Lesson Plan:

Lesson Plan: Preparing Eggs

Grade Level: 10th Grade Subject: Technology and Livelihood Education
(TLE)
Learning Objectives:
1. Identify and describe common egg preparations.
2. Demonstrate proper techniques in preparing eggs.
3. Apply food safety and sanitation practices in egg preparation.
Standards: This lesson plan aligns with the following standards for the state
Philippines:
1. Cookery NC II (TESDA Training Regulation)
o Prepare eggs using various cooking methods.
o Observe food safety and sanitation practices in egg preparation.
Materials:
 Eggs (at least one per student)
 Cooking utensils (whisk, spatula, frying pan)
 Ingredients for various egg preparations (e.g., salt, pepper, cheese,
vegetables)
 Stovetop or electric burner
 Plates and cutlery
 Safety gloves and aprons
 Serving dishes for final presentations
Procedure:
I. Introduction to Eggs
 Engage students by asking them about their favorite egg dishes and
why they enjoy them.
 Discuss the importance of eggs as a versatile ingredient in various
cuisines.
 Connect learning objective 1: Identify and describe common egg
preparations.
II. Demonstration: Basic Egg Preparations
 Demonstrate the proper techniques of preparing eggs, focusing on basic
egg preparations such as scrambled eggs, fried eggs, and omelets.
  Emphasize the importance of temperature control, seasoning, and
cooking times.
 Connect learning objective 2: Demonstrate proper techniques in
preparing eggs.
III. Activity 1: Egg Preparation Stations
 Divide the class into small groups and assign each group a different egg
preparation method (e.g., boiled eggs, poached eggs, frittatas).
 Provide each group with the necessary ingredients, utensils, and a
recipe card for their assigned method.
 Instruct the groups to follow the recipe and prepare their assigned egg
dish.
 Monitor and provide guidance as needed.
 Connect learning objective 2: Demonstrate proper techniques in
preparing eggs.
IV. Activity 2: Egg Preparation Challenge
 Divide the class into pairs and challenge them to come up with a unique
and creative egg dish using the ingredients provided.
 Encourage students to think outside the box and combine flavors,
textures, and presentation techniques.
 Allocate a specific time for preparation and presentation.
 Each pair will present their dish to the class, explaining their inspiration
and the steps they followed.
 Connect learning objective 2: Demonstrate proper techniques in
preparing eggs.
V. Activity 3: Food Safety and Sanitation
 Discuss the importance of food safety and sanitation practices in egg
preparation.
 Explain the risks of salmonella and how to prevent its transmission.
 Demonstrate proper handwashing techniques, safe handling of eggs,
and cleaning of cooking utensils.
 Allow students to practice these techniques and provide feedback.
 Connect learning objective 3: Apply food safety and sanitation
practices in egg preparation.
VI. Culminating Activity: Egg Dish Presentation
 Instruct students to prepare their best egg dish from any of the methods
learned during the lesson.
  Each student will present their dish to the class, showcasing their
culinary skills and creativity.
 Encourage feedback and constructive criticism from both the students
and the teacher.
 Connect learning objective 1: Identify and describe common egg
preparations.
VII. Conclusion and Reflection
 Recap the different egg preparations learned throughout the lesson.
 Ask students to reflect on their personal growth in terms of cooking
skills and creativity.
 Discuss any challenges faced during the lesson and how they were
overcome.
 Encourage students to continue exploring and experimenting with egg
dishes at home.
 Reinforce the importance of practicing food safety and sanitation in all
culinary activities.
By structuring this lesson plan with engaging and hands-on activities,
students will have the opportunity to explore the world of egg preparations
while developing essential cooking skills.