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    DLL Week 9

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    redchest yumol
    This document contains a daily lesson log from a high school home economics class covering vegetable dishes. The log outlines the objectives, content standards, and procedures for lessons on Monday through Friday. The objectives include demonstrating an understanding of preparing and cooking vegetable dishes and independently performing related tasks. The lessons cover identifying ingredients, proper preparation techniques, cooking methods to preserve nutrition, and food safety practices. Learning resources include textbooks, presentations, and actual ingredients/equipment. Procedures involve reviewing prior lessons, establishing lesson purposes, demonstrating examples, discussing concepts, developing skills through practice and questions, and assessing learning.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    DLL Week 9

    Uploaded by

    redchest yumol
    272 views6 pages
    This document contains a daily lesson log from a high school home economics class covering vegetable dishes. The log outlines the objectives, content standards, and procedures for lessons on Monday through Friday. The objectives include demonstrating an understanding of preparing and cooking vegetable dishes and independently performing related tasks. The lessons cover identifying ingredients, proper preparation techniques, cooking methods to preserve nutrition, and food safety practices. Learning resources include textbooks, presentations, and actual ingredients/equipment. Procedures involve reviewing prior lessons, establishing lesson purposes, demonstrating examples, discussing concepts, developing skills through practice and questions, and assessing learning.

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    DLL WEEK 9

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    This document contains a daily lesson log from a high school home economics class covering vegetable dishes. The log outlines the objectives, content standards, and procedures for lessons on Monday through Friday. The objectives include demonstrating an understanding of preparing and cooking vegetable dishes and independently performing related tasks. The lessons cover identifying ingredients, proper preparation techniques, cooking methods to preserve nutrition, and food safety practices. Learning resources include textbooks, presentations, and actual ingredients/equipment. Procedures involve reviewing prior lessons, establishing lesson purposes, demonstrating examples, discussing concepts, developing skills through practice and questions, and assessing learning.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    272 views6 pages

    DLL Week 9

    Uploaded by

    redchest yumol
    This document contains a daily lesson log from a high school home economics class covering vegetable dishes. The log outlines the objectives, content standards, and procedures for lessons on Monday through Friday. The objectives include demonstrating an understanding of preparing and cooking vegetable dishes and independently performing related tasks. The lessons cover identifying ingredients, proper preparation techniques, cooking methods to preserve nutrition, and food safety practices. Learning resources include textbooks, presentations, and actual ingredients/equipment. Procedures involve reviewing prior lessons, establishing lesson purposes, demonstrating examples, discussing concepts, developing skills through practice and questions, and assessing learning.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    SCHOOL BECURAN HIGH SCHOOL STA.

    GRADE LEVEL 11
    GRADE 1 TO 12 RITA, PAMPANGA
    DAILY LESSON LOG TEACHER JAN RYAN V. MALANG LEARNING AREA
    TEACHING DATES AND JAN.16-20, 2017 QUARTER 2ND
    TIME

    MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY


    I.OBJECTIVES
    A. Content Standards The learners demonstrate The learners demonstrate The learners demonstrate MIDTERM EXAMINATION MIDTERM EXAMINATION
    an understanding an understanding an understanding
    preparing and cooking preparing and cooking preparing and cooking
    vegetable dishes vegetable dishes vegetable dishes

    B.Performance Standards The learners independently The learners The learners independently
    prepare and cook independently prepare prepare and cook
    vegetable dishes and cook vegetable vegetable dishes
    dishes

    C.Learning Perform mise en place: Prepare vegetable dishes: Prepare vegetable dishes:
    Competencies/Objectives 1. Identify ingredients 1. Identify the market 1. Prepare tools, utensils,
    according to standard forms of vegetables and equipment needed
    recipe 2. Select various kinds of 2. Wash the vegetables
    2. Prepare ingredients vegetables according properly prior
    according to a given to a given menu utilization
    recipe, required form, 3. Cook variety of 3. Cook vegetable dishes
    and timeframe vegetable dishes following appropriate
    3. Thaw frozen following appropriate cooking methods to
    ingredients and wash cooking methods to preserve optimum
    raw vegetables preserve optimum quality and nutrition
    following standard quality and nutrition 4. Prepare suitable sauces
    procedures 4. Prepare suitable and accompaniment in
    sauces and serving veg.dishes
    accompaniment in 5. Follow occupation
    serving veg.dishes safety and health
    practices
    Write the LC Code for each TLE_HECK9-12VD-IIa-9 TLE_HECK9-12VD-IIb-c-10 TLE_HECK9-12VD-IIb-c-10
    II.CONTENT PREPARE VEGETABLE PREPARE VEGETABLE PREPARE VEGETABLE
    DISHES (VD) DISHES (VD) DISHES (VD)
    III.LEARNING Laptop. LED TV, PPT Slides, Laptop. LED TV, PPT Laptop. LED TV, PPT Slides,
    chalk and chalkboard Slides, chalk and chalk and chalkboard
    RESOURCES
    chalkboard, pictures of actual ingredients, tools,
    vegetables and platted utensils, and equipment
    dishes
    A.References Technical-Vocational- Technical-Vocational- Technical-Vocational-
    Livelihood Livelihood Livelihood
    Home Economics Home Economics Home Economics
    COOKERY Manual COOKERY Manual COOKERY Manual
    By: AS.Kong & AP.Domo By: AS.Kong & AP.Domo By: AS.Kong & AP.Domo

    1.Teacher’s Guides/Pages 51-56 57-66 55-66


    2.Learner’s Materials 113-135 136-149 136-149
    Pages
    3.Textbook Pages NONE NONE NONE
    4.Additional Materials NONE NONE NONE
    from Learning Resources
    (LR) portal
    B.Other Learning NONE NONE NONE
    Resources
    IV.PROCEDURES
    A.Reviewing previous Application of Recognition Review of the past Review of the past lesson:
    lesson or presenting the prior learning / KWL Chart lesson: -rules and ways in cooking
    new lesson -ask the students to - vegetables color and vegetables
    answer the pre-test 2 nutritional value including
    Pages 113-115 the tools, utensils and
    equipment
    B.Establishing a purpose Introduce the new Lesson After knowing the With the recipe given to
    for the lesson “Prepare Vegetable Dishes” techniques in cutting each respective group-
    -vegetables are important vegetables it is important perform the recipe
    sources of many nutrients, in cookery to determine correctly and follow osh
    including potassium, the standard cut to be practice
    dietary fiber, folate and used in particular dish or
    other vitamins. recipe
    C.Presenting Vegetables may be eaten Let the students observe Let students (group)
    examples/instances of the as raw or cooked. Prior to the pictures and say prepare vegetable dishes
    new lesson preparation you need to something
    identify the various kinds Guide the learners in
    of vegetables and tools, knowing the effects of
    utensils, and equipment to cooking vegetables
    be used
    D.Discussing new Discuss the classification of Discuss the effects of
    concepts and practicing vegetables according to cooking vegetables and
    new skills #1 parts of plants general rules to be
    Identify the tools, utensils, followed in preparing
    and equipment in vegetables
    preparing vegetables
    dishes
    E.Discussing new concepts Explain the flavors and Explain the standard
    and practicing new skills color components of quality of cooked
    #2 vegetables vegetables
    Nutritional value of
    vegetables
    F.Developing mastery Ask students how do Question and answer Ask questions during
    (Leads to formative vegetable dish/es prepared performance test and
    assessment) at home? And introduce observe students properly
    the preparation of fresh
    vegetables
    G.Finding Apply safe and accurate Question and answer Observe if the procedures
    practical/applications of cutting techniques in and OSH are followed
    concepts and skills in daily preparing vegetables accordingly
    living according to enterprise
    standards.
    H. Making generalizations Vegetables are good In cooking the vegetables
    and abstractions about sources of food nutrients are sure that it will not
    the lesson that are indispensable in over cooked so that
    everyday meals nutrients will not affect or
    reduce.
    I.Evaluating Learning Conduct assessment – Conduct teacher’s made Refer to scoring rubric on
    Ask students to answer the test refer to page 148 (output will be
    formative assessment on questionnaire with key to graded as a group)
    page 133-135 corrections
    J.Additional activities for Instruct learners to do Let students critique the
    application or remediation the given enhancement performance of other
    activity on page 139 group using the scoring
    rubric on page 155
    V.REMARKS
    VI.REFLECTION
    A.No. of learners who
    earned 80% of the
    formative assessment
    B.No. of learners who
    require additional
    activities to 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 taching
    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 material did I
    use/discover which I wish
    to share with other
    teachers?
    PAARALAN ANTAS
    GRADE 1 TO 12 GURO ASIGNATURA
    PANG-ARAW-ARAW NA TALA SA PAGTUTURO PETSA/ORAS MARKAHAN

    MONDAY TUESDAY WEDNESDAY THURSDAY


    I.LAYUNIN
    A.Pamantayang Pangnilalaman
    B.Pamantayan sa Pagganap
    C.Mga Kasasnayan sa Pagkatuto
    Isulat ang code ng bawat kasanayan
    II.NILALAMAN
    KAGAMITANG PANTURO
    A.Mga pahina sa gabay ng guro
    1.Mga Pahna sa Kagamitang Pang
    Mag-aaral
    2.Learner’s Materials Pages
    3.Mga Pahina sa Teksbuk
    4.Karagdagang Kagamitan Mula sa
    Portal ng Leraning Resource
    B.Iba Pang Kagamitang Panturo
    III.PAMAMARAAN
    A.Balik-aral sa nakaraang aralin at/o
    pagsisimula sa bagong aralin
    B.Paghahabi sa layunin ng aralin
    C.Pag-uugnay ng mga halimbawa sa
    layunin ng aralin
    D.Pagtalakay ng bagong konsepto at
    paglalahad ng bagong kasanayan #1
    E. Pagtalakay ng bagong konsepto at
    paglalahad ng bagong kasanayan #2
    F.Paglinang sa Kabihasaan
    (Tungo sa formative assessment)
    G.Paglalapat ng aralin sa pang-araw-
    araw na buhay
    H. Paglalahat ng Aralin
    I.Pagtataya ng Aralin
    J.Karagdagang gawain para sa
    takdang-aralin at remediation
    IV.MGA TALA
    V.PAGNINILAY
    A.Bilang ng mag-aaral n nakakuha ng
    80% sa pagtataya
    B.Bilang ng mag-aaral na
    nagangailangan ng iba pang gawain
    para sa remediation
    C.Nakatulong ba ang remedial?Bilang
    ng magpaaral na nakaunawa sa aralin
    D.Bilang ng mga mag-aaral na
    magpapatuloy sa remediation
    E.Alin sa mga istratehiyang pagtuturo
    nakatulong ng lubos?Paano ito
    nakatulong?
    F.Anung suliranin ang aking
    naranasan na nasolusyunan sa tulong
    n g aking punungguro at superbisor?
    G.Anong kagamitang panturo an g
    aking naidibuho na nais kong ibahagi
    sa mga kapwa ko guro?

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