School: POOC ELEMENTARY SCHOOL Grade Level: VI

GRADES 6 Teacher: SHIRLEYN ROSE J. BAJA Learning Area: TLE-HE

DAILY LESSON Teaching Dates and
PLAN Time: January 23, 2024 (WEDNESDAY) Quarter: 3rd QUARTER

I. OBJECTIVES
A. Content The learner demonstrates an understanding of and skills in the
Standards basics of food preservation
B. Performance The learner preserves food/s using appropriate tools and
Standards materials and applying the basics of food
The learner uses the tools/utensils and equipment and their
C. Learning
substitutes in food preservation/ processing
Competencies
TLE6HE-0g-11
Identify tools/utensils and equipment tools/utensils and
equipment and their substitutes in food preservation/ processing
Identify the proper use of tools/utensils and equipment
tools/utensils and equipment and their substitutes in food
preservation/ processing; and
Reflect on the importance of proper using of tools/utensils and
equipment tools/utensils and equipment and their substitutes in
food preservation/ processing to your safety
Tools/Utensils and Equipment and their substitutes in
II. CONTENT Food Preservation/Processing

III. LEARNING
RESOURCES
MELC in TLE p.412
A. References TLE :HE 6-Module 14: Tools/Utensils and Equipment and their
substitutes in Food Preservation/Processing
B. Materials TV set, laptop, slide presentation, activity sheet, pictures
IV. PROCEDURES Constructivism Approach

4As
 Integration: MATH 6
QUARTER 1, WEEK 3, Solves routine or non-routine problems
involving division without or with any of the other operations of
fractions and mixed fractions using appropriate problem-solving
strategies and tools.
M6NS-Ic-97.2

Integration: MATH 5
QUARTER 4, WEEK 2, Converts cu. cm to cu. m and vice versa;
cu.cm to L and vice versa.
M5ME-IVd-80

Localization: Realia: Whisk, Weighing Scale, Measuring cups

a. Reviewing
Previous Lesson A. REVIEW
or Presenting the
New Lesson
Directions: Identify the method used in the following
Balik-Aral sa preserved food. Choose your answer from the box
nakaraang aralin
at/o pagsisimula
ng aralin

B. SETTING OF STANDARDS
Before we start our lesson, here are some reminders that you
need to do to learn:
1. Be Respectful
2. Be Responsible
3. Be Kind
 4. Be a Worker

b. Establishing Present a song entitled “Kusina Song” Indicator #5

purpose for the Maintained supportive learning
lesson
What are the things being mentioned in the song? environments that nurture and
Paghahabi sa inspire learners to participate,
layunin ng aralin cooperate and collaborate in
continued learning.

Indicator #6
Applied a range of successful
strategies that maintain
learning environments that
motivate learners to work
productively by assuming
responsibility for their own
learning.
c. Presenting Look at the given pictures below. Can you name them?
example/instance
s of the new
lesson

Pag-uugnay ng
mga halimbawa sa
bagong aralin

d. Discussing new There are skills in cooking food which you must learn well such
concepts as measuring and preparing ingredients. Knowledge of the use Indicator #1
Pagtatalakay ng
bagong konsepto at
of kitchen tools and equipment is important to produce Applied knowledge of content
paglalahad ng bagong attractive and palatable dishes. within and across curriculum
kasanayan #1 teaching areas.
A. Measuring Tools are used for calculating and determining the
 specific amount of an ingredient required by using a standard MATH 6, QUARTER 1, WEEK 3,
measurement device. Following are the examples: Solves routine or non-routine
1. Measuring Cups – (with measures3/4,2/3, ½,1/3,1/4 and problems involving division
1/8. ) These are used to measure solid and liquid without or with any of the other
ingredients. operations of fractions and
2. Measuring Glass- (with 1 ¾, 2/3,1/2, ¼, and 1/8) It is used mixed fractions using
to measure liquid ingredients. appropriate problem-solving
3. Measuring Spoons- It is used to measure small quantities strategies and tools.
of ingredients. M6NS-Ic-97.2
4. Weighing Scales- a device to measure weight.
MATH 5, QUARTER 4, WEEK 2,
(Give a situation showing alternatives ways of using Converts cu. cm to cu. m and
measurement tools. Show some computations of fractions and vice versa; cu.cm to L and vice
conversions of measurement) versa.
B. Kitchen Tools/Utensils -a small hand-held tool used for food M5ME-IVd-80
preparation. Common kitchen tasks include cutting food items
to size, heating food on an open fire or on a stove, baking, Indicator #2
grinding, mixing, blending, and measuring; different utensils are Used a range of teaching
made for each task
strategies that enhance learner
in literacy and numeracy skills.
1. Ladle- a large spoon used to serve soup stews and sauces.
2. Wooden spoon – used for mixing and stirring.
3. Wire Wisk– whip eggs or cream to add air into butter.
4. Rubber scraper– used for mixing and folding soft
ingredients.
5. Peeler - used to remove the outer layer of fruits and
vegetables.
6. Chef Knife – used to slice, mince, chop, cube and dice.
7. Paring Knife- all-purpose small knife used in paring and
coring.
8. Hand towel– is used for wiping bottles and hands while
working.
9. Mortar and Pestle– used to crush and grind substances.
10.Strainer– used to strain liquid away from solid ingredients.
11.Colander – used to allow liquids pass through separating
solid from liquids and washing vegetables and fruits.
12.Grater– used to shred or grate food like potatoes, cheese,
 carrot, etc. Indicator #4
13.Mixing bowls– to serve or mix ingredients in. Used effective verbal and non-
14.Funnel– used for pouring liquid into narrow openings. verbal classroom
15.Preserving bottles- it is where preserved food to be communication strategies to
placed. support learner understanding,
16.Pots - a cooking container with two smaller handles and participation, engagement, and
heavy lids. achievement.
17.Chopping Board- is where food is placed when cut.
C. Kitchen Equipment refers to the larger items in the kitchen
that handle the bulk of the preparation and cooking processes.
Examples are the following:
1. Blender – used for fine chopping, grinding and liquefying
ingredients.
2. Mixer – electric device that vary the speed at which
ingredients are mixed.
3. Steamer - a covered pot with layer sections for steaming
food.
4. Pressure Cooker – a sealed vessel used for cooking food
faster than conventional cooking methods.
5. Food Processor- an electric appliance with blade that
revolves inside a container to chop, mix or blend food.
6. Double Boiler – two saucepans that fit together so that
contents of the upper pan can be cooked or heated by
boiling water in the bottom pan.

e. Continuation of GAMES: Bring Me! Indicator #5

the discussion of Choose pupils/volunteers to play the game. Maintained supportive learning
new concepts
Pagtatalakay ng
environments that nurture and
bagong konsepto at inspire learners to participate,
paglalahad ng bagong cooperate and collaborate in
kasanayan #2 continued learning.

Indicator #6
Applied a range of successful
strategies that maintain
learning environments that
 motivate learners to work
productively by assuming
responsibility for their own
learning.
f. Developing GROUP ACTIVITY Indicator #5
Mastery Maintained supportive learning
Paglinang sa
Remind them again of the classroom rules and rubrics for environments that nurture and
Kabihasaan scoring before starting the activity. inspire learners to participate,
cooperate and collaborate in
continued learning.
RUBRICS FOR SCORING
5 points 3 points 1 point Indicator #6
All members are 1-3 members are 4 or more Applied a range of successful
participating not participating members are not strategies that maintain
participating learning environments that
motivate learners to work
productively by assuming
Differentiated Instructions responsibility for their own
learning
GROUP 1: Identify the given picture.
Write MT for measuring tools, KT for kitchen tools or KE for
kitchen Equipments

GROUP 2: Give the name of each tool or equipment based on

the given description.

GROUP 3: Illustrate and name the given tools or equipments

GROUP 4: Paste the pictures in their proper boxes.

g. Finding practical Skills in the use of kitchen tools and equipment is needed to Indicator #3
applications of come up with an attractive and palatable dish which the family Applied a range of teaching
concepts and will enjoy and appreciate strategies to develop critical
skills in daily and creative thinking, as well
living As a learner, why is it important to follow guidelines in choosing as other higher-order thinking
Paglalapat ng
proper tools and equipment in food preservation? skills.
aralin sa pang
araw-araw na
buhay
 h. Making Complete the thought of the sentence. Indicator #5
generalizations Maintained supportive learning
and abstractions
about the lesson
1. __________________ used for calculating and determining the environments that nurture and
Paglalahat ng Aralin specific amount of an ingredient required by using a standard inspire learners to participate,
measurement device. The examples are: cooperate and collaborate in
________________________________ continued learning.
2. Kitchen ___________________ is a small hand- held tool used for
food preparation such as measuring and cutting tools. This Indicator #6
includes Applied a range of successful
___________________. strategies that maintain
3. A large item in the kitchen that handles the bulk preparation learning environments that
and cooking processes is called ____________________. Examples motivate learners to work
are productively by assuming
____________________. responsibility for their own
learning.
i. Evaluating Read each question carefully. Choose the letter of the correct
learning answer. Write your answer on a separate sheet of paper.
Pagtataya ng
Aralin 1. Which utensils are used for measuring various amounts of dry and
sticky ingredients accurately?
A. Bottle B. Glass C. Measuring Cups D. Measuring
Spoon

2. What will you use in straining the pounded shrimp head?

A. Colander B. Mortar and Pestle C. Grater D. Strainer

3. Which equipment in preserving food has covered pot with layer

sections for steaming food?
A. Blender B. Food Processor C. Mixer D. Steamer

4. Which tool is used to peel off the outer layer of fruits and
vegetables? A. Bread Knife B. Chef Knife C. Butcher’s Knife
D. Paring Knife

5. What tool is used for wiping bottles and hands while working?
A. Bath Towel B. Handkerchief C. Hand Towel D. Wipes
J. Additional
activities for
application or
 remediation
V. REMARKS
VI. REFLECTION
A. No. of learners earned ___Lesson carried. Move on to the next objective.
80% in evaluation. ___Lesson not carried.
_____% of the pupils got 80% mastery
B. No. of learners who ___ of Learners who require additional activities for remediation
require additional
activities for remediation.
C. Did the remedial ___Yes ___No
lessons work? No. of ____ of Learners who caught up the lesson
learners who have caught
up with the lesson
D. No. of learners who ___ of Learners who require additional activities for remediation
continue to require
remediation.
E. Which of my teaching Strategies used that work well:
strategies worked well? ___ Group collaboration ___ Games
Why did these work? ___ Power PointPresentation ___ Answering preliminary
activities/exercises
___ Discussion ___ Case Method
___ Think-Pair-Share (TPS) ___ Rereading of Paragraphs/Poems/Stories
___ Differentiated Instruction ___ Role Playing/Drama ___ Discovery Method ___ Lecture Method
Why?
___ Complete Ims
___ Availability of Materials ___ Pupils’ eagerness to learn ___ Group member’s Cooperation in doing their tasks
F. What difficulties did I __ Bullying among pupils
encounter which my __ Pupils’ behavior/attitude
principal or supervisor can __ Colorful Ims
help me solve? __ Unavailable Technology Equipment (AVR/LCD)
__ Science/ Computer Internet Lab
__ Additional Clerical works __Reading Readiness __Lack of Interest of pupils
G. What innovation or Planned Innovations:
localized materials did I __ Localized Videos
use/discover which I wish __ Making use big books from views of the locality
to share with other __ Recycling of plastics to be used as Instructional Materials
teachers? __ local poetical composition __Flashcards

Prepared by:

SHIRLEYN ROSE J. BAJA

Teacher I
Checked by:
LEA MARIE R. NARVAEZ
Master Teacher I
Noted by:

SHERLY P. CAPADA, Ed.D.

Principal I