School Grade Level 10 and 11

Teacher Subject Cookery

Day and Time Grading Period Second

I. Objectives

A. Content Standard
The learner demonstrates an understanding in preparing and cooking egg dishes.

B. Performance Standard
The learner independently prepare and cook eggs,

C. Learning Objectives
At the end of the lesson the students must be able to;
1. Identify the three market forms of eggs.
2. Identify other market forms of eggs.
3. Recognize the uses of eggs in culinary arts.

II. Content
Market Forms of Eggs

III. Learning Resources

References: Cookery NC II, Learners Manual , Meriam-Webster Dictionary

Materials: Laptop, Screen projector, Internet Connection, PowerPoint presentation, Google Meet

Teaching Strategies: Inquiry-based learning, collaborative learning

IV. Procedures  Prayer

Strategy Used
 Checking of Attendance
A. Awareness

1. Preliminary Word Puzzle (Vocabulary Enhancement)

Activities
Directions:
Answer the Word Puzzle in 90 seconds. The phrase or sentence in the call-out
boxes describes or defines the word needed to solve the puzzle.

2. Motivation

Divide the class into 3 groups. Each group will be given envelopes with the word
puzzle inside. They will be given only 60 seconds to solve the puzzle.

The first group to answer will receive 10 points, the second group will have 8 points,
and the last group will have 6 points.

Today, you will learn the methods of cooking vegetable dishes.

 a. Identify the three market forms of eggs.
3. Presentation b. Identify other market forms of eggs.
of the c. Recognize the uses of these market forms in culinary arts.
Objectives

B. Lesson Proper Activity

Mystery Box

Directions:
With the same group, decide on which mystery box to choose.
In 6 minutes, make a list of observations on the items you have in the box. After
making your list present it in class.

The group who answered the word puzzle first chooses first and then followed
by the other two groups who finished second and last.

Mystery Box No.1

Mystery Box No. 2

Mystery Box 3.
 Possible Answers:

Mystery Box 1.

Mystery Box 1

1. Frozen Egg Whites

2. Packaged in Plastic Carton Boxes
3. Must be thawed before using.
4. Contains 550mL

Mystery Box 2.
Mystery Box 2

1. Dried Egg Whites

2. Packed in Oxo-biodegradable plastic pouch
3. Must be thawed before using.
4. Weighs 225 grams.

Mystery Box 3.

Mystery Box 3

1. Fresh Eggs
2. Packed in carton egg trays
3. 12 pieces in the tray
4. Must be consumed at most 14 days after the
highlighted date.

C. Analysis Explain that the picture shows an examples of Three Market Forms Of Eggs
namely; fresh, dried (whole, egg whites/egg yolks) and frozen (whole, egg
whites/egg yolks).

1. Fresh eggs or shell eggs may be purchased individually by

dozen or in trays of 36 pieces.

2. Frozen eggs are made of high quality fresh eggs. They come in
the form of whole eggs with extra yolks and white. Frozen eggs
are pasteurized and must be thawed before use.

3. Dried eggs are seldom used. Their whites are used for preparing
meringue. Dried eggs are used primarily as ingredients in food
industry. They are not commonly sold directly to consumers.

Eggs are also sold in several processed forms.

1. Bulk or fluid whole eggs which sometimes includes a
percentage of extra yolks to obtain a specific blend, egg whites,
and egg yolks.
 2. Pasteurized eggs are used in preparations such as salad
dressings, eggnog, or dessert, where the traditional recipes
may have indicated that the eggs should be raw. These
products generally are available in liquid or frozen form.

3. Frozen egg products on the other hand are used as ingredients

by food processors. Products containing egg yolk usually have
salt, sugar or corn syrup added to prevent gelation or increased
viscosity during freezing. They are packed in 30-IB.They are
packed in 30-IB. containers and 4- , 5- , 8-, and 10-IB pouches
or waxed or plastic cartoons.

4. Dried powdered eggs are also sold and may be useful for some
baked goods or in certain circumstances. For food service used
they are generally sold in 6 oz. pouches, and 3-IB and 25-IB
poly packs.

5. Eggs substitute may be entirely egg free or may be produced

from egg whites, with dairy or vegetable products substituted
by yolks. These substitutes are important for people with
reduce cholesterol diet requirement.

D. Abstraction Guide questions:

1. What is the difference between Fresh eggs, frozen eggs and dried
eggs?

2. What are other market forms of eggs, and how are they different
from the main market forms of eggs?

3. What are the uses of eggs in Culinary? What are the common
methods in cooking eggs?

Values Integration

1. How do we associate all of our objective for today’s lesson in our

life?

Eco-Friendly Integration

When it is important to know how to get the ingredients or the substitutes we

need in cooking, it is also important to choose products that supports zero waste
management.

E. Application Activity
Concept Map Worksheet.

Directions:
In this Concept Map write the things you learned about the Market Forms of
Eggs. You may add more sections or parts if needed.
F. Assessment I. Enumeration

Directions: List down what are asked for the following.

1. What are the three market forms of egg? (3 points)

2. What are the other market forms of eggs or the processed forms of
eggs? (5 points)
3. Give 3 uses of eggs with the corresponding market form. (6 points)

II. Identification

Directions: Write the word that best describes the statement. Write down
your answer in your test notebook. (Each correctly answered item is
equivalent to 2 points.)

1. What is the processed form of eggs that are used in preparations

such as salad dressings, eggnog, or dessert, where the traditional
recipes may have indicated that the eggs should be raw?

2. What is the processed form of eggs which sometimes includes a

percentage of extra yolks to obtain a specific blend, egg whites, and
egg yolks?

3. What is the market form of eggs that may be purchased individually

by dozen or in trays of 36 pieces?

4. What is the processed form of eggs that may be entirely egg free or
may be produced from egg whites, with dairy or vegetable products
substituted by yolks?

5. In this market form, containing egg yolk, salt, sugar or corn syrup are
usually added to prevent gelation or increased viscosity during
freezing.

6. In this market form of eggs, the egg whites are used for preparing
meringue, and are used primarily as ingredients in food industry.
They are not commonly sold directly to consumers.
 Answer Key:

1. Pasteurized eggs
2. Bulk or fluid whole eggs
3. Fresh eggs
4. Egg substitute
5. Frozen egg products
6. Dried eggs

V. Enrichment/ Essay
Assignment
Directions:
Answer the following questions with no more than 10 sentences. (Each item is
equivalent to 5 points)

1. How do you think these innovations or technologies applied in foods such

as eggs affect the culinary industry?

2. Do you agree that these innovations are gives more benefits than harm
to the environment? Why or why not?

Remarks

REFLECTION:

G. Number of learners
who earned 75%
and above on the
formative
assessment

H. Number of learners
who need
remediation

I. What difficulties did I

encounter which my
school head or
supervisor can help
me solve?

J. What innovation or
localized materials
did I use/discover
which I wish to
share with other
teachers?
Prepared by

MAY ANNE M. FRANCISCO

Professional Education Student