DLL WEEK 4.docx
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This document outlines the weekly schedule and lesson plans for a Cookery class at Carlos F. Gonzales High School. Over the course of four days, students will learn about salad dressings, their ingredients and emulsions, as well as safety practices for storing salads. On Monday, students will identify salad dressing ingredients and types. On Tuesday, they will discuss emulsions in salad dressings. Wednesday is a holiday. On Thursday and Friday, students will learn about safety and hygienic practices for storing salads and dressings, and evaluate their understanding through quizzes. The teacher notes the number of students who achieved mastery on formative assessments and may require additional support.
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NEWSPAPERS - QUESTION 1 - REVISION POWERPOINT.pptx
DLL WEEK 4.docx
- 1. Carlos F. Gonzales High School Maguinao, San Rafael, Bulacan Subject: TLE Grade Level: 9 Week: 4 Semester: 2nd Major: Cookery-9 Teacher: Sheryl R. Fulgencio MONDAY TUESDAY WEDNESDAY THURSDAY-FRIDAY Date: November 28 , 2022 Date: November 29, 2022 Date: November 30, 2022 Date: December 01-02, 2022 PEA GAR RUB TUR JAD Note: Aventurine-Tuesday PEA GAR AVE TUR JAD Note: Ruby-Friday AVE PEA GAR RUB TUR JAD Note: __________________ AVE PEA GAR RUB TUR JAD Note: __________________ I. OBJECTIVES A. Content Standards The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons. B. Performance Standards The learners independently demonstrates common competencies in cookery as prescribed in TESDA Training Regulation. C. Learning Competencies/ Objectives LO 2. Prepare a variety of salads and dressings 2.4 Prepare a variety of salad dressings LO 2. Prepare a variety of salads and dressings 2.4 Prepare a variety of salad dressings HOLIDAY ( BONIFACIO DAY ) LO 4 Store Salad and Salad Dressing 4.1 Identify safety and hygienic practices in storing salad and dressing 4.2 Keep salad in appropriate conditions to maintain its freshness and quality D. Learning Code: TLE_HECK9SD-IIa-7 TLE_HECK9SD-IIa-7 TLE_HECK9SD-IIa-7 II. CONTENT Ingredients of Salad Dressing Emulsion in salad dressing Safety and Hygienic Practices in storing salad and dressing III. LEARNING RESOURCES A. References Pages: TG: p.10 LM: Cookery 9 pp. 101-102 Textbook: Pages: LRMDS: Other References: A. References Pages: TG: p. 10 LM: Cookery 9 pp. 103-104 Textbook: Pages: LRMDS: Other References: A. References Pages: TG: LM: Textbook: Pages: LRMDS: Other References: A. References Pages: TG: p.10 LM: Cookery 9 pp. 112-113 Textbook: Pages: LRMDS: Other References:
- 2. Instructional Materials/Devices use/d Laptop, tv, sample picture of salad dressing Laptop, tv, sample picture of emulsion in salad dressing Laptop, tv, IV. PROCEDURES A. Reviewing the previous lesson or presenting a new lesson What are the guidelines for Preparing Different Types of Salad (Vegetables, Legumes, Grains, Pasta Salad, bound salad, composed salad, fruit salad, and gelatin salad What are the ingredients in salad dressing? What are the different types of emulsions in salad dressing? B. Establishing a purpose for the lesson Picture parade of salad dressing ingredients. Watch a video of salad dressing emulsion Showing a video of safety procedure in preparing salad and dressing C. Presenting examples/instances of the new lesson Which among the following are salad dressing ingredients? How each emulsion differs with one another? Explain the video D. Discussing new concepts and practicing new skills # 1 Discussion on salad dressing ingredients Discussion on salad dressing emulsion Discussion on Safety and Hygienic Practices in storing salad and dressing E. Discussing new concepts and practicing new skills #2 Discussion on types of salad dressing ingredients Discussion on salad dressing recipes F. Developing Mastery (Leads to Formative and Assessment 3) Differentiate each type of salad dressing through a graphic organizer Watch a video of different salad dressing recipes. Compare each video/ recipe What are the safety and hygienic practices in storing salad and dressings? G. Finding practical applications of concepts and skills in daily living H. Making generalizations and abstractions about the lesson What are the ingredients in making salad dressing? What are the emulsion in salad dressing? What are the safety and Hygienic Practices in storing salad and dressing? I. Evaluating Learning 10 item quiz Identification 10 item quiz Fill in the blanks 10 item quiz
- 3. J. Additional Activities for application or remediation Make a scrap book of different salad dressing ingredients Research different salad dressing recipes. Paste t in tour notebook V. REMARKS VI. REFLECTION A. No. of learners who earned 80% on the formative assessment AVE PEA GAR RUB TUR JAD AVE PEA GAR RUB TUR JAD RUB JAD AVE PEA GAR RUB TUR JAD AVE PEA GAR RUB TUR JAD 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.?
- 4. G. What innovation or localized materials did I use, discover which I wish to share with other teachers? Prepared by: SHERYL R. FULGENCIO Master Teacher I Checked by: MARCO ANGELO I S. GALICIA HT- III /TLE Department Date:______________ Noted by: CESAR V. VALONDO Principal IV Date:__________________