GRADE 12 School KUYA NATIONAL HIGH SCHOOL Grade Level 12 HOME ECONOMICS
DAILY LESSON LOG Teacher KAREN GRACE C. MORENO Learning COOKERY
Area
Teaching Dates and Time 07:45-9:45 Quarter 1ST SEMESTER
10:00-12:00
October 3-4, 2022 MT
Session 1 Session 2
I. OBJECTIVES
A. Content PREPARE SALAD AND SALAD DRESSING
1. 1. Identification of tools and equipment needed
2. 2. Tools, equipment, and utensils needed in preparing appetizers
3. 3. Cleaning, sanitizing, and preparing tools and utensils to be used
4. 4. Classification of appetizers
5. 5. Variety of ingredients in preparing appetizers
6. 6. Nutritional value of appetizer
b. Content Standard The learners demonstrate an understanding the The learners demonstrate an understanding the knowledge, skills, and
knowledge, skills, and attitudes required in preparing attitudes required in preparing salad and salad dressing
salad and salad dressing
c. Performance Standard The learners independently salad and salad dressing The learners independently prepare salad and salad dressing
d. Learning LO 1. Perform mise en place LO 3. Present a variety of salads and dressings
Competency/Objectives 1.1 identify tools and equipment needed in the 3.1 Present salads and dressings attractively
Write the LC code for each. preparation of salad and dressing 3.2 Observe sanitary practices in presenting salad and dressing
1.2 clean, sanitize, and prepare tools, utensils, and 3.3 Identify the accompaniments of salads and dressings
equipment based on the required tasks 3.4 Rate the finished products using rubrics
1.3 identify ingredients according to the given recipe TLE_HECK9-12SD-IIh-i-9
1.4 prepare ingredients based on the required form and
time frame
TLE_HECK9-12SD-IIa-7
LO 2. Prepare a variety of salads and dressings
2.1 identify the components of a salad
2.2 identify the factors to consider in salad preparation
2.3 select and use correct equipment in preparing salads
and dressings
1
2.4 prepare a variety of salad
2.5 identify the different kinds of salad dressings and
their ingredients
2.6 prepare salad dressings
2.7 follow workplace safety procedures
TLE_HECK9-12SD-IIb-g-8
II. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Internet Internet
Learning Resource
(LR)portal
B. Other Learning Resource Ppt, TVT, LAPTOP and pictures, videos Ppt, TVT, LAPTOP and pictures, videos
III. PROCEDURES
A. ACTIVITY Greetings Prayer
Reviewing previous Prayer Checking of attendance
lesson or presenting the Checking of attendance Classroom cleanliness
Classroom cleanliness Review previous lesson
new lesson
Review previous lesson
The teacher will show different pictures of dish and The teacher will show videos on different varieties of appetizer
tools and equipment
B. ANALYSIS The teacher will ask the following questions to the The teacher will ask the following questions to the students.
Establishing a purpose for the students. Guided questions:
lesson Guided questions: can you identify what kind of salad and salad dressing
What is the picture all about? presented in the video?
Have you tried eating this kind of foods? Can you name the different ingredients use in the different
Have you tried cooking that kind of food at types of salad and salad dressing?
home? What nutrients can we get if we eat salad?
What do you think are the tools and
equipment they used in preparing that kind
of food?
can you identify the different tools and
equipment used in preparing the salad and
2
salad dressing?
C. ABSTRACTION The teacher will discuss the following topics. The teacher will deepen the understanding of the given
Presenting examples/ Mis en place example to the students.
instances of the new What is salad The teacher will present videos on how to prepare the different
dressing salad and salad dressing
lesson
Different tools and equipment used in preparing salad and
salad dressing
Discussing new concepts Functions and usage of kitchen tools and equipment
and practicing new skills needed in preparing the appetizer
Classifications of salad
Developing mastery Types of salad
Ingredients of salad
Guidelines in making salad
C. APPPLICATION Activity1:
Finding practical The teachers will let the students identify the different Activity:
applications of concepts kitchen tools, utensils and equipment needed in preparing
salad and salad dressing The teacher will let the student prepare salad greens.
and skills in daily living ***
Activity:
Making generalization and
abstraction about the Make your own recipe
lesson
D. ASSESSMENT Paper and pencil test The students output will graded through scoring rubrics.
Evaluating learning
F. AGREEMENT Assignment: bring ingredients of salad greens. Bring different ingredients that is necessary in preparing appetizer.
G. ADDITIONAL ACTIVITIES
FOR APPLICATION OR
REMEDIATION
IV. REMARKS
V. REFLECTION
A. No. of learners who earned
3
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 this 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?
Prepared by: Noted by:
KAREN GRACE C. MORENO VILMA M. BUSTOS, PhD.
SST-I School Head
