School Iloilo Science and Technology Level Grade 10

University
Teachers Ms. Emeliza May R. Bañes Learning Area TLE 10
Ms. Tracy Kieth Marie S.
Paniza
DETAILED Teaching Dates and
November 10, 2022 Semester First
LESSON PLAN Time

I. OBJECTIVES
A. Content Standards Preparing Egg Dishes
B. Performance Standards The learner will possess the knowledge and skills, including the right
values and attitude, to perform the learning competencies prescribed in
this area of specialization.
C. Learning Competencies/ The learner:
Objectives 1. Give the definition, characteristics and cite the structure of eggs
2. Name the market forms of eggs and the uses of eggs in cooking
3. Prepare and present different recipes of eggs with their
ingredients.
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s Materials
pages
B. Other Learning
Resources  Basbas, Leonora D. (2018). Learning and Living in the 21 Century.
Sampaloc, Manila: Rex Book Store, Inc.

 https://www.scienceofcooking.com/eggs/anatomy-of-a-chicken-
egg.html

V. PROCEDURES

A. Motivation

TEACHER’S ACTIVITY LEARNERS’ ACTIVITY / RESPONSES

Teacher will let the students answer the Question: Happy
How are you feeling today? Sad
Excited
Teacher will ask the students to have a 3-minute Learners will participate in a 3-minute exercise
exercise. activity.

B. Reviewing previous lesson or presenting the new lesson.

TEACHER’S ACTIVITY LEARNERS’ ACTIVITY / RESPONSES

Teacher will review the students about the previous topic Learners will actively participate in the discussion
by identifying the following terms: about the previous topic and will answer the
questions correctly.

1. It is arranged in an orderly and logical manner. 1. Systematize

2. This is the tools in the kitchen or household. 2. Kitchen utensils
3. Kitchen apparatus used for a major purpose. 3. Kitchen equipment
4. Prepare and arrange in the order of use. 4. Mise en place
5. It is the hand devices or implements to perform a task. 5. Kitchen tools

Teacher will provide a pretest about preparing an egg

dishes. Learners will take the pretest

Teacher will introduce the new topic and provide students 1. Learners will form a group of five.
a memory game from the given link. 2. Learners will be given a link for the activity.
3. Each leader of the group will open the link.
1. Teacher will create a game though the website Interacty. 4. Once all the leaders have open the link, the game
2. Teacher will send the link for students. will start. 
3. Teacher will conduct the game once all of the students
are ready.

TEACHER’S ACTIVITY LEARNERS’ ACTIVITY / RESPONSES

Video Analysis

https://youtu.be/YfDKe2b9Si4 1. What are the uses of egg that you have

watched in the video?
2. Why is egg considered as an almost complete
Teacher will let the students watch the video food?
and will answer questions that follows 3. Based on the video, are egg dishes present
hygienically and attractively?

C. Establishing a purpose of the Lesson 1. Identify the characteristics and market

forms of egg.
2. Classify the structure of egg. 
3. Enhance the knowledge and skills in
preparing egg dishes. 
4. Compile the different recipes of eggs.
5. Form a group and plan a recipe of egg
dishes.
6. Create and present egg dishes through
video presentation.

D. Presenting instances/ examples of the

new lesson.

Teachers Activity Learners Activity/ Responses

Picture Analysis: Identify the given pictures illustrated below.

Yolk
 Egg white

Shell membrane

Shell

E. Discussing new concepts and practicing new skills #1

TEACHER’S ACTIVITY LEARNERS’ ACTIVITY / RESPONSES

Group Activity: Learners will list down the characteristics of
the provided egg. 
1. Learners will be grouped according to their
respective tables.
2. Learners will identify and list down the
characteristics of the provided egg.

F. Discussing new concepts and practicing new skills #2

TEACHER’S ACTIVITY LEARNERS’ ACTIVITY /

RESPONSES
Teacher will discuss the following: Learners will respond
Discuss about the Definition and Characteristics of Eggs correctly during the
discussion     
Eggs are poultry products from chicken, ducks, and quails that are eaten
as food. Unclassified egg refers to chicken eggs since they are most
widely consumed in the country and other countries.

Duck egg is the second most popular, sold in the form of salted egg or
itlog na maalat, balut, and penoy. Quail eggs are as equally popular as
duck eggs. They are boiled, rolled in batter then deep-fried. They are
popular street food for all persons across ages and social groups. They
are also used as major ingredient in popular dishes like chopsuey,
embutido, bird’s nest soup, shrimp and quail eggs, picadillo and in
vegetable salads.

Based on the standards set by the Bureau of Product Standards

Philippines, eggs are graded according to:

1. Color - white, brown, mixed

2. Weight - Sale of eggs is based on the size of the egg which is based on
weight in grams.

Jumbo = 69 grams or more

Extra-large = 62 to 68 grams

Large 55 to 61 grams

Medium = 48 to 54 grams

Small = 41 to 47 grams

Very small less than 41 grams

3. Quality - Eggs are sorted based on some characteristics of the shell,

egg white, egg yolk, and air cell. The color and weight of the eggs are
also considered. The four standards of quality for eggs are A, B, C,
and D, depending on the exterior and interior qualities of the egg. The
exterior quality is based on the appearance of the shell while the
interior quality is based on the egg's air cells, egg white, and yolk.

4. Freshness of eggs - There are methods used to determine the

freshness of eggs. These are:

a. Gross examination - Fresh eggs have rough, dull-looking shells;

b. Candling - Hold the egg against the light. Fresh eggs have yolk at the
center, small air sac, and no blood spots;

c. Clicking - Click two eggs. The fresh ones have a bell-like tone;

d. Shaking - Fresh eggs do not rattle noticeably while a stale one rattles
easily;

e. Water test - Fresh egg sinks while a stale one floats; and

f. Breaking Fresh eggs have a clear, thick, firm, and gelatinous egg
white. The yolk is well-rounded, high at mid-center, and does not break
easily.

Five Main Parts of an Egg

1. The yolk or the yellow or orange portion found at the center of the
egg. It constitutes 31% of the total weight of the whole egg

2. The egg white is called the albumen. It constitutes 57% of the eggs total
weight

3. The shell membranes include the inner and outer membranes. They can
easily be seen when peeling a hard-boiled egg. It is the thin, soft,
translucent film between the egg white and the shell.

a. Outer Membrane - sticks to the egg shell

b. Inner Membrane - sticks to the albumen

4. The shell is the hard case or outer covering protecting the egg white
and the egg yolk. It consists mainly of calcium carbonate. It has tiny
pores, which allows gases to pass through for the developing embryo.

5. The air cell is an air space forms when the contents of the egg cool and
contract after the egg is laid. It usually rests between the outer and inner
membranes at the egg’s larger end.

Market Forms of Eggs

1. Fresh eggs - Buy fresh eggs according to weight and signs of

freshness. Determine freshness as to length of time of its storage. If large
eggs are more than 15% higher in price than medium eggs, it is more
economical to buy medium eggs

2. Frozen eggs - These are used in bakery products. They come in

containers as egg whites, egg yolks, or whole eggs.

3. Dried eggs - Known as whole-egg solids; egg white only. Some

companies market a frozen egg mix for omelets, scrambled, French
toast, and so on.

4. Preserved eggs - Examples of these eggs are century eggs, pickled

eggs, and salted.

Suggested Egg Recipe

Egg in Snow

Ingredients:

 2 slices of bread

 Butter
 Nutmeg

 2 eggs, separated

 Salt and pepper

 Grated cheese

Procedure:

1. Toast bread lightly.

2. Apply butter on one side. Set aside.

3. Beat egg whites. Sprinkle seasoning and nutmeg while beating.

4. Spread foamy egg whites on top of buttered toast.

5. Place egg yolk at center of egg white. Sprinkle with cheese.

6. Broil egg yolk has set.

Mexican Scrambled Eggs

Ingredients:

 8 eggs

 2 tablespoons milk

 1 large tomato; peeled, seeded, chopped

 1 tablespoon chopped green pepper

 1 tablespoon chopped parsley

 3 tablespoons butter

 ½ cup chopped ham

 2 tablespoons chopped chives

Procedure:

1. Beat eggs in a mixing bowl with milk.

2. Add tomato, green pepper, and parsley; stir well to combine.

3. Melt butter over low heat in a large, heavy skillet; sauté ham for 3
minutes.

4. Pour in egg mixture; cook, stirring frequently with spatula, until set.

5. Sprinkle with chives. Serve with hot buttered tortillas for brunch.

Yield: 4 servings

Scrambled Eggs
 2 eggs

 2 tablespoons milk or cream

 1/4 teaspoon salt

 ½ tablespoon butter dash of pepper

Procedure:

1. Mix eggs, milk, salt, and pepper in a bowl.

2. Beat gently until well blended.

3. Heat butter in a skillet.

4. Pour egg mixture. As mixture begins to set, lift mixture gently with a
turner and spatula allowing uncooked mixture to flow into the bottom
of the skillet.

5. Cook until eggs are well formed, moist, and tender.

Scrambled Eggs with Dried Shrimps

Ingredients:

 2 tbsps. dried shrimps, rinse and dried

 pinch of salt, pepper, and MSG

 2 tsps. peanut oil

 generous pinch of sugar

 1/2 tsp. ginger sherry

 few drops sesame oil

 1 tsp. finely chopped green spring onions

Procedure:

1. Beat eggs sprinkled with salt, pepper, and MSG. Heat a teaspoon of
oil in a frying pan.

2. Add shrimps, pinch of salt, pepper, MSG, sugar, sherry, and sesame
oil. Stir-fry for 1 minute. Then add beaten egg.

3. Place on a serving dish.

4. Sprinkle with chopped green spring onions.

Chinese Omelet

Ingredients:

 1 onion

 3 oz. chopped ham (optional)

  1 (92-ounce can) bean sprouts

 1-2 tablespoons cooking oil

 a few drops of soy sauce

 salt and pepper

 chopped parsley

Procedure:

1. Peel and finely chop onion, add to chopped ham (optional) along with
well-drained bean sprouts.

2. Heat oil in a frying pan. Fry onion, ham, and bean sprouts for 2
minutes.

3. Beat eggs, soya sauce, and seasoning together lightly then pour into a
pan.

4. Stir mixture in the base of a pan with a fork so that the uncooked egg
flows underneath and cooks.

G. Developing
mastery

 
TEACHER’S ACTIVITY LEARNERS’ ACTIVITY / RESPONSES
The teacher will provide an individual work to students.

1. Label the structure of the egg.

 
 
Learners will utilize their 20 minutes allotted
time to answer.
 
2. Learners will search in the internet at least five egg
recipes.

 
 
 

H. Finding practical application of concept and skills in daily living

TEACHER’S LEARNERS’ ACTIVITY / RESPONSES

ACTIVITY
Guide Questions: Eggs are the strong source of protein which are comparable in meat, fish, and poultry.
1. Why egg is In addition, to being a strong source of protein, eggs are also a good source of vitamins
considered as a (except from vitamin c), iron, phosphorus, and minerals. The egg white includes
complete food? proteins and a substantial amount of riboflavin while the egg yolk is rich in iron,
vitamin A, and cholesterol. It is also similar to milk, eggs are a source of well-balanced
nutrients, making them a nearly complete food for people of all ages.
2. As a learner, why As a learner it is important to learn about eggs because it is important for the normal
is it important to brain to function including our memory. It can also boost satiety levels and reduce
learn about eggs? hunger throughout the busy school day and can help to increase our energy level. 
3. What makes a The things that we should consider in choosing quality eggs are the shell must be
quality egg? clean, have bell-like tone while clicking two eggs, the albumen or the egg white have a
clear, thick, firm, and gelatinous, the egg yolk must be well-rounded, high at mid-
center, and does not break easily. Lastly, there should be no internal foreign matters
within the egg such as blood spots.

I. Making generalizations and Through careful questioning, learners will be guided to

abstractions about the lesson. make generalizations and abstractions about the lesson.

TEACHER’S ACTIVITY LEARNERS’ ACTIVITY / RESPONSES

1. What are the Color
characteristics of Weight
egg? Quality
Freshness of eggs
2. How to identify the Gross examination
freshness of eggs? Candling
Clicking
Shaking
Water test
Breaking
3. What happened if Eggs are very rich source of protein that have some health advantages. Eggs are a
you eat egg daily? great source of healthy nutrients like potassium, and B vitamins. Numerous
studies have shown that eating up to two eggs per day improves heart health.

J. Evaluating learning Learners are given a short assessment to check their learnings at
the end of the lesson. Assessment will be given thru Kahoot!

TEACHER’S ACTIVITY LEARNERS’ ACTIVITY / RESPONSES

Identification 1. Eggs
Instruction: Identify what is being asked on the 2. Frozen eggs
following questions. 3. Duck eggs
4. Quail eggs
________1. These are the poultry products from 5. Dried eggs
chicken, ducks, and quails that are eaten as food. 6. Egg white
7. Shell
________2. These are used in bakery products. They 8. Freshness
come in containers as egg whites, egg yolks, or whole 9. Unclassified egg
eggs. 10. Water test

________3. The second most popular, sold in the

form of salted egg or itlog na maalat, balut, and penoy.
 ________4. These are as equally popular as duck
eggs.
________5. Known as whole-egg solids; egg white
only.
________6. It is called albumen.

________7. It is the hard case or outer covering

protecting the egg white and the egg yolk.

________8. Condition of being newly-made,

produced or obtained.
________9. Refers to chicken eggs since they are the
most widely consumed in the country and in other
countries.
________10. Sinks in water if fresh.

K. Assignment

Student will prepare and create the different egg dishes then present it through a video presentation in
the next meeting.

Prepared by:

Ms. Emeliza May R. Bañes

Ms. Tracy Kieth Marie S. Paniza
BTLED HE 3-A