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GRADES 1 to 12 DAILY
LESSON LOG
School Grade Level 9
Teacher Learning Area TLE
Teaching Dates and Time October 12-14, 2022 Quarter 1
Session 1: 11:00-12:00 (Sapphire) (Wednesday)
1:00-2:00 (Beryl)
2:00-3:00 (Wednesday)(Ruby)
Session 2: 11:00-12:00 (Friday)(Sapphire)
1:00-2:00/2:00-3:00 (Wednesday)(Beryl & Ruby)
I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of concepts and principles in performing mise en place.
B. Performance Standard The learner independently performs on how to clean, sanitize and store kitchen utensils and equipment.
C. Learning Competencies/Objectives 1. LO 4. Store appetizers
2. 1.1. utilize quality trimmings.
3. Identify techniques in serving and storing appetizers.
1.2. keep appetizers in appropriate conditions to maintain its freshness, quality, and
taste
4. LO 4. Store appetizers
5. 1.1. utilize quality trimmings.
6. Identify techniques in serving and storing appetizers.
1.2. keep appetizers in appropriate conditions to maintain its freshness, quality,
and taste
II. CONTENT Serving and Storing Appetizers Serving and Storing Appetizers
III9. 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 promotes concept development.
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Material from Resource Portal Printed SLM, Compilations of files/videos Printed SLM, Compilations of files/videos
B. Other Learning Resources
IV. PROCEDURES
A. Motivation/Review/Presenting the new
lesson.
Let’s Have a Dance.
Activity for Mental Health Week
B. Discussing new concepts and practicing
new skills
C. Developing mastery
(Leads to Formative Assessment 3)
What’s New
Serving Appetizer
a. Butler Style
b. Buffet Style
Storing Appetizer
c. Tools & Equipment Used in Storing
d. Storing Techniques
e. Sanitary Practices When Storing Appetizer
The whole period will be used in preparation of garden.
D. Finding practical applications of concepts
and skills in daily living
I. Evaluating learning Assessment:
Fill in the blanks. Complete the sentences with the correct word/words.
(20items)
PART 2.
Garden Preparations
J. Additional activities for application or
remediation
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
C. Did the remedial lessons work? No. of learners who
have caught up with the lesson.
D. No. of learners who 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?

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  • 1. GRADES 1 to 12 DAILY LESSON LOG School Grade Level 9 Teacher Learning Area TLE Teaching Dates and Time October 12-14, 2022 Quarter 1 Session 1: 11:00-12:00 (Sapphire) (Wednesday) 1:00-2:00 (Beryl) 2:00-3:00 (Wednesday)(Ruby) Session 2: 11:00-12:00 (Friday)(Sapphire) 1:00-2:00/2:00-3:00 (Wednesday)(Beryl & Ruby) I. OBJECTIVES A. Content Standard The learner demonstrates understanding of concepts and principles in performing mise en place. B. Performance Standard The learner independently performs on how to clean, sanitize and store kitchen utensils and equipment. C. Learning Competencies/Objectives 1. LO 4. Store appetizers 2. 1.1. utilize quality trimmings. 3. Identify techniques in serving and storing appetizers. 1.2. keep appetizers in appropriate conditions to maintain its freshness, quality, and taste 4. LO 4. Store appetizers 5. 1.1. utilize quality trimmings. 6. Identify techniques in serving and storing appetizers. 1.2. keep appetizers in appropriate conditions to maintain its freshness, quality, and taste II. CONTENT Serving and Storing Appetizers Serving and Storing Appetizers III9. 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 promotes concept development. A. References 1. Teacher’s Guide pages 2. Learner’s Material pages 3. Textbook pages 4. Material from Resource Portal Printed SLM, Compilations of files/videos Printed SLM, Compilations of files/videos B. Other Learning Resources IV. PROCEDURES A. Motivation/Review/Presenting the new lesson. Let’s Have a Dance. Activity for Mental Health Week B. Discussing new concepts and practicing new skills C. Developing mastery (Leads to Formative Assessment 3) What’s New Serving Appetizer a. Butler Style b. Buffet Style Storing Appetizer c. Tools & Equipment Used in Storing d. Storing Techniques e. Sanitary Practices When Storing Appetizer The whole period will be used in preparation of garden.
  • 2. D. Finding practical applications of concepts and skills in daily living I. Evaluating learning Assessment: Fill in the blanks. Complete the sentences with the correct word/words. (20items) PART 2. Garden Preparations J. Additional activities for application or remediation 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 C. Did the remedial lessons work? No. of learners who have caught up with the lesson. D. No. of learners who 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?