DAILY School TONDOL NATIONAL HIGH SCHOOL Grade Level COOKERY 9

LESSON Teacher MARISSA C. COLLADO Learning Area TLE

LOG Teaching Dates and Time JULY 29 – AUGUST 02, 2024 (1:45-2:30) Quarter 1ST

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of the knowledge, skills and attitudes required in maintaining kitchen tools, equipment and work premises.
B. Performance Standards The learners independently maintain clean kitchen tools, equipment and premises.
C. Learning LO1. Clean, sanitize, and store LO1. Clean, sanitize, and store LO1. Clean, sanitize, and store LO1. Clean, sanitize, and store LO1. Clean, sanitize, and store kitchen
Competencies/Objectives kitchen tools and equipment kitchen tools and equipment kitchen tools and equipment kitchen tools and equipment tools and equipment
TLE_HECK9KP-Ia-1 TLE_HECK9KP-Ia-1 TLE_HECK9KP-Ia-1 TLE_HECK9KP-Ia-1 TLE_HECK9KP-Ia-1
1.1. recognize kitchen tools and
equipment to be cleaned and 1.2. Identify the chemicals to be 1.3. Prepare cleaning agents in 1.4. Clean and sanitize kitchen 1.5.Store cleaned kitchen tools and
sanitized. utilized in cleaning and sanitizing accordance with the manufacturer’s tools in accordance with equipment safely in the designated space
kitchen tools and equipment. instructions prescribed standards.

II. CONTENT 1. Kitchen tools and equipment to Types of chemicals used in cleaning Methods of cleaning and sanitizing Proper dishwashing Techniques in storing cleaned kitchen
be cleaned, sanitized and stored. and sanitizing kitchen tools and kitchen tools and equipment techniques tools and equipment
1.1. cutting tools and equipment equipment
1.2.measuringtools and equipment
1.3. mixing tools and equipment
1.4. top-of-the range equipment
1,5,baking tools and equipment
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages 4 4 4 4 4
2. Learner’s Material Pages 25-36 36-38 38-42 42-50 51-53
3. Textbook Pages
4. Additional Materials from Learning
Resources
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Each student will identify the - What are the different types of
presenting the new lesson different tools and equipment and chemical used in cleaning and
what are their function. sanitizing kitchen tools and
equipment?
B. Establishing a purpose for the Cleaning and sanitizing kitchen Cleaning is done with a cleaning Cleaning is the process of removing
lesson tools and equipment must be part of agent that removes the food, soil or food and other types of soil from the
standard operating procedures that other substances. surface such as a dish, glass or
make up your food safety program. cutting board.
C. Presenting examples/instances Instruct the learners to answer he The right cleaning agent must be If you will wash the soiled dishes The students watch a video presentation
of the new lesson pre-test on page 24. Asked them to selected because not all cleaning that have been used what are the on how to sanitize kitchen tools and
write their answer on their agents can be used on food-contact steps/methods of cleaning and equipment .
notebook. surface. sanitizing tools and equipment.
D. Discussing new concepts and -What are the following tools: - What are the different types of - What are the correct procedure in -What are the cleaning - How to store cleaned kitchen
practicing new skill #1 a. cutting tools and equipment chemical used in cleaning and cleaning and sanitizing the kitchen techniques that can be apply tools and equipment safely in
b. measuring tools and equipment sanitizing kitchen tools and tools and equipment? in cleaning and sanitizing tools the designated space?
c. mixing tools and equipment equipment? and equipment?
d. top-of-the-range equipment
 e. baking tools and equipment What are the factors that
influence the cleaning
process?
E. Discussing new concepts and What are the functions of the - How are these chemical help to -What are the steps in washing How to sanitize: - What are the 8 steps in organizing
practicing new skill #2 different kitchen tools and clean and sanitize the kitchen tools tools and equipment with the a. Range kitchen tools and utensils?
equipment? and equipment? dishwashing machine? b. Dishwashing Machine
c. Slices
d. Refrigerator
e. Sink and Drains
F. Developing Mastery Guide the learners in recognizing the different kitchen tools, equipment and The students are task to do test yourself on page 46-47 The students make a narrative report
working premises to be cleaned and sanitized as well as the cleaning about what have they learned in the
agents and chemicals to be used in doing such. Clean and sanitize kitchen tools and equipment base on the given video presentation.
criteria on page 47. -Students are guided with the question
on page 50.
G. Finding practical applications If you will clean the tools and equipment used by your mother in cooking Performance Task No. 1 :
of concepts & skills in daily living chicken adobo, how will you do it and what are the cleaning agent will you Collaborative Parent Learner Activities
used? Parents and students will read the instructions on the given Performance Task No.1. Then, they will prepare at
least 1 solution of cleaning agents using available materials at home. Be sure to observe precautionary measures
when handling materials
H. Making generalizations & Improper cleaning and sanitizing Improper cleaning and sanitizing The right cleaning agent must also Proper storage and handling of cleaned and sanitized equipment and
abstractions about the lesson kitchen surfaces allow harmful kitchen surfaces allow harmful be selected to make cleaning easy. utensils are very important to prevent recontamination prior to use.
microorganisms to be transferred microorganisms to be transferred
from one food to another. from one food to another.
I. Evaluating Learning Using the activity sheet 1: Perform Let the students answer the Answer What I have learned CATCH-UP FRIDAY
Identify chemicals to be utilized in situation on TELL ME A STORY on on pages 40-42 of your SLM 1. Literacy: Students will make a Journal on
cleaning and sanitizing kitchen tools page 47 based on the given criteria Assessment their Performance Task No. 1
and equipment. A. Easy Level
C. Difficult Level
J. Additional activities for Orientation for S.Y. 2024-2025 Diagnostic Test
application or remediation
V. REMARKS CATCH-UP FRIDAY
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 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?

GAD CORE MESSAAGE: 1. Share home management. 2. Share equal opportunities.

Prepared by: Noted by:

MARISSA C. COLLADO LUDIVINA F. ZAMORA, EdD.
Teacher III Principal III