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    Detailed Lesson Plan (DLP) Format: 1 Tle-Cookery 9 2nd 60 Aug.14,2017

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    jessica laran
    1) The document provides a detailed lesson plan format for a Grade 9 lesson on identifying tools and equipment needed in salad preparation. 2) The objectives are to explain the uses of tools/equipment in salad preparation and distinguish different tools/equipment used. 3) The content covers tools, equipment, and utensils needed and procedures include identifying tools, explaining their uses, and a group activity to practice identification.

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    Detailed Lesson Plan (DLP) Format: 1 Tle-Cookery 9 2nd 60 Aug.14,2017

    Uploaded by

    jessica laran
    34 views3 pages
    1) The document provides a detailed lesson plan format for a Grade 9 lesson on identifying tools and equipment needed in salad preparation. 2) The objectives are to explain the uses of tools/equipment in salad preparation and distinguish different tools/equipment used. 3) The content covers tools, equipment, and utensils needed and procedures include identifying tools, explaining their uses, and a group activity to practice identification.

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    DLP 1.xlsx

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    1) The document provides a detailed lesson plan format for a Grade 9 lesson on identifying tools and equipment needed in salad preparation. 2) The objectives are to explain the uses of tools/equipment in salad preparation and distinguish different tools/equipment used. 3) The content covers tools, equipment, and utensils needed and procedures include identifying tools, explaining their uses, and a group activity to practice identification.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    34 views3 pages

    Detailed Lesson Plan (DLP) Format: 1 Tle-Cookery 9 2nd 60 Aug.14,2017

    Uploaded by

    jessica laran
    1) The document provides a detailed lesson plan format for a Grade 9 lesson on identifying tools and equipment needed in salad preparation. 2) The objectives are to explain the uses of tools/equipment in salad preparation and distinguish different tools/equipment used. 3) The content covers tools, equipment, and utensils needed and procedures include identifying tools, explaining their uses, and a group activity to practice identification.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 3

    Instructional Planning

    (The process of systematically planning, developing, evaluating and


    managing the instructional process by using principles of teaching and
    learning - D.O. 42, s. 2016)

    Detailed Lesson Plan (DLP) Format


    Learning Area:
    Grade
    DLP No.: Quarter: Duration: Date:
    Level:
    1 TLE-COOKERY 9 2nd 60 Aug.14,2017
    Learning Competency/ies: Identify tools and equipment Code:
    needed in the preparation of salad
    (Taken from the Curriculum Guide)
    and dressing TLE_HECK 9SD-lla-7

    Key Concepts / Understandings Mise En place is a French Term which means setting everything in place and
    to be Developed organizing all the materials and ingredients before preparing foods.
    Adapted Cognitive Process
    Domain Dimensions (D.O. No. 8, s. OBJECTIVES:
    2015)
    Knowledge
    The fact or Remembering
    Explain the uses of the needed tools and equipment in the
    condition of knowing
    something with familiarity
    preparation of salad and dressing
    gained through experience Understanding
    or association
    Skills Applying
    The ability and
    capacity acquired through
    deliberate, systematic, and Analyzing Distinguish the different tools and equipment used in preparing salad
    sustained effort to smoothly and
    adaptively carryout complex Evaluating
    activities or the ability, coming
    from one's knowledge, practice, Creating
    aptitude, etc., to do something

    Attitude Organization Display cooperation in undertaking a group task


    Responding to
    Values Phenomena Display oneness in undertaking a group task.

    2. Content Tools, equipment,and utensils needed in preparing salad and


    dressing
    3. Learning Resources LM, TG, Realia of tools and equipment, Internet
    4. Procedures
    4.1 Introductory Activity
    Teacher shows realia of kitchen tools and equipment in preparation of salad
    5 minutes and dressing
    TAG ME:
    4.2 Activity
    Learners identify the different kicthen tools and
    utensils in preparing salad.
    10 minutes
    Note: The teacher may use actual tools and
    equipment arranged in rows. Use strips of paper with names of the tools and
    equipment in which the students place or tag the name to the appropriate tool
    1.
    or What are the tools and equipment in the preparation of salad and dressing?
    equipment.
    4.3 Analysis 2. How
    10 minutes
    are these tools and equipment used accurately?
    3. Why is it important to know the correct uses of the
    4.4 Abstraction tools and equipment?
    10 minutes
    See LM pp. 92-94.
    4.5 Application
    Groupwork: Pick and Tell
    Prepare strips of papers with names of the given
    15 minutes
    tools and equipment on page 58. Place them in a glass bowl. During the
    activity instruct each group to pick one and ask them to explain its uses in the
    preparation of salad and dressing.
    Identification:
    4.6 Assessment 1. Used for salad toppings to be
    broiled or grilled 2. A
    kicthen tool consisting of a slotted metal blade attached to a
    handle.
    3. A kitchen utensil used to grate foods into fine
    pieces. 4. Used to
    Tests
    5 minutes hold just washed salad leave in a slotted basket that is
    made to spin by hand and thus fling all the water off the
    leaves into he outer container.
    5. It is approximately four
    inches long with a handle and a curved metal end, the top
    of which is perforarted with a row of round holes with
    4.7 Assignment sharpened rims.
    Individual work: Collect nine (9) pictures of different tools
    and equipment used in the preparation of slad and dressing
    Enhancing / improving
    2 minutes the day’s lesson
    and compile it like a book using any kind of paper,
    decorating materials, glue and coloring materials. ( See
    Appendix A for the rubric)
    4.8 Concluding Activity " At the restaurant, we strive to create an excellent experience for our guests,
    and in the kictehn, we could not do this without having access to the best
    3 minutes ingredients, tools and equipments, including Victorious cuts" -- Daniel
    Humm- - Idailyquotes.com-
    5.      Remarks
    6.      Reflections
    A.  No. of learners who earned 80% in the C.   Did the remedial lessons work? No. of learners
    evaluation. who have caught up with the lesson.
    B.   No. of learners who require additional D.  No. of learners who continue to require
    activities for remediation. remediation.
    E.   Which of my learning strategies worked well?
    Why did these work?
    F.   What difficulties did I encounter which my
    principal
    G.  What or supervisor
    innovation orcan help me
    localized solve? did I
    materials
    use/discover which I wish to share with other
    teachers?
    Prepared by:
    Name: JUNALISA BANTECIL/LOURDESITA RIVERA School: CALUMBOYAN NHS/MOHON NHS
    Position/
    Designation: TEACHER 1 Division: CEBU PROVINCE
    Contact Email
    Number: 9323521982/9179001375 address: [email protected]/[email protected]

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