School: Sta.

Margarita National High School Grade Level: 7

GRADES 1 to 12
Teacher: Jordan S. Hular Learning Area: TLE
DAILY LESSON LOG
Week 3 (8:00 am - 9:00 am (Sampaguita),
9:00 am - 10:00 am (SPA), 10:00 am - 11:00 am
Teaching Dates and
(OHSP), 11:00 am - 12:00 nn (Rose), 2:00 pm - 3:00 Quarter: FIRST
Time:
pm (Adelfa), 3:00 pm - 4:00 pm (Gumamela)

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES Objectives must be meet over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are using Formative Assessment strategies. Valuing objectives support the
learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
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 LO 2. Maintain appropriate LO 2. Maintain appropriate LO 2. Maintain appropriate kitchen tools,

Competencies/Objectives: kitchen tools, kitchen tools, equipment, and paraphernalia
Write the LC Code for each
equipment, and equipment, and TLE_HECK7/8MT- 0b-2
paraphernalia paraphernalia
TLE_HECK7/8MT- 0b-2 TLE_HECK7/8MT- 0b-2
1.2 clean and sanitize kitchen tools and equipment
1.1 select various types of 1.1 select various types of following manufacturer’s instructions use
chemicals for cleaning chemicals for cleaning cleaning tools, equipment, and paraphernalia in
and sanitizing kitchen tools, and sanitizing kitchen tools, accordance to standard operating procedures
equipment, and equipment, and maintain kitchen tools, equipment, and work
paraphernalia paraphernalia areas

1. Identify the methods of dishwashing

1. Define cleaning 1. Differentiate sanitizing
2. Follow the steps involve in washing the dishes
2. Identify cleaning agents from cleaning 3. Appreciate the importance of dishwashing the dishes.
based on their uses 2. Follow the methods of
3. Appreciate the sanitizing
importance of maintaining 3. Appreciate the
the cleanliness of kitchen importance of sanitizing
utensils and equipment the kitchen utensils and
equipment
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
II. CONTENT CLEANING SANITIZING DISHWASHING METHODS
III. LEARNING Lists the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
RESOURCES materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials Pages
3. Textbook Pages
4. Additional Materials from
Learning Resource (LR) portal
(Module)
B. Other Learning Resources
IV.PROCEDURES
A. Reviewing Previous Lesson or
Presenting the New Lesson
B. Establishing a Purpose for the
Lesson
C. Presenting Examples/Instances of
the Lesson
D. Discussing New Concepts and
Practicing New Skills #1
MONDAY
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
The teacher will have a
short review about the
Classifying of cleaning
tools.
The teacher will also
present the new lesson
about CLEANING
1. Define cleaning
2. Identify cleaning
agents based on their
uses
3. Appreciate the
importance of maintaining
the cleanliness of kitchen
utensils and equipment
Activity 1: Word Puzzle
Directions: Find 5 words in
the puzzle that are found in
your kitchen area that are
to be cleaned . Write your
answer in your TLE
notebook.
The teacher will discuss the
13/17
None
None
TLE7_HE_COOKERY_M3_v1(final).pdf
Laptop, TV, Blackboard, Chalk
TUESDAY WEDNESDAY THURSDAY FRIDAY
The teacher will have a The teacher will have a short review about SANITIZING
short review about
CLEANING The teacher will also present the new lesson about
DISHWASHING METHODS
The teacher will also
present the new lesson
about SANITIZING
1. Differentiate 1. Identify the methods of dishwashing
sanitizing from cleaning 2. Follow the steps involve in washing the dishes
2. Follow the methods 3. Appreciate the importance of dishwashing the dishes.
of sanitizing
3. Appreciate the
importance of sanitizing
the kitchen utensils and
equipment
Activity 1: Word Puzzle Activity 1: Matanglawin, Ang Larawan ay Suriin.
Directions: Find 5 words in Direction: The picture below shows unwashed dirty
the puzzle that are found in dishes. If you were asked to wash them from lightly to
your kitchen area that are heavily soiled dishes what would be your first and last
to be sanitized. Write your dish to wash? Number your answer from 1 to 5. Write
answer in your TLE your answer in your T.L.E. notebook.
notebook.
The teacher will discuss the The teacher will discuss the new lesson about

IV.PROCEDURES
E. Discussing New Concepts and
Practicing New Skills #2
F. Developing Mastery
(Leads to Formative Assessment 3)
G. Finding Practical Applications of
Concepts and Skills in Daily Living
V. PROCEDURES
definition of cleaning definition of sanitizing and DISHWASHING METHODS
its difference from cleaning A. The 3 sink dishwashing methods
B. Cleaning Dishes and Kitchen Utensils by Hand
C. Cleaning Dishes and Kitchen Tools Using
Dishwasher Machine
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
The teacher will also The teacher will also The teacher will also show a video presentation of these 3
discuss how to identify discuss the methods of methods of dishwashing.
cleaning agents based on sanitizing
its uses.
Activity 2: Role Play Activity 2: Role Play Activity 2: Application
Direction: Create a short Direction: Create a short Direction: With your group, demonstrate the correct
advertisement on the advertisement on the way of cleaning the kitchen utensils and equipment.
proper use of cleaning proper use of chemicals Group 1: Washing
agents based on its uses. for sanitizing based on its Group 2: Sanitizing
uses Group 3: Drying
Activity 3: List down the Activity 3: List down the Activity 3: LIst down the methods of dishwashing you use
cleaning agents you used at chemicals you used at at home. Write it in your TLE notebook.
home for cleaning the home for sanitizing the
dishes. kitchen utensils and
equipment.
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their

H. Making Generalizations and
Abstractions about the Lesson
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
How do we define cleaning?
What are some cleaning
agents and their uses?
Why do we need to clean
the kitchen utensils and
equipment?
How do we differentiate 1. What are the 3 methods of dishwashing
sanitizing from cleaning? 2. What are the steps in washing the dishes through:
What are the methods of a) The 3 sink dishwashing methods
b) Cleaning Dishes and Kitchen Utensils by Hand
sanitizing?
What is the importance of c) Cleaning Dishes and Kitchen Tools Using Dishwasher
sanitizing? Machine
3. What is the importance of dishwashing?

I. Evaluating Learning
Direction: Read the
questions carefully and
choose only the correct
answer
Direction: Read the Direction: Read the questions carefully and choose only
questions carefully and the correct answer.
choose only the correct
answer.

J. Additional Activities for
Application or Remediation
Direction: At home, take a
video of yourself washing
the dishes while using
any cleaning agent.
Direction: At home, take a
video of yourself
sanitizing any equipment
utilizing any approved
chemicals for sanitizing.
Direction: At home, take a video of yourself washing
the dishes through any of the 3 methods of
dishwashing.

VI.REMARKS
Page 4 of 5
Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. What works? What else needs to be done to help the students learn?
VII. REFLECTION Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned 80% in
the evaluation

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
work well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?

PREPARED BY: CHECKED and NOTED BY: APPROVED BY:

JORDAN S. HULAR RONNEL A. RAMADA ALVIN A. AGUIRRE, PhD.

SST I Head Teacher I / JHS Department Head Principal IV