K TO 12 School Grade Level 10 Checked by:

DAILY LESSON LOG Teacher Household Services

Learning Area
(Specialization)
Teaching Dates and Time Quarter 2

MONDAY TUESDAY WEDNESDAY THURSDAY FFRIDAY

I. OBJECTIVES
A. Content
Standards The learners demonstrates understanding of the concepts, principles and techniques in preparing and cooking hot and cold meals

B. Performance
Standards The learners independently prepares and cooks quality hot and cold meals according to recipe

C. Learning
Competencies / LO 5. Prepare appetizers
Objectives Write
the LC code for
each 5.1 Identify the commonly used 5.2 Produce some basic
tools and materials in preparing appetizers based on clients’
appetizers need in accordance with
procedures

II. CONTENT a. appetizers b. tools c. clients’ needs

III. LEARNING RESOURCES
A. References
1. Teacher’s Guide TLE_HEHS10HC-IIbc-5 TLE_HEHS10HC-IIbc-5
pages
2. Learner’s Module 2 – lesson 1 Module 2 – lesson 2
Materials pages Page 1-13 Page 14-28
3. Textbook pages

4. Additional
Materials from
Learning Resource
(LR) portal
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B. Other .
Learning Video lesson from youtube Video lesson from youtube
Resources
What is appetizer and its tools Classification of Appetizers
and materials https://
https://www.youtube.com/ www.youtube.com/watch?
watch?v=LDFB5gi37TA v=GGedxoN7whM

https://www.youtube.com/ https://www.youtube.com/
watch?v=QwcmZwQ5SQM results?
search_query=lo+5+prepar
https://www.youtube.com/result e+appetizers
s?
search_query=lo+5+prepare+ap
petizers
IV.
PROCEDURES
A. Reviewing Presenting/discussing the
previous lesson or Presenting/discussing the steps on how to produce
presenting the new commonly used tools and some basic appetizers
lesson materials in preparing based on client’s need in
appetizers accordance with
procedure

B. Establishing a
purpose for the Discussing the definition and importance of five “mother sauces” and preparing dressing for a recipe
lesson
C. Presenting
Ask the students to describe
examples/ Ask the students to describe
what they understand in the
instances of the what they understand in the
video.
new lesson video.
D. Discussing new Answer the following: Answer the following:
concepts and
practicing new What’s More p. 8-9 What’s More p. 24
skills #1 What I have learned p. 10 What I have learned p. 25
E. Discussing new
concepts and
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practicing new
skills #2
F. Developing What are the key points of What is the main function
mastery (Leads to appetizer in the history that of appetizers in a full meal
Formative made the full course meal now? course?
Assessment 3)
G. Finding
What will happened if the
practical
appetizer still serve before meal
applications of
but the main course will serve
concepts and skills
later on?
in daily living
H. Making Why we called the
generalizations Why is it appetizer is truly appetizer finger foods?
and abstractions considered as Filipino dish?
about the lesson
How does appetizer
How does appetizer affect the enhances their
palatability, taste and overall accompaniment dish?
presentation of a full course
meal?

I. Evaluating
learning
J. Additional Assignment:
activities for Assignment:
application or Prepare the necessary PPE
remediation Watch a video from the internet and ingredients for
or television (other producing some basic
sources, story from a magazine) appetizers.
featuring the proper use of the
different
tools/materials/equipment used
in preparing appetizers.
Note the following points in
your notebook:
1. Use of
tools/materials/equipment
2. Application of procedure
3. Safety Work Habits

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V. REMARKS

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students
learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners
who earned 80% on
the formative
assessment
B. No. of learners
who require
additional activities
for remediation.
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?

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