SCHOOL BECURAN HIGH SCHOOL STA.
GRADE LEVEL 11
GRADE 1 TO 12
DAILY LESSON LOG
MONDAY
I.OBJECTIVES
A. Content Standards The learners demonstrate
understanding in preparing
and cooking eggs
B.Performance Standards The learners independently
prepare and cook eggs
C.Learning Perform mise en place
Competencies/Objectives 1. clean, sanitize and
prepare tools, utensils, and
equipment needed in
preparing egg dish.
2. identify an egg’s
components and its
nutritive value
3. identify and prepare
ingredients according to
standard recipe
Write the LC Code for each TLE_HECK9-12ED-Ia-1
II.CONTENT PREPARE EGG DISHES (ED)
III.LEARNING Laptop and LED TV
RITA, PAMPANGA
TEACHER JAN RYAN V. MALANG LEARNING AREA
TEACHING DATES AND NOV.21-25, 2016 QUARTER 2ND
TIME
TUESDAY WEDNESDAY THURSDAY FRIDAY
The learners demonstrate The learners demonstrate The learners demonstrate
understanding in understanding in preparing understanding in preparing
preparing and cooking and cooking eggs and cooking eggs
eggs
The learners The learners independently The learners independently
independently prepare prepare and cook eggs prepare and cook eggs
and cook eggs
PREPARE AND COOK EGG PREPARE AND COOK EGG PREPARE AND COOK EGG
DISHES DISHES DISHES
1.identify the market 1.identify the market forms 1.identify the market forms
forms of egg of egg of egg
2.explain the uses of eggs 2.explain the uses of eggs in 2.explain the uses of eggs
in culinary arts culinary arts in culinary arts
3. cook egg dishes in 3. cook egg dishes in 3. cook egg dishes in
accordance with the accordance with the accordance with the
prescribed salad prescribed salad prescribed salad
TLE_HECK9-12ED-Ib-d-2 TLE_HECK9-12ED-Ib-d-2 TLE_HECK9-12ED-Ib-d-2
PREPARE EGG DISHES PREPARE EGG DISHES (ED) PREPARE EGG DISHES (ED)
(ED)
Laptop and LED TV Laptop and LED TV
RESOURCES Chalk and chalkboard
Pictures of kitchen tools,
utensils and equipment
A.References Technical-Vocational-
Livelihood
Home Economics
COOKERY Manual
By: AS.Kong & AP.Domo
1.Teacher’s Guides/Pages 19-36
2.Learner’s Materials 39-48
Pages
3.Textbook Pages NONE
4.Additional Materials NONE
from Learning Resources
(LR) portal
B.Other Learning NONE
Resources
IV.PROCEDURES
A.Reviewing previous KWL Chart or
lesson or presenting the Application of the RPL
new lesson (recognition prior
learning)
Instruct learners to answer
the pre-test on pages 35-37
B.Establishing a purpose In the preparation of egg
for the lesson dishes, the first
consideration is to identify
the needed tools, utensils,
and equipment and how to
Chalk and chalkboard Chalk and chalkboard
Tools and utensils needed Tools and utensils needed as
as stated in the standard stated in the standard recipe
recipe Actual / fresh ingredients
Actual / fresh ingredients
Technical-Vocational- Technical-Vocational-
Livelihood Livelihood
Home Economics Home Economics
COOKERY Manual COOKERY Manual
By: AS.Kong & AP.Domo By: AS.Kong & AP.Domo
19-36 19-36 19-36
49-68 49-68 39-81
NONE NONE NONE
NONE NONE NONE
NONE NONE NONE
-review of the previous -review of the previous p
lesson: lesson: review the students of
1. what is an egg? 1. what are market forms of what they have prepared
2. what are the tools, egg? yesterday.
utensils, and equipment 2. how will you use eggs in
needed in preparing egg culinary?
dishes? 3. what are the stages and
factors to be considered in
foam formation
Facilitate learning of the In cooking we need to follow In cooking we need to
market forms of eggs, a standard recipe so that the follow a standard recipe so
uses of egg in culinary, finished product will be good that the finished product
and the different ways on in taste will be good in taste
how to cook egg dishes
 clean and sanitize them
after each use.
This lesson deals with and
eggs and eggs preparation
1. What is egg?
2. What are the
kitchen tools and
utensils needed in
egg preparation?
C.Presenting Show to the students
examples/instances of the samples of kitchen tools,
new lesson utensils, and equipment
and state its functions
D.Discussing new Ask the students about
concepts and practicing kitchen tools, utensils and
new skills #1 equipment and give its
functions
E.Discussing new concepts Given the tools and
and practicing new skills utensils how will you
#2 differentiate the following:
-sieve and sifter
-rubber scraper and rubber
spatula
-etc.
F.Developing mastery Call student(s) to come in
(Leads to formative front and pick or choose 1
assessment) tools/utensils and state its
function
In culinary we used eggs Discuss the recipe given to Discuss the recipe given to
in different viands e.g. each group each group
zippo egg, arrozcaldo and
being served during
breakfast like sunny side
up and scrambled egg.
Ask students regarding
market forms of egg in
the market
-fresh egg
-frozen egg
-dried egg
Explain the market forms
of eggs found in the
market
Discuss the uses of eggs
in culinary and effect of
heat on eggs
Discuss stages and factors
to be considered in foam
formation
Ask some students to
state the market forms of
egg found in the market
and the effect of heat on

G.Finding
practical/applications of
concepts and skills in daily
living
H. Making generalizations
and abstractions about
the lesson
I.Evaluating Learning
J.Additional activities for
application or remediation
V.REMARKS
VI.REFLECTION
A.No. of learners who
earned 80% of the
formative assessment
eggs
Ask the students “how will Ask the students:
you clean or wash dishes at How do you like eggs The students will perform The students will perform
home” being cooked? the following: the following:
How will you differentiate -sunny side up -hard-cooked eggs -plain rolled omelet
cleaning into sanitizing? -scrambled -poached eggs -ham and cheese frittata
What is the difference -omelet -fried eggs -baked egg
between manually and Do you know how to -scrambled eggs
mechanically cleaning? prepare them?
Cleaning is removing the Eggs may be cooked in
visible dirt that adheres on different ways
the tools, utensils, and
equipment. While,
sanitizing is eliminating the
harmful microorganism for
potential growth.
Clean and sanitize the Used the performance Used the performance
dishes according to criteria on page 31 of criteria on page 31 of
standards teacher’s guide teacher’s guide
Conduct assessment – Ask students to bring the
teacher’s made test following:
(refer to guide questions) Groups 1-4: 5 pieces of
eggs
B.No. of learners who
require additional
activities to remediation

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 taching
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 material did I
use/discover which I wish
to share with other
teachers?
 PAARALAN ANTAS
GRADE 1 TO 12 GURO ASIGNATURA
PANG-ARAW-ARAW NA TALA SA PAGTUTURO PETSA/ORAS MARKAHAN

MONDAY TUESDAY WEDNESDAY THURSDAY

I.LAYUNIN
A.Pamantayang Pangnilalaman
B.Pamantayan sa Pagganap
C.Mga Kasasnayan sa Pagkatuto
Isulat ang code ng bawat kasanayan
II.NILALAMAN
KAGAMITANG PANTURO
A.Mga pahina sa gabay ng guro
1.Mga Pahna sa Kagamitang Pang
Mag-aaral
2.Learner’s Materials Pages
3.Mga Pahina sa Teksbuk
4.Karagdagang Kagamitan Mula sa
Portal ng Leraning Resource
B.Iba Pang Kagamitang Panturo
III.PAMAMARAAN
A.Balik-aral sa nakaraang aralin at/o
pagsisimula sa bagong aralin
B.Paghahabi sa layunin ng aralin
C.Pag-uugnay ng mga halimbawa sa
layunin ng aralin
D.Pagtalakay ng bagong konsepto at
paglalahad ng bagong kasanayan #1
E. Pagtalakay ng bagong konsepto at
paglalahad ng bagong kasanayan #2
F.Paglinang sa Kabihasaan
(Tungo sa formative assessment)
G.Paglalapat ng aralin sa pang-araw-
araw na buhay
H. Paglalahat ng Aralin
I.Pagtataya ng Aralin
J.Karagdagang gawain para sa
takdang-aralin at remediation
IV.MGA TALA
V.PAGNINILAY
A.Bilang ng mag-aaral n nakakuha ng
80% sa pagtataya
B.Bilang ng mag-aaral na
nagangailangan ng iba pang gawain
para sa remediation
C.Nakatulong ba ang remedial?Bilang
ng magpaaral na nakaunawa sa aralin
D.Bilang ng mga mag-aaral na
magpapatuloy sa remediation
E.Alin sa mga istratehiyang pagtuturo
nakatulong ng lubos?Paano ito
nakatulong?
F.Anung suliranin ang aking
naranasan na nasolusyunan sa tulong
n g aking punungguro at superbisor?
G.Anong kagamitang panturo an g
aking naidibuho na nais kong ibahagi
sa mga kapwa ko guro?