Technology and Livelihood Education Department

School Lydia Aguilar National High School Grade Level 9

GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Third Quarter
Yakal 1:50-2:50 (November 12, 2019)
DLL#1 November 11-15, 2019
I. OBJECTIVES Values (November 11, 2019)

A.Content Standards The learners demonstrate an understanding how to prepare sandwiches

B.Performance Standards The learners independently prepare sandwiches

Identify culinary terms related to sandwiches
C.Learning Competencies/ Objectives (write the LC code)
TLE_HE CK9-12SW-IIIa-11
II. CONTENT Culinary terms related to sandwiches
III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)

3. Textbook pages TLE Cookery page 128

4. Additional Materials from Learning Resource

( LR ) portal
B. Other Learning Resources LED TV and Laptop
IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson What are techniques in preparing hot sandwiches ?

B. Establishing a purpose for the lesson What is your idea about the word " focaccia " ?

C. Presenting examples/ instances of the new lesson Powerpoint presentation about culinary terms of sandwiches

D. Discussing new concepts and practicing new skills #1 Discussion

E. Discussing new concepts and practicing new skills # 2 Students will identify culinary terms related to sandwiches

F. Developing mastery (Leads to formative assestment 3 Individual activity : Students will answer the activity on page 129

G. Finding Practical application of concepts and skills in daily living Why it is important to remember the culinary terms of sandwiches ?

Remember : Culinary terms in sandwiches are crepe, burritos, quesadillas, tortilla, focaccia or
H. Making generalizations and abstractions about the lesson pita bread, panini sandwiches. These sandwiches are either plain , wrap, or contains spreads
and has different ingredients and presentation.

I. Evaluating learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of learners who have caught Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
 _____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window
work? card _____role play _____discovery _____think-pair-share
_____bullying among students
F. What difficulties did I encounter which my principal or supervisor _____student's behavior/instruction
can help me solve?
_____unavailable technology/equipment (AVR/LCD)
_____localized videos
_____internet lab
G. What innovation or localized materials did I use/ discover which I Why?
wish to share with other teachers? _____colourful worksheets
__________________________________________________________________
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School Lydia Aguilar National High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Third Quarter
Yakal 1:50-2:50 (November 13, 2019)
DLL#2 November 11-15, 2019
I. OBJECTIVES
A.Content Standards The learners demonstrate an understanding how to prepare sandwiches
B.Performance Standards The learners independently prepare sandwiches
Explain the basic components of sandwich
C.Learning Competencies/ Objectives (write the LC code)
TLE_HE
II. CONTENT CK9-12SW-IIIa-11
Basic Components of Sandwich
III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)
3.
4. Textbook
Additionalpages
Materials from Learning Resource TLE Cookery page 130

( LR ) portal
B. Other Learning Resources LED TV and Laptop
IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson What are the culinary terms related to sandwich ?

B. Establishing a purpose for the lesson Student will answer the five item drill (identification)

C. Presenting examples/ instances of the new lesson Powerpoint presentation about basic components of sandwich

D. Discussing new concepts and practicing new skills #1 Discussion

E. Discussing new concepts and practicing new skills # 2 Students will explain the basic components of sandwich

F. Developing mastery (Leads to formative assestment 3 What is the purpose of base and moistening agent in sandwich making ?

G. Finding Practical application of concepts and skills in daily In making sandwiches, why do you need to select the variety of fillings for preparation of
living sandwiches ?

Remember : The structure or base of sandwich is the part upon which the ingredients are
palced, consists of some form of bread, moistening agent is meant to bind the sandwich
H. Making generalizations and abstractions about the lesson
providing an improvement of both flavor and texture. The filling consists of one or more
ingredients that are stacked layered or folded within or on structure to form sandwich.

I. Evaluating learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation
who scored below 80%
C. Did the remedial lesson work? No. of learners who have Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
caught up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation

_____experiment _____collaborative learning _____differentiated instruction _____lecture

E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share
 _____bullying among students

F. What difficulties did I encounter which my principal or _____student's behavior/instruction

supervisor can help me solve?
_____unavailable technology/equipment (AVR/LCD)
_____internet
lab
_____localized videos
G. What innovation or localized materials did I use/ discover Why?
which I wish to share with other teachers? __________________________________________________________________
_____colourful worksheets
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School Lydia Aguilar National High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Third Quarter
Yakal 1:50-2:50 (November 14, 2019)
DLL#3 November 11-15, 2019
I. OBJECTIVES

A.Content Standards The learners demonstrate an understanding how to prepare sandwiches

B.Performance Standards The learners independently prepare sandwiches

Identify the types of bread according to the given recipe
C.Learning Competencies/ Objectives (write the LC code)
TLE_HE
CK9-12SW-IIIa-11
II. CONTENT Types of Bread
III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)
3.
4. Textbook
Additionalpages
Materials from Learning Resource ( LR ) portal TLE Cookery page 131

B. Other Learning Resources LED TV and Laptop

IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson What are the basic components of sandwich ?

B. Establishing a purpose for the lesson What are the types of bread that you have known ?

C. Presenting examples/ instances of the new lesson Powerpoint presentation about the types of bread

D. Discussing new concepts and practicing new skills #1 Discussion

E. Discussing new concepts and practicing new skills # 2 Students will identify the types of bread

Why yeast ingredient is important in bread making ? What is the purpose of recognizing the types of
F. Developing mastery (Leads to formative assestment 3
bread especially to the given recipe?

G. Finding Practical application of concepts and skills in daily

living How will you know if the bread is fresh ? Why bread is best alternative instead of rice ?

Remember : Yeast bread is the most commonly used bread for sandwiches Buns and rolls are
H. Making generalizations and abstractions about the lesson sandwich rolls, hotdog rolls, french , italian bread. Flat breads are made from flatten oftern
unleavened bread.

I. Evaluating learning

J. Additional Activities for application or remediation

V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation
who scored below 80%
C. Did the remedial lesson work? No. of learners who have Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
caught up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
 _____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share

_____bullying among students

F. What difficulties did I encounter which my principal or _____student's behavior/instruction

supervisor can help me solve? _____unavailable
technology/equipment (AVR/LCD)
_____internet lab
_____localized videos
G. What innovation or localized materials did I use/ discover which Why?
I wish to share with other teachers? _____colourful worksheets
__________________________________________________________________
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School Lydia Aguilar National High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Third Quarter
Yakal 1:50-2:50 (November 15, 2019)
DLL#4 November 11-15, 2019
I. OBJECTIVES

The learner should be able to assessed themselves about the basic components of sandwich and
A.Content Standards
types of bread

B.Performance Standards The learner honestly answers the teacher made quiz
Show mastery about the basic components of sandwich and types of bread
C.Learning Competencies/ Objectives (write the LC code)
TLE_HE CK9-12SW-IIIa-11
II. CONTENT Quiz ( Basic components of sandwich and types of bread )
III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)
3. Textbook pages
4. Additional Materials from Learning Resource ( LR ) portal

B. Other Learning Resources LED TV and Laptop

IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson Students will recall about the previous topics

B. Establishing a purpose for the lesson Give directions before answering the teacher made quiz

C. Presenting examples/ instances of the new lesson

D. Discussing new concepts and practicing new skills #1 Set the teacher made quiz and show the power point presentation
E. Discussing new concepts and practicing new skills # 2

F. Developing mastery (Leads to formative assestment 3

G. Finding Practical application of concepts and skills in daily living

H. Making generalizations and abstractions about the lesson

I. Evaluating learning Use the teacher made quiz to evaluate the students learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of learners who have caught Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share

_____bullying among students

F. What difficulties did I encounter which my principal or supervisor _____student's behavior/instruction

can help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____internet lab
Why?
__________________________________________________________________
 _____localized videos
G. What innovation or localized materials did I use/ discover which I
wish to share with other teachers? _____colourful worksheets
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Third Quarter
Yakal 1:50-2:50 (November 7, 2019)
DLL#3 November 4-8, 2019
I. OBJECTIVES

A.Content Standards The learners demonstrate an understanding how to prepare sandwiches

B.Performance Standards The learners independently prepare sandwiches

Enumerate and explain the kind of hot sandwiches
C.Learning Competencies/ Objectives (write the LC code)
TLE_HE CK9-12SW-IIIa-11
II. CONTENT Hot sandwiches
III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)
3. Textbook pages
4. Additional Materials from Learning Resource TLE Cookery page 127

( LR ) portal
B. Other Learning Resources LCD Projector, Laptop, Whiteboard
IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson What are the ingredients used for making sandwiches ?

B. Establishing a purpose for the lesson Students will answer the five item drill (identification)

C. Presenting examples/ instances of the new lesson Powerpoint presentation about hot sandwiches

D. Discussing new concepts and practicing new skills #1 Discussion

E. Discussing new concepts and practicing new skills # 2 Students will enumerate and explain the kinds of hot sandwiches

F. Developing mastery (Leads to formative assestment 3 Why hot sandwiches require with spread and fillings ?

Why it is essential to prepare hot sandwiches ? What skills will you acquire in preparing
G. Finding Practical application of concepts and skills in daily living
sandwiches ?

Remember : Simple hot sandwiches consist of hot fillings, usually meats but sometimes fish,
grilled vegetables or other hot items, between two slices of bread, Hot open faced sandwiches
H. Making generalizations and abstractions about the lesson
are made with buttered or unbuttered bread.Grilled sandwiches also called toasted sandwiches,
deep fried sandwiches are made by dipping sandwiches.

I. Evaluating learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of learners who have caught Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share
 _____bullying among students

F. What difficulties did I encounter which my principal or supervisor _____student's behavior/instruction

can help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____localized videos
_____internet lab
Why?
G. What innovation or localized materials did I use/ discover which I _____colourful worksheets
__________________________________________________________________
wish to share with other teachers? _____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Third Quarter
Yakal 1:50-2:50 (November 8, 2019)
DLL#4 November 4-8, 2019
I. OBJECTIVES
The learner should be able to assessed themselves about the ingredients used for sandwiches ,
A.Content Standards
cold and hot sandwiches
The learners independently answer the quiz about the ingredients used for sandwiches , cold and
B.Performance Standards
hot sandwiches
Show mastery about the ingredients used for sandwiches, cold and hot sandwiches
C.Learning Competencies/ Objectives (write the LC code)
TLE_HE CK9-12SW-IIIa-11
II. CONTENT Quiz (ingredients, cold and hot sandwiches )
III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)
3.
4. Textbook
Additionalpages
Materials from Learning Resource TLE Cookery pages 125-127

( LR ) portal
B. Other Learning Resources LCD Projector, Laptop, Whiteboard
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson Students will recall about the previous topics
B. Establishing a purpose for the lesson Give directions before answering the teacher made quiz
C. Presenting examples/ instances of the new lesson
D. Discussing new concepts and practicing new skills #1 Set the teacher made quiz and show the power point presentation
E. Discussing new concepts and practicing new skills # 2

F. Developing mastery (Leads to formative assestment 3

G. Finding Practical application of concepts and skills in daily living

H. Making generalizations and abstractions about the lesson

I. Evaluating learning Use the teacher made quiz to evaluate the students learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of learners who have caught Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share
_____bullying among students

F. What difficulties did I encounter which my principal or supervisor _____student's behavior/instruction

can help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____internet lab
Why?
__________________________________________________________________
 _____localized videos
G. What innovation or localized materials did I use/ discover which I
wish to share with other teachers? _____colourful worksheets
_____local jingle composition
Why?
_____________________________________________________________________