MATATAG School: PRINCESS URDUJA NATIONAL HIGH Grade Level: 10
K to 10 Curriculum SHOOL
Weekly Lesson Log Teacher: METHYLYN Y.ANGAD Learning Area: COOKERY 10
I. CURRICULUM CONTENT, STANDARDS, AND LESSON
Teaching Time: AUGUST 12-16, 2024 (WEEK 3)
Dates andCOMPETENCIES Quarter: 1
A. Content Learners will demonstrate an understanding in the preparation,cooking ,presentation and storing egg.
Standards
B. Performance By the end of the Quarter, learners will be able to know the tools needed and equipment and learn how to clean and
Standards sanitized them after use .
C. Learning Learning Competencies:
Competencies The learners shall be able to: Perform mise en place
and Objectives 1.Clean,sanitize and prepare tools,utensils and equipment needed in preparing egg dished.
2.Identify an egg’s compositions and its nutritive value.
3.Identify and prepare ingredients according to standard recipes.
Lesson Objectives:
Learners shall be able to:
1.Identify tools,utensils and equipment needed in egg preparation
2.Clean,sanitize and prepare tools ,utensils and equipment needed in preparing egg dishes.
3.Identify egg components and its nutritive value;
4.Identify and prepare ingredients according to standard recipe.
C. Content PREPARE EGG DISHES
D. Integration Critical Thinking: Students question and analyze the tools needed in egg preparation.
Creativeness: Be able to draw the tools,Utensils and Equipment needed in egg preparation.
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II. LEARNING RESOURCES
● Worksheet for cookery 10 Quarter 1 – Week 3
III. TEACHING AND LEARNING PROCEDURE NOTES TO TEACHERS
1. Activating Prior Week 3 - Day 1
Review some tools that they
1. Short Review: About the tools,utensils and equipment they have used in have used in their cookery 9
cookery 9
Guide questions:
1.Which of that tools and equipment you always used in your
performance? Why? Ask the guide questions for
processing.
2.Explain the significant of having those tools and equipment in your
cookery 9.
2. Establishing 1. Lesson Purpose
Lesson Purpose
Knowledge Building upon the review, the teacher will inform learners that for the remainder of the week,
lessons will focus on tools,utensils and equipment needed in egg preparations, gradually
transitioning towards the deffirences of a particular tools,utensils and equipment needed in egg
preparation .
Essential Questions:
1. How can we differentiate tools,utensils and equipment needed in egg preparation?
Unlocking
Activity: Copy and draw the tools,utensils and equipment needed in egg preparation.
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Procedure:
o Gather the students and explain that they will be embarking on a
comprehensive tools,utensils and equipment needed in egg preparation.
Briefly review the purpose of the activity and emphasize that it's an
opportunity to learn and have fun while reinforcing their understanding
of key concepts.
o Encourage students to read and discuss the meaning of each
tools,utensils and equipment needed in egg preparation once they find it.
3. Developing and Deepening Lesson 1: Prepare Egg Dishes
Understanding 1. Explicitation: Power Point Presentaation
Procedure:
1. Using the PowerPoint Presentation, pose questions to the class, such as:
o "What are the tools,utensils and equipment needed in egg preparation?"
o "Do you have it at home?"
o "Why do you think it is useful to have it in your kitchen?"
2. Students will discuss their ideas for a few minutes, then share their thoughts
with the class.
3. The following key concepts are emphasized:
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3. Lesson Activity (Take Home Activity)
Continue the lesson on tools,utensils and equipment Quarter 1 – Week 3
Week 3 - Day 2
Lesson 2: Identify tools,utensils and equipment needed in egg preparation
Explicitation: Recall
Some recall questions could include:
o What are the tools,utensils and equipment needed in egg preparation?"
o "Do you have it at home?"
o "Why do you think it is useful to have it in your kitchen?"
3. Lesson Activity
For the activity worksheet, Students continue their activity from Quarter 1 –
Week 3
1.Students continue copying and draw the tools,utensils and equipment in egg
preparation.
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Week 3 - Day 3
Lesson 3: ADMINISTRATIONS OF NCAE TO 4TH YEAR STUDENTS
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Week 3 - Day 4
ADMINISTRATIONS OF NCAE TO 4TH YEAR STUDENTS
4. Making
Generalizations What are the tools,utensils needed in egg preparation?
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IV. EVALUATING LEARNING: FORMATIVE ASSESSMENT AND TEACHER’S REFLECTION NOTES TO TEACHERS
A. Evaluating Learning
Not yet finished the lesson of week 3
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B. Teacher’s
Remarks
C. Teacher’s
Reflection
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