School: Tabon M.

Estrella National High School Grade Level: 8

GRADES 1 to 12 Teacher: MARY GRACE A. LAGUNA Learning Area: TVE-Cookery
DAILY LESSON LOG Teaching Dates and FEBRUARY 05-09, 2024 (Week 2) Quarter: 3rd QUARTER
Time: 10:10-12:10AM 12:50-2:50 PM

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
The learners... The learners... The learners... The learners... The learners...

Demonstrate an understanding Demonstrate an understanding Demonstrate an understanding Demonstrate an understanding Demonstrate an

A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives Write the LC code for
each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Materials for
Learning Resource Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/
the knowledge, skills, and
attitudes required in preparing
appetizers.
The learners…
Independently prepares Independently
appetizers
LO 1.1 Identify tools and
equipment needed in the
preparation of appetizers.
1. Tools, equipment and
utensils needed in preparing
appetizers
CG page 9 of 32
Page 62-75
Powerpoint presentation and
Videos on preparing appetizers
Real objects/materials
What is mise en place?
Students will identify the objects
presented in the class.
Discussion on Mise en Place
the knowledge, skills, and the knowledge, skills, and the knowledge, skills, and understanding the
attitudes required in preparing attitudes required in preparing attitudes required in preparing knowledge, skills, and
appetizers. appetizers. appetizers. attitudes required in
preparing appetizers.
The learners… The learners… The learners… The learners…
prepares Independently prepares appetizers Independently prepares Independently prepares
appetizers appetizers appetizers
LO 1.1 Identify tools and LO 1.2. Clean, sanitize and prepare LO 1.3. Classify appetizers LO 1.4. Identify ingredients
equipment needed in the tools, utensils, and equipment according to ingredients according to the given recipe
preparation of appetizers. based on the required tasks
2. Tools, equipment and utensils 3. Cleaning, sanitizing, and 4. Classification of appetizers 5. Variety of ingredients in
needed in preparing preparing tools and utensils to preparing appetizers
appetizers be used. 6. Nutritional value of
appetizer
CG page 9 of 32 CG page 9 of 32 CG page 9 of 32 CG page 9 of 32
Page 62-75 Page 62-75 Page 62-75 Page 62-75
Powerpoint presentation and Powerpoint presentation and Powerpoint presentation and Powerpoint presentation and
Videos on preparing appetizers Videos on preparing appetizers Videos on preparing appetizers Videos on preparing
appetizers
Real objects/materials Real objects/materials Real objects/materials Real objects/materials
What is mise en place? What will happen if tool and Why do we need to make sure Is it necessary to classify
equipment is not available or that the area/environment where appetizers?
present in preparing the food? we prepare our food is clean and
sanitized?
Students will identify the objects How is complete cleaning cycle What appetizer/s have you Are we going to consider the
presented in the class. done? tasted? nutrient value of an
appetizer/food we prepared?
Discussion and presenting the Discussion on Cleaning, sanitizing, Discussion on Classification of Discussion on Variety of

instances of the new lesson
D. Discussing new concepts and
practicing new skills #1
PICK OUT.
The students will pick one
paper/recipe from the box and
he/she will discuss his/her way
of preparing the food.
different tools and equipment in
preparing appetizers.
GROUP WORK.
The students will list down the
tools and equipment around the
laboratory area and classify
them.
and preparing tools and utensils to
be used
GROUP WORK.
The students will think and a
cleaning material and list down its
usage.
Appetizers.
PICK ONE ANSWER ONE.
The student will pick one paper
with a name of an appetizer and
will identify and explain its
classification.
ingredients and nutritional
value of appetizer.
GROUP WORK.
Students will be given a
recipe and list down the
ingredients of a recipe and its
nutrient value.

E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
(Leads to Formative
Assessment 3)
G. Finding practical application
of concepts and skills in daily
living
H. Making generalization and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
Individual Presentation Group Presentation/Reporting Group Presentation/Reporting Individual Discussion Group reporting
Answer Pre Assessment Answer Quiz No. 1 Answer Task Sheet No. 1 Answer Quiz No. 2 Answer Task Sheet No. 2
The students will perform the For application mis en place The students will perform the The students will individually The students will make a
mise en place through integration for “VALENTINES Complete cleaning cycle using the identify the types and recipe for appetizer.
illustration or drawing DAY” Student shall perform available cleaning utensils. classifications of appetizers
setting up the place and through pictures.
ingredients for making
valentines cakes .
How does mise en place helps us If tools are plants, how will you How cleanliness affects our Is it important to prepare How significant nutrient value
in preaparing a meal? make them grow and fully character? appetizer in a certain occasion? in our lives?
developed?
The set rubrics will be used to The set rubrics will be used to The set rubrics will be used to The set rubrics will be used to The set rubrics will be used to
evaluate the output of the evaluate the output of the evaluate the output of the evaluate the output of the evaluate the output of the
students. students. students. students. students.
Conduct Remediation and Conduct Remediation Conduct Remediation Conduct Remediation Conduct Remediation
completion of unfinished
outputs in the 2nd quarter.

V. REMARKS ___ out of ___ pupils did not ___ out of ___ pupils did not ___ out of ___ pupils did not ___ out of ___ pupils did not ___ out of ___ pupils did not
reach the ML reach the ML reach the ML reach the ML reach the ML
VI. REFLECTION
A. No. of Learners who earned
80% in the evaluation
B. No. of Learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons
work? No. of Learners who have
caught up with the lessons
D, No. of Learners who continue
 to require remediation
E. Which of my teaching
strategies worked well? Why did
these work?
F. What difficulties did I
encountered 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:

MARY GRACE A. LAGUNA

TIII/ COOKERY TEACHER Checked
JEFFREY J. BERTULFO
MT-I/ Cookery Instructional Supervisor
 School: Tabon M. Estrella National High School Grade Level: 8
GRADES 1 to 12 Teacher: MARY GRACE A. LAGUNA Learning Area: TVE-Cookery
DAILY LESSON LOG Teaching Dates and FEBRUARY 20-24, 2023 (Week 3) Quarter: 3rd QUARTER
Time: 10:10-12:10AM 12:50-2:50 PM

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
The learners... The learners... The learners... The learners... The learners...

Demonstrate an understanding Demonstrate an understanding Demonstrate an understanding Demonstrate an understanding Demonstrate an

A. Content Standards the knowledge, skills, and the knowledge, skills, and the knowledge, skills, and the knowledge, skills, and understanding the
attitudes required in preparing attitudes required in preparing attitudes required in preparing attitudes required in preparing knowledge, skills, and
appetizers. appetizers. appetizers. appetizers. attitudes required in
preparing appetizers.
The learners… The learners… The learners… The learners… The learners…
B. Performance Standards
Independently prepares Independently prepares Independently prepares appetizers Independently prepares Independently prepares
appetizers appetizers appetizers appetizers
LO 1.3. Classify appetizers LO 1.4. Identify ingredients LO.2 Prepare a range of appetizers LO 2.1. Differentiate between hot LO.2 Prepare a range of
C. Learning Competencies/
according to ingredients according to the given recipe TLE_HECK9-9PA-Ic-3 and cold appetizers appetizers TLE_HECK9-9PA-
Objectives Write the LC code for
TLE_HECK9-9PA-Ic-3 Ic-3
each
7. Classification of appetizers 8. Variety of ingredients in 10. Varieties of Hot and Cold 11. Varieties of Hot and Cold 12.Varieties of Hot and Cold
II. CONTENT preparing appetizers Appetizers Appetizers Appetizers
9. Nutritional value of appetizer
III. LEARNING RESOURCES
A. References CG page 9 of 32 CG page 9 of 32 CG page IX CG page IX CG page IX
1. Teacher’s Guide pages
2. Learner’s Material pages Page 62-75 Page 62-75 Page 62-75 Page 62-75 Page 62-75
3. Textbook pages
Powerpoint presentation and Powerpoint presentation and PowerPoint presentation and PowerPoint presentation and PowerPoint presentation and
4. Additional Materials for
Videos on preparing appetizers Videos on preparing appetizers Videos on preparing appetizers Videos on preparing appetizers Videos on preparing
Learning Resource Portal
appetizers
B. Other Learning Resources Real objects/materials Real objects/materials
IV. PROCEDURES
Why do we need to make sure Is it necessary to classify Why we must consider the What are different classifications Why we must consider the
A. Reviewing previous lesson or that the area/environment appetizers? nutrient value of the food we of appetizers? nutrient value of the food we
presenting the new lesson where we prepare our food is prepare and eat? prepare and eat?
clean and sanitized?

B. Establishing a purpose for the
lesson
C. Presenting examples/
instances of the new 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 3)
G. Finding practical application
of concepts and skills in daily
living
H. Making generalization and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of Learners who earned
80% in the evaluation
B. No. of Learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons
What appetizer/s have
tasted?
Discussion on Classification of
Appetizers.
PICK ONE ANSWER ONE.
The student will pick one paper
with a name of an appetizer and
will identify and explain its
classification.
Individual Discussion
Answer Quiz No. 2
The students will individually
identify the types and
classifications of appetizers
through pictures.
Is it important to prepare
appetizer in a certain occasion?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
you Are we going to consider the
nutrient value of an
appetizer/food we prepared?
Discussion on Variety of
ingredients and nutritional value
of appetizer.
GROUP WORK.
Students will be given a recipe
and list down the ingredients of
a recipe and its nutrient value.
Group reporting
Answer Task Sheet No. 2
The students will make a recipe
for appetizer.
How significant nutrient value in
our lives?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
What food is best to eat when you
want to stimulate your appetite
before meal?
Discussion on Varieties of Hot and
Cold Appetizers
GROUP WORK
The students will pick one picture
of appetizer and they are going to
identify if it what kind/range of
appetizer it is and they are going
to draw after they answer.
Group Presentation of output.
Answer Task Sheet No. 3
The students perform cooking of
appetizer by listing the procedures
and illustrations.
Is appetizer necessary for the
meal?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
Have you eaten an appetizer?
How it is prepared?
Discussion of Hot and Cold
appetizers.
GROUP WORK.
The students will be given
pictures of appetizers and they
are going to classify it into Hot
and Cold appetizers..
Group Presentation/Reporting
Answer Task Sheet No. 4
The students will individually
identify the type of appetizers
through pictures.
Since not all Filipinos are fun of
preparing appetizers, how can
you motivate or inspire them to
cook some?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
What food is best to eat when
you want to stimulate your
appetite before meal?
Discussion on Varieties of Hot
and Cold Appetizers
GROUP WORK
The students will pick one
picture of appetizer and they
are going to identify if it what
kind/range of appetizer it is
and they are going to draw
after they answer.
Group Presentation of
output.
Answer Task Sheet No. 3
The students perform cooking
of appetizer by listing the
procedures and illustrations.
Is appetizer necessary for the
meal?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
 work? No. of Learners who have
caught up with the lessons
D, No. of Learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why did
these work?
F. What difficulties did I
encountered 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?

Checked:

GERRY S. ESGUERRA
MT-I/ Cookery Instructional Supervisor
 School: Tabon M. Estrella National High School Grade Level: 8
GRADES 1 to 12 Teacher: MARY GRACE A. LAGUNA Learning Area: TVE-Cookery
DAILY LESSON LOG Teaching Dates and FEBRUARY 27-28 March 3, 2023 (Week 4) Quarter: 3rd QUARTER
Time: 10:10-12:10AM 12:50-2:50 PM

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
The learners... The learners... The learners... The learners... The learners...

Demonstrate an understanding Demonstrate an understanding Demonstrate an understanding Demonstrate an understanding Demonstrate an

A. Content Standards the knowledge, skills, and the knowledge, skills, and the knowledge, skills, and the knowledge, skills, and understanding the
attitudes required in preparing attitudes required in preparing attitudes required in preparing attitudes required in preparing knowledge, skills, and
appetizers. appetizers. appetizers. appetizers. attitudes required in
preparing appetizers.
The learners… The learners… The learners… The learners… The learners…
B. Performance Standards
Independently prepares Independently prepares Independently prepares appetizers Independently prepares Independently prepares
appetizers appetizers appetizers appetizers
C. Learning Competencies/ LO 1.4. Identify ingredients LO 1.4. Identify ingredients LO.2 Prepare a range of appetizers LO 2.1. Differentiate between hot LO.3Presenting Appetizers
Objectives Write the LC code for according to the given recipe according to the given recipe TLE_HECK9-9PA-Ic-3 and cold appetizers
each TLE_HECK9-9PA-Ic-3
Variety of ingredients in Variety of ingredients in Varieties of Hot and Cold Varieties of Hot and Cold Fundamental ways in
II. CONTENT preparing appetizers preparing appetizers Appetizers Appetizers presenting Appetizer
Nutritional value of appetizer
III. LEARNING RESOURCES
A. References CG page 9 of 32 CG page 9 of 32 CG page IX CG page IX CG page IX
1. Teacher’s Guide pages
2. Learner’s Material pages Page 62-75 Page 62-75 Page 62-75 Page 62-75 Page 62-75
3. Textbook pages
4. Additional Materials for Powerpoint presentation and Powerpoint presentation and PowerPoint presentation and PowerPoint presentation and Posted Ingredients
Learning Resource Portal Videos on preparing appetizers Videos on preparing appetizers Videos on preparing appetizers Videos on preparing appetizers
B. Other Learning Resources Real objects/materials Real objects/materials
IV. PROCEDURES
A. Reviewing previous lesson or Is it necessary to classify Is it necessary to classify Why we must consider the What are different classifications Colab Activity of FBS and
presenting the new lesson appetizers? appetizers? nutrient value of the food we of appetizers? Cookery Department

B. Establishing a purpose for the
lesson
C. Presenting examples/
instances of the new 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 3)
G. Finding practical application
of concepts and skills in daily
living
H. Making generalization and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of Learners who earned
80% in the evaluation
B. No. of Learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons
work? No. of Learners who have
Are we going to consider the
nutrient value of an
appetizer/food we prepared?
Discussion on Variety of
ingredients and nutritional value
of appetizer.
GROUP WORK.
Students will be given a recipe
and list down the ingredients of
a recipe and its nutrient value.
Group reporting
Answer Task Sheet No. 2
The students will make a recipe
for appetizer.
How significant nutrient value in
our lives?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
Are we going to consider the
nutrient value of an
appetizer/food we prepared?
Discussion on Variety of
ingredients and nutritional value
of appetizer.
GROUP WORK.
Students will be given a recipe
and list down the ingredients of
a recipe and its nutrient value.
Group reporting
Answer Task Sheet No. 2
The students will make a recipe
for appetizer.
How significant nutrient value in
our lives?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
prepare and eat?
What food is best to eat when you
want to stimulate your appetite
before meal?
Discussion on Varieties of Hot and
Cold Appetizers
GROUP WORK
The students will pick one picture
of appetizer and they are going to
identify if it what kind/range of
appetizer it is and they are going
to draw after they answer.
Group Presentation of output.
Answer Task Sheet No. 3
The students perform cooking of
appetizer by listing the procedures
and illustrations.
Is appetizer necessary for the
meal?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
Have you eaten an appetizer?
How it is prepared?
Discussion of Hot and Cold
appetizers.
GROUP WORK.
The students will be given
pictures of appetizers and they
are going to classify it into Hot
and Cold appetizers..
Group Presentation/Reporting
Answer Task Sheet No. 4
The students will individually
identify the type of appetizers
through pictures.
Since not all Filipinos are fun of
preparing appetizers, how can
you motivate or inspire them to
cook some?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
Post VALENTINE SPECIAL
GROUP of students will make
prescribe dish to served to
the guest
GROUP WORK
The students will showcase
their talent in production
Group Presentation of
output.
Jobsheet # 2
The students perform cooking
of appetizer by listing the
procedures and illustrations.
Is appetizer necessary for the
meal?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
 caught up with the lessons
D, No. of Learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why did
these work?
F. What difficulties did I
encountered 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?

Checked:

GERRY S. ESGUERRA
MT-I/ Cookery Instructional Supervisor
 School: Tabon M. Estrella National High School Grade Level: 8
GRADES 1 to 12 Teacher: MARY GRACE A. LAGUNA Learning Area: TVE-Cookery
DAILY LESSON LOG Teaching Dates and March 13-17, 2023 (Week 5) Quarter: 3rd QUARTER
Time: 10:10 -12:10 AM/ 12:50 – 2:50PM

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives Write the LC code for
each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Materials for
Learning Resource Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
The learners demonstrate an
understanding the knowledge,
skills, and attitudes required in
preparing appetizers.
The learners independently
prepare appetizers.
LO.2 Prepare a range of
appetizers TLE_HECK9-9PA-Ic-3
a. define food costing.
b. find mark-up price in
ingredients of the chosen
recipe in appetizer.
c. value the use of food
costing in business.
Food Costing
CG page IX
Page 62-75
Powerpoint presentation and
Videos on preparing appetizers
Real objects/materials
After identifying now our Performing the Chosen recipe of Performing the Chosen recipe of Performing the Chosen recipe of
recipe in appetizer. Appetizer per group
The learners demonstrate an
understanding the knowledge,
skills, and attitudes required in
preparing appetizers.
The learners independently
prepare appetizers
LO.3Presenting Appetizers.
a. prepare job sheet;
b. perform the design job
sheet in appetizer;
c. value hygiene
procedures in doing the
task.
Presenting of Appetizer
CG page IX
Page 62-75
Powerpoint presentation and
Videos on preparing appetizers
Real objects/materials
Appetizer per group
The learners demonstrate an
understanding the knowledge,
skills, and attitudes required in
preparing appetizers.
The learners independently
prepare appetizers
LO.3Presenting Appetizers
a. prepare job sheet
b. perform the design job
sheet in appetizer.
c. value hygiene procedures
in doing the task.
Presenting of Appetizer
CG page IX
Page 62-75
PowerPoint presentation and
Videos on preparing appetizers
Appetizer per group
The learners demonstrate an
understanding the knowledge,
skills, and attitudes required in
preparing appetizers.
The learners independently
prepare appetizers
LO.3Presenting Appetizers
a. prepare job sheet
b. perform the design job
sheet in appetizer.
c. value hygiene
procedures in doing the
task.
Presenting of Appetizer
CG page IX
Page 62-75
Posted Ingredients and
procedures each group
The learners demonstrate an
understanding the
knowledge, skills, and
attitudes required in
preparing appetizers.
The learners independently
prepare appetizers
LRP (CONTENT -BASED
INSTRUCTION- ENGLISH)
a. define appetizer
from different place.
b. trace history of
appetizer.
c. appreciate cultural
differences in terms
od preparing
appetizer.
Identify with oneself with other people
through literature taking note of
cultural differences to get to the heart
of problems arising from them.
English 8 MELC
Reading Text
Unlocking of Words

B. Establishing a purpose for the
lesson
C. Presenting examples/
instances of the new 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 3)
G. Finding practical application
of concepts and skills in daily
living
H. Making generalization and
abstractions about the lesson
I. Evaluating learning
Why do we need to know
the correct costing of
ingredients?
Make their own job sheets and
know how to do food costing in
the future food preparation,
Show videos in Food Costing
Review MDAS operation
Discussion on how to compute
the costing of food in the chosen
recipe.
GROUP WORK
The students will give the
costing of chosen recipe
appetizer.
Group Presentation of output.
Answer Work Sheet No. 3
The students perform cooking of
appetizer .
Is food costing of ingredients
important in business?
The set rubrics will be used to
evaluate the output of the
students.
Make their own job sheets and
know how to do food costing in
the future food preparation,
Discussion of Hot and Cold
appetizers.
GROUP WORK.
The students will showcase their
prepared appetizer per group.
Group Presentation/Reporting
Rubrics found in their Jobsheets
The students perform cooking of
appetizer by listing the
procedures and illustrations.
Since not all Filipinos are fun of
preparing appetizers, how can
you motivate or inspire them to
cook some?
The set rubrics will be used to
evaluate the output of the
students.
Make their own job sheets and
know how to do food costing in
the future food preparation,
Discussion of Hot and Cold
appetizers.
GROUP WORK.
The students will showcase their
prepared appetizer per group.
Group Presentation/Reporting
Rubrics found in their Jobsheets
The students perform cooking of
appetizer by listing the procedures
and illustrations.
Since not all Filipinos are fun of
preparing appetizers, how can you
motivate or inspire them to cook
some?
The set rubrics will be used to
evaluate the output of the
students.
Make their own job sheets and
know how to do food costing in
the future food preparation,
GROUP of students will make
prescribe dish to served to the
guest
GROUP WORK
The students will showcase their
prepared appetizer per group.
Group Presentation of output.
Rubrics found in their Jobsheets
The students perform cooking of
appetizer by listing the
procedures and illustrations.
Is appetizer necessary for the
meal?
The set rubrics will be used to
evaluate the output of the
students.
Why is it important that we
need to trace history and its
origin?
READ
1. Provide students
copies of the History
of Appetizers.
Instruct students to
read and take notes
on the definition of
unfamiliar words.
2. Provide support and
guidance as needed.
GROUP SHARE:
Invite learners to share their
notes within the group.
Encourage students to discuss
any questions and mis
understanding of the concept
and unfamiliar words in
tracing the history of
appetizer.
VALUE:
Give importance in tracing
appetizer.
Appreciate cultural
differences in terms od
preparing appetizer.
PRODUCE:
Give a 5-item Comprehension
Question.
 J. Additional activities for Conduct Remediation Conduct Remediation Conduct Remediation Conduct Remediation
application or remediation

V. REMARKS ___ out of ___ pupils did not ___ out of ___ pupils did not ___ out of ___ pupils did not ___ out of ___ pupils did not ___ out of ___ pupils did not
reach the ML reach the ML reach the ML reach the ML reach the ML
VI. REFLECTION
A. No. of Learners who earned
80% in the evaluation
B. No. of Learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons
work? No. of Learners who have
caught up with the lessons
D, No. of Learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why did
these work?
F. What difficulties did I
encountered 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:

MARY GRACE A. LAGUNA

T-III/Cookery Teacher
Checked:

GERRY S. ESGUERRA
MT-I/ Cookery Instructional Supervisor

School: Tabon M. Estrella National High School Grade Level: 8

GRADES 1 to 12 Teacher: MARY GRACE A. LAGUNA Learning Area: TVE-Cookery
 DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives Write the LC code for
each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Materials for
Learning Resource Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts and
Teaching Dates and March 20-24, 2023 (Week 6)
MONDAY
The learners demonstrate an understanding of the knowledge, skills, and attitudes required in preparing salad and salad dressing.
The learners independently prepare salad and dressing.
LO 1.1. Perform Mise en place
TLE_HECK9SD-IIa-7
define food costing.
a. identify the tools being use
in preparing salad and
salad dressing;
b. give its uses of tools in
preparing salad and salad
dressing;
c. value the importance of
performing mis en place.
Tools, Equipment, and utensils
needed in preparing salad and
dressing
CG page 10 of 32
Page 62-75
Powerpoint presentation and
Videos on preparing salad
Real objects/materials
Game: Pinoy Henyo
Discussion on Tools, Equipment,
and utensils needed in preparing
salad and dressing.
GROUP WORK.
The students will list down all
the kitchen utensils, tools and
equipment they know and give
its functions/uses/s.
Group Presentation/Reporting
Time: 10:10 -12:10 AM/ 12:50 – 2:50PM
TUESDAY
LO 1.2. Classify salad according
to ingredients.
TLE_HECK9-12PA-Ic-3;
a. identify ingredients to be
use in preparing salad.;
b. classify salad according to
ingredients.
c. Give importance in
selecting in selecting
quality ingredients.
Preparing of Salad and Salad
Dressing.
CG page 10 of 32
Page 62-75
Powerpoint presentation and
Videos on preparing salad
Real objects/materials
What are the the tools in
preparing salad and salad
dressing?
Discussion on Classification of
Salads according to ingredients.
GROUP WORK
The students will think of a Salad
and they are going to draw it
observing the proper
presentation and they will name
the ingredients individually.
Group Presentation/Reporting
Quarter: 3rd QUARTER
WEDNESDAY THURSDAY FRIDAY
LO 1.2. Classify salad according to LO 1.3. Classify salad LO 1.3. Classify salad according to
ingredients. according to used.TLE_HECK9- used.TLE_HECK9-12PA-Ic-3;
TLE_HECK9-12PA-Ic-3; 12PA-Ic-3; a. name example of salads
a. identify ingredients a. name example of b. classify salad according to
to be use in salads used.
preparing salad.; b. classify salad c. give importance in selecting
b. classify salad according to according to used. in selecting quality
ingredients. c. give importance in ingredients.
Give importance in selecting in selecting
selecting in selecting quality ingredients.
quality ingredients.
Preparing of Salad and Salad Preparing of Salad and Salad Preparing of Salad and Salad
Dressing. Dressing. Dressing.
CG page 10 of 32 CG page 10 of 32 CG page 10 of 32
Page 62-75 Page 62-75 Page 62-75
Powerpoint presentation and Powerpoint presentation and Powerpoint presentation and
Videos on preparing salad Videos on preparing salad Videos on preparing salad
Real objects/materials Real objects/materials
Name/give one example of Anyone could give the What is salad dressing?
Kitchen tools needed in preparing different classifications of
salad and dressing? salad?
Discussion on Variety of Discussion on Variety of Discussion on Classification of
ingredients and nutritional value ingredients and nutritional Salads according to ingredients.
of appetizer. value of appetizer.
GROUP WORK. GROUP WORK. GROUP WORK
The students will be given a The students will list down all The students will think of a Salad,
sample recipe and they will the kitchen utensils, tools and and they are going to draw it
perform substitution of equipment they know and observing the proper
ingredients available in the give its functions/uses/s. presentation and they will name
locality. the ingredients individually.
Group Presentation/Reporting Group Presentation/Reporting Group Presentation/Reporting
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
(Leads to Formative Assessment
3)
G. Finding practical application
of concepts and skills in daily
living
H. Making generalization and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
Group Presentation of output.
Answer Work Sheet No. 1
Each student will get five (5)
kitchen tools inside the
laboratory and they are going to
name them each and give its
functions.
What attitude are we going to
develop in preparing salad and
dressing to make it presentable
and attractive to look at?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
Group Presentation/Reporting
Answer Work Sheet No. 2
The students will individually
identify the types and
classifications of Salad and
dressing through pictures.
Do salads are healthy foods?
How does it helps our health?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
Group Presentation/Reporting
Answer Work Sheet No. 3
The students will make/innovate
their own salad and dressing.
Why do we need to know on how
and what to substitute if one of
the ingredients is not available in
the locality?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
Group Presentation of output.
Answer Work Sheet No. 4
Each student will get five (5)
kitchen tools inside the
laboratory, and they are going
to name them each and give
its functions.
What attitude are we going to
develop in preparing salad and
dressing to make it
presentable and attractive to
look at?
The set rubrics will be used to
evaluate the output of the
students.
Encourage students to discuss
any questions and mis
understanding of the concept
and unfamiliar words in tracing
the history of appetizer.
Answer Work Sheet No. 5
The students will individually
identify the types and
classifications of Salad and
dressing through pictures.
What attitude are we going to
develop in preparing salad and
dressing to make it presentable
and attractive to look at?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation

V. REMARKS ___ out of ___ pupils did not ___ out of ___ pupils did not ___ out of ___ pupils did not ___ out of ___ pupils did not ___ out of ___ pupils did not
reach the ML reach the ML reach the ML reach the ML reach the ML
VI. REFLECTION
A. No. of Learners who earned
80% in the evaluation
B. No. of Learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons
work? No. of Learners who have
caught up with the lessons
D, No. of Learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why did
these work?
 F. What difficulties did I
encountered 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:

MARY GRACE A. LAGUNA

T-III/Cookery Teacher
Checked:

GERRY S. ESGUERRA
MT-I/ Cookery Instructional Supervisor

School: Tabon M. Estrella National High School Grade Level: 8

GRADES 1 to 12 Teacher: MARY GRACE A. LAGUNA Learning Area: TVE-Cookery
 DAILY LESSON LOG Teaching Dates and April 11-15, 2023 (Week 8) Quarter: 3rd QUARTER
Time: 10:10 -12:10 AM/ 12:50 – 2:50PM

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards
B. Performance Standards
Learning Competencies/
Objectives Write the LC code for
each
II. CONTENT
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Materials for
Learning Resource Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
The learners demonstrate an understanding of the knowledge, skills, and attitudes required in preparing salad and salad dressing.
The learners independently prepare salad and dressing.
LO 1.3. Classify salad according LO.2 Present salad and salad
to used.TLE_HECK9-12PA-Ic-3;
a. name example of salads
b. classify salad according to
used.
c. give importance in selecting
in selecting quality
ingredients.
Preparing of Salad and Salad
Dressing.
CG page 10 of 32
Page 62-75
Powerpoint presentation and
Videos on preparing salad
What is salad dressing?
Discussion on Classification of
Salads according to ingredients.
GROUP WORK
The students will think of a
Salad, and they are going to
draw it observing the proper
LO.3Presenting Appetizers.
dressing TLE_HECK9-9PA-Ic-3
a. define food costing.
b. find mark-up price in
ingredients of the
chosen recipe in salad.
c. value the use of food
costing in business.
Food Costing – Preparing and
presenting Salad and salad
dressing.
CG page 15
Page 62-75
Powerpoint presentation and
Videos on preparing appetizers
Real objects/materials
After identifying now our Performing the Chosen recipe of Performing the Chosen recipe Performing the Chosen recipe of
recipe in salad. Salad per group
Why do we need to know
the correct costing of
ingredients?
Make their own job sheets and
know how to do food costing in
the future food preparation,
Show videos in Food Costing
Review MDAS operation
Discussion on how to compute
the costing of food in the chosen
LO.3Presenting Appetizers.
a. prepare job sheet; a. prepare job sheet;
b. perform the design job b. perform the design
sheet in appetizer; job sheet in
c. value hygiene procedures appetizer;
in doing the task. c. value hygiene
procedures in doing
the task.
Preparing and presenting Salad Preparing and presenting
and salad dressing. Salad and salad dressing.
CG page 15 CG page 15
Page 62-75 Page 62-75
Powerpoint presentation and Powerpoint presentation and
Videos on preparing appetizers Videos on preparing
appetizers
Real objects/materials Real objects/materials
of Salad per group Salad per group
Make their own job sheets and Make their own job sheets
know how to do food costing in and know how to do food
the future food preparation, costing in the future food
preparation,
Discussion on salad preparation Discussion on salad
preparation
LO.3Presenting Appetizers.
a. prepare job sheet;
b. perform the design job
sheet in appetizer;
value hygiene
procedures in doing the
task.
Preparing and presenting Salad
and salad dressing.
CG page 15
Page 62-75
Powerpoint presentation and
Videos on preparing salad
Discussion on Classification of
Salads according to ingredients.
GROUP WORK
The students will think of a Salad,
and they are going to draw it
observing the proper

C. Presenting examples/
instances of the new 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
3)
H. Making generalization and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of Learners who earned
80% in the evaluation
B. No. of Learners who require
additional activities for
remediation who scored below
presentation and they will name
the ingredients individually.
Group Presentation/Reporting
Encourage students to discuss
any questions and mis
understanding of the concept
and unfamiliar words in tracing
the history of appetizer.
Answer Work Sheet No. 5
Each student will get five (5)
kitchen tools inside the
laboratory and they are going to
name them each and give its
functions.
What attitude are we going to
develop in preparing salad and
dressing to make it presentable
and attractive to look at?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
recipe.
GROUP WORK
The students will give the
costing of chosen recipe
appetizer.
Group Presentation of output.
Answer Work Sheet No. 3
The students perform cooking of
salad.
Do salads are healthy foods?
How does it help our health?
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
GROUP WORK.
The students will showcase their
prepared appetizer per group.
Group Presentation/Reporting
Rubrics found in their Jobsheets
The students perform cooking of
salad. by listing the procedures
and illustrations.
Make their own job sheets and
know how to do food costing in
the future food preparation,
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
GROUP WORK.
The students will showcase
their prepared appetizer per
group.
Group Presentation/Reporting
Rubrics found in their
Jobsheets
The students perform cooking
of salad. by listing the
procedures and illustrations.
Make their own job sheets
and know how to do food
costing in the future food
preparation,
The set rubrics will be used to
evaluate the output of the
students.
___ out of ___ pupils did not
reach the ML
presentation and they will name
the ingredients individually.
GROUP WORK.
The students will showcase their
prepared appetizer per group.
Group Presentation/Reporting
Rubrics found in their Jobsheets
The students will individually
identify the types and
classifications of Salad and
dressing through pictures.
Make their own job sheets and
know how to do food costing in
the future food preparation,
The set rubrics will be used to
evaluate the output of the
students.
Conduct Remediation
___ out of ___ pupils did not
reach the ML
 80%
C. Did the remedial lessons
work? No. of Learners who have
caught up with the lessons
D, No. of Learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why did
these work?
F. What difficulties did I
encountered 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:

MARY GRACE A. LAGUNA

T-III/Cookery Teacher
Checked:

GERRY S. ESGUERRA
MT-I/ Cookery Instructional Supervisor