SCHOOL LEON GUINTO MEMORIAL COLLEGE, INC.

GRADE LEVEL 10/ HOPE

GRADES 1 TO 12
DAILY LESSON LOG TEACHER CHRISTIAN MARK A. AYALA LEARNING AREA TLE (COOKERY)
TEACHING DATES AND MONDAY, TUESDAY, WEDNESDAY, FRIDAY QUARTER First/ SESSION 1O
TIME 9:20-10:20

Day 10
UNIT TOPIC Prepare egg dishes
CONTENT STANDARDS Demonstrate an understanding preparing and cooking egg dishes

PERFORMANCE Prepare and cook egg dishes

STANDARDS
LEARNING COMPETENCIES TLE_HECK9-12ED-Ib-d-2
Lesson 1: Prepare egg dishes
LO 2. Prepare and cook egg dishes
2.3 cook variety of egg dishes
2.3.1 name the types of fried egg dishes
2.3.2 identify the tools and ingredients needed in preparing fried egg dishes
2.3.3 prepare fried egg dishes according to enterprise standard
CONTENT -Prepare and cook types of fried egg dishes
LEARNING RESOURCES/ LM, CG in G10 Cookery, websites
REFERENCES page 19
pages 72-75
https://www.youtube.com/results?search_query=how+to+fried+eggs

PROCEDURE CONSTRUCTIVISM APPROACH- RMFD

Volunteer students will report their experiences on preparing egg dishes cooks in the shell and present their output to the class. Evaluate
 students output using this scoring rubric

Criteria Score
INTRODUCTION Color & Texture 15
Degree of cooking 25
Appearance 30
Consistency 30
TOTAL 100

“Eggs Exhibit”

MOTIVATION

Group students into five. Each group will be given one piece of egg and ask this question:
- What dish can you made using these eggs?
Students will cook the dish that they want to make in the egg that given to them. Then they will have an eggs exhibit based from they made
out of their egg.
“Gallery Walk”

EXPLORE

Station 1 Station 2 Station 3 Station 4 Station 5

Prepare four stations inside the classroom with picture of soup in each station. Students are grouped into four and are tasked to have a tour
in the different stations. Ask them to describe the pictures that they encounter and record it in their notebook.
ACTIVITY 1 “Group Talk”
 Each group is given 5 minutes to discuss with each other the egg dish that they are going to prepare based on the type of fried egg assigned
to them. They will prepare visual aids of their recipe.
(Group 1: Sunny Side Up, Group 2: Basted Egg, Group 3: Over Easy)
(Group 4: Over Medium, Group 5: Over Hard)
Representatives from each group will discuss to the class the recipe that they are going to prepare by giving the recipe name, presenting the
needed ingredients, and enumerating the steps to be followed in preparing such dish.
ACTIVITY 2
Let the students watch video presentation about the procedures in preparing different types of fried egg. Allow them to compare their work
with what they have learned from the video.
“Cooking Time”
FIRM UP
- Let each group prepare the egg recipe they have chosen and present it in an appealing manner by adding some garnishes afterwards.

What are the standard qualities of fried eggs?

DEEPEN
What significant learnings have you gained from your practicum?

A. Each group will have an exhibit of their plated fried egg dish. A representative from each group will present their output and share to the
class their experiences on egg cookery. Students’ performance and output will be evaluated using this rubric:

TRANSFER
 All members of the group will prepare the assign dish to them at home by applying the standard qualities of fried egg.
Group 1: Over Hard
ASSIGNMENT Group 2: Over Medium
Group 3: Sunny Side Up
Group 4: Over Easy
Group 5: Basted

Prepared by: Checked by:

________________________ ____________________________
CRISTIAN MARK A. AYALA CORAZON L. NATIVIDAD
Subject Teacher Principal