DAILY School Libjo National High

School
Grade Level 10

LESSON What I Can Do Teacher Maricar A. Ramos Learning Area TLE Cookery 10
Let us now transfer your learning into real life situation.
Emma M. De Torres
G. Finding LOG
Direction: You will crack an egg and identify
Teaching Dates:the parts.
AugustYou
22 -26,2022 Quarter Q1 Week 1
practical will be rated using the rubric given below.
MONDAY MO TUESDAY WEWEDNESDA THURSDAY FRIDAY
Ds

applications of
concepts and NDAY Y AY
skills in daily
I.living
OBJECTIVES At the end of the lesson, learners are expected to:

H. Making 1. Identify an egg’s components Identify and prepare

Observe Appreciate the Share their
generalizations and its nutritive value ingredients according
and cleanliness and importance of egg in our output on
to standard recipes daily living class
abstractions proper sanitation
about the in the kitchen
lesson

I. Evaluating 2. 1.Thick albumen

learning
C.TRUE OR FALSE
A. Content Standards2. YolkDemonstrate an understanding egg’s Demonstrate an Maintain How egg is important How egg is
components and its nutritive value. Direction:
understanding Now that you are about
cleanliness to Direction: Write letter
important
complete
preparing and this module, Im sure you may TRUE if the statement
3. Thin Albumen is correct and FALSE
nowegg
cooking able to write your reflections by Direction:
4. Chalaza
5. Germinal Disk dishesanswering the sentence given below. Identify the it is incorrect.
B. Performance Score Prepare egg dishes Criteria egg _____1.The shell is
Standards white, thick, and
composition
C. Learning Nutritional value and
eggcomponents of egg Nutritional value and Maintain cleanliess Maintain rough Maintain
5 Identified 5 parts of the by
Competencies /
-Characteristics of quality fresh eggs components of egg and proper hygiene cleanliess and _____2.The air cell is
cleanliess
Objectives arranging
4 Identified 4 parts
-Ingredients of the
for eggegg
dishes -Characteristics of proper hygiene irregular. and proper
the
quality fresh eggs _____3.Egg is rich in
hygiene
scramble
3 Identified 3 parts of the egg
-Ingredients for egg vitamins and minerals
letters. Write except vitamin C.
2 Identified 2 parts of the egg
dishes your answer _____4.The yolk is
in the round, soft, well-
1 Identified 1 parts of the egg activity centered and free from
III. LEARNING
RESOURCES sheet. defects
A. References _____5.Good quality
eggs can be selected in
1. Teacher’sGuide terms of size and
pages grading.
2. Learner’s Materials Materials: Laptop, instructional Materials: Laptop, Materials: Laptop, Materials: Laptop,
pages instructional materials, Ppt, Materials: instructional materials, Ppt,
materials, Ppt, realia(meats and it sources) instructional materials,
realia(meats and it sources Laptop, realia(meats and it sources
Ppt, realia(meats and it instructional
sources materials, Ppt,
realia(meats
and it sources
3. Textbook pages
ps J. Additional
4. Additional Materials
activities for
 Prepared by: Inspected: Noted:

Maricar A. Ramos
Emma M. De Torres Shulammite Cueto Jereme F. Falcatan
TLE10 Teacher TLE Coordinator Principal II

ps
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