GRADE 1 to 12 School ISUGOD NATIONAL HS.

Grade Level 10
DAILY LESSON Teacher ERMIE O. LUSOC Learning Area TLE.-HE-Cookery
LOG
Teaching Date and Time June 5-June 8 Quarter First

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

OBJECTIVE

Content Standard The learners demonstrate an
understanding in preparing
and cooking egg dishes
Performance Standard The learners independently
prepare and cook egg dishes
The learners demonstrate an
understanding in preparing
and cooking egg dishes
The learners independently
prepare and cook egg dishes
The learners demonstrate an Remediation
understanding in preparing
and cooking egg dishes
The learners independently
prepare and cook egg dishes

Learning L01. Perform mise en place
Competency/Objectives 1.1. Clean, sanitize, and
/Code prepare tools, utensils and
equipment needed in egg
preparation
TLE-HECK9-12ED-Ia-1
L01. Perform mise en place
1.2. identify an egg
components and its nutritive
value
TLE-HECK9-12ED-Ia-1
L01. Perform mise en place
1.3. identify and prepare
ingredients according to
standard recipe
TLE-HECK9-12ED-Ia-1

CONTENT Lesson 1. Prepare Egg dishes

Orientation Tools, utensils and equipment Nutritional value and Characteristics of quality eggs
needed in egg preparation components of eggs Ingredients for egg dishes
Cleaning and sanitizing tools
and equipment

LEARNING RESOURCES

References
Teacher’s Guide Pages pp19-23 pp19-23 pp19-23
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Learner’s Materials page
Textbook pages
Additional Materials
From Learning Resource
(LR) portal
Other Learning Resource
PROCEDURES
Reviewing previous lesson or
presenting the new lesson
Establishing a purpose for the
lesson
Presenting
examples/Instances of the
new lesson
Discussing new concepts and
practicing new skills #1
Discussing new concepts and
practicing new skills #2
Developing Mastery
pp.35-43
1. CBLM II
Food Trades.
Module VI.
Lesson III.
http://startcooking.com/public/ http://startcooking.com/public/ http://startcooking.com/public/
IMG_7835-1JPG
Visual aids, projector, actual
tools and egg
Administer pre-test pp.35-38
LM
Why mis en place is important
in egg preparation?
What tools and equipments are
needed in egg preparation?
Picture parade of different
kitchen tools and equipment
and let them identify the
needed tools and equipment in
egg preparation.
After identifying the tools and
equipment, what process
should be done before using
them?
Let the learners do the Review
of learning Outcome 1
Group activity in
accomplishing Performance
Activity 1 page 43LM
Pp44-45
1. CBLM II
Food Trades.
Module VI.
Lesson III.
IMG_7835-1JPG IMG_7835-1JPG
Visual aids, projector, actual
tools and egg
Review about the different
tools and equipment used in
egg preparation.
Read Information Sheet about
physical Structure and
composition of eggs LM pp.
44-45
Group Activity .
Let the learners identify the
physical structure of egg. Each
group will be given 1 fresh
egg.
Individual Activity
Each member will describe the
assigned part of an egg.
Small group discussion on the
Nutritional value of an egg
What are the nutrients found
in egg?
What is the classification of
eggs?
Pp46-49
1. CBLM II
Food Trades.
Module VI.
Lesson III.
Visual aids, projector, actual
tools and egg
What are the nutrients found
in egg?
As buyers how could you
assure that the egg you are
going to buy are fresh?
Read Lesson Information
about Egg Quality on page
47LM
Divide the class in small
group. Let the learners
identify the Egg Size
Classification by merely
seeing its size
Let the learners check their
answer by using weighing
scale and based on the chart
found in LM page47
Now after classifying the
eggs according to size the
learners are ready to scrutinize
the inner and outside parts of
egg based on the given
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Finding practical application
of concepts and skills
Making generalizations and
abstractions about the lesson
Evaluating Learning
Additional activities for
application or remediation
REMARKS
REFLECTION
Why it is important to clean
and sanitize kitchen tools and
equipment after each use?
How do you find your
activity?
Based on your activity what
are the importance of knowing
the proper way of cleaning
and sanitizing the tools and
equipment?
The teacher will evaluate the
Performance of the learners in
cleaning and sanitizing
different tools and equipment
on page 23 of TG
Advance reading
What is egg?
What are the components of
egg?
What are the nutrients found
in egg?
Why egg is considered as
complete food?
Let the learners identify the
parts of egg on the given
activity sheet
Bring eggs for tomorrows
activity
Philippine Standard of Quality
for Chicken Eggs page 48LM
Why it is important that
buyers know and understand
the characteristics of fresh
eggs?
Is the outside appearance of
egg is the basis of its
freshness?
Performance Test on
classifying the Fresh eggs
from the given pieces of eggs
and explain to the class their
bases
Answer will be rated based on
Philippine Standard of Quality
For Chicken Eggs page 48LM
Pictorial Report ( The output
will be rated using rubric on
page 23 of TG)
Let the learners make a
pictorial report with
illustration showing the
qualities of fresh egg in terms
of size and grading
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No. of learners who earned 80%
in the evaluation
No. of learners who require
additional activities for
remediation who scored below
80%
Did the remedial lessons work?
No. of learners who have caught
up with the lesson
No. of learners who continue to
require remediation
Which of my teaching strategies
worked well? Why did these
work?
What difficulties did I encounter
which my principal or supervisor
can help me solve.
What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?

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