DAILY LESSON LOG SCHOOL Damayohan National High School GRADE LEVEL

IN
7
TLE TEACHER Jessalyn J. Maghanoy LEARNING AREA TLE – FCS
January 13-17, 2024
TEACHING DATE
AND TIME
QUARTER 3
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content The learners demonstrate an understanding of the fundamentals of the hospitality and tourism industry.
standard

B. Performance After this lesson, learners are expected to apply skills in food preparation and services following safety precautions.
standard
C. Learning Learning Competency:
competencies/ Identify the common tools and equipment used in the food preparation and service industry.
Objectives Learning Objectives:
After the day’s lessons, the learners are expected to:
1. Discuss common tools and equipment used in food preparation, service, and industry.
2. Explain how common food preparation and service tools and equipment are used following the industry standards.
3. Demonstrate how food preparation and service tools and equipment are properly maintained.
4. Show the importance of acquiring knowledge and skills on the correct usage and maintenance of different food
preparation and service tools and equipment
II. CONTENT Food preparation and service tools and equipment, their uses, and maintenance.

III. LEARNING Castro, L.A. (2016). Teacher-made module in Food and Beverage Service pp.23-28
RESOURCES Harris, J. (2019, May 31). 40 common cooking terms to make you sound like a pro in the kitchen. Kidspot.
http://www.kidspot.com.au/mealplanning/Tools-40-common-cooking-terms+7108+753+article.htm
Meathead. (2017, October 9). Important weights, measures, calculators, conversions, and rules of thumb.
http://amazingribs.com/cooking_weights_measurements_conversions
Textbook
Other resources
IV. PROCEDURES
A. Reviewing Short Review: Reviewing the previous Reviewing the Reviewing the previous lesson / The teacher
Previous Lesson The teacher will lesson / activity/ies previous activity/ies will conduct
or Presenting show a picture and lesson / a
New Lessons let the students activity/ies remediation
analyze and relate and a
it to the seven continuatio
principles of n of the
HACCP. unfinished
After the short activity/ies
review, the
teacher
needs to ask the
students if they
still have any
questions from the
previous lesson to
raise.
B. Establishing A At the end of the Picture Analysis:
Purpose for the lesson, the The teacher will ask the
Lesson students will be learner to
able to: describe what is in the
• Identify and picture.Each picture presented
describe kitchen or will be described by the
food preparation learners based on the posted
and food service guide
tools and questions.
equipment.
• Explain the
function of
different food
preparation and
service tools and
equipment.
• Note the
importance of
proper use and
maintenance of
food preparation,
 service tools, and
equipment as
sustainable
practices in the
food industry
C. Presenting 2. Unlocking Yesterday, we tackled different The teacher will
Examples / Content Area food preparation and kitchen discuss the sub-
Instances of the Vocabulary tools. To continue topic 3: Proper
New Lesson  Food Safety today, we will discuss the maintenance
 Food various tools, utensils, and of Kitchen of
Sanitation equipment that are usually Food
 Kitchen used in any food service Preparation
 Kitchen establishments or at home Tools, Utensils
Equipment when food is served on the and
 Kitchen table for us to eat. From the Equipment
Tools photos shown a while ago, can
 Proper you mention some
Maintenanc tableware you can find in any
e food service establishments
you could have already
dined in?
D. Discussing 2. Worked Before the Lecture Discussion
New Concepts Example: of
and Practicing Aside from the the day’s topic, the teacher
New Skills # 1 photos that were will ask
shown a while ago, about some dyad activity
can you mention where two learners can act out
some food some scenario/s at home that
preparation or deal with washing the dishes
kitchen tools and through a pantomime (acting
equipment you without talking).Learners may
have at home? volunteer to present at least
two scenarios showing
3. Word Puzzle proper maintenance of kitchen
The teacher will tools, utensils, and equipment
call some students they are applying in their
 to go in front and homes.
draw direction • Then, the teacher will
lines to mark their process the pantomime
found word/s activity by calling some
from the puzzle. students to interpret what the
two
performers have shown
regarding the proper
maintenance of food
preparation tools, utensils, and
equipment.For the learners to
clearly understand the lesson
topic for the
day, a detailed explanation of
proper cleaning, sanitizing,
and
storing kitchen tools, utensils,
and
equipment will be given
E. Discussing The teacher will do
New Concepts the lecture on
and Practicing Food preparation
New Skills # 2 tools and their
uses while
students are
listening
and can give some
reactions or
share some of
their real-life
cooking
experiences at
home
F. Developing
Mastery (Leads
To Formative
Assessment 3)
G. Finding (To apply what the students
Practical learned during the lesson,
Applications of an additional activity
the Concepts will be given. See
and Skills in worksheet #1 for the
Daily Living activity which students will
accomplish.)
H. Making The teacher can post some critical
Generalizations words on the board and ask some
and Abstractions learners to express ideas on what
About the Lesson they have learned from the day’s
lessons.
The teacher will explain what the
learners should write on the
cutshaped colored paper to reflect
on
what realization they have or what
positive values they have acquired
from the day’s lesson.
I. Evaluating Direction: Classify the following
Learning items for food preparation and
food service tools, utensils, and
equipment by supplying the items
in the table below. (10pts)

J. Additional
Activities for
Application and
Remediation
K. Assignment
V. Remarks

VI. Reflection
A. No. of
Learners Who
Earned 80% In
The Evaluation
B. No. of
Learners Who
Require
Additional For
Remediation
Who Scored
Below 80%
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
Strategies
Worked Well?
Why Did These
Work?
F. What
Difficulties Did I
Encounter Which
My Principal Or
Supervisor
Helped Me
Solved?
G. What
Innovation or
Localized
Materials Did I
Use / Discover
Which I Wish To
Share With Other
Teachers?

Prepared By: Checked by: Noted by:

Jessalyn J. Maghanoy Margie R. Balo Margie R. Balo