Palasao Integrated School

Daily Lesson Log

Analyn G. Alegado

Teaching Date & Time: Oct. 10, 2019 Quarter & Week:2nd Quarter Week 3

Subject TLE Grade 9 NOTES

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding the knowledge,
skills, and attitudes required in preparing appetizers.
B. Performance Standards The learners independently prepare salad and dressing.
C. Learning Competencies/ 1. LO 2. Prepare a variety of salads and dressings
Objectives (Write the LC code for each) 2.4 prepare a variety of salad TLE_HECK912SD-IIb-g-8

1.Identify the different indigenous ingredients for vegetable

salad.
2.Determine the correct procedure and apply the proper safety
and sanitation.
3.Demonstrate how to make salad using indigenous
ingredients.
4.Appreciate the health benefits of eating indigenous
vegetable salad.

II. CONTENT Q2: PREPARE SALAD AND DRESSING (SD)

LO 3. Present a variety of salads and dressings
Kinds of salad dressing and their ingredients TLE_HECK9-12SD-
II-i-9
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
None
2. Learner’s Material pages 114-116

3. Textbook pages None

4. Additional Materials from None

Learning Resource (LR)
portal
IV. PROCEDURES
A. Activating Prior Knowledge The teacher reviews the lesson last meeting by asking:
1. What are the classifications of salad according to
ingredients used?
Student Response: the classifications of salad according to
ingredients used are
green salads, vegetable, grain legumes and pasta salads,
bound salads, fruit salad, composed salads, & gelatin salads.
B.

C. Presenting 4 PICS 1 WORD

examples/instances of the Guide Question:
new lesson What have you observed in the picture?

Student Response: The pictures shows the ingredients of salad

using indigenous materials/ingredients

D. Discussing new concepts Activity 1

and practicing new skills Direction: Scrambled ingredients are posted. PICK the Fruits,
Vegetables & Indigenous Plants that are used in preparing a
salad. Write it in meta cards given to you and PASTE it on the
Salad bowl posted in the board.

Discussing New Concepts And Practicing New Skills #2

The teacher performs actual demonstration of preparing salad
using indigenous salad.

Revised: OirEnaj Franz/ Jove Faith A. Espaldon

E. Developing mastery
(Leads to Formative Students actual performance:
Assessment 3) Direction:
Using some indigenous ingredients make your own salad.
Vegetable salad.
You have 10 minutes to do it.
Wear your complete laboratory outfit and observed safety and
sanitation.
The teacher will group the class into four (4) members in a group.

This activity will be graded from the given rubric below:

RUBRICS 10 Pts. 8 Pts. 5 Pts.

Students
well-
Students well- prepared
prepared the the Students prepared
fruits/vegetables fruits/veget the fruits/vegetables
Preparation
and put it in the ables & put & put in the bowl with
bowl without in the bowl assistance.
assistance. with
minimal
assistance.
Students
showed
minimal
cooperation
Students showed
;
cooperation; Students lacked
organizatio
Cooperation organization & cooperation &
n needed to
worked well with organization
be worked
each other.
on, as well
as rapport
with each
other.
2 students
are noisy Most of the members
All the students are
Discipline while doing are noisy in doing
well-behaved.
their their activity.
activity.
Prepare all
ingredients, Salad
arranges salad component
Salad components
plates on work s not in
not in order, dressing
table, places base order,
is added too early
Arrangement on serving plate, dressing
and sinew-sinaw is
arranges body of are added
wilted. Missing main
salad, adds too earl and
components of salad.
garnish, adds inaw-sinaw
dressing prior to is wilted..
serving.
Overall
pleasant
Flavor needs some
Outstanding flavor. flavor.
enhancement.
Taste No improvements Minor
Neutral flavor,
suggested improveme
somewhat bland
nts
suggested

F. Finding practical 1.How will you promote indigenous ingredients to prepare a

applications of concepts salad?
and skills in daily living
G. Making generalizations Guide Question:
and abstractions about the 1. What are the indigenous ingredients that are found in
lesson your locality?
2. Why should we need to utilize the indigenous
ingredients of salad?

H. Evaluating learning Direction: Read the statement carefully as your guide to answer the word
puzzle. Write your answer in your test notebook.
Questions:
1.Indigenous plants that its fruit contains a soft, fleshy, green & edible pulp
with the flavor of a green, sour apple.
2.A culinary delicacy, it plays the principle ingredient in salads, salsas, ice
cream, cocktails, jams, tarts & vinaigrettes.
3.A plant that its leaves & stems may be eaten as vegetable in salad.
4.It is called the wonder drug; its health benefits have the power to
rejuvenate your body’s cell properties.
5.Ashitaba fights against _____ if you are nearing the line to having high
Revised: OirEnaj Franz/ Jove Faith A. Espaldon
 blood sugar.
6.What do you call of the salad that uses the indigenous ingredients?
7.This plant is rich in antioxidants, potassium & vitamin C & low in sugar,
sodium & acid.
8.What do you call the following ingredients; sinaw-sinaw, ashitaba,
balimbing & katmon?
9.A plant that has a great healing powers & refers to treasure & _______ of
all vegetable.
10.Sinaw-sinaw fresh plant has the crispness of ______&______?

V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in
the evaluation

B. No. of learners who require

additional activities for remediation
who scored below 80%

Prepared by:
____________ANALYN G. ALEGADO_______________
Subject Teacher

Observed:
______________ANITA G. TRIPOLI__________
School Head

Revised: OirEnaj Franz/ Jove Faith A. Espaldon

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F N B I I
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Revised: OirEnaj Franz/ Jove Faith A. Espaldon