School BNAVHS
Grades 1 to 12
Daily Lesson Log
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Lebys/Objectives
Write the LC code for each.
Teacher Ms. BEANNE E. MAGBOO
Teaching Dates and
Time
Session 1
The learners demonstrate an
understanding in utilizing tools
and equipment in cookery,
maintaining kitchen tools and
equipment in working area and
storing and stacking kitchen
tools and equipment.
The learners independently
identified the kitchen tools and
equipment based on their uses
and accordance to its function,
selects chemicals used for
cleaning kitchen equipment and
utensils, cleaning and sanitizing
safely according to
manufacturer’s instructions and
storing and stacking kitchen
equipment and tools in safely
and designated position and
area.
LESSON 1: Use and maintain
kitchen tools and equipment
1. Utilize kitchen tools and
equipment.
2. Maintain kitchen tools and
equipment in working
area.
Grade Level Grade 7
September 12 – 16, 2022
1:45 pm – 3:45 pm
Session 2
The learners demonstrate an
understanding in utilizing tools
and equipment in cookery,
maintaining kitchen tools and
equipment in working area and
storing and stacking kitchen
tools and equipment.
The learners independently
identified the kitchen tools and
equipment based on their uses
and accordance to its function,
selects chemicals used for
cleaning kitchen equipment and
utensils, cleaning and sanitizing
safely according to
manufacturer’s instructions and
storing and stacking kitchen
equipment and tools in safely
and designated position and
area.
LESSON 1: Use and maintain
kitchen tools and equipment
1. Utilize kitchen tools and
equipment.
2. Maintain kitchen tools and
equipment in working
area.
Learning Area COMMERCIAL COOKING (Exploratory)
Session 3
The learners demonstrate an
understanding Carrying out
measurements and
calculations in a required
task; and Calculate cost of
production.
The learners independently
identified numerically
computations, converted
systems of measurement
according to recipe
requirements and measured
ingredients according to recipe
requirement.
LESSON 2: Carry out
measurements and
calculations
LO 1. Carry out measurements
and calculations in a required
task; and
LO 2. Calculate cost of
production
Quarter 1st Quarter
Session 4 Session 5
The learners demonstrate an Modular Distance
understanding Carrying out Learning
measurements and
calculations in a required
task; and Calculate cost of
production.
The learners independently
identified numerically
computations, converted
systems of measurement
according to recipe
requirements and measured
ingredients according to recipe
requirement.
LESSON 2: Carry out
measurements and
calculations
LO 1. Carry out measurements
and calculations in a required
task; and
LO 2. Calculate cost of
production
  Using, maintaining and  Using, maintaining  Carrying out  Carrying out
storing kitchen tools and storing kitchen measurements and measurements and
II. CONTENT and equipment tools and equipment calculate production calculate production

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Material pages

3. Textbook pages K to 12 Basic Education K to 12 Basic Education K to 12 Basic Education K to 12 Basic Education
Curriculum Learners Module pp. Curriculum Learners Module Curriculum Learners Module Curriculum Learners Module
5-33 pp. 5-33 pp. 5-33 pp. 5-33

4. Additional Material from LED TV, DLP, Laptop, PPT, LED TV, DLP, Laptop, PPT, LED TV, DLP, Laptop, PPT, LED TV, DLP, Laptop, PPT,
Learning Resource (LR) Printed Materials and Realia Printed Materials and Realia Printed Materials and Realia Printed Materials and Realia
Portal

B. Other Learning Resources

IV. PROCEDURES
A. Reviewing the previous  BLOCKBUSTER  TRUE OR FALSE  SHORT QUIZ  SHORT QUIZ
lesson or presenting the
new lesson. The teacher will prepare Self Check 1.1 Activity II.
pictures of cooking tools,
materials and equipment.
 SHORT QUIZ

 UNLOCKING
DIFFICULTIES
B. Establishing a purpose for the  STORY TELLING
lesson
The teacher prepares a story of
“The Messy Room”, each student
will be called to read each
paragraph of the story.
 STORY TELLING
The teacher prepares a story of
“The Story on Cleanliness”, each
student will be called to read
each paragraph of the story.
 STORY TELLING  I’M ALIVE, ALERT,
AWAKE
The teacher prepares a story of ENTHUSIASTIC!
“Calculations”, each student will
be called to read each  MULTIPLICATION
paragraph of the story.

C. Presenting Examples/  VIDEO PROMPT  PROBLEM SOLVING

instances of the new lesson https://www.youtube.com/ The teacher will prepare 2
watch?v=0v-ulU_mi7o problem set, the students need
to answer the following:

Asked:
Given:
Operation:
Number Sentence:
Solution:

D. Discussing new concepts and  DISCUSSION  DISCUSSION  DISCUSSION  VIDEO PROMPT

practicing new skills #1 (INTERACTIVE (INTERACTIVE (INTERACTIVE
APPROACH) APPROACH) APPROACH)  DISCUSSION
(INTERACTIVE
Discuss the following: Discuss the following: Discuss the following: APPROACH)

o LO 2. Maintain o Information Sheet o Information Sheet Discuss the following:

kitchen tools and 2.2 1.1
equipment in o Information Sheet  Information Sheet 2.1
working area. 2.3
o Information Sheet
2.1
E. Discussing new concepts and The class will have the
practicing new skills #2 advantages and disadvantages of
Different Chemical Sanitizers on
their notebooks.
F. Developing mastery
(Leads to Formative Assessment
3)
G. Finding practical applications  PRO AND CON
of concepts and skills in daily (ROLE PLAYING)
living
The class will divide into two.
What is the effect of?
PRO – cleaning the working
area before and after the
working hours.
CON – cleaning the working
area only after the working
hours.
H. Making generalizations and  THINK-SHARE
abstractions about the lesson
1.Why being clean is
important?
2. How does cleanliness affect
your life?
3. What are the benefits of
clean environment?
 VIDEO  THINK-SHARE
PRESENTATION
1. What is the importance of
https://www.youtube.com/wat measurements?
ch?v=MLh4pSGiO0k
2. Where do we use calculations
Teacher and Student interaction in real life?
about the video.
 MINUTE PAPER  THINK-SHARE
1. What is the purpose of 1.Why do we need calculation?
sanitizing kitchen utensils
after cleaning? 2. How does mathematics help
control the world?
2. In what ways can you
clean and sanitize the 3. How will math help us in the
kitchen area? future?
3. When should you clean
and sanitize surfaces and
utensils?
I. Evaluating learning  CHECKING OF  Answer Self Check 2.1
SEATWORK

J. Additional activities for Study the Information Study the Lesson 2 : ASSIGNMENT ASSIGNMENT
application or remediation Sheet 2.2 and 2.3. Carry out
measurements and 1. Copy the Tables of 1. Do advance reading on
calculations Weights and Measure Lesson 3, Interpret
on your notebook. Kitchen Lay-out .
2. Do advance reading on
pages 22 – 23,
Information Sheet 2.1.

V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%
on the formative assessment
B. No. of learners who require
additional activities for remediation.
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:

BEANNE E. MAGBOO
Teacher I

Checked and Verified:

MARVIN A. ABANES
Head Teacher III

Noted:

JOVITA M. LANDICHO
Principal IV