This document contains a daily lesson log for a Cookery class in Grade 10. Over the course of a week, the teacher will introduce concepts related to preparing egg dishes, including: - Identifying the components and nutritive value of eggs - Classifying kitchen tools, utensils, and equipment used for egg preparation - Explaining the physical structure and composition of eggs - Determining egg quality and grading Activities will include presentations, discussions, demonstrations, assessments. Students will learn to prepare and cook egg dishes independently by the end of the week.

1. GRADES 1 to 12
DAILY LESSON LOG
School: Dońa Maria Laurel Platon School of Agriculture Grade Level: 10
Teacher: JOYCEL S. SERRANO Learning Area: Cookery
Teaching Dates and
Time:
August 29- September 01, 2023
7:56-8:34- G10 Mahogany
8:54-9:42- G10 Acacia
9:42-10:30- G10 Molave
10:30-11:18- G10 Yakal
Quarter: 1-WEEK 1
I. OBJECTIVES MONDAY
August 28, 2023
TUESDAY
August 29, 2023
WEDNESDAY
August 30, 2023
THURSDAY
August 31, 2023
FRIDAY
September 01, 2023
A. Content Standards The learners demonstrate an understanding in preparing egg dishes.
B. Performance Standards The learners independently prepare and cook egg dishes.
C. Learning Competencies LESSON 1: PREPARE EGG DISHES
LO1: Perform Mise En Place
1.1 Identify an egg’s components and its nutritive value.
Identify and prepare ingredients according to standards recipes.
D. Sub tasking (if needed) At the end of this session, the
learners are able to;
a. Familiarize on the topic for
this quarter.
b. Determines each student's
knowledge of and proficiency
in the subject matter.
a.
At the end of this session, the learners
are able to;
b. Classify the kitchen tools, utensils
and equipment needed in egg
preparation; and
Explain how does tools,
utensils and equipment in
egg preparation helps people
in their daily lives.
At the end of this session, the
learners are able to;
a. Determine the parts of
an egg;
b. Explain the role of each
part of an egg.
a.
At the end of this session,
the learners are able to;
b. Recognize the good
and bad quality of an
egg;
Determine the proper
egg grading.
Write the LC code for each TLE_HECK9-12ED-Ia-1
II. CONTENT
(Subject Matter)
HOLIDAY Orientation
Egg Overview
Pre-Test
Kitchen Tools, Utensils and
Equipment Needed in Egg
Preparation
- Physical Structure and
Composition of Egg
- Nutritive Value of
Egg
- Egg Quality
- Egg Grading
- Egg size
III. Learning Resources

2. A. References N/A
1.Teacher’s Guide Pages N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Technical-Vocational Track Home Economics- Cookery page 24
2.Learner’s Materials Pages Cookery 9-10 Most Essential Learning Competencies
3.Textbook Pages Cookery 10 Quarter 1-Module 1
SLM DepEd
Learning Module Cookery 10 Cookery 10 Quarter 1-
Module 1 SLM DepEd
4. Additional Materials from
Learning Resources (LR) Portal)
N/A
B. Other Learning Resources Pencil and Pen Visuals from Laptop and TV,
pictures, actual tools, chalk, eraser,
masking tape, speaker
Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser, masking tape, speaker
Visuals from Laptop and
TV, pictures, actual
tools, chalk, eraser,
masking tape, speaker
IV.PROCEDURES
A. Review Previous Lessons N/A `Conduct a recap of the previous
discussion.
`Conduct a recap of the previous
discussion.
`Conduct a recap of the
previous discussion.
B. Establishing purpose for the
Lesson (Motivation)
N/A Guess What?!
EggCercise!
Good or Bad?
C. Presenting examples /instances
of the new lessons (show pics,
videos, ppt)
N/A  Power point Presentation  Power point Presentation
Real egg
 Power point
Presentation
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
The teacher will give a short
orientation about what to expect in
this lesson and quarter.
The teacher will give an introduction to the topic.
E. Discussing new concepts &
practicing and concern to new
skills #2
PRE-TEST
(Provide a printed copy)
Egg Overview
In cookery, egg refers to poultry
or fowl products. The versatility of
eggs is evident in its presence in
numerous food items. Eggs may be
eaten cooked in its shell, fried or
Kitchen Tools
1. Colander – a perforated bowl of
varying sizes made of stainless
steel,aluminum or plastic.
2. Offset spatula –It is used for
turning and lifting eggs, pan
cakes, and meats on griddles,
grills, sheet pans, and the likes.
Physical Structure and
Composition of Egg
We normally distinguish
3parts of an egg, the shell,
the egg white, and the egg
yolk, but a closer scrutiny
reveals more detailed
components of an egg.
Nutritive Value of Egg
Egg is indeed one of
nature‘s complete food. It
contains high quality
protein with all the
essential amino acids, all
of the vitamins except
vitamin C, and many
minerals. Egg products
are particularly good for

3. poached or may be combined with
other ingredients to produce another
dish. In baking, egg acts both as an
emulsifier and leavener.
Eggs are produced
commercially in farms with a few
hundred layingchickens, or in large
laying complexes with thousands of
layers. Small and micro-sized
backyard poultry either in small
poultry cages or as free range
chicken are also producing eggs.
Egg is indeed a convenient food for
any meal in and out of the house.
3. Pastry Brush – a small implement
used to brush the surface of
unbaked pastries or cookies with
egg white, egg yolk or glaze.
4. Rubber scraper –It is used to
scrape off all the contents of
bowls and pans from the sides and
fold in beaten eggs in batter or
whipped cream.
5. Sieve – type mesh supported by a
round metalframe usedfor sifting
dry ingredients like starch and
flour.
6. Wire whip or Whisk –It is used
for blending, mixing, whipping
eggs or batter, and for blending
gravies, sauces, and soups.
Kitchen Utensils
1. Egg Poacher – A miniature Bain
Marie with an upper dish
containing indentations each
sized to hold an egg or contains
separate device forpoaching.
2. Omelet Pan –used exclusively
for omelets and never washed
after used but cleaned with
absorbent paper.
3. Non- stick pan- A cookware
is a common application,
where the non-stick coating
allows food to brown without
sticking to the pan.
1. Shell. The egg‘s outer
covering, the shell,
accounts for about 9 to
12 % of its total weight
depending on egg size.
2. Air cell. This is the
empty space between the
white and shell at the
large end of the egg
which is barely existent
in newly laid egg.
3. Albumen/Egg white.
Albumen, also called
egg white, accounts for
most of an egg‘s liquid
weight, about 67%.
4. Chalaza. This is the
ropey strands of egg
white at both sides of the
egg, which anchor the
yolk in place in the
center of the thickwhite.
5. Germinal Disc. This is
the entrance of the
latebra, the channel
leading to the center of
the yolk.
fortifying food low in
protein quality. Except
for mother‘s milk, eggs
provide the best protein
naturally available. Egg
protein is often used as a
reference standard for
biological values of their
proteins.
Egg quality
Egg quality has two
general components:
shell quality (exterior
quality) and interior egg
quality. Interior egg
quality has direct bearing
on the functional
properties of eggs while
shell quality has direct
influence on
microbiological quality.
Egg Grading
Grading is a form of
quality control used to
classify eggsfor exterior
and interior quality. In the
Philippines, the grade
designations are A, B, C,
and D.
Egg Size
Several factors
influence the size of the
egg: breed, age of hen,
weight, feed and
environmental factors.
Native chickens have

4. 4. Sauce pan- deep cooking pan
with a handle used primarily for
cookingsauce.
5. Mixing bowl - used for mixing
ingredients.
Kitchen Equipment
1. Oven - a chamber or compartment
used for cooking, baking, heating,
or drying.
2. Electric mixer -A hand-held mixer
which usually comes with various
attachments including a whisk
attachment for whisking cream,
battersand egg whites, and sugar.
Refrigerator - a kitchen appliance
where you store food at a cool
temperature.
6. Membranes. There are
two kinds of
membranes, one just
under the shell and the
other covering the yolk.
These are the shell
membrane and the
vitelline membrane.
Just inside the shell are
two shell membranes,
inner and outer.
7. Yolk. the yellow to
yellow- orange portion
makes up about33% of
the liquid weight of the
egg.
much smaller eggs than
commercial breeds. Some
commercial breeds have
bigger eggs than others.
Of the same breed, new
layers tend to have
smaller eggs compared to
older hens. Pullets that
are significantly
underweight at sexual
maturity will also
produce small eggs.
Better fed hens lay larger
eggs than underfed ones.
The environmental
factors that lead to
smaller eggs are heat,
stress and overcrowding.
The egg sizes are
Jumbo, Extra Large,
Large, Medium, Small
and Peewee. Medium,
Large, and Extra Large
are the sizes commonly
available.
F. Developing Mastery (Leads to
Formative Assessment) (activity
after the lesson)
Checking of answer sheet of pre-
test.
Raise It Up!
Materials: Small board, chalk and
eraser
Directions: Group the class into four,
classify the following pictures being
shown if they are Tools, Utensils or
Equipment. Write their answers on
the board and raise it after. The
fastest group with the correct answer
will earn the highest points.
Identify the Parts! EGG or EX
G. Finding Practical Applications
of concepts and skills in daily living
(application)
How does poultry contribute to the
economy?
How does tools, utensils and
equipment in egg preparation helps
people in their daily lives?
How was the experienced
working in a group?
Why it is important to
understand the
nutritional value of egg?

5. H. Making Generalizations &
Abstractions about the lessons
The teacher will summarize the topic and ask the learners questions that related to the topic.
I.Evaluating Learning
(assessment/test)
1. The teacher will assess the
result of pre-test
Identification
Directions: Identify the following
terms. Write your answer in ¼ sheet of
paper.
________1. A chamber or
compartment used for cooking,
baking, heating,or drying.
________2. A cookware is a
common application, where the non-
stick coating.
_______3. A kitchen appliance where
you store food at a cooltemperature.
________4. It is used for turning and
lifting eggs, pan cakes, and meats on
griddles, grills, sheet pans, and the
likes.
________5. A small implement used
to brush the surface of unbaked
pastries or cookies with egg white, egg
yolk or glaze.
Answers
1. Oven
2. Non-stick pan
3. Refrigerator
4. Offset Spatula
5. Pastry Brush
1. Note: The scores are
depending on the
answer of each
representative.
Matching Type
Direction: Match
Column A with Column
B. Choose the letter of the
correct and write your
answer in your TLE
notebook.
Answers
1. C
2. E
3. A
4. D
5. B
J. Additional activities for
application or remediation
(assignment/homework)
Search!
Directions: Give five (5) of the
following;
a. Tools
b. Utensils
c. Equipment
Bring it On!
Directions: Group the learners into
five members and bring the following
next meeting:
one egg, bowl, toothpick
Search!
Directions: Search for the
Nutritive Value of an Egg.
Write your answer in your TLE
Notebook.
Portfolio Making
Directions: Make a
Portfolio/ Compilation of
pictures with illustration
showing the qualities of a
fresh egg in terms of egg
size and grading. Your
output will be rated using

6. used in egg preparation. Write your
answers in your TLE Notebook.
the scoring rubric. To be
submitted next week.
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in
the evaluation
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
B. No. of learners who requires
additional acts.for remediation who
scored below 80%
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
C. Did the remedial lessons work?
No. of learners who caught up with
the lessons
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
D. No. of learners who continue to
require remediation
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
G10-Mahogany-
G10-Acacia-
G10-Molave-
G10-Yakal-
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal/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: ____________________ Checked by: _______________________ Noted by: ________________
JOYCEL S. SERRANO JEFFERSON C. PADILLA HECTOR A. CAPUA
Teacher III Master Teacher I Head Teacher I
Date: _____________________________ Date: ________________________________ Date: _____________________