Daily Lesson Log Date: September 21, 2023
Learning Area: TLE 10
As per DepEd Order #42, s. 2016
I. OBJECTIVES
a. Content Standard
b. Performance Standard
c. Learning
Competencies/Objectives
II. Subject Matter
Learning Resources
A. References
1. Teacher’s Guide
2. Learner’s Material
3. Textbook Pages
4. Instructional Materials
from Online Portal
III. PROCEDURES
A. Review/Motivation
a. Establishing a purpose
for the lesson
b. Presenting examples or
instances of the new
lesson
c. Discussing new
concepts and presenting
new skills # 1
d. Discussing new concepts VIDEO PRESENTATION
and presenting new skills
#2
e. Developing mastery
(leads to formative
assessment)
Grade Level: 10
Grading Period: 1st
Teacher: JEZREEL P. RABA, LPT
The learners demonstrate an understanding preparing and cooking egg dishes.
The learners independently prepare and cook egg dishes.
TLE_HECK10ED-Ib-d-2
a. Identify various egg dishes like omelets, scrambled egg, and poached eggs.
b. Explain the basic cooking techniques used to prepare different egg dishes.
c. Facilitate a class discussion on the importance of including eggs in an egg
dish.
Perform Mise en Place:
Variety of Egg Dishes
Technology and Livelihood Education Home Economics – Cookery Q1 – M2
Pp 2 - 12
Visual Aids, Realia, Video Presentation, Laptop, Television, Chalk and Board
Answer the following:
 Would you rather have scrambled eggs or a fried egg for breakfast every
day for a year?
 Would you rather eat an omelet made with regular eggs or organic eggs?
 Would you rather have an egg salad sandwich or a deviled egg as a snack?
To clean, sanitize, and assemble tools, utensils, and equipment required in
assembling egg dished.
QUICK DRAW
- Ask students to draw the first thing that comes to mind when they hear the
word “breakfast.” Give them only one minute to complete their drawing,
and then have a few students share and explain their drawings.
Discuss the following:
 Boiled Eggs – are typically from a chicken, cooked with their shells
unbroken, usually by immersion in boiling water.
 Shirred Eggs – also known as baked eggs, are eggs that have been baked in
a flat-bottomed dish.
 Scotch Eggs – is a boiled egg that has been wrapped in sausage, breaded,
and deep-fried or baked.
 Scrambled Eggs – is a dish made from eggs that are beaten, usually
seasoned with salt, butter, oil, and sometimes other i9ngredients, and heated
to form curds.
 Sunny Side up Eggs – call for perfectly fresh eggs, the correct heat level,
an appropriate amount of cooking fat, and a deft hand.
 Omelet – is a dish made from eggs, fried with butter or oil in a frying pan.
 Frittata – is an Italian dish consisting of cooked eggs with other
ingredients added in like meat, vegetables, or cheese.
 Poached Eggs – are prepared by slipping shelled eggs into barely
simmering water and gently cooking until the egg holds its shape.
- BOILED EGG
 https://www.youtube.com/watch?v=FTha4zARGN4
- SHIRRED EGG
 https://www.youtube.com/watch?v=w6YjePxmYIY
- SCOTCH EGG
 https://www.youtube.com/watch?v=Hs1ccQFnNZI
- SCRAMBLED EGG
 https://www.youtube.com/watch?v=yyi55ZrpJ0E
- SUNNY SIDE UP
 https://www.youtube.com/watch?v=4MhzKI4q5FE
- OMELET
 https://www.youtube.com/watch?v=p3EwVIpzFjI
- FRITATA
 https://www.youtube.com/watch?v=VP0Tu9xY3hU
- POACHED EGG
 https://www.youtube.com/watch?v=0sl3eMAXspE
EGGCELLENT SHOT
Materials:
 Empty trashcan

f. Finding practical
application of concepts
and skills in daily living
g. Making generalization
and abstraction about the
lesson
IV. EVALUATION
Evaluating Learning
 Small objects (e.g. ping pong balls, paper balls, or soft toys)
 Review questions
 Scoreboard or paper to keep track of points.
 Timer
Question:
2.
What are the main nutrients found in eggs?
3.
Name three different egg dishes from cuisines around the world.
4.
How can you tell if an egg is fresh or spoiled.
5.
What is the function of egg whites in cooking?
6.
Explain the difference between over easy and sunny-side-up eggs.
7.
What is the purpose of adding milk or water when making
scrambled?
8. What are the health benefits of eating eggs?
9. Describe the process of boiling an egg to achieve a soft-boiled
consistency.
10. How can you prevent scrambled eggs from becoming dry?
11. What is an omelet and how is it different from a frittata?
12. Is it safe to eat raw eggs? Why or why not?
13. What is the role of eggs in baking?
14. How do you make a perfect poached egg?
15. What is an egg wash and how is it used in cooking?
16. Can you freeze raw eggs? Explain why or why not?
17. What is the recommended internal temperature for cooking eggs?
18. How do you make a classic French-style omelet?
19. Name three common egg substitutes used in vegan cooking.
20. How long can you store eggs in the refrigerator?
21. What is the process of making deviled eggs?
Answer the following:
 Why are eggs considered a versatile ingredient?
 What are some examples of egg dishes that are typically enjoyed for
breakfast?
 Can you name a few egg dishes that are popular in different cultures?
Answer the following:
 How do different cooking techniques affect the texture and taste of egg
dishes?
 What cultural factors contribute to the variety of egg dishes found in
different cuisines?
 How can you modify a basic egg dish recipe to create a unique variation?
Identification.
I. Direction: Identify the name of egg dishes based on the given picture.
1. 2. 3.
4. 5.
II. Direction: Identify the word being asked in the sentences.
1. It is a boiled egg that has been wrapped in sausage, breaded, and
deep-fried or baked.
2. It is a dish made from eggs that are beaten, usually seasoned with
salt, butter, oil, and sometimes other i9ngredients, and heated to
form curds.
3. It is call for perfectly fresh eggs, the correct heat level, an
appropriate amount of cooking fat, and a deft hand.
4. It is a dish made from eggs, fried with butter or oil in a frying pan.
5. It is an Italian dish consisting of cooked eggs with other ingredients
added in like meat, vegetables, or cheese.
Additional activities for Be ready for the upcoming practicum.
Remediation/ Assignment
Checked by: Noted:

LEILANI S. ADAYA LOLITA S. VALERIO

Head Teacher II School Principal III