School: Kawayan National High School
GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standard
B. Performance Standards
C. Learning Competencies/
Objectives
(Write the LC code for each)
II. CONTENT
A. Topic
B. Concept
C. KBI
III. LEARNING RESOURCES
A. References
1. Curriculum guide
2. Teacher’s Guide Pages
3. Learner’s Materials pages
4.Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources
Cookery 10 – quarter 1 – week 4
Grade Level: 10
Teacher: Manilyn A. Cordova Learning Area: TLE – Cookery
Teaching Dates and Time: September 18-22, 2023 Quarter: 1
MONDAY TUESDAY WEDNESDAY THURSDAY
September 18, 2023 September 19, 2023 September 20, 2023 September 21, 2023
The learners demonstrate an understanding preparing and cooking egg dishes
The learners independently prepare and cook egg dishes
LO 3. Present egg dishes
3.1 select suitable plates according to standards
3.2 present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame
TLE_HECK9-12ED-Ie-3
11. Factors for consideration in presenting egg dishes:
11.1 Plating
11.2 Garnishing
11.3 Side dishes
12 OHS
"Presentation is the key to making
"One cannot think well, love well,
"Choose plates that complement your
"Presentation is the first ingredient in eggs not only delicious but also
egg dish, enhancing both sleep well if one has not dined
the recipe of culinary delight." visually appealing - where hygiene
presentation and dining experience." well." - Virginia Woolf
meets artistry."
page 25 page 25 page 25 page 25
page 35-40 page 35-40 page 35-40 page 35-40
page 84-98 page 84-98 page 84-98 page 84-98
1. Whiteboard and markers 1. A variety of egg dishes (omelette, 1. Eggs (6-8) 1. Eggs (precooked or boiled)
2. Projector and screen (optional) scrambled eggs, fried eggs, quiche, 2. Various ingredients for egg dishes 2. Various garnishing ingredients (e.g.,
3. Cooking equipment and ingredients deviled eggs, etc.) (e.g., vegetables, cheese, herbs) herbs, vegetables, sauces)
for preparing a simple egg dish 2. Different types of plates (ceramic, 3. Cooking utensils (pans, spatulas, 3. Side dish ingredients (e.g., salads,

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
Cookery 10 – quarter 1 – week 4
(e.g., scrambled eggs)
4. Printed or digital handouts on egg
dish presentation tips
MONDAY
September 18, 2023
• Begin with a warm welcome.
• Reading Time (10 minutes)
Brief overview of the lesson's
objective:
• To introduce students to the
importance of presentation in
cooking and provide an overview of
presenting egg dishes.
• Discuss the importance of
presentation in cooking and its
role in enhancing the dining
experience.
• Share the agenda for the class:
• Introduction to presentation in
cooking
• Tips for presenting egg dishes
• Hands-on activity: Preparing and
presenting scrambled eggs
Part 1: Introduction to Presentation
in Cooking (15 minutes)
• Discuss the key reasons why
glass, porcelain, plastic, etc.)
3. Whiteboard and markers
4. Sample pictures of well-presented
egg dishes
5. Projector and screen (optional)
6. Tableware and utensils for serving
TUESDAY
September 19, 2023
• Greet the students
• Reading Time (10 minutes)
1. Start the lesson by discussing the
importance of presentation in
cooking. Explain how selecting the
right plate for serving enhances
the overall dining experience.
2. Ask students if they've ever
noticed how professional chefs or
food photographers select specific
plates for different dishes.
3. Share the learning objective:
"Today, we will learn how to
choose suitable plates for serving
various egg dishes, considering
both aesthetics and functionality."
Types of Plates (15 minutes):
1. Show different types of plates to
the class, such as ceramic, glass,
knives)
4. Plates, serving dishes, and
garnishes
5. Hygiene essentials (aprons, hand
sanitizers, gloves)
6. Presentation tools (plating tools,
tweezers, microgreens, etc.)
WEDNESDAY
September 20, 2023
• Greet the students
• Reading Time (10 minutes)
1. Begin the lesson by discussing the
importance of presentation in
cooking. Emphasize how the way a
dish looks can greatly affect
people's appetite and enjoyment.
2. Share the learning objective:
"Today, we will learn how to
present egg dishes hygienically
and attractively."
Hygiene and Safety Precautions (10
minutes)
3. Start by explaining the importance
bread, condiments)
4. Plates and utensils
5. Kitchen equipment (e.g., knives,
cutting boards, pots, pans)
6. Presentation platters or plates
7. Projector and screen (optional)
THURSDAY
September 21, 2023
• Greet the students
• Reading Time (10 minutes)
1. Begin with a brief discussion about
the importance of presentation in
cooking. Explain how a well-
presented dish not only looks
more appetizing but also makes
dining a more enjoyable
experience.
2. Share the learning objective with
the students: "Today, we will learn
how to use garnishing and side
dishes to enhance the
presentation of egg dishes."
Activity 1: Garnishing Techniques (15
minutes):
1. Start by demonstrating different
 and practicing new skills # 1
E. Discussing new concepts
and practicing new skills # 2
Cookery 10 – quarter 1 – week 4
presentation matters in cooking:
• Appeals to the senses
• Enhances appetite
• Reflects professionalism
• Creates memorable experiences
• Use visual aids or real-life
examples to illustrate the
difference between well-
presented and poorly presented
dishes.
• Introduce the concept of the
"plating triangle" (the
arrangement of food, garnish, and
sauce on a plate).
Part 2: Tips for Presenting Egg Dishes
(15 minutes)
• Discuss specific techniques for
presenting egg dishes effectively:
• Choosing the right plate or serving
vessel
• Color contrast and garnishing with
fresh herbs or vegetables
• Creating visually appealing
arrangements
• Using sauce or drizzles strategically
• Paying attention to cleanliness and
tidiness
• Show examples of beautifully
presented egg dishes through
images or videos.
MONDAY
September 18, 2023
porcelain, plastic, etc. Explain their
characteristics and uses.
2. Discuss the pros and cons of each
type, including heat retention,
durability, and aesthetic appeal.
3. Emphasize the importance of
selecting plates that are
appropriate for the temperature
and texture of the egg dish being
served.
Egg Dish Presentations (20 minutes):
1. Present a variety of egg dishes,
such as omelette, scrambled eggs,
fried eggs, quiche, and deviled
eggs. You can either prepare these
dishes beforehand or use images
and descriptions if cooking is not
feasible in the classroom.
2. Discuss the visual aspects of each
dish, including color, texture, and
garnishes.
3. Ask students to brainstorm which
types of plates they think would
best showcase each dish.
Encourage them to consider
factors like size, shape, color, and
rim style.
4. Show sample pictures of well-
presented egg dishes on a screen
(if available) and discuss the choice
of plates used in those
presentations.
5. Have students share their plate
selection ideas and reasons.
TUESDAY
September 19, 2023
of hygiene in cooking. Discuss the
basics of handwashing, wearing
clean aprons, and using gloves
when necessary.
4. Briefly mention the safety
precautions students should follow
while working in the kitchen, such
as handling hot pans and sharp
knives.
Egg Dish Preparation (20 minutes)
5. Divide the students into small
groups or pairs and provide them
with the necessary ingredients and
utensils for preparing different egg
dishes (e.g., scrambled eggs,
omelets, or frittatas).
6. Instruct each group to prepare
their chosen egg dish while
focusing on hygiene practices.
Emphasize the importance of
cooking eggs thoroughly to ensure
safety.
7. While cooking, remind students to
keep their workstations clean and
organized.
WEDNESDAY
September 20, 2023
garnishing techniques using simple
egg dishes (e.g., fried eggs,
scrambled eggs).
2. Show students how to use herbs,
vegetables, and sauces to add
color, texture, and flavor to their
dishes.
3. Allow students to practice
garnishing their own egg dishes.
Provide guidance and feedback as
needed.
Activity 2: Side Dish Preparation (20
minutes):
1. Introduce the concept of side
dishes and their role in enhancing
the overall dining experience.
2. Discuss different types of side
dishes that pair well with egg
dishes (e.g., salads, bread,
condiments).
3. Divide students into small groups
and assign each group a different
side dish to prepare. Provide them
with the necessary ingredients and
equipment.
4. Instruct each group to consider the
flavor and texture balance
between the egg dish and the side
dish they are preparing.
THURSDAY
September 21, 2023

F. Developing Mastery
(Leads to Formative Assessment # 3)
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations of
concepts and skills in daily
living
Cookery 10 – quarter 1 – week 4
Part 3: Hands-on Activity (15
minutes)
• Divide the students into small
groups (if possible) or work
individually.
• Provide each group or student with
the necessary equipment and
ingredients for preparing scrambled
eggs.
• Instruct students to apply the
presentation tips discussed earlier
to create an aesthetically pleasing
plate of scrambled eggs.
• Allow time for preparation and
presentation.
• Afterward, have each group or
student present their dish to the
class, explaining their choices and
techniques for presentation.
• Encourage constructive feedback
from peers.
Part 4: Reflection and Discussion (10
minutes)
• Lead a class discussion on the
challenges and successes
encountered during the hands-on
activity.
• Ask students to reflect on the
importance of presentation in
cooking and how it influences their
perception of a dish.
• Discuss potential career
opportunities related to culinary
arts and presentation skills.
• Share additional resources or
references for students who wish
to explore this topic further.
• Summarize the key points of the
lesson.
• Reiterate the significance of
presentation in cooking and how it
Practical Exercise (15 minutes):
1.Provide each student or group with
a specific egg dish (e.g., omelette,
scrambled eggs, or quiche) and a
selection of different plates.
2.Instruct them to choose a plate that
they believe is suitable for
presenting their assigned dish.
3.After selecting the plates, have
them present their chosen plates
and explain their reasoning to the
class.
Discussion and Reflection (5
minutes):
1. Facilitate a brief discussion on the
choices made by each group.
Encourage them to critique and
provide feedback on their peers'
selections.
2.Summarize the key points of the
lesson: the importance of selecting
plates based on the characteristics
of the egg dish and how it enhances
Presentation Techniques (15 minutes)
8. After the egg dishes are prepared,
transition to the presentation
phase.
9. Show examples of different plating
techniques, such as arranging food
in an aesthetically pleasing manner
and using garnishes.
10. Discuss the importance of color,
texture, and balance in plating.
11. Demonstrate how to use plating
tools and tweezers for precise
placement of ingredients.
Practical Application (15 minutes)
12. Have each group or pair present
their egg dish. Encourage them to
describe their presentation
choices and why they chose them.
13. Allow the rest of the class to
provide feedback and
constructive criticism on the
presentation of each dish.
14. Summarize the key points of the
lesson, including the importance
of hygiene and presentation in
cooking.
Activity 3: Plating and Presentation
(10 minutes):
1. Have students present their
garnished egg dishes alongside the
side dishes they've prepared.
2. Discuss how the garnishing and
side dishes enhance the overall
presentation of the egg dishes.
3. Encourage students to be creative
in their presentation, emphasizing
the importance of using contrasting
colors and textures.
1.Summarize the key points of the
lesson, highlighting the importance
of presentation in cooking.
2.Reiterate the learning objective and

I. Evaluating Learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% on the formative
Cookery 10 – quarter 1 – week 4
can elevate the dining experience.
• Thank the students for their
participation and encourage them
to apply what they've learned in
their culinary endeavors.
Assess students based on their
participation in the hands-on
activity, their ability to apply
presentation techniques, and their
engagement in the class discussion.
Homework (optional):
• Assign a small project where
students have to present a creative
egg dish at home and document
their presentation techniques.
MONDAY
September 18, 2023
Note: Ensure that safety and hygiene
guidelines are followed during the
cooking activity. Adapt the lesson
plan as needed based on the
resources and equipment available in
your cooking classroom.
the overall dining experience.
Assessment: Assess students based
on their participation in class
discussions, the practical exercise,
and their ability to articulate their
plate choices and reasoning.
Conclusion: Wrap up the lesson by
reinforcing the importance of plate
selection in culinary presentation
and encourage students to apply
these principles in their future
cooking endeavors.
Homework (optional): Assign
homework for students to research
and present examples of well-
plated egg dishes found in
cookbooks or online. They should
explain why the chosen plates
complement the dishes they
selected.
TUESDAY
September 19, 2023
15. Engage the students in a brief
discussion about how they can
apply what they've learned to
other dishes and meals they
prepare at home.
16. Assign homework or a follow-up
project that challenges students
to create and present another
dish at home, applying the skills
they've learned.
Assessment can be based on the
students' active participation in the
cooking and presentation process,
their ability to follow hygiene
guidelines, and the quality of their
dish presentation. You can also
assign a reflective essay or a
presentation on a specific aspect of
food presentation as a form of
assessment.
WEDNESDAY
September 20, 2023
Note: Ensure that the kitchen is well-
ventilated and that all safety precautions
are followed during the practical cooking
session. Additionally, consider any
dietary restrictions or allergies among
your students when selecting ingredients
for the cooking activity.
the skills students have acquired
during the lesson.
3.Encourage students to continue
practicing their garnishing and
presentation skills at home and in
future cooking endeavors.
Assess students based on their active
participation in garnishing and side
dish preparation activities, as well
as their ability to apply these
techniques to enhance the
presentation of egg dishes. Provide
constructive feedback to help them
improve their skills.
Homework (optional): Assign
students to prepare an egg dish at
home and practice their garnishing
and presentation skills. They can
take a photo and share it with the
class in the next session for further
discussion and feedback.
THURSDAY
September 21, 2023
 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 4