Annex 1C to DepEd
Order No. 42, s. 2016
GRADES 1 to 12 School Herminio G. Nicolas High School
DAILY LESSON LOG Teacher John Alfred C. Mananggit
Teaching Date August 22-26, 2022 (Monday-Friday)
Monday
I. OBJECTIVES
A. Content Standards The learners
demonstrate an
understanding the use
and maintenance of
equipment in cookery
B. Performance The learners independently
Standards use and maintain tools,
equipment, and materials in
cookery according to standard
operating procedures
C. Learning The learners should be able
Competencies/ to...
Objectives (Write the  Discuss the Definition
LC Code) of Terms in
Commercial Cooking
 Identify the kitchen
utensils and
equipment commonly
TIME
10:30-11:30 M-F
3:30-4:30 M-F
Tuesday
The learners
demonstrate an
understanding the use
and maintenance of
equipment in cookery
The learners independently
use and maintain tools,
equipment, and materials in
cookery according to
standard operating
procedures
The learners should be able
to...
 Discuss the Definition
of Terms in
Commercial Cooking
 Identify the kitchen
utensils and
equipment commonly
Grade Level Grade 8
Learning Area Technical Vocational Education 8
SECTION
Narra
Yakal
Wednesday
The learners
demonstrate an
understanding the use
and maintenance of
equipment in cookery
The learners independently
use and maintain tools,
equipment, and materials in
cookery according to
standard operating
procedures
The learners should be able to...
 Identify and discuss the
tools and equipment in
commercial cooking
 Familiarize the tools and
equipment
 Value the importance of
tools and equipment in
Quarter 1st Grading Period
Thursday
The learners
demonstrate an
understanding the use
and maintenance of
equipment in cookery
The learners independently
use and maintain tools,
equipment, and materials in
cookery according to
standard operating
procedures
The learners should be able to...
 Identify and discuss the
tools and equipment in
commercial cooking
 Familiarize the tools and
equipment
 Value the importance of
tools and equipment in
Friday
The learners
demonstrate an
understanding the use
and maintenance of
equipment in cookery
The learners independently
use and maintain tools,
equipment, and materials in
cookery according to
standard operating
procedures
The learners should be able to...
 Identify the cleaning
materials.
 Discuss and explain the
sanitizing method used
in kitchen/cooking area
 Value the importance of
 found in the kitchen.
 Value the importance
of Kitchen utensils
and equipment in
cooking
found in the kitchen. commercial cooking commercial cooking cleaning and sanitizing
 Value the importance
of Kitchen utensils
and equipment in
cooking

Materials of kitchen Materials of kitchen Tools and Equipment in Other tools and equipment in Cleaning Materials and Sanitizing
II. CONTENT utensils and utensils and Commercial Cooking Commercial Cooking Method
equipment commonly equipment commonly
found in the kitchen. found in the kitchen.
III. LEARNING
RESOURCES
A. References
1. Teacher’s Page 417-418 Page 417-418 Page 417-418 Page 417-418 Page 417-418
Guide pages
2. Learner’s N/A N/A N/A N/A N/A
Material pages
3. Textbook Page 6-9 Page 6-9 Page 6-12 Page 12-14 Page 19-20
pages
B. Other Learning N/A N/A N/A N/A N/A
Resources
IV.
PROCEDURES
A. Reviewing What are the materials and tools What are the tools and What are the cutting tools and
previous lesson commonly found in the kitchen? equipment used in cooking? equipment used in commercial
or presenting a cooking?
new lesson
(Elicit)

What are the materials and What are the materials and What are the tools and What are the cutting tools and What are the cleaning materials
B. Establishing a tools commonly found in tools commonly found in equipment used in cooking? equipment used in commercial or cleaning agents used in
purpose for the Kitchen? Kitchen? cooking? cooking area or kitchen?
lesson
(Engage) What are the method of
sanitizing?
C. Presenting The learners will identify the The learners will identify the 1. The teacher shows picture 1. The teacher shows picture The teacher asks what
examples/instances materials, tools, utensils, and materials, tools, utensils, and of commercial cooking tools of commercial cooking tools cleaning materials used in their
 equipment found in the equipment found in the and equipment to familiarize and equipment to familiarize home especially in kitchen
kitchen kitchen the learners the learners area?
of the new lesson
(Explore)
2. The learners will name the 2. The learners will name the Is the cleaning materials is
tools and equipment used in tools and equipment used in effective in removing of dirt?
commercial cooking commercial cooking
D. Discussing new Discuss the definition of terms Discuss the definition of Identify and discuss the Identify and discuss the Discuss the cleaning
concepts and in commercial cooking terms in commercial cooking commercial cooking tools and commercial cooking tools and materials/agent used in kitchen
practicing new skills equipment equipment or cooking area
#1 (Explain)
E. Discussing new Identify and discuss the Identify and discuss the Familiarize the tools and Familiarize the tools and What is best cleaning
concepts and kitchen utensils, tools, and kitchen utensils, tools, and equipment of equipment of materials/agent for removing of
practicing new skills equipment found in Kitchen equipment found in Kitchen dirt and germs?
#2 (Explore/Explain)
Why we need to buy durable Why we need to buy durable The learners will enumerate the The learners will enumerate the What are the cleaning
F. Developing
and safe kitchen utensils and and safe kitchen utensils and tools and equipment in tools and equipment in materials/agent can be use?
mastery (Leads to
Formative equipment? equipment? commercial cooking commercial cooking
Assessment) What is the best sanitizing
(Elaborate) method?

What is the importance of What is the importance of What are the kitchen tools used What are the kitchen tools used Is it good to clean and sanitize
kitchen utensils and kitchen utensils and for cooking kare-kare dish? for cooking Pinakbet dish? the cooking area or kitchen
equipment in terms of equipment in terms of before working? Why?
G. Finding practical business such as restaurant business such as restaurant
applications of and food products? and food products?
concepts and skills
in daily living
(Explain)

H. Making Any cook should be familiar
generalizations and with the correct utensils,
abstractions about devices, and equipment in the
the lesson kitchen. It is important to
(Elaborate) consider several things and
not only the price when
buying. The job of cooking
requires specific tools,
Any cook should be familiar
with the correct utensils,
devices, and equipment in the
kitchen. It is important to
consider several things and
not only the price when
buying. The job of cooking
requires specific tools,
Tools and equipment in
commercial cooking are
important it gives improvement
in appearance and taste of the
dishes. It also helps the chef to
cook easier and faster.
Tools and equipment in
commercial cooking are
important it gives improvement
in appearance and taste of the
dishes. It also helps the chef to
cook easier and faster.
Cleaning and sanitizing the
working area is very important it
removes the dirt and germs on
the tools and equipment in
commercial cooking and also
prevent food poisoning.
 utensils, and equipment for
proper and efficient
preparation of food.
I. Evaluating Activity 1. Direction: Identify
learning (Evaluate) the word/s that best describes
the following statements.
1. It is the most popular,
lightweight, attractive,
and less expensive
materials of kitchen
utensils and equipment.
2. A more complicated tool
that may refer to a small
electrical appliance.
3. A kitchen tool which is
specifically designed for
pulping garlic for cooking.
4. It is used to grate, shred,
slice, and separate foods.
5. A must for all types of
kitchen tasks, from
peeling an onion and
slicing carrots, to carving
a roast or turkey often
referred to as cook's or
chef's tools.
6. It is used to measure
solids and dry
ingredients.
7. These are used to
measure smaller
quantities of ingredients
8. A rubber or silicone tools
to blend or scrape the
food from the bowl
9. A special coating applied
to the inside of some
utensils, and equipment for
proper and efficient
preparation of food.
Activity 1. Direction: Identify
the word/s that best describes
the following statements.
1. It is the most popular,
lightweight, attractive,
and less expensive
materials of kitchen
utensils and equipment.
2. A more complicated tool
that may refer to a small
electrical appliance.
3. A kitchen tool which is
specifically designed for
pulping garlic for
cooking.
4. It is used to grate, shred,
slice, and separate
foods.
5. A must for all types of
kitchen tasks, from
peeling an onion and
slicing carrots, to carving
a roast or turkey often
referred to as cook's or
chef's tools.
6. It is used to measure
solids and dry
ingredients.
7. These are used to
measure smaller
quantities of ingredients
8. A rubber or silicone tools
to blend or scrape the
food from the bowl
Activity 1. Direction: Name the Activity 1. Direction: Name the Activity 1
following tools and equipment following tools and equipment Direction: Identify the word/s
used in commercial cooking used in commercial cooking that best describes the following
statements.
1. 1. 1. It is the process of
removing food and other
types of soil from a
surface, such as a dish,
glass, or cutting board.
2. This is done using heat,
radiation, or chemicals.
Heat and chemicals are
commonly used as a
2. method for sanitizing in a
2. restaurant; radiation rarely
is.
3. chlorine, iodine, and
quaternary ammonium are
the example of _________
3. 4-7 give atleast 4 example of
cleaning agents
3.
Activity 2
Put a check (√) mark if the
4. statement is correct and an (X)
mark if incorrect.
1. Utensils need to be
thoroughly washed in
4. cold soapy water.
2. Follow the instructions
on the sanitizer’s
 aluminum or steel pots
and pans that helps food
from not sticking to the
pan.
10. A kitchen essential used
for creaming, stirring, and
mixing that made of a
hard wood.
9. A special coating applied
to the inside of some
aluminum or steel pots
and pans that helps food
from not sticking to the
pan. 5.
10. A kitchen essential used
for creaming, stirring,
and mixing that made of
a hard wood.
6.
7.
8.
container carefully.
3. All utensils must then
be thoroughly dried
before they are re-used.
4. Cleaning will remove
most of the dangerous
bacteria present in the
utensils.
5. Chemical sanitizer or
5. very hot water were
used in absence of
dishwasher.
6.
7.

9.
10.
Activity 2.
Direction: Identify the word/s
that best describes the following
statements.
1. This kitchen tool which is
specifically designed for
the purpose of pulping
garlic for cooking.
8.
9.
10.
Activity No. 2
Direction: Identify the word/s
that best describes the following
statements.
1. This knife used to section
raw meat, poultry, and fish.
It can be used as a cleaver
to separate small joints or

Activity 2. Answer the Activity 2. Answer the
following questions following questions
1. What is the
importance of kitchen
J. Additional utensils and
activities for equipment in
application or commercial cooking?
remediation 2. What are tools and
(Extend) equipment used in
commercial cooking?
Reference: Learning
Module. Commercial
Cooking Page 9-14
2. It is used to scrape
vegetables, such as
carrots and potatoes and
to peel fruits.
3. This tool makes easier to
lift a hot roasted turkey
from the roaster to the
serving platter, without it
falling apart.
4. It is used to transfer a little
or much cooked pasta to
a waiting plate, without
mess.
5. It is used for serving soup
or stews, but can also be
used for gravy, dessert
sauces or other foods.
1. What are other tools
and equipment used in
1. What is the commercial cooking
importance of kitchen Reference: Learning
utensils and Module. Commercial
equipment in Cooking. Page 13-14
commercial cooking?
2. What are tools and
equipment used in
commercial cooking?
Reference: Learning
Module. Commercial
Cooking Page 9-12
to cut bones.
2. It is used to slice roasts,
ham, and thick, solid cuts
of meats.
3. It is used to chop, dice, or
mince food. Heavy knives
have a saber or flat grind
4. This knife used to fillet fish
and to remove raw meat
from the bone
5. It is used to core, peel, and
section fruits and
vegetables. Blades are
short, concave with hollow
ground.
1. What are the example 1. How to clean and store
of cleaning material? cooking tools and
Reference: Learning equipment
Module. Commercial Reference: Learning
Cooking. Page 19-20 Module. Commercial
Cooking. Page 27-31

V. REMARKS

VI.
REFLECTION
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 students who
caught up with the
lesson

Prepared by: JOHN ALFRED C. MANANGGIT

Teacher I

Checked by: OLIVIA G. JAVIER

School Principal II