School Llamera National High School
DAILY
LESSON
LOG
● OBJECTIVES
AFTER THE 50 MIN.
PERIOD THE 75% OF
STUDENTS WERE
EXPECTED TO;
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
Teacher Gladez L. Galagaran
Teaching Week
MONDAY
1. Explain the whole ideas
about the topic for first quarter
2. Elaborate the house rules
during T.L.E subject
3. Explain the grading system
for T.L.E subject
4. Meet and Great
Grade Level G-7
Learning Area Commercial Cooking
Quarter 2nd Week 1
TUESDAY WEDNESDAY THURSDAY FRIDAY
1. Identify the kitchen tools 1. Identify chemicals used in 1. Demonstrate the proper .
and equipment based on their cleaning and/or sanitizing uses of cooking tools and
uses equipment and utensils utensils
2. Demonstrate how tools and
equipment used in accordance
to its function
Topic: Utilize kitchen Tools Topic: Maintenance of Kitchen Topic: Uses of Cooking tools
and Equipment Tools and Equipment and Utensils
K-12 Commercial Cooking -12 Commercial Cooking K-12 Commercial Cooking
Learning Module Learning Module Learning Module
1. Ask someone to have a 1. Ask someone to have a brief 1. Checking of homework
brief review about previous review about previous lesson. 2. Review of the past lesson
lesson. 2. Before the lesson start, using flash card of kitchen
introduce first the definition of tools and equipment.
2. Before the lesson start, terms that they might
introduce first the definition of encounter during discussion.
terms that they might
encounter during discussion.
Cleaning, Disinfectant,
Exterminate, Filth, Grates
Infestation, Kitchen, Parts
Per Million (PPM),
Pedestal, Sanitizer,
Sanitizing, Stack.
1. Ask the students “Why it is 1. Ask the students on how 1. Ask the students to prepare .
the lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts
and practicing new skill #1
E. Discussing new concepts
and practicing new skill #2
F. Developing Mastery
G. Finding practical
applications of concepts &
skills in daily living
H. Making generalizations &
abstractions about the lesson
important to be familiar
with the correct utensils,
devices and equipment in
the kitchen?”
2. Ask the students “Why do
we consider the type of
material in buying kitchen
tools and equipment?”
Make sure to explain the right
answer to the said question.
1. Discussion of Materials of
kitchen Utensils and
equipment commonly
Found in the kitchen
1. Discussion of Cooking
Utensils List that Every
kitchen needs
1. Presenting the different
kinds of knives used in the
kitchen.
Present different pictures that
were discuss and ask the
students to identify. (call the
students one by one)
You may find that it’s hard to
open can goods using knife.
(use this idea in delivering
your explanation)
The students will be able to
understand that the Job of
cooking requires specific tools,
utensil, and equipment for
proper and efficient
they maintain the cleanliness of
their kitchen, especially kitchen
tools and utensils?
Call at least 3 students.
1. Discussion of 4 Categories
of Cleaning Agents
 Detergents
 Solvents Cleaners
 Acid Cleaners
Abrasive Cleaners
1. Discussion of Methods of
Sanitizing
 Heat
Chemicals
Students classify the different
cleaning agents used in
cleaning and sanitizing
The student is able to
generalize the importance of
washing, sanitizing and drying
in maintaining the cleanliness
and sanitation of kitchen tools
their cooking tools.
2. Ask the students to proceed
to their respective groups.
3. Explain how they are going
to be graded.
Rubrics: Group
Presentation
A. All group members
participate equally
B. All group members speak
clearly and easy to understand
C. All group members speaks
to the entire audience
D. Information is presented in
an organized way.
E. Oral presentation include
many details.
1. Each one of the group must
participate.
2. There should be no
repetition of cooking tools.
Each of them should have
different cooking tools to be
presented in class.
1. Group Presentation
1. Each of them demonstrate
the uses of the cooking tools
and utensils.
Students will be able to
demonstrate the proper uses
of cooking tools and utensils
Kitchen is the most special
room in the house. It’s a place
for adventure-discovery,
sharing and trying new ideas.
 preparation of food. and equipment
I. Evaluating Learning
Seatwork

J. Additional activities for
application or remediation
V. Valuing
VI. REFLECTION
A good teacher can inspire hope, ignite
the imagination, and instill a love of
learning
1. On your notebook list down
all the utensils and equipment
you can find in your kitchen,
identify the materials of your
kitchen tools and equipment.
Give them one format.
2. Group Activity: ask the
students to bring cooking tools
(Vividly explain what they’re
going to bring)
No matter what the recipe you can do
wonders in the kitchen most especially
if you use proper tools and equipment
in preparing and cooking.
Give the advantage and
disadvantage of the following
cleaning agents
 Chlorine
 Iodine
 Quaternary Ammonium
Compounds
(Students must follow that the
format that is given to them)
Your habits are a reflection of you… The kitchen is the heart of the house.
Clean Up and Pick Up yourself!

Prepared by: Checked by:

GLADEZ L. GALAGARAN ALEX A. BANDOY

TLE Teacher School In charge