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 6

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 4. Store salad and LO 4. Store salad and LO 4. Store salad and LO 4. Store salad and
Competencies/ dressing dressing dressing dressing
Objectives
4.1 Utilize quality 4.1 Utilize quality 4.1 Utilize quality 4.1 Utilize quality
trimmings trimmings trimmings trimmings
4.2 Store appetizers in 4.2 Store appetizers in 4.2 Store appetizers in 4.2 Store appetizers in
appropriate appropriate appropriate appropriate
conditions to conditions to conditions to conditions to
maintain their maintain their maintain their maintain their
freshness, quality and freshness, quality and freshness, quality and freshness, quality and
taste taste taste taste

(TLE_HECK912SD-IIj-10) (TLE_HECK912SD-IIj-10) (TLE_HECK912SD-IIj-10) (TLE_HECK912SD-IIj-10)

Safe and hygienic Safe and hygienic Safe and hygienic Safe and hygienic
II. CONTENT practices in storing salads practices in storing salads practices in storing salads practices in storing salads
and dressings and dressings and dressings and dressings
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
V. REMARKS
Let the learners answer
the question:
Why does accompaniment
salad is being served with
the main course of the
meal?
Task: Thought Sharing Task: Thought Sharing Task: Thought Sharing
Have the students share Have the students share Have the students share
experiences in preparing experiences in preparing experiences in preparing
the task the task the task

VI. REFLECTION Second Quarter- Week 7

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?

Prepared by:
RHODORA P. GAJOLEN
TLE Teacher
 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