School: DULONG MALABON INTEGRATED SCHOOL
GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
Write for the LC code for each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
Grade Level: 7/8
Teacher: DONNA VELE D. MANEGO Learning Area: TLE - COOKERY
Teaching Dates and
Time: AUGUST 29- SEPTEMBER 02, 2022 (WEEK 2)
MONDAY TUESDAY WEDNESDAY
The learners demonstrate an
understanding the use and
maintenance of equipment in
Cookery.
The learners independently,
use and maintain tools ,
equipments and materials in
cookery according to standard
operating procedures.
LO 1. Utilize appropriate
kitchen tools, equipment, and
paraphernalia
1.1 identify types of tools,
equipment, and paraphernalia
1.2 classify the types of
appropriate cleaning tools and
equipment based on their uses.
TLE_HECK7/8UT-0a-1
KITCHEN TOOLS,
EQUIPMENT, AND
PARAPHERNALIA
MELCS p. 417-418
K to 12 Basic Education
Curriculum
Teachnology and Livelihood
Education
Commercial Cooking
Quarter: 1ST QUARTER
THURSDAY
The learners demonstrate an
understanding the use and
maintenance of equipment in
Cookery.
The learners independently,
use and maintain tools ,
equipments and materials in
cookery according to
standard operating
procedures.
LO 1. Utilize appropriate
kitchen tools, equipment,
and paraphernalia
1.1 identify types of tools,
equipment, and
paraphernalia
1.2 classify the types of
appropriate cleaning tools
and equipment based on
their uses TLE_HECK7/8UT-
0a-1
KITCHEN TOOLS,
EQUIPMENT, AND
PARAPHERNALIA
MELCS p. 417-418
K to 12 Basic Education
Curriculum
Teachnology and Livelihood
Education
Commercial Cooking
FRIDAY
The learners demonstrate an
understanding the use and
maintenance of equipment in
Cookery.
The learners independently,
use and maintain tools ,
equipments and materials in
cookery according to
standard operating
procedures.
LO 1. Utilize appropriate
kitchen tools, equipment,
and paraphernalia
1.1 identify types of tools,
equipment, and
paraphernalia
1.2 classify the types of
appropriate cleaning tools
and equipment based on
their uses
TLE_HECK7/8UT-0a-1
KITCHEN TOOLS,
EQUIPMENT, AND
PARAPHERNALIA
MELCS p. 417-418
K to 12 Basic Education
Curriculum
Teachnology and Livelihood
Education
Commercial Cooking

3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Review previous lesson or
presenting the new lesson
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
p. 7-17
TLE Modules – HE – Cookery
7/8
Module 1
Ask : How familiar you are with
the things found in kitchen at
home? Cite some example of
those kitchen utensils and tools.
Show picture of kitchen utensils
and tools . Let the pupil identify
the objects.
Present some pictures of
kitchen tools and equipments.
let them tell if it is available to
their kitchen.
Discuss the following :
 What is Cooking /
Cookery?
Discuss the following :
 Commonly used tools
and paraphernalia in
the kitchen.
 Kitchen Equipment
( Show pictures of each and
give the uses for them to
identify it)
Activity:
Ask the pupils to list down all
the tools and equipment that
they can find in their kitchen.
Let them follow the format.
(TLE -Cookery 7/8 Module 1 -
Pages 10-11)
p. 7-17
TLE Modules – HE –
Cookery 7/8
Module 1
Let the pupils name different
tools/paraphernalia and
equipment .
Show picture of person
cleaning. Let them share
their ideas based on what
they observe in the picture.
Ask :
What does “Cleaning”
means?
Discuss the definition of
Claening.
Discuss the following:
- Different Cleaning
tools.
- Different equipment
used in cleaning.
Activity :
Give atleast 5
tools/paraphernalia,
equipment and cleaning
tools, classify them and give
their uses.
(TLE -Cookery 7/8 Module 1
-Pages 12)
p. 7-17
TLE Modules – HE –
Cookery 7/8
Module 1
Recall about different
tools/paraphernalia and
equipment .
Show pictures and let the
pupils tell the name of the
object.
Ask :
- What is the use of
that object ?
Discuss things on how to
classify the different
tools/paraphernalia,
equipment and cleaning
tools.
Classify the different
tools/paraphernalia,
equipment and cleaning tools
according to their uses.
Call a student and ask them
to cite some example of
different tools/paraphernalia,
equipment and cleaning
tools.
Ask the pupils to classify and
give the use of it.
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
Ask:
-What is cooking/ cookery?
- What are the commonly used
tools, equipments and
paraphernalia in the kitchen?
What are the different How do you classify classify
cleaning tools and the different
equipment? tools/paraphernalia,
What are their uses? equipment and cleaning
tools?

I. Evaluating learning
J. Additional activities for
application or remediation
Let the pupil answer the activity: Answer the assessment Do activity on Additional
MATCHING TYPE: activity on Activities on
Match the tools/equipment in (TLE -Cookery 7/8 Module 1
Column A to their description in -Pages 12-14)
Comlumn B.
(TLE -Cookery 7/8 Module 1
(TLE -Cookery 7/8 Module 1 - -Page15)
Pages 10-11)
Activity 3 : (TLE -Cookery 7/8
Module 1 -Page11)

Portrait of You

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 :

DONNA VELE D. MANEGO

Teacher III

Checked by:

MA. TERESA S. SANTOS

Principal I
 School: DULONG MALABON INTEGRATED SCHOOL Grade Level: 10
GRADES 1 to 12 Teacher: DONNA VELE D. MANEGO Learning Area: TLE - COOKERY
DAILY LESSON LOG Teaching Dates and
Time: AUGUST 29- SEPTEMBER 02, 2022 (WEEK 2) Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards The learners demonstrate
anunderstanding in
preparingand cooking egg
dishes.
B. Performance Standards The learners
independently prepare and
cook egg dishes.
C. Learning L01. Perform mise en place
Competencies/Objectives 1.1. Clean, sanitize,
Write for the LC code for each and prepare tools, utensils
andequipment needed in
egg preparation TLE-HECK9-
12ED-Ia-1
II. CONTENT Lesson 1. Prepare Egg
dishes
Tools, utensils and  Nutrional Value and
equipment needed in egg
preparationCleaning and
sanitizing tools and
equipment
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages TLE – Cookery CG p.17
2. Learner’s Materials pages TLE 10 – Cookery LM
The learners demonstrate
anunderstanding in
preparingand cooking egg
dishes.
The learners
independently prepare and
cook egg dishes.
L01. Perform mise en
1.2. identify an
eggcomponents and its
nutritivevalueTLE-HECK9-
12ED-Ia-1
Lesson 1. Prepare Egg
dishes
Components of Eggs
TLE – Cookery CG p.17
TLE 10 – Cookery LM
The learners demonstrate
anunderstanding in
preparingand cooking egg
dishes.
The learners
independently prepare and
cook egg dishes.
L01. Perform mise en place
1.3. identify and
prepareingredients according
tostandard recipeTLE-
HECK9-12ED-Ia-1
Lesson 1. Prepare Egg
dishes
Characteristics of Quality
Eggs and Ingredients for
Egg Dishes
TLE – Cookery CG p.17
TLE 10 – Cookery LM

3. Textbook pages
4. Additional Materials from TLE Modules – HE – Cookery TLE Modules – HE – Cookery TLE Modules – HE –
Learning Resource (LR) portal 10 10 Cookery 10
Module 1 Module 1 Module 1
B. Other Learning Resources Illustration/ Pictures Illustration/ Pictures
Sample of utensils
IV. PROCEDURES
A. Review previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
Have a recall on the Cookery
class they attended on
previous grade level. Let them
share something about it .
Show picture of an egg. Let
the pupils analyze the picture.
Recall about the Review about the
Tools, utensils and  Components of an Egg.
equipment needed in egg
preparation.
Show picture of an egg. Show different pictures of an
egg.

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
Answer the guide questions: Ask the pupils : - Show picture of an
1. How will you describe the To distinguish the parts of the quality egg
egg in the picture? egg. - Let the pupils
2. What nutritional value analyze the picture .
can you get from egg?
3. Have you tried cooking ASK:
egg dishes? What egg
dishes did you prepare? How can you describe
4. In selecting quality and the characteristic of the
fresh egg, why do we need egg?
to consider the size and
grade of an egg as one of
the ingredients in our dish?
Discuss different Discuss the physical and Discuss the Characteristic of
Tools, utensils and  Structure and Components of an quality Egg
equipment needed in egg an Egg.
preparation (Use illustration of the
Structure of the Egg)
Discuss Cleaning and Discuss the Nutritive Value of Discuss the Characteristic of
sanitizing tools and an Egg. an quality Egg
equipments.
1. Egg Size
2. Egg Quality
3. Grading

F. Developing mastery
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
Do the Activity :
If the teacher shows a kitchen
tool , utensil or equipment with
label . Raise the card showing
YES if the label is correct and
NO if not.
ASK :
-What are the different
Tools, utensils and 
Let the pupil identify the
components of an egg by
putting the proper label.
What is the 3 distinguish parts
of an egg?
Ask the student :
What are the sizes of an
quality egg?
List down .
What are the Characteristic
of an quality Egg

I. Evaluating learning
equipment needed in egg
preparation?
Identify the Write whether you AGREE or Identify whether the
tool/utensil/equipment being DISAGREE to the ff. statement is TRUE or not.
describe . statements and justify your
1. A chamber or answer.
compartment used in 1. Egg is a complete
cooking , baking or food.
heating. 2. Egg is composed of
the shell , egg white
and egg yolk.

J. Additional activities for
application or remediation
Performance Task
Get one (1) tool or equipment ,
clean and sanitize it by
performing the given activity.
PICTORIAL REPORT :
Make a pictorial report with
illustration showing the quality
of a fresh egg in terms of egg
size and grading.
Perform an EGG QUALITY
TEST.
Write down your observation
on the said activity.

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 :

DONNA VELE D. MANEGO

Teacher III

Checked by:

MA. TERESA S. SANTOS

Principal I