GRADES 1 to School: APOSKAHOY NATIONAL HIGH SCHOOL Grade Level: 10

12 Learning
DAILY Teacher: RONIELYN M. MADRAZO Area: T.L.E.-COOKERY
LESSON LOG Teaching Dates and
Time: JULY 29-AUGUST 2,2024 Quarter: 1 Week 1
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. CURRICULUM Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional
CONTENT, STANDARDS, lessons, exercises and remedial activities may be done for developing content knowledge and competencies. These are using Formative Assessment strategies. Valuing
objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived
AND LESSON
from the curriculum guides.
COMPETENCIES

A. Content Standards: The learners demonstrate an understanding preparing and cooking egg dishes

B. Performance Standards:
The learners independently prepare and cook egg dishes
C. Learning Competencies LO 1. Perform mise LO 1. Perform mise LO 1. Perform mise LO 1. Perform mise en
and Unpacked Learning LO 1. Perform mise en place en place en place place
Objectives en place
Write the LC Code for each
1.Define Cleaning and 1.Define Cleaning and 1.Enumerate the the 1.Identify an egg 1.Identify ingredients according to
sanitizing. sanitizing. different methods in components standard recipe
2. Recognize different 2. Recognize different cleaning and sanitizing. 2. Discuss the nutritive 2. Prepare ingredients according to
cleaning materials. cleaning materials. 2. Discuss how to perform value of an egg standard recipe
3. Give importance of 3. Give importance of the different methods 3. Give importance of 3. Appreciate the preparedness of
cleaning and sanitizing cleaning and sanitizing 3. Give importance of eating egg in our meal. the ingredients in cooking egg
tools and equipment tools and equipment cleaning methods and dishes.
sanitizing methods for T.L.E.-HECK9-12-ED-Ia-I
T.L.E.-HECK9-12-ED-Ia-I T.L.E.-HECK9-12-ED-Ia-I tools and equipment T.L.E.-HECK9-12-ED-Ia-I

T.L.E.-HECK9-12-ED-Ia-I

Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
D. Content PREPARE EGG DISHES
This section connects the lesson within and across learning areas.
MAPEH-HEALTH, The lesson discuss the importance of cleanliness in utensils and the nutritive value of an egg that may help tp
E. Integration the body to become healthy.
II. LEARNING Lists the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete
RESOURCES and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials Pp19-23 Pp19-23 Pp19-23 Pp19-23 Pp19-23
Pages
3. Textbook Pages
4. Additional Materials
from Learning Resource
(LR) portal
B. Other Learning Resources TV, videos,egg and TV, videos,egg and TV, videos,egg and TV, videos,egg and TV, videos,egg and actual tools
actual tools actual tools actual tools actual tools

III. TEACHING AND MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

LEARNING These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the
students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice
PROCEDURE their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the
time allotment for each step.
A. Reviewing Previous Lesson Administer pre-test Administer pre-test What are the nutrients found in egg?
or Activating Prior pp.35-38 pp.35-38 Review about the
Knowledge Review on the steps in different tools and
cleaning dishes equipment used in
egg preparation

B. Establishing a Purpose for Why misen place is As buyers, how could you assure
the Lesson important in egg Read Information that the egg you are going to buy are
Why misen place is What tools and
preparation? Sheet about physical fresh?
important in egg equipments needed in
structure of egg and
preparation? egg preparation?
its composition

C. Developing and Deepening Group activity in Group activity in Picture parade of Characteristics of fresh egg
Understanding accomplishing accomplishing different kitchen tools
What are the nutrients
performance performance and equipment and let
found in egg?
activity 1 page 43 activity 1 page 43 students identify the
tools and equipments
needed in egg
preparation?
D. Making Generalizations How do you find your How do you find your Why is it important to Why egg is Why is it important that buyers know
and Abstractions about the activity? What activity? What have an appropriate considered as and understand the characteristics of
Lesson are the are the tools in preparing egg complete food? fresh egg?
 importance of importance of dishes?
knowing the knowing the
proper way of proper way of
cleaning the cleaning the
tools and tools and
equipment? equipment?

IV. EVALUATING MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

LEARNING: These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of
FORMATIVE learning by the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to
learn new things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and
ASSESSMENT AND previous knowledge. Indicate the time allotment for each step.
TEACHER’S
REFLECTION
A. Evaluating Learning The teacher will The teacher will Let the learners discuss the Let the learners Performance test on
evaluate the evaluate the steps on the methods of identify the parts of classifying the fresh eggs
performance of the performance of the cleaning and sanitizing egg on the given from the given pieces of
learners in cleaning learners in cleaning activity sheet eggs and explain their
and sanitizing and sanitizing bases.page 48 L.M.
different tools and different tools and
equipment on page equipment on page
23 of LM 23 of LM
B. Teacher’s Remarks
In this part the teacher will record relevant
observations and/or critical teaching events
that can reflect on to assess the achievement
of objectives.
 V. REFLECTION
A. No. of learners who earned 80%
in the evaluation

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

work well? Why did these
work?

F. What difficulties did I

encounter which my principal
or supervisor can help me
solve?

G. What innovations or localized

materials did I used/discover
which I wish to share with other
teachers?

Prepared by:

RONIELYN M. MADRAZO
Validated by:

ROMEL C. ANAYA
School Head