SCHOOL LEON GUINTO MEMORIAL COLLEGE, INC.
GRADE LEVEL 10/PRIME,FAITH, HOPE, LOVE
GRADES 1 TO 12
DAILY LESSON TEACHER CHRISTIAN MARK A. AYALA LEARNING AREA TLE (COOKERY)
LOG TEACHING DATES AND QUARTER First/ SESSION 2
TIME
SESSION 8
I. OBJECTIVES
1. Content Standards Demonstrate an understanding preparing and cooking egg dishes
2. Performance Standards Prepare and cook egg dishes
TLE_HECK9-12ED-Ib-d-2
Lesson 1: Prepare egg dishes
LO 2. Prepare and cook egg dishes
3. Learning 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 the prescribed salad
-Market forms of egg
II. CONTENT -Uses of eggs in culinary
-Prepare and cook egg dishes
III. LEARNING RESOURCES CG, LM, laptop, DLP, realia
A. References LM, CG in G10 Cookery, websites
1. Curriculum Guide pages page 19
2. Learner’s Materials pages pages 64-83
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
Portal
http://www.epicurious.com/recipes/food/views/cucumber-basil-egg-salad-364869
B. Other Learning Resources https://www.youtube.com/watch?v=dV0a_6iLvxA
IV. PROCEDURE CONSTRUCTIVISM APPROACH – RMFD (Recall, Model, Familiarize, Decide)
“Charade”
A. Reviewing previous
Provide five sticky notes with a process of sanitizing tools, utensils and equipment used in egg preparation. Call on five volunteer students
lesson/presenting the new lesson to do the challenge. Each of them must stick the note to their foreheads without looking at it. Their goal is to figure out what the term on
their forehead is by asking one of their classmates to act it out.
B. Establishing a purpose for the Let the students show the pictures of the egg they have seen when they conducted an interview in the market. Ask them to post their
lesson pictures on the board and explain their work
C. Presenting examples/
Using realia, show the students some eggs that are commonly sold in the market and let them compare their work with them.
instances of the new lesson
“We’re the Perfect Two”
D. Discussing new concepts and
practicing new skills # 1 - Ask five boys and five girls to form two lines at the center of the classroom. The boys will be given terminologies that will identify the
pictures to be given to the girls. At the count of three, the boys will look for their perfect match by finding the girl who is holding the
picture of uses of eggs in culinary which they think is suited to the term they are holding. They will then post it on the board.
- Analysis of this activity will be done by asking series of questions and by using powerpoint presentation.
Show picture of egg salad recipe.
E. Discussing new concepts and
practicing new skills # 2
Each group is given fifteen minutes to brainstorm and prepare visual aids about the ingredients and steps to be followed in preparing egg
salad in cucumber. Let them post their work on the board after the given time and allow them to present and discuss it with the class.
“Watch and Check”
Let the students watch a video presentation about the steps of preparing egg salad in cucumber. Allow them to check and compare their
work based on what they have watched.
“Let’s Make It”
F. Developing mastery The students will cook egg salad in cucumber.
G. Finding practical applications
of concepts and skills in daily Why is it important to know the market forms of eggs and its uses in culinary?
living
H. Making generalizations and What significant learnings have you gained from today’s lesson?
abstractions about the lesson
Representatives from each group will present their output to the class. They will be evaluated using the rubric below:
I. Evaluating learning
J. Additional activities for Think of a variety of egg dishes and prepare it at home. Get ready to share your experience to the class the following day.
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?
G. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?
Prepared by: Checked by:
________________________ ____________________________
CRISTIAN MARK A. AYALA CORAZON L. NATIVIDAD
Subject Teacher Principal
