School Grade Level 9

Teacher Learning Area TLE

Teaching Dates January 16-19, 2023 Quarter SECOND WEEK 9

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 LO 4. Store salad and LO 4. Store salad and LO 4. Store salad and LO 4. Store salad and
Competencies/ dressing dressing dressing dressing
Objectives
4.2 Store salad in 4.2 Store salad in 4.2 Store salad in 4.2 Store salad in
appropriate appropriate appropriate appropriate
conditions to conditions to conditions to conditions to
maintain their maintain their maintain their maintain their
freshness, quality and freshness, quality and freshness, quality and freshness, quality and
taste taste taste taste

(TLE_HECK912SD-IIj-10) (TLE_HECK912SD-IIj-10) (TLE_HECK912SD-IIj-10) (TLE_HECK912SD-IIj-10)

Safe and hygienic Safe and hygienic Temperature required in Temperature required in
II. CONTENT practices in storing practices in storing storing salads and storing salads and
salads and dressings salads and dressings dressings dressings ˇ
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages N/A N/A N/A N/A
2. Learner’s Materials
N/A N/A N/A N/A
pages
3. Textbook pages N/A N/A N/A N/A

4. Additional Materials Printed Modules, videos

from Learning Resource from You tube
 (LR) portal
B. Other Learning ADM_TLE 9 Cookery ADM_TLE 9 Cookery ADM_TLE 9 Cookery ADM_TLE 9 Cookery
Resources / Quarter 2 – Module 1: Quarter 2 – Module 1: Quarter 2 – Module 1: Quarter 2 – Module 1:
Materials Lesson 3 & 4 Prepare Lesson 3 & 4 Prepare Lesson 3 & 4 Prepare Lesson 3 & 4 Prepare
Salad and Dressing Salad and Dressing Salad and Dressing Salad and Dressing
17-20 17-20 17-20 17-20
Safety and Hygienic
Practices in storing salads
and dressing
https://
www.youtube.com/watch?
v=XVL2BzvDSug
IV. PROCEDURES
A. Reviewing previous Task 1: Draw Me! Task 1. Share! Share! a. Task 1. Know Me: 1. Remind students that
lesson or presenting the This activity will give you Share! Directions: Write the their task for today is for
new lesson an opportunity to review Directions: Give the storing techniques to be their assignment, and
the past lesson. functions of the different used for each food consider as their
Directions: Draw the storing techniques. You preparation, then provide performance task.
happy emoticon for a will be graded base on the a brief explanation on how
correct statement and sad given rubrics below. Write you utilized the technique.
emoticon for wrong your answer in a separate You will be graded base on
practice. sheet of paper. the given rubric below.
_______1. There is no Techniques Functions Write the correct answer
1. Refrigeration
proper handling of the on a separate sheet of
2. Cold Storage
ingredients. paper.
3. Chilling
_______2. A high standard Food Preparation Storing Technique

of personal and good 1. Macaroni Salad

Fruit Salad
hygiene must be Spaghetti
maintained at all Mango Float
times. Ice Cream
_______3. Purchase the b.
supplies (salad c.
ingredients) from reputable
suppliers.
_______4. The temperature
is not required in storing
salads and dressings.
_______5. Some salads
 contain meat and dairies
and need proper
separation of raw
and high-risk food at all
stages.

B. Establishing a purpose Guide Questions: a. Task 1:Do it Right Task 2: Make a List
for the lesson 1. Do you store your left b. Complete the graphic Directions: Complete the
over salad dressing? organizer based on your table based on the
Why? experiences about safety structure of presenting
2. What is the best way to practices in storing salad salads by listing down all
store salad? and dressing. the ingredients needed.
Structure of the Ingredients
salad Needed
Base
Body
Garnish
Salad Dressing

C. Presenting examples/ Based on students Base on students answers Based on students

instances of the lesson answers, ask them what on Task 1, ask them what answers on Task 2, ask
are the tools and are the Dos and Don’ts in them how long those fruits
equipment needed in safety practices in storing and vegetables to keep in
storing salad and dressing. salad and dressing and refrigerators?
Why? What are the fruits and
vegetables need to
refrigerate and what are
those cannot be
refrigerate?
D. Discussing new d. Discussion of the topics Discussion of the topics h. Discussion of the topics Activity1: Photo Collection
e. 1. Tools and equipment
concepts and practicing a. Other tools in storing i. 1. How long to keep fruits Directions: Follow the
new skills #2 f. 2. Storing techniques in salads and dressing j. and vegetables in the instructions below.
g. salad and dressing b. Safety practices in k. refrigerators? 1. Make a photo album on
storing salad and l. a. Fruits the creative
dressing m. b. Vegetables presentation of different
examples of salads and
dressings.
2. It should contain ten
 (10) varied pictures of
salads and ten (10)
varied pictures of
examples of dressings.
Each example must be
put in one sheet of A4
size bond paper. You will
get the pictures from the
internet, old magazines,
or any available
materials.
3. Label each presentation
creatively.
n. 4. Your output will be
o. rated using the scoring
p. rubric.(100% highest
q. score; 70% lowest score)
r.
E. Developing mastery Task 2: Know Me Task 2: Know Me Task 3: Know Me
(Leads to Formative Identify the appropriate Directions: Write the Identify the different fruits
Assessment 3) storage equipment for the safety practices in storing and vegetables if they can
following ingredients to be used for each food be stored in refrigerator or
needed in storing salad. preparation. Write the at room temperature. If
( chiller, refrigerator, correct answer on a can store in refrigerator
freezer) separate sheet of paper. indicate the number of
1. Cucumber Food Preparation
Safety Practices in
storing salad
days of storage.
2. Lettuce Greek Salad 1. Apple
3. Meat Fruit Salad 2. Onion
4. Apple Macaroni Salad
3. Banana
5. Cooked pasta 4. Tomato
5. Lettuce
F. Finding practical Task 3: Talk To Me Task 3: My Salad/Plate Task 4: My Ref
applications of concepts  Create a slogan showing Bowl Make an illustration of
and skills in daily living the importance of proper Make an illustration of your refrigerator content
storing of salad. Your any salad. Give some showing at least 5 each of
output will be rated using safety practices in storing different kinds of fruits
the scoring rubric to be the salad. Do this on a and vegetables stored that
presented by your short type writing paper your family commonly buy
 teacher. from the market.

G. Making generalizations Let the learners answer Let the learners answer Let the learners answer
and abstractions about the question orally. the question: the question:
the lesson Why it is important to Why it is important that Why it is important to
store salad and dressing? sanitary practices is being store salad and dressing
Fruits and Vegetables? observed in storing salad in appropriate conditions?
and dressing ?
H. Evaluating learning Identify what is asked? TRUE or FALSE TRUE or FALSE
1. Used to keep food cold 1. Green Salads are plated 1. Most fruits will do
or cool in a cold plate. better if stored in the
2. The process of 2. Add dressing to green refrigerator.
preserving food by salads until serving. 2. All fruits will last at the
means of refrigeration. 3. Dressing is added same time in the
3. To refrigerate to reduce immediately before refrigerator.
the temperature. serving or serve it on 3. Not all vegetables
the side. should be stored in the
high humidity drawer of
your refrigerator.

I. Additional activities for

application or N/A N/A N/A N/A
remediation
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?