School Grade Level

GRADE 1 to 12 Teacher Learning Area

DAILY LESSON
Teaching Dates and Time Quarter
LOG

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competency /
Objectives
II. CONTENT
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials
pages
3. Textbook pages
4. Additional Materials
from Learning Resource
(LR)portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
A. explain the procedure in preparing equipment and tools for salting, curing and smoking in accordance with manufacturer’s specifications.
B. perform checking, sanitizing and calibrating equipment for food processing methods in accordance with manufacturer’s specification.
C. demonstrate the importance of following the procedures in preparing tools, equipment, materials in processing foods.
The learner demonstrates understanding on processing food by salting, curing and smoking.
The learner demonstrates independently the procedures of processing food by salting, curing and smoking
LO 1. Prepare equipment, tools, materials and utensils
1.1. Prepare equipment and tools for salting, curing and smoking in accordance with manufacturer’s specifications
1.2. Check, sanitize and calibrate Equipment for the above food processing methods in accordance with manufacturer’s specifications
TLE_AFFP9-12SL-Ia-c-1
 kitchen utensils and equipment for food curing, salting and smoking
 Food processing methods-curing, salting and smoking
 Checking and calibrating apparatus and equipment for the food curing, salting and smoking
 Cleaning and sanitizing of tools, materials, kitchen utensils and equipment for food curing, salting and smokin
CBLM: Process Food by Salting, Curing and Smoking
POWER POINT
Actual tools, equipment, materials and utensils
Food Processing Curriculum Guide (CG)
Review on Identifying Tools, Review on the First Batch Review on the 2nd Batch Review on the 2nd Batch Review on the 3rd Batch
Equipment, Materials and Demonstrator: On how to Demonstrator: On how to Demonstrator: On how to Demonstrator: On how to
Utensil prepare tools in process food prepare equipment in prepare equipment in prepare materials in process,
by salting, curing and smoking process, food by salting, process, food by salting, food by salting, curing and
curing and smoking. curing and smoking. smoking.(continuation)
(continuation) (continuation)

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B. Establishing a purpose for
the lesson
C. Presenting examples/
Instances of the new lesson
D. Discussing new concepts
and practicing new skills # 1
E. Discussing new concepts
and practicing new skills # 2
F. Developing mastery
(leads to Formative
Assessment 3)
G. Finding practical application
of concepts and skills in
daily living
H. Making generalizations and
abstractions about the
lesson
I. Evaluating learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
Present the lesson
objectives
Explain the mechanics for the
Group activity
Pre-Test
Present the procedures in
preparing equipment and
tools for salting, curing and
smoking in accordance with
manufacturer’s
specifications
Group Activity: Prepare 2nd Batch Demonstration: 2nd Batch Demonstration: 3rd Batch Demonstration: 4th Batch Demonstration:
equipment and tools for On preparing Equipment in On preparing Equipment in On preparing Materials in On preparing utensils in
salting, curing and smoking process food by process food by process food by process food by
in accordance with salting, curing and salting, curing and salting, curing and salting, curing and
manufacturer’s smoking smoking smoking smoking
specifications
Presentation of First Batch
Demonstration: On Preparing
Tools
How will you prepare tools,
equipment, materials and
utensils in process food by
salting, curing, and smoking
Oral Assessment Oral Assessment Oral Assessment Oral Assessment Oral Assessment
Feed Backing Feed Backing Feed Backing Feed Backing Feed Backing
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 remediation who scored
below 80%
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: Checked By: Noted By: