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August 14

This document contains a daily lesson log for a Technology and Livelihood Education class on commercial cooking. The objectives are for students to classify kitchen tools and equipment based on their uses, and to identify different materials used in making tools, utensils, and equipment in commercial cooking. The content discusses the various materials commonly found in kitchens such as aluminum, stainless steel, glass, cast iron, ceramic, heat-proof glass, Teflon, and plastic. The procedures outline pre-testing students, defining terms, motivating students with pictures of Filipino cuisine, having students identify materials around campus, analyzing uses of different materials, generalizing the lesson, and applying the knowledge. Students will be evaluated through five questions and assigned

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MERCY ABOC
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24 views3 pages

August 14

This document contains a daily lesson log for a Technology and Livelihood Education class on commercial cooking. The objectives are for students to classify kitchen tools and equipment based on their uses, and to identify different materials used in making tools, utensils, and equipment in commercial cooking. The content discusses the various materials commonly found in kitchens such as aluminum, stainless steel, glass, cast iron, ceramic, heat-proof glass, Teflon, and plastic. The procedures outline pre-testing students, defining terms, motivating students with pictures of Filipino cuisine, having students identify materials around campus, analyzing uses of different materials, generalizing the lesson, and applying the knowledge. Students will be evaluated through five questions and assigned

Uploaded by

MERCY ABOC
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Department of Education

Regional Office ___


DIVISION ANTIQUE SCHOOL
_________________________

DAILY LESSON LOG


Technology and Livelihood Education 7/8
COMMERCIAL COOKING
Date: _________________

I. OBJECTIVES
Content Standard :
● The learner demonstrates understanding in using and maintaining tools and
equipment in commercial cooking.
Performance :
● The learner independently uses and maintains tools and equipment in
Standard
commercial cooking.
Learning : LO 1. Utilize kitchen tools and equipment.
Competencies
Objectives : 1.1 Classify kitchen tools and equipment based on their uses.
Sub-task : To identify the different materials used in making of tools, utensils and equipment
in commercial cooking.
LC CODE : NA

II. CONTENTS
Topic : Materials of kitchen utensils and equipment commonly found in the
kitchen.
Concept : “Proper identification of the differences will give you an edge to prolong the
life of a certain material or utensil”
KBI :
Learning Themes :

III. LEARNING RESOURCES


A. References
Curriculum Guide : p. 1
Teacher’s Guide : p. 13
Learner’s Material : 5–8
Materials : Projector, laptop, extension wire (7-Hyacinth)
Visual aids, chalk, eraser, scotch tape (7-Snowdrop)
IV. PROCEDURES
A. Preliminary Activity
a. Pre-test
Students will answer ready-made pre-test on p. 7-8
b. Definition of Terms
The teacher will have a run-down on the new vocabulary words that will be used in this
lesson.
c. Motivation
The teacher will show different pictures of Filipino cuisine.
B. Activity
The class will look for items or materials within the campus that is made-of: aluminum,
stainless steel, glass, cast iron, ceramic and heat-proof glass, Teflon and plastic and hard
rubber. Fifteen minutes will be given to them.

C. Analysis
Why there is a variation of composition materials under cookery?

D. Abstraction
The teacher will conduct a generalization for the lesson of the day.

E. Application
After you learned the different composition materials used on making utensils for
cookery, can you now distinguish when to use it on a daily basis?

V. EVALUATION
On a ¼ sheet of paper, the teacher will ask five questions out of the lesson for the day.

VI. ASSIGNMENT
Look for the meaning of the words: commercial, cooking, utensils and equipment. Write it on your TLE
notebook.

VII. REMARKS/REFLECTIONS

Tot
al N
Att N B o
Section(s) Time end M Remarks
M M M
anc .
e

Prepared by: Noted by:


______________________________________ _________________________________
Teacher UNIT-HEAD

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