Local Demo1-Thursday

Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
CAMOHAGUIN NATIONAL HIGH SCHOOL
GUMACA, QUEZON
School Camohaguin National High School Grade Level 12

GRADE TEN
DAILY LESSON PLAN Teacher ERICA JANE E. LICUANAN Learning Area TLE – COOKERY
Teaching Dates and Time MARCH 21, 2023 Quarter Third

7:30 - 8:30 AM
WEDNESDAY
TEACHER STUDENT’S RESPONSE
I. OBJECTIVES
a. Content Standards The learners demonstrate an understanding on preparing and
cook egg dishes.
b. Performance Standards The learners independently prepare and cook egg dishes.
c. Learning Competencies/ At the end of the lesson the student will able to;
Objectives 1. Discuss the physical structure and composition of eggs.
2. Adopt the importance of the nutritive value of egg.
3. Cook egg dishes with appropriate taste and seasoned in
accordance with the prescribed standard.
II. CONTENT Learning Outcome 1
PERFORM MISE ’EN PLACE
III. LEARNING
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Purok 2 Brgy. Camohaguin, Gumaca, Quezon
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RESOURCES 3
a. References
1. Teacher’s Guide pages NA

2. Learner’s Materials Cookery Manual
pages
3. Textbook pages pp. 44 - 48
4. Additional Materials PowerPoint Presentation from slideshare.net
from Learning Resource
(LR) portal
b. Other Learning Visuals, pictures, video, tape, manila paper
Resources
IV. PROCEDURES
A. Reviewing previous Prayer
lesson or presenting the “Please rise, bow our heads, and feel the presence of our Lord. (Video
new lesson will played in the monitor.)
Greetings and checking of attendance

“Good morning Ma’am, good morning classmates”
“Good morning, class. It’s nice to see you again.”
“Thank you Ma’am”
“Okay, you may take your seat”
Ma’am the absent for today (the name of the absent
“Ms. Secretary, who’s absent today?” will be mentioned)
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“Thank you, Ms. Secretary”
“Let me present to you our classroom rules.” (The list of classroom

rules will be displayed in the monitor.)
“Were good Ma’am”
“How are you class?”
“Yes, Ma’am”
“That’s good to hear. Are you ready for our lesson for today?”
“For our first activity let’s recall your previous lesson. I have prepared (There will be students who will volunteer to
an activity which is entitled four pics one word. Using the four pictures, answer.)
guess the word being described.
REVIEW
Activity #1: Four Pics 1 Word
Direction: Below are four pics linked by one word. Work out what the
word is, from a set of letters given below the pictures.
1.)
C E A N G 1. ) CLEANING
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2. )
W A H G 2. WASHING
3. )
S N T I N G 3. SANITIZING
4. KITCHEN
4. )
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K T C N
5. DISHES
5. )
D S H S
B. Establishing a purpose Activity #2: Egg Hunt!

for the lesson Direction: Find the hidden eggs inside the classroom which contains a (Students actively participate to the activity.)
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strip of words.
The words they found are the following;

1. Shell
2. Thin Albumen
3. Chalaza
4. Thick Albumen
5. Germinal Disc
6. Vitelline Membrane
7. Yolk
8. Chalaza
9. Inner Shell Membrane
10. Outer Shell Membrane
Air Cel
C. Presenting Activity #3: Label Me!

examples/instances of the Direction: Based on your previous activity, using the found words in (There will be students who will volunteer to
new lesson egg hunt , label the parts of an egg. answer.)
1. Shell
2. Thin Albumen
3. Chalaza
4. Thick Albumen
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5. Germinal Disc
6. Vitelline Membrane
7. Yolk
8. Chalaza
9. Inner Shell Membrane
10. Outer Shell Membrane
11. Air Cell
D. Discussion of new
concepts and practicing Physical Structure and Composition of Egg
new skills #1
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1. Shell. The egg’s outer covering, the shell, accounts for about 9 to
12 % of its total weight depending on egg size. The shell is the
egg’s first line of defense against bacterial contamination.
2. Air Cell. This is the empty space between the white and shell at the
large end of the egg which is barely existent in newly laid egg.
3. Albumen/ Egg White. Albumen, also called egg white, accounts
for most of an egg’s liquid weight , about 67%. This is produced by
the oviduct and consist of four alternating layers of thick and thin
consistencies.
4. Chalaza. This is the ropey strand of egg white at both sides of the
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egg which anchor the yolk in place in the center of the thick white.
5. Germinal Disc. This the entrance of the latebra, the channel
leading to the center of the yolk. The germinal disc is barely
noticeable as a slight depression on the surface of the yolk.
6. Membranes. There are two kinds of membranes, one just under the
shell and the other covering the yolk. These are the shell membrane
and the vitelline membrane.
7. Yolk. The yolk or the yellow to yellow-orange portion makes up
about 33% of the liquid weight of the egg. The egg yolk is form in
the ovary. On the surface of the yolk, there is a small white spot
about 2 mm in diameter.
Nutritive Value of Egg

Eggs are indeed one of the nature’s complete food. It contains high
quality protein with all the essential amino acids, all of the vitamins
except vitamin C and many minerals. Egg products are particularly
good for fortifying food low in protein naturally available.
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Egg Quality
Egg quality has two general components: shell quality (exterior
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quality) and interior quality. Interior egg quality has direct bearing on
the functional properties of eggs while shell quality has direct influence
on microbiological quality.
Egg Grading
Grading is a form of quality control used to classify eggs for exterior
and interior quality,. In the Philippines, the grades designations are
A,B,C and D.
Egg Size
The egg sizes are jumbo, extra large, medium, small and peewee.
Medium, large and extra large are the sizes commonly available.
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At this juncture I will play a video about cooking of fried egg dishes for
you to have an additional idea .
Always remember that when we are going to cook , we should always

observe hygiene practices like washing hands, wearing hygiene gear
like apron and hairnet.
E. Developing mastery Activity #3: Egg-citing Part!

(Leads to Formative Directions: The class will be divided into four groups. Each group will
Assessment 3) be given a specific type of fried egg dish to cook. (The student will perform the activity by group.)
Group 1 - Sunny side up

Group 2 - Basted
Group 3 - Over easy
Group 4 - Over hard
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Scoring Rubrics
5 Follows correctly the procedures in preparing and cooking

fried and perform the skill very satisfactory without
supervision and with initiative and adaptability to problem
situations.
4 Follows correctly the procedure in preparing and cooking
fried egg and performs the skill satisfactorily without
assistance or supervision.
3 Follows correctly the procedure in preparing and cooking
fried egg with minor errors and performs the skill less
satisfactorily with some assistance and /or supervision.
2 Was not able to follow the procedures in preparing and
cooking fried egg and performs the skill unsatisfactorily.
F. Finding Practical Now that you know the physical structure, nutritive value of eggs and “Ma’am for me it is very helpful in ensuring that
applications of concepts egg quality, what benefit do you see from knowing them? Does it help the egg I buy is good of high quality.
and skills in daily living you in picking or buying egg in the market?
G. Making generalizations Now let’s summarize the whole thing, what are the parts of an egg? “Ma’am the parts of an egg consist of shell, air cell,
and abstractions about egg white, chalaza, germinal disc, membranes and
the lesson yolk.”
How about the different sizes of egg? “Ma’am egg sizes of egg are jumbo, extra large,
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large, medium, small and peewee.
Very Good! That’s right.

H. Evaluating learning Activity #4: Multiple Choice
DIRECTION: Read the question carefully. Choose the letter which The student will the activity.
corresponds to the correct answer.
1. This the ropey strands of egg white at both sides of the egg, which
anchor the yolk in place in the center of the thick white.
a. Germinal Disc c. Air Cell
b. Chalaza d. Membranes
2. It is also called egg white, accounts for most of an egg’s liquid
weight of the egg.
a. Air Cell c. Germinal Disc
b. Chalaza d. Albumen
3. This is the empty space between the white shell at the large end of
the egg which is barely existent in newly laid egg.
a. Albumen c.Yolk
b. Air Cell d. Shell
4. It is the yellow to yellow - orange portion of makes up about 33% of
the liquid weight of the egg.
a. Yolk c. Chalaza
c. Germinal Disc d. Albumen
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5. The egg’s outer covering which accounts for about 9 to 12 % of its

total weight depending on egg size.
a. Chalaza c. Shell
Yolk d. Membranes
Answer Key
1. C
2. D
3. B
4. A
5. C
I. Additional Activities for
application of
remediation
I. REMARKS
II. REFLECTION
a. No of learners who earned
80% in the evaluation
b. No. of learners who
require additional
activities for remediation
who scored below 80%
c. Did remedial lessons
work? No. of learners who
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have caught up with the

lesson
d. No. of learner who
continue to require
remediation
e. Which of my teaching
strategies work well? Why
did these 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?
Prepared by: Checked by: Noted:
Erica Jane E. Licuanan Yevgeny Eprhaim M. Obciana ARMINDA D. RED

Practice Teacher Operating Teacher Principal I
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GUMACA, QUEZON
Principal I
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Republic of the Philippines

School Camohaguin National High School Grade Level 12

Teaching Dates and Time MARCH 21, 2023 Quarter Third

1. Teacher’s Guide pages NA

Greetings and checking of attendance

“Thank you, Ms. Secretary”

“Let me present to you our classroom rules.” (The list of classroom

B. Establishing a purpose Activity #2: Egg Hunt!

The words they found are the following;

C. Presenting Activity #3: Label Me!

Nutritive Value of Egg

Always remember that when we are going to cook , we should always

E. Developing mastery Activity #3: Egg-citing Part!

Group 1 - Sunny side up

5 Follows correctly the procedures in preparing and cooking

large, medium, small and peewee.

Very Good! That’s right.

5. The egg’s outer covering which accounts for about 9 to 12 % of its

have caught up with the

Prepared by: Checked by: Noted:

Erica Jane E. Licuanan Yevgeny Eprhaim M. Obciana ARMINDA D. RED

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