GRADE 1 to 12 School BUKIG NATIONAL Grade Level 12

DAILY LESSON AGRICULTURAL AND

LOG TECHNICAL SCHOOL
RHOALE C. MACASADDU
Teacher Learning Area TVL.-HE-Cookery
Teaching Date and Time AUGUST 29 – SEPTEMBER 2, Quarter First
2022

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.OBJECTIVE

B. Content Standard The learners demonstrate an

understanding in preparing Egg Dishes
C .Performance HOLIDAY The learners independently prepare and
Standard cook egg dishes

A. Learning LO2. Prepare and cook egg dishes

Competency/Object 2.1. identify the market forms of eggs
ives /Code 2.2. explain the uses of eggs in culinary
art

TLE-HECK9-12ED-Ib-d-2
II.CONTENT LESSON 1. PREPARE EGG DISHES (ED)

Market forms of Eggs

III.LEARNING
RESOURCES
A. References .
1.Teacher’s Guide Pages Page 24
2.Learner’s Materials Pp50-51
page
3.Textbook pages Cookery manual

4.Additional Materials http://startcooking.com/public/images/

From Learning IMGP4143.JPG
 Resource http://startcooking.com/public
(LR) portal /IMG_7835-1.JPG

B. Other Learning
Resource
IV.PROCEDURES

A. Reviewing What are the characteristics of Fresh

previous lesson or Eggs?
presenting the new
lesson
B. Establishing a Read Lesson Information on page
purpose for the 50LM
lesson
C. Presenting Showing sample of fresh egg
examples/Instances In our locality what form of egg is
of the new lesson available?
D. Discussing new Video showing on different market
concepts and forms of egg
practicing new skills
#1
E. Discussing new . Let the learners read Lesson
concepts and Information
practicing new skills Page 50LM
#2
F. Developing Group Activity/Question and Answer
Mastery Group A will ask questions to Group B
about the topic and vice versa
G. Finding practical What market form of egg is good for
application of people with reduced –cholesterol diet
concepts and skills requirement?

H. Making List down the kinds of egg available in

generalizations and your locality.
abstractions about
the lesson
 I. Evaluating Through power point presentation
Learning Identify what market forms of egg is
used in the following product
1.salad dressing
2. deviled egg
3. eggnog
4.cakes
5. desserts
J. Additional Read about market forms of eggs
activities for
application or
remediation

V. REMARKS

VI. REFLECTION

A. No. of learners who

earned 80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored
below 80%
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.
J. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?
Prepared by: Noted by: Checked by: Approved by:

RHOALE C. MACASADDU JACK JOCK B. RIGONAN, PhD EMELITA S. CABILDO EDWARD D. GARCIA, PhD
Teacher II SHS Coordinator Master Teacher II Principal II