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    LP3 Egg FINAL

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    regi
    egg lesson plan

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    LP3 Egg FINAL

    Uploaded by

    regi
    4 views3 pages
    egg lesson plan

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    LP3-egg-FINAL

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    egg lesson plan

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    4 views3 pages

    LP3 Egg FINAL

    Uploaded by

    regi
    egg lesson plan

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    ARELLANO UNIVERSITY – JUAN

    SHS School SUMULONG CAMPUS


    Grade Level Grade 11
    LESSON PLAN
    (4A’S) Teacher Mr. REGIE A. DE LOS REYES Learning Area COOKERY 3
    Teaching Date
    Quarter
    & Time

    I. Objectives
    A. Content Standards The learners demonstrate an understanding the knowledge, skills, and
    attitudes required in prepairing egg dishes (ED)
    B. Performance Standards The learners shall be able to Understand the uses of eggs in culinary
    arts
    C. Learning After performing an activity, students should be able to:
    Competencies/Objectives 1. Explain the uses of eggs in culinary arts.

    II. Content / Topic A. ANATOMY OF AN EGG


    B. KINDS OF EGGS AVAILABLE IN THE MARKET
    C. PREPARING AND COOKING EGG DISHES

    III. Learning Resources Time Allotment:


    A. References
    1. Teacher's Guide pages Teaching Guide
    2. Learner's Materials pages Cookery Book Volume 2 By: Aida H. Rondilla
    3. Textbook pages
    4. Additional Material from Internet (Youtube)
    Learning
    Resources (LR) portal
    B. Other Learning Resources LCD projector, Laptop, White board marker, Visual aids
    IV. Teaching Procedure
    A. Daily Routine Greetings, Prayer, Checking of attendance, Checking the cleanliness
    of the classroom
    B. Introduction/Simple Review “MIND YOUR VOCABULARY”
    or Recall Direction: The students should be able to gain knowledge in different.
    Ingredients for Egg Dishes

     Salt – It adds to the taste of egg dishes


     Sugar – It is used specially as a sweetening agent food.
     Oil – it improves the flavor and add moisture and richness.
     Herbs, spices and seeds – They are used to enhance the taste
    aroma of egg dishes. Example are: Paprika, curry powder,
    mustard, all spice. Cinnamon, and pepper.
     Vegetables – Add volume, enhance the taste, serve as
    garnishes, and add nutritive value to the egg dishes. Examples
    are celery, parsley, potatoes, tomatoes, horseradish, garlic,
    onion, etc.
     Processed Meat Products – Add distinctive taste, color and
    aroma. Ex. Are bacon, ham, hotdog and other sausages.
     Other ingredients: cheese, milk, flour, rice, bread, and bread
    rolls, fruit, and cereals.

    C. Motivation “RECITATION”
    Direction: The students should be able to share their ideas in cooking
    different egg dishes to be explain in the class.
    D. Development of the Lesson The teacher presents the new lesson & introduces the learning
    objectives.
    Teaching Strategies (Guided Discovery Approach, Constructivism and Cooperative learning)
    a. ACTIVITY ACTIVITY 1: IDENTIFY THE PART OF EGG?
    Strategy: individual activity.

    Direction: Identify the Part of Egg.

    ANSWER:

    1. SHELL
    2. INNER MEMBRANE
    3. OUTER MEMBRANE
    4. AIR CELL
    5. ALBUMEN
    6. CHALAZEA
    7. VITALLINE MEMBRANE
    8. YOLK

    b. ANALYSIS 1. What is Coddled egg?


    2. What is Shirred egg?
    3. What is Basted egg?
    4. What is Rafanta?
    5. What is Aerate?
    6. What is pavlova?

    c. ABSTRACTION 1. Coddled eggs - are gently or lightly cooked eggs. They can be
    partially cooked, heavily cooked, or hardly cooked at all.
    2. Shirred eggs – also known as baked eggs, it is a dish in which eggs
    have been baked in flat – bottomed dish: the name originates from the
    type of dish in which it was traditionally baked.
    3. Basted eggs – Sunny-side up eggs that are slightly cooked on the top.
    This can be accomplished by the spooning fat from the pan onto the
    eggs or by turning them and cooking the yolk side for a few seconds.
    4. Aerate – To put a gas or air into
    5. Pavlova – A dessert consisting of a meringue shell topped with
    whipped cream and usually fruit.
    6. Rafanta – A type of Italian omelette usually made with eggs,
    horseradish, and cheese.

    d. APPLICATION/
    ASSESSMENT (Individual Activity)
    Try some new recipes at home using eggs. Share in class how
    you prepared them and what the result.

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