1. DAILY LESSON LOG
School: Grade Level: 9
Teaching Dates and
Time: Learning Area: Cookery
Quarter: 3 Week 6
I. OBJECTIVES SESSION 1 SESSION 2 SESSION 3 SESSION 4
A. Content Standards The learners demonstrate an understanding how to prepare sandwiches
B. Performance Standards The learners independently prepare sandwiches
C. Learning Competencies LO 3. Present a variety of sandwiches
3.2 Present sandwiches attractively
LO 4. Storing sandwiches
4.1 store sandwiches properly
D. Lesson Objectives A. Recognize the creative
sandwich tips.
B. Explain the terms related to
creative sandwich tips.
C. List down 5 advantages of
creative sandwich presentation.
Attain at least 75% mastery
from the long quiz.
A. Identify the different
storing techniques.
B. Discuss the importance of
proper storing of sandwiches.
C. Draw a sandwich and
explain the proper storing of
sandwich.
A. Identify the different
storing techniques.
B. Discuss the importance of
proper storing of sandwiches.
C. Draw a sandwich and
explain the proper storing of
sandwich.
Write the LC code for each TLE_HECK9- 12SW-IIIh-i-
13
TLE_HECK9- 12SW-IIIh-i-
13
TLE_HECK9- 12SW-IIIj-14 TLE_HECK9- 12SW-IIIj-14
II. CONTENT
(Subject Matter)
CREATIVE SANDWICH
TIPS
LONG QUIZ STORING TECHNIQUES STORING TECHNIQUES
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA
2. Curriculum Guide GRADE 9 MOST ESSENTIAL LEARNING COMPETENCIES-COOKERY 9 PAGES 424-426
2.Learner’s Materials Pages TECHNOLOGY AND LIVELIHOOD EDUCATION 9 HOME ECONOMICS (COOKERY 9) MODULE 7&8
3.Textbook Pages NA
4. Additional Materials from Learning
Resources (LR) Portal)
NA
2. B. Other Learning Resources Laptop, TV, Power point
presentation, Chalk, Chalk
board, Pictures
Laptop, TV, Power point
presentation, Chalk, Chalk
board, Pictures
Laptop, TV, Power point
presentation, Chalk, Chalk
board, Pictures, Scoring
Rubrics
Laptop, TV, Power point
presentation, Chalk, Chalk
board, Pictures, Scoring
Rubrics
IV.PROCEDURES
A. Review Previous Lessons The teacher will ask questions about the previous lesson.
B. Establishing purpose for the Lesson
(Motivation)
PHOTO ANALYSIS! ENCOURAGE ME!
The teacher will encourage the
learners to do their best.
GUESS THE WORD!
Direction: Guess the word
based on the given definition.
EXAMPLE
GUESS THE WORD!
Direction: Guess the word
based on the given definition.
EXAMPLE
C. Presenting examples /instances of the
new lessons (show pics, videos, ppt)
D. Discussing new concepts and
practicing new skills #1. (Pre-Discussion
Activity)
The teacher will give a short introduction about the lesson.
E. Discussing new concepts & practicing
and concern to new skills #2
LET’S BE INFORMED!
CREATIVE SANDWICH
TIPS
Interactive classroom
discussion through power point
presentation.
1. Pay attention to
proportions
Of course, the perfect ratio of
sandwich components is up to
PEN AND PAPER TEST!
A. Short Review
B. Sitting Arrangement
C. Giving of Instructions
D. Test Proper
E. Supervision
LET’S BE INFORMED!
STORING TECHNIQUES
Interactive classroom
discussion through power
point presentation.
1. Wrapping – to draw, fold in
order to cover
2. Packaging Material – used
package sandwich
LET’S BE INFORMED!
STORING TECHNIQUES
Interactive classroom
discussion through power
point presentation.
1. Wrapping – to draw, fold in
order to cover
2. Packaging Material – used
package sandwich
3. you, but a general rule to
follow is have the fillings
compromise one-third of your
sandwich and let the bread
compromise the rest.
2. Pick the best slice
Bread is an important
component of your sandwich.
You don’t want it
to be so thick that you are
eating only the bread with a
little filling, but you
don’t want it to be so thin that
the sandwich falls apart.
3. Cold Storage – the process
of preserving perishable food
on a large scale by
means of refrigeration
4. Chilling – to refrigerate or
to reduce the temperature of
food
5. Freezing – application of
low temperature that changes
the state of water in the
food from liquid to solid ice.
3. Cold Storage – the process
of preserving perishable food
on a large scale by
means of refrigeration
6. 4. Chilling – to refrigerate
or to reduce the temperature of
food
7. 5. Freezing – application of
low temperature that changes
the state of water in the
food from liquid to solid ice.
F. Developing Mastery (Leads to
Formative Assesment 3
A MINUTE TO WRITE IT!
Direction: Define the following
terms.
1. Pay attention to proportions
2. Pick the best slice
3. Choose your bread type
4. Moisten with a spread
5. Vary your fillings
6. Be creative
CHECKING OF PAPERS! WHAT I HAVE LEARNED!
Direction: Identify the storing
techniques being described in
the following items.
1. It is used to package
sandwich.
2. Process of preserving
perishable food on a large
scale by means of refrigeration
3. To draw, fold in order to
cover
4. Application of low
temperature that changes the
state of water in the food from
liquid to solid ice.
5. To keep cold or cool.
WHAT I HAVE LEARNED!
Direction: Identify the storing
techniques being described in
the following items.
1. It is used to package
sandwich.
2. Process of preserving
perishable food on a large
scale by means of refrigeration
3. To draw, fold in order to
cover
4. Application of low
temperature that changes the
state of water in the food from
liquid to solid ice.
5. To keep cold or cool.
G. Finding Practical Applications of
concepts and skills in daily living
(application)
TELL ME WHY!
Why do we need to know these
creative sandwich tips?
READING OF SCORES! WE CAN DO IT!
Direction: Each group will
draw a sandwich and explain
the proper storing of sandwich.
WE CAN DO IT!
Direction: Each group will
draw a sandwich and explain
the proper storing of
sandwich.
4. H. Making Generalizations &
Abstractions about the lessons
The teacher will summarize the topic and ask the learners questions that related to the topic.
I.Evaluating Learning (assessment/test) I CAN LIST DOWN!
Direction: List down 5
advantages of creative
sandwich presentation.
1.
2.
3.
4.
5.
LET ME KNOW!
Determine if the class got 75%
in the evaluation. Prepare for
remedial if it’s below 75%.
PEN AND PAPER TIME!
The learners will answer the 5
items MULTIPLE CHOICE
given by the teacher.
PEN AND PAPER TIME!
The learners will answer the 5
items MULTIPLE CHOICE
given by the teacher.
J. Additional activities for application or
remediation (assignment/homework)
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below
80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which
my principal/supervisor can help me solve?
5. G. What innovations or localized materials
did I used/discover which I wish to share
with other teachers?
Prepared by:
Teacher
