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DAILY LESSON LOG Teacher Gemma J. Magsombol Specialization Bread and Pastry
Teaching Dates
Quarter
and Time
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of functional and non-functional tools.
Tools and equipment are identified according to classification/specification and job
requirements.
B. Performance Standards
Non-functional and equipment are segregated and labeled according to classification.
Safety of tools and equipment are observed in accordance with manufacturer’s instructions.
2 .
3.
Who among you have worked in a bakeshop or bakery? Is it important to maintain the tools and
B. Establishing a purpose for the lesson equipment in the bakeshop? Why?
1
2
3
4
5
Concept Map
From the pictures shown, write the function of the tool or equipment.
F. Developing mastery
What are the possible things to do if you noticed that the tools or equipments are not in good
condition?
G. Finding practical applications of concepts
and skills in daily living
Why do we need to categorize functional and non functional tools and equipment?
Group Quiz Bee
Using the illustration boards and pieces of chalk, each group is going to answer question that will be
H. Making generalizations and abstractions
given by the teacher. Each correct answer will receive 1 point.
about the lesson
1. Discuss the different tools and functions.
2. How will we know if tools are functional or not?
I. Evaluating learning
J. Additional activities for application or List at least 3 possible damages on tools and equipment for baking then recommend ways or repair
remediation procedure to save the equipment
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the
evaluation
B. No. of learners who require additional
activities for remediation who scored below
80%.
I. OBJECTIVES
A. Content Standards The learners demonstrate understanding on the types and uses of cleaning materials/ disinfectants
Tools and equipment are maintained according to preventive maintenance schedule or manufacturer’s
specifications.
B. Performance Standards
Tools are cleaned in accordance with standard procedures.
Workplace is cleaned and kept in safe state in line with OSHC regulations
STERILIZATION DISINFECTION
1. Which is
stronger?
2. Which can
A. Reviewing previous kill more
lesson/presenting the new preys?
lesson
3. Which can
cover a
larger area?
The students shall come up with the following ideas by answering the guide questions:
1. Storm is stronger than rain.
2. Lion is more aggressive than cat and can kill preys which cat cannot kill.
Ocean has a very large amount of water while the glass contains very little amount.
Spin-a-wheel
B. Establishing a purpose for the
Prepare a wheel with pictures of natural cleaning materials. Let student/group spin the wheel and say something
lesson
to the object where the wheels stop.
“Look-Think-Share-Disinfection 1”
The teacher shall post new sets of pictures showing common means of disinfection. From the pictures,
students shall prepare a concept map to give meanings onto disinfection.
____
____ ____
C. Presenting examples/instances of
DISINFECTION
the new lesson
____ ____
____ ____
A. “Loop the Words”
The following puzzle hides words which are related to disinfection. Locate these words by making a loop for
each found word.
Q W E R C L E A N I N G T
B A K I N G S O D A Y
D I S I N F E C T I O N U
N S P O N G E O P A S D I
M Q L W E R V T Y U I B O
S T E R I L I Z A T I O N
F G M H J K N L Z X C R P
V B O N M T E A Q W E A L
R T N Y U I G O P A S X K
D F G H J N A T U R A L J
G H F D S A R Z X C V B H
M I C R O O R G A N I S M
A S D E O D O R I Z E R Z
Referring to the Information Sheet 2.1 on pages 41-42 of the module, task students to list down the ways the
following are used to disinfect. The words include:
Cleaning vinegar natural Baking soda
Disinfection sterilization Lemon Sponge
Borax Tea microorganism Deodorizer
Classify the tools shown as to functional or non-functional. Give a short explanation why they belong to the
group. Follow the format below.
J. Additional activities for Investigate around your house on the cleaning materials your family members is using, observe on the manner
application or remediation on the storage of it. Make a short narrative about it and be ready to share to the class. Do you observe proper
storage?
V. REMARKS
VI. REFLECTION
H. No. of learners who earned 80% in
the evaluation
I. No. of learners who require
additional activities for
remediation who scored below
80%.
J. Did the remedial lessons work?
No. of learners who have caught
up with the lesson.
I. OBJECTIVES
The learners demonstrate understanding on Preventive maintenance schedule or manufacturers and procedures
A. Content Standards and Occupational Health and Safety(OSHC) workplace regulations
Tools and equipment are maintained according to preventive maintenance schedule or manufacturer’s
specifications.
B. Performance Standards
Tools are cleaned in accordance with standard procedures.
Workplace is cleaned and kept in safe state in line with OSHC regulations
Borax
Panel discussions
D. Discussing new concepts and
Students will assign to conduct a panel discussion where in they will discuss the preventive maintenance
practicing new skills#1
program and technique for cutting tools, handy tools, and baking equipment
Fact or Bluff
Several statements will be presented in class. Students will identify whether the statement about preventive
maintenance techniques is a fact by raising a happy face and a sad face if it is a bluff. Students will justify
their answers by sharing their own experiences in preventive measures/technique.
E. Discussing new concepts and _____ 1. Failure to perform preventive maintenance will result to malfunctioning of tools
practicing new skills#2 and equipment.
_____ 2. Rusting is the result of keeping the equipment wet.
_____ 3. Cleaning and maintenance of tools should be done periodically
_____ 4. Switch off the electrical plug of the oven before cleaning.
_____ 5. Use cool water to sterilize tools and equipment.
SHOW ME and I ACT
F. Developing mastery The teacher will show pictures of different equipments, tools and the students will demonstrate on the proper
maintenance applied on each equipments and tools.
Circle of Knowledge
Working in groups, the students will share and discuss their answers to the questions given. They will
G. Finding practical applications of summarize their answers, write this on a piece of manila paper and present in class for further discussions and
concepts and skills in daily living clarification of ideas.
1. Why is it important to establish a maintenance technique and procedure for our equipments and tools?
2. What are the possible things to do if you noticed that tools and equipment are not in good condition?
H. Making generalizations and
Journal Writing
abstractions about the lesson
The students will write the important concepts learned from the day’s lesson in their journal.
1.
2.
I. Evaluating learning
3.
4.
5.
I. OBJECTIVES
A. Content Standards The learners demonstrate understanding on proper
Tools and equipment are maintained according to preventive maintenance schedule or manufacturer’s
specifications.
B. Performance Standards
Tools are cleaned in accordance with standard procedures.
Workplace is cleaned and kept in safe state in line with OSHC regulations
Know Me
A video presentation focusing on the proper storage of tools and equipment. Let the student take note of the
C. Presenting examples/instances of pointers to follow in storing tools and equipment.
the new lesson
https://www.youtube.com/watch?v=2V8n49HO1yA
Charade
Divide the class into 4 groups. The leader of each group will pick a piece of paper from the teacher (pointers for
F. Developing mastery
longer and efficient use of baking tools and equipment. The leader will act what is written in a piece of paper.
The members will guess what is the helpful practice in storing tools and equipment
G. Finding practical applications of Do you think proper storing will prolong the shelf life of tools and equipment? Why or why not?
concepts and skills in daily living
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%.
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson.
DAY I
I. OBJECTIVES
The learners demonstrate an understanding on baking tools and equipment, their uses.
A. Content Standards
B. Performance Standards Baking tools and equipment are identified based on their uses.
LO1
C. Learning Competencies
Prepare tools and equipment for specific baking purposes.
II. CONTENT Baking tools and Equipment and their uses.
III. LEARNING RESOURCES
A. References
1. Curriculum Guide & pages page1
2. Learner’s Materials pages Page 4-12
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) Portal
Print Materials, Laptop ,DLP, /TV Real Ingredients
B. Other Learning Resources
IV. PROCEDURES
Parade of baking tools
A. Reviewing previous
lesson/presenting the new
lesson
1. What are the tools shown?
2. How are they used in baking?
VI. REFLECTION
O. No. of learners who earned 80% in
the evaluation
P. No. of learners who require
additional activities for
remediation who scored below
80%.
Q. Did the remedial lessons work?
No. of learners who have caught
up with the lesson.
DAY 2
I. OBJECTIVES
The learners demonstrate an understanding on baking tools and equipment, their uses.
A. Content Standards
B. Performance Standards Baking tools and equipment are identified based on their uses.
LO1
C. Learning Competencies
Prepare tools and equipment for specific baking purposes.
II. CONTENT Baking tools and Equipment and their uses.
III. LEARNING RESOURCES
A. References
5. Curriculum Guide & pages page1
6. Learner’s Materials pages Page 8-12
7. Textbook pages
8. Additional Materials from
Learning Resource (LR) Portal
Print Materials, Laptop ,DLP, /TV Real Ingredients, Real Tools and Equipment
B. Other Learning Resources
IV. PROCEDURES
Parade of baking tools
Varied baking tools like measuring tools, cutting tools, and kinds of ovens. Let the students identify each
A. Reviewing previous one.
lesson/presenting the new
lesson
1. What are the tools and equipment shown?
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%.
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson.
DAY 2
I. OBJECTIVES
The learners demonstrate an understanding on baking tools and equipment, their uses.
D. Content Standards
E. Performance Standards Baking tools and equipment are identified based on their uses.
LO1
F. Learning Competencies
Check condition of tools and equipment
II. CONTENT Safety Measures in the use of tools and Equipment
III. LEARNING RESOURCES
A. References
1. Curriculum Guide & pages page15
2. Learner’s Materials pages Page 37
3. Textbook pages
SEDP Series. Home Technology Food Management and Service pp. 47
4. Additional Materials from and Duran Home Economics III pp. 73
Learning Resource (LR) Portal
IV. PROCEDURES
Identify the function of the following kitchen tools, utensils
A. Reviewing previous
lesson/presenting the new lesson
B. Establishing a purpose for the Is it important to maintain tools and equipment in the bakeshop? Why?
lesson
KNOW ME
A video presentation focusing the importance of maintaining tools and equipment
C. Presenting examples/instances of
Video presentation about importance of maintaining tools and equipment.
the new lesson
https://www.youtube.com/watch?v=GL5h3wZcIBY
Save a Tool
G. Finding practical applications of The student will finished the statement prepared by the teacher in a form of a short skit presentation. This
concepts and skills in daily living will be done in 5 minutes
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored
below 80%.
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?