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DAILY LESSON LOG in Cookery

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Date: July 3, 2017 Date: July 4, 2017 Date:July 5, 2017 Date:July 6,2017 Date:July 7, 2017
Soup Clean and Sanitize Clean and Sanitize Kitchen Prepare Appetizers
TOPIC: Kitchen Premises Premises
LEARNING 1. Identify what 1. Identify the 1. Clean the Area in 1.Identify the origin of
COMPETENCY: is soup; types of Sanitizers accordance with food appetizer;
2. Enumerate and disinfectant: safety and occupational 2. Appreciate the
the types of 2. Classify and health regulations. importance of knowing
Soup; describe the uses 2. Value the the origin of appetizer.
of cleaning agents. importance of making the
kitchen clean and safe.
LEARNING RESOURCES: Cookery Manual and Cookery Manual Cookery Manual and Cookery Manual and
Teachers Guide and Teachers Guide Teachers Guide Teachers Guide
LEARNING DELIVERY Showing Pictures of
MODE: a Food Pic and Tell Brainstorming Pic and Tell
What can you see in Video Clip –How To clean
Activity the picture? the Kitchen Premises

Analysis What is a soup? Identify the types of How to keep your kitchen What is appetizer?
Sanitizers and clean and safe? Explaining the History of
disinfectant Appetizer

Abstraction What are the Differentiate the What is the importance of Guide the learners in
different types of a types of chemicals making our kitchen clean choosing and preparing
soup? and safe? appetizers
Give example of What is the importance
each of it. of knowing the history of
Appetizer?
Application Demonstration of In a fish bowl, Make a slogan on proper Instruct the learners to
making a soup by group the given cleaning and sanitizing make their original
group name of sanitizer kitchen tools, utensils, recipe in making
and chemicals use equipment’s and working appetizer.
in cleaning kitchen premises.
premises through
its type
ASSESSMENT Summarization of the Graded Recitation Evaluation of the Output Summarization of the
lesson topic of the day
Evaluation of the
Output

ASSIGNMENT
REMARKS
A reflection for the teacher: On
the teaching learning episodes

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