Pangdan National High Grade &

School Grade 9
School Section
Learning
Teacher JOANNE G. GODEZANO TLE 9
Area
DAILY LESSON
Teaching
LOG
Date & March 6, 2023 Quarter Quarter 3
Time

I. OBJECTIVES
1. Learning Perform Mise En Place (Prepare a Variety of Sandwiches)
Objectives TLE_HECK9Sw-IIIa-11
2. Contextualized
Objective
Materials of kitchen utensils and equipment commonly found in the
II. CONTENT/TOPIC
kitchen.
III. LEARNING
RESOURCES
A. References
Teacher’s Guide pages
Learner’s Materials pages Page 1-10
B. Materials Learning Module in Cookery, Quarter 3
C. Other Learning
Visual material, Laptop
Resources
IV. PROCEDURES
*Prayer
*Greetings
A. PREPARATION
*Checking of Attendance
*Collecting of assignments
 Identify the types presentation of salads and dressings as
shown in the pictures
B. Review

1. 2. 3. 4.
Look at the picture. What do you see? What materials are they
made of?

C. Motivation

D. LESSON PROPER
Students will identify the materials of the following kitchen
tools/utensils:

1. ACTIVITY
 The teacher processes the answer of the students and proceed to
the discussion.
1. ANALYSIS
Introduce the topic which is the Materials of kitchen utensils and
equipment commonly found in the kitchen.
2. ABSTRACTION Why do we need to know the materials of the different kitchen
(Generalization) tools, utensils and equipment?
What are the advantages and disadvantages of each materials
3. APPLICATION
which tools, utensils and equipment are made of?
Identify what type of material of the different kitchen tools, utensils and
equipment are being described in each item.
1. Good for baking but not practical on top or surface cooking.
Great care is needed to make sure for long shelf life.
2. The best for all-around use. It is the most popular, lightweight,
attractive and less expensive.
3. They are much less dulling to knives than metal and more
E. EVALUATION sanitary than wood.
4. Sturdy but must be kept seasoned to avoid rust.
5. The most popular material used for tools and equipment, but is
more expensive.
6. A special coating applied to the inside of some aluminum or steel
pots and pans.
7. Many of these baking dishes are decorated and can go from
stove or oven to the dining table.
The students will be tasked to bring at least 3 tools or utensils in
F. ASSIGNMENT preparing sandwiches.

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
C. Did the remedial lesson work? No. of learner who
caught up with the lesson
D. No. of learner who continue to require
remediation
E. Which of my teaching strategies worked well?
Why did these works?
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:

JOANNE G. GODEZANO Checked by:

Secondary School Teacher I
(Substitute)
ANALYN P. LABRAGUE Noted:
MAKABAYAN Department Head

MA. DIANA L. POMIDA

Secondary School Head