DAILY LESSON LOG School MAPULANG LUPA NATIONAL HIGH SCHOOL Grade Level

IN TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE 9
Teacher JEROME A. PERDIGON 9
Teaching Dates and Time G9 - DANIEL 12:30 PM - 1:30 PM Learning Area HOME ECONOMICS
G9 - AMOS 1:30 PM - 2:30 PM
G9 - EZEKIEL 2:50 PM - 3:50 PM COOKERY
Quarter

S.Y. 2019-2020 WEEK 5 SEPTEMBER 19-23

DAY 1
I. OBJECTIVE
A. CONTENT STANDARD The learners demonstrate an
understanding the knowledge,
skills, and attitudes required in
preparing appetizers
B. PERFORMANCE STANDARD The learners independently
prepares appetizers
C. LEARNING COMPETENCIES a. Identify the different tools
At the end of the lesson 90% of the needed in preparing hors
students with 80% proficiency d’eouvres;
should be able to: b. Demonstrate the proper use of
different kitchen tools and
equipment ; and
c. Recognize the importance of
identifying kitchen tools and
equipment used in the preparation
of appetizers.
TLE_HECK912PA-Ic-3
II. CONTENT
Classification of appetizers:
HORS D’EOUVRES
DAY 2
The learners demonstrate an
understanding the knowledge,
skills, and attitudes required in
preparing appetizers
The learners independently
prepares appetizers
a. Identify the different tools
needed in preparing appetizers;
b. Demonstrate the proper use of
different kitchen tools and
equipment; and
c. Recognize the importance of
identifying kitchen tools and
equipment used in the preparation
of appetizers.
TLE_HECK912PA-Ic-3
Classification of appetizers:
CHIPS AND DIPS
DAY 3
The learners demonstrate an
understanding the knowledge,
skills, and attitudes required in
preparing appetizers
The learners independently
prepares appetizers
a. Identify the different tools
needed in preparing appetizers;
b. Demonstrate the proper use of
different kitchen tools and
equipment; and
c. Recognize the importance of
identifying kitchen tools and
equipment used in the preparation
of appetizers.
TLE_HECK912PA-Ic-3
Classification of appetizers:
RELISHES/CRUDITE’S
1st
DAY 4
The learners demonstrate an
understanding the knowledge,
skills, and attitudes required in
preparing appetizers
The learners independently
prepares appetizers
a. Identify the different elements
and principles of platter
presentation;
b. Prepare attractive and enticing
appetizer; and
c. Observe sanitary practices in
presenting and storing appetizers.
Basic principles and fundamentals
in plating

III. LEARNING RESOURCES

A. REFERENCES
1. TEACHER’S GUIDE PAGES Page 12 Page 12 Page 12 Page 12
2. LEARNER’S MATERIAL PAGES Pages 69-75 Pages 69-75 Pages 69-75 Pages 76-78
3. TEXTBOOK PAGES
4. ADDITIONAL MATERIAL FROM
IV. PROCEDURES
A. REVIEWING PREVIOUS LESSON Recall the different elements and Recall the different elements and Recall the different elements and Review the different classification
OR PRESENTING THE NEW principles of preparing canapé’s principles of preparing canapé’s principles of preparing canapé’s of appetizers
LESSON
 B. ESTABLISHING A PURPOSE FOR
THE LESSON
C. PRESENTING EXAMPLES/
INSTANCES OF THE LESSON
D. DISCUSSING NEW CONCEPTS
AND PRACTICING NEW SKILLS #1
E. DISCUSSING NEW CONCEPTS
AND PRACTICING NEW SKILLS #2
F. DEVELOPING MASTERY
(Leads to formative assessment)
G. FINDING PRACTICAL
APPLICATIONS OF CONCEPTS
AND SKILLS IN DAILY LIVING
H. MAKING GENERALIZATIONS AND
ABSTRACTIONS ABOUT THE
LESSON
I. EVALUATING LEARNING
J. ADDITIONAL ACTIVITIES FOR
APPLICATION AND
REMEDIATION
V. REMARKS
Afternoon classes are suspended on July 1 ( Wednesday) due to heavy rainfall
Activity will be conducted at the HE room (NB1).
VI. REFLECTION
A. NUMBER OF LEARNERS WHO
EARNED 80% IN THE
EVALUATION
B. NUMBER OF LEARNERS WHO
REQUIRE ADDITIONAL
ACTIVITIES FOR REMEDIATION
Let the students select the type of
hors d’eouvres according to their
tastes and preferences
Present sample recipes for hors
d’eouvres
Discuss the different composition
of hors d’eouvres
Discuss the following guidelines on
assembling hors d’eouvres
The students identify the parts of
the hors d’eouvres
The students will be grouped then
assigned to prepare their hors
d’eouvres with proper garnishing
Hors d’eouvres is often served
preceding a meal, they are served
as the food at cocktail parties
involving alcoholic beverages.
The learners are graded according
to the prepared rubrics
The students can search for the
other recipes and study the
different ways of garnishing
appetizers
Let the students select the type of
chips and dips according to their
tastes and preferences
Present sample recipes for chips
and dips
Discuss the different composition
of chips and dips
Discuss the following guidelines on
assembling chips and dips
The students identify the parts of
the chips and dips
The students will be grouped then
assigned to prepare their chips and
dips with proper garnishing
Hors d’eouvres is often served
preceding a meal, they are served
as the food at cocktail parties
involving alcoholic beverages.
The learners are graded according
to the prepared rubrics
The students can search for the
other recipes and study the
different ways of garnishing
appetizers
Let the students select the type of
relishes/crudite’s according to their
tastes and preferences
Present sample recipes for
relishes/crudite’s
Discuss the different composition
of relishes/crudite’s
Discuss the following guidelines on
assembling relishes/crudite’s
The students identify the parts of
the relishes/crudite’s
The students will be grouped then
assigned to prepare their
relishes/crudite’s with proper
garnishing
Relishes/Crudités are pickled item
which are raw, crisp vegetables
such as julienne carrots or celery
sticks.
The learners are graded according
to the prepared rubrics
The students can search for the
other recipes and study the
different ways of garnishing
appetizers
Let the students describe how they
prepare different types of
appetizers.
Present sample platter
presentation
Discuss the fundamentals of plating
Discuss the basic elements and
principles of platter presentation
The students determine the
different elements and principles
to be observed in preparing
appetizers
The students will create a platter of
different appetizers.
Plate presentation is the process of
offering the appetizer to guests in a
stylish and pleasing manner.
Storing salads and appetizers is one
of the most important activities
done after preparing them to
maintain freshness and avoid
spoilage.
The students identify the different
elements and principles observed
in their platter presentation
The students will create a portfolio
with the compilation of their work
on different appetizers they
presented in class.
 C. DID THE REMEDIAL LESSONS
WORK? NUMBER OF LEARNERS
WHO HAVE CAUGHT UP WITH
THE LESSON.
D. NUMBER OF LEARNERS WHO
CONTINUE TO REQUIRE
REMEDIATION
E. WHICH OF MY TEACHING
STRATEGIES WORKED WELL?
F. WHAT DIFFICULTIES DID I
ENCOUNTER WHICH MY
PRINCIPAL OR SUPERVISOR CAN
HELP ME SOLVE?
G. WHAT INNOVATIONS OR
LOCALIZED MATERIALS DID I
USED/ DISCOVER WHICH I WISH
TO SHARE WITH OTHER
TEACHERS?

Prepared By:

JEROME A. PERDIGON
Teacher II
Checked By:

CLARISSA O. DACO Noted By:

TLE Coordinator
Master Teacher I
RUDY FRAN FALCUNITIN
Principal IV