WEEKLY LEARNING PLAN IN TLE

School OLONGAPO WESLEY SCHOOL, School Year 2022-

INC 2023
Teacher AEJAE M. AVILA,LPT Grade Level 8

Quarter THIRD
Topic PREPARE EGG DISHES
Week No. 3-4 Date Jul.25-Aug.12 2022
Content The Wesleyan learners demonstrate understanding preparing and cooking egg
Standard dishes
Performan The Wesleyan learners independently prepare and cook egg dishes.
ce
Standard
Formati The Wesleyan learners will demonstrate understanding on using tools and
on equipment competently
Standar
d
Learning The Wesleyan learners:
Competenci ● A1.Identify  utensils, and equipment needed in preparing egg dishes
es ● A2.Enumerate an egg’s components and its nutritive value
● M1.Explain the uses of eggs in culinary arts
● T1. Create egg dishes

Learning At the end of the week, the Wesleyan learners will be able to…
Targets ● Enumerate an egg’s components and its nutritive value
● Explain the uses of eggs in culinary arts
● Explain the uses of eggs in culinary arts

Learning NC COOKERY II – LEARNING MODULE

Reference(
s)
Other Powerpoint Presentation
Learning
Resource(s)
21st Century Critical thinking and problem-solving skills, Collaboration and communication skills,
Skills and Technological literacy
Technology Use of online simulations and interactive websites to illustrate and explore the
Integration concept of momentum and collisions.
PROCEDURES

Essenti ● What contributes to a good egg dish?

al
Questio
ns
Essential The Wesleyan learners will have the opportunity to understand:
Understandi
ng  that application of proper techniques and methods in preparing egg dishes
produces quality taste and flavor

Transfer Goal Wesleyan learners, on their own and in the long run  will be able to independently use
what they learned to put up a food business that is efficient and offers quality service and
healthy food prepared in a sanitary environment

ASSESSMENT
EVIDENCE
 GOAL Demonstrate delicious, appetizing, and cost-effective recipes of egg
ROLE Owner of a small food business in your community
AUDIENCE Culinary Arts Students
SITUATION You are invited by the management of World Trade Center to participate in a
food exhibit and conduct one food demonstration on eggs.
PRODUCT Egg Recipe
STANDARD Understanding,Performance,Process
S

Formative Summative Self-Assessment

Generalizati Scaff IRF Chart
on old Self-Assessment
Problem Quiz Checklist
Solving

LEARNIN REMARK
G EXPLO S/
OBJECTIV RE NOTES
ES

LC1: Identify  Activity: Photo Description

utensils, and Identify  utensils, and equipment needed in preparing egg dishes
equipment Instructions:  Study the given picture. Write the details about the photo
needed in by answering the questions below. Write your answers on the space
preparing egg provided each number.
dishes

LEARNING REMARK
TARGETS FIRM- S/
UP NOTES
 Activity : True or False
Learning Competency: Identify  utensils, and equipment needed in preparing
egg dishes
Instructions: Write True if the statement is correct and False if it is incorrect.

___1. Large eggs weigh approximately 650 grams per dozen

___2. Eggs should always be cooked at a low temperature.
___3.  A sunny-side up is lightly browned
___4. Milk adds body to scrambled eggs
___5. An omelette is cooked over low heat.
___6. Poaching is cooking eggs with water and little vinegar
___7. It is basted egg if the white is firm and the egg yolk is soft
___8. Hard boiled eggs should be placed in the refrigerator to cool them.
___9. Eggs can be stored at room temperature
___10. Scrambled eggs should always be soft, yellow, and not watery.

Scaffold for Transfer 1:

Activity 1: Labeling
Learning Competency:  Enumerate an egg’s components and its nutritive
value
Instructions: Description: Identify and label the components of Egg

LEARNI DEEPE REMARKS

NG N / NOTES
TARGE
TS
Learning Activity: C-E-R
Competency:  Instructions: Read and understand the 3 articles and answer the questions
Explain the uses that follow.
of eggs in
culinary arts

Article 1 Article 2 Article 3

Title: The importance
of appropriate Title: Culinary Title: The Benefits of Having Farm Fresh Egg
cooking equipment use of egg
from your kitchen to
your restaurant
cannot be stressed  It’s in the name, after all. When you get your eggs
enough. straight from the hen house, you know exactly
where they’ve been. There’s no processing,
 Fitting cooking Eggs are among shipping, or shelf life as they wait in a grocery
equipment helps in the the most versatile store. As a result, the eggs have a richer color, both
fast-paced processing ingredients in the in the shell and the yolk. They also have a richer,
of food. One of the kitchen. Their use more flavorful taste.
important factors in the menu is      Farm fresh eggs also come with their fair share
people are looking at only limited by of nutritional benefits. They contain less saturated
the imagination of fats and bad cholesterol. Meanwhile, these eggs are
a restaurant is the fast
the chef. Eggs can an excellent source of protein in your diet. They’re
turnaround of their be prepared and also full of omega-3 fatty acids, beta carotene, and
orders. They came in cooked in many vitamins A, E, and D. These elements are all
hungry, and they ways and can be necessary for a healthy diet. In fact, many people
would want to get served in every consider farm fresh eggs to be one of the best
their food at the course of the natural food sources of vitamin D.
soonest possible time. menu. A number
Restaurants could of bird’s eggs are
only do that if they edible and may be
have the cooking used in cookery
equipment that could but, of all
help them deliver the varieties, hen’s
food that the client eggs are the most
has ordered. Using commonly used in
traditional or home the kitchen. The
cooking equipment reason for this is
could not survive the that by
large orders, which is comparison to
the reason why other eggs, a
cooking equipment hen’s egg is
made for restaurants isrelatively bland,
the appropriate thing more readily
for food available and Claim: What is the importance of having fresh
establishments. comes in different eggs ?
    Everyone has heard sizes, making it _________________________________________
the saying; “the right suitable for a _________________________________________
tool for the right job,”
multitude of uses. _________________________________________
and “you are only as Eggs contain a _________________________________________
good as your tools.” large amount of ___
These sayings are protein that Evidence: What line in the situation supports
very true when it coagulates when your answer?
comes to the choice heated. The _________________________________________
and use of cooking general rule of _______
equipment. The thumb when Reason: Why do you say that line supports your
quality of the cooking cooking eggs is to answer?
equipment that you cook slowly and _________________________________________
choose to use is as with moderate _________________________________________
outstanding as the heat. In many _________________________________________
tools themselves when cases, eggs _________________________________________
it comes to work and included in dishes _________________________________________
food quality. Given such as pâtés or ___________
that there is a wide baked custards are
variety of cooking cooked au bain
equipment required marie, a process
for an even more that tempers and
extensive range of slows the transfer
dishes, it’s essential to
of heat within the
make sure that you product. Eggs will
choose the right types overcook and
and quality meet your toughen
kitchens needs. considerably at
temperatures
above 88°C. Too
rapid cooking will
toughen and burn
egg whites and
cause the yolk to
Claim: What become hard and
contributes to a chalky. In dishes
successful egg such as omelettes
dishes? and scrambled
__________________ eggs, liquid will
__________________ precipitate from
__________________ the dish and can
__________________ be seen as a
__________________ watery substance
__________________ in the pan. In
__________________ other dishes, such
__________________ as Crème caramel
__________________ and Crème brûlée,
__________________ the moisture turns
__________________ to steam and
__________________ causes holes to
_ form in the
Evidence: What line texture of the
in the situation cream.
supports your Claim: What
answer? certain processes
__________________ contributes to a
__________________ good egg dish?
__________________ ______________
________ ______________
Reason: Why do you ______________
say that line ______________
supports your ______________
answer? ______________
__________________ ______________
__________________ ______________
__________________ ______________
__________________ ______________
__________________ ______________
__________________ ______________
__________________ ______________
__________________ _______
__________________ Evidence: What
__________________ line in the
__________________ situation
__________________ supports your
__________________ answer?
__________________ ______________
__________________ ______________
__________________ ______________
__________________ ____________
____ Reason: Why do
you say that line
supports your
answer?
______________
______________
______________
______________
______________
______________
______________
______________
______________
 ______________
______________
______________
______________
______________
______________
______________
______________
_____

Scaffold for Transfer :

Activity : Video Analysis
Learning Competency: Explain the uses of eggs in culinary arts
Instructions: Make a video on different uses of eggs in culinary

LEARNI TRANSFER REMARK

NG S/
TARGET NOTES
S
Wesleyan Activity: Performance Task
learners, on Learning Competency: Create egg dishes
their own and
in the long
run, will be GOAL Demonstrate delicious, appetizing, and cost-effective recipes of egg
able to ROLE Owner of a small food business in your community
demonstrate AUDIENCE Culinary Arts Students
egg dish
SITUATION You are invited by the management of World Trade Center to participate in a
food exhibit and conduct one food demonstration on eggs.
PRODUCT Egg Recipe
STANDARD Understanding,Performance,Process
S

Scoring Rubrics

Criteria 5 3 2

Understan The student The student The student

ding demonstrated demonstrated demonstrated
deep analytical somewhat fairly analytical
processing of deep processing of
information analytical information.
processing of
information.

Performan The student The student The student

ce demonstrated demonstrated failed once in
with a great deal with demonstrating 
of competence in competence different
demonstrating  in  nail implements and
different demonstrating equipment
nail implements and different
 equipment nail
implements
and equipment

Process The student The student The student

discussed very discussed were able to
comprehensively comprehensiv discuss the uses of 
the uses of nail care ely the uses of nail care tools and
tools and equipment nail care tools equipment
and equipment

LEARNI VALUES REMARK

NG INTEGRATION S/
TARGET NOTES
S
Reflective Journal:
Instructions: Identify the institutional core values that you have
achieved during and after the discussions and activities. Write a short
explanation defending your answer.
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________

Prepared by:

AEJAE M. AVILA,LPT
Subject Teacher

Checked by:

AMY A. SARABIA, EdD

High School Principal