School Puting Buhangin NHS Grade Level Grade

DAILY LESSON PLAN Teacher Judy Ann M. Musnit Learning Area TLE 10
Teaching Date June 20, 2019 Quarter First

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

A.identify the market forms of eggs.
B. explain the uses of eggs in culinary.
C. appreciate the important uses of egg in culinary.

A. Content Standards None

B. Performance Standards None

C. Learning LO 2. Prepare and cook egg dishes

Competencies/Enabling
Objectives 2.1 identify the market forms of eggs
2.2 explain the uses of eggs in culinary arts

CODE: TLE_HECK10ED-Ib-d-2
TLE_HECK9-12ED-Ib-d-2

II. CONTENT/SUBJECT
MATTER

A. Topic LESSON 1 PREPARE EGG DISHES (ED)

Sub-Topic
1.1Market Forms of Egg
1.2Uses of Eggs in Culinary Arts

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 ) Page.64-76

COURSE GUIDE: KTO 12 BASIC EDUCATION CURRICULUM

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

Powerpoint presentation and other teaching aid

C. Materials
D. Other Learning

III. LEARNING
ACTIVITIES/PROCEDURES
Prayer
A. Daily Routine Greeting
Attendance
Classroom Management
B. Recall Identifying the Parts and Structure of an Egg
(Short review) ( In this activity, the teacher will have an illustration of an egg structures , then
students are called to put a label and its description.

STRUCTURAL
PARTS OF EGG

C. Motivation VIDEO CLIP

In this part, students will be shown of the different egg hacks and its uses.

Guided Questions:
1. What is being showed in the video?
2. Have you learned more things about eggs and its uses?
3. Which one is the best among the others? Why?

D. Lesson Proper

Pre-activity MY MATCH TO BE
( In this activity , the teacher will have a pictures on board and its name,
students are called to match the item from column A to column B then correct
answers was revealed by the matching of two the same number written at the
back of the pictures and name The activity will continue up until all the numbers
find their correct matches.)

1. 1.Over Easy
 2. 2. Sunny-side up

3. 3. Over-Medium

4. 4. Basted

5. 5.Over-hard

Guided Questions:
1. Have you cooked egg/s at home? What kind of egg dish have you
prepare most?
2. Name some of the common egg dishes?
3. What is the used of eggs in culinary?

Activity Proper
( Lecture) CLASS DISCUSSION
( The teacher discuss and explain the ff.)

Market Forms of Egg

There are three market forms of eggs namely:
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 whites. 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.

Uses of Egg
1. Cooked and served ―as is‖, e.g.
 in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 minutes
simmering)
 poached – cooked in simmering water; addition of salt and vinegar hastens
coagulation
 fried – keep low to moderate temperature
 scrambled – addition of sugar delays coagulation; addition of liquids and acids
decreases coagulation point
 omelet
2. Eggs as emulsifier
 Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk
to act as an emulsifying agent;

3.As binding, thickening agent, and gelling agents

 Eggs are useful as binding, thickening and gelling agents because they contain
proteins that are easily denatured by heat
4. As foam

Egg Products
1. Balut from duck eggs
2. Pidan eggs
3. Century eggs
4. Pickled eggs

Why do you need to eat eggs?

Eggs may be considered as "functional foods". Functional foods are foods that
may have health benefits beyond their traditional nutritional value. Eggs as
functional foods contain lutein and zeaxanthin that reduce the risk of cataracts
and macular degeneration.

Standard Qualities of Fried Eggs

1. White should be shiny, uniformly set, and tender, not browned, blistered or
crisp at edges.

2. Yolk should be set properly according to desired doneness. Sunny side-up

yolks should be yellow and well rounded. In other styles, the yolk is covered with
a thin layer of coagulated white.

3. Relatively compact, standing high. Not spread out and thin.

4. A fried egg should have a yolk covered with a thin film of coagulated egg
white and still remain slightly fluid.
5. The egg white should be opaque, firm and tender, not chewy, crisp or brown.

6. A perfectly fried egg is a glory to behold – crispy edges and a wobbly, pinkish
yolk.

7. It will provide a fried egg with a slightly crispy, frilly edge; the white will be
set and the yolk soft and runny.

Types of Fried Eggs

1. Sunny side up
Cook slowly without flipping until
white is completely set but yolk is still
soft and yellow. Heat must be low or
bottom will toughen or burn before
top is completely set.

2. Basted
Do not flip. Add a few drops of water
to pan and cover to steam cook the
top. A thin film of coagulated white
will cover the yolk which should
remain liquid.

3. Over easy
Fry and flip over. Cook just until the
white is just set but the yolk is still
liquid.

4. Over medium
Fry and flip over. Cook until the yolk
is partially set.

5. Over hard
Fry and flip over. Cook until the yolk
is completely set.
 6.Scrambled Eggs
Scrambled eggs can be made in two
ways: the eggs can be stirred
constantly over low heat for a soft
delicate curd and a creamy texture, or
stirred less frequently as they cook for
a larger curd and a firm texture.

For flavor variations, the following ingredients may be added to scrambled

eggs before serving.
 Chopped parsley or other herbs
 Grated cheese
 Diced ham
 Crumbled bacon
 Sautéed diced onions and green bell pepper
 Diced smoked salmon
 Sliced cooked breakfast sausage

A good scrambled egg must not be tough nor burned but completely coagulated.

Types of Hard Cooked Eggs

Coddled Eggs. Put cold eggs into
already simmering water and
simmer for 30 seconds.

Soft-Cooked Eggs. Put cold eggs

into already simmering water and
simmer for 3 to 4 minutes.

Medium-Cooked Eggs. Put cold

eggs into already simmering water
and simmer for 5 to 7 minutes.

Poached Eggs
Poached eggs are prepared by
slipping shelled eggs into barely
simmering water and gently cooking
until the egg holds its shape.

Standard Qualities of Poached Eggs and Cooked Eggs in the Shell

1. Bright, shiny appearance
2. Compact, round shore, not spread or flattened
3. Firm but tender whites
4. Warm, liquid yolks

Guided Questions:
1. What are types of fried eggs?
2. What are the characteristics of fried eggs?
 3. What are the types of hard cooked eggs?
4. What are the characteristics of hard cooked eggs?

E. Generalization A.EGG HUGOT KO TO!

In this activity, each group will be using the term egg/s in their hugotlines, then
after each group will have a presentation.

B. COMPLETE THE SENTENCE

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

that_____________________ therefore I will_________________.

F. Evaluation Short Quiz.

Identify what is being asked in the ff. questions:
1. Used primarily as ingredients in food industry. They are not commonly sold
directly to consumers.
2. They may be served as sunny-side up, basted, over-easy,medium-easy,or over
hard.
3. It can be made in two ways: the eggs can be stirred constantly over low heat for
a soft delicate curd and a creamy texture, or stirred less frequently as they cook
for a larger curd and a firm texture.
4. It is cook just until the white is just set but the yolk is still liquid.
5. It is done with a thin film of coagulated white will cover the yolk which
should remain liquid.

Key to Correction:
1. Dried Eggs
2. Fried Eggs
3.Scrambled
4. Basted
5. Over-easy

V. REMARKS

Prepared by:

Judy Ann M. Musnit

TLE Teacher
Inspected by: