School: Pres.

Diosdado Macapagal High School Grade Level: 9

GRADES 1 to 12 Teacher: Anna Lyn L. Ayeras Learning Area: T.L.E-H.E
DAILY LESSON LOG Teaching Dates and
Time: NOVEMBER 21-25, 2022 (WEEK 3) Quarter: 2ND QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES

A. Content Standards The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salads and dressings.
B. Performance Standards Learners independently prepared salad and dressing.
LO1 Perform Mise’ En Place LO 2. Prepare a variety of salads and dressings  . QUIZ/ACTIVITY
 1.1 identify ingredients according to the given recipe  2.1 identify the components of a salad
C. Learning Competencies / 1.2 prepare ingredients based on the required form  2.2 identify the factors to consider in salad
Objectives and time frame preparation
Write the LC code for each

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.
I. CONTENT  LO1 Perform Mise’ En Place/ LO 2. Prepare a variety of salads and dressings

II. LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of
RESOURCES concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1.Teacher’s Guide pages
TLE Cookery 9 Module TLE Cookery 9 Module TLE Cookery 9 Module TLE Cookery 9 Module TLE Cookery 9 Module
2.Learner’s Materials
pages pages pages pages pages
pages
4-10 4-10 4-10 4-10 4-10
3.Textbook pages
4.Additional Materials Powerpoint presentation, Internet, Powerpoint Internet, Powerpoint Internet, Powerpoint Internet, Powerpoint
from Learning Resource Cartolina and Marker Presentation, Cartolina and Presentation, Cartolina and Presentation, Cartolina Presentation, Cartolina and
(LR)portal Marker Marker and Marker Marker

ADM Cookery 9 Learning ADM Cookery 9 Learning ADM Cookery 9 Learning ADM Cookery 9 Learning ADM Cookery 9 Learning
Module via Google Module via Google Module via Google Module via Google Module via Google
B. Other Learning Resources

III. PROCEDURES
 Recapitulation:
Last week, we have
discussed the
classification of Salads
According to their
functions in the Meal.
A. Reviewing previous
lesson or presenting the new *The teacher asks the
lesson students about the last
topic all about as a recap.
*Present the new lesson
by showing some sample
pictures of ingredients
used in making salad like
fruits or vegetables.
Ask this question to the
students:
. Recapitulation:
*Yesterday, we discussed the
classification of salads
according to ingredients used.
*The teacher asks the
students about the last topic all
about as a recap.
*Present the new lesson by
showing some sample pictures
of ingredients used in making
salad like fruits or vegetables.
Ask this question to the
students:
Recapitulation:
*Yesterday, we discussed the
different ingredients in making
salad according to the given
recipe.
*The teacher asks the students
about the last topic all about as
a recap.
*Present the new lesson by
showing some sample pictures
of components of salad.
Ask this question to the
students:
Recapitulation: Recap of the lesson of the
*Yesterday, we discussed previous days
the different ingredients in
making salad according to A short review about
the given recipe. discussed lesson
*The teacher asks the
students about the last
topic all about as a recap.
*Present the new lesson by
showing some sample
pictures of components of
salad.
Ask this question to the Ask this question to the
students: students:

B. Establishing a purpose for
the lesson
What is the important of
preparing ingredients and
materials before preparing
foods?
“preparing materials and
ingredients before
preparing foods will help
us to eliminate
unnecessary steps or
duplicate work in the
kitchen”
What is ingredients?
“Any of foods or substances
that are combined together to
make a particular dish.”
Can anyone know what are the
basic parts of salad?
“The basic parts of a salad are
the base, the body, the
garnish, and the dressing.
The five basic types of salad
are green salads (tossed or
composed), bound, vegetable,
fruit, and combination.”
Can anyone know what are Does Salad gives energy?
the basic parts of salad? “Incorporating protein rich
foods in salads is one way to
avoid midday lows, as it
“The basic parts of a salad provides a source of energy
are the base, the body, the that is lasting.”
garnish, and the dressing.
The five basic types of
salad are green salads
(tossed or composed),
bound, vegetable, fruit, and
combination.”
 Teacher will present pre-
C. Presenting examples/ activity entitled “Two Clues,
instances of the new One Word”
lesson
D. Discussing new Discuss different kinds of
concepts and practicing new salad.
skills #1
Classify the salad
according to ingredients
E. Discussing new used.
concepts and practicing
new skills#2
F.Developing mastery Give at least 10 examples
(Leads to Formative of different kinds of salad.
Assessment 3) Write on your ¼ sheet of
paper.
G. Finding practical Individual Activity:
applications of concepts Make an album of the 10
and skills in daily living different kinds of salad
with their picture and
recipe listed. You may use
long bond paper or
Intermediate pad and
compile your album with a
long folder. Submit your
output on Friday for
checking.
H. Making Why it is important to
generalizations and know the ingredients use
abstractions about the in every type of salad?
Teacher will show the different
pictures and Let the students
guess each image.
Discuss the Ingredients of
Salad
Identify the different ingredients
of salad
Give 5 sample of Salad greens
and 5 sample for Starches.
Write on your ¼ sheet of
paper.
Group Activity:
Teacher will give different kind
of salad to each group, and
each group identify the
ingredients of each salad.
Why ingredients are important?
Teacher will present pre-
activity entitled “Jumbled
Words”
Discuss the Components of
Salad and its importance
factors to consider in salad
preparation.
Classify the Components of
Salad and its importance
factors to consider in salad
preparation.
Give the 4 parts of plated
salad. Write it on your ½ sheet
of paper.
Individual Activity:
Teacher will show the pictures
and Let the students label the
parts of the salad.
What do you think is the most
important consideration in
preparing salad dressings?
Teacher will present pre-
activity entitled “Jumbled
Words”
Discuss the Components
of Salad and its importance
factors to consider in salad
preparation.
Classify the Components
of Salad and its importance
factors to consider in salad
preparation.
Give the 4 parts of plated
salad. Write it on your ½
sheet of paper.
Individual Activity: Checking the album of
Teacher will show the different kinds of salad with
pictures and Let the their picture and recipe listed.
students label the parts of
the salad.
What do you think is the
most important
consideration in preparing
salad dressings?
 lesson
“In order for you to make
the perfect salad you need
to know something about
the kinds of ingredients
that you can use, and also
to provide different tastes
and textures as well.”
“Ingredients will have a number
of functions in a recipe, such
as adding flavor, color or
texture, or performing a
particular purpose.”
“When considering the type of
dressing for the salad, use a
flavor that complements and
combines the flavors of the
salad ingredients. If the greens
or ingredients have strong
flavors, use dressings that are
robust in flavor.”
“When considering the type
of dressing for the salad,
use a flavor that
complements and
combines the flavors of the
salad ingredients. If the
greens or ingredients have
strong flavors, use
dressings that are robust in
flavor.”

I. Evaluating learning Short quiz Short quiz Group Presentation Group Presentation Quiz #4

J.Additional activities for

application or remediation

The topic was successfully discussed and learners performed well about the lesson.
IV. REMARKS

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
V. REFLECTION
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
earned80%onthe formative
assessment
B. No. of learners who
require additional activities
for remediation.
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: ERNALYN E. TABERO CHECKED BY: ELVIRA TAGUBARAS-ESMIN NOTED BY: MARY GRACE F. BUMANLAG
Student Teacher Teacher III/TLE Department Coordinator Master Teacher1/Exec. Secretary