GRADE 1 to 12 School ISUGOD NATIONAL HS.

Grade Level 10
DAILY LESSON ERMIE O. LUSOC
LOG Teacher Learning Area TLE.-HE-Cookery
Teaching Date and Time June 13-15 Quarter First

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.OBJECTIVE

B. Content Standard The learners demonstrate an

understanding in preparing Egg Dishes Remediation
if needed
C .Performance HOLIDAY The learners independently prepare and
Standard cook egg dishes

A. Learning LO2. Prepare and cook egg dishes

Competency/Object 2.1. identify the market forms of eggs
ives /Code 2.2. explain the uses of eggs in culinary
art

TLE-HECK9-12ED-Ib-d-2
II.CONTENT LESSON 1. PREPARE EGG DISHES (ED)

Market forms of Eggs Uses of Eggs in culinary Uses of Eggs

III.LEARNING
RESOURCES
A. References .
1.Teacher’s Guide Pages Page 24 Page 24 Page 24
2.Learner’s Materials Pp50-51 Pp51-53 Pp 51-53
page
3.Textbook pages 1. CBLM II Food Trades. Module VI. 1. CBLM II Food Trades. Module VI. 1. CBLM II Food Trades. Module VI.
Lesson III. Lesson III. Lesson III.
4.Additional Materials http://startcooking.com/public/images/ http://startcooking.com/public/image http://startcooking.com/public/image
From Learning IMGP4143.JPG s/ IMGP4143.JPG s/ IMGP4143.JPG
Resource http://startcooking.com/public http://startcooking.com/public http://startcooking.com/public
 (LR) portal /IMG_7835-1.JPG /IMG_7835-1.JPG /IMG_7835-1.JPG

B. Other Learning
Resource
IV.PROCEDURES

A. Reviewing What are the characteristics of Fresh What are the Market forms of eggs? Aside from uses of eggs in culinary,
previous lesson or Eggs what are the other uses of eggs?
presenting the new
lesson
B. Establishing a Read Lesson Information on page 50LM Why egg is important in culinary? Read Information Lesson on page50-
purpose for the 53LM
lesson
C. Presenting Showing products with egg as Why egg is considered as leavening
examples/Instances Showing sample of fresh egg ingredient ask the learners the ff. agent?
of the new lesson In our locality what form of egg is questions
available? a. What do you think is the function
of egg in the particular product?
D. Discussing new Video showing on different market Read Information Lesson on When egg is beaten it becomes foam
concepts and forms of egg page50-51LM or increased in volume
practicing new skills
#1
E. Discussing new Let the learners read Lesson Information Group Activity Let the learners beat egg and identify
concepts and Page 50LM Let the learners discuss in group the the stages in foam formation.
practicing new skills assigned task to them on uses of
#2 eggs
F. Developing Group Activity/Question and Answer Collaboration or consolidation of Continue the activity
Mastery Group A will ask questions to Group B answer
about the topic and vice versa
G. Finding practical What market form of egg is good for Share their output in class Enumerate the uses of eggs
application of people with reduced –cholesterol diet a. culinary
concepts and skills requirement? b. other uses
 H. Making List down the kinds of egg available in Why egg plays an important role in Why we need to eat eggs?
generalizations and your locality. our diet?
abstractions about
the lesson

I. Evaluating Through power point presentation Essay Why egg is considered as functional
Learning Identify what market forms of egg is food?
used in the following product
1.salad dressing
2. deviled egg
3. eggnog
4.cakes
5. desserts

J. Additional Read about market forms of eggs Read the LM for the continuation of
activities for lesson
application or
remediation

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?
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?