1) The document is a daily lesson log for a Grade 9 class on TLE (Technology and Livelihood Education) focusing on cookery.
2) The objectives are to learn how to clean, sanitize, and store kitchen tools and equipment using the proper chemicals and procedures.
3) The lesson covers the chemicals used for cleaning, demonstrating how to wash dishes properly, and having students identify cleaning agents and their functions.
1) The document is a daily lesson log for a Grade 9 class on TLE (Technology and Livelihood Education) focusing on cookery.
2) The objectives are to learn how to clean, sanitize, and store kitchen tools and equipment using the proper chemicals and procedures.
3) The lesson covers the chemicals used for cleaning, demonstrating how to wash dishes properly, and having students identify cleaning agents and their functions.
1) The document is a daily lesson log for a Grade 9 class on TLE (Technology and Livelihood Education) focusing on cookery.
2) The objectives are to learn how to clean, sanitize, and store kitchen tools and equipment using the proper chemicals and procedures.
3) The lesson covers the chemicals used for cleaning, demonstrating how to wash dishes properly, and having students identify cleaning agents and their functions.
1) The document is a daily lesson log for a Grade 9 class on TLE (Technology and Livelihood Education) focusing on cookery.
2) The objectives are to learn how to clean, sanitize, and store kitchen tools and equipment using the proper chemicals and procedures.
3) The lesson covers the chemicals used for cleaning, demonstrating how to wash dishes properly, and having students identify cleaning agents and their functions.
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School: Cantapoy National High School Grade Level: 9 Darwin
GRADE 9 Teacher: Lovely Joy D. Senaca Learning Area: TLE – 9
DAILY LESSON LOG Teaching Dates and August 30-September1, 2022 (WEEK 1) Time: 1:00- 2:00 PM Quarter: 1ST QUARTER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content Standards The learner independently uses and maintain tools, equipment, and materials in cookery according to standard operating procedures. B. Performance Standards The learner demonstrates an understanding the use and maintenance of equipment in cookery. C. Learning Competencies/ LO 1. CLEAN, SANITIZE, AND STORE KITCHEN TOOLS AND EQUIPMENT (TLE_HECK9-12KP-Ia-1) Objectives 1.1 identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment ( Write the L Ccode for each) 1.2 Prepare Cleaning agents in accordance with manufacturer’s instructions 1.3 Clean and sanitize kitchen tools in accordance with prescribed standads 1.4 Store Cleaned kitchen tools and equipment safely in the designated space II. CONTENT Chemicals to be utilized The procedures on how to ( Subject Matter) in cleaning and sanitizing wash regular dishes. kitchen tools and equipment. III. LEARNING RESOURCES LM-9 Cookery LM-9 Cookery A. References TG-9 Cookery TG-9 Cookery Cookery (NCII) MELC Cookery (NCII) MELC TLE-9 Module in Q1 TLE-9 Module in Q1
1. Teacher’s Guide pages Internet (TG pp.3-4) Internet (TG pp.3-4)
2. Learner’s Material pages Internet (LM pp. 31-38) Internet (LM pp.32-42) 3. Textbook pages 4. Additional Materials from Learning Resource LR portal B. Other Learning Resources Internet Internet Cookery book Cookry book IV. PROCEDURE A. Reviewing previous Lesson or Present Pictures of Ask a List of Procedure in presenting new lesson Chemicals Washing Dishes
B. Establishing a purpose for the Chemicals to be utilized in List your own Procedures lesson cleaning and sanitizing on how to wash regular kitchen tools and equipment dishes.
a. Presenting examples/ instances The Following are the
of the new lesson. Chemicals to be utilized Here are the list of in cleaning and sanitizing procedures on how to kitchen tools and wash regular dishes. equipment. (pp.31-38) (pp.32-42) b. Discussing new concepts and Uses of Tips and Warning in practicing new skills.#1 Chemicals,cleaning washing Dishes Agent to in cleaning and sanitizing kitchen tools and equipment c. Discussing new concepts and Find and Match Importance in Following practicing new skills #2. Cleaning Agents and its Proper steps in washing Functions dishes, kitchen tools and equipment d. Developing Mastery Identify the chemicals What are the Factors that (Lead to Formative Assessment 3) below. influence the cleaning (LM p.32) process e. Finding practical application of How you will Know a Situation: Your mother concepts and skills in daily living cleaning agents in your assigned you to clean all home and classify the tools and kitchen Cleaning Agents utensils used in the applicable in your Home preparation of food of tools and equipment your family for lunch. In two or three paragraphs, write in your test notebook what you will do to accomplish the task successfully. (LM p. 42) f. Making Generalizations and Mention some chemicals in The Importance of Abstraction about the Lesson. cleaning and sanitizing following correct kitchen tools and equipment and the general utilization procedure in washing regular dishes g. Evaluating Learning
h. Additional Activities for
Application or Remediation
V. REMARKS
VI. REFLECTION
A. No. of learners earned 80%in
the evaluation. B . No. of learners who required additional activities for remediation who scored below 80%
C. Did the remedial lesson work?
No. of learners who have caught up with the lesson.
D. No. of learner 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 used/discover which I wish to share with other teachers?
