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: October 9 - 13, 2023 Quarter: 1sr Qtr.

SESSION 1 SESSION 2 SESSION 3 SESSION 4

After going through this module, you are expected to:
1. to be cleaned and sanitized
2 identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment
I. OBJECTIVES: 3 prepare cleaning agents in accordance with manufacturer’s instructions
4 clean and sanitize kitchen tools in accordance with prescribed standards
5 store cleaned kitchen tools and equipment safely in the designated space

The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an understanding of
understanding the knowledge, understanding of the understanding of the the knowledge, skills, and attitudes required in
skills, and attitudes required in knowledge, skills, and attitudes knowledge, skills, and attitudes maintaining kitchen tools, equipment, and
A. Content required in maintaining kitchen required in maintaining kitchen work premises.
Standards maintaining kitchen tools, tools, equipment, and work tools, equipment, and work
equipment, and work premises. premises. premises.

The learners independently maintain The learners independently The learners independently The learners independently maintain clean
clean kitchen tools, equipment, and maintain clean kitchen tools, maintain clean kitchen tools, kitchen tools, equipment, and premises.
B. Performance premises. equipment, and premises. equipment, and premises.
Standards

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

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 instructions instructions 4 clean and sanitize kitchen tools with prescribed standards
4 clean and sanitize kitchen tools in 4 clean and sanitize kitchen tools in accordance with prescribed 5 store cleaned kitchen tools and equipment
accordance with prescribed in accordance with prescribed standards safely in the designated space
5 store cleaned kitchen tools and
standards standards
equipment safely in the
5 store cleaned kitchen tools and 5 store cleaned kitchen tools and designated space
equipment safely in the designated equipment safely in the
space designated space

II. CONTENT CLEAN, SANITIZE AND STORE KITCHEN CLEAN, SANITIZE AND STORE CLEAN, SANITIZE AND STORE CLEAN, SANITIZE AND STORE KITCHEN TOOLS AND
TOOLS AND EQUIPMENT KITCHEN TOOLS AND EQUIPMENT KITCHEN TOOLS AND EQUIPMENT 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 concrete and
RESOURCES 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, practice their
IV. PROCEDURES
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 Arrange the rambled letters to form a
A. Reviewing Arrange the rambled letters to form a word/words.
word/words. a word/words. word/words.
previous 1. DETERGENT
1. DETERGENTS 1. DETERGENTS 1. DETERGENTS
lesson or 2. ACID CLEANERS
2. ACID CLEANERS 2. ACID CLEANERS 2. ACID CLEANERS
presenting 3. ABRASIVES
3. ABRASIVES 3. ABRASIVES 3. ABRASIVES
the new 4. DEGREASERS
4. DEGREASERS 4. DEGREASERS 4. DEGREASERS
lesson 5. CHLORINE
5. CHLORINE 5. CHLORINE 5. CHLORINE
B. Establishing Ask the students if they have an idea Ask the students if they have an idea Ask the students if they have an idea Ask the students if they have an idea about the
a purpose about the functions of the different about the functions of the different about the functions of the different functions of the different kitchen tools and

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 for the kitchen tools and equipment they kitchen tools and equipment they kitchen tools and equipment they
equipment they arranged.
lesson arranged. arranged. arranged.
C. Presenting To assess the prior knowledge of the To assess the prior knowledge of the
examples/in learners, they will have a pretest. learners, they will have a pretest.
To assess the prior knowledge of the To assess the prior knowledge of the learners, they
stances of
learners, they will have a pretest. will have a pretest.
the new
lesson
D. Discussing Discussion about the different tools and Discussion about the different tools
new equipment used in Cookery. and equipment used in Cookery.
concepts Discussion about the different tools Discussion about the different tools and equipment
and and equipment used in Cookery. used in Cookery.
practicing
new skills #1
E. Discussing Discussion about the different tools and Discussion about the different tools Discussion about the different tools Discussion about the different tools and equipment
new equipment used in Cookery and it’s uses. and equipment used in Cookery and and equipment used in Cookery and used in Cookery and it’s uses.
concepts it’s uses. it’s uses.
and
practicing
new skills #2
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 identify
practical different tools and equipment used in the different tools and equipment The students will individually identify the different
the different tools and equipment
applications Cookery. They will also explain the uses/ used in Cookery. They will also tools and equipment used in Cookery. They will also
used in Cookery. They will also
of concepts function of the different tools and explain the uses/ function of the explain the uses/ function of the different tools and
explain the uses/ function of the
and skills in equipment. different tools and equipment. equipment.
different tools and equipment.
daily living
H. Making Why is it important for a TVL student to Why is it important for a TVL student
generalizatio learn the different uses of the tools and to learn the different uses of the Why is it important for a TVL student
ns and equipment used in Cookery? tools and equipment used in to learn the different uses of the Why is it important to a business and policy maker to
abstractions Cookery? tools and equipment used in study economics?
about the 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 tools and
different tools and equipment used in different tools and equipment used different tools and equipment used in
learning equipment used in Cookery.
Cookery. in Cookery.plating Cookery NCII? Cookery.
J. Additional Activities: Activities: Activities: Activities:
activities for Direction: The learners will group Direction: The learners will group Direction: The learners will group Direction: The learners will group themselves into 5,
application themselves into 5, each group will have themselves into 5, each group will themselves into 5, each group will each group will have a designated assignment in
or a designated assignment in Cookery have a designated assignment in have a designated assignment in Cookery Laboratory that they will clean and sanitize.
remediation Cookery Laboratory that they will After sanitizing and cleaning the laboratory, each
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 Laboratory that they will clean and Cookery Laboratory that they will
sanitize. After sanitizing and cleaning the clean and sanitize. After sanitizing clean and sanitize. After sanitizing
laboratory, each member will identify and cleaning the laboratory, each and cleaning the laboratory, each
member will identify each tool. Give at least 5 each.
each tools. Give at least 5 each. member will identify each tool. Give member will identify each tool. Give
at least 5 each. at least 5 each.

CONTINUATION OF THE LESSON CONTINUATION OF THE LESSON CONTINUATION OF THE LESSON

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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