Cot dll.2nd

Division of City Schools
DATU ANDIAM MANZA NATIONAL HIGH SCHOOL

(Formerly Tinagacan National High School)
Tinagacan, General Santos City
DAILY LESSON LOG

School Datu Andiam Manza National High School Grade
(formerly Tinagacan NHS) Level Grade 11-Ala
Carte
Teacher DOREEN ANN P. MONTANO Learning
TEACHER II Area Cookery NCII
Teaching
Dates and October 7, 2019 Quarter Second Quarter
Time 7:40 A.M.-12:00 A. M.
I. OBJECTIVES
A. Content Standards The learner demonstrates an understanding in preparing and cooking egg
dishes.
B. Performance Standards The learner is able to independently prepare and present egg dishes:
1. Fried eggs:
 Sunny side up
 Over medium
 Over hard
 Basted egg
2. Scrambled egg
3. French Omelet with filling
4. Frittata
C. Learning Competencies/ The learner is able to :
Objectives (Write the LC code for 1. explain the uses of eggs in culinary arts
each) 2. Identify ingredients of egg dishes
3. Identify and apply the steps in cooking egg dishes
4. Present egg dishes
TLE_HECK9-12ED-Ib-d-2
TLE_HECK9-12ED-Ie-3
II. CONTENT 1. Uses of eggs in culinary
2. Ingredients for egg Dishes
3. Different types of egg dishes
4. Factors for consideration in presenting egg dishes:
1 Plating
2 Garnishing
3 Side dishes
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages COOKERY MODULE BOOK 2 OF 2
3. Textbook pages Page 50-66
4. Additional Materials from Video Presentation “14 Incredible Tricks in Cooking Eggs”
Learning Resource (LR) Portal
B. Other Learning Resources Laptop, Television, PowerPoint Presentation, Pictures, Job sheet, Pen
and paper, tools and equipment, ingredients, task sheet, activity sheet
IV. PROCEDURES
Motivation Video presentation on 14 tricks of cooking eggs.
Pre-assessment  Grouping the students into five groups equally.
Setting the rules/Ensuring  Setting the guidelines of the group works.
active participation  Encouraging active participation through group leaders.
participation/ equally  Using a PowerPoint presentation show the objectives of the
distribute the students in day.
every groupings.  Let the learners to read the objectives.
 Give an overview of what they are going to achieve at the end
of the class.
 Inferring from what they observe in Video presentation
through HOT Questions.
 Encourage pupils to think about where eggs come
from and how they can be cooked. Discuss whether
they have cooked eggs before – if so, how have they
done this?
 What types of egg dishes have they eaten? How does
an egg change when it is cooked? Are the changes
reversible?
 Who can give your personal experience? How about
from the girls? From the boys?
 Record their ideas on the board.
*Giving positive recognition to every student’s answers.
a. Reviewing previous lesson or -Brief review on Physical structure and composition of egg.
presenting the new lesson -Egg grading and sizes.
-Market forms of egg.
b. Establishing purpose for the Activity 1: “The egg-citing crosswords”
lesson How many of egg vocabulary words listed above can you find in the
letter square? The words run in all directions – forwards, backwards,
up, down, and diagonal.
c. Presenting examples/ instances of  Integration of real –life scenario involving cooking egg at home
the new lesson or experiencing to dine in the restaurant.
-Show some pictures of various egg dishes and recipes
-Have you tried to eat this kind of egg dishes? Where?
-Have you tried to cook these egg dishes? How was it?
-What type or forms of egg did you use in your recipe?
-How will you use or apply egg in culinary?
- What are the uses of egg dishes?
 Presentation of uses of egg in culinary
 Valuing the uses of egg in culinary.
-Do you have any questions? Any clarifications?
d. Discussing new concepts and -Identifying ingredients of egg dishes
practicing new skills #1 Oral Questioning- What are the possible ingredients that we can use in
cooking egg dishes?
-Discuss with your group and list down all the ingredients that you
know.
-The group leader will assign one student to report their output.
e. Discussing new concepts and -Factors to be considered in plating egg dishes
practicing new skills #2 Oral Questioning-What are the factors that we need to consider in
presenting egg dishes.
-Presentation of the plating, garnishes and side dishes.
-Discuss the different kinds of egg dishes.
f. Developing mastery (Leads to  Apply steps in cooking egg dishes
Formative Assessment)  Drills on applying steps or procedure in cooking egg dishes
 Collaborative Learning activities
-Each group will arrange the procedure in cooking egg dishes.
-Identify which kind of egg dishes.
g. Finding practical application of Activity 2:Let’s Egg-periment!
concepts and skills in daily living • Teamwork
• Critical Thinking (HOTS Questions)
How well do you notice details? How well can you figure out why
something happens? These experiments will give you a chance to be a
scientist. Watch what happens in each experiment and then answer
the questions for that part.
h. Making generalization and Questions: 1. How do you find our lesson? Is it interesting? Why?
abstraction about the lesson 2. Why we need to learn about egg?
i. Evaluating learning  The teacher will conduct demonstration on cooking egg
dishes.
Fried eggs:
 Sunny side up
 Over medium
 Over hard
 Basted egg
Scrambled egg
5. French Omelet with filling
Frittata
 The learner will prepare, cook and present egg dishes.
 Each group 1-5 will present their output guided by task
sheets.
 Performance will be rated using the scoring rubric
j. Additional activities for application Idea Hatch -Constructivism
or remediation Now it’s time to think about what you have learned and hatch some
new ideas! Thoughtfully answer the questions below and then discuss
with the group.
 5 New things I learned about eggs.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in
the evaluation
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?
F. Why did these work?
G. What difficulties did I encounter

which my principal or supervisor
can help me solve?
H. What innovation or localized
materials did I used/discover
which I wish to share with other
leaders?
Prepared by:
DOREEN ANN P. MONTANO

Teacher II
Observed by:
JOECEL S. RUBINOS
Master Teacher II
ISIDRO D. SALANIO
Principal 1
PERFORMANCE CRITERIA
Student Name/Group Name:______________________________________
Date:______________
Subject:________________________________ Section:______________
SCORING RUBRIC
5 2
4 3 1
Excellen Very Goo
CRITERIA t Satisfactory Satisfactory d Fair Score
Follows correctly the procedures in preparing
and cooking egg dishes.
Performs the cooking skills without supervision
Shows initiative and adaptability to problem
situation
Creatively done and apply proper plating
Observes safety precautions at all times.
/out
Total of 20
Comments/Suggestion:
Points point
s
Student Name/Group Name:______________________________________

Date:______________
Subject:________________________________ Section:______________
SCORING RUBRIC
5 2
4 3 1
Excellen Very Goo
CRITERIA t Satisfactory Satisfactory d Fair Score
Follows correctly the procedures in preparing
and cooking egg dishes.
Performs the cooking skills without supervision
Shows initiative and adaptability to problem
situation
Creatively done and apply proper plating
Observes safety precautions at all times.
/out
Total of 20
Comments/Suggestion:
Points point
s
Prepared by:

Teacher II
Checked and verified by:

JOECEL S. RUBINOS
Master Teacher II

Activity Sheet 1
THE Egg-citing Egg

Learning Outcomes: Identify vocabulary related to the study of eggs.
How many of the vocabulary words listed above can you find in the letter square? The words run in all
directions – forwards, backwards, up, down, and diagonal.
Word Bank
1. Air cell 6. Chicken 11. Omelet 16. Yolk
2. Albumen 7. Egg 12. Poultry
3. Calcium 8. Feather 13. Shell
4. Candling 9. Grading 14. Shell membrane
5. Chalaza 10. Hen 15. Vitamin
Scrambled Eggs!
ADTYXAIRCELLTBSCMPKCBEDMDXCF
GBWXYHRSHLWFLDCSZJTLRMSNEHT
WNTGEYPROTEINCDCLPKUIAXMJOQ
WMSKHBHRLJFSMLROTUUFURQFUM
GZUGQABCHALAZATUSFDVSNPVTUW
JCTSHWMAELATIYRHIMFQBRTDSBA
CKCDXOBWVEJNKYRKOTRDCANDLIN
GNGEHFCAHXDYRLSGKFSGTZKYMBE
CNFGSCUMRHKHBQCGHRSUSGJAIFP
ABMDSVIDSVFCEJTQUOGKFIWJNHB
UMUQKSRDMIWHSOPMXCSCENARB
Prepared by:

Teacher II
JOECEL S. RUBINOS
Master Teacher II

Idea Hatch
Now it’s time to think about what you have learned and hatch some new ideas! Thoughtfully answer the
questions below and then discuss with your group.
I-List five (5) new things you learned about eggs.

1.
2.
3.
4.
5.
II- Complete the following sentences.
1. A creative way to use eggs would be___________________________________________________
__________________________________________________________________________________
2. To me, the most important part of an egg is____________________________________________
__________________________________________________________________________________
This is why _______________________________________________________________________
________________________________________________________________________________
3. It is important for an egg to be smooth with no thin or rough spots because_____________________
___________________________________________________________________________________
Prepared by:

Teacher II
JOECEL S. RUBINOS
Master Teacher II
Activity Sheet 2
EGG –PERIMENT
Let’s Eggs-periment!
How well do you notice details? How well can you figure out why something happens? These
experiments will give you a chance to be a scientist. Watch what happens in each experiment and then
answer the questions for that part.
Experiment 1:
Raw or Hard-cooked?
1. Look at both eggs closely. Do you see anything that tells you which one is raw?
2. Shake each egg carefully. Can you feel a difference? If you can, which one is raw?
3. Hold each egg in front of the flashlight. Does more light show through one of them?
If so, which one?
3. Spin each egg on the floor away from tables and chairs. Do they both spin the same? ______ If not,
which one was slower? _________ Do you think the slower egg is hard-cooked or raw?
Activity Sheet 2
EGG –PERIMENT
Experiment 1:
Raw or Hard-cooked?
If so, which one?
Activity Sheet 2
EGG –PERIMENT
Experiment 1:
Raw or Hard-cooked?
If so, which one?
TASK SHEET 3
Basic French Omelet
Tools and equipment needed:
 Skillet
 Knife
 Fork or wire whisk
 Small bowl
 Chopping board
 plate
INGREDIENTS:
 3 eggs
 Salt and pepper to taste
 3 tbsp evaporated milk
 3 tbsp or more butter or oil
 Desired fillings
Step 1: Beat Eggs Step 2: Heat Pan, Melt Butter, Add

Eggs, and Stir
Step 3: Fold Omelette, Step 4: Flip onto Plate and Adjust if Needed
Push Toward
Edge of Pan, and Close Lip
Prepared by:

Teacher II
JOECEL S. RUBINOS
Master Teacher II

TASK SHEET 2
Basted Egg
Step 1: Melt some butter in a non-stick skillet. Step 2: Crack in an egg.
Step 3: When the whites are nearly Step 4: Put a lid on the skillet. If you
set, add a drizzle of hot tap water or don’t have a lid for your skillet, a big
recently boiled water from a kettle sheet of aluminum foil will work. Note
that the lid you use does not have to be
a lid that came with the skillet. Any
sauce pan lid that is bigger than your
skillet will work here.
Step 5: Let it cook until the steam has Step 6: Trim off any uneven
cooked the layer of egg whites that is whites if desired and serve.
over the yolk. About 30 seconds. If you
like your yolks more cooked, you can let
the egg steam for longer.
Prepared by:
Teacher II
JOECEL S. RUBINOS
Master Teacher II Print

TASK SHEET 1
Sunny side up egg
Step 1: Start by getting the skillet hot. Not
screaming-crazy-hot, just hot. This means Step 2: Add the egg to the pan
medium-high heat. Add a bit of canola oil
and crack your egg right into the skillet.
Step 3: Add salt and pepper before Step 4: Leave it for about 2 minutes while it
the white is totally set. bubbles and sizzles and pops and gets all
wonderful and delicious.
4. Once the edges are slightly

browned and crispy, the white is
almost 100% set, and while the yolk is
still bright yellow and runny, remove
the egg from the pan. A fish spatula is
perfect here.
Prepared by:
Teacher II
JOECEL S. RUBINOS
Master Teacher II

TASK SHEET 4
Frittata
Tools and equipment needed:
 Skillet
 Knife
 Fork or wire whisk
 Small bowl
 Chopping board
 plate
INGREDIENTS:
1 medium Onion, sliced

A generous pinch of salt and pepper
3 large Eggs
1/8 cup Grated cheese
3 tbsp. evaporated milk
3 tbsp oil or butter
Desired toppings (meat and vegetables)
DIRECTIONS:
 Heat the oil or butter in a large frying pan set over medium heat. Toss in the onion along with a
generous pinch of salt.
 Cook, stirring, until the onion begins to turn translucent, 5 to 10 minutes.
 Add the desired toppings and cook, stirring, just long enough for them to color a little, 3 to 5
minutes.
 Remove the pan from the heat.
 In a large bowl, lightly beat the eggs, and stir in the grated cheese.
 Pour the cooked vegetables from the pan into the bowl, stir well, season with a little more salt if
you like, and then pour the frittata mixture back into the pan.
 Set over medium-low heat and cook until golden on the bottom, 5 to 7 minutes.
 Cover the pan and cook until golden on the second side and cooked through, about 5 minutes.
Slice and serve while still warm or at room temperature.
Prepared by:

Teacher II
JOECEL S. RUBINOS
Master Teacher II

Preparing and Cooking Egg Dishes

General Directions: Given the different recipes in preparing and cooking egg dishes,
perform each of the activity and you will be evaluated using a rubric.
Performance Task
Fried Egg
Tools/Equipment Needed:
 Sauté pan (preferably non-stick)
 Dish, turner
Ingredients Needed:
 Fresh egg
 Oil or clarified or whole butter, as needed for frying
 Salt, as needed
 Ground black pepper, as needed
Procedure:
1. Select very fresh grade AA eggs for best results.
2. Break the eggs into a dish.
3. Add about 1/8 inch fat to the sauté pan and set it to a moderate heat. Too much fat
will make the eggs greasy. Less fat will cause them to stick, unless a pan with the
nonstick coating is used.
4. When the fat is hot enough, slide the egg into the pan.
5. Tilt the pan, allowing the fat to collect at the side of the pan, and baste the eggs with
the fat as they cook.
Prepared by:

Teacher II
JOECEL S. RUBINOS
Master Teacher II
TASK SHEET 5
Scrambled Egg
Tools/Equipment Needed:
Stainless bowl
Fork or egg beater
Sauté pan, steam kettle or tilting skillets
Ingredients Needed:
30 Eggs
1 tbsp. /15g salt
1 tsp/2g ground pepper
5 floz. /50ml water or milk (optional)
2 ½ floz. /75 ml clarified butter or oil
Procedure:
1. Collect equipment and food items.
2. Break eggs into a stainless steel bowl and beat until well blended. Season with salt
and pepper.
3. Add small amount of milk or cream about 1 to 1 ½ t, if desired.
4. Heat butter in a small sauté pan or heat nonstick pan over medium heat and add
butter or oil, tilting the pan to coat the entire surface. The pan should be hot but not
smoking.
5. Pour the egg mixture into the pan.
6. Cook over low heat, stirring frequently with the back of the fork or wooden spoon
until the eggs are soft and creamy.
7. Remove the eggs from the heat when fully cooked, but still moist.
8. Serve at once.
Prepared by:

Teacher II
JOECEL S. RUBINOS
Master Teacher II

Activity Sheet 3
Direction: Label the picture and arrange the procedure accordingly.
______________________________________
Procedure:
________Serve at once.
________Add small amount of milk or cream about 1 to 1 ½ t, if desired.
________Heat butter in a small sauté pan or heat nonstick pan over medium heat and add
butter or oil, tilting the pan to coat the entire surface. The pan should be hot but not
smoking.
________Pour the egg mixture into the pan.
_______Cook over low heat, stirring frequently with the back of the fork or wooden spoon
until the eggs are soft and creamy.
_______Remove the eggs from the heat when fully cooked, but still moist.
_______Collect equipment and food items.
_______Break eggs into a stainless steel bowl and beat until well blended. Season with salt
and pepper
Prepared by:
Teacher II
JOECEL S. RUBINOS
Master Teacher II

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Division of City Schools

DATU ANDIAM MANZA NATIONAL HIGH SCHOOL

DAILY LESSON LOG

E. Which of my teaching strategies

G. What difficulties did I encounter

DOREEN ANN P. MONTANO

Observes safety precautions at all times.

Student Name/Group Name:______________________________________

Observes safety precautions at all times.

DOREEN ANN P. MONTANO

Checked and verified by:

Division of City Schools

THE Egg-citing Egg

DOREEN ANN P. MONTANO

Checked and verified by:

Division of City Schools

I-List five (5) new things you learned about eggs.

II- Complete the following sentences.

1. A creative way to use eggs would be___________________________________________________

2. To me, the most important part of an egg is____________________________________________

This is why _______________________________________________________________________

3. It is important for an egg to be smooth with no thin or rough spots because_____________________

DOREEN ANN P. MONTANO

Checked and verified by:

Step 1: Beat Eggs Step 2: Heat Pan, Melt Butter, Add

DOREEN ANN P. MONTANO

Division of City Schools

Division of City Schools

4. Once the edges are slightly

Division of City Schools

1 medium Onion, sliced

 Cook, stirring, until the onion begins to turn translucent, 5 to 10 minutes.

 Remove the pan from the heat.

DOREEN ANN P. MONTANO

Division of City Schools

Preparing and Cooking Egg Dishes

2. Break the eggs into a dish.

DOREEN ANN P. MONTANO

3. Add small amount of milk or cream about 1 to 1 ½ t, if desired.

5. Pour the egg mixture into the pan.

DOREEN ANN P. MONTANO

Division of City Schools

________Add small amount of milk or cream about 1 to 1 ½ t, if desired.

________Pour the egg mixture into the pan.

_______Collect equipment and food items.

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