GRADES 7 DAILY LESSON LOG School PARACALE NATIONAL HIGH 7

MONDAY-FRIDAY SCHOOL
Teacher Learning Area TLE-COMMERCIAL
COOKING
Teaching Dates and September 12-16, 2022 Quarter 1ST
Time

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Sep 12 Sep 13 Sep 14 September 15 September 16
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives,necessary
procedures must be followed and if needed, additional lessons,exercises and remedial activities may be done for developing
content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable students to find significance and joy in learning the lessons.
Every objectives shall be derived from the curriculum guides.
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery.
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating
procedures.
C. Learning -Identify the different (Grade 7 Students a. Answers questions HOMEROOM
Competencies/Objectives kitchen equipment’s. have no face to face -classify different kitchen correctly GUIDANCE
Write the LC for each - Value the uses and classess every tools and equipment used b. Write down their answers ICL/
importance of different Tuesday.) in commercial cooking legibly Remediation
kitchen equipment’s. -appreciate the importance c. Observe honesty while
- Explain the proper Students at their of classifying the different answering the exam
uses of different kitchen home will do kitchen tools and
equipment’s. advance study by equipment
reading their -illustrate using Venn
modules and books diagram the similarities
as preparation for and differences of at least
the next lesson 3 different kitchen tools
and equipment
II. CONTENT LESSON 1: BASIC CONCEPT IN COMMERCIAL COOKING AND UTILIZE APPROPRIATE KITCHEN TOOLS,
EQUIPMENT AND PARAPHERNALIA
III. LEARNING Learning Module, PowerPoint Presentation, Laptop and Projector, Test paper
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s Commercial Commercial cooking
Materials pages cooking learning learning modules - TLE
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 modules - TLE – –Grade 7 pages 9 – 13.
Grade 7 pages 13 –
14.
3. Textbook pages
4. Additional https:// https://
Materials from www.youtube.com/ www.slideshare.net/
Learning watch?v=ZBecK5Fy3u4 chefmeher/04-equipment
Resources (LR)
portal
B. Other Learning 7/8 Cookery 7/8 commercial cooking
Resources Module learning module
IV. PROCEDURES *Prayer, Checking of Attendance and Arranging the Student’s seat. (Physical Apperance of the classroom and of the
sorroundings)
A. Reviewing previous The students will pick -Using the cabbage
lesson or presenting the one kitchen utensil method. The student will
new lesson picture before they sit. pass around a ball of paper
They will need to and if the music stops, the
identify what kitchen student will peel away a
utensils are and what piece of paper and answer
the uses and functions the question inside it.
of the kitchen utensils
they pick.
B. Establishing a purpose Flashing pictures of Charades Game
for the lesson. kitchen utensils. Let the The students will be group
students decide on the into 2 and they will be given
functions of each at least 3 minutes to let
kitchen their group mates guess
equipment the word they picked. The
group who got the highest
Discussion point, wins.
C. Presenting Watch the video about The teacher will give the
examples/instances of kitchen equipment and students different kitchen
the new lesson. draw what you have in tools and equipment and
your kitchen.  they will put the tools they
get on the classification
https:// they think it belongs on the
www.youtube.com/ board
watch?v=ZBecK5Fy3u4
D. Discussing new How does equipment
concepts and lighten the works of Discuss the different Discussion
practicing new skills people? classification of kitchen

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 #1
E. Discussing new
concepts and
practicing new skills
#2
F. Developing Mastery
(Leads to Formative
Assessment 3)
G. Finding practical
application of concepts
and skills in daily living
H. Making Generalization
and abstarctions about the
lesson.
I. Evaluating Learning
J. Additional activities for
application or
tools and equipment
What are the After discussing the
different Equipment that different classification of
mostly used in every kitchen tools and
kitchen? equipment. Let the students
rearrange their answers on
Write the advantages of the board.
using these
equipment’s.
How will you use the
different kitchen Why is it important that we
equipment such as know the different
refrigerators, ovens, classification of kitchen
blenders, and other tools and equipment?
auxiliary equipment?
Which do you think is the
most practical kitchen tools
and equipment
classfication?
Is Kitchen Equipment Using a Venn Diagram
Important? why, or why illustrate the similarities and
not? differences of kitchen tools
and equipment
Give at least 3 If you will have an
examples of kitchen oppurtunity to change the
equipment and its classification of the kitchen
importance. tools and equipment, how
will you rearrange it?
Identify the pictures of Enumerate at least 3
kitchen equipment kitchen tools and
posted in front if equipment that belongs to
their usage. the following classification
10points. 1. Hand tools
2. Measuring Devices
3. Cookware
4. Processing Equipment
5. Storing Equipment
Collaborate in your Collaborate in your group
group for the for the preparation in your
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 remediation preparation in your performance task
performance task.
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
stategies worked well?
Why did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help help me solve?
G. What innnovation or
localized materials did I
use/discover which I wish
to share with other
teachers?

Prepared:

KATRINA G. DALIT CARREN D. SALEN ROCHELLE I. BAYHON MA. CHRISTINA T. ENCINAS

Teacher 1 Teacher 1 Teacher 1 Teacher III

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Checked:

VICENTE R. MEDENILLA
Head Teacher III/TLE-Dept Head

Approved:

ROWENA F. ZAMUDIO, Ed.D

Secondary School Principal III