DAILY LESSON
LOG IN TLE
SCHOOL
TEACHER
Teaching Dates and
Time
ROSARIO NATIONAL HIGH SCHOOL
MARIETTA T.LATAG
Grade Level
Learning Area
GRADE 7
COOKERY
I. OBJECTIVES
A. Content Standards
Storing/stacking tools and equipment
B. Performance Standards
Cleaned equipment and utensils are stored or stacked safely in its designated places.
C. Learning Competencies/
Objectives
1.Explain ways on how to clean and store/stack kitchen tools and equipment.
2.Demonstrate proper technique on how to store and stack kitchen tools and equipment.
3.Assess a particular area where cleaning and storing of kitchen tools and equipment is required.
4.Show positive attitude towards work.
MAINTAIN KITCHEN TOOLS AND EQUIPMENT
STORING AND STACKING OF TOOLS AND EQUIPMENT
II. CONTENT
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources Portal
B. Other Learning Resources
Curriculum Guide P.13-14
k-12 Basic Education Curriculum
Technology and Livelihood Education Learning Module
Commercial Cooking
k-12 series Technology and Livelihood Education,Exploratory Course.
EFERZA Academic Publications P.29
Powerpoint Presentation, Pictures
http://solutions.blair.com/e/kitchen-binz-with-lids/
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts and
practicing new skill #1
Short Review on how to clean the kitchen premises.
Arrange the step by step procedure on how to clean the kitchen premises properly
_____Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the mop
out and wipe across your kitchen floors.
_____Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
_____ Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and
wiping down surfaces with a cleaning rag.
_____Fill a few bowls with about 1/2 cup each of baking soda. Place these around your kitchen to
absorb odor and keep the kitchen smelling fresh.
_____Make an all-purpose cleaner in a spray bottle.
“Stack Me Right” Activity
Present kitchen tools and utensils in class and ask this:
If you will be given the task to keep or stack these in the tool cabinet,how are you going to do
this? Choose 3 volunteers to do this.
1.
2.
3.
4.
Who among your three classmates performed the task correctly?
Why did you say?
What did he do first with the tools and utensils?
What techniques can you suggest to perform the task more efficiently?
The 3 A's Activity
Group A- Using the “Pamilya on Guard”series,explain the ways on how to clean and store kitchen
tools and equipment.
Group B-Think of different techniques/steps/words on how to have an organized cabinet. Present it
through the use of word wordle.
Group C- Through a short skit, demonstrate the proper way of storing and stacking/organizing
kitchen tools and equipment.
E. Discussing new concepts and
practicing new skill #2
“Watch and Learn”
A Video Presentation about storing and stacking kitchen tools and equipment.
http://solutions.blair.com/e/kitchen-binz-with-lids/
Guide questions:
1.How do we store and stack kitchen tools and equipment?
2.What strategies can you suggest to have an organized kitchen cabinet?
F. Developing Mastery
“School Field Trip”
Focus on School Canteen
Assess how canteen staff clean and store kitchen tools and equipment. Prepare a journal and
make a comments/suggestion on how to improve their procedures. Present it to the class.
G. Finding practical applications
of concepts & skills in daily
living
“ Lead Me Right” Activity
You are appointed by your teacher to be the leader of the group who will do the general
cleaning in the Home Economics room in preparation for the upcoming Christmas Party.As a
leader,how will you store/stack kitchen tools and equipment?
Aside from working in the kitchen, in what other aspects can we apply the concept of proper
storing and stacking of materials?
H. Making generalizations &
abstractions about the lesson
I. Evaluating Learning
J. Additional activities for
application or remediation
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
How can we achieve an organized and well maintained kitchen tools and equipment?
Formative assessment
Fill in the blanks with word/words to complete the statement below.
1. Use a damp _____ to wipe off all cake mix platters from the mixer.
2. Dry all baking tools and equipment by_____ on a drying rack or wiping with a dry
dishcloth.
3. After cooking,_____ used cake pans and muffins in warm water with dishwashing solution
4. Return electric mixers and other devices in its ______.
5. After measuring and mixing ingredients,soak all used kitchen tools in a tub of
_________water.
Have a photo of your own kitchen and assess if it conforms with the concept being discussed
today.Present it to the class.
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
MARIETTA T.LATAG
TLE TEACHER
ROSARIO NATIONAL HS
CHECKED AND VERIFIED BY:
ANICIA R.INDICIO
PRINCIPAL II