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DLL-TLE 9-Cookery Sept 19-23
DLL-TLE 9-Cookery Sept 19-23
Preparing appetizers This lesson will provide you Let them discuss Storing
demands a thorough the knowledge, skills and techniques
B. Establishing a understanding of the various understanding in
purpose for the lesson recipes involved. presenting range of
appetizers.
Let the students discuss hors d’ oeuvre cocktails Activity 1. Fact or Bluff
the 2 types of Appetizers: and relishes Basic Principles of
Hot and cold Appetizers Platter Presentation
Directions: Below are
sanitary practices, identify
which ones are for
presenting appetizers by
D. Discussing new putting a in the Fact
concepts and practicing
column. Put a in Bluff
new skills #1
column if it is a general
sanitary practice. Write
your answer in your
answer sheet.
Show in PPT
E. Discussing new Let them give examples Mixed vegetables relish Let the
concepts and practicing on each type with cheddar cheese dip students
new skills #2 discuss
Designing
the platter
G. Finding Practical
applications of concepts
and skills
H. Making How to distinguish hot
generalizations and and cold appetizer?
abstractions about the
lesson
I. Evaluating Learning 5 questions for the Quiz
Collect 20 different
recipes of appetizer
and compile it like a
J. Additional activities book using any kind
for application or of paper, decorating
remediation materials, glue, and
coloring materials.
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% on the formative
assessment
B. No. of Learners who
require additional activities
for remediation
E. Which of my teaching
strategies worked well? Why
did this work?
G. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?