School Puting Buhangin NHS Grade Level Grade

DAILY LESSON PLAN Teacher Judy Ann M. Musnit Learning Area TLE 10
Teaching Date July 1, 2019 Quarter First

I. OBJECTIVES At the end of the lesson, learners should be able to:

A. Content Standards NONE

B. Performance Standards NONE

C. Learning LO 2. Prepare and cook egg dishes

Competencies/Enabling 2.2 explain the uses of eggs in culinary arts
Objectives TLE_HECK9-12ED-Ib-d-2

II. CONTENT/SUBJECT
MATTER

A. Topic LESSON 1 - PREPARE EGG DISHES (ED)

Sub-Topic a.Varieties of egg dishes
b.Suggested projects:
c.Various egg dishes

B. References K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL

TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH
SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY GRADE 10 (NC II ) Pages.84-94

COURSE GUIDE: KTO 12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCTAION HOME
ECONOMICS-COOKERY
GRADE10-(SPECIALIZATION) page.16

Internet:

C. Materials Powerpoint presentation,video clip and other teaching aid.

D. Other Learning

III. LEARNING
ACTIVITIES/PROCEDURES
Prayer
A. Daily Routine In the Name of the Father, the Son and of the Holy Spirit Amen

Greeting
Good Morning Class!

Attendance
Who’s absent today?
Classroom Management
Everybody settle down, sit properly and listen very well.
| B. Review
Last meeting we’ve identified different fried egg dishes and these includes the
followings; sunny-side up, basted, over-easy, over-medium and over hard.

Activity 1.NAME IT
In this activity, the teacher will flash a pictures on screen, then students will
recognized its name.

SUNNY SIDE-UP BASTED

OVER-MEDIUM OVER-EASY

OVER-HARD

B. Motivation Video Presentation and Analysis

In this part, students will be shown a varieties of egg dishes, then groupings will
be made after this video presentation.

Sources:

C. Lesson Proper

Pre-activity AKO EGG TOH

In this group activity,students will guess the name of the egg dishes with the use
of pictures as clue.
 1. __________________ 2. ___________________

3. ___________________ 4. __________________

5. _________________ 6. ________________

7. ________________ 8. ____________________

9. ________________ 10. ____________________

Answers:
1. Scrambled egg and bun on a plate
 2. Fried egg with bacon and toasted bread
3. Egg in a sandwich
4. Hard-boiled eggs in different sizes and shape
5. Deviled eggs
6. Salad egg
7. Stuffed egg
8. Poached egg
9. Fried egg toppings
10. Soft boiled egg

Activity Proper CLASS DISCUSSION

( Lecture)
Varieties of Egg Dishes

 Scrambled Egg
- A good scrambled egg must not be tough nor burned but completely
coagulated
Procedure:
1. Collect equipment and food items.
2. Break eggs into a stainless steel bowl and beat until well blended.
Season with salt and pepper.
3. Add small amount of milk or cream about 1 to 1 ½ t, if desired.
4. Heat butter in a small sauté pan or heat nonstick pan over medium
heat and add butter or oil, tilting the pan to coat the entire surface. The
pan should be hot but not smoking.
5. Pour the egg mixture into the pan.
6. Cook over low heat, stirring frequently with the back of the fork or
wooden spoon until the eggs are soft and creamy.
7. Remove the eggs from the heat when fully cooked, but still moist.
8. Serve at once.

 Omelets
The rolled, or French-style, omelets start out like scrambled eggs, but when
the eggs start to set, they are rolled over.

Two Factors for Making Quality Omelets

1. High Heat.
This is an opposite to the basic principle of low temperature egg cookery. The
omelet cooks so fast that its internal temperature never has time to get too
high.

2. A conditioned omelet pan.

The pan must have sloping sides and be of the right size so the omelet can be
shaped properly. It must be well seasoned or conditioned to avoid sticking.

Suggested Omelet Fillings

 Cream
 Sautéed or creamed mushrooms
 Creamed or curried chicken
 Creamed or buttered spinach
 Sautéed onions with or without bacon
 Sautéed onions and diced potatoes

 Poached Egg

Ingredients Needed:
Eggs
Distilled vinegar
Water

Procedures
 1. Prepare mise‘en place
2. Add 1 teaspoon salt and 2 teaspoons distilled vinegar per quart of
water if eggs are not very fresh.
3. Bring water to a simmer.
4. Break eggs one at a time, into a dish or a small plate and slide into
the simmering water.
5. Simmer 3 to 5 minutes, until whites are coagulated but yolks are still
soft.
6. Remove eggs from pan with slotted spoon or skimmer.
7. Drain well and trim off ragged edges.
8. Serve immediately.

Guided Questions:
1. What is your favorite egg dish?
2.How did you prepare a scrambled egg?
2.Explain the difference of a scrambled egg from omelette.
3. Haved you poached an egg?
4. Does poached egg similar to a boiled egg?

D. Generalization
Complete the sentence

After this session I’ve learned about__________________, then I realized

that_____________________ therefore I will_________________.

E. Evaluation Students pre-activity will be rated as part of group assessment.

varieties

V. REMARKS

Prepared by:

Judy Ann M. Musnit

TLE Teacher

Inspected by: