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    Lpcookery Eggs (PMP)

    Uploaded by

    Ronafe Roncal Giba
    This detailed lesson plan outlines a 60 minute cooking class for 11th grade students on preparing egg dishes. The objectives are to identify tools and equipment for egg preparation, learn how to clean and sanitize them, and understand the physical structure and composition of eggs. The lesson consists of an introductory activity to name kitchen tools, a demonstration of cleaning tools, a presentation on egg preparation that includes a PowerPoint, and an assessment where students arrange the steps of manual dishwashing. The plan also includes reflections on what teaching strategies and materials worked well and areas where additional support is needed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Lpcookery Eggs (PMP)

    Uploaded by

    Ronafe Roncal Giba
    33 views2 pages
    This detailed lesson plan outlines a 60 minute cooking class for 11th grade students on preparing egg dishes. The objectives are to identify tools and equipment for egg preparation, learn how to clean and sanitize them, and understand the physical structure and composition of eggs. The lesson consists of an introductory activity to name kitchen tools, a demonstration of cleaning tools, a presentation on egg preparation that includes a PowerPoint, and an assessment where students arrange the steps of manual dishwashing. The plan also includes reflections on what teaching strategies and materials worked well and areas where additional support is needed.

    Original Description:

    Egg dishes

    Original Title

    Lpcookery.eggs(Pmp)

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    This detailed lesson plan outlines a 60 minute cooking class for 11th grade students on preparing egg dishes. The objectives are to identify tools and equipment for egg preparation, learn how to clean and sanitize them, and understand the physical structure and composition of eggs. The lesson consists of an introductory activity to name kitchen tools, a demonstration of cleaning tools, a presentation on egg preparation that includes a PowerPoint, and an assessment where students arrange the steps of manual dishwashing. The plan also includes reflections on what teaching strategies and materials worked well and areas where additional support is needed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    33 views2 pages

    Lpcookery Eggs (PMP)

    Uploaded by

    Ronafe Roncal Giba
    This detailed lesson plan outlines a 60 minute cooking class for 11th grade students on preparing egg dishes. The objectives are to identify tools and equipment for egg preparation, learn how to clean and sanitize them, and understand the physical structure and composition of eggs. The lesson consists of an introductory activity to name kitchen tools, a demonstration of cleaning tools, a presentation on egg preparation that includes a PowerPoint, and an assessment where students arrange the steps of manual dishwashing. The plan also includes reflections on what teaching strategies and materials worked well and areas where additional support is needed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    DETAILED LESSON PLAN (DLP) FORMAT

    DLP NO.: Learning Area: Grade Level: Date: Quarter: Duration:


    TVL-Cookery 11 Time: 3 60 mins.

    Learning Competency/ies: Prepare egg dishes Code: TLE_HECK9-12ED- Ia-1


    Key Concepts/ Understandings Perform Mise En Place
    to be developed
    1. Identify tools, utensils and equipment needed in egg preparation
    2. Clean, sanitize and prepare tools, utensils and equipment needed in preparing egg
    Learning Objectives dishes;
    3. Identify egg components and its nutritive value; and

    Content Suggested projects: Various egg dishes

    Learning Resources LM, TG (Cookery), Recipe, ingredients, tools and equipment

    Procedures
    •Prayer/Greetings
    1. Introductory Activity
    •Checking of Attendance
    (10 minutes)
    •Review of the previous discussion

    Name Me
    The teacher will show different tools, utensils and equipment needed in egg preparation while
    the students are tasked to identify its name.
    Kitchen Tools
    2. Activity Channel knife, colander, offset spatula, pastry brush, rubber spatula or scraper, spoon and
    (15 minutes) wire whip.
    Kitchen Utensils
    Egg poacher, omelet pan, measuring cup, measuring spoon, saucepan and mixing bowl.
    Kitchen Equipment
    Oven, electric mixer, and refrigerator

    3. Analysis
    (10 minutes) How can we clean and sanitize tools and equipment that we use in preparing egg dishes?
    What are the physical structure and composition of eggs?

    4. Abstraction The teacher will discuss the topic with a PowerPoint presentation.
    (35 minutes) It includes:
     Tools, Utensils and Equipment Needed in Egg Preparation.
     Cleaning and sanitizing tools and equipment.
     Physical structure and composition of Eggs.

    5. Application The students will make a pictorial report with illustration showing the qualities of a fresh egg in
    (30 minutes) terms of egg size and grading.

    Assessment Arrange the following procedure in Manual Dishwashing. Write numbers 1-5 on the space
    ( 15 minutes) provided.

    ____1____ Scrape and pre-rinse


    ____3____ Use clean warm water to rinse of detergent
    ____2____ Scrub well with a brush to remove all traces of leftover and grease.
    ____5____ Do not towel dry.
    ____4____ Sanitize
    Assignment Study the next lesson (Learning Outcome 2: Prepare and cook egg dishes).
    (10 minutes)
    Concluding Activity (Optional)

    Remarks
    Reflections
    A. No. of learners who earned 80% in the evaluation.

    B. No. of learners who require additional activities for remediation.

    C. Did the remedial lessons work? No. of learners who have caught up with the lesson.

    D. No. of learners who continue to require remediation.

    E. Which of my strategies worked well? Why did this work?


    F. What difficulties did I encounter which my principal or supervisor can help me solve?

    G. What Innovation or localized materials did I use/discover which I wish to share with
    other teachers?

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