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K TO 12
DAILY LESSON LOG
School HINAPLANON NATIONAL HIGH SCHOOL Grade Level 9
Teacher JAMIRAH C. MANGORANGCA Learning Area Cookery
Teaching Dates and Time AUGUST 29 – SEPTEMBER 2, 2022 Quarter/Week No. 1 – Week 1
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content
Standards The learners demonstrate an understanding the knowledge, skills and attitudes required in maintaining kitchen tools, equipment and work premises.
B. Performance
Standards The learners independently maintain clean kitchen tools, equipment and premises.
C. Learning
Competencies
Objectives Write
the LC code for
each
LO 1. Clean, sanitize and store kitchen tools and equipment
1.1. recognize kitchen tools and
equipment to be cleaned and
sanitized
At the end of the lesson, the
students are expected to:
Recognize the different kitchen
tools and equipment that are
commonly found in the kitchen.
1.2 identify the chemicals to be
utilized in cleaning and
sanitizing kitchen tools and
equipment
At the end of the lesson, the
students are expected to:
Identify the types of chemicals
used in cleaning and in
sanitizing kitchen tools and
equipment.
1.3 prepare cleaning agents in
accordance with manufacturers
instruction
At the end of the lesson, the
students are expected to:
Prepare cleaning agents in
accordance with manufacturers
instruction
II. CONTENT
Kitchen tools and equipment to
be cleaned, sanitized, and
stored
1.1. cutting tools and equipment
1.2. measuring tools and
equipment
1.3. mixing tools and equipment
1.4. top-of-the-range equipment
1.5. baking tools and equipment
Types of chemicals used in
cleaning and sanitizing kitchen
tools and equipment
Methods of cleaning and sanitizing
kitchen tools and equipment
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III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
pages
TLE_HECK9- 12KP-Ia-1 TLE_HECK9- 12KP-Ia-1 TLE_HECK9- 12KP-Ia-1
2. Learner’s
Materials pages
CBLM II Food Trades.
Module I.
Lesson I.
CBLM II Food Trades. Module
I.
Lesson I.
CBLM II Food Trades. Module I.
Lesson I.
3. Textbook pages Page 30 – 39 Page 41 - 42
4. Additional
Materials from
Learning Resource
(LR) portal
B. Other Learning
Resources
.
IV. PROCEDURES
A. Reviewing
previous lesson or
presenting the new
lesson
Scumbled cutouts on the
different tools and equipment
will be given to the students.
Students will then form it and
give its name.
Showing pictures of different
kinds of chemicals to be utilized
in cleaning and sanitizing
kitchen tools and equipment
B. Establishing a
purpose for the
lesson
Discussing the purpose and
importance of kitchen tools and
equipment including kitchen
premises.
Discussing the purpose and
importance of using
chemical to be utilized in cleaning
and sanitizing kitchen tools,
equipment including kitchen
premises.
C. Presenting
examples/
instances of the
new lesson
Ask students on what tools and
equipment they have used at
home kitchen when cooking.
Showing video on how to use
different chemicals to be utilized
in cleaning and sanitizing
kitchen tools and equipment.
D. Discussing new
concepts and
practicing new
skills #1
Showing pictures of different
tools and equipment, students
will give its name and uses.
Discussing the types of
chemicals used in cleaning and
sanitizing kitchen tools and
equipment
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E. Discussing new
concepts and
practicing new
skills #2
Group the tools and equipment
according to its uses. Doing Activity Sheets: “Name
Me”
F. Developing
mastery (Leads to
Formative
Assessment 3)
Activity sheets on identifying
tools and equipment and their
uses.
Students will discuss their
answer in Activity “Name Me”
G. Finding
practical
applications of
concepts and
skills in daily living
Citing examples of daily
activities where tools and
equipment are being used.
Identify chemicals to be used in
different types of soil from a
surface of kitchen tools,
equipment and premises
The student will ask to visit the
Cookery Laboratory and will be
ask to prepare cleaning agents in
accordance with manufacturers
instruction
H. Making
generalizations
and abstractions
about the lesson
Why is it important to recognize
kitchen tools and equipment and
their uses?
Why is it important to identify the
types of chemicals to be used in
cleaning tools, equipment and
kitchen premises.
I. Evaluating
learning
Quiz on recognizing kitchen
tools and equipment found in the
kitchen.
Quiz on different types of
chemicals to be used in cleaning
tools, equipment and kitchen
premises.
Rubrics to prepare cleaning
agents in accordance with
manufacturers instruction
J. Additional
activities for
application or
remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be
done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them
relevant questions.
A. No. of learners
who earned 80% on
the formative
assessment
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B. No. of learners
who require
additional activities
for remediation.
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: Checked by: Noted by:
JAMIRAH C. MANGORANGCA MIGUELA M. TAMULA DELIA A. LAYNO, PH.D.
Teacher I Master Teacher I Assistant School Principal II
