School STNHS Grade Level 7

DAILY LESSON LOG Teacher CRETCHEL N. GARNACE Learning Area TECHNOLOGY AND LIVELIHOOD EDUC.
Teaching Dates and Time SEPTEMBER 13-17, 2022 Quarter 1
ACACIA: 11:00-12:00
NARRA: 1:30-2:30

Session 1 Session 2 Session 3 Session 4

I. OBJECTIVES
A. Content Standards The learners demonstrate
an understanding the use
and maintenance of
equipment in cookery.
B. Performance Standards The learners independently
use and maintain tools,
equipment, and materials in
cookery according to
standard operating
procedures.
C. Learning Learners shall be able to:
Competencies/Objectives  Gain knowledge on the
(Write the LC Code) principles of storing
kitchen tools and
equipment.
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages pp.17
3.Textbook pages
4. Additional Materials from MELCs Matrix page 389
Learning Resource (LR)
The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding on performing understanding on performing understanding on performing
mensuration and calculation mensuration and calculation mensuration and calculation in
in cookery. in cookery. cookery.
The learners independently The learners independently The learners independently
measure and calculate measure and calculate measure and calculate
ingredients in cookery. ingredients in cookery. ingredients in cookery.
Learners shall be able to: Learners shall be able to: Learners shall be able to:
 Identify the types of  measure ingredients  convert systems of
measuring tools. according to recipe measurement according to
 Describe the functions of requirement. recipe requirement.
measuring tools
 Give the abbreviations
and equivalents of
measurements.
Maintenance of tools, equipment, and Paraphernalia (continuation)
Perform Mensuration and Calculation
MELCs Matrix page 389 MELCs Matrix page 389 MELCs Matrix page 389
portal
B. Other Learning Resources Chua, Gil pP. n.d. Technology and Livelihood Education learning Module.
Education, Department of. n.d. Cookery 10 Learne's Material. Accessed July 1, 2020.
Garnace, Cretchel N. n.d. "Perform Mensuration and Calculation."
IV. PROCEDURES
A. Reviewing previous lesson Parade of Pictures: Cleaning Completing a sentence: Activity: What’s next? Ask: How are ingredients
or presenting the new lesson and Sanitizing agents used Kitchen tools and equipment Fill in the missing procedure measured?
to clean kitchen tools and should be kept in a in the whole process of
equipment ___________________. measuring ingredients.

B. Establishing a purpose for Picture Puzzle: Assemble a Word vocabulary map: Pick-up lines about Ask: What if a certain
the lesson picture of a cupboard. Word: Measurement ingredients. measuring tool in the kitchen is
Ask: Tell me about the not available, what do you do?
picture. Definition Synonyms

Use in a Draw a
sentence picture

C. Presenting examples/ What is the purpose of a
instances of the new lesson cupboard in the kitchen?
D. Discussing new concepts Building Understanding
and practicing new skills #1 Discussion through a
picture analysis.
Ask: After cleaning and
sanitizing tools and
equipment, what do you do
next?
Show a Picture
Ask: What is wrong with the
picture shown?
Continue discussion
through a brainstorming on
 When do we measure in
the kitchen?
 What do we measure in
the kitchen?
 How do we measure
ingredients?
Game:
Tell what measurement units
should be used in a certain
item being shown.
Socratic approach Class
Discussion: unit of
measurements, uses and
abbreviations.
Present the ingredients used Present a tablespoon and a
in the pick-up lines. teaspoon.
Ask: What are these for? Ask: Can I use a teaspoon
instead of a tablespoon? Why?
Video Presentation: Activity: Substitution Chef!
 Dry ingredients What tool is used as a
 Liquid ingredients substitute measuring tool if the
 Small amount of shown (picture) measuring tool
ingredients. is not available?
Group discussion: by
summarizing main ideas and
key supporting details.
 how to do the correct way
of keeping tools and
equipment.

E. Discussing new concepts Present a table of equivalents:

and practicing new skills #2 Measurement equivalents of a
certain measurement and
discuss with the class
F. Developing mastery Drawing: Show what you Complete the table: Student by student Hands-on:
(Leads to Formative learn by filling up the Give the appropriate unit of critiquing: Measure an ingredient using
Assessment 3) kitchen cabinet. Draw the measure to be used in Presenting the summary of tools that are available.
kitchen tools and measuring the given the video viewed by group
equipment in their proper ingredient. Then tell the then the class will critique,
places. abbreviation of the unit of ask question and or share
measure. ideas.

G. Finding practical Hands-on activity: Storing Ask: Which tool is used in Hands-on measurement of Ask: Is this only possible in
applications of concepts and tools and equipment in the measuring a certain ingredient. cooking?
skills in daily living school canteen. (If time ingredient? Call a student to perform the Ask: Why is it important to
does not permit, students correct measurement of know how to convert
should do it in their own ingredient. measurements?
kitchen.)
H. Making generalizations Recapitulation of the lesson Recapitulation of the lesson Recapitulation of the lesson Recapitulation of the lesson by
and abstractions about the by a volunteer student. by through a table. using Graphic Organizer. a volunteer student.
lesson
I. Evaluating learning Say AGREE: Say DISAGREE Give the appropriate unit of Picture analysis: Say Check if Pen and paper test
The teacher will read a measure to be used in the procedure shown in the
statement then say whether measuring the given picture is correct and say NO
you agree or disagree. ingredient. Then tell the if its not.
abbreviation of the unit of
measure. (oral recitation)
J. Additional activities for
application or remediation
IV. REMARKS:
VI. REFLECTION
A. No.of learners who Grade 7-Mahogany: _____ Grade 7-Mahogany: _____ Grade 7-Mahogany: _____ Grade 7-Mahogany: _____
earned 80% on the Grade 7-Narra: _____ Grade 7-Narra: _____ Grade 7-Narra: _____ Grade 7-Narra: _____
formative assessment
B. No.of learners who Grade 7-Mahogany: _____ Grade 7-Mahogany: _____ Grade 7-Mahogany: _____ Grade 7-Mahogany: _____
require additional activities Grade 7-Narra: _____ Grade 7-Narra: _____ Grade 7-Narra: _____ Grade 7-Narra: _____
for remediation.
C. Did the remedial lessons Grade 7-Mahogany: _____ Grade 7-Mahogany: _____ Grade 7-Mahogany: _____ Grade 7-Mahogany: _____
work? No.of learners who Grade 7-Narra: _____ Grade 7-Narra: _____ Grade 7-Narra: _____ Grade 7-Narra: _____
have caught up with the
lesson.
D. No. of learners who Grade 7-Mahogany: _____ Grade 7-Mahogany: _____ Grade 7-Mahogany: _____ Grade 7-Mahogany: _____
continue to require Grade 7-Narra: _____ Grade 7-Narra: _____ Grade 7-Narra: _____ Grade 7-Narra: _____
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: Inspected by: Noted by:

CRETCHEL N. GARNACE FIDEL T. WIGAN JR. BEATRIZ T. AGBUNAG

Teacher I Head Teacher III School Principal I
 School STNHS Grade Level 9
DAILY LESSON LOG Teacher CRETCHEL N. GARNACE Learning Area TECHNOLOGY AND LIVELIHOOD EDUC.
Teaching Dates and Time SEPTEMBER 12-16, 2022 Quarter 1
8:30-9:30

Session 1 Session 2 Session 3 Session 4

I. OBJECTIVES
A. Content Standards The learners demonstrate The learners demonstrate an The learners demonstrate an The learners demonstrate an
an understanding on the understanding on the understanding on the understanding on the
knowledge, skills, and knowledge, skills, and knowledge, skills, and knowledge, skills, and attitudes
attitudes required in attitudes required in attitudes required in required in preparing
maintaining kitchen tools, maintaining kitchen tools, preparing appetizers appetizers
equipment, and work equipment, and work
premises premises
B. Performance Standards The learners independently The learners independently The learners independently The learners independently
maintain clean kitchen maintain clean kitchen tools, prepares appetizers. prepares appetizers.
tools, equipment, and equipment, and premises.
premises.
C. Learning Learners shall be able to: Learners shall be able to: Learners shall be able to: Learners shall be able to:
Competencies/Objectives  clean and sanitize  store cleaned kitchen  Gain knowledge on the  classify appetizers
(Write the LC Code) kitchen tools in tools and equipment principles of mise-en- according to ingredients
accordance with safely in the designated place.
prescribed standards. space  Identify tools and
 Prepare cleaning agents equipment needed in the
in accordance with preparation of appetizers
manufacturer’s
instructions.
II. CONTENT Clean, sanitize, and store kitchen tools, Equipment, and kitchen premises
Perform Mise-en-Place
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3.Textbook pages
4. Additional Materials from Curriculum Guide Page 7
Learning Resource (LR) Chua, Gil pP. n.d. Technology and Livelihood Education learning Module.
portal Education, Department of. n.d. Cookery 10 Learne's Material. Accessed July 1, 2020.
Garnace, Cretchel N. n.d. "Perform Mensuration and Calculation."
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson Word Association Network: Fill in the blanks to complete What are the basic Scrambled letters
or presenting the new lesson Give me a word associated the sentence. (Cleaning and procedures in cleaning and MISE-EN-PLACE
with cleaning. sanitizing of tools and sanitizing? The first to form will give the
Give me a word associated utensils) meaning.
with sanitizing.
B. Establishing a purpose for Quote to ponder: “You can Vocabulary: Vocabulary: Ask students to share
the lesson have more than one home. Present the Scrambled MISE-EN-PLACE (Word origin; experiences:
You can carry your roots letters: Meaning; Pronunciation) Topic: What makes you eat a
with you and decide where U P O B A D C R lot?
they grow.”-Henning CUPBOARD
Mankell Ask: How do you pronounce
this word? (Check their
pronunciation if it is wrong.)

C. Presenting examples/ Moral Integration:
instances of the new lesson Ask: What are the activities
at home that will reflect
your roots/characters when
you go to other houses or
places?
Ask: How important is to
train yourself with the
correct way of doing things?
D. Discussing new concepts How do you do the washing
and practicing new skills #1 at home?
Video Presentation: Manual
and Mechanical
Dishwashing.
Compare and contrast
Show a cupboard: Show a picture of a well Present the word: Appetizer
Ask: What is the use of organized workplace. Ask: What does this word
cupboard? Ask: Will you give me your mean?
Present the meaning. observations about the
picture.
Socratic and Inductive Discussion: Socratic Method of Discussion:
Method of discussion on the Inductive approach:  Appetizers
Proper storage of kitchen Discussion about mise-en-  Classification of appetizers
tools and equipment. place
 Activity: Using Venn
Diagram, Compare and
contrast how mechanical
and manual dishwashing is
done.
E. Discussing new concepts How do you clean Ask: What are the tools and
and practicing new skills #2 equipment that cannot be equipment needed in
reached by cleaning tools? preparing appetizers?
-CIP method
-COP method
F. Developing mastery Tell which method the Activity 1: Arrange the What are the possible effects Show pictures of appetizer:
(Leads to Formative statement is being done. pictures to show the proper of not practicing mise-en- Ask: What type of appetizer is
Assessment 3) (Statement will be read by steps in storing kitchen tools place? shown.
the teacher.) and equipment.
Activity 2: Label the
cupboard: What tool or
equipment should be kept in
each part of the cupboard?
G. Finding practical Is cleaning and sanitizing If cupboards are not available Ask: Is mise-en-place only What other activities that
applications of concepts and only applicable for kitchen at home, how do you store applicable in the kitchen? needs
skills in daily living utensils? your kitchen tools and Ask: What other daily tasks
equipment? that need the principle of
mise-en-place?
H. Making generalizations Recapitulation of the lesson Recapitulation of the lesson. Recapitulation through Recapitulation of the lesson by
and abstractions about the by completing the completing the sentences a volunteer student.
lesson statement by filling in the that summarize the lesson.
blanks.
I. Evaluating learning Paper and Pencil Test: True Pencil and paper test True or False Fill in the blanks.
or False
J. Additional activities for Cleaning of the kitchen at
application or remediation home.
IV. REMARKS:
VI. REFLECTION
A. No.of learners who
earned 80% on the
formative assessment
B. No.of learners who
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: Inspected by: Noted by:

CRETCHEL N. GARNACE FIDEL T. WIGAN JR. (your HT) BEATRIZ T. AGBUNAG

Teacher I Head Teacher III School Principal I
 School STNHS Grade Level 10
DAILY LESSON LOG Teacher CRETCHEL N. GARNACE Learning Area TECHNOLOGY AND LIVELIHOOD EDUC.
Teaching Dates and Time SEPTEMBER 12-16, 2022 Quarter 1
3:30-4:30

Session 1 Session 2 Session 3 Session 4

I. OBJECTIVES
A. Content Standards The learners demonstrate The learners demonstrate an The learners demonstrate an The learners demonstrate an
an understanding on understanding on preparing understanding on preparing understanding on preparing
preparing and cooking egg and cooking egg dishes and cooking egg dishes and cooking egg dishes
dishes
B. Performance Standards The learners independently The learners independently The learners independently The learners independently
prepare and cook egg prepare and cook egg dishes. prepare and cook egg dishes. prepare and cook egg dishes.
dishes.
C. Learning Learners shall be able to: Learners shall be able to: Learners shall be able to: Learners shall be able to:
Competencies/Objectives  Identify the different egg  Identify the different  select suitable plates  present egg dishes
(Write the LC Code) dishes. egg dishes. according to standards hygienically and attractively
 cook egg dishes in  cook egg dishes in using suitable garnishing
accordance with the accordance with the and side dishes sequentially
prescribed standards. prescribed standards. within the required time
(Moist heat method) (Dry heat method) frame
II. CONTENT Prepare Egg Dishes
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3.Textbook pages
4. Additional Materials from Curriculum Guide Page 18
Learning Resource (LR) Chua, Gil pP. n.d. Technology and Livelihood Education learning Module.
portal Education, Department of. n.d. Cookery 10 Learne's Material. Accessed July 1, 2020.
Garnace, Cretchel N. n.d. "Perform Mensuration and Calculation."
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson Give at least three tools What are the different egg Ask: Kindly enumerate the What is the best type of plate
or presenting the new lesson used in preparing egg dishes cooked in moist heat types of egg dishes? used for egg dishes?
 dishes. method?
B. Establishing a purpose for Ask: What is your favorite Ask: Aside from moist heat Egg trivia/Egg Pick-up Line Show two pictures of egg
the lesson egg dish? Why? method, what other methods dishes. (well-presented and not
do we use to prepare egg well-presented egg)
dishes? Ask: Which of the two do you
prefer? Why?
C. Presenting examples/ Ask: What if your egg is not Parade of Egg dishes cooked How should you serve your If you are a restaurant
instances of the new lesson good as you want it? What in dry heat method. eggs? manager, why do you prefer a
will be your reaction? Ask: What type of dry heat well-presented dish to be
method is used in each dish? served?
D. Discussing new concepts Discussion: Varieties of egg Discussion: Varieties of egg Group Activity: Socratic Discussion Method:
and practicing new skills #1 dishes and its standard dishes and its standard Recall the guidelines in presenting egg dishes
qualities. qualities. selecting plates for foods. hygienically and attractively
 Egg dishes cooked in  Egg dishes cooked in dry Write them on the manila using suitable garnishing and
moist heat method and heat method and their paper. side dishes sequentially within
their standard qualities. standard qualities.  Each group will present the required time frame
their output.
 Correction of
misconceptions during
the reporting.
E. Discussing new concepts
and practicing new skills #2
F. Developing mastery Activity: Matching Type Pick and Tell: Fill in the blanks (Principles What’s wrong with the plating?
(Leads to Formative Match pictures from column Tell what egg dish is of plating)
Assessment 3) B to the words in column B. presented

G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations
and abstractions about the
lesson
I. Evaluating learning
Will you give me other
dishes that can be cooked
through moist heat?
Recapitulation of the lesson
by a volunteer student.
True or False:
Write T if the statement
about an egg dish is True
and F if it’s not.
Will you give me other dishes
that can be cooked through
dry heat?
Eggs dishes that are cooked
in a dry heat method are:
_______________________.
Parade of picture:
Ask: What egg dish is shown?
Is selection of color
combinations only applicable
in plating?
Recapitulation of the lesson Word web:
by summarizing the lesson in Main word: Egg presentation
bullet form.
Oral Recitation: Identifying Pen and paper test
what is being asked.
J. Additional activities for
application or remediation
IV. REMARKS:
VI. REFLECTION
A. No.of learners who
earned 80% on the
formative assessment
B. No.of learners who
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: Inspected by: Noted by:

CRETCHEL N. GARNACE FIDEL T. WIGAN JR. cx BEATRIZ T. AGBUNAG

Teacher I Head Teacher III School Principal