School:
GRADES 1 to 12
DAILY 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 Materials
Pages
3. Textbook Pages
4. Additional Materials
from Learning Resource (LR)
San Luis National High School Grade Level: 11
Learning
Teacher: MARIA CHRISTINA M. ESCASINAS Area: COOKERY NC II
Teaching Dates and Time: August 29- September 01, 2023 Quarter: 1
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing appetizers.
The learners independently prepare appetizer.
LO 1. Clean, Sanitize, and store kitchen tools and equipment TLE_HECK9KP-Ib-2
1.1 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.
1.2 Prepare cleaning agents in accordance with manufacturer’s instructions.
1.3 Clean and Sanitize kitchen tools in accordance with prescribed standards.
1.4 Store cleaned kitchen tools and equipment safely in the designated space.
Clean, Sanitize, and store kitchen tools and equipment
Technical- Vocational – Livelihood Home Economics Cookery Manual
pp. 25- 30
Downloaded Activity sheets
 portal
B. Other Learning Resources
https://www.slideshare.net/joviinthecity/salads-salad-dressing

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES
A. Reviewing Previous Lesson or Answer the Pre – Review the past
FIRST DAY OF test. lesson by asking
Presenting the New Lesson HOLIDAY some questions to the
Assessment
CLASS
learners.
ORIENTATION

B. Establishing a Purpose for the Learners will read The learners will
information sheet answer the activity
Lesson given
about the chemicals
used in cleaning and Activity 1page 28
sanitizing kitchen
tools and equipment

C. Presenting Present a short video Views and Ways

on how to clean and Learners will make a
Examples/Instances of the narrative report based
sanitize kitchen
Lesson premises. on the activity.

D. Discussing New Concepts and Identify the tools and Think and be
equipment to be clean Enlightened
Practicing New Skills #1 Test your
and sanitize by
presenting some understanding by
pictures. answering the
questions on page 29.
E. Discussing New Concepts and Learners will Learners will
demonstrate the step explained what they
Practicing New Skills #2 have learned from
how to clean and
sanitize kitchen the lesson.
premises.

F. Developing Mastery Group Activity Group Activity

(Leads to Formative
Assessment 3)
 The teacher will The lesson deals with
summarize the topic and The lesson deals with a a practical situation
G. Finding Practical Applications practical situation where where in it can teach
ask the learners questions
of Concepts and Skills in Daily in it can teach the the learners how to
that related to the topic.
Living learners how to value value life and as well
life and as well as as enhance their
enhance their skills in skills in food
food preparation and to preparation and to
earn additional income earn additional
for their family income for their
family

H. Making Generalizations and The teacher will summarize The teacher will
Abstractions about the Lesson the topic and ask the learners summarize the topic
questions that related to the and ask the learners
topic questions that related to
the topic
I. Evaluating Learning Activity Time Answer the following
Directions: Classify the questions
following tools and 1. Why is it
equipment. Write TOOLS if important to
it is tool and EQUIPMENT if clean,
it is equipment. Write your sanitize and
answer in ¼ sheet of paper. store
equipment
properly?
2. Is there an
appropriate
application of
safety
measures in
the topic?
J. Additional Activities for . Prepare a video
Application or Remediation presentation on how to
clean and sanitize kitchen
utensils at home.

V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%
in the evaluation

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 learners who continue to
require remediation

E. Which of my teaching strategies

work well? Why did these work?

F. What difficulties did I encounter Lack of kitchen tools, materials and equipment.
which my principal or supervisor
can help me solve? Lack of updated instructional materials.

G. What innovations or localized TV, laptop, Manila Paper, Newspaper/Magazines, and Pen
materials did I used/discover which
I wish to share with other
teachers?

Prepared by: Checked and Reviewed: Approved:

MARIA CHRISTINA M. ESCASINAS JADE C. DUMALI RODOLFO C. BANUGAN
Teacher II MT-1/SHS Focal Person Head Teacher II
 School: San Luis National High School Grade Level: 12
GRADES 1 to 12 Learning
DAILY LESSON LOG Teacher: MARIA CHRISTINA M. ESCASINAS Area: FBS NC II

Teaching Dates and Time: August 29- September 01, 2023 Quarter: 1

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing appetizers.

B. Performance Standards: The learners independently prepare appetizer.

C. Learning
Competencies/Objectives:
Write the LC Code for each
LO 1. Clean, Sanitize, and store kitchen tools and equipment TLE_HECK9KP-Ib-2
1.1 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.
1.2 Prepare cleaning agents in accordance with manufacturer’s instructions.
1.3 Clean and Sanitize kitchen tools in accordance with prescribed standards.
1.4 Store cleaned kitchen tools and equipment safely in the designated space.

II. CONTENT
Clean, Sanitize, and store kitchen tools and equipment

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide Pages Technical- Vocational – Livelihood Home Economics Cookery Manual
2. Learner’s Materials
Pages
3. Textbook Pages pp. 25- 30
4. Additional Materials Downloaded Activity sheets
from Learning Resource (LR)
portal
 B. Other Learning Resources
https://www.slideshare.net/joviinthecity/salads-salad-dressing

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES
A. Reviewing Previous Lesson or Answer the Pre – Review the past
FIRST DAY OF test. lesson by asking
Presenting the New Lesson HOLIDAY some questions to the
Assessment
CLASS
learners.
ORIENTATION

B. Establishing a Purpose for the Learners will read The learners will
information sheet answer the activity
Lesson given
about the chemicals
used in cleaning and Activity 1page 28
sanitizing kitchen
tools and equipment

C. Presenting Present a short video Views and Ways

on how to clean and Learners will make a
Examples/Instances of the narrative report based
sanitize kitchen
Lesson premises. on the activity.

D. Discussing New Concepts and Identify the tools and Think and be
equipment to be clean Enlightened
Practicing New Skills #1 Test your
and sanitize by
presenting some understanding by
pictures. answering the
questions on page 29.
E. Discussing New Concepts and Learners will Learners will
demonstrate the step explained what they
Practicing New Skills #2 have learned from
how to clean and
sanitize kitchen the lesson.
premises.

F. Developing Mastery Group Activity Group Activity

(Leads to Formative
Assessment 3)
The teacher will The lesson deals with a The lesson deals with
 G. Finding Practical Applications summarize the topic and a practical situation
ask the learners questions practical situation where where in it can teach
of Concepts and Skills in Daily in it can teach the the learners how to
that related to the topic.
Living learners how to value value life and as well
life and as well as as enhance their
enhance their skills in skills in food
food preparation and to preparation and to
earn additional income earn additional
for their family income for their
family

H. Making Generalizations and The teacher will summarize The teacher will
Abstractions about the Lesson the topic and ask the learners summarize the topic
questions that related to the and ask the learners
topic questions that related to
the topic
I. Evaluating Learning Activity Time Answer the following
Directions: Classify the questions
following tools and 3. Why is it
equipment. Write TOOLS if important to
it is tool and EQUIPMENT if clean,
it is equipment. Write your sanitize and
answer in ¼ sheet of paper. store
equipment
properly?
4. Is there an
appropriate
application of
safety
measures in
the topic?
J. Additional Activities for . Prepare a video
Application or Remediation presentation on how to
clean and sanitize kitchen
utensils at home.

V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%
in the evaluation

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 learners who continue to
require remediation

E. Which of my teaching strategies

work well? Why did these work?

F. What difficulties did I encounter Lack of kitchen tools, materials and equipment.
which my principal or supervisor
can help me solve? Lack of updated instructional materials.

G. What innovations or localized TV, laptop, Manila Paper, Newspaper/Magazines, and Pen
materials did I used/discover which
I wish to share with other
teachers?

Prepared by: Checked and Reviewed: Approved:

MARIA CHRISTINA M. ESCASINAS JADE C. DUMALI RODOLFO C. BANUGAN
Teacher II MT-1/SHS Focal Person Head Teacher II