School ALUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL Grade Level 7- DIAMOND
DAILY LESSON PLAN Teacher LORRAINE O. UY Subject TLE- BREAD AND PASTRY
Date FEBRUARY 12-16, 2018 Quarter 4th
Time 7:30- 8:30 AM
SESSION 1 SESSION 2 SESSION 3 SESSION 4 SESSION 5
I. OBJECTIVE To test the accuracy, functionality To test the accuracy, functionality To know the safety measures in To know the safety measures in
and usefulness of the tools. and usefulness of the tools. the use of tools and equipment. the use of tools and equipment.
A. Content Standard Demonstrate understanding of/ on:
Classification of functional and non- functional tools
B. Performance Standard Tools and equipment are identified according to classification/ specification and job requirements.
Non- functional tools and equipment are segregated and labelled according to classification.
Safety of tools and equipment are observed in accordance with manufacturer’s instructions.
C. Learning Competencies Check condition of tools and Check condition of tools and Check condition of tools and Check condition of tools and
equipment. equipment. equipment. equipment.
II. CONTENT
MAINTAIN OF TOOLS AND EQUIPMENT
III. LEARNING RESOURCES
A. References K-12 Curriculum Guide K-12 Curriculum Guide K-12 Curriculum Guide K-12 Curriculum Guide
p. 3 p. 3 p. 3 p. 3
1. Teacher’s Guide Pages P.15 p. 15 p. 15 p. 15
2. Learner’s Materials Pages PP. 33-39 pp. 33-39 pp. 33-39 pp. 33-39
3. Textbook Pages
4. Additional Materials from Learning
Resources
B. Other Learning Resources Pictures Pictures Pictures Pictures
IV. PROCEDURES
What is your basis in What is your basis in
calculating weights and calculating weights and
measures? measures?
A. Reviewing previous lesson or Give an example of a kitchen tool Give an example of a kitchen tool
What do you do to What do you do to
presenting the new lesson and its usage? and its usage?
convert/ substitute convert/ substitute
weights and measures? weights and measures?
Why do we need to have a Why do we need to have a
B. Establishing a purpose for the Conduct a Pre- Test Conduct a Pre- Test proper maintenance and proper maintenance and
lesson
(Motivation)
safety measures of our kitchen safety measures of our kitchen
tools and equipment? tools and equipment?
Giving of the Definition of Giving of the Definition of Reasons for safety of tools and Reasons for safety of tools and
Terms: Terms: equipment: equipment:
1. Good quality of service. 1. Good quality of service.
Contamination Contamination 2. Sanitation 2. Sanitation
C. Presenting Examples/ instances
Defective Defective 3. Fire prevention 3. Fire prevention
of new lesson
Fragile Fragile 4. Safety 4. Safety
(Presentation)
Inventory Inventory 5. Less cost of production 5. Less cost of production
Microorganism Microorganism
Storage Storage
Workplace Workplace
Presenting the different Presenting the different Is the safety of tools and Is the safety of tools and
kinds of kitchen tools, kinds of kitchen tools, equipment only the concern of equipment only the concern of
D. Discussing new concepts and
utensils, small appliances, utensils, small appliances, the management itself? Why? the management itself? Why?
practicing new skills #1
and cookware. Each has a and cookware. Each has a
(Modeling)
different use and function. different use and function.
There are 3 types of kitchen There are 3 types of kitchen 1. Why we should store 1. Why we should store
knives: knives: tools and equipment in a tools and equipment in a
E. Discussing new concepts and
- Serrated knife - Serrated knife clean dry place? clean dry place?
practicing new skills # 2
- Paring knife - Paring knife 2. Why we should 2. Why we should
(Guided Practice)
- Chef’s knife - Chef’s knife immediately discard immediately discard
Give the function of each type. Give the function of each type. fragile tools with breaks? fragile tools with breaks?
Identify the following: Identify the following:
Name the different kitchen tools Name the different kitchen tools 1-5 reasons why it is important to 1-5 reasons why it is important to
F. Developing mastery
based on the picture presented based on the picture presented do proper maintenance and do proper maintenance and
(Independent Practice)
by the teacher. by the teacher. safety of kitchen tools and safety of kitchen tools and
equipment. equipment.
Give the function of the Give the function of the Supply the missing word or Supply the missing word or
following tools: following tools: group of words to make the group of words to make the
- Cutting boards - Cutting boards sentence complete. sentence complete.
- Colander - Colander
- Tongs and spatula - Tongs and spatula 1. _______ knives cut better 1. _______ knives cut better
- Measuring cup/ spoons - Measuring cup/ spoons and are easier to work than dull and are easier to work than dull
G. Finding practical applications of - Knives - Knives kind. kind.
concepts and skills - Spoons and whisks - Spoons and whisks 2. The serrated spoon is useful 2. The serrated spoon is useful
(Application/ Valuing) - Mixing bowls - Mixing bowls for cutting ________. for cutting ________.
- Miscellaneous tools - Miscellaneous tools 3. _______ broken tools and 3. _______ broken tools and
equipment immediately. equipment immediately.
4. Store tools and equipment in 4. Store tools and equipment in
a clean _______ place. a clean _______ place.
5. Tools with breaks should be 5. Tools with breaks should be
____. ____.
Give the usefulness of the Give the usefulness of the Answer the following questions: Answer the following questions:
following kitchen tools: following kitchen tools:
1. Why do we need to 1. Why do we need to
- Sharp knives - Sharp knives separate cutting board separate cutting board
H. Making generalizations and - Colander with stand - Colander with stand for meat and vegetable? for meat and vegetable?
abstractions about the lesson - Kitchen timer - Kitchen timer 2. Why Colander with stand 2. Why Colander with stand
(Generalization) - Meat thermometer - Meat thermometer is preferable to use? is preferable to use?
3. Do you think safety in 3. Do you think safety in
the workplace is only the the workplace is only the
teachers’ concern? teachers’ concern?
4. What disease is the 4. What disease is the
result of poor sanitation result of poor sanitation
in the use of tools and in the use of tools and
equipment? equipment?
5. Why we should not 5. Why we should not
store tools when wet in store tools when wet in
cabinet? cabinet?
I. Evaluating Learning Do you think kitchen tools are Do you think kitchen tools are Look inside the tool and Look inside the tool and
very important in the kitchen? very important in the kitchen? equipment storage cabinet. equipment storage cabinet.
Why? Why? List down on a sheet of paper List down on a sheet of paper
as many as you can the as many as you can the
number of tools you identified number of tools you identified
as defective and not defective. as defective and not defective.
J. Additional activities for application
or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%
on the formative assessment
B. . No. of Learners who require
additional activities for
remediation
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?
PREPARED BY:
LORRAINE UY
TEACHER- 1
CHECKED BY:
REX M. ROXAS
HEAD TEACHER
