DLL G9 Q2W4

School: Tagumpay National High School Grade Level: 9
GRADES 1 to 12 Teacher: JERLYN C. BALLOLA Learning Area: COOKERY

DAILY LESSON LOG Teaching Dates and Time: November 28-Dec.2,2022 Quarter: 2
I. OBJECTIVES DAY1 DAY2 DAY3 DAY4

A. Content Standards The learner understand the knowledge, skills, and attitudes required in preparing appetizers
B. Performance Standards The learner independently prepare salad and dressing
C. Learning Competencies LO 3. Present a variety of Salads and dressings
II. CONTENT  Factors and

(Subject Matter) Techniques in
Techniques in presenting Salads and Factors to consider in presenting Accompaniments of Salad presenting Salads
Dressing Salads and Dressing and Dressing
 Factors to consider
in presenting
Salads and
Dressing
 Accompaniments of
Salad
III. Learning Resources

A. References
1.Teacher’s Guide Pages Cookery 9 MELCs, 2nd quarter Cookery 9 MELCs, 2nd quarter Cookery 9 MELCs, 2nd quarter N/A
2. Curriculum Guide
2.Learner’s Materials Pages Cookery 9 module3 2nd quarter Cookery 9 module 4 2nd quarter Cookery 9 module 4 2nd quarter N/A
3.Textbook Pages Cookery 9 Textbook Cookery 9 Textbook
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
videoclip, activity sheets Pictures, powerpoint, videoclip, Video clip,laptop,tv, Activity Test Questions
activity sheets sheets
IV.PROCEDURES
A. Review Previous Lessons The teacher will ask questions about The teacher will ask questions To review the lesson for past
their test result last meeting. Enumerate the guidelines in about their test result last 2 consecutive meetings the
presenting salads and dressings meeting. teacher will ask questions to
the class.
B. Establishing purpose for the The class will play the 4 pic one word The class will Answer the activity
Lesson (Motivation) The teacher will ask the class to to identify the Factors to be consider (Pair it Up) The teacher will ask the class
arrange the jumbled letters flash on in food presentation. The answer will to prepare 1 whole sheet of
the tv screen and write the answer on be written on the board. paper for the test and keep
the board. all their things inside their
1.G R N A H S I bag.
2. K I S L S L
3.G D E R S S N I S
4.A L P E T
5.Y B D O
C. Presenting examples /instances of The teacher will ask the class to The Teacher will ask the class to The teacher will ask questions The teacher will give
the new lessons observe the picture on the TV screen. match the description on the word based on their activity. instructions
written on the board.. 1. What have you notice
on the words that you
match?
And relate the words they had formed. 2. What is accompaiment?
D. Discussing new concepts and The teacher will ask the learners to The teacher will ask the learners to The teacher will distribute the
practicing new skills #1. (Pre- watch the video clip and write all the watch the video clip and write all the module to the class and ask them The teacher will conduct the
Discussion Activity) important words heard and saw on the important words heard and saw on to read and understand the paper pencil test
video clip. the video clip. lesson on pp.10-11
E. Discussing new concepts & Board work! Group Activity! Group Activity!
practicing and concern to new skills The class will arrange the words to Each group will give an example of Each group will complete the Checking of test results
#2 form a sentence about the guidelines dishes that show those factors in table of Accompaniments of
in presenting salad. presenting salads and dressing. salads.
Factors Name of Explana
1. off the rim of the keep salad dishes tion
plate the. Harmony
2. strive balance of colors for a
good.
F. Developing Mastery (Leads to Individual Activity! Individual Activity! Individual Activity! Recording of test results
Formative Assesment 3 (activity Enumerate the guidelines for arranging Each learner will complete the
after the lesson) salads into a platter. details about the factors to be
considered in food presentation.
G. Finding Practical Applications of Do you have consideration in How will you make green salads,
concepts and skills in daily living presenting your food at your home? What have you notice first upon like coleslaw more exciting and
(application) seeing a food? delicious to eat?
H. Making Generalizations & The class will complete the sentence Questions:
Abstractions about the lessons The students will answer the question on their notebook. 1. What is an accompaniment?
given by the teacher: What I have learned today is that 2. What are purposes of salad
What have you learned today? there are 5 factors to be considered accompaniments?
in presenting salads and dressing and
this are_____,______,____,____,__
I.Evaluating Learning Short quiz

(assessment/test) Short Quiz Short Quiz Long Test
J. Additional activities for application Assignment: Assignment:

or remediation Ask your parents about their practices Review for tomorrow long test
(assignment/homework) on the techniques in presenting salad.
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?
G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?
Prepared by: Checked by:
JERLYN C. BALLOLA JENELYN L. ARCENA

TLE Teacher Teacher – In - Charge

DLL G9 Q2W4

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School: Tagumpay National High School Grade Level: 9

GRADES 1 to 12 Teacher: JERLYN C. BALLOLA Learning Area: COOKERY

I. OBJECTIVES DAY1 DAY2 DAY3 DAY4

B. Performance Standards The learner independently prepare salad and dressing

C. Learning Competencies LO 3. Present a variety of Salads and dressings

II. CONTENT  Factors and

III. Learning Resources

I.Evaluating Learning Short quiz

J. Additional activities for application Assignment: Assignment:

Prepared by: Checked by:

JERLYN C. BALLOLA JENELYN L. ARCENA

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