GRADE 1 to 12 School EMIGDIO A.

BONDOC HIGH SCHOOL Grade Level 10

DAILY LESSON Teacher CATHERINE R. MANALILI Learning Area TLE.-HE-Cookery
LOG
Teaching Date and Time OCTOBER 17-21,2022 Quarter First

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVE

A. Content Standard The learners demonstrate an
understanding in preparing and
cooking egg dishes
B. Performance The learners independently prepare
Standard and cook egg dishes
The learners demonstrate an
understanding in preparing
and
cooking egg dishes
The learners independently prepare
and cook egg dishes
The learners demonstrate an The learners demonstrate an The day was
understanding in preparing and understanding in preparing used for the
cooking egg dishes and dry run of the
cooking egg dishes Student-
Teacher.
The learners independently The learners independently
prepare and cook egg dishes prepare and cook egg dishes

C. Learning LO2. Prepare and cook egg dishes
Competency/Object 2.3. Cook egg dishes in accordance
ives /Code with the prescribed standard
TLE-HECK9-12ED-Ib-d-2
LO2. Prepare and cook egg dishes
2.3. Cook egg dishes in
accordance with the prescribed
standard
TLE-HECK9-12ED-Ib-d-2
LO2. Prepare and cook egg dishes
2.3. Cook egg dishes in
accordance with the prescribed
standard
TLE-HECK9-12ED-Ib-d-2
LO2. Prepare and cook egg dishes
2.3. Cook egg dishes in
accordance with the prescribed
standard
TLE-HECK9-12ED-Ib-d-2

II. CONTENT LESSON 1. PREPARE EGG DISHES(ED)

Varieties of egg dishes Varieties of egg dishes Methods of cooking eggs Methods of cooking eggs
A. hard boiled eggs B. Poached Eggs

III. LEARNING
RESOURCES
A. References 1. CBLM II 1. CBLM II 1. CBLM II 1. CBLM II
Food Trades. Food Trades. Food Trades. Food
Module VI. Module VI. Module VI. Trades.
Lesson III. Lesson III. Lesson III. Module VI.
Lesson III.
1. Teacher’s Guide Page 24 Page 24 pp 24-25 pp 24-25
Pages
2. Learner’s Materials pp.54-55 pp.54-55 pp. 55-56 pp. 55-56
page
3. Textbook pages
4. Additional Materials http://startcooking.com/public/imag http://startcooking.com/public/imag http://startcooking.com/public/imag http://startcooking.com/public/ima
From Learning es/ IMGP4143.JPG es/ IMGP4143.JPG es/ IMGP4143.JPG ges/ IMGP4143.JPG
Resource http://startcooking.com/public http://startcooking.com/public http://startcooking.com/public http://startcooking.com/public
(LR) portal /IMG_7835-1.JPG /IMG_7835-1.JPG /IMG_7835-1.JPG /IMG_7835-1.JPG

B. Other Learning Eggs, cooking utensils Eggs, cooking utensils Eggs, cooking utensils Eggs, cooking utensils
Resource
IV. PROCEDURES

A. Reviewing We used egg as food , aside from Who among you ate egg for Review about varieties of egg dishes Remind the students about the
previous lesson this what are their other uses? breakfast? Let the learners perform mise en cleanliness and safety during
or presenting the place practicum
new lesson
B. Establishing a What kind of egg do you want What particular way of cooking Group the class and let them prepare Remind the learners about the
purpose for the to eat? eggs did you used? the task assign to them on different rubrics to be used for assessment
lesson ways of cooking boiled and poached of their performance
egg. (Materials are assigned to them
ahead)

C. Presenting Picture parade Group Activity -Second Day The teacher will demonstrate the Mis en place
examples/Instanc Showing different methods of Group the learners into two those proper way of cooking egg
es of the new cooking egg. who like to eat egg cooked with
lesson shell and those who like cooked Instruct learners to follow
without shell procedures in cooking boiled eggs on
page 55LM
D. Discussing new Lecture –Discussion on Variety of Group discussion/ Consolidation Guide the learners in doing their
concepts and egg dishes of answer assigned task Guide the learners in doing their
practicing new assigned task
skills #1
E. Discussing new Video showing from you tube Let the learners Let them present their output Let them present their output
concepts and different methods of cooking egg Give their reason/s.
practicing new
 skills #2
F. Developing Pair and Share Each group will select one Evaluate the learners output based on Evaluate the learners output
Mastery Each pair will share to the class what representative to The Standard Qualities of Cooked based on The Standard Qualities
they learned from video showing Share it in class Eggs in shell p56 LM of Cooked Eggs in shell p56 LM
G. Finding practical Who among you already cook Why do we need to eat eggs? What is importance to know the Why it is important to know the
application of different ways of cooking egg in proper ways of cooking boiled egg? proper way of cooking poached
concepts and your home? egg?
skills
H. Making What is the vital role of egg in our Why egg is considered Ask the learners to share their
generalizations life? as functional food Ask the learners to share their experience in doing the given
and abstractions experience in doing the given Task Task
about the lesson

I. Evaluating Written Exam Assess the learners activity Output should be assess based on the Output should be assess based on
Learning given standards page56LM the given standards page56LM
Perform CLAYGO Perform CLAYGO

J. Additional Bring ingredients or materials for Bring ingredients or materials Bring ingredients or materials for Bring ingredients or materials for
activities for tomorrows activity for tomorrows activity tomorrows activity tomorrows activity
application or
remediation

VI. REMARKS

VII. REFLECTION

A. No. of learners who

earned 80% in the
 evaluation
B. No. of learners who
require additional
activities for remediation
who scored below 80%
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
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 materials did I
use/discover which I wish
to share with other
teachers?

Prepared by: Checked by: Noted by:

CATHERINE R. MANALILI JENIFER M. MANGALUS ADORACION C. SIMBULAN

SST-III SST-III Principal II