School: Kawayan National High School
GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standard
B. Performance Standards
C. Learning Competencies/
Objectives
(Write the LC code for each)
II. CONTENT
A. Topic
B. Concept
C. KBI
III. LEARNING RESOURCES
A. References
1. Curriculum guide
2. Teacher’s Guide Pages
3. Learner’s Materials pages
4.Additional Materials from
Cookery 9 – quarter 1 – week 5
Grade Level: 9
Teacher: Manilyn A. Cordova Learning Area: TLE – Cookery
Teaching Dates and Time: September 25-29, 2023 Quarter: 1
MONDAY TUESDAY WEDNESDAY THURSDAY
September 25, 2023 September 26, 2023 September 27, 2023 September 28, 2023
The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers
The learners independently prepare appetizers
LO 1. Perform mise en place
1.1 identify tools and equipment needed in the preparation of appetizers
1.2 clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
1.3 classify appetizers according to ingredients
1.4 identify ingredients according to the given recipe
TLE_HECK9-12PA-Ic-3
1. Identification of tools and equipment needed
2. Tools, equipment, and utensils needed in preparing appetizers
3. Cleaning, sanitizing, and preparing tools and utensils to be used
4. Classification of appetizers
5. Variety of ingredients in preparing appetizers
6. Nutritional value of appetizer
"Appetizers are the prologue to a
delightful culinary journey, where
"Choose the right tool for the job, and "Appetizers: Where Culinary ingredients play the starring roles,
"Cleanliness is next to godliness."
you're halfway done." Creativity Begins." and nutritional value is the subplot
that ensures a balanced and
satisfying story on your plate."
Observation and Focus Participation Application of skills Responsibility
page 14 page 14 page 14 page 14
page 28-62 page 28-62 page 28-62 page 70-83
 Learning Resources (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
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 5
1. Whiteboard and markers
2. Visual aids or images of various
cooking tools and equipment
3. Handout with a list of tools and
equipment
4. Samples of some actual tools and
equipment
5. Cooking area with a demonstration
table
6. Ingredients for a simple appetizer
recipe
7. Recipe cards for students
MONDAY
September 25, 2023
• Welcome the students
• Reading Time (10 minutes)
• Review last weeks’ topic:
Understanding Food Safety and
Occupational Health Regulations
Introduction (10 minutes)
• Begin by discussing the importance
of knowing and understanding the
tools and equipment used in the
kitchen, especially when preparing
appetizers.
• Engage students by asking them if
they have ever cooked before and
what tools they used.
• Mention the lesson objective:
"Today, we will learn about the
essential tools and equipment
needed for preparing appetizers."
Activity 1: Group Discussion (15
minutes)
• Divide the class into small groups.
1. Whiteboard and markers
2. Visual aids (pictures of tools and
equipment)
3. Handouts with a list of tools and
equipment
4. Samples of actual tools and
equipment
5. Ingredients for a simple appetizer
demonstration (optional)
TUESDAY
September 26, 2023
• Greet the students
• Reading Time (10 minutes)
• Review yesterday’s topic: Tools and
Equipment List
1. Discuss the importance of
appetizers in a meal.
2. Share the lesson objective: Today,
we will explore the tools,
equipment, and utensils
commonly used in preparing
appetizers.
3. Ask students if they have any prior
knowledge or experience with
these tools.
Main Content (30 minutes):
Part 1: Tools and Equipment
Identification (15 minutes):
1. Whiteboard and markers
2. Handouts on food safety and
sanitation guidelines
3. Various kitchen tools and utensils
(e.g., knives, cutting boards,
measuring cups, mixing bowls)
4. Dishwashing soap
5. Dish rack or drying towels
6. Sanitizing solution (e.g., diluted
bleach solution)
7. Rubber gloves
8. Hairnets or caps (for hygiene)
WEDNESDAY
September 27, 2023
• Greet the students
• Reading Time (10 minutes)
• Review yesterday’s topic: Tools and
Equipment Identification
1. Begin the lesson by discussing the
importance of food safety and
hygiene in the kitchen.
2. Ask students to share their
knowledge about food safety
practices.
3. Explain that in today's lesson, we
will focus on the first step in
cooking - cleaning, sanitizing, and
preparing tools and utensils.
Activity 1: Identifying Kitchen Tools Types of Appetizers (15 minutes)
(10 minutes)
1. Show a variety of kitchen tools and
1. Whiteboard and markers
2. Projector or screen (for multimedia
presentations)
3. Printed handouts of appetizer
recipes
4. Cooking equipment and ingredients
for a practical demonstration (if
possible)
5. Visual aids (pictures of appetizers,
nutritional charts)
6. Laptop or tablet for multimedia
presentations
THURSDAY
September 28, 2023
• Greet the students.
• Reading Time (10 minutes)
• Review yesterday’s topic: Proper
Cleaning
• Briefly introduce the topic of the
lesson: Preparing Appetizers.
• Share the lesson objectives with the
students.
• Discuss the importance of
appetizers in a meal and how they
set the tone for the main course.
• Begin with a discussion on different
types of appetizers.

E. Discussing new concepts
and practicing new skills # 2
F. Developing Mastery
(Leads to Formative Assessment # 3)
Cookery 9 – quarter 1 – week 5
• Distribute visual aids or images of
various cooking tools and
equipment.
• Instruct each group to identify and
discuss the names and uses of the
tools and equipment in the images.
• Ask each group to present their
findings to the class.
• Facilitate a class discussion to
correct and clarify any
misconceptions.
Activity 2: Tools and Equipment List
(10 minutes)
• Provide a handout with a list of
tools and equipment used for
appetizer preparation.
• Ask students to work individually
and match each item on the list
with its correct description.
• Review the answers together as a
class.
MONDAY
September 25, 2023
Activity 3: Tool Exploration (15
minutes)
• Show students some actual tools
and equipment used in the kitchen
for preparing appetizers.
• Pass around the items for students
to touch and examine.
• Explain the proper use and care of
each tool.
• Encourage questions from students
1. Show visual aids of various tools
and equipment used in preparing
appetizers.
2. Discuss each tool's name, purpose,
and how it is used in cooking.
3. Encourage students to ask
questions and clarify doubts.
Part 2: Hands-on Activity (15
minutes):
1. Distribute handouts with a list of
tools and equipment.
2. Divide the class into small groups.
3. Provide samples of actual tools
and equipment and ask each
group to match the tools with their
names and purposes.
4. Walk around to provide guidance
and answer questions.
TUESDAY
September 26, 2023
Part 3: Q&A and Discussion (5
minutes):
1. Open the floor for questions from
students.
2. Discuss any interesting facts or
additional information about the
tools and equipment.
utensils to the class.
2. Have students identify and name
each tool.
3. Discuss the specific purposes of
these tools and their importance
in cooking.
Activity 2: Proper Cleaning (15
minutes)
1. Discuss the importance of cleaning
kitchen tools before and after use.
2. Demonstrate how to clean
different tools (e.g., knives, cutting
boards, mixing bowls) using
dishwashing soap and water.
3. Emphasize scrubbing, rinsing, and
air-drying as essential steps.
4. Assign pairs of students to practice
cleaning tools under your
supervision.
WEDNESDAY
September 27, 2023
Activity 3: Sanitizing (10 minutes)
1. Explain the concept of sanitizing
and its role in preventing
foodborne illnesses.
2. Demonstrate how to create a
sanitizing solution using diluted
bleach (follow recommended
guidelines).
3. Show students how to immerse
and soak tools for sanitization.
• Ask students to brainstorm and list
different types of appetizers they
know.
• Classify appetizers into categories: cold,
hot, fried, baked, grilled, etc.
• Show pictures or examples of each type
of appetizer to help students
understand better.
Common Ingredients (15 minutes)
• Discuss the common ingredients used
in appetizers.
• Show pictures of ingredients commonly
found in appetizers (e.g., vegetables,
cheese, meat, seafood, herbs, spices).
• Talk about the importance of choosing
fresh ingredients for appetizers.
Nutritional Value (10 minutes)
• Explain the concept of nutritional
value.
• Discuss the nutritional components
found in appetizers, such as
carbohydrates, proteins, fats,
vitamins, and minerals.
• Show a nutritional chart comparing
the nutritional value of different
types of appetizers.
• Highlight the importance of balance
and moderation in appetizer
choices.
THURSDAY
September 28, 2023
Group Activity (10 minutes)
• Divide the students into small
groups.
• Provide each group with a printed
handout of a different appetizer
recipe.
• Instruct them to analyze the
ingredients, classify the appetizer
type, and discuss its potential
nutritional value.

G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations of
concepts and skills in daily
living
I. Evaluating Learning
Cookery 9 – quarter 1 – week 5
about any tools they find
interesting or unfamiliar.
Cooking Demonstration (20 minutes)
• Move to the cooking area with a
demonstration table.
• Explain that you will demonstrate
how to prepare a simple appetizer
using the tools and equipment
discussed.
• Provide each student with a recipe
card for the appetizer.
• Walk students through the step-by-
step process of preparing the
appetizer, using the correct tools
and equipment.
• Highlight the importance of
following recipes and using the
appropriate tools for the best
results.
Conclusion (10 minutes)
• Summarize the key points of the
lesson.
• Ask students if they have any
questions or if there's anything
they found particularly interesting
or challenging.
• Assign homework, such as
researching the history of one
kitchen tool or equipment item and
its cultural significance.
Assessment:
• Informal assessment during group
discussions and class discussions.
• Review of completed handout
matching tools and equipment.
• Observation of students'
engagement and participation
Demonstration (15 minutes,
optional):
1. If time allows, you can
demonstrate the use of some of
the tools and equipment by
preparing a simple appetizer.
2. Engage students by explaining
each step and using the tools
you've discussed in the lesson.
3. Encourage students to observe
carefully and ask questions during
the demonstration.
Practice (10 minutes):
1. Assign homework or a practice
exercise that involves using one or
more of the tools or equipment
discussed.
2. Provide clear instructions and
guidelines for the assignment.
Conclusion (5 minutes):
1. Summarize the key points of the
lesson, emphasizing the
importance of knowing and using
the right tools and equipment for
preparing appetizers.
2. Remind students of the homework
assignment and its due date.
3. Encourage students to review their
notes and continue exploring the
world of culinary arts.
Assessment: Assess students'
understanding through the hands-
on activity and their ability to match
tools with their names and
purposes. You can also evaluate
their homework assignments for
correctness and completeness.
4. Assign pairs of students to practice
sanitizing tools.
Activity 4: Preparing Tools and
Utensils for Cooking (5 minutes)
1. Discuss the importance of having
tools ready before cooking.
2. Explain how to organize and lay
out cleaned and sanitized tools for
efficient cooking.
3. Share tips for safe storage of tools
and utensils.
Conclusion (5 minutes):
1. Summarize the key points covered
in the lesson:
• Importance of cleaning and
sanitizing tools and utensils.
• Proper techniques for cleaning and
sanitizing.
• Organizing tools for efficient
cooking.
2. Allow students to ask questions
and clarify any doubts.
Assessment (10 minutes):
1. Provide a short quiz or worksheet
to assess students' understanding
of cleaning and sanitizing practices.
2. Review the quiz together as a class
and provide feedback.
• Each group will present their
findings to the class.
Class Discussion and Recap (10
minutes)
• Bring the class back together and
have each group share their findings
from the group activity.
• Facilitate a discussion about the
importance of balance and variety
in appetizer choices for a healthy
diet.
• Recap the key points of the lesson,
including types of appetizers,
common ingredients, and
nutritional value.
Conclusion (5 minutes)
• Summarize the main takeaways of
the lesson.
• Thank the students for their
participation and attention.
• Remind them of the homework
assignment and the date of the next
class.
Assessment: Assess student
understanding through their
participation in the group activity
and their ability to classify
appetizers, identify ingredients, and
discuss nutritional value. Homework
assignments can also be used as a
 during the cooking demonstration. form of assessment.

J. Additional activities for
application or remediation
Homework: Research the history of
one kitchen tool or equipment item
and its cultural significance.
Prepare a short presentation to
share with the class in the next
lesson.
Homework Assignment: Prepare a
written report or create a visual
presentation (e.g., a poster or a
slideshow) showcasing at least
three tools or pieces of equipment
used in preparing appetizers.
Include their names, purposes, and
how they are used. Present your
report or presentation in the next
class.
Homework Assignment: Ask students
to write a short reflection on the
importance of food safety and
hygiene in cooking. They should
include what they learned about
cleaning and sanitizing tools and
utensils in the kitchen.

MONDAY TUESDAY WEDNESDAY THURSDAY

V. REMARKS September 25, 2023 September 26, 2023 September 27, 2023 September 28, 2023
Note: Ensure that students follow Homework Assignment (5 minutes)
VI. REFLECTION safety precautions, including wearing • Assign homework, which could
hairnets or caps, rubber gloves, and include researching and preparing
proper clothing for the practical an appetizer recipe at home.
activities. Also, make sure the • Encourage students to analyze the
classroom or kitchen area is well- nutritional value of the chosen
ventilated when using sanitizing appetizer and be prepared to share
solutions containing bleach. their findings in the next class.

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?

Cookery 9 – quarter 1 – week 5

 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 5