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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 SEPTEMBER 5 - 9, 2022 Quarter/ Week No. 1 - Week 2
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
1.4 clean and sanitize
kitchen tools in accordance
with prescribed standards
At the end of the lesson, the
students are expected to:
Use prescribed cleaning
agents in cleaning and
sanitizing kitchen tools
1.5 store cleaned kitchen
tools and equipment safely in
the designated space
At the end of the lesson, the
students are expected to:
Demonstrate safety skills in
storing cleaned and sanitized
kitchen tools and equipment
in designated space.
At the end of the lesson, the
students are expected to:
Pass the required score for
their “Moving Exam” about
the tools and equipment
found in the Cookery
Laboratory
II. CONTENT Proper dishwashing
techniques
Techniques in storing cleaned
kitchen tools and equipment
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
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2. Learner’s
Materials pages
CBLM II Food Trades.
Module I.
Lesson I.
CBLM II Food Trades. Module
I.
Lesson I.
3. Textbook pages Page 43 -52 Page 58 - 59
4. Additional
Materials from
Learning Resource
(LR) portal
B. Other Learning
Resources
.
IV. PROCEDURES
A. Reviewing
previous lesson or
presenting the new
lesson
Student will do the step in
washing their dishes.
Students will describe on how
they store kitchen tools and
equipment
Learners are divided into 5
groups. Each group are
given 10 minutes to
identify 20 tools and
equipment that are
prepared by the teacher at
the cookery laboratory.
Learners are asked to
prepare ½ lengthwise to
write their answer.
The 1st group should be
the one to perform in the
moving exam first and
then followed by the group
2,3,4 and 5 group.
After the given time,
whether finish or
unfinished, the learners
should be able to pass the
½ lengthwise.
B. Establishing a
purpose for the
lesson
Discussing the purpose and
importance clean and
sanitize kitchen tools in
accordance with prescribed
standards
Discussing the purpose and
importance on how to store
kitchen tools and equipment
C. Presenting
examples/
instances of the
new lesson
Showing video on steps in
washing the dishes.
Showing video on how to store
kitchen tools and equipment.
D. Discussing new
concepts and
practicing new
skills #1
Discussing the purpose of
each step in washing the
dishes
Discussing the proper storage
of kitchen tools and equipment
E. Discussing new
concepts and
practicing new
skills #2
Discussing the tips and
warnings to observe in
washing the dishes.
Discussing 9 steps in
organizing kitchen cabinets
F. Developing
mastery (Leads to
Formative
Assessment 3)
Showing video on washing
the dishes using dishwasher
Showing pictures of organized
kitchen tools and equipment in
the cabinet
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G. Finding
practical
applications of
concepts and
skills in daily living
Discussing the tips and
warnings to be observe in
washing the dishes using
dishwasher
Students will describe how to
organized kitchen cabinet and
the proper storage of kitchen
tools and equipment
H. Making
generalizations
and abstractions
about the lesson
Using Venn diagram
compare and contrast the
procedures in washing the
dishes using dishwasher and
normal dish washing.
I. Evaluating
learning
Quiz on the use prescribed
cleaning agents in cleaning
and sanitizing kitchen tools
Quiz on the proper storage of
kitchen tools and equipment
The learner’s evaluation
will be base on their score
in the Moving Exam.
J. Additional
activities for
application or
remediation
Assignment:
List down 15 tools and
equipment
you have at home.
Clean dishes at home.
Enumerate the steps you did
in washing the dishes and
cleaning your kitchen
premises.
Identify chemicals you used in
cleaning tools, equipment and
kitchen premises.
Organized your kitchen
cabinets.
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.
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A. No. of learners
who earned 80% on
the formative
assessment
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
