The document describes a cooking lesson for 10th grade students on preparing egg dishes. The lesson plan involves students learning about different types of fried eggs, discussing recipes in groups, watching instructional videos, cooking samples of sunny side up, basted, over easy, over medium and over hard eggs, and presenting their dishes to be evaluated. Students are then assigned to prepare one of the egg dishes at home applying proper cooking standards.
The document describes a cooking lesson for 10th grade students on preparing egg dishes. The lesson plan involves students learning about different types of fried eggs, discussing recipes in groups, watching instructional videos, cooking samples of sunny side up, basted, over easy, over medium and over hard eggs, and presenting their dishes to be evaluated. Students are then assigned to prepare one of the egg dishes at home applying proper cooking standards.
The document describes a cooking lesson for 10th grade students on preparing egg dishes. The lesson plan involves students learning about different types of fried eggs, discussing recipes in groups, watching instructional videos, cooking samples of sunny side up, basted, over easy, over medium and over hard eggs, and presenting their dishes to be evaluated. Students are then assigned to prepare one of the egg dishes at home applying proper cooking standards.
The document describes a cooking lesson for 10th grade students on preparing egg dishes. The lesson plan involves students learning about different types of fried eggs, discussing recipes in groups, watching instructional videos, cooking samples of sunny side up, basted, over easy, over medium and over hard eggs, and presenting their dishes to be evaluated. Students are then assigned to prepare one of the egg dishes at home applying proper cooking standards.
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SCHOOL LEON GUINTO MEMORIAL COLLEGE, INC.
GRADE LEVEL 10/ HOPE
GRADES 1 TO 12 DAILY LESSON LOG TEACHER CHRISTIAN MARK A. AYALA LEARNING AREA TLE (COOKERY) TEACHING DATES AND MONDAY, TUESDAY, WEDNESDAY, FRIDAY QUARTER First/ SESSION 1O TIME 9:20-10:20
Day 10 UNIT TOPIC Prepare egg dishes CONTENT STANDARDS Demonstrate an understanding preparing and cooking egg dishes
PERFORMANCE Prepare and cook egg dishes
STANDARDS LEARNING COMPETENCIES TLE_HECK9-12ED-Ib-d-2 Lesson 1: Prepare egg dishes LO 2. Prepare and cook egg dishes 2.3 cook variety of egg dishes 2.3.1 name the types of fried egg dishes 2.3.2 identify the tools and ingredients needed in preparing fried egg dishes 2.3.3 prepare fried egg dishes according to enterprise standard CONTENT -Prepare and cook types of fried egg dishes LEARNING RESOURCES/ LM, CG in G10 Cookery, websites REFERENCES page 19 pages 72-75 https://www.youtube.com/results?search_query=how+to+fried+eggs
PROCEDURE CONSTRUCTIVISM APPROACH- RMFD
Volunteer students will report their experiences on preparing egg dishes cooks in the shell and present their output to the class. Evaluate students output using this scoring rubric
Criteria Score INTRODUCTION Color & Texture 15 Degree of cooking 25 Appearance 30 Consistency 30 TOTAL 100
“Eggs Exhibit”
MOTIVATION
Group students into five. Each group will be given one piece of egg and ask this question: - What dish can you made using these eggs? Students will cook the dish that they want to make in the egg that given to them. Then they will have an eggs exhibit based from they made out of their egg. “Gallery Walk”
EXPLORE
Station 1 Station 2 Station 3 Station 4 Station 5
Prepare four stations inside the classroom with picture of soup in each station. Students are grouped into four and are tasked to have a tour in the different stations. Ask them to describe the pictures that they encounter and record it in their notebook. ACTIVITY 1 “Group Talk” Each group is given 5 minutes to discuss with each other the egg dish that they are going to prepare based on the type of fried egg assigned to them. They will prepare visual aids of their recipe. (Group 1: Sunny Side Up, Group 2: Basted Egg, Group 3: Over Easy) (Group 4: Over Medium, Group 5: Over Hard) Representatives from each group will discuss to the class the recipe that they are going to prepare by giving the recipe name, presenting the needed ingredients, and enumerating the steps to be followed in preparing such dish. ACTIVITY 2 Let the students watch video presentation about the procedures in preparing different types of fried egg. Allow them to compare their work with what they have learned from the video. “Cooking Time” FIRM UP - Let each group prepare the egg recipe they have chosen and present it in an appealing manner by adding some garnishes afterwards.
What are the standard qualities of fried eggs?
DEEPEN What significant learnings have you gained from your practicum?
A. Each group will have an exhibit of their plated fried egg dish. A representative from each group will present their output and share to the class their experiences on egg cookery. Students’ performance and output will be evaluated using this rubric:
TRANSFER All members of the group will prepare the assign dish to them at home by applying the standard qualities of fried egg. Group 1: Over Hard ASSIGNMENT Group 2: Over Medium Group 3: Sunny Side Up Group 4: Over Easy Group 5: Basted
Prepared by: Checked by:
________________________ ____________________________ CRISTIAN MARK A. AYALA CORAZON L. NATIVIDAD Subject Teacher Principal
