K TO 12 School HINAPLANON NATIONAL HIGH SCHOOL Grade Level 9
DAILY LESSON LOG Teacher JAMIRAH C. MANGORANGCA Learning Area Cookery
Teaching Dates and Time OCTOBER 17– 21, 2022 Quarter/Week No. 1 – Week 8
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content
Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers.
B. Performance
Standards The learners independently prepare appetizers.
C. Learning
Competencies / LO 3. Present a range of appetizers
Objectives Write
the LC code for
each 3.1 identify the fundamental 3.2 identify the 3.4 observe sanitary 3.3 present appetizers
of plating accompaniments of practices in presenting attractively
appetizers appetizers
11. Fundamentals of plating
II. CONTENT 12. Accompaniments of appetizers
13. Occupational Health and Safety (OHS)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide TLE_HECK9- 12PA-Ii-5
pages
2. Learner’s Page 91-93
Materials pages
3. Textbook pages
4. Additional
Materials from
Learning Resource
(LR) portal
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B. Other Learning .
Resources
IV. PROCEDURES
Pre - Activity W.I.R.E W.I.R.E W.I.S.E W.I.S.E
(15 minutes) (Willingly I Read Everyday) (Willingly I Read Everyday) (Willingly I Solve Everyday) (Willingly I Solve Everyday)
A. Reviewing the Based on their assignments:
previous lesson or Students will describe the
The students will enumerate the selected student will Students will enumerate
presenting the new pictures shown on the board
hot and cold appetizers. discuss the fundamentals of Sanitary Practices when
lesson about Sanitary Practices
plating in his own picture of storing salads and
when storing salads and
plated appetizer. appetizers
appetizers.
B. Establishing a
purpose for the Activity: Video Presentation
lesson on food plating Students will discuss the
Discussing the purpose and Students will discuss the
importance of using an
importance of food plating. importance of Sanitary
Activity: Ask students about appropriate container for
Practices when storing
the importance of food salads and appetizers
salads and appetizers
plating to sustain quality and taste.
C. Presenting
examples/ Activity: video presentation Students will tell the verb Students will identify
instances of the (1182) Basic Plating Based on the picture of plated that they can see in the Appropriate container in the
new lesson Techniques - YouTube appetizer: selected students pictures shown on the board given salad or appetizer that
will identify accompaniments about Sanitary Practices can be used.
to the appetizer when storing salads and
appetizers.
D. Discussing new
concepts and Based on the video,
practicing new Discussion of Discussing Sanitary Discussion on storage of
students will enumerate the
skills #1 accompaniments of Practices when storing salads and appetizers using
factors to consider in food
appetizer. salads and appetizers an appropriate container to
plating.
sustain quality and taste.
Activity: Worksheets on
Sanitary Practices when
storing salads and
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E. Discussing new Discussing the fundamentals
concepts and of plating.
practicing new appetizers
skills #2
F. Developing
mastery (Leads to Activity sheets on Students will enumerate
Formative fundamentals of plating Storing Techniques for the
Assessment 3) Activity: Describe Me! Selected students will
storage of salads and
Students will determine the enumerate Sanitary
appetizers and Storing
accompaniment in each Practices when storing
Techniques using an
plated appetizer. salads and appetizers.
appropriate container to
sustain quality and taste.
G. Finding
practical Citing examples of daily Cite an example where
What are the
applications of Cite an example where Storing Techniques for the
activities where food plating accompaniments that can
concepts and Sanitary Practices when storage of salads and
can be presented. easily be found at your home
skills in daily living storing salads and appetizers and Storing
that can be used in plating an
appetizers can be done. Techniques using an
appetizer?
appropriate container.
H. Making
generalizations Why is it important to What are the What is the purpose of
and abstractions consider the fundamentals of accompaniments you can use classifying the ingredients of Why is it important to
about the lesson plating in preparing in plating an appetizer? appetizers? consider Storing Techniques
appetizer? for the storage of salads and
What are the factors that you appetizers and Storing
should consider in plating an Techniques using an
appetizer? appropriate container ?
I. Evaluating Quiz on accompaniments of Quiz in Storing Techniques
learning Quiz on fundamentals of appetizer and designing the Quiz in Sanitary Practices for the storage of salads and
plating. platter. when storing salads and appetizers and Storing
appetizers Techniques using an
appropriate container
Students will make a
Make a short video presentation on Sanitary
J. Additional Assignment: Assignment: Practices when storing salads and appetizers
activities for And Sanitary Practices when storing salads and
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application or Bring a picture of plated Activity: Pose and Dispose! appetizers.
remediation appetizer. Students will arrange their
prepared appetizers Their output will be rated using the rubric.
attractively following the
fundamentals of plating,
principles of platter
presentation, and designing
the platter.
Their output will be rated
using the rubric
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself 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 instructional supervisors can provide for you so when you meet them, you can ask them
relevant questions.
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 work? 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?
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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 by: Checked by: Noted by:
JAMIRAH C. MANGORANGCA MIGUELA M. TAMULA DELIA A. LAYNO, PH.D.
Teacher I Master Teacher I Assistant School Principal II
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