School: DULONG MALABON INTEGRATED SCHOOL Grade Level: 7/8
GRADES 1 to 12 Teacher: DONNA VELE D. MANEGO Learning Area: TLE - COOKERY
DAILY LESSON LOG Teaching Dates and
Time: SEPTEMBER 12- 16, 2022 (WEEK 4) Quarter: 1ST QUARTER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
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 , equipments and materials in cookery according to standard operating procedures.
C. Learning L.O 2: Maintain appropriate L.O 2: Maintain appropriate kitchen L.O 2: Maintain appropriate
Competencies/Objectives kitchen tools, equipment, and tools, equipment, and paraphernalia kitchen tools, equipment, and
Write for the LC code for each paraphernalia (TLE_HECK7/8MT-Ob-2) paraphernalia
(TLE_HECK7/8MT-Ob-2) 2.2 clean and sanitize kitchen tools (TLE_HECK7/8MT-Ob-2)
2.2 clean and sanitize kitchen and equipment following 2.3 appreciate the importance of
tools and equipment following manufacturer’s instructions, use proper maintenance of kitchen
manufacturer’s instructions, cleaning tools, equipment and tools, equipment, and
use cleaning tools, equipment paraphernalia in accordance to paraphernalia
and paraphernalia in standard operating procedure and
accordance to standard maintain kitchen tools equipment
operating procedure and and work areas.
maintain kitchen tools
equipment and work areas.
II. CONTENT Cleaning and Sanitizing Cleaning and Sanitizing Kitchen ADMINISTRATION OF HOLIDAY Importance of proper
Kitchen Tools, Equipment and Tools, Equipment and DIAGNOSTIC TEST maintenance of kitchen tools,
Paraphernalia Paraphernalia equipment, and paraphernalia
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages MELCS p. 417-418 MELCS p. 417-418 MELCS p. 417-418
2. Learner’s Materials pages K to 12 Basic Education K to 12 Basic Education K to 12 Basic Education
Curriculum Curriculum Curriculum
Teachnology and Livelihood Teachnology and Livelihood Teachnology and Livelihood
Education Education Education
Commercial Cooking Commercial Cooking Commercial Cooking
p. 19-25 p. 19-25 p. 19-25
3. Textbook pages
4. Additional Materials from TLE Modules – HE – TLE Modules – HE – Cookery TLE Modules – HE –
Learning Resource (LR) portal Cookery 7/8 7/8 Cookery 7/8
Module 2 Module 2 Module 2
B. Other Learning Resources
IV. PROCEDURES
A. Review previous lesson or Review about the Types of Review about the Five steps
presenting the new lesson Chemicals for Cleaning and involved in cleaning and sanitizing .
Sanitizing Kitchen Tools,
Equipment, and Paraphernalia
B. Establishing a purpose for the Ask: Why is it important that Ask: Why is it important that you
lesson you clean or sanirize the tools, clean or sanirize the tools, utensils
utensils and equipment that and equipment that used in
used in cooking? cooking?
C. Presenting Kim is assigned to clean the Show picture of person sanitizing -
examples/instances of the new used casseroles in the kitchen tools / equipement.
lesson laboratory, and you are asked
to help her. What will you do?
D. Discussing new concepts and Discuss about the ff: Discuss about the ff.:
practicing new skills #1 What is sanitizing ?
Five steps involved in What is Sanitizing
cleaning and Testing?
sanitizing .
E. Discussing new concepts and Discuss the ff.: Talk about the ff.: - - Talk about the ff.:
practicing new skills #2 - Advantages and - Maintenance of Kitchen
Tips in washing the Disadvantages of Tools and Equipemnt
dishes. Chemical Sanitizers.
Cleaning the kitchen - Maintenance of Kitchen
Tools and Equipemnt
F. Developing mastery Let the pupils share what they Ask the pupils on how they Let the pupil share how they
learn about tips on washing sanitized kitchen tools at home. Let maintain their kitchen.
dishes. them share by their experience.
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and Ask : Ask : - - Ask :
abstractions about the lesson - 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 Answer ASSESSMENT on TLE 7/8 Write at least three reasons on
Module 2 pp. 23-24. why it is important to maintain
tools and equipment?
J. Additional activities for
application or remediation
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: SEPTEMBER 12-16, 2022 (WEEK 4) 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 LO2 Prepare and Cook Egg LO2 Prepare and Cook Egg Dishes LO2 Prepare and Cook Egg
Competencies/Objectives Dishes TLE_HECK10ED-Ib-d-2 Dishes
Write for the LC code for each TLE_HECK10ED-Ib-d-2 . 2.2 Explain the uses of Eggs TLE_HECK10ED-Ib-d-2
. 2.2 Discuss the importance of 2.3 Distinguish the uses of eggs
egg substitutes in culinary.
II. CONTENT EGGS SUBSTITUTE USES OF EGGS ADMINISTRATION OF HOLIDAY CULINARY USES OF EGGS
DIAGNOSTIC TEST
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages TLE – Cookery CG p.17-18 TLE – Cookery CG p.17-18 TLE – Cookery CG p.17-18
2. Learner’s Materials pages TLE 10 – Cookery LM TLE 10 – Cookery LM TLE 10 – Cookery LM
3. Textbook pages
4. Additional Materials from TLE Modules – HE – Cookery TLE Modules – HE – Cookery 10 TLE Modules – HE – Cookery
Learning Resource (LR) portal 10 Module 2 10
Module 2 Module 2
B. Other Learning Resources
IV. PROCEDURES
A. Review previous lesson or Review about the different Recall of example of Egg Review about the uses of Eggs.
presenting the new lesson Market Forms of Eggs Substitutes
B. Establishing a purpose for the Ask: Ask: Let the pupil define the word
lesson When do you used egg? When and Why do we used eggs in CULINARY
cooking ?
C. Presenting Show a chart, let the pupil give Ask the pupils to cite some uses of Ask the pupils wh/ere they
examples/instances of the new meaning of the word: Eggs. usually used eggs
lesson
“ SUBSTITUTES”
D. Discussing new concepts and Define what is EGG Discuss the Uses of Eggs Discuss the Culinary Uses of
practicing new skills #1 SUBSTITUTES. Eggs
E. Discussing new concepts and Discuss the ff.: Explain each uses of Eggs Explain each culinary uses of
practicing new skills #2 Eggs
- TWO TYPES OF
EGG SUBSTITUTES.
- Effects of Heat on
Eggs
F. Developing mastery Let the pupils share when and Let the pupils share when and
where they used eggs . where they used eggs .
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and Ask: Ask : Ask :
abstractions about the lesson What are the two types of Egg
Substitute? What are the uses of Eggs? What are the culinary uses of
What is the effects of Heat on Eggs?
Eggs?
I. Evaluating learning List atleast 5 Egg Substitutes. Enumerate uses of eggs and Enumerate uses of eggs and
explain it. explain it.
J. Additional activities for
application or remediation
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
