Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
Division of Pagadian
Pagadian City National Comprehensive High School
Banale, Pagadian City

LESSON PLAN IN GRADE 10 – TLE – COOKERY

CONTENT STANDARDS:

The learner demonstrates understanding of core concepts, and

principles in Cookery.

PERFORMANCE STANDARDS:

The learner applies core competencies in cookery as prescribed in the

TESDA Training Regulation.

I – MOST ESSENTIAL LEARNING COMPETENCY:

Present egg dishes.

TLE_AFFP9- 12NB-IIIa-e-1
Specific Objectives:
A) Identify the different techniques of presenting egg dishes;
B) Perform the different techniques of the different egg-dishes;
C) Value the importance of acquiring skills in presenting egg dishes.

II – LEARNING CONTENT:
Subject Matter: “Preparing and Cooking egg dishes”
Quarter & Week: TLE_AFFP9- 12NB-IIIa-e-1
Page/s (TG):
(LM):
Materials: laptop, TV, eggs, vegetables, salt, oil, frying pan,
References:
K to 12 Most Essential Learning Competencies.
TLE_AFFP9- 12NB-IIIa-e-1
https://www.youtube.com/watch?v=udYeINZmADY

III – LEARNING ACTIVITIES:

A) Preliminary Activities (15 minutes)
1. Prayer
2. Checking of Attendance
3. Presentation of Class Rules
Raise your hand before asking or speaking
Be confident to share your ideas
Respect and Listen to your classmates and teacher
Follow directions
Keep your workplace clean and tidy

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 4. Review
Activate students’ prior knowledge in types of fried eggs by playing the game
“Who wants to be a millionaire.”
a.) What ingredients that add to taste of egg dishes?
a. salt b. sugar c. herbs d. vegetables
b. Which of the following ingredients has a sweetening agent in food.
a. salt b. sugar c. vegetables d. meat
c. What ingredients that improves the flavor and adds moisture and richness.
a. vegetables b. meat c. oil d. sugar
d. Which ingredient that add volume, enhance the taste, serve as garnishes?
a. oil b. salt c. sugar d. vegetables
e. What ingredient that add aroma, taste, color of egg dishes like bacon, ham,
hotdog.
a. processed meat products b. herbs c. sugar d. salt

5. Motivation-
Task 1: Set me up!
The student will arrange the printed pictures on a blank plate;
1. Have you tried arranging your food after cooking?
2. In what way, do you arrange the food in a plate?
3. Do you have an idea on how to set up a formal dining table for a special
occasion?
B) Development of the Lesson
Introduce the lesson.
Let students read the objectives of the lesson.

ACTIVITY (5 minutes)
Task 2: A Chef for a Day
Instructions:
Group 1 – Label the pictures with the name of the recipe;

Group 2 – Create a recipe about the type of egg dishes assigned by your
teacher;

Group 3 – Factors for consideration in presenting egg dishes

Group 4 – Supply the meaning of the given recipe

ANALYSIS (15 minutes)

Task 3: Egg-cellent!

Guide questions:

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 1. What did you learn from the activity?
2. What are the recipes out from egg dishes?
3. If you are told to cook an egg dish, what recipe would you like to prepare
and why?
4. How do you prepare and cook egg dishes properly?
5. Sarah is making scrambled eggs for her family's breakfast. She cracked
open a dozen eggs into a bowl to whisk them. She knows that on average,
each egg contains about 6 grams of protein. If she wants to serve each
person 15 grams of protein, how many people can she feed with the dozen
eggs?

ABSTRACTION (10 minutes)

Task 4: Video Talk
The teacher shows a video about cooking and preparing egg dishes

Ask the following questions.

1. What are the cooking techniques for cooking eggs?
2. What are the techniques in presenting eggs dishes?
3. What are some creative ways to present scrambled eggs that
elevate their visual appeal and make them more enticing to eat?"
4. How can you ensure that your customer will ?
5. Can you share some unique or innovative egg recipes that go
beyond the basics?
6. How does the combination of ingredients impact the overall taste
and presentation?

APPLICATION (15 minutes)

Task 5: Differentiated Activities
Let students present the following activities guided with a Rubric:

Group I – The group will cook and prepare egg dishes. And present to the class
through advertisement.

Group II – The group will cook and prepare egg dishes. And present your output
through jingle.

Group III- The group will cook and prepare egg dishes. And present your output
through Broadcasting. Let the group share the importance of cooking and preparing
egg dishes.

Give students 10 minutes to prepare for their output.

Let each group present their respective output and rate it according to the
following rubric.

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 SCORING RUBRIC
Rubrics for Cooking and Presenting Egg dishes Perfect Evaluator’s
Score Scores
A. Ingredients and Tools
1. Tools needed are complete. 8
2. Observed Mis -en Place 7
3. Eggs used are good quality. 7

B. Procedure
1. Methods of Cooking, preparation and correct procedure has 20
been followed.

C. Presentation
1. Egg dish and other ingredients were neatly and creatively 9
arranged on a plate.
2. Appropriate garnishes were used. 8
3. Neatness and orderliness in the plating of egg dish was 7
observed.

D. Flavor or Taste and Texture

1. Excellent flavor 13
2. Tender and digestible 12

E. Work Habits
1. Observed safety measures in handling tools and equipment. 3
3. Observe sanitary measures in handling ingredients and 3
food items.
4. Used proper cooking outfit and protective gadgets. 3

Total Score 100

1. Did you enjoy? What are your learnings?

2. Is it important to know and understand the uses of egg in cooking? Why?
3. How important is the presentation of egg dishes, and what techniques can be used to
make them visually appealing?
4. Are there any tips for achieving the perfect texture and flavor in egg dishes?

IV – ASSESSMENT: (5 minutes)
Instructions: Write the correct letter of the best answer.

1. What is the traditional French method of cooking eggs in a water bath/ cooked in
simmering liquid?

a) Poaching
b) Frying
c) Boiling
d) Baking

2. Which technique involves slowly cooking beaten eggs over low heat, often with
butter or cream, resulting in a creamy texture?

a) Poaching
b) Frying
c) Scrambling
d) Boiling

3. What is the primary ingredient in a Spanish dish called "Huevos Rancheros"?

a) Hard-boiled eggs
b) Poached eggs

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c) Fried eggs
d) Deviled eggs

4. Which dish consists of baked eggs in a spicy tomato sauce?

a) Frittata
b) Shakshuka
c) Quiche
d) Omelette

5. Which egg dish typically includes a variety of vegetables, meats, and cheese, folded
into a cooked egg base?

a) Frittata
b) Omelette
c) Quiche
d) Soufflé

6. When presenting a deviled egg platter for a formal event, which of the following
would be the most appropriate garnish?

a. Chopped Chives
b. Potato Chips
c. Pickles
d. Crumbled Bacon

7. Which of the following garnishes would best complement a classic Eggs Benedict?
a. Ketchup
b. Hollandaise Sauce
c. Salsa
d. Soy Sauce

8. For an elegant brunch, which type of bread is commonly used as the base for an open-
faced egg sandwich?
a. Baguette
b. White Bread
c. Rye Bread
d. Tortilla

9. You are hosting a brunch and want to serve scrambled eggs to your guests. Each
serving requires 2 eggs. You have invited 10 guests. How many eggs do you need to
prepare for everyone?
a. 10
b. 15
c. 20
d. 25

10. You are hosting a brunch and plan to serve scrambled eggs to your guests. You have
12 eggs in total. You want to arrange them on plates in pairs. How many plates can
you prepare, and how many eggs will be left?

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 a. 6
b. 7
c. 8
d. 9

V – ASSIGNMENT (Photo Essay):

Direction. Do it at Home.
1. Create a detailed list of all the ingredients required for each dish.
2. Specify the equipment and utensils needed for the preparation and presentation of
each dish.
----------------------------------------------------------------------------------------------------------------
-----
Prepared by:

NANCY MAY N. HALASAN

Teacher-III

Checked by:

RONNIL C. QUIETA
MASTER TEACHER II, TLE

ARCELI L. ESMA, EdD

Head Teacher-V, TLE

Noted:

ALNA A. LASALA, EdD

Principal-III

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Papaya atchara is the Filipino version of pickled green papaya. This
is usually eaten along with fried or grilled foods. I think that chicken
inasal is best with some papaya atchara on the side, so does grilled
liempo.

History in a Jar

It is rumored that they were one of Cleopatra’s prized beauty secrets. They make
apperances in the Bible and in Shakespeare’s writing. Pregnant women have been
known to crave them along with ice cream. Pickles have been around for thousands of
years, dating as far back as 2030 BC when cucumbers from their native India were
pickled in the Tigris Valley. The word “pickle” comes from the Dutch pekel or northern
German pó kel, meaning “salt” or “brine,” two very important components in the pickling
process. Throughout history pickling was a necessity, as it was the best way to preserve
food for a long period of time. As one of the earliest mobile foods, pickles filled the
stomachs of hungry sailors and travelers, while also providing families with a source of
food during the cold winter months.

Pickles are created by immersing fresh fruits or vegetables in an acidic liquid or

saltwater brine until they are no longer considered raw or vulnerable to spoilage. When
we think of pickles, cucumbers commonly come to mind. Pickled cucumbers are often
lacto-fermented in saltwater brine. During this process lactic microbial organisms
develop, which turn the naturally occurring sugars of foods into lactic acid. In turn, the
environment becomes acidic quickly, making it impossible for any spoiling bacteria to
multiply. Cucumber pickles can also be made with a salt and vinegar brine, a popular
choice for home cooks. The brine, known as “pickle juice,” is sometimes used by athletes
to treat dehydration, though it has yet to be proven as a true remedy.

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Kosher dills have a unique history of their own. In The Book of Jewish Food, Claudia
Roden explains that pickled vegetables were a dietary staple for Jews living in the
Ukraine, Poland, Lithuania and Russia. The sharp flavor of pickles proved a welcome
addition to the bland bread-and-potato diet of these cold weather countries. For several
generations, it was an autumn custom for Ashkenazim to fill barrels with cucumbers,
beets and shredded cabbage. The mixture was left to ferment in a warm place for
several weeks, then relocated to cool, dark cellars. The pickles would last through the
long cold winter until spring, when new crops of fresh produce were available.

When a heavy influx of eastern European Jews arrived in New York City during the late
1800s and early 1900s, immigrants introduced kosher dill pickles to America.
Cucumbers were washed, then piled in large wooden barrels along with dill, garlic,
spices, kosher salt and clean water. They were left to ferment for a few weeks to several
months; shorter fermenting time produced brighter green “half sours,” while longer
fermentation resulted in “full sours.” Pickles were sold on pushcarts in the immigrant
tenement district of New York City. Over time, Jewish-owned shops selling pickles
straight out of the barrel began appearing in droves. Eventually, pickling became a
profitable business within the Jewish community. Today, a plate of pickles is usually
served complimentary with a meal at the best Jewish delis.

Home pickling was made much easier and more sanitary during the 1850s, when two
essential canning tools were invented. First, a Scottish chemist by the name of James
Young created paraffin wax, which helped to create a seal for food preserved in jars. A
few years later, John Mason developed and patented the first Mason jar. Mason’s jars
were made from a heavyweight glass that was able to tolerate the high temperatures
used in canning and processing pickles.

Of course, pickles aren’t limited to the dill and cucumber variety. They can be sweet,
sour, salty, hot or all of the above. Pickles can be made with cauliflower, radishes,
onions, green beans, asparagus and a seemingly endless variety of other vegetables and
fruits. When the English arrived in the New World, they brought their method for
creating sweet pickles with vinegar, sugar and spiced syrup. Eastern Europeans
introduced various forms of lacto-fermented cabbage, known as sauerkraut. The French
serve tiny, spiced cornichons with heavy pâ tés and pungent cheeses. In the Middle East
pickles are served with every meal, from peppers to olives to lemons. Russians pickle
tomatoes, among other things. Koreans have their kimchi, the Japanese pickle plums
and daikon, and Italians pickle eggplants and peppers. Each area of the world has its
own beloved variety of pickle.

Recipes
Inspired to pickle something? Here are several pickle recipe ideas from around the web!

Pickling is the process of preserving or extending the shelf life of food by either
anaerobic fermentation in brine or immersion in vinegar. The pickling procedure
typically affects the food's texture, taste and flavor. The resulting food is called a pickle,
or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include
vegetables, fruits, meats, fish, dairy and eggs.

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A distinguishing characteristic is a pH of 4.6 or lower,[1] which is sufficient to kill most
bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and
spices, such as mustard seed, garlic, cinnamon or cloves, are often added.[2] If the food
contains sufficient moisture, a pickling brine may be produced simply by adding dry
salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables
to draw out excess water. Natural fermentation at room temperature, by lactic acid
bacteria, produces the required acidity. Other pickles are made by placing vegetables in
vinegar. Like the canning process, pickling (which includes fermentation) does not
require that the food be completely sterile before it is sealed. The acidity or salinity of
the solution, the temperature of fermentation, and the exclusion of oxygen determine
which microorganisms dominate, and determine the flavor of the end product.[3]
When both salt concentration and temperature are low, Leuconostoc mesenteroides
dominates, producing a mix of acids, alcohol, and aroma compounds. At higher
temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid.
Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity.[3]

References

Department of Education. K to 12 Most Essential Learning Competencies. Accessed on

February 6, 2021 from https://www.teachpinas.com/k-12-most-essential-
learning- competencies-melc/

France-Presse, Agence. “Pandemic risks pushing millions more into child labor — UN.”
GMA News Online. June 12, 2020.
https://www.gmanetwork.com/news/news/world/742323/pandemic-risks-
pushing-millions-more-into-child-labor-un/story/ (accessed February 10, 2021)

Global National. “One couple with two opposing beliefs in the Trump era.” December
18, 2019. YouTube video, 3:10. https://www.youtube.com/watch?v=51YRFSD2tow

Lopez, Virgil. “Duterte orders price cap on pork, chicken.” GMA News Online. February 1,
2021. https://www.gmanetwork.com/news/money/economy/774065/duterte-
orders-price-cap-on-pork-chicken/story/ (accessed February 6, 2021)

Page 9 of 5
Panti, Llanesca. “Philippines grants EUA to AstraZeneca's COVID-19 vaccine.” GMA News
Online. January 28, 2021.
https://www.gmanetwork.com/news/news/nation/773617/philippines-
grants- eua-to-astrazeneca-s-covid-19-vaccine/story/ (accessed February 6,
2021)

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