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    DLL - Day 3 Food Processing G7-Sharon

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    Perez Ashyra
    The document is a daily lesson log from a 7th grade Food Processing class. It details the objectives, content, and procedures for a lesson on preparing equipment, tools, materials, and utensils for salting, curing and smoking foods according to standard specifications. The lesson involves identifying these tools and equipment, discussing their uses, and practicing their identification. Student mastery and applications to daily life are evaluated.

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

    DLL - Day 3 Food Processing G7-Sharon

    Uploaded by

    Perez Ashyra
    128 views2 pages
    The document is a daily lesson log from a 7th grade Food Processing class. It details the objectives, content, and procedures for a lesson on preparing equipment, tools, materials, and utensils for salting, curing and smoking foods according to standard specifications. The lesson involves identifying these tools and equipment, discussing their uses, and practicing their identification. Student mastery and applications to daily life are evaluated.

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    DLL day 3 Food Processing for G7

    Original Title

    DLL_Day 3 Food Processing g7-Sharon

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    The document is a daily lesson log from a 7th grade Food Processing class. It details the objectives, content, and procedures for a lesson on preparing equipment, tools, materials, and utensils for salting, curing and smoking foods according to standard specifications. The lesson involves identifying these tools and equipment, discussing their uses, and practicing their identification. Student mastery and applications to daily life are evaluated.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    128 views2 pages

    DLL - Day 3 Food Processing G7-Sharon

    Uploaded by

    Perez Ashyra
    The document is a daily lesson log from a 7th grade Food Processing class. It details the objectives, content, and procedures for a lesson on preparing equipment, tools, materials, and utensils for salting, curing and smoking foods according to standard specifications. The lesson involves identifying these tools and equipment, discussing their uses, and practicing their identification. Student mastery and applications to daily life are evaluated.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    School MANGELEN INTEGRATED SCHOOL Grade Level 7

    Teacher SHARON P. CABATINGAN Learning TLE-Food


    GRADES 1 TO
    Area Processing
    12 DAILY LESSON LOG
    Teaching Dates 2 hours Quarter 4
    & Time

    DAY 3
    I. OBJECTIVES
    A. Content Standards Prepare equipment, tools, materials and utensils
    B. Performance Standards 1. 1 Equipment and tools for salting, curing and smoking are prepared in accordance
    with standard specifications
    C. Learning 1. Identify the tools, equipment, utensils and instruments for food processing
    Competencies/ Objectives method

    II. CONTENT • Tools, Equipment, Utensils and Instruments used in Food Processing
    III. LEARNING SLM 1 FOOD PROCESSING
    RESOURCES
    A. References
    1. Teacher’s Guide pp. CLMD4A_FoodProcessingG7_8.pdf
    2. Learner’s Materials pp. Module pages 2 - 5
    3. Textbook pp.
    4. Additional Materials from
    Learning Resource
    portal
    B. Other Learning Resources

    Curriculum Guide
    DLL

    IV. PROCEDURES
    A. Reviewing previous lesson or 1. What are the four classification of tools and equipment in food processing?
    presenting the new lesson

    B. Establishing a purpose for the Spelling


    Lesson

    C. Presenting examples /instances Picture Presentation: Name Me


    of the new lesson
    D. Discussing new concepts and What is the uses of the pictures shown by the teacher?
    practicing
    new skills # 1
    E. Discussing new concepts and What If I Draw p. 17
    practicing
    new skills # 2

    F. Developing mastery Presentation of learners output

    G. Finding practical applications of Why do we need to select the tools, utensils and equipment in food processing?
    concepts and skills in daily living
    H. Making generalizations and The Teacher will summarize the lesson
    abstractions about the lesson

    I. Evaluating learning Identify the forllowing Tools, Utensils and Equipment.


    J. Additional activities for application or
    remediation
    V. REMARKS
    VI. REFLECTION
    A. No. of learners who earned 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 new 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 material did I


    used/discover which I wish to share with other
    teachers?

    Prepared: Checked:

    SHARON P. CABATINGAN NEMIA L. ALABIAR


    Subject Teacher Master Teacher 1

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