DepEd Order No. ___42___ , s.

2016
School STO. ROSARIO INTEGRATED Grade Level 12
SCHOOL
Teacher NICA RITUAL SUPREMO Learning Area COOKERY
GRADES 1 TO 12
DAILY LESSON LOG Teaching MONDAY-FRIDAY 2PM-4PM Quarter I
Dates/Time

September 3, 2022
I. OBJECTIVES
A. Content Standards No content standard indicated in the CG No content standard indicated in the CG
B. Performance No performance standard indicated in the CG No performance standard indicated in the CG
Standards
C. Learning Clean, sanitize, and prepare tools, utensils, and equipment needed in
Competencies preparing egg dished.
II. CONTENT Tools, Utensils and Equipment Needed in Egg Preparation
III. LEARNING
RESOURCES
A. References
1. Teacher’s Cookery Manual Module 2 of 2
Guide pages
2. Learner’s
Materials
pages
3. Textbook
pages
4. Additional
Materials from
Learning
Resources
(LR) Portal
B. Other Learning Materials
Resources Manila Paper, Pictures, Laptop
IV. PROCEDURES
A. Reviewing What are the characteristics that an entrepreneur must possess?
DepEd Order No. ___42___ , s. 2016
previous lesson or
presenting the new
lesson
B. Establishing a At the end of the lesson students must be able to:
purpose for the lesson 1. Identify tools, and equipment from one another
2. Differentiate the function of each tools, and equipment in
preparing a dessert
3. Appreciate the importance of each tools, and equipment in
preparing a dessert.
C. Presenting The students will guess the different pictures that will be presented to
examples/instances of them.
the new lesson
D. Discussing new
concepts and Tools, Utensils and Equipment Needed In Egg Preparation
practicing new skills Kitchen Tools
#1 1. channel knife – a small hand tool used generally in
decorative works such as making garnishes.

2. colander – a perforated bowl of varying sizes made of

stainless steel, aluminum or plastic, used to drain, wash
or cook ingredients from liquid.

3. offset spatula – a broad-bladed implement bent to keep

the hand 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 small implement used to brush the

Y
surface of unbaked pastries or cookies with egg white,
egg yolk or glaze.
OP

5. rubber spatula or scraper – a broad flexible plastic or

rubber scraper, that is rectangular in shape with a curve
 D
PE
DepEd Order No. ___42___ , s. 2016

DE
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 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 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 wire fastened to a handle. It is used for blending,
mixing,whipping eggs or batter, and for blending
gravies, sauces, and soups.

E. Discussing new
concepts and
practicing new skills
#2
DepEd Order No. ___42___ , s. 2016
F. Developing
Mastery
(Leads to formative
assessment #3)

G. Finding practical As an aspiring entrepreneur, why is it important for you to know the
applications of functions of the different tools and equipment needed in preparing
concepts and skills in egg dishes?
daily living
H. Making What are the functions of the different tools and equipment needed in
generalizations and preparing egg dishes?
abstractions about the
lesson
I.Evaluating learning MATCHING TYPE
DepEd Order No. ___42___ , s. 2016

COLUMN A
1. A thermally insulated chamber or component used for cooking,
baking, heating or drying.
2. A hand-held mixer which usually comes with various attachments
including a whisk attachment for whisking cream, batters and egg
whites.
3. A kitchen appliance where you store food at a cool temperature.
4. A hand tool that is used to manually mix and beat eggs or other
similar ingredients, such as sauces, batter, egg whites, and dressings.
5. A cooking utensil that is round in shape with high, straight sides
and a longer handle.

COLUMN B
a. Oven
b. Refrigerator
c. Electric hand mixer
d. Sauce pan
e. Rotary egg beater
f. Omelet pan
J. Additional activities Write the steps of manual dishwashing procedure and mechanical
for application or dishwashing procedure.
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
DepEd Order No. ___42___ , s. 2016
lessons work? No. of
learners who have
caught up with the
lesson
D. No. of learners
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:
NICA RITUAL SUPREMO
Learning Facilitator
Noted by:
EVA D. CARANTES EdD.
Principal III