GRADES 1 to 12 School: Atimonan National Comprehensive High Grade Level: 12 TVL HE - BDLF

DAILY LESSON LOG School-Senior High School

Teacher: Christian Mark A. Ayala Learning Area: Cookery NC II
Teaching Dates and Time: Sept. 11 - 15, 2023 Quarter: 1sr Qtr

SESSION 1 SESSION 2 SESSION 3 SESSION 4

After going through this module, you are expected to:
1. identify types of tools, equipment, and paraphernalia
I. OBJECTIVES:
2. classify the types of appropriate cleaning tools and equipment based on their uses
3. describe the various types of kitchen tools, equipment, and paraphernalia
The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the use and maintenance understanding the use and understanding the use and understanding the use and maintenance of
A. Content of equipment in cookery maintenance of equipment in maintenance of equipment in equipment in cookery
Standards cookery
cookery

The learners independently use and The learners independently use and The learners independently use The learners independently use and
maintain tools, equipment, and materials maintain tools, equipment, and and maintain tools, equipment, maintain tools, equipment, and materials
B. Performance in cookery according to standard materials in cookery according to and materials in cookery in cookery according to standard operating
Standards standard operating procedures
operating procedures according to standard operating procedures
procedures

C. Learning Upon completion of this module, you Upon completion of this module, you Upon completion of this module, Upon completion of this module, you
Competencies / should be able to: should be able to: you should be able to: should be able to:
Objectives 1. identify the chemicals to be utilized in 1. identify the chemicals to be utilized 1. identify the chemicals to be 1. identify the chemicals to be utilized in
Write the LC code utilized in cleaning and sanitizing cleaning and sanitizing kitchen tools and
cleaning and sanitizing kitchen tools and in cleaning and sanitizing kitchen
for each kitchen tools and equipment. equipment.
equipment. tools and equipment. 2. prepare cleaning agents 2. prepare cleaning agents following the
2. prepare cleaning agents following the 2. prepare cleaning agents following following the manufacturer’s manufacturer’s instruction/procedure.
manufacturer’s instruction/procedure. the manufacturer’s instruction/procedure. 3. clean and sanitize kitchen tools and
3. clean and sanitize kitchen tools and instruction/procedure. 3. clean and sanitize kitchen tools equipment; and
equipment; and and equipment; and 4. store cleaned kitchen tools and
4. store cleaned kitchen tools and 3. clean and sanitize kitchen tools and 4. store cleaned kitchen tools and equipment.
equipment; and equipment.
equipment.
4. store cleaned kitchen tools and
equipment.

II. CONTENT
CLEAN, SANITIZE AND STORE CLEAN, SANITIZE AND STORE CLEAN, SANITIZE AND STORE CLEAN, SANITIZE AND STORE KITCHEN
KITCHEN TOOLS AND TOOLS AND EQUIPMENT

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 EQUIPMENT
III. LEARNING List the materials to be used in different ways. Varied sources of materials sustain children's interest in the lesson and in learning. Ensure that there is a mix of
RESOURCES concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide
pages
2. Learner's Materials
page
3. Textbook pages
4. Additional Materials
from Learning
Resource (LR)
portal
B. Other Learning
Resources
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by
the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things,
IV. PROCEDURES
practice their learning; question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge.
Indicate the time allotment for each step.
Arrange the rambled letters to form a Arrange the rambled letters to form a Arrange the rambled letters to Arrange the rambled letters to form a
word/words. word/words. form a word/words. word/words.
A. Reviewing
1. DETERGENTS 1. DETERGENTS 1. DETERGENTS 1. DETERGENT
previous lesson
2. ACID CLEANERS 2. ACID CLEANERS 2. ACID CLEANERS 2. ACID CLEANERS
or presenting
3. ABRASIVES 3. ABRASIVES 3. ABRASIVES 3. ABRASIVES
the new lesson
4. DEGREASERS 4. DEGREASERS 4. DEGREASERS 4. DEGREASERS
5. CHLORINE 5. CHLORINE 5. CHLORINE 5. CHLORINE
Ask the students if they have an idea Ask the students if they have an idea Ask the students if they have an
B. Establishing a Ask the students if they have an idea about
about the functions of the different about the functions of the different idea about the functions of the
purpose for the the functions of the different kitchen tools
kitchen tools and equipment they kitchen tools and equipment they different kitchen tools and
lesson and equipment they arranged.
arranged. arranged. equipment they arranged.
C. Presenting To assess the prior knowledge of the To assess the prior knowledge of the
To assess the prior knowledge of
examples/insta learners, they will have a pretest. learners, they will have a pretest. To assess the prior knowledge of the
the learners, they will have a
nces of the new learners, they will have a pretest.
pretest.
lesson
D. Discussing new Discussion about the different tools and Discussion about the different tools
Discussion about the different
concepts and equipment used in Cookery. and equipment used in Cookery. Discussion about the different tools and
tools and equipment used in
practicing new equipment used in Cookery.
Cookery.
skills #1
E. Discussing new Discussion about the different tools and Discussion about the different tools Discussion about the different Discussion about the different tools and
concepts and equipment used in Cookery and it’s uses. and equipment used in Cookery and tools and equipment used in equipment used in Cookery and it’s uses.
practicing new it’s uses. Cookery and it’s uses.
skills #2

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 F. Developing
mastery (Leads
to Formative
Assessment 3)
G. Finding The students will individually identify the The students will individually identify The students will individually
The students will individually identify the
practical different tools and equipment used in the different tools and equipment identify the different tools and
different tools and equipment used in
applications of Cookery. They will also explain the uses/ used in Cookery. They will also equipment used in Cookery. They
Cookery. They will also explain the uses/
concepts and function of the different tools and explain the uses/ function of the will also explain the uses/
function of the different tools and
skills in daily equipment. different tools and equipment. function of the different tools and
equipment.
living equipment.
H. Making Why is it important for a TVL student to Why is it important for a TVL student
Why is it important for a TVL
generalizations learn the different uses of the tools and to learn the different uses of the tools
student to learn the different Why is it important to a business and
and abstractions equipment used in Cookery? and equipment used in Cookery?
uses of the tools and equipment policy maker to study economics?
about the
used in Cookery?
lesson
1. Paper and pencil test about the Paper and pencil test about the Paper and pencil test about the
I. Evaluating Paper and pencil test about the different
different tools and equipment used in different tools and equipment used in different tools and equipment
learning tools and equipment used in Cookery.
Cookery. Cookery.plating Cookery NCII? used in Cookery.
Activities: Activities:
Activities:
Direction: The learners will group Direction: The learners will group
Direction: The learners will group Activities:
themselves into 5, each group will have a themselves into 5, each group will
themselves into 5, each group Direction: The learners will group
J. Additional designated assignment in Cookery have a designated assignment in will have a designated themselves into 5, each group will have a
activities for Laboratory that they will clean and Cookery Laboratory that they will assignment in Cookery designated assignment in Cookery
application or sanitize. After sanitizing and cleaning the clean and sanitize. After sanitizing Laboratory that they will clean Laboratory that they will clean and
remediation laboratory, each member will identify and cleaning the laboratory, each and sanitize. After sanitizing and sanitize. After sanitizing and cleaning the
each tool. Give at least 5 each. member will identify each tool. Give cleaning the laboratory, each laboratory, each member will identify each
member will identify each tool. tool. Give at least 5 each.
at least 5 each.
Give at least 5 each.
CONTINUATION OF THE LESSON THE ACTIVITY IS FOR 4 DAYS THE ACTIVITY IS FOR 4 DAYS
V. REMARKS

Prepared by: Checked by: Noted by:

CHRISTIAN MARK A. AYALA CHERIE LOU A. DEDASE RENE L. PORTADES

Subject Teacher-TVL SHS Asst. Principal II Principal IV

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