Republic of the Philippines

PROVINCE OF DAVAO DEL NORTE

Municipality of Santo Tomas
SANTO TOMAS COLLEGE OF AGRICULTURE, SCIENCES AND TECHNOLOGY
Cadena de Amor St., Feeder Road 4, Brgy. Tibal- og, Santo Tomas, Davao del
Norte, Philippines, 8112

Detailed Lesson Plan No: ____

Date: September 2023
Semester: 1st
Week: ___
Year and Section: BTVTED 3M-1
Learning Area: FSM 116
Duration: 1 Hour

I. OBJECTIVES
At the end of the lesson, the students should be able to:
A. identify the different ways of cooking an egg;
B. prepare a dish using an egg as the main ingredient; and
C. share the importance of knowing the nutritional value of eggs.

II. LEARNING CONTENT

A. Subject Matter: Eggs: Definition and Parts, Grading, Uses in
Food Preparation, Nutritive Value, Ways of Cooking, and
Storage and Care
B. References: Food Selection Preparation and Cooking Second
Edition, Philippines Copyright, 2014 By: Wiseman’s Books
Trading, Inc. and Eva Nebril-Flores Ph.D, ISBN: 978-971-9617-
11-2
C. Materials: Laptop, Cellphone, PPT, Printed Materials, Marker,
Whiteboard
D. Skills: Discussing, Sharing and Explaining

III. LEARNING EXPERIENCES/ PROCEDURES

A. Preliminaries:

Teacher’s Activity Student’s Activity

“Hello Good Moring Class.” “Good Morning Ma’am!”

“How’s your day? “We’re Good Ma’am!”

“Did you get a good sleep? “Yes Ma’am!”

“Very good!”

“Okay Let us start our day with prayer” (One student will lead
the prayer)
“… Amen”

“Let’s check the attendance. Say present if your (Students will

name is called.” participate in the
attendance)

“Now, can anyone from the class remember our

last discussion?” “Yes Ma’am. Our last
discussion is all about
the Definition and
Classification,
Characteristic and
Nutritive Value.”

“Okay Very Good!.”

“So once again Good Morning everyone, welcome

to another lesson full of Knowledge, Skills and
Experience.”

“Now I will show you a short video presention.”

“Make sure you are comfortably seated and be

ready your pen and paper for taking notes.”

”Now let us proceed. Are we good?” “Not yet Ma’am. I’m still
looking for a
comfortable position.”
“Okay take your time. I’ll Count to 10 seconds and
after that we will proceed to our presentation.”
“Thank you, Ma’am.”
https://www.youtube.com/watch?
v=My5Qj04lXdc

(The teacher will set a time for 3 minutes to watch

the video)

(The teacher will ask questions regarding the

short video)

“Based on the video, what have you observed?”

“Ma’am I observed that
the video is all about
“Very good!” the parts of an egg”

“Why is it important to know about the parts of an

“Ma’am it is important
egg?”
to know about the
parts of an egg because
it helps understand its
structure, nutritional
content, and cooking
properties.”
“Nice idea, very good!”

“Now, our topic for today is all about the Module

2: Chapter 5: Eggs: Definition and Parts, Grading,
Uses in Food Preparation Nutritive Value, Ways of
Cooking and Storage and Care.”

“But before we proceed, let us have your learning

outcomes. Everyone kindly read.”
“Okay Ma’am and Sir.”
LEARNING OBJECTIVES:
A. Identify the different ways of cooking an egg;
(Students will read the
B. prepare a dish using an egg as the main
learning objectives)
ingredient; and
C. share the importance of knowing the
nutritional value of eggs.

B. Developmental Activities:

Teacher’s Activity Student’s Activity

Activity (Lesson Proper)

“Now, let us have an activity which

is entitled, Scramble Words.”

“So for your instruction. Everyone “Yes Ma’am and Sir, the class will
read.” be divided into 2 groups. The
teacher will provide a scrambled
letters. Each group will then try to
solve the shuffled letters and form
a word out of it.”

“Okay for the groupings, the left side

will be the group 1 and the right “Yes Ma’am and Sir.”
side will be the group 2. Are we
clear?”

“Great! Now let’s start the activity.”

 “SCRAMBLED!”
1. Eggs

1.Gsge

“Amazing! Very good!” 2. Microwave

2. McroiWvea
3. Boiled
“Correct!”

3. Lobied 4. Scrambled

“Nice, very good!”

4. Bdleasmcra
5. Fried
“Correct! It is scrambled.”

5. Reidf

“Correct! It is Fried.” “Yes, Very much Ma’am and Sir!”

So how’s the activity? Did you enjoy “Yes Ma’am”

it?

“Okay, now that we are done with

the activity let us now proceed to
our analysis”

“Ma’am it is important to know the

Analysis:
nutritional value of eggs because it
ensures a balanced intake of
essential nutrients.”
1.What are the primary nutrients
found in eggs?
“Splendid answer, very good!”

“Ma’am, understanding the

nutritional value of eggs is crucial
for making informed dietary
2.Why is important to know the choices that support overall health
nutritional value of eggs? and well-being.”

“Brilliant answer, very good!”

“I have observed that all of you have

enjoyed our activity, now let us
proceed to our abstration.”

Abstraction:
“Ma'am We got loads of options for
cooking eggs. We can fry, boil,
1. What are the ways of cooking an scramble, poach, bake, or even zap
egg? them in the microwave. There's
also sous-vide, which sounds fancy
but is actually pretty cool. And
also, we can even pickle them.
Eggs are like a blank canvas for
culinary experiments, offering
different textures and flavors to
make student life more delicious.”

“Very brilliant answer!”

“Okay next question”

“Ma'am, eggs are like a secret

weapon for students when it comes
2. What vitamins and minerals are
to nutrition. They're loaded with
typically present in eggs?
essential vitamins. These vitamins
help with energy, metabolism, and
overall health and when it comes
to minerals, eggs also bring iron
for oxygen transport, phosphorus
for strong bones, and zinc for
immune support.”

“Brilliant answer, very good!”

“Okay next question”

“Ma'am sometimes eggs get a bit

quirky. We might find double
3. What are some of the egg yolks, which is like a bonus
abnormalities? surprise, happening when two
yolks appear in one egg. Then
there are wrinkled eggs they look a
bit weird but are safe; they just
have thinner shells. Blood spots
can pop up too, they're harmless,
so we can pick them out if we
want. Eggs can also be misshapen
or have rough shells but it won't
affect the taste. But if you spot
mold or a funky smell, that egg
should be thrown out as there
might be bacteria living inside
which will cause illnesses in our
body.”
“That’s a nice answer, very good!”

“Now, let us proceed to the next

question.”

Ma'am when buying egg, it is

4. In determining the grade of an important that we should examine
egg, what are the factors that we the shell for cracks, select
need to know before buying? appropriate size, opt for Grade AA
or A for better quality, listen for
freshness by gently shaking, and
all crucial factors that influence
the outcome po Ma'am.

“Very good answer!”

Application:

(The students will participate in

the activity.)
“Now for your performance task. We
want you to prepare a dish using an
egg as the main ingredient.

“Pass it in our next meeting.”

“These are the rubrics for your
infographic.”

“None Ma’am”
“Understood? Any question class?”

“Okay good.”

Assessment:
“Yes Ma’am very much!”
“Okay now let us have an assesment
about today’s discussion. Are you
ready?”

“Good.”

(The students will read the

“Okay for your instruction kindly instruction)
read.”
Identification:

Identify what is being asked on the

following questions below, write
your answer in a one half sheet of
paper. Student answer: “Yolk or Egg Yolk”

1. This is the yellow orange portion

found in the center of the egg.
Student answer: “White or Egg
White”
2. This is also called the albumen
and it constitutes 58% of the egg
weight.
Student answer: “Shell Membrane”

3. These membranes are important

defences against spoilage and is
made of keratin mucia.
Student answer: “Egg shell”

4. This is made up mainly of

calcium carbonate and is brittle,
rigid and impervious.
Student answer: “Air cell”

5. A pocket of air usually found at

larged end of an egg between shell
membranes.

Student answer: “Doubled yolk-

Enumeration: eggs, yolkless egg, egg within egg,
bloodspot, meatspot, soft shelled
6-10 Give at least 5 egg eggs, thin shelled eggs.”
abnormalities
 “Okay Ma’am”

Assignment:

“Familiarize the fish- shellfish for

our next meetting.”
“None Ma’am.”

“Any questions/ clarification class?” ”Yes Ma’am we learned a lot”

“Did you learn something?” “Thank you Ma’am. Good bye.”

“I’m happy hear that. Now since you

don’t have any questions. Good bye
everyone, see you next meeting.

Prepared by:

ROSYL V. MINOSA

GERALD B. GUIWAN

ELMY JOY G. LUNA

BTVTED INSTRUCTOR