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
 Storage
 Workplace
 Presenting the different
kinds of kitchen tools,
D. Discussing new concepts and
utensils, small appliances,
practicing new skills #1
and cookware. Each has a
(Modeling)
different use and function.
There are 3 types of kitchen
knives:
E. Discussing new concepts and
- Serrated knife
practicing new skills # 2
- Paring knife
(Guided Practice)
- Chef’s knife
Give the function of each type.
Name the different kitchen tools
F. Developing mastery
based on the picture presented
(Independent Practice)
by the teacher.
Give the function of the
following tools:
- Cutting boards
- Colander
- Tongs and spatula
- Measuring cup/ spoons
G. Finding practical applications of - Knives
concepts and skills - Spoons and whisks
(Application/ Valuing) - Mixing bowls
- Miscellaneous tools
Give the usefulness of the
following kitchen tools:
- Sharp knives
H. Making generalizations and - Colander with stand
abstractions about the lesson - Kitchen timer
(Generalization) - Meat thermometer
 Microorganism
 Storage
 Workplace
 Presenting the different
kinds of kitchen tools,
utensils, small appliances,
and cookware. Each has a
different use and function.
There are 3 types of kitchen
knives:
- Serrated knife
- Paring knife
- Chef’s knife
Give the function of each type.
Name the different kitchen tools
based on the picture presented
by the teacher.
Give the function of the
following tools:
- Cutting boards
- Colander
- Tongs and spatula
- Measuring cup/ spoons
- Knives
- Spoons and whisks
- Mixing bowls
- Miscellaneous tools
Give the usefulness of the
following kitchen tools:
- Sharp knives
- Colander with stand
- Kitchen timer
- Meat thermometer
Is the safety of tools and
equipment only the concern of
the management itself? Why?
1. Why we should store
tools and equipment in a
clean dry place?
2. Why we should
immediately discard
fragile tools with breaks?
Identify the following:
1-5 reasons why it is important to
do proper maintenance and
safety of kitchen tools and
equipment.
Supply the missing word or
group of words to make the
sentence complete.
1. _______ knives cut better
and are easier to work than dull
kind.
2. The serrated spoon is useful
for cutting ________.
3. _______ broken tools and
equipment immediately.
4. Store tools and equipment in
a clean _______ place.
5. Tools with breaks should be
____.
Answer the following questions:
1. Why do we need to
separate cutting board
for meat and vegetable?
2. Why Colander with stand
is preferable to use?
3. Do you think safety in
the workplace is only the
teachers’ concern?
4. What disease is the
Is the safety of tools and
equipment only the concern of
the management itself? Why?
1. Why we should store
tools and equipment in a
clean dry place?
2. Why we should
immediately discard
fragile tools with breaks?
Identify the following:
1-5 reasons why it is important to
do proper maintenance and
safety of kitchen tools and
equipment.
Supply the missing word or
group of words to make the
sentence complete.
1. _______ knives cut better
and are easier to work than dull
kind.
2. The serrated spoon is useful
for cutting ________.
3. _______ broken tools and
equipment immediately.
4. Store tools and equipment in
a clean _______ place.
5. Tools with breaks should be
____.
Answer the following questions:
1. Why do we need to
separate cutting board
for meat and vegetable?
2. Why Colander with stand
is preferable to use?
3. Do you think safety in
the workplace is only the
teachers’ concern?
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