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Q 2 Day 2 Tle 9

This daily lesson plan outlines a cookery lesson on classifying salads according to their ingredients. The lesson objectives are for students to demonstrate an understanding of core concepts in cookery and independently demonstrate competencies in cookery. The lesson content focuses on classifying salads into categories like green salads, vegetable/grain/legume/pasta salads, bound salads, composed salads, gelatin salads, and fruit salads. Students will participate in activities to provide examples of salads for each classification and classify given salads. The importance of salads for a healthy diet will also be discussed.

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Ma.Kathleen Jogno
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290 views

Q 2 Day 2 Tle 9

This daily lesson plan outlines a cookery lesson on classifying salads according to their ingredients. The lesson objectives are for students to demonstrate an understanding of core concepts in cookery and independently demonstrate competencies in cookery. The lesson content focuses on classifying salads into categories like green salads, vegetable/grain/legume/pasta salads, bound salads, composed salads, gelatin salads, and fruit salads. Students will participate in activities to provide examples of salads for each classification and classify given salads. The importance of salads for a healthy diet will also be discussed.

Uploaded by

Ma.Kathleen Jogno
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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DAILY LESSON PLAN (DLL)

COOKERY 9

SCHOOL TAMBANGAN NATIONAL HIGH GRADE/ Grade 9


SCHOOL SECTION
TEACHER
MA. KATHLEEN E. JOGNO SUBJECT COOKERY 9

DATE NOVEMBER 10, 2022 QUARTER SECOND

I. OBJECTIVES
The learners demonstrates an understanding of core concepts and underlying
A. Content Standards theories in cookery lessons
The learners independently demonstrate core competencies in cookery as
B. Performance Standards prescribed in the TESDA Training Regulation

Classify salad according to the ingredients used

II. CONTENT Preparing Salad and Dressing

Classification of Salad According to its Ingredients


III. LEARNING
RESOURCES
A. References
There is no Teachers Guide used.
1. Teacher’s Guide Pages
There is no LM’s used.
2. Learner’s Material Pages
There is no Textbook Used in the discussions
3. Textbook Pages
4. Additional Materials from Cookery 9 Self-Learning Module, Schools Division of Marinduque
Learning Resources

Classroom Routine:
Prayer
IV. PROCEDURES
Reminder of the classroom health and safety protocols.
Quick “Kumustahan”

Give an example tools from the following categories:


 Reviewing previous lesson
1. Tools and Equipment Used in Salad Making
or presenting the new lesson
2. Basic Tools Used in Preparing Salad Dressing
3. Utensils for Serving Salads
At the end of the lesson, the students are expected to:
 Establishing a purpose for
the lesson
Classify salad according to ingredients used
Video Presentation:
The teacher will show a video presentation about salads
 Presenting examples/
Guide questions:
instances of the new lesson
1. What have you observed on the video presentation?
2. How does the salads on the video presentation differs from each other?
3. Can you guess our topic today?
The teacher will discuss the following:

Classification of salad according to ingredients used


1. Green Salads
2. Vegetable, Grain Legumes and Pasta Salads
 Discussing new concepts
3. Bound Salad
and practicing new skills #1
4. Composed Salad
5. Gelatin Salad
6. Fruit Salad

(Open discussion)
Activity 1:
Give an example of salad that falls in the following classification:
1. Green Salads
 Discussing new concepts 2. Vegetable, Grain Legumes and Pasta Salads
and practicing new skills #2 3. Bound Salad
4. Composed Salad
5. Gelatin Salad
6. Fruit Salad
 Developing mastery (leads ACTIVITY 2:
to Formative Assessment Directions: Given the different kinds of salad and their characteristics,
3) classify them according to ingredient used.Tarzan wants to offer different
kinds of salads to Jane to show his affection. Help him by connecting the
vines A to vines B.
Finding practical
application of concepts and Give the importance of salads as part of a healthy diet.
skills in daily living
 Making generalizations
What I have learned today? _________________________________
and abstractions about the lesson
Directions: Classify the following salads.

 Evaluating learning

 Additional activities for


What are the classification of salad according to its function in a meal?
application or remediation

V. REMARKS

VI. 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 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?

Prepared by:
MA. KATHLEEN E. JOGNO
SST-I

Noted:
RAMER M. MANSALAPUS
TIC

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