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    DLL 8 WK 2

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    T. Rish Bassig
    This document contains a daily lesson log for a Technology and Livelihood Education class. It outlines the objectives, content, procedures, and reflections for lessons on poultry from Monday to Friday. The key points covered include identifying different types of poultry and cuts, market forms of poultry, and methods of cooking poultry dishes. Formative assessments and additional activities are included for students requiring remediation.

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    DLL 8 WK 2

    Uploaded by

    T. Rish Bassig
    482 views10 pages
    This document contains a daily lesson log for a Technology and Livelihood Education class. It outlines the objectives, content, procedures, and reflections for lessons on poultry from Monday to Friday. The key points covered include identifying different types of poultry and cuts, market forms of poultry, and methods of cooking poultry dishes. Formative assessments and additional activities are included for students requiring remediation.

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    This document contains a daily lesson log for a Technology and Livelihood Education class. It outlines the objectives, content, procedures, and reflections for lessons on poultry from Monday to Friday. The key points covered include identifying different types of poultry and cuts, market forms of poultry, and methods of cooking poultry dishes. Formative assessments and additional activities are included for students requiring remediation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    482 views10 pages

    DLL 8 WK 2

    Uploaded by

    T. Rish Bassig
    This document contains a daily lesson log for a Technology and Livelihood Education class. It outlines the objectives, content, procedures, and reflections for lessons on poultry from Monday to Friday. The key points covered include identifying different types of poultry and cuts, market forms of poultry, and methods of cooking poultry dishes. Formative assessments and additional activities are included for students requiring remediation.

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    ST.

    VINCENT INSTITUTE OF TECHNOLOGY


    715 Hilton St. Cefel’s Park Subdivision 3, Caloocan City
    Tel. No. 09056834973

    Daily Lesson Log

    Teacher : Ms. Irish Mae R. Bassig Learning Area : Technology and Livelihood Education

    Teaching dates : Quarter : 1

    Teaching Time : Section : Exodus

    MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

    I. OBJECTIVES (SYNCHRONOUS) (ASYNCHRONOUS) (SYNCHRONOUS) (ASYNCHRONOUS) (FORMATIVE/ASYNCHRONOUS)

    A. Content Standards The students demonstrate understanding of basic concepts and underlying theories in preparing poultry and game dishes

    B. Performance The learner should be able to prepare a variety of poultry and game dishes found in different cultures
    Standards

     identify the type of service ware to be  prepare poultry and game birds
    C. Learning utilized in serving poultry and hygienically to minimize risk of
    Competencies/Objectives gamebird dishes food spoilage and cross
    write  Classify the types of chicken and contamination
    poultry
    D. the LC code for each
    At the end of the lesson, the students must be
    able to:
    1. Describe the equipment utilized in a
    poultry operation
    2. Identify many types of poultry that
    exist other than chickens
    3. Recap the biology, nutritional needs,
    and reproductive traits of poultry

    E. Content POULTRY .3.Methods of cooking poultry and game


    birds
    1. Market forms of poultry
    2. Poultry cuts 4. Nutritional value of poultry and game
    bird dishes

    F. Learning Resources Monday Tuesday Wednesday Thursday Friday


    Reference Technology and Livelihood Education 8 pp.5-6 Technology and Livelihood Education 8 pp.5-6

    Teacher’s Guide Pages

    Learner’s Materials Pages

    Textbook pages Technology and Livelihood Education 8 pp.5-6 Technology and Livelihood Education 8 pp.5-6

    Additional Materials From Powerpoint Presentation Powerpoint Presentation


    Learning resources

    Other learning resources Youtube:

    https://youtu.be/isdKEo_qMqY

    G. Procedures Monday Tuesday Wednesday Thursday Friday


    Review previous lesson The students should Enumerate the ways in buying the right kind of
    or presenting new lesson understand the meat
    anatomy of the bird
    before approaching
    this lesson

    Establishing a purpose Let the students Let the students identify the market forms of
    for the lesson familiarize themselves poultry
    with the different
    types of chicken and
    poultry

    Presenting examples/  Ask them if


    instances of new lesson anyone has
    ever studied
    the topic
    previously, has
    raised
    backyard
    chickens, or
    has even lived
    on a farm.

    Discussing the market forms of poultry:


    Discussing new concepts The following terms  Live poultry
    and practicing new are presented in this  Whole poultry
    lesson:  Dressed poultry
     Broiler  Choice cuts
    skills#1  Roaster
     Stag
     Hen
     Cock or
    rooster
     Jumbo
    chicken
     Peking
    duck
     Duck or
    itik
    Discussing new concepts Identifying Describe the characteristics of a quality poultry
    and practicing new skills market forms
    of poultry cuts
    #2

    Developing mastery Labeling: Matching Type


    (Leads to Formative
    Assesment) Presents the market https://quizizz.com/admin/quiz/5a688d21576cf8001c99af0
    forms of poultry cuts. e

    Monday Tuesday Wednesday Thursday Friday


    F.Procedures

    Finding practical applications Demonstrate ways of cutting


    of concepts and skills in daily meat and a whole dressed
    living chicken.

    Making generalizations and Why should we be Why is it needed to


    abstractions about the lesson knowledgeable in preparing a know the characteristic
    quality poultry? of a quality poultry?

    Evaluating learners Watch this video and observe Google classroom Checking of output
    how they are packed and how activity
    much they are sold at present.
    Write a report for submission
    to your teacher

    Link: https://youtu.be/isdKEo_qMqY

    Additional activities for


    application for application or
    remediation

    H. Remarks
    Monday Tuesday Wednesday Thursday Friday

    I. Reflection

    No. Of learners who earned ____No. Of learners


    70% on the Formative who earned 70% in the
    Assessment evaluation.

    No. Of learners who require ____No. Of learners


    additional activities for who require additional
    remediation activities for
    remediation.

    Did the remedial lessons work? Did the remedial


    No. Of learners who have lessons work? ____No.
    caught up with the lesson of Learners who have
    caught up the lesson

    No. Of learners who continue ____No. of learners


    to require remediation who continue to require
    remediation.

    Which of my teaching Strategies used that


    strategies worked well? Why work well:
    did this work?
    ___Group collaboration
    ___Games
    ___PowerPoint
    Presentation
    ___Answeringprelimina
    ry activities/exercises
    ___Discussion
    ___Case Method
    ___Think-Pair-Share
    (TPS)
    ___Rereading of
    Paragraphs/Poems/Stori
    es
    ___Differentiated
    Instruction
    ___Role Playing/Drama
    ___Discovery Method
    ___Lecture Method
    Why?
    ___Complete Ims
    ___Availability of
    Materials
    ___Pupil’s eagerness to
    learn

    ___Group member’s
    Cooperation in doing
    their tasks

    Monday Tuesday Wednesday Thursday Friday

    h.Reflection

    What difficulties did I


    encounter which my principal
    or supervisor can help me
    solve?

    What innovation or localized ___Bullying among pupils


    materials did I use discover ___Pupil’s behavior/attitude
    which I wish to share with ___Colorful Ims
    other teachers ___Unavailale Technology
    Equipment (AVR/LCD)
    ___Science/Computer/Interne
    t Lab

    SIGNATURE OF TEACHER: MS. IRISH MAE R. BASSIG

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