Maniwaya National High

DAILY LESSON School School Grade Level Grade 10

LOG
Learning
Teacher Maria Barbara P. Principe TLE (Cookery)
Area
Teaching Dates and August 5, 2024
Quarter First
Time 8:15-9:00 AM

I. OBJECTIVES
1. Content Standards Demonstrate an understanding preparing and cooking egg dishes

2. Performance
Prepare and cook egg dishes
Standards
TLE_HECK9-12ED-Ia-1
Lesson 1: Prepare egg dishes
LO 1. Perform mise en place
3. Learning
1.1. identify tools, utensils and equipment needed in egg preparation
Competencies
1.2. clean, sanitize, and prepare tools, utensils, and equipment needed in preparing egg
dished

-Tools ,utensils, and equipment needed in egg preparation

II. CONTENT
-Cleaning and Sanitizing tools and equipment
III. LEARNING
CG, LM, laptop, DLP, realia
RESOURCES
A. References LM, CG in G10 Cookery, websites
1. Curriculum Guide
page 19
pages
2. Learner’s Materials
pages 53-56
pages
3. Textbook pages
4. Additional Materials
from Learning
Resource (LR) Portal
B. Other Learning
https://www.youtube.com/watch?v=RAFMIXPq9BE
Resources
INTEGRATIVE APPROACH – AICDR ACTIVITY
IV. PROCEDURE
Show pictures of tools, utensils, and equipment needed in preparing egg dishes.

A. Reviewing previous
lesson/presenting the new
lesson
Ask the following questions:
- What can you see in the pictures?
- How are you going to describe that?
- What do you think are the reasons why they looks like that?
What are we going to do to maintain the good condition of our tools, utensils and equipment?

Let each group enumerate the tools, utensils, and equipment needed in preparing egg dishes
B. Establishing a purpose
and give its uses. Write it on a cartolina and ask a representative from each group to present
for the lesson
their output.
 Present cleaned and sanitized tools, utensils and equipment needed in egg preparation.

C. Presenting examples/
instances of the new
lesson

“Let’s Try”
- Provide different cooking tools, utensils and equipment in front of the class. Help the
D. Discussing new students familiarize the ones needed in preparing egg dishes by letting them choose and
concepts and practicing identify.
new skills # 1
- Powerpoint presentation will be followed.

“Team Thinking”
Each group is given twenty minutes to brainstorm and prepare visual aids about the steps to be
followed in cleaning and sanitizing tools, utensils and equipment used in egg preparation. Let
them post their work on the board after the given time and allow them to present and discuss it
E. Discussing new with the class.
concepts and practicing “Watch and Compare”
new skills # 2
Let the students watch a video clip presentation about the proper ways of cleaning and
sanitizing tools, utensils and equipment used in egg preparation and let them compare their
work regarding the video.

“Students’ Demonstration”

F. Developing mastery The students will perform the steps on how to clean and sanitize the tools, utensils, and
equipment used in egg preparation.

G. Finding practical
applications of concepts Why is it important to clean and sanitize the tools, utensils and equipment after using?
and skills in daily living

Identify the steps in sanitizing tools, utensils and equipment used in egg preparation and give
the tools, utensils and equipment used in egg preparation using powerpoint presentation and
realia.

Steps in
Sanitizi
H. Making generalizations ng
and abstractions about the Tools, Tools,
Basic
Utensils Ingredients
Utensils
lesson in
and and
Preparing
Equipm Stocks
Equipment
ent

A. Students output will be evaluated using the rubric below:

4 Follows correctly the procedures in cleaning and sanitizing tools and
I. Evaluating learning
equipment and performs the skill without supervision and with
initiative and adaptability to problem situations.
 3 Follows correctly the procedures in cleaning and sanitizing tools and
equipment and performs the skill satisfactorily without assistance or
supervision.
2 Follows the procedures in cleaning and sanitizing tools and equipment
with minor errors and performs the skill satisfactorily with some
assistance and/or supervision.
1 Was not able to follow the procedures in cleaning and sanitizing tools
and equipment and performs the skill unsatisfactorily.

B. Direction: Identify what is being described.

______ 1. A device with loops of stainless steel wire used for blending, mixing and whipping
eggs
______ 2. A miniature Bain Marie with an upper dish containing separate device for
poaching.
______ 3. A smooth container used for mixing ingredients
______ 4. A chamber or compartment used for cooking, baking, heating or drying.
______ 5. A heavy based frying of cast iron or copper used exclusively for omelets

J. Additional activities for A. Try to clean and sanitize your tools, utensils and equipment at home. Have a video of it and
application or remediation be ready to share your experience in class.

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:
MARIA BARBARA P. PRINCIPE
Teacher I
Checked by:
ANNA LIZA M. RETARDO
Principal I