SCHOOL BECURAN HIGH SCHOOL STA.

GRADE LEVEL 11
GRADE 1 TO 12 RITA, PAMPANGA
DAILY LESSON LOG TEACHER JAN RYAN V. MALANG LEARNING AREA
TEACHING DATES AND NOV.28 & 29, 2016 QUARTER 2ND
TIME DEC.1-2, 2016

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.OBJECTIVES
A. Content Standards The learners demonstrate
understanding in preparing
and cooking eggs
The learners demonstrate
understanding in
preparing and cooking
eggs
HOLIDAY The learners demonstrate The learners
understanding in preparing demonstrate
and cooking eggs understanding in
preparing and cooking
eggs

B.Performance Standards The learners independently The learners The learners independently The learners
prepare and cook eggs independently prepare prepare and cook eggs independently
and cook eggs prepare and cook eggs

C.Learning PREPARE AND COOK EGG PREPARE AND COOK EGG PREPARE AND COOK EGG PREPARE AND COOK
Competencies/Objectives DISHES DISHES DISHES EGG DISHES
1. Identify and prepare 1. Identify and prepare 1. Cook egg dishes 2. Cook egg
ingredients according ingredients according with appropriate dishes with
to standard recipes; to standard recipes; taste and seasoned appropriate
2. Identify varieties of egg 4. Identify varieties of in accordance with taste and
dishes; egg dishes; the prescribed seasoned in
3. Explain the uses eggs in 5. Explain the uses eggs srandard. accordance
culinary. in culinary; and with the
prescribed
srandard.

Write the LC Code for each TLE_HECK9-12ED-Ib-d-2 TLE_HECK9-12ED-Ib-d-2 TLE_HECK9-12ED-Ib-d-2 TLE_HECK9-12ED-Ib-d-

2
II.CONTENT PREPARE EGG DISHES (ED) PREPARE EGG DISHES PREPARE EGG DISHES (ED) PREPARE EGG DISHES
(ED) (ED)
III.LEARNING Laptop and LED TV
Chalk and chalkboard
RESOURCES
Illustrations of market
forms of eggs
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 49-54
Pages
3.Textbook Pages NONE
4.Additional Materials NONE
from Learning Resources
(LR) portal
B.Other Learning NONE
Resources
IV.PROCEDURES
A.Reviewing previous Review of the previous
lesson or presenting the lesson:
new lesson 1. what are the nutritive
value that we can get
in egg?
2. What are the three
major parts of an egg?
3. What are the other
compositions of an
egg?
B.Establishing a purpose What are the forms of egg
for the lesson that that be found / bought
in the market?
Have seen different forms
or products that can be
bought in store or market?
Laptop and LED TV Tools, utensils, and equipment and exact
Chalk and chalkboard measurement of ingredients as prescribed in the
standard recipe. Refer to recipe.
Technical-Vocational- Technical-Vocational- Technical-Vocational-
Livelihood Livelihood Livelihood
Home Economics Home Economics Home Economics
COOKERY Manual COOKERY Manual COOKERY Manual
By: AS.Kong & AP.Domo By: AS.Kong & AP.Domo By: AS.Kong &
AP.Domo
19-36 24, 25 24, 25
49-54 55, 56,61 55, 56,61
NONE NONE NONE
NONE NONE NONE
NONE NONE NONE
-review of the previous p
lesson:
1. what are the uses of
eggs?
-the teacher will call
students to differentiate
the uses of eggs
What are the forms of Ask the students to In the assessment of
egg that that be found / prepare tools, utensils, and cookery nc2 you are
bought in the market? equipment needed be sure task to develop and
Have seen different forms that they are cleaned and prepare your own dish
or products that can be sanitized before utilization or recipe using eggs.
bought in store or Ask students to

C.Presenting
examples/instances of the
new lesson
D.Discussing new
concepts and practicing
new skills #1
E.Discussing new concepts
and practicing new skills
#2
F.Developing mastery
(Leads to formative
assessment)
G.Finding
practical/applications of
concepts and skills in daily
living
If yes, what are those?
There are 3 market forms
of eggs namely; fresh,
frozen and dried
-the teacher will
differentiate the 3 market
forms of egg and cite
specific examples
Eggs are also sold in several
processed forms; bulk or
fluid whole eggs, egg
whites and egg yolks.
Uses of eggs in culinary
-chef uses eggs in differ
viand or dishes. It can be a
main accessory ingredient
in appetizers to desserts.
The teacher will likewise
explains the, Effect of heat
on eggs
-coagulation
-formation of greenish
discoloration
What are again the effects
of heat on eggs?
-the teacher will call some
students to answer
If you will be the chef in a
restaurant what specific
viand are you going to
cook?
market? If yes, what are
those?
There are 3 market forms
of eggs namely; fresh,
frozen and dried
-the teacher will
differentiate the 3 market
forms of egg and cite
specific examples
Eggs are also sold in
several processed forms;
bulk or fluid whole eggs,
egg whites and egg yolks.
Uses of eggs in culinary
-chef uses eggs in differ
viand or dishes. It can be
a main accessory
ingredient in appetizers
to desserts.
The teacher will likewise
explains the, Effect of
heat on eggs
-coagulation
-formation of greenish
discoloration
What are again the
effects of heat on eggs?
-the teacher will call
some students to answer
If you will be the chef in a
restaurant what specific
viand are you going to
cook?
Present the recipe to the
class
-group 1 hard-boiled eggs
-poached eggs
-scrambled eggs
Enumerate/name the
needed ingredients
Follow the procedure and
observe safety precautions
Ask the students while or
during the activity they are
performing
Contingency questions:
In case you failed to cook
scrambled eggs? What will
prepare all the needed
ingredients, tools,
utensils and
equipment
Discuss the recipe to
the class:
-plain rolled omelet
-ham and cheese
frittata
-baked eggs
Enumerate/name the
needed ingredients
Follow the procedure
and observe safety
precautions
Ask the students while
or during the activity
they are performing
 Why? And how will you Why? And how will you you do?
prepare it? prepare it?

H. Making generalizations Eggs are cooked in many Eggs are cooked in many
and abstractions about ways. In cookery as main ways. In cookery as main
the lesson dish, appetizer to desserts. dish, appetizer to
desserts.

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
Conduct assessment –
teacher’s made test
(refer to guide questions)
Conduct assessment – The performance of the The performance of
teacher’s made test students will be graded the students will be
(refer to guide questions) using the scoring rubric graded using the
teacher’s guide on page 23 scoring rubric
teacher’s guide on
page 23
Ask students to bring the Request students (by
following: group) to bring 5 pieces of
Groups 1-3: 10 pieces of egg to tomorrow’s lab.
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?