1. The document is a daily lesson log from Balite Integrated School that outlines a cookery class on appetizers.
2. The objectives are for students to understand the knowledge, skills, and attitudes required to prepare appetizers and to independently prepare appetizers.
3. The content covered classification of appetizers, tools and equipment used in preparation, and videos showing different types of appetizers.
1. The document is a daily lesson log from Balite Integrated School that outlines a cookery class on appetizers.
2. The objectives are for students to understand the knowledge, skills, and attitudes required to prepare appetizers and to independently prepare appetizers.
3. The content covered classification of appetizers, tools and equipment used in preparation, and videos showing different types of appetizers.
1. The document is a daily lesson log from Balite Integrated School that outlines a cookery class on appetizers.
2. The objectives are for students to understand the knowledge, skills, and attitudes required to prepare appetizers and to independently prepare appetizers.
3. The content covered classification of appetizers, tools and equipment used in preparation, and videos showing different types of appetizers.
1. The document is a daily lesson log from Balite Integrated School that outlines a cookery class on appetizers.
2. The objectives are for students to understand the knowledge, skills, and attitudes required to prepare appetizers and to independently prepare appetizers.
3. The content covered classification of appetizers, tools and equipment used in preparation, and videos showing different types of appetizers.
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Balite Integrated School
Cabanatuan City
INTEGRATED SCHOOL DEPARTMENT
DAILY LESSON LOG
S.Y. 2023 - 2024
DAILY School Balite Integrated School Teaching Week No. Week No. 3 LESSON Teacher Roselle V. Linsangan LOG Quarter First Quarter Date September 19– September 22, 2023
SUBJECT TLE 9 - COOKERY
TIME 2:00 – 3:00/3:00 – 4:00 I. OBJECTIVES
After the 60 min. period the 75%
of students were expected to: The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an understanding the knowledge, skills, understanding the knowledge, skills, understanding the knowledge, skills, understanding the knowledge, skills, A. Content Standards and attitudes required in preparing and attitudes required in preparing and attitudes required in preparing and attitudes required in preparing appetizers appetizers appetizers appetizers The learners independently prepares The learners independently prepares The learners independently prepares The learners independently prepares B. Performance Standards appetizers appetizers appetizers appetizers LO1. Perform mis en place LO1. Perform Mise en place LO1. Perform Mise en place LO1. Perform Mise en place 1.1 identify tools and equipment needed 1.3 classify appetizers according to 1.3 classify appetizers according to 1.3 classify appetizers according to C. Learning Competencies/ in the preparation of appetizers ingredients ingredients ingredients 1.2 clean, sanitize, and prepare tools, Objectives utensils, and equipment based on the required tasks
II. CONTENT Tools and Equipment in Classification of Appetizers Classification of Appetizers Classification of Appetizers Preparing Appetizer CANAPES COCKTAILS/RELISHES III. LEARNING RESOURCES A. References/ Materials 1. Teacher’s Guide pages Technology and Livelihood Technology and Livelihood Technology and Livelihood Technology and Livelihood Education Education SLM Education SLM Education SLM SLM Quarter 1 – Module 5: Cookery Quarter 1 – Module 5: Cookery Quarter 1 – Module 5: Cookery Quarter 1 – Module 5: Cookery Fist Edition, 2020 Fist Edition, 2020 Fist Edition, 2020 Fist Edition, 2020 2. Learner’s Materials Pages 8 – 9 Pages 9 – 10 Pages 10 – 11 Pages 11 – 12 pages 3. Textbook pages 4. Additional Materials from Learning Resource (LR)portal Other Learning Resources PPT, pen and paer PPT, pen and paper, video clips PPT, pen and paper, video clips PPT, pen and paper IV. PROCEDURES A. Reviewing previous lesson or Arrange the proper sequence of the Identify the tools and equipment. Enumerate the classifications of Identify the parts of the Canape. presenting the new lesson fundamental cleaning procedures. State its uses. appetizers. B. Establishing a purpose for the Arrange the picture puzzle. Ask students who among them Show pictures of student’s previous Show different pictures of ingredients. lesson experience attending a party. presentations. C. Presenting examples/ Describe the picture. Describe the food they eat. Let students say their Ask students what ingredients will instances of the new lesson observation about the pictures. compliment one another. D. Discussing new concepts and Define mis en place. Define appetizer. Define Canape and its parts. Define Cocktail and its ingredients. practicing new skill #1
E. Discussing new concepts and Discuss the different tools and Discuss the classification of Discuss the ingredients used in Define Relishes and its ingredients. practicing new skill #2 equipment used I making appetizer. appetizers. making Canapes.
F. Developing Mastery Do What’s More, page 8. Video presentation of different Video presentation of making Video presentation of making cocktails appetizers. Canapes. and relishes. G. Finding practical applications Do What I Can Do, page 9. How will you relate appetizer in real Make a picture presentation of one’s After the video presentations, list down of concepts & skills in daily living life? own version of Canape. List down the ingredients used in making cocktails ingredients and present in front. and relishes. H. Making generalizations & Mise En Place is a French term Appetizers are foods which stimulates Canapes are bite – size open faced Cocktail appetizers are made of seafood abstractions about the lesson which means “set in place”. You the appetite through their attractive sandwiches consist of tiny portions of or fruit, usually with a tart or tangy should be able identify and prepare appearance, fragrance, or appealing food presented on bases of bread, sauce while Relishes are raw pickled all the needed tools and equipment flavor. There are classifications of toast, or pastry easily handled and vegetables cuts into attractive shapes to make the preparation and cooking appetizers: cocktail, hor d’ oeuvres, eaten. served as appetizers. easily. canapes, relish, petite salad, chips and dips, fresh fruits and vegetables. I. Evaluating Learning Short quiz. Short quiz Evaluation of output. Short quiz J. Additional activities for Performance Task application or remediation At home, make a video presentation on how to use five tools or equipment used in preparing appetizers.
Deadline: September 22, 2023 V. REMARKS VI. REFLECTION A. No. of learners who earned 80% in the evaluation B. No. of learners who require additional activities for remediation who scored below 75% C. Did the remedial lesson work? No. of learners who 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?
