School: Kawayan National High School Grade Level: 10

GRADES 1 to 12
Teacher: Manilyn A. Cordova Learning Area: TLE – Cookery
DAILY LESSON LOG
Teaching Dates and Time: September 25-29, 2023 Quarter: 1

MONDAY TUESDAY WEDNESDAY THURSDAY

I. OBJECTIVES September 25, 2023 September 26, 2023 September 27, 2023 September 28, 2023
The learners demonstrate an
A. Content Standard The learners demonstrate an understanding preparing and cooking egg dishes understanding preparing and cooking
cereals and starch dishes
The learners independently prepare
B. Performance Standards The learners independently prepare and cook egg dishes
and cook cereals and starch dishes
C. Learning Competencies/ LO 3. Present egg dishes LO 4. Evaluate the finished product LO1. Perform mise en place
Objectives 3.1 select suitable plates according to standards 4.1 rate the finished products using 1.1. prepare the tools, equipment,
(Write the LC code for each) 3.2 present egg dishes hygienically and attractively using suitable garnishing rubrics and ingredients based on prescribed
and side dishes sequentially within the required time frame TLE_HECK9-12ED-Ie-4 standards
TLE_HECK9-12ED-Ie-3 TLE_HECK9-12CD-If-5
II. CONTENT
A. Topic 11. Factors for consideration in presenting egg dishes: 13 Evaluation of the finished product 1. Tools and equipment needed
11.1 Plating using rubrics
11.2 Garnishing
11.3 Side dishes
12 OHS
B. Concept "The art of culinary presentation lies
"Assessing excellence through rubrics:
"Choose the right tool for the job, and in combining hygiene, aesthetics, and "Proper Preparation Prevents Poor
A systematic approach to evaluating
you're halfway there." timing to serve egg dishes that Performance."
finished products."
delight both the eye and the palate."
C. KBI
III. LEARNING RESOURCES
A. References
1. Curriculum guide Cookery NCII CG page 25 Cookery NCII CG page 25 Cookery NCII CG page 25 Cookery NCII CG page 25
2. Teacher’s Guide Pages Cookery NCII TG page 35-40 Cookery NCII TG page 35-40 Cookery NCII TG page 41 Cookery NCII TG page 41-44
3. Learner’s Materials pages Cookery NCII LM page 84-98 Cookery NCII LM page 84-98 Cookery NCII LM page 100-102 Cookery NCII LM page 103-112
4.Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources 1. Various types of plates (e.g., flat • Eggs Materials: Materials:
plates, deep plates, serving • Various vegetables and herbs (for • Various finished food products • Various cooking utensils and
platters) garnishing) (prepared in advance) equipment
Cookery 10 – quarter 1 – week 5
 2. Different styles of egg dishes (e.g.,
scrambled eggs, omelets, sunny- • Rubrics for evaluation (created by
side-up eggs) the teacher or provided by the
3. Projector and screen for curriculum)
• Cooked egg dishes (prepared in
presentations (optional) • Whiteboard and markers
advance) • Assorted ingredients for a simple
4. Presentation slides (optional) • Projector or screen for displaying
• Plates and serving utensils recipe
5. Markers and whiteboard or rubrics
• Timer • Recipe cards with instructions
chalkboard • Sample plates, cutlery, and serving
• Whiteboard and markers • Whiteboard and markers
6. Printed handouts with egg dish materials
• Projector and screen (optional)
presentation standards • Ingredients and equipment for
7. Eggs, ingredients, and cooking preparing the products (if
equipment (if a practical necessary)
demonstration is included)

MONDAY TUESDAY WEDNESDAY THURSDAY

IV. PROCEDURES September 25, 2023 September 26, 2023 September 27, 2023 September 28, 2023
• Begin with a warm welcome. • Greet the students • Greet the students • Greet the students
A. Reviewing previous lesson • Reading Time (10 minutes) • Reading Time (10 minutes) • Reading Time (10 minutes) • Reading Time (10 minutes)
or presenting the new lesson • Review about last week’s topic: • Review about yesterday’s topic: • Review about yesterday’s topic: • Review about yesterday’s topic:
Garnishing Techniques and Side Presentation on Egg Dish Plate Selection Evaluating Actual Products
Dish Preparation 1. Begin the lesson by discussing the Introduction (10 minutes): Introduction (10 minutes):
Introduction (10 minutes): importance of presentation in 1. Begin the lesson by engaging 1. Greet the students and briefly
1. Begin the lesson by discussing the cooking. Explain that the way a students with a brief discussion explain the importance of
importance of presentation in dish is presented not only affects about the importance of organization and preparation in
cooking and how it can enhance its visual appeal but also influences evaluating finished food products cooking.
the overall dining experience. the perception of its taste and in the culinary field.
quality.
2. Explain the specific focus of the 2. Share the lesson objective with the 2. Explain the learning objective: 2. Introduce the concept of "mise en
B. Establishing a purpose for lesson, which is presenting egg students: to learn how to present Today, students will learn how to place" - a French culinary term
the lesson dishes. egg dishes hygienically and evaluate finished food products that means "everything in its
attractively within a specified time. using rubrics, which will help them place."
3. Discuss why eggs are a versatile assess taste, presentation, and
ingredient for a variety of dishes overall quality.
and how their presentation can
vary based on the cooking
method.

3. Share the lesson objective with the 4. Mention the key factors for 3. Explain that a well-executed mise
C. Presenting examples/ students: "By the end of this successful presentation: plate en place is crucial for efficient and
instances of the new lesson, you will be able to select selection, garnishing, and successful cooking.
Cookery 10 – quarter 1 – week 5
 lesson suitable plates according to sequencing.
standards for presenting egg
dishes."
Presentation on Egg Dish Plate Selection (15 minutes): 5. Show Activity - Exploring Rubrics (15 Main Activities (35 minutes):
D. Discussing new concepts Presentation Standards (15 various types of plates and explain minutes): Activity 1: Discussing Mise en Place (10
minutes): 4. Use a projector and how plate selection can impact the 1. Divide the class into small groups. minutes)
and practicing new skills # 1 1. Discuss the elements of mise en place:
presentation slides or a presentation of a dish. Discuss 2. Distribute the rubrics to each
• Organizing tools, equipment, and
whiteboard/chalkboard to show factors like size, shape, and color. group. If rubrics have not been
ingredients before starting to cook.
students the standards for 6. Discuss the importance of provided, you can create simple • Ensuring everything is clean, properly
presenting egg dishes. Highlight the matching the plate to the dish – ones that include criteria for taste, measured, and ready to use.
following points: for example, a small plate for a presentation, and overall quality. 2. Emphasize the benefits of mise en
• The type of plate to use for single egg dish, a shallow plate for 3. Discuss the components of a place: saving time, preventing
different egg dishes (e.g., flat plates scrambled eggs, and a deep plate rubric: criteria, levels of mistakes, and ensuring a smoother
for sunny-side-up eggs, deep plates for omelets. performance, and descriptors for cooking process.
for omelets). 7. Demonstrate how to choose each level. 2. Ask questions to encourage reflection:
• Considerations for plate color, size, the right plate for different egg 4. Have each group review the rubric • How did proper mise en place impact
the cooking process?
and shape. dishes, showcasing a few and identify the specific criteria
• Did you encounter any challenges
• The importance of garnishes, such examples. Encourage students to and descriptors related to taste,
while organizing the workspace and
as herbs or sauces. ask questions. presentation, and overall quality. ingredients?
• Proper positioning of the egg dish • What did you learn from this exercise
on the plate. about the importance of preparation?
3. Summarize the key takeaways from
the lesson, emphasizing the
significance of mise en place in
cooking.

Discussion and Q&A (10 minutes): Garnishing (15 minutes): Guided Discussion on Criteria (10 Activity 2: Interactive Demonstration
5. Engage students in a discussion 8. Explain that garnishing enhances minutes): (15 minutes)
E. Discussing new concepts
about the presentation standards. the visual appeal of a dish. Show 1. Bring the class back together and lead 1. Choose a simple recipe that
and practicing new skills # 2 a guided discussion on the different
Ask them questions to check their various fresh vegetables, herbs, involves multiple steps and
criteria for evaluating finished food
understanding and encourage and other garnishing options ingredients, such as a salad or a
products.
them to ask questions if they have commonly used with egg dishes. 2. Write the main criteria on the sandwich.
any doubts. 9. Discuss the importance of whiteboard (e.g., taste, appearance, 2. Display the recipe on the board
choosing garnishes that texture, aroma). and go through it step by step.
complement the flavors and colors 3. Discuss each criterion, asking students 3. Show students how to organize
of the egg dish. Emphasize the to provide examples of what makes a their workspace, lay out tools,
need for fresh and hygienic product excel in each category. measure ingredients, and set up
garnishing items. 4. Emphasize the importance of equipment before starting to cook.
10. Demonstrate how to garnish an objective and constructive feedback. 4. Highlight the importance of
egg dish effectively, considering following the recipe instructions
the color contrast and placement and gathering all necessary
on the plate. components before beginning.
Cookery 10 – quarter 1 – week 5
 11. Allow students to practice
garnishing on sample dishes or on
their own if available. Provide
feedback and suggestions.

MONDAY TUESDAY WEDNESDAY THURSDAY

September 25, 2023 September 26, 2023 September 27, 2023 September 28, 2023
Plate Selection Activity (15 minutes): Sequencing (15 minutes): 12. Explain Evaluating Actual Products (15 Activity 3: Hands-on Practice (10
F. Developing Mastery 6. Divide the class into small the importance of sequencing – minutes): minutes)
(Leads to Formative Assessment # 3) groups. arranging the components of a 1. Present the various finished food 1. Divide the students into pairs.
7. Provide each group with a set of dish in an attractive and products to the class. These could 2. Provide each pair with a different
different types of plates and a organized manner. include dishes prepared earlier or recipe card and a set of tools,
selection of pre-prepared egg 13. Discuss the typical sequence for ones you've prepared as examples. ingredients, and equipment.
dishes. presenting egg dishes, including 2. Display the rubrics on the projector 3. Instruct the pairs to perform mise
8. Instruct the groups to match the the placement of the egg, side or hand them out to each student. en place for their assigned recipes
plates with the appropriate egg dishes, and garnishes. 3. Assign a product to each group and within a given time frame.
dishes based on the presentation 14. Show examples of well- instruct them to evaluate it based 4. Circulate the classroom to offer
standards discussed. sequenced egg dishes, on the rubric. guidance, answer questions, and
9. Walk around the classroom, emphasizing balance and 4. Encourage students to discuss their assess their preparation.
offering guidance and feedback as symmetry. evaluations within their groups and
needed. 15. Allow students to practice reach a consensus on the product's
sequencing with sample dishes or rating for each criterion.
their own if available. Provide
feedback and suggestions.

Group Presentations (10 minutes): Practical Exercise (10 minutes): 16. Group Presentations (5 minutes): Group Discussion and Reflection (10
G. Finding practical 10. Have each group present their Divide students into pairs or small 1. Have each group present their minutes):
applications of concepts and selected plates and explain why groups. Provide them with evaluations to the class, 1. Gather the students and discuss
skills in daily living they chose them for specific egg cooked egg dishes, a variety of discussing the strengths and areas their experiences with the mise en
dishes. Encourage them to justify garnishing options, and plates. for improvement of the product place activity.
their choices based on the 17. Instruct each group to present they evaluated.
presentation standards. their egg dish hygienically and 2. Encourage constructive feedback
Practical Demonstration (if applicable attractively within a specified and ask other students to share
- 10 minutes): time frame (e.g., 5 minutes per their thoughts.
11. If time and resources permit, presentation).
demonstrate the preparation of 18. Circulate among the groups,
one or two egg dishes, emphasizing providing guidance and feedback
the importance of plate selection as needed.
and presentation during the
cooking process.
Wrap-up and Assessment (5 Wrap-Up (5 minutes): Conclusion and Reflection (5 Conclusion (5 minutes):
Cookery 10 – quarter 1 – week 5
 H. Making generalizations of minutes): 19. Gather the class together and ask minutes): 1. Recap the main points of the lesson
concepts and skills in daily 12. Summarize the key points of the each group to briefly describe 1. Summarize the key points of the and the benefits of performing
living lesson and review the importance their presentation choices and lesson, emphasizing the mise en place.
of proper plate selection for the reasons behind them. importance of evaluating finished 2. Encourage students to apply the
presenting egg dishes. 20. Discuss any common challenges products in the culinary field. concept of mise en place not only
13.Assign a brief homework faced during the practical exercise 2. Ask students to reflect on what in cooking but also in other aspects
assignment, such as researching and how they were overcome. they've learned: How can using of life where preparation is
and listing different garnishes 21. Reiterate the importance of rubrics enhance their ability to important.
suitable for egg dishes. presentation skills in cooking and evaluate and improve their
Conclusion (5 minutes): 14. Conclude how they can enhance a chef's cooking skills?
the lesson by reminding students reputation and customer 3. Address any questions or
of the objective and what they satisfaction. concerns from students.
have learned.
15.Encourage students to practice
their plate selection skills at home
and share their experiences in the
next class.
Assessment: Student participation in Assessment: Assess students based Assessment: Assessment: Assessment will be
the plate selection activity, group on their participation in the • Formative assessment: based on students' participation in
I. Evaluating Learning presentations, and understanding practical exercise and their ability Observations during group the hands-on activity, their
demonstrated during the Q&A to present egg dishes hygienically activities, class discussions, and engagement in group discussions,
session. and attractively within the presentations. and their ability to articulate the
specified time frame, considering • Summative assessment: importance of mise en place in
plate selection, garnishing, and Homework or extension assignment cooking.
sequencing. Provide constructive evaluating a dish using a rubric.
feedback to help them improve
their presentation skills.
J. Additional activities for Homework: Research and list Homework (if applicable): Assign a Homework/Extension (Optional): Homework (Optional): Assign
application or remediation different garnishes suitable for egg homework task that involves 1. Assign students to evaluate a dish students to research and compile a
dishes. presenting an egg dish at home they prepare at home using a list of different kitchen tools,
and writing a reflection on the rubric. equipment, and their uses. This will
experience. 2. Have them document their findings reinforce their understanding of
and reflections on the evaluation proper preparation for cooking.
process.

MONDAY TUESDAY WEDNESDAY THURSDAY

V. REMARKS September 25, 2023 September 26, 2023 September 27, 2023 September 28, 2023
Note: Ensure that food safety and
VI. REFLECTION hygiene practices are followed at all
times during the preparation and

Cookery 10 – quarter 1 – week 5

 evaluation of food products.
A. No. of learners who earned
80% on the formative
assessment

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

Prepared by: Checked by: Noted by:

MANILYN A. CORDOVA, TIII MARIA CONCEPCION M. VALERIO, T-I JESSICA B. PANGANORON, PI

Cookery 10 – quarter 1 – week 5