GRADE 1 to 12 School Mantalongon NHS Grade Level 10

DAILY LESSON LOG Teacher Marife B. Trinidad Learning Area TLE- COOKERY
Teaching Dates andTime Oct.17-21, 2022 Quarter First Quarter

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

I. OBJECTIVES

A. Content Standard
B. Performance Standard
C. Learning
Competency/Objectives
Write the LC code for each.
The learners demonstrate an
understanding in preparing
and cooking egg dishes
The learners independently
prepare and cook egg dishes
LO2. Prepare and cook egg
dishes
2.3. Cook egg dishes in
accordance with the
prescribed standard
The learners demonstrate an
understanding in preparing
and cooking egg dishes
The learners independently
prepare and cook egg dishes
LO2. Prepare and cook egg
dishes
2.3. Cook egg dishes in
accordance with the
prescribed standard
The learners demonstrate The learners demonstrate
an understanding in an understanding in
preparing and cooking egg preparing and cooking egg
dishes dishes
The learners independently The learners independently
prepare and cook egg prepare and cook egg
dishes dishes
LO2. Prepare and cook egg LO2. Prepare and cook egg
dishes dishes
2.3. Cook egg dishes in 2.3. Cook egg dishes in
accordance with the accordance with the
prescribed standard prescribed standard

TLE-HECK9-12ED-Ib-d-2 TLE-HECK9-12ED-Ib-d-2 TLE-HECK9-12ED-Ib-d-2 TLE-HECK9-12ED-Ib-d-

II. CONTENT LESSON 1. PREPARE EGG DISHES

C. Different Types of Fried D. Scrambled Eggs D. Scrambled Eggs REMEDIATION
Eggs
c. over easy E. Omelet E. Omelet
a. Sunny side up d. over medium
b. basted e. over hard F. Baked egg F. Baked egg
 III.LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages Pages 24-30 Pages 24-30 Pages 24-30 Pages 24-30
2. Learner’s Materials
pages Pages 55-68 Pages 55-68 Pages 55-68 Pages 55-68
3. Textbook pages 1. CBLM II 1. CBLM II 1. CBLM II 1. CBLM II
Food Trades. Food Trades. Food Trades. Food Trades.
Module VI. Module VI. Module VI. Module VI.
Lesson III. Lesson III. Lesson III. Lesson III.
4. Additional Materials http://startcooking.com/ http://startcooking.com/ http://startcooking.com/ http://startcooking.com/
from Learning Resource public/images/ public/images/ public/images/ public/images/
(LR)portal IMGP4143.JPG IMGP4143.JPG IMGP4143.JPG IMGP4143.JPG

http://startcooking.com/ http://startcooking.com/ http://startcooking.com/ http://startcooking.com/

public public public public

/IMG_7835-1.JPG /IMG_7835-1.JPG /IMG_7835-1.JPG /IMG_7835-1.JPG

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

IV. PROCEDURES
A. Reviewing previous lesson Let the group prepare the Let the group prepare the Lecture –Discussion about Let the group prepare the
or presenting the new lesson assigned task perform the assigned task perform the scrambled egg,omelet and assigned task perform the
mise en place mise en place baked egg mise en place

B. Establishing a purpose for Each group will again prepare Each group will again Video showing on how to Prepare the assigned task
the lesson the assigned task prepare the assigned task cook omelet, scrambled
 Group A- Sunny side up
Group B- Basted
Group C -Over easy
Group D-Over medium
Group E -Over hard
-
egg and baked egg Group A. scrambled egg
Group B. Omelet
Group C. Baked egg

c.Presenting examples/instances
of new lesson
C. Discussing new concepts
and practicing new skills # 1
D. Discussing new concepts
and practicing new skills # 2
Instruct learners to follow the
recipe of cooking different
types of fried eggs
Guide the learners while
doing their task
Let them present their output
Instruct learners to follow
the recipe of cooking
different types of fried
eggs
Guide the learners while
doing their task
Let them present their
output
The teacher will
demonstrate the proper
way of cooking omelet
Return demo of the
learners
Instruct learners to follow
the given recipe on pp61-
66LM
Guide the learners while
doing their task
Instruct learners to follow
the given recipe on pp61-
66LM
Guide the learners while
doing their task
Let them present their
output

E. Developing mastery
(leads to Formative
Assessment 3)
F. Finding practical application
of concepts and skills in
daily living
G. Making generalizations and
abstractions about the lesson
Assess cooked eggs based on
the Standard Qualities of
fried eggs
Among the different ways of
cooking fried eggs ,
What do you like best?
In what particular ways of
cooking fried eggs are you
familiar?
Assess cooked eggs based
on the Standard Qualities
of fried eggs
What do you like best?
What did you feel after
experiencing different ways
of cooking fried eggs?
Let them present their Assess cooked eggs based .
output on the Standard Qualities
of fried eggs
Who among you prepare To enrich our cooked egg
this way of cooking eggs in what other ingredients can
your home? we use?
What other fillings can we What did you feel after
use in preparing omelet? trying different ways of
cooking eggs?

H. Evaluating learning The learners performance will The learners performance Let the learners answer the The learners performance .
be rated using rubric on page will be rated using rubric on Review of Learning will be rated using rubric
68LM page 68LM Outcome 2 pp 66-67LM on page 68LM
I. Additional activities for
application or remediation
V. REMARKS
Bring ingredients or materials Bring ingredients or Bring ingredients or Read about Learning
for tomorrows activity materials for tomorrows materials for tomorrows Outcome 3 on how to
activity activity present egg dishes pp 69-
73LM

VI. 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?