School BAESA HIGH SCHOOL Grade Level 9

DAILY LESSON LOG Checked By:

SY : 2023-2024 Teacher DR. MARIAN H. ALEJANDRINO Learning Area TLE
RIZALINA F. BUENO
FIRST
Teaching Quarter Principal
September 4-8,2023
Dates Week 1
TIME: 6:00AM-12:20PM Monday Tuesday Wednesday Thursday Friday
Dates Sept.4, 2023 Sept. 5, 2023 Sept. 6, 2023 Sept. 7, 2023 Sept. 8, 2023
Grade/Section Grade 9- H,D,C,E Grade 9-B,H,D,C,E Grade 9--B,H,C Grade 9-B,H,D,E Grade 9-B,D,C,E
I.OBJECTIVES The learners should be able to:
1. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment;
2. prepare cleaning agents in accordance with manufacturer’s instructions;
3. clean and sanitize kitchen tools in accordance with prescribed standards, and
4. store cleaned kitchen tools and equipment safely in the designated space.
A. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools and equipment and work premises.
B. Performance Standards The learners independently prepares and cooks seafood dishes.
1. Most Essential Learning LO1: Clean, sanitize, and store kitchen tools and equipment.
Competencies
II. CONTENT/TOPIC CLEAN AND MAINTAIN KITCHEN TOOLS, EQIPMENT, AND PREMISES(KP)
III. LEARNING RESOURCES Material: Learning Module for Cookery 9 SDO Caloocan
Pages: 2-9
References/Links Link: https://drive.google.com/drive/folders/1VgK-QCY6KG_5B_Cfl4WN8rzaUAP1sItG

IV. PROCEDURES
A.Reviewing of the previous
lesson or Presenting the new
lesson
 Greetings (Good DKTB
Morning!)
 Checking of attendance.
 Checking of assignment.
 Review of the lesson.
 Greetings (Good DKTB
Morning!)
 Checking of attendance.
 Checking of assignment.
 Review of the lesson.
 Greetings (Good DKTB
Morning!)
 Checking of attendance.
 Checking of assignment.
 Review of the lesson.
 Greetings (Good DKTB
Morning!)
 Checking of attendance.
 Checking of assignment.
 Review of the lesson.
 Greetings (Good DKTB
Morning!)
 Checking of attendance.
 Checking of assignment.
 Review of the lesson.

B.Establishing a purpose for the

lesson

C.Presenting examples/
instances of lesson
Guide Question/s:
 Define cleaning and
sanitizing.
 What are the chemicals to
be utilized in cleaning and
sanitizing kitchen tools and
equipment?
 Give the uses of each
Guide Question/s:
 Define cleaning and
sanitizing.
 What are the chemicals to
be utilized in cleaning and
sanitizing kitchen tools and
equipment?
 Give the uses of each
chemical compounds
Guide Question/s:
 How do we prepare cleaning
agents?
 Enuemrate and discuss the
fundamental Cleaning
Procedures.
 How do we clean and
sanitize kitchen tools in
accordance with the
prescribed standards
Guide Question/s: Guide Question/s:
 How do we prepare cleaning  What are the techniques in
agents? storing cleaned kitchen
 Enuemrate and discuss the tools and equipment?
fundamental Cleaning  Discuss the steps in
Procedures. Organizing Kitchen
 How do we clean and Cabinets.
sanitize kitchen tools in
accordance with the
prescribed standards
 chemical compounds Equipment Sanitation Equipment Sanitation
Procedures? Procedures?

D.Discussing New Concepts and Link: https://www.youtube.com/watch?v=c-O_9-hvZQY

Practicing new skills#1
Description: This video presents the lesson on cleaning , sanitizing and Storing kitchen tools and Equipment

E.Discussing New Concepts and
Practicing new skills#2
F.Developing Mastery (Leads to
Formative Assessment)
Guide Question/s:
 Define cleaning and
sanitizing.
 What are the chemicals to
be utilized in cleaning and
sanitizing kitchen tools and
equipment?
 Give the uses of each
chemical compounds
Cookery 9 SLeM, Q1:W1, pp.4- 5
Guide Question/s:
 Define cleaning and
sanitizing.
 What are the chemicals to
be utilized in cleaning and
sanitizing kitchen tools and
equipment?
 Give the uses of each
chemical compounds
Cookery 9 SLeM, Q1:W1, pp.4- 5
Guide Question/s:
 How do we prepare cleaning
agents?
 Enuemrate and discuss the
fundamental Cleaning
Procedures.
 How do we clean and
sanitize kitchen tools in
accordance with the
prescribed standards
Equipment Sanitation
Procedures?
Cookery 9 SLeM, Q1:W1, pp.5-6
Guide Question/s:
 How do we prepare cleaning
agents?
 Enuemrate and discuss the
fundamental Cleaning
Procedures.
 How do we clean and
sanitize kitchen tools in
accordance with the
prescribed standards
Equipment Sanitation
Procedures?
Cookery 9 SLeM, Q1:W1, pp.5-6
Guide Question/s:
 What are the techniques in
storing cleaned kitchen
tools and equipment?
 Discuss the steps in
Organizing Kitchen
Cabinets.
Cookery 9 SLeM, Q1:W1, p.6

G. Finding Practical
applications of Concepts and
skills in daily living

H. Making generalizations
and Abstractions about the
lesson
Cleaning is the process of removing
food and other types of soil from a
surface, such as a dish, glass, or
cutting board. Cleaning is done
with a cleaning agent that removes
food, soil, or other substances.
Sanitizing is done using heat,
radiation, or chemicals. Heat and
chemicals are more commonly used
as a method for sanitizing in a
restaurant than radiation.
Cleaning is the process of removing
food and other types of soil from a
surface, such as a dish, glass, or
cutting board. Cleaning is done
with a cleaning agent that removes
food, soil, or other substances.
Sanitizing is done using heat,
radiation, or chemicals. Heat and
chemicals are more commonly used
as a method for sanitizing in a
restaurant than radiation.
Foam – You use this to increase
the contact time of the chemical
solutions to improve cleaning with
less mechanical force.
High Pressure – used to increase
mechanical force, aiding in soil
removal. In high pressure cleaning,
chemical detergents are often used
along with an increased
temperature to make soil removal
more effective.
Clean In Place (CIP) – is utilized to
clean the interior surfaces of tanks
and pipelines of liquid process
equipment. Time, temperature and
Foam – You use this to increase 1. “CLAY GO!” or known
the contact time of the chemical
solutions to improve cleaning with as clean as you go!
less mechanical force.
High Pressure – used to increase For us to have a safe
mechanical force, aiding in soil working area wherein
removal. In high pressure cleaning,
chemical detergents are often used food is being prepared.
along with an increased
temperature to make soil removal
more effective.
Clean In Place (CIP) – is utilized to
clean the interior surfaces of tanks
and pipelines of liquid process
equipment. Time, temperature and

I. Evaluating Learning
J. Additional activities for
applications or remediation
V. Remarks (Assignment)
V. REFLECTION:
No. of Learners who earned
80% in the evaluation
No. of Learners who require
additional activities for
remediation who scored below
80%
Did the remedial lessons work?
No. of learners who have caught
up with the lessons.
No. of learners who continue to
require remediation
Which of my teaching
strategies worked well? Why
did this work?
Cookery 9 SLeM, Q1:W1, pp.8- 9
Performance Tasks
1.Define cleanliness.
2. Differentiate cleaning and
sanitizing.
3.What are the cleaning
compounds .
4. Give the uses of each cleaning
compound.
5. List down the other chemicals
used for cleaning and sanitizing
kitchen equipment, and utensils.
_____ Learners who earned 80% above
______ Learners who require
additional activities for remediation
_____YES ______NO
_____learners who have caught up
with the lessons.
______ learners who continue to
require remediation
Strategies used that work well:
_____Group collaboration
_____Games
_____Solving Puzzles/Jigsaw
_____Answering preliminary
activities/exercises
_____Carousel
_____Diads
_____Thin-Pair-Share
_____Rereading of paragraphs
_____Differentiated instruction
_____Role Playing/Drama
_____Discovery Method
_____Lecture Method
WHY?
Cookery 9 SLeM, Q1:W1, pp.8- 9
Performance Tasks
1.Define cleanliness.
2. Differentiate cleaning and
sanitizing.
3.What are the cleaning
compounds .
4. Give the uses of each cleaning
compound.
5. List down the other chemicals
used for cleaning and sanitizing
kitchen equipment, and utensils.
_____ Learners who earned 80% above
______ Learners who require
additional activities for remediation
_____YES ______NO
_____learners who have caught up
with the lessons.
______ learners who continue to
require remediation
Strategies used that work well:
_____Group collaboration
_____Games
_____Solving Puzzles/Jigsaw
_____Answering preliminary
activities/exercises
_____Carousel
_____Diads
_____Thin-Pair-Share
_____Rereading of paragraphs
_____Differentiated instruction
_____Role Playing/Drama
_____Discovery Method
_____Lecture Method
WHY?
mechanical force are manipulated
to achieve maximum cleaning.
Clean Out of Place (COP) – is
utilized to clean the parts of filters
and parts of other equipment. This
requires disassembly for proper
cleaning. Parts removed for
cleaning are placed in a circulation
tank and cleaned using a heated
chemical solution and agitation.
Mechanical – it normally involves
the use of brush either by hand or
a machine
such as a floor scrubber.
Cookery 9 SLeM, Q1:W1, pp.8- 9
Performance Tasks
1. How do we prepare cleaning
agents?
2. What are the fundamentals of
cleaning procedures?
3. How do we clean and sanitize
the following:
A. Range
B. Dish washing Machine
C.Slicers
D. Refrigerator
_____ Learners who earned 80% above
______ Learners who require
additional activities for remediation
_____YES ______NO
_____learners who have caught up
with the lessons.
______ learners who continue to
require remediation
Strategies used that work well:
_____Group collaboration
_____Games
_____Solving Puzzles/Jigsaw
_____Answering preliminary
activities/exercises
_____Carousel
_____Diads
_____Thin-Pair-Share
_____Rereading of paragraphs
_____Differentiated instruction
_____Role Playing/Drama
_____Discovery Method
_____Lecture Method
WHY?
mechanical force are manipulated
to achieve maximum cleaning.
Clean Out of Place (COP) – is
utilized to clean the parts of filters
and parts of other equipment. This
requires disassembly for proper
cleaning. Parts removed for
cleaning are placed in a circulation
tank and cleaned using a heated
chemical solution and agitation.
Mechanical – it normally involves
the use of brush either by hand or
a machine
such as a floor scrubber.
Cookery 9 SLeM, Q1:W1, pp.8- 9
Performance Tasks
1. How do we prepare cleaning
agents?
2. What are the fundamentals of
cleaning procedures?
3. How do we clean and sanitize
the following:
A. Range
B. Dish washing Machine
C.Slicers
D. Refrigerator
_____ Learners who earned 80% above
______ Learners who require
additional activities for remediation
_____YES ______NO
_____learners who have caught up
with the lessons.
______ learners who continue to
require remediation
Strategies used that work well:
_____Group collaboration
_____Games
_____Solving Puzzles/Jigsaw
_____Answering preliminary
activities/exercises
_____Carousel
_____Diads
_____Thin-Pair-Share
_____Rereading of paragraphs
_____Differentiated instruction
_____Role Playing/Drama
_____Discovery Method
_____Lecture Method
WHY?
Cookery 9 SLeM, Q1:W1, pp.8- 9
Performance Tasks
1. What are the techniques in
storing cleaned kitchen tools and
equipment?
2. Discuss the steps in
Organizing Kitchen Cabinets.
_____ Learners who earned 80% above
______ Learners who require
additional activities for remediation
_____YES ______NO
_____learners who have caught up
with the lessons.
______ learners who continue to
require remediation
Strategies used that work well:
_____Group collaboration
_____Games
_____Solving Puzzles/Jigsaw
_____Answering preliminary
activities/exercises
_____Carousel
_____Diads
_____Thin-Pair-Share
_____Rereading of paragraphs
_____Differentiated instruction
_____Role Playing/Drama
_____Discovery Method
_____Lecture Method
WHY?
 _____Complete IMs _____Complete IMs _____Complete IMs _____Complete IMs _____Complete IMs
_____Availability of Materials _____Availability of Materials _____Availability of Materials _____Availability of Materials _____Availability of Materials
_____Students’ eagerness to learn _____Students’ eagerness to learn _____Students’ eagerness to learn _____Students’ eagerness to learn _____Students’ eagerness to learn
_____Cooperation in doing their tasks _____Cooperation in doing their tasks _____Cooperation in doing their tasks _____Cooperation in doing their tasks _____Cooperation in doing their tasks

What difficulties did I
encountered which my
principal or supervisor can help
me solve?
What innovation or localized
materials did I use/discover
which I wish to share with
another teacher?
_____Bullying among students
_____ Pupil’s behavior/attitude
_____Colorful IMs
_____Unavailable Technology/
Equipment
_____Additional Clerical works
Planned Innovations:
____ Localized video
____ Making big books from views
of the locality
____Recycling of plastics to be
used as instructional materials
_____Local poetical composition
_____Bullying among students
_____ Pupil’s behavior/attitude
_____Colorful IMs
_____Unavailable Technology/
Equipment
_____Additional Clerical works
Planned Innovations:
____ Localized video
____ Making big books from views
of the locality
____Recycling of plastics to be
used as instructional materials
_____Local poetical composition
_____Bullying among students
_____ Pupil’s behavior/attitude
_____Colorful IMs
_____Unavailable Technology/
Equipment
_____Additional Clerical works
Planned Innovations:
____ Localized video
____ Making big books from views
of the locality
____Recycling of plastics to be
used as instructional materials
_____Local poetical composition
_____Bullying among students
_____ Pupil’s behavior/attitude
_____Colorful IMs
_____Unavailable Technology/
Equipment
_____Additional Clerical works
Planned Innovations:
____ Localized video
____ Making big books from views
of the locality
____Recycling of plastics to be
used as instructional materials
_____Local poetical composition
_____Bullying among students
_____ Pupil’s behavior/attitude
_____Colorful IMs
_____Unavailable Technology/
Equipment
_____Additional Clerical works
Planned Innovations:
____ Localized video
____ Making big books from views
of the locality
____Recycling of plastics to be
used as instructional materials
_____Local poetical composition

Prepared by: Inspected by: Noted:

DR. MARIAN H. ALEJANDRINO JANAIRRA P. LOPEZON RIZALINA F. BUENO

Master Teacher I Head Teacher III Principal