Grade 10
HIGH SCHOOL
Daily Lesson Log
(Pang-araw-araw na Pagtuturo)
I. OBJECTIVES
A .Content Standards
B .Performance Standards
C. Learning Competencies/
Objectives
Write the LC code for each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4 Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
School CONSTANCIO E. AURE SR NATL.
Grade Level Grade 10
Teacher ROSARIO P.COSTA Learning Area TLE – COOKERY 10
Teaching Dates and Time AUGUST 5-9, 2019 Quarter FIRST
Monday Tuesday Wednesday Thursday Friday
05 August 2019 06 August 2019 07 August 2019 10 August 2019 11 August 2019
FIRST PERIODIC TEST FIRST PERIODIC TEST
Independently perform the different ways of cooking egg
- Prepare salted egg using - Measure student’s strength
brine solution by giving them Review test.
- Measure the salt and water -Explain the different
needed in making brine directions in answering the
solution Review test
- Follow workplace safety -Recall the different lesson in
procedure answering the Review test
27 - 31
76 - 83 9 - 83
Internet Internet
Identify the different tools
and utensils to be used in

B. Establishing a purpose for
the lesson
C. Presenting examples /
instances of the new lesson
D. Discussing new concepts
and practicing new skills #1
E. Discussing new concepts
and practicing new skills #2
F. Developing Mastery
(Leads to Formative Assessment)
G. Finding practical
application of concepts and
skills in daily living
preparing salted egg
Identify the different
ingredients needed
Why do we need to prepare
the ingredients and tools in
preparing salted egg?
Laboratory proper – salted
egg making
Students will follow the
procedures in making salted
egg
What are the different safety
procedures in preparing
salted egg?
Distribute the test papers
Follow the direction in
answering Review test.
Read and understand the
direction in answering the
Review test
Answer the Review test
correctly
Learners must have a passing
score in Review test
Learners can answer all the
questions in Review test

H. Making generalizations and

abstractions about the lesson

Students performance –
I. Evaluating learning
rubrics ( see attachment )
J. Additional activities for Review Test tomorow
application or remediation
V. REMARKS

VI. REFLECTION
A. No. of learners who earned
80% on this formative
assessment
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons
work?
No. of learners who have caught
up 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 help me solve?
G. What innovation or localized
materials did I used/discover
which I wish to share with other
teacher?

Rubrics in Making Salted Egg

Students performance will be rated using the rubric below:

40 – Follows correctly the procedures in preparing homemade salted egg and performs the skills without supervision.

30 – Follows correctly the procedures in preparing homemade salted egg and performs the skills without some assistance or supervision.

20 – Follows correctly the procedures in preparing homemade salted egg with minor errors and performs the skills without some assistance and/or supervision.

10 – Was not able to follow the procedures in preparing homemade salted egg and performs the skills unsatisfactorily.
Rubrics in Laboratory –Cooking varieties of Egg Dishes

Students performance will be rated using the rubric below: