School: GREENHILL HIGH SCHOOL
GRADES 1 to 12 Teacher:
DAILY LESSON Teaching Dates
LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives Write the LC for
each
II. CONTENT
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
B. Other Learning Resources
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the lesson
C. Presenting
examples/instances of the new
lesson
D. Discussing new concept
and practicing new skills #1
Grade Level: 9
MICHAEL L. DELA PEÑA Learning Area: TLE
FEBRUARY 22, 2024 (WEEK 4)
and Time: (7:30-8:30) Quarter: 3RD QUARTER
THURSDAY
At the end of the lesson the students are expected to:
A. Discuss how to clean and store cooking tools and equipment.
B. Explain the importance of proper storage and handling.
C. Store or stack clean tools and equipment safely and properly.
The learners demonstrate an understanding the use and maintenance of
equipment in cookery.
The learners independently use and maintain tools, equipment, and
materials in cookery according to standard operating procedures.
LO 2. Maintain appropriate kitchen tools, equipment, and
paraphernalia
1.1 select various types of chemicals for cleaning and sanitizing kitchen
tools, equipment, and paraphernalia
1.2 clean and sanitize kitchen tools and equipment following
manufacturer’s instructions use cleaning tools, equipment, and
paraphernalia in accordance to standard operating procedures maintain
kitchen tools, equipment, and work areas.
TLE_HECK7/8MT-0b-2
How to Clean and Store Cooking Tools and Equipment
Skills for a lifetime in TLE
Curriculum Guide page 3
Module pages 27 - 31
Name cleaning agents you remember.
What is the difference between cleaning and sanitizing?
It is very important to store tools, equipment, materials and products
safely.
Proper stacking of glassware, chinaware and silverware
How to Clean and Store Cooking Tools and Equipment
1. After measuring and mixing ingredients, soak all used mixing bowls,

E. Discussing new concepts
and practicing new skills #2
F. Developing mastery (Leads
to formative assessment)
G. Finding practical/
application of concepts and
skills in daily living
H. Making generalizations
and abstractions about the
lesson
I. Evaluating Learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
spatulas, measuring spoons and cups and mixer accessories in a tub of
warm water (add a small amount of dishwasher detergent to help start
the cleaning). Drop soiled items in the soak as soon as you are through
using them. They will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the
mixer. While you're at it, wipe off any stray spatter from the
countertops and nearby areas. If necessary, finish off with a dry
dishcloth.
3. Return electric mixers and other electronic equipment to their
designated storage spaces.
4. After cooking, soak used cake pans and muffin tins in warm water
with dishwashing solution to soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either handwashing
or loading in a dishwasher (if dishwasher-safe).
6. Dry all baking tools and equipment by air-drying on a drying rack or
wiping with a dry dishcloth. Make sure all wooden spoons and
accessories are dry before storing.
7. Store all tools and equipment in their designated places. Put
frequently used items in conveniently accessible locations. Gather and
secure electrical cords to prevent entanglement or snagging.
8. Proper Storage and Handling. Proper storage and handling of cleaned
and sanitized equipment and utensils is very important to prevent
recontamination prior to use.
Cleaned and sanitized equipment and utensils must be:
• stored on clean surfaces; and
• handled to minimize contamination of food contact surface.
N/A
What are the 10 steps in storing kitchen tools and equipment?
Visit your school canteen. Observe how canteen staff store stack and
kitchen tools and equipment.
Show pictures of proper storage of tools and equipment.
Refer to the picture being shown.
Evaluate the learners’ activity using scoring rubrics.
N/A
 B. No. of learners who require
additional activities for
remediation who scored below
80%
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 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 By:

MICHAEL L. DELA PEÑA CARMELA A. ALFONSA

Teacher I Head Teacher I

Monitored By: Monitored By:

EMELIA B. SANTANDER _____________________

PSDS

ASSESSMENT
Scoring Rubrics:
ACCURACY (100%) SCORING CRITERIA
Demonstrate and perform 5 proper ways of
storing and stacking of tools and equipment.
Demonstrate and perform 4 proper ways of
storing and stacking of tools and equipment.
Demonstrate and perform 3 proper ways of
storing and stacking of tools and equipment.
Demonstrate and perform 2 proper ways of
storing and stacking of tools and equipment.
Demonstrate and perform 1 proper ways of
storing and stacking of tools and equipment.
Failed to demonstrate and perform any ways
of storing and stacking of tools and
equipment.
TOTAL