TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL

TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

School TNCHS Grade Level GRADE 9

Daily Lesson Log Teacher JOHN EZRA V. SUSTAL Learning Area COOKERY
Teaching Dates and Time Sept. 11-15, 2023 / 6:00-12:20 Quarter FIRST QUARTER

Session 1 Session 2 Session 3 Session 4

I. OBJECTIVES
A. Content Standards The learner demonstrates understanding in The learner demonstrates understanding in The learners demonstrate an The learners demonstrate an
reading and interpreting product designs and reading and interpreting product designs and understanding the knowledge, skills, understanding the knowledge, skills,
specifications sanitation and sterilization of specifications sanitation and sterilization of
kitchen tools, equipment and work premises kitchen tools, equipment and work premises and attitudes required in and attitudes required in maintaining
maintaining kitchen tools, kitchen tools, equipment, and work
equipment, and work premises premises
B. Performance Standards The learners independently maintain The learners independently maintain The learners independently maintain The learners independently maintain
clean kitchen tools, equipment, and clean kitchen tools, equipment, and clean kitchen tools, equipment, and clean kitchen tools, equipment, and
work premises work premises work premises work premises
At the end of the session the students are At the end of the session, the learners are At the end of the session, the learners are
expected to; At the end of the session the students are expected to: expected to:
1. Recognize kitchen premises to be cleaned expected to; 1. Understand when the kitchen has to 1) Recognize kitchen tools and
and sanitized; 1. Cite the ways of keeping tools and be cleaned and sanitized; equipment to be cleaned
2. Classify and describe the uses of cleaning equipment safe, clean and functional 2. Determine and define the various
C. Learning Competencies / agents; 2. List the procedure on making the workplace and sanitized
cleaning agents' applications. 2) Demonstrate the uses of each
Objectives 3. Clean the kitchen area in accordance with safe and clean
3. In compliance with food safety and
food safety and occupational health 3. Demonstrate how to clean the tools, kitchen utensils and
regulations; equipment and workplace occupational health requirements, clean
the kitchen area. equipment that are
4. Use cleaning agents in sanitizing kitchen 4. appreciate the learning you have learned
premises; 4. Clean the kitchen utilizing chemicals commonly found in the
5. Follow safety and first aid procedures for cleaning. kitchen.
5. Adhere to safety and first-aid 3) Participate actively in the
measures. discussion

II. CONTENT Clean, sanitize, and store Chemical Used In Cleaning And
kitchen tools and equipment Sanitizing Kitchen Tools And
Equipment
KITCHEN TOOLS AND EQUIPMENT KITCHEN TOOLS AND EQUIPMENT
TO BE CLEANED AND SANITIZED TO BE CLEANED AND SANITIZED
III. LEARNING
RESOURCES
A. References
1. Teachers Guide pages TLE Home Economics: Cookery CG TLE Home Economics: Cookery CG
page 12 page 12
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TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

2. Learners Materials pages TLE Home Economics: Cookery p.23- TLE Home Economics: Cookery p.23-
30 30
3. Textbook pages K to 12 Learning Module in Beauty Care(Nail Care) K to 12 Learning Module in Beauty Care(Nail Care)
Services pp. 38 Services pp. 38
4. Additional materials
from Learning Resources
(LR) portal
B. Other Learning Resources www.youtube.com www.youtube.com
IV. PROCEDURES
1. Prayer 1. Prayer 1. Prayer 1. Prayer
A. DAILY ROUTINE 2. Checking of Attendance 2. Checking of Attendance 2. Checking of Attendance 2. Checking of Attendance
3. Energizer (Optional) 3. Energizer (Optional)

B. LESSON PROPER
What I Need to Know
Cleaning your kitchen’s working
premises regularly is important to
keep it look its best and make it free
from germs and bacteria that usually
INTRODUCTION accumulate in the kitchen area during
food preparations. Several surfaces
around the kitchen such as walls,
floors, shelves and other surfaces
must always be cleaned and sanitized
safely using the proper materials to
reduce environmental deficiencies.
What’s New
Activity 1: Guess Me!
Rearrange the jumbled letters and
guess the correct answer.
What I Need to Know
Cleaning is the process of
removing food and other types of
soil from a surface, such as a dish,
glass, or cutting board. Cleaning is
done with a cleaning agent that
removes food, soil, or other
substances. The right cleaning
agent must be selected because
not all cleaning agents can be used
on food-contact surfaces.
What’s New
Selected student will differentiate the
sanitizing and sterilization
What I Need to Know
Kitchen tools and equipment are
important in the kitchen. The job of
cooking requires specific tools,
utensils, and equipment for proper
and efficient preparation of food.
Each piece has been designed to
accomplish a specific job in the
kitchen.
What’s New
Longest Game: Name as many as
you can kitchen tools and equipment
found in your kitchen and form it on
a long strand.
What I Know
What is the difference between
kitchen tools and equipment?
What I Need to Know
Kitchen tools and equipment are
important in the kitchen. The job of
cooking requires specific tools,
utensils, and equipment for proper
and efficient preparation of food.
Each piece has been designed to
accomplish a specific job in the
kitchen.
What’s New
PINOY HENYO
What I Know
What are the kitchen tool you commonly
used in cooking at home?
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 TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

What I Know
What I Know
Why is it critical that we clean not
only the cooking utensils and Why do we need the tools, equipment and
workplace safe, clean and functional?
equipment but also the kitchen
premises?

What’s In What’s In What’s In What’s In

Technical Terms: What is cookery? What is cookery?
Precaution- a measure taken in What are the chemical used in Unlocking of difficulties: Unlocking of difficulties:
advance to prevent something cleaning and sanitizing kitchen tools a. Equipment a. Equipment
dangerous, unpleasant, or and equipment b. Puree b. Puree
DEVELOPMENT inconvenient from happening: c. Tools c. Tools
chemical poisoning- the fact of What is It What is It
Brainstorming Method Brainstorming Method
being affected by or contaminated What is It This lesson is related to English This lesson is related to English
with poison: Direct Instruction- the teacher will because there are terminology because there are terminology
First aid- help given to a sick or further discuss the ways in chemical
that must be correctly that must be correctly
injured person until full medical used in cleaning and sanitizing kitchen
pronounced. pronounced.
treatment is available: tools and equipment. This lesson is
related to English because there
are terminology that must be
correctly pronounced.
What is It
Direct Instruction- the teacher will
further discuss ways on how to clean
and sanitized kitchen premises. This Processing Questions?
lesson is related to MAPEH specifically 1. What is the difference Processing Questions?
health because they will teach how to between tools and 1. What is the difference
provide first aid. equipment? between tools and
2. Why do we need to use tools equipment?
and equipment in cooking? 2. Why do we need to use tools
3. How will you use the and equipment in cooking?
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 TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

different tools and How will you use the different tools
equipment in the kitchen and equipment in the kitchen
properly? properly

What’s More What’s More What’s More What’s More

The class will be grouped into 5. Each
group will be assigned to do the ff. task
ENGAGEMENT assigned to them with emphasis on the
different tools and equipment commonly
found in the kitchen.
Group I- Role Playing
Group II- Slogan
Group III- Spoken Poetry
Group IV- Vlogging
Group V- Poster Making
The class will be grouped into 5. Each
group will be assigned to do the ff.
task assigned to them with emphasis
on the different tools and equipment
commonly found in the kitchen.
Group I- Role Playing
Group II- Slogan
Group III- Spoken Poetry
Group IV- Vlogging
Group V- Poster Making

Graded recitation Identification: Identify the following What I Have Learned What I Have Learned
statements. Write the correct answer 5 item test 5 item test
on your activity sheet. What I can Do What I can Do
ASSIMILATION
__________________1. It is used
periodically in removing minerals
deposits and other soil that
detergents cannot eliminate.
__________________2. It is
commonly referred to as degreaser.
__________________3. It is used to
remove heavy accumulations of soil.
__________________4. It is the
process of killing microorganism.
__________________5. It is routinely
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 TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

used to wash tableware, surfaces and

equipment.
I learned/discovered that I learned/discovered that I learned/discovered that I learned/discovered that
______________________________ ______________________________ ______________________________ ______________________________
REFLECTION

I intend to I intend to I intend to I intend to

____________________________ ____________________________ ____________________________ ____________________________

Prepared by: Checked by: Approved by:

JOHN EZRA V. SUSTAL EMELIE H. SOSA NORA S. LASAM

Teacher I Master Teacher I Head Teacher III – T.L.E Dept.

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