School: CAIMPUGAN INTEGRATED SCHOOL
Teacher: VINCENT K. BAJEN
GRADES 1 to 12
DAILY LESSON
LOG
Grade Level: X
Learning Area: TLE – HE (COOKERY)
Teaching Dates and Time: AUGUST 22-26, 2022 (WEEK 1)
Session 1
Session 2
Quarter: 1ST QUARTER
Session 3
Session 4
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives
( Write the L Ccode for
each)
I. CONTENT
( Subject Matter)
II. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material
pages
3. Textbook pages
4.
Additional Materials
from Learning Resource
LR portal
B. Other Learning
Resources
III.
PROCEDURE
The learners demonstrate an understanding in preparing and cooking egg dishes
The learners independently prepare and cook egg dishes
To administer
pretest
Orientation
L01. Perform mise en place
1.1. Clean, sanitize, and prepare
tools, utensils and equipment
needed in egg preparation
TLE-HECK9-12ED-Ia-1
L01. Perform mise en place
1.2. identify an egg
components and its nutritive
value
TLE-HECK9-12ED-Ia-1
L01. Perform mise en place
1.3. identify and prepare
ingredients according to
standard recipe
TLE-HECK9-12ED-Ia-1
Tools, utensils and equipment
Nutritional value and
needed in egg preparation
components of eggs
Cleaning and sanitizing tools and
equipment
Characteristics of quality
eggs
Ingredients for egg dishes
pp19-23
pp.35-43
pp19-23
Pp44-45
pp19-23
Pp46-49
1. CBLM II
Food Trades.
Module VI.
Lesson III.
http://startcooking.com/public/
IMG_7835-1JPG
1. CBLM II
Food Trades.
Module VI.
Lesson III.
http://startcooking.com/publi
c/
IMG_7835-1JPG
Visual aids, projector, actual
tools and egg
1. CBLM II
Food Trades.
Module VI.
Lesson III.
http://startcooking.com/publi
c/
IMG_7835-1JPG
Visual aids, projector, actual
tools and egg
Visual aids, projector, actual
tools and egg
A. Reviewing previous Lesson
or presenting new lesson
B. Establishing a purpose for
the lesson
Administer pre-test pp.35-38 LM Review about the different
tools and equipment used in
egg preparation.
Why mis en place is important in
egg preparation?
a. Presenting examples/
instances of the new lesson.
What tools and equipments are
needed in egg preparation?
b. Discussing new concepts
and practicing new skills.#1
Picture parade of different
kitchen tools and equipment and
let them identify the needed tools
and equipment in egg
preparation.
Let the learners identify the
physical structure of egg. Each
group will be given 1 fresh egg.
After identifying the tools and
equipment, what process should
be done before using them?
c. Discussing new concepts
and practicing new skills
#2.
d. Developing Mastery
(Lead to Formative
Assessment 3)
e. Finding practical
application of concepts and
skills in daily living
f. Making Generalizations and
Abstraction about the
Lesson.
g. Evaluating Learning
h. Additional Activities for
Application or Remediation
What are the nutrients found
in egg?
Read Information Sheet about As buyers how could you
physical Structure and
assure that the egg you are
composition of eggs LM pp.
going to buy are fresh?
44-45
Group Activity .
Read Lesson Information
about Egg Quality on page
47LM
Individual Activity
Each member will describe the
assigned part of an egg.
Divide the class in small
group. Let the learners
identify the Egg Size
Classification by merely
seeing its size
Let the learners do the Review of Small group discussion on
learning Outcome 1
the Nutritional value of an
egg
Group activity in accomplishing
Performance Activity 1 page
43LM
What are the nutrients found
in egg?
Let the learners check their
answer by using weighing
scale and based on the chart
found in LM page47
IV.
REMARKS
V.
REFLECTION
A. No. of learners earned
80%in the evaluation.
B . No. of learners who
required additional
activities for remediation
who scored below 80%
C. Did the remedial lesson
work? No. of learners who
have caught up with the
lesson.
D. No. of learner 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
used/discover which I
wish to share with other
teachers?
Prepared by:
VINCENT K. BAJEN
Subject Teacher
Checked by:
ANDREW ANDY T. AGUILAR
School Head