Technology and Livelihood Education Department

School TS Cruz High School Grade Level 10

GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week First Quarter
DLL #1 June 24-28,2019
Jacinto 11:30:12:30 (June 25, 2019)
I. OBJECTIVES Values ( June 24, 2019 )

A.Content Standards The learners demonstrate the understanding the cleaning and sanitizing the tools and equipment

B.Performance Standards The

C.Learning Competencies/ Objectives (write the LC code)
At thelearners
end of independently clean, sanitize,
the lesson the students should and prepare
be able to: tools and equipment
Perform cleaning and sanitizing
of kitchen tools and equipment and premises

II. CONTENT Cleaning and sanitizing tools and equipment

III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 10)
2. Learner's Materials Page Module in Cookery (Grade 10)
3. Textbook pages TLE Cookery pages 40-41
4. Additional Materials from Learning
Resourse ( LR ) portal www.youtube.com
B. Other Learning Resources Projector, Laptop, Speaker, Whiteboard
IV. PROCEDURES
A. Reviewing previous lesson or presenting
the new lesson What are the tools, utensils and equipment needed in food preparation ?

B. Establishing a purpose for the lesson Students will answer the drill

C. Presenting examples/ instances of the new

lesson
Present a video clip about cleaning, sanitizing tools and equipment

D. Discussing new concepts and practicing

new skills #1
Discussion

E. Discussing new concepts and practicing

new skills # 2
Question and answer

F. Developing mastery (Leads to formative

assestment 3

G. Finding Practical application of concepts

and skills in daily living Why is it important to clean and sanitize kitchen tools and equipment properly?

Remember: Cleaning is the removal of visible soil while sanitizing means reducing the number of harmful
microorganisms by using very hot water or a chemical sanitizing solution. To be effective, cleaning and sanitizing
H. Making generalizations and abstractions must be two-step process. Surfaces must first be cleaned and rinsed before being sanitized.
about the lesson

I. Evaluating learning

J. Additional Activities for application or

remediation
Students will clean and sanitize their own kitchen utensils at home
V. REMARKS
VI. REFLECTION
Jacinto : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the
evaluation

Jacinto : _____out of ______ learners earned 80% and above.

B. No of learners who reqire additional activities
for remediation who scored below 80%

C. Did the remedial lesson work? No. of Jacinto :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
learners who have caught up the lesson

Jacinto : _____ out of _____ learners need to continue remediation

D. No. of learners who continue to require
remediation

_____experiment _____collaborative learning _____differentiated instruction _____lecture

E. Which of my teaching strategies worked _____board work _____window card _____role play
well? Why did these work? _____discovery
_____think-pair-share
_____bullying among students
_____student's behavior/instruction
F. What difficulties did I encounter which my
principal or supervisor can help me solve? _____unavailable technology/equipment (AVR/LCD)
_____internet lab

Why? __________________________________________________________________
 _____localized videos
G. What innovation or localized materials did I _____colourful worksheets
use/ discover which I wish to share with other _____local jingle composition
teachers? Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 10
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week First Quarter
DLL #2 June 25-28, 2019
Jacinto 11:30:12:30 (June 26, 2019)
I. OBJECTIVES

A.Content Standards The learners demonstrate the understanding the cleaning and sanitizing the tools and equipment

B.Performance Standards The learners independently clean, sanitize, and prepare tools and equipment

C.Learning Competencies/ Objectives (write the LC code) Differentiate manual washing and mechanical washing of tools

II. CONTENT Manual Washing and Mechanical Washing

III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page
2. Learner's Materials Page K-12 TLE Home Economics LM- In Cookery 10
3. Textbook pages TLE Cookery 10 page 42-43
4. Additional Materials from Learning www.youtube.com
Resourse ( LR ) portal
B. Other Learning Resources Laptop, Projector, Speaker, Whiteboard
IV. PROCEDURES
A. Reviewing previous lesson or presenting
How often do we clean and sanitize the kitchen tools, utensils and equipment ?
the new lesson

B. Establishing a purpose for the lesson Why washing the tools and utensils is essential after using it ?

C. Presenting examples/ instances of the new

Present a video clip about manual washing and mechanical washing of tools
lesson
D. Discussing new concepts and practicing
Question and answer
new skills #1
E. Discussing new concepts and practicing
Discussion
new skills # 2
F. Developing mastery (Leads to formative
Differentiate manual washing and mechanical washing of tools
assestment 3

G. Finding Practical application of concepts

What is the importance of washing tools and utensils at home ?
and skills in daily living

Manual washing uses a three compartment sink and is used primarily for pots and pans. It may be used for dishes and
H. Making generalizations and abstractions
flatware in small operations. Mechanical washing requires a dishwashing machine capable of washing, rinsing and drying
about the lesson dishes, flatware and glassware.

I. Evaluating learning

J. Additional Activities for application or

remediation
V. REMARKS Students will understand the difference of manual and mechanical washing of tools
VI. REFLECTION
Jacinto : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the
evaluation

Jacinto : _____out of ______ learners earned 80% and above.

B. No of learners who reqire additional activities
for remediation who scored below 80%

C. Did the remedial lesson work? No. of Jacinto :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
learners who have caught up the lesson

Jacinto : _____ out of _____ learners need to continue remediation

D. No. of learners who continue to require
remediation

E. Which of my teaching strategies worked _____experiment _____collaborative learning _____differentiated instruction _____lecture _____board work
well? Why did these work? _____window card _____role play _____discovery _____think-pair-share

_____bullying among students _____student's

behavior/instruction _____unavailable
technology/equipment (AVR/LCD)
F. What difficulties did I encounter which my _____internet lab
principal or supervisor can help me solve?
Why?
__________________________________________________________________
_____localized videos _____colourful
G. What innovation or localized materials did I worksheets
_____local jingle composition
use/ discover which I wish to share with other
why?_____________________________________________________________________
teachers?
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 10
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week First Quarter
DLL #3 June 26-28, 2019
Jacinto 11:30:12:30 (June 27, 2019)
I. OBJECTIVES
A.Content Standards The learners demonstrate the understanding the preparation of egg dishes

B.Performance Standards The learners identifies the egg components and its nutritive value

C.Learning Competencies/ Objectives (write the LC code) Identify the nutritional value and components of eggs

II. CONTENT Nutritional value and components of eggs

III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page
2. Learner's Materials Page K-12 TLE Home Economics LM- In Cookery 10
3. Textbook pages TLE Cookery pages 45 to 47
4. Additional Materials from Learning
Resourse ( LR ) portal
B. Other Learning Resources Laptop, Projector, Speaker, Whiteboard
IV. PROCEDURES

A. Reviewing previous lesson or presenting

What is the difference of manual washing and mechanical washing ?
the new lesson

B. Establishing a purpose for the lesson Video presentation about the nutritional value and components of eggs

C. Presenting examples/ instances of the new

Students will Identify the nutritional value and components of eggs
lesson

D. Discussing new concepts and practicing

Question and answer
new skills #1
E. Discussing new concepts and practicing
new skills # 2

F. Developing mastery (Leads to formative

Students will explain the physical structure and composition of eggs
assestment 3

G. Finding Practical application of concepts

Why is it essential to check the quality of eggs before we cook and consume it ?
and skills in daily living

Egg is indeed one of nature‘s complete food. It contains high quality protein with all the essential amino acids,
H. Making generalizations and abstractions all of the vitamins except vitamin C, and many minerals. Egg products are particularly good for fortifying food
about the lesson low in protein quality. Except for mother‘s milk, eggs provide the best protein naturally available. Egg protein is
often used as a reference standard for biological values of their proteins

I. Evaluating learning

J. Additional Activities for application or

remediation

V. REMARKS Students wil be able to check the good quality of eggs before using and consuming

VI. REFLECTION
Jacinto : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the
evaluation

Jacinto : _____out of ______ learners earned 80% and above.

B. No of learners who reqire additional activities
for remediation who scored below 80%

C. Did the remedial lesson work? No. of Jacinto :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
learners who have caught up the lesson

Jacinto : _____ out of _____ learners need to continue remediation

D. No. of learners who continue to require
remediation

E. Which of my teaching strategies worked

well? Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
_____experiment _____collaborative learning _____differentiated instruction _____lecture _____board work
_____window card _____role play _____discovery _____think-pair-share
_____bullying among students
_____student's behavior/instruction
_____unavailable technology/equipment (AVR/LCD)
_____internet lab

Why?
__________________________________________________________________
_____localized videos
G. What innovation or localized materials did I _____colourful worksheets
use/ discover which I wish to share with other _____local jingle composition
teachers? why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 10
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week First Quarter
DLL #4 June 25-28, 2019
Jacinto 11:30:12:30 (June 28, 2019)
I. OBJECTIVES
A.Content Standards The learners demonstrate the understanding the preparation of egg dishes

B.Performance Standards The learners independently explain physical structure and composition of eggs

C.Learning Competencies/ Objectives (write the LC code) Explain the quality of fresh eggs

II. CONTENT Characteristics of quality fresh eggs

III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page
2. Learner's Materials Page K-12 TLE Home Economics LM - In Cookery 10

3. Textbook pages TLE Cookery pages 50 to 51

4. Additional Materials from Learning

www.youtube.com
Resourse ( LR ) portal
B. Other Learning Resources Laptop, Projector, Speaker, Whiteboard
IV. PROCEDURES
A. Reviewing previous lesson or presenting
What are the components of an egg ?
the new lesson
B. Establishing a purpose for the lesson Video clips about the characteristics of quality fresh eggs
C. Presenting examples/ instances of the new
Discussion
lesson
D. Discussing new concepts and practicing
Question and answer
new skills #1
E. Discussing new concepts and practicing
new skills # 2
F. Developing mastery (Leads to formative
Explain the physical characteristics of an egg
assestment 3

G. Finding Practical application of concepts

How do we know the good quality of fresh eggs ?
and skills in daily living

H. Making generalizations and abstractions Egg quality has two general components: shell quality (exterior quality) and interior egg quality. Interior egg quality has
about the lesson direct bearing on the functional properties of eggs while shell quality has direct influence in microbiological quality.

I. Evaluating learning Students will answer the five item quiz

J. Additional Activities for application or

remediation
V. REMARKS Students wil be able to check the good quality of eggs before using and consuming
VI. REFLECTION
Jacinto : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the
evaluation

Jacinto : _____out of ______ learners earned 80% and above.

B. No of learners who reqire additional activities
for remediation who scored below 80%

C. Did the remedial lesson work? No. of Jacinto :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
learners who have caught up the lesson

Jacinto : _____ out of _____ learners need to continue remediation

D. No. of learners who continue to require
remediation

E. Which of my teaching strategies worked _____experiment _____collaborative learning _____differentiated instruction _____lecture _____board work
well? Why did these work? _____window card _____role play ____discovery _____think-pair-share

_____bullying among students _____student's

behavior/instruction _____unavailable
technology/equipment (AVR/LCD)
F. What difficulties did I encounter which my _____internet lab
principal or supervisor can help me solve?
Why?
__________________________________________________________________
_____localized videos _____colourful
G. What innovation or localized materials did I worksheets
_____local jingle composition
use/ discover which I wish to share with other
why?_____________________________________________________________________
teachers?