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TECHNOLOGY AND LIVELIHOOD EDUC
LDepEd Order No. 42, s. 2016
O
G School: MALINTA NATIONAL HIGH SCHOOL
Teacher: SARAH JANE V. DIAMOS
Teaching Dates and Time:
Section Ti
DEL PILAR 12:30-1:30/3:5
DE JESUS 1:30
LUNA 3::50
GOMEZ 4:50
FELIPE 5:50

Day 1 Day 2
June 17, 2019 June 18, 2019
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessa
I. OBJECTIVES and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learn
the curriculum guides.

A. Content Standards The learners demonstrate an understanding of knowledge and attitudes require

B. Performance Standards
C. Learning Competencies/Objectives
The learners independently maintain clean kitchen tools, equipment and premi
1. Recognize kitchen materials, tools, 1. Identify the function of each kitchen
equipment to be cleaned and sanitized. equipment.
2. Value the importance of each kitchen tools 2. Appreciate the importance of each ki
and equipment. and equipment.
3. Classify each tools and equipment 3. List down the function of each kitche
according to its kind and function. equipment.

Write the LC code

for each TLE_HECK9KP-Ia-1 TLE_HECK9KP-Ia-1
II. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, th

Kitchen Tools and Equipment to be Cleaned, Kitchen Tools and Equipment to be C

Sanitized and Stored Sanitized and Stored

List the materials to be used in different days. Varied sources of materials sustain learner's interest in the lesson and in l
III. LEARNING RESOURCES development.

A. References
1. Teacher's Guide pages
2. Learner's Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Page 7 Page 7
Page 30-39 Page 30-39
Laptop, tv, whiteboard marker, whiteboard Laptop, tv, whiteboard marker, whitebo
This step should be done across the week. Spread out the activities appropiately so that students will learn well. Alw
systematically by providing studentswith multiple ways to learn new things, practice their learning, question their le
allotment for each step.
A. Reviewing previous lesson or Last meeting we discussed about spotting and Yesterday we discussed about kitchen m
presenting the new lesson identifying business opportunities. tools and equipment.
Charade: Each group will choose one representative. Pinoy Henyo: Each group will choose two represe
Establishing a purpose for the Each representative will draw the kitchen
B. lesson tools/equipment he/she got on the board. The remaining one will ask questions while the other one will a
question about kitchen tools and equipment.
members will guess the answer for 3 minutes.

Cleaning and sanitizing kitchen tools and Cleaning and sanitizing kitchen tools an
C. Presenting examples/ instances equipment must be part of the standard equipment must be part of the standard
of the new lesson operating procedures that make up your food procedures that make up your food safe
safety program. program.

D. Discussing new concepts and practicing new What are the different kitchen materials, tools What are the function of each kitchen t
skills #1 and equipment? equipment?

Group Acivity: Each group will classify each Individual Activity: Each students will have a bingo card
Discussing new concepts and answer the question regarding the function of each to
E. practicing new skills #2 tools and equipment according to its function equipment using the bingo card. The one who will get
and materials used. pattern answer on the card will win.

Developing Mastery
F. (Lead to Formative Assessment 3) Oral Response Oral Response

It is very important to be familiar with each kitchen tools It is very important to know the function of each
Finding practical applications of
G. concepts and skills in daily living
and equipment needed in preparing and cooking food to and equipment in order to use the correct tools
avoid waste of energy and time. equipment needed in the task of preparing and c

Kitchen tools are made of aluminum, stainless Pls. see attachment.

steel, cast iron, plastic/rubber, glass and
Making generalizations and
H. abstractions about the lesson teflon.

I. Evaluating learning Written Test Written Test

Additional activities for application

J. or remediation

This lesson will be discussed to 9-De Jesus, on This lesson will be discussed to 9-De Jes
V. REMARKS Tuesday, June 18, 2019. Gomez on Thursday, June 19, 2019.
Reflect on your teaching and assess yourself as a teacher. Think about your students' progress this week. What works? W
VI. REFLECTION them, you can ask them relevant questions.

Del Pilar De Jesus Luna Gomez Felipe Del Pilar De Jesus Luna
A. No. of learners who earned 80% in the evaluation.

No. of learners who require additional activities for

B. remediation who scored below 80%.

Did the remedial lesson work? No. of learners who

C. have caught up with the lesson.

No. of learners who continue to require

D. remediation.

Which of my teaching strategies worked well? Why

E. did these work?

What difficulties did I encounter which my principal

F. or supervisor can help me solve?

What innovation or localized materials did I use /

G. discover which I wish to share with other teacher?

Prepared and submitted by: SARAH JANE V. DIAMOS

Teacher I, TLE
SARAH JANE V. DIAMOS
Teacher I, TLE
OOD EDUCATION DEPARTMENT

SCHOOL Grade Level: 9 ###

Learning Area: Cookery Cookery
WEEK 3 Quarter: First Quarter Second
Time Day Comments
12:30-1:30/3:50-4:50/4:50-5:50 M/W/-TH-T
1:30-2:30 T/W/TH/F
3::50-4:50 M/T/W/F
4:50-5:50 M//W/TH/F
5:50-6:50 M/T/W/TH/

ay 2 Day 3 Day 4
18, 2019 June 19, 2019 June 20, 2019
objectives, necessary procedures must be followed and if needed, additional lessons, exercises and remedial activities may be done for developing content knowledge
es support the learning of content and competencies and enablee children to find significance adn joy in learning the lessons. Weekly objectives shall be derived from

tudes required in maintaining kitchen tools, equipment, and work premises

nt and premises.
f each kitchen tools and
ance of each kitchen tools
of each kitchen tools and
1. Enumerate the chemicals to be utilized in cleaning
and sanitizing kitchen tools and equipment.
2. Value the importance of each chemical used in
cleaning and sanitizing kitchen tools and equipment.
3. List down the names and importance of chemicals
used in cleaning and sanitizing kitchen tools and
equipment.
1. Identify the chemicals to be utilized in cleaning and
sanitizing kitchen tools and equipment.
2. Appreciate the importance of each chemical used in
cleaning and sanitizing kitchen tools and equipment.
3. Demonstrate how to use the chemicals in cleaning and
sanitizing kitchen tools and equipment through role playing.

K9KP-Ia-1 TLE_HECK9KP-Ia-1 TLE_HECK9KP-Ia-1

o teach. In the CG, the content can be tackled in a week or two.

uipment to be Cleaned, Types of Chemicals Used in Cleaning and Types of Chemicals Used in Cleaning and
and Stored Sanitizing Kitchen Tools and Equipment Sanitizing Kitchen Tools and Equipment

n the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept

ge 7 Page 7 Page 7
30-39 Page 41-42, 55-57 Page 41-42, 55-57

arker, whiteboard Laptop, tv, whiteboard marker, whiteboard Laptop, tv, whiteboard marker, whiteboard
ts will learn well. Always be guided by demonstration of learning by the students which you can infer from formative assessment activities. Sustain learning
ng, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time
 bout kitchen materials, Our last topic is all about the kitchen Yesterday, we discussed about the names of chemicals used
materials, tools and equipment. in cleaning and sanitizing kitchen tools and equipment.

hoose two representatives. The Jumbled letters: Each group will arrange the Jumbled letters: Arrange the jumbled letters to
e other one will answer the
nd equipment. jumbled letters to form a new word. form a new word.

tchen tools and

of the standard operating Cleaning is the process of removing food and Cleaning is the process of removing food and
other types of soil from a surface, such as a other types of soil from a surface, such as a dish,
your food safety dish, glass, or cutting board. glass, or cutting board.

each kitchen tools and Why do chemicals are needed for cleaning How to use cheamicals for cleaning and
and sanitizing kitchen tools and equipment? sanitizing kitchen tools and equipment?

will have a bingo card. They will Group Activity: Each group will list down the Group Acivity: Each group will demonstrate how to
function of each tools and
he one who will get a horizontal importance of each chemicals used in cleaning use the chemicals in cleaning and sanitizing kitchen
n. and sanitizing kitchen tools and materials. tools and equipment through role playing.

esponse Oral Response Oral evaluation

e function of each kitchen tools
the correct tools and
of preparing and cooking food.
To secure cleanliness for each food we eat,
proper cleaning and sanitizing of kitchen
tools and equipment are very necessary.
The different chemicals used in cleaning and sanitizing
kitchen tools and equipment are detergent, solvent
cleaner, acid cleaner, abrasive, ammonia, diswashing
liquid, chlorine, carbolic acid, timsen, disinfectant and
soap.
To secure cleanliness for each food we eat,
proper cleaning and sanitizing of kitchen tools
and equipment are very necessary.
The different chemicals used in cleaning and sanitizing
kitchen tools and equipment are detergent, solvent cleaner,
acid cleaner, abrasive, ammonia, diswashing liquid, chlorine,
carbolic acid, timsen, disinfectant and soap.

en Test Written Test Written Test

sed to 9-De Jesus and This lesson will be discussed to 9-De Jesus This lesson will be discussed to 9-De Jesus, Luna
e 19, 2019. and Gomez on Thursday, June 20, 2019. and Gomez on Thursday, June 21, 2019.
week. What works? What else needs to be done to helpt the students learn? Identify what help your instructional supervisors can provide for you so when you meet

Gomez Felipe Del Pilar De Jesus Luna Gomez Felipe Del Pilar De Jesus Luna Gomez Felipe

Checked by: MARIA H. ANGALA

Master Teacher II, TLE