School EASTERN CABU NATIONAL HIGHSCHOOL Grade Level 11/12

DAILY LESSON Teacher Learning COOKERY NC II

MARIEL S.P REYES
LOG Area
Teaching Dates and Semester 2nd
November 18-22, 2019
Time

MONDAY TUESDAY WEDNESDAY THURSDAY

I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning
Competency/Objectives
At the end of the lesson, students are expected to:
1. Identify and prepare ingredients according to standard recipes;
2. Identify the market forms of eggs;
3. Explain the uses in culinary; and
4. Cook egg dishes with appropriate taste in accordance with prescribed standard
The learners demonstrate an understanding the environment and market in cookery in one’s
town/municipality.
The learners independently create a business vicinity map reflective of a potential cookery
market in the locality/town.
LO 2. Prepare and cook egg dishes
TLE_HECK9-12ED-Ib-d-2

II. CONTENT 6. Market forms of egg

7. Uses of eggs in culinary arts
8. Varieties of egg dishes
9. Suggested projects:
10. Various egg dishes
III. LEARNING
RESOURCES
A. References Cookery module 2 of 2
1. Teacher’s Guide
pages
2. Learner’s Materials Pages 39-42
pages
3. Textbook pages N/A
4. Additional Materials Learners’ Material/ PPT
from Learning
Resource (LR)portal
B. Other Learning
Resource
IV. PROCEDURES

1
A. Reviewing previous Assigned learner will do a recap on the past lessons
lesson or presenting the
new lesson

B. Establishing a purpose Learners will share their ideas on the Learners will tell the class their Learners will give a dish wherein
for the lesson picture shown. preferred method of cooking in eggs. they use egg as a thicken agent. QUIZ # 1
They will share their idea regarding
these pictures.

C. Presenting Learners will be shown pictures of
examples/Instances of different market forms of eggs. They
the new lesson will give their ideas/opinions regarding
the picture
(fresh eggs, frozen eggs, dried eggs)
Learners will describe the following Learners will share their idea
egg products in the class: regarding these pictures wherein I. Identify the parts of the eggs
eggs are used as leavening agent.
Balut from duck eggs
Century Eggs
Pickled Eggs
Quail Eggs

II. Answer the ff questions

1. Why do you need to sanitize

your kitchen tools after cleaning?

2
D. Discussing new
concepts and practicing
new skills
E. Developing mastery
F. Finding practical
application of concepts
and skills in daily living
G. Making generalizations
and abstractions about
the lesson
H. Evaluating learning
V. REMARKS
Prepared by:
MARIEL S.P REYES
Teacher II
Learners will discuss their observations
when eggs are put into heat.
Learners will brainstorm on the
different uses of eggs and share it in
the class.
Learners will brainstorm on the ways
to maintain the freshness of eggs.
Learners will have a short presentation
about a specific topic, by group,
regarding the topics discussed in the
day.
Learners will answer the concepts
below:
1. Eggs as emulsifier
2. Eggs as foam
Learners will share the different egg
uses that they know
Learners will enumerate and explain
the different methods of cooking
eggs
Learners will brainstorm on the
different egg formations according to
what they have observed.
Learners will brainstorm on the
different egg defects they have
encountered and evaluate it. They
will talk about the possible cause of
this.
Learners will answer the concept
below:
Eggs and the culinary world
Checked:
ARTURO V. ZAFRA, PH.D
OIC-SHS
Learners will identify the health
benefits eggs may bring to people,
as well as its negative impacts.
Learners will brainstorm on the 2. What are the steps in cleaning
importance of eggs in baked items, and sanitizing?
like pastries and cakes.
3.) What are the uses of eggs?
Learners will share how they boil
eggs in shell, and how they would
know that it is overcooked or
undercooked.
Learners will identify the different
ways on preparing eggs and give its
procedures.
(poached eggs, scrambled eggs,
boiled eggs, omelette)
Learners will answer the following: Checking and recording of scores
1. Why do we need to eat eggs?
2. How many minutes do you need
to boil and egg to achieve a hard
boiled one?
3. Discuss what a dried egg is.
Noted:
IMELDA D. SISON
Principal I