K TO 12 School KALACAPAN NATIONAL HIGH SCHOOL Grade Level 10

DAILY LESSON LOG Teacher FEB JOBELYN A. DADANG Learning Area Household Services (Specialization)
Teaching Dates and Time Tuesday and Thursday / 1:00 – 3:00 Quarter 2

MONDAY TUESDAY WEDNESDAY THURSDAY FFRIDAY

I. OBJECTIVES
A. Content
Standards The learners demonstrates understanding of the concepts, principles and techniques in preparing and cooking hot and cold meals

B. Performance
Standards The learners independently prepares and cooks quality hot and cold meals according to recipe

C. Learning
Competencies / LO 4.Prepare sauces, dressings and garnishes
Objectives Write
the LC code for
each 1.1. Identify tools, materials and 1.1. Identify tools, materials and
recipes in preparing sauces, recipes in preparing sauces,
dressings and garnishes dressings and garnishes

II. CONTENT a. sauces b. Salad dressing c. Garnishes d. Tools, equipment and materials
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide TLE_HEHS10HC-I.Iija-4
pages
2. Learner’s Module 1 – lesson 1
Materials pages Page 4 - 19
3. Textbook pages

4. Additional
Materials from
Learning Resource
(LR) portal

1|Page
B. Other .
Learning Video lesson from youtube Video lesson from youtube
Resources
https://youtu.be/GctbrqmCHAM https://youtu.be/78eT2o_YJJ4

IV.
PROCEDURES
A. Reviewing
Presenting/discussing the tools,
previous lesson or Presenting/discussing the tools,
equipment and materials in
presenting the new equipment and materials in
preparing sauces, dressings and
lesson preparing sauces, dressings and
garnishes
garnishes

B. Establishing a
Discussing the definition and importance of preparing sauces, dressings and garnishes in cooking
purpose for the
lesson
C. Presenting
examples/ Ask students to give examples of
instances of the the different types of tools,
Ask the students to describe what
new lesson equipment and materials that
they see in the video or picture
usually seen and used in the
kitchen.

D. Discussing new
concepts and Answer “What’s More”
practicing new And “What I have learned”
skills #1
E. Discussing new
concepts and
practicing new
skills #2
F. Developing
mastery (Leads to
Formative
Assessment 3)
G. Finding .
practical Citing examples of daily activities
applications of
2|Page
concepts and skills where they try to make garnishes,
in daily living sauces and dressing for their
foods.

H. Making
generalizations Why is it important to know the
and abstractions importance of sauces, garnishes
about the lesson and dressing in our foods?

How does it may affect the

palatablity, taste and overall
presentation of the food?

I. Evaluating
learning
J. Additional Assignment:
activities for
application or Watch a video from the internet or
remediation television featurimg the proper use
of the different tools / equipment
used in preparing sauces,
dressings and garnishes.

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.

3|Page
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?

4|Page