DAILY
LESSON
LOG
(DLL)
School Grade Level 9
Teacher Learning Area TLE
Teaching Dates January 30- Febreuary 03, 2023 Quarter SECOND WEEK 10
Session 1 Session 2 Session 3 Session 4
I. OBJECTIVES
1. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing salad and
dressing.
2. Performance Standards The learners independently prepare salad and dressing.
3. Learning
Competencies/
Objectives
LO 4. Store salad and
dressing
4.2 Store salad in
appropriate conditions to
maintain their freshness,
quality and taste.
(TLE_HECK12SD-IIj-10)
LO 4. Store salad and
dressing
4.2 Store salad in
appropriate conditions to
maintain their freshness,
quality and taste.
(TLE_HECK12SD-IIj-10)
LO 4. Store salad and
dressing
4.2 Store salad in
appropriate conditions to
maintain their freshness,
quality and taste.
(TLE_HECK12SD-IIj-10)
LO 4. Store salad and
dressing
4.2 Store salad in
appropriate conditions to
maintain their freshness,
quality and taste.
(TLE_HECK12SD-IIj-10)
II. CONTENT
Safe and hygienic
practices in storing
salads and dressings
Safe and hygienic
practices in storing salads
and dressings
Safe and hygienic
practices in storing
salads and dressings
Safe and hygienic
practices in storing
salads and dressings
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages N/A N/A N/A N/A
2. Learner’s Materials
pages
N/A
N/A N/A N/A
3. Textbook pages N/A N/A N/A N/A
4. Additional Materials
from Learning Resource
(LR) portal
N/A N/A N/A N/A

B. Other Learning
Resources /
Materials
ADM_TLE 9 Cookery
Quarter 2 – Module 1:
Lesson 3 & 4 Prepare
Salad and Dressing
pages 8-10; 19-20
ADM_TLE 9 Cookery
Quarter 2 – Module 1:
Lesson 3 & 4 Prepare Salad
and Dressing
pages 8-10; 19-20
ADM_TLE 9 Cookery
Quarter 2 – Module 1:
Lesson 3 & 4 Prepare
Salad and Dressing
pages 8-10; 19-20
ADM_TLE 9 Cookery
Quarter 2 – Module 1:
Lesson 3 & 4 Prepare
Salad and Dressing
pages 8-10; 19-20
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
Guidelines in Preparing
Salad and Dressing
1. Guidelines in Preparing
Salad and Dressing
Guidelines in Preparing
Salad and Dressing
1. Guidelines in Preparing
Salad and Dressing
B. Establishing a purpose
for the lesson
Salad Making of the
Learners per group
(students whose absent
during the performance
task)
Mise En Place of the
ingredients and utensils
Salad Making of the
Learners per group
(students whose absent
during the performance
task)
Mise En Place of the
ingredients and utensils
Salad Making of the
Learners
Salad Making of the
Learners
C. Presenting examples/
instances of the lesson N/A N/A
]
N/A
N/A
D.Discussing new
concepts and practicing
new skills #2
Salad Making
Demonstration per Group
(Collaborative Strategy)
CPFM
Create Transparency of
Expectations
(Explaining the
Performance Rubrics)
Provide clear instructions
(Give guidelines and give
learners time for Mise En
Place)
Salad Making
Demonstration per Group
(Collaborative Strategy)
CPFM
Create Transparency of
Expectations
(Explaining the
Performance Rubrics)
Provide clear instructions
(Give guidelines and give
learners time for Mise En
Place)
Activity/Output
Completion
Activity/Output
Completion

Monitor Monitor
E. Developing mastery
(Leads to Formative
Assessment 3)
N/A N/A N/A N/A
F. Finding practical
applications of concepts
and skills in daily
Living
G.Making generalizations
and abstractions about
the lesson
Learners’ Reflection Learners’ Reflection Learners’ Reflection Learners’ Reflection
H.Evaluating learning Monitor learners progress
on their output in
Pitching Activity
Monitor learners progress
on their output in Pitching
Activity
Monitor learners progress
on their output
Monitor learners progress
on their output
I. Additional activities for
application or
remediation
N/A N/A N/A N/A
V. REMARKS
VI. REFLECTION

1. No. of learners who
earned 80% on the
formative assessment
2. No. of learners who
require additional
activities for
remediation.
3. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson.
4. No. of learners who
continue to require
remediation
5. Which of my teaching
strategies worked well?
Why did these work?
6. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
7. What innovation or
localized materials did
I use/discover which I
wish to share with
other teachers?

DAILY LESSON LOG
JUNIOR HIGH SCHOOL
SY 2022 – 2023
WEEK 10 SECOND QUARTER