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Cookery 9 DLL

This daily lesson log outlines a cookery class for grade 9 students focusing on separating egg yolks from egg whites. The objectives are for students to independently prepare desserts and demonstrate the proper technique for separating eggs. The content of the lesson teaches students how to separate egg yolks from egg whites through discussion, demonstration, and an evaluation where students perform the skill individually. For homework, students are assigned to watch a video on how to make leche flan.

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243 views2 pages

Cookery 9 DLL

This daily lesson log outlines a cookery class for grade 9 students focusing on separating egg yolks from egg whites. The objectives are for students to independently prepare desserts and demonstrate the proper technique for separating eggs. The content of the lesson teaches students how to separate egg yolks from egg whites through discussion, demonstration, and an evaluation where students perform the skill individually. For homework, students are assigned to watch a video on how to make leche flan.

Uploaded by

Ruth
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Grade Level 9 (A)

DAILY LESSON LOG Subject COOKERY


FIRST QUARTER Date February 06,2018
Tuesday
I. OBJECTIVES
A. Content Standards The knowledge, skills, and attitudes required in preparing
desserts
B. Performance Standards Independently prepare desserts
C. Learning Competencies/ LO 2. Prepare desserts
Objectives 2.3 prepare variety of desserts and sauces using
sanitary practices
Subtask:
2.3.0 demonstrate the correct way of separating egg
yolk from egg white
(TLE_HECK9PD-IVb-f-16)

II. CONTENT Separating Egg Yolk from Egg White


III. LEARNING RESOURCES
A. References
1. Curriculum Guide Pages p.13 of 33
2. Learner’s Materials Pages
3. Textbook Pages
4. Additional Materials from
Learning Resource (LR) Portal
B. Other Learning Resources Eggs, Bowls
IV. PROCEDURES
A. Reviewing previous lesson or  Review
presenting the new lesson Share your experiences during the practicum (fruit desserts)
yesterday
B. Establishing a purpose for the  Say something about the photo posted on the board.
lesson
C. Presenting examples/ instances  Decode the puzzle below:
of the new lesson
__ __ __ __ __ __ __ __ __ __

D. Discussing new concepts and  Discuss the proper way of separating egg yolk from egg
practicing new skills #1 white
 Discuss the uses of egg white and egg yolk
E. Discussing new concepts and  Demonstrate the separation of egg yolk from egg white
practicing new skills #2
F. Developing Mastery  Narrate in front of the class the proper way of
separating egg yolk from egg white
G. Finding practical applications of  List down at least 1-2 instances that you can use all the
concepts and skills in daily living learnings today?
H. Generalizations Share to the class your realizations with regards to the
discussion today.
I. Evaluation TASK: ACTUAL DEMONSTRATION
Mechanics:
 Prepare your raw and fresh eggs
 Students will be called one by one to perform in front
 Students should successfully separate egg yolk from
egg white
Rubrics:

Successfully separate egg yolk from egg white – 20 pts.


Traces of egg yolk can be seen from the egg white – 17 pts.
Egg yolk was mixed with the egg white – 10 pts.
Did not perform - 0 pt.

J. Assignment Watch video on how to make a leche plan.

V. REMARKS
VI. REFLECTIONS
A. No. of learners who earned 80%
on the 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
with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
worked?
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?

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