Technology Livelihood Education Department 4 Grading Period: Daily Lesson Plan

TECHNOLOGY LIVELIHOOD EDUCATION DEPARTMENT
Daily Lesson Plan

4th Grading Period
Learning Competency
Grade & 02-10-2020 Code :
7 - Faith Time : 7:30-8:30 Date :
Section : Monday
Duration : 1 Day
I. OBEJECTIVES
a. discuss the important reasons why proper maintenance and safety are important,
b. explain the safety measures in the use of tools and equipment,
c. cite the importance of safety measures in bread and pastry.
 Content Standard
Standard table of weights and measures.
 Performance Standard
Standard table of weights and measures are identified and applied.
 Learning Competencies
Familiarize oneself with the table of weights and measures in baking.
II. CONTENT
LESSON 3: MAINTAIN OF TOOLS AND EQUIPMENT – Classification of Functional & Non-Functional Tools
- Safety Tools & Equipment
III. LEARNING RESOURCES
A. References
 Teacher’s Guide pages  15
 Learner’s Materials pages  37
B. Other Learning Resources  K-12 Learning Module, Bread and Pastry
IV. PROCEDURES
A. Preparation
 Prayer
 Checking of attendance through assigned students
B. Review
Teachers Activity Students Activity
 What did we have last Friday?  We have our summative test last Friday.
 You have your summative test on?  Classification of tools, we also draw and named the
 Very good, do you have any questions before we tools we used during our performance task and also
will proceed to our new lesson? converting Fahrenheit to Celsius and vice versa.
 No Maam!
C. Motivation
 Class are you familiar with the song “ang mga  Yes Maam!
ibon”?
 Very good, we will sing that song but with a twist.
 We will add “sana all”, so it will be #sana all”
 The song goes like this;
 Sana all ibon, sana all lumilipad, sana all mahal ng
diyos, di kumukupas.
Sana all ibon, sana all lumilipad, sana all mahal ng
diyos, di kumukupas. Huwag ka nang malungkot,
O kaibigan ko.
ACTIVITY
 Our activity today is called “Carousel” activity.
 There will 2 sets of groups. Set A and set B.
 Each set will have 4 small groups, and each group
will have a topic.
 The topic is all about reasons that proper
maintenance and safety are important, these
reasons are posted in the board.
 Each group will write something about the topic,
what they know or what they can say about the
topic.
 Each group will have 3 minutes to collaborate and
write the ideas in the manila paper.
 After 3 minutes, each manila paper will be pass
on to the next group and so on..
 Do you understand class?  Yes Maam!
ANALYSIS
 Guided Questions:
 Ok class please post your work in the board.  There will be various ideas and answers.
 Let’s read Groups A1 & B1 ideas.
 A2 and B2, A3, and B3, A4 and B4.
ABSTRACTION
 Before we will proceed to our proper lesson, let me relate first today’s objective;
a. discuss what is temper discuss the important reasons why proper maintenance and safety are important,
b. discuss the important reasons why proper maintenance and safety are important,
c. cite the importance of safety measures in bread and pastry.
 Safety tools of and equipment
 The safety of tools and equipment is not only the concern of the management, but of the workers who use the
equipment as well. Proper maintenance and safety of tools and equipment are important for the following
reasons:
1. Good quality of service.
Modern equipment has built-in controls, thermometers and timing and regulating devices. A breakdown of
these devices may affect the quality of the food being prepared and caused slowdown in production and
service.
2. Sanitation.
Mechanical function of equipment like the refrigerator and freezers encourages the development of disease
causing bacteria. Negligence of their cleanliness leads to the growth of food-borne bacteria.
3. Fire prevention.
Grease and dirt that gather in stove rims and hoods are fire hazards. Daily inspection of grease collecting
equipment will minimize the danger of fire.
4. Safety.
Most food service accident happens in the kitchen. This is due to lack of knowledge and training of food
worker in the use of tools and equipment.
5. Less cost of production.
Expenses will be minimized if tools and equipment are in good condition.
 Safety measures in the use of tools and equipment.

1. Store knives, choppers and cutting blades in designated places. Label them.
2. Repair broken tools and equipment immediately.
3. Check wiring of electrical equipment regularly. Report kitchen equipment that are not functioning.
4. Handle fragile tools or those tools made of glass with care. Those with breaks should be discarded.
5. Store tools and equipment in a clean dry place. Do not keep them when wet.
 Questions?
APPLICATION
 Now, you already have an idea on these safety measures, we will have another activity.
 The activity is entitled as PICTURE word activity.
 Each group will draw a picture that implies the safety measures that we discuss earlier.
 Group A1and B1 will have # 1 safety measures, A1 and B2, #2, A3 and B3 # 3 and A4 and B4 # 4.
V. EVALUATION
 Now class, what do you think the importance of safety measures for tools and equipment in bread and pastry?
VI. REMARKS
VII. REFLECTION
A. No. of learners who earned 80% in the evaluation
B. No. of learners who require additional activities for remediation who
score below 80%.
C. Did the remedial lesson work? No. of learners who caught up
with the lesson.
D. No. of learners who continue to require remediation.
E. Which of my teaching strategy 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 used / discover which I
wish to share to other teachers.
Submitted by : MRS. LOURDES T. GARCIA Day (s) covered: 1 day_

TLE Teacher
Checked by: MS. LILIA C. NARAG Noted by : ___________________

Master Teacher I

Technology Livelihood Education Department 4 Grading Period: Daily Lesson Plan

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TECHNOLOGY LIVELIHOOD EDUCATION DEPARTMENT

Daily Lesson Plan

 Safety measures in the use of tools and equipment.

Submitted by : MRS. LOURDES T. GARCIA Day (s) covered: 1 day_

Checked by: MS. LILIA C. NARAG Noted by : ___________________

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