Republic of the Philippines
Province of Sorsogon
Region V
Municipality of Donsol
Donsol Vocational High School
Tupas Donsol sorsogon
S.Y 2025- 2026
School: DONSOL VOCATIONAL HIGH SCHOOL Grade Level: 9
DETAILED LESSON PLAN
Teacher: NIÑO M. IMPERIAL Learning BTVTED
Area:
Teaching dates and Quarter:
time:
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding concepts and principles in preparing egg dishes
B. Performance The learners independently demonstrate competencies in preparing egg dishes
Standards
C. Learning At the end of 60 minutes lesson the students should be able to;
Competencies/outc
omes Objectives:
1. Identify the different variety of egg dishes; and
2. Perform egg dishes correctly to ensure optimum desired quality, consistency and appearance.
3. Appreciate the value of variety of egg dishes.
II. CONTENT Prepare and Cook Egg dishes
III. LEARNING
RESOURCES
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1. References Google, Books, Websites
a. Teacher’s guide pages
b. Learner’s materials
pages
c. Textbook pages
d. Additional materials from Power Point Presentation/ Recipe/Ingredients
learning resources
2. Other learning
resources
IV. PROCEDURE Teacher’s Activity Student’s Activities
A. Reviewing previous Good morning class. Good morning sir.
lesson
How's your day
Good to hear! Amen.
Before we start the lesson Please stand up and let's us
pray.( Call a student to lead a prayer )
Yes sir.
Mr. _____ can you lead the prayer.
Please arrange your chairs properly and kindly check your area
if there's some ways and throw it in trash bin. The students are listening.
Okay have a seat.
Let's check the attendance.
Yes sir.
Thank you.
Before we proceed with our discussion, let me
remind you first of some classroom rules.
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- Be respectful.
- Don't talk when someone is talking.
- Listen and pay attention during class discussion.
- Have fun while learning.
Are we clear?
Very Good
Motivation
This morning you will learn new topic but before that we will
have an activity.
“loop the words”
Direction: in the words search puzzle are the different words
that is associated with our lesson. They written horizontally,
vertically and diagonally. Find the words and write it on your
notebook.
P O A C H E D I
Y M D A B S H B
F R I E D Q L A
E K S F G V R S
U A H Z U G O T
E Y I M B T S E
B O I L E D G D
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B. Establishing purpose (3 minutes) (Student will read the lesson objectives)
for the lesson In this lesson you are expected to:
OBJECTIVES:
A. Describe Principles of home management: planning,
(Call student to read) organization, leading, and controlling.
[Link] of knowing Time and resources
management.
[Link] a basic task schedule
C. Presenting ( 10minutes) Yes sir.
examples/instances of Example
the new lessons Group Activity #1 1. Sunny side up
2. Basted
Give the example of types of fried eggs 3. Over easy
4. Over Medium
SUNNY SIDE UP BASTED 5. Over Hard
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Over Easy Eggs Over Medium Eggs
Over Hard Egg
D. Discussing new ( 10minutes ) Yes sir.
concept and practicing Discussion
new skills #1
How do you make sure eggs are safe to eat (e.g checking
freshness cooking properly)?
Yes sir.
E. Discussing the new TYPES OF FRIED EGGS
concept and practicing
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new skills #2 Let us now discuss TYPES OF FRIED EGGS - The students will listen to the discussion of the teacher
1. Sunny side up - Cook slowly without flipping until white is and interact if there is a question raised or given.
completely set but yolk is stell soft and yellow. Heat must be
low or bottom will toughen or burn before top is completely
set.
[Link] - Do not flip. Add a few drops of water to pan and
cover to steam cook the top. A thin film of coagulated white
will cover the yolk which should remain liquid.
3. Over easy – Fry and flip over. Cook just until the white is just
set but the yolk is partially set.
4. Over Medium – fry and flip over. Cook until yolk is partially
set.
5. Over Hard- fry and flip over. Cook until yolk is completely set.
F. Developing mastery Now since you already know the types of fried eggs . We The students will do the task collaboratively
(leads to formative will now proceed to our activity. I will divide you into 2 group and finish their task on 5 minutes.
assessment) counting from 1 to 2. Does who got number 1 will sit at the
right side and those who got number 2 left side. I prepare of
this question every member of the first group will pick? Other
group will answer the question each member of the group who
will answer the question will only the group the most correct
answer will have five points and second group will three points.
You my now start.
G. Finding practical What do you usually get your eggs from a store, market or
applications and your own home source?
concepts and skills in - This lesson will help me when I become a future
daily living What nutrients can we get from eggs? educator someday specially when I teach my major which
is food service management
what are some affordable dishes you can make using eggs?
How can apply what we learn about eggs to other foods in
daily life?
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How often do you eat eggs in a week?
(Teacher will give an oral recitation to the students for
evaluation).
H. Making generalizations Now, what did you learn from our lesson today? - Yes Sir,
and abstractions about
the lesson
- What are the types of fried eggs?
I. Evaluating learning Evaluation:
Direction: True or False
Write T if the statement is True and F is the statement is wrong.
1. Overcooking toughens eggs.
2. “Balut” and ordinary chicken are not the same nutrient.
3. Eggs are not easy to digest.
4. Dip hard boiled eggs immediately in cold water to peel the shell easily.
5. People with hypertension should limit or avoid the yolk where the fat
is.
J. Additional activities for In a paragraph form write the advantage and the disadvantage
application and of eating eggs.
remediation
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