Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
Division of City Schools
ZAMBOANGA NATIONAL HIGH SCHOOL WEST
Zamboanga City

Lesson Plan No. 2 Date: February 07, 2019

Year and Section: Mixed Sections Day: Thursday
Area: Technology and Livelihood Education Sub-area: Cookery 10
Quarter III: Prepare Soup and Stocks
Lesson II: Prepare Soup and stocks
Learning Outcome 1: Perform Mise’ En Place
I – OBJECTIVES
A. Specific Objectives:
At the end of the performance on how to cook Egg Drop Soup the Grade 10 students are
expected to:
a) gather all the kitchen equipment/tools/utensils and ingredients needed in cooking Egg Drop Soup;
b) follow the procedure correctly in cooking Egg Drop Soup; and
c) observe safety precaution and proper hygiene in cooking Egg Drop Soup.
B. Content Standard:
The learners demonstrate an understanding in the basic concepts and underlying theories in preparing
stocks, sauces, and soups.
C. Performance Standard:
The learners prepare a variety of stocks, sauces, and soups used in different cultures.
D. Learning Competency:
LO 2 Prepare soups required for menu items
E. Learning Competency Code:
TLE_HECK10SSS-IIIb-21
II – LEARNING CONTENT:

Cook Egg drop soup

A. Learning Resources: Module 3 in Cookery 10

B. Learning Strategy/ies: Multi-Media Presentation, Power Point Presentation, Viewing and Listening,
Group Activity, Picture Puzzle, Scramble Letters, Logical Order, Exit Slip,
Realia, Demonstration, and Performance.

C. Learning Materials: LCD Projector, Laptop, Pictures, Manila paper, Glue, Scotch Tape, Kitchen
Equipment/Tools/Utensils and Ingredients.

Kitchen Equipment/Tools/Utensils: Gas Stove, Pot, Wire Whip, Wooden Spoon, Ladle, Fork, Spoon,
Bowls, Measuring Cup, Measuring Spoon, Grater, Chopping
Board, Knife, Serving Bowl, Saucer and Spoon.

Ingredients: Eggs, Chicken Stocks, Soy Sauce, Ginger, Mixed Vegetables, Cornstarch, Water, Black
Pepper, Sesame Oil, Spring Onion and Garnishes

D. Integration: Literacy and Numeracy (ICT, English, MAPEH, Math)

E. Values Infused: Teamwork, Cooperation, Mise’en Place, Proper Hygiene and Safety Precaution in
cooking.
III – STRATEGIES:
A) Routinary Activities:
Greetings
Checking the cleanliness and orderliness of the classroom.
Checking the attendance

B) Review/Recall:
This game is called “SPIN THE WHEEL”.
I will spin the wheel and when the wheel stops turning the pointer will show us the name of the student
who will answer the given question.

QUESTION NO.1
Are based on stocks added with other ingredients for variety of flavor, consistency and aroma?
QUESTION NO.2
What are the two (2) classification of soups?
QUESTION NO.3
A simple clear soup without solid ingredients?

A. Motivation

Before we will start doing an activity, I will first show you a video that will help you answer the next task.

Video Presentation
Video of the song “Sit on my Egg"

The students are viewing the video.

After the video presentation the teacher will ask the following questions.
1. Did you enjoy the video song?
2. What is the main ingredients used in the song?
3. Can you give me where can we used eggs?
4. Why do people love eating Eggs?

C. Presentation of the Lesson

Based from the pictures and the video “Sit on my egg”, what dish are you going to cook for today?
Ok. Very Good! Our topic for today is about, Egg Drop Soup
Before we will go to our main activity for today, let us first test your skills in LITERACY by reading the following
objectives for today’s lesson:
Objectives:
a) prepare all the kitchen equipment/tools/utensils and ingredients needed in cooking Egg Drop
Soup;
b) follow the procedure correctly in cooking Egg Drop Soup; and
c) observe safety precaution and proper hygiene in cooking Egg Drop Soup.

D. Unlocking of Difficulties
1. Veggies - This refers to different vegetables.
2. Bouillon - Concentrated cubes and granules dissolved in hot water.
3. Stock - Soup consisting of meat or vegetables is made by simmering animal bones
And/or meat, fish, or vegetables in water and/or wine.

a) ACTIVITY
1. Group activity
The teacher distributes the envelope to the group.
Logical Order of Procedure
Give each group an envelope, inside the envelope are manila paper and procedure on how to
cook Egg Drop Soup. Let the students do the following,
Arrange the procedure in logical order.
Paste it in a Manila paper.
Post the output.
Presentation of output by group.
b) ANALYSIS
*Teachers checks the output of the Group. After checking the output of the students (by Group)
The teachers ask the following questions:
Guide Questions
Guide Questions
What can you say about the activity?
How did you find working with your group?
How did you come up with your procedure?
How many procedures do we have in cooking the Egg Drop Soup?
Why do we need to follow the procedure correctly in cooking Soup?

c) ABSTRACTION
Viewing and Listening
Teacher checks the output of the Group.
Demonstration on how to cook Egg Drop Soup through Video presentation.
Video on Kitchen Safety Rules before cooking.
Guide Questions:
1. Do we need to prepare soup every meal? Why?
2. Why do we need to add some veggies in our soup?
3. Why do we need to observe safety precaution while cooking?
4. Why do we need to consider personal hygiene when we cook food?

Egg Drop Soup

Ingredients
 2 Beaten Eggs

 4 Cups of Chicken Stock

 2 Tbsps. of Soy Sauce

 1 Thumb Size Grated Ginger

 1 Cup of Mixed Vegetables

 2 Tbsps. of Corn Starch (diluted in 2 tbsps. of water)

 Ground Black Pepper

 3 - 4 Drops of Sesame Oil

 ¼ Cup of Chopped Green Onions (for garnish)

Procedure
1. Pour the chicken stock into a medium size pot followed by the soy sauce, grated gin-
ger, mixed veggies, sesame oil, and pepper and bring it to a boil over medium high
heat.

2. After a boil, remove the top, add in the diluted corn starch and stir until the mixture
slightly thickens. This should take about 3 to 4 minutes.

3. Add in the beaten eggs while stirring continuously and keep stirring until a ribbon
stringy appearance develops.

4. Remove the soup from the heat, ladle it into a bowl, and garnish with some green
onions.

5. Serve and enjoy your egg drop soup.

 A. Application

Each group will cook the Egg Drop Soup by:

a) preparing all the kitchen equipment/tools/utensils and ingredients needed in cooking Egg
Drop Soup;

b) following the procedure correctly in cooking Egg Drop Soup; and

c) observing safety precaution and proper hygiene in cooking Egg Drop Soup

Each group will be given a Performance Task Sheet, Scoring Rubrics, Project Plan and Recipe.
(See attached Copies)

IV – EVALUATION
Evaluate the performance of the students by group based on the Scoring Rubrics. (See attached
copy of the Scoring Rubrics)

I. Products
1. General Appearance 12
2. Palatability 6
3. Nutritive Value 3
II. Procedures
1. Use of Resources 9
2. Cleanliness and Sanitation 6
3. Conservation of Nutrients 6
Total Points 42

The students will answer individually the Exit Slip. (See attached copy of the Exit Slip)
 1 Thing I learn when cooking Egg Drop Soup.
 2 Skills I learned after cooking Egg Drop Soup.
 3 things I will always remember when cooking Egg Drop Soup.

V – ASSIGNMENT/AGREEMENT:

Write in a 1 whole sheet of paper.

`

1. What is sauce?
2. What are the basic sauces for meat, vegetables and fish?
Reference: Module 3, LO 3, Page 271

Prepared by:

PILAR M.Ajijul
 Republic of the Philippines
Department of Education
Region IX, Zamboanga Peninsula
Division of City Schools
ZAMBOANGA NATIONAL HIGH SCHOOL WEST
Zamboanga City

Lesson Plan No. 1 Date: September 06,2018

Year and Section: Mixed Sections Day: Thursday
Area: Technology and Livelihood Education Sub-area: Cookery 10
Quarter II: Prepare Vegetable and Seafood Dishes
Lesson I: Prepare Vegetable Dishes
Learning Outcome 1: Perform Mise’ En Place
Learning competencies w/ LC Code: TLE_HECK10VD-IIb-c10

I – OBJECTIVES
At the end of the lesson on the Basic Knife Cuts of Vegetables the grade 10 TLE students are expected
to:
a.) Give and identify the basic knife cuts of vegetables;
b.) Demonstrate the basic knife cuts of vegetables;
c.) Observe safe and accurate techniques in cutting vegetables.

II – SUBJECT MATTER:
Basic Knife Cuts of Vegetables

Reference: Cookery 10, page 154, Internet

Materials: LCD Projector, Laptop, Pictures
Integration: ICT
Tools and Vegetables: Chopping Board, Knife, Tray, Vegetables.

III – STRATEGIES:
A) Routinary Activities:
Greetings
Checking the cleanliness and orderliness of the classroom.
Checking the attendance

B) Review/Recall:
Let us have a recall about the previous topic: (Show 4 Pictures)
What are the different methods of preparing fresh vegetables?
Identify the different methods of preparing fresh vegetables.
Okay very good I’m glad that you’ve still remember our previous lesson. So now let’s proceed.

C) Motivation:
Video of the song “Bahay Kubo”
Are you familiar with the song “Bahay Kubo”?
How many vegetables was mention in the lyrics of the song?
Can you name some vegetables mention in the song “Bahay Kubo”?
What tools we need in preparing vegetables before cooking?

D) Development of the Lesson:

d) ACTIVITY
Viewing and Listening/Group activity
Multi-media Presentation of the Basic Knife Cuts of Vegetables
On your Manila paper:
Identify 3 Basic Knife Cuts of Vegetables and write a short description by following the format
given.

Basic Knife Cuts of Vegetables Description

1.
2.
3.
*Presentation of the output by group

e) ANALYSIS
*Teachers checks the output of the Group. After checking the output of the students (by Group)
The teachers ask the following questions:

Guide Questions
What can you say about the video presentation?
Why is knife skills are important in cutting vegetables?
If you were given a chance to cook a dish, what dish are you going to prepare using the different
basic knife cuts?

f) ABSTRACTION
*Demonstration on the basics knife cuts of vegetables*
 Identify the different basic knife cuts of vegetables.
What are those basic knife cuts of vegetables?
Why do we need to cut the vegetables properly and accurately?
What are the safety precautions in cutting the vegetables?

g) APPLICATION
The class will be divided into 5 groups. Each group will pick two basic cut of vegetables and
choose a leader to demonstrate on how to cut the vegetables for 3 minutes.
Performance Task with attached rubrics

IV – EVALUATION:
1. Written Test (1/4 sheet of paper)
Direction: Give and identify the pictures/cut vegetables of the different basic knife cuts of vegetables
and write your answer on your paper. (Show 6 pictures of Basic Cuts of Vegetables)

V – ASSIGNMENT:
1.Prepare for your performance for next meeting
2. Bring your ingredients and complete cooking outfit.

Prepared by:

CYNTHIA M. JUMAWAN
SST – I

Observer

HELEN A. MANGUMPIT LOURDES A.

MENDOZA
SSHT VI, ENGLISH Department SSHT VI, TLE Department Head

MARIA PILAR N. GREGORIO,Ed.D.

Secondary School Principal IV