Grades 10 Daily School ARMENIA Grade Level Grade 10

Lesson Log INTEGRATED

SCHOOL
Teacher GERALDINE D. Learning Area TLE-COOKERY
AGUILAR
Teaching WEEK 1 Quarter First Quarter
Dates and
Time
MONDAY TUESDAY WEDNESDAY THURSDAY
I. OBJECTIVES
A. Content Standard There is no content standard written on the cookery 10 curriculum guide in first lesson (Prepare
egg dishes)
B. Performance Standard There is no performance standard written on the cookery 10 curriculum guide in first lesson
(Prepare egg dishes)
C. Learning Competencies/Objectives Cognitive:
Write the LC code for each. 1. identify the tools, utensils and equipment needed in egg preparation
2. identify egg components and its nutritive value; and
3. identify and prepare ingredients according to standard recipe.
Psychomotor:
4. clean, sanitize and prepare tools, utensils and equipment needed
in preparing egg dishes;
Affective:
5. and actively participating in cleaning, sanitizing and preparing tools, utensils and equipment
needed in preparing egg dishes;

II. CONTENT Prepare Egg, Cereal, and Starch Dishes

III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages TLE-COOKERY10 Teacher’s Guide pp 3-4
2. Learner’s Material pages TLE-COOKERY10 learning module pp.49-63
3. Textbook pages N/A
 4. Additional Material from
Learning Resource (LR) Portal
B. Other Learning Resources
A. Reviewing previous lesson or
presenting the new lesson.
B. Establishing a purpose for the lesson
C. Presenting Examples/ instances of the
new lesson
D. Discussing new concepts and practicing
new skills #1
E. Discussing new concepts and practicing
new skills #2
MODULE
https://www.youtube.com/watch?v=HGdpY-bPYJI
PowerPoint Presentation
N/A
Activity Title: What is the risk?
 The students will give one risk in the preparation and cooking of starch, cereal dishes and
other foods and give some guidelines pertaining to food safety.
In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in its presence
in numerous food items. Eggs may be eaten cooked in its shell, fried or poached or may be
combined with other ingredients to produce another dish. In baking, egg acts both as an emulsifier
and leavener. The egg‘s protective coating or mucin layer which aids in the maintenance of its
freshness by covering the small holes in the shell is called bloom.
Bloom is removed during washing so it is not advisable to wash eggs prior to storage unless it is
very dirty. Removal of the mucin layer will expose the holes making the egg susceptible to bacterial
penetration and dehydration, thus hastening deterioration of its quality. Eggs are produced
commercially in farms with a few hundred laying chickens, or in large laying complexes with
thousands of layers. Small and micro-sized backyard poultry either in small poultry cages or as
free range chicken are also producing eggs. Egg is indeed a convenient food for any meal in and
out of the house.
The teacher will discuss the following concepts:
1. Kitchen tools in egg preparation
2. Kitchen Utensils in Egg preparation
3. Kitchen Equipment in Egg preparation
The teacher will ask a question:
 What is the difference between kitchen tools, utensils and equipment?
 Cleaning and Sanitizing Tools and Equipment
 Physical Structure and Composition of Eggs
 Nutritive Value of Egg
 Egg Nutrient Chart

F. Developing mastery
(Leads to Formative Assessment 3)
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and abstractions
about the lesson
I. Evaluating learning
J. Additional activities for application or
remediation

Activity Title: Minute to Write It:
Directions: In your test notebook write whether you agree or disagree
to the following statements and justify your answer.
1. Egg is a complete food.
2. Egg is composed of the shell, egg white and egg yolk.
Activity Title: Pictorial Report
Directions: Make a pictorial report with illustration showing the qualities
of a fresh egg in terms of egg size and grading.
Reflect on this question, “What is the importance of cleaning and sanitizing kitchen tools and equipment?
The students will accomplish the following:
1. Discuss procedure involved in manual and mechanical dishwashing.
2. Explain good housekeeping practices that must be observed to maintain
cleanliness and sanitation.
Skills Trial
A. YES/NO Cards.
Directions: Using a 4 x 6 inches Index Card, do the
activity below:
a. Write YES on one side and NO on the other side
b. When the teacher shows you a kitchen tool, a kitchen utensil or
equipment with label, raise the index card showing YES if the label
is correct and NO if it is wrong.
c. Do the same in the succeeding questions.
B. Clean and sanitize tools and equipment by performing the given
activity.
You will be asked to clean and sanitize the tools and equipment in the
food laboratory. Follow the procedures properly in performing the task.
 V. REMARKS
A. No. of learners who earned 80% on the formative
assessment
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 this 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:

GERALDINE D. AGUILAR ROSALINA VILMA R. SAMANIEGO
Teacher I Principal I