School:
GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
Teacher:
Teaching Dates and Time:
SESSION 1
The learners demonstrate an
understanding in preparing
stocks for menu items.
The learners independently
prepare and cook stocks for
menu items.
LO 1. Prepare Stocks for Menu
Items
1.1 Use ingredients and
flavoring according to enterprise
standards.
At the end of the session,
students can classify the stocks.
TLE_HECK9-12SSS-IIIa-20
Principles of Preparing Stocks
- Classifications of Stocks
- Ingredients in Preparing
Stocks
NA
Grade Le
SESSION 2
The learners demonstrate an
understanding in preparing
stocks for menu items.
The learners independently
prepare and cook stocks for
menu items.
LO 1. Prepare Stocks for Menu
Items
1.1 Use ingredients and
flavoring according to enterprise
standards.
At the end of this session, the
learners can enumerate the
guidelines in preparing stocks.
TLE_HECK9-12SSS-IIIa-20
-Guidelines in Preparing Stocks
NA
SESSION 3
The learners demonstrate an
understanding in preparing
stocks for menu items.
The learners independently
prepare and cook stocks for
menu items.
LO 1. Prepare Stocks for
Menu Items
1.2 Produce variety of stocks
according enterprise
standards.
At the end of the session, the
learners can familiarize
themselves in different kinds
of spices.
TLE_HECK9-12SSS-IIIa-20
-Different Kind of Spices
-Sample Recipe of White
Stock
NA
Learning A
Quar
SESSION 4
The learners demonstrate an
understanding in preparing
stocks for menu items.
The learners independently
prepare and cook stocks for
menu items.
LO 1. Prepare Stocks for
Menu Items
1.1 Use ingredients and
flavoring according to
enterprise standards.
1.2 Produce variety of stock
according enterprise
standards.
1.2 Produce variety of stock
according enterprise
standards.
At the end of the session,
students should be able to
attain at least 75% mastery
from the long quiz.
TLE_HECK9-12SSS-IIIa-20
- Topics from Session 1-
Session 3
NA
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for the Lesson
(Motivation)
C. Presenting examples /instances of the
new lessons (show pics, videos, ppt)
D. Discussing new concepts and
practicing new skills #1. (Pre-Discussion
Activity)
E. Discussing new concepts & practicing
and concern to new skills #2
F. Developing Mastery (Leads to
Formative Assessment) (activity after
the lesson)
G. Finding Practical Applications of
concepts and skills in daily living
(application)
NA
LM pages 242-244
NA
NA
Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser, masking tape, speaker,
Conduct a recap of the previous
meeting.
Tell Me What You See!
Show different pictures of
stocks, and the learners will spot
the difference.
-Power point Presentation
- Video Presentation
Conduct a 5-item pretest
Using visual aids, the teacher
will deliver the lesson for the
day.
The class will identify the
pictures shown on the screen
and they will identify the
different kinds of stocks and its
ingredients.
Why is it important for us to
properly identify the different
classifications of stocks? How
likely are we to apply this
knowledge on our day to day
activities?
NA
LM pages 245
NA
NA
Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser, masking tape, speaker,
Conduct a recap of the previous
discussion.
Show video presentation about
preparing of stocks.
-Power point Presentation
- Video Presentation
NA
Using visual aids, the teacher
will deliver the lesson for the
day.
The class will fill up the missing
words under the guidelines for
preparing stocks.
Why is it important for us to
follow the guidelines for
preparing stocks?
NA NA
LM pages 246-249 NA
NA NA
NA NA
Visuals from Laptop and Visuals from Laptop and
TV, pictures, actual tools, TV, pictures, actual tools,
chalk, eraser, masking tape, chalk, eraser, masking tape,
speaker, speaker,
Conduct a recap of the Not Applicable (NA)
previous discussion.
The teacher will ask the LONG QUIZ
learners about the herbs and
spices that they know.
-Power point Presentation LONG QUIZ
- Video Presentation
Pretest LONG QUIZ
Show 5 different pictures of
different spices and
seasonings and the learners
will try to name them.
Using visual aids, the LONG QUIZ
teacher will deliver the
lesson for the day.
Conduct of the graded LONG QUIZ
recitation. Ten points if able
to answer correctly and five
points it not. Ten seconds
will be given to answer the
question per students.
How important is it to LONG QUIZ
identify the different kinds
of spices and seasoning used
for stocks?
 H. Making Generalizations & If time permits, have a synthesis If time permits, have a synthesis If time permits, have a LONG QUIZ
Abstractions about the lessons of the lesson. of the lesson. synthesis of the lesson.
I.Evaluating Learning (assessment/test) The teacher will conduct a ten The teacher will conduct a ten The teacher will conduct a LONG QUIZ
(5) – item formative assessment, (5) – item formative assessment, seven (5) – item formative
advice students to prepare a ¼ advice students to prepare a ¼ assessment, advice students
sheet of paper) sheet of paper) to prepare a ¼ sheet of
paper.
J. Additional activities for application or On your TLE notebook, look for Study the lecture prepare for Prepare for a summative test Have an advance reading
remediation (assignment/homework) the different Filipino stocks and graded recitation tomorrow. tomorrow. about Preparing Soups for
their ingredients. List down at Menu Items.
least five (5).
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which
my principal/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: Checked by:

____________________________ __________________________
Teacher Principal