Sta.

Maria Integrated High Grade

School 12
GRADE 12-Cookery School Level
Learning
Teacher Suzette S. Vergara Cookery
DAILY LESSON LOG Area
Teaching June 23 and 24, 2025
Dates and Quarter 1
Time

Monday Tuesday
June 23, 2025 June 24,2025
General objective:
At the end of the lesson, learners must independently
clean, sanitize and store kitchen tools, equipment and General objective:
kitchen premises. At the end of the lesson, learners must independently
clean, sanitize and store kitchen tools, equipment and
Specific objectives: kitchen premises.
At the end of the lesson, learners must….
I. OBJECTIVES
1. Recognize kitchen tools and equipment to be cleaned Specific objectives:
and sanitized; At the end of the lesson, learners must….
2. Identify the chemicals to be utilized in cleaning and 4. Clean and sanitize kitchen tools and equipment; and
sanitizing kitchen tools and equipment; 5. Store cleaned kitchen tools and equipment.
3. Prepare cleaning agents in accordance with the
manufacture’s instruction/procedure;

The learners demonstrate an understanding the The learners demonstrate an understanding the
A. Content Standards knowledge, skills, and attitudes required in maintaining knowledge, skills, and attitudes required in maintaining
kitchen tools, equipment, and work premises. kitchen tools, equipment, and work premises.
The learners independently maintain clean kitchen The learners independently maintain clean kitchen tools,
B. Performance Standards
tools, equipment, and premises. equipment, and premises.
LO 1. Clean, sanitize, and store kitchen tools and
equipment
1.1 recognize kitchen tools and equipment to be LO 1. Clean, sanitize, and store kitchen tools and
cleaned and equipment
sanitized 1.4 clean and sanitize kitchen tools in accordance with
C. Learning Competencies
1.2 identify the chemicals to be utilized in cleaning and prescribed standards
sanitizing kitchen tools and equipment 1.5 store cleaned kitchen tools and equipment safely in
1.3 prepare cleaning agents in accordance with the designated space
manufacturer’s instructions

II. CONTENT 1. Kitchen tools and equipment to be cleaned, sanitized, 3. Methods of cleaning and sanitizing kitchen tools and
and equipment
stored 4. Proper dishwashing techniques
 1.1. cutting tools and equipment
1.2. measuring tools and equipment
1.3. mixing tools and equipment
5. Techniques in storing cleaned kitchen tools and
1.4. top-of-the-range equipment
equipment
1.5. baking tools and equipment
2. Types of chemicals used in cleaning and
sanitizing kitchen tools and equipment
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages

2. Learner’s Materials pages

3. Textbook pages Cookery Manual 1 of 1 page 25-38 Cookery Manual 1 of 1 page 38-51
4. Additional Materials from
Learning Resource (LR)
portal

B. Other Learning Resources

IV. PROCEDURES

A. Reviewing previous lesson or Review of previous lesson on cleaning and sanitizing

presenting the new lesson Conduct pre test to learners (A-B) on page 25-27
kitchen tools and equipment.
B. Establishing a purpose for the Check students score on pre test
Enumerate the different tools, materials and equipment
lesson in the kitchen
Stating/presenting the lesson objectives of the day
Discuss the 3 cleaning methods used in the kitchen
Lecture:
Provide video lessons of the steps on how to wash the
C. Presenting examples/instance Cleaning and sanitizing kitchen tools and equipment. dishes manually and using a dishwasher.
of the new lesson
List of cooking materials, kitchen utensils and Demonstration on how to clean the chopping board
equipment that are commonly found in the kitchen using the 3 sink method

Activity #1. “Kitchen tools, materials and equipment

D. Discussing new concepts and familiarization” Activity #5 Draw and illustrate the 3 cleaning methods
practicing new skills #1 Recitation on the names of each kitchen tools, materials to differentiate each
and equipment (peer teaching)
E. Discussing new concepts and Activity #2. “Inventory of kitchen tools, materials and
practicing new skills #2 equipment”
 Activity sheets (inventory form) will be given students to
accomplish the activity. This should be done within the
given time frame.
Activity #3. Pair me
F. Developing Mastery
Picture presentation (PPT) of kitchen tools, materials Activity #6. Perform cleaning and sanitizing procedure
(Leads to Formative
and equipment, learners must pair the correct (by group activity)
Assessment) Chemicals used in cleaning and sanitizing kitchen tools
and equipment.

G. Finding practical application of

Writing their personal practice at home on how they
concepts and skills in daily clean kitchen tools, materials and equipment. Compare Tell me a story on page 47
living their answers on what they have learned.
By learning the importance of proper cleaning the
H. Making generalizations and kitchen tools and materials, ask the students questions
abstractions about lesson regarding the importance of knowing the chemicals Test yourself on page 46
used in cleaning and sanitizing kitchen tools and
equipment.
Views of ways

Make a video presentation on how to sanitize kitchen

tools and equipment and use the content below to
complete your piece.

Be guided by the following questions:

1. What is the video presentation all about?
I. Evaluating Learning 2. How are kitchen tools and equipment sanitized in the
presentation?
3. Why is it important to sanitize kitchen tools and
equipment?
4. Is there an appropriate application of safety measures
in the
presentation?

Criteria on page 50

J. Additional activities for A. Create and Post

application or remediation

Make a slogan on proper cleaning and sanitizing kitchen

tools, utensils, equipment’s and working premises using
oslo paper, coloring materials, pencil, white board
marker, and ruler.
 Criteria on page 60
V. REMARKS Cookery subject is taken only twice a week by the
students with four hours per session.
A. No. of learners who earned 80%
in the evaluation

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:

SUZETTE S. VERGARA FLORANTE A. FRANCISCO PhD

Master Teacher II Principal II