School: Grade Level: 7

GRADES 1 to 12 TLE – Commercial

DAILY LESSON LOG Teacher: Learning Area: Cooking
August 30-Sept.1, 2022 (WEEK 2)
7A-1:00-2:00(Monday-Thursday)
7B-11:00-12:00(Mon-Tue); 2:00-3:00(Wed-Thu)
7C-7:40-8:40 (Mon-Thu)
Teaching Dates and 7D- 8:40-9:40; 10:00-11:00( Monday); 8:40-9:40(Thu-
Time: Fri) Quarter: Quarter 1

MO TUESDAY WEDNESDAY THURSDAY Friday

I. OBJECTIVE ND
AY
The learners demonstrate an understanding in the use and maintenance of equipment in commercial cooking. H
A. Content Standards
B. Performance Standards The learners shall be able to maintain kitchen tools, equipment and working area. O
C. Learning Competencies/ LO2. Maintain kitchen tools, equipment and working area L
Objectives 1.1 Select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and paraphernalia.
( Write the L Ccode for each) 1.2 Clean and sanitize kitchen tools and equipment following manufacturer’s instructions.
1.3 Use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures.
TLE_HECK7/8MT-0b-2
II. CONTENT H Types of Chemicals for Cleaning tools, equipment, and paraphernalia in I
( Subject Matter) Cleaning and Sanitizing Dishwashing Method accordance to standard operating procedures.
Equipment and Utensils
III. LEARNING RESOURCES O LM Commercial Cooking LM Commercial Cooking LM Commercial Cooking D
A. References
1. Teacher’s Guide pages L TG, Page 13 TG, Page 13 TG, Page 13 A
2. Learner’s Material pages I 17-18 19-20 19-20 Y
3. Textbook pages D 17-18 19-20 19-20
4. Additional Materials from A
Learning Resource LR portal
B. Other Learning Resources Y Cookery NC II Cookery NC II Cookery NC II
IV. PROCEDURE
 A. Reviewing previous Lesson or
presenting new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/ instances of
the new lesson.
D. Discussing new concepts and
practicing new skills.#1
E. Discussing new concepts and
practicing new skills #2.
F. Developing Mastery
. Recall the lesson on The
uses of kitchen tools and
equipment
Parade of Pictures (Picture
analysis, ask the students
about the implication of the
picture shown).
Based on the pictures shown,
can you identify the
pictures?
In what
particular task do we usually
use these chemicals?
Group Activity: The group
will be given a task
to discuss what kitchen area
and paraphernalias are
needed to be cleaned and
sanitized. Encircle/underline
atleast 5 words in the word
puzzle.
DISCUSSION
Types of chemicals
●Cleaning/cleaner
●Sanitizing/sanitizer
Recall the lesson on The types
of chemicals for cleaning and
sanitizing kitchen tools and
equipment
Picture puzzle (Picture
analysis, Let the students
assemble the picture puzzle.)
Based on the picture puzzle
that you form, can you identify
each chemical?
In what particular
task do we usually use these
chemicals?
ACTIVITY –The group will be
given a task to discuss within
their group the advantages and
disadvantages of chemicals they
used a home to be presented by
their chosen leader.
Guide questions:
1. Can you tell the effects of
using chemicals as cleaning and
sanitizing
agent?
2. How about the advantages
and disadvantages of using
these chemicals?
3. What did you discover after
the given activity?
Discussion of the lesson
The Dishwashing Method
Do self- Check 2.1
The students will complete the
Recall the lesson previuos lesson “Dishwashing
method” for cleaning and sanitizing kitchen tools
and equipment
Video presentation (Video analysis, Ask the
students about the implication of the video
presented towards the lesson)
Based on the video presentation, what can you say
about the
video?
-What are the things to be done to
clean and sanitize kitchen
tools and equipment?
ACTIVITY –The group will be given a task to
discuss within their group the steps to follow in
cleaning and sanitizing kitchen tools and
equipment at home, to be presented by their
chosen leader.
Guide questions:
1. Why do you think food safety is vital to us?
2. What are the things to keep in mind to make us
safe and prevent
contamination in preparing foods?
3. What did you discover after the given activity?
Discussion
● Steps in Cleaning and sanitizing kitchen
tools and equipment
according to standard operating procedures.
-Washing
-Sanitizing; and
- Drying
APPLICATION
The group will re demonstrate the safe and
(Lead to Formative Assessment 3)
G. Finding practical application of
concepts and skills in daily living
H. Making Generalizations and
Abstraction about the Lesson.
I. Evaluating Learning
J. 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%
On your notebook, List
down the chemicals for
cleaning and sanitizing tools
and equipment. Follow the
format given.
Recapitulation of the lesson
Short quiz
Make a compilation of
Kitchen tools and equipment
and their uses.
table on page 20 of the LM-
Commercial Cooking.
At home list down the available
chemicals and its corresponding
advantages and disadvantages.
Write your answer in your
Notebook.
Recapitulation of the lesson
Short Quiz-Teacher made test
Make a compilation of
Chemicals with advantages and
disadvantages. Compile your
output in your portfolio.
Correct Ways of cleaning kitchen tools and
equipment according to standard operating
procedures.
Group 1 & 2- Washing
Group 3 & 4- Sanitizing
Group 5- Drying
List down the practices at home in cleaning and
sanitizing kitchen tools and equipment and find
out if it corresponds to the steps that you learned.
Record your answer on your quiz notebook
Recapitulation of the lesson
Scoring Rubrics for Cleaning and Sanitizing
Kitchen Tools and Equipment
4 Follows correct procedure in cleaning & Sanitizing Kitchen Tools
and equipment & perform the skill very satisfactorily w/out
supervision & with initiative.
3 Follows correctly procedure in cleaning & Sanitizing Kitchen Tools and equipmen
perform the skill satisfactorily w/out assistance or supervision
2 Follows correct procedure in cleaning & Sanitizing Kitchen Tools
and equipment with minor errors & performs the skill satisfactorily with some
assistance and/or supervision
1 Was not able to Follow procedure in cleaning & Sanitizing
Kitchen Tools and equipment & perform the skill
unsatisfactorily
Make your own list of procedures in cleaning and
sanitizing kitchen tools and equipment according
to standard procedures