GRADES 1 to 12 School: Atimonan National Comprehensive High Grade Level: 12 TVL HE - BDLF

DAILY LESSON LOG School-Senior High School

Teacher: Christian Mark A. Ayala Learning Area: Cookery NC II
Teaching Dates and Time: Sept. 25 - 29, 2023 Quarter: 1sr Qtr.

SESSION 1 SESSION 2 SESSION 3 SESSION 4

After going through this module, you are expected to: After going through this module, you are expected to:
1. Give the abbreviations and equivalents of measurements 1. determine parts and functions of a kitchen layout
2. Identify the types of measuring tools 2. prepare a sketch and layout according the type of kitchen
3. Describe the functions of measuring tools
I. OBJECTIVES:
4. Measure ingredients according to recipe requirement
5. Convert systems of measurement according to recipe requirement
6. Perform substitution of ingredients

The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an understanding
understanding the use and understanding the use and understanding the interpretation the interpretation of diagrams, plans, and
A. Content maintenance of equipment in cookery maintenance of equipment in of diagrams, plans, and kitchen kitchen layouts
Standards cookery
layouts

The learners independently use and The learners independently use The learners independently The learners independently interpret
maintain tools, equipment, and and maintain tools, equipment, interpret kitchen/shop layouts kitchen/shop layouts based on given blueprints
B. Performance and materials in cookery
materials in cookery according to based on given blueprints
Standards according to standard operating
standard operating procedures
procedures
C. Learning Upon completion of this module, you Upon completion of this module, Upon completion of this module, Upon completion of this module, you should
Competencies / should be able to: you should be able to: you should be able to: be able to:
Objectives 1. Give the abbreviations and 1. Give the abbreviations and 1. determine parts and functions 1. determine parts and functions of a kitchen
Write the LC equivalents of measurements equivalents of measurements of a kitchen layout layout.
code for each 2. Identify the types of measuring 2. Identify the types of measuring 2. prepare a sketch and layout
tools tools according to the type of kitchen. 2. prepare a sketch and layout according to
3. Describe the functions of 3. Describe the functions of the type of kitchen
measuring tools measuring tools
4. Measure ingredients according to 4. Measure ingredients according
recipe requirement to recipe requirement
5. Convert systems of measurement 5. Convert systems of
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 according to recipe requirement measurement according to recipe
6. Perform substitution of ingredients requirement

6. Perform substitution of
ingredients

II. CONTENT PERFORM MENSURATION AND PERFORM MENSURATION AND KITCHEN LAY OUT KITCHEN LAY OUT
CALCULATION CALCULATION
III. LEARNING List the materials to be used in different ways. Varied sources of materials sustain children's interest in the lesson and in learning. Ensure that there is a mix of
RESOURCES concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide
pages
2. Learner's
Materials page
3. Textbook pages
4. Additional
Materials
from
Learning
Resource
(LR) portal
B. Other Learning
Resources
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
IV. PROCEDURES
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 The learners will choose what is the The learners will choose what is The teacher will ask learners to The teacher will ask learners to describe their
previous right measuring tools in every the right measuring tools in every describe their kitchen at home. kitchen at home. ingredients
lesson or ingredients that post on the board. ingredients that post on the
presenting the 1. 2 tbs of oil board.
new lesson 2. 1 lbs of potatoes 1. 2 tbs of oil
3. 2 cup of flour 2. 1 lbs of potatoes
4. 250ml of water 3. 2 cup of flour
5. 1tsp of salt 4. 250ml of water
6. Measuring cup for liquid 5. 1tsp of salt

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 6. Measuring cup for liquid
ingredients ingredients
7. Measuring cup for dry ingredients 7. Measuring cup for dry
Mass scale/kitchen scale ingredients
Mass scale/kitchen scale
Ask the student what the topic for Ask the student what the topic for
B. Establishing a today’s lesson is. Ask if they have an today’s lesson is. Ask if they have
Ask learners if what is their Ask learners if what is their ideal/dream
purpose for idea what are the different an idea what are the different
ideal/dream kitchen. kitchen.
the lesson measurement that use in the kitchen. measurement that use in the
kitchen.
C. Presenting
To assess the prior knowledge of To assess the prior knowledge of
examples/inst To assess the prior knowledge of the To assess the prior knowledge of the learners,
the learners, they will have a the learners, they will have a
ances of the learners, they will have a pretest. they will have a pretest.
pretest. pretest.
new lesson
D. Discussing
Discussion about the different Discussion about the different
new concepts Discussion the different lay out Discussion the different lay out and functions
measuring units and their measuring units and their
and practicing and functions of kitchen. of kitchen.
abbreviations. abbreviations.
new skills #1
E. Discussing Discussion about the different Discussion about the different Discussion about the different Discussion about the different kitchen lay out
new concepts techniques in measuring dry and wet techniques in measuring dry and kitchen lay out designs. designs.
and practicing ingredients. wet ingredients.
new skills #2
F. Developing
mastery
(Leads to
Formative
Assessment 3)
G. Finding
The students will
practical The students will
demonstrate/perform converting The students will
applications of demonstrate/perform converting The students will demonstrate/present
measurement of units and demonstrate/present different
concepts and measurement of units and measures different kitchen types.
measures ingredients according kitchen types.
skills in daily ingredients according to recipe.
to recipe.
living
H. Making
generalization
Why is it important for a TVL student Why is it important for a TVL Why is it important for a TVL
s and Why is it important for a TVL student to learn
to learn the different measurements student to learn the different student to learn the different
abstractions the different kitchen lay out functions?
units? measurements units? kitchen lay out functions?
about the
lesson
I. Evaluating Paper and pencil test about Paper and pencil test about Paper and pencil test about Paper and pencil test about different types and
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 performing mensuration and performing mensuration and different types and lay out of the
learning lay out of the kitchen.
calculation. Converting of units. calculation. Converting of units. kitchen.
Activities:
Activities:
Direction: The learners will
Direction: The learners will
individually perform and discuss
individually perform and discuss some
some techniques in measuring
techniques in measuring ingredients Activities:
J. Additional ingredients by measuring
by measuring different ingredients, Direction: The learners will Activities:
activities for different ingredients,
1. Milk individually make their own Direction: The learners will individually make
application or 7. Milk
2. White sugar sketch of their dream/ideal their own sketch of their dream/ideal kitchen.
remediation 8. White sugar
3. Flour kitchen.
9. Flour
4. Oil
10. Oil
5. Salt
11. Salt
6. Potatoes
12. Potatoes
V. REMARKS CONTINUATION OF THE LESSON CONTINUATION OF THE LESSON

Prepared by: Checked by: Noted by:

CHRISTIAN MARK A. AYALA CHERIE LOU A. DEDASE RENE L. PORTADES

Subject Teacher-TVL SHS Asst. Principal II Principal IV

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