Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
City of Tagbilaran

Aguining National High School

Aguining, Pres. Carlos P. Garcia, Bohol
RA 7871, ID No. G01-302808

Lesson Plan in TLE 7

TLE Exploratory (Bread and Pastry), S.Y. 2019-2020

School Principal : Bobette C. Cortes Date : January 15, 2020

Subject Teacher : Junalyn S. Baja Time : 8:50 – 9:50 A.M.

I. Learning Objectives
At the end of the lesson, the students will be able to:
a. identify eggs as one of the major ingredients in baking;
b. cite the uses of eggs in baking and composition of egg and
c. value the importance of egg in baking.
II. Subject Matter
Topic: Egg as one of the major ingredients in baking.
Reference: K to 12 Basic Education Curriculum, Technology and Livelihood Education
Learning Module, Bread and Pastry DepEd.
Values Integration: Cooperative, Dedication, Excellence, Character
III. Materials
You tube video saved on laptop Chalkboard Chalk
IV. Procedure
Strategy: Discussion Method

Teacher’s Activity Students’ Activity

A. Preliminary Activities
Prayer
Greetings
Classroom chairs arrangement and
picking up of pieces of paper
Checking of Attendance
B. Review
Last meeting, we were be able to
discuss about sugar as one of the
major ingredients in baking.

Do you have any other clarification or No mam!

justification regarding on the topic last
meeting?

That’s good to be heard, so today let

us move on to the next topic.
C. Motivation
I will show you a video on our
new topic for today. Just watch and Yes mam!
learn the important points.

Ok, what have you seen from the (table, basin, bowl, egg yolk, egg white,
video? egg shelves, woman)

Prepared by: Inspected by:

JUNALYN S. BAJA ABEL LENA L. BOBETTE C.

CORTES
Secondary School Teacher 1 Secondary
School Principal
Date:
 What does the woman she’s doing in
the video?
Ok, what do you think our lesson for
today?
(she’s presenting and describing about
egg composition mam )
eggs!

Ok, this day, let us discuss about eggs

as one of the major ingredients in
baking.

D. Lesson Proper
1. Presentation
Eggs are considered a complete protein,
containing all the essential amino acids (class in silence, listening)
human used to build other proteins needed by
the body.
2. Development
Uses of Eggs in Baking
1. Structural ingredients in baking
2. Provide leavening, add color, texture,
flavor and richness, acts as stabilizer
and bind all other ingredients together
3. Beaten eggs are used as leavening
agents
4. Used as thickening agents
5. Egg washes are brushed on many
baked goods to create a golden shiny
top. The egg white provides luster and
the egg yolk color.

Composition of Egg
1. Mucin – protein which is found in egg
Whites and responsible for its gel
characteristic.
2. Ovalbumin – another protein found in
egg whites which coagulates and (Listen attentively)
involve both in heat coagulation and
whipping
3. Lecithin – present in egg yolk,
responsible for its emulsifying
property. It is the portion of egg yolk
that causes spoilage when eggs are
stored at warm temperature

3. Values integration Yes mam!

We all want to have a successful
baking. Am I right class?

Then we must bake accurately using the Yes mam!

right kind and amount of eggs as ingredient.
Do you understand class?

Prepared by: Inspected by:

JUNALYN S. BAJA ABEL LENA L. BOBETTE C.

CORTES
Secondary School Teacher 1 Secondary
School Principal
Date:
 E. Generalization
Do you have any questions class? No mam!

So, did you understand? Yes, mam!

Okay since you all understand,

prepare your activity notebook and Yes mam!
answer the following questions.
(The students will get their pens and
activity notebook)
F. Evaluation
Directions: On your activity notebook, answer the following questions:
1. Why do eggs are considered as the highest cost or expensive baking
ingredients?
2. Why do eggs are considered as complete protein?
3. Define amino acids.
4. How important are eggs into baking?

V. Assignment
None

Prepared by: Inspected by:

JUNALYN S. BAJA ABEL LENA L. BOBETTE C.

CORTES
Secondary School Teacher 1 Secondary
School Principal
Date: