GRADES 1 to 12 School: Atimonan National Comprehensive High Grade Level: 12 TVL HE - MGC

DAILY LESSON LOG School-Senior High School

Teacher: Mavel G. Cueto Learning Area: Cookery NC II
Teaching Dates and Time: Sept. 18 - 22, 2023 Quarter: 1sr Qtr

SESSION 1 SESSION 2 SESSION 3 SESSION 4

After going through this module, you are expected to: After going through this module, you are expected to: 1.
1. identify types of tools, equipment, and paraphernalia Give the abbreviations and equivalents of measurements 2.
2. classify the types of appropriate cleaning tools and equipment Identify the types of measuring tools 3.
based on their uses
Describe the functions of measuring tools 4.
I. OBJECTIVES: 3. describe the various types of kitchen tools, equipment, and paraphernalia
Measure ingredients according to recipe requirement 5.
Convert systems of measurement according to recipe requirement 6.
Perform substitution of ingredients

The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the use and maintenance understanding the use and understanding the use and understanding the use and maintenance of
A. Content of equipment in cookery maintenance of equipment in cookery maintenance of equipment in equipment in cookery
Standards
cookery

The learners independently use and
maintain tools, equipment, and materials
B. Performance in cookery according to standard
Standards
operating procedures
The learners independently use and
maintain tools, equipment, and
materials in cookery according to
standard operating procedures
The learners independently use
and maintain tools, equipment,
and materials in cookery
according to standard operating
procedures
The learners independently use and
maintain tools, equipment, and materials
in cookery according to standard operating
procedures

C. Learning Upon completion of this module you Upon completion of this module you Upon completion of this module Upon completion of this module you
Competencies / should be able to: should be able to: you should be able to: should be able to:
Objectives 1.identify types of tools, equipment, and 1.identify types of tools, equipment, 1. Give the abbreviations and 1. Give the abbreviations and equivalents
Write the LC code paraphernalia and paraphernalia equivalents of measurements of measurements
for each 2. classify the types of appropriate 2. classify the types of appropriate 2. Identify the types of measuring 2. Identify the types of measuring tools
cleaning tools and equipment cleaning tools and equipment tools 3. Describe the functions of measuring
based on their uses based on their uses 3. Describe the functions of tools
3. describe the various types of kitchen 3. describe the various types of measuring tools 4. Measure ingredients according to recipe
tools, equipment, and paraphernalia kitchen tools, equipment, and 4. Measure ingredients according requirement
to recipe requirement 5. Convert systems of measurement
paraphernalia
5. Convert systems of according to recipe requirement
measurement according to recipe 6. Perform substitution of
requirement
6. Perform substitution of
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 ingredients

II. CONTENT KITCHEN TOOLS AND EQUIPMENT KITCHEN TOOLS AND EQUIPMENT PERFORM MENSURATION AND PERFORM MENSURATION AND
CALCULATION CALCULATION
III. LEARNING List the materials to be used in different ways. Varied sources of materials sustain children's interest in the lesson and in learning. Ensure that there is a mix of
RESOURCES concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide
pages
2. Learner's Materials
page
3. Textbook pages
4. Additional Materials
from Learning
Resource (LR)
portal
B. Other Learning
Resources
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by
the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things,
IV. PROCEDURES
practice their learning; question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge.
Indicate the time allotment for each step.
The learners will choose what is
the right measuring tools in every The learners will choose what is the right
ingredients that post on the measuring tools in every ingredients that
board. post on the board.
Arrange the rambled letters to form a Arrange the rambled letters to form a
1. 2 tbs of oil 1. 2 tbs of oil
word/words. word/words.
A. Reviewing 2. 1 lbs of potatoes 2. 1 lbs of potatoes
1. KNIFE 1. KNIFE
previous lesson 3. 2 cup of flour 3. 2 cup of flour
2. COLANDERS 2. COLANDERS
or presenting 4. 250ml of water 4. 250ml of water
3. BLENDER 3. BLENDER
the new lesson 5. 1tsp of salt 5. 1tsp of salt
4. GAS STOVE 4. GAS STOVE
6. Measuring cup for liquid 6. Measuring cup for liquid ingredients
5. REFRIGERATOR 5. REFRIGERATOR
ingredients 7. Measuring cup for dry ingredients
7. Measuring cup for dry 8. Mass scale/kitchen scale
ingredients
8. Mass scale/kitchen scale
Ask the students if they have an idea Ask the students if they have an idea Ask the student what is the topic
Ask the student what is the topic for
B. Establishing a about the functions of the different about the functions of the different for today’s lesson. Ask if they
today’s lesson. Ask if they have an ideas
purpose for the kitchen tools and equipment they kitchen tools and equipment they have an ideas what are the
what are the different measurement that
lesson arranged. arranged. different measurement that use
use in the kitchen.
in the kitchen.
C. Presenting To assess the prior knowledge of the To assess the prior knowledge of the To assess the prior knowledge of To assess the prior knowledge of the
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 examples/insta learners, they will have a pretest. learners, they will have a pretest.
the learners, they will have a
nces of the new learners, they will have a pretest.
pretest.
lesson
D. Discussing new Discussion about the different tools and Discussion about the different tools
Discussion about the different
concepts and equipment used in Cookery. and equipment used in Cookery. Discussion about the different measuring
measuring units and their
practicing new units and their abbreviations.
abbreviations.
skills #1
E. Discussing new Discussion about the different tools and Discussion about the different tools Discussion about the different Discussion about the different techniques
concepts and equipment used in Cookery and it’s uses. and equipment used in Cookery and techniques in measuring dry and in measuring dry and wet ingredients.
practicing new it’s uses. wet ingredients.
skills #2
F. Developing
mastery (Leads
to Formative
Assessment 3)
G. Finding The students will individually identify the The students will individually identify
The students will
practical different tools and equipment used in the different tools and equipment
demonstrate/perform converting The students will demonstrate/perform
applications of kitchen. They will also explain the uses/ used in the kitchen. They will also
measurement of units and converting measurement of units and
concepts and function of the different tools and explain the uses/ function of the
measures ingredients according measures ingredients according to recipe.
skills in daily equipment. different tools and equipment.
to recipe.
living
H. Making Why is it important for a TVL student to Why is it important for a TVL student
generalizations learn the different uses of the tools and to learn the different uses of the tools Why is it important for a TVL
Why is it important for a TVL student to
and abstractions equipment used in Cookery? and equipment used in Cookery? student to learn the different
learn the different measurements units?
about the measurements units?
lesson
1. Paper and pencil test about the Paper and pencil test about the Paper and pencil test about Paper and pencil test about performing
I. Evaluating
different tools and equipment used in different tools and equipment used in performing mensurations and mensurations and calculaton. Converting
learning
Cookery. Cookery.pleting Cookery NCII? calculaton. Converting of units. of units.
Activities: Activities: Activities:
Activities:
Direction: The learners will individually Direction: The learners will Direction: The learners will
Direction: The learners will individually
identify the different tools. individually identify the different individually perform and discuss
perform and discuss some techniques in
tools. some techniques in measuring
measuring ingredients by measuring
J. Additional ingredients by measuring
different ingredients,
activities for different ingredients,
7. Milk
application or 1. Milk
8. White sigar
remediation 2. White sigar
9. Flour
3. Flour
10. Oil
4. Oil
11. Salt
5. Salt
Potatoes
6. Potatoes
CONTINUATION OF THE LESSON CONTINUATION OF THE LESSON
V. REMARKS

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Prepared by: Checked by: Noted by:

CHRISTIAN MARK A. AYALA CHERIE LOU A. DEDASE RENE L. PORTADES

Subject Teacher-TVL SHS Asst. Principal II Principal IV

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