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    Grade 7 Daily Lesson Log Junior: Dr. Cecilio Putong National High School

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    sim balundo
    1) The document is a daily lesson log from a cookery class that outlines the objectives and activities for four class meetings throughout the week. 2) The objectives include identifying measuring tools, measuring ingredients correctly, and making substitutions. 3) Each class meeting focuses on a different aspect of measurement and substitution such as identifying tools, measuring dry and liquid ingredients, and assessing substitutions.

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    Grade 7 Daily Lesson Log Junior: Dr. Cecilio Putong National High School

    Uploaded by

    sim balundo
    1K views2 pages
    1) The document is a daily lesson log from a cookery class that outlines the objectives and activities for four class meetings throughout the week. 2) The objectives include identifying measuring tools, measuring ingredients correctly, and making substitutions. 3) Each class meeting focuses on a different aspect of measurement and substitution such as identifying tools, measuring dry and liquid ingredients, and assessing substitutions.

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    dll for grade 7

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    tle DLL

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    1) The document is a daily lesson log from a cookery class that outlines the objectives and activities for four class meetings throughout the week. 2) The objectives include identifying measuring tools, measuring ingredients correctly, and making substitutions. 3) Each class meeting focuses on a different aspect of measurement and substitution such as identifying tools, measuring dry and liquid ingredients, and assessing substitutions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views2 pages

    Grade 7 Daily Lesson Log Junior: Dr. Cecilio Putong National High School

    Uploaded by

    sim balundo
    1) The document is a daily lesson log from a cookery class that outlines the objectives and activities for four class meetings throughout the week. 2) The objectives include identifying measuring tools, measuring ingredients correctly, and making substitutions. 3) Each class meeting focuses on a different aspect of measurement and substitution such as identifying tools, measuring dry and liquid ingredients, and assessing substitutions.

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    7:00AM-

    GRADE 7 TIME
    School: Dr. Cecilio Putong National High School Grade Level: Junior 12:00PM
    DAILY LESSON LOG
    Teacher: Glydel Rose A. Balundo Learning Area: 7- COOKERY Quarter - 2
    Day FIRST MEETING SECOND MEETING THIRD MEETING FOURTH MEETING
    I. OBJECTIVES A. Classify the functions of A. Explain what tools should A. Identify the alternative A. Identify the measuring tools.
    measuring tools. be use. ingredients. B. Modify the substitutions of ingredients.
    B. Use the measuring tools B. Apply the lesson discussed. B. Use the measurements of the C. Choose the right tools and ingredients to
    correctly. C. Write a reflection of their substitutions. measure and substitute.
    C. Choose what measuring tools performance. C. Evaluate the things needed for
    should be use. the ingredients.
    A. Content Standards: The learners perform the mensuration and calculation in cookery.

    B. Performance Standards: The learners independently measure and calculate ingredients in cookery.

    C. Learning 1.3 Describe the functions of 1.4 Measure ingredients 1.5 convert systems of 1.7 Assess the students’ understanding.
    Competencies/Objectives: measuring tools. according to recipe measurement according to recipe
    requirement requirement
    . 1.6 Perform substitution of
    ingredients.
    Write the LC Code for each TLE_HECK7/8PM-0d-4 TLE_HECK7/8PM-0d-4 TLE_HECK7/8PM-0d-4 TLE_HECK7/8PM-0d-4

    II. CONTENT Measuring techniques of Measuring ingredients Measurement abbreviations The Students will have an activity for the
    ingredients correctly Equivalent measurements whole topic discussed this week.
    Dry ingredients Substitution of ingredients
    Liquid ingredients

    Measuring Cups, Dry Ingredients


    III. LEARNING RESOURCES Materials and Ingredients Visual Aids, Photocopy Chalkboard, Chalk
    and Wet Ingredients. Visual Aids
    IV. PROCEDURES
    A. Introductory Activity Show students the materials Let them prepare the Review past lesson and ask them Review lessons discussed.
    brought. ingredients and materials for further questions.
    needed. Introduce the new lesson.
    B. Activity Let them identify the materials and Let the students perform on Ask about the abbreviations of the Let the students write the steps in measuring
    where it should be use. how to measure the ingredients following measurements. the flour correctly.
    correctly.
    7:00AM-
    GRADE 7 TIME
    School: Dr. Cecilio Putong National High School Grade Level: Junior 12:00PM
    DAILY LESSON LOG
    Teacher: Glydel Rose A. Balundo Learning Area: 7- COOKERY Quarter - 2
    Day FIRST MEETING SECOND MEETING THIRD MEETING FOURTH MEETING

    C. Analysis Ask the students the importance of Let them explain what they are .What is the example of spices that Let the students write the substitutions of the
    proper usage of the materials. doing. have substitutions? given dry ingredients.
    Ask someone to read the
    substitutions mention in the notes.

    D. Abstraction What should we do in measuring Ask them what the first step of How about the cream products? Let the students write the substitutions for
    dry ingredients? measuring dry ingredients is. Explain to the students the the following types of sugars.
    How about if we measure sugar? substitutions.
    How about if we measure liquid
    ingredients?
    Shows students the proper
    measuring of liquid ingredients.
    E. Application What will happen if we don’t Ask them questions based on Let them ask questions related to Let the students write the substitutions for
    follow the proper measuring of the performance given. the topic. the following cream ingredients.
    ingredients?
    G. Assessment Give them a short quiz based on the Let them write a reflection of Give them a short quiz based on The scores from the activity given will serve
    topic discussed. their performance today. the topic discussed. as an assessment.

    H. Assignment Study the topic discussed for the Study the topic discussed since
    performance task. Monday for the activity.

    V. Remarks
    VI. Reflections

    Prepared by: Checked by:


    Glydel Rose A. Balundo Michelle L. Pilayre
    Student Intern Cooperating Teacher

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