DAILY LESSON LOG SCHOOL BAROBO NATIONAL HIGH GRADE LEVEL GRADE 10

SCHOOL
TEACHER JUNELYN M. SABROSO LEARNING AREA TVL- COOKERY
TEACHING DATE AND TIME August-29-September 1, QUARTER First- Week 1
2023
3:00-5:00 PM

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standard The learner The learner The learner
demonstrates an demonstrates an demonstrates an
understanding understanding understanding
knowledge, skills and knowledge, skills and knowledge, skills and
attitudes in attitudes in attitudes in
maintaining kitchen maintaining kitchen maintaining kitchen
tools, equipment and tools, equipment and tools, equipment and
work premises work premises work premises
B. Performance Standard The learners The learners The learners
independently independently independently maintain
maintain clean maintain clean clean kitchen tools,
kitchen tools, kitchen tools, equipment and
equipment and equipment and premises
premises premises
C. Learning LO 1. Clean, sanitize, LO 1. Clean, sanitize, LO 1. Clean, sanitize,
Competency/Objectives/Code and store kitchen and store kitchen and store kitchen tools
tools and equipment tools and equipment and equipment

1.1 recognize kitchen 1.3 prepare cleaning 1.5 store cleaned

tools and equipment agents in accordance kitchen tools and
to be cleaned and with manufacturer’s equipment safely in the
sanitized instructions designated space

1.2 identify the 1.4 clean and sanitize

chemicals to be kitchen tools in
utilized in cleaning accordance with
and sanitizing kitchen prescribed standards
tools and equipment
D. Sub tasking (If Needed)
At the end of the At the end this At the end of the
session, students will session, learners session, students can
identify kitchen tools familiarize themselves
and equipment to be in different kinds of
cleaned and spices
 sanitized, types of
chemicals used in
sanitizing kitchen
tools and equipment:
Write LC Code for each TLE_HECK9-12KP-Ia- TLE_HECK9-12KP-Ia- TLE_HECK9-12KP-Ia-1
1 1
II. CONTENT 1. Kitchen tools and 3. Methods of 5. Techniques in
equipment to be cleaning and storing cleaned kitchen
cleaned, sanitized, sanitizing kitchen tools and equipment
and stored tools and equipment

2. Types of chemicals 4. Proper dishwashing

used in cleaning and techniques
sanitizing kitchen
tools and equipment
III. LEARNING RESOURCES
A. References LM Cookery 1 of 2 LM Cookery 1 of 2 LM Cookery 1 of 2
1. Teacher’s Guide Pages
2. Learner’s Materials pp. 21-32 pp. 33-45 pp. 46-47

3. Textbook pages
4. Additional Materials from Learning Learning Module, TV, Learning Module, TV, Learning Module, TV,
Learning Resource Module, TV, Laptop Laptop Laptop
Laptop
B. Other Learning Resources https//
www.youtube.com/
watch?
V”QNwM2F8OOHDpAI
IV. PROCEDURES
A. Reviewing “Give a Sentence” Scrambled Letters: Asks students about
previous about cleanliness the previous lesson
lesson or 1. AINSZTEI - How do you clean
presenting the 2. PENMEQUITI kitchen tools and
new lesson 3. NGILCAEN equipment?
4. PERAETPIZ
5. CNKTIEH
6. LCEHIMAC
7. ELSHERIS
B. Establishing a Are you ready to clean Cleanliness is very Cleaning is the process
purpose of the the kitchen tools and vital in every kitchen of removing food and
lesson equipment? where food is cared other types of soils
- Show kitchen tools for, prepared, cooked from surface such as a
and equipment and served. In order dish, glass or cutting
 to avoid food boards. Cleaning is
contamination, done with cleaning
kitchen tools, agents that remove
equipment and other food, soil or other
utensils used in the substances.
preparation of foods
as well as its premises
should be cleaned,
sanitized and stored
properly after each
use.
C. Presenting Show steps of proper Groupings: Active Discussion
Examples/ dishwashing The teacher will
Instances of 1st group – Cooking present the cleaning,
the new lesson materials and utensils sanitizing and storing
2nd group- Cooking method
materials and utensils
3rd group – measuring
tools
4th Group- Kitchen
knives
5th group- Equipment
Each group will share
ideas on how to
properly clean the
assigned
utensils/equipment/
materials to them.
D. Discussing Active Discussion - Learners are Find a partner
new concepts - The teacher will instructed to go to Each pair should
and practicing present the lesson their home groups perform one cleaning
new skills # 1 through PPT and each group will method and one
give example on the sanitizing and storing
class the proper method of tools and
cleaning of tools, equipment
equipment and
materials assigned to
them.
E. Discussing Power point Power point Video Viewing
new concepts presentation presentation The teacher will show a
and practicing video about storing
new skills # 2 method of tools,
utensils and equipment
F. Developing Create a creative Each group will Pair Presentation
 Mastery performance of perform the proper Each pair will present
washing the dishes cleaning of the in front the proper
kitchen tools, cleaning and sanitizing
materials and
equipment to the
class
G. Finding Do you wash your Can you tell one Imagine a tools and
practical dishes at home kitchen tool in your equipment that has
application of properly? home and tell the never been properly
concepts and class how you cleaned and washed
skills properly clean it? before, it is safe to use
such tools and
equipment in the
kitchen?
H. Making “321” What’s the big idea of What’s the big idea of
generalizations - 3 things you finally the lesson? the lesson?
and learned about the
abstraction lesson?
about the - 2 things that you
lessons already know
- 1 question that you
have
I. Evaluating Arrange the steps in Give the proper uses Enumerate the
Learning washing the dishes and cleaning of the methods of cleaning,
following tools, sanitizing and storing
materials, utensil and methods of sanitizing
equipment

1. MEASURING TOOL
2. KITCHEN KNIVES
3. KITCHEN
MATERIALS
4. KITCHEN
UTENSILS
5. EQUIPMENT
J. Additional On your TVE Activity Study lecture Prepare for a
activities for Notebook, write notebook for next summative test
application or methods of cleaning lesson.
remediation and sanitizing
used/applied at home

VI. REMARKS
VII. REFLECTION
A. No. of learners
who earned 80% in
the evaluation
B. No. of learners
who require
additional activities
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

Prepared by:

JUNELYN M. SABROSO
T-III/Subject Teacher

Checked:

LEOWENMAR A. CORVERA
MT-II/Instructional Leader

Verified:

ARIEL A. PALER
HT-I/CID

Approved:

RACHEL METHUSELAH R. CUMAHIG

Principal IV