1. GRADES 1 T0 12
Daily Lesson Log
School Cabaruan Integrated School Grade Level 9-Galileo,Einstein,Newton,
Descartes
Teacher GUILMER D. MARCIANO Learning Area TLE-9- COOKERY
Teaching dates and time Week 1, February 13, 2023 Quarter 3
Content Standard: Demonstrates understanding of the core concepts and underlying theories in cookery lessons.
Performance Standard: Independently demonstrate core competencies in cookery as prescribed in the TESDA training regulations.
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
C. Learning Competencies/ Objectives
Write the LC Code for each
TLE_HECK9SW-IIIa-11
1. identify tools, equipment,
and utensils needed in
preparing sandwich.
2. Discuss its uses and
functions.
1. Clean , sanitize and
prepare tools, utensils,
and equipment based on
the required tasks.
1.identify the ingredients
according to the given
recipe.
1. Explain the types of
spreads and fillings
2. discuss the different
culinary terms related to
sandwiches
Answer the given questions
correctly and honestly about
the ff.
1.tools, equipment, and
utensils needed in preparing
sandwiches.
2. Achieve at least 75% level of
proficiency.
I. Content
II. References
1. Teacher’s Guide Pages Cookery 9 Textbook pp
116-127
Cookery 9 Textbook pp
116-127
Cookery 9 Textbook pp
116-127
Cookery 9 Textbook pp
116-127
Cookery 9 Textbook pp
116-127
2. Learner’s Materials pages Cookery 9 Textbook pp
116-127
Cookery 9 Textbook pp
116-127
Cookery 9 Textbook pp
116-127
Cookery 9 Textbook pp
116-127
Cookery 9 Textbook pp
116-127
Other References Module/Google/Youtube Module/Google/Youtube Module/Google/Youtube Module/Google/Youtube Module/Google/Youtube
III. Procedure
A. Review of the previous lesson (key concepts) Ask the learners of the
different tool and
equipment used in
making sandwiches.
Ask the importance of
cleaning and sanitizing
kitchen tools and
equipment.
What the ingredients for
sandwich making?
Ask the learners different
questions related the
topics discussed.
B. Priming activities to introduce the days lesson Ask the learners of their
experiences of eating
sandwiches.
Let them explain how to
clean and sanitize.
What do you know about
the ingredients in making
sandwiches?
What are the
characteristics of these
ingredients?
What are the different
kitchen tools and
equipment?
C. Discussion of the concepts/ skills (anchor on
the 4As)
Discuss the meaning of
sandwich.
Identify the different
Discuss the different
steps in cleaning and
sanitizing tools and
What is a recipe?
What is ingredient?
Allow the learners to
answer the given
questions for the time
2. tools and equipment
needed in the
preparation of
sandwiches.
Explain the importance of
the tools and equipment.
equipment. What are the ingredients
of sandwiches?
allotted to them.
D. EVALUATION/FORMATIVE
(any form of the Summative Test/
Performance Test)
Give a brief description and sample
Questions.
What do you call to a
food item made with
two or more slices of
bread with fillings
between them?
What are the steps in
cleaning?
Why is cleaning and
sanitizing important?
How these ingredients
used/made of?
How do they differ with
each other?
Assess their weaknesses
and strengths relative to
the topics discussed.
E. REFLECTION
All objectives attained? Why? Why not?
Yes Yes Yes Yes
What went well?
What went wrong?
It went well with the use
of ICT integration.
It went well with the use
of ICT integration.
It went well with the use
of ICT integration.
It went well with the use
of ICT integration.
It went well with the use
of ICT integration.
H. Mastery level of the Learner
% of those who did not master
the competency/ies (80%)
% of those averagely mastered
the competency/ies (at 81%-
90%)
% of those who proficiently
mastered the competency/ ies
(91%-100%)
I. UTILIZED LOCALIZED/ INDIGINIZED
LEARNING RESOURCES?
(Kindly Identify)
The teacher used
downloaded pictures
aided with ICT.
The teacher used
downloaded pictures
aided with ICT.
The teacher used
downloaded pictures
aided with ICT.
The teacher used
downloaded pictures
aided with ICT.
The teacher used
downloaded pictures
aided with ICT.
J. LOG
Prepared by:
GUILMER D. MARCIANO
Teacher III Checked by:
ELIZABETH C. AGGARI,PHD
Public Schools District Supervisor/OIC
