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    LO 2. Prepare A Range of Appetizers - Fruit Cocktail

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    Fe Corazon B Alcantara
    1. The document is a daily lesson log for a Grade 9 cookery class on preparing fruit appetizers. 2. The lesson objectives are to demonstrate understanding of preparing appetizers and independently preparing a variety of appetizers. 3. The lesson content is on fruit appetizers and involves students watching instructional videos, discussing procedures, and preparing a fruit cocktail.

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    LO 2. Prepare A Range of Appetizers - Fruit Cocktail

    Uploaded by

    Fe Corazon B Alcantara
    1K views6 pages
    1. The document is a daily lesson log for a Grade 9 cookery class on preparing fruit appetizers. 2. The lesson objectives are to demonstrate understanding of preparing appetizers and independently preparing a variety of appetizers. 3. The lesson content is on fruit appetizers and involves students watching instructional videos, discussing procedures, and preparing a fruit cocktail.

    Original Description:

    Appetizer-Fruit Cocktail

    Original Title

    LO 2. Prepare a Range of Appetizers- Fruit Cocktail (1)

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    1. The document is a daily lesson log for a Grade 9 cookery class on preparing fruit appetizers. 2. The lesson objectives are to demonstrate understanding of preparing appetizers and independently preparing a variety of appetizers. 3. The lesson content is on fruit appetizers and involves students watching instructional videos, discussing procedures, and preparing a fruit cocktail.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views6 pages

    LO 2. Prepare A Range of Appetizers - Fruit Cocktail

    Uploaded by

    Fe Corazon B Alcantara
    1. The document is a daily lesson log for a Grade 9 cookery class on preparing fruit appetizers. 2. The lesson objectives are to demonstrate understanding of preparing appetizers and independently preparing a variety of appetizers. 3. The lesson content is on fruit appetizers and involves students watching instructional videos, discussing procedures, and preparing a fruit cocktail.

    Copyright:

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

    School Timbugan National High School Grade Level Grade 9

    DAILY LESSON LOG Teacher Lotchie G. Perez Specialization Cookery


    Teaching Dates and Time Quarter

    I. OBJECTIVES
    A .Content Standards Demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers
    B. Performance Standards Independently prepares appetizers
    LO 2. Prepare a range of appetizers
    C .Learning Competencies TLE_HECK9PA-Ic-3
     Prepare a variety of appetizers
    II. CONTENT Fruit appetizers
    III. LEARNING RESOURCES
    A .References
    1.Curriculum Guide & pages
    2.Learner’s Materials pages Cookery G-9 p.87
    3.Textbook pages
    4.Additional Materials from https://www.youtube.com/watch?v=Ejtw2WQBU6Q
    Learning Resource (LR) Portal https://www.youtube.com/watch?v=buj3kymlkfQ
    B .Other Learning Resources Print materials, TV, Laptop, ingredients for the fruit cocktail, materials, tools, utensils and equipment, PPE
    IV. PROCEDURES

    A. Reviewing previous Pass-D _Question


    lesson/presenting the new lesson • Read 1 question then call another group to answer.
    What have you learned in preparing cooked seafood’s cocktail?
    • The group who answered will get the chance to ask.
    B. Establishing a purpose for the Compare Me.
    lesson
    How will you compare the pictures? What do you think are the ingredients used in this pictures in preparing fruit
    cocktail?

    C .Presenting examples/instances Watch And Learn!


    of the new lesson A video clip presentation will be presented to students about the procedures/steps in preparing fruit cocktail. Then the
    student will take down important details from the presentation.

    https://www.youtube.com/watch?v=Ejtw2WQBU6Q
    https://www.youtube.com/watch?v=buj3kymlkfQ

    D. Discussing new concepts and


    practicing new skills#1
    Reflect: Analyze students’ ideas about the video by having a follow-up discussion through the use of power point
    presentation .Give them the chance to identify their mistakes and have a further discussion about it for better and
    clearer understanding.

    E Discussing new concepts and Ready….


    practicing new skills#2 From the recipe discussed, the students will list down all the tools, utensils and equipment needed in preparing
    the recipe for the day. They will go to the tool room and get them
    Getting Ready
    The students will perform the following:
    F. Developing mastery
    Discuss the rubrics among the group members
    Prepare the work area
    Gather and assemble all the tools, utensils, equipment and materials needed in preparing cold sandwich on
    the work table
    Assemble all the needed ingredients for making fruit cocktail
    Perform mise en place

    G. Finding practical applications


    of concepts and skills in daily The Chef’s Moment
    living The students will prepare fruit cocktail following the recipe discussed. Everyone is expected to perform with utmost
    care and observe safety and sanitary rules in the laboratory

    H. Making generalizations and


    Answer Me!
    abstractions about the lesson
    What are the things to be considered in making Fruit cocktail?
    A. Procedure
    B. Tools and equipment

    How Well I Performed?


    I. Evaluating learning
    The group performance and output will be rated according to the rubrics found in the LMs.

    Dimension PERFORMANCELEVEL
    Excellent Very Satisfactory Needs No Points
    (4 pts.) Satisfactory (2 pts.) Improvement Attempt Earne
    (3 pts.) (1 pt.) (0 pt.) d
    1. Use of Uses tools and Uses tools and Uses tools and Uses tools and No
    tools and equipment equipment equipment equipment attempt
    equipment correctly and correctly and correctly and but incorrectly and
    confidently at confidently less confidently less confidently
    all times most of the sometimes most of the
    times time
    2. Manifests very Manifests clear Manifests Manifests less
    Applicatio clear understanding understanding of understanding
    n of understanding of the step- by- the step-by-step of the step- by-
    procedures of the step- by- step procedure procedure step procedure
    step procedure but sometimes seeking
    seeks clarification
    clarification most of the
    time
    Works Works Works Works No
    independently independently independently independently attempt
    with ease and with ease and with ease and but with
    confidence at confidence confidence assistance from
    all times most of the sometimes others most of
    time the time
    3. Safety Observes safety Observes Observes safety Most of the No
    work precautions at safety precautions time not attempt
    habits all times precautions sometimes observing
    most of the safety
    time precautions
    4.Complet Task is Task is Task is nearly Task is started No
    eness of completed completed completed but not attempt
    Task following the following the following the completed
    procedures in procedures in procedures in the following the
    the activity the project project plan procedures in
    improvement/i plan the project plan
    nnovations
    5. Time Work Work Work completed Work No
    manageme completed completed ___(mins./hours/ completed attempt
    nt ahead of time within allotted days) beyond ___(mins./hour
    time s/days) beyond
    TOTAL POINTS

    J. Additional activities for


    application or remediation
    Take home Activity
    Gather information about the ingredients to be used in preparing relishes.

    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 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?

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