This document contains a daily lesson log from BECURAN HIGH SCHOOL for a Home Economics class taught from November 28 to December 2, 2016. The lessons focused on preparing and cooking different egg dishes. On Monday and Tuesday, the class reviewed egg nutrition and market forms, and discussed egg ingredients and cooking methods. On Wednesday, a holiday, the class prepared egg dishes with proper tools, seasoning and taste. On Thursday and Friday, the class discussed developing their own egg recipe and assessed cookery skills by preparing dishes using eggs.
This document contains a daily lesson log from BECURAN HIGH SCHOOL for a Home Economics class taught from November 28 to December 2, 2016. The lessons focused on preparing and cooking different egg dishes. On Monday and Tuesday, the class reviewed egg nutrition and market forms, and discussed egg ingredients and cooking methods. On Wednesday, a holiday, the class prepared egg dishes with proper tools, seasoning and taste. On Thursday and Friday, the class discussed developing their own egg recipe and assessed cookery skills by preparing dishes using eggs.
This document contains a daily lesson log from BECURAN HIGH SCHOOL for a Home Economics class taught from November 28 to December 2, 2016. The lessons focused on preparing and cooking different egg dishes. On Monday and Tuesday, the class reviewed egg nutrition and market forms, and discussed egg ingredients and cooking methods. On Wednesday, a holiday, the class prepared egg dishes with proper tools, seasoning and taste. On Thursday and Friday, the class discussed developing their own egg recipe and assessed cookery skills by preparing dishes using eggs.
This document contains a daily lesson log from BECURAN HIGH SCHOOL for a Home Economics class taught from November 28 to December 2, 2016. The lessons focused on preparing and cooking different egg dishes. On Monday and Tuesday, the class reviewed egg nutrition and market forms, and discussed egg ingredients and cooking methods. On Wednesday, a holiday, the class prepared egg dishes with proper tools, seasoning and taste. On Thursday and Friday, the class discussed developing their own egg recipe and assessed cookery skills by preparing dishes using 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.28 & 29, 2016 QUARTER 2ND TIME DEC.1-2, 2016
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I.OBJECTIVES A. Content Standards The learners demonstrate The learners demonstrate HOLIDAY The learners demonstrate The learners understanding in preparing understanding in understanding in preparing demonstrate and cooking eggs preparing and cooking and cooking eggs understanding in eggs preparing and cooking eggs
B.Performance Standards The learners independently The learners The learners independently The learners prepare and cook eggs independently prepare prepare and cook eggs independently and cook eggs prepare and cook eggs
C.Learning PREPARE AND COOK EGG PREPARE AND COOK EGG PREPARE AND COOK EGG PREPARE AND COOK Competencies/Objectives DISHES DISHES DISHES EGG DISHES 1. Identify and prepare 1. Identify and prepare 1. Cook egg dishes 2. Cook egg ingredients according ingredients according with appropriate dishes with to standard recipes; to standard recipes; taste and seasoned appropriate 2. Identify varieties of egg 4. Identify varieties of in accordance with taste and dishes; egg dishes; the prescribed seasoned in 3. Explain the uses eggs in 5. Explain the uses eggs srandard. accordance culinary. in culinary; and with the prescribed srandard.
Write the LC Code for each TLE_HECK9-12ED-Ib-d-2 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 Tools, utensils, and equipment and exact Chalk and chalkboard Chalk and chalkboard measurement of ingredients as prescribed in the RESOURCES Illustrations of market standard recipe. Refer to recipe. forms of eggs
2.Learner’s Materials 49-54 49-54 55, 56,61 55, 56,61 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 Review of the previous -review of the previous p lesson or presenting the lesson: lesson: new lesson 1. what are the nutritive 1. what are the uses of value that we can get eggs? in egg? -the teacher will call 2. What are the three students to differentiate major parts of an egg? the uses of eggs 3. What are the other compositions of an egg? B.Establishing a purpose What are the forms of egg What are the forms of Ask the students to In the assessment of for the lesson that that be found / bought egg that that be found / prepare tools, utensils, and cookery nc2 you are in the market? bought in the market? equipment needed be sure task to develop and Have seen different forms Have seen different forms that they are cleaned and prepare your own dish or products that can be or products that can be sanitized before utilization or recipe using eggs. bought in store or market? bought in store or Ask students to If yes, what are those? market? If yes, what are prepare all the needed those? ingredients, tools, utensils and equipment C.Presenting There are 3 market forms There are 3 market forms Present the recipe to the Discuss the recipe to examples/instances of the of eggs namely; fresh, of eggs namely; fresh, class the class: new lesson frozen and dried frozen and dried -group 1 hard-boiled eggs -plain rolled omelet -the teacher will -the teacher will -poached eggs -ham and cheese differentiate the 3 market differentiate the 3 market -scrambled eggs frittata forms of egg and cite forms of egg and cite -baked eggs specific examples specific examples
D.Discussing new Eggs are also sold in several Eggs are also sold in Enumerate/name the Enumerate/name the concepts and practicing processed forms; bulk or several processed forms; needed ingredients needed ingredients new skills #1 fluid whole eggs, egg bulk or fluid whole eggs, whites and egg yolks. egg whites and egg yolks.
E.Discussing new concepts Uses of eggs in culinary Uses of eggs in culinary Follow the procedure and Follow the procedure and practicing new skills -chef uses eggs in differ -chef uses eggs in differ observe safety precautions and observe safety #2 viand or dishes. It can be a viand or dishes. It can be precautions main accessory ingredient a main accessory in appetizers to desserts. ingredient in appetizers The teacher will likewise to desserts. explains the, Effect of heat The teacher will likewise on eggs explains the, Effect of -coagulation heat on eggs -formation of greenish -coagulation discoloration -formation of greenish discoloration F.Developing mastery What are again the effects What are again the Ask the students while or Ask the students while (Leads to formative of heat on eggs? effects of heat on eggs? during the activity they are or during the activity assessment) -the teacher will call some -the teacher will call performing they are performing students to answer some students to answer
G.Finding If you will be the chef in a If you will be the chef in a
practical/applications of restaurant what specific restaurant what specific Contingency questions: concepts and skills in daily viand are you going to viand are you going to In case you failed to cook living cook? cook? scrambled eggs? What will Why? And how will you Why? And how will you you do? prepare it? prepare it?
H. Making generalizations Eggs are cooked in many Eggs are cooked in many and abstractions about ways. In cookery as main ways. In cookery as main the lesson dish, appetizer to desserts. dish, appetizer to desserts.
I.Evaluating Learning Conduct assessment – Conduct assessment – The performance of the The performance of teacher’s made test teacher’s made test students will be graded the students will be (refer to guide questions) (refer to guide questions) using the scoring rubric graded using the teacher’s guide on page 23 scoring rubric teacher’s guide on page 23 J.Additional activities for Ask students to bring the Request students (by application or remediation following: group) to bring 5 pieces of Groups 1-3: 10 pieces of egg to tomorrow’s lab. 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?
