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    Cookery g10 1st Quarter Week 2

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    Coreen Felix
    This document contains the daily lesson log for a TLE-HE-Cookery class on preparing egg dishes from June 13-15. The objective is for learners to demonstrate an understanding of and independently prepare egg dishes. On Monday, the class discussed the market forms of eggs and their uses in culinary art. On Tuesday, learners prepared egg dishes and discussed their uses in culinary art. On Wednesday, other uses of eggs besides culinary were discussed through group activities identifying stages of foam formation when beating eggs.

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    Cookery g10 1st Quarter Week 2

    Uploaded by

    Coreen Felix
    107 views4 pages
    This document contains the daily lesson log for a TLE-HE-Cookery class on preparing egg dishes from June 13-15. The objective is for learners to demonstrate an understanding of and independently prepare egg dishes. On Monday, the class discussed the market forms of eggs and their uses in culinary art. On Tuesday, learners prepared egg dishes and discussed their uses in culinary art. On Wednesday, other uses of eggs besides culinary were discussed through group activities identifying stages of foam formation when beating eggs.

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    This document contains the daily lesson log for a TLE-HE-Cookery class on preparing egg dishes from June 13-15. The objective is for learners to demonstrate an understanding of and independently prepare egg dishes. On Monday, the class discussed the market forms of eggs and their uses in culinary art. On Tuesday, learners prepared egg dishes and discussed their uses in culinary art. On Wednesday, other uses of eggs besides culinary were discussed through group activities identifying stages of foam formation when beating eggs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    107 views4 pages

    Cookery g10 1st Quarter Week 2

    Uploaded by

    Coreen Felix
    This document contains the daily lesson log for a TLE-HE-Cookery class on preparing egg dishes from June 13-15. The objective is for learners to demonstrate an understanding of and independently prepare egg dishes. On Monday, the class discussed the market forms of eggs and their uses in culinary art. On Tuesday, learners prepared egg dishes and discussed their uses in culinary art. On Wednesday, other uses of eggs besides culinary were discussed through group activities identifying stages of foam formation when beating eggs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    GRADE 1 to 12 School ISUGOD NATIONAL HS.

    Grade Level 10
    DAILY LESSON ERMIE O. LUSOC
    LOG Teacher Learning Area TLE.-HE-Cookery
    Teaching Date and Time June 13-15 Quarter First

    MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY


    I.OBJECTIVE

    B. Content Standard The learners demonstrate an


    understanding in preparing Egg Remediation
    Dishes if needed
    C .Performance HOLIDAY The learners independently prepare and
    Standard cook egg dishes

    A. Learning LO2. Prepare and cook egg dishes


    Competency/Object 2.1. identify the market forms of eggs
    ives /Code 2.2. explain the uses of eggs in culinary
    art

    TLE-HECK9-12ED-Ib-d-2
    II.CONTENT LESSON 1. PREPARE EGG DISHES (ED)

    Market forms of Eggs Uses of Eggs in culinary Uses of Eggs


    III.LEARNING
    RESOURCES
    A. References .
    1.Teacher’s Guide Pages Page 24 Page 24 Page 24
    2.Learner’s Materials Pp50-51 Pp51-53 Pp 51-53
    page
    3.Textbook pages 1. CBLM II Food Trades. Module VI. 1. CBLM II Food Trades. Module VI. 1. CBLM II Food Trades. Module VI.
    Lesson III. Lesson III. Lesson III.
    4.Additional Materials http://startcooking.com/public/images/ http://startcooking.com/public/image http://startcooking.com/public/image
    From Learning IMGP4143.JPG s/ IMGP4143.JPG s/ IMGP4143.JPG
    Resource http://startcooking.com/public http://startcooking.com/public http://startcooking.com/public
    (LR) portal /IMG_7835-1.JPG /IMG_7835-1.JPG /IMG_7835-1.JPG

    B. Other Learning
    Resource
    IV.PROCEDURES

    A. Reviewing What are the characteristics of Fresh What are the Market forms of eggs? Aside from uses of eggs in
    previous lesson or Eggs culinary, what are the other uses of
    presenting the new eggs?
    lesson
    B. Establishing a Read Lesson Information on page 50LM Why egg is important in culinary? Read Information Lesson on page50-
    purpose for the 53LM
    lesson
    C. Presenting Showing products with egg as Why egg is considered as leavening
    examples/Instances Showing sample of fresh egg ingredient ask the learners the ff. agent?
    of the new lesson In our locality what form of egg questions
    is available? a. What do you think is the function
    of egg in the particular product?
    D. Discussing new Video showing on different market Read Information Lesson on When egg is beaten it becomes
    concepts and forms of egg page50-51LM foam or increased in volume
    practicing new skills
    #1
    E. Discussing new Let the learners read Lesson Group Activity Let the learners beat egg and identify
    concepts and Information Page 50LM Let the learners discuss in group the the stages in foam formation.
    practicing new skills assigned task to them on uses of
    #2 eggs
    F. Developing Group Activity/Question and Answer Collaboration or consolidation of Continue the activity
    Mastery Group A will ask questions to Group B answer
    about the topic and vice versa
    G. Finding practical What market form of egg is good for Share their output in class Enumerate the uses of eggs
    application of people with reduced –cholesterol diet a. culinary
    concepts and skills requirement? b. other uses
    H. Making List down the kinds of egg available in Why egg plays an important role in Why we need to eat eggs?
    generalizations and your locality. our diet?
    abstractions about
    the lesson

    I. Evaluating Through power point presentation Essay Why egg is considered as functional
    Learning Identify what market forms of egg is food?
    used in the following product
    1. salad dressing
    2. deviled egg
    3. eggnog
    4.cakes
    5. desserts

    J. Additional Read about market forms of eggs Read the LM for the continuation of
    activities for lesson
    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.
    J. What innovation or
    localized materials did I
    use/discover which I wish to
    share with other teachers?

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