School: Kawayan National High School Grade Level: 9

GRADES 1 to 12
Teacher: Manilyn A. Cordova Learning Area: TLE – Cookery
DAILY LESSON LOG
Teaching Dates and Time: September 18-22, 2023 Quarter: 1

MONDAY TUESDAY WEDNESDAY THURSDAY

I. OBJECTIVES September 18, 2023 September 19, 2023 September 20, 2023 September 21, 2023
A. Content Standard
The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment, and work premises.

B. Performance Standards The learners independently maintain clean kitchen tools, equipment, and premises.

C. Learning Competencies/ LO 1. Clean, sanitize, and store kitchen tools and equipment LO 2. Clean and sanitize kitchen premises
1.1 recognize kitchen tools and equipment to be cleaned and sanitized 2.1 recognize kitchen premises to be cleaned and sanitized
Objectives
1.2 identify the chemicals to be utilized in cleaning and sanitizing kitchen tools 2.2 classify and describe the uses of cleaning agents
(Write the LC code for each) 2.3 clean the kitchen area hygienically in accordance with food safety and
and equipment
occupational health regulations
1.3 prepare cleaning agents in accordance with manufacturer’s instructions
2.4 clean surfaces without damaging property and adversely affecting health
1.4 clean and sanitize kitchen tools in accordance with prescribed standards 2.5 use cleaning agents in sanitizing kitchen premises safely
1.5 store cleaned kitchen tools and equipment safely in the designated space 2.6 follow cleaning schedule based on enterprise procedures
TLE_HECK9-12KP-Ia-1 2.7 follow safety and first aid procedures
TLE_HECK9-12KP-Ib-2
II. CONTENT
A. Topic 1. Kitchen tools and equipment to be cleaned, sanitized, and stored 6. Surfaces to be cleaned
1.1. cutting tools and equipment 6.1. walls
1.2. measuring tools and equipment 6.2. floors
1.3. mixing tools and equipment 6.3. shelves
6.4. benches and work surfaces
1.4. top-of-the-range equipment
6.5. cooking equipment and appliances
1.5. baking tools and equipment 6.6. cold storage equipment
2. Types of chemicals used in cleaning and sanitizing kitchen tools and 6.7. storerooms and cupboards
equipment 7. Types and uses of cleaning agents
3. Methods of cleaning and sanitizing kitchen tools and equipment 7.1. specifications
4. Proper dishwashing techniques 7.2. usage instructions
5. Techniques in storing cleaned kitchen tools and equipment 7.3. methods of mixing
7.4. precautionary measures
8. Sanitation procedures
9. Cleaning schedules
B. Concept "Cleanliness is not just a virtue, it's a "Cleanliness is not next to godliness. "Cleanliness in the kitchen is the "A clean kitchen is the foundation of
necessity in the kitchen. Properly It's godliness." - Terri Guillemets cornerstone of safe and delicious safe and healthy food preparation.
cleaned, sanitized, and stored tools cooking, and it begins with the Learn to clean it right, follow the
and equipment ensure the safety and "Clean dishes, clear mind." knowledge to identify, target, and rules, and you'll keep both your
Cookery 9 – quarter 1 – week 4

C. KBI
III. LEARNING RESOURCES
A. References
1. Curriculum guide
2. Teacher’s Guide Pages
3. Learner’s Materials pages
4.Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
Cookery 9 – quarter 1 – week 4
quality of your culinary creations."
Self-Discipline
page 12
page 28-62
1. Various kitchen tools and equipment
(e.g., knives, cutting boards, pots,
pans, spatulas, etc.)
2. Cleaning supplies (e.g., dish soap,
sanitizing solution, scrub brushes,
sponges, cleaning cloths, gloves)
3. Whiteboard and markers
4. Projector and screen (for visual aids)
5. Safety goggles and gloves for
demonstrations (optional)
6. Sample cleaning chemicals (optional)
MONDAY
September 18, 2023
• Welcome the students
• Reading Time (10 minutes)
• Review last weeks’ topic: Kitchen
Tools, Equipment, and Valuing
Learning.
• Introduce the topic: Kitchen Tool
and Equipment Maintenance:
Cleaning, Sanitizing, and Storage
– Unknown
"A well-organized tool is a well-
executed task." - Unknown
Responsibility
page 12
page 28-61
1. Whiteboard and markers
2. Visual aids (images and diagrams
of cleaning and sanitizing
methods, dishwashing techniques,
and tool storage)
3. Kitchen equipment and tools for
demonstration
4. Dishwashing soap
5. Sanitizing solution (e.g., bleach
and water)
6. Dish rack
7. Clean towels
8. Kitchen tools (e.g., knives, cutting
boards, and measuring cups)
TUESDAY
September 19, 2023
• Greet the students
• Reading Time (10 minutes)
• Review yesterday’s topic: Kitchen
Tool and Equipment Maintenance:
Cleaning, Sanitizing, and Storage
1. Begin the lesson by discussing the
importance of kitchen hygiene and
maintaining a clean cooking
environment.
apply the right cleaning agents to
maintain a pristine and sanitized
culinary space."
Application of skills
page 13
page 62-68
1. Whiteboard and markers
2. Handouts with kitchen cleaning
guidelines
3. Samples of different cleaning
agents (e.g., dish soap, bleach,
vinegar, baking soda)
4. Visual aids (images of dirty and
clean kitchens, cleaning tools, and
different cleaning agents)
5. Cleaning supplies (sponges,
scrubbers, cloths, gloves)
6. A dirty and an already cleaned
kitchen area (you can prepare
these in advance)
7. Laptop and projector for
presentations (optional)
WEDNESDAY
September 20, 2023
• Greet the students
• Reading Time (10 minutes)
• Review yesterday’s topic: Kitchen
Hygiene and Maintenance
kitchen and your customers safe."
Completing what has been started
page 13
page 62-68
1. Whiteboard and markers
2. PowerPoint presentation or
printed handouts (optional)
3. Cleaning supplies (dish soap,
sanitizing solution, scrub brushes,
gloves, etc.)
4. Visual aids (posters, charts,
images)
5. Safety goggles and aprons for
demonstrations (optional)
THURSDAY
September 21, 2023
• Greet the students.
• Reading Time (10 minutes)
• Review yesterday’s topic: Kitchen
Hygiene and Cleaning Agents

B. Establishing a purpose for
the lesson
C. Presenting examples/
instances of the new
lesson
D. Discussing new concepts
and practicing new skills # 1
Cookery 9 – quarter 1 – week 4
• Explain the objectives of the
lesson.
• Discuss the importance of
maintaining a clean and sanitized
kitchen to ensure food safety.
• Highlight the role of proper
storage in prolonging the life of
kitchen tools and equipment.
Part 1: Understanding the Importance
(10 minutes):
• Use the whiteboard to create a list of
reasons why cleaning and sanitizing
kitchen tools and equipment is
important (e.g., preventing foodborne
illness, extending equipment lifespan).
• Show images or real-life examples of
kitchens that are clean and organized
compared to those that are not.
• Discuss the consequences of
neglecting kitchen hygiene.
Part 2: Types of Kitchen Tools and
Equipment (15 minutes):
• Display various kitchen tools and
equipment on a table.
• Ask students to identify each item
and briefly discuss its purpose.
• Explain that different tools have
different cleaning requirements
due to their materials and uses.
• Discuss the common materials
used in kitchen tools (e.g.,
stainless steel, wood, plastic) and
their cleaning considerations.
2. Explain to the students that
today's lesson will cover three
essential topics related to kitchen
hygiene and maintenance:
cleaning and sanitizing methods,
proper dishwashing techniques,
and techniques for storing cleaned
tools.
Cleaning and Sanitizing Methods (20
minutes): 3. Show visual aids and
discuss the differences between
cleaning and sanitizing: a. Cleaning
removes dirt, food residues, and
grease from surfaces. b. Sanitizing
reduces the number of harmful
microorganisms on surfaces to a
safe level.
4. Demonstrate the proper cleaning
and sanitizing methods for kitchen
surfaces and utensils:
a. Cleaning: Use dishwashing soap,
a scrub brush, and hot water to
clean surfaces and utensils
thoroughly.
b. Sanitizing: Prepare a sanitizing
solution (e.g., 1 tablespoon of
bleach per gallon of water), dip
utensils in the solution, and let
them air dry.
5. Allow students to practice cleaning
and sanitizing utensils under your
supervision. Provide feedback and
guidance as needed.
1. Begin the lesson by discussing the
importance of kitchen cleanliness
and sanitation. Ask students why it
is essential to keep a kitchen clean
and what the consequences might
be if it is not properly maintained.
2. Share some statistics or examples
of foodborne illnesses that can
result from a dirty kitchen.
Main Content (35 minutes):
Part 1: Recognizing Areas in the
Kitchen that Need Cleaning (15
minutes):
3. Divide the class into small groups.
Each group will be given a handout
with a kitchen layout and asked to
identify areas in the kitchen that
need regular cleaning.
4. After group discussions, have each
group present their findings to the
class. Discuss the common areas
that require cleaning, such as
countertops, sinks, stovetops,
refrigerator handles, and cutting
boards.
• Begin with a brief discussion about
the importance of maintaining a
clean and safe kitchen in a food
preparation environment.
• Ask students if they are familiar
with any food safety or
occupational health regulations
related to kitchen cleanliness.
Part 1: Understanding Food Safety
and Occupational Health
Regulations (15 minutes)
1. Presentation/Discussion (5
minutes):
• Introduce key food safety and
occupational health regulations
related to cleaning in the
kitchen.
• Explain the consequences of not
adhering to these regulations.
2. Group Activity (10 minutes):
• Divide students into small
groups and provide them with
printed copies of relevant
regulations or guidelines.
• Ask each group to summarize
one regulation and its
significance.
• Have each group present their
findings to the class.

E. Discussing new concepts
and practicing new skills # 2
F. Developing Mastery
(Leads to Formative Assessment # 3)
G. Finding practical
Cookery 9 – quarter 1 – week 4
Part 3: Cleaning Procedures (15
minutes):
• Provide a step-by-step
demonstration of how to clean a
specific kitchen tool or equipment
item (e.g., a knife or cutting
board).
• Emphasize the importance of using
the right cleaning supplies, such as
dish soap, scrub brushes, and hot
water.
• Discuss the proper technique for
cleaning, rinsing, and drying each
item.
• Explain how to check for
cleanliness and sanitize items that
come into direct contact with
food.
MONDAY
September 18, 2023
Part 4: Cleaning Chemicals and Their
Uses (10 minutes):
• Discuss various cleaning chemicals
commonly used in the kitchen, such
as dish soap, bleach, vinegar, and
baking soda.
• Explain the specific uses of each
chemical (e.g., bleach for sanitizing,
vinegar for removing odors).
• Highlight safety precautions when
using cleaning chemicals, including
wearing gloves and proper
ventilation.
Part 5: Proper Storage (5 minutes):
• Discuss the importance of proper
Proper Dishwashing Techniques (20
minutes): 6. Discuss the steps for
proper dishwashing: a. Scrape off
food residues into the trash. b. Fill
a basin with hot soapy water. c.
Soak and scrub dishes, utensils,
and cookware. d. Rinse with clean,
hot water. e. Air dry or use a clean
towel to dry.
7. Demonstrate these dishwashing
techniques using dirty dishes,
emphasizing the importance of
thorough cleaning and rinsing to
remove soap residue.
8. Allow students to practice
dishwashing with dirty dishes,
providing guidance as needed.
TUESDAY
September 19, 2023
Techniques for Storing Cleaned Tools
(10 minutes): 9. Discuss the
importance of storing cleaned
tools properly to prevent
contamination: a. Store knives
separately to prevent blade
damage and injuries. b. Use clean
and dry storage containers for
utensils. c. Allow cutting boards to
air dry, standing upright to prevent
mold growth.
10. Show examples of proper tool
storage techniques.
Part 2: Understanding Cleaning Agents
(20 minutes):
5. Introduce various cleaning agents
commonly used in the kitchen, such as
dish soap, bleach, vinegar, baking
soda, and commercial kitchen
cleaners. Explain their uses and
properties.
6. Show samples of these cleaning
agents and let students examine
them. Discuss the differences
between them and when to use each
one.
WEDNESDAY
September 20, 2023
7. Conduct a mini-experiment:
• Set up two dirty surfaces, one for
each group (use the prepared
dirty and clean kitchen areas).
• Provide each group with a
different cleaning agent.
• Instruct each group to clean their
assigned surface using the
provided cleaning agent.
• After cleaning, compare the
results and discuss which
cleaning agent was most
effective for the specific task.
Hands-On Activity (10 minutes):
8. Provide students with cleaning
Part 2: Safe Use of Cleaning Agents (15
minutes)
3. Presentation/Demonstration (10
minutes):
• Discuss various cleaning agents
commonly used in the kitchen (e.g.,
dish soap, sanitizing solution,
bleach).
• Emphasize the importance of
reading and following product
labels.
• Demonstrate how to safely dilute
and use these cleaning agents.
• Ensure safety precautions are
observed (use safety goggles and
gloves if necessary).
4. Hands-on Activity (5 minutes):
• Provide students with a sink and
various cleaning agents.
• Have them practice diluting and
using the cleaning agents while
following safety guidelines.
THURSDAY
September 21, 2023
Part 3: Creating a Cleaning Schedule
(10 minutes)
5. Discussion (5 minutes):
• Explain the importance of having
a cleaning schedule in a kitchen.
• Discuss the different areas in a
kitchen that require regular
cleaning (e.g., countertops,
appliances, utensils, floors).
6. Group Activity (5 minutes):
• Divide students into pairs or
small groups.
• Ask each group to create a
cleaning schedule for a specific
kitchen area, considering daily,
weekly, and monthly tasks.
Application (10 minutes):
7. Group Presentation (10 minutes):
 applications of concepts and
skills in daily living
H. Making generalizations of
concepts and skills in daily
living
I. Evaluating Learning
J. Additional activities for
application or remediation
Cookery 9 – quarter 1 – week 4
storage for kitchen tools and
equipment.
• Explain how to store items to
prevent damage and contamination
(e.g., knives in a knife block, pots
and pans stacked with protective
liners).
• Emphasize the need to store clean
and dry items.
• Summarize the key points of the
lesson.
• Ask students if they have any
questions or need clarification on
any topic covered.
• Assign homework, which could
include researching and reporting
on a specific kitchen tool's cleaning
requirements.
Assessment:
• To assess understanding, provide a
scenario where students must
decide how to clean and sanitize a
specific kitchen item and explain
their reasoning.
• Collect and review students'
written homework assignments.
11. Ask students to demonstrate
proper tool storage using the
kitchen tools provided.
Recap the key points of the lesson,
emphasizing the importance of
maintaining a clean and hygienic
kitchen environment.
13. Encourage students to apply what
they have learned in their cooking
activities at home and in future
culinary endeavors.
Assessment:
Assess students' understanding and
skills through their participation in
cleaning, sanitizing, dishwashing,
and tool storage activities. Provide
constructive feedback and address
any questions or concerns they
may have.
supplies (sponges, scrubbers, cloths,
gloves) and have them practice
cleaning different kitchen surfaces
in the classroom. This will give them
hands-on experience with cleaning
techniques.
9. Summarize the key points of the
lesson:
• The importance of maintaining a
clean and sanitized kitchen
environment.
• Recognizing areas in the kitchen
that need regular cleaning.
• Understanding different cleaning
agents and their uses.
Assessment (5 minutes):
10. Give a short quiz to assess
students' understanding of the
lesson's key concepts, such as
identifying areas in the kitchen that
need cleaning and classifying
cleaning agents based on their
uses.
Homework (optional):
11. Assign a homework task that
requires students to write a short
essay or create a poster about the
importance of kitchen hygiene and
sanitation, including the proper use
of cleaning agents.
Extension Activity (optional):
12. Show a video or slideshow of a
professional kitchen cleaning
routine and discuss the techniques
used by professionals to maintain a
clean and sanitary kitchen.
• Each group presents their
cleaning schedule to the class.
• Encourage feedback and
discussion on the effectiveness of
the schedules.
• Summarize the key points from the
lesson.
• Emphasize the importance of
following food safety and
occupational health regulations in
the kitchen.
• Encourage students to apply what
they have learned to their cooking
and kitchen cleaning routines.
Assessment:
• Assess students' understanding
through their participation in group
activities and the quality of their
cleaning schedules.
• Evaluate their ability to follow
safety guidelines during the hands-
on activity.
Homework/Extension (Optional):
• Assign students to write a
reflection on how they will
implement what they've learned
about kitchen cleanliness and
safety in their daily lives.
 MONDAY TUESDAY WEDNESDAY THURSDAY
V. REMARKS September 18, 2023 September 19, 2023 September 20, 2023 September 21, 2023
Note: Ensure that safety measures are
VI. REFLECTION followed when handling cleaning
chemicals, and if you decide to
demonstrate with chemicals, do so in a
well-ventilated area and wear
appropriate safety gear.
A. No. of learners who earned
80% on the 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. of learners who
continue to require
remediation

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: Noted by:

MANILYN A. CORDOVA, TIII MARIA CONCEPCION M. VALERIO, T-I JESSICA B. PANGANORON, PI

Cookery 9 – quarter 1 – week 4