DAILY LESSON SCHOOL CADAYONAN INTEGRATED SCHOOL Grade Level GRADE 7

LOG IN TLE TEACHER BRAYN CARL T. CABULAO Learning Area COOKERY

Teaching Dates
and Time

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources Portal
B. Other Learning Resources
Steps on cleaning and sanitizing tools and equipment.
Equipment and/or utensils are cleaned and/or sanitized safely and according to manufacturer’s
instructions
1. Explain the step by step procedure in cleaning and sanitizing kitchen tools and equipment.
2. Perform cleaning and sanitizing kitchen tools and equipment.
3. Show good working habits while performing the activity.
MAINTAIN KITCHEN TOOLS,EQUIPMENT AND WORKING AREA
Curriculum Guide p.13
k-12 Basic Education Curriculum
Technology and Livelihood Education Learning module Commercial
Cooking p.21
k-12 series Technology and Livelihood Education Exploratory Course EFERZA
Academic Publications P.25-27
Internet-Video, pictures, realia, cleaning agents http://vollrath.ly

IV. PROCEDURES
A. Reviewing previous lesson or “PASS THE APPLE “GAME!
presenting the new lesson Students will be given an apple to be passed on his/her seatmate as the music plays. When the
music stops, the students holding the apple will answer the question to be given by the teacher.

Questions:
What are the different chemicals for cleaning and sanitizing?
Cite some advantages and disadvantages of using these chemicals.
Why do we need to select appropriate chemicals for our kitchen tools and equipment?

B. Establishing a purpose for the Picture Presentation:

lesson

What have you noticed from the pictures?

C. Presenting examples/
instances of the new lesson “KITCHEN MO, DESCRIBE MO” activity

Students will be given a minute to describe their own kitchen (including tools and equipment).
D. Discussing new concepts and Guide question:
practicing new skill #1 How do you assess your kitchen/kitchen tools and equipment?

E. Discussing new concepts and Video Presentation:

practicing new skill #2
After watching the video, students will be given the following tasks:
The 3 A’s activity

GROUP ACIIVITY(3 A’s activity)

Group 1-Students will be given jumbled procedures, they will arrange it based from the video
presented.

Group 2-Explain the step by step procedure on how to clean and sanitize kitchen tools and equipment.

Group 3-Prepare a short skit that will show the step by step procedure on how to clean and sanitized
kitchen tools and equipment.

F. Developing Mastery “CLEAN MY MESS” GROUP

PERFORMANCE:

Class will be divided into 3 groups,they will perform cleaning and sanitizing applying the step by
step procedure and the chemicals available.

GROUP 1 GROUP 2 GROUP 3

Oven Coffee maker Rice cooker
Blender Water dispenser Sandwichmaker
Strainer Plates Airpot
Glass Spoon /fork colander Bowls
Cups/saucers weighing scale Electric mixer
Food steamers Measuring spoon

G. Finding practical applications of Why do we have to ensure cleanliness in the kitchen especially the kitchen tools and equipment?
concepts & skills in daily living
H. Making generalizations &
abstractions about the lesson
I. Evaluating Learning
What are the step by step procedures in cleaning and sanitizing kitchen tools and equipment?
EVALUATION:
Students will be evaluated on their group performance(developing mastery) using the given rubrics:

ACCURACY (100%) SCORING CRITERIA

Demonstrates and performs 3 steps of
cleaning and sanitizing.
Demonstrates and performs 2 steps of
cleaning and sanitizing.
Demonstrates and performs 1 step of
cleaning and sanitizing.
Failed to demonstrate and perform any
of the given procedure

J. Additional activities for Additional Activity:

application or remediation Observe how your mother clean and sanitize kitchen tools and equipment.Take note of your
observation.
Report your findings to the class.
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 lesson work?
No. of learners who 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:
BRAYN CARL T. CABULAO
TLE TEACHER
CADAYONAN IS
CHECKED AND VERIFIED BY:
ADEL R. CAMBANGAY JR.
PRINCIPAL II