SS

Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
GOV. FELICIANO LEVISTE MEMORIAL NATIONAL HIGH SCHOOL
School Gov. Feliciano Leviste Memorial National High School Grade Level Grade 9
Teacher KEN ARRIANE A. SATIRA Specialization TLE - Cookery
DAILY LESSON PLAN Teaching December 9, 2024
Dates and G9- Cranberry 7:45-8:30 Quarter Third
Time G9- Duhat 12:35-1:20

Monday
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding how to prepare sandwiches.
B. Performance Standards The learners independently prepare sandwiches.
TLE_HECK9-12SW-IIIa-11
LO1. Perform mise en place
C. Learning Competencies 1.1 clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
1.1.1 identify tools, utensils, and equipment needed in preparing sandwiches
1.1.2 clean, sanitize, and prepare tools, utensils, and equipment needed in preparing sandwiches.
Tools, equipment and utensils needed in preparing sandwiches
II. CONTENT
Clean sanitize tools and equipment in preparing sandwiches
III. LEARNING RESOURCES
A. References
1. Curriculum Guide Pages Cookery G9, p. 18
2. Learner’s Material pages LM pages 118-124
3. Textbook pages
4. Additional Materials from Learning
Resource (LR) Portal
B. Other Learning Resources LED/TV, Laptop, Slide decks, pictures, strips of paper
IV. PROCEDURES Integrative approach- TDAR
The teacher will show sample of sandwiches (realia) in class, then let the students write on the board the different words
A. Reviewing previous lesson/presenting
they can associate with sandwiches.
the new lesson
 Video presentation of the different sandwich recipes.

The students will watch a video clip on the different sandwich recipes. Students should be instructed to take notes of the
important details mentioned in the video. The guide questions below will be answered by the students after viewing.
B. Establishing a purpose for the lesson
1. What is the video about?
2. What are the needed tools, utensils, and equipment?
3. How are these tools used?
4. What is the purpose of sanitizing tools and equipment in cooking?
Picture Parade

C. Presenting examples/instances of the

new lesson

Based on the picture presented on the slide, let the students identify each picture and give their functions or uses.
Pick and Tell
Strips of paper with the names of the following tools and equipment below will be placed in a glass bowl. Each student
will be asked to pick one and explain the uses in the preparation of a sandwich.
D. Discussing new concepts and
practicing new skills#1 1. Cutting board6. Rubber scraper 11.utility tray
2. Paring knife 7. Measuring spoon 12. strainer
3. Spatula 8. Bread knife 13. Grills/griddles
4. can opener 9. Oven 14. Microwave oven
5. mixing spoon 10. French knife 15. slicer
The teacher presents a video/or a picture of an unorganized/messy kitchen. Students will analyze what the problem is in
E. Discussing new concepts and the video presented and will share ideas or give suggestions on how to solve the problem.
practicing new skills#2
Teacher’s follow up discussion through powerpoint presentation.

F. Developing mastery
Students analyze the given picture and identify the tools and equipment. If you will be working in the kitchen on the
picture, how will you clean and sanitize the tools and equipment to get them ready for the preparation of sandwiches?

G. Finding practical applications of How will you apply the learning gained in the field once you become a member of the cooking team?
 concepts and skills in daily living Why is it important to maintain the cleanliness and proper sanitation of all tools and equipment?
Let the students answer the given diagram below.

Sandwich Cleaning &

tools and Sanitizing Tools
equipment & Equipment
H. Making generalizations and
abstractions about the lesson

Points to remember:
Tools and equipment are essential in the preparation of sandwiches; they must be maintained and sanitized at all times
to produce a quality sandwich.

Directions: Identify the terms described in each phrase. Write your answer on your answer sheet.
1. It comes in wood and plastic, use to protect the table while slicing bread.
2. Used to combine ingredients.
I. Evaluating learning
3. A set of individual measuring spoons used to measure small quantity of ingredients.
4. A knife with a sharp edge that has saw like notches or teeth used to slice bread, fruits and vegetable
5. Used to slice foods more evenly and uniformly.

J. Additional activities for application or Go to your kitchen at home, try to look for the tools and equipment needed in preparing sandwiches then try to clean and
remediation
sanitize it. Have a video of it and send it through messenger or Bluetooth.

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%.
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:

KEN ARRIANE A. SATIRA

SST III

Checked: Noted: Approved:

VICTORIA B. ARANDA CHONA C. CABRAL DONATO M. MAGBOO EdD

MT I HT VI, TLE Department Principal IV