School RIZAL NHS Grade Level GRADE 9

Teacher JURDIL FAITH D. SALAS Learning Area TLE - COOKERY

Week/Teaching Dates WEEK 1 Quarter FIRST
DAILY LESSON LOG
and Time August 29- September 1,
2023
DATE Monday Tuesday Wednesday Thursday Friday
I. OBJECTIVES
The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools,
A. Content Standards equipment, and work premises.

B. Performance The learners independently maintain clean kitchen tools, equipment, and premises.
Standards
Recognize kitchen tools Identify the chemicals Clean and sanitize kitchen tools in
C. Learning and equipment to be to be utilized in accordance with prescribed standards.
Competencies/ cleaned and sanitized. cleaning and sanitizing
Objectives kitchen tools and Store cleaned kitchen tools and equipment
equipment. safely in the designated space.
II. CONTENT CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES
III.LEARNING PROCESS
A. References
1. Teacher’s Guide
pages
2. Learner’s Materials Quarter 1 Module 1 Quarter 1 Module 1 Quarter 1 Module 1 Quarter 1 Module 1
pages
3. Textbook pages

4. Additional
Materials for
Learning
Resources (LR)
portal
B. Other Learning Visual aids (images of Projector and screen Projector and screen
Resources kitchen tools and
equipment) Handouts with safety Charts or diagrams depicting the cleaning
guidelines process
IV. PROCEDURES
A. Activity Begin the lesson by Begin with a brief Brain-Teasing Activity: Kitchen Tool Quiz (10
showing images of discussion on the minutes)
different kitchen tools and importance of
equipment on a screen or maintaining a clean
 handouts. and sanitary kitchen in
Ask the students to call a food-related
out the names of the tools environment.
and equipment as you
show them.

B. Analysis Discuss the importance of
cleaning and sanitizing
kitchen tools and
equipment to ensure food
safety.
Explain that using dirty or
contaminated tools can
lead to foodborne
illnesses.
C. Abstraction Introduce the concept of a
cleaning and sanitization
routine in the kitchen.
Engage students in a Start the lesson with a quiz or a
brainstorming session brainstorming activity. Show students
about safety pictures of different kitchen tools and ask
precautions when them to identify each tool and describe how
using cleaning and they would clean and sanitize it. This activity
sanitizing chemicals. will assess their prior knowledge and
engage them in thinking about the cleaning
List their responses on and sanitizing process.
the whiteboard.
Discuss the importance Discuss the importance of cleanliness and
of following label sanitation in the kitchen to prevent
instructions precisely. foodborne illnesses.

Explain the difference Explain that cleaning involves removing

between cleaning and visible dirt and debris from tools, while
sanitizing: sanitizing involves killing harmful bacteria
and pathogens that can't be seen.
Discuss the types of
cleaning supplies used in
the kitchen, such as dish
soap, scrubbers, and
sanitizers.
D. Application Divide the class into small Provide each group Have students practice cleaning and
groups. with a different sanitizing various kitchen tools in pairs or
cleaning or sanitizing small groups.
Provide each group with a chemical.
set of kitchen tools and
equipment (real or Instruct them to read
pictures) that need the label, discuss its
cleaning and sanitizing. properties and safety
Instruct the students to precautions, and
discuss and decide how prepare a short
they would clean and presentation for the
sanitize each item. class.
 .
E. Assessment Conclude the lesson by 10-item short quiz Ask students to reflect on the importance of
asking individual students cleanliness and sanitation in the kitchen and
to explain one key point how this knowledge will impact their future
about kitchen tool cooking practices.
cleaning and sanitization. .

V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation.
B. No. of learners who
require additional
activities for remediation
who scored below 80%.
C. Do 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: Checked and Approved:

JURDIL FAITH D. SALAS SHELDEN S. ESPINA

Subject Teacher, TLE 9 School Principal