School TABACO NATIONAL HIGH SCHOOL
DAILY LESSON
LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies / Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
Grade Level
Teacher Maricar B. Sabilala Learning Area
Teaching Dates & Time Quarter
The learners independently demonstrate an understanding the
knowledge, skills and attitudes required in preparing Egg dishes.
The learners independently prepare egg dishes.
LO1. Perform Mise’ en place
Identify tools, utensils and equipment needed in egg preparation
Clean, sanitize, and prepare tools, utensils and equipment needed
in preparing Egg dishes
Identify egg components and nutritive value
Identify and prepare ingredients according to standard recipe
TLE_HECK9-12ED-Ia-1
Prepare Egg Dishes (ED)
1. Tools, utensils, and equipment needed in egg preparation
2. Cleaning and sanitizing tools and equipment
3. Nutritional value and components of eggs
4. Characteristics of quality
fresh eggs
5. Ingredients for fresh eggs
Cookery Teachers Guide Module 2 of 2 – p.20
Cookery Module 2 of 2 – p. 39-49s
https://www.chickens.allotment-garden.org/eggs/structure-egg/
Daily Routines
Cleaning
“Good morning class!” ”Good Morning Ma’am!
“Kindly pick up the pieces of paper or trash that are scattered “Yes po ma’am.”
around. Its nice to start the discussion with a clean
surrounding.”
Prayer

B. Establishing a purpose for the lesson
Alright , who would like to lead the prayer? Anyone? “Lord ,we thank you for today, and for keeping us safe. Please guide
_________ Please lead the prayer. us all the time and may we receive your blessing, in Jesus
name… AMEN”.
Attendance
Is everyone present? Who is not around? “Ma’am si _______ absent po.”
Sino pa po ang wala? “Wala na po ma’am.”
Greetings
“Once again Good morning Everyone!” “Good morning Ma’am.”
House rules
”May hindi na naman naka uniform, why are you not in uniform
po Mr.______?” Ma’am basa po kasi yung uniform ko, isang pair lang po kasi ang
“Next time ha? Be on your uniform na po, or atleast wear white t- meron ako.
shirt or polo.”
Opo Ma’am, Thank you po.
“Please all be seated and go back to your own sit.”
Motivational Activity
Please count one to four...
All number 1 please group yourselves, same with numbers 2, 3 and
4. You will be working as a group so you are expected to
please cooperate And please minimize making noise.
You are only given 5 minutes to accomplish the task, then proceed
to presentation to be done by your group representative.
Did you you get it class? Yes Ma'am.
On the provided papers, You are going to list all the Utensils, tools
and equipment that you used at home when preparing egg
dishes. As well as give it's purpose ang function.
You may start working now.
Time's Up po. Please paste your work on the board and proceed to
your presentations..
Alright, thank you class.
Cooking is fun, but without all of those tools and equipments we
will not be able to do certain task Right? That is why It's
important to be familiar and use appropriate tools and
equipment in cooking, also on how to store them, clean and
sanitize.
C. Presenting examples/instances of the
new lesson
Tools, Utensils and Equipment Needed In Egg Preparation
Visual aid will be posted and be discussed by the Teacher, letting Kitchen Tools
the students read and participate. 1. channel knife - a small hand tool used generally in
decorative works such as making garnishes.
Who would like to read the first item included in tools and 2. colander - a perforated bowl of varying sizes made of
utensils? stainless steel, aluminum or plastic, used to drain, wash or
cook ingredients from liquid
Yes Mr._____. 3. offset spatula - a bro ad-bladed implement bent to keep the
hard off hot surfaces. It is used for turning and lifting eggs,
pan cakes, and meats on griddles, grills, sheet pans, and the
likes and also used to scrape and clean griddles.
4. pastry brush - a snnall implement used to brush the surface
Thank you. of unbaked pastries or cookies with egg white, egg yolk or
glaze.
5. rubber spatula or scraper - a broad flexibile plastic or rubber
scraper, that is rectangular in shape with a curve on one
side. It is used to scrape off all the contents of bowls and
pans from the sides and fold in beaten eggs in batter or
Next please read ______. whipped cream.
6. sieve - a screen-type mesh supported by a round metal
frame used for sifting dry ingredients like starch and flour,
7. spoons: solid, slotted and perforated - large stainless spoons
holding about 3 ounces used for mixing, stirring, and
Next ______. serving. Slotted and perforated spoons are large, long-
handled spoons with holes in the bowl used to remove
larger solid particles from liquids.
8. wire whip or whisk - a device with loops of stainless steel
wine fastened to a handle. Il is used for blendingJ
Then next po _______. mlxing.whipping eggs or batter, and for blending gravies,
sauces, and soups.
Kitchen Utensils
Items will be discussed by the teacher showing pictures before 1. egg poacher - A miniature Bain Marie with an upper dish
proceeding to the next item and so on. containing indentations each sized to hold an egg or
contains separate device for poaching.
2. omelet pan - a heavy-based frying usually of cast iron or
Next... copper, with rounded sloping sides used exclusively for
omelets and never washed after used but cleaned with
absorbent paper.
3. measuring cup- a kitchen Ltensil used for measuring liquid or
Next... bulk solid cooking ingredients such as flour and sugar
4. measuring spoon- used to measure an amount of an
ingredient, either liquid or dry, when cooking. Measuring

E. Discussing new concepts and
Next...
Those are the euipments that are commonly used in preparation
of eggs, it may not be the usual that we have at home, but at least
we become familiar with all of these.
Now comes the annoying part after using all those that are
mentioned above, The phase of dishwashing. Right? It's not fun
doing all the dishes. There are proper procedures to be followed
when cleaning and keeping Tools and equipmenta.
Moving on to that... Everybody please read.
(Elaborate further by the teacher.)
We have several types of Washing and sanitizing procedures,
these are ware washing, manual and mechanical.
What is ware washing?
Kindly read po Mr. ______.
How about Manual washing?
Please read Miss_____.
What is mechanical washing?
Please read it's definition Mr._____.
I have here with me strips of paper with words written on it.
spoons may be made cf plastic, metal, and other materials.
5. sauce pan- deep cooking pan with a handle used primarily
for cooking sauce.
6. mixing bowl - these containers have smooth, rounded
interior surfaces with no creases to retain some mixture and
is used for mixing ingredients.
Kitchen Equipment
1. oven - a chamber or compartment used for cooking, baking,
heating, or drying.
2. electric mixer - A hand-held mixer which usually comes with
various attachments including a whisk attachment for
whisking cream, batters and egg whites, and sugar.
3. refrigerator - a kitchen appliance where you stone food ata
cool temperature.
(Students read in chorus.)
Cleaning and Sanitizing Tools and Equipment
A cleaning program that is an overall system should be prepared to
organize all your cleaning and sanitizing tasks. The program should
also help identify your cleaning needs, set up a master cleaning
schedule, select the supplies and tools to use, and train yourselves
to make the best of your skills.
Ware washing is the process of washing and sanitizing dishes,
glassware, flatware, and pots and pans either manually or
mechanically
Manual ware washing uses a three-compartment sink and is used
primarily for pats and pans, It may be used for dishes and flatwane
in small operations.
Mechanical ware washing requires a dishwashing machine capable
of washing, rinsing, and drying dishes, flatware, and glassware. In
large operations, heavy-duty pot and pan washing machines have
been designed to remove cooked-on food.
practicing new skills #1 (Distributes it randomly) Students with strips of paper with them will stand up and paste
And as you can see, I have posted here a picture of an egg, what I those on the space provided beside the unlabeled illustration.
want you to do with those words on that piece of paper is to
place it on its designated part on the illustration.”

“Later on we will know if you got all of those on its right place.”

- The teacher will ask the learners they prefer their eggs to be Boiled egg ma’am
cooked?

Sunny side up!

Scrambled!

- Aside from the mentioned ways on cooking eggs, can you give
other uses that it has? Maam eggs are also used as garnish po.
Mr._________?
Very Good!
Yes Ms. ________? I used to used eggs on My face ma’am, Like a mask.
Thats interesting. Very good.

As you can see, eggs has various uses, aside from those that are
mentioned by your classmates, we will dig deeper as we go
through our discussion.

- Discuss the following thru Visual Presentation/PPT

(for participation of students, the teacher will let them read the
terms)

“Now, we will discover if the answers of your classmates are

correct.”

Physical Structure and composition of Eggs

"Let us take a look and see if you get to label correctly the egg
structure.”

“ Please read the the definition of egg Shell Mr. ____.”

1. Shell. Its the outer covering of an egg, accounta for about for
Thank you. about 9-12% of its total weight depending on its sie. Serves
as defense for bacterial contamination.
Next Please read miss _______. 2. Air cell. This is the empty space between the white and shell
at the large end of the egg which is barely existent in newly
“ Thank you.” laid egg. When an egg is first laid» it is warm. As it coolss the
contents contract and the inner shell membrane separate
“ who can read the next one?” frorn the outer shell membrane to form the air cell.
Yes ______. 3. Albumens also called egg white, accounts for most of an
egg’s liquid weight, about 67%. This is produced by the
oviduct and consists of four alternating layers of thick and
“Thank you”. thin consistencies. From the yolk outward, they are
designated as the inner thick or chalaziferous white, the
inner thin white, the outer thick white and the outer thin
“Next please read Mr. ________.” white.
4. Chalaza.This is the ropey strands of egg white at both sides
of the egg, which anchor the yolk ir)place in the center of
the thick white. They are sometimes mistaken for egg
imperfections or beginning embryos, which of course they
are not. The twist in the chalaza is meant to keep the
germinal disc always on tap whichever way the egg ma/
turn. The more prominent the chalaza, the fresher is the egg
5. Germinal Disc.This is the entrance of the latebra, the
“ Thank you, who wwoul like to read the next one?” channel leading to the center of the yolk. The germinal disc
Yes po _________.” is barely noticeable as a slight depression on the surface of
the yolk
6. Membranes. There are two kinds of me in branes, one just
“ thank you “ under the shell and the other covering the yolk. These are
the shell membrane and the vitelline rnembrane. Just inside
the shell are two shell mernbranes, inner and outer.
7. Yolk. The yolk or the yellow to yellow- orange portion makes
up about 33% of the liquid weight of the egg. The egg yolk is
formed in the ovary On the surface of the yoik, there is a
small white spot about 2 mm in diameter.

Composition of egg
% % Water % Protein % Fat %Ash
Whole egg 100 65.5 11.8 11.0 11.7

D. Discussing new concepts and practicing new
skills #
F. Developing mastery (Leads to
Formative Assessment)
G. Finding practical applications of
concepts and skills in daily living
Albumen 58 88 11.0 0.2 0.8
Yolk 31 48 17.5 32.5 2.0
Moving on tp the eggs Nutritive value.
Nutritive Value
“ Eggs are one of natures complete food, it contains high quality
protein with al the essential amino acids, all of the vitamins
except vitamin c and many minerals. Egg and egg products
are particularly good for fortifying food low in protein
quality.”
Egg Quality
“ What are the two general components of an egg to tell its
quality, Mr. _____ please read” “ Shell quality or the exterior quality and the interior quality.
Interior egg quality ahs direct bearing om the functional
Thank you. properties of eggs while shell quality has direct influence on
Egg Grading microbiological quality.”
“ Determines the quality control used to classify eggs for exterior
and interior quality. The grade designation are A, B, C and D.
Egg size and its classification
Instruction: In a ¼ sheet of paper, enumerate the items being
asked.
1-3. 3 main parts of an Egg.
4. How much water is egg made/ composed of?
5. How about the composition of protein?
6-12 Give at least 7 Commonly used Tools and equipments in egg
preparation.
13-15. Different ways of washing dishes or tools and equipment.
On your notebook answer the Item.
1. Your mother ask you to buy eggs at the market which will be use
in your mini Karenderya, What learnings are applicable to this
 situations and which will you consider? Explain.

Your notebooks will be pass for checking.

H. Making generalizations and
abstractions about the lesson.
I. Evaluating learning
Why do we need to know the physical structure and composition
of Eggs?
How do we select the right tools and equipment when cooking an
egg?
How do you clean and sanitize used tools and equipment?
15 item test will be given to the students.

Enumerate the following:

A. Tools and equipment used in egg preparation.
1.
2.
3.
4.
5.
B. 3 main parts of an Egg.
1.
2.
3.
4. What is the percentage composition of Protein in egg?
5. How about the water percentage composition.
J. Additional 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
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:

RICARDO C. CLEOFE ABEGAILE T. SENTE RENERIO I. BALINGBING

TIII, EIM NCII TEACHER MTII, SUBJECT HEAD – TVL ASSISTANT PRINCIPAL II - ACADEMICS