Annex 2B.1 to DepEd Order No. 42 ,s.

2016

School BCSAT – TAGUIBO CAMPUS Grade Level 9

DAILY LESSON LOG Teacher MRS. MARIA CRESTITA DORIA MONTOYO Learning Areas COOKERY 9
Teaching Week Week 5 Quarter FIRST
Time Monday to Friday
Dates September 18-23, 2022
I. OBJECTIVES
A. Content Standard The learner demonstrates an understanding of core concepts and underlying theories in cookery lessons.

B. Performance Standard The learner independently demonstrates core competencies in cookery as prescribed in the TESDA Training Regulation.

C. Learning Competencies/Objectives (Write LO 2. Clean and sanitize kitchen premises.

the LC Code for each) 2.1 use cleaning agents in sanitizing kitchen premises safely
2.2 follow cleaning schedule based on enterprise procedures
2.3 follow safety and first aid procedures.

TLE_HECK9-12KP-Ib-2
II. CONTENT CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT AND PREMISES (KP)

III. LEARNING RESOURCES
A. References
1. Curriculum Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Preliminaries:
(Identify chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment)
CG pp. 11
Learning Materials in Cookery Grade 9, pp. 32-42
LM in Cookery G9, pp. 32-42
Printed Handouts
 Prayer
 Checking of attendance
 Review of the previous lesson
A. Activity The students will be divided into five groups. Each group will be given 5 tools and materials and give its corresponding
1. .. What’s My Name!.. name with 15 seconds time limit.

The first group that can answer the five correct cleaning materials be the winner. The teacher will give ‘prizes or rewards'
to the winning team.

2. …Let’s Figure it Out!… The teacher will provide an envelope containing letters of the word “MANUAL DISHWASHING PROCEDURE” and
pictures of those devices. Based on the given pictures, each group will arrange the letters to form the words and then,
explain the ways on how to take care and clean those mentioned.

B. Analysis
Based on the given pictures, what are the dishwashing procedures. Perform with your group.

Observe, Think and Share!

Name and describe the different devices based on the illustration above.
*Outputs of the students will be presented to the class. Each group will be graded with the following criteria;

Presentation 30%
Process 40%
Teamwork 20%
Speed 10%
TOTAL 100%
C. Abstraction:

How to do manual dishwashing? What are the cleaning materials to be used in cleaning and sanitizing in the kitchen?

D. Application:
 E. Agreement:
Direction: Look for pictures of cleaning materials and chemicals used in cleaning and sanitizing then paste in your cookery
notebook.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in
the evaluation
A. No. of learners who require
additional activities for remediation.
B. Did the remedial lessons work? No. of
learners who have caught up with the
lesson.
C. No. of learners who continue to
require remediation.
D. Which of my teaching strategies
worked well? Why did these works?
E. What difficulties did I encounter
which my principal or supervisor can help
me solve?
F. What innovation or
localized materials did I use/discover
which I wish to share with other teachers?

Prepared by: MARIA CRESTITA D. MONTOYO Checked by: ALDIN A. HERMOCILLA, EdD
SST III/Cookery Teacher Head Teacher III/ School Head