Teacher Daniella Jirah A.

Mamaril Grade Level & 8-

Grade 8 Section
DAILY LESSON PLAN Group 1 Learning Area TVE- Food Trades
Time 2 hours Quarter 3
allotment

I. OBJECTIVES
A. Content The learners demonstrate an understanding of making fruit recipes as their
Standards performance task.
B. Performanc The learners perform the specific procedures in their preferred fruit recipes.
e
Standards
C. Learning At the end of the lesson, students will be able to:
Competenc a. Identify what chemicals use to clean kitchen tools, equipment and
ies paraphernalia
b. Demonstrate the step of cleaning and sanitizing kitchen utensils.
c. Value the importance of cleaning and sanitizing for kitchen tools and
equipment

D. Values  Cooperation
Integration
II. CONTENT Preparing Fruits Group Activity
III. LEARNING
RESOURCES
A. References
1. Teac Module 6: Preparing Vegetables and Fruits
hers Guide
pages
2. Lear
ner’s
Material
pages
B. Other
Resources
IV. PROCEDURES
A. Reviewing Reviewing previous lesson:
previous
lesson or ELICIT  The teacher will ask the students about what is the
presenting previous lesson.
the new
lesson
B. Establishin The teacher present a box that consist of kitchen tools and
ga cleaning tools (sifter, spoon, rubber scraper, sponge, steel wool)
purpose for and every students will guess about what’s inside the box.
the lesson
The teacher will relate the given activity to the current lesson.
Guide Question:
1. Based on the answers of your classmates, what do you
ENGAGE think will be our lesson for today?

C. Presenting
examples/i
nstances of Ingredients:
the new
lesson Procedure:
D. Discussing
new EXPLORE Activity #1
concepts The teacher will divide the class into two groups. The teacher will
 Teacher Daniella Jirah A. Mamaril Grade Level & 8-
Grade 8 Section
DAILY LESSON PLAN Group 1 Learning Area TVE- Food Trades
Time 2 hours Quarter 3
allotment

and give a scenario. Groups will identify what will be the chemicals
practicing use to
new skills
#1
E. Discussing
new
concepts
and
practicing
new skills
#2
F. Developing
mastery EXPLAIN  The teacher will be using the same groupings in the this
activity to clean the kitchen utensils. The representative
of each group will re-demonstrate the step of cleaning
and sanitizing kitchen utensils performed by the teacher.

Dimension Rubrics in Cleaning and Sanitizing Utensils

s
Excellen Very Satisfact Needs No
t Satisfact ory (3 Improve Atte
(5 pts.) ory (4 pts.) ment (2 mpt
pts.) pts.) (0 pt.)
I. Use of Uses Uses Uses Uses No
tools and tools and tools and tools and tools and attem
equipmen equipme equipmen equipmen equipmen pt
t nt t correctly t correctly t
correctly and and but incorrectly
and confidentl less and less
confidentl y most of confidentl confidentl
y at all the time y y most of
times sometime the time
s
II. Applica Manifests Manifests Manifests Manifests No
tion of very clear understan understan attem
procedure clear understan ding of ding of pt
s understa ding of the step the step
nding of the step by step by step
the step by step procedure procedure
by step procedure but but
procedur sometime sometime
e s seeks s seeks
clarificatio clarificatio
n n most of
the time
III. Safety Works Works Works Works No
work independ independ independ independ attem
habits ently with ently with ently but ently but pt
ease and ease and with ease with
confidenc confidenc and assistanc
e at all e most of confidenc e from
times the time e others
sometime most of
 Teacher Daniella Jirah A. Mamaril Grade Level & 8-
Grade 8 Section
DAILY LESSON PLAN Group 1 Learning Area TVE- Food Trades
Time 2 hours Quarter 3
allotment

s the time
Observes Observes Observes Most of No
safety safety safety the time attem
precautio precautio precautio not pt
ns at all ns most ns observing
times of the sometime safety
time s precautio
ns
Total Points
G. Finding ‘ GROUP SHARING ‘
practical The teacher will ask for student volunteers who will be answering
application questions related to the lesson.
of  Guide Questions:
concepts
and skills 1. What have you realize after you properly clean and
in daily sanitizing kitchen utensils?
living 2. How is it important to learn and understand the step of
cleaning and sanitizing kitchen utensils?
3. What is the difference of cleaning and sanitizing?
4. Why is it important to maintain appropriate kitchen tools?
5. How can you ensure the longevity of kitchen tools and
ELABORATE
equipment?

H. Making The following questions will be asked to the students:

generalizati 1. How can you maintain good kitchen sanitation at your
on and home?
abstraction 2. What are some common kitchen sanitation practices?
s about the 3. Why is it important to keep kitchen tools and equipment
lesson clean?
4. What is the purpose of maintaining kitchen tools and
equipment?
5. How can you ensure the longevity of kitchen tools and
equipment?
I. Present and Evaluate the finished product by following the
Evaluating rubrics.
EVALUATE
learning

A. Additional ASSIGNMENT:
activities
for Directions: Search about what is the commonly used for cleaning
EXTEND
application and sanitizing in some restaurants.
or remediation

Prepared by: Checked by:

Prepared by:

DANIELLA JIRAH A. MAMARIL JENET L. ESTRADA

Teaching Intern Teacher III
 Teacher Daniella Jirah A. Mamaril Grade Level & 8-
Grade 8 Section
DAILY LESSON PLAN Group 1 Learning Area TVE- Food Trades
Time 2 hours Quarter 3
allotment

Noted by: Approved by:

CEZAR C. OLARTE JONATHAN ESTRADA

Head Teacher III- TVE DEPT. Principal