Detailed Lesson Plan (DLP)

(With inclusion of the provisions of D.O. No. 8, s. 2015 and D.O. 42, s. 2016)

DLP No.: 3 Learning Area: TLE Grade Level: 10 Quarter: 1 Duration: 2hour
Learning Competency/ies: Perform mise en place. Code:
(Taken from the Curriculum Guide) TLE_HECK10ED-Ia-1
Key Concepts / In the preparation of egg dishes, identification of needed tools and equipment and how to
Understandings to be clean and sanitize them after each use is the first consideration.
Developed
Domain Adapted Cognitive Process Dimensions (D.O. No. 1. Objectives
8, s. 2015)
Knowledge Categories:
The fact or condition of knowing
something with familiarity gained
Remembering Identify tools, utensils and equipment needed in egg preparation.
through experience or association Understanding

Skills Applying Clean, sanitize and prepare tools, utensils and equipment needed in
The ability and capacity acquired
through deliberate, systematic, and
preparing egg dishes.
sustained effort to smoothly and Analyzing
adaptively carryout complex Evaluating
activities or the ability, coming from
one's knowledge, practice, aptitude, Creating
etc., to do something

Attitude Assist one another in doing the given activity.

Values Performed the assigned task showing oneness in a group.

2. Content Perform Mise’en Place

3. Learning Resources Curriculum guide, Learning Module, Internet sources, Kitchen Utensil and Equipment
4. Procedures
4.1 Introductory Activity The teacher will show a short video on manual dishwashing.
What are observation on the video being shown? What are the uses of the different kitchen
utensils and equipment in in egg preparation?
4.2 Activity Think-Pair-Paste-Share
The class will be divided into three and each group will help each other in accomplishing
the task. Each group will classify the given kitchen tools, utensils and equipment. Then think
and pair each kitchen utensils, tools and equipment with their corresponding uses, then paste
in a manila paper and share to the class.
4.3 Analysis Were you able to get a passing score in the activity? What problem did you encounter in
classifying kitchen tool, utensils and equipment?

4.4 Abstraction The teacher will introduce the tools, utensils and equipment needed in egg preparation, and
the proper way of cleaning and sanitizing tools and equipment through power point
presentation.
4.5 Application With the same group, each group will identify the different kitchen tools, utensils and
equipment. After the question will be read, the group will answer for three seconds by
writing their answer in ½ sheet of paper, after three seconds the bell will ring, the will raise
their answers. Each correct of the group is equivalent to two points.

4.6 Assessment A. Multiple Choice: Read each question carefully. Choose the letter which corresponds to
the correct answer and write it in your paper. (1-10)
1. It is a small hand tool used generally in decorative works such as making garnishes.
a. Bread knife b. butcher knife c. channel knife d. paring knife
B. Arrange the steps in manual dishwashing procedure in chronological order. Write 1 for
first step, 2 for second, and so on.
4.7 Assignment: A. Research/Secure a picture of the Physical Structure and Composition of Eggs, then cut and paste
it in your lecture notebook, then label its structure.
B. Bring the following for your performance test: (group of three person)
1 gallon of lean water, 3 pcs uncleansed plates, dishwashing soap/paste, sponge
4.8 Concluding Activity (____ minutes).
“If you want to improve your life immediately, clean out a closet. Often it’s what
we hold onto the holds us back.”–cherylrichardson.com
 Detailed Lesson Plan (DLP)
(With inclusion of the provisions of D.O. No. 8, s. 2015 and D.O. 42, s. 2016)

DLP No.: 4 Learning Area: TLE Grade Level: 10 Quarter: 1 Duration: 1hour
Learning Competency/ies: Perform mise en place. Code:
(Taken from the Curriculum Guide) TLE_HECK10ED-Ia-1
Key Concepts / In the preparation of egg dishes, identification of needed tools and equipment and how to
Understandings to be clean and sanitize them after each use is the first consideration.
Developed
1. Objectives
Knowledge Identify the types of ware washing.

Skills Clean, and sanitize tools, utensils and equipment needed in preparing egg dishes.

Attitude Assist one another in doing the given activity.

2. Content Ware Washing

Learning Resources Curriculum guide, Learning Module, Internet sources, Kitchen Utensil and Equipment
3. Procedures
Introductory Activity The teacher will show a short video on manual dishwashing.
What are your observations on the video being shown? Do you practice them at home?

Activity The teacher the class into three, each group will be given 10 minutes to arrange the steps of
manual dishwashing and mechanical dishwashing in chronological order. Each group will
choose a representative to present their work and share their experience and challenges met
in accomplishing the task.

Analysis How was the activity given? What have you learned from the activity? Do you have some
realizations from the activity? Then, what are your realizations?

What is ware washing? What are the types of ware washing? How can you properly perform
the proper manual dishwashing?

Abstraction The teacher will introduce the proper way of cleaning and sanitizing tools and equipment
through power point presentation.

Application With the same group, each group will choose a representative to demonstrate on how to
clean and sanitize dishes properly using the manual dishwashing procedure.

4.Assessment/Evaluation A. Answer the following questions:

1. Differentiate cleaning from sanitizing
2. What is ware washing?
3. What are the two types of ware washing?
4. How is cleaning dishes manually done?

B. Arrange the steps in mechanical dishwashing procedure in chronological order. Write 1

for first step, 2 for second, and so on.
_________1. Run machine for a full cycle.
_________2. Set the sanitizing temperatures at 1800F for machine that sanitizes by heat and at
1400F for machine that sanitizes by chemical disinfectant.
________3. Scrape and pre-rinse.
_________4. Rack dishes so that the dishwasher spray will strike all surfaces.
_________5. Air-dry and inspect dishes. Do not touch food – contact surfaces.

5. Assignment
Research/Secure a picture of the Physical Structure and Composition of Eggs, then cut and paste it
in your lecture notebook, then label its structure.
 Detailed Lesson Plan (DLP)
(With inclusion of the provisions of D.O. No. 8, s. 2015 and D.O. 42, s. 2016)

DLP No.: 7 Learning Area: TLE Grade Level: 10 Quarter: 1 Duration: 2hour
Learning Competency/ies: Perform mise en place. Code:
(Taken from the Curriculum Guide) TLE_HECK10ED-Ia-1
Key Concepts / In the preparation of egg dishes, knowing what makes up an egg and appreciate other things
Understandings to be about egg is the second consideration.
Developed
1. Objectives
Knowledge Identify an egg’s components and its nutritive value.
Skills Illustrate the physical structure and composition of eggs.
Attitude Display creativity in performing the assigned task.

2. Content Perform Mise’en Place (Physical Structure and Composition of Eggs)

Learning Resources Curriculum guide, Learning Module, Internet sources, Kitchen Utensil and Equipment
3. Procedures
Introductory Activity The teacher will show a picture of an egg.
What are observation on the picture being shown? Have you experience eating an egg?
How about preparing egg dishes?
Activity The teacher divides the class into three, each group will be given 15 minutes to draw and
label the structure of an egg. Each group will choose a representative to present their work
and share their experience and challenges met in accomplishing the task.

Analysis Were you able to get a passing score in the activity? How was the activity given? What
have you learned from the activity? Do you have some realizations from the activity? Then,
what are they?

Abstraction The teacher will introduce the physical structure and composition of eggs through power
point presentation.

Application Do you consider egg as a complete food? Why?

Is an egg composed of shell, egg white and egg yolk? Justify your answer.

4. Assessment /Evaluation A. Identification.

1. It is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the
center of the thick white. Chalaza
2. The egg’s outer covering that accounts for about 9 to 12% of its total weight depending on egg size.
Shell
3. The empty space between the white and the shell at the large end of the egg. Air cell
4. It is a form of quality control used to classify eggs for exterior and interior quality. Grading
5. It is the unit used for describing egg freshness based on the thickness of the albumen. HU/Haugh unit
B. Illustrate the physical structure of an egg and then label its components.
SCORE CRITERIA

5 Label the components of egg properly and illustrate the structure in very attractive
manner.
4 Label the components of egg properly and illustrate the structure in an attractive
manner.
3 Label the components of egg properly and illustrate the structure in less attractive
manner.
2 Improperly label the components of egg and illustrate the structure in less attractive
manner.
1 Improperly label the components of egg and illustrate the structure in disorderly
manner.

5. Assignment Directions: In your lecture notebook write whether you agree or disagree to the following statements
and justify your answer.
1. Egg is a complete food.
2. Egg is composed of the shell, egg white and egg yolk.
 Detailed Lesson Plan (DLP)
(With inclusion of the provisions of D.O. No. 8, s. 2015 and D.O. 42, s. 2016)

DLP No.: 8 Learning Area: TLE Grade Level: 10 Quarter: 1 Duration: 2hour
Learning Competency/ies: Prepare and cook egg dishes. Code:
(Taken from the Curriculum Guide) TLE_HECK10ED-Ib-d-2
Key Concepts / In the preparation of egg dishes, knowing what makes up an egg and appreciate other things
Understandings to be about egg is the second consideration.
Developed
1. Objectives
Knowledge Identify the market forms of egg.
Skills Create a diagram on the uses of eggs in culinary.
Attitude Display creativity in performing the assigned task.

2. Content Market Forms of Egg, Uses of Eggs in Culinary

Learning Resources Curriculum guide, Learning Module, Internet sources
3. Procedures
Introductory Activity The teacher will show a picture of an egg in different forms.
What are observation on the picture being shown? Have you seen this forms of eggs in the
market? Have you experience buying eggs in different forms?
Activity The teacher divides the class into three, each group will be given 5 minutes to accomplish
the activity sheet that will be provided. Each group will choose a representative to present
their work and share their experience and challenges met in accomplishing the task.

Analysis How was the activity given? What have you learned from the activity? Do you have some
realizations from the activity?

What are the market forms of egg? How did they differ from each other?

Abstraction The teacher will introduce the market forms of eggs and the uses of eggs in culinary through
power point presentation.

Application What do you are the reasons why eggs are marketed in different forms?
How important are eggs in culinary? Justify your answer.

4. Assessment /Evaluation A. Identify the following market forms of eggs.

1. These are pasteurized eggs that must be thawed before use. Frozen eggs
2. Eggs that may be purchased individually, by dozen or in trays of 36 pieces. Fresh
eggs
3. Eggs used for preparing meringue. Dried eggs
4. It is a market form of egg made of high quality fresh eggs. Frozen eggs
5. Eggs that are used primarily as ingredients in food industry. Dried eggs
B. Create a Web diagram on the uses of eggs in culinary.

Explanations… Cooked and Eggs as

emulsifier Explanations…
serves “as
is”, e.g.

Uses of Egg
in Culinary As binding,
thickening Explanations…
As foam agent, and
gelling agents

As coloring
Explanations… and flavoring
agents
Explanations…

5. Assignment Directions: In your lecture notebook, answer the following questions:

1. Why do you need to eat eggs?
2. What are the variety of egg dishes?.
 Detailed Lesson Plan (DLP)
(With inclusion of the provisions of D.O. No. 8, s. 2015 and D.O. 42, s. 2016)
Date: ________________________________
DLP No.: Learning Area: TLE Grade Level: 10 Quarter: 1 Duration: 2hour
Learning Competency/ies: Prepare and cook egg dishes. Code:
(Taken from the Curriculum Guide) TLE_HECK10ED-Ib-d-2
Key Concepts / In the preparation of egg dishes, knowing what makes up an egg and appreciate other things
Understandings to be about egg is the second consideration.
Developed
1. Objectives
Knowledge Identify the market forms of egg.
Skills Create a diagram on the uses of eggs in culinary.
Attitude Display creativity in performing the assigned task.

2. Content Market Forms of Egg, Uses of Eggs in Culinary

Learning Resources Curriculum guide, Learning Module, Internet sources
3. Procedures
Introductory Activity The teacher will show a picture of an egg in different forms.
What are observation on the picture being shown? Have you seen this forms of eggs in the
market? Have you experience buying eggs in different forms?
Activity The teacher divides the class into three, each group will be given 5 minutes to accomplish
the activity sheet that will be provided. Each group will choose a representative to present
their work and share their experience and challenges met in accomplishing the task.
Analysis How was the activity given? What have you learned from the activity? Do you have some
realizations from the activity?

What are the market forms of egg? How did they differ from each other?

Abstraction The teacher will introduce the market forms of eggs and the uses of eggs in culinary through
power point presentation.
Application What do you think are the reasons why eggs are marketed in different forms?
How important are eggs in culinary? Justify your answer.

4. Assessment /Evaluation A. Identify the following market forms of eggs.

1. These are pasteurized eggs that must be thawed before use. Frozen eggs
2. Eggs that may be purchased individually, by dozen or in trays of 36 pieces. Fresh eggs
3. Eggs used for preparing meringue. Dried eggs
4. It is a market form of egg made of high quality fresh eggs. Frozen eggs
5. Eggs that are used primarily as ingredients in food industry. Dried eggs
B. Create a Web diagram on the uses of eggs in culinary.

Explanations… Cooked and Eggs as

emulsifier Explanations…
serves “as
is”, e.g.

Uses of Egg
in Culinary As binding,
thickening Explanations…
As foam agent, and
gelling agents

As coloring
Explanations… and flavoring
agents
Explanations…

5. Assignment Directions: In your lecture notebook, answer the following questions:

1. Why do you need to eat eggs?
2. What are the variety of egg dishes?.

Name: School:
Position/Designation: Teacher Division: CITY OF NAGA
Contact Number/s: Email address:
 Detailed Lesson Plan (DLP)
(With inclusion of the provisions of D.O. No. 8, s. 2015 and D.O. 42, s. 2016)
Date:
DLP No.: Learning Area: TLE Grade Level: 10 Quarter: 1 Duration: 2hour
Learning Competency/ies: Prepare and cook egg dishes. Code:
(Taken from the Curriculum Guide) TLE_HECK10ED-Ib-d-2
Key Concepts / In the preparation of egg dishes, knowing the variety off egg dishes is a very important
Understandings to be consideration.
Developed
1. Objectives
Knowledge Identify variety of egg dishes.
Skills Make a recipe of an egg dish.
Attitude Give importance on the different egg dishes.

2. Content Variety of Egg Dishes

Learning Resources Curriculum guide, Learning Module, Internet sources
3. Procedures
Activity The teacher divides the class into five, each group will be given2 5 minutes to accomplish
the assigned task. Each group will choose a representative to present their work and share
their experience and challenges met in accomplishing the task.
Analysis How was the activity given? What have you learned from the activity? What are the
variety of egg dishes? How did they differ from each other?

Abstraction The teacher will introduce the variety of egg dishes through demonstration and power point
presentation.
Application As an aspiring chef, is it necessary for you to know the different variety of egg dishes? Justify
your answer.

4. Assessment /Evaluation A. Identify the following variety of eggs.

1. Eggs that are prepared by slipping shelled eggs into barely simmering water and
gently cooking until the egg holds its shape. Poached egg
2. to 10
B. Prepare variety of poached egg.
Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing and cooking poached egg and performs the skill very
satisfactorily without supervision and with initiative and adaptability to problem situations.

3 Follows correctly the procedures in preparing and cooking poached egg and performs the skill
satisfactorily without assistance or supervision.

2 Follows correctly the procedures in preparing and cooking poached egg with minor errors and performs
the skill less satisfactorily with some assistance and/or supervision.

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

5. Assignment Directions: In your lecture notebook, answer the following questions:

1. What are the variety of egg dishes?
2. What are the types of fried eggs?
3. What are the two factors for making quality omelets?

Name: School:
Position/Designation: Teacher Division: CITY OF NAGA
Contact Number/s: Email address:
 Detailed Lesson Plan (DLP)
(With inclusion of the provisions of D.O. No. 8, s. 2015 and D.O. 42, s. 2016)
Date: )
DLP No.: 11 Learning Area: TLE Grade Level: 10 Quarter: 1 Duration: 2hour
Learning Competency/ies: Present egg dishes. Code:
(Taken from the Curriculum Guide)
Evaluate the finished product. TLE_HECK10ED-Ie-3
TLE_HECK10ED-Ie-4
Key Concepts / Part of serving food is presentation. It should appeal to your mouth, nose, and eyes.
Understandings to be
Developed
1. Objectives
Knowledge Determine the different techniques in presenting egg dishes attractively.
Skills Cook and present egg dishes.
Attitude Present egg dishes attractively.

2. Content Present Egg Dishes

Learning Resources Curriculum guide, Learning Module, Internet sources, Realia (Material and Ingredients)
3. Procedures
Awareness The teacher will show a video in presenting egg dishes attractively. Then, they are ask to
share their observations from the video being viewed.
Activity The teacher divides the class into five, each group will be given 10 minutes to accomplish the
assigned task. Each group will illustrate and egg dishes considering its presentation that will
be attractive enough to the diners. Each group will choose a representative to present their
work and share their experience and challenges met in accomplishing the task.
Analysis How was the activity given? What have you learned from the given activity? How will
present egg dishes

Abstraction The teacher will introduce the topic through power point presentation.
Application As a cookery student, is it necessary for you to know the different ways of presenting egg
dishes? Why?

4. Assessment /Evaluation A. Identify the following techniques of presenting eggs dishes attractively.
1. _______ 2. _______ 3. _______ 4. _______ 5. _______

B. Prepare variety of omelet egg dish.

Your performance will be rated using the scoring rubric below:
4 Follows correctly the procedures in preparing and cooking omelet egg and performs the skill very satisfactorily
without supervision and with initiative and adaptability to problem situations.
3 Follows correctly the procedures in preparing and cooking omelet egg and performs the skill satisfactorily
without assistance or supervision.
2 Follows correctly the procedures in preparing and cooking omelet egg with minor errors and performs the skill
less satisfactorily with some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking omelet egg and performs the skill
unsatisfactorily.

5. Assignment Directions: In your lecture notebook, complete the table below:

Recommended Storage Time for Eggs
Fresh Shell Eggs Buy best before date
Left-over yolks or whites
Hard-cooked eggs
Prepared egg dishes
Pickled eggs
Frozen whole eggs (blended)

Name: School:
Position/Designation: Teacher Division: CITY OF NAGA
Contact Number/s: Email address:
 Detailed Lesson Plan (DLP)
(With inclusion of the provisions of D.O. No. 8, s. 2015 and D.O. 42, s. 2016)
Date:
DLP No.: 13 Learning Area: TLE Grade Level: 10 Quarter: 1 Duration: 2hour
Learning Competency/ies: Prepare Egg Dishes Code:
(Taken from the Curriculum Guide) TLE_HECK10ED-Ia-1
TLE_HECK10ED-Ib-d-2
TLE_HECK10ED-Ie-3
TLE_HECK10ED-Ie-4
Key Concepts / In the preparation of egg dishes, the first consideration is to identify the need tools and
Understandings to be equipment and how to clean and sanitize them after. Next consideration is to know what
Developed makes up an egg and appreciate other things about egg.
1. Objectives
Knowledge Identify an egg’s .components and its nutritive value.
Skills Answer the given summative test honestly.
Attitude Prepare and present egg dishes attractively.

2. Content Prepare Egg Dishes

Learning Resources Curriculum guide, Learning Module, Test Questionnaire
Realia (Material and Ingredients)
3. Procedures
Introductory Activity/ies WT-The teacher will check the attendance and give a short review on the topics being
discussed.
PT- Checking the needed materials and ingredients by pair.
Giving of Instructions WT & PT –The teacher will discuss the DO’s and DON’T’s during the summative test proper
and performance test proper.
Test Proper WT – The students will answer the given summative test honestly.

PT- The students will prepare and present omelet egg dish.

Checking and Recording of WT- The students will check their classmate’s paper and the teacher record afterwards.
Scores PT- The teacher will evaluate the student’s product using the given rubric and feed backing
will follow.
Prepare variety of omelet egg dish.
Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing and cooking omelet egg and performs the skill very satisfactorily
without supervision and with initiative and adaptability to problem situations.
3 Follows correctly the procedures in preparing and cooking omelet egg and performs the skill satisfactorily
without assistance or supervision.
2 Follows correctly the procedures in preparing and cooking omelet egg with minor errors and performs the skill
less satisfactorily with some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking omelet egg and performs the skill
unsatisfactorily.

4. Assessment /Evaluation The student’s will be evaluated based on their written and performance test results.

Note: Please see the attached summative test and performance test.

5. Assignment Answer the following questions:

1. Differentiate cereals from starch.
2. What are the tools and equipment needed in cooking starch and cereal dishes?
3. What are the common sources of starch?

Name: School:
Position/Designation: Teacher Division: CITY OF NAGA
Contact Number/s: Email address: