Republic of the Philippines

Department of Education
Division of City Schools – Valenzuela
Marulas Elementary School Compound
Pio Valenzuela St., Marulas, Valenzuela City
POLO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
DAILY LESSON LOG
GRADE 11

Prepared by Marivic R. Francisco Grade Level Grade 11 – TVL-COOKERY

Learning Areas Quarter 1st Semester (1st Quarter)

TVL- COOKERY

Teaching Dates and Week 7

Time/Week October 3-7

I. OBJECTIVES

A. Content Standards
The learners demonstrate an
understanding he knowledge,
skills, and attitudes required in
preparing salad and salad
dressings.
The learners demonstrate an
understanding he knowledge,
skills, and attitudes required in
preparing salad and salad
dressings.
The learners demonstrate an
understanding he knowledge, skills,
and attitudes required in preparing
salad and salad dressings.

B. Performance Standards The learners independently The learners independently The learners independently
prepare salad and dressing. prepare salad and dressing. prepare salad and dressing.

C. Learning LO 1. Perform mise en LO 1. Perform mise en LO 1. Perform mise en

Competencies/Objectives
place
1.1 identify tools and
equipment needed in
the preparation of salad
and dressing
1.2 clean, sanitize, and
place
1.1identify tools and equipment
needed in the preparation of
salad and dressing
1.2clean, sanitize, and prepare
tools, utensils, and equipment
place
1.1identify tools and equipment
needed in the preparation of salad
and dressing
1.2clean, sanitize, and prepare tools,
utensils, and equipment based on the

II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
2. Learner’s Materials
pages
3. Textbook’s pages
4. Additional materials from
Learning Resources (LR)
portal
prepare tools, utensils,
and equipment based
on the required tasks
1.3 identify ingredients
according to the given
recipe
1.4 prepare ingredients
based on the required
form and
time frame
1.Tools, equipment, and
utensils needed in preparing
salad and dressing
2.Classification of salads
according to ingredients
3.Classification of salads
according to place in the
meal
4.Nutritional values of salad
and dressing
TLE_HECK9- 12SD-IIa-7
K to 12 Basic Curriculum
Guide COOKERY II
Cookery ADM
based on the required tasks
1.3identify ingredients
according to the given recipe
1.4prepare ingredients based
on the required form and
time frame
1.Tools, equipment, and
utensils needed in preparing
salad and dressing
2.Classification of salads
according to ingredients
3.Classification of salads
according to place in the meal
4.Nutritional values of salad and
dressing
TLE_HECK9- 12SD-IIa-7
K to 12 Basic Curriculum Guide
COOKERY II
Cookery ADM
required tasks
1.3identify ingredients according to
the given recipe
1.4prepare ingredients based on the
required form and
time frame
1.Tools, equipment, and utensils
needed in preparing salad and
dressing
2.Classification of salads according
to ingredients
3.Classification of salads according
to place in the meal
4.Nutritional values of salad and
dressing
TLE_HECK9- 12SD-IIa-7
K to 12 Basic Curriculum Guide
COOKERY II
Cookery ADM
B. Other Learning YouTube videos YouTube videos YouTube videos
Resources

IV. PROCEDURES

A. Reviewing previous Review the previous topics Review the previous topics Review the previous topics
lesson or presenting the
new lesson

B. Establishing a purpose Answer “What I know? Answer “What I know? Watch videos of types of salad
for the lesson

C. Presenting Answer “What’s In?” Answer “What’s In?” PowerPoint presentation

example/instances of the
new lesson

D. Discussing new Answer “What’s New?” Answer “What’s New?” Questions and answers
concepts and practicing
new skill #1

E. Discussing new Answer “What’s More?” Answer “What’s More?” Feed backing of their previous output.
concepts and practicing
new skill #2

F. Developing mastery Answer “What I have learned?” Answer “What I have learned?” Activities in the module need to be
(Leads to Formative accomplished
Assessment 3)

G. Finding practical Answer “What I can do?” Answer “What I can do?” Checking of activities in the module
application of concepts and
skills in daily living
 H. Making generalization
and abstractions to the
lesson
I. Evaluating Learning
.lJ. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
Prepared by:
MS. MARIVIC R. FRANCISCO
TEACHER III– SHS
Today I learned________
I will apply______________
Answer “Assessment”
Homework
Directions: Roam around
your kitchen and list down as
many tools and equipment you
can see that you can possibly
use in preparing salad and
dressings. Write your answers
on a separate sheet of paper.
DEODY S. FABROA Ph.D
Today I learned________ Today I learned________
I will apply______________ I will apply______________
Answer “Assessment” Assessment of the result
Homework Homework
Directions: Roam around your 1.Read the module lesson 2.
kitchen and list down as many
tools and equipment you can
see that you can possibly use in
preparing salad and dressings.
Write your answers on a
separate sheet of paper.
MR. EDDIE A. ALARTE
SHS Focal Person Principal IV