This document contains a daily lesson log from Bencuran High School for a cooking class focused on preparing eggs. Over the course of the week, students will learn about different types of eggs, proper cooking techniques, and how to prepare various egg dishes. Each day focuses on a different learning objective, such as identifying kitchen tools, explaining uses of eggs, or cooking egg dishes according to a standard recipe. The teacher outlines learning resources, procedures, and assessments to help students meet the performance standards of independently preparing and cooking eggs.
This document contains a daily lesson log from Bencuran High School for a cooking class focused on preparing eggs. Over the course of the week, students will learn about different types of eggs, proper cooking techniques, and how to prepare various egg dishes. Each day focuses on a different learning objective, such as identifying kitchen tools, explaining uses of eggs, or cooking egg dishes according to a standard recipe. The teacher outlines learning resources, procedures, and assessments to help students meet the performance standards of independently preparing and cooking eggs.
This document contains a daily lesson log from Bencuran High School for a cooking class focused on preparing eggs. Over the course of the week, students will learn about different types of eggs, proper cooking techniques, and how to prepare various egg dishes. Each day focuses on a different learning objective, such as identifying kitchen tools, explaining uses of eggs, or cooking egg dishes according to a standard recipe. The teacher outlines learning resources, procedures, and assessments to help students meet the performance standards of independently preparing and cooking eggs.
This document contains a daily lesson log from Bencuran High School for a cooking class focused on preparing eggs. Over the course of the week, students will learn about different types of eggs, proper cooking techniques, and how to prepare various egg dishes. Each day focuses on a different learning objective, such as identifying kitchen tools, explaining uses of eggs, or cooking egg dishes according to a standard recipe. The teacher outlines learning resources, procedures, and assessments to help students meet the performance standards of independently preparing and cooking eggs.
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SCHOOL BECURAN HIGH SCHOOL STA.
GRADE LEVEL 11 GRADE 1 TO 12 RITA, PAMPANGA DAILY LESSON LOG TEACHER JAN RYAN V. MALANG LEARNING AREA TEACHING DATES AND NOV.21-25, 2016 QUARTER 2ND TIME
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I.OBJECTIVES A. Content Standards The learners demonstrate The learners demonstrate The learners demonstrate The learners demonstrate understanding in preparing understanding in understanding in preparing understanding in preparing and cooking eggs preparing and cooking and cooking eggs and cooking eggs eggs
B.Performance Standards The learners independently The learners The learners independently The learners independently prepare and cook eggs independently prepare prepare and cook eggs prepare and cook eggs and cook eggs
C.Learning Perform mise en place PREPARE AND COOK EGG PREPARE AND COOK EGG PREPARE AND COOK EGG Competencies/Objectives 1. clean, sanitize and DISHES DISHES DISHES prepare tools, utensils, and 1.identify the market 1.identify the market forms 1.identify the market forms equipment needed in forms of egg of egg of egg preparing egg dish. 2.explain the uses of eggs 2.explain the uses of eggs in 2.explain the uses of eggs 2. identify an egg’s in culinary arts culinary arts in culinary arts components and its 3. cook egg dishes in 3. cook egg dishes in 3. cook egg dishes in nutritive value accordance with the accordance with the accordance with the 3. identify and prepare prescribed salad prescribed salad prescribed salad ingredients according to standard recipe
Write the LC Code for each TLE_HECK9-12ED-Ia-1 TLE_HECK9-12ED-Ib-d-2 TLE_HECK9-12ED-Ib-d-2 TLE_HECK9-12ED-Ib-d-2
II.CONTENT PREPARE EGG DISHES (ED) PREPARE EGG DISHES PREPARE EGG DISHES (ED) PREPARE EGG DISHES (ED) (ED) III.LEARNING Laptop and LED TV Laptop and LED TV Laptop and LED TV RESOURCES Chalk and chalkboard Chalk and chalkboard Chalk and chalkboard Pictures of kitchen tools, Tools and utensils needed Tools and utensils needed as utensils and equipment as stated in the standard stated in the standard recipe recipe Actual / fresh ingredients Actual / fresh ingredients
Livelihood Livelihood Livelihood Home Economics Home Economics Home Economics COOKERY Manual COOKERY Manual COOKERY Manual By: AS.Kong & AP.Domo By: AS.Kong & AP.Domo By: AS.Kong & AP.Domo
1.Teacher’s Guides/Pages 19-36 19-36 19-36 19-36
2.Learner’s Materials 39-48 49-68 49-68 39-81 Pages 3.Textbook Pages NONE NONE NONE NONE 4.Additional Materials NONE NONE NONE NONE from Learning Resources (LR) portal B.Other Learning NONE NONE NONE NONE Resources IV.PROCEDURES A.Reviewing previous KWL Chart or -review of the previous -review of the previous p lesson or presenting the Application of the RPL lesson: lesson: review the students of new lesson (recognition prior 1. what is an egg? 1. what are market forms of what they have prepared learning) 2. what are the tools, egg? yesterday. Instruct learners to answer utensils, and equipment 2. how will you use eggs in the pre-test on pages 35-37 needed in preparing egg culinary? dishes? 3. what are the stages and factors to be considered in foam formation
B.Establishing a purpose In the preparation of egg Facilitate learning of the In cooking we need to follow In cooking we need to for the lesson dishes, the first market forms of eggs, a standard recipe so that the follow a standard recipe so consideration is to identify uses of egg in culinary, finished product will be good that the finished product the needed tools, utensils, and the different ways on in taste will be good in taste and equipment and how to how to cook egg dishes clean and sanitize them after each use. This lesson deals with and eggs and eggs preparation 1. What is egg? 2. What are the kitchen tools and utensils needed in egg preparation?
C.Presenting Show to the students In culinary we used eggs Discuss the recipe given to Discuss the recipe given to examples/instances of the samples of kitchen tools, in different viands e.g. each group each group new lesson utensils, and equipment zippo egg, arrozcaldo and and state its functions being served during breakfast like sunny side up and scrambled egg.
D.Discussing new Ask the students about Ask students regarding
concepts and practicing kitchen tools, utensils and market forms of egg in new skills #1 equipment and give its the market functions -fresh egg -frozen egg -dried egg
E.Discussing new concepts Given the tools and Explain the market forms and practicing new skills utensils how will you of eggs found in the #2 differentiate the following: market -sieve and sifter Discuss the uses of eggs -rubber scraper and rubber in culinary and effect of spatula heat on eggs -etc. Discuss stages and factors to be considered in foam formation
F.Developing mastery Call student(s) to come in Ask some students to
(Leads to formative front and pick or choose 1 state the market forms of assessment) tools/utensils and state its egg found in the market function and the effect of heat on eggs
G.Finding Ask the students “how will Ask the students:
practical/applications of you clean or wash dishes at How do you like eggs The students will perform The students will perform concepts and skills in daily home” being cooked? the following: the following: living How will you differentiate -sunny side up -hard-cooked eggs -plain rolled omelet cleaning into sanitizing? -scrambled -poached eggs -ham and cheese frittata What is the difference -omelet -fried eggs -baked egg between manually and Do you know how to -scrambled eggs mechanically cleaning? prepare them?
H. Making generalizations Cleaning is removing the Eggs may be cooked in
and abstractions about visible dirt that adheres on different ways the lesson the tools, utensils, and equipment. While, sanitizing is eliminating the harmful microorganism for potential growth.
I.Evaluating Learning Clean and sanitize the Used the performance Used the performance dishes according to criteria on page 31 of criteria on page 31 of standards teacher’s guide teacher’s guide
J.Additional activities for Conduct assessment – Ask students to bring the
application or remediation teacher’s made test following: (refer to guide questions) Groups 1-4: 5 pieces of eggs
V.REMARKS VI.REFLECTION A.No. of learners who earned 80% of the formative assessment B.No. of learners who require additional activities to 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 taching 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 material did I use/discover which I wish to share with other teachers? PAARALAN ANTAS GRADE 1 TO 12 GURO ASIGNATURA PANG-ARAW-ARAW NA TALA SA PAGTUTURO PETSA/ORAS MARKAHAN
MONDAY TUESDAY WEDNESDAY THURSDAY
I.LAYUNIN A.Pamantayang Pangnilalaman B.Pamantayan sa Pagganap C.Mga Kasasnayan sa Pagkatuto Isulat ang code ng bawat kasanayan II.NILALAMAN KAGAMITANG PANTURO A.Mga pahina sa gabay ng guro 1.Mga Pahna sa Kagamitang Pang Mag-aaral 2.Learner’s Materials Pages 3.Mga Pahina sa Teksbuk 4.Karagdagang Kagamitan Mula sa Portal ng Leraning Resource B.Iba Pang Kagamitang Panturo III.PAMAMARAAN A.Balik-aral sa nakaraang aralin at/o pagsisimula sa bagong aralin B.Paghahabi sa layunin ng aralin C.Pag-uugnay ng mga halimbawa sa layunin ng aralin D.Pagtalakay ng bagong konsepto at paglalahad ng bagong kasanayan #1 E. Pagtalakay ng bagong konsepto at paglalahad ng bagong kasanayan #2 F.Paglinang sa Kabihasaan (Tungo sa formative assessment) G.Paglalapat ng aralin sa pang-araw- araw na buhay H. Paglalahat ng Aralin I.Pagtataya ng Aralin J.Karagdagang gawain para sa takdang-aralin at remediation IV.MGA TALA V.PAGNINILAY A.Bilang ng mag-aaral n nakakuha ng 80% sa pagtataya B.Bilang ng mag-aaral na nagangailangan ng iba pang gawain para sa remediation C.Nakatulong ba ang remedial?Bilang ng magpaaral na nakaunawa sa aralin D.Bilang ng mga mag-aaral na magpapatuloy sa remediation E.Alin sa mga istratehiyang pagtuturo nakatulong ng lubos?Paano ito nakatulong? F.Anung suliranin ang aking naranasan na nasolusyunan sa tulong n g aking punungguro at superbisor? G.Anong kagamitang panturo an g aking naidibuho na nais kong ibahagi sa mga kapwa ko guro?
