DLL-Food Fish Processing 9-Q2-W3

Republic of the Philippines
Department of Education
Region III - Central Luzon
SCHOOLS DIVISION OF CITY OF MEYCAUAYAN
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan
School Meycauayan National High School Grade Level 9

DAILY LESSON Teacher Myra T. de Jesus Learning Area TLE 9-Food Fish Processing
LOG Teaching Dates and Time November 21-25, 2022 Quarter Second Quarter
FIRST DAY SECOND DAY THIRD DAY FOURTH DAY
I. OBJECTIVES
A. Content Standards The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates
understanding on understanding on understanding on understanding on
dispensing non-bulk dispensing non-bulk dispensing non-bulk dispensing non-bulk
ingredients. ingredients. ingredients. ingredients.
The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates
independently the given method independently the given method independently the given method independently the given method
B. Performance Standards
of dispensing non-bulk of dispensing non-bulk of dispensing non-bulk of dispensing non-bulk
ingredients. ingredients. ingredients. ingredients.
C. Learning Weigh /measure non-bulk ingredients Weigh /measure non-bulk ingredients Monitor accurate of Monitor accurate of
Competencies/Objectives and additives according to production and additives according to production measuring/dispensing equipment to measuring/dispensing equipment to
requirements requirements identify variation in operating identify variation in operating
TLE_AFFP9_NB -IIc-2 TLE_AFFP9_NB -IIc-2 conditions according to production conditions according to production
requirement requirement
TLE_AFFP9_NB -IIc-2
TLE_AFFP9_NB -IIc-2
II. CONTENT
Measuring and/or weighing Monitoring measuring/dispensing
Dispensing ingredients Purpose and basic principles of the
ingredients dispensing process equipment
III. LEARNING RESOURCES

A. References
Address: Camalig, City of

Meycauayan, Bulacan
Telephone No. (044)913-0664
Email Address:
meycauayannhs@gmail.com/3
1. Teacher’s Guide Pages K-12 CG-p.9 K-12 CG-p.9 K-12 CG-p.9 K-12 CG-p.9
2. Learner’s Materials pages Food Fish Processing 9 p. 137 Food Fish Processing 9 p. 137 Food Fish Processing 9 p. 138 Food Fish Processing 9 p. 138
3. Text book pages
4. Additional Materials from CBLM Food Fish Processing CBLM Food Fish Processing CBLM Food Fish Processing CBLM Food Fish Processing
Learning Resources
B. Other Learning Resources Internet Internet Internet Internet
IV. PROCEDURES
A. Reviewing previous lesson or Loop a Word Guess what? Picture Analysis Prepare the learners
presenting the new lesson
B. Establishing a purpose for the lesson Complete the sentence Let’s Link it Brainstorming Instruct the learners
C. Presenting Examples /instances What is the difference between What are dry ingredients? What are How is the procedure of dispensing Weighing and measuring of additives
of new lesson measuring and scaling? liquid ingredients? ingredients?
D. Discussing new concepts and What are the instruments used in Give examples of dry ingredients. Let’s draw the diagram Performance Task 2.2 Proper
practicing new skills #1 weighing and in scaling?
E. Discussing new concepts and Why is it important to measure and to How is the proper way of measuring Discuss the instruction
practicing new skills #2 scale ingredients? dry ingredients?
F. Developing mastery Venn Diagram Demonstration Explain the diagram
(Leads to Formative Assessment)
G. Finding Practical applications of Tri-Questions Sentence Completion
concepts and skills
H. Making generalizations and The learners will ask about the topic. The learners will ask about the topic. The learners will ask about the topic. The learners will ask about the topic.
abstractions about the lesson
I. Evaluating Learning Oral Recitation Pen and Paper Test Rubrics
J. Additional activities for
application or remediation
V. REMARKS The additional activities must be The additional activities must be The additional activities must be The additional activities must be
accomplished by the TVE learners only. accomplished by the TVE learners accomplished by the TVE learners only. accomplished by the TVE learners

Meycauayan, Bulacan
Email Address:
only. only.
VI. REFLECTION
A. No. of learners who earned 80% on
the formative assessment
B. No. of Learners who require
additional activities for remediation
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 this 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?
Prepared by: Checked by:
MYRA T. DE JESUS EVANGELINE F. CORAÑES

Teacher II Head Teacher IV
Date: ___________________

Meycauayan, Bulacan
Email Address:

Meycauayan, Bulacan
Email Address:

DLL-Food Fish Processing 9-Q2-W3

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Republic of the Philippines

School Meycauayan National High School Grade Level 9

III. LEARNING RESOURCES

Address: Camalig, City of

Address: Camalig, City of

Prepared by: Checked by:

MYRA T. DE JESUS EVANGELINE F. CORAÑES

Address: Camalig, City of

Address: Camalig, City of

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