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  • Q1 - TLE 9 - Week 4

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    RoselleAntonioVillajuanLinsangan
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    1. The document is a daily lesson log from Balite Integrated School that outlines a cookery class on appetizers. 2. The objectives are for students to understand the knowledge, skills, and attitudes required to prepare appetizers and to independently prepare appetizers. 3. The content covered classification of appetizers, tools and equipment used in preparation, and videos showing different types of appetizers.

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    Q1_TLE 9_Week 4

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    1. The document is a daily lesson log from Balite Integrated School that outlines a cookery class on appetizers. 2. The objectives are for students to understand the knowledge, skills, and attitudes required to prepare appetizers and to independently prepare appetizers. 3. The content covered classification of appetizers, tools and equipment used in preparation, and videos showing different types of appetizers.

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    © All Rights Reserved
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    233 views3 pages

    Q1 - TLE 9 - Week 4

    Uploaded by

    RoselleAntonioVillajuanLinsangan
    1. The document is a daily lesson log from Balite Integrated School that outlines a cookery class on appetizers. 2. The objectives are for students to understand the knowledge, skills, and attitudes required to prepare appetizers and to independently prepare appetizers. 3. The content covered classification of appetizers, tools and equipment used in preparation, and videos showing different types of appetizers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    Balite Integrated School

    Cabanatuan City

    INTEGRATED SCHOOL DEPARTMENT

    DAILY LESSON LOG


    S.Y. 2023 - 2024

    DAILY School Balite Integrated School Teaching Week No. Week No. 3
    LESSON Teacher Roselle V. Linsangan
    LOG Quarter First Quarter Date September 19– September 22, 2023

    SUBJECT TLE 9 - COOKERY


    TIME 2:00 – 3:00/3:00 – 4:00
    I. OBJECTIVES

    After the 60 min. period the 75%


    of students were expected to:
    The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
    understanding the knowledge, skills, understanding the knowledge, skills, understanding the knowledge, skills, understanding the knowledge, skills,
    A. Content Standards
    and attitudes required in preparing and attitudes required in preparing and attitudes required in preparing and attitudes required in preparing
    appetizers appetizers appetizers appetizers
    The learners independently prepares The learners independently prepares The learners independently prepares The learners independently prepares
    B. Performance Standards
    appetizers appetizers appetizers appetizers
    LO1. Perform mis en place LO1. Perform Mise en place LO1. Perform Mise en place LO1. Perform Mise en place
    1.1 identify tools and equipment needed 1.3 classify appetizers according to 1.3 classify appetizers according to 1.3 classify appetizers according to
    C. Learning Competencies/ in the preparation of appetizers ingredients ingredients ingredients
    1.2 clean, sanitize, and prepare tools,
    Objectives utensils, and equipment based on the
    required tasks

    II. CONTENT Tools and Equipment in Classification of Appetizers Classification of Appetizers Classification of Appetizers
    Preparing Appetizer CANAPES COCKTAILS/RELISHES
    III. LEARNING RESOURCES
    A. References/ Materials
    1. Teacher’s Guide pages Technology and Livelihood Technology and Livelihood Technology and Livelihood Technology and Livelihood Education
    Education SLM Education SLM Education SLM SLM
    Quarter 1 – Module 5: Cookery Quarter 1 – Module 5: Cookery Quarter 1 – Module 5: Cookery Quarter 1 – Module 5: Cookery
    Fist Edition, 2020 Fist Edition, 2020 Fist Edition, 2020 Fist Edition, 2020
    2. Learner’s Materials Pages 8 – 9 Pages 9 – 10 Pages 10 – 11 Pages 11 – 12
    pages
    3. Textbook pages
    4. Additional Materials
    from Learning Resource
    (LR)portal
    Other Learning Resources PPT, pen and paer PPT, pen and paper, video clips PPT, pen and paper, video clips PPT, pen and paper
    IV. PROCEDURES
    A. Reviewing previous lesson or Arrange the proper sequence of the Identify the tools and equipment. Enumerate the classifications of Identify the parts of the Canape.
    presenting the new lesson fundamental cleaning procedures. State its uses. appetizers.
    B. Establishing a purpose for the Arrange the picture puzzle. Ask students who among them Show pictures of student’s previous Show different pictures of ingredients.
    lesson experience attending a party. presentations.
    C. Presenting examples/ Describe the picture. Describe the food they eat. Let students say their Ask students what ingredients will
    instances of the new lesson observation about the pictures. compliment one another.
    D. Discussing new concepts and Define mis en place. Define appetizer. Define Canape and its parts. Define Cocktail and its ingredients.
    practicing new skill #1

    E. Discussing new concepts and Discuss the different tools and Discuss the classification of Discuss the ingredients used in Define Relishes and its ingredients.
    practicing new skill #2 equipment used I making appetizer. appetizers. making Canapes.

    F. Developing Mastery Do What’s More, page 8. Video presentation of different Video presentation of making Video presentation of making cocktails
    appetizers. Canapes. and relishes.
    G. Finding practical applications Do What I Can Do, page 9. How will you relate appetizer in real Make a picture presentation of one’s After the video presentations, list down
    of concepts & skills in daily living life? own version of Canape. List down the ingredients used in making cocktails
    ingredients and present in front. and relishes.
    H. Making generalizations & Mise En Place is a French term Appetizers are foods which stimulates Canapes are bite – size open faced Cocktail appetizers are made of seafood
    abstractions about the lesson which means “set in place”. You the appetite through their attractive sandwiches consist of tiny portions of or fruit, usually with a tart or tangy
    should be able identify and prepare appearance, fragrance, or appealing food presented on bases of bread, sauce while Relishes are raw pickled
    all the needed tools and equipment flavor. There are classifications of toast, or pastry easily handled and vegetables cuts into attractive shapes
    to make the preparation and cooking appetizers: cocktail, hor d’ oeuvres, eaten. served as appetizers.
    easily. canapes, relish, petite salad, chips and
    dips, fresh fruits and vegetables.
    I. Evaluating Learning Short quiz. Short quiz Evaluation of output. Short quiz
    J. Additional activities for Performance Task
    application or remediation At home, make a video presentation
    on how to use five tools or
    equipment used in preparing
    appetizers.

    Deadline:
    September 22, 2023
    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 75%
    C. Did the remedial lesson work? No.
    of learners who 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?

    Prepared by: Checked by:

    ROSELLE V. LINSANGAN MERCY R. LEGASPI


    Teacher II Principal I

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