DETAILED LESSON PLAN (DLP) FORMAT

DLP NO.: Learning Area: Grade Level: Date: Quarter: Duration: 120 mins.
TVL-Cookery 11 Time: 2nd Semester

Learning Competency/ies: Prepare Egg dishes Code: TLE_HECK9-12CM-a-1

Key Concepts/
Understandings to be Learners will understand that cleanliness is vital needs in preparing foods in the kitchen.
developed
Learning Objectives

Knowledge Determine the freshness of eggs.

Skills Conduct Summative Test of the egg dishes

Attitude Comply to instructions with promptness and willingness to learn

Values Display interest by participating in the lesson discussion.

Content Prepare Egg dishes

Learning Resources LM, TG (Cookery), Projector, Laptop, Test paper

Procedures
1. Introductory Activity Preliminary routine
(10 minutes)  Review the parts of the egg
Motivation:
Ask the learners of the question:
1.What is your favorite/common breakfast?

2. Activity Group activity:Group each learners according to the level of understanding.

(15 minutes) Present a picture on the screen and let the learners identify and describe each picture.

1.Fresh Egg 2.Frozen Egg 3.Dried Egg

 3. Analysis Based on the picture presented:
(10 minutes) 1.What are those eggs all about? (Market Forms of Egg)
2.What are the different kinds of eggs we can buy in the market? ( Hen’s egg, Brown which is
organic, native egg, quail egg)
3.How will you determine if the eggs are fresh?
 Clean ,uniform in size and sound shelled
 Plain, free form stain, odor and feces
 Should be rough, chalky and well center yolk
4.Why do we need to eat eggs?(Functional and Designer foods)
4. Abstraction Let the learners understand the lesson through PowerPoint presentation.
( 35 minutes) - Nutritive Value
Each egg contains approximately 80
calories. How many calories our body need
daily?
- Methods of determining fresh eggs
1.Candling
2.Gross examination of the egg
3.Clicking together
4.Water test
5.Breaking

5. Application How the market forms of eggs differ from one another?
(35 minutes) How will you determine if the eggs are fresh?
Assessment For another 1hour.
( 15 minutes) Conduct Summative Test for egg dishes.
Assignment Bring 2 pcs whole eggs.for our performance.
(5 minutes)
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 these work?
F. What difficulties did I encounter which my principal or supervisor can help me solve?
G. N. What Innovation or localized materials did I use/discover which I wish to share
with other teachers?

PREPARED BY: NOTED BY:

RONAFE GIBA-GUEVARRA BERNIE BOY T. TAPAY

Teacher II TVL Head