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
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
Grade Level: 7/8
Teacher: DONNA VELE D. MANEGO Learning Area: TLE - COOKERY
Teaching Dates and
Time: SEPTEMBER 05- 09, 2022 (WEEK 3) Quarter: 1ST QUARTER
MONDAY TUESDAY WEDNESDAY THURSDAY 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.
L.O 2: Maintain appropriate L.O 2: Maintain appropriate kitchen L.O 2: Maintain appropriate kitchen L.O 2: Maintain appropriate L.O 2: Maintain appropriate
kitchen tools, equipment, and tools, equipment, and paraphernalia tools, equipment, and kitchen tools, equipment, and kitchen tools, equipment, and
paraphernalia (TLE_HECK7/8MT-Ob-2) paraphernalia (TLE_HECK7/8MT- paraphernalia paraphernalia
(TLE_HECK7/8MT-Ob-2) 2.1 select various types of Ob-2) (TLE_HECK7/8MT-Ob-2) (TLE_HECK7/8MT-Ob-2)
2.1 select various types of chemicals for cleaning and 2.2 clean and sanitize kitchen tools 2.2 clean and sanitize kitchen 2.3 appreciate the importance of
chemicals for cleaning and sanitizing kitchen tools, equipment, and equipment following tools and equipment following proper maintenance of kitchen
sanitizing kitchen tools, and paraphernalia. manufacturer’s instructions, use manufacturer’s instructions, use tools, equipment, and
equipment, and paraphernalia. cleaning tools, equipment and cleaning tools, equipment and paraphernalia
paraphernalia in accordance to paraphernalia in accordance to
standard operating procedure and standard operating procedure
maintain kitchen tools equipment and maintain kitchen tools
and work areas. equipment and work areas.
Types of Chemicals for Types of Chemicals for Cleaning Cleaning and Sanitizing Kitchen Cleaning and Sanitizing Kitchen Importance of proper
Cleaning and Sanitizing and Sanitizing Kitchen Tools, Tools, Equipment and Tools, Equipment and maintenance of kitchen tools,
Kitchen Tools, Equipment, and Equipment, and Paraphernalia Paraphernalia Paraphernalia equipment, and paraphernalia
Paraphernalia
MELCS p. 417-418 MELCS p. 417-418 MELCS p. 417-418 MELCS p. 417-418 MELCS p. 417-418
K to 12 Basic Education K to 12 Basic Education K to 12 Basic Education K to 12 Basic Education K to 12 Basic Education
Curriculum Curriculum Curriculum Curriculum Curriculum
Teachnology and Livelihood Teachnology and Livelihood Teachnology and Livelihood Teachnology and Livelihood Teachnology and Livelihood
Education Education Education Education Education
Commercial Cooking Commercial Cooking Commercial Cooking Commercial Cooking Commercial Cooking
p. 19-25 p. 19-25 p. 19-25 p. 19-25 p. 19-25
TLE Modules – HE – TLE Modules – HE – Cookery TLE Modules – HE – Cookery TLE Modules – HE – TLE Modules – HE –
Cookery 7/8 7/8 7/8 Cookery 7/8 Cookery 7/8
Module 2 Module 2 Module 2 Module 2 Module 2
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
G. Finding practical applications
of concepts and skills in daily
Review about the Different
Kitchen Tools and Equipment/ words:
Cleaning Tools and Equipment.
Review about the function of
different kitchen tools,
equipment, and paraphernalia.
Ask: Why is it important that
you clean or sanirize the tools, clean or sanirize the tools, utensils
utensils and equipment that
used in cooking?
Show picture of a clean and
organize kitchen.
Tell them that in cooking
cleaning and sanitizing tools
and equipment are important.
Ask: What are the cleaning
agents you usually used to
home in washing your dishes
and other kitchen tools?
Talk about the meaning of the
words Cleaning and Sanitizing.
Discuss the ff.:
*What is Cleaning Agent?
* Four Categories of Cleaning
Agent.
Let the pupils cite examples of
different cleaning agents that
usually used in your home.
Recall the meaning of the following
- Cleaning
- Sanitizing
- Cleaning Agent
Ask: Why is it important that you
and equipment that used in
cooking?
Show picture of different cleaning
agent.
- Various type of acid
Cleaner
- Four types of abbrasives
Ask :
- What is Acid Cleaner?
- What is Abbrasives?
Discuss the ff:
- Various type of acid
Cleaner
- Four types of abbrasives
Let the pupils enumerate the
- Various type of acid
Cleaner
- Four types of abbrasives
Review about the Types of
Chemicals for Cleaning and
Sanitizing Kitchen Tools,
Equipment, and Paraphernalia
Ask: Why is it important that you
clean or sanirize the tools, utensils
and equipment that used in
cooking?
Kim is assigned to clean the used
casseroles in the laboratory, and
you are asked to help her. What
will you do?
Discuss about the ff:
 Five steps involved in
cleaning and sanitizing .
Discuss the ff.:
 Tips in washing the
dishes.
 Cleaning the kitchen
Let the pupils share what they
learn about tips on washing dishes.
Review about the Five steps
involved in cleaning and
sanitizing .
Ask: Why is it important that you
clean or sanirize the tools,
utensils and equipment that
used in cooking?
Show picture of person -
sanitizing kitchen tools /
equipement.
Discuss about the ff.:
 What is sanitizing ?
 What is Sanitizing
Testing?
Talk about the ff.: Talk about the ff.:
- Advantages and - Maintenance of Kitchen
Disadvantages of Tools and Equipemnt
Chemical Sanitizers.
- Maintenance of Kitchen
Tools and Equipemnt
Ask the pupils on how they Let the pupil share how they
sanitized kitchen tools at home. maintain their kitchen.
Let them share by their
experience.
living
H. Making generalizations and
abstractions about the lesson
Ask :
- What is Cleaning?
- What is Cleaning
Agent?
- What are the category
of Cleaning Agents?
Ask :
- What is Acid Cleaner?
- What is Abbrasives?
- What are the various type
of Acid Cleaner and types
of Abbrasives?
Ask : Ask : Ask :
- What are the tips on - What is the Advantages
Why it is important to maintain
washing the dishes? and Disadvantages of
tools and equipment?
- How do you clean the Chemical Sanitizers?
kitchen ? Kindly share
something

I. Evaluating learning
J. Additional activities for
application or remediation
Write true if the statement is
correct and false if it is wrong.
______1. Powdered cleansers
contain more surfactants.
______2. Oxalic acid is used
for ceramic and metal cleaning
purposes
______3. Detergent is used to
remove grease from surfaces.
Directions: Fill in the blank with the Answer ASSESSMENT on TLE Write at least three reasons on
correct word or group of words. 7/8 Module 2 pp. 23-24. why it is important to maintain
Write your answer in the activity tools and equipment?
notebook.
1. Cleaning is the process of
removing soil and preventing the
_______ of food residues to the
plates, glasses, and other kitchen
tools and equipment.
2. ______ are cleaning agents used
to wash tableware surfaces, and
equipment.
3. Solvent cleaners remove
_______ from surfaces.

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
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
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
Teaching Dates and
Time: SEPTEMBER 05- 09, 2022 (WEEK 3) Quarter: 1ST QUARTER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
The learners demonstrate anunderstanding in preparingand cooking egg dishes.
The learners independently prepare and cook egg dishes.
L01. Perform mise en place LO2 Prepare and Cook Egg Dishes LO2 Prepare and Cook Egg LO2 Prepare and Cook Egg LO2 Prepare and Cook Egg
1.3. identify and TLE_HECK10ED-Ib-d-2 Dishes Dishes Dishes
prepareingredients according 2.1. Identify the market forms of TLE_HECK10ED-Ib-d-2 TLE_HECK10ED-Ib-d-2 TLE_HECK10ED-Ib-d-2
tostandard recipeTLE-HECK9- egg; . 2.2 Discuss the importance of . 2.2 Explain the uses of Eggs 2.3 Distinguish the uses of eggs
12ED-Ia-1 egg substitutes in culinary.
LESSON 1. PREPARE EGG MARKET FORMS OF EGG EGGS SUBSTITUTE USES OF EGGS CULINARY USES OF EGGS
DISHES
CHARACTERISTICS OF
QUALITY EGGS AND
INGREDIENTS FOR EGG
DISHES
TLE – Cookery CG p.17 TLE – Cookery CG p.17-18 TLE – Cookery CG p.17-18 TLE – Cookery CG p.17-18 TLE – Cookery CG p.17-18
TLE 10 – Cookery LM TLE 10 – Cookery LM TLE 10 – Cookery LM TLE 10 – Cookery LM TLE 10 – Cookery LM
TLE Modules – HE – Cookery TLE Modules – HE – Cookery 10 TLE Modules – HE – Cookery 10 TLE Modules – HE – Cookery 10 TLE Modules – HE – Cookery
10 Module 2 Module 2 Module 2 10
Module 1 Module 2
Review about the Components Review about the Characteristeristic Review about the different Market Recall of example of Egg Review about the uses of Eggs.
of an Egg. of an Quality Egg Forms of Eggs Substitutes
Show different pictures of an Read the statements carefully and Ask: Ask: Let the pupil define the word
egg. supply the correct word that is being When do you used egg? When and Why do we used eggs CULINARY
asked in cooking ?
1. Eggs cooked out of the shell and
dropped into a shallow pan of
boiling water are
_________________________
- Show picture of an Let the pupil define the ff. words: Show a chart, let the pupil give Ask the pupils to cite some uses Ask the pupils wh/ere they
quality egg - Fresh meaning of the word: of Eggs. usually used eggs
 - Let the pupils analyze - Frozen “ SUBSTITUTES”
the picture . - Dried

ASK:

How can you describe the

characteristic of the egg?

D. Discussing new concepts and Discuss the Characteristic of Discuss about the definition of : Define what is EGG Discuss the Uses of Eggs Discuss the Culinary Uses of
practicing new skills #1 an quality Egg Fresh, Frozen, and Dried. SUBSTITUTES. Eggs

E. Discussing new concepts and Discuss the Characteristic of Discuss the Three Maket Form of Discuss the ff.: Explain each uses of Eggs Explain each culinary uses of
practicing new skills #2 an quality Egg Eggs. Eggs
- TWO TYPES OF EGG
1. Egg Size Discuss how do they differ from SUBSTITUTES.
2. Egg Quality each other. - Effects of Heat on Eggs
3. Grading

F. Developing mastery
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
Ask the student :
What are the sizes of an quality them share what they learn form the
egg? List down .
What are the Characteristic of
an quality Egg
Identify whether the statement
is TRUE or not.
Ask the pupils if they are familiar Let the pupils share when and Let the pupils share when and
with the Market Forms of Eggs. Let where they used eggs . where they used eggs .
lesson.
Ask: Ask: Ask : Ask :
- What are the Market Form What are the two types of Egg
of Eggs? Substitute? What are the uses of Eggs? What are the culinary uses of
What is the effects of Heat on Eggs?
Eggs?
WHAT FORM? List atleast 5 Egg Substitutes. Enumerate uses of eggs and Enumerate uses of eggs and
Read the following statements. explain it. explain it.
Write whether it is Fresh, Frozen or
Dried.
J. Additional activities for Perform an EGG QUALITY
application or remediation 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