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 white/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.
2. Frozen Eggs – are made
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. Eggs as emulsifier- Lecithin and lysolecithin are responsible for the remarkable ability of
 of high quality fresh eggs. They
come in the form of whole eggs
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.
egg yolk to act as an emulsifying agent.
3. As binding, thickening agent, and gelling agents
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.
(assignment/homework)  tall glass, bowl or small basin
 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

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 September 25-29 2023 Quarter: 1-WEEK 3
Time:

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

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

C. Learning Competencies LO2: PREPARE AND COOK EGG DISHES

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 needed) At the end of this lesson, the At the end of this At the end of this lesson, the learners At the end of the
learners are able to; lesson, the learners are able to; session,
are able to; students should
a. Test the freshness of egg, a. Determine the factors to be be able to attain
and a. Perform some consider in foam formation at least 80%
uses of eggs, mastery from
 b. Identify the different ways the graded
of cooking egg. and culinary. recitation/activi
b. Apply their ty.
experience in
real-life.
Write the LC code for each TLE_HECK9-12ED-Ib-d-2
II. CONTENT Tips for Successful Egg Performance Task Stages in Foam Formation Long Quiz -
(Subject Matter) Cookery Cook Variety of
Factors to be considered in Foam
Egg Dishes
Different Ways to Cook Formation
Eggs
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 Pages `SLM DepEd SOCCKSARGEN pages 13-20
3.Textbook Pages N/A
4. Additional Materials from N/A
Learning Resources (LR)
Portal)
B. Other Learning Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, speaker
Resources
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous discussion. Not Applicable
(NA)
B. Establishing purpose for Directions: Go to
the Lesson (Motivation) TLE Room and HAVE A
prepare the tools SHORT
and ingredients for REVIEW
performance task.
C. Presenting 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 concepts
& practicing and concern to
new skills #2
The teacher will give an introduction to the topic.
Tips for Successful Egg
Cookery
1. Use fresh eggs.
2. Cook eggs at low to
medium heat.
3. Use eggs that are clean and
without cracks.
4. Avoid over cooking eggs
with shells because it
makes the egg white hard.
5. Peel hard-boiled eggs
immediately after required
time under cold running
water.
Different Ways to Cook
Eggs
Cooking egg in a shell
Power point presentation.
Different Ways to Stages in foam formation
Cook Eggs LONG QUIZ
NUMBER 1
Directions: Show 1. Frothy – large air bubbles that flow
what you have easily
learned by
2. Soft Foam – air cells are smaller
preparing and
and more numerous; foam becomes
cooking eggs in the
given egg dishes. whiter; soft peaks are formed
The egg dish that when beater is lifted.
you will perform 3. Stiff Foam – peaks hold their
will be come from shape; when bowl is tipped, it
draw lots. You will holds, moist and glossy
be rated based on 4. Dry- moistness and glossiness
the overall
disappear; specks of egg white are
evaluation. Each
seen
group will bring 1
egg for each recipe Factors to be considered in foam
given or activity. formation (leavening agent)
1. Beating time and
Hard cooked eggs:
 Place the eggs in a
pot.
 Fill the pot with
enough water to cover the
eggs.
 Bring to boil and
immediately lower the heat
to a simmer depending on
the size of the egg.
Coddled egg:
 Put cold egg into
already simmering water
and simmer to 30 seconds.
Soft- cooked eggs:
 Put cold eggs into
already simmering water
and simmer for 3-4
minutes.
Medium-cooked eggs:
 Put cold eggs into already
simmering water and
simmer for 5=7 minutes.
Cooking eggs out of shell
Poached egg
This are prepared by slipping
temperature beating – as the time
of beating increase, both volume
and stability of the foam increases
initially; resulting in bigger volume
and finer texture.
2. Beating Force – resulting in
bigger volume and fine texture.
3. Freshness of Egg –produce
bigger volume of foam.
4. Adding sugar – increase the
stability of foams but delays
foams formation reduce volume.
5. Addition of soda –
increase stability and volume.
6. Lessen of adding salt –
lowers quality of the foam.
7. Type of Egg – duck eggs do
not foam well because they lack
ovomucin.
8. Dilution of Egg White by
Water – produces bigger volume
but lesser foam.
Applications of Foam in Cookery
*as leavening
*as meringue
*structural and textural agent
 shelled eggs into barely
simmering water and gently
cooking until the eggs holds
its shape. The fresher the
egg, the more centered the
yolk.
Fried eggs

 This is call for

perfectly fresh eggs, the
correct heat level, and
appropriate amount of
cooking fat and deft hand.
Maybe served sunny side up,
basted, over easy, over
medium, over hard.

Scrambled egg

 T his can be made in two

ways. The eggs can be
stirred over low heat
for a soft delicate curd and
creamy texture or stirred
less frequently as they cook
for larger curd and fir
texture.
 Do not over cooked
scrambled egg or hold too
long. Overcooked egg are
tough and watery and will
turn green in steam table.
  It should be soft and moist.
A good scrambled egg must
not be tough nor burned
but completely coagulated.
Omelets

 The rolled or French-style

omelets start out like
scrambled eggs, but when
the eggs start to set, they are
rolled over.
 The American omelet is
folded in half.
 Omelets maybe filled with
cheese, sautéed vegetables
or potato, meats and smoked
fish among other things.
And are open added just
before an omelet are rolled
or folded.

 Baked eggs - these are quick

and easy to prepare. These
are prepared by breaking the
egg in a greased heated
custard cup sprinkle with
salt and pepper and bake 15-
20 minutes or until the egg
white is set.

F. Developing Mastery Directions: Name what type It Showtime! Directions: Give the
(Leads to Formative of cooking eggs is in the Directions: Each group will three applications of
Assessment) (activity after picture. demonstrate how they cook their foam in Cookery CHECKING OF
the lesson) eggs. PAPERS
 1. As leavening
2. As meringue
3. Structural and
textural agent

Answers:

1. Poached Egg
2. Scrambled
3. Omelet
4. Fried Egg
5. Omelet
G. Finding Practical What is your favorite egg dish How are you going to apply your What are the factors RECORDING
Applications of concepts and and why? today’s experience in your daily affecting foam OF SCORE
skills in daily living life? stability?
(application)

H. Making Generalizations The teacher will summarize the topic and ask the learners questions that related to the topic.
& Abstractions about the
lessons
I. Evaluating Identification Rubric DETERMINE
Learning (assessment/test) _________1. This are IF THE CLASS
prepared by slipping shelled GOT 80% IN
eggs into barely simmering THE
water and gently cooking until EVALUATION
the eggs holds its shape. . PREPARE
_________2. This is where FOR
you put cold eggs into already REMEDIAL IF
simmering water and simmer Directions: Write IT’S BELOW
for 3-4 minutes. TRUE if the 80%.
_________3. Maybe served statement is correct
sunny side up, basted, over and FALSE if it’s
not.
 easy, over medium, over hard.
_________4. These are 1. Duck eggs do not
prepared by breaking the egg foam well because
in a greased heated custard they lack
cup sprinkle with salt and ovomucin.
pepper and bake 15-20 2. Reducing sugar,
minutes or until the egg white increase the
is set. stability of foams
_________5. This maybe but delays foams
filled with cheese, sautéed formation reduce
vegetables or potato, meats volume.
and smoked fish among other 3. Beating of egg
things. resulting in bigger
volume and fine
Answers: texture.
4. Freshness of egg
1. POACHED EGG produce bigger
2. SOFT-COOKED EGG volume of foam.
3. FRIED EGG 5. Dilution of egg
4. BAKED EGG white by water
5. OMELET produces bigger
volume but lesser
foam.

ANSWERS:

1. TRUE
2. FALSE
3. TRUE
4. TRUE
5. TRUE

J. Additional activities for Groupings Journal Writing Directions: Prepare

application or remediation Directions: Group the class Direction: On your TLE Notebook, for long quiz number
(assignment/homework) with 10 members. Your group write the following. 1.
will demonstrate one way of
cooking egg next meeting.
 Activity Name: Journal
Writing_________
In this lesson I learned
that__________________________
_____________________________

I realized
that__________________________
_____________________________

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

 School: Emilio Jacinto National High School Grade Level: 10
GRADES 1 to 12 Teacher: Ms. Kim Russel Agpaoa Learning Area: Cookery
DAILY LESSON LOG Teaching Dates and September 16-20 2023 Quarter: 1-WEEK 6 -7
Time:

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content The learners demonstrate an understanding in preparing and cooking of devilled egg, cereal and starch
Standards dishes. REMEDIAL DAY
B. Performance The learners independently prepare and cook Devilled egg and cereal dishes.
Standards

C. Learning LO2: PREPARE STARCHES AND CEREAL DISHES

Competencies
2.1. Prepare and demonstrate Devilled egg
2.2. Cook various types of starch and cereal dishes.
2.3 Prepare sauces and accompaniments of selected starch and cereal products.
2.4 Follow safety and hygienic practices while working in the kitchen

D. Sub tasking (if At the end of this lesson, the learners are able At the end of this lesson, the At the end of this lesson, the
needed) to; learners are able to; learners are able to;
a. Discuss devilled egg and its procedure a. Enumerate the b. Enumerate the common
b. Familiarize in the different factors common problems of starch problems of starch cookery;
affecting starch paste viscosity and starch cookery; c. Distinguish the principles
gel strength; and b. Distinguish the in cooking cereals; and
c. Explain why do we need to consider the principles in cooking cereals; d. Explain why do we need
factors affecting starch paste viscosity and to consider the common problems
and starch gel strength? c. Explain why do we in starch cookery.
. need to consider the common
problems in starch cookery.
Write the LC code for
each
II. CONTENT  Prepare and Factors Affecting Starch Paste  Common Problems in
(Subject Matter)  Practical activity demonstration of demonstration Viscosity and Starch Gel Strength Starch Cookery
Devilled Egg  Principles in Cooking
Cereals
III. Learning
Resources
A. References

1.Teacher’s Guide N/A

Pages
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Tech-Voc Track Home Economics- Cookery page 18

2.Learner’s Materials Cookery 10 Quarter 1-Module 6 SLM DepEd SOCCKSARGEN pages 6-14
Pages
3.Textbook Pages N/A

4. Additional N/A
Materials from
Learning Resources
(LR) Portal)
B. Other Learning https://www.youtube.com/watch?v=Q-
Resources qiDnNRs98&t=10s
IV.PROCEDURES

A.Review Previous Conduct a recap of the previous discussion.

Lessons
B. Establishing  . Practical activity demonstration of  Practical activity
purpose for the Devilled Egg demonstration of
Lesson (Motivation) Devilled Egg

C. Presenting Power point Presentation or Video Presentation

examples /instances of
the new lessons (show
pics, videos, ppt)
D. Discussing new The teacher will give an introduction to thetopic.
concepts and
practicing new skills
#1. (Pre-Discussion
Activity)
E. Discussing new  Practical activity demonstration of  Practical activity Common Problems in Starch
concepts & practicing Devilled Egg demonstration of Factors Affecting Starch Paste Cookery
and concern to new Devilled Egg Viscosity and Starch Gel Strength 1. Thinning of Gel. This
skills #2 problem is usually encountered
 Stress or other factor.when using acid or acid
Stirring Amount and Type.ingredients such as lemon or
This is a gelatinizedvinegar.
cornstarch dispersion that is 2. Weak Gel. Weak gel
likely to break; the granulesresults if there is too much liquid
broke apart due to stirring. in relation to the starch
 Kind and Amount of 3. Skin Formation. Skin
Starch. Certain type of starch formation is due to loss of water
will influence the from the starch and protein
 characteristics of the starchmolecules near the surface of the
paste viscosity and gelmixture. To reduce this problem,
strength. Generally speaking,cover container of the starch gel
with "native starches" thewith a waterproof cover.
greater the amount of 4. Scorching. This can be
amylopectin the more viscousavoided by temperature control
the starch paste, whereas, theand constant stirring so the starch
greater the amount ofgranules do not settle at the bottom
amylase, the firmer the gel is of the cooking pan.
(greater the gel strength). 5. Raw Starch Flavor.
 Heating rate. The faster This is due to ungelatinized starch.
starch-water dispersion is
heated; the thicker it will be Principles in Cooking Cereals
at the identical endpoint In cooking all cereal products,
temperature. the following points should be
 Endpoint Temperature observed:
 Each type of starch has a 1. Use a double boiler.
specific endpoint temperature 2. Observe carefully the
at which it will undergo correct proportions of cereal,
optimum gelatinization. water and salt.
 Incompletely gelatinized 3. Cook at boiling
starch will not attain temperature (212° F.).
optimum starch paste 4. Watch the time by the
viscosity or gel strength. clock, and always cook the full
 Over gelatinization results in time prescribed, preferably
decreased starch paste longer.
viscosity and gel strength 5. Serve attractively.
because the swollen granules 6. Improper cooking and
fragmented with stirring poor serving are largely
and/or imploded due to the responsible for unpopularity of
extensive loss of amylase cereal foods.
from the granule.
 Cooling and storage
conditions
 If cooled too fast, the
amylase will not have time to
form the vital micelles
necessary for the three
 dimensional structure.
 If cooled too slowly, the
amylase fractions will have a
chance to align too much and
become too close together
and the liquid portion will not
be trapped in the micelles. In
both instances there will be
weeping and syneresis (the
contraction of a gel
accompanied by the
separating out of liquid.).

6. Ingredients added (acid, enzyme,

sugar, fat and emulsifiers
a. Addition of acid or enzyme can also
cause dextrinization (the process of
forming dextrins).
 Dextrin – a pale powder
obtained from starch, used
mainly as an adhesive.
 In making kalamansi pudding
or pie, if the juice is added
early in the gelatinization
process, dextrinization of the
starch will occur resulting in
decreased viscosity and gel
strength.
 Sugar will delay or inhibit
gelatinization of starch.
 Starch pudding with excess
sugar will be less viscous or
form less firm gel.
 A cake may collapse as the
structural contribution of
starch is delayed or
inhibited.
 Decreased starch paste
 viscosity and gel strength
because the sugar added to
water won‘t be available for
gelatinization. The kind of
sugar used also affect
viscosity.
 Fat and surfactants, will serve
to ―waterproof‖ the starch
granules so that water will
not penetrate as readily
during the gelatinization
process.

 Practical activity
demonstration of Devilled
Egg


F. Developing  Practical activity demonstration of  Practical activity Directions: Enumerate the

Mastery (Leads to Devilled Egg demonstration of following.
Formative Devilled Egg  Common Problems in
Assessment) Starch Cookery
(activity after the  Principles in Cooking
lesson) Cereals

G. Finding Practical  Practical activity demonstration of  Practical activity Why do we need to consider the Why do we need to consider the
Applications of Devilled Egg demonstration of factors affecting starch paste viscosity common problems in starch
concepts and skills in Devilled Egg and starch gel strength? cookery?
daily living
(application)
H. Making The teacher will summarize the
Generalizations & topic through asking the
Abstractions about learners related to the topic.
the lessons
VI. Evaluating  Practical activity demonstration of  Practical activity Identification Starch or Cereal
Learning Devilled Egg demonstration of _________1. This is a pale powder _________1. Raw starch flavor.
(assessment/test) Devilled Egg obtained from starch, used mainly as _________2. Weak gel.
an adhesive. _________3. Using a double
 _________2. This is a gelatinized boiler.
cornstarch dispersion that is likely to _________4. Thinning of gel
break; the granules broke apart due _________5. Serve attractively
to stirring. _________6. Serve attractively
_________3. The faster starch-water _________7. Skin formation
dispersion is heated; the thicker it _________8. Scorching
will be at the identical endpoint _________9. Watch time by the
temperature. clock
_________4. This is when a certain _________10. Cook at 212 Degree
type of starch will influence the Fahrenheit
characteristics of the starch paste
viscosity and gel strength.
_________5. If cooled too fast, the Answers:
amylase will not have time to form STARCH 1. Raw starch flavor.
the vital micelles necessary for the STARCH 2. Weak gel.
three-dimensional structure. CEREAL 3. Using a double
boiler.
Answers: STARCH 4. Thinning of gel
1. Dextrin CEREAL 5. Serve attractively
2. Stress or other factors CEREAL 6. Improper cooking
3. Heating Rate STARCH 7. Skin formation
4. Amount of starch STARCH 8. Scorching
5. Cooling and storage CEREAL 9.Watch time by the
condition clock
CEREAL 10.Cook at 212 Degree
Fahrenheit

J. Additional activities for Directions: Search the common problems in starch Prepare for next lesson
application or remediation cookery. Write your answer in your TLE Notebook.
(assignment/homework)
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

School: Emilio Jacinto National High School Grade Level: 10

Teacher: Ms. Kim Russel Agpaoa Learning Area: Cookery
GRADES 1 to 12 Teaching Dates and Oct 23-27 2023 Quarter: 1-WEEK 7-8
DAILY LESSON LOG Time:

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Completion of requirements, recording and review Periodical test
PERIODICAL
Standards TEST

B. Performance Completion of requirements, recording and review Periodical test

PERIODICAL
Standards TEST

C. Learning Completion of requirements, recording and review Periodical test

Competencies

D. Sub tasking (if At the end of this lesson, the learners are expected to; c. Review for upcoming At the end of this lesson,
needed) a. complete their requirements for Cookery 10 Periodical test the 80% of the learners
b. Review for upcoming Periodical test are expected to answer
the questions correctly.

Write the LC code TLE_HECK9-12CD-Ij-8

for each
II. CONTENT Completion of requirements and recording Periodical test -
(Subject Matter)
III. Learning
Resources
A. References
1.Teacher’s Guide N/A
Pages
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Tech-Voc Track Home Economics- Cookery page 18
2.Learner’s Cookery 10 Quarter 1-Module 6 SLM DepEd SOCCKSARGEN pages 6-13
Materials Pages
3.Textbook Pages N/A
4. Additional N/A
Materials from
Learning Resources
(LR) Portal)
B. Other Learning Visuals from Laptop and TV, pictures, actual tools, chalk, Periodical test Visuals from Laptop and
Resources eraser, masking tape, speaker TV, pictures, actual
tools, chalk, eraser,
masking tape, speaker
IV.PROCEDURES
A.Review Previous Conduct a recap of the
Lessons previous discussion.
B. Establishing Big Notebook Periodical test
purpose for the
Lesson (Motivation)

C. Presenting TV, LAPTOP, Pencil Notebook Periodical test TEST

examples /instances QUESTIONNAIRES
of the new lessons
(show pics, videos,
ppt)
D. Discussing new Completion of requirements and recording
concepts and
practicing new skills
#1. (Pre-Discussion
Activity)
E. Discussing new Periodical test Periodical test
PERIODICAL
concepts & TEST
practicing and
concern to new skills
#2

F. Developing Completion of requirements, recording and review Completion of requirements,

PERIODICAL
Mastery (Leads to recording and review TEST
Formative PERIODICAL TEST
Assessment)
(activity after the
lesson)
G. Finding Practical Completion of requirements, recording and review Completion of requirements, PERIODICAL TEST
PERIODICAL
Applications of recording and review TEST
concepts and skills in
daily living
(application)
H. Making The teacher will summarize the topic and ask the learners questions that are related to the topic.
Generalizations &
Abstractions about
the lessons
VIII. Evaluating DETERMINE IF THE
PERIODICAL
Learning CLASS GOT 80% IN TEST
(assessment/test) THE EVALUATION.

PREPARE FOR
REMEDIAL IF IT’S
BELOW 80%.
J. Additional Completion of requirements, PERIODICAL TEST
PERIODICAL
activities for recording and review TEST
application or
remediation
(assignment/homewor
k)

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: Checked: Approved:

Ms. Kim Russel Agpaoa Mrs. Vanessa Allarde Dr. Ammar N. Torrevillas
TLE Teacher TVL Focal Person Principal II
Ms. Jessa Ajera
TLE Chair
 Prepared by: Checked by: Noted by:

Ms. Kim Russel J. Agpaoa Ms. Jessa Ajera Dr. Ammar n. Torrevillas

Teacher I TLE Coordinator Principal II