daily lesson plan in t.l.e. grade 9 week 1

daily lesson log

1. I. OBJECTIVES SESSION 1
A. Content Standards

The learners demonstrate an understanding 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 Competencies

LESSON 1: CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT

LO1: Clean , Sanitize, And Store Kitchen Tools And Equipment
1.1 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.
1.2 Prepare cleaning agents in accordance with manufacturer’s instructions.
1.3 Clean and sanitize kitchen tools in accordance with prescribed standards.
1.4 Store cleaned kitchen tools and equipment safely in the designated space.
D. Sub tasking (if needed) At the end of this session, the learners are able to;
a. Familiarize on the topic for this quarter.
b. Determines each student's knowledge of and proficiency in the subject matter.

Write the LC code for each TLE_HECK9-12KP-Ia-1
II. CONTENT
(Subject Matter)
Pre-Test
Overview of the lesson
III. Learning Resources
A. References N/A
1. Teacher’s Guide Pages N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Technical-Vocational Track Home Economics- Cookery page 8
3. Learner’s Materials Pages Cookery 9-10 Most Essential Learning Competencies page 414
Cookery 9 Quarter 1-Module 1 SLM DepEd-Manila pages 1-33
4. Textbook Pages N/A
5. Additional Materials from Learning
Resources (LR) Portal)
N/A
B. Other Learning Resources Pencil and Pen
IV. PROCEDURES
A. Review Previous Lessons
B. Establishing purpose for the Lesson
(Motivation)

N/A

DAILY LESSON
LOG
School MALISBONG NATIONAL HIGH SCHOOL Grade Level NINE (9)
Teacher MANUEL A. PINLAC Learning Area
TECHNOLOGY AND LIVELIHOOD EDUCATION -
COOKERY
Teaching Dates and Time Aug. 31, 2023 (10:45 – 11:45) Quarter FIRST (Week 1)

2. C. Presenting examples /instances of
the new lessons (show pics, videos, ppt)
N/A
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
The teacher will give a short orientation about what to expect in this lesson and quarter.
E. Discussing new concepts &
practicing and concern to new skills #2

PRE-TEST
(Provide a printed copy)

Cleaning and Sanitizing

Cleaning is the process of removing all visible dirt which include food, soil, chemical residues and allergens.

The right cleaning agent must be selected because not all cleaning agents can be used on food- contact surfaces.

A food-contact surface is the surface of equipment or utensil that food normally comes into contact.)

Sanitizing is done to reduce the number of microorganisms to safe level. It is usually performed after cleaning. Sanitizing is done using
heat, radiation, or chemicals


F. Developing Mastery (Leads to
Formative Assessment) (activity after
the lesson)
Describe It!
Directions: Can you describe a clean and sanitized kitchen? Write your idea inside the box.
G. Finding Practical Applications of
concepts and skills in daily living
(application)
Is it possible to clean the kitchen tools and equipment without sanitizing it? Why or Why not?
H. Making Generalizations &
Abstractions about the lessons
The teacher will summarize the topic and ask the learners questions that related to the topic.
I. Evaluating Learning
(assessment/test)

Let’s check your papers! Determine if the class got 80% in the evaluation.
J. Additional activities for application
or remediation (assignment/homework)

Directions: Search for the Different Types of Cleaning Agents, their descriptions and examples for each type.
V.REMARKS
VI. Reflection
A. No. of learners who earned 80% in
the evaluation

3. B. No. of learners who requires
additional acts for remediation who
scored below 80%

C. Did the remedial lessons work? No. of
learners who caught up with the lessons

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/supervisor can help
me solve?

G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?





Prepared by: Checked by:
MANUEL A. PINLAC ANALYN S. IBON
Teacher 1 Teacher In Charge

4. I. OBJECTIVES SESSION 2
A. Content Standards

The learners demonstrate an understanding 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 Competencies

LESSON 1: CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT

LO1: Clean , Sanitize, And Store Kitchen Tools And Equipment
1.5 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.
1.6 Prepare cleaning agents in accordance with manufacturer’s instructions.
1.7 Clean and sanitize kitchen tools in accordance with prescribed standards.
1.8 Store cleaned kitchen tools and equipment safely in the designated space.
D. Sub tasking (if needed) At the end of this session, the learners are able to;
a. identify the chemical to be utilized in cleaning and sanitizing kitchen tools and equipment.
b. practice safety measures in using chemicals for cleaning and
c. independently read the manufacturer’s instructions in each label.
Write the LC code for each TLE_HECK9-12KP-Ia-1
II. CONTENT
(Subject Matter)
Types of Cleaning Agents
III. Learning Resources
A. References N/A
1. Teacher’s Guide Pages N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Technical-Vocational Track Home Economics- Cookery page 8
3. Learner’s Materials Pages Cookery 9-10 Most Essential Learning Competencies page 414
Cookery 9 Quarter 1-Module 1 SLM DepEd-Manila pages 1-33
4. Textbook Pages N/A
5. Additional Materials from Learning
Resources (LR) Portal)
N/A
B. Other Learning Resources Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, speaker

DAILY LESSON
LOG
School MALISBONG NATIONAL HIGH SCHOOL Grade Level NINE (9)
Teacher MANUEL A. PINLAC Learning Area
TECHNOLOGY AND LIVELIHOOD EDUCATION -
COOKERY
Teaching Dates and Time Sept. 05, 2023 (10:45 – 11:45) Quarter FIRST (Week 1)

5. IV. PROCEDURES
B. Review Previous Lessons `Conduct a recap of the previous discussion.
B. Establishing purpose for the Lesson
(Motivation)


C. Presenting examples /instances of
the new lessons (show pics, videos, ppt)
Power point Presentation
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
The teacher will give an introduction to the topic.
E. Discussing new concepts &
practicing and concern to new skills #2
Types of Cleaning Agents

1. Detergents. These are cleaning agents, solvents or any substance used to clean and break up dirt, soil and grease on surfaces of tableware,
kitchen surfaces, and equipment, fabrics, clothes, wood , plastic and metals Example: soap, soap powders, cleaners, liquid detergents.
2. Solvent Cleaners are commonly referred to as degreasers These products are alkaline based and are formulated to remove grease on surfaces
of tools and equipment, where grease has burned on. Examples of degreasers are vinegar, lemon juice, cornstarch , borax , baking soda and
castile soap.
3.Abrasives are fine plastic mesh pads, nylon coated, sponges, fine brass wool, rotten –stone and whiting to rub and scrub the heavy dirt. However these materials must
be handled with care to prevent scratching certain types of materials like plastic or stainless steel.
4. Acid Cleaners are used occasionally to remove mineral deposits and other soils on kitchen floors , as well as rust on the sink areas and soils.Ex. phosphoric acid, nitric acid
,muriatic acid
Acid is the most powerful type of cleaning agent because it is poisonous and corrosive . It should be used with caution and handled correctly to avoid accident.

Here is the list of approved Chemical Sanitizers
1. Chlorine, as a bleaching agent, is used in industry and in household cleaning products. It is water soluble. It is used to disinfect water and
part of the sanitation process for industrial waste.
2. Iodine is an over-the-counter type of chemical sanitizer that is used to disinfect skin and treat infection.
3. Quaternary Ammonium is used as disinfectant chemicals to disinfect sprays and wipes for the purpose of killing germs. It is antibacterial type
chemical sanitizer.

How to Read the Label of a Cleaning Agent
Following the instructions of manufacturer is essential to achieve quality and effective disinfectant.

6. F. Developing Mastery (Leads to
Formative Assessment) (activity after
the lesson)

G. Finding Practical Applications of
concepts and skills in daily living
(application)
Why is it important to read carefully the manufacturer’s label?

H. Making Generalizations &
Abstractions about the lessons
The teacher will summarize the topic and ask the learners questions that related to the topic.
II. Evaluating Learning
(assessment/test)

Identification
Directions: Identify the following terms.
______1.These are cleaning agents, solvents or any substance used to clean and break up dirt, soil and grease on surfaces of tableware, kitchen surfaces, and equipment,
fabrics, clothes, wood , plastic and metals.
______2. These products are alkaline based and are formulated to remove grease on surfaces of tools and equipment, where grease has burned on.
______3. These are fine plastic mesh pads, nylon coated, sponges, fine brass wool, rotten stone and whiting to rub and scrub the heavy dirt.
______4. These are used occasionally to remove mineral deposits and other soils on kitchen floors , as well as rust on the sink areas and soils.
______5. Solvent Cleaners are commonly referred to as __________.

Answers
1. Detergents
2. Solvent cleaners
3. Abrasives
4. Acid Cleaners
5. Degreasers

J. Additional activities for application
or remediation (assignment/homework)

Search!
Directions: Search raw ingredients in preparing cleaning agents. Write your answer in your TLE Notebook.
V.REMARKS
VI. Reflection
A. No. of learners who earned 80% in
the evaluation

B. No. of learners who requires
additional acts for remediation who
scored below 80%

7. C. Did the remedial lessons work? No. of
learners who caught up with the lessons

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/supervisor can help
me solve?

G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?





Prepared by: Checked by:
MANUEL A. PINLAC ANALYN S. IBON
Teacher 1 Teacher In Charge

8. I. OBJECTIVES SESSION 3
A. Content Standards

The learners demonstrate an understanding 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 Competencies

LESSON 1: CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT

LO1: Clean , Sanitize, And Store Kitchen Tools And Equipment
1.9 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.
1.10 Prepare cleaning agents in accordance with manufacturer’s instructions.
1.11 Clean and sanitize kitchen tools in accordance with prescribed standards.
1.12 Store cleaned kitchen tools and equipment safely in the designated space.
D. Sub tasking (if needed) At the end of this session, the learners are able to;
a. Apply the correct sequence in washing dishes by hands.
b. Clean kitchen tools and equipment in accordance with prescribed standard,
c. Familiarize in the different storage area for each kitchen tools and equipment.
Write the LC code for each TLE_HECK9-12KP-Ia-1
II. CONTENT
(Subject Matter)
Cleaning of Kitchen Tools and Equipment Proper Dishwashing by Hands
III. Learning Resources
A. References N/A
1. Teacher’s Guide Pages N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Technical-Vocational Track Home Economics- Cookery page 8
3. Learner’s Materials Pages Cookery 9-10 Most Essential Learning Competencies page 414
Cookery 9 Quarter 1-Module 1 SLM DepEd-Manila pages 1-33
4. Textbook Pages N/A
5. Additional Materials from Learning
Resources (LR) Portal)
N/A
B. Other Learning Resources Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, speaker
IV. PROCEDURES
C. Review Previous Lessons `Conduct a recap of the previous discussion.

DAILY LESSON
LOG
School MALISBONG NATIONAL HIGH SCHOOL Grade Level NINE (9)
Teacher MANUEL A. PINLAC Learning Area
TECHNOLOGY AND LIVELIHOOD EDUCATION -
COOKERY
Teaching Dates and Time Sept. 06 – 07, 2023 (10:45 – 11:45) Quarter FIRST (Week 1)

9. B. Establishing purpose for the Lesson
(Motivation)


C. Presenting examples /instances of
the new lessons (show pics, videos, ppt)
 Power point Presentation
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
The teacher will give an introduction to the topic.
E. Discussing new concepts &
practicing and concern to new skills #2
Cleaning of Kitchen Tools and Equipment Proper Dishwashing by Hands

Step 1: Scrape/Pre-wash- Put the dishes on the sink. Scrape off the leftover food and large food particles from the dishes and throw them into the trash
can for garbage disposal, leaving behind some residue for dishwashing.
Step 2: Wash- By using cleaning implement such as sponges, brushes steel wool and dishwashing detergent. Wash dishes in order; glassware,
flatware, plates, bowls, pots and pan.
Step 3: Rinse using running water. Wash dishes in order; glassware, flatware, plates, bowls, pots and pan.
Step 4: Sanitize
Step 5: Air-Dry

Cleaning of Kitchen Tools and Equipment

Stoves
 Before cleaning the stove, make sure that it is cool, to avoid burn while cleaning. Using abrasive, clean it thoroughly, and wash the
surface of the stove. You can use emery paper if it is necessary.
 Remove all bars and rack of the stove, then immersed it in hot water with detergent. Scrub the top of the stove using non-abrasive brush
to remove food from around the burners, knobs , and dials.
 Wipe clean with damp cloth.
 Tackle stubborn dirt with scraper
 Wipe dry with a fresh clean cloth.
 Rinse the sponge well between wipes. Use cleaner with a scrub pad or use a good degreaser product to remove any residue left.
 Refer to the manual for directions in cleaning inner stove parts
Storerooms and Cupboards

Cupboards can get grease and dirt.
 Clean it by removing everything from the cupboard.
 Dry the surfaces with a microfiber cloth. Sort out the things removed and discard or disposed items no longer needed

Suggested Storage Area for the Following Kitchen Tools and

10. Equipment
 Glassware- Store glassware in a cupboard to prevent dust from coming in.

 Flatware- If you have organizer trays, use ready –made utensils holders and stack them on top of one another. If you only have vertical storage
containers, store silverware upright.

 Plates and Saucers- Everyday dishes should be put on a lower shelves or easy to reach places. You can store it on an open shelve to make it easier
to grab. Plates and saucers for special occasion should be placed on a higher shelves or cabinet for storing purposes.

 Kitchen equipment- Frequently used equipment may be placed at the cleaned surface of lower shelves in your cabinets. Less used equipment
may be placed at the upper part of the cabinet. Before storing kitchen equipment, clean and disinfect storage areas and shelves first to ensure a safe location


F. Developing Mastery (Leads to
Formative Assessment) (activity after
the lesson)

G. Finding Practical Applications of
concepts and skills in daily living
(application)
Why do we need to follow the proper sequence in washing dishes?

H. Making Generalizations &
Abstractions about the lessons
The teacher will summarize the topic and ask the learners questions that related to the topic.
III. Evaluating Learning
(assessment/test)












J. Additional activities for application
or remediation (assignment/homework)

Home-work!
Directions: Video yourself doing the kitchen activity at home. You can choose between the following;
a. Washing dishes

11. b. Cleaning the cupboard
c. Sanitizing tools and equipment
Send your video to your TLE teacher’s messenger.
V.REMARKS
VI. Reflection
A. No. of learners who earned 80% in
the evaluation

B. No. of learners who requires
additional acts for remediation who
scored below 80%

C. Did the remedial lessons work? No. of
learners who caught up with the lessons

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/supervisor can help
me solve?

G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?





Prepared by: Checked by:
MANUEL A. PINLAC ANALYN S. IBON
Teacher 1 Teacher In Charge