Cookery 9 DLL Third Quarter

School: Grade Level: 9
GRADES 1 to 12 Teacher: Learning Area: Cookery 9

DAILY LESSON LOG Teaching Dates and Time: Quarter: 3-WEEK 1
I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards The learners demonstrate an understanding how to prepare sandwiches
B. Performance Standards The learners independently prepare sandwiches
C. Learning Competencies LO1: Perform Mise En Place
1.1 identify ingredients according to the given recipe.
1.2 Identify culinary terms related to sandwiches
1.3 Identify type/classification of sandwiches
D. Sub tasking (if needed) At the end of this lesson, the learners are At the end of the lesson, At the end of the lesson, the At the end of the lesson, the
able to; students are able to; learners are able to; learners are able to;
a. Familiarize the different tools and
equipment for sandwich making; a. Enumerate the ingredients a. Familiarize in different a. Classify the different types
b. Classify the different tools and used in sandwich making; culinary terms used in of sandwiches; and
equipment for sandwich making; and b. Determine the sandwich making; and b. Appreciate the value of
c. Appreciate the value of having tools appropriate ingredients b. Apply the culinary terms classifying the hot and
and equipment in making sandwich. used in particular related to sandwich. cold sandwiches.
sandwich; and
c. Explain why identifying
ingredients is important in
sandwich making.
Write the LC code for each TLE_HECK9-12SW-IIIa-11

II. CONTENT  Pre-Test Ingredients Used for Culinary Terms Related to Different Types of -
(Subject Matter)  Tools and Equipment Use in Sandwiches Sandwiches Sandwiches
Preparing Sandwiches
III. Learning Resources

A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages Cookery 9 LM p140-146 LM p146-148 NA LM p 150-153
3.Textbook Pages NA NA NA NA
4. Additional Materials from NA NA NA NA
Learning Resources (LR)
Portal)
B. Other Learning Resources Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, speaker, https://www.scribd.com/ Visuals from Laptop and TV,
document/517108632/ pictures, actual tools, chalk,
Information-Sheet-5-1- eraser, speaker,
Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser, speaker,
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous discussion.
B. Establishing purpose for YOU NAME IT! JUMBLED WORDS GUESS THE WORD SHARING IS CARING
the Lesson (Motivation) Directions: Name the following tools or Directions: Arrange the The learners will guess the The teacher will ask the
equipment. jumbled words. word. learners about their favorite
sandwich and why.
C. Presenting examples Power point Presentation or Video Presentation

/instances of the new lessons
(show pics, videos, ppt)
D. Discussing new concepts The teacher will give an introduction about the topic.
and practicing new skills #1.
(Pre-Discussion Activity)
E. Discussing new concepts & TOOLS AND EQUIPMENT USED IN INGREDIENTS OF . CULINARY TERMS DIFFERENT TYPES OF
practicing and concern to new PREPARING SANDWICH SANDWICHES RELATED TO SANDWICHES
skills #2 SANDWICHES
1. Sandwich Spatula- It is used to apply Bread- Good quality breads 1. Cold Sandwiches
food spreads, over bread slices. provide variety, texture, taste, Club Sandwich 2. Hot Sandwiches
2. Scissors - Use to cut bulk, nutrients and eye appeal Consist of two or more
to sandwiches. Fresh bread is slices of bread with several Cold Sandwiches
customized edges on bread for tea
easier to slice or cut if it has fillings in between. It is a  Regular Cold Sandwiches
sandwiches, hors d’oeuvres, or been chilled. multi-decker sandwich.
children’s sandwiches. A plain sandwich is
3. Cookie Cutters- Small ones are perfect made up of two slices of
Meat- Maybe roast beef, Cold Sandwich- A two slice of
for cutting out the tinier breads for tea pork and cured meat products bread with spread bread, preferably a day-old
sandwiches and medium and large for like ham, sausage and salami. applied with cold fillings. bread, toasted if desired, and
making larger sandwiches. on which butter can be
Poultry- These are chicken or Fillings- Food items readily spread.
4. Grater/ shredder- Grating cheese,
turkey breasts characterized such as meat, fish  Pinwheels sandwiches- are
meat and other ingredients allows by a delicate golden brown vegetables or fruits tucked
flavors to mix, thus; palatability of made of bread cut
surfaces. between the two slices of
sandwich is increase. bread. lengthwise, about 3/8 inch
5. Butter Knife- A small knife Fish and Shellfish- thick. Fresh cream bread is
with a blunt edged blade that is used to Some popular Garnishes-Edible decorations preferable because they are
apply spreads, such as butter, peanut seafood ingredients are tuna, used to enhance the easy to roll and will not
sardines, grilled and fried fish appearance of sandwich. crack. Trim crusts and
butter, and cream cheese, on bread or
fillets, crab meat and shrimp flatten long slices with
dinner rolls. which are highly perishable Grilled Sandwich
6. Chef’s Knife- The smaller rolling pin.
and should be kept chilled to A sandwich prepared by
sized knives are typically referred to as maintain quality. grilling or toasting.  Tea sandwiches are small
mini chef's knives while the longer fancy sandwiches made
Cheese- Refers to cheddar, Hot Sandwich from light, delicate
lengths are known as traditional chef's processed cream cheese and Consists of hot ingredients and bread that
knives. cheese spreads with firm fillings usually meat with othe has been trimmed of crusts.
7. Deli Knife- Designed for thick texture, easily sliced, and act r food items like tomato, onion And may be made ahead of
as binder, moistener of other and cucumber which are not
sandwiches, this knife is made to cut time and frozen.
ingredients, it should be hot.
easily and quickly through a variety of refrigerated and remain  Multi-Decker Sandwich
sandwich ingredients. covered until ready to serve to Loaf- A shaped mass of Are made with more than
8. Lettuce Knife- Plastic serrated edge avoid drying out. baked bread, sliced before two slices of bread (or rolls
knife that is designed to slice lettuce eating. split into more than two
without causing the edges to turn Spreads- Like pieces) and with several
brown. mayonnaise, mustard and Open Sandwich- A piece or ingredients in the filling.
butter, moisten the bread and slice of bread topped with
9. Paring Knife- Its thin, narrow blade  Wrap Around Sandwich-
compliment the flavors of fillings and garnishes. A
is tapers to a point at the tip. other ingredients. They should canape′ is an example. Wraps are sandwiches in
10. Sandwich Knife- Similar in use to a be served immediately and which the fillings are
deli knife, the sandwich knife is kept refrigerated to preserve Spread- It adds interesting wrapped, like a Mexican
shorter in length with a shorter blade its color and flavor. flavors and textures to the burrito, in a large flour
depth in order to easily cut through sandwich. tortilla of similar flatbread.
smaller to medium-sized sandwiches. Condiments- Like olive
They may be served whole
oil, relishes, chutneys give a Wheat Bread- A bread
11. Cutting Boards- Comes in wood or cut in half if large.
lift to a sandwich, some of made with wheat flour.
and plastic, use to protect the table them are high in acid so don’t
when slicing bread. combine them with strong White Bread- From finely Hot Sandwiches
12. Mixing Bowls- Bowls that are large flavored condiments. ground bleached wheat flour.  Open-faced sandwiches
enough to hold ingredients while they This is also called pullman. are made by placing buttered
are being mixed. Vegetables- Should be or unbuttered bread on bread
13. Rubber Scraper- A pliable rubber crisped and proportion to the French Toast- Sliced bread on a serving plate, covering it
size of sandwich. Lettuce, dipped in an egg-and-milk with hot meat or other filling
scraper used to scrape down sides of
tomatoes and onions are mixture and lightly fried.
bowl and get mixture of fillings from and topping with a sauce,
indispensable in sandwich
pans. making, it adds texture, flavor BLT-A sandwich containing gravy, cheese, or other
14. Measuring Cup Dry- With fractional and color to the sandwich Bacon, Lettuce and Tomato, topping. This type of
parts [1, 3/4, 1/2, 1/4, ] is used for all sandwiched between slices sandwich is eaten with a knife
solids or dry ingredients. Miscellaneous- Fruit fresh of bread, optionally toasted and fork.
15. Measuring Cup Liquid- A transparent or dried, jelly, jam, peanut  Grilled sandwiches, also
butter, eggs and nuts adds Layering- Laying multiple called toasted sandwiches, are
glass with fractions [1, 3/4, 2/3,1/2,
flavor, color, nutrients and fillings into a sandwich in
1/3, ¼ ]. Is used for measuring liquids simple sandwiches that are
texture to sandwich specific order.
16. Measuring spoon- A set of production. buttered on the outside and
individual measuring spoons used to browned on the griddle, in a
measure small quantities of hot oven, or in a Panini grill.
ingredients. Sandwiches containing cheese
17. Utility Tray- Used to hold food in are popular for grilling.
place.  Deep-fried sandwiches
18. Strainer- Used to separate liquid are made by dipping
from solid. sandwiches in beaten egg and
19. Mixing Spoon- Used to sometimes in bread crumbs,
combine ingredients. and then deep-fry.
20. Canned Opener- Used to open cans. Filled Rolls Focaccia and
Pita Bread- Flavored breads
served with dips like
Equipment
quesadillas and burritos.
1. Grills
2. Oven
3. Salamander
4. Bread Toaster
5. Slicer
6. Chiller
7. Freezer
8. Refrigerator
F. Developing Mastery (Leads TOOLS or EQUIPMENT ENUMERATION Directions: On your TLE Hot or Cold
to Formative Assessment) The class will identify the following if it’s The class will enumerate the Note book, draw your ideal Identify the following
(activity after the lesson) Tools or Equipment. different ingredients in sandwich including the sandwiches if they are belong
making sandwiches. ingredients of it. Write the to hot or cold sandwiches
name what sandwich it is.
G. Finding Practical How is it important to have tools in Why is it important to identify Why do we need to be familiar Why is it important to classify
Applications of concepts and making sandwich? the different ingredients in in the different culinary terms the ingredients used for hot
skills in daily living making a sandwich? related to sandwich? and cold sandwich?
(application)
H. Generalizing & The teacher will summarize the topic and ask the learners questions that related to the topic.
Abstractions about the lessons
I. Evaluating Learning NAME IT FILL IN THE BLANKS Directions: Identify the Directions: Complete the
(assessment/test) Direction: Name the following Tools and Directions: Fill in the blanks following terms. table.
Equipment in Preparing Sandwiches the missing words.
1. Sandwich is “two or more ____1. It adds interesting Answers of the learners may
________of bread or a split flavors and textures to the vary. Answers that not on the
roll having a filling in sandwich. given list are considered
between” ____2.Edible decorations used correct as long that it is
2. _______ should be crisped to enhance the appearance of correctly classified.
and proportion to the size of sandwich.
sandwich. ____3. Sliced bread dipped in
3. Good quality _______ an egg-and-milk mixture and
provide variety, texture, taste, lightly fried.
bulk nutrients. ___4.Food items
4. Like mayonnaise, mustard such as meat, fish
and butter, ________ the vegetables or fruits tucked
bread and compliment the between the two slices of
flavors of other ingredients. bread.
5. Maybe roast beef, pork and ___5. A shaped mass of baked
cured _____ products like bread, sliced before eating.
ham, sausage and salami.
Answers
Answers 1. Spread
1. Slices 2. Garnishes
2. Vegetables 3. French Toast
3. Breads 4. Fillings
4. Moisten 5. Loaf Bread
5. Meat
J. Additional activities for Directions: Search the common Directions: List down ten Directions: Prepare for the Directions:
application or remediation ingredients used in sandwich making. culinary terms used in next topic. Prepare for a long quiz.
(assignment/homework) Write it on your TLE Notebook. sandwich making. Write your
. answers on your TLE
Notebook.
Bring pencil and crayons.
V.REMARKS
VI. Reflection
A.No. of learners who earned ___ of learners who earned 80˚/˳ above ___ of learners who earned ___ of learners who earned ___ of learners who earned
80% in the evaluation 80˚/˳ above 80˚/˳ above 80˚/˳ above
B. No. of learners who requires ____ of learners who require additional ____ of learners who require ____ of learners who require ____ of learners who require
additional acts.for remediation activities for remediation additional activities for additional activities for additional activities for
who scored below 80% remediation remediation remediation
C. Did the remedial lessons ___ Yes _____No ___ Yes _____No ___ Yes _____No ___ Yes _____No
work? No. of learners who ___of learners who caught up the lesson ___of learners who caught up ___of learners who caught up ___of learners who caught up
caught up with the lessons the lesson the lesson the lesson
D. No. of learners who continue ____ of learners who continue to require ____ of learners who continue ____ of learners who continue ____ of learners who continue
to require remediation remediation to require remediation to require remediation to require remediation
E. Which of my teaching Strategies used that work well Strategies used that work Strategies used that work Strategies used that work
strategies worked well? Why ____ Group collaboration well well well
did this work? ____ Games ____ Group collaboration ____ Group collaboration ____ Group collaboration
____ Power Point Presentation ____ Games ____ Games ____ Games
____ Answering preliminary activities / ____ Power Point ____ Power Point ____ Power Point
exercises Presentation Presentation Presentation
____ Case method ____ Answering preliminary ____ Answering preliminary ____ Answering preliminary
____ Think – Pair – Share activities / exercises activities / exercises activities / exercises
____ Re reading of paragraph? Poems? ____ Case method ____ Case method ____ Case method
Stories ____ Think – Pair – Share ____ Think – Pair – Share ____ Think – Pair – Share
____ Differentiated Instruction ____ Re reading of ____ Re reading of ____ Re reading of
____ Role Playing Drama paragraph? Poems? Stories paragraph? Poems? Stories paragraph? Poems? Stories
____ Discovery Method ____ Differentiated ____ Differentiated ____ Differentiated
____ Lecture Method Why? Instruction Instruction Instruction
____ Complete IMS ____ Role Playing Drama ____ Role Playing Drama ____ Role Playing Drama
____ Availability of Materials ____ Discovery Method ____ Discovery Method ____ Discovery Method
____ Pupils’ eagerness to learn ____ Lecture Method Why? ____ Lecture Method Why? ____ Lecture Method Why?
____ Group members ____ Complete IMS ____ Complete IMS ____ Complete IMS
____ Cooperation in doing their tasks ____ Availability of Materials ____ Availability of Materials ____ Availability of Materials
____ Pupils’ eagerness to ____ Pupils’ eagerness to ____ Pupils’ eagerness to
learn learn learn
____ Group members ____ Group members ____ Group members
____ Cooperation in doing ____ Cooperation in doing ____ Cooperation in doing
their tasks their tasks their tasks
F. What difficulties did I ____ Bullying among pupils ____ Bullying among pupils ____ Bullying among pupils ____ Bullying among pupils
encounter which my ____ Pupils behavior / attitude ____ Pupils behavior / ____ Pupils behavior / ____ Pupils behavior /
principal/supervisor can help ____ Colorful IMs attitude attitude attitude
____ Unavailable Technology ____ Colorful IMs ____ Colorful IMs ____ Colorful IMs
me solve?
Equipment (AVR/LCD) ____ Unavailable Technology ____ Unavailable Technology ____ Unavailable
____ Science/ Computer Internet Lab Equipment (AVR/LCD) Equipment (AVR/LCD) Technology
____Additional Clerical works ____ Science/ Computer ____ Science/ Computer Equipment (AVR/LCD)
____ Reading readiness Internet Lab Internet Lab ____ Science/ Computer
____ Lack of interest of pupils ____Additional Clerical works ____Additional Clerical works Internet Lab
____ Reading readiness ____ Reading readiness ____Additional Clerical
____ Lack of interest of pupils ____ Lack of interest of pupils works
____ Reading readiness
____ Lack of interest of pupils
G. What innovations or Planned Innovations Planned Innovations Planned Innovations Planned Innovations
localized materials did I ____ Localized videos ____ Localized videos ____ Localized videos ____ Localized videos
used/discover which I wish to ____ Making use of big books from views ____ Making use of big ____ Making use of big books ____ Making use of big
of the locality books from views of the from views of the locality books from views of the
share with other teachers?
____ Recycling of plastics to be used as locality ____ Recycling of plastics to locality
instructional Materials ____ Recycling of plastics to be used as instructional ____ Recycling of plastics to
____ local poetical composition be used as instructional Materials be used as instructional
____ Flashcards Materials ____ local poetical Materials
____ Pictures ____ local poetical composition ____ local poetical
composition ____ Flashcards composition
____ Flashcards ____ Pictures ____ Flashcards
____ Pictures ____ Pictures
Prepared by: Checked by: Noted by:

GRADES 1 to 12 Teacher: Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: Quarter: 3- WEEK 2

A. Content Standards The learners demonstrate an understanding how to prepare sandwiches.
C. Learning Competencies LO 2. Prepare a Variety of Sandwiches
2.1 Identify sandwich component

2.2 Identify bread suited for sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet sauces
2.5 Prepare sandwiches using sanitary practices
D. Sub tasking (if needed) At the end of the lesson, At the end of this lesson, the learners
students should be able to attain are able to; At the end of this lesson, the At the end of the lesson,
at least 75% mastery from the a. Name the components of learners are independently students are able to answer
long quiz. sandwich; observe their own subject based the given question.
b. Label the parts of sandwich; and on its component.
c. Explain why is it important
recognize the parts of sandwich.
Write the LC code for each TLE_HECK9-12SW-IIIb-g12

II. CONTENT LONG QUIZ BASIC COMPOSITION OF OBSERVATION RECITATION
(Subject Matter) SANDWICH
A. References

2.Learner’s Materials Pages NA Cookery 9 LM p 150 NA NA
Portal)
B. Other Learning Resources Visuals from Laptop and TV, pictures, actual tools, chalk, eraser.
IV.PROCEDURES
A. Review Previous Lessons Give a short review. Conduct a recap of the previous discussion.
B. Establishing purpose for Long Quiz WORD HUNT Video Watching about The song will be use as the
the Lesson (Motivation) Sandwiches background while doing the
activity.
C. Presenting examples Long Quiz Show pictures -Actual Observation
/instances of the new lessons
D. Discussing new concepts Long Quiz The teacher will give an introduction The teacher will give an instruction to the lessons.
and practicing new skills #1. of the lesson.
E. Discussing new concepts & Long Quiz The Basic Components of INSTRUCTIONS RECITATION
practicing and concern to new Sandwich
skills #2 (Provide printed copy) 1. Bring your own sandwich. There is bowl that full of
1. The Structure or Base- It is the 2. Put it on the table and start questions about the previous
part upon which the ingredients are to observe using the topics. The learners will pass
placed, consists of some form of observation tool. the bowl to their classmates
3. This is an individual while the music is being
bread or dough produce that is
activity. play. When the songs stop,
whole or sliced. the student who hold the
Observation Tool bowl will pick a question
“The secret of a good sandwich and he/she will answer it.
begins with a good bread” Name of Sandwich:___________ Continue the process until
The type of bread has a dramatic Describe the base of your all learners answer the
effect on the finished product than the sandwich? recitation.
quality of filling. ___________________________
___________________________
2. Moistening Agent- It is meant __
to bind the sandwich providing an Describe the fillings used in your
improvement of both flavor and sandwich?
texture. It acts as the protective _______________________
layer between the filling and the What is/are the fillings used in
structure, preventing the filling your sandwich?
Describe.___________________
from softening or wetting the
___________________________
bread. ____________
“Its purpose is to lubricate and How does it taste?
bind sandwich, it complements the ___________________________
flavor of other ingredients.” _
Does the fillings combined to
3. Filling- Consists of one or each other?
___________________________
more ingredients that are stacked,
If your going to rate your
layered or folded within or on the sandwich from 1-10, what will be
structure to form the sandwich. your rate?
___________________________
“This is the main event”
The varieties of fillings should be .
carefully selected. The filling can be
hot or cold and comes in any form of
cooked, cured meat, fruit, vegetables,
salad or a combination of any of
them.
F. Developing Mastery (Leads Long Quiz LABELLING The learners will start to answer GRADED RECITATION
to Formative Assessment) Label the components of sandwich. the observation tool given to
(activity after the lesson) them.
G. Finding Practical Long Quiz How is it important to recognize the GRADED RECITATION
Applications of concepts and components of sandwich?
skills in daily living
(application)
H. Making Generalizations & Long Quiz The teacher will summarize the topic and ask the learners questions that GRADED RECITATION
Abstractions about the lessons related to the topic.
I. Evaluating Learning Long Quiz MY BIG SANDWICH PRESENTATION GRADED RECITATION
(assessment/test) Directions: Draw and write the Directions: The learners will
ingredients which can be used as present their observation in the
structure or base, fillings or class.
moistening agent in the
corresponding place on your BIG
SANDWICH. Write in your TLE
Notebook.
J. Additional activities for Directions: Collect and compile Directions: Bring any types of Directions: Prepare for graded Directions: Prepare for the
application or remediation twenty pictures of different sandwich next meeting. recitation next meeting. next topic.
(assignment/homework) types of sandwiches, classify
according to Hot or Cold
sandwiches.
The learners’ output will be
rated based on the rubric.
V.REMARKS
VI. Reflection
A.No. of learners who earned ___ of learners who earned 80˚/˳ ___ of learners who earned 80˚/˳ ___ of learners who earned 80˚/˳ ___ of learners who earned
80% in the evaluation above above above 80˚/˳ above
B. No. of learners who requires ____ of learners who require ____ of learners who require ____ of learners who require ____ of learners who require
additional acts.for remediation additional activities for additional activities for remediation additional activities for additional activities for
who scored below 80% remediation remediation remediation
work? No. of learners who ___of learners who caught up ___of learners who caught up the ___of learners who caught up the ___of learners who caught
caught up with the lessons the lesson lesson lesson up the lesson
D. No. of learners who continue ____ of learners who continue to ____ of learners who continue to ____ of learners who continue to ____ of learners who
to require remediation require remediation require remediation require remediation continue to require
remediation
E. Which of my teaching Strategies used that work well Strategies used that work well Strategies used that work well Strategies used that work
strategies worked well? Why ____ Group collaboration ____ Group collaboration ____ Group collaboration well
did this work? ____ Games ____ Games ____ Games ____ Group collaboration
____ Power Point Presentation ____ Power Point Presentation ____ Power Point Presentation ____ Games
____ Answering preliminary ____ Answering preliminary ____ Answering preliminary ____ Power Point
activities / exercises activities / exercises activities / exercises Presentation
____ Case method ____ Case method ____ Case method ____ Answering preliminary
____ Think – Pair – Share ____ Think – Pair – Share ____ Think – Pair – Share activities / exercises
____ Re reading of paragraph? ____ Re reading of paragraph? ____ Re reading of paragraph? ____ Case method
Poems? Stories Poems? Stories Poems? Stories ____ Think – Pair – Share
____ Differentiated Instruction ____ Differentiated Instruction ____ Differentiated Instruction ____ Re reading of
____ Role Playing Drama ____ Role Playing Drama ____ Role Playing Drama paragraph? Poems?
____ Discovery Method ____ Discovery Method ____ Discovery Method Stories
____ Lecture Method Why? ____ Lecture Method Why? ____ Lecture Method Why? ____ Differentiated
____ Complete IMS ____ Complete IMS ____ Complete IMS Instruction
____ Availability of Materials ____ Availability of Materials ____ Availability of Materials ____ Role Playing Drama
____ Pupils’ eagerness to ____ Pupils’ eagerness to learn ____ Pupils’ eagerness to learn ____ Discovery Method
learn ____ Group members ____ Group members ____ Lecture Method Why?
____ Group members ____ Cooperation in doing their tasks ____ Cooperation in doing their ____ Complete IMS
____ Cooperation in doing their tasks ____ Availability of
tasks Materials
____ Pupils’ eagerness to
learn
____ Group members
____ Cooperation in doing
their tasks
encounter which my ____ Pupils behavior / attitude ____ Pupils behavior / attitude ____ Pupils behavior / attitude ____ Pupils behavior /
principal/supervisor can help ____ Colorful IMs ____ Colorful IMs ____ Colorful IMs attitude
____ Unavailable Technology ____ Unavailable Technology ____ Unavailable Technology ____ Colorful IMs
me solve?
Equipment (AVR/LCD) Equipment (AVR/LCD) Equipment (AVR/LCD) ____ Unavailable
____ Science/ Computer ____ Science/ Computer Internet ____ Science/ Computer Internet Technology
Internet Lab Lab Lab Equipment (AVR/LCD)
____Additional Clerical works ____Additional Clerical works ____Additional Clerical works ____ Science/ Computer
____ Reading readiness ____ Reading readiness ____ Reading readiness Internet Lab
____ Lack of interest of pupils ____ Lack of interest of pupils ____ Lack of interest of pupils ____Additional Clerical
works
____ Lack of interest of
pupils
used/discover which I wish to ____ Making use of big books ____ Making use of big books from ____ Making use of big books ____ Making use of big
from views of the locality views of the locality from views of the locality books from views of the
____ Recycling of plastics to ____ Recycling of plastics to be ____ Recycling of plastics to be locality
be used as instructional used as instructional Materials used as instructional Materials ____ Recycling of plastics
Materials ____ local poetical composition ____ local poetical composition to be used as instructional
____ local poetical composition ____ Flashcards ____ Flashcards Materials
____ Flashcards ____ Pictures ____ Pictures ____ local poetical
____ Pictures composition
____ Flashcards
____ Pictures

DAILY LESSON LOG Teaching Dates and Time: Quarter: 3/ WEEK 3

B. Performance Standards The learners independently prepare sandwiches.

D. Subtasking (if needed) At the end of the lesson, students are able to; Observation At the end of the lesson, students
a. Identify bread suited for sandwich making; should be able to attain at least
b. Classify the types of breads; and 75% mastery from the long quiz.
c. Appreciate the value of classifying the types of bread.

II. CONTENT Types of Bread Observation Long Quiz
(Subject Matter)
A. References
1.Teacher’s Guide Pages NA NA NA
2. Curriculum Guide NA NA NA
2.Learner’s Materials Pages pp. 154-158 NA NA
3.Textbook Pages NA NA NA
4. Additional Materials from
Portal)
B.Other Learning Resources Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, speaker,
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous discussion. Ask the learners about their past lessons. Give a short review.
B. Establishing purpose for NAME IT! OBSERVATION DAY Long Quiz
the Lesson (Motivation)
C. Presenting examples Power point Presentation or Actual bread, pen and paper. Long Quiz
/instances of the new lessons Video Presentation
D. Discussing new concepts The teacher will give an introduction to the topic. The teacher will discuss the Long Quiz
and practicing new skills #1. instructions.
E. Discussing new concepts & Types of Breads Using the actual bread, pen and Long Quiz
practicing and concern to new 1. Yeast Bread- Yeast breads are made by the fermentation of paper. The teacher will let the
skills #2 wheat and rye flour doughs with yeasts, generally. Loaf bread is learners observe their breads. (Provide a printed copy)
the most commonly used bread for sandwiches.
 White Bread- These are long rectangular loaves that provide
square slices. It is one of the most versatile sandwich bread, Describe the bread using the format
it comes in various flavors and goes well with everything given to them. They will write it in
and toast nicely. their TLE Notebook.
 Whole White Bread- A classic bread for sandwiches, it is
nutritionally superior to white bread, taste better and have Bread 1:
more interesting textures. It is slightly more compact and Name of bread:__________________
brownish in color. What type of bread is
 Rye Bread- Stronger tasting bread than white and whole it?:____________________________
wheat. A heavy and a hearty flavor bread that goes with so How do you say so?
many types of meat and condiments. _______________________________
_____________________________
What is the healthiest bread?
“Wheat breads offer more vitamins, whole grains and
fiber, and they have less of a negative impact on blood sugar, (Do it again for the bread numbers 2
which can be helpful for people who have insulin resistance”, and 3)
according to Mokari, CNN Health 2022.Wheat has more
calories, protein and fats, while Rye has more carbohydrates
2.Buns and Rolls

 Sandwich Rolls- A soft type bread that come in all
sizes, shapes and textures. The softest include
hamburger buns and hot dog rolls.
 French and Italian Bread Rolls- Including
sourdough and ciabatta, split horizontally. It works
well for grilled sandwiches.
3.Flat Breads-These are made from flatten often unleavened

breads. Unleavened bread is any of a wide variety of breads
which are prepared without using rising agents such as yeast.
 Pita-Comes in both white and whole wheat. As the flat

bread bakes, it puffs up, forming a pocket that is perfect for
stuffing.
Pita or pitta, is a family of yeast-leavened round
flatbreads baked from wheat flour, common in the
Mediterranean, Middle East, and neighboring areas. It
includes the widely known version with an interior pocket,
also known as Arabic bread.
 Focaccia- Flat Italian bread, a cousin of pizza an inch or
more thick and very rich in olive oil. It is sold by whole and
cut into squares, split and filled.
 Lavash- Small and rectangular, when softened in
water, can be rolled around a stuffing to make a pinwheel
shaped sandwich.
 Tortilla- Unleavened round corn meal breads baked on
a hot stone, size ranges to 6 inch-14 inch or larger
preferably used for quesadillas and burritos
4. Wraps-These are very thin, flat breads that are used for
sandwich wraps, burritos and tacos.
 Tortillas- Unleavened round corn meal breads baked on a
hot stone, size ranges to 6 inch-14 inch or larger
preferably used for quesadillas and burritos.
 Sandwich Wraps- Either whole wheat or spinach flavor.
5. Quick Bread-These breads are raised by chemical action of

baking powder or baking soda like biscuits, banana bread,
carrot bread and generally more tender and crumblier than
yeast bread. It is used for sweeter tasting sandwiches and
are best for tea sandwiches.
F. Developing Mastery The learners will bring out their Long Quiz
(Leads to Formative Give an example of breads in each type of bread…. different types of bread.
Assessment) (activity after
the lesson)
G. Finding Practical Why is it important to become familiar in the different types of How does breads affect our economy? Long Quiz
Applications of concepts and breads?
(application)
H. Making Generalizations & The teacher will summarize the lessons and ask the learners related questions. Long Quiz
I. Evaluating They will describe their bread using the Long Quiz
Learning Directions: Classify the following according to the types of format given to them.
(assessment/test) breads.
Bread 1:
Bread 2:
Bread 3:
J. Additional activities for Directions: Bring 3 different kinds of bread next meeting. Directions: Prepare for long quiz. Directions: Search for the Suitable
application or remediation filling and spreads for sandwich.
(assignment/homework) Write in your TLE Notebook.
V.REMARKS
VI. Reflection
A.No. of learners who earned ___ of learners who earned 80˚/˳ above ___ of learners who earned 80˚/˳ above ___ of learners who earned 80˚/˳
80% in the evaluation above
B. No. of learners who requires ____ of learners who require additional activities for remediation ____ of learners who require additional ____ of learners who require
additional acts.for remediation activities for remediation additional activities for remediation
who scored below 80%
C. Did the remedial lessons ___ Yes _____No ___ Yes _____No ___ Yes _____No
work? No. of learners who ___of learners who caught up the lesson ___of learners who caught up the ___of learners who caught up the
caught up with the lessons lesson lesson
D. No. of learners who continue ____ of learners who continue to require remediation ____ of learners who continue to ____ of learners who continue to
to require remediation require remediation require remediation
E. Which of my teaching Strategies used that work well Strategies used that work well Strategies used that work well
strategies worked well? Why ____ Group collaboration ____ Group collaboration ____ Group collaboration
did this work? ____ Games ____ Games ____ Games
____ Power Point Presentation ____ Power Point Presentation ____ Power Point Presentation
____ Answering preliminary activities / exercises ____ Answering preliminary activities / ____ Answering preliminary
____ Case method exercises activities / exercises
____ Think – Pair – Share ____ Case method ____ Case method
____ Re reading of paragraph? Poems? Stories ____ Think – Pair – Share ____ Think – Pair – Share
____ Differentiated Instruction ____ Re reading of paragraph? ____ Re reading of paragraph?
____ Role Playing Drama Poems? Stories Poems? Stories
____ Discovery Method ____ Differentiated Instruction ____ Differentiated Instruction
____ Lecture Method Why? ____ Role Playing Drama ____ Role Playing Drama
____ Complete IMS ____ Discovery Method ____ Discovery Method
____ Availability of Materials ____ Lecture Method Why? ____ Lecture Method Why?
____ Pupils’ eagerness to learn ____ Complete IMS ____ Complete IMS
____ Group members ____ Availability of Materials ____ Availability of Materials
____ Cooperation in doing their tasks ____ Pupils’ eagerness to learn ____ Pupils’ eagerness to learn
____ Group members ____ Group members
____ Cooperation in doing their tasks ____ Cooperation in doing their
tasks
F. What difficulties did I ____ Bullying among pupils ____ Bullying among pupils ____ Bullying among pupils
encounter which my ____ Pupils behavior / attitude ____ Pupils behavior / attitude ____ Pupils behavior / attitude
principal/supervisor can help ____ Colorful IMs ____ Colorful IMs ____ Colorful IMs
____ Unavailable Technology ____ Unavailable Technology ____ Unavailable Technology
me solve?
Equipment (AVR/LCD) Equipment (AVR/LCD) Equipment (AVR/LCD)
____ Science/ Computer Internet Lab ____ Science/ Computer Internet Lab ____ Science/ Computer Internet
____Additional Clerical works ____Additional Clerical works Lab
____ Reading readiness ____ Reading readiness ____Additional Clerical works
____ Lack of interest of pupils ____ Lack of interest of pupils ____ Reading readiness
____ Lack of interest of pupils
G. What innovations or Planned Innovations Planned Innovations Planned Innovations
localized materials did I ____ Localized videos ____ Localized videos ____ Localized videos
used/discover which I wish to ____ Making use of big books from views of the locality ____ Making use of big books from ____ Making use of big books from
____ Recycling of plastics to be used as instructional Materials views of the locality views of the locality
____ local poetical composition ____ Recycling of plastics to be used ____ Recycling of plastics to be
____ Flashcards as instructional Materials used as instructional Materials
____ Pictures ____ local poetical composition ____ local poetical composition
____ Flashcards ____ Flashcards

DAILY LESSON LOG Teaching Dates and Time: Quarter: 3/ WEEK 4


D. Subtasking (if needed) At the end of this lesson, the learners are able to; At the end of this lessons, the At the end of the lesson,
a. Select suitable fillings and spreads; students are able to; students should be able to;
b. Identify the fillings and spreads used for sandwich a. Define spread; and A, express their being creative
making; and b. Appreciate the purpose of and resourceful in making a
the spreads. collage.
c. Appreciate the importance of fillings and spread in
sandwich making.

II. CONTENT
(Subject Matter)  Fillings and Spreads for Sandwiches Collage Making
Spreads
 Sandwich Fillings

A. References
2.Learner’s Materials Pages LM pp. 158-159 LM pp.158-159 NA
4. Additional Materials from NA NA NA
Portal)
B.Other Learning Resources Visuals from Laptop and TV, pictures, actual tools, chalk, Visuals from Laptop and TV, NA
eraser. pictures, actual tools, chalk, eraser.
https://en.wikipedia.org/wiki/
Spread_(food)#:~:text=Common
%20spreads%20include%20dairy
%20spreads,spreads%20(such
%20as%20p%C3%A2t%C3%A9).
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous discussion.
B. Establishing purpose for the FOUR PICS, ONE WORD CROSSWORD PUZZLE COLLAGE MAKING
Lesson (Motivation)
C. Presenting examples Power point Presentation or

/instances of the new lessons - Video Presentation
D. Discussing new concepts and The student will give an introduction to the topic. The teacher will discuss the
practicing new skills #1. (Pre- instructions to the learners.
Discussion Activity)
E. Discussing new concepts & SANDWICH FILLINGS Spreads COLLAGE MAKING
practicing and concern to new The filling is the heart of the sandwich. It is place
skills #2 between or on top of bread. Purposes of Spreads Make a collage using the
It provides flavor and body to the sandwich. 1. To protect the bread from assigned materials. The learners
soaking up moisture from the will be evaluated using the
Types Of Fillings filling. attached rubric.
Dry Fillings- refers to ingredients such as sliced or cooked
2. They add flavor.
meat, poultry and cheese.
Moist Fillings – refers to ingredients mixed with salad 3. They also add moisture.
dressing or mayonnaise.
Butter
Here are fillings you may use separately or in combination. Butter protects the bread from
moisture, used soft butter to
Meat and Poultry spread on bread. You may soften
Meats used as fillings should be cooked, covered and butter by whipping in a mixer or by
refrigerated. Slice just before the sandwich is to be prepared simply letting it stand at room
to avoid drying out and lose flavor. Thinly sliced meats are temperature. You may use
more tender and juicy than thickly sliced. margarine as a substitute or a
flavored butter.
 Beef products- sliced roast beef, hamburger
patties, steaks , corned beef. Mayonnaise
 Pork products- Roast pork, barbeque pork, ham , Mayonnaise is often preferred
bacon. to butter as a spread because it
 Poultry- Turkey breast, chicken breasts. contributes more flavor but
 Sausage Products- salami, frankfurters, bologna, sandwiches made with mayonnaise
should be served immediately or
liver wurst, luncheon meats, grilled sausages.
refrigerated at once and kept
refrigerated until served.
Cheese
Cheese dries out rapidly when unwrapped and sliced,
when slicing is done ahead, the slices should remain covered
until ready to use:
 Sandwich cheeses - cheddar types, Swiss types,
provolone, cream cheese, process cheese, cheese
spreads.
Fish and shellfish

Most seafood fillings are highly perishable and should
be left chilled at all times.
Seafood Fillings- tuna, sardines, smoked salmon, shrimp,

anchovies, fried fish, grilled or pan fried fish fillets.
Mayonnaise based salad

The most popular salads for sandwich fillings are tuna salad,
egg salad, chicken or turkey salad and ham salad.
 Vegetable items- Lettuce, tomato and onion are
indispensable in sandwich production, also, any
vegetable used in salads may also be used in
sandwiches.
Miscellaneous
Fruits, fresh or dried, jelly, peanut butter, hard cooked egg,
and nuts.
Most popular sandwich fillings combinations;

Chicken Salad
Egg and Cheese
Chicken and Bacon
BLT – Bacon Lettuce and Tomato (also contain eggs)
Cheese and Onion
Prawn mayonnaise
Chicken and Ham
Cheese and Ham
Salmon and Cucumber
Tuna and Cucumber
Pimiento Cheese
F. Developing Mastery (Leads DRY or MOIST The learners will name 5 different COLLAGE MAKING
to Formative Assessment) The learners will classify the following fillings if they are kinds of spread.
(activity after the lesson) dry or moist fillings.
G. Finding Practical Why filling is called as the heart of sandwich? Give the importance of spread. COLLAGE MAKING
Applications of concepts and
(application)
H. Generalizing & Abstractions The teacher will summarize the lessons and ask the learners If time permits, have a synthesis of COLLAGE MAKING
about the lessons related questions. the lesson.
I. Evaluating IDENTIFICATION TRUE OR FALSE EVALUATE USING THE
Learning _____1. These are highly perishable and should be left ____1. Dips and salsa are the same RUBRIC FOR COLLAGE
(assessment/test) chilled at all times. as spread.
_____2. The most popular for this fillings are tuna salad, egg ____2. One of the purpose of
salad, chicken or turkey salad and ham salad. spread is to add flavor to the
_____3. This is filling where lettuce, tomato and onion are sandwich.
indispensable. ____3. Spread protects the bread
_____4. Dries out rapidly when unwrapped and sliced. from soaking up moisture from the
_____5. Refers to ingredients such as sliced or cooked meat, filling.
poultry and cheese. ____ 4. Sandwich spread is a
spreadable condiment used in a
Answers sandwich, in addition to more solid
1. Seafoods items ingredients.
2. Mayonnaise Based ____5. Sandwich must be
3. Vegetable items expensive to make it delicious.
4. Cheese
5. Dry fillings Answers
1. FALSE
2. TRUE
3. TRUE
4. TRUE
5. FALSE
J. Additional activities for Directions: Search for the most popular sandwich fillings Directions: Bring the following Directions: Prepare for new
application or remediation combinations. Write in your TLE Notebook. materials for collage making. topic.
(assignment/homework) 1/8 illustration board
Glue
Scissors
Picture of different sandwiches
V.REMARKS
VI. Reflection
A.No. of learners who earned ___ of learners who earned 80˚/˳ above ___ of learners who earned 80˚/˳ ___ of learners who earned 80˚/˳
80% in the evaluation above above
B. No. of learners who requires ____ of learners who require additional activities for ____ of learners who require ____ of learners who require
additional acts.for remediation remediation additional activities for remediation additional activities for
who scored below 80% remediation
work? No. of learners who caught ___of learners who caught up the lesson ___of learners who caught up the ___of learners who caught up
up with the lessons lesson the lesson
strategies worked well? Why did ____ Group collaboration ____ Group collaboration ____ Group collaboration
this work? ____ Games ____ Games ____ Games
____ Answering preliminary activities / exercises ____ Answering preliminary ____ Answering preliminary
____ Case method activities / exercises activities / exercises
____ Cooperation in doing their tasks ____ Pupils’ eagerness to learn ____ Pupils’ eagerness to
____ Group members learn
____ Cooperation in doing their ____ Group members
tasks ____ Cooperation in doing their
tasks
principal/supervisor can help me ____ Colorful IMs ____ Colorful IMs ____ Colorful IMs
solve?
____ Science/ Computer Internet Lab ____ Science/ Computer Internet ____ Science/ Computer
____Additional Clerical works Lab Internet Lab
____ Reading readiness ____Additional Clerical works ____Additional Clerical works
____ Lack of interest of pupils ____ Reading readiness ____ Reading readiness
____ Lack of interest of pupils ____ Lack of interest of pupils
G. What innovations or localized Planned Innovations Planned Innovations Planned Innovations
materials did I used/discover ____ Localized videos ____ Localized videos ____ Localized videos
which I wish to share with other ____ Making use of big books from views of the locality ____ Making use of big books ____ Making use of big books
____ Recycling of plastics to be used as instructional from views of the locality from views of the locality
teachers?
Materials ____ Recycling of plastics to be ____ Recycling of plastics to
____ local poetical composition used as instructional Materials be used as instructional
____ Flashcards ____ local poetical composition Materials
____ Pictures ____ Flashcards ____ local poetical composition
____ Pictures ____ Flashcards
____ Pictures

DAILY LESSON LOG Teaching Dates and Time: Quarter: 3/WEEK 5


D. Sub tasking (if needed) At the end of this lesson, the At the end of this lessons, the At the end of this lesson, the At the end of this lesson, the
learners are able to; learners are able to; learners are able to; learners are able to;
a. Select appropriate glaze a. Consider the tips to a. Independently assemble ham a. Independently assemble
and sweet sauce; consider before preparing sandwich properly; and burger properly; and
b. Differentiate the glazes and sandwiches; and b. Apply sanitary practices in b. Apply sanitary practices in
b. Appreciate the value of
sauces; and preparing sandwiches; preparing sandwiches; and
practicing safety in
c. Appreciate the effects of assembling sandwich. c. Appreciate the value of c. Appreciate the value of
glazes and sauces in food, hands-on activity. hands-on activity.

II. CONTENT Prepare Gazes/Sweet Sauces -Preparing Sandwiches Making Simple Cold Making Simple Cold
(Subject Matter) Sandwiches (Ham Sandwich) Sandwiches (Ham Sandwich)

A. References
2.Learner’s Materials Pages NA Cookery 9 LM pp. 161-162 Cookery 9 LM pp. 162-165 Cookery 9 LM 166-169
Portal)
https://www.youtube.com/watch?v=eFoUP7M8wG0
https://www.youtube.com/watch?v=m4Y4gmUrXVI
https://www.youtube.com/watch?v=_CVuKvEr9cs
https://www.youtube.com/watch?v=tJrT27G2FQM
IV.PROCEDURES
A. Review Previous Conduct a recap of the previous discussion.
Lessons
B. Establishing purpose for DESCRIBE ME! JUMBLED WORD EXPLAIN THE RUBRICS

/instances of the new lessons - Video Presentation, board and chalk
D. Discussing new concepts The teacher will give an introduction to the topic.
E. Discussing new concepts & GLAZES PREPARING SANDWICHES MAKING SIMPLE COLD MAKING SIMPLE HOT
practicing and concern to new SANDWICHES SANDWICHES
skills #2 A glaze is a sauce that is The preparation of (Ham Sandwich) (Ham Burger)
cooked onto a protein or sandwiches requires great deal
vegetable so that the sugars of hand works. 1.Prepare and assemble all 1. Prepare and assemble all
caramelize, get slightly sticky, Whether you are making Ingredients: sandwich breads, ingredients; sandwich breads
and adhere to whatever it is that sandwiches in quantity or by spreads, fillings. like hamburger buns, sliced
you're cooking. order, your goal is to make the 2. Assemble necessary equipment,
cheeses, vegetables and
production as efficient and including wrapping materials.
Types of Glazes quick as possible. 3. Arrange bread slices in rows on meats.
1. Simple Glaze- the most the table top. 2. Assemble necessary tools
basic glaze. Tips 4. Portion filling with a scoop or available, equipment oven,
2. Candy Glaze- Sweet candy spoon onto alternate rows of toaster or pan.
Preparation of Ingredients – 3. Toast the bread lightly and
flavors are easy to bread.5. Spread fillings evenly
prepare everything ahead of place it on a clean sheet with
incorporate into this type of time, so nothing is left to do but and neatly on alternate slices,
glaze. leaving the other slices plain. the cut side up.
assembles the ingredient.
3. Citrus Glaze- The Fillings should not hang over 4. Put two slices of cheese on
citrus balances the It includes, mixing the edges of the bread. If the the bread like cheddar, Swiss,
sweetness of the sugar in the fillings, preparation of spreads, filling is spreadable spread it mozzarella or any cheese
glaze and in the bread/cake. slicing bread, meats, vegetable combination desired.
evenly to the edges. Follow
and cheese, separating lettuce, 5. Cover the cheese with your
4. Flavored Glaze- Add spreading techniques with three
preparing garnishes and other choice of meat like roast beef,
just about flavored extract ingredients. quick strokes.
or spice to a glaze to make a 5. Spread all bread slices to the turkey, sliced ham.
flavored glaze. Arrange Ingredients for edge with desired spread. 6. Top the meat with another
maximum efficiency- to reduce 6. Arrange lettuce or other slice of cheese.
your movement to a maximum, 7. Add your choice of vegetable
everything you need should be vegetable accompaniments on like red onion, tomatoes, red
Types of Sauces within easy reach. top of filling. peppers.
1. Sweet Sauces- A 7. On top of this place ham or any 8. Sprinkle a bit of spice, fresh
sweet thick liquid made desired filling. basil or parsley and dried
from sugar and other sweet 8. Top the filled slices with the spices like chili or turmeric
Needed Tools/Equipment:
substances, used as sauce. plain bread slices. powder.
Storage equipment for
2. Barbeque Sauce-Used for ingredients includes 9. Stack two or three sandwiches 9. Finish the sandwich with
basting barbequed food or refrigeration equipment for cold and cut with a sharp serrated another piece of bread and put
served as an ingredients and a steam table for knife as desired. it in a pre- heated 350 F oven
accompaniment. hot ingredients. 10. Place sandwich on sandwich for about 5 minutes.
3. Mustard Sauce of prepared bags or wrap in plastic wraps Or You can heated the burger
mustard thinned with Hand tools inclused
spreading, spatulas, cutting to maintain freshness. using the frying pan. You can
vinegar and vegetables oil 11. Refrigerate until service. also serve as is.
board and knives, including a
with sugar and seasonings. serrated knife and a sharp chef’s
knife for cutting the finished To maintain the good quality
sandwich. of a sandwich, perform any of the
following:
Cooking equipment 1. Wrap separately in plastic,
includes griddle, grills, broilers waxed paper or sandwich
and deep fryers, microwave bags.
ovens are good for cooking. 2. Place in storage pans, cover
tightly with plastic wrap and
Portion control cover with clean damp towels.
equipment includes scoops for The towels must not touch the
fillings and a portion scale for sandwiches, their purpose is
other ingredients. to provide a moisture barrier
to help prevent drying.
3. Refrigerate immediately and
hold until served.
F. Developing Mastery (Leads FACT or BLUFF Directions: Go to your

to Formative Assessment) groupmates and talk about your Presentation of sandwiches
(activity after the lesson) next Performance Task
“Varieties of Sandwiches”
G. Finding Practical How does sauce and glazes affect Why is it important to practice How are you going to apply your How are you going to apply your
Applications of concepts and the food? safety in assembling sandwich? today’s activity in your real-life today’s activity in your real-life
skills in daily living situations? situations?
(application)
H. Making Generalizations & The teacher will summarize the lessons and ask the learners related questions.
I. Evaluating Learning ENUMERATION TRUE OR FALSE EVALUATE USING THE EVALUATE USING THE
(assessment/test) Give the different kinds of glazes. Directions: Write True if the RUBRIC RUBRIC
Give the different kinds of sauces. statement is correct and False if
Write your answers in ¼ sheet of it’s not.
paper.
1. Whether you are making
Glaze sandwiches in quantity or by
1. Simple order, your goal is to make
2. Candy the production as efficient
3. Citrus and quick as possible.
4. Flavored 2. Prepare everything late.
Sauce 3. Portion control equipment
1. Sweet includes scoops for fillings
2. Burger and a portion scale for other
3. Barbeque ingredients.
4. Mustard 4. To reduce your movement
to a maximum, everything
you need should be within
place apart from you.
5. Storage equipment for
ingredients includes
refrigeration equipment for
cold ingredients and a steam
table for hot ingredients.
Answers
1. TRUE
2. FALSE
3. TRUE
4. FALSE
5. TRUE
J. Additional activities for Directions: Prepare for the next DEMONSTRATION (by pair) DEMONSTRATION (by pair) DEMONSTRATION (by pair)
application or remediation topic. Directions: Bring ingredients Directions: Bring buns, burger Directions: Bring 2 loaf bread,
(assignment/homework) for simple cold sandwich patty, oil, lettuce and cheese. If scrambled ham, butter and cheese.
(Ham Sandwich) it’s not available, you can bring If it’s not available, you can bring
any spread or fillings available in any spread or fillings available in
Document your activity. your home. your home.
V.REMARKS
VI. Reflection
A.No. of learners who earned ___ of learners who earned 80˚/˳ ___ of learners who earned ___ of learners who earned 80˚/˳ ___ of learners who earned 80˚/˳
80% in the evaluation above 80˚/˳ above above above
additional acts.for remediation additional activities for remediation additional activities for additional activities for remediation additional activities for
who scored below 80% remediation remediation
work? No. of learners who ___of learners who caught up the ___of learners who caught up ___of learners who caught up the ___of learners who caught up the
caught up with the lessons lesson the lesson lesson lesson
D. No. of learners who continue ____ of learners who continue to ____ of learners who continue ____ of learners who continue to ____ of learners who continue to
to require remediation require remediation to require remediation require remediation require remediation
E. Which of my teaching Strategies used that work well Strategies used that work Strategies used that work well Strategies used that work well
strategies worked well? Why ____ Group collaboration well ____ Group collaboration ____ Group collaboration
did this work? ____ Games ____ Group collaboration ____ Games ____ Games
____ Power Point Presentation ____ Games ____ Power Point Presentation ____ Power Point Presentation
____ Answering preliminary ____ Power Point ____ Answering preliminary ____ Answering preliminary
activities / exercises Presentation activities / exercises activities / exercises
____ Case method ____ Answering preliminary ____ Case method ____ Case method
____ Think – Pair – Share activities / exercises ____ Think – Pair – Share ____ Think – Pair – Share
____ Re reading of paragraph? ____ Case method ____ Re reading of paragraph? ____ Re reading of paragraph?
Poems? Stories ____ Think – Pair – Share Poems? Stories Poems? Stories
____ Differentiated Instruction ____ Re reading of ____ Differentiated Instruction ____ Differentiated Instruction
____ Role Playing Drama paragraph? Poems? Stories ____ Role Playing Drama ____ Role Playing Drama
____ Discovery Method ____ Differentiated Instruction ____ Discovery Method ____ Discovery Method
____ Lecture Method Why? ____ Role Playing Drama ____ Lecture Method Why? ____ Lecture Method Why?
____ Complete IMS ____ Discovery Method ____ Complete IMS ____ Complete IMS
____ Availability of Materials ____ Lecture Method Why? ____ Availability of Materials ____ Availability of Materials
____ Pupils’ eagerness to learn ____ Complete IMS ____ Pupils’ eagerness to learn ____ Pupils’ eagerness to learn
____ Group members ____ Availability of Materials ____ Group members ____ Group members
____ Cooperation in doing their ____ Pupils’ eagerness to ____ Cooperation in doing their ____ Cooperation in doing their
tasks learn tasks tasks
____ Group members
____ Cooperation in doing their
tasks
encounter which my ____ Pupils behavior / attitude ____ Pupils behavior / attitude ____ Pupils behavior / attitude ____ Pupils behavior / attitude
principal/supervisor can help ____ Colorful IMs ____ Colorful IMs ____ Colorful IMs ____ Colorful IMs
____ Unavailable Technology ____ Unavailable Technology ____ Unavailable Technology ____ Unavailable Technology
me solve?
Equipment (AVR/LCD) Equipment (AVR/LCD) Equipment (AVR/LCD) Equipment (AVR/LCD)
____ Science/ Computer ____ Science/ Computer ____ Science/ Computer Internet ____ Science/ Computer
Internet Lab Internet Lab Lab Internet Lab
____Additional Clerical works ____Additional Clerical works ____Additional Clerical works ____Additional Clerical works
____ Reading readiness ____ Reading readiness ____ Reading readiness ____ Reading readiness
____ Lack of interest of pupils ____ Lack of interest of pupils ____ Lack of interest of pupils ____ Lack of interest of pupils
used/discover which I wish to ____ Making use of big books ____ Making use of big books ____ Making use of big books ____ Making use of big books
from views of the locality from views of the locality from views of the locality from views of the locality
____ Recycling of plastics to be ____ Recycling of plastics to ____ Recycling of plastics to be ____ Recycling of plastics to be
used as instructional Materials be used as instructional used as instructional Materials used as instructional Materials
____ local poetical composition Materials ____ local poetical composition ____ local poetical composition
____ Flashcards ____ local poetical composition ____ Flashcards ____ Flashcards
____ Pictures ____ Flashcards ____ Pictures ____ Pictures
____ Pictures



D. Sub tasking (if needed) At the end of this lesson, the At the end of this lesson, the At the end of this lesson, the At the end of this lesson, the
learners are able to; learners are able to; learners are able to; learners are expected to
a. Independently assemble a. Independently assemble grilled a. Independently assemble Express their learnings
clubhouse sandwich properly; sandwich properly; and pin wheel sandwich through writing their
and b. Apply sanitary practices in properly; and reflections for the previous
activities.
b. Apply sanitary practices in preparing sandwiches; and b. Apply sanitary practices in
preparing sandwiches; and c. Appreciate the value of hands- preparing sandwiches; and
c. Appreciate the value of on activity. c. Appreciate the value of
hands-on activity. hands-on activity.

II. CONTENT Making Clubhouse Sandwich Making Grilled Cheese Making Pinwheel Sandwich REFLECTIONS
(Subject Matter) Sandwich
A. References
2.Learner’s Materials Pages COOKERY 9 LM pp 170-172 COOKERY 9 LM pp 173 pp. 162-165 NA
Learning Resources (LR) Portal)
B. Other Learning Resources Actual tools and ingredients.
IV.PROCEDURES
A. Review Previous Lessons Conduct a recap of the previous discussion. Give a short review.
B. Establishing purpose for the PERFORMANCE TASK PERFORMANCE TASK PERFORMANCE TASK REFLECTIONS
Lesson (Motivation)
C. Presenting examples /instances Power point Presentation
of the new lessons (show pics, Video Presentation
videos, ppt)
D. Discussing new concepts and The teacher will give instructions to before the activity.
practicing new skills #1. (Pre-
E. Discussing new concepts & Clubhouse Sandwich Making Grilled-Cheese Pinwheel Sandwich Directions: Write a
practicing and concern to new Sandwich reflective learning about the
skills #2 “Why clubhouse sandwich”? 1. Assemble bread and previous performance task,
The most popular origin 1. Place the slice of cheese toppings/ spread. “Preparing Varieties of
stories of this skyscraper between the slices of bread. 2. Remove the crusts from the Sandwiches” . Write your
sandwich is that it was invented in 2. Butter the outsides of the answers on a one whole
bread.
1894 at an exclusive gambling sheet of paper.
sandwich and place on the 3. Flatten pieces of bread with
house in Saratoga Springs, New
York, that was called the Saratoga griddle. rolling pin. Roll once or
Club House. This theory is 3. Cook until golden brown on twice.
backed up by the fact that the one side. Turnover and cook 4. Spread or place toppings on
alternate name for a club until the second side is golden each slice of bread.
sandwich is a clubhouse brown and the cheese starts to 5. With two hands, roll up
sandwich. melt. each slice to create the
4. Remove the sandwich from pinwheel.
Steps in Making Clubhouse
Sandwich the griddle. Place on a plate 6. Insert a toothpick if it won’t
1. Place the 3 slices of bread on a with the points up. stay rolled together on its
clean work surface, spread the own.
tops with mayonnaise. 7. Wrap tightly in either
2. On the first slice, place 1 plastic wrap or grease proof
lettuce leaf, then 2 slices of paper and refrigerate.
tomatoes and cucumber. 8. Slice them ½ Inch thick and
3. Place the second slice of toast fasten with toothpicks
on top, spread side down. before serving on platters
4. Spread the top with with pieces of fruit or salad
mayonnaise. vegetables artfully
5. On top of this, place the ham displayed.
then the other lettuce leaf.
6. Top with the third slice of toast,
spread side down.
7. Placed frill picks on two sides
of the sandwich.
8. Cut the sandwich from corner
to corner onto triangles. Each
triangle will have a pick
through the center to hold
together.
9. Place on a plate with the points
up.
F. Developing Mastery (Leads to REFLECTIONS

Formative Assessment) The learners will prepare their ingredients, tools and equipment in preparing sandwich.
(activity after the lesson)
G. Finding Practical Applications REFLECTIONS
of concepts and skills in daily How are you going to apply your today’s activity in your real-life situations.
living (application)
H. Making Generalizations & The teacher will summarize the lessons and ask the learners related questions. REFLECTIONS
I. Evaluating Learning The teacher will evaluate the performance using the rubric. REFLECTIONS
(assessment/test)
J. Additional activities for Directions: Directions: Directions: Directions: Prepare for the
application or remediation Bring 2 loaf bread, monay or 5 Slices of white bread, cut Prepare for Self- Reflective next topic.
(assignment/homework) pandesal, butter and cheese. lengthwise Form
5 pcs of Ham and any spread
Rolling pin
Toothpick
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% ___ of learners who earned 80˚/˳ ___ of learners who earned 80˚/˳ ___ of learners who earned ___ of learners who earned
in the evaluation above above 80˚/˳ above 80˚/˳ above
additional acts.for remediation who additional activities for additional activities for remediation additional activities for additional activities for
scored below 80% remediation remediation remediation
C. Did the remedial lessons work? ___ Yes _____No ___ Yes _____No ___ Yes _____No ___ Yes _____No
No. of learners who caught up with ___of learners who caught up the ___of learners who caught up the ___of learners who caught up ___of learners who caught
the lessons lesson lesson the lesson up the lesson
D. No. of learners who continue to ____ of learners who continue to ____ of learners who continue to ____ of learners who continue ____ of learners who
require remediation require remediation require remediation to require remediation continue to require
remediation
E. Which of my teaching strategies Strategies used that work well Strategies used that work well Strategies used that work Strategies used that work
worked well? Why did this work? ____ Group collaboration ____ Group collaboration well well
____ Games ____ Games ____ Group collaboration ____ Group collaboration
____ Power Point Presentation ____ Power Point Presentation ____ Games ____ Games
____ Answering preliminary ____ Answering preliminary ____ Power Point ____ Power Point
activities / exercises activities / exercises Presentation Presentation
____ Case method ____ Case method ____ Answering preliminary ____ Answering
____ Think – Pair – Share ____ Think – Pair – Share activities / exercises preliminary activities /
____ Re reading of paragraph? ____ Re reading of paragraph? ____ Case method exercises
Poems? Stories Poems? Stories ____ Think – Pair – Share ____ Case method
____ Differentiated Instruction ____ Differentiated Instruction ____ Re reading of ____ Think – Pair – Share
____ Role Playing Drama ____ Role Playing Drama paragraph? Poems? Stories ____ Re reading of
____ Discovery Method ____ Discovery Method ____ Differentiated paragraph? Poems?
____ Lecture Method Why? ____ Lecture Method Why? Instruction Stories
____ Complete IMS ____ Complete IMS ____ Role Playing Drama ____ Differentiated
____ Availability of Materials ____ Availability of Materials ____ Discovery Method Instruction
____ Pupils’ eagerness to learn ____ Pupils’ eagerness to learn ____ Lecture Method Why? ____ Role Playing Drama
____ Group members ____ Group members ____ Complete IMS ____ Discovery Method
____ Cooperation in doing their ____ Cooperation in doing their ____ Availability of Materials ____ Lecture Method
tasks tasks ____ Pupils’ eagerness to Why?
learn ____ Complete IMS
____ Group members ____ Availability of
____ Cooperation in doing Materials
their tasks ____ Pupils’ eagerness to
learn
____ Group members
____ Cooperation in doing
their tasks
F. What difficulties did I encounter ____ Bullying among pupils ____ Bullying among pupils ____ Bullying among pupils ____ Bullying among
which my principal/supervisor can ____ Pupils behavior / attitude ____ Pupils behavior / attitude ____ Pupils behavior / pupils
help me solve? ____ Colorful IMs ____ Colorful IMs attitude ____ Pupils behavior /
____ Unavailable Technology ____ Unavailable Technology ____ Colorful IMs attitude
Equipment (AVR/LCD) Equipment (AVR/LCD) ____ Unavailable ____ Colorful IMs
____ Science/ Computer ____ Science/ Computer Internet Technology ____ Unavailable
Internet Lab Lab Equipment (AVR/LCD) Technology
____Additional Clerical works ____Additional Clerical works ____ Science/ Computer Equipment (AVR/LCD)
____ Reading readiness ____ Reading readiness Internet Lab ____ Science/ Computer
____ Lack of interest of pupils ____ Lack of interest of pupils ____Additional Clerical works Internet Lab
____ Reading readiness ____Additional Clerical
____ Lack of interest of pupils works
____ Lack of interest of
pupils
G. What innovations or localized Planned Innovations Planned Innovations Planned Innovations Planned Innovations
materials did I used/discover which ____ Localized videos ____ Localized videos ____ Localized videos ____ Localized videos
I wish to share with other teachers? ____ Making use of big books ____ Making use of big books ____ Making use of big ____ Making use of big
from views of the locality from views of the locality books from views of the books from views of the
____ Recycling of plastics to be ____ Recycling of plastics to be locality locality
used as instructional Materials used as instructional Materials ____ Recycling of plastics to ____ Recycling of plastics
____ local poetical composition ____ local poetical composition be used as instructional to be used as instructional
____ Flashcards ____ Flashcards Materials Materials
____ Pictures ____ Pictures ____ local poetical ____ local poetical
composition composition


A. Content Standards The learners demonstrate an understanding how to prepare sandwich.
C. Learning Competencies LO 3. Present a variety of sandwiches LO 4. Storing sandwiches
3.1 Present sandwiches attractively 4.1 Store sandwiches properly

D. Sub tasking (if needed) At the end of this lesson, the learners are able to; At the end of this lesson, the At the end of the lesson, students
a. Familiarize in portion control; and learners can apply the creative way should be able to attain at least
b. Explain the importance of portion control in sandwich to present sandwiches. 75% mastery from the long quiz.
making.
Write the LC code for each TLE_HECK9-12SW-IIIh-i-13 TLE_HECK9-12SW-IIIh-i-j14

II. CONTENT Portion Sandwiches and It’s Ingredients Prepare and Present Sandwiches Proper Storage for
(Subject Matter) Attractively Sandwiches

A. References
2.Learner’s Materials Pages Cookery 9 LM pp. 178 Cookery 9 LM pp179 Cookery 9 LM 180-182
4. Additional Materials from NA NA NA
Portal)
IV.PROCEDURES
C. Review Previous Lessons Conduct a recap of the previous discussion.
B. Establishing purpose for DESCRIBE THE PICTURES COMPARE THE PICTURES TELL SOMETHING
/instances of the new lessons - Video Presentation
D. Discussing new concepts The teacher will give an introduction to the topic.
E. Discussing new concepts & Portion Size of Sandwich Prepare and Present Sandwiches Proper Storage for Sandwiches
practicing and concern to new Attractively
skills #2 Portion Control is necessary to proportionate the weight, Storing sandwiches is one of
scoop and slice of food items, like ham and roasted beef.  Sandwiches should be the most important activities after
Other ingredients can be portion control, by slicing attractively served on plates for preparation wherein they are to be
the meat thinly and correctly. individual serving or on platters kept properly to avoid spoilage.
You will need a good meat slicer and a scale to
for multiple serving.
weigh your meat. The most important
For sandwich fillings you can use scoops and make  The plate or platters can be principles for sandwich safety are
sure it does not exceed the scoop edges. The scoop is made so decorated with suitable keeping temperatures cool and
you can proportionately apportion the amount of food, no ingredients to enhance the avoiding cross contamination
more or no less. overall presentation.
Sliced items are portioned by count and by weight. If  Garnishes that complement Remember the basic formula
portioning is by count, take care to slice to the proper 4-40-140 which means perishable
sandwiches such as a variety of
thickness. If done by weight, each portion can be placed on foods should spend no more than
squares of waxed paper or stacked in a container. olives, peppers and pickles add 4hours at a temperature between
color and texture to the tray. 40 and 140°F.
Points to Consider in Portion Control  Arranging a bed of greens
1. All items for sandwich should be portioned before the offers a festive and inviting By the end of 4 hours
services. cold tray presentation for any bacteria may have multiplied to
2. Meat should be sliced and portioned by weight. unsafe levels, so food that has sat
kind of event.
3. The portion ingredients must be individually placed in a out at room temperature for two
small baggies or placed in a small file separated by individual  Spear the center of each hours and then been returned to
squares of waxed paper and stacked or layered in a storage sandwiches with a long the refrigerator has only another
container. toothpick if the sandwiches are two hours of room temperature
4. Cheese served by slice should be sliced to an exact layered, such as club shelf life left unless it has been
thickness to ensure consistent portion. sandwiches or slices of cooked again.
5. Garnishes such as lettuce leaves should be separated from submarine sandwiches. Some sandwich
the heat. Tomatoes should be slice uniformly and positioned ingredients and fillings should be
The pick keeps the sandwich
by count. cooked, covered in a separate
together on the tray and makes airtight container, refrigerate until
Tools and Equipment Needed in Portion Control them neater for guests to select, ready to use.
Obsessive Chef’s Cutting Board -Used for cutting. It has so the sandwich won’t fall apart Keep bread tightly wrapped
measurement to cut your ingredients with exact portion. when someone picks it up. and in moisture proof wrapping.
Portion Scale- Used to measure the weight of ingredients or  Arrange the sandwiches by the This stops it from drying and
other food. guards against picking up odors.
filling, with the contents
Portion Scoop- Portion scoop, come in a wide ranges sizes, It should be away from ovens and
and are handy for quickly dispensing uniform serving of exposed to make sandwich hot equipment.
cookie dough, muffin batter and other soft, difficult-to- selection more obvious. If bread must be kept more
manage foods. Sandwich quarters should be than one day, it may be frozen
arranged with cut edge of the thaw, without unwrapping. Wrap
sandwich pointing up at the sandwiches with wax paper, paper
Importance of Portion Control of Sandwiches and Its napkins plastic wraps or
Ingredients viewer. aluminum foil to keep them in
1. It controls sandwich cost and quality.  Arrange finger sandwiches in a good condition.
2. It reduces excess ingredients. spiral, or setting up the
3. It ensures a consistent quality sandwich. Storing Technique
sandwiches in rows in the tray,
4. It expedites preparation and services. 1. Wrapping -to draw, fold and
5. It has a big impact on ingredients cost. with a row of garnishes
cover a sandwich.
between each row of 2. Packaging Material – used to
sandwiches. package sandwich like box,
 Place vegetarian sandwiches on plastic, container.
a separate tray from sandwich 3. Cold Storage – the process of
made with meat products. preserving Perishable food on a
large scale by at a low
Handle food picks carefully.
temperature or above the freezing
Remove food picks before point (00C or 320F).
giving sandwiches to children 4. Chilling – to refrigerate or to
or impaired adult. reduce the temperature of food.
 Plate pinwheel sandwiches in a 5. Freezing – Subjecting food to
circular design on a platter with temperature below freezing point
(00C or 320F).
the pin wheel filling facing
6. Refrigeration – Subjecting food
upward to show off the colors to temperature (40C or 400F).
of the ingredients.
F. Developing Mastery (Leads Give the tools and equipment needed in portion control. PLANNING
to Formative Assessment) Directions: Group the learners
(activity after the lesson) into 5 groups. Each group will
present 3 different sandwich
recipes with 10 servings each and
sell it inside the school. They will
How does plating affects the food apply the safety practices, portion
presentation? control and creative presentation.
The performance task will be
rated based on the rubric.
G. Finding Practical What will happen if we do not apply the portion control in Why proper temperature is
Applications of concepts and sandwiches and other kinds of foods? important in storing technique of
skills in daily living sandwiches and any other food?
(application)
H. Generalizing & The teacher will summarize the lessons and ask the learners related questions.
I. Evaluating Learning TRUE or FALSE FACT or BLUFF Direction: Identify the storing
(assessment/test) Direction: Write True if the statement is correct and False if Directions: Write FACT if the techniques being described in the
it’s not. statement is correct, and BLUFF if following statements. Write your
it’s not. answers on your test notebook.
1. Portion control controls sandwich cost and quality. 1. Fact _________1. It is used to package
2. Portion control increases excess ingredients. sandwich.
3. Portion control ensures a consistent quality sandwich. 2. Fact _________2. Process of
4. Portion control expedites preparation and services. 3. Bluff preserving perishable food.
5. Portion control has a small impact on ingredients cost. 4. Fact _________3. To draw, fold in
order to cover
5. Bluff
Answers _________4. Subjecting food to
1. TRUE temperature below freezing point
2. FALSE (00C or 320F)
3. TRUE _________5. To refrigerate or to
4. TRUE reduce the temperature of food.
5. FALSE
Answer Key
1. Packaging Materials
2. Cold Storage
3. Wrapping
4. Freezing
5. Chilling
J. Additional activities for Directions: Prepare for the next topic. Directions: Prepare for the next Directions: Prepare for
application or remediation topic. culminating activity.
(assignment/homework)
V.REMARKS
VI. Reflection
A. No. of learners who earned ___ of learners who earned 80˚/˳ above ___ of learners who earned 80˚/˳ ___ of learners who earned 80˚/˳
80% in the evaluation above above
B. No. of learners who requires ____ of learners who require additional activities for ____ of learners who require ____ of learners who require
additional acts.for remediation remediation additional activities for remediation additional activities for
who scored below 80% remediation
work? No. of learners who ___of learners who caught up the lesson ___of learners who caught up the ___of learners who caught up the
caught up with the lessons lesson lesson
strategies worked well? Why ____ Group collaboration ____ Group collaboration ____ Group collaboration
did this work? ____ Games ____ Games ____ Games
____ Answering preliminary activities / exercises ____ Answering preliminary ____ Answering preliminary
____ Case method activities / exercises activities / exercises
____ Cooperation in doing their tasks ____ Pupils’ eagerness to learn ____ Pupils’ eagerness to learn
____ Cooperation in doing their ____ Cooperation in doing their
tasks tasks
principal/supervisor can help ____ Colorful IMs ____ Colorful IMs ____ Colorful IMs
me solve?
____ Science/ Computer Internet Lab ____ Science/ Computer Internet ____ Science/ Computer
____Additional Clerical works Lab Internet Lab
____ Reading readiness ____Additional Clerical works ____Additional Clerical works
____ Lack of interest of pupils ____ Reading readiness ____ Reading readiness
G. What innovations or Planned Innovations Planned Innovations Planned Innovations
localized materials did I ____ Localized videos ____ Localized videos ____ Localized videos
used/discover which I wish to ____ Making use of big books from views of the locality ____ Making use of big books from ____ Making use of big books
____ Recycling of plastics to be used as instructional views of the locality from views of the locality
Materials ____ Recycling of plastics to be ____ Recycling of plastics to be
____ local poetical composition used as instructional Materials used as instructional Materials
____ Flashcards ____ local poetical composition ____ local poetical composition
____ Pictures ____ Flashcards ____ Flashcards

DAILY LESSON LOG Teaching Dates and Time: Quarter: 3 WEEK 8
I. OBJECTIVES LESSON 29 LESSON 30 LESSON 31 LESSON 32 FREE DAY

A. Content Standards The learners demonstrate an understanding how to prepare sandwich.
C. Learning Competencies APPLYING THE LESSONS IN POST-TEST COMPLETION TIME

REAL LIFE SITUATIONS
D. Subtasking (if needed) At the end of this activity, the At the end of the lesson, students At the end of this days; the learners are able to complete all the
learners are able to; should be able to attain at least missed requirements for this quarter.
a. Apply the lessons in 75% mastery from the long quiz.
real-life situations;
b. Appreciate the value of
preparing variety of
sandwiches; and
c. Gain profit after selling
their finish products.
Write the LC code for each

II. CONTENT CULMINATING ACTIVITY Post-Test
(Subject Matter)
A. References
1.Teacher’s Guide Pages NA NA
2. Curriculum Guide NA NA
2.Learner’s Materials Pages NA NA
3.Textbook Pages NA NA
4. Additional Materials from NA NA
Learning Resources (LR) Portal)
B. Other Learning Resources
IV.PROCEDURES
D. Review Previous Lessons
B. Establishing purpose for the

Lesson (Motivation)
C. Presenting examples /instances Post-Test
of the new lessons (show pics,
videos, ppt)
D. Discussing new concepts and Post-Test
practicing new skills #1. (Pre-
E. Discussing new concepts & CULMINATING ACTIVITY POST-TEST COMPLETION TIME
practicing and concern to new Each group will present 3
skills #2 different sandwich recipes with
10 servings each and sell it inside
the school. They will apply the
safety practices, portion control
and creative presentation. The
performance task will be rated
based on the rubric.
F. Developing Mastery (Leads to Post-Test

Formative Assessment) (activity
after the lesson)
G. Finding Practical Applications Post-Test
of concepts and skills in daily living
(application)
H. Making Generalizations & Post-Test
I. Evaluating Learning Post-Test
(assessment/test)
J. Additional activities for On your notebook, write a journal.

application or remediation
(assignment/homework) EVALUATING USING THE Date: CONGRATULATIONS!!
RUBRIC Topic:
I learned that……………
I realized that……………
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in ___ of learners who earned 80˚/˳ ___ of learners who earned 80˚/˳ ___ of learners who earned 80˚/˳ above
the evaluation above above
B. No. of learners who requires ____ of learners who require ____ of learners who require ____ of learners who require additional activities for remediation
additional acts.for remediation who additional activities for additional activities for remediation
scored below 80% remediation
C. Did the remedial lessons work? ___ Yes _____No ___ Yes _____No ___ Yes _____No
No. of learners who caught up with ___of learners who caught up the ___of learners who caught up the ___of learners who caught up the lesson
the lessons lesson lesson
D. No. of learners who continue to ____ of learners who continue to ____ of learners who continue to ____ of learners who continue to require remediation
require remediation require remediation require remediation
E. Which of my teaching strategies Strategies used that work well Strategies used that work well Strategies used that work well
worked well? Why did this work? ____ Group collaboration ____ Group collaboration ____ Group collaboration
____ Games ____ Games ____ Games
____ Answering preliminary ____ Answering preliminary ____ Answering preliminary activities / exercises
activities / exercises activities / exercises ____ Case method
____ Case method ____ Case method ____ Think – Pair – Share
____ Think – Pair – Share ____ Think – Pair – Share ____ Re reading of paragraph? Poems? Stories
____ Re reading of paragraph? ____ Re reading of paragraph? ____ Differentiated Instruction
Poems? Stories Poems? Stories ____ Role Playing Drama
____ Differentiated Instruction ____ Differentiated Instruction ____ Discovery Method
____ Role Playing Drama ____ Role Playing Drama ____ Lecture Method Why?
____ Discovery Method ____ Discovery Method ____ Complete IMS
____ Lecture Method Why? ____ Lecture Method Why? ____ Availability of Materials
____ Complete IMS ____ Complete IMS ____ Pupils’ eagerness to learn
____ Availability of Materials ____ Availability of Materials ____ Group members
____ Pupils’ eagerness to learn ____ Pupils’ eagerness to learn ____ Cooperation in doing their tasks
____ Cooperation in doing their ____ Cooperation in doing their
tasks tasks
F. What difficulties did I encounter ____ Bullying among pupils ____ Bullying among pupils ____ Bullying among pupils
which my principal/supervisor can ____ Pupils behavior / attitude ____ Pupils behavior / attitude ____ Pupils behavior / attitude
help me solve? ____ Colorful IMs ____ Colorful IMs ____ Colorful IMs
____ Science/ Computer Internet ____ Science/ Computer Internet ____ Science/ Computer Internet Lab
Lab Lab ____Additional Clerical works
____Additional Clerical works ____Additional Clerical works ____ Reading readiness
____ Reading readiness ____ Reading readiness ____ Lack of interest of pupils
G. What innovations or localized Planned Innovations Planned Innovations Planned Innovations
materials did I used/discover which I ____ Localized videos ____ Localized videos ____ Localized videos
wish to share with other teachers? ____ Making use of big books ____ Making use of big books ____ Making use of big books from views of the locality
from views of the locality from views of the locality ____ Recycling of plastics to be used as instructional Materials
____ Recycling of plastics to be ____ Recycling of plastics to be ____ local poetical composition
used as instructional Materials used as instructional Materials ____ Flashcards
____ local poetical composition ____ local poetical composition ____ Pictures

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School: Grade Level: 9

GRADES 1 to 12 Teacher: Learning Area: Cookery 9

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Write the LC code for each TLE_HECK9-12SW-IIIa-11

III. Learning Resources

C. Presenting examples Power point Presentation or Video Presentation

Prepared by: Checked by: Noted by:

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

2.1 Identify sandwich component

Write the LC code for each TLE_HECK9-12SW-IIIb-g12

1.Teacher’s Guide Pages NA NA NA NA

Prepared by: Checked by: Noted by:

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

2.1 Identify sandwich component

Write the LC code for each TLE_HECK9-12SW-IIIb-g12

2.Buns and Rolls

3.Flat Breads-These are made from flatten often unleavened

 Pita-Comes in both white and whole wheat. As the flat

5. Quick Bread-These breads are raised by chemical action of

Prepared by: Checked by: Noted by:

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

B. Performance Standards The learners independently prepare sandwiches

C. Learning Competencies LO 2. Prepare a Variety of Sandwiches

2.1 Identify sandwich component

Write the LC code for each TLE_HECK9-12SW-IIIb-g12

III. Learning Resources

C. Presenting examples Power point Presentation or

Fish and shellfish

Seafood Fillings- tuna, sardines, smoked salmon, shrimp,

Mayonnaise based salad

Most popular sandwich fillings combinations;

Prepared by: Checked by: Noted by:

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

B. Performance Standards The learners independently prepare sandwiches

C. Learning Competencies LO 2. Prepare a Variety of Sandwiches

2.1 Identify sandwich component

Write the LC code for each TLE_HECK9-12SW-IIIb-g12

III. Learning Resources

C. Presenting examples Power point Presentation or

F. Developing Mastery (Leads FACT or BLUFF Directions: Go to your

Prepared by: Checked by: Noted by:

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

C. Learning Competencies LO 2. Prepare a Variety of Sandwiches

2.1 Identify sandwich component

Write the LC code for each TLE_HECK9-12SW-IIIb-g12

F. Developing Mastery (Leads to REFLECTIONS

Prepared by: Checked by: Noted by:

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

C. Learning Competencies LO 3. Present a variety of sandwiches LO 4. Storing sandwiches

3.1 Present sandwiches attractively 4.1 Store sandwiches properly

Write the LC code for each TLE_HECK9-12SW-IIIh-i-13 TLE_HECK9-12SW-IIIh-i-j14

III. Learning Resources

Prepared by: Checked by: Noted by:

I. OBJECTIVES LESSON 29 LESSON 30 LESSON 31 LESSON 32 FREE DAY

B. Performance Standards The learners independently prepare sandwiches.

C. Learning Competencies APPLYING THE LESSONS IN POST-TEST COMPLETION TIME

Write the LC code for each