Research-Based Detailed Lesson Plan (RBDLP)

Cookery
School ALORAN TRADE HIGH Grade Level GRADE 9
SCHOOL
Teacher MICHELLE M. TAHUD Learning TVE- COOKERY
Area
Time & 11:00-12:00 Quarter 4
Date JUNE 10, 2022
I. OBJECTIVES
A. Content Standards Identify the uses of eggs in culinary.
B. Performance Standards Appreciate the importance of knowing the uses of eggs in culinary.

C. Learning Competencies/ Show the uses of eggs in culinary.

Objectives.

II. CONTENT Uses of Eggs in Culinary

III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Modules
2. Learner’s Materials pages Tech Voc. Cookery manual
3. Textbook pages Cookery Manual. pp. 51-52
4. Additional Materials from Self-learning Module/Learning Activity Sheet
Learning Resource (LR) portal

B. Other Learning Resources Internet/ Textbook

V. PROCEDURES
Introductory Activity a. Prayer.
Ask somebody to lead a prayer.
b. Classroom management.
Tell the students to pick-up pieces of papers under their chair
and arrange their chair also, aligned to the marker specified in
the classroom layout for a new normal. Remind the students to
maintain one (1) meter physical distance and always wear their
facemask at all times.

c. Checking of Attendance.
The first level of Bloom’s Tell the students to count off.
Taxonomy is remembering.
This level helps build a solid
d. Review of the previous activity.
foundation and acts as a
stepping stone towards more Before we start our lesson, let us refresh your brain cells by
complex learning. remembering our previous topic. What was our topic last
meeting?

One of the most and
commonly known and
influential workplace
motivation theories was
presented by Abraham
Maslow and it is the hierarchy
of needs.
e. Motivation
Let’s have a riddle game.
I am sometimes decorated using paint or with a pen. I
can be eaten scrambled and I get laid by a hen. What am I?
I am a container without hinges, lock or a key, yet a
golden treasure lies inside me. What am I?

I am small and I am white. If you’re not careful I will

Ancient and medieval
break and that would be a big mistake. What am I?
literature is full of riddles.
They were used both to
bring suspense to the text.
Meanings and hidden in the
written words that
composed the foundation of
the knowledge.

Activity 4A’s/Lecture-Demonstration/Problem Analysis/Individual Learning

(show’s different pictures of the uses of eggs)

I want you all to look at the pictures.
4A’s was developed by
David Kolb, an American
psychologists, professor and
educational theorist. 4A’s is
based on his Experiential
Learning Theory.

Individual learning is
rooted in Lev
Vygotsky’s concept of
learning called zone
of proximal
development

Analysis
 Ask Questions:

1. What have you observe in the pictures?

Art of Questioning is modelled
by Socrates, a philosopher may 2. How are you going to prevent the greenish discoloration of egg
be considering the father of the yolk in boiled egg?
philosophical question. 3. Why is it necessary to know the uses of egg in culinary?
Questioning is used to
established a higher thinking
skills (HOTS) of the students.

Abstraction The uses of eggs.

Cooked and serve "as is"

In the shell- Soft cooked or hard cooked.
Poached- Cooked in simmering water.
Fried- keep low to moderate temperature.
Scrambled- Scrambled eggs are a dish made from eggs
stirred, whipped or beaten together.

As an emulsifier.
Eggs are used as an emulsifier by mixing two immiscible
liquids such as oil and water.
Lecithin and lysolecithin are responsible for the remarkable
ability of egg yolk to act as an emulsifying agent.
As binding, thickening and gelling agents.
Eggs are useful as binding, thickening and gelling agents
because they contain proteins that are easily denatured by
heat.
As foam.
When egg is beaten albumen is denatured, air is
incorporated as white is stretched into thin films.
As coloring and flavoring agent.
The products in which eggs are used contribute to its flavor
and color.
Application Direction: Show the uses of eggs in culinary by pasting the
right word in the pictures being presented. I will call you 1 by
1 to come here in front and paste the word .
Assessment
Edward Lee Thorndike, an
American psychologist
developed an early scientific
approach to testing students. It
was his assistant Benjamin D.
Wood who developed the
multiple-choice test.  c. Vitamins, Egg emulsifier, as foam, coloring and flavoring
Multiple choice. Choose the letter of the correct answer and
write your answer in ¼ sheet of paper.
1.What are the uses of eggs in culinary?
a. Egg as emulsifier, as binding and thickening agent as
foam, as vitamins
b. Egg as emulsifier, as binding and thickening agent, as
foam, as coloring and flavoring agent.
agent, as binding and thickening agent, preservative.
d. Preservative, Egg as emulsifier, as vitamins, garnishing,
as binding and thickening agent.
2. Eggs are useful as _______________ because they
contain proteins that are easily denatured by heat.
a. As foam
b. As Coloring and Flavoring agent
c. Egg as binding, thickening and gelling agents.
d. As Emulsifier
3. It is cooked in simmering water; addition of salt and
vinegar hastens coagulation.
a. Fried
b. Scrambled
c. Omelet
d. Poached
4. It is cooked and serve keeping low to moderate
temperature.
a. Poached
b. Fried
c. In the shell
d. Scrambled
5. It is cooked and served soft cooked (5minutes simmering) on
hard cooked (15 minutes simmering).
a. Omelet
b. Scrambled
c. Fried
d. In the shell
6. It is one of the uses of eggs in culinary in which when the egg
is beaten albumen is denatured, air is incorporated as white is
stretched into thin films.
a. As foam.
b. As an Emulsifier.
c. Cooked and serve "as is".
d. Coloring and flavoring agent.
Assignment/Agreement In a long bond paper, make a collage about the Uses of Eggs in
Culinary.

Criteria:
Creativity- 20%
Neatness- 20%
Overall Appearance- 10%
----------------------------------------------
Total : 50%

Prepared by:
Michelle M. Tahud
Subject Teacher

Checked by:
Wendell A. Pasok
Head Teacher I