DAILY LESSON

PLAN
Technology and Livelihood Education
Cookery 9&11

Rhea Mae R. Salvan

Valencia National High Shool

Quarter: 1 Week: Day: Time Allotment: 120 minutes

I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding the knowledge, skills,
and attitudes required in maintaining kitchen tools, equipment, and
work premises.
B. Performance Standard The learners independently maintain clean kitchen tools,
equipment, and premises.
C. Learning LO 1. Perform mise en place
Competency/Objectives TLE_HECK912KP-Ia-1
(Write the LC code) 1. Identify step in cleaning cooking tools and
equipment.
2. Demonstrate cleaning and sanitizing of tools and
equipment
II. CONTENT
Subject matter Lesson 1:CLEAN AND MAINTAIN K ITCHEN TOOLS,
EQUIPMENT, AND PREMISES (KP)
Clean and sanitize kitchen tools in accordance with prescribed
standards
Integration(Learning Science, English
area)
strategies Lecture, Demonstration
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Pages 32-39
3. Textbook pages
4. Additional Materials from
Learning Resources (LR)
portal
B. Other Learning Resources
C. Materials Pictures
IV. PROCEDURES
Daily Routine
A. Reviewing previous lesson or The teacher will have a recap with the lessons discussed in the
presenting the new lesson previous meeting through asking questions listed below.
 What was our lesson last meeting?
 What is the different cleaning compound?
 What are the methods of sanitizing?
 Define cleaning and sanitizing
B. Establishing a purpose for the Activity: Video Watching
lesson Guide Questions?
1. What was the video all about?
2. What are the activities that you observed on the video?

C. Presenting examples/ instances Activity: -Quick Write- (5 min.)

of the new lesson
What is the importance of following correct procedure when
cleaning and sanitizing tools and equipment?

(Students will be asked to write their answers on a clean sheet of

paper, the teacher will chose 10 students to share their answers on
the class)
D. Discussing new concepts and Videos will be presented on the class, the teacher will facilitate the
practicing new skills #1 discussion (Please see pages 45-52 Cookery Learning Module 1)

1. Steps in Washing Dishes

2. Tips and warnings to observe in washing the dishes
3. How to Clean, Remove Stains, Sanitize, and Store
Your Cutting Board
4. Equipment Sanitation Procedures

Guide Questions:
1. What are the steps in proper dishwashing?
2. What are the tips needs to be observed when washing
dishes?
3. How do we sanitize other tools in the kitchen?
E. Discussing new concepts and
practicing new skills #2

F. Developing mastery (Leads to Activity: Fill Me In (5min.)

Formative Assessment 3)
Below are some of the kitchen tools and equipment. In column A
draw a smiling face if you are familiar with the use of the tools
and materials, and a sad face if you are not familiar with the
materials. In column B put a check opposite the given materials if
you had an experience on cleaning, sanitizing and storing the
kitchen tools and equipment and a cross X if no experience.
 G. Finding practical applications of The teacher will ask the students with the question below:
concepts - Why it is important to clean, sanitize and store
equipment properly?
H. Making generalizations and Guide Question
abstractions about the lesson 1. Explain good housekeeping practices that must be
observed to maintain cleanliness and sanitation.

I. Evaluating learning Activity: Skills Trial

The students will group into 5, each group will be asked to present
a video presentation (max.of 3 minutes, the activity will be
presented on the next class meeting) on the situation below:

Situation:
You were tasked to help the Cook in the canteen in the preparation
and cooking of foods particularly in cleaning, sanitizing, and
storing of the tools and equipment after using them.
Materials Needed:
• Dish soap
• Hot water
• Double sink or dishpan
• Dishcloths, scrubbers, sponges, steel wool.
• Dish rack for drying.
• Lint-free cloth for silverware
• Paper towels to dry pots and pans.

Please see appendix 1

J. Agreement

k. Remarks
L. 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. 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?
Appendix 1