Carlos F.
Gonzales High School
Maguinao, San Rafael, Bulacan
Subject: Technology & Livelihood Education Grade Level: 9 Week: 5 Quarter: 2nd
Major: Cookery Teacher: SHERYL R. FULGENCIO
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Date: October 28, 2024 Date: October 29, 2024 Date: October 30, 2024 Date: October 31, 2024 Date: November 1, 2024
Note: ________________________ Note: _____________________ Note: _________________________ Note: ____________________ Note: ____________________-
I. OBJECTIVES
A. Content The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons.
Standards
B. Performance The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training Regulation.
Standards
C. Learning LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of
Competencies/ salads and dressings salads and dressings salads and dressings salads and dressings
Objectives 2.4 prepare a variety of salad 2.4 prepare a variety of salad 2.4 prepare a variety of salad ALL SAINTS DAY
2.4 prepare a variety of salad
D. Learning TLE_HECK9SD-IIb-g-8 TLE_HECK9SD-IIb-g-8 TLE_HECK9SD-IIb-g-8 TLE_HECK9SD-IIb-g-8
Code:
II. CONTENT
Salad Recipes-Fruit Salad Salad Recipes-Jelly Meat salad Performance Task- By Group Performance Task- By Group
Preparation of Salad Recipes Presentation of Salad Recipes
III. LEARNING
RESOURCES
A. References Pages: A. References Pages: A. References Pages: A. References Pages: A. References Pages:
TG: 10 10 TG: 10 TG: TG: TG: 10
LM: 99 LM:
89-90 100 LM: LM: LM: 89-90
Textbook: Textbook: Textbook: Textbook: Textbook:
Pages: Pages: Pages:
Pages: LRMDS:
Pages:
LRMDS: LRMDS:
LRMDS: Other LRMDS:
Other Other
Other References: References: References: Other
References: References:
Instructional Laptop, TV, PPT, Video, Laptop, TV, PPT, Video, Laptop, TV, PPT, Video, Speaker Laptop, TV, PPT, Video, Speaker
Materials/Device Speaker Speaker
s use/d
IV.
PROCEDURES
A. Reviewing What are the ingredients needed What are the procedures for How will you prepare jelly meat
the previous to make potato salad? producing fruit salad? salad?
lesson or
presenting
a new lesson
B. Establishing What is the significance of What is the significance of The teacher will discuss the .The teacher will discuss the
a purpose for understanding the different fruit understanding the different jelly importance of the activity. importance of the activity.
the lesson salad recipes? salad recipes?
.
C. Presenting List down the different fruit salads .List down the different gelatin Directions: The class will be Directions: The leader and
examples/instan that you are familiar with. salads that you are familiar with. divided into 4. Each group will assistant of the group will explain
ces of the new prepare sample salad recipes. their output in the class.
lesson The recipes will be placed on
manila paper;
D. Discussing The teacher invites the students The teacher will guide the The teacher will lead the The teacher will lead the
new concepts to get creative by listing the students in listing the ingredients discussion on how the discussion on the presented
and practicing delicious ingredients needed to needed to make gelatin salad by performance task will be graded. salad.
new skills # 1 whip up a refreshing fruit salad! utilizing the graphic organizer
Using the organizer below, they’ll provided below. This exercise will
have fun exploring their favorite help enhance their understanding
fruits and sharing their tasty of the recipe and improve their
ideas! organizational skills.
E. Discussing The teacher will outline the The teacher will outline the
new concepts steps involved in preparing steps involved in preparing
and practicing fruit salad, providing a clear jelly meat salad.
new skills #2 overview of the necessary Additionally, a video lesson
procedures. will be provided to enhance
To enhance understanding, understanding of the topic.
a video lesson will be
available, offering additional
insights and visual guidance
on the topic.
F. Developing
Mastery (Leads Prepare your fruit salad recipes. Prepare your gelatin salad
to Formative recipes.
and
Assessment 3)
G. Finding Why is it important to follow the Why is it important to be familiar
practical correct amount of ingredients in with the recipes of salad?
applications of recipes when preparing salad?
concepts and
skills in daily
living
H. Making The teacher will begin by The teacher will summarize the
generalizations providing a comprehensive topic and ask the learners What have learned from the What have learned from the
and abstractions summary of the topic, highlighting questions that relate to the topic. activity? activity?
about the lesson key points and concepts to
ensure a clear understanding. What are the ingredients in
Following the summary, the preparing jelly meat salad?
teacher will engage the learners procedures?
by asking them a series of
thought-provoking questions
related to the topic.
For instance, regarding the
preparation of a fruit salad, the
teacher might inquire: What
specific ingredients are
necessary for making a fruit
salad? Additionally, students may
be asked to outline the
procedures involved in preparing
the salad, including steps such as
washing, cutting, and mixing the
fruits.
I. Evaluating Fruit Salad Recipe Quiz: True or .Jelly Salad Quiz: True or False?
Learning False? The group performance will be Output presentation
Instructions: Read each graded based on the rubrics The output will be graded based
Instructions: Read each statement carefully and on the rubrics
statement carefully and determine if it's true or false.
determine if it's true or false.
1. True or False: Jellied salads
1. True or False: All fruit salads always contain gelatin.
should be made with only fresh
fruit. - Answer: True. Gelatin is the
key ingredient that creates the
- Answer: False. Fruit salads can "jelly" texture.
include canned, frozen, or dried 2. True or False: Jellied salads
fruits as well. are always made with meat.
2. True or False: A good fruit
salad should have a balance of - Answer: False. While meat is
sweet, tart, and crunchy textures. common, jellied salads can also
feature seafood, vegetables, or
- Answer: True. This combination even fruit.
creates a more interesting and 3. True or False: A classic jellied
satisfying flavor profile. salad recipe includes
3. True or False: Adding a little mayonnaise.
bit of sugar to your fruit salad is
always a good idea. - Answer: False. Jellied salads
typically rely on a savory broth or
- Answer: False. Some fruits are aspic (a clear, gelatin-based
naturally sweet enough, and sauce) for flavor and texture.
adding sugar can mask their 4. True or False: Jellied salads
natural flavors. are always served cold.
4. True or False: You should
always cut all the fruit into - Answer: True. The gelatin sets
uniform sizes. at room temperature or in the
refrigerator, so they are best
- Answer: False. While it looks enjoyed chilled.
nice, it's more important to 5. True or False: Jellied salads
choose fruit sizes that are easy to are a modern culinary invention.
eat.
5. True or False: A fruit salad - Answer: False. Jellied salads
can be made ahead of time and have been around for centuries,
stored in the refrigerator for with origins in both European and
several days. Asian cuisines.
- Answer: True. Just make sure Bonus Question:
to add the dressing right before
serving to prevent the fruit from 6. True or False: Jellied salads
becoming soggy. are a healthy and low-calorie
option.
Bonus Question: - Answer: False. Jellied salads
can be high in fat and calories,
6. True or False: Adding a small especially if they contain rich
amount of lemon juice to a fruit ingredients like meat, cheese, or
salad can help prevent browning. cream.
- Answer: True. Lemon juice is a
natural acid that helps to slow
down oxidation.
J. Additional Be ready for the new lesson Bring the materials needed for Be ready on the presentation of
Activities for about jelly meat salad. the activity: output.
application or
remediation Manila paper
Pencil
Pentel pen
Coloring materials
Copy of salad recipes
Colored paper
Glue
tape
V. REMARKS
VI.
REFLECTION
A. No. of OPAL EME TUR TAN JAD OHS OPAL EME TUR TAN JAD OHS OPAL EME TUR TAN JAD OHS OPAL EME TUR TAN JAD OHS OPAL EME TUR TAN JAD OHS
learners who
earned 80% on
the formative
assessment
B. No. of
learners who
require
additional
activities for
remediation
C. Did the
remedial
lessons
worked? 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 that
my principal or
supervisor can
help me solve?
G. What
innovation or
localized
materials did I
use, and
discover that I
wish to share
with other
teachers?
Prepared by:
SHERYL R. FULGENCIO
Master Teacher I
MARCO ANGELO I S. GALICIA
HT- III TLE
Date:_________________
Noted by:
CESAR V. VALONDO
Principal IV
Date:__________________
