School:
GRADES 1 to 12 DAILY
LESSON LOG
Teacher:
Teaching Dates and
Time:
September 05, 2022
MONDAY
ACEREDA INTEGRATED
SCHOOL
RHEA DELA TORRE ALO
DAISY- 09:45-10:45 AM
JADE-01:45-02:45 PM
September 06, 2022
TUESDAY
Grade Level:
Learning
Area:
X-DAISY&JADE
TLE 10-COOKERY
Quarter:
September 07, 2022
WEDNESDAY
First
September 08, 2022
THURSDAY
“Delivering Excellence
Amidst Challenges”
September 09, 2022
FRIDAY
I.OBJECTIVE
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are using Formative Assessment strategies. Valuing objectives support the
learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides
B. Content
Standard
The learners demonstrate
an understanding in
preparing Egg Dishes
The learners independently
prepare and cook egg
dishes
LO2. Prepare and cook
A. Learning
Competency/Obj egg dishes
2.1. identify the market
ectives /Code
forms of eggs
2.2. explain the uses of
eggs in culinary art
C .Performance
Standard
II.CONTENT
The learners demonstrate
an understanding in
preparing Egg Dishes
The learners demonstrate
an understanding in
preparing Egg Dishes
The learners independently
prepare and cook egg
dishes
LO2. Prepare and cook
egg dishes
2.1. identify the market
forms of eggs
2.2. explain the uses of
eggs in culinary art
The learners independently
prepare and cook egg
dishes
LO2. Prepare and cook
egg dishes
2.1. identify the market
forms of eggs
2.2. explain the uses of
eggs in culinary art
To conduct
remediation to
learners who fail to
get the learning
competency.
Conducted enrollment
campaign in Brgy.
Guba and Bocsol,
Catarman N. Samar.
TLE-HECK9-12ED-Ib-d-2 TLE-HECK9-12ED-Ib-d-2 TLE-HECK9-12ED-Ib-d-2
LESSON 1. PREPARE EGG DISHES (ED)
Market forms of Eggs
Uses of Eggs in culinary
Uses of Eggs
Page 1 of 5
III.LEARNING
RESOURCES
A. References
1.Teacher’s Guide
Pages
2.Learner’s
Materials page
3.Textbook pages
4.Additional
Materials
From Learning
Resource
(LR) portal
.
Page 24
Page 24
Page 24
Pp50-51
Pp51-53
Pp 51-53
1. CBLM II Food Trades.
Module VI.
Lesson III.
1. CBLM II Food Trades. Module
VI. Lesson III.
1. CBLM II Food Trades.
Module VI.
Lesson III.
http://startcooking.com/pu
blic/images/
IMGP4143.JPG
http://startcooking.com/pu
blic
/IMG_7835-1.JPG
http://startcooking.com/pu
blic/images/
IMGP4143.JPG
http://startcooking.com/pu
blic
/IMG_7835-1.JPG
http://startcooking.com/pu
blic/images/
IMGP4143.JPG
http://startcooking.com/pu
blic
/IMG_7835-1.JPG
What are the
characteristics of Fresh
Eggs
What are the Market forms Aside from uses of eggs in
of eggs?
culinary, what are the
other uses of eggs?
Read Lesson Information
on page 50LM
Why egg is important in
culinary?
Read Information Lesson
on page50-53LM
Showing sample of fresh
egg
Showing products with
egg as ingredient ask the
learners the ff. questions
Why egg is considered as
leavening agent?
B. Other Learning
Resource
IV.PROCEDURES
A. Reviewing
previous lesson or
presenting the
new lesson
B. Establishing a
purpose for the
lesson
C. Presenting
examples/Instanc
es of the new
lesson
Page 2 of 5
In our locality what form
of egg is available?
D. Discussing
new concepts and
practicing new
skills #1
E. Discussing
new concepts and
practicing new
skills #2
F. Developing
Mastery
G. Finding
practical
application of
concepts and
skills
H. Making
generalizations
and abstractions
about the lesson
I. Evaluating
Learning
Video showing on
different market forms of
egg
Let the learners read
Lesson Information
Page 50LM
a. What do you think is the
function of egg in the
particular product?
Read Information Lesson
on page50-51LM
When egg is beaten it
becomes foam or increased
in volume
Group Activity
Let the learners discuss in
group the assigned task to
them on uses of eggs
Collaboration or
consolidation of answer
Let the learners beat egg
and identify the stages in
foam formation.
Share their output in class
Enumerate the uses of
eggs
a. culinary
b. other uses
List down the kinds of egg
available in your locality.
Why egg plays an
important role in our diet?
Why we need to eat eggs?
Through power point
presentation
Identify what market
forms of egg is used in the
following product
1.salad dressing
Essay
Why egg is considered as
functional food?
Group Activity/Question
and Answer
Group A will ask
questions to Group B
about the topic and vice
versa
What market form of egg
is good for people with
reduced –cholesterol diet
requirement?
Continue the activity
Page 3 of 5
2. deviled egg
3. eggnog
4.cakes
5. desserts
J. Additional
activities for
application or
remediation
Read about market forms
of eggs
Read the LM for the
continuation of lesson
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 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?
Page 4 of 5
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve.
J. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?
Prepared by:
RHEA DELA TORRE ALO
Teacher III
Checked by:
ANALYNNE M. BALERO, PHD.
School Principal III
Page 5 of 5