School NEW NONGNONGAN NNATIONAL HIGH SCHOOL-ANNEX Grade Level 9

DAILY LESSON Teacher GINE D. BARRIENTOS Learning Area T.L.E. (Cookery)

Time: 2:00-3:00 June 26, 2019 ( WEDNESDAY) June 27, 2019 (FRIDAY)
DATE: Session 1 Session 2 Session 1 Session 2
I. OBJECTIVES
A. Content Standard The learners demonstrate an The learners demonstrate an understanding The learners demonstrate an The learners demonstrate an
understanding the knowledge, skills, the knowledge, skills, and attitudes required in understanding the knowledge, skills, understanding the knowledge, skills, and
and attitudes required in maintaining maintaining kitchen tools, equipment, and and attitudes required in maintaining attitudes required in preparing appetizers
kitchen tools, equipment, and work work premises. kitchen tools, equipment, and work
premises. premises.
B. Performance Standard independently maintain clean kitchen independently maintain clean kitchen tools, independently maintain clean kitchen The learners independently prepares
tools, equipment, and premises equipment, and premises tools, equipment, and premises appetizers
C. Learning Competencies/ Objectives LO 1. Clean, sanitize, and store kitchen LO 1. Clean, sanitize, and store kitchen tools and At the end of the lesson the students will be At the end of the lesson the students will be able to:
tools and equipment equipment able to: 1. Discuss the history of appetizer
1.3 prepare cleaning agents in accordance 1.4 clean and sanitize kitchen tools in accordance 1. Identify kitchen premises that 2. Identify the kitchen tools, utensils, and
with manufacturer’s instructions with prescribed standards need to e clean equipment used in preparing appetizers
1.5 store cleaned kitchen tools and equipment safely 2. Categorize cleaning agent 3. Classify the different appetizers
in the designated space according to uses. 4. State the value of appetizers in the meal
II. CONTENT 3. Methods of cleaning and sanitizing 5. Techniques in storing cleaned kitchen tools and Surfaces to be cleaned History of appetizers
kitchen tools and equipment equipment Types and uses of cleaning agents Kitchen tools and equipment
4. Proper dishwashing techniques Classification of appetizers
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages Page: 10 Page: 10-11 Page: 10-11 Page: 11
2. Learner’s Materials Pages Pages: 33-41 Pages: 43-47 Pages: 49-54 Pages: 56-61
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing Preview lesson or Ask students to review the past lesson. Why is it important to follow the steps in cleaning Ask students to review the past lesson. What did we discussed last meeting?
presenting the new lesson kitchen tools and equipment?
B. Establishing a purpose for the Say: We individual have our specific Say: Finally you’ve done the cleaning but ooops…. What are the different premises in the What is appetizers?
lesson techniques or methods of cleaning our not so fast because after cleaning the kitchen tools kitchen?
kitchen wares. Right? and equipment the next thing you will do is to Is there a need to clean it?
The same with those commercial kitchens. sanitize them. How?
Since cleaning and sanitizing properly is an
important matters to them and which should
be implemented according to the prescribed
standard.
C. Presenting examples/instances of How do you clean and sanitized your How do you sanitized your kitchenware at home? How often did you clean your kitchen What do you call those food that can stimulate you
the new lesson kitchenware at home? premises? appetite when eating it?
How did you do it?
What are the things that you’ve used?
D. Discussing new concepts and Steps in washing dishes. Methods of sanitizing Surfaces to be cleaned History of appetizers
practicing new skill #1 Kitchen tools and equipment

E. Discussing new concepts and How to Clean, Remove Stains, Sanitize, and Proper storage of kitchen tools and equipment. Types and uses of cleaning agents Classification of appetizers
practicing new skill #2 Store Your Cutting Board
F. Developing Mastery The students will have a creative reporting What is an equipment? What are the different cleaning agent? what are the different classification of appetizers?
and role playing about the step in cleaning Why do we need to store them properly? Give example of each cleaning agent. Which of the following do you think is the most
of a specific kitchen equipment? The group easiest to prepare? And why?
will be given 5 minutes each to perform,
G. Finding practical application of What are the steps for effective cleaning? What do you think is the implication of sanitizing? What is the implication of using correct Why did we prepare such thing like appetizer?
concepts & skills in daily living How it affect your work? How do this process help us in our daily life? cleaning agent in cleaning kitchen
premises?
H. Making generalization & skills in If we follow to the steps on cleaning kitchenware Sanitizing is important to remove remaining micro- Cleaning kitchen premises regularly is important Appetizers are small pieces of food which stimulate the
daily living we can surely finished it with less effort and save organism on the kitchenware. to keep it look its best and make it free from appetite, through their attractive appearance, fragrance or
time. Proper storage and handling of cleaned and sanitized germs and bacteria that usually accumulate in appealing flavor.
equipment and utensils are very important to prevent the kitchen area during food preparations.
recontamination prior to use.
I. Evaluating Learning Why is it important to follow the steps in cleaning What are the methods of sanitizing? Post-test about cleaning and sanitizing. What is appetizer?
kitchen tools and equipment? What are the ways of using heat in sanitizing? What are the classification of appetizer?
What is your preference when it comes to organizing your How does appetizers stimulate our appetite?
kitchen cabinet?
J. Additional activities for application Think and Be Enlightened
or remediation
Test your understanding by answering the following
questions in your test notebook:
1. Why it is important to clean, sanitize and store
equipment properly? 2. Discuss procedure involved in
manual and mechanical dishwashing? 3. Explain good
housekeeping practices that must be observed to maintain
cleanliness and sanitation.
V. REMARKS
VI. 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 lesson work? No. of
learners who caught up with the lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this 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: Noted:

GINE D. BARRIENTOS MARIA CRISTINA M. DOLOR FERNANDO T. GARCIA, MGA.