DAILY School

Teacher
Libjo National High School
Maricar A. Ramos
Grade Level
Learning Area
10
TLE Cookery 10
LESSON
Teaching Dates: Sept 5-Sept16, 2022 Quarter Q1 Week 3-4
LOG
MONDAY MO TUESDAY WEWEDNESDAY AY THURSDAY FRIDAY
Ds

NDAY
I. OBJECTIVES At the end of the lesson, learners are expected to:
Present egg dishes
1. Identify and prepare ingredients according hygienicallyand
Enumerate the importance attractively Appreciate the Share their
to standard recipe.
plating and garnishing importance of output on
egg in our daily class
living

A. Content Standards Demonstrate the importance of plating Demonstrate an Maintain How egg is How egg is
understanding cleanliness important important
preparing and
cooking egg dishes
B. Performance Prepare egg dishes
Standards
C. Learning Select suitable plates according to standards Select suitable plates Maintain cleanliess and Maintain Maintain
Competencies / present egg dishes hygienically and attractively according to proper hygiene cleanlies cleanliess
Objectives
using suitable garnishing and side dishes standards present egg s and and proper
sequentially within the required time frame dishes hygienically and proper hygiene
attractively using hygiene
suitable garnishing
and side dishes
sequentially within the
required time frame

III. LEARNING
RESOURCES
A. References Learning Module Cookery 10 LM Cookery 10 LM Cookery 10 Learning Module
Cookery 10
 1. Teacher’sGuide pages
2. Learner’s Materials Materials: Laptop, instructional materials, Ppt, Materials: Laptop, Materials: Materials: Laptop,
pages realia(meats and it sources) instructional materials, Laptop, Materials: instructional materials,
Ppt, realia(meats and it instructional Laptop, Ppt, realia(meats and it
sources materials, Ppt, instruction sources
realia(meats al
and it sources materials,
Ppt,
realia(meat
s and it
sources
3. Textbook pages
4. Additional Materials
from Learning Resource
(LR) portal
B. Other Learning Youtube PanlasangPinoy.com
Resources
IV. PROCEDURES
A.Reviewing previous Identify the egg dish Egg dish
lesson or presentation
presenting the new
lesson

B. Establishing a Let the students show the pictures of the egg they have seen. Presentation Cite some example of egg
purpose forAsk
the them to describe and explain their work in five .sentences of their own Discuss the dishes in culinary
lesson Importance
version of egg
dishes. of Plating
and
Garnishing

C. Presenting examples/ Coloring is Demontrate

instances of the new DEdddevilled Deviled egg fun the plating
lesson with a heart
Activity
activity

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 D. Discussing new
concepts and practicing
new skills #1
E. Discussing new
concepts and practicing
new skills #2
F. Developing Mastery
Direction: List at least 2 egg dish that is familiar and common to every
Filipino household.
Present Food Like a Chef
Activity 5: Each learner
will present their output by Presentation of egg dishes
sending pictures through
messenger (Batch1) They will
be evaluated using the rubric
below:
Note: Flavor and Aroma will
be evaluated by the members
of the family

- . Egg dishes are simple and easy to prepare,

G. Finding regardless of this you’ll have a very plenty amazing
practical ways to prepare it. Here are some different ways of
applications of doing it
concepts and
skills in daily
living

H. Making Name what type of egg dish is presented below. Direction. A. Prepare a step by step procedure of
generalizations presenting a fried egg dish with rice and chicken
and hotdog. Arrange it accordingly.
abstractions ________________________
________________________
about the
________________________
lesson ________________________
________________________

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 I. Evaluating
learning Let the student present their egg dishes in class, observing
Presenting finished product.
the guidelines in the kitchen with health protocols.
CRITERIA PERCENTAGE
Presentation 25%
Plating 25%
Aroma 25%
Taste 25%
TOTAL 100%

J. Additional
activities for
application or
remediation

V. REMARKS .
VI. The students were abele to answer the learning task with their level of performance
REFLECTION And answer their querries.
A. No.of learners
who earned 80%
on the formative
assessment
B. No.of learners
who require
additional

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 activities for
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
teaching
strategiesworked
well?Why did these
work?

F. What difficulties did The learners, will write their

I encounter which
my principal or opinion or insights about the
supervisor can help lesson. They can share their
me solve? experience, comments and
suggestions.
I understand____________
I realized _____________

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 G. What innovation or Used local ingredients in preparing and presenting the activity. Available materials at home which Sharing of finished output
localized materials
did I use/discover related to the required activity
which I wish to
share with other
teachers?

Prepared by:
Inspected: Noted:

Maricar A. Ramos
Shulammite Cueto Jereme F. Falcatan
TLE10 Teacher TLE Coordinator Principal II

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