Week 3

School : VALENZUELA NATIONAL HS
GRADE 11 Teacher : Maria Cecilia A. Mañanita

DAILY LESSON LOG Teaching Dates and Time : June 17-21, 2018
Week 3
SESSION 1 (4hrs.)
I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding knowledge, skills and attitud
premises
B. Performance Standard The learners independently demonstrate maintain clean kitchen tools, eq
C. Learning Competencies /Objectives LO 1. Clean, sanitize, and store kitchen tools and equipment.
II. CONTENT CLEAN AND MAINTAIN KITCHEN TOOLS,
1. Kitchen tools and equipment to be cleaned, sanitized, and
stored. 1.1.
cutting tools and equipment 1.2. measuring tools and equipment
1.3. mixing tools and

equipment 1.4. top-of the -range equipment
1.5. baking tools and equipment
2. Types of chemicals used in cleaning and
III. LEARNING RESOURCES sanitizing kitchen tools and equipment.
A. REFERENCES
1. Teacher's Guide pages Technical- Vocational-Livelihood Home Economics Cookery
Page 4.
2. Learner's Materials pages Cookery Module 1. pages 25-54
3. Textbooks pages
4. Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resources www.youtube.com
IV. PROCEDURES
A. Reviewing previous lesson or Ask the students the following question?
presenting the new lesson What is cookery?
What are the relevance and benefits in acquiring a skills in cooking?
B. Establishing a purpose for the Cooking is fun, but first you have to be familiarized with the different tools
lesson and equipment used in the kitchen and the proper cleaning and sanitizing
of kitchen tools
C. Presenting examples/ instances of Picture parade of different tools and equipment in the kitchen.
the new lesson Ask the learners the name and used of the tools or equipment
that shows on the picture,
D. Discussing new concepts and Dicussion on the different tools and equipment used in the kitchen.
practicing new skills #1 1. cutting tools and equipment 2. measuring tools and equipment
3. mixing tools
and equipment 4. top-of the -range equipment
5. baking tools and equipment
E. Discussing new concepts and Discuss the types of chemical used in cleaning and sanitizing of different
practicing new skills #2 toolos and equipment,
F. Developing mastery (Leads to Recitation :

Formative Assessment 3) Learners will site an area in the kitchen and tell to the class the proper way
of cleaning it.
G. Finding practical application of Proper cleaning not just prevent us from diseases but also it helps us to
concepts and skills in daily living maintain our kitchen toolos and equipment and have long life.
H. Making generalizations and After you've finished cooking, it's vital you're cleaning and sanitizing
abstractions about the lesson kitchen tools and equipment to prevent the spread of bacteria.
I. Evaluating learning Short quiz: 1-10 items
J. Additional activities for application or View of Ways:

remediation Learners will watch video presentation on how to sanitze kitchen tools and
equipment and make a narrative report about the what they have learned
in the presentation guided by the following questions:
1. What is the video all about?
2. How are kitchen tools and equipment sanitized in the
presentation? 3. Why is it important to sanitize
kitchen tools and equipment? 4. Is there an
appropriate application of safety meaqsures in the presentation?
V. REMARKS Integration the the following lesson :

"Basic Knife Cuts" and " Proper Knife Handling and how to used knife
safely"
VI. REFLECTION
A. No. of learners who earned 80% on
the formative assessment
B. No. of learners require additional
activities for remediation
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 teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
Prepared By:
Maria Cecilia A. Mañanita

Master Teacher I -TVL HE
HS Grade Level Grade 11- TVL- HE
Learning Area COOKERY 1
-21, 2018 Quarter First
(4hrs.) SESSION 2 (4hrs)
standing knowledge, skills and attitude required in maintaining kitchen tools, equipment, and
trate maintain clean kitchen tools, equipment, and premises.

kitchen tools and equipment. LO2. Clean and Sanitize Kitchebn Premises
MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)
e cleaned, sanitized, and 3. Methods of cleaning and sanitizing kitchen tools and equipment.
1.1.
ring tools and equipment 4.
Proper dishwashing techniques
1.3. mixing tools and 5. Techniques in storing cleaned kitchen tools
ment and equipment
pment
used in cleaning and
ent.
Economics Cookery Technical- Vocational-Livelihood Home Economics Cookery

Page 4.
Cookery Module 1. pages 54--61
? Ask the learner to give and example of kitchen tools and equipment and its
uses.
n acquiring a skills in cooking?
amiliarized with the different tools Activity 1.

the proper cleaning and sanitizing Picture Puzzle Game:
Mechanics: Class will be dived into 4. Each groupo will assigned a
leader .Leader will pick an envelop where the puzzle place. The group will
arrange the puzzle and tell to the class what method of cleaning and
sanitzing illustrated on the picture they have. The first gruop that will finished
the task will be the winner.
uipment in the kitchen. Present pictures of proper manual diswashing and and ask the learners to
and used of the tools or equipment arrange the pictures in order.
ipment used in the kitchen. Discuss the following topics:
2. measuring tools and equipment 1. Method of cleaning and sanitizing kitchen tools and equipment.
2. Proper Manual Dishwashing
3. mixing tools
ipment
uipment
eaning and sanitizing of different Dission on Proper storage of
Activity 3 . Illustrates
and tell to the class the proper way the proper procedures in manual dishwasing on an oslo paper.
diseases but also it helps us to Ask the learners :

ent and have long life. Is it enough to just leave the cleaned and sanitized equipment in a place
that is exposed to dust and/ or microbes? And why is there a need form
proper storage of kitchen tools and eqipment?
ou're cleaning and sanitizing Proper storage and handling of cleaned and sanitized equipment and
he spread of bacteria. utensils are very important to prevent recontamination prior to use,
LM Cookery page 60:

"Create and Post'
Activity:
on how to sanitze kitchen tools and Fill Me in page 52
about the what they have learned Think and Enlightened page 53
ng questions:
quipment sanitized in the

Why is it important to sanitize
4. Is there an
ures in the presentation?
Handling and how to used knife

Noted by:
Alvin Patrick Q. Peñaflorida

Assistant Principal II

Week 3

Uploaded by

Week 3

Uploaded by

School : VALENZUELA NATIONAL HS

GRADE 11 Teacher : Maria Cecilia A. Mañanita

1.3. mixing tools and

F. Developing mastery (Leads to Recitation :

I. Evaluating learning Short quiz: 1-10 items

J. Additional activities for application or View of Ways:

V. REMARKS Integration the the following lesson :

Maria Cecilia A. Mañanita

(4hrs.) SESSION 2 (4hrs)

trate maintain clean kitchen tools, equipment, and premises.

Economics Cookery Technical- Vocational-Livelihood Home Economics Cookery

amiliarized with the different tools Activity 1.

diseases but also it helps us to Ask the learners :

LM Cookery page 60:

quipment sanitized in the

Handling and how to used knife

Alvin Patrick Q. Peñaflorida

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