GRADE 1 to School Grade Level G-11

12 Teacher Learning AFA- Fish Processing

DAILY Area
LESSON LOG Teaching Dates February 19, 2019 Quarter Second Sem
and Time

MONDAY
I. OBJECTIVES Cook mixture to desired consistency

A. Content Standard
B. Performance Standard
C. Learning competences
The learner demonstrates understanding on processing food by processing food
sugar concentration
The learner demonstrates independently the procedures of processing food by sugar
concentration
Cook sugar concentrates

TLE_AFFP9- 12SL-Ia-c-1
II. CONTENT PROCESS FOODS BY SUGAR CONCENTRATION

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
11-13
Power Point Presentation, Videos, Images
1. How should we choose the correct fruit to be used for pineapple jam?
2. What is the correct consistency of a good quality jam?
3. What are the things we need to prepare in making pineapple jam?
All foods begin to deteriorate, or spoil, as soon as they are harvested. The purpose of food
preservation is to stop or slow down the spoilage and to make the food available for future
use.
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C. Presenting examples/Instances of
the new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
F. Developing mastery
(leads to Formative Assessment
3)
G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
Present to the class a standardized recipe of a pineapple jam.
Discussion of the methods in cooking pineapple jam.
Present to the class how to prepare and properly cook a pineapple jam.
Hands on activity:
The students will follow the demonstrated procedure in properly cooking a pineapple jam.
Learning how to prepare a sugar concentrated products will help students be productive
learn new skills in food preservation.
Testing the jellying point:
Students should be able to tell the correct consistency of the prepared pineapple jam.

J. Additional activities for application Students should be able to seal the pineapple jam packed in a container.
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 these 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?

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Prepared by:

________________________

Date:: ________________________

Guiding the learners in appreciating and understanding PEC’s in order to be successful in business or employment.

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 Republic of the Philippines
Division of Misamis Oriental
District of Magsaysay
KIBUNGSOD NATIONAL HIGH SCHOOL
Kibungsod, Magsaysay, Misamis Oriental

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 DAILY LESSON LOG
AFA - FOOD PROCESSING

Prepared by:

MARY GRACE A. PAÑO

TEACHER I

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