Balite Integrated School

Cabanatuan City

INTEGRATED SCHOOL DEPARTMENT

DAILY LESSON LOG

S.Y. 2023 – 2024

DAILY School Balite Integrated School Teaching Week No. Week No. 5
LESSON Teacher Roselle V. Linsangan
LOG Quarter First Quarter Date September 26 – September 29, 2023

SUBJECT TLE 10
TIME 7:30 – 8:30
I. OBJECTIVES

After the 60 min. period the 75%

of students were expected to:
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References/ Materials
1. Teacher’s Guide pages
2. Learner’s Materials
pages
3. Textbook pages
4. Additional Materials
The learners demonstrate
understanding in the preparation of
egg, pasta and starch dishes.
The learners prepare egg, pasta and
starch dishes.
LO 2. Prepare egg dishes
2.3 cook egg dishes in accordance
with the prescribed salad
Varieties of Egg Dishes
p. 25
TLE Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 2: Prepare and
Cook Egg Dishes
First Edition, 2020
The learners demonstrate
understanding in the preparation of
egg, pasta and starch dishes.
The learners prepare egg, pasta and
starch dishes.
LO 2. Prepare egg dishes
2.3 cook egg dishes in accordance with
the prescribed salad
Varieties of Egg Dishes
Egg Dish Visual Presentation
Laboratory Activity
p. 25
TLE Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 2: Prepare and
Cook Egg Dishes
First Edition, 2020
The learners demonstrate
understanding in the preparation of
egg, pasta and starch dishes.
The learners prepare egg, pasta and
starch dishes.
LO 2. Prepare egg dishes
2.3 cook egg dishes in accordance
with the prescribed salad
Varieties of Egg Dishes
Egg Dish Visual Presentation
Laboratory Activty
p. 25
TLE Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 2: Prepare and
Cook Egg Dishes
First Edition, 2020
The learners demonstrate understanding
in the preparation of egg, pasta and
starch dishes.
The learners prepare egg, pasta and
starch dishes.
LO 2. Prepare egg dishes
2.3 cook egg dishes in accordance with
the prescribed salad
Varieties of Egg Dishes
Egg Dish Visual Presentation
Laboratory Activity
p. 25
TLE Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 2: Prepare and
Cook Egg Dishes
First Edition, 2020
 from Learning Resource
(LR)portal
Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts and
practicing new skill #1
E. Discussing new concepts and
practicing new skill #2
PPT, pen and paper PPT, pen and paper, art materials, PPT, pen and paper, art materials, PPT, pen and paper, art materials, bond
bond paper bond paper paper
Give one use of egg in culinary. Enumerate the different ways of Enumerate the different ways of Enumerate the different ways of
cooking egg. cooking egg. cooking egg.
Ask students about their favorite egg
dish.
Let the students explain why it
is their favorite.
Provide tips for successful cooking Discuss the mechanic of the activity. Discuss the mechanic of the activity. Discuss the mechanic of the activity.
of an egg. Explain how to cook egg
in a shell.
Discuss the different ways of Discuss the Rubric of the activity. Discuss the Rubric of the activity. Discuss the Rubric of the activity.
cooking eggs.

F. Developing Mastery Video presentation of different ways Students will make a food presentation Students will make a food Students will make a food presentation
of cooking egg. of an egg dish. presentation of an egg dish. of an egg dish.
G. Finding practical applications Do Activity 1 and 2 page 20 – 21. Presentation of output. Presentation of output. Presentation of output.
of concepts & skills in daily living

H. Making generalizations &
abstractions about the lesson
I. Evaluating Learning
J. Additional activities for
application or remediation
There are different ways to cook an There are different ways to cook an There are different ways to cook an There are different ways to cook an egg
egg depending on the recipe egg depending on the recipe provided egg depending on the recipe depending on the recipe provided or
provided or one’s preference. or one’s preference provided or one’s preference one’s preference
Evaluation of output. Evaluation of output. Evaluation of output.

V. REMARKS
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
75%
C. Did the remedial lesson work?
No. of learners who 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:

ROSELLE V. LINSANGAN MERCY R. LEGASPI

Teacher II Principal I