DAILY LESSON LOG

TECHNOLOGY LAND LIVELIHOOD EDUCATION

Level: GRADE 9 Specialization: COOKERY

ENTRIES DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

CONTENT STANDARD
The learner demonstrates understanding that cleanliness is vital in every kitchen where food is prepared, cooked and served.

PERFORMANCE STANDARD The learner independently clean, sanitize and store kitchen tools and equipment and clean and sanitize kitchen premises.

Profiling, Completion of Index Recognize Kitchen Tools

Classroom Rules, Meet and Grading System and Card and Equipment
A. LESSON Classroom Grooming
Greet Subject Requirements
(activity guide)
DepEd memorandum Students profile format Classroomdiy.com Kitchen tools, equipment
Kasunduan and realias.
B. LEARNERS’ MATERIALS/
RESOURCES
 1. Know the grading 1. Write and file their 1. Be artistic and 1. Recognize kitchen
1. Familiar and understand system. students’ profile. imaginative in classroom tools and equipment.
C. LEARNING OBJECTIVES
the school and classroom grooming.
2. Familiar with the 2. Accomplish the index card
rules and regulations 2. Identify kitchen
subject requirements. (activity guide)
premises and areas.
2. Practice human relation

1. Explain the grading 1. Explain how to make their 1. Pick and tell
1. Picture matching
1. Read, discuss and system and students will profile. Students will make 2. Power point
D. LEARNING STRATEGIES/
expound thru socialized copy after explaining. their own profile. 2. Maintain the presentation
ACTIVITIES discussion. cleanliness of the
2. Students will copy the 2. Write the daily activity in
classroom for conducive
2. Last half of the class will subject requirement after the index card for the first
learning.
introduce their selves the teacher explained. quarter to fourth quarter.

Question and answer Question and answer Recitation Socialized discussion Short quiz
E. ASSESSMENT PLAN

Observe during the Observe during the Judge with their accomplished Classroom outcome. Picture matching
discussion. discussion and classroom profile and index card.
F. REMEDIATION/
activity
REINFORCEMENT ACTIVITY

Submitted by: Cassius Lou M. Garcia Dates covered: October 31-November 4, 2022
 Checked by: _________________________________
DAILY LESSON LOG
TECHNOLOGY L AND LIVELIHOOD EDUCATION
Level: GRADE 9 Specialization: COOKERY

ENTRIES DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

CONTENT STANDARD
The learner demonstrates understanding that cleanliness is vital in every kitchen where food is prepared, cooked and served.

PERFORMANCE STANDARD The learner independently clean, sanitize and store kitchen tools and equipment and clean and sanitize kitchen premises.

Recognize Kitchen Tools Types of Sanitizers and

A. LESSON
and Equipment Factors that Influence the Cleaning Compound Disinfectants Characteristics of Ideal
Cleaning Process Chemical Sanitizer
LM, pp. 32-39 LM, pp. 40-41 LM, pp. 41-42 LM, pp. 43-44 LM, pp. 45-46
B. LEARNERS’ MATERIALS/
RESOURCES
 1. Allude to the factors 1. Cite the different 1. Determine the 1. Cite the characteristics of
that influences the cleaning compound. chemicals used in ideal chemical sanitizer.
C. LEARNING OBJECTIVES 1. Ascertain the kitchen
tools and equipment. cleaning process. 2. Establish the procedure cleaning & sanitizing 2. Establish the procedure for
2. Compare the kitchen 2. Establish the factors for the use of different kitchen. characteristics of ideal
tools and equipment. that influences the cleaning compound. 2. Organize the chemical sanitizer.
3. Recognize the full cleaning process. 3. Assess the characteristics knowledge in chemicals 3. Assess the characteristics of
worth of the kitchen tools 3. Evaluate the factors that
of different cleaning compound. used in cleaning & ideal chemical sanitizer.
and equipment. influences the cleaning process. sanitizing kitchen.
3. Value the chemicals
used in cleaning &
sanitizing kitchen.

1. Power point 1. Video clips 1. Chalk board talk 1. Question and answer 1. Sharing of ideas and
presentation experiences
D. LEARNING STRATEGIES/ 2. Crossword puzzle 2. Picture puzzle 2. Demonstration
ACTIVITIES 2. Picture parade 2. Demonstration

Short Quiz Short Essay Research Project Group Presentation

E. ASSESSMENT PLAN Written Work

Question and answer Question and answer Recitation Socialized discussion

F. REMEDIATION/ Acrostic activity
REINFORCEMENT ACTIVITY

Submitted by: Cassius Lou M. Garcia Dates covered: November 7-11, 2022
 Checked by: _________________________________
DAILY LESSON LOG
TECHNOLOGY L AND LIVELIHOOD EDUCATION

Level: GRADE 9 Specialization: COOKERY

ENTRIES DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

CONTENT STANDARD
The learner demonstrates understanding that cleanliness is vital in every kitchen where food is prepared, cooked and served.

PERFORMANCE STANDARD The learner independently clean, sanitize and store kitchen tools and equipment and clean and sanitize kitchen premises.

A. LESSON Equipment Sanitation

Fundamental Cleaning Proper Dishwashing
Methods of Cleaning Methods of Sanitizing Procedures
Procedures Technique
Equipment
LM, pp. 50-51 LM, pp. 52-53 LM, pp. 53-54 LM, pp. 54-55 LM, pp. 55-56
B. LEARNERS’ MATERIALS/
RESOURCES
 1. Allude to the 1. Identify the methods of 1. Classify the 1. Determine the proper
fundamental cleaning sanitizing. procedures in dishwashing technique.
C. LEARNING OBJECTIVES 1. Enumerate the
different methods of procedures. 2. Compare and contrast equipment sanitation. 2. Distinguish the different
cleaning equipment. 2. Establish the factors each procedures. 2. Compare and proper dishwashing
2. Differentiate each that influences 3. Appreciate each contrast each technique.
methods of cleaning fundamental cleaning Identify the methods of procedures. 3. Realize the importance of
equipment. procedures. sanitizing. 3. Escalate each proper dishwashing
3. Recognize the 3. Evaluate the procedures. technique.
importance of the fundamental cleaning
each methods of procedures.
cleaning equipment.

D. LEARNING STRATEGIES/ 1.Question and answer 1. Recitation 1. Socialized discussion 1. Question and answer 1. Recitation
ACTIVITIES
2. Open-ended statements 2. Organization of 2. Picture matching 2. Concept mapping 2. Concept mapping
sentences

Short Essay Research Project Group Presentation

E. ASSESSMENT PLAN Entrance Ticket Observations

Funnel Meta Strips Forum

F. REMEDIATION/ Acrostic activity Randomized questioning
REINFORCEMENT ACTIVITY

Submitted by: Cassius Lou M. Garcia Dates covered: November 14-18, 2022
 Checked by: _________________________________
DAILY LESSON LOG
TECHNOLOGY L AND LIVELIHOOD EDUCATION

Level: GRADE 9 Specialization: COOKERY

ENTRIES DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

CONTENT STANDARD
The learner demonstrates understanding that cleanliness is vital in every kitchen where food is prepared, cooked and served.

PERFORMANCE STANDARD The learner independently clean, sanitize and store kitchen tools and equipment and clean and sanitize kitchen premises.

9 Steps in Organizing First Aid Tips for Kitchen

A. LESSON Storage and Security of How To Keep Your Kitchen
Kitchen Cabinets Safety Measures Accidents
Chemicals Clean
LM, pp. 57-58 LM, pp. 59-60 LM, pp. 61-62 LM, pp. 63-64 LM, pp. 65-66
B. LEARNERS’ MATERIALS/
RESOURCES
 1. Determine the 9 steps 1. Deliberately know how to 1. Be familiar with safety 1. Be familiar with first aid.
in organizing kitchen keep the kitchen clean. measures. 2. Analyze first aid.
C. LEARNING OBJECTIVES 1. Discuss the storage and
security of chemicals. cabinets. 2. Accomplish visually clean 3. Charge the need of first
2. Calculate the time and
2. Extrapolate the storage 2. Carry out the 9 steps in kitchen. aid.
the materials necessary
and security of chemicals. organizing kitchen 3. Agree to take the value of
with safety measures.
3. Recognize the cabinets. keeping the kitchen clean
significance of the storage 3. Acknowledge the 3. Charge the need of
and security of chemicals. significance of the 9 steps with safety measures.
in organizing kitchen
cabinets.

1. Concept mapping 1. Concept mapping 1. Concept mapping 1. Concept mapping 1. Concept mapping
D. LEARNING STRATEGIES/ 2. Recitation 2. Question and answer 2. Recitation 2. Return demonstration 2. Return demonstration
ACTIVITIES

Entrance Ticket Short Essay Short Quiz Progress Measure

E. ASSESSMENT PLAN Written Work

Meta Strips Forum Funnel Meta Strips Forum

F. REMEDIATION/
REINFORCEMENT ACTIVITY

Submitted by: Cassius Lou M. Garcia Dates covered: November 21-25, 2022

Checked by: _________________________________

 DAILY LESSON LOG
TECHNOLOGY L AND LIVELIHOOD EDUCATION

Level: GRADE 9 Specialization: COOKERY

ENTRIES DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

CONTENT STANDARD The learner demonstrates understanding on how to perform mise en place for appetizer.

The learner independently perform mise en place for appetizer.

PERFORMANCE STANDARD

Classification of Appetizers Cocktails Hors D’ Oeuvres Tapas

A. LESSON Antipasto

LM, pp. 73-74 LM, p. 79 LM, p. 80 LM, p. 81 LM, p. 81

B. LEARNERS’ MATERIALS/
RESOURCES
 1. Cite the characteristics of 1. Determine hors d’ 1. Deliberately know an 1. Allude to understand
C. LEARNING OBJECTIVES 1. Enumerate the different cocktails. oeuvres. antipasto. tapas.
classifications of 2. Establish the procedure in 2. Organize the knowledge 2. Accomplish visually an 2. Establish the
appetizers. making cocktails. in hors d’ oeuvres. antipasto. knowledge of tapas.
2. Differentiate each 3. Assess the characteristics 3. Value hors d’ oeuvres. 3. Agree to take the value 3. Evaluate tapas.
classifications of cocktails. of an antipasto.
appetizers.
3. Recognize the
importance of the each
classifications of
appetizers.

1. Power point 1. Power point presentation 1. Power point presentation 1. Power point 1. Power point
presentation presentation
D. LEARNING STRATEGIES/ 2. Question and answer 2. Question and answer presentation
ACTIVITIES 2. Picture parade 2. Question and answer 2. Question and answer

Entrance Ticket Short Essay Research Project Group Presentation

E. ASSESSMENT PLAN Written Work

Funnel Meta Strips Forum

F. REMEDIATION/ Acrostic activity Randomized questioning
REINFORCEMENT ACTIVITY

Submitted by: Cassius Lou M. Garcia Dates covered: November 28-December 2,

2022
 Checked by: _________________________________
DAILY LESSON LOG
TECHNOLOGY L AND LIVELIHOOD EDUCATION

Level: GRADE 9 Specialization: COOKERY

ENTRIES DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

CONTENT STANDARD The learner demonstrates understanding on how to perform mise en place for appetizer.

PERFORMANCE STANDARD The learner independently perform mise en place for appetizer.

Fresh Fruits and

Chips and Dips Relishes/Crudités Petite Salad Amuse Bouche
A. LESSON Vegetables

LM, p. 82 LM, p. 83 LM, p. 84 LM, p. 85 LM, p. 86

B. LEARNERS’ MATERIALS/
RESOURCES
 1. Identify what are relishes. 1. Ascertain the petite 1. Find out fresh fruits and 1. Hear about amuse
salad. vegetables as appetizer. bouche.
C. LEARNING OBJECTIVES 1. Discuss chips and dips. 2. Show how relishes are
2. Extrapolate chips and dips. 2. Compare the petite 2. Associate fresh fruits and 2. Associate amuse
made.
3. Recognize the significance salad from other salad. vegetables as appetizer. bouche.
3. Appreciate how relishes
of chips and dips. 3. Recognize the full 3. Spot the full worth of 3. Be aware of the
are made.
worth of petite salad. fresh fruits and vegetables significance of amuse
as appetizer. bouche.

1. Power point presentation 1. Power point presentation 1. Power point 1. Power point
1. Power point presentation presentation
D. LEARNING STRATEGIES/ 2. Question and answer 2. Question and answer presentation
ACTIVITIES 2. Question and answer 2. Question and
2. Question and answer answer

Progress Measure
E. ASSESSMENT PLAN Oral Work Short Essay Short Essay Randomized questioning

Funnel Meta Strips Labelling

F. REMEDIATION/ Pick and tell Word puzzle
REINFORCEMENT ACTIVITY

Submitted by: Cassius Lou M. Garcia Dates covered: December 5-9, 2022
 Checked by: _________________________________
DAILY LESSON LOG
TECHNOLOGY L AND LIVELIHOOD EDUCATION

Level: GRADE 9 Specialization: COOKERY

ENTRIES DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

CONTENT STANDARD The learner demonstrates understanding on how to perform mise en place for appetizer.

The learner independently perform mise en place for appetizer.

PERFORMANCE STANDARD

Various Ingredients that Caviar

Various Ingredients that Various Ingredients that
Canapés Can be Used as Base for
A. LESSON Can be Used as Spread for Can be Used as Fillings
Canapés
Canapés for Canapés

LM, p. 76 LM, p. 77 LM, p. 77 LM, p. 79 LM, p. 80

B. LEARNERS’ MATERIALS/
RESOURCES
 1. Discuss canapés. 1. Determine the various 1. Deliberately know 1. Be familiar with various 1. Be familiar with caviar.
2. Extrapolate about ingredients that can be various ingredients that can ingredients that can be 2. Analyze caviar.
C. LEARNING OBJECTIVES
canapés. used as base for canapés. be used as spread for used as fillings for 3. Appreciate caviar.
3. Value canapés. 2. Carry out the various canapés. canapés.
ingredients that can be 2. Accomplish visually the
2. Calculate the various
used as base for canapés. various ingredients that can
ingredients that can be
3. Acknowledge the be used as spread for
used as fillings for
significance of various canapés.
canapés.
ingredients that can be 3. Agree to take the value of
used as base for canapés.various ingredients that can be 3. Charge the need of
used as spread for canapés. various ingredients that
can be used as fillings for
canapés.
1. Power point presentation 1. Power point presentation 1. Power point presentation 1. Power point 1. Power point
presentation presentation
D. LEARNING STRATEGIES/ 2. Question and answer 2. Question and answer 2. Question and answer
ACTIVITIES 2. Question and answer 2. Question and answer

Short Quiz Short Essay Research Project Group Presentation

E. ASSESSMENT PLAN Written Work

Funnel Meta Strips Labelling Labelling Picture puzzle

F. REMEDIATION/
REINFORCEMENT ACTIVITY

Submitted by: Cassius Lou M. Garcia Dates covered: December 12-16, 2022

Checked by: _________________________________

 DAILY LESSON LOG
TECHNOLOGY L AND LIVELIHOOD EDUCATION

Level: GRADE 9 Specialization: COOKERY

ENTRIES DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

CONTENT STANDARD The learner demonstrates understanding on how to prepare an appetizer.

PERFORMANCE STANDARD The learner independently prepare an appetizer.

Sweet Spicy Bell Pepper Dynamite

A. LESSON Stuffed Egg Bacon-Cheese Crostini Bruschetta
Poppers

Goolge.com/ Goolge.com/ Goolge.com/ Goolge.com/

search=appetizer&sweetsp search=appetizer&bacon- search=appetizer&brusch search=appetizer&dynami
B. LEARNERS’ MATERIALS/ Goolge.com/
search=appetizer&stuffedeg icybellpepperpoppers+ingr cheesecrostini+ingredients etta+ingredients te+ingredients
RESOURCES edients
g+ingredients
 1. Enumerate the 1. Cite the characteristics 1. Determine Bacon-Cheese 1. Deliberately know a 1. Allude to understand
ingredients for Stuffed Egg. of Sweet Spicy Bell Pepper Crostini. Bruschetta. Dynamite.
C. LEARNING OBJECTIVES
2. Differentiate Stuffed Egg. Poppers. 2. Organize the knowledge 2. Accomplish visually a 2. Establish the
3. Recognize the importance 2. Establish the procedure in making Bacon-Cheese Bruschetta. knowledge of Dynamite.
of the Stuffed Egg. in making Sweet Spicy Bell Crostini. 3. Agree to take the value 3. Evaluate Dynamite.
Pepper Poppers. 3. Value Bacon-Cheese of a Bruschetta.
3. Assess the Crostini.
characteristics of Sweet Spicy
Bell Pepper Poppers.

1. Power point 1. Power point presentation 1. Power point

1. Power point
presentation presentation
D. LEARNING STRATEGIES/ 1. Power point presentation
2. Socialized discussion presentation
ACTIVITIES 2. Socialized discussion 2. Socialized discussion 2. Socialized discussion
2. Socialized discussion

Short Essay Research Project Group Presentation Entrance Ticket

E. ASSESSMENT PLAN Short Essay

Picture puzzle Game ka na ba? Pick and tell Word puzzle Labelling
F. REMEDIATION/
REINFORCEMENT ACTIVITY

Submitted by: Cassius Lou M. Garcia Dates covered: January 2-6, 2023
 Checked by: _________________________________

DAILY LESSON LOG

TECHNOLOGY L AND LIVELIHOOD EDUCATION

Level: GRADE 9 Specialization: COOKERY

ENTRIES DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

The learner demonstrates understanding on how to prepare an appetizer.

CONTENT STANDARD

PERFORMANCE STANDARD The learner independently prepare an appetizer.

Plate Presentation Garnishments

A. LESSON Pinwheels Ham Roll-Ups Panara

Goolge.com/ Goolge.com/ Goolge.com/ https:// https://

search=appetizer&pinwheel+ search=appetizer&hamroll search=appetizer&panara+ www.theculinarypro.com www.theculinarypro.com
B. LEARNERS’ MATERIALS/
ingredients -ups+ingredients ingredients /plate-presentations /garnishments
RESOURCES
 1. Discuss Pinwheels. 1. Identify what are Ham 1. Ascertain what a Panara 1. Find out what a plate 1. Hear about
2. Extrapolate Pinwheels. Roll-Ups. is. presentation. garnishments.
C. LEARNING OBJECTIVES
3. Recognize the significance 2. Compare Panara from 2. Associate a plate 2. Associate about
2. Show how Ham Roll-Ups
of Pinwheels. other appetizer. presentation. garnishments.
are made.
3. Recognize the full worth 3. Spot the full worth of a 3. Be aware of the
3. Appreciate how Ham
of Panara. plate presentation. significance of
Roll-Ups are made.
garnishments.

1. Power point 1. Power point 1. Power point

1. Power point
presentation presentation presentation
D. LEARNING STRATEGIES/ 1. Power point presentation presentation
ACTIVITIES 2. Socialized discussion 2. Socialized discussion 2. Socialized discussion 2. Socialized discussion
2. Socialized discussion

Short Quiz Short Essay Short Quiz

E. ASSESSMENT PLAN Written Work Written Work

Funnel Meta Strips Forum

F. REMEDIATION/ Acrostic activity Randomized questioning
REINFORCEMENT ACTIVITY

Submitted by: Cassius Lou M. Garcia Dates covered: January 9-13, 2023
 Checked by: _________________________________
DAILY LESSON LOG
TECHNOLOGY L AND LIVELIHOOD EDUCATION

Level: GRADE 9 Specialization: COOKERY

ENTRIES DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

CONTENT STANDARD The learner demonstrates understanding on how to present an appetizer.

PERFORMANCE STANDARD The learner independently present an appetizer.

Art of Plating 1st Grading Post-Exam

A. LESSON 1st Grading Exam in H.E. ACADEMIC EXAM
Discussion ACADEMIC EXAM

B. LEARNERS’ MATERIALS/ https://

www.theculinarypro.com
RESOURCES
/plating
 1. Ascertain the art of 1. Answer the test within 1. Provide the correct
plating. the given period of time. answer.
C. LEARNING OBJECTIVES
2. Compare the art of 2. Observe proper decorum 2. Discuss the correct
plating. while taking the written answer.
3. Recognize the full worth test. 3. Recognize students’
of art of plating. weakness and strengths based on
3. Students can get the view
of the correct answer whenthe result of the test.
the exam is submitted.

D. LEARNING STRATEGIES/ 1. Picture matching

ACTIVITIES
2. Open-ended statements

E. ASSESSMENT PLAN Written Work

Picture puzzle
F. REMEDIATION/
REINFORCEMENT ACTIVITY

Submitted by: Cassius Lou M. Garcia Dates covered: January 16-20, 2023
Checked by: _________________________________