School: Grade Level:

DAILY LESSON LOG Teacher: Learning Area:

Teaching Dates
and Time: Quarter:

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES

A. Content Standards demonstrates an understanding of and skills in sewing household linens

B. Performance Standards sews household linens using appropriate tools and materials and applying
uses the tools/utensils and equipment and their substitutes in food preservation/ processing TLE6HE-0g-11
C. Learning Competencies /
Objectives
Write the LC code for each
Tools and Equipment Used in Food
I. CONTENT
Preservation
II. LEARNING K -12 MELC 2020
RESOURCES
A. References MODULE 7 MODULE 7 CATCH UP FRIDAY’S
1. Teacher’s Guide pages CO ADM CO ADM
2. Learner’s Materials
pages
3. Textbook pages
4. Additional Materials Picture,ppt Ppt, picture, chart
from Learning Resource
(LR)portal
B. Other Learning Resources
III. PROCEDURES
A. Reviewing previous Review previous lesson. Review previous lesson.
lesson or presenting the new
lesson

B. Establishing a Prayer
purpose for the lesson Checking of Attendance
 Have you tried helping
your mother to cook?
What are some of the
things she used when
cooking? Look at the
given pictures below.
Can you name them?

C. Presenting examples/
Identify each utensils/tools that used in preserving food.
instances of the new
lesson

A kitchen contains different tools and equipment used for food preservation.
Preservation is a method in which food is kept from spoilage. It is a way of
D. Discussing new prolonging the usefulness of food for future use. In preserving, specialized
concepts and practicing new tools/utensils are used to make preservation successfully done.
skills #1
Kitchen is the most important place in the house where
we store, prepare and cook food for the family. Kitchen
nowadays is equipped with the latest tools/utensils and
equipment. A kitchen tool/utensil is a small hand tool
used for food preparation and common kitchen tasks
which include cutting food items to size, mixing, and
measuring

E.Discussing new concepts and Cooking Utensil and mixing tools

practicing new skills#2

Whisk is used in stirring and mixing eggs, egg white for meringue, oil and vinegar,
ketchup and mayonnaise dressings and smoothing out lumps in the mayonnaise.
Wooden spoon is used in mixing softingredients like sauces, batter and dough.

Ladlesare used to facilitate lifting of liquid

or solid out of a pot or pan and other vessel
or bowl.

Mixing bowls are used in placing and mixing the ingredients.

Pot and pan are used in cooking the food to be preserved .

Measuring and Weighing equipment

are used to measure the food to be preserved and the ingredients to be used in

preservation.
 Measuring cup are used for solid and dry ingredients.

Measuring glass is used for liquid ingredients.

Measuring spoons are used in measuring dry and liquid ingredients of small quantity.

Weighing scale is used for large pieces of

meat, fish and root crops.

Cutting tools
are used in cutting, peeling and paring which include the kitchen knife, paring
knife, butcher’s knife, peeler, kitchen shears and food processor.
F. Developing mastery Directions: Fill in the blanks with the correct word/s to complete the paragraph. Directions: Use the
(Leads to Formative Choose your answer inside the box needed tools/utensils and
Assessment 3) equipment referred to in
the situation below.
Choose your answer
inside the box.

A kitchen contains different 1.__________ and 2. __________ for different

preparation and cooking purposes. They also play a vital role in food preservation.
In preserving food, it uses different tools/utensils and equipment which includes
cutting utensils like knife, 3. ___________ 4. ___________. It also uses
measuring tools and weighing equipment such as measuring cups, 5. __________
and 6. __________. Food preservation is also possible because of the mixing
tools namely whisk, 7. ________ and 8. ________. While working, you also need
a 9. _________ to dry or wipe your hands and the utensils. You also need pots
and pans for cooking and a 10. __________ wherein you place your product to be
preserved..

G. Finding practical 1. How do you handle knife and other sharp utensils?
applications of concepts 2. How do you cut the ingredients?
and skills in daily living 3. What will you do with the utensils before and after using them?
4. What will you do with the containers before using them for preservation?
5. What will you do if you are done using the tools/utensils and equipment?
H. Making Reminders
generalizations and
abstractions about the 1. Always handle knives and other sharp utensils and equipment with
lesson care.
2. Cut ingredients downward on a chopping board to avoid cutting
yourself.
3. Keep all utensils and equipment clean and grease free before and
after using them.
4. Use pot holder or gloves in handling hot pots and pans.
5. Replace hand towel when it is already wet or as needed.
6. All utensils/tools and equipment must be washed clean before and
after using to avoid food contamination.
7. Sterilize containers to be used in storing your preserves and must
have covers.

I. Evaluating learning
J. Additional activities for
application or remediation
8. Return tools/utensils and equipment to their proper storage place.
Do not leave them in working place especially sharp objects.
Directions: Identify the tools referred in the statement below. Encircle the correct Directions: Match the
answer. tools/utensils in column A
1. It is used in vegetables and fruits with thin peeling to its uses in column B.
Draw an arrow to
a. Peeler connect your answers.
b. Kitchen shears
c. Food processor
d. Strainer
2. It is where we place and mix the ingredients used in food preservation.
a. Colander
b. Mixing bowl
c. Pots and pans
d. Ladles
3. It is used in measuring small amount of ingredients.
a. mug
b. Measuring cup
c. Measuring glass
d. Measuring spoon
4. It is a shallow container where the ingredients are placed during preparation.
a. Tray
b. Strainer
c. Containers
d. Chopping board
5. It is where we place the preserved foods.
a. Tray
b. Colander
c. Containers
d. Funnel
Directions: Complete the graphic organizer given below. Directions: Use the
needed tools/utensils
and equipment referred
to in the situation
below. Choose your
answer inside the box
 IV. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to
V. REFLECTION help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant
questions.
A.No.oflearnerswho
earned80%onthe 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.oflearnerswho
continuetorequire
remediation
E. Whichofmyteaching
strategiesworkedwell?
Why didthesework?
F. WhatdifficultiesdidI
encounterwhichmy
principalorsupervisorcan
 helpmesolve?
G.What innovation or
localized materials did I
use/discover which I wish
to share with other
teachers?

Prepared by:

PEARL ZSAHARA R. GALLO

Teacher III
Checked by:

EMMYLOU V. ARCILLA
Master Teacher II

Noted:

MARICEL M. MUÑOZ, Ed.D

Principal I