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    7 DLL Q1 Tle 9 2022 2023

    Uploaded by

    RHODORA GAJOLEN
    This document contains a daily lesson log for a Grade 9 TLE class. It outlines the objectives, content, learning resources and procedures for lessons on preparing appetizers across two class sessions. The objectives are to classify and identify ingredients in appetizer recipes, and differentiate between hot and cold appetizers. The content will focus on mise en place and preparing a range of appetizers. Learning resources include printed materials and audio-visual files/videos. Procedures include reviewing appetizer characteristics, discussing concepts, identifying ingredients in recipes and images, and formative assessment of identifying recipe types. The log also includes space for reflection on teaching and student progress.

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    7 DLL Q1 Tle 9 2022 2023

    Uploaded by

    RHODORA GAJOLEN
    30 views2 pages
    This document contains a daily lesson log for a Grade 9 TLE class. It outlines the objectives, content, learning resources and procedures for lessons on preparing appetizers across two class sessions. The objectives are to classify and identify ingredients in appetizer recipes, and differentiate between hot and cold appetizers. The content will focus on mise en place and preparing a range of appetizers. Learning resources include printed materials and audio-visual files/videos. Procedures include reviewing appetizer characteristics, discussing concepts, identifying ingredients in recipes and images, and formative assessment of identifying recipe types. The log also includes space for reflection on teaching and student progress.

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    dll_cookery9

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    7-DLL-Q1-TLE-9-2022-2023

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    This document contains a daily lesson log for a Grade 9 TLE class. It outlines the objectives, content, learning resources and procedures for lessons on preparing appetizers across two class sessions. The objectives are to classify and identify ingredients in appetizer recipes, and differentiate between hot and cold appetizers. The content will focus on mise en place and preparing a range of appetizers. Learning resources include printed materials and audio-visual files/videos. Procedures include reviewing appetizer characteristics, discussing concepts, identifying ingredients in recipes and images, and formative assessment of identifying recipe types. The log also includes space for reflection on teaching and student progress.

    Copyright:

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

    7 DLL Q1 Tle 9 2022 2023

    Uploaded by

    RHODORA GAJOLEN
    This document contains a daily lesson log for a Grade 9 TLE class. It outlines the objectives, content, learning resources and procedures for lessons on preparing appetizers across two class sessions. The objectives are to classify and identify ingredients in appetizer recipes, and differentiate between hot and cold appetizers. The content will focus on mise en place and preparing a range of appetizers. Learning resources include printed materials and audio-visual files/videos. Procedures include reviewing appetizer characteristics, discussing concepts, identifying ingredients in recipes and images, and formative assessment of identifying recipe types. The log also includes space for reflection on teaching and student progress.

    Copyright:

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

    GRADES 1 to 12 DAILY School Grade Level 9

    LESSON LOG Teacher Learning Area TLE


    Teaching Dates and Time September 12-13, 2022 Quarter 1
    Session 1: 11:00-12:00 (day) (Sapphire) Session 2: 11:00-12:00 (Friday)(Sapphire)
    8:30-9:30/ 2:00-3:00 (day) (Beryl&Ruby) 1:00-2:00/2:00-3:00 (Friday) (Beryl & Ruby)
    Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons, exercises and remedial activities
    I. OBJECTIVES may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
    to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
    A. Content Standard The learner demonstrates understanding of concepts and principles in performing mise en place.
    B. Performance Standard The learner independently performs on how to clean, sanitize and store kitchen utensils and equipment.
    C. Learning Competencies/Objectives 1.2 classify appetizers according to ingredients LO 2. Prepare a range of appetizers
    3. identify ingredients according to the given recipe 2.1 differentiate between hot and cold appetizers

    II. CONTENT Perform Mise En Place – Canapes, Cocktails, Relishes & Hors D’ oeuvres Prepare a Range of Appetizers
    III9. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
    materials as well as paper-based materials. Hands-on learning promotes concept development.
    A. References
    1. Teacher’s Guide pages
    2. Learner’s Material pages
    3. Textbook pages
    4. Material from Resource Portal Printed SLM, Compilations of files/videos Printed SLM, Compilations of files/videos
    B. Other Learning Resources
    These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative
    IV. PROCEDURES assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about what they
    learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.

    A. Motivation/Review/Presenting the new Review: Ask the class to explain their idea about this qoute:
    lesson. Canapes, Cocktails, Relishes and Hors D’ Oeuvres Characteristics “Cooking is like painting or writing a song“.
    B. Discussing new concepts and practicing What Is It
    new skills Hot and Cold Appetizers

    C. Developing mastery What’s More: What’s In


    (Leads to Formative Assessment 3) Activity 1: Audio-Visual Activity. a. Audio-Visual Activity.
    How to identify the ingredients in the given recipes of appetizer. Preparing Hot & Cold Appetizers

    D. Finding practical applications of concepts Activity 2: b. Some Recipes of Hot & Cold Appetizers
    and skills in daily living The class will be group into 3. Instruct the to identify the ingredients of
    appetizer they will find in the image.
    I. Evaluating learning To Where It Belongs: Identify the recipe in the box whether hot or cold Hors D’oeuvres.
    Identify the following ingredients for: Canapes, Cocktail, Relishes, Nuggets Bite with Onion Chili Sauce
    Hors d’ oeuvres and petite. Slice of fried raw banana bites with spicy hot bagoong
    Crackers C Miniature pancakes C julliene carrots R Watermelon cups
    pineapple juice CO blue curasao CO Fried banana- heart with mayo-chap sauce
    raw veggies R Bruschetta H fruits and veggies salad PS Tuna and cream cheese roll ups
    tapas H cured meat H Deviled Egg with Tuna Recipe
    J. Additional activities for application or
    remediation
    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
    C. Did the remedial lessons work? No. of learners who
    have caught up with the lesson.
    D. No. of learners who 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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