School Asin Este Elementary School Grade Level VI

DAILY
Teacher JULIET D. ESCANO Learning Area EPP-TLE
LESSON LOG
Teaching date and time Quarter 3rd Quarter

I. OBJECTIVES
A. Content Standards Demonstrates an understanding of and skills in the basics of food preservation.
B. Performance Standards Preserve food/s using appropriate tools and materials and applying the basics of
food
C. Learning Competencies 3.2. Use the tools or utensils and their substitutes on food preparation TLE6HE-
Objectives 0g-11

II. CONTENT Uses of Tools/Utensils in food preparation.

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages K-to-12-MELCS-with-CG-Codes page 412
2. Learner’s Materials Life Skills Through TLE
pages
3. Textbook pages Learning and Living in the 21st Century p.234-235
4. Additional Materials Canva Presentation
from Learning Resource Youtube Videos
(LR)portal
B. Other Learning Resources - Real objects of tools/utensils and equipment in food preparation
- Video Lesson
- Rubrics
- Television Set
IV. PROCEDURES
A. Reviewing previous lesson Preliminary Activities:
or presenting the new 1. Prayer:
lesson. https://www.youtube.com/watch?v=EGJhY8iDbJ8&ab_channel=ChabelitaHervias
5 minutes 2. Checking of Attendance:
Drill:
Determine the method of food preservation shown in each picture. Write your
answer on your drill board.
1.

Drying
2.

Cooling or Freezing

3.
 Fermentation

4.

Smoking
5.

Canning

Review:

Put up the smiley face emoji (🙂) if the sentence talks about health and safety

practices in food preservation and sad face emoji () if it is not.

1. Prepare the necessary tools, equipment, and ingredients before starting the

task. 🙂
2. Be sure to know how to use the different tools and equipment in food

preservation. 🙂

3. Keep the work area clean. 🙂

4. Never return everything to their respective storage once you are done with

the task. ☹️

5. Concentrate on the task to avoid accidents in the work area. 🙂

B. Establishing a purpose for Are you familiar with the different kitchen tools found in the kitchen? Identify
the lesson these tools.
3 minutes

C. Presenting examples/ Pedro is planning to make an atchara on his own. What kitchen tools or utensils
instances of the new lesson should he use to prepare this food?
5 minutes
Present a teacher-made video lesson that is relevant to the topic.
D. Discussing new concepts Jumbled Letters
and practicing new skills Let us have this activity to find out if you really remember the different kitchen
#1 tools or utensils in food preparation and their uses. Using the given description,
5 minutes
arrange the jumbled letters to form the correct word.
1. dernalco – colander
- A bowl with small holes used to strain off liquid from food, especially after
cooking.
 2. altpasu – spatula
- A kitchen utensil that has a broad flat part with narrow holes in it, attached to
a long handle, used for turning and lifting food when cooking.
3. ragret – grater
- A device having a surface covered with holes edged by slightly raised cutting
edges, it is used for grating cheese and other foods.
4. kihsw – whisk
- A cooking utensil which can be used to blend ingredients smooth or to
incorporate air into a mixture
5. etalp – plate
- A flat dish or shallow bowl that is typically used for serving or eating food.
E. Discussing new concepts After learning the different kitchen tools or utensils in food preparation and their
and practicing new skills#2 uses, let us not forget to wear proper attire when we are preparing our food.
5 minutes
What is the proper attire for food preparation?
F. Developing Mastery Standards in Group Activity
(Leads to Formative G – Get along
Assessment 3) R – Respect Others
10 minutes
O – On task behavior
U – Use quiet voices
P – Participate
S – Stay in your group

Present the Rubrics.

Direction:
Choose and pick the appropriate kitchen tools or utensils that you will use in
making the assigned salad for your group.

Group 1:
Vegetable Salad
Group 2:
Mixed Salad

Group 3:
Fruit Salad

Group 4:
Potato Salad

Formative Assessment:
 Know the use of the tools or utensils in food preparation by matching column a
with column b. Write the letter of the correct answer.
Food preparation tools or
Uses
utensils in food preparation
Column A Column B
1. Cutting knife a. A flat, shallow container with a raised
2. Colander rim, typically used for carrying food
3. Peeler and drink, or for holding small items.
4. Grater b. A bowl with small holes is used to
5. Tray strain off liquid from food, especially
after cooking.
c. A device having a surface covered with
holes edged by slightly raised cutting
edges, it is used for grating cheese and
other foods.
d. A tool used in food preparation to
remove the outer skin or peel of fruits
and vegetables. It usually consists of a
handle attached to a small, sharp blade
made of metal or ceramic.
e. A cutting instrument consisting of a
sharp blade fastened to a handle.
f. Measuring spoons used to measure an
amount of an ingredient, either liquid or
dry when cooking.
G. Finding practical What is the importance of food preparation?
applications of concepts (Accept all possible answers)
and skills in daily living
5 minutes
H. Making generalizations Name the kitchen tools or utensils in food preparation and their uses.
and abstractions about the Spatula Grater
lesson Cutting knife Colander
5 minutes Whisk Chopping board
Peeler Mixing Bowl
Tray
Plate
Spoon and Fork

I. Evaluating learning Direction:

5 minutes Find out the use of the tools or utensils in food preparation by identifying what is
being described in each number. Choose the letter of the correct answer.
1. A kitchen utensil that has a broad flat part with narrow holes in it, attached to a
long handle, used for turning and lifting food when cooking.
A. Colander
B. Spatula
C. Mixing Bow
D. Whisk
2. A round, deep dish or basin used for food or liquid.
A. Peeler
B. Measuring Cup
C. Measuring Spoon
D. Mixing Bowl
3. A bowl with small holes used to strain off liquid from food, especially after
 cooking.
A. Colander
B. Jar
C. Saucepan
D. Tong
4. A flat, shallow container with a raised rim, typically used for carrying food and
drink, or for holding small items.
A. Chopping board
B. Funnel
C. Towel
D. Tray
5. A wooden or plastic board on which foods (such as meats and vegetables) are
cut.
A. Chopping board
B. Grater
C. Peeler
D. Tray
J. Additional activities for Assignment:
application or remediation Draw at least five (5) different kitchen tools or utensils in food preparation in
2 minutes your drawing book.
V. REMARKS
VI. REFLECTION
A. No. of learners who ___#of learners who require 75%
earned80%onthe formative In the evaluation
assessment
B. No. of learners who require ___#of learners who require additional activities for remediation
additional activities for
remediation.
C. Did the remedial lessons ____Yes ____No
work? ___#of learners who caught up the lesson.
D. No. of learners who have
caught up with the lesson.
E. No. of learners who ___#of learners who continue to require remediation
continue to require
remediation
F. Which of my teaching ___ Experiment ___ Debate
strategies worked well? ___ Role Play ___ Creative Dramatics
Why did these work? __/_ Games ___ Spoken Words Poetry
___ Think, Fair & Share ___ Collaborative Learning
___ Role play ___ Lecture
___ Journal/Theme Writing __/_ Movie/Film Review/Critiquing
__/_ Collaborative Learning / Differentiated Instruction
___ Complete IMs ___ Discovery
Why?
G. What difficulties did I ___ Bullying among pupils
encounter which my ___ Pupils’ behavior / attitude
principal or supervisor can ___ Unavailable technology equipment (AVR/LCD)
help me solve?
___ Strategies/Activities in teaching
___ Techniques/Style in teaching
___ Approaches in teaching English
___ Methods in teaching science/Computer/Internet Lab
H. What innovation or _/__ Localized videos/pictures/articles
localized materials did I ___ Making big books from views of the locality.
use/discover which I wish ___ Recycling of plastics for contemporary arts
to share with other ___ Local music composition
teachers? _/__ Integration of Information and
Communication Technology (ICT) in teaching English

Prepared by: Checked by:

JULIET D. ESCANO MINERVA C. MANIPON

EPP- Teacher/ T-III Master Teacher II

Noted by:

MARGIE M. PERALTA
School Head