LEARNING AREA: Technology and Livelihood Education

LEARNING MODALITY: Modular

GRADE
SCHOOL: Dapdap Integrated School 10
LEVEL:
LEARNING
TEACHER: Lizette G. Zaide Cookery
LESSON AREA:
EXEMPLAR TEACHING
Monday / Tuesday / Friday QUARTER: 1st
DATES:
TEACHING NO. OF
10:00-12:00 / 1:00-3:00 4
TIME: DAYS:

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in preparing and
cooking egg dishes.
B. Performance Standards The learners independently prepare and cook egg dishes.
C. Learning Competencies 1. Identify the egg components and its nutritive value.
or Objectives 2. Determine the relevance of the egg’s nutritive value.
3. Prepare ingredients according to standard recipe.
D. Most Essential Learning LO 1. Perform mise en place
Competencies (MELC)
E. Enabling Competencies 1.1 Identify an egg’s components and its nutritive value identify
and prepare ingredients according to standard recipes
II. CONTENT Prepare Egg Dishes
III. Learning Resources
A. References
a. Teacher’s Guide Pages
b. Learner’s Material Pages Department of Education. K to 12 Basic Education Curriculum
Technology and Livelihood Education Learning Module.
Cookery. Grade 10.
c. Textbook Pages
d. Additional Materials from
Learning Resource
B. List of Learning
Resources for
Development and
Engagement Activities
IV. Procedures
a. Introduction *EGGSACTLY

As an introduction to the lesson, Activity Sheet No. 1 shall be

answered by the students.

DIRECTION: Name the various egg components. Choose your

answer in the box below and write it on the space provided.
 Germinal Inner Shell Outer Shell
Air Cell Blastodisc Chalaza
Disc Membrane Membrane
Thick Vitelline
Shell Thin Albumin Yolk Chalaza
Albumin Membrane

Key:
1. Chalaza 7. Vitelline Membrane
2. Air Cell 8. Chalaza
3. Outer Shell Membrane 9. Thin Albumen
4. Inner Shell Membrane 10. Thick Albumen
5. Germinal Disc 11. Shell
6. Yolk

b. Development *INFORMATION SHEET 1.1

The students shall read and comprehend Information Sheet 1.1
on the Physical Structure and Composition of Eggs.

*PICTORIAL REPORT
The students shall perform Activity Sheet 2.

Directions: Make a pictorial report with illustration showing the

components of an egg prepared for a dish.
c. Engagement *THOUGHT TESTING
The students shall answer Activity Sheet No. 3:

Direction: Complete the crossword puzzle by filling in a word that

fits each clue.
d. Assimilation *THINKING DEEPER
The students shall then answer Activity Sheet 4:

Directions: Write whether you agree or disagree to the following

statements and justify your answer.

1. Egg is composed of the shell, egg white and egg yolk.

2. Egg is a highly nutritious food which is good for human
consumption.

The rubric below will be used to rate their answers:

CRITERIA 4 3 2 1
Exceptionally clear, Generally clear, able Lacks clarity, Unclear, impossible
Clear
easy to follow to follow difficult to follow. to follow
The explanation The explanation
The explanation The explanation
posed and methods posed and
Concise posed and methods posed and methods
used are somewhat methods used are
used are advanced. used are appropriate
simple. inadequate
Misunderstanding or
Thorough and Partial or not
Substantial serious
Comprehensive comprehensive comprehensive
explanation misconception on the
explanation explanation
explanation
Relevant Highly relevant Generally relevant Somewhat relevant Irrelevant
VI. Reflection I understand that _____________________________________.
I realize that _________________________________________.

Prepared by: Noted by:

LIZETTE G. ZAIDE CHERRY G. HUGO

Teacher I Principal I