School: SAPANG DALAGA NATIONAL HIGH SCHOOL
GRADES 1 to 12
DAILY LESSON LOG
I OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competency/s:
II CONTENT
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials pages
3. Text book pages
4. Additional Materials from
Learning Resources
B. Other Learning
Resources
IV. PROCEDURES
Grade Level: 7
Teacher: MS. ANGELIKA B. DOLOTALLAS Learning Area: COOKERY
Teaching Dates and Time: November 21-25, 2022 {2:40-3:30 M-Th)} Quarter: 2nd QUARTER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Objectives must be met 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
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
Select various types of Select various types of Clean and sanitize kitchen tools Clean and sanitize kitchen tools and REMEDIAL
chemicals for cleaning and chemicals for cleaning and and equipment following equipment following
sanitizing kitchen tools, sanitizing kitchen tools, manufacturer’s instructuions use manufacturer’s instructuions use
equipment, and paraphernalia equipment, and paraphernalia cleaning tools, equipment, and cleaning tools, equipment, and
paraphernalia in accordance to paraphernalia in accordance to
standard operating procedures standard operating procedures
maintain kitchen tools, maintain kitchen tools, equipment,
equipment, and work areas and work areas
Cleaning and Sanitizing
Self-Learning Materials Self-Learning Materials Self-Learning Materials Self-Learning Materials
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
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the lesson
C. Presenting
Examples/instances of new
lesson
D. Discussing new concepts
and practicing new skills #1
E. Discussing new concepts
and practicing new skills #2
F. Developing mastery
(Leads to Formative
Assessment)
G. Finding Practical
applications of concepts and
skills
H. Making generalizations
and abstractions about the
lesson
PRETEST
What I Know?
State the learning objectives
and give a brief introduction
of the new lesson
Do the Activity 1:
What’s New
Name the picture in each box
Discuss :
How to Keep Kitchen
Equipment and Working
Area Clean
8 Steps in Cleaning the
Refrigerator
Do the activity entitled
“What’s more. (Part A)
Identify each statement
whether the process is
cleaning or sanitizing.
In cooking Pinakbet, give the
tools and equipments needed
ASK:
What is the importance of
proper cleaning and
sanitizing tools and
Pose again the question:
What is the importance of
proper cleaning and sanitizing
tools and equipment?
State the learning objectives
and give a brief introduction of
the new lesson
Present pictures of cleaning
agents like detergents, solvent
cleaners, acid cleaners and
abrasive cleaners
Discuss:
 Four categories of
cleaning agents
 Sanitizing Methods
Explain the sanitizing Methods
and present the approved
chemical sanitizers
Do the activity entitled
“What’s more. (Part B)
ASK:
How can we determine the
appropriate cleaning agent for
our dishes?
Pose again the question: Review previous lesson discussed
How can we determine the
appropriate cleaning agent for
our dishes?
State the learning objectives and State the learning objectives and
give a brief introduction of the give a brief introduction of the new
new lesson lesson
Show a picture of unwashed
dirty dishes. Ask them what
wold be their first and last dish
to wash?
Discuss: Continue the discussion
Dishwashing Methods
Do the activity What’s More.
Do the Activity 2: Matching Answer “What I have Learned”
Type
Answer “What I can do”
ASK:
Give a short generalization of the
Explain the Dishwashing lesson
Methods.
 equipment?

I. Evaluating Learning Short Quiz Short Quiz Short Quiz Long Quiz
J. Additional activities for
application or remediation
V. REMARKS TLE 7 subject is taken only four (4) times a week with fifty (50 minutes) per meeting
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the
students learn? 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% on the formative
assessment
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 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: Approved:

ANGELIKA B. DOLOTALLAS ROMNE RYAN M. PORTACION, HT-1 ROLANDO T. LUNA, ASP II
Teacher Department Head School Head