Republic of the Philippines

Department of Education
Division of City Schools – Valenzuela
Marulas Elementary School Compound
Pio Valenzuela St., Marulas, Valenzuela City
POLO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
DAILY LESSON LOG
GRADE 11

Prepared by Marivic R. Francisco Grade Level Grade 11 – TVL-COOKERY

Learning Areas TVL- COOKERY Quarter 1st Semester (1st Quarter)

Teaching Dates and Week 2

Time/Week August 29-31

I. OBJECTIVES

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

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

C. Learning The learners… The learners… The learners…

Competencies/Objectives
 L.O. 1 Clean, sanitize and store kitchen
tools and equipment
1.1Recognize kitchen tools and
equipment to be cleaned and sanitized
1.2Identify the chemicals to be utilized in
cleaning and sanitizing kitchen tools and
equipment
1.3Prepare cleaning agents in
accordance with manufacturer’s
instructions
1.4Clean and sanitize kitchen tools in
accordance with prescribed standards
1.5Store cleaned kitchen tools and
equipment safely in the designated
space
II. CONTENT 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
baking tools and equipment
2. Types of chemicals used in
cleaning and sanitizing kitchen
tools and equipment
3. Methods of cleaning and
sanitizing kitchen tools and
equipment
4. Proper dishwashing techniques
Techniques in storing cleaned kitchen
tools and equipment
L.O. 1 Clean, sanitize and store
kitchen tools and equipment
1.1Recognize kitchen tools and
equipment to be cleaned and
sanitized
1.2Identify the chemicals to be
utilized in cleaning and sanitizing
kitchen tools and equipment
1.3Prepare cleaning agents in
accordance with manufacturer’s
instructions
1.4Clean and sanitize kitchen tools
in accordance with prescribed
standards
1.5Store cleaned kitchen tools and
equipment safely in the designated
space
2. Kitchen tools and equipment
to be cleaned, sanitized, and
stored
2.1. cutting tools and
equipment
2.2. measuring tools and
equipment
2.3. mixing tools and
equipment
2.4. top-of-the-range
equipment
baking tools and equipment
5. Types of chemicals used in
cleaning and sanitizing kitchen
tools and equipment
6. Methods of cleaning and
sanitizing kitchen tools and
equipment
7. Proper dishwashing
techniques
L.O. 1 Clean, sanitize and store
kitchen tools and equipment
1.1Recognize kitchen tools and
equipment to be cleaned and
sanitized
1.2Identify the chemicals to be
utilized in cleaning and sanitizing
kitchen tools and equipment
1.3Prepare cleaning agents in
accordance with manufacturer’s
instructions
1.4Clean and sanitize kitchen tools
in accordance with prescribed
standards
1.5Store cleaned kitchen tools and
equipment safely in the designated
space
3. Kitchen tools and equipment
to be cleaned, sanitized, and
stored
3.1. cutting tools and
equipment
3.2. measuring tools and
equipment
3.3. mixing tools and
equipment
3.4. top-of-the-range
equipment
baking tools and equipment
8. Types of chemicals used in
cleaning and sanitizing
kitchen tools and equipment
9. Methods of cleaning and
sanitizing kitchen tools and
equipment
10. Proper dishwashing
techniques
 Techniques in storing cleaned Techniques in storing cleaned
kitchen tools and equipment kitchen tools and equipment

III. LEARNING
RESOURCES

A. References TLE_HECK9- 12KP-Ia-1 TLE_HECK9- 12KP-Ia-1 TLE_HECK9- 12KP-Ia-1

1. Teacher’s Guide K to 12 Basic Curriculum Guide K to 12 Basic Curriculum Guide K to 12 Basic Curriculum Guide
COOKERY II COOKERY II COOKERY II

2. Learner’s Materials Page 1-12 Page 1-12 Page 1-12

pages

3. Textbook’s pages

4. Additional materials
from Learning Resources
(LR) portal

B. Other Learning Prepared PPT Prepared PPT Prepared PPT

Resources

YouTube videos YouTube videos YouTube videos

IV. PROCEDURES

A. Reviewing previous Note: Continuation of last meeting lesson Review the previous topics Review the previous topics
lesson or presenting the
new lesson  Check student’s assignment Check student’s assignment Check student’s assignment

B. Establishing a purpose Kitchen tool and equipment, Cleaning Show video about Fundamentals of Show video of Proper ways of
for the lesson and sanitizing cleaning procedures and equipment storing kitchen tools and
sanitation procedures equipment’s
C. Presenting Familiarization of cleaning and sanitizing Guide Questions: 1. How do you Guide Questions: How do you
example/instances of the chemicals clean your house? 2. What do you store kitchen tools and equipment’s
new lesson use in doing cleaning procedures? at home?

D. Discussing new Students identify the cleaning and Lecture/discussion: Fundamentals of Lecture/discussion:
concepts and practicing sanitizing chemicals/agents. Cleaning procedures and Equipment
new skill #1 sanitation procedures

E. Discussing new Teacher discussion Discuss the ff.

concepts and practicing
new skill #2  Proper Storage of kitchen
tools and equipment’s
F. Developing mastery 1. Graded Recitation Graded Recitation Graded Recitation
(Leads to Formative
Assessment 3)

G. Finding practical List down cleaning and sanitizing Apply at home the Fundamentals of Apply at home the proper ways of
application of concepts chemicals/agents and their uses cleaning procedures and equipment storing kitchen tools and
and skills in daily living sanitation procedures equipment’s.

H. Making generalization Today I learned________ Today I learned________ Today I learned________

and abstractions to the
lesson I will apply______________ I will apply______________ I will apply______________

I. Evaluating Learning Formative Assessment Formative Assessment Questions and Answers

.lJ. Additional activities Homework Homework Homework

for application or
remediation 1. Fundamentals of Cleaning 1. Proper Storage of Kitchen 1. What is OHS?
Procedures Tools and equipment’s 2. What is the importance of
2. Equipment sanitation procedures OHS in Cookery?
References: ADM Cookery 11
References: ADM Cookery 11 Reference: ADM Cookery 11
 V. REMARKS

VI. REFLECTION

Prepared by:

MS. MARIVIC R. FRANCISCO DEODY S. FABROA Ph.D MR. EDDIE A. ALARTE

TEACHER III– SHS SHS Focal Person Principal IV