November 14 - November 18,

School Teaching Dates

2022
Teacher Week No. 2
LSEN Content Focus Basic concepts in food processing Quarter Two (2)
Daily Lesson Log Subject Area Livelihood Skills Section Saint Dominic
Most Essential The learner demonstrates understanding of uses and maintenance of food processing
Learning tools, equipment, instruments, and utensils in food processing.
Competencies TLE6HE-0f-10

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

(November 14) (November 15) (November 16) (November 17) (November 18)
I. Objectives to be able to: to be able to: to be able to: to be able to:
 Identify basic  Identify basic  Identify basic  Identify basic Weekly
concepts in food concepts in food concepts in food concepts in food Assessment
processing processing processing processing Test/Sewing Task

A. Content Demonstrates Demonstrates Demonstrates Demonstrates

Standards understanding of the understanding of understanding of understanding of Weekly
basic concepts in the basic concepts the basic concepts the basic concepts Assessment
food processing in food processing in food processing in food processing Test/Sewing Task

B. Learning Identify basic Identify basic Identify basic Identify basic

Competencie concepts in Food concepts in Food concepts in Food concepts in Food Weekly
s/Objectives Processing (Fish, Processing (Fish, Processing (Fish, Processing (Fish, Assessment
(Write the LC Meat, Fruits and Meat, Fruits and Meat, Fruits and Meat, Fruits and Test/Sewing Task
Code for each) vegetable) vegetable) vegetable) vegetable)
TP_LPAF-FP_cbc-NG TP_LPAF-FP_cbc-NG TP_LPAF-FP_cbc-NG
TP_LPAF-FP_cbc-NG - -2 -2 -2
2

II. Content Food Processing Food Processing Food Processing Food Processing Weekly
(Subject Assessment
Matter) Test/Sewing Task

III. Learning  Walkthrough of  Walkthrough of  Walkthrough of  Walkthrough of

Resources the K to 12 the K to 12 the K to 12 the K to 12 Weekly
(References) Transition Transition Transition Transition Assessment
Curriculum for Curriculum for Curriculum for Curriculum for Test/Sewing Task
 Learners with Learners with Learners with Learners with
Disabilities Disabilities Disabilities Disabilities
(LIVELIHOOD (LIVELIHOOD (LIVELIHOOD (LIVELIHOOD
SKILLS SKILLS SKILLS SKILLS
PACKAGE) PACKAGE) PACKAGE) PACKAGE)
IV. Procedures
C. Motivation National Anthem National Anthem National Anthem National Anthem
Opening Prayer Opening Prayer Opening Prayer Opening Prayer Weekly
Exercise Exercise Exercise Exercise Assessment
Kumustahan Kumustahan Kumustahan Kumustahan Test/Sewing Task
Attendance Attendance Attendance Attendance
Balitaan Balitaan Balitaan Balitaan
D. Presentation Recap of previous Recap of previous Present a Canva
/Review lesson lesson presentation that
demonstrate Weekly
Last week, the Yesterday, the class understanding of Assessment
discussion was on was able to identify concepts in Food Test/Sewing Task
food preservation, different Processing
the benefits derived tools/instruments
from it as well as its and equipment
different types. used in food
preservation.
This week’s lesson is
on The class was able
the tools/instrument to distinguish the
s/utensils and difference between
equipment that we tool/instruments
use for food and equipment.
preservation.
Our lesson for today
is a continuation of
the discussion
yesterday because
the class will be
asked to present the
recipes of preserved
foods/processed
foods and identify
the
 tools/instruments
and equipment
used to complete
the process.

E. Purpose of To exhibit basic To exhibit basic  To exhibit basic  To exhibit basic

the lesson concept and skills in concept and skills concept and concept and Weekly
Food (Fish, Meat, in Food (Fish, Meat, skills in Food skills in Food Assessment
Fruits and vegetable) Fruits and (Fish, Meat, (Fish, Meat, Test/Sewing Task
Processing vegetable) Fruits and Fruits and
Processing vegetable) vegetable)
Processing Processing
F. Discussion  Ask the learners  Play video clip  Discuss with  Discuss with
on the on food your pupils the your pupils
importance of preservation, many ways foods the many
familiarizing the food processing.  are processed. ways foods
learners with the The video Some examples are
tools/utensils contains the of processing processed.
and equipment in specific steps may include Some Weekly
food preservation. undertaken for cooking, drying, examples of Assessment
 Ask the difference the completion of fermenting, processing Test/Sewing Task
between the process.  The freezing canning, may include
tools/instrument use of the tools, salting & cooking,
s and equipment. utensils smoking drying,
 Before the instruments and fermenting,
difference is equipment are freezing
determined, ask very evident in  Ask students if canning,
the learners to the video. they think milk, salting &
give examples of is a processed smoking
tools / The content of the food.
instruments and  If needed, give  Have the pupils
video will be
equipment. students the make their own
processed by the
 Ask the learners definition of food processed food
class
examples of these  Presentation of processing.
tools/instrument another video  Display the
s: clip on first Cow to Milk
processing/prese images. Ask
Response may rvation of food. students, "Does
include knives, fork,  Midway in the milk go straight
spoon, whisk, presentation, the from the dairy
spatulas, graters, teacher will farm to a grocery
wooden mallets, pause the video store?
containers, etc. then ask the
class what the
 Ask the learners next steps will
examples of be.
equipment used
in food The video
preservation: presentation will be
such as juicer, played again.
mixer, electric
can opener,  The teacher will
blender, ask the learners
refrigerator, what process in
stove, oven. the video is very
important in
What then is the food preservation
difference between / food
tools and processing.  Ask
equipment?   them why.

One major difference

is the use of
electricity.

 The teacher will

show photos or
drawings of
examples of
tools/instrument
s and equipment.
 The teacher will
ask the learners
the use of each
tool/instrument
and equipment.  
 The teacher will
then present a
 photo where the
specific tool or
equipment is
used or being
used.3
G. Developing  The class will  Present a  Write W for  Performance
Mastery prepare Pickled situation whole foods and task
Papaya.  What wherein the P for processed (Salted egg
tools/utensils/in tools/instrument foods. making/salting Weekly
struments will be s needed for a procedure) Assessment
used?   specific recipe Test/Sewing Task
are not available.
 Box the picture of
each equipment  Ask the learners
or utensils to be to think of a
used in pickling a substitute.
papaya.

V. Evaluation Oral exercises, Oral exercises, Oral exercises, Oral exercises, Oral exercises,
paper-pencil test, paper-pencil test, paper-pencil test, paper-pencil test, paper-pencil test,
performance task performance task performance task performance task performance task
VI. Generalizatio Remember the Remember the Remember the Familiarize yourselves Familiarize yourselves
n difference between difference between difference between with the with the
tools/instruments and tools/instruments tools/instruments tools/instruments tools/instruments
equipment. and equipment. and equipment. used in the used in the
preservation of food. preservation of food.
VII. Remarks This lesson is This lesson is This lesson is This lesson is This lesson is
integrated in fine motor integrated in fine integrated in fine integrated in fine integrated in fine
and life skills of the motor and life skills of motor and life skills of motor and life skills of motor and life skills of
learner in Special the learner in Special the learner in Special the learner in Special the learner in Special
Education – Transition Education – Transition Education – Transition Education – Transition Education – Transition
Level Level Level Level Level