School LANANG HIGH SCHOOL Grade Level 8

DAILY LESSON LOG Teacher MARIA CHRIZIEL S. DELA CRUZ Learning Area TLE
Teaching Dates and Time September 02-09,2022 Quarter FIRST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding in the use and maintenance of equipment in cookery

B. Performance Standard
C. Learning Competency/Objectives
The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
The learners:
LO1. Utilize appropriate kitchen tools, equipment, and paraphernalia
1.1 Identify the uses of tools, and equipment
1.2 Discuss the uses of kitchen tools, and equipment
1.3 Demonstrate the proper ways of using kitchen tools and equipment
LO2. Maintenance of Kitchen Tools, Equipment, and Paraphernalia
2.1 Identify the types of chemical for cleaning and sanitizing tools and
equipment.
2.2 Discuss the uses and methods of applying chemical for cleaning and
sanitizing tools and equipment
2.3 Select the appropriate chemical for cleaning and sanitizing tools and
equipment.

FACE TO FACE FACE TO FACE FACE TO FACE MODULAR LEARNING MODULAR LEARNING
II. CONTENT Use and maintain Kitchen tools Use and maintain Kitchen tools Types of Chemicals for
and and Cleaning and Sanitizing
Equipment Equipment Equipment and Utensils

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages K to 12 learning module K to 12 learning module K to 12 learning module
Commercial Cooking Commercial Cooking Commercial Cooking
pp. 7-14 pp. 7-14 pp.19-21
3. Textbook pages
4. Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or The students will answer the pre- The teacher will review Recall the lesson on The uses of
presenting the new lesson test students on previous kitchen tools and equipment

B. Establishing a purpose for the
lesson
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
G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
The teacher will be discussing the The teacher will be discussing
purpose and importance of
familiarizing the used of differentfamiliarizing the used of
tools and equipment in cookery
Naming Game
The students will name the
different tools and equipment used the different tool that have been
in cookery
The teacher will discuss the uses
of different kitchen tools used in
cookery
The students will differentiate
tools and equipments
The teacher will present a recipe
discussion through a game
the purpose and importance of
different tools and equipment
in cookery
Ask the student to differentiate
tools and equipments and name
discussed
The teacher will discuss the uses The group will be given a task to
of different kitchen equipment
use in cookery
Ask the students to enumerate the APPLICATION-Role playing
different equipment use in cookery Each group will prepare an
The teacher will flash
Parade of Pictures (Picture
analysis, ask the students about
the implication of the picture
shown).
Ask students to Identify the
pictures?
and in what particular task do
we usually use these chemicals?
discuss within their group the
types of chemicals they used a
home and let them identify each
uses and methods of application
to be presented by their chosen
leader.
Guide questions:
1. Can you identify the types of
chemicals that you listed?
2. How about the uses of each
kitchen chemicals?
3. What did you discover after
the given activity?
Discussion through power
point presentation
Types of chemicals
●Cleaning/cleaner
●Sanitizing/sanitizer
advertisement on the proper
ways of using chemicals for
cleaning and sanitizing
kitchen tools and equipment.
Ask the students to list down
the chemicals for cleaning and
sanitizing tools & equipment.
Let the students summarize
 abstractions about the lesson
I. Evaluating learning
in the class and the students needs pictures on the screen and the the lesson
to identify the tools needed in students need to name and
every procedure give its use
The students will be ask to list Direction: Identify the word/s that Short quiz
down all the tools and equipments best describes the following
available in their kitchen statements.
1. It is the most popular,
On your notebook list down all lightweight, attractive and less
the utensils and equipment you expensive materials of kitchen
can find in your kitchen. utensils and equipment.
Identify the materials of your 2. A more complicated tool that
kitchen tools and equipment. may refer to a small electrical
appliance.
Follow the format below 3. A kitchen tool which is
specifically designed for pulping
garlic for cooking.
Kitchen Material 4. It is used to grate, shred, slice and
Utensils separate foods.
1. 5. A must for all types of kitchen
2. tasks, from peeling an onion and
3. slicing carrots, to carving a roast or
turkey often referred to as cook's or
chef's tools.

J. Additional activities for application The students will answer the The students will answer the
or remediation activity on the quarter 1 week activity on the quarter 1 week 2
2 module module
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?
Prepared by: Checked by:
MARIA CHRIZIEL S. DELA CRUZ MELINDA S.DAYAO
Teacher II OIC/Head Teacher III
 School LANANG HIGH SCHOOL Grade Level 10
DAILY LESSON LOG Teacher MARIA CHRIZIEL S. DELA CRUZ Learning Area TLE COOKERY
Teaching Dates and Time September 02-09,2022 Quarter FIRST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standard
Identify tools, utensils and equipment needed in egg preparation

B. Performance Standard Perform Mise‘en place;

C. Learning Competency/Objectives
1.1. clean, sanitize, and prepare tools, utensils, and equipment needed in preparing egg dished

FACE TO FACE FACE TO FACE FACE TO FACE MODULAR LEARNING MODULAR LEARNING
II. CONTENT Tools, utensils, and equipment Tools, utensils, and equipment Cleaning and Sanitizing
needed in egg preparation needed in egg preparation Tools and Equipment

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages K to 12 learning module K to 12 learning module K to 12 learning module
Cookery 10 Cookery 10 Cookery 10
pp.52-53 pp.52-53 pp.52-53
4. Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or Parade of pictures through power Recall the previous lesson Present a video about cleaning
presenting the new lesson point presentation. (Picture and sanitizing the kitchen
analysis, ask the students about
the implication of the pictures
presented.

B. Establishing a purpose for the ANALYSIS- Based on the Show different pictures of
lesson pictures shown, can you identify kitchen. Let students compare
the kitchen tools and equipment? the pictures .

C. Presenting examples/Instances of the The student will be group and The teacher will instruct the Ask students why it is important
new lesson will be given a picture of kitchen students about the to keep the kitchen clean and
 tools and equipment, Let them activity/Performance Task organize
discuss the uses of each materials
to be presented by their chosen
leader.
Guide questions:
1. Can you identify/Name the
kitchen tool and equipment?
2. How about the uses of each
kitchen tool and equipment?
3. What did you discover after the
given activity?

D. Discussing new concepts and Discussion through power point Discussion through power point
practicing new skills # 1 presentation presentation
● Uses of Kitchen tools and  Cleaning and Sanitizing
equipment Tools and Equipment

E. Discussing new concepts and

practicing new skills # 2

F. Developing mastery Role playing Ask the students the steps in

Each group will prepare a short manual dishwashing.
skit demonstrating the proper use
of kitchen tools

G. Finding practical application of Visit the T.L.E. Laboratory and find Students will be asked to clean
concepts and skills in daily living out the kitchen tools and equipment and sanitize the tools and
available, List down your findings equipment in the food
in your notebook. laboratory. Follow the
procedures properly in
performing the task.
Present to them the rubrics of
the activity .
H. Making generalizations and Let the students summarize the Let the students summarize
abstractions about the lesson lesson the lesson
I. Evaluating learning Quiz Presentation of output Performance task

J. Additional activities for application The students will answer the The students will answer the
or remediation activity on the quarter 1 week activity on the quarter 1 week 2
2 module module
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?
Prepared by: Checked by:
MARIA CHRIZIEL S. DELA CRUZ MELINDA S.DAYAO
Teacher II OIC/Head Teacher III
 School LANANG HIGH SCHOOL Grade Level 9
DAILY LESSON LOG Teacher MARIA CHRIZIEL S. DELA CRUZ Learning Area TLE COOKERY
Teaching Dates and Time September 02-09,2022 Quarter FIRST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding one’s PECs

B. Performance Standard The learners recognize his/her PECs and prepare an activity plan that aligns that with that of a practitioner/entrepreneur in cookery
C. Learning Competency/Objectives 1.1 assess one’s pecs: characteristics, lifestyle, skills, traits
1.2 compare one’s pecs with those of an entrepreneur

FACE TO FACE FACE TO FACE FACE TO FACE MODULAR LEARNING MODULAR LEARNING
II. CONTENT Personal Entrepreneurial Environment and Market
Competencies (PECs)
III. LEARNING RESOURCES
A. References K to 12 learning module Cookery K to 12 learning module Cookery
Grade 10 Grade 10
pp. 14-21 pp. 27-42
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning Power Point Presentation Power Point Presentation
Resource (LR) portal
B. Other Learning Resource https://www.youtube.com/
watch?
v=RAf86qx76KQ&t=240s

https://www.youtube.com/
watch?
v=m9cMzLQp38Y&t=503s

IV. PROCEDURES
A. Reviewing previous lesson or The teacher will present a The teacher will present some Recall the previous discussion
presenting the new lesson video presentation about the business scenario and the students
10 successful entrepreneurs will identify the strength and
in the Philippines weakness of the business

B. Establishing a purpose for the
lesson
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
G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
https://www.youtube.com/
watch?
v=RAf86qx76KQ&t=240s
The teacher will discuss the Discussing the importance and
purpose and importance of purpose of SWOT analysis
knowing PECs
The teacher will present a video Discuss and present sample of a The teacher will give
about the success story behind swot analysis instructions about the group
Jollibee activity
https://www.youtube.com/
watch?
v=m9cMzLQp38Y&t=503s
The students will describe the
traits and characteristic of the
entrepreneur.
The students will differentiate
entrepreneur and businessman
Ask students the importance to do
SWOT analysis in planning a
business
The teacher the 3 Clusters of The teacher will discuss SWOT
personal entrepreneurial analysis
competency and its importance
Ask the students about The teacher will present a video
 Why is it important to presentation and the students will
know this different identify the Strength ,Weaknesses,
cluster of PECS? Opportunities and Threats of the
business
 How does PECs helps an
entrepreneur?
Plotting Personal
Entrepreneurial
Competencies (PECs) Profile
Sheet and interpreting the
result.
The students will enumerate the 3 Let the students summarize
cluster of PECs and write in each the lesson The students will think of a
cluster the different business and they need to
characteristics. make a SWOT analysis
 I. Evaluating learning The teacher will give a short Short quiz Presentation of SWOT
quiz analysis in the class

J. Additional activities for application The following are guide The students will answer the
or remediation questions which encapsulate the activity on the quarter 1 week 1
entire module. Write your module
answers on your assignment
notebook
A. Explain why entrepreneurial
activities are important to social
development and progress of the
economy.
B. What entrepreneurial
activities do you know and
capable of doing which are
related to Cookery?
C. What do you think are the
most important competencies
you must possess in order to be
successful in running your
chosen business?

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?
Prepared by: Checked by:
MARIA CHRIZIEL S. DELA CRUZ MELINDA S.DAYAO
Teacher II OIC/Head Teacher III