GRADES 1 TO 12 School San Antonio National High School Grade Level 7

DAILY LESSON LOG Teacher PILARICA L. MANEJA Learning Area Cookery

(DepEd Order 42 s. 2016) Teaching Dates and Time November 7-11 Quarter SECOND
MONDAY FRIDAY
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of basic concepts and theories in cookery

The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training
B. Performance Standards
regulation
1. Explain basic concepts in LO 1. Recognize Personal Competencies and Skills (PECs)
cookery needed in cookery
C. Learning 2. Discuss the relevance of 1.1. Identify and assess one’s PECs
Competencies/Objectives the course 1.2 Identify and assess a practitioner’s PECs
(Write the LC code for each) 3.Explore career 1.3 Compare self with a practicing entrepreneur
opportunities in cookery 1.4 Identify areas for improvement, development, and growth
TLE_PECS7/8-00-1 TLE_PECS7/8-00-1
Assessment of Personal Competencies and Skills (PECs)vis-à-vis PECs of a
practicing entrepreneur/ employee
Basic concepts in cookery- 1.1 Characteristics
II. CONTENT Relevance of the course 1.2 Attributes
Career Opportunities 1.3 Lifestyles
1.4 Skills
1.5 Traits
Subject Matter
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages LM-Cookery Grade 9 – p.3-5
2. Learner’s Materials Pages
https:// https://m.youtube.com/watch?v=DzxLJqsZb-w
www.youtube.com/watch? Successful Filipino Entrepreneur- Motivational Movie-YouTube
v=-uKloH79fg8
3. Textbook Pages
Personal entrepreneurial competencies-SlideShare app. June 6, 2015

4. Additional Materials from Commercial Cooking Exploratory 7/8

Learning Resources (LR) portal Curriculum Guide page 1
B. Other Learning Resources
Review topics about Review previous lesson
IV. PROCEDURES
Exploratory in cookery G7
A. Reviewing previous lesson Motivation- Video MOTIVATION- Show videos of successful entrepreneurs particularly in cookery.
or presenting the new lesson presentation Ask the students about the implication of the video shown.
Video Presentation
 showing basic concepts and
theories, business and
career opportunities related
to cookery
ACTIVITY ANALYSIS: Base on the video shown, can you identify the PECs needed in
ANALYSIS- Based on the cookery?
B. Establishing a purpose for video shown, can you
the lesson identify the career
opportunities related to
cookery?
ACTIVITY- Divide the class ACTIVITY- Group Activity:
into groups. Let them Direction: Answer the following questions. Share your answer to the class.
perform the following tasks. Group 1- Explain the importance of assessing one’s PECs before engaging in
Group 1- Discuss basic cooking/entrepreneurial activity?
concepts and underlying Group 2- What are the desirable personal characteristics, attributes, lifestyles,
theories in agricultural crop skills, and traits of a prospective chef/ entrepreneur? Why are these
production important?
Group 2- Discuss the Group 3- Why there is a need to assess one’s PECs in terms of characteristics,
relevance/ importance of the attributes, lifestyles, skills, and traits before starting a particular business?
course Group 4- What is the importance of evaluating PECs of a successful
Group 3- Identify the career entrepreneur? What helpful insights can you draw from this activity?
opportunities in agricultural Questions:
C. Presenting crop production 1. How was your experience in discovering your strengths and the areas to be
Examples/instances of the Guide questions: developed?
new lesson 1. What do you think 2. Did you gain valuable experience in exchanging insights with your group
are the relevance of the and classmates?
course
cookery?
2. Can you identify
the career opportunities
related to
cookery?
3. What did you feel
after the given activity?
Explain the personal
qualities of a successful
entrepreneur.
ABSTRACTION- The teacher will provide a power point presentation discussing
ABSTRACTION- The teacher the characteristics, attributes, lifestyles skills and traits of a successful
will provide a power point entrepreneur
D. Discussing new concepts
presentation discussing
and practicing new skills #1
basic concepts and theories,
and career opportunities
related to cookery.
 APPLICATION- Why is there a need to compare and align one’s PECs with the PECs of a
●What entrepreneurial successful entrepreneur?
activities do you know and
capable of doing
E. Discussing new concepts
which are related to
and practicing new skills #2
cookery?
●Ask the students to give
instances that shows cluster
of PECs
Answer the table below:
MY PECS
Characteristics
Attributes
Given the opportunity to Lifestyles
own a business that relates
F. Developing mastery (leads Skills
with cookery are you
to formative assessment) Traits
confident to manage it?
Analyze and reflect on your answer.
Explain your answer
Write your conclusion on the space provided:
Conclusion: ___________________________________________

G. Finding practical Let the students summarize the lesson

applications of concepts and Recapitulation of the lesson
skills in daily living
H. Making generalizations and Teacher made test
abstractions about the lesson
Name successful Interview a successful entrepreneur in your area whose type of business is
entrepreneurs from your related to culinary. Focus your interview on PECs and other business-related
I. Evaluating Learning area or locality whose attributes that helped them become successful. Write and analyze the result of
business is related to the interview.
cookery.
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 my 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

PILARICA L. MANEJA
Teacher III

NOTED BY

JOVELYN R. FABABIER
SECONADRY SCHOOL PRINCIPAL II

GRADES 1 TO 12 School San Antonio National High School Grade Level 7

DAILY LESSON LOG Teacher PILARICA L. MANEJA Learning Area Cookery
(DepEd Order 42 s. 2016) Teaching Dates and Time November 14-18, 2022 Quarter SECOND
MONDAY FRIDAY
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery
The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating
B. Performance Standards
procedures
LO1. Utilize appropriate kitchen tools, equipment, LO1. Utilize appropriate kitchen tools, equipment,
and paraphernalia and paraphernalia
1.1 Identify/Name the types of tools, equipment, and 1.4 Identify the uses of tools, and equipment
paraphernalia 1.5 Discuss the uses of kitchen tools, and equipment
C. Learning
1.2 Discuss the types of kitchen tools, equipment, 1.6 Demonstrate the proper ways of using kitchen tools
Competencies/Objectives (Write
and paraphernalia based on the materials they and equipment
the LC code for each)
made. TLE_HECK7/8UT-Oa-1
1.3 Enumerate the types of tools, equipment, and
paraphernalia
TLE_HECK7/8UT-Oa-1
Types of Kitchens Tools, Equipment, and
Uses of Kitchen Tools, Equipment, and paraphernalia
II. CONTENT paraphernalia

Subject Matter
III. LEARNING RESOURCES LM Commercial Cooking LM Commercial Cooking
A. References 13 13
1. Teacher’s Guide Pages 7-12 9-12
2. Learner’s Materials Pages 7-12 9-12
http://www.slideshare.net/lynettealcaide/material-of- http://housewares.about.com/od/
3. Textbook Pages
kitchen-tools kitchenwareaccessories/tp/cookingutensilslist.htm
4. Additional Materials from Cookery NC II Cookery NC II
Learning Resources (LR) portal
B. Other Learning Resources
Have a brainstorming on the kitchen tools Recall the lesson on The types of kitchen tools,
IV. PROCEDURES
equipment, and paraphernalia
MOTIVATION-Parade of pictures through power MOTIVATION-Video presentation. (Video analysis,
A. Reviewing previous lesson or
point presentation. (Picture analysis, ask the students ask the students about the implication of the video
presenting the new lesson
about the implication of the pictures presented. presented).
B. Establishing a purpose for the ANALYSIS- Based on the pictures shown, can you ANALYSIS- Based on the video presentation, can you
lesson identify the kitchen tools and equipment? identify the uses of kitchen tools and equipment?
C. Presenting Examples/instances ACTIVITY –The group will be given a picture of ACTIVITY –The group will be given a picture of
of the new lesson kitchen tools and equipment, Let them discuss the kitchen tools and equipment, Let them discuss the uses
materials it was made. of each materials to be presented by their chosen leader.
 Guide questions: Guide questions:
1. Can you identify/Name the kitchen tool and 1. Can you identify/Name the kitchen tool and
equipment? equipment?
2. How about the materials they are made of? 2. How about the uses of each kitchen tool and
3. What did you discover after the given activity? equipment?
3. What did you discover after the given activity?
ABSTRACTION-Discussion through power point ABSTRACTION
presentation Discussion through power point presentation
D. Discussing new concepts and ● Types of Kitchen Tools, Equipment, and ● Uses of Kitchen tools and equipment
practicing new skills #1 Paraphernalia Video presentation
●Materials of Kitchen Utensils and Equipment ● Uses of kitchen Tools and Equipment

APPLICATION-Value Bag APPLICATION-Role playing

E. Discussing new concepts and The student will pick up pieces of folded paper and Each group will prepare a short skit demonstrating the
practicing new skills #2 they will answer the term written on it. proper use of kitchen tools and equipment.

List the kitchen tools and equipment found at the Visit the T.L.E. Laboratory and find out the kitchen
T.L.E. Laboratory and Identify the materials of the tools and equipment available, List down your findings
tools and equipment. Follow the format below: in your notebook.
Kitchen Material Follow the format below:
tools/Equipment Kitchen tools/Equipment Uses
1.
F. Developing mastery (leads to 2.
formative assessment) 3.
4.
5.

G. Finding practical applications Recapitulation of the lesson Recapitulation of the lesson

of concepts and skills in daily
living
H. Making generalizations and Short Quiz- Teacher made test Scoring Rubric for Demonstration
abstractions about the lesson
Score/
Rate
 Demonstrated and identified 15 100
kitchen utensils
Demonstrated and identified 14 95
kitchen utensils
Demonstrated and identified 13 90
kitchen utensils
Demonstrated and identified 12 85
kitchen utensils
Demonstrated and identified 11 and 80
below kitchen utensils
Make a compilation of Kitchen tools and equipment. Make a compilation of Kitchen tools and equipment
I. Evaluating Learning
Compile your output in the group portfolio. and their uses.
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
my 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

PILARICA L. MANEJA
Teacher III

NOTED BY

JOVELYN R. FABABIER
SECONADRY SCHOOL PRINCIPAL II

GRADES 1 TO 12 School San Antonio National High School Grade Level 7

DAILY LESSON LOG Teacher PILARICA L. MANEJA Learning Area Cookery
(DepEd Order 42 s. 2016) Teaching Dates and Time November 21-25, 2022 Quarter SECOND
MONDAY FRIDAY
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery

The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating
B. Performance Standards
procedures
LO2. Maintenance of Kitchen Tools, Equipment, LO2. Maintenance of Kitchen Tools, Equipment,
and Paraphernalia and Paraphernalia
2.1 Identify the types of chemicals for cleaning and 2.1 Know the advantages and disadvantages of
sanitizing tools and different chemical
equipment. sanitizers
C. Learning
2.2 Discuss the uses and methods of applying 2.2 Understand the advantages and disadvantages of
Competencies/Objectives
chemical for cleaning and different chemical
(Write the LC code for each)
sanitizing tools and equipment sanitizers
2.3 Select the appropriate chemical for cleaning and 2.3 Cite the importance of knowing the advantages
sanitizing tools and and disadvantages of
equipment. Different chemical sanitizers
TLE_HECK7/8MT-OB-2 TLE_HECK7/8MT-OB-2
 Types of Chemicals for Cleaning and Sanitizing Advantages and Disadvantages of Different Chemical
II. CONTENT Equipment and Utensils Sanitizers

Subject Matter
III. LEARNING RESOURCES LM Commercial Cooking LM Commercial Cooking
A. References 13 13
1. Teacher’s Guide Pages 17-18 19-20
2. Learner’s Materials Pages 17-18 19-20
https://prezi.com/0w6k4atzme6r/methods-of- http://www.answers.com/Q/
cleaning-sanitizing-kitchen-tools-and-equipment/ What_are_the_advantages_and_disadvantages_of_diffe
3. Textbook Pages http://www.foodsafetysite.com/resources/pdfs/ rent_chemical_sanitizers?#slide=10
EnglishServSafe/ENGSection11Cleaning.pdf http://spas.forumotion.com/t10-advantages-
disadvantages-of-sanitizers
4. Additional Materials from Cookery NC II Cookery NC II
Learning Resources (LR) portal
B. Other Learning Resources
Recall the lesson on the uses of kitchen tools and Recall the lesson on the types of chemicals for
IV. PROCEDURES
equipment cleaning and sanitizing kitchen tools and equipment
MOTIVATION-Parade of Pictures (Picture analysis, MOTIVATION-Picture puzzle (Picture analysis, Let the
A. Reviewing previous lesson
ask the students about the implication of the picture students assemble the picture puzzle.)
or presenting the new lesson
shown).
ANALYSIS- Based on the pictures shown, can you ANALYSIS- Based on the picture puzzle that you
B. Establishing a purpose for identify the pictures? form, can you identify each chemical?
the lesson In what task do we usually use these In what task do we usually use these
chemicals? chemicals?
ACTIVITY –The group will be given a task to discuss ACTIVITY –The group will be given a task to discuss
within their group the types of chemicals they used within their group the advantages and disadvantages
at home and let them identify each use and methods of chemicals they used at home to be presented by
of application to be presented by their chosen leader. their chosen leader.
C. Presenting Guide questions: Guide questions:
Examples/instances of the 1. Can you identify the types of chemicals that you 1. Can you tell the effects of using chemicals as
new lesson listed? cleaning and sanitizing
2. How about the uses of each kitchen chemical? agent?
3. What did you discover after the given activity? 2. How about the advantages and disadvantages of
using these chemicals?
3. What did you discover after the given activity?
ABSTRACTION ABSTRACTION
Discussion through power point presentation Discussion through power point presentation
D. Discussing new concepts
Types of chemicals chemical
and practicing new skills #1
●Cleaning/cleaner ● Advantages
●Sanitizing/sanitizer ● Disadvantages
E. Discussing new concepts APPLICATION-Role playing APPLICATION-Do self- Check 2.1
and practicing new skills #2 Each group will prepare an advertisement on the The students will complete the table on page 20 of the
 proper ways of using chemicals for cleaning and LM-Commercial Cooking.
sanitizing kitchen tools and equipment. Chemical Advantage Disadvantage
Chlorine 1. 1.
2. 2.
Iodine 1. 1.
2. 2.
Quaternary 1. 1.
Ammonium 2. 2.
Compounds
On your notebook List down the chemicals for At home list down the available chemicals and its
cleaning and sanitizing tools and equipment. Follow corresponding advantages and disadvantages. Write
the format below: your answer in your Notebook.
CLEANER USES SANITIZER METHODS
F. Developing mastery (leads 1.
to formative assessment)
2.
3.
4.
5.
G. Finding practical Recapitulation of the lesson Recapitulation of the lesson
applications of concepts and
skills in daily living
H. Generalizing and Short Quiz Short Quiz-Teacher made test
abstractions about the lesson
Make a compilation of Kitchen tools and equipment Make a compilation of Chemicals with advantages and
I. Evaluating Learning
and their uses. disadvantages. Compile your output in your portfolio.
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 my 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
PILARICA L. MANEJA
Teacher III
NOTED BY

JOVELYN R. FABABIER
SECONADRY SCHOOL PRINCIPAL II
GRADES 1 TO 12 School San Antonio National High School Grade Level 7
DAILY LESSON LOG Teacher PILARICA L. MANEJA Learning Area Cookery
(DepEd Order 42 s. 2016) Teaching Dates and Time November 28 - December 2, 2022 Quarter SECOND
MONDAY FRIDAY
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery

The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating
B. Performance Standards
procedures
LO2. Maintenance Appropriate Kitchen Tools, Equipment, and Paraphernalia
2.1 Identify the steps involve in cleaning and sanitizing kitchen tools and
equipment
2.2 Discuss the steps involve in cleaning and sanitizing kitchen tools and
C. Learning
equipment
Competencies/Objectives
2.3 Follow the steps involve in cleaning and sanitizing kitchen tools and
(Write the LC code for each)
equipment.
2.4 Apply the basic maintenance of tools and equipment according to
Manufacturer’s instructions.
TLE_HECK7/8MT-OB-2
Steps in Cleaning and Sanitizing Utensils
II. CONTENT
Subject Matter
III. LEARNING RESOURCES LM Commercial Cooking
A. References 13
 1. Teacher’s Guide Pages 19-20
2. Learner’s Materials Pages 19-20
https://prezi.com/0w6k4atzme6r/methods-of-cleaning-sanitizing-kitchen-tools-and-equipment/
3. Textbook Pages
https://www.youtube.com/watch?v=RAFMIXPq9BE
4. Additional Materials from Cookery NC II
Learning Resources (LR) portal
B. Other Learning Resources
Recall the lesson on The advantages and disadvantages of chemicals for cleaning and sanitizing kitchen tools
IV. PROCEDURES
and equipment
A. Reviewing previous lesson MOTIVATION-Video presentation (Video analysis, Ask the students about the implication of the video
or presenting the new lesson presented towards the lesson)
ANALYSIS- Based on the video presentation, what can you say about the
B. Establishing a purpose for video?
the lesson -What are the things to be done to clean and sanitize kitchen
tools and equipment?
ACTIVITY –The group will be given a task to discuss within their group the steps to follow in cleaning and
sanitizing kitchen tools and equipment at home, to be presented by their chosen leader.
C. Presenting Guide questions:
Examples/instances of the 1. Why do you think food safety is vital to us?
new lesson 2. What are the things to keep in mind to make us safe and prevent
contamination in preparing foods?
3. What did you discover after the given activity?
ABSTRACTION
Discussion through power point presentation/Video presentation
● Steps in Cleaning and sanitizing kitchen tools and equipment
D. Discussing new concepts according to standard operating procedures.
and practicing new skills #1 -Washing
-Sanitizing; and
- Drying

APPLICATION
The group will re demonstrate the safe and Correct Ways of cleaning kitchen tools and equipment according
to standard operating procedures.
E. Discussing new concepts
Group 1 & 2- Washing
and practicing new skills #2
Group 3 & 4- Sanitizing
Group 5- Drying

F. Developing mastery (leads . List down the practices at home in cleaning and sanitizing kitchen tools and equipment and find out if it
to formative assessment) corresponds to the steps that you learned. Record your answer on your quiz notebook
G. Finding practical Recapitulation of the lesson
applications of concepts and
skills in daily living
H. Generalizing and Scoring Rubrics for Cleaning and Sanitizing Kitchen Tools and Equipment
 4 Follows correct procedure in cleaning & Sanitizing Kitchen Tools and equipment
& perform the skill very satisfactorily w/out supervision & with initiative.

3 Correctly follows procedure in cleaning & Sanitizing Kitchen Tools and equipment
& perform the skill satisfactorily w/out assistance or supervision

abstractions about the lesson 2 Follows correct procedure in cleaning & Sanitizing Kitchen Tools and equipment
with minor errors & performs the skill satisfactorily with some assistance and/or
supervision

1 Was not able to Follow procedure in cleaning & Sanitizing Kitchen Tools and
equipment & perform the skill
unsatisfactorily

Make your own list of procedures in cleaning and sanitizing kitchen tools and equipment according to
I. Evaluating Learning
standard procedures
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 my 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
PILARICA L. MANEJA
Teacher III
NOTED BY

JOVELYN R. FABABIER
SECONADRY SCHOOL PRINCIPAL II

GRADES 1 TO 12 School San Antonio National High School Grade Level 7

DAILY LESSON LOG Teacher PILARICA L. MANEJA Learning Area Cookery
(DepEd Order 42 s. 2016) Teaching Dates and Time December5-9, 2022 Quarter SECOND
MONDAY FRIDAY
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery

The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating
B. Performance Standards
procedures
LO2. Maintenance Appropriate Kitchen Tools, Equipment, and Paraphernalia
2.1 Identify the steps involve in cleaning kitchen premises
C. Learning
2.2 Discuss the steps involve in cleaning kitchen premises
Competencies/Objectives
2.3 Follow the steps involve in cleaning kitchen premises
(Write the LC code for each)
2.4 Apply the appropriate ways of cleaning kitchen premises
TLE_HECK7/8MT-OB-2
Cleaning Kitchen Premises
II. CONTENT
Subject Matter
III. LEARNING RESOURCES LM Commercial Cooking
A. References 13
1. Teacher’s Guide Pages 21-23
2. Learner’s Materials Pages 21-23
https://www.youtube.com/watch?v=-nvPtUJnaTU
3. Textbook Pages
https://www.youtube.com/watch?v=BHjzjReJFjE
4. Additional Materials from Cookery NC II
Learning Resources (LR) portal
B. Other Learning Resources
IV. PROCEDURES Recall the lesson on the steps of cleaning and sanitizing kitceh tools and equipment
A. Reviewing previous lesson MOTIVATION-Video presentation (Video analysis, Ask the students about the implication of the video
or presenting the new lesson presented towards the lesson)
ANALYSIS- Based on the video presentation, What can you say about the
B. Establishing a purpose for
video?
the lesson
-What are the things to be done in cleaning kitchen premises?
ACTIVITY –The group will discuss the ways to follow in cleaning kitchen premises which are familiar to them
especially practices in cleaning the kitchen at home.
C. Presenting
Guide questions:
Examples/instances of the
1. How do you clean your kitchen at home??
new lesson
2. Why do we need to follow certain procedures in doing the task?
3. What did you discover after the given activity?
ABSTRACTION
Discussion through power point presentation/Video presentation
D. Discussing new concepts ● Steps in Cleaning kitchen premises according to standard
and practicing new skills #1 procedures
a. Floor area
Storage area
APPLICATION
E. Discussing new concepts
The group will demonstrate the safe and Correct Ways of cleaning kitchen premises according to standard
and practicing new skills #2
operating procedures.
F. Developing mastery (leads List down the practices at home in cleaning kitchen premises and find out if it corresponds to the steps that
to formative assessment) you learned. Record your answer on your quiz notebook
G. Finding practical Recapitulation of the lesson
applications of concepts and
skills in daily living
Scoring Rubrics for Cleaning and Sanitizing Kitchen Tools and Equipment
4 Follows correct procedure in cleaning Kitchen premises & perform the
skill very satisfactorily w/out supervision & with initiative.
3 Follows correctly procedure in cleaning kitchen premises & perform the
skill satisfactorily w/out assistance or supervision
H. Generalizing and 2 Follows correct procedure in cleaning kitchen premises with minor errors
abstractions about the lesson & performs the skill satisfactorily with some assistance and/or
supervision
1 Was not able to Follow procedure in cleaning kitchen premises & perform
the skill unsatisfactorily.

I. Evaluating Learning Make your own list of procedures in cleaning kitchen premises according to standard procedures
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 my 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
PILARICA L. MANEJA
Teacher III
NOTED BY

JOVELYN R. FABABIER
SECONADRY SCHOOL PRINCIPAL II
 GRADES 1 TO 12 School San Antonio National High School Grade Level 7
DAILY LESSON LOG Teacher PILARICA L. MANEJA Learning Area Cookery
(DepEd Order 42 s. 2016) Teaching Dates and Time December 12-16, 2022 Quarter SECOND
MONDAY FRIDAY
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery

The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating
B. Performance Standards
procedures
LO 3. Store and stack kitchen tools and equipment
3.1 Identify the steps in cleaning and storing tools and equipment
C. Learning
3.2 Discuss the steps in cleaning and storing tools and equipment
Competencies/Objectives
3.3 Demonstrate the steps in cleaning and storing cooking tools and
(Write the LC code for each)
equipment
TLE_HECK7/8MT-0c-3
II. CONTENT How to Clean and Store Cooking Tools and Equipment
Subject Matter
III. LEARNING RESOURCES LM Commercial Cooking
A. References 13
1. Teacher’s Guide Pages 25-26
2. Learner’s Materials Pages 25-26
https://www.youtube.com/watch?v=2V8n49HO1yA
3. Textbook Pages https://www.youtube.com/watch?v=sq1sAbghCp
https://www.youtube.com/watch?v=laZfmlc9-OE
4. Additional Materials from Cookery NC II
Learning Resources (LR) portal
B. Other Learning Resources
IV. PROCEDURES Recall the lesson on the steps of cleaning kitchen premises
A. Reviewing previous lesson MOTIVATION-Video presentation (Video analysis, Ask the students about the implication of the video
or presenting the new lesson presented towards the lesson)
ANALYSIS- Based on the video presented, What have you observed from
The video?
B. Establishing a purpose for
-What are the importance of being clean especially in the
the lesson
Kitchen ?
-How about keeping the kitchen organized?
C. Presenting The learners demonstrate an understanding in the use and maintenance of equipment in cookery
Examples/instances of the
new lesson
D. Discussing new concepts The learners independently use and maintain tools, equipment, and materials in cookery according to
and practicing new skills #1 standard operating procedures
APPLICATION-Role play
E. Discussing new concepts
The group will prepare a short skit demonstrating the proper ways of cleaning and storing cooking tools and
and practicing new skills #2
equipment.
F. Developing mastery (leads Visit the school canteen and observe the canteen personnel on how to clean and store cooking tools and
to formative assessment) equipment, Write your findings in your notebook and report in the class,
G. Finding practical Recapitulation of the lesson
applications of concepts and
skills in daily living
Scoring Rubrics for Role playing
Criteria SCORE
20 15 10 5

Relevance to the theme

Delivery

H. Generalizing and Memorization of Dialogue

abstractions about the lesson
Group Cooperation

16-20 Excellent Output

11-15 Very Good
6-10 Fair Output
5-and below Poor Out put

I. Evaluating Learning
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 my 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
PILARICA L. MANEJA
Teacher III
NOTED BY

JOVELYN R. FABABIER
SECONADRY SCHOOL PRINCIPAL II
 GRADES 1 TO 12 School San Antonio National High School Grade Level 7
DAILY LESSON LOG Teacher PILARICA L. MANEJA Learning Area Cookery
(DepEd Order 42 s. 2016) Teaching Dates and Time January 4-6, 2023 Quarter SECOND

MONDAY FRIDAY
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery

The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating
B. Performance Standards
procedures
LO 3. Store and stack kitchen tools and equipment
3.1 Identify the 10 steps in organizing kitchen
cabinets
C. Learning
3.2 Discuss/Follow the 10 steps in organizing kitchen
Competencies/Objectives
cabinets
(Write the LC code for each)
3.3 Demonstrate the 10 steps in organizing kitchen
cabinets
TLE_HECK7/8MT-0c-3
II. CONTENT 10 Steps for Organizing Kitchen Cabinets
Subject Matter
III. LEARNING RESOURCES LM Commercial Cooking
A. References 13
1. Teacher’s Guide Pages 26-27
 2. Learner’s Materials Pages 26-27
https://www.youtube.com/watch?v=ghFqMIj7iEM
3. Textbook Pages
https://www.youtube.com/watch?v=QEKXJDexmEs
4. Additional Materials from Cookery NC II
Learning Resources (LR) portal
B. Other Learning Resources
Recall the lesson on how to clean and store cooking tools and
IV. PROCEDURES
equipment
MOTIVATION-Video presentation (Video analysis, Ask the
A. Reviewing previous lesson
students about the implication of the video presented towards the
or presenting the new lesson
lesson)
ANALYSIS- Based on the video presented, can you tell what the
B. Establishing a purpose for
video is all about?
the lesson
-Why it is important to follow certain procedures task?
ACTIVITY –Given a scenario at home, Tell the students to list
down some procedures to follow in organizing kitchen cabinets, to
be presented by their chosen leader in front of the class.
C. Presenting Guide questions:
Examples/instances of the 1. How do you organize your kitchen cabinets at home?
new lesson 2. Why do we need to follow certain procedures in organizing our
kitchen
Cabinets?
3. What did you discover after the given activity?
ABSTRACTION
D. Discussing new concepts
Discussion through power point presentation/Video presentation
and practicing new skills #1
● 10 steps in organizing kitchen cabinets
APPLICATION-Role play
E. Discussing new concepts
The group will prepare a short skit demonstrating the 10 steps to
and practicing new skills #2
follow in organizing kitchen cabinets.
F. Developing mastery (leads At home, how do you organize your kitchen cabinets? Write your
to formative assessment) answer in your notebook.
G. Finding practical Recapitulation of the lesson
applications of concepts and
skills in daily living
H. Generalizing and Scoring Rubrics for Role playing
abstractions about the lesson
Criteria SCORE
20 15 10 5
Relevance to the theme
Delivery
Memorization of Dialogue
Group
Cooperation/Participation
 16-20 Excellent Output
11-15 Very Good
6-10 Fair Output
5-and below Poor Out put
I. Evaluating Learning
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 this work?
F. What difficulties did I
encounter which my principal
or my supervisor can help me
solve?
G. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?