DETAILED LESSON PLAN (DLP) FORMAT

DLP NO: 2 Learning Area: Grade Level: Date: MARCH 22, 2022 Quarter: Duration:
TVL-Cookery 11 Time: 7:30-8:45 3 120 mins.

Content Prepare and Cook Egg Dishes

Code: TLE_HECK9-12ED-Ib-d-2

Learning Competencies 1. Identify the market forms of eggs

2. Explain the uses of eggs in culinary
3. Cook egg dishes with appropriate and seasoned in accordance with the prescribed
standard.

Learning Resources
Procedures
1. Introductory Activity
LM, TG (Cookery), Laptop, Recipe, ingredients, tools, and equipment
1. Prayer/Greetings
2. Checking of Attendance
3. Review of the previous discussion
 What are the Structures or Composition of Egg?
 What are the two types of Ware washing?
 What is/are the tool/equipment needed in egg preparation?
4. Motivation
 4PICS1WORD
The teacher will show pictures. The students will guess what specific word fits
the theme of the photos presented.

2. Activity
NAME ME!

 Students will be grouped by row.

 Each group will be given a photo.
 They are tasked to identify and describe the photo assigned to them.
3. Analysis
1. How did you find the activity?
2. What was those eggs all about?
3. What do you think are the culinary uses of eggs?

4. Abstraction The teacher will discuss the topic with a PowerPoint presentation.
It includes:
 Market forms of eggs
 Uses of eggs/ uses of eggs in culinary
 Variety of egg dishes

5. Application PREPARE AND COOK EGG DISH!

 The students will perform the suggested activities given the recipes in preparing and
cooking egg dishes.
 Their product and performance will be evaluated using the given rubric. Recipes to
prepare are poached eggs, fried eggs, scrambled eggs, omelets, and baked egg.
 Students can perform by pair or a group and free to choose one recipe for their
performance task.

Scoring Rubric

Correctly follows the procedures in preparing and cooking egg recipe

and performs the skill very satisfactorily without supervision and
10
initiative and adaptability to problem situations.

Correctly follows the procedures in preparing and cooking egg recipe

9 and performs the skill satisfactorily without assistance or supervision.
Correctly follows the procedures in preparing and cooking egg recipe
with minor errors and performs the skill less satisfactorily with some
8
assistance and/or supervision.

Was not able to follow the procedures in preparing and cooking egg
5 recipe and performs the skill unsatisfactorily.

*Students will perform the task on the next cookery class schedule. They are advised to
prepare egg dishes at the cookery laboratory.

Assessment Label the types of fried eggs.

1. ______________ 4. ____________

2. ______________ 5. ____________

3. ______________

Answers. 1. Sunny side up 4. Over medium

2. basted 5. Over hard
3. over easy
Assignment Study the next lesson (Learning Outcome 3: Present Egg Dishes)
Concluding Activity (Optional)

Remarks
Reflections
A. No. of learners who earned 80% in the evaluation.

B. No. of learners who require additional activities for remediation.

C. Did the remedial lessons work? No. of learners who have caught up with the lesson.

D. No. of learners who continue to require remediation.

E. Which of my strategies worked well? Why did this 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?