School TANAUAN INSTITUTE INC.
Grade Level
Teacher ABEGAIL A. MANALO Learning Area
December 5-9, 2022 (50 minutes)
1:20 – 2:10 (SANTOS) MTHF
DAILY LESSON LOG Teaching Dates
2:40-3:30 (BANZON) WTHF (SAN JUAN) T
School ID : 301084 3:30 – 4:20 (FABELLA) MTWF (SAN JUAN) TH Quarter SECOND
and Time
[Link] St., Brgy. 4, Tanauan City 4:20 – 5:10 (SANTOS) T (SAN JUAN) M
5:10-6:00 (BANZON) M
( WEEK 5 )
MONDAY -FRIDAY
I. OBJECTIVES
1. Content Standards Cultural Differences
2. Performance Standards The learner independently performs standard differences of Cultural
Learning Outcome 4
4.1 Present cultural differences
3. Learning Competencies
4.2 Observe sanitary practices in presenting cultural differences
II. CONTENT
III. LEARNING
Laptop, Internet
RESOURCES
A. References Websites
1. Curriculum Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials
from Learning Resource
(LR) Portal
B. Other Learning Resources
IV. PROCEDURE
A. Reviewing previous Directions: Explain briefly the following:
lesson/presenting the new 1. The types of Cultural Differences
lesson
TASK #1 Picture Analysis
Direction: Give a brief statement on the following Factors why are they important in Differentiating cultures.
B. Establishing a purpose for
the lesson
Information Sheet
Safety and hygienic practices in storing salad and dressing.
Green salads are plated in a cold plate. Avoid plating salads more than an hour or two before serving. Garnish that is tossed should be added at
C. Presenting examples/
instances of the new lesson
serving time.
Refrigerate salads before serving time.
Dressing is added immediately before serving or serves it on the side.
Refrigerate salads until serving. Do not hold more than a few hours, or the salads will sag. Holding boxes should have high humidity.
Do not add dressing to green salads until serving, or they will sag.
D. Discussing new concepts Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
and practicing new skills # 1 Washing all salad vegetables is important to ensure food safety.
How to Wash Fruits and Vegetables
Start by choosing produce that’s free of bruises, mold, or other signs
of damage. If you are purchasing precut items, make sure they have been refrigerated or displayed on ice at the supermarket.
Once home, store perishable fruits and vegetables in the refrigerator (at 40 degrees F or below) until you’re ready to use them. Always store
precut
fruits and vegetables in the refrigerator, too.
Wash your hands for 20 seconds with soap and warm water before and after handling fresh produce.
Use a sharp paring knife to cut away any damaged or bruised areas of the
fruit and vegetable.
Wash the produce before you peel it. That way, contaminants will not be transferred from your knife to the fruit and vegetable.
Hold the fruit or vegetable under cool running tap water, gently rubbing
it as you rinse it.
For firm produce, such as melons and winter squash, use a clean
vegetable brush to scrub the surface as you rinse it.
Produce with bumpy, uneven surfaces, such as cauliflower and broccoli, should be soaked for 1 to 2 minutes in cold water to remove
contaminants from the nooks and crannies.
How to Wash Salad Greens
Salad greens require special attention. First, discard the wilted outer
leaves; then prep and wash greens as directed for each type.
For leafy lettuce, such as green or red-tip leaf, butter head, and romaine
as well as endive, remove and discard the root end. Separate leaves and
hold them under cold running water to remove any dirt.
For smaller greens, such as spinach and arugala, swirl them in a bowl or
E. Discussing new concepts
and practicing new skills # 2
a clean sink filled with cold water about 30 seconds. Remove the leaves
and shake gently to let dirt and other debris fall into the water. Repeat
the process if necessary. Drain in a colander.
For iceberg lettuce, remove the core by hitting the stem end on the
countertop; twist and lift out the core. (Do not use a knife to cut out the core, as this can cause the lettuce to brown). Hold the head, core side
up under cold running water, pulling leaves apart slightly. Invert the head and drain thoroughly. Repeat if necessary.
For masclun (a mixture of young, small salad greens often available in bulk at farmer’s markets), rinse in a colander or the basket of a salad
spinner.
Making a simple Salad Recipe:
Directions:
1. Each Group (group of 5) will perform their tasks in making simple salad recipe.
2. A Proposal at Hand will be the guide.
3. Each group will perform Mise En Place and proper salad making and attractive plating
4. Each group will clean the mess after the tasks
5. Each group will be graded according to criteria as follows:
F. Developing mastery Points Criteria
Task is completed excellently, following the procedures in the activity
20 improvement / innovations
15 Task is completed following the procedures in the activity
Task started but not completed following the procedures in the activity
10
0 No attempt
G. Finding practical
applications of concepts and
skills in daily living
H. Generalizing and
abstractions about the lesson
The Learners will be graded according to their performance tasks given the criteria above.
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 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 by:
ABEGAIL A. MANALO
Subject Teacher
Noted by: Approved by:
ADELAIDA ORUGA NELIA MANANGUIT
Department Head Principal III