School FORTUNATO F.

HALILI NATIONAL AGRICULTURAL SCHOOL

DAILY LESSON LOG Teacher Ms. Ileine S. Magat

Teaching Dates and Time December 4-8
DAY 1 DAY 2

I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed additional lessons, exercises and remedies activities may be done for developing content knowledge and competencies. These are assessed using formativ

A. Content Standards The learners demonstrate an understanding the knowledge, skills and attitude required in
B. Performance Standards The learner tranfers learnings by: independently clean and maintain ki

A. classify the different kinds of ingredients;

C. Learning Competencies / Objectives Write the LC code for 1.History of Appetizer
2. Identify tools utensils and equipment in preparing Appetizers
B. familiarize the classification of appetizer; and
each C. explain the importance of appetizer.

Content is what the lesson is all about, it pertains to subject matter that the teacher aims to teach in the CG,the con

II. CONTENT Prepare Appetizers - Present Variety of Salad a

III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children's interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative m

A. References
1. Teacher's Guide pages
2. Learner's Material pages
3. Textbook pages TVL Home Economics LM 1 of 2 pp.150-152 TVL Home Economics LM 1 of 2 pp.150-152
4. Additional Materials from Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided of demonstration of learning by the students which you can infer from formative assessment activites. Sustain learning systematically by providing students multiple ways t

A. Reviewing lesson or presenting new lesson Identify tools utensils and equipment in preparing Appetizers

To make preparing and cooking simple,you should be ableto recognize Appetizers are finger foods that are usually served before or between meals,
and are also called hors d'oeuvres, antipasti, or starters, ranging from the very
B. Establishing a purpose for the lesson and prepare all the required tools and equipment, as well as all the simple to the very complex, depending on the occasion and time spent making
ingredients. them.

Salads are perishable goods, so proper storage is necessary to keep Aperitifs may be served at dinners, banquets, and the like before each meal.
C. Presenting examples / instances of the new lesson them fresh and to avoid spoilage especially for salads with cream This is particularly popular at weddings as it takes time for wedding parties and
dressings. guests to arrive at a reception after the wedding has taken place.

Identify tools utensils and equipment in preparing

D. Discussing new concepts and practicing new skills # 1 Classification of Appetizers
Appetizers

E. Discussing new concepts and practicing new skills #2 History of Appetizer

What have you learned from our discussion? Why do you
F. Developing Mastery (Leads to Formative and Assessment
3)
Identify tools and utensils in preparing appetizer think it is important for us to study about preparing
Appetizers?
What practical lessons you learned from this module that you
G. Finding practical applications of concepts and skills in daily Do you think it is really important to have Appetizer before
can apply in identifying tools and utensils in preparing
living
appetizers? eating?

H. Making generalizations and abstraction about the lesson

I. Evaluating Learning

J. Additional Activities for application or remediation

V. REMARKS
VI. REFLECTION Reflect on your teaching and assess your self as a teacher. Think about your students' progress this week. What works? What else needs to be done to help the students learn? Identify what he

A. No. of learners who earned 80% on the formative assessment

B. No. of learners who require additional activities for remediation

C. Did the remedial lessons worked? No. of learners who have caught up with the lesson.

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 encounter 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?

ILEINE S. MAGAT JOEL G. CASTILLO

Teacher I Head Techer VI, SPTVE Department
 FORTUNATO F. HALILI NATIONAL AGRICULTURAL SCHOOL
Grade Level 8
SPTVE (Food
Ms. Ileine S. Magat Learning Area
Technology)
December 4-8 Quarter 2nd
DAY 3 DAY 4
followed and if needed additional lessons, exercises and remedies activities may be done for developing content knowledge and competencies. These are assessed using formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy to learning the lessons. Weekly objectives shall be derived from the curriculum guide.

an understanding the knowledge, skills and attitude required in maintaining kitchen tools, equipment and work premises.
arner tranfers learnings by: independently clean and maintain kitchen tools, equipment and premises.

A. identify ingredients according to the given recipe; A. identify the guidelines in presenting variety of Sandwiches;
B. classify the different ingredients according to the nutritional value; and B. describe the ways of presenting Cold and Hot Sandwiches; and
C. give the importance of using the right ingredients in preparing appetizer. C. determine the importance of creative sandwich presentation.

Content is what the lesson is all about, it pertains to subject matter that the teacher aims to teach in the CG,the content can be tackled in a week or two.

Prepare Appetizers - Present Variety of Salad and Salad Dressing

e materials to be used in different days. Varied sources of materials sustain children's interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper - based materials. Hands - on learning promotes concept development.

TVL Home Economics LM 1 of 2 pp.150-152 TVL Home Economics LM 1 of 2 pp.150-152

ation of learning by the students which you can infer from formative assessment activites. Sustain learning systematically by providing students multiple ways to learn new things, practice their learning, question their learning processess, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. indicate the time allotment for each step.

Classification of Appetizers Identifying ingredients according to the given recipe.

The nutritional value of the appetizers can be found in various Appetizers are foods that, through their attractive appearance, fragrance or
appealing flavor, stimulate appetite. It is a small piece or portion of highly
ingredients used in a specific recipe. There are 6 basic nutrients seasoned food, usually served to induce and stimulate one's appetite prior to a
the body requires for proper functioning. meal.

Nutrients are important compounds for life and health in foods, providing us with Hors d’oeuvres are often served preceding a meal; they are
energy, the building blocks for repair and development, and the substances
required to regulate chemical processes. Proteins: meat, dairy, legumes, nuts, served as the food at cocktail parties involving alcoholic
seafood and eggs beverages.

Identifying ingredients according to the given recipe. Hot and Cold Appetizers

Why do you think it is important to know the nutritive What is the difference between the hot and cold
value in each ingredients? Appetizers?

What do you think are the things that you need to If you’re going to choose between the two appetizers
consider in preparing an Appetizer? which do you prefer?

Anything that can be served in a tiny portion can be served as an amuse A good appetizer, whether hot or cold should be light and
bouche like salads, soups, and little portions of meat, fish or vegetables with the
few drops of sauce and garnish. The chefs don’t use a separate category of served in small quantities, can be made into appetizers with
recipe for these items but just give a different presentation, garnish fresh vegetables and salads, fruits, or meat or even fish.

your self as a teacher. Think about your students' progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructiuonal supervisors can provide for you so when you meet them, you can ask them relevant questions.

G. CASTILLO REYNALDO S. CRISTOBAL, EdD

er VI, SPTVE Department School Principal IV
 School FORTUNATO F. HALILI NATIONAL AGRICULTURAL SCHOOL

DAILY LESSON LOG Teacher Ms. Ileine S. Magat

Teaching Dates and Time December 4-8
DAY 1 DAY 2 DA
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed additional lessons, exercises and remedies activities may be done for developing content knowledge and competencies. These are assessed using formative Assessment strategies. Valuing objectives support the learning

A. Content Standards The learners demonstrate an understanding the knowledge, skills and attitude required in preparing D
B. Performance Standards The learner tranfers learnings by: independently prepare Dessert and sweet sau

A. identify the different ingredients used for desserts and sweet

A. identify the varieties and categories of dessert sauces; A. identify the varieties and catego
sauces;
C. Learning Competencies / Objectives Write the LC B. differentiate the varieties and categories of dessert sauces; and B. differentiate the varieties and c
B. explain the characteristics of each ingredients for desserts;
code for each C. determine the importance of using the right sauces in preparing C. determine the importance of us
C. determine the importance of using the right ingredients in
desserts. desserts.
preparing desserts and sweet sauces.
Content is what the lesson is all about, it pertains to subject matter that the teacher aims to teach in the CG,the content can be tackled in a week or two.

II. CONTENT Prepare Dessert and sweet sauces

III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children's interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper - based materials. Hands - on learning p

A. References
1. Teacher's Guide pages
2. Learner's Material pages TVL Home Economics LM 1 of 2 pp.106 TVL Home Economics LM 1 of 2 pp.107 TVL Home Econom
3.4.Textbook
Additionalpages
Materials from Learning Resource (LR)
B. Other Learning Resources portal
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided of demonstration of learning by the students which you can infer from formative assessment activites. Sustain learning systematically by providing students multiple ways to learn new things, practice their learning, question th

A. Reviewing lesson or presenting new lesson Classification/types of desserts and their characteristics Ingredients for desserts and sweet sauces Ingredients for desse

Ingredients for desserts should of good quality. Ingredients varies A dessert sauce is a flavored liquid blend of ingredients that adds A dessert sauce is a flavored liqui
depending upon the types of desserts and sweet sauces to be prepared. flavor, moisture, texture and enhances the appearance of the food. flavor, moisture, texture and enha
There are a wide variety of ingredients that may be used in the preparation These are mixtures of liquid and semi- solid ingredients used to These are mixtures of liquid and s
B. Establishing a purpose for the lesson
and cooking of hot and cold dessert. Selection of good quality and proper flavor, color and accompany desserts. Sauces should be of good flavor, color and accompany dess
combination of ingredients are important factors to consider in preparing quality and it varies depending upon the types of desserts to be quality and it varies depending up
variety of desserts and sweet sauces. prepared. prepared.

C. Presenting examples / instances of the new lesson

Show some ingredients used in preparing desserts and Show pictures of dessert and analyze how they differ with Show pictures of dessert and
sweet sauces each other each
D. Discussing new concepts and practicing new skills #
1 Ingredients for desserts and sweet sauces Varieties and Categories of Dessert sauces Varieties and Catego

E. Discussing new concepts and practicing new skills #2

F. Developing Mastery (Leads to Formative and

Assessment 3) ask some questions about the lesson ask some questions about the lesson ask some question

G. Finding practical applications of concepts and skills Why is it important to know the ingredients in preparing Success in preparing dessert sauces depends upon the quality of Success in preparing dessert sa
in daily living
ingredients used. Why it is important to identify the ingredients for a ingredients used. Why it is import
dessert and sweet sauces? specific type of dessert sauce? specific type of

What are the prcatical lesson you learned from this topic
H. Making generalizations and abstraction about the What practical lessons you learned from this module that What practical lessons you l
lesson that you can apply in knowing the ingredients in preparing
you can apply in preparing varieties of dessert sauces? you can apply in preparing
dessert and sweet sauces?

I. Evaluating Learning

J. Additional Activities for application or remediation

V. REMARKS
VI. REFLECTION Reflect on your teaching and assess your self as a teacher. Think about your students' progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructiuonal supervisors can provide for you s

A. No. of learners who earned 80% on the formative assessment

B. No. of learners who require additional activities for remediation

C. Did the remedial lessons worked? No. of learners who have caught up with the lesson.

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 encounter 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 : Recommending Approval:

ILEINE S. MAGAT JOEL G. CASTILLO

Teacher I Head Techer VI, SPTVE Department
 Grade Level 10
SPTVE
Learning Area
(Cookery)
Quarter 2nd
DAY 3 DAY 4
f needed additional lessons, exercises and remedies activities may be done for developing content knowledge and competencies. These are assessed using formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy to learning the lessons. Weekly objectives shall be derived from the curriculum guide.

ate an understanding the knowledge, skills and attitude required in preparing Dessert and sweet sauces
he learner tranfers learnings by: independently prepare Dessert and sweet sauces.

A. identify the varieties and categories of dessert sauces; A. identify the guidelines in dessert and sweet sauces preparation;
B. differentiate the varieties and categories of dessert sauces; and B. explain the guidelines in preparing desserts and sweet sauces;
C. determine the importance of using the right sauces in preparing C. determine the guidelines that contribute to successful dessert
desserts. making.

Content is what the lesson is all about, it pertains to subject matter that the teacher aims to teach in the CG,the content can be tackled in a week or two.

Prepare Dessert and sweet sauces

e used in different days. Varied sources of materials sustain children's interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper - based materials. Hands - on learning promotes concept development.

TVL Home Economics LM 1 of 2 pp.108 TVL Home Economics LM 1 of 2 pp.109

the students which you can infer from formative assessment activites. Sustain learning systematically by providing students multiple ways to learn new things, practice their learning, question their learning processess, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. indicate the time allotment for each step.

Ingredients for desserts and sweet sauces Varieties and Categories of Dessert sauces

A dessert sauce is a flavored liquid blend of ingredients that adds

flavor, moisture, texture and enhances the appearance of the food. The success in preparing variety of desserts and sweet
These are mixtures of liquid and semi- solid ingredients used to sauces need several factors to consider. The used of
flavor, color and accompany desserts. Sauces should be of good quality ingredients, appropriate tools, and correct mixing
quality and it varies depending upon the types of desserts to be techniques produces quality desserts.
prepared.

Show pictures of dessert and analyze how they differ with

Show pictures of desserts
each other

Varieties and Categories of Dessert sauces Guideline in preparing dessert and sweet sauces

ask some questions about the lesson ask some questions about the lesson

The guidelines in preparing variety of deserts will guide you to

Success in preparing dessert sauces depends upon the quality of
ingredients used. Why it is important to identify the ingredients for a
specific type of dessert sauce?
be successful in dessert preparation. In your own words, make
a summary on the guidelines in preparing dessert and dessert
sauces.

What practical lessons you learned from this module that What practical lessons you learned from this module that
you can apply in preparing varieties of dessert sauces? you can apply in preparing your own dessert recipe?

cher. Think about your students' progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructiuonal supervisors can provide for you so when you meet them, you can ask them relevant questions.

Approved:

REYNALDO S. CRISTOBAL, EdD

School Principal IV