Las Piñas City National Senior

Grade
School High School – Manuyo 12 Simplicity
Level
Campus
Teacher Rachelle Anne S. Villamayor Subject Cookery NCII
DAILY
Teaching
LESSON LOG February 27, 2022 Quarter Third
Date
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding preparing and cooking egg dishes.
B. Performance
The learners independently prepare and cook egg dishes
Standards
At the end of the lesson the students are expected to:
C. Most Essential
Learning 1. Prepare ingredients according to standard recipes.
Competencies/ 2. Cook egg dishes in accordance with the prescribed dish.
Objectives 3. Present egg dishes hygienically and attractively using suitable garnishing and
side dishes sequentially within the required time frame.

. PREPARE AND COOK EGG DISHES(TLE_HECK9-12ED-Ib-d-2)

II. CONTENT
Egg Dish (Laboratory)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from PowerPoint Presentation, Images
Learning Resource (LR)
portal
B. Other Learning Resources
IV. PROCEDURES
Greetings, Prayer, Attendance, Orderliness. Kamustahan, Checking of kitchen attire.
Reminders:
a. 1-2 meters distance
b. Facemask should worn at all times
c. No gadgets during class
Kamustahan with the students.
Directions: Perform the following body language that describe your feelings right now.
A. Reviewing yesterday’s lesson
or Presenting the new lesson

B. Establishing a purpose for the
lesson
C. Presenting examples/
instances of the new lesson
Review :
What are the different variety of egg dishes that you know?
Mise en Place: Preparation of Ingredients
What are the following ingredients do we need?
Guide Questions:
1.What are the ingredients of the recipe?
2. What are the tools and equipment needed in the preparation, cooking and
presentation of the egg dishes?
The students will be reminded:

 To promote proper Personal Protective Equipment (PPE) before entering the

D. Discussing new concepts and
practicing new skills 1
laboratory.
 To ensure safety and sanitation in starting mise en place. Promote CLAYGO
after the laboratory activity.
 Measure ingredients properly.
 Prepare ingredients according to a given recipe.

E. Developing mastery Cooking Time

 Directions: Perform the task provided in the activity below.
A. Cook variety of egg dishes

F. Finding practical applications
of concepts and skills in daily
living
B. List down the cooking techniques you encounter while preparing and cooking
the egg dishes.
Eggs on a budget:
Think of a budget friendly egg dishes that can be served for the family.
Exit Ticket Reflection:

G. Making generalizations and Prompt reflection. Challenge your students to reflect on their learning and participation
abstractions about the lesson by looking at what they have done in the past or what their classmates have done

Actual Presentation of output (Egg dishes)

Performance Task Rubric:

Core Competencies CRITERIA Points Score

1.Proper use of tools (Tools were used according to their uses 10

and function.)
2.Followed steps correctly. (Steps were followed as instructed by 10
the trainer.)
3.Time Management (Task is completed within the specified time.) 10
Total Score 30
Basic and Common Competencies CRITERIA Points Score
1. Work efficiently alone or with a group/team. 10
2. Practice occupational health and safety. (PPE) 10
3. Observe workplace hygiene procedures. 10
4. Clean and maintain kitchen/laboratory premises. 10
5. Appearance, Taste, Palatability and Texture 30
H. Evaluating learning
Total Score 70
 J. Additional activities for
application or remediation
V. REMARKS
V. REFLECTION
A. No. of learners who earned 80% on the
Number of learners: ________
formative assessment
B. No.of learners who require additional
Number of learners: ________
activities for remediation.
C. Did the remedial lessons work? No.
Yes ________ No ________
of learners who have caught up with
Number of learners: ________
the lesson.
D. No. of learners who continue to
Number of learners: ________
require remediation
E. Which of my teaching strategies ________ Experiment ________ Role play
worked well? Why did these work? ________ Collaborative Learning ________ Lecture
________ Differentiated Instruction ________ Discovery
Why? _______________________ ________ Complete IMs
Others _______________________________
F. What difficulties did I encounter ________ Bullying among pupils
whichmy principal or supervisor can ________ Students’ behavior/ attitude
help me solve? ________ Colorful Ims
________ Technology/ Equipment Unavailable
________ Science/ Computer/ Internet Lab
Others _____________________________

G. What innovation or localized materials ________ Localized videos

did I use/discover which I wish to ________ Making big books from views of the locality
share with other teachers? ________ Recycling plastics for contemporary arts
________ Local music composition
Others _______________________________

Prepared by:

MS. RACHELLE ANNE S. VILLAMAYOR Checked by:

Teacher II
MR. ERIC F. FUNGO
MT- I, SHS Coordinator

Noted by:

MR. JEOMAR L. FURIGAY

Master Teacher II
Officer – in – Charge