DAILY LESSON LOG

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Date: March 14, 2022 Grade Level: 12 Subject: Cookery NC II

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I Objectives:
1. Identify the market forms of eggs;
2. Explain the uses of eggs in culinary;
3. Value and recognize the health benefits of eating eggs.
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II Content (Topic of Subject Matter)
Learning Outcome No.2
Prepare and Cook Egg Dishes
TVL-HE Cookery Manual
Pages 49-68
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III Procedures
Activities
A. Preparatory Activities Face to face Orientation
1. Prayer Meet and Greet
2. Greetings
3. Checking of Attendance
B. Review Slide Presentation
1. What are the tools, utensils and equipment
needed in preparing egg dishes?
2. How do you clean and sanitize kitchen tools and
equipment?
C. Development of the Lesson 1.Identify the market forms of eggs;
1. Interactive Discussion 2.Explain the uses of eggs in culinary;
2. Integration Integration to other subjects
a. Science (Emulsification)
b. HOPE ( Health Benefits of
eating eggs)
c. Agriculture (Production of
Eggs)
d. Cooking Eggs is an Art
D. Assessment/Application Slide presentation
1. Formative Assessment Quiz
2. Performance Task/ Application Create a slogan that promotes the
health benefits of eating eggs.
E. Assignment Enhancement Activity
Write whether you are agree or
disagree to the following statements

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 and justify your answer.
1. Egg is a complete food.
2. Egg is composed of the shell,
egg white and egg yolk.
F. Remarks

Prepared by: Checked by: Noted:

ANALYN A. AÑOVER EUDOLFO A. FLORES JR BENILDA S. BALUYAN, PhD

Teacher II OIC Assistant Principal-SHS Principal III

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