Based on Annex 2B.6 to DepEd Order No. 42, s.

2016
DAILY School COLEGIO DE SANTO CRISTO DE BURGOS Grade Level & Quarter GRADE 12
LESSON 3rd QUARTER
LOG Teacher ROSALIE V. SALUMBIDES SHS Track ACADEMIC (HE)
SENIOR HIGH SCHOOL Inclusive Dates FEB 19-23, 2024 Learning Area COOKERY NCII (3)
Scheduled Time Wednesday 8:00 AM TO 11:00 AM Topic PREPARE EGG DISHES

SESSION 1 SESSION 2 ASYNCHRONOUS

I. OBJECTIVES
life; and

A. Content Standard The learner demonstrates understanding of concepts, and principles in cookery.

B. Performance Standards The learner: 1. The learners independently prepare and cook egg dishes

C. Learning Competencies / Objectives LO 1. Perform mise en place

1.1. clean, sanitize, and prepare tools, utensils, and equipment needed in preparing egg dished; 1.2. identify an egg’s components and its
nutritive value; 1.3. identify and prepare ingredients according to standard recipes
LO 2. Prepare and cook egg dishes; 2.1 identify the market forms of eggs; 2.2 explain the uses of eggs in culinary arts
Topic:
1.Tools, utensils, and equipment needed in egg preparation
2. Cleaning and sanitizing tools and equipment
3. Nutritional value and components of eggs
II. CONTENT 4. Characteristics of quality fresh eggs
5. Ingredients for egg dishes
5. Market forms of egg
6. Uses of eggs in culinary arts
At the end of the lesson at the end of the lesson,
III. LEARNING RESOURCES the students will be able to:
1. Perform mise en place
2. Perform cleaning and sanitizing tools and equipment
3. Identify the nutritional values of eggs
4. Know how to market and prepare ingredients for egg dishes
A. References CBLM
IV. PROCEDURES
Engage Show different pictures of tools, utensils and Be familiar with the video presentation
equipment needed in egg preparation; cleaning about tools, utensils and equipment needed
and sanitizing tools and equipment; in egg preparation; cleaning and sanitizing
Characteristics of quality fresh eggs; varieties of tools and equipment; Characteristics of
 egg dishes; presenting, plating and garnishing quality fresh eggs; varieties of egg dishes;
egg dishes presenting, plating and garnishing egg
dishes
Study DISCUSSION and EXPLANATION DISCUSSION and EXPLANATION

Lesson Proper Lesson Proper

The teacher prepared a presentation thatThe teacher prepared a presentation that

contains the lessons tools, utensils and contains the lessons regarding the tools,
equipment needed in egg preparation; cleaning utensils and equipment needed in egg
and sanitizing tools and equipment;
preparation; cleaning and sanitizing tools
Characteristics of quality fresh eggs; varieties of
egg dishes; presenting, plating and garnishing and equipment; Characteristics of quality
egg dishes fresh eggs; varieties of egg dishes;
presenting, plating and garnishing egg
Guide Questions: dishes

a. From the discussion, (The teacher will employ a question-and-

b. How important to have the knowledge of the answer session with students.)
tools, utensils and equipment needed in egg
preparation; cleaning and sanitizing tools and
equipment; Characteristics of quality fresh
eggs; varieties of egg dishes; presenting, plating
and garnishing egg dishes

Activate SHORT QUIZ SHORT QUIZ

V. REMARKS The student will share their answers.

VI. REFLECTION Make an advance study about our next lesson on How to Prepare/ cook egg dishes

Prepared by: Noted by:

ROSALIE V. SALUMBIDES JUANITO T. PULIDO JR.
SHS FACULTY MEMBER SHS PRINCIPAL
Based on Annex 2B.6 to DepEd Order No. 42, s. 2016
DAILY School COLEGIO DE SANTO CRISTO DE BURGOS Grade Level & Quarter GRADE 12
LESSON 3rd QUARTER
LOG Teacher ROSALIE V. SALUMBIDES SHS Track ACADEMIC (HE)
SENIOR HIGH SCHOOL Inclusive Dates FEB 26 – March 1, 2024 Learning Area COOKERY NCII (3)
Scheduled Time Wednesday 8:00 AM TO 11:00 AM Topic PREPARE EGG DISHES

SESSION 1 SESSION 2 ASYNCHRONOUS

I. OBJECTIVES
life; and

A. Content Standard The learner demonstrates understanding of concepts, and principles in cookery.

B. Performance Standards The learner: 1. The learners independently prepare and cook egg dishes

C. Learning Competencies / Objectives LO 2. Prepare and cook egg dishes; 2.3 cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality
and nutrition; 2.4 prepare suitable sauces and accompaniment in serving vegetable dishes
LO 3. Present vegetable dishes 3.1 present vegetable recipes with appropriate sauces and accompaniments
LO 4. Store vegetables 4.1 store vegetables based on the prescribed location and temperature; 4.2 demonstrate vegetable storage in
accordance with FIFO operating procedures; 4.3 follow standard safety and hygiene procedures
LO 5. Evaluate the finished product 5.1 rate the finished products using rubrics
Topic:
1. Ingredients of egg dishes; 2. Varieties of egg dishes
3. Suggested projects: 4. Various egg dishes
II. CONTENT 5. Factors for consideration in presenting egg dishes: 6. Plating
7. Garnishing 8. Side dishes
9. OHS; Evaluation of the finished product using rubrics
At the end of the lesson at the end of the lesson,
III. LEARNING RESOURCES the students will be able to:
1. Perform preparing and cooking egg dishes
2. Perform presenting egg dishes with proper plating and garnishing and also presenting side dishes
A. References CBLM
IV. PROCEDURES
Engage Show different pictures and videos in preparing Be familiar with the video presentation
and cooking egg preparation; Presenting of egg about egg preparation; presenting, plating
dishes with proper plating and garnishing egg and garnishing egg dishes
dishes
 Study DISCUSSION & ACTUAL DEMONSTRATION
Lesson Proper
The teacher prepared a presentation that
contains the lessons preparing and cooking egg
preparation; Presenting of egg dishes with
proper plating and garnishing egg dishes
Guide Questions:
DISCUSSION & ACTUAL
DEMONSTRATION
Lesson Proper
The teacher prepared a presentation that
contains the lessons preparing and cooking
egg preparation; Presenting of egg dishes
with proper plating and garnishing egg
dishes

c. From the discussion, (The teacher will employ a question-and-

d. How important to have the knowledge on how to answer session with students.)
prepare egg dishes accordingly

Activate PERFORMANCE ACTIVITY PERFORMANCE ACTIVITY

Preparing, Cooking and Presenting Egg Dishes Preparing, Cooking and Presenting Egg
Dishes
V. REMARKS The student will share their answers.

VI. REFLECTION Make an advance study about our next lesson on PREPARING VEGETABLE DISHES

Prepared by: Noted by:

ROSALIE V. SALUMBIDES JUANITO T. PULIDO JR.
SHS FACULTY MEMBER SHS PRINCIPAL

Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

 DAILY School COLEGIO DE SANTO CRISTO DE BURGOS Grade Level & Quarter GRADE 12
LESSON 3rd QUARTER
LOG Teacher ROSALIE V. SALUMBIDES SHS Track ACADEMIC (HE)
SENIOR HIGH SCHOOL Inclusive Dates March 4 to 9, 2024 Learning Area COOKERY NCII (3)
Scheduled Time Wednesday 8:00 AM TO 11:00 AM Topic PREPARE VEGETABLE DISHES

SESSION 1 SESSION 2 ASYNCHRONOUS

I. OBJECTIVES
life; and

A. Content Standard The learner demonstrates understanding of concepts, and principles in cookery.

B. Performance Standards The learner: 1. The learners independently prepare and cook vegetable dishes

C. Learning Competencies / Objectives LO 1. Perform mise en place

1.1. identify ingredients according to standard recipe; 1.2. prepare ingredients according to a given recipe, required form, and timeframe
1.3. thaw frozen ingredients and wash raw vegetables following standard procedures
LO 2. Prepare vegetable dishes 2.1 identify market forms of vegetables; 2.2 select various kinds of vegetables according to a given menu
Topic:
1. Principles of preparing vegetables
2. Characteristics of quality vegetables
II. CONTENT 3. Thawing frozen vegetables
4. Market forms of vegetables
5. Factors in the selection of vegetables used for culinary arts
6. Safety and hygienic practices in the laboratory kitchen
At the end of the lesson at the end of the lesson,
III. LEARNING RESOURCES the students will be able to:
1. Perform mise en place
2. Perform principle of preparing vegetables
3. Know the characteristics of the vegetables
4. Know how to market and factors in the selection of vegetable dishes
A. References CBLM
IV. PROCEDURES
 Engage Show different pictures and videos of mis-en-
place; Preparing ingredients by learning the
different kinds of cuts of vegetables; proper
washing of vegetables; and how to market
vegetable ingredients accordingly to a given
menu
Be familiar with the video presentation of
mis-en-place; Preparing ingredients by
learning the different kinds of cuts of
vegetables; proper washing of vegetables;
and how to market vegetable ingredients
accordingly to a given menu

Study DISCUSSION and EXPLANATION DISCUSSION and EXPLANATION

Lesson Proper Lesson Proper

The teacher prepared a presentation that
contains the lessons mis-en-place; Preparing
ingredients by learning the different kinds of
cuts of vegetables; proper washing of
vegetables; and how to market vegetable
ingredients accordingly to a given menu
Guide Questions:

e. From the discussion,
f. How important to have the knowledge of in
preparing and cutting vegetables accordingly to
a given menu
The teacher prepared a presentation that
contains the lessons regarding mis-en-
place; Preparing ingredients by learning the
different kinds of cuts of vegetables; proper
washing of vegetables; and how to market
vegetable ingredients accordingly to a given
menu
(The teacher will employ a question-and-
answer session with students.)

Activate SHORT QUIZ SHORT QUIZ

V. REMARKS The student will share their answers.

VI. REFLECTION Make an advance study about our next lesson How to Prepare/ cook vegetable dishes

Prepared by: Noted by:

ROSALIE V. SALUMBIDES JUANITO T. PULIDO JR.
SHS FACULTY MEMBER SHS PRINCIPAL
Based on Annex 2B.6 to DepEd Order No. 42, s. 2016
DAILY School COLEGIO DE SANTO CRISTO DE BURGOS Grade Level & Quarter GRADE 12
LESSON 3rd QUARTER
LOG Teacher ROSALIE V. SALUMBIDES SHS Track ACADEMIC (HE)
SENIOR HIGH SCHOOL Inclusive Dates March 11 to 15, 2024 Learning Area COOKERY NCII (3)
Scheduled Time Wednesday 8:00 AM TO 11:00 AM Topic PREPARE VEGETABLE DISHES

SESSION 1 SESSION 2 ASYNCHRONOUS

I. OBJECTIVES
life; and

A. Content Standard The learner demonstrates understanding of concepts, and principles in cookery.

B. Performance Standards The learner: 1. The learners independently prepare and cook vegetable dishes

C. Learning Competencies / Objectives LO 2. Prepare vegetable dishes 2.3 cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality and
nutrition; 2.4 prepare suitable sauces and accompaniment in serving vegetable dishes
LO 3. Present vegetable dishes 3.1 present vegetable recipes with appropriate sauces and accompaniments
LO 4. Store vegetables 4.1 store vegetables based on the prescribed location and temperature; 4.2 demonstrate vegetable storage in
accordance with FIFO operating procedures; 4.3 follow standard safety and hygiene procedures
LO 5. Evaluate the finished product 5.1 rate the finished products using rubrics
Topic:
1. Methods of cooking vegetables dishes
2. Preparation of sauces and accompaniment for serving vegetable dishes
3. Suggested projects: Various vegetable dishes
4. Presentation of prepared vegetables dishes
II. CONTENT 5. Factors in plating vegetable dishes
6. Techniques in storing and vegetables
7. FIFO
8. Safety and hygienic practices in the laboratory kitchen
9. Evaluation of the finished product using rubrics
 At the end of the lesson at the end of the lesson,
III. LEARNING RESOURCES the students will be able to:
1. Perform preparing and cooking vegetable dishes
2. Perform presenting vegetable dishes with proper plating and garnishing
A. References CBLM
IV. PROCEDURES
Engage Show different pictures and videos in preparing Be familiar with the video presentation
and cooking vegetable preparation; Presenting about vegetable preparation; presenting,
of vegetable dishes with proper plating and plating and garnishing vegetable dishes
garnishing vegetable dishes

Study DISCUSSION & ACTUAL DEMONSTRATION DISCUSSION & ACTUAL

Lesson Proper
The teacher prepared a presentation that
contains the lessons preparing and cooking
vegetable preparation; Presenting of vegetable
dishes with proper plating and garnishing
vegetable dishes
Guide Questions:
g. From the discussion,
h. How important to have the knowledge on how to
prepare egg dishes accordingly
DEMONSTRATION
Lesson Proper
The teacher prepared a presentation that
contains the lessons preparing and cooking
vegetable preparation; Presenting of
vegetable dishes with proper plating and
garnishing vegetable dishes
(The teacher will employ a question-and-
answer session with students.)

Activate PERFORMANCE ACTIVITY PERFORMANCE ACTIVITY

Preparing, Cooking and Presenting Vegetable Preparing, Cooking and Presenting Vegetable
Dishes Dishes
V. REMARKS The student will share their answers.

VI. REFLECTION Review lesson and prepare for your written quizzes.

Prepared by: Noted by:

ROSALIE V. SALUMBIDES JUANITO T. PULIDO JR.
SHS FACULTY MEMBER SHS PRINCIPAL

DAILY School COLEGIO DE SANTO CRISTO DE BURGOS Grade Level & Quarter GRADE 12
LESSON 3rd QUARTER
LOG Teacher ROSALIE V. SALUMBIDES SHS Track ACADEMIC (HE)
SENIOR HIGH SCHOOL Inclusive Dates March 18 to 22, 2024 Learning Area COOKERY NCII (3)
Scheduled Time Wednesday 8:00 AM TO 11:00 AM Topic PREPARE EGG DISHES
PREPARE VEGETABLE DISHES

SESSION 1 SESSION 2 ASYNCHRONOUS

I. OBJECTIVES
life; and

A. Content Standard The learner demonstrates understanding of concepts, and principles in cookery.

B. Performance Standards The learner: 1. The learners independently prepare and cook vegetable dishes

C. Learning Competencies / Objectives Prepare Egg Dishes

Prepare Vegetable Dishes

II. CONTENT Topic: Review of Topics for Prepare Egg Dishes and Vegetable Dishes

At the end of the lesson at the end of the lesson,

III. LEARNING RESOURCES the students will be able to:
1. To answers the quizzes for Preparing Egg Dishes and Preparing Egg Dishes
A. References CBLM
IV. PROCEDURES

Engage and Study Review Discussions for Egg Dishes Review Discussions for Vegetable Dishes
 Activate Written Activities for Egg Dishes Written Activities for Vegetable Dishes

V. REMARKS

VI. REFLECTION Make an advance study about our next lesson Prepare Stocks, Sauces and Soups

Prepared by: Noted by:

ROSALIE V. SALUMBIDES JUANITO T. PULIDO JR.
SHS FACULTY MEMBER SHS PRINCIPAL