DAILY LESSON
LOG IN TLE 8
COOKERY
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competency/Objectives
(Write the LC code for each.)
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Other materials
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
School Capacujan National High School Grade Level 8
Teacher Vivian C. Gorembalem Learning Area TLE Cookery
Teaching Dates and Time January 4-6, 2022
2:00 pm – 3:00 pm Quarter 2nd
The learners demonstrate an understanding the use and maintenance of equipment in cookery.
The learner independently use and maintain tools, equipment and materials in cookery according to standard
operating procedures.
TLE_HECK7/8MT0b-2
LO 2. Maintain appropriate kitchen tools, equipment, and paraphernalia
1.1 select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and
paraphernalia
1.2 clean and sanitize kitchen tools and equipment following manufacturer’s instructions use
cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures
maintain kitchen tools, equipment, and work area.
MAINTAIN KITCHEN TOOLS,EQUIPMENT AND WORKING AREA
CG & LM in Cookery, websites
CG & LM in Cookery, websites
Print Materials, PowerPoint presentation, DLP
Internet-Video, pictures, realia, cleaning agents http://vollrath.ly
“PASS THE APPLE “GAME!
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 “KITCHEN MO, DESCRIBE MO” activity

the new lesson
Students will be given a minute to describe their own kitchen (including tools and equipment).

D. Discussing new concepts and Guide question:

practicing new skills # 1 How do you assess your kitchen/kitchen tools and equipment?

E. Discussing new concepts and Video Presentation:

practicing new skills # 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 (leads to “CLEAN MY MESS”

Formative Assessment) 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 Sandwich maker
Strainer Plates Airpot
Glass Spoon /fork colander Bowls
Cups/saucers weighing scale Electric mixer
Food steamers Measuring spoon

G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
Why do we have to ensure cleanliness in the kitchen especially the kitchen tools and equipment?
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 application Additional Activity:
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 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: Checked by:

VIVIAN C. GOREMBALEM ELVE C. VICENCIO

SUBJECT TEACHER ACAD. DEPARTMENT HEAD/ HT III

Noted by:
BALTAZAR T. BOJANGIN
SCHOOL HEAD/HT VI