School NEW NONGNONGAN NNATIONAL Grade Level 9

DAILY LESSON LOG HIGH SCHOOL-ANNEX

Teacher GINE D. BARRIENTOS Learning Area T.L.E. (Cookery)
Teaching Week 3 Quarter I

Time: 9:45-11:45 AM WEDNESDAY FRIDAY

DATE: June 26, 2019 (9:45-11:45) June 28, 2019 (9:45-11:45)
Session 1 Session 2
I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes The learners demonstrate an understanding the knowledge, skills, and
required in maintaining kitchen tools, equipment, and work premises. attitudes required in maintaining kitchen tools, equipment, and work premises.
B. Performance Standard Independently maintain clean kitchen tools, equipment, and premises independently maintain clean kitchen tools, equipment, and premises

C. Learning Competencies/ Objectives LO 1. Clean, sanitize, and store kitchen tools and equipment Clean and sanitize kitchen premises
1.4 clean and sanitize kitchen tools in accordance with prescribed standards
1.5 store cleaned kitchen tools and equipment safely in the designated space
Clean and sanitize kitchen premises
At the end of the lesson, the students will be able to:
1. Identify the methods of cleaning kitchen equipment.
2. Explain the steps in cleaning.
3. Demonstrate the methods of cleaning the different kitchen equipment.
4. Identify tools and utensils used in preparing appetizer.
5. Discuss the history of appetizer.
6.
II. CONTENT Techniques in cleaning, storing cleaned kitchen tools and equipment History of appetizers
Surfaces to be cleaned Kitchen tools and equipment
Types and uses of cleaning agents Classification of appetizers

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide Pages Page: Page: 10-11
2. Learner’s Materials Pages Pages: Pages: 49-54
3. Textbook Pages
4. Additional Materials from Learning
Resources
B. Other Learning Resources Internet
IV. PROCEDURES
A. Reviewing lesson or presenting the new lesson Ask students to give a review about the past lesson. Ask students to review the past lesson.

B. Establishing a purpose for the lesson State the objectives of the lesson. What are the different premises in the kitchen?
Is there a need to clean it?
C. Presenting examples/instances of the new Present to the students the rubrics to use in assessing their performance.
 lesson And ask the following questions:
How often did you clean your kitchen premises?
How did you do it?
What are the things that you’ve used?
D. Discussing new concepts and practicing new Group reporting and Role Playing Surfaces to be cleaned
skill #1
E. Discussing new concepts and practicing new Tools and utensils used in preparing appetizer Types and uses of cleaning agents
skill #2 History of appetizer
F. Developing Mastery Questioning
G. Finding practical application of concepts & skills What is the implication of using proper tools and utensils in preparing appetizers?
in daily living
H. Making generalization & skills in daily living What are the different tools and utensils used in preparing appetizers? Cleaning kitchen premises regularly is important to keep it look its best and make it free
from germs and bacteria that usually accumulate in the kitchen area during food
preparations.
1. Evaluating Learning Written test Post-test about cleaning and sanitizing.

2. Additional activities for application or Think and Be Enlightened

remediation
Test your understanding by answering the following questions in your test notebook:
1. Why it is important to clean, sanitize and store equipment properly? 2. Discuss
procedure involved in manual and mechanical dishwashing? 3. Explain good
housekeeping practices that must be observed to maintain cleanliness and sanitation.
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 this 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: Checked by: Noted:

GINE D. BARRIENTOS MARIA CRISTINA M. DOLOR FERNANDO T. GARCIA, MGA.
T.L.E. Teacher TLE Chairman Secondary School Principal