sAnnex 2B.1 to DepEd Order No. 42 , s.
2016 X
DAILY LESSON LOG
Time :
I. OBJECTIVES
A. Content Standard
B. Performance standard
C. Learning Competencies
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
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
E .Discussing new concepts and
Practicing new skills #2
School
Teacher
Teaching Date and Time
Monday
The learners demonstrate an understanding of knowledge, skills, and attitudes required in maintaining kitchen tools, equipment, and work experiences.
The learners independently maintain clean kitchen tools, equipment, and premises.
LO1. Clean, sanitize, and store kitchen
tools and equipment:
1.1 Recognize kitchen tools and
equipment to be cleaned and sanitized
Kitchen tools and equipment to be cleaned,
sanitized, and stored
Greet learners
Instruct the learners to answer the pre-test
on page 24. Asked them to write their
answer on their test notebook.
Guide learners in recognizing the different
kitchen tools, equipment to be clean and
sanitized.
Tell now to the learners that the topic for
today is about cooking materials, kitchen
JESUS F. MAGSAYSAY HIGH SCHOOL – ZNHS ANNEX
ABIGAIL M. LUMALU
JUNE 10-14, 2019 7:30-9:30
Tuesday Wednesday
1.2 Identify the chemicals to be utilized
in cleaning and sanitizing
Types of chemicals used in cleaning
and sanitizing kitchen tools and
equipment
Ask learners to give some cooking
materials.
Ask learners: How do you make sure
that the drinking glass are clean and
ready to use without touching it?
Ask learners: What do you use when
cleaning dishes in your house?
Guide learners to recognize the
different chemicals used in cleaning
and sanitizing kitchen tools and
equipment
Tell now to the learners that the topic
for today is about chemicals used in
Grade Level
Learning Areas
Quarter
Thursday
1.3 Prepare cleaning agents in
accordance with manufacturer’s
instructions.
1.4 Clean and sanitize kitchen tools
in accordance with prescribed
standards
Methods of cleaning and sanitizing
kitchen tools and equipment
Proper dishwashing techniques
Ask learners: These are the cleaning
agents used to wash tableware,
surfaces and equipment.
Ask learners: How do you clean the
cutting board?
Ask learners: : How do you sanitize the
cutting board?
Instruct learners to arrange the
following given steps in equipment
sanitation procedure.
Tell now to the learners that the topic
for today is how to, clean, remove
12
COOKERY
1st Sem
Friday
1.5 store cleaned kitchen tools and
equipment safely in the designated
space.
Techniques in storing cleaned kitchen
tools and equipment.
Ask learner: Can a plastic and wooden
cutting boards can be sanitized using a
diluted liquid chlorine bleach solution?
Ask learners: After you clean and
sanitize all the kitchen tools, what is
your next step?
Ask learners: How do you make sure
that the area is proper for storage?
Instruct learners to arrange the
following steps in organizing kitchen
cabinets.
Tell now to the learners that the topic
for today is about proper storage of
kitchen tools and equipment.
 utensils, and equipment commonly found in cleaning and sanitizing kitchen tools stains, sanitize kitchen tools and
kitchen. and equipment equipment.
F. Developing mastery Ask learners: What are the cooking Ask learners: What are the chemicals Ask learners: What are the procedures Ask learners: What are the proper
( Leads to Formative Assessment 3) materials, kitchen utensils, and equipment used in cleaning and sanitizing kitchen on how to clean, remove stains, storage of kitchen tools and
commonly found in kitchen. tools and equipment sanitize kitchen tools and equipment. equipment.
G. Finding Practical applications of Instruct learners to name the given pictures Instruct the learners to name the given Instruct learners to answer the activity Instruct learners to answer the activity
Concepts and skills in daily living of different kitchen tools and equipment. pictures of chemicals used to clean and B. Test Yourself on page 46 D: Fill Me In on page 52
sanitize kitchen tools and equipment on
page 37.
H. Making generalizations and Cleaning kitchen tools and equipment must The right cleaning agent must be select Cleaning and sanitizing kitchen tools Proper storage and handling of
Abstractions about the lesson be part of the standard operating properly to make cleaning easy. and equipment must be part pf the cleaned and sanitized equipment and
procedures that make up the food safety standard operating procedures that utensils are very important to prevent
program. makes up the food safety program. recontamination prior to use.
I. Evaluating learning Refer on page 47 Activity: Tell me a Refer on page 52, Activity F: Think and
story. be enlightened.
J. Additional activities for application or
Remediation
V. REMARKS HOLIDAY
VI. REFLECTION
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 the
with the lesson.
D. No. of learners who continue to
Require remediation.
E. Which of my teaching strategies Discussion, observing, interfering Discussion, observing, interfering Discussion, observing, interfering Discussion, observing, interfering
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?
For improvement, enhancement and /or clarification of any DepEd material used, kindly submit feedback to blb.tld@deped.gov.ph

Prepared by: Noted:

ABIGAIL M. LUMALU ABDON V. JAVIER CAROLYN C. FONTILLAS

Teacher I SHS Teacher III /Focal Person Principal II