School UIS
GRADE 8
LESSON LOG
JECTIVES
ntent Standards
rformance Standards
arning
etencies/Objectives
the LC Code for each
ONTENT
EARNING RESOURCES
References
Teacher’s Guide pages
Learner’s Material pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
Other Learning Resources
ROCEDURES
Reviewing previous lesson or
senting the new lesson
Establishing a purpose for the
on
Presenting examples/instances
he new lesson
Discussing new concepts and
cticing new skills #1
Discussing new concepts and
cticing new skills #2
Gra
Teacher DIVINA T. VIERNES Learn
DAILY
January 15, 2024
Date, Time & Section
GALILEO 830-9:30
MON
The learners demonstrate an understanding in the use and maintenance of equipment in
commercial cooking.
The learners independently use and maintain tools, equipment, and materials in comm
cooking according to standard operating procedures.
LO2. Maintenance of Kitchen Tools, Equipment, and Paraphernalia
a. Know the advantages and disadvantages of different chemical
sanitizers;
b. Understand the advantages and disadvantages of different chemical
sanitizers;and
c. Cite the importance of knowing the advantages and disadvantages of
Different chemical sanitizers.
TLE_HECK7/8MT-OB-2
Advantages and Disadvantages of Different Chemical Sanitizers
TV,LAPTOP,HDMI,PPT,VIDEO LESSON,PRINTED MATERIALS
LM Commercial Cooking
Pg.2
19-20
-
http://www.answers.com/Q/
What_are_the_advantages_and_disadvantages_of_different_chemical_sanitizers?#slide=
http://spas.forumotion.com/t10-advantages-disadvantages-of-sanitizers
www.youtube.com & www.google.com
Recall the lesson on The types of chemicals for cleaning and sanitizing kitchen tools and
equipment
MOTIVATION-Picture puzzle (Picture analysis, Let the students assemble the picture
puzzle.)
ANALYSIS- Based on the picture puzzle that you form, can you identify each chemica
In what particular task do we usually use these chemicals?
ACTIVITY –The group will be given a task to discuss within their group the advantages
disadvantages of chemicals they used a home to be presented by their chosen leader.
Guide questions:
1. Can you tell the effects of using chemicals as cleaning and sanitizing
agent?
2. How about the advantages and disadvantages of using these chemicals?
3. What did you discover after the given activity?
ABSTRACTION
Discussion through power point presentation
chemical
● Advantages
 ● Disadvantages

APPLICATION-Do self- Check 2.1

The students will complete the table on page 20 of the LM-Commercial Cooking.
Chemical Advantage Disadvantage
Chlorine 1. 1.
2. 2.
Developing Mastery
Iodine 1. 1.
ads to Formative Assessment)
2. 2.
Quaternary Ammonium 1. 1.
Compounds 2. 2.

Finding practical applications At home list down the available chemicals and its corresponding advantages and
oncepts and skills in daily disadvantages. Write your answer in your Notebook.
ng
Making generalizations and Recapitulation of the lesson
tractions about the lesson
valuating learning Short Quiz-Teacher made test
Additional activities for Make a compilation of Chemicals with advantages and disadvantages. Compile your outp
lication or remediation your portfolio.
MARKS ____Out of _____students reached the mastery level.
EFLECTION
A. No. of learners who earned Grade 8_____out of ______students reached the mastery level
80% on the formative
assessment
B. No. of learners who require Grade 8_________
additional activities for
remediation
C. Did the remedial lessons Grade 8_________
work? No. of learners who
have caught up with the
lesson
D. No. of students who
continue to require
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: Checked by:

DIVINA T. VIERNES MARK JOURNEY L.

FERMIN,PhD
Teacher I Head Teacher II

Approved:

CHODELYN P. DE GUZMAN,EdD
Principal IV

School UIS G
GRADE 8
Teacher DIVINA T. VIERNES Lea
DAILY
January 16,2024
LESSON LOG Date,Time & Section
GALILEO 830-9:30

TUESDAY
CTIVES
The learners demonstrate an understanding in the use and maintenance of equipment in comm
nt Standards
cooking.
The learners independently use and maintain tools, equipment, and materials in commercia
mance Standards
according to standard operating procedures.
ing LO2. Maintenance Appropriate Kitchen Tools, Equipment, and Paraphernalia
ncies/Objectives a. Identify the steps involve in cleaning and sanitizing kitchen tools and
LC Code for each equipment;
b. Discuss the steps involve in cleaning and sanitizing kitchen tools and

TENT
RNING RESOURCES
References
1. Teacher’s Guide pages
2. Learner’s Material pages
Textbook pages
Additional Materials from
Learning Resource (LR)
portal
Other Learning Resources
CEDURES
iewing previous lesson or
ting the new lesson
blishing a purpose for the
senting examples/instances
new lesson
ussing new concepts and
ing new skills #1
ussing new concepts and
ing new skills #2
eloping Mastery
to Formative Assessment)
ding practical applications
equipment;
c. Follow the steps involve in cleaning and sanitizing kitchen tools and
equipment ;and
d. Apply the basic maintenance of tools and equipment according to
Manufacturer’s instructions.
TLE_HECK7/8MT-OB-2
Steps in Cleaning and Sanitizing Utensils
TV,PPT,LAPTOP,HDMI,PRINTED MATERIALS,VIDEO LESSON
LM Commercial Cooking
Pg.3
21-23
-
https://prezi.com/0w6k4atzme6r/methods-of-cleaning-sanitizing-kitchen-tools-and-equipmen
https://www.youtube.com/watch?v=RAFMIXPq9BE
www.google.com
Recall the lesson on The advantages and disadvantages of chemicals for cleaning and sanitiz
kitchen tools and equipment
MOTIVATION-Video presentation (Video analysis, Ask the students about the implication
video presented towards the lesson)
ANALYSIS- Based on the video presentation, What can you say about the
video?
-What are the things to be done to clean and sanitize kitchen
tools and equipment?
ACTIVITY –The group will be given a task to discuss within their group the steps to follow
cleaning and sanitizing kitchen tools and equipment at home, to be presented by their chosen
Guide questions:
1. Why do you think food safety is vital to us?
2. What are the things to keep in mind to make us safe and prevent
contamination in preparing foods?
3. What did you discover after the given activity?
ABSTRACTION
Discussion through power point presentation/Video presentation
● Steps in Cleaning and sanitizing kitchen tools and equipment
according to standard operating procedures.
-Washing
-Sanitizing; and
- Drying
APPLICATION
The group will re demonstrate the safe and Correct Ways of cleaning kitchen tools and equi
according to standard operating procedures.
Group 1 & 2- Washing
Group 3 & 4- Sanitizing
Group 5- Drying
List down the practices at home in cleaning and sanitizing kitchen tools and equipment and f
 epts and skills in daily it corresponds to the steps that you learned. Record your answer on your quiz notebook

king generalizations and Recapitulation of the lesson

ctions about the lesson
Scoring Rubrics for Cleaning and Sanitizing Kitchen Tools and Equipment
4 Follows correct procedure in cleaning & Sanitizing Kitchen Tools and equip
& perform the skill very satisfactorily w/out supervision & with initiative.

uating learning
3 Follows correctly procedure in cleaning & Sanitizing Kitchen Tools and equ
& perform the skill satisfactorily w/out assistance or supervision

2 Follows correct procedure in cleaning & Sanitizing Kitchen Tools and equip
with minor errors & performs the skill satisfactorily with some assistance an
supervision

1 Was not able to Follow procedure in cleaning & Sanitizing Kitchen Tools a
equipment & perform the skill
Unsatisfactorily
itional activities for Make your own list of procedures in cleaning and sanitizing kitchen tools and equipment acc
ation or remediation standard procedures
ARKS ____Out of _____students reached the mastery level.
LECTION
No. of learners who earned Grade 8_____out of ______students reached the mastery level
80% on the formative
assessment
No. of learners who require Grade 8_________
additional activities for
remediation
Did the remedial lessons Grade 8_________
work? No. of learners who
have caught up with the
lesson
No. of students who
continue to require
Which of my teaching
strategies worked well?
Why did these work?
What difficulties did I
encounter which my
principal or supervisor can
help me solve?
What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?
 Prepared by: Checked by:

DIVINA T. VIERNES MARK JOURNEY L.

FERMIN,PhD
Teacher III Head Teacher II

Approved:

CHODELYN P. DE GUZMAN,EdD
Principal IV

School UIS Grad

Teacher DIVINA T. VIERNES Learnin
GRADE 8 January 17,2024
DAILY
Date,Time & Section GALILEO 830-9:30 Q
LESSON LOG

BJECTIVES
ontent Standards
rformance Standards
earning
petencies/Objectives
the LC Code for each
ONTENT
LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
WEDNESDAY
The learners demonstrate an understanding in the use and maintenance of equipment in
commercial cooking.
The learners independently use and maintain tools, equipment, and materials in comm
cooking according to standard operating procedures.
LO2. Maintenance Appropriate Kitchen Tools, Equipment, and Paraphernalia
a. Identify the steps involve in cleaning kitchen premises;
b. Discuss the steps involve in cleaning kitchen premises;
c. Follow the steps involve in cleaning kitchen premises;and
d. Apply the appropriate ways of cleaning kitchen premises
TLE_HECK7/8MT-OB-2
Cleaning Kitchen Premises
TV,LAPTOP,HDMI,VIDEO LESSON,PRINTED MATERIALS
LM Commercial Cooking
PG.3
24-26
-
https://www.youtube.com/watch?v=-nvPtUJnaTU
https://www.youtube.com/watch?v=BHjzjReJFjE
 portal
B. Other Learning Resources
ROCEDURES
Reviewing previous lesson or
esenting the new lesson
Establishing a purpose for the
son
Presenting examples/instances
the new lesson
Discussing new concepts and
acticing new skills #1
Discussing new concepts and
acticing new skills #2
Developing Mastery
eads to Formative Assessment)
Finding practical applications
concepts and skills in daily
ing
Making generalizations and
stractions about the lesson
Evaluating learning
Additional activities for
plication or remediation
EMARKS
REFLECTION
A. No. of learners who
earned 80% on the
formative assessment
B. No. of learners who
www.google.com
Recall the lesson on the steps of cleaning and sanitizing kitceh tools and equipment
MOTIVATION-Video presentation (Video analysis, Ask the students about the implica
of the video presented towards the lesson)
ANALYSIS- Based on the video presentation, What can you say about the
video?
-What are the things to be done in cleaning kitchen premises?
ACTIVITY –The group will discuss the ways to follow in cleaning kitchen premises w
are familiar to them especially practices in cleaning the kitchen at home.
Guide questions:
1. How do you clean your kitchen at home??
2. Why do we need to follow certain procedures in doing the task?
3. What did you discover after the given activity?
ABSTRACTION
Discussion through power point presentation/Video presentation
● Steps in Cleaning kitchen premises according to standard
procedures
a. Floor area
b. Storage area
APPLICATION
The group will demonstrate the safe and Correct Ways of cleaning kitchen premises
according to standard operating procedures.
List down the practices at home in cleaning kitchen premises and find out if it correspon
the steps that you learned. Record your answer on your quiz notebook
Recapitulation of the lesson
Scoring Rubrics for Cleaning and Sanitizing Kitchen Tools and Equipment
4 Follows correct procedure in cleaning Kitchen premises & perform the
skill very satisfactorily w/out supervision & with initiative.
3 Follows correctly procedure in cleaning kitchen premises & perform the
skill satisfactorily w/out assistance or supervision
2 Follows correct procedure in cleaning kitchen premises with minor errors
& performs the skill satisfactorily with some assistance and/or supervision
1 Was not able to Follow procedure in cleaning kitchen premises & perform
the skill unsatisfactorily.
Make your own list of procedures in cleaning kitchen premises according to standard
procedures
____Out of _____students reached the mastery level.
Grade 8_____out of ______students reached the mastery level
Grade 8_________
 require additional
activities for
remediation
C. Did the remedial lessons Grade 8_________
work? No. of learners
who have caught up
with the lesson

D. No. of students who

continue to require
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: Checked by:

DIVINA T. VIERNES MARK JOURNEY L.

FERMIN,PhD
Teacher I Head Teacher II

Approved:

CHODELYN P. DE GUZMAN,EdD
Principal I
 GRADE 8 School UIS G
DAILY Teacher DIVINA T. VIERNES Lea
LESSON LOG Date,Time & Section January 18, 2024

THURSDAY
CTIVES
The learners demonstrate an understanding in the use and maintenance of equipment in comm
nt Standards
cooking.
The learners independently use and maintain tools, equipment, and materials in commercia
mance Standards
according to standard operating procedures.
LO 3. Store and stack kitchen tools and equipment
ing a. Identify the steps in cleaning and storing tools and equipment;
ncies/Objectives b. Discuss the steps in cleaning and storing tools and equipment;and
LC Code for each c. Demonstrate the steps in cleaning and storing cooking tools and
equipment.
TLE_HECK7/8MT-0c-3
TENT How to Clean and Store Cooking Tools and Equipment
RNING RESOURCES PRINTED MATERIALS,LAPTOP,TV,PPT,VIDEO LESSON,HDMI
References LM Commercial Cooking
1. Teacher’s Guide pages PG.3
2. Learner’s Material pages 27-31
Textbook pages -
Additional Materials from https://www.youtube.com/watch?v=2V8n49HO1yA
Learning Resource (LR) https://www.youtube.com/watch?v=sq1sAbghCp
portal https://www.youtube.com/watch?v=laZfmlc9-OE
Other Learning Resources www.google.com
CEDURES
iewing previous lesson or Recall the lesson on the steps of cleaning kitchen premises
ting the new lesson
blishing a purpose for the MOTIVATION-Video presentation (Video analysis, Ask the students about the implication
video presented towards the lesson)
ANALYSIS- Based on the video presented, What have you observed from
The video?
senting examples/instances
-What are the importance of being clean especially in the
new lesson
Kitchen ?
-How about keeping the kitchen organized?
ussing new concepts and The learners demonstrate an understanding in the use and maintenance of equipment in comm
ing new skills #1 cooking.
ussing new concepts and The learners independently use and maintain tools, equipment, and materials in commercia
ing new skills #2 according to standard operating procedures.
APPLICATION-Role play
eloping Mastery
The group will prepare a short skit demonstrating the proper ways of cleaning and storing co
to Formative Assessment)
tools and equipment.
ding practical applications Visit the school canteen and observe the canteen personnel on how to clean and store cookin
epts and skills in daily and equipment, Write your findings in your notebook and report in the class,

king generalizations and Recapitulation of the lesson

ctions about the lesson
Scoring Rubrics for Role playing
Criteria SCORE
20 15 10 5

Relevance to the theme

Delivery

Memorization of Dialogue
uating learning
Group Cooperation

16-20 Excellent Output

11-15 Very Good
6-10 Fair Output
5-and below Poor Out put

itional activities for

ation or remediation
ARKS ____Out of _____students reached the mastery level.
LECTION
A. No. of learners who Grade 8_____out of ______students reached the mastery level
earned 80% on the
formative assessment
B. No. of learners who Grade 8_________
require additional
activities for
remediation
C. Did the remedial lessons Grade 8_________
work? No. of learners
who have caught up
with the lesson
D. No. of students who
continue to require
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: Checked by:

DIVINA T. VIERNES MARK JOURNEY L.

FERMIN,PhD
Teacher I Head Teacher II

Approved:

CHODELYN P. DE GUZMAN,EdD
Principal III