Semi- Detailed Lesson Plan

Subject: Cookery 10 Date: July 02, 2019

Grade & Section: All Grade 10 Cookery Time: 1:00-3:00

I. Learning Objectives:
At the end of the lesson, the students shall be able to:
a. Explain the function of the parts and the nutrient content of an egg.
b. Label the physical structure, and nutritive value of an egg.
c. Appreciate the nutrients and functions of eggs

Learning Competency
Perform mise en place

(TLE-HECK9-12ED-Ia-1)

II. Subject Matter

Structure and Components of Eggs

Nutritional Value of an Egg
Learning Resources

a. Reference: CBC In Cookery, Module in Cookery page 58-60

b. Materials: Illustration board, Pencil, ruler, coloring materials, module
c. Skills/ Process: Communication
d. Value: Unity, teamwork

III. Procedures

Classroom Routine

 Prayer by the class

 Greetings
 Classroom management, Physical conditioning of students
 Checking of attendance
 Recall of the previous activity
 Unlocking of difficult words from the text

Motivation

 Show a real egg.

 Ask the student to describe it.
 Ask the student to describe after cracking the egg.
 Can you identify its parts?
 What are the main structures of it?
Lesson Proper

Day 1 (1:00-3:00)

A. Activity ( The Label)

 The class will be divided into four (4) groups; their group is based from the choices
of colour presented by the teacher. The teacher will flash from the laptop the
picture of egg’s structure and components.
 In one side of the board, the teacher writes the structures of the egg and
components.
 Using 1/8 illustration board the group will draw the structure of an egg.
 After drawing the physical structure of eggs the students are required to label its
parts and analyze their function.
 After labelling it, the reporter will share their output in front of the class.
 The teacher will evaluate their output if they have labelled it correctly.


Day 2 (Relay) (1:00-3:00)

Review of the past lesson

 What are the structures of an egg?

 How does the embryo form?
 What is the function of the chalaza?
 Why do eggs known as functional food?

Motivation

 Can we bake without quality eggs?

 What are foods containing eggs?
 Do you believe that egg exist first than anyone else?

Lesson Proper

Activity

 Using the same group, the students will perform the relay of nutrients.
 The teacher writes the nutrients in a strip of paper. The students are required to
explain the function of the particular nutrient in one’s health. The same paper will
be given in each group. The first student in line will relay the question and his
answer to the next student. The next student in line will also relay the question
and the answer to the next student. The last student in line will proceed in front of
the class and recite the answer from the group.
  After the relay, one student in each group will do the flash report what they have
learned from the activity.
B. Analysis
 Why do eggs considered as nature’s complete food?
 How eggs fortified other foods?
 What are the nutritional contents of eggs?
C. Abstraction
Here is the structure of an egg.

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 thick white.
5. Germinal Disc. This is the entrance of the latebra, the channel leading to the center of the
yolk.
6. Membranes. There are two kinds of membranes, one just under the shell and the other
covering the yolk.
7. Yolk. The yolk or the yellow to yellow- orange portion makes up about 33% of the liquid
weight of the egg.
Egg Nutrient Chart
Nutrient Content Whole Egg Egg White Egg Yolk
of a Large Egg
Nutrient (unit)
Calories (kcal) 72 17 55
Protein (g) 6.3 3.6 2.7
Carbohydrate (g) 0.36 0.24 0.61
Carbohydrate (g) 0.36 0.24 0.61
Total fat (g) 4.8 0.06 4.5
 Monounsaturate 1.8 0 2
d fat (g)
186 0 184
Cholesterol (mg)
Choline (mg) 126 0.4 116
Riboflavin (mg) 0.2 0.15 0.09
Vitamin B12 0.45 0.03 0.33
(mcg)
Folate (mcg) 24 1 25
Vitamin D (IU) 41 0 37
Vitamin A (IU) 270 0 245
Vitamin B 6 (mg) 0.09 0 0.06
Thiamin (mg) 0.02 0 0.03
Vitamin E (mg) 0.5 0 0.44
Selenium (mcg) 15.4 6.6 9.5
Phosphorous 99 5 66
(mg)

D. Application
Group Activity: Develop your own recipe using eggs. The recipe is not limited to cake and
other menus. You may also develop a snack recipe or a beverage.

IV. Evaluation

1. What is an egg?
2. Differentiate the interior and exterior quality of eggs.
3. Explain the function of inner and outer membrane.
4. How does chick develop?
5. How does chicken eggs fertilized?

V. Assignment

1. How to identify quality eggs?

2. What are the sizes of eggs?
3. What is Haugh unit?

Prepared by:

ROSALIE M. PAMULAGAN
Cookery Teacher Checked by:

NICK B. JAMISOLA
School In- Charge