DLL Cookery 7 Week 4

School: SAPANG DALAGA NATIONAL HIGH SCHOOL Grade Level: 7
GRADES 1 to 12 Teacher: MS. ANGELIKA B. DOLOTALLAS Learning Area: COOKERY

DAILY LESSON LOG Teaching Dates and Time: November 21-25, 2022 {2:40-3:30 M-Th)} Quarter: 2nd QUARTER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed,
additional lessons, exercises and remedial activities may be done for developing content knowledge and competencies. These are using Formative Assessment
strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly
objectives shall be derived from the curriculum guides
A. Content Standard The learners demonstrate an understanding the use and maintenance of equipment in cookery
B. Performance Standard The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
C. Learning Competency/s: Select various types of Select various types of Clean and sanitize kitchen tools Clean and sanitize kitchen tools and REMEDIAL
chemicals for cleaning and chemicals for cleaning and and equipment following equipment following
sanitizing kitchen tools, sanitizing kitchen tools, manufacturer’s instructuions use manufacturer’s instructuions use
equipment, and paraphernalia equipment, and paraphernalia cleaning tools, equipment, and cleaning tools, equipment, and
paraphernalia in accordance to paraphernalia in accordance to
standard operating procedures standard operating procedures
maintain kitchen tools, maintain kitchen tools, equipment,
equipment, and work areas and work areas
II CONTENT
Cleaning and Sanitizing
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials pages
3. Text book pages
4. Additional Materials from Self-Learning Materials Self-Learning Materials Self-Learning Materials Self-Learning Materials
Learning Resources
B. Other Learning
Resources
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning
by the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new
things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous
knowledge. Indicate the time allotment for each step
A. Reviewing previous lesson PRETEST Pose again the question: Pose again the question: Review previous lesson discussed
or presenting the new lesson
What I Know? What is the importance of How can we determine the
proper cleaning and sanitizing appropriate cleaning agent for
tools and equipment? our dishes?
B. Establishing a purpose for State the learning objectives State the learning objectives State the learning objectives and State the learning objectives and
the lesson and give a brief introduction and give a brief introduction of give a brief introduction of the give a brief introduction of the new
of the new lesson the new lesson new lesson lesson
C. Presenting Do the Activity 1: Present pictures of cleaning Show a picture of unwashed

Examples/instances of new What’s New agents like detergents, solvent dirty dishes. Ask them what
lesson Name the picture in each box cleaners, acid cleaners and wold be their first and last dish
abrasive cleaners to wash?
D. Discussing new concepts Discuss : Discuss: Discuss: Continue the discussion

and practicing new skills #1 How to Keep Kitchen
Equipment and Working  Four categories of Dishwashing Methods
Area Clean cleaning agents
 Sanitizing Methods
E. Discussing new concepts 8 Steps in Cleaning the Explain the sanitizing Methods Do the activity What’s More.
and practicing new skills #2 Refrigerator and present the approved
chemical sanitizers
F. Developing mastery Do the activity entitled Do the activity entitled Do the Activity 2: Matching Answer “What I have Learned”
(Leads to Formative “What’s more. (Part A) “What’s more. (Part B) Type
Assessment) Identify each statement
whether the process is
cleaning or sanitizing.
G. Finding Practical In cooking Pinakbet, give the Answer “What I can do”
applications of concepts and tools and equipments needed
skills
H. Making generalizations ASK: ASK: ASK:
and abstractions about the Give a short generalization of the
lesson What is the importance of How can we determine the Explain the Dishwashing lesson
proper cleaning and appropriate cleaning agent for Methods.
sanitizing tools and our dishes?
equipment?
I. Evaluating Learning Short Quiz Short Quiz Short Quiz Long Quiz
J. Additional activities for
application or remediation
V. REMARKS TLE 7 subject is taken only four (4) times a week with fifty (50 minutes) per meeting
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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; Checked by: Approved:

ANGELIKA B. DOLOTALLAS ROMNE RYAN M. PORTACION, HT-1 ROLANDO T. LUNA, ASP II
Teacher Department Head School Head

DLL Cookery 7 Week 4

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School: SAPANG DALAGA NATIONAL HIGH SCHOOL Grade Level: 7

GRADES 1 to 12 Teacher: MS. ANGELIKA B. DOLOTALLAS Learning Area: COOKERY

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

C. Presenting Do the Activity 1: Present pictures of cleaning Show a picture of unwashed

D. Discussing new concepts Discuss : Discuss: Discuss: Continue the discussion

Prepared by; Checked by: Approved:

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