St.

Joseph’s College of Rodrigu

Inc.
J.P. Rizal St., Brgy. Balite, Rodriguez, Rizal
BASIC EDUCATION DEPARTMENT
A. Y. 2020-2021

MODULE IN TECHNOLOGY AND LIVELIHOOD EDUCATION

(August 25 and 27, 2020)

Name of Teacher: Gabrielle Shaira O. Bungcaras Grade Level: X

SUBJECT MATTER:
(PREPARE EGG DISHES) Perform Mise en Place

REFERENCES:
Learning Modules in Cookery 10 pages 58-63
Technology and Livelihood Education, The New Grade 10 pages 2-4
Cookery Volume II pages 8-10
https://www.healthline.com/nutrition/10-proven-health-benefits-of-eggs#section2

INSTRUCTIONAL AUDIO-VISUAL MATERIALS:

PowerPoint Presentation, YouTube Video
https://youtu.be/KHOn019FSDw
https://youtu.be/NQM-hhkkrbA

ESTABLISHING GOALS

CONTENT STANDARD PERFORMANCE STANDARD JOSEPHINE’S GOALS

Identify an egg’s components and
explain its nutritive value
Make a pictorial report with illustration Manifest the core value Integrity of
showing the qualities of a fresh egg in Creation by appreciating the
terms of egg size and grading. importance of eggs in our life through
identifying its uses and its nutritive
value that can contribute to our health.

MEANING MAKING GOALS

ESSENTIAL QUESTIONS TRANSFER GOALS ENDURING

(Creative Thinking Questions)
1. How can you tell that an egg is
fresh?
2. Do you think egg is a complete
food? Why yes/no?
Practical Output
1. The students make a pictorial
report with illustration showing
the parts of an egg and
composition of different eggs.
UNDERSTANDING
(Life-Long Learning)
Being a Josephian, we manifest the
core value Integrity of Creation by
appreciating the importance of eggs in
our life through identifying its uses and
its nutritive value that can contribute to
our health.

As Josephine, why do we appreciate

the importance of eggs and its nutrient
value?
I. Preliminary Routines
 Prayer
 Greetings
 Checking of attendance

II. Review (Specify Activity)

III. Performance Tasks

A. Motivation (Short Debate)
Students will answer the question “What comes first, egg or chicken” through a short debate.

B. Presentation/ Discussion

1. Presentation (PowerPoint Presentation)

How can you tell that an egg is fresh?
Do you think egg is a complete food? Why yes/no?

C. Enrichment Activities/ Skill Development

The students make a pictorial report with illustration showing the parts of an egg and composition of
different eggs.

D. Generalization
What are the egg components and its nutritive value?
- Eggs are compost of shell, air cell, albumen/egg white, chalaza, and yolk. Egg is indeed one of
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 quality. Except for mother‘s milk, eggs provide the best protein naturally
available. Egg protein is often used as a reference standard for biological values of their proteins.
(Values Integration) As Josephine, why do we appreciate the importance of eggs and its nutrient
value?

E. Conclusion
Being a Josephian, we manifest the core value Integrity of Creation by appreciating the importance of
eggs in our life through identifying its uses and its nutritive value that can contribute to our health.

F. Closure(Whip Around)
The students quickly and verbally share one thing they learned in the class today.