School: Emilio Jacinto National High School Grade Level: 10

GRADES 1 to 12 Teacher: Ms. Kim Russel J. Agpaoa Learning Area: Cookery

DAILY LESSON LOG Teaching Dates and Time: September 11-15 2023 Quarter: 1-WEEK 2

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards The learners demonstrate an understanding in preparing egg dishes.
REMEDIAL DAY
B. Performance The learners independently prepare and cook egg dishes.
Standards

C. Learning LO2: PREPARE AND COOK EGG DISHES

Competencies 2.1 Identify the market forms of eggs.
2.2 Explain the uses of eggs in culinary arts.
2.3 Cook egg dishes in accordance with prescribed recipes.
D. Sub tasking (if At the end of this session, the At the end of this session, the learners are able to;
needed) learners are able to; a. Enumerate the uses of egg in culinary, and
a. Enumerate the market b. Explain the importance of egg in culinary.
forms of meat.
b. Explain what will happen
to the egg when overcooked?
Write the LC code for TLE_HECK9-12ED-Ib-d-2
each
II. CONTENT Market Forms of Egg Reasons Why we Eat Egg -
(Subject Matter)
Uses of Eggs in Culinary

III. Learning Resources

A. References
1.Teacher’s Guide Pages N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Tech-Voc Track Home Economics- Cookery page 17
2.Learner’s Materials Cookery 10 Quarter 1-Module 2 SLM DepEd SOCCKSARGEN pages 9-12
Pages
3.Textbook Pages N/A
4. Additional Materials N/A
from Learning
Resources (LR) Portal)
B. Other Learning Youtube.com
Resources
IV.PROCEDURES
A.Review Previous Conduct a recap of the previous discussion.
Lessons
B. Establishing purpose Describe It! Let’s Observe!
for the Lesson
(Motivation)
Directions: Observe each pictures/ video, and tell something about it.

C. Presenting Power point presentation.

examples /instances of
the new lessons (show
pics, videos, ppt)
D. Discussing new
concepts and practicing
new skills #1. (Pre-
Discussion Activity)
E. Discussing new Continuation of Physical
concepts & practicing Structure and Composition of
and concern to new Egg and Nutritive Value of Egg
skills #2
Market Forms of Egg
There are three market forms of
eggs namely: fresh, dried (whole,
egg whites/egg yolks), and frozen
(whole, egg whites/egg yolks).
1. Fresh Eggs or shell eggs
may be purchased individually, by
dozen or in trays of 36 pieces.
The teacher will give an introduction to the topic.
Uses of Eggs in Culinary
Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory
ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat, with
or without oil, as simply or as elaborately as one‘s inclination for the moment. Indeed it can
be eaten anywhere.
1. Cooked and served ―as is
 in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 minutes
simmering)
 poached – cooked in simmering water; addition of salt and vinegar hastens
coagulation
 fried – keep low to moderate temperature
 scrambled – addition of sugar delays coagulation; addition of liquids and acids
decreases coagulation point
 omelet
2. Frozen Eggs – are made
of high quality fresh eggs. They
come in the form of whole eggs
3. As binding, thickening agent, and gelling agents
with extra yolks and whites.
Frozen eggs are pasteurized and
must be thawed before use.
3. Dried Eggs – are seldom
used. Their whites are used for
preparing meringue. Dried eggs
are used primarily as ingredients
in food industry. They are not
commonly sold directly to
consumers.
Effect of Heat on Eggs
1. Coagulation of proteins:
white at 60-65 0C, yolk at 65-700C.
 Beyond this temperature,
over coagulation occurs and
water is squeezed out causing
shrinkage resulting in a tough
product.
2. Eggs as emulsifier- Lecithin and lysolecithin are responsible for the remarkable ability of
egg yolk to act as an emulsifying agent.
Eggs are useful as binding, thickening and gelling agents because they contain proteins
that are easily denatured by heat.
Using whole eggs requires lower coagulation temperatures resulting in a stiffer gel.
Softer gel is produced with the addition of scalded milk and acid.
In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which
can produce a porous custard.
Soft custards are produced by constant stirring
4. As foam
 When egg is beaten albumen is denatured, air is incorporated as white is stretched
into thin films
 With continued beating, the air cells are subdivided and volume is increased
 Protein network dries up and stabilizes the gas or air foams
5. As coloring and flavoring agent
 Addition of eggs makes the food more color yellow.

2. Formation of greenish
discoloration at the interface of the
yolk and white when egg is
overcooked

 Due to the reaction between the

iron in the yolk and the hydrogen
sulfide liberated from the sulfur
containing ferrous sulfide.
 Reaction is favored by high
cooking temperature
 Prolonged cooking
 Reaction is prevented by
 immediate cooling of the egg (e.g.
immersing in cold water) after
cooking

F. Developing Mastery
(Leads to Formative
Assessment) (activity
after the lesson)

G. Finding Practical What will happen to the egg if when What is the importance and uses of eggs in culinary?
Applications of concepts overcooked?
and skills in daily living
(application)
H. Making The teacher will summarize the topic and ask the learners questions that related to the topic.
Generalizations &
Abstractions about the
lessons
I. Evaluating Directions: Enumerate the Directions: Enumerate the following terms. Write your answers in ¼ sheet of paper.
Learning following.
(assessment/test) 1-5 Uses of egg in culinary.
Write your answer in ¼ sheet of 6-10- Cooked and serve as is of egg.
paper.
1-3 Market forms of egg Answers
4-5 Effects of heat in in egg 1. Cooked and serve
2. Eggs as emulsifier
Answers 3. As binding, thickening agent, and gelling agents
1. Fresh 4. As foam
2. Frozen 5. As coloring and flavoring agent
3. Dried 6. In a shell
7. Poached
4. Coagulation of proteins
8. Fried
5. Formation of greenish 9. Scrambled
discoloration at the interface of 10. Omelet
the yolk and white when egg is
overcooked
J. Additional activities Directions: Search for the Uses of Directions: Bring the following next meeting
for application or Egg in Culinary. Write it in your  one egg
remediation TLE Notebook.  tall glass, bowl or small basin
(assignment/homework)  water

V.REMARKS
VI. Reflection
A.No. of learners who
earned 80% in the
evaluation
B. No. of learners who
requires additional acts.for
remediation who scored
below 80%
C. Did the remedial
lessons work? No. of
learners who caught up
with the lessons
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/supervisor can
help me solve?
G. What innovations or
localized materials did I
used/discover which I
wish to share with other
teachers?

Prepared by: Checked by: Noted by:

Ms. Kim Russel J. Agpaoa Ms. Jessa Ajera Dr. Ammar n. Torrevillas
Teacher I TLE Coordinator Principal II