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 5
Grade Level: 10
Teacher: Manilyn A. Cordova Learning Area: TLE – Cookery
Teaching Dates and Time: September 25-29, 2023 Quarter: 1
MONDAY TUESDAY WEDNESDAY THURSDAY
September 25, 2023 September 26, 2023 September 27, 2023 September 28, 2023
The learners demonstrate an
The learners demonstrate an understanding preparing and cooking egg dishes understanding preparing and cooking
cereals and starch dishes
The learners independently prepare
The learners independently prepare and cook egg dishes
and cook cereals and starch dishes
LO 3. Present egg dishes LO 4. Evaluate the finished product LO1. Perform mise en place
3.1 select suitable plates according to standards 4.1 rate the finished products using 1.1. prepare the tools, equipment,
3.2 present egg dishes hygienically and attractively using suitable garnishing rubrics and ingredients based on prescribed
and side dishes sequentially within the required time frame TLE_HECK9-12ED-Ie-4 standards
TLE_HECK9-12ED-Ie-3 TLE_HECK9-12CD-If-5
11. Factors for consideration in presenting egg dishes: 13 Evaluation of the finished product 1. Tools and equipment needed
11.1 Plating using rubrics
11.2 Garnishing
11.3 Side dishes
12 OHS
"The art of culinary presentation lies
"Assessing excellence through rubrics:
"Choose the right tool for the job, and in combining hygiene, aesthetics, and "Proper Preparation Prevents Poor
A systematic approach to evaluating
you're halfway there." timing to serve egg dishes that Performance."
finished products."
delight both the eye and the palate."
Cookery NCII CG page 25 Cookery NCII CG page 25 Cookery NCII CG page 25 Cookery NCII CG page 25
Cookery NCII TG page 35-40 Cookery NCII TG page 35-40 Cookery NCII TG page 41 Cookery NCII TG page 41-44
Cookery NCII LM page 84-98 Cookery NCII LM page 84-98 Cookery NCII LM page 100-102 Cookery NCII LM page 103-112
1. Various types of plates (e.g., flat • Eggs Materials: Materials:
plates, deep plates, serving • Various vegetables and herbs (for • Various finished food products • Various cooking utensils and
platters) garnishing) (prepared in advance) equipment

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
Cookery 10 – quarter 1 – week 5
2. Different styles of egg dishes (e.g.,
scrambled eggs, omelets, sunny-
side-up eggs)
3. Projector and screen for
presentations (optional)
4. Presentation slides (optional)
5. Markers and whiteboard or
chalkboard
6. Printed handouts with egg dish
presentation standards
7. Eggs, ingredients, and cooking
equipment (if a practical
demonstration is included)
MONDAY
September 25, 2023
• Begin with a warm welcome.
• Reading Time (10 minutes)
• Review about last week’s topic:
Garnishing Techniques and Side
Dish Preparation
Introduction (10 minutes):
1. Begin the lesson by discussing the
importance of presentation in
cooking and how it can enhance
the overall dining experience.
2. Explain the specific focus of the
lesson, which is presenting egg
dishes.
3. Share the lesson objective with the
students: "By the end of this
lesson, you will be able to select
• Cooked egg dishes (prepared in
advance)
• Plates and serving utensils
• Timer
• Whiteboard and markers
• Projector and screen (optional)
TUESDAY
September 26, 2023
• Greet the students
• Reading Time (10 minutes)
• Review about yesterday’s topic:
Presentation on Egg Dish
1. Begin the lesson by discussing the
importance of presentation in
cooking. Explain that the way a
dish is presented not only affects
its visual appeal but also influences
the perception of its taste and
quality.
2. Share the lesson objective with the
students: to learn how to present
egg dishes hygienically and
attractively within a specified time.
3. Discuss why eggs are a versatile
ingredient for a variety of dishes
and how their presentation can
vary based on the cooking
method.
4. Mention the key factors for
successful presentation: plate
selection, garnishing, and
• Rubrics for evaluation (created by
the teacher or provided by the
curriculum)
• Whiteboard and markers
• Projector or screen for displaying
rubrics
• Sample plates, cutlery, and serving
materials
• Ingredients and equipment for
preparing the products (if
necessary)
WEDNESDAY
September 27, 2023
• Greet the students
• Reading Time (10 minutes)
• Review about yesterday’s topic:
Plate Selection
Introduction (10 minutes):
1. Begin the lesson by engaging
students with a brief discussion
about the importance of
evaluating finished food products
in the culinary field.
2. Explain the learning objective:
Today, students will learn how to
evaluate finished food products
using rubrics, which will help them
assess taste, presentation, and
overall quality.
• Assorted ingredients for a simple
recipe
• Recipe cards with instructions
• Whiteboard and markers
THURSDAY
September 28, 2023
• Greet the students
• Reading Time (10 minutes)
• Review about yesterday’s topic:
Evaluating Actual Products
Introduction (10 minutes):
1. Greet the students and briefly
explain the importance of
organization and preparation in
cooking.
2. Introduce the concept of "mise en
place" - a French culinary term
that means "everything in its
place."
3. Explain that a well-executed mise
en place is crucial for efficient and
successful cooking.
 lesson suitable plates according to
standards for presenting egg
dishes."
Presentation on Egg Dish
D. Discussing new concepts Presentation Standards (15
minutes): 4. Use a projector and
and practicing new skills # 1
presentation slides or a
whiteboard/chalkboard to show
students the standards for
presenting egg dishes. Highlight the
following points:
• The type of plate to use for
different egg dishes (e.g., flat plates
for sunny-side-up eggs, deep plates
for omelets).
• Considerations for plate color, size,
and shape.
• The importance of garnishes, such
as herbs or sauces.
• Proper positioning of the egg dish
on the plate.
Discussion and Q&A (10 minutes):
5. Engage students in a discussion
E. Discussing new concepts
about the presentation standards.
and practicing new skills # 2
Ask them questions to check their
understanding and encourage
them to ask questions if they have
any doubts.
Cookery 10 – quarter 1 – week 5
sequencing.
Plate Selection (15 minutes): 5. Show
various types of plates and explain
how plate selection can impact the
presentation of a dish. Discuss
factors like size, shape, and color.
6. Discuss the importance of
matching the plate to the dish –
for example, a small plate for a
single egg dish, a shallow plate for
scrambled eggs, and a deep plate
for omelets.
7. Demonstrate how to choose
the right plate for different egg
dishes, showcasing a few
examples. Encourage students to
ask questions.
Garnishing (15 minutes):
8. Explain that garnishing enhances
the visual appeal of a dish. Show
various fresh vegetables, herbs,
and other garnishing options
commonly used with egg dishes.
9. Discuss the importance of
choosing garnishes that
complement the flavors and colors
of the egg dish. Emphasize the
need for fresh and hygienic
garnishing items.
10. Demonstrate how to garnish an
egg dish effectively, considering
the color contrast and placement
on the plate.
Activity - Exploring Rubrics (15
minutes):
1. Divide the class into small groups.
2. Distribute the rubrics to each
group. If rubrics have not been
provided, you can create simple
ones that include criteria for taste,
presentation, and overall quality.
3. Discuss the components of a
rubric: criteria, levels of
performance, and descriptors for
each level.
4. Have each group review the rubric
and identify the specific criteria
and descriptors related to taste,
presentation, and overall quality.
Guided Discussion on Criteria (10
minutes):
1. Bring the class back together and lead
a guided discussion on the different
criteria for evaluating finished food
products.
2. Write the main criteria on the
whiteboard (e.g., taste, appearance,
texture, aroma).
3. Discuss each criterion, asking students
to provide examples of what makes a
product excel in each category.
4. Emphasize the importance of
objective and constructive feedback.
Main Activities (35 minutes):
Activity 1: Discussing Mise en Place (10
minutes)
1. Discuss the elements of mise en place:
• Organizing tools, equipment, and
ingredients before starting to cook.
• Ensuring everything is clean, properly
measured, and ready to use.
2. Emphasize the benefits of mise en
place: saving time, preventing
mistakes, and ensuring a smoother
cooking process.
2. Ask questions to encourage reflection:
• How did proper mise en place impact
the cooking process?
• Did you encounter any challenges
while organizing the workspace and
ingredients?
• What did you learn from this exercise
about the importance of preparation?
3. Summarize the key takeaways from
the lesson, emphasizing the
significance of mise en place in
cooking.
Activity 2: Interactive Demonstration
(15 minutes)
1. Choose a simple recipe that
involves multiple steps and
ingredients, such as a salad or a
sandwich.
2. Display the recipe on the board
and go through it step by step.
3. Show students how to organize
their workspace, lay out tools,
measure ingredients, and set up
equipment before starting to cook.
4. Highlight the importance of
following the recipe instructions
and gathering all necessary
components before beginning.

F. Developing Mastery
(Leads to Formative Assessment # 3)
G. Finding practical
applications of concepts and
skills in daily living
Cookery 10 – quarter 1 – week 5
MONDAY
September 25, 2023
Plate Selection Activity (15 minutes):
6. Divide the class into small
groups.
7. Provide each group with a set of
different types of plates and a
selection of pre-prepared egg
dishes.
8. Instruct the groups to match the
plates with the appropriate egg
dishes based on the presentation
standards discussed.
9. Walk around the classroom,
offering guidance and feedback as
needed.
Group Presentations (10 minutes):
10. Have each group present their
selected plates and explain why
they chose them for specific egg
dishes. Encourage them to justify
their choices based on the
presentation standards.
Practical Demonstration (if applicable
- 10 minutes):
11. If time and resources permit,
demonstrate the preparation of
one or two egg dishes, emphasizing
the importance of plate selection
and presentation during the
cooking process.
Wrap-up and Assessment (5
11. Allow students to practice
garnishing on sample dishes or on
their own if available. Provide
feedback and suggestions.
TUESDAY
September 26, 2023
Sequencing (15 minutes): 12. Explain
the importance of sequencing –
arranging the components of a
dish in an attractive and
organized manner.
13. Discuss the typical sequence for
presenting egg dishes, including
the placement of the egg, side
dishes, and garnishes.
14. Show examples of well-
sequenced egg dishes,
emphasizing balance and
symmetry.
15. Allow students to practice
sequencing with sample dishes or
their own if available. Provide
feedback and suggestions.
Practical Exercise (10 minutes): 16.
Divide students into pairs or small
groups. Provide them with
cooked egg dishes, a variety of
garnishing options, and plates.
17. Instruct each group to present
their egg dish hygienically and
attractively within a specified
time frame (e.g., 5 minutes per
presentation).
18. Circulate among the groups,
providing guidance and feedback
as needed.
Wrap-Up (5 minutes):
WEDNESDAY
September 27, 2023
Evaluating Actual Products (15
minutes):
1. Present the various finished food
products to the class. These could
include dishes prepared earlier or
ones you've prepared as examples.
2. Display the rubrics on the projector
or hand them out to each student.
3. Assign a product to each group and
instruct them to evaluate it based
on the rubric.
4. Encourage students to discuss their
evaluations within their groups and
reach a consensus on the product's
rating for each criterion.
Group Presentations (5 minutes):
1. Have each group present their
evaluations to the class,
discussing the strengths and areas
for improvement of the product
they evaluated.
2. Encourage constructive feedback
and ask other students to share
their thoughts.
Conclusion and Reflection (5
THURSDAY
September 28, 2023
Activity 3: Hands-on Practice (10
minutes)
1. Divide the students into pairs.
2. Provide each pair with a different
recipe card and a set of tools,
ingredients, and equipment.
3. Instruct the pairs to perform mise
en place for their assigned recipes
within a given time frame.
4. Circulate the classroom to offer
guidance, answer questions, and
assess their preparation.
Group Discussion and Reflection (10
minutes):
1. Gather the students and discuss
their experiences with the mise en
place activity.
Conclusion (5 minutes):
 H. Making generalizations of
concepts and skills in daily
living
I. Evaluating Learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
Cookery 10 – quarter 1 – week 5
minutes):
12. Summarize the key points of the
lesson and review the importance
of proper plate selection for
presenting egg dishes.
13.Assign a brief homework
assignment, such as researching
and listing different garnishes
suitable for egg dishes.
Conclusion (5 minutes): 14. Conclude
the lesson by reminding students
of the objective and what they
have learned.
15.Encourage students to practice
their plate selection skills at home
and share their experiences in the
next class.
Assessment: Student participation in
the plate selection activity, group
presentations, and understanding
demonstrated during the Q&A
session.
Homework: Research and list
different garnishes suitable for egg
dishes.
MONDAY
September 25, 2023
19. Gather the class together and ask
each group to briefly describe
their presentation choices and
the reasons behind them.
20. Discuss any common challenges
faced during the practical exercise
and how they were overcome.
21. Reiterate the importance of
presentation skills in cooking and
how they can enhance a chef's
reputation and customer
satisfaction.
Assessment: Assess students based
on their participation in the
practical exercise and their ability
to present egg dishes hygienically
and attractively within the
specified time frame, considering
plate selection, garnishing, and
sequencing. Provide constructive
feedback to help them improve
their presentation skills.
Homework (if applicable): Assign a
homework task that involves
presenting an egg dish at home
and writing a reflection on the
experience.
TUESDAY
September 26, 2023
minutes):
1. Summarize the key points of the
lesson, emphasizing the
importance of evaluating finished
products in the culinary field.
2. Ask students to reflect on what
they've learned: How can using
rubrics enhance their ability to
evaluate and improve their
cooking skills?
3. Address any questions or
concerns from students.
Assessment:
• Formative assessment:
Observations during group
activities, class discussions, and
presentations.
• Summative assessment:
Homework or extension assignment
evaluating a dish using a rubric.
Homework/Extension (Optional):
1. Assign students to evaluate a dish
they prepare at home using a
rubric.
2. Have them document their findings
and reflections on the evaluation
process.
WEDNESDAY
September 27, 2023
Note: Ensure that food safety and
hygiene practices are followed at all
times during the preparation and
1. Recap the main points of the lesson
and the benefits of performing
mise en place.
2. Encourage students to apply the
concept of mise en place not only
in cooking but also in other aspects
of life where preparation is
important.
Assessment: Assessment will be
based on students' participation in
the hands-on activity, their
engagement in group discussions,
and their ability to articulate the
importance of mise en place in
cooking.
Homework (Optional): Assign
students to research and compile a
list of different kitchen tools,
equipment, and their uses. This will
reinforce their understanding of
proper preparation for cooking.
THURSDAY
September 28, 2023
 evaluation of food products.
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 5