Republic of the Philippines

Department of Education
Region IV – A CALABARZON
Division of Rizal
SIMONA NATIONAL HIGH SCHOOL
Simona Subd., San Isidro, Taytay, Rizal
Daily Lesson Log 19
Technology and Livelihood Education

DATE: July 12, 2018

GRADE & SECTION: Grade 10 – Silver 9:40 – 10:30
Grade 10 – Gold 10:30 – 11:20
I. OBJECTIVES
A. Content Standards: The learner demonstrates understanding of Egg Dishes
B. Performance Standards: The learners independently create a business vicinity map
reflective of a potential cookery market in the locality/town.
C. Learning Competencies/Objectives: LO 1. Perform Mise en Place.
At the end of the lesson, the students are expected to:
1. Identify an egg’s components and its nutritive value

II. CONTENT: PREPARE EGG DISHES (E)

III. LEARNING RESOURCES
A. References
 1. Teacher’s Guide pages: 17
2. Learner’s material pages:
3. Text book pages:
4. Additional materials from Learning Resource (LR) portal
B. Other Learning Resources: Learning Module

IV. PROCEDURES

A. Reviewing Previous lesson or presenting the new lesson

Identify the following tools and give a brief description of its use/function in cooking.
B. Establishing the purpose for the lesson
What makes up an egg?
C. Presenting examples/instances of the new lesson
 We normally distinguish 3 parts of an egg, the shell, the egg white, and the egg yolk, but a
closer scrutiny reveals a much more detailed structure of an egg.
D. Discussing new concepts and practicing new skills #1 (analysis)
STRENGTHENING VOCABULARY – Arranged the jumbled letter to come up with the
correct word pertaining to eggs. Write the correct words in your notebook.
E. Discussing new concepts and practicing new skills #2 (analysis)
F. Developing Mastery (Leads to formative Assessment) (analysis).
 What is the composition of an egg?
G. Finding practical applications of concepts and skills in daily living
(activity/analysis/localization)
Are there any nutrition we can get out of eggs?

H. Making generalizations and abstractions about the lesson. (abstraction)

Physical Structure and Composition of Eggs
Composition of an Egg
 I. Evaluating Learning (application)
a short quiz
J. Additional activities for application or remediation (assignment for additional
learning/activity).
What are the Characteristics of quality fresh eggs?

V. REMARKS:
VI. REFLECTION:
GOLD SILVER Remarks
1. No. of learners who earned 80% in the evaluation.
2. No. of learners who require additional activities for
remediation
 Prepared by: Checked by:

Niche T. Lazona Ms. Judy E. Francisco

Subject Teacher Noted by: Department Chairman

Mr. Nestor V. Capistrano

Teacher-in-Charge