Presenting examples/ Base on students answers Accompaniment Salad Accompaniment Salad Accompaniment Salad
instances of the lesson on Task 1, ask them to preparation (30 mins. preparation (30 mins. preparation (30 mins.
give some characteristics Task) Task) Task)
of the salad of their choice
from column A.
D. Discussing new a. Task 2: Picture Me Students’ Work in Students’ Work in Students’ Work in
b. Direction: Give the
concepts and practicing progress progress progress
new skills #2 characteristics of the
different accompaniment Monitoring of students Monitoring of students
f. Monitoring of students
 of salad. work progress work progress work progress
c. 1. Green Salad
d. 2. Fruit Salad
e. 3. Composed Salad

E. Developing mastery Task 3: My Salad Monitoring of students Monitoring of students Monitoring of students
(Leads to Formative Plate/Bowl work progress work progress work progress
Assessment 3) Make an illustration of any
accompaniment salad.
Give its characteristics and
the nutritional value. Do
this on a short type writing
paper.
F. Finding practical Let the learners answer Monitoring of students Monitoring of students Monitoring of students
applications of concepts this orally. work progress work progress work progress
and skills in daily living Share on class the
accompaniment salad that
you have tasted. Describe
it.

G. Making generalizations
and abstractions about
the lesson
H. Evaluating learning
Let the learners answer Task: Thought Sharing Task: Thought Sharing Task: Thought Sharing
the question:
Why does accompaniment Have the students share Have the students share Have the students share
salad is being served with experiences in preparing experiences in preparing experiences in preparing
the main course of the the task the task the task
meal?
Identify what is asked. Presentation of each group Presentation of each Presentation of each group
1. Is a typical salad that output (plated group output (plated output (plated
comprises romaine lettuce, accompaniment salad) accompaniment salad) accompaniment salad)
croutons, shaved
parmesan and Caesar
dressing.
2. from the French word
“salade compose”.
3. Is made of lettuces or
leaf vegetables and fresh-
cut vegetable with
vinaigrette dressing.
I. Additional activities for
application or N/A N/A N/A N/A
remediation
V. REMARKS

VI. REFLECTION
1. No. of learners who
earned 80% on the
formative assessment

2. No. of learners who

require additional
activities for
remediation.

3. Did the remedial

lessons work? No. of
learners who have
caught up with the
lesson.
4. No. of learners who
continue to require
remediation

5. Which of my teaching
strategies worked well?
Why did these work?
6. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
7. What innovation or
 localized materials did
I use/discover which I
wish to share with
other teachers?

DAILY LESSON LOG

JUNIOR HIGH SCHOOL
SY 2022 – 2023
WEEK 5 SECOND QUARTER

Prepared by:

RONALYN M. MALABUYOC RHODORA P. GAJOLEN VENERANDO M. MALATE WELMER D. NAPA

Teacher III – TLE Teacher III – TLE Teacher III – TLE Teacher I-TLE

Checked: Noted:

REMY L. UNTALAN LIEZEL M. VILLANUEVA, PhD

Head Teacher II – TLE Principal IV