LP-TLE 10- Week 1-2.docx

1. Republic of the Philippines
Department of Education
Region III
Division of Bulacan
Prepared by: Checked by:
MARVINEL C. VINUYA REV. DR. DANILO J. ROXAS
Subject Teacher School Principal
Community. Child Development Center (CCDC) Inc.
R. Dimla St. Anyatam, San Ildefonso, Bulacan
WEEKLY HOME LEARNING PLAN
JULY 17,18,19,20, 2023
Quarter First Grade Level 10
Week One Learning Area TLE
MELCs 1. The learner will be able to identify and name the essential equipment used in egg preparation.
2. The learner demonstrates the proper procedures for cleaning and sanitizing kitchen tools and equipment, including the correct use of cleaning agents, sanitizing solutions, and
proper techniques for thorough cleaning and disinfection.
Day Objectives Topic/s Classroom-Based Activities Home-Based Activities
1
(July 17,
2023)
Identify the tool, utensils, and
equipment needed in egg
preparation
 Introduce the different types
of tools, utensils, and
equipment for egg
preparation
 “Egg Preparation Tool Presentation" : Divide
into groups. Assign each group a tool used in
egg preparation. Research and prepare a
presentation on the tool's name, purpose,
and usage. Demonstrate the proper usage
through visuals or role-playing.Present
findings to the class and engage in a
discussion.
 Observe egg preparation in your home
kitchen, identify and list the tools,
utensils, and equipment used,
categorize them based on purpose, and
reflect on their importance in the egg
preparation process.
2
(July 18,
2023)
Identify the types of chemicals
used in cleaning and sanitizing
tools and equipment
 review of the last topic
 Present the cleaning and
sanitizing tools and
equipment needed in egg
preparation
 Match the names of chemicals used in
cleaning and sanitizing with their
corresponding descriptions or purposes in
small groups, and discuss their importance in
the cleaning and sanitizing process.
 Research and create a chart or list of
different types of chemicals used in
cleaning and sanitizing tools and
equipment, noting their common uses
and properties.
3
(July
19,2023)
Demonstrate how to clean and
sanitize kitchen tools and
equipment
 Show the proper cleaning
and sanitizing of kitchen
tools and equipment
 The teacher will divide the students into small
groups and assign each group a specific kitchen
tool or equipment to demonstrate the proper
cleaning and sanitizing process, followed by a class
discussion on best practices and the significance of
maintaining cleanliness in food preparation.
 Create a step-by-step video
demonstration of cleaning and
sanitizing kitchen tools and equipment,
explaining proper techniques and
emphasizing the importance of hygiene.

2. Republic of the Philippines
Department of Education
Region III
Division of Bulacan
Prepared by: Checked by:
MARVINEL C. VINUYA REV. DR. DANILO J. ROXAS
Subject Teacher School Principal
Community. Child Development Center (CCDC) Inc.
R. Dimla St. Anyatam, San Ildefonso, Bulacan
WEEKLY HOME LEARNING PLAN
JULY 24,25,26,27,28, 2023
Quarter First Grade Level 10
Week Two Learning Area TLE
MELCs 1. The learner demonstrates knowledge and understanding of eggs, including their nutritional values, structure, different types, market forms, and restoration techniques.
2. The learner is able to discuss the nutritional values of eggs, identify the various components and structure of an egg, explain the different types of eggs, identify the market
forms of eggs, and demonstrate the proper techniques for restoring eggs to their optimal quality.
Day Objectives Topic/s Classroom-Based Activities Home-Based Activities
1
(July 24, 2023)
Discuss the nutritional values of the
egg
Identify egg structure
 Review of the last
topic
 The teacher discusses
the nutritional value,
energy value, and egg
structure
 Conduct a group discussion where students
identify and label the different parts of an
egg, such as the shell, membrane, yolk, and
albumen, while discussing their respective
functions and importance in the egg's
structure.
 Research and create a visual
presentation or infographic discussing
the nutritional values of eggs, including
their protein content, vitamins, and
minerals.
2
(July 26, 2023)
Explain the different types of eggs
Identify the market forms of
eggs
 The teacher shows the
different types of eggs
 The teacher will assign
selected students to
identify the egg
structure
 Organize a group discussion where students
identify and categorize various market forms of
eggs, such as fresh, frozen, liquid, or powdered
eggs, and explain their uses and advantages in
different culinary applications.
3
(July 28, 2023)
Demonstrate how to restore
eggs
 Review of the whole
lesson
 The teacher will divide the students into small
groups and assign each group a specific method
for restoring eggs. Have them prepare a
demonstration showcasing the step-by-step
process and present it to the class, highlighting the
importance of proper egg restoration techniques
for extending shelf life and maintaining egg
quality.
 Create a step-by-step video tutorial
demonstrating different methods to
restore eggs, such as the water glass
method or oiling method, and explain
the benefits and considerations for each
technique.