School AGSAM INTEGRATED SCHOOL
DAILY Teacher
LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/Objectives
Write the LC Code for each
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
Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Grade Level G-11
AILYN P. ORILLANEDA Learning Area COOKERY
Quarter/
Date AUGUST 29- SEPTEMBER 1, 2023 1/ Week 1
WEEK
WEEK 1
The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining
kitchen tools, equipment, and work premises.
The learners independently maintain clean kitchen tools, equipment, and premises.
LO 1. Clean, sanitize, and store kitchen tools and equipment
TLE_HECK9- 12KP-Ia-1
At the end of this lesson, you are expected to:
1. Recognize kitchen tools and equipment to be cleaned and sanitized;
2. Identify the chemicals to be utilized in cleaning and sanitizing the kitchen tools and
equipment.
3. clean and sanitize kitchen tools and equipment
4. store kitchen tools and equipment.
Clean, sanitize, and store kitchen tools and equipment
COOKERY MANUAL PP.28-40
https://kitchencabinetkings.com/ideas/how-to-organize-kitchen-cabinets Clean Pedia (n.d)
Retrieved July 29, 2020. https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-
andsanitizing-kitchen-tools-and-equipment.html Word Mint (n.d.) Retrieved July 29, 2020.
https://wordmint.com/puzzles/2617483
Lee, Merlyn, ed. et. al., (2016) Technical – Vocational- Livelihood Home Economics COOKERY
Manual. First Edition. Seoul, Korea: Prinpia Co., LTD. 2016 Peralta, Joanna. (2016) Modules in
Home Economics Cookery 10. Philippines: St. Bernadeth Publishing House Corporation
 A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/instances of the
new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing Mastery
(Leads to Formative Assessment)
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application or Name successful entrepreneurs from your area or locality.
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on the
Review topics about Exploratory COOKERY
MOTIVATION- Video Presentation showing different types of cleaning agents
ANALYSIS- Based on the video shown, can you identify the different tools or
materials used in cleaning?
ACTIVITY- Divide the class into group. Let them perform the following tasks.
Group 1- Discuss different kitchen tools and equipment to be cleaned
Group 2- identify and discuss the different chemical agents used in cleaning and
sanitizing
Group 3- Perform cleaning and sanitizing kitchen tools and equipment
Guide questions:
1. What do you think are the reasons why we should clean and sanitized
our kitchen tools and equipment?
2. What did you feel after the given activity?
ABSTRACTION- The teacher will provide a power point presentation discussing
the lesson about cleaning and sanitizing
APPLICATION-
1. Discuss procedure involved in manual and mechanical dishwashing.
2. Explain good housekeeping practices that must be observed to maintain
cleanliness and sanitation
What I Can Do,, DO IT YOUR SELF!
Situation: You were tasked to help the cook in the house (mother or father or
your house helper) in the preparation and cooking of your meals, particularly in
the cleaning and sanitizing and storing of tools and equipment after using them.
Things to do:
1. Prepare needed materials
2. Document your activity and post it on your social media account FACEBOOK.
And caption it with Cleaning and Sanitizing Kitchen Tools and Equipment.
Tag me on my account FB AILYN FALCON PECASALES
Recapitulation of the lesson.
Teacher made test.
 formative assessment
B. No. of learners who require additional
activities for remediation
C. Did the remedial lessons work? No. of
learners who have caught up with the
lesson
D. No. of students 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:
AILYN P. ORILLANEDA
Teacher III Checked by:
BEATRIZ A. TORIO
Principal I
 School AGSAM INTEGRATED SCHOOL Grade Level G-11
DAILY Teacher AILYN P. ORILLANEDA Learning Area COOKERY
LESSON LOG Quarter/
Date SEPTEMBER 11-15, 2023 1/ Week 3
WEEK

WEEK 3

I. OBJECTIVES
The learners demonstrate an understanding the knowledge, skills, and
A. Content Standards
attitudes required in preparing appetizers
B. Performance Standards The learners independently prepare appetizers
LO 1. Perform mise en place
TLE_HECK9- 12PA-Ic-3
C. Learning Competencies/Objectives
1. Identify tools and equipment needed in the preparation of
Write the LC Code for each
appetizers
2. Performe Mise en Place
3. Value the importance of Mise en Place in real life situation
II. CONTENT PREPARE APPETIZERS
III. LEARNING RESOURCES
C. References
5. Teacher’s Guide pages
6. Learner’s Material pages COOKERY MANUAL PP.60-90
7. Textbook pages
8. Additional Materials from Learning
Resource (LR) portal https://app.symph.ai/298
D. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Begin the lesson by reviewing the concept of mise en place. Ask the
presenting the new lesson students to recall what it means and why it is important in Cookery
 MOTIVATION- Show a short video or presentation highlighting the
significance of mise en place in a professional kitchen. Discuss the
B. Establishing a purpose for the lesson
benefits of being organized and prepared before cooking.

C. Presenting examples/instances of the Activity:

  Divide the students into small groups and provide each group with
a recipe. Instruct them to create a mise en place station for their
assigned recipe. They should gather and organize all the necessary
ingredients and equipment needed for the dish.
new lesson
 Each group will present their mise en place station to the class,
explaining their organization methods and why they chose specific
techniques.
 Encourage students to observe and ask questions about each
group's mise en place station.

Analysis:

 Identify and Discuss the different tools and equipment used in

preparing appetizers
 Lead a class discussion on the importance of mise en place in
D. Discussing new concepts and terms of time management, efficiency, and ensuring a successful
practicing new skills #1
cooking process.
 Guide students to analyze how proper mise en place can prevent
mistakes, enhance the quality of the final dish, and allow for
smoother teamwork in the kitchen.

Abstraction:

 Introduce the concept of mise en place beyond the culinary field.

Discuss how organizing and preparing materials, tools, and
E. Discussing new concepts and resources can be applied in other areas of life, such as studying,
practicing new skills #2
work, or personal projects.
 Brainstorm with the students different scenarios where mise en
place can be beneficial and how it can contribute to success.

F. Developing Mastery Mise en Place Relay Race:

(Leads to Formative Assessment)
 Divide the students into teams and set up stations with
different ingredients and equipment.
  Each team member takes turns running to the station,
gathering an ingredient or tool, and returning to their team
to organize it.
 The team that completes their mise en place station first,
with everything properly organized, wins the race.

Application:

 Present the students with a real-life problem related to mise en

place. For example, ask them to plan and organize a surprise party
for a friend, considering all the necessary preparations and
G. Finding practical applications of resources needed.
concepts and skills in daily living
 Have the students present their party plans, explaining how they
applied the concept of mise en place to ensure a smooth and
successful event.

H. Making generalizations and Recapitulation of the lesson.

abstractions about the lesson
Assessment:

1. What is the purpose of mise en place in cookery?

I. Evaluating learning 2. How can proper mise en place benefit a professional kitchen?
3. Can mise en place be applied in other areas of life? Give an
example.

Assignment:

 As homework, ask the students to choose a recipe and create a

detailed mise en place checklist for that dish. They should include
J. Additional activities for application all the necessary ingredients, measurements, equipment, and
or remediation
preparation steps.
 Encourage them to think critically about the order of tasks and
how they can optimize their mise en place for efficiency.

V. REMARKS
 VI. REFLECTION
H. No. of learners who earned 80% on the
formative assessment
I. No. of learners who require additional
activities for remediation
J. Did the remedial lessons work? No. of
learners who have caught up with the
lesson
K. No. of students who continue to
require remediation
L. Which of my teaching strategies
worked well? Why did these work?
M. What difficulties did I encounter which
my principal or supervisor can help
me solve?
N. What innovation or localized materials
did I use/discover which I wish to
share with other teachers?

Prepared by:
AILYN P. ORILLANEDA
Teacher III Checked by:
BEATRIZ A. TORIO
Principal I
 School AGSAM INTEGRATED SCHOOL Grade Level G-11
DAILY Teacher AILYN P. ORILLANEDA Learning Area COOKERY
LESSON LOG Quarter/
Date SEPTEMBER 11-15, 2023 1/ Week 3
WEEK

WEEK 2

I. OBJECTIVES
The learners demonstrate an understanding the knowledge, skills, and
A. Content Standards
attitudes required in maintaining kitchen tools, equipment, and work premises.
The learners independently maintain clean kitchen tools, equipment, and
B. Performance Standards
premises.
LO 2. Clean and sanitize kitchen premises
TLE_HECK9- 12KP-Ib-2
C. Learning Competencies/Objectives At the end of this lesson, you are expected to:
Write the LC Code for each 1. Recognize kitchen premises to be cleaned and sanitized
2. Classify and describe the uses of cleaning agents
3. Clean the kitchen area hygienically in accordance with food safety and
occupational health regulations
II. CONTENT Clean and sanitize kitchen premises
III. LEARNING RESOURCES
E. References
9. Teacher’s Guide pages
10. Learner’s Material pages COOKERY MANUAL PP.42-58
11. Textbook pages

https://kitchencabinetkings.com/ideas/how-to-organize-kitchen-cabinets
Clean Pedia (n.d) Retrieved July 29, 2020.
12. Additional Materials from
https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-
Learning Resource (LR) portal
andsanitizing-kitchen-tools-and-equipment.html Word Mint (n.d.) Retrieved
July 29, 2020. https://wordmint.com/puzzles/2617483

Lee, Merlyn, ed. et. al., (2016) Technical – Vocational- Livelihood Home
Economics COOKERY Manual. First Edition. Seoul, Korea: Prinpia Co., LTD.
F. Other Learning Resources
2016 Peralta, Joanna. (2016) Modules in Home Economics Cookery 10.
Philippines: St. Bernadeth Publishing House Corporation
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/instances of the
new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing Mastery
(Leads to Formative Assessment)
Review topics about kitchen tools and equipment
MOTIVATION- Paper and Pencil test
ANALYSIS- Guide Questions:
1. Who can give the importance of cleaning?
2. Give the purpose of sanitizing.
3. Differentiate cleaning from sanitizing.
4. Give some examples of cleaning agents? Sanitizing
agents?
ACTIVITY- Clean and Sanitize Kitchen Workshop
 Divide the students into small groups and provide each group with
a designated kitchen area.
 Instruct each group to follow the step-by-step instructions to clean
and sanitize the kitchen premises.
 Provide the necessary cleaning materials and equipment, such as
cleaning solutions, gloves, sponges, and brushes.
 Guide the students throughout the activity, emphasizing the
proper techniques and practices for each cleaning task.
 Encourage students to ask questions and provide feedback during
the workshop.
 ABSTRACTION- introduce the concept of maintaining cleanliness
and sanitation as an ongoing process rather than a one-time
activity.
 Discuss the different factors that contribute to a clean and
sanitized kitchen, such as regular cleaning schedules, proper
waste disposal, and personal hygiene.
 Emphasize the role of each individual in maintaining a clean
kitchen environment.
APPLICATION-
Real-Life Problem
 Present students with a real-life scenario where they need to

G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application
or remediation
identify and solve a cleanliness and sanitation issue in a kitchen
setting.
 Encourage students to think critically and apply their knowledge
and skills to address the problem effectively.
 Provide guidance and support as needed throughout the problem-
solving process.
After completing the workshop, gather the students together for a group
discussion.
 Ask students to reflect on their experience and share any
challenges they encountered during the cleaning process.
 Discuss the importance of proper cleaning techniques, including
the use of appropriate cleaning products and tools.
 Analyze the impact of their cleaning efforts on the overall
cleanliness and sanitation of the kitchen premises.
Recapitulation of the lesson.
1. True or False: Cleaning and sanitizing kitchen premises is
important to ensure food safety. (Answer: True)
2. Fill in the blank: The process of removing visible dirt and debris
from the kitchen surfaces is called ____________. (Answer:
Cleaning)
3. Multiple Choice: Which of the following is an example of a cleaning
agent? a) Vinegar b) Salt c) Flour d) Sugar (Answer: a) Vinegar)
4. True or False: Sanitizing kitchen premises involves reducing the
number of microorganisms to a safe level. (Answer: True)
5. Fill in the blank: A ____________ is an example of a tool used for
scrubbing stubborn stains from kitchen surfaces. (Answer: Brush)
 Create a simulated kitchen environment with various cleanliness
 and sanitation issues.

V. REMARKS
VI. REFLECTION
O. No. of learners who earned 80% on the
formative assessment
P. No. of learners who require additional
activities for remediation
Q. Did the remedial lessons work? No. of
learners who have caught up with the
lesson
R. No. of students who continue to
require remediation
S. Which of my teaching strategies
worked well? Why did these work?
T. What difficulties did I encounter which
my principal or supervisor can help
me solve?
U. What innovation or localized materials
did I use/discover which I wish to
share with other teachers?

Prepared by:
AILYN P. ORILLANEDA
Teacher III Checked by:
BEATRIZ A. TORIO
Principal I