10 Cookery
10 Cookery
10 Cookery
Region I
CITY SCHOOLS DIVISION OF SAN FERNANDO
LA UNION NATIONAL HIGH SCHOOL
City of San Fernando, La Union
TLE DEPARTMENT
Grade Level Grade 10 - SPA Quarter FIRST
Semester FIRST Region 1
Learning Area COOKERY Teaching Dates August 12-16, 2024
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in preparing egg dishes.
B. Performance
Standards
The learners are able to clean, sanitize and prepare tools, utensils, and equipment needed in preparing egg dished and identify an egg’s components and its
nutritive value.
C. Learning At the end of the lesson, learners are expected to:
Competencies/
Objectives 1. identify the market forms of eggs
2. explain the uses of eggs in culinary arts
3. value the importance of egg in culinary.
III. LEARNING
RESOURCES
1. CBLM II Food Trades. Module VI. Lesson III.
A. References 1. CBLM II Food Trades. Module VI. Lesson III.
1. Teacher’s Guide pages K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module
2. Learner’s Materials
pages
pp. 64 - 80
3. Textbook pages
4. Additional Materials handouts
from Learning
Resource (LR) portal
B. Other Learning Powerpoint presentations
Resources Video Presentation
IV. PROCEDURE
August 16, 2024
DATE August 12, 2024 (Monday) August 13, 2024 (Tuesday) August 14, 2024 (Wednesday) August 15, 2024 (Thursday)
( Friday)
A. Review previous lesson E. Discussing new concepts and G.Finding practical
or presenting new lesson. C. Presenting practicing new skills #2 applications of
example/instances of the concepts and skills in
- Review of the lesson -Perform mise en place daily living-
previous lesson on the -present a video about the the Directions: Given the F.Developing Mastery (Leads
physical structure of different recipes in preparing to Formative Assessment 3) Perform mise en
different variety of egg dishes
an egg and cooking egg dishes, place
perform the suggested - Formative Test Directions: Given the
- Ask questions to
activities. Your product and different recipes in
ensure understanding preparing and
and encourage performance will be
evaluated using the given cooking egg dishes,
students to share their perform the
Daily Activities rubric after each activity.
thoughts. -Group 1&2 will perform the suggested activities.
activity. Your product and
D.Discussing new concepts
and practicing new skills #1 performance will be
B. Establishing purpose for a Discuss the following: evaluated using the
lesson. -Varieties of Egg Dishes given rubric after
-cooking egg in a shell each activity.
-Discuss the market forms of -coddled egg -Group 3&4 will
egg -soft-cooked egg perform the activity.
-Uses of egg in culinary -medium cooked egg
-Egg products -poached egg
-fried egg
-omelets
Evaluating Learning -What are the different -How to cook hard-cooked
market forms of egg? egg?
-What are the standard
-Why do you need to eat
qualities of fried eggs?
eggs?
D. REMARKS
VI. REFLECTION
Prepared by:
Juvy Ann M. Fernandez
Master Teacher II
Checked by:
Carmela A. Mananghaya
Head Teacher VI, TLE Department
Approved:
Melinda S. Verzosa,Ph.D.
Principal III, LUNHS