School: Kawayan National High School Grade Level: 10

GRADES 1 to 12
Teacher: Manilyn A. Cordova Learning Area: TLE – Cookery
DAILY LESSON LOG
Teaching Dates and Time: September 4-8, 2023 Quarter: 1

MONDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES September 4, 2023 September 6, 2023 September 7, 2023 September 8, 2023
The learners demonstrate an
understanding the environment
A. Content Standard The learners demonstrate an understanding preparing and cooking egg dishes
and market in cookery in one’s
town/municipality.
The learners independently create a
business vicinity map reflective of
B. Performance Standards The learners independently prepare and cook egg dishes
a potential cookery market in the
locality/town.
C. Learning Competencies/ LO 3. Develop a brand for the product LO 1. Perform mise en place
Objectives 3.1 identify the benefits of having 1.1. clean, sanitize, and prepare tools, utensils, and equipment needed in preparing egg dishes
(Write the LC code for each) a good brand 1.2. identify an egg’s components and its nutritive value
3.2 enumerate recognizable 1.3. identify and prepare ingredients according to standard recipes
brands in the town/province TLE_HECK9-12ED-Ia-1
3.3 enumerate the criteria for
developing a brand
3.4 generate a clear and appealing
product brand
TLE_HECG9-12EM-I0-3
II. CONTENT
A. Topic Branding 1. Tools, utensils, and equipment needed in egg preparation
2. Cleaning and sanitizing tools and equipment
3. Nutritional value and components of eggs
4. Characteristics of quality fresh eggs
5. Ingredients for egg dishes
B. Concept "Nature's Multivitamin: Eggs - Packed "Crack the potential within and
"Your brand is a story unfolding "Unlocking Culinary Creativity: Eggs -
with Protein, Vitamins, and whisk your creativity into a sizzling
across all customer touchpoints." Nature's Canvas for Infinite Flavors."
Minerals." masterpiece."
C. KBI Ownership Responsibility Completing what has been started Application of skills
III. LEARNING RESOURCES
A. References
1. Curriculum guide page 24 page 24 page 24 page 24

Cookery 10 – quarter 1 – week 2

 2. Teacher’s Guide Pages
3. Learner’s Materials pages
4.Additional Materials from
Learning Resources (LR) portal
B. 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 skills # 1
Cookery 10 – quarter 1 – week 2
page 44-48
• Whiteboard and markers
• Projector and screen (optional)
• Handouts with examples of
recognizable brands
• Blank sheets of paper
• Colored markers and pens
MONDAY
September 4, 2023
Greet the students and briefly explain
the objectives of the lesson.
Engage students with a thought-
provoking question: "Can you think
of a brand that you really like and
trust? Why do you think that
brand stands out?"
Discuss the importance of branding in
the culinary industry. Explain that
a strong brand can make a product
memorable and desirable to
customers.
Activity 1: Benefits of a Good Brand
(15 minutes):
1. Divide the students into small
groups.
2. Provide each group with a handout
page 21-26
page 49-63
• Whiteboard and markers
• Projector and screen (optional)
• Cookery 9 Handouts
• Visual of an egg component
• tools, utensils, and equipment
• cleaning materials
• sanitizers
• apron
• gloves
WEDNESDAY
September 6, 2023
Greet the students.
Begin with a 10-Minute Reading on
the Egg’s Trivia.
Warm-Up Activity (5 minutes): Briefly
recap the following terms: shell, air
cell, albumen, chalaza, germinal disc,
membrane, yolk.
 Explain the lesson's objectives.
 Students will share their thoughts
on the concept of the day
 Student will answer the Pretest.
 Unlock the difficult terms
 Discuss the importance of eggs in
cooking and their versatility.
Components and Nutritional Value
of Eggs (15 minutes)
• Present a visual of an egg's
components (yolk, white, shell)
and briefly explain each part's role.
page 21-26
page 49-63
• Whiteboard and markers
• Projector and screen (optional)
• Cookery 9 Handouts
• sample recipe for egg dish
• ingredients for egg dish
• apron
• gloves
THURSDAY
September 7, 2023
Review the previous day's concepts:
egg components, nutritional value,
and mise en place.
Encourage students to ask questions
or share insights.
Identifying Ingredients for Egg
Dishes (15 minutes)
• Introduce common ingredients
used in egg dishes (vegetables,
cheeses, meats, seasonings).
page 21-26
page 49-63
• Whiteboard and markers
• Projector and screen (optional)
• Cookery 9 Handouts
• egg dish recipe
• ingredients for egg dish
• apron
• gloves
• timer
• self-evaluation form
FRIDAY
September 8, 2023
• Review the key concepts from the
previous days: egg components,
mise en place, and ingredient
preparation.
Students will apply their knowledge
of egg components, nutritional
value, mise en place, and
ingredient preparation to create
an egg dish.
Discuss any questions or challenges
students may have encountered.
Egg Dish Preparation Demonstration
(15 minutes)
• Select a simple egg dish recipe and
demonstrate the step-by-step
preparation process.

E. Discussing new concepts
and practicing new skills # 2
F. Developing Mastery
(Leads to Formative Assessment # 3)
Cookery 10 – quarter 1 – week 2
containing the benefits of having a • Discuss the nutritional value of • Discuss how ingredient choices • Emphasize the importance of
good brand. eggs, emphasizing protein, impact the overall dish. organization, timing, and attention
3. Instruct each group to discuss and vitamins, and minerals. to detail.
identify at least three benefits of • Highlight how eggs contribute to a
having a strong brand in the balanced diet.
culinary industry.
4. Ask each group to share their
findings with the class. Facilitate a
brief discussion after each group's
presentation to highlight key
points.
Activity 2: Recognizable Brands (15 Mise en Place (20 minutes) Standard Recipes and Ingredient Group Activity: Egg Dish Preparation
minutes): • Define "mise en place" and explain Preparation (20 minutes) (25 minutes)
1. Show images of recognizable food its significance in cooking. • Explain the importance of • Divide the students into small
and beverage brands on the • Discuss the benefits of organizing following standard recipes for groups.
projector or whiteboard. ingredients and equipment before consistent results. • Provide each group with a
2. Ask students to identify these cooking. • Share a sample standard recipe for different egg dish recipe to
brands and briefly discuss what • Show examples of how proper a simple egg dish. prepare.
makes them recognizable and mise en place can improve cooking • Demonstrate how to read a recipe • Monitor and assist groups as they
memorable. efficiency and quality. and prepare ingredients according follow the recipe, practice mise en
3. Have a class discussion on how to instructions. place, and prepare ingredients.
these brands have successfully
made an impact on their target
audience.
4. Allow students to share any local
or provincial brands they are
familiar with and discuss why
these brands stand out.
MONDAY WEDNESDAY THURSDAY FRIDAY
September 4, 2023 September 6, 2023 September 7, 2023 September 8, 2023
Activity 3: Criteria for Developing a
Brand (10 minutes):
1. Discuss the criteria for developing a
strong brand in the culinary
industry. Highlight aspects such as
uniqueness, relevance, consistency,
and emotional appeal.
2. Have students take notes on these
criteria.
Activity 4: Generating a Product Activity: Cleaning and Sanitizing (15 Activity: Ingredient Preparation (15 Presentation and Tasting (10
 G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations of
concepts and skills in daily
living
I. Evaluating Learning
J. Additional activities for
application or remediation
Cookery 10 – quarter 1 – week 2
Brand (15 minutes):
1. Explain that the students will now
work individually to generate a
brand for a fictional culinary
product. This could be a food item,
beverage, or even a recipe.
2. Distribute blank sheets of paper
and colored markers/pens.
3. Instruct students to create a brand
name, logo, tagline, and a brief
description of their product.
4. Encourage creativity and remind
students to consider the criteria
discussed earlier.
5. Allow each student to share their
brand concept with the class,
explaining how they incorporated
the branding criteria.
1. Summarize the key points of the
lesson, emphasizing the benefits of
a strong brand and the criteria for
developing one.
2. Remind students that a well-
developed brand can have a
significant impact on the success of
a culinary product.
• Group discussions and
presentations: Assesses
understanding of benefits and
recognizable brands.
• Individual brand creation: Assesses
ability to apply branding criteria.
• Homework task: Assesses ability to
identify a real-world example of a
successful food brand.
Assign a short homework task: Have
students research and find one
real-world example of a successful
food brand, highlighting how it
meets the branding criteria
minutes)
• Demonstrate how to clean and
sanitize tools, utensils, and
equipment properly.
• Allow students to practice cleaning
and sanitizing tools provided in the
classroom.
minutes)
• Provide students with a recipe for
a specific egg dish.
• Have students prepare and
organize the required ingredients
following the mise en place
principles.
minutes)
• Each group presents their prepared
egg dish to the class.
• Discuss the outcomes, challenges,
and successes of each group's dish.
• Allow everyone to taste and
evaluate the dishes.
Conclusion and Reflection (5
minutes)
• Recap the key takeaways from the
lesson, including egg components,
mise en place, and recipe following.
• Encourage students to reflect on
the importance of organization and
preparation in cooking.
Students' participation in cleaning
and sanitizing activity, ingredient
preparation activity, group egg dish
preparation, and their ability to
follow standard recipes will be
assessed. Additionally, their
understanding of egg components
and their nutritional value can be
evaluated through class discussions
and reflections.
 discussed in class.

MONDAY WEDNESDAY THURSDAY FRIDAY

V. REMARKS September 4, 2023 September 6, 2023 September 7, 2023 September 8, 2023

VI. REFLECTION
A. No. of learners who earned
80% on the formative
assessment

B. No. of learners who require

additional activities for
remediation

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?

Prepared by: Checked by: Noted by:

MANILYN A. CORDOVA, TIII MARIA CONCEPCION M. VALERIO, T-I JESSICA B. PANGANORON, PI

Cookery 10 – quarter 1 – week 2