TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL

TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

School TNCHS Grade Level GRADE-9

Teacher JOHN EZRA V. SUSTAL Learning Area TLE-COOKERY
Daily Lesson Log Teaching Dates and Time Sept. 18-22, 2023 / 6:00-12:20 Quarter FIRST QUARTER

Session 1 Session 2 Session 3 Session 4

I. OBJECTIVES
A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the knowledge, skills, understanding the knowledge, skills, understanding the knowledge, skills, understanding the knowledge, skills,
and attitudes required in preparing and attitudes required in maintaining and attitudes required in and attitudes required in maintaining
appetizers kitchen tools, equipment, and work maintaining kitchen tools, kitchen tools, equipment, and work
premises equipment, and work premises premises
B. Performance Standards The learners independently prepare The learners independently maintain The learners independently maintain The learners independently maintain
appetizers clean kitchen tools, equipment, and clean kitchen tools, equipment, and clean kitchen tools, equipment, and
work premises work premises work premises
At the end of the session, the learners At the end of the session, the learners At the end of the session, the learners At the end of the session, the learners
are expected to: are expected to: are expected to: are expected to:
1) Identify the different tools and 1) Give the different equipment needed 1) Define appetizers
equipment needed in the in the preparation of appetizers 2) Enumerate the classification 1) Define canape
preparation of appetizers. 2) Discuss the function of each of appetizer 2) Give the three parts of
2) Give the function of each tool equipment in preparing appetizers 3) Discuss the different canape
C. Learning Competencies / and equipment in preparing 3) Demonstrate the proper way on how classification of appetizer. 3) Discuss the guidelines in
Objectives
appetizer to use each equipment when preparing 4) Value the importance of assembling canapes
3) Demonstrate the proper way appetizers appetizer in our meal 4) Participate actively in the
on how to use the different discussion
tools and equipment
accurately.
4) Value the importance of using
the different tools and
equipment in preparing
appetizers.
II. CONTENT
PERFORM MISE EN PLACE EQUIPMENT NEEDED IN APPETIZERS CANAPES
PREPARING APPETIZERS

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 TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

III. LEARNING
RESOURCES
A. References
1. Teachers Guide pages TLE Home Economics: Cookery CG TLE Home Economics: Cookery CG TLE Home Economics: Cookery CG TLE Home Economics: Cookery CG
page 14 page 14 page 14 page 14
2. Learners Materials pages K to 12 Learning Module in Cookery 9 K to 12 Learning Module in Cookery 9 K to 12 Learning Module in Cookery 9 p. K to 12 Learning Module in Cookery 9 p.
p.56-57 p.58-59 60-61 61-65

3. Textbook pages
4. Additional materials
from Learning Resources
(LR) portal

B. Other Learning Resources

IV. PROCEDURES
1. Prayer 1. Prayer 1. Prayer 1. Prayer
A. DAILY ROUTINE 2. Checking of Attendance 2. Checking of Attendance 2. Checking of Attendance 2. Checking of Attendance

B. LESSON PROPER
What I Need to Know What I Need to Know What I Need to Know What I Need to Know
Mise’ En Place is a French term which Equipment are large electrical Appetizers are foods which stimulate Canape is a finger food consists of
means “set in place” that is you have appliances operated by means of the appetite, through their attractive parts. They could be served hot or
everything ready to cook and in its electricity. This lesson will help you to appearance, fragrance or appealing cold. This lesson will helps you to
place. This lesson helps you to identify discuss the function of equipment in flavor. In this lesson, you will learn understand what is canape and how
all the needed tools and equipment preparing appetizers what is appetizer and how they are they are assembled.
INTRODUCTION needed in the preparation of classified.
appetizer. What’s New
What’s New What’s New
What’s New Story telling about cleaning the
Showing of different tools needed in kitchen properly
the preparation of appetizers (real
objects) What I Know
What can you say about these tools ? What is canapes?

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 TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

What I Know What is the video all about?

Why do we need to perform the
mise en place? What I Know
What are the equipment needed
in preparing an appetizers?

What can you say about these

pictures?
Take a look at this picture and
try to list as many as you can
identify an ingredients of this
image.

What I Know
What re the examples of
appetizer that you already
eaten?

What’s In What’s In What’s In What’s In

Review: Review: Review: Review:
What are the different methods What are the different tools needed in Equipment Needed In Appetizers
of sanitizing? the preparation of appetizers? Preparing Appetizers
Unlocking of difficulties:
DEVELOPMENT Unlocking of difficulties: Unlocking of difficulties: Unlocking of difficulties: a. Bite size
a. Citrus a. Chill a. Appetite b. Garnish
b. Garnish b. Electricity b. Poison c. Miniature
c. Scrape c. Store c.Swallow
What is It What is It
What is It Collaborative Approach What is It
Inquiry-based Approach Inquiry-based Approach Brainstorming Method

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 TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

Processing Questions?
1)What are the equipment
needed in the preparation of
appetizers?
2) Why do we need to store our food
in the refrigerator?
3) When do we need to clean the Processing Questions?
refrigerator? 1. What is canape?
Processing Questions? Processing Questions?
4) Why is equipment important in the 2. What are the three parts
1. What are the different tools 1. What is appetizer?
preparation of appetizers? of canape?
and equipment needed in the 2. Why do we need to
prepare appetizer? 3. Why do we need to
preparation of appetizers? apply spread on
5.) How will you describe the different 3. What are the different
2. Why do we need to use canape?
equipment used in preparing classifications of
different tools and 4. How will you assemble
equipment in preparing appetizers? appetizer?
4. How will you differentiate canape?
appetizers?
3. How will you describe each appetizer?
each tool and equipment
in preparing appetizers?
4. How will you use the different
tools and equipment in
preparing appetizers?
5. Why do we need to
observe safety
precautions when using
tools and equipment?
What’s More What’s More What’s More What’s More
Pick and Tell
Strips of papers with the names of the
ENGAGEMENT following equipment below will be
placed in a glass bowl.
Each student will be asked to pick one Directions: Match the correct
answer from column A to column B,
and explain its uses in the preparation
Pick and Tell write the letter of the correct answer
of appetizer. on your answer sheet.
Strips of papers with the names of the 1. Gas range
following tools and equipment below 2. Refrigerator
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 TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

will be placed in a glass bowl. 3. Oven

Each student will be asked to pick one 4. Chiller
and explain its uses in the preparation
of appetizer.
1. Cutting board
2. Paring knife
3. Spatula
4. Colander Directions: Write FACT if the
5. Wire whip statement is correct and BLUFF if it
6. Rubber Scraper is not. Write your answer on your
7. Zester answer sheet.
8. French Knife ____________1. Fruits are good
9. Measuring cup appetizers because they give an
10. Measuring glass attractive appearance, fragrance,
appealing taste and delicious flavor.
____________2. Canape is
consisting of larger portions of food
presented on bases of bread, toast,
or pastry easily handled and eaten.
____________3. Vegetables, fish,
meats, cheese and hardboiled eggs
are example of food items used to
decorate canape.
____________4. Relishes are cooked
vegetables cut into attractive shapes
served as appetizer.
____________5. Cocktail may be in
the form of a fruit or vegetable juice
mixed with little alcoholic beverage
or seafood like shrimps, crabs, or
lobsters served with slightly
seasoned sauce.

What I Have Learned What I Have Learned What I Have Learned What I Have Learned
Oral Participation Multiple Choice: Oral Participation Oral Participation
1. The grade 9 learners performed their RUBRICS:
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 TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

ASSIMILATION RUBRICS: performance task #1 in appetizer. RUBRICS:

There are a lot of left over
ingredients. They do not know where
they will store it to prevent it from
food spoilage. If you will help them,
what do you think is the best way to
prevent it from contamination?
A. Chiller C. Freezer
B. Cabinet D. Refrigerator
2. It is used to scrape the last batter
from the sides of the bowl.
A. Measuring Spoon
B. Mixing Spoon
C. Rubber Scraper
D. Spatula
3. A container used to hold the
ingredients together
A. Colander
B. Measuring Cup
C. Mixing Bowl
D. Zester

I learned/discovered that I learned/discovered that I learned/discovered that I learned/discovered that

______________________________ ______________________________ ______________________________ ______________________________
REFLECTION I intend to I intend to I intend to I intend to
____________________________ ____________________________ ____________________________ ____________________________

Prepared by: Checked by: Approved by:

JOHN EZRA V. SUSTAL EMELIE H. SOSA NORA S. LASAM

Teacher I Master Teacher I Head Teacher III – T.L.E Dept.

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