TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL

TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

School TNCHS Grade Level GRADE 9

Daily Lesson Log Teacher JOHN EZRA V. SUSTAL Learning Area COOKERY
Teaching Dates and Time Sept. 4-8, 2023 / 6:00-12:20 Quarter FIRST QUARTER

Session 1 Session 2 Session 3 Session 4

I. OBJECTIVES
A. Content Standards The learner demonstrates understanding in The learner demonstrates understanding in The learners demonstrate an The learners demonstrate an
reading and interpreting product designs and reading and interpreting product designs and understanding the knowledge, skills, understanding the knowledge, skills,
specifications sanitation and sterilization of specifications sanitation and sterilization of
kitchen tools and equipment kitchen tools and equipment and attitudes required in and attitudes required in maintaining
maintaining kitchen tools, kitchen tools, equipment, and work
equipment, and work premises premises
B. Performance Standards The learners independently identified and The learners independently identified and The learners independently maintain The learners independently maintain
explained the procedures for sterilization and explained the procedures for sterilization and clean kitchen tools, equipment, and clean kitchen tools, equipment, and
sanitation of kitchen tools and equipment sanitation of kitchen tools and equipment
work premises work premises
At the end of the session the students are At the end of the session, the learners are At the end of the session, the learners are
expected to; At the end of the session the students are expected to: expected to:
1. Differentiate the sterilization process and expected to; 1) Identify the kitchen tools and 1) Recognize kitchen tools and
sanitization process in cleaning the tools 1. Cite the ways of keeping tools and equipment to be cleaned and equipment to be cleaned
2. Explain the steps in sanitizing and sterilizing equipment safe, clean and functional
C. Learning Competencies / the tools and equipment 2. List the procedure on making the workplace sanitized and sanitized
Objectives 3. Demonstrate the sterilizing and sanitizing safe and clean 2) Discuss the cooking materials found in 2) Demonstrate the uses of each
tools, equipment and workplace 3. Demonstrate how to clean the tools, the kitchen kitchen utensils and
4. Value the importance of knowing the steps equipment and workplace 3) Demonstrate the uses of each equipment that are
in sanitizing and sterilizing 4. appreciate the learning you have learned kitchen utensils and equipment that commonly found in the
are commonly found in the kitchen. kitchen.
4) Value the importance of each cooking 3) Participate actively in the
utensils and equipment in the kitchen
discussion

II. CONTENT Chemical Used In Cleaning And Chemical Used In Cleaning And
Sanitizing Kitchen Tools And Sanitizing Kitchen Tools And
Equipment Equipment
KITCHEN TOOLS AND EQUIPMENT KITCHEN TOOLS AND EQUIPMENT
TO BE CLEANED AND SANITIZED TO BE CLEANED AND SANITIZED
III. LEARNING
RESOURCES
A. References
1. Teachers Guide pages TLE Home Economics: Cookery CG TLE Home Economics: Cookery CG
page 12 page 12
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TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

2. Learners Materials pages TLE Home Economics: Cookery p.23- TLE Home Economics: Cookery p.23-
30 30
3. Textbook pages K to 12 Learning Module in Beauty Care(Nail Care) K to 12 Learning Module in Beauty Care(Nail Care)
Services pp. 38 Services pp. 38
4. Additional materials
from Learning Resources
(LR) portal
B. Other Learning Resources www.youtube.com www.youtube.com
IV. PROCEDURES
1. Prayer 1. Prayer 1. Prayer 1. Prayer
A. DAILY ROUTINE 2. Checking of Attendance 2. Checking of Attendance 2. Checking of Attendance 2. Checking of Attendance
3. Energizer (Optional) 3. Energizer (Optional)

B. LESSON PROPER
What I Need to Know What I Need to Know What I Need to Know What I Need to Know
Kitchen tools and equipment are Kitchen tools and equipment are
Cleaning is the process of Cleaning is the process of important in the kitchen. The job of important in the kitchen. The job of
removing food and other types of removing food and other types of cooking requires specific tools, cooking requires specific tools,
soil from a surface, such as a dish, soil from a surface, such as a dish, utensils, and equipment for proper utensils, and equipment for proper
glass, or cutting board. Cleaning is glass, or cutting board. Cleaning is and efficient preparation of food. and efficient preparation of food.
INTRODUCTION done with a cleaning agent that done with a cleaning agent that Each piece has been designed to Each piece has been designed to
accomplish a specific job in the accomplish a specific job in the
removes food, soil, or other removes food, soil, or other
kitchen. kitchen.
substances. The right cleaning substances. The right cleaning
agent must be selected because agent must be selected because What’s New What’s New
not all cleaning agents can be used not all cleaning agents can be used Longest Game: Name as many as PINOY HENYO
on food-contact surfaces. on food-contact surfaces. you can kitchen tools and equipment
found in your kitchen and form it on
a long strand.
What I Know
What I Know What are the kitchen tool you commonly
What is the difference between used in cooking at home?
What’s New
What’s New kitchen tools and equipment?
Activity # 1. Selected student will differentiate the
sanitizing and sterilization
1. Direction: Create your own concept
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 TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

map using the format below. Write

something that comes to your mind
when you heard the word
“Kitchen.” Write as many as you can What I Know
inside the shapes.
Why do we need the tools, equipment and
workplace safe, clean and functional?

What I Know

Why is it important for us to check

the conditions of the tools and
equipment?

What’s In What’s In What’s In What’s In

Technical Terms: What is cookery? What is cookery?
Cleaning is the process of removing What are the chemical used in Unlocking of difficulties: Unlocking of difficulties:
food and other types of soil from a cleaning and sanitizing kitchen tools a. Equipment a. Equipment
surface, such as a dish, glass, or and equipment b. Puree b. Puree
DEVELOPMENT cutting board. c. Tools c. Tools
Detergents. These are cleaning What is It What is It
agents, solvents or any substance Brainstorming Method Brainstorming Method
used to wash tableware, surfaces, and What is It This lesson is related to English This lesson is related to English
equipment. Direct Instruction- the teacher will because there are terminology because there are terminology
Solvent Cleaners commonly referred further discuss the ways in chemical
that must be correctly that must be correctly
to as degreasers used in cleaning and sanitizing kitchen
pronounced. pronounced.
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 TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

Acid Cleaners. Used periodically in tools and equipment. This lesson is

removing mineral deposits and other related to English because there
soils that detergents cannot are terminology that must be
eliminate. correctly pronounced.

Processing Questions?
What is It
1. What is the difference Processing Questions?
Direct Instruction- the teacher will
between tools and 1. What is the difference
further discuss the ways in chemical
equipment? between tools and
used in cleaning and sanitizing kitchen
2. Why do we need to use tools equipment?
tools and equipment. This lesson is
and equipment in cooking? 2. Why do we need to use tools
related to English because there 3. How will you use the and equipment in cooking?
are terminology that must be different tools and How will you use the different tools
correctly pronounced. equipment in the kitchen and equipment in the kitchen
properly? properly

What’s More What’s More What’s More What’s More

The class will be grouped into 5. Each The class will be grouped into 5. Each
group will be assigned to do the ff. task group will be assigned to do the ff.
ENGAGEMENT assigned to them with emphasis on the task assigned to them with emphasis
different tools and equipment commonly
on the different tools and equipment
found in the kitchen.
Group I- Role Playing commonly found in the kitchen.
Group II- Slogan Group I- Role Playing
Group III- Spoken Poetry Group II- Slogan
Group IV- Vlogging Group III- Spoken Poetry
Group V- Poster Making Group IV- Vlogging
Group V- Poster Making

Graded recitation Identification: Identify the following What I Have Learned What I Have Learned
statements. Write the correct answer 5 item test 5 item test
on your activity sheet. What I can Do What I can Do
ASSIMILATION

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 TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT

__________________1. It is used
periodically in removing minerals
deposits and other soil that
detergents cannot eliminate.
__________________2. It is
commonly referred to as degreaser.
__________________3. It is used to
remove heavy accumulations of soil.
__________________4. It is the
process of killing microorganism.
__________________5. It is routinely
used to wash tableware, surfaces and
equipment.
I learned/discovered that I learned/discovered that I learned/discovered that I learned/discovered that
______________________________ ______________________________ ______________________________ ______________________________
REFLECTION

I intend to I intend to I intend to I intend to

____________________________ ____________________________ ____________________________ ____________________________

Prepared by: Checked by: Approved by:

JOHN EZRA V. SUSTAL EMELIE H. SOSA NORA S. LASAM

Teacher I Master Teacher I Head Teacher III – T.L.E Dept.

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