School Imelda Senior High School Grade Level G-8
DAILY
LESSON Teacher Mr. Ramil T. Abiner Learning Area Commercial Cooking
LOG
Teaching Week June 3-7 Quarter 1st Week 1
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
June 3, 2019 June 4, 2019 June 5, 2019 June 6, 2019 June 7, 2019
● OBJECTIVES 1. Explain the whole ideas 1. Identify the kitchen tools -HOLIDAY- 1. Demonstrate the proper 1. Identify chemicals used in
AFTER THE 50 MIN. about the topic for first quarter and equipment based on their uses of cooking tools and cleaning and/or sanitizing
PERIOD THE 75% OF 2. Elaborate the house rules uses utensils equipment and utensils
STUDENTS WERE during T.L.E subject 2. Demonstrate how tools and
3. Explain the grading system equipment used in accordance
EXPECTED TO;
for T.L.E subject to its function
4. Meet and Great
II. CONTENT Topic: Utilize kitchen Tools Topic: Uses of Cooking tools Topic: Maintenance of Kitchen
and Equipment and Utensils Tools and Equipment
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources K-12 Commercial Cooking K-12 Commercial Cooking K-12 Commercial Cooking
Learning Module Learning Module Learning Module
IV. PROCEDURES
A. Reviewing previous lesson 1. Ask someone to have a 1. Checking of homework 1. Ask someone to have a brief
or presenting the new lesson brief review about previous 2. Review of the past lesson review about previous lesson.
lesson. using flash card of kitchen 2. Before the lesson start,
tools and equipment. introduce first the definition of
2. Before the lesson start, terms that they might
introduce first the definition of encounter during discussion.
terms that they might
encounter during discussion.
Cleaning, Disinfectant,
Exterminate, Filth, Grates
Infestation, Kitchen, Parts
Per Million (PPM),
Pedestal, Sanitizer,
Sanitizing, Stack.
B. Establishing a purpose for 1. Ask the students “Why it is 1. Ask the students to prepare 1. Ask the students on how
the lesson important to be familiar their cooking tools. they maintain the cleanliness of
with the correct utensils, 2. Ask the students to proceed their kitchen, especially kitchen
devices and equipment in to their respective groups. tools and utensils?
the kitchen?” Call at least 3 students.
3. Explain how they are going
2. Ask the students “Why do to be graded.
we consider the type of Rubrics: Group
material in buying kitchen Presentation
tools and equipment?” A. All group members
Make sure to explain the right participate equally
answer to the said question. B. All group members speak
clearly and easy to understand
C. All group members speaks
to the entire audience
D. Information is presented in
an organized way.
E. Oral presentation include
many details.
C. Presenting examples/ 1. Discussion of Materials of 1. Each one of the group must 1. Discussion of 4 Categories
instances of the new lesson kitchen Utensils and participate. of Cleaning Agents
equipment commonly 2. There should be no Detergents
Found in the kitchen repetition of cooking tools. Solvents Cleaners
Each of them should have Acid Cleaners
different cooking tools to be Abrasive Cleaners
presented in class.
D. Discussing new concepts 1. Discussion of Cooking 1. Group Presentation 1. Discussion of Methods of
and practicing new skill #1 Utensils List that Every Sanitizing
kitchen needs Heat
Chemicals
E. Discussing new concepts 1. Presenting the different
and practicing new skill #2 kinds of knives used in the
kitchen.
F. Developing Mastery Present different pictures that 1. Each of them demonstrate Students classify the different
were discuss and ask the the uses of the cooking tools cleaning agents used in
students to identify. (call the and utensils. cleaning and sanitizing
students one by one)
G. Finding practical You may find that it’s hard to Students will be able to
applications of concepts & open can goods using knife. demonstrate the proper uses
skills in daily living (use this idea in delivering of cooking tools and utensils
your explanation)
H. Making generalizations & The students will be able to Kitchen is the most special The student is able to
abstractions about the lesson understand that the Job of room in the house. It’s a place generalize the importance of
cooking requires specific tools, for adventure-discovery, washing, sanitizing and drying
utensil, and equipment for sharing and trying new ideas. in maintaining the cleanliness
proper and efficient and sanitation of kitchen tools
preparation of food. and equipment
I. Evaluating Learning
Seatwork
J. Additional activities for 1. On your notebook list down Give the advantage and
application or remediation all the utensils and equipment disadvantage of the following
you can find in your kitchen, cleaning agents
identify the materials of your Chlorine
kitchen tools and equipment. Iodine
Give them one format. Quaternary Ammonium
Compounds
2. Group Activity: ask the (Students must follow that the
students to bring cooking tools format that is given to them)
(Vividly explain what they’re
going to bring)
V. Valuing A good teacher can inspire hope, ignite No matter what the recipe you can do The kitchen is the heart of the house. Your habits are a reflection of you…
the imagination, and instill a love of wonders in the kitchen most especially Clean Up and Pick Up yourself!
learning if you use proper tools and equipment
in preparing and cooking.
VI. REFLECTION
Prepared by: Checked by: Noted:
Mr. RAMIL T. ABINER Mrs. ELENITA B. JOSE Mrs. Cristina DM. Perez
___________________ __________________________ __________________________
Teacher HEAD TEACHER School Principal
