K TO 12 School Grade Level 10 Checked by:

DAILY LESSON LOG Teacher Household Services

Learning Area
(Specialization)
Teaching Dates and Time 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 4.4 prepare five “mother sauces” 4.5 utilize proper ingredients on
and their variations preparing dressing for a recipe

II. CONTENT a. sauces b. mother sauces c. dressings d. variations of mother sauces

III. LEARNING RESOURCES
A. References
1. Teacher’s Guide TLE_HEHS10HC-I. Iija-4
pages
2. Learner’s Module 1 – lesson 2 Module 1 – lesson 3
Materials pages Page 43 - 58 Page 59 - 71
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
Brief review 5 mother sauces Salad dressings
https://www.youtube.com/watch? https://www.youtube.com/
v=8NSrZWTY2jc watch?v=tAZd_jk54lo

5 mother sauces
https://www.youtube.com/watch?
v=jhcwlab06CQ

IV.
PROCEDURES
A. Reviewing
Presenting/discussing the
previous lesson or Presenting/discussing the five utilization of proper ingredients on
presenting the new “mother sauces” and their preparing dressing for a recipe
lesson variations

B. Establishing a
purpose for the Discussing the definition and importance of five “mother sauces” and preparing dressing for a recipe
lesson
C. Presenting
examples/ Ask the students to describe what Ask the students to describe what
instances of the they understand in the video. they understand in the video.
new lesson
D. Discussing new
concepts and Answer “What’s More”
Answer “What’s More”
practicing new And “What I have learned”
And “What I have learned”
skills #1
E. Discussing new
concepts and
practicing new
skills #2
F. Developing What are different kinds of
mastery (Leads to What are the purposes of five dressings and its ingredients?
Formative “mother sauces” and their
Assessment 3) variations?

2|Page
G. Finding
practical
applications of .
concepts and skills
in daily living
H. Making Why is it important to know the
generalizations Why is it important to know different kinds of dressings and
and abstractions
about the lesson
the five “mother sauces” and its ingredients?
their variations?
How does it may affect the
palatability, taste and overall of
How does it may affect the
the salad?
palatability, taste and overall
presentation of the food?

I. Evaluating
learning
J. Additional Assignment:
activities for Assignment:
application or Prepare the necessary PPE and
remediation Search a recipe that uses the 5 ingredients for preparing dressing
mother sauces. for a recipe.
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.
3|Page
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