GRADE 1 to 12 School BALANGAO NHS Grade Level 10

DAILY LESSON Teacher Learning Area TLE.-HE-Cookery

LOG
Teaching Date and Time June 5-June 8 Quarter First

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

OBJECTIVE

Content Standard The learners demonstrate
an understanding in
preparing and cooking egg
dishes
Performance The learners independently
Standard prepare and cook egg
dishes
Learning L01. Perform mise en place
Competency/Objective 1.1. Clean, sanitize, and
s /Code prepare tools, utensils and
equipment needed in egg
preparation
TLE-HECK9-12ED-Ia-1
The learners demonstrate an
understanding in preparing and
cooking egg dishes
The learners independently
prepare and cook egg dishes
L01. Perform mise en place
1.2. identify an egg components
and its nutritive value
TLE-HECK9-12ED-Ia-1
The learners demonstrate
an understanding in
preparing and cooking egg
dishes
The learners independently
prepare and cook egg
dishes
L01. Perform mise en
place
1.3. identify and prepare
ingredients according to
standard recipe
TLE-HECK9-12ED-Ia-1
The learners demonstrate
an understanding in
preparing and cooking
egg dishes
The learners
independently prepare
and cook egg dishes
L01. Perform mise en
place
1.3. identify and prepare
ingredients according to
standard recipe
TLE-HECK9-12ED-Ia-1

CONTENT Lesson 1. Prepare Egg dishes

Orientation Tools, utensils and
equipment needed in egg
preparation
Cleaning and sanitizing
tools and equipment
Nutritional value and Characteristics of quality Characteristics of quality
components of eggs eggs eggs
Ingredients for egg dishes Ingredients for egg
dishes

LEARNING
RESOURCES
References
Teacher’s Guide Pages pp19-23 pp19-23 pp19-23 pp19-23
Learner’s Materials pp.35-43 Pp44-45 Pp46-49 Pp46-49
page
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Textbook pages 1. CBLM II
Food Trades.
Module VI.
Lesson III.
Additional Materials http://startcooking.com/
From Learning public/
Resource IMG_7835-1JPG
(LR) portal
Other Learning Visual aids, projector,
Resource actual tools and egg
PROCEDURES
Reviewing previous Administer pre-test pp.35-
lesson or presenting the 38 LM
new lesson
Establishing a purpose Why mis en place is
for the lesson important in egg
preparation?
What tools and equipments
are needed in egg
preparation?
Presenting Picture parade of different
examples/Instances of kitchen tools and
the new lesson equipment and let them
identify the needed tools
and equipment in egg
preparation.
Discussing new After identifying the tools
concepts and practicing and equipment, what
new skills #1 process should be done
before using them?
Discussing new Let the learners do the
concepts and practicing Review of learning
new skills #2 Outcome 1
Developing Mastery Group activity in
accomplishing
1. CBLM II 1. CBLM II
Food Trades. Food Trades.
Module VI. Module VI.
Lesson III. Lesson III.
http://startcooking.com/public/ http://startcooking.com/
IMG_7835-1JPG public/
IMG_7835-1JPG
Visual aids, projector, actual Visual aids, projector,
tools and egg actual tools and egg
Review about the different tools What are the nutrients
and equipment used in egg found in egg?
preparation.
Read Information Sheet about As buyers how could you
physical Structure and assure that the egg you are
composition of eggs LM pp. 44- going to buy are fresh?
45
Group Activity . Read Lesson Information
Let the learners identify the about Egg Quality on page
physical structure of egg. Each 47LM
group will be given 1 fresh egg.
Individual Activity Divide the class in small
Each member will describe the group. Let the learners
assigned part of an egg. identify the Egg Size
Classification by merely
seeing its size
Small group discussion on the Let the learners check their
Nutritional value of an egg answer by using weighing
scale and based on the
chart found in LM page47
What are the nutrients found in Now after classifying the
egg? eggs according to size the
1. CBLM II
Food Trades.
Module VI.
Lesson III.
http://startcooking.com/
public/
IMG_7835-1JPG
Visual aids, projector,
actual tools and egg
What are the nutrients
found in egg?
As buyers how could you
assure that the egg you
are going to buy are
fresh?
Read Lesson Information
about Egg Quality on
page 47LM
Divide the class in small
group. Let the learners
identify the Egg Size
Classification by merely
seeing its size
Let the learners check
their answer by using
weighing scale and based
on the chart found in
LM page47
Now after classifying
the eggs according to
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 Performance Activity 1
page 43LM
Finding practical Why it is important to
application of concepts clean and sanitize kitchen
and skills tools and equipment after
each use?
Making generalizations How do you find your
and abstractions about activity?
the lesson Based on your activity
what are the importance of
knowing the proper way of
cleaning and sanitizing the
tools and equipment?
Evaluating Learning The teacher will evaluate
the Performance of the
learners in cleaning and
sanitizing different tools
and equipment on page 23
of TG
Additional activities for Advance reading
application or What is egg?
remediation What are the components
of egg?
What is the classification of
eggs?
What are the nutrients found in
egg?
Why egg is considered as
complete food?
Let the learners identify the
parts of egg on the given
activity sheet
Bring eggs for tomorrows
activity
learners are ready to size the learners are
scrutinize the inner and ready to scrutinize the
outside parts of egg based inner and outside parts of
on the given Philippine egg based on the given
Standard of Quality for Philippine Standard of
Chicken Eggs page 48LM Quality for Chicken Eggs
page 48LM
Why it is important that Why it is important that
buyers know and buyers know and
understand the understand the
characteristics of fresh characteristics of fresh
eggs? eggs?
Is the outside appearance Is the outside appearance
of egg is the basis of its of egg is the basis of its
freshness? freshness?
Performance Test on Performance Test on
classifying the Fresh eggs classifying the Fresh
from the given pieces of eggs from the given
eggs and explain to the pieces of eggs and
class their bases explain to the class their
Answer will be rated based bases
on Philippine Standard of Answer will be rated
Quality For Chicken Eggs based on Philippine
page 48LM Standard of Quality For
Chicken Eggs page 48L
Pictorial Report ( The Pictorial Report ( The
output will be rated using output will be rated using
rubric on page 23 of TG) rubric on page 23 of TG)
Let the learners make a Let the learners make a
pictorial report with pictorial report with
illustration showing the illustration showing the
qualities of fresh egg in qualities of fresh egg in
terms of size and grading terms of size and grading
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REMARKS

REFLECTION

No. of learners who earned 80%

in the evaluation
No. of learners who require
additional activities for
remediation who scored below
80%
Did the remedial lessons work?
No. of learners who have caught
up with the lesson
No. of learners who continue to
require remediation
Which of my teaching strategies
worked well? Why did these
work?
What difficulties did I encounter
which my principal or supervisor
can help me solve.
What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?

Prepared by:
MARICEL M. FLORENTINO

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Approved by:

Hilda B. Arrofo, PhD

Master Teacher 1

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