GRADE 1 to 12 School Grade Level 10

DAILY LESSON Teacher Learning Area TLE.-HE-Cookery

LOG

Teaching Date and Time June 19-22, 2017 Quarter First

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVE

A. Content Standard The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding in preparing and understanding in preparing and understanding in preparing and understanding in preparing and
cooking egg dishes cooking egg dishes cooking egg dishes cooking egg dishes

B. Performance The learners independently prepare The learners independently prepare The learners independently The learners independently prepare
Standard and cook egg dishes and cook egg dishes prepare and cook egg dishes and cook egg dishes

C. Learning LO2. Prepare and cook egg dishes
Competency/Object
ives /Code 2.3. Cook egg dishes in accordance
with the prescribed standard
TLE-HECK9-12ED-Ib-d-2
LO2. Prepare and cook egg dishes
2.3. Cook egg dishes in accordance
with the prescribed standard
TLE-HECK9-12ED-Ib-d-2
LO2. Prepare and cook egg dishes
2.3. Cook egg dishes in
accordance with the prescribed
standard
TLE-HECK9-12ED-Ib-d-2
LO2. Prepare and cook egg dishes
2.3. Cook egg dishes in accordance
with the prescribed standard
TLE-HECK9-12ED-Ib-d-2

II. CONTENT LESSON 1. PREPARE EGG DISHES(ED)

 Varieties of egg dishes Varieties of egg dishes Methods of cooking eggs Methods of cooking eggs

A. hard boiled eggs B. Poached Eggs

III. LEARNING
RESOURCES

A. References 1. CBLM II 1. CBLM II 1. CBLM II 1. CBLM II

Food Trades. Food Trades. Food Trades. Food Trades.
Module VI. Module VI. Module VI. Module VI.
Lesson III. Lesson III. Lesson III. Lesson III.

1. Teacher’s Guide Page 24 Page 24 pp 24-25 pp 24-25

Pages

2. Learner’s Materials pp.54-55 pp.54-55 pp. 55-56 pp. 55-56

page

3. Textbook pages

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

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

/IMG_7835-1.JPG /IMG_7835-1.JPG /IMG_7835-1.JPG /IMG_7835-1.JPG

B. Other Learning Eggs, cooking utensils Eggs, cooking utensils Eggs, cooking utensils Eggs, cooking utensils
Resource

IV. PROCEDURES
A. Reviewing We used egg as food , aside from Who among you ate egg for Review about varieties of egg dishes Remind the students about the
previous lesson this what are their other uses? breakfast? cleanliness and safety during
or presenting the Let the learners perform mise en practicum
new lesson place

B. Establishing a What kind of egg do you want to What particular way of cooking Group the class and let them prepare Remind the learners about the
purpose for the eat? eggs did you used? the task assign to them on different rubrics to be used for assessment
lesson ways of cooking boiled and poached of their performance
egg. (Materials are assigned to them
ahead)

C. Presenting Picture parade Group Activity -Second Day The teacher will demonstrate the Mis en place
examples/Instanc proper way of cooking egg
es of the new Showing different methods of Group the learners into two those
lesson cooking egg. who like to eat egg cooked with
shell and those who like cooked
without shell Instruct learners to follow procedures
in cooking boiled eggs on page
55LM

D. Discussing new Lecture –Discussion on Variety of Group discussion/ Consolidation Guide the learners in doing their
concepts and egg dishes of answer assigned task
practicing new Guide the learners in doing their
skills #1 assigned task

E. Discussing new Video showing from you tube Let the learners Let them present their output Let them present their output
concepts and different methods of cooking egg
practicing new Give their reason/s.
skills #2

F. Developing Pair and Share Each group will select one Evaluate the learners output based on Evaluate the learners output
Mastery representative to The Standard Qualities of Cooked based on The Standard Qualities
 Each pair will share to the class what Share it in class Eggs in shell p56 LM of Cooked Eggs in shell p56 LM
they learned from video showing

G. Finding practical Who among you already cook Why do we need to eat eggs? What is importance to know the Why it is important to know the
application of different ways of cooking egg in proper ways of cooking boiled egg? proper way of cooking poached
concepts and your home? egg?
skills

H. Making What is the vital role of egg in our Why egg is considered as Ask the learners to share their
generalizations life? functional food experience in doing the given
and abstractions Ask the learners to share their Task
about the lesson experience in doing the given Task

I. Evaluating Written Exam Assess the learners activity Output should be assess based on the Output should be assess based on
Learning given standards page56LM the given standards page56LM

Perform CLAYGO Perform CLAYGO

J. Additional Bring ingredients or materials for Bring ingredients or materials for Bring ingredients or materials for Bring ingredients or materials for
activities for tomorrows activity tomorrows activity tomorrows activity tomorrows activity
application or
remediation

VI. REMARKS

VII. 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.

G. What innovation or
localized materials did I
use/discover which I wish
to share with other
teachers?