School
DAILY LESSON LOG Teacher
Teaching Dates and Time
I. OBJECTIVES
A .Content Standards
B. Performance Standards
C .Learning Competencies
II. CONTENT
III. LEARNING RESOURCES
A .References
1.Curriculum Guide & pages
2.Learner’s Materials pages
3.Textbook pages
4.Additional Materials from
Learning Resource (LR) Portal
B .Other Learning Resources
IV. PROCEDURES
A. Reviewing previous
lesson/presenting the new lesson
B. Establishing a purpose for the
lesson
Timbugan National High School Grade Level Grade 9
Lotchie G. Perez Specialization Cookery
Quarter
Demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers
Independently prepares appetizers
LO 2. Prepare a range of appetizers
TLE_HECK9PA-Ic-3
 Prepare a variety of appetizers
Fruit appetizers
Cookery G-9 p.87
https://www.youtube.com/watch?v=Ejtw2WQBU6Q
https://www.youtube.com/watch?v=buj3kymlkfQ
Print materials, TV, Laptop, ingredients for the fruit cocktail, materials, tools, utensils and equipment, PPE
Pass-D _Question
• Read 1 question then call another group to answer.
What have you learned in preparing cooked seafood’s cocktail?
• The group who answered will get the chance to ask.
Compare Me.
How will you compare the pictures? What do you think are the ingredients used in this pictures in preparing fruit
 cocktail?

C .Presenting examples/instances Watch And Learn!

of the new lesson A video clip presentation will be presented to students about the procedures/steps in preparing fruit cocktail. Then the
student will take down important details from the presentation.

https://www.youtube.com/watch?v=Ejtw2WQBU6Q
https://www.youtube.com/watch?v=buj3kymlkfQ

D. Discussing new concepts and

practicing new skills#1
Reflect: Analyze students’ ideas about the video by having a follow-up discussion through the use of power point
presentation .Give them the chance to identify their mistakes and have a further discussion about it for better and
clearer understanding.

E Discussing new concepts and Ready….

practicing new skills#2 From the recipe discussed, the students will list down all the tools, utensils and equipment needed in preparing
the recipe for the day. They will go to the tool room and get them
 Getting Ready
The students will perform the following:
F. Developing mastery
Discuss the rubrics among the group members
Prepare the work area
Gather and assemble all the tools, utensils, equipment and materials needed in preparing cold sandwich on
the work table
Assemble all the needed ingredients for making fruit cocktail
Perform mise en place

G. Finding practical applications

of concepts and skills in daily The Chef’s Moment
living The students will prepare fruit cocktail following the recipe discussed. Everyone is expected to perform with utmost
care and observe safety and sanitary rules in the laboratory

H. Making generalizations and

Answer Me!
abstractions about the lesson
What are the things to be considered in making Fruit cocktail?
A. Procedure
B. Tools and equipment

How Well I Performed?

I. Evaluating learning
The group performance and output will be rated according to the rubrics found in the LMs.

Dimension PERFORMANCELEVEL
 Excellent Very Satisfactory Needs No Points
(4 pts.) Satisfactory (2 pts.) Improvement Attempt Earne
(3 pts.) (1 pt.) (0 pt.) d
1. Use of Uses tools and Uses tools and Uses tools and Uses tools and No
tools and equipment equipment equipment equipment attempt
equipment correctly and correctly and correctly and but incorrectly and
confidently at confidently less confidently less confidently
all times most of the sometimes most of the
times time
2. Manifests very Manifests clear Manifests Manifests less
Applicatio clear understanding understanding of understanding
n of understanding of the step- by- the step-by-step of the step- by-
procedures of the step- by- step procedure procedure step procedure
step procedure but sometimes seeking
seeks clarification
clarification most of the
time
Works Works Works Works No
independently independently independently independently attempt
with ease and with ease and with ease and but with
confidence at confidence confidence assistance from
all times most of the sometimes others most of
time the time
3. Safety Observes safety Observes Observes safety Most of the No
work precautions at safety precautions time not attempt
habits all times precautions sometimes observing
most of the safety
time precautions
4.Complet Task is Task is Task is nearly Task is started No
eness of completed completed completed but not attempt
Task following the following the following the completed
procedures in procedures in procedures in the following the
the activity the project project plan procedures in
improvement/i plan the project plan
nnovations
 5. Time Work Work Work completed Work No
manageme completed completed ___(mins./hours/ completed attempt
nt ahead of time within allotted days) beyond ___(mins./hour
time s/days) beyond
TOTAL POINTS

J. Additional activities for

application or remediation
Take home Activity
Gather information about the ingredients to be used in preparing relishes.

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
80%.

C. Did the remedial lessons work?

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?

G. What innovation or localized

materials did I use/discover which
I wish to share with other
teachers?