LESSON EXEMPLAR

Learning Modality: Blended Learning

Learning Area: T.L.E

School My Messiah School of Cavite Grade Level Grade 10

Technology and Livelihood

Teacher Reginald V. Calderon Jr. Learning Area Education

Teaching Date September 5-8, 2022 Quarter First

Teaching Time 8:00 - 9:00 AM & 9:00 - 10:00 AM No. of Days 4

I. OBJECTIVE At the end of the lesson the learners expected to:

a. Identify factors to consider in plating and presenting

egg dishes;
b. appreciate the importance of plating and presenting
egg dishes;
c. describe some factors and techniques in plating and
presenting egg dishes; and
d. follow standard procedures in presenting egg dishes.

A. Content Standards The learner demonstrates understanding in preparing and

cooking egg, cereals and starch dishes.

B. Performance Standards The learner independently prepare and cook egg, cereal,
and starch.

C. Most Essential learning Competencies 1. Select suitable plates according to standards

(MELC) 2. Rate the finished product using rubrics

D. Enabling Competencies
(If available, write the attached enabling competencies)

II. CONTENT PRESENT EGG DISHES

III. LEARNING RESOURCES

A. References

a. Teacher’s Guide Pages Page 64-69

b. Learner’s Material Pages

c. Textbook Pages Page 64-69

d. Additional Materials from Learning

Resources

B. List Learning Resources for Development LM-COOKERY

and Engagement Activities https://bit.ly/3dXx9w7
II. PROCEDURES

A. Introduction What I need to know?

The learners will do the walkthrough of the lesson expectations

(This lesson will cover the lesson about plating and garnishing egg dishes)

The learners will be informed on the following targets of the lesson:

• I can Identify factors to consider in plating and presenting egg dishes;
• I can appreciate the importance of plating and presenting egg dishes;
• I can describe some factors and techniques in plating and presenting
egg dishes; and
• I can follow standard procedures in presenting egg dishes.

What’s new?
The learners will do the given questions;
Directions: Enumerate five Good OHS Practices. Write it on your notebook.

1. ____________________
2. ____________________
3. ____________________
4. ____________________
5. ____________________

Processing Question;
6. How do you select and use the equipment in your workplace
7. Do you know what to do if there is an Accident at work?

B. Development What I know?

The learner will answer 5-item activity to check what they know about
the topic. After answering the questions, they will check their answer
to determine their background knowledge about the topic.
DIRECTION: Read each statement carefully. Write T if the statement
is true and F if the statement is false.
______1. Buy dirty, cracked, or outdated eggs.
______2. Do not spill water or ice into hot oil as this may cause a
flare-up.
______3. Overfilling causes excessive splashing and bubbling over
of hot oil.
______4. Certain microscopic organism , such as bacteria, are able
to invade the human body and cause illness and sometimes death.
______5. Any garnish on the plate should edible and should enhance
the flavor of the main dishes.

What is in?
The learners will enumerate the uses of eggs.
Direction: Enumerate the five uses of eggs. Write it on your
notebook.
1. _______________________
2. _______________________
3. _______________________
 What is it?
The learners will study the given learning materials (Video Discussion,
PPT)

Link for PPT Presentation and Video Presentation:

• https://bit.ly/3RPL1Hj
• https://bit.ly/3TU8ed7

C. Engagement What’s more?

The learners will search and explain different egg dishes presentations:
DIRECTION: Check the internet for 3 egg dishes presentations or you may
use some old magazines or newspapers and print/cut and paste these
pictures in your notebook with a short description of the picture.

The learners will apply the knowledge that they have gained from this lesson
by cooking Ham and Cheese Fritata:
DIRECTIONS: With the guidance of your parents/guardians, prepare and
cook Ham and Cheese Fritata individually using the given recipe. Present
your product in an artistic way.
.

What other enrichment activities can I engage in (Additional Activities?

(Additional Activities)
DIRECTION: Prepare and cook French omelet individually using the given
recipe. Present your product in an artistic way. Your product and
performance will be evaluated using the given rubric.
D. Assimilation
What I have learned?

--The learners will be asked what they learn for this day.

1. What are the factors to consider in presenting egg dishes?

2. Why is it important to consider Plating, Garnishing, and Side Dishes in
presenting egg dishes?
3. What are the factors and techniques in plating and presenting cooked
eggs?
4. Why do we need to follow the standard procedures in presenting egg
dishes?

What can I do? (Assessment)

The learners will answer again the pre test and will check their a score
if there’s any changes.

The learners will answer the given activity that will serve as their
assessment for the topic.
Directions: Identify the different ways in presenting cooked eggs.

E. Reflection The learners, in their notebook, journal or portfolio will write their personal
insights about the lesson using the prompts below.
I understand that___________.
I realize that________________

PREPARED BY:

Mr. REGINALD V. CALDERON

T.L.E Teacher

CHECKED BY:

Mr. MARVIN A. ROSE

Academic Coordinator

NOTED BY:

Ms. Nonette N. adonay

Principal