School Kaytitinga Nhs
GRADE 1 TO 12
DAILY LESSON LOG
Teaching Dates and Time July 9-13, 2019
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives
II. CONTENT
Grade Level Grade 10-Rint/Mojica
Grade 10-Cetro/Rolle
Teacher Mrs. Leilanie R. Catapang Learning Area TLE – Cookery 2
Quarter First
Monday Tuesday Wednesday Thursday Friday
cook egg dishes with appropriate taste and seasoned in accordance with the prescribed standard.
 Omelets
 Two Factors for Making Quality Omelets
 Suggested Omelet Fillings
 Different Recipe of Omelet
 Seven Simple Ways to Present Food like a Chef
 Different Techniques in Presenting Egg Dishes Attractively.
 Occupational Health and Safety (OHS)
 independently prepare salad and dressing
LO 3. Present egg 
dishes 3.3. identify the 
3.1 Identify the occupational health and
omelette and its factor. safety in preparing egg
select suitable plates dishes.
according to standards 3.4. planning in
3.2 present egg dishes preparing egg dishes.
hygienically and
attractively using
suitable garnishing and
side dishes sequentially
within the required time
frame
 Omelets  Seven Simple 
 Two Factors for Ways to Present
Making Quality Food like a Chef
Omelets  Different
 Suggested Techniques in
 Presenting Egg
Omelet Fillings Dishes
 Different Recipe of Attractively.
Omelet  Occupational
Health and
Safety (OHS)

Materials: Laptop/TV/HDMI; Internet, LM Cookery Grade 10

III. LEARNING RESOURCES

A. References

1. Teacher’s Guide pages

pp. 77-80 pp.84-91
2. Learner’s Materials pages

3. Textbook pages
4. Additional Materials from
Learning Resources (LR)
portal
B. Other Learning Resources

IV. PROCEDURES
Have the students aware
A. Reviewing previous lesson
the different techniques
or presenting the new
Have the students aware in plate presentation of
lesson.
the omelette recipe egg dishes
Ask the students about Ask the students about
B. Establishing a purpose for
the omelette they are the different ways in
the lesson
preparing at home. preparing egg dishes.
Discuss the omelette
C. Presenting examples/
and its different recipe. Discuss the techniques
instances of the new
Discuss the factors of in presenting egg
lesson
preparing omelette. dishes and the OHS
D. Discussing new concepts
and practicing new skill #1
E. Discussing new concepts
and practicing new skill #2
Let the student Let the students
F. Developing mastery consider the factors in familiarize the different
(Leads to Formative Assessment 3) preparing omelette to ways in preparing egg
provide good quality of dishes They also be
 aware the procedure in
omelette. OHS.

Mention instances that Mention instance that

G. Finding practical
applications of concepts
and skills in daily living
H. Making generalizations
and abstractions about the
lesson
I. Evaluating learning
J. Additional activities for
application or remediation
V. REMARKS
we provide good quality different ways in
of omelette even at preparing egg dishes
home. were observe.
Have students make
generalization about
Have students make the ways or techniques
generalizations about in preparing egg
omelette and its factors dishes.
Let the students name Let the students list
the structure of salad down the techniques in
from LM on page 131. preparing egg dishes.
Have the students apply Have the students apply
the good quality of the techniques in
omelette even at home preparing egg dishes.
TLE Cookery 2 subject is taken for two (2) times a week with two (2 hours) per meeting day with the class.
some students will comply with their performance activities.

Through discussion, I discover that the students are giving importance to the lesson.
VI. REFLECTION In preparing egg dishes, we will plan and costing the possible ingredients needed
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional 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
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?