School BALARA HIGH SCHOOL Grade Level GRADE 10 (Calderon, Mabini, Ponce, Dagohoy, Zamora)

DAILY
Teacher Miss ROBERTA V. DELA CRUZ Learning Area TLE
LESSON
Teaching Date SEPTEMBER 19-23’2022 Quarter FIRST
LOG
Teaching Time M-F- 6:00-12:15 No. of Days (WEEK 6) 4 DAYS

DAY 1 DAY 2 DAY 3 DAY 4

I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding of the knowledge, skills, and attitudes required in the food and beverage service
B. Performance Standards The learners independently provide food and beverage service according to standard procedure
C. Learning Competencies / TLE_HEHS10HC-Iab-1
Objectives (Write the LC
Code)
D. Specific Objectives Groups of Purchases Determining Food Quantity and Meal/ Food Preparation Cross Contamination
Right Food Prices
III. CONTENT Purchasing Effective purchasing steps and procedures Dish and ingredients preparation Food safety handling
IV. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages TLE G-10 textbook TLE G-10 textbook TLE G-10 textbook TLE G-10 textbook
2. Learners’ Materials pages
3. Textbook pages pp-57-59 pp-60-61 pp-62-64 pp-65-66
4. Additional Materials from Google Google Google Google
Learning Resources Portals
B. Other Learning Resources
V. PROCEDURES .
A. Revisiting previous lesson or Daily Routine: Daily Routine: Daily Routine: Daily Routine:
presenting the new lesson a. Greetings, Moment of silence a. Greetings, Moment of silence a. Greetings, Moment of silence a. Greetings, Moment of silence
(Establishing the Teaching- b. Checking of learning b. Checking of learning environment b. Checking of learning environment b. Checking of learning environment
Learning Environment) environment c. Attendance check c. Attendance check c. Attendance check
c. Attendance check d. Temperature Check d. Temperature Check d. Temperature Check
d. Temperature Check
Strategy used in Reviewing the Strategy used in Reviewing the Lesson Strategy used in Reviewing the Lesson Strategy used in Reviewing the Lesson
Lesson -Question and Answer -Question and Answer -Question and Answer
-Question and Answer
B. Establishing a purpose for the Explain to the class the groups of Explain to the class the characteristics Explain to the class the guidelines in meal Explain to the class the importance of safety
lesson purchases of effective purchasing steps and preparation handling procedures of food in meal
( Creating Awareness) procedures preparation
C. Presenting examples/ Showing of pictures of meat, fish, Have you experienced going to the Show of pictures of prepared meals Have you experienced eating stale food? Or
instances of the new lesson vegetables, fruits, seafoods, canned grocery? Supermarket? or wet and dry food poisoning?
goods in the supermarket, grocery, market? What have you noticed on the
(Delivering the lesson proper) dry and wet market place? On the food stalls?
 D. Discussing new concepts and Students will analyze the importance Students will analyze the importance of Students will identify the do’s and don’ts’ Students will analyze the importance of
practicing new skills #1 of proper purchasing of goods/foods following the guidelines in purchasing in preparing meals safety handling procedures of food in meal
goods/foods preparation
E. Discussing concepts and
practicing new skills #2
F. Developing mastery Guide questions: Guide question: Guide question: Guide question:
G. (Leads to Formative What is purchasing? What are the steps and procedure in What are the three basic areas that should What are the different ways of transferring
Assessment 3) What are the groups of purchases? purchasing goods/foods? be considered in ensuring proper sanitation bacteria?
standards in the food production facility?
H. Finding practical applications What is the connection of proper Why do we need to avoid transferring of
of concepts and skills in daily purchasing of goods/foods in our What is the impact of effective What is the effect of preparing good bacteria while preparing food?
living daily lives especially nowadays purchasing in our daily budget/ food/menu for the family at home?
wherein prices of basic commodities
rise up?
I. Making generalizations and
abstractions about the lesson
J. Evaluating learning Exercises: Identifying the groups of Short quiz Exercises: Exercises:
purchase List down the guidelines in meal Identify the different ways of transferring
preparation bacteria
K. Additional activities for
application or remediation
VI. REMARKS
VII. REFLECTION
A. No. of learners who earned
30 out of 50 30 out of 50 30 out of 50 30 out of 50
80% in the evaluation.
B. No. of learners who require 10 students needed peer tutors
additional activities for
remediation
C. Did the remedial lessons Yes. Gap was closed Yes. Gap was closed Yes. Gap was closed Yes. Gap was closed
work? No. of learners who
have caught up with the
lesson.
D. No. of learners who continue None. None. None. None.
to require remediation.

Prepared and submitted by:

ROBERTA V. DELA CRUZ

Teacher 1I Checked by: Noted by:

ERWIN G. BAJAO MELBA F. HERNANDEZ

Master Teacher I, TLE Department OIC, TLE Department
Approved by:

NOEL S. FAVILA
Principal