HE Practical Skills Culture / traditional Book Knowledge Group Is a practical subject Group Activities Current Trends Personal Experience

Pre-lesson preparation No textbook Worksheets provided by teacher Shopping skills – be a wise consumer Common sense on food purchasing e.g. Onion garlic lettuce cabbage

Egg cookery Nutritive value of an egg ＊ Egg is a good source of animal proteins. ＊ Egg provides vitamins A and D. ＊ Egg contains calcium and iron. ＊ The yolk contains fats and cholesterol ＊ The egg white contains a high percentage of water.

Types of eggs Fresh egg Preserved egg ＊ Hen egg ＊ Salted egg ＊ Duck egg ＊ Thousand-year egg ＊ Quail egg

Case study Which of the following hen eggs will you choose? Give two reasons. A: 50 g B: 47 g C: 60 g   Which egg is the best: _______ Reason 1_________________________________ Reason 2_________________________________

Think and answer Mrs. Chan is 60 years old, is it good for her to take 7 eggs in a week? Why? Peter wants to have more muscle, do you advise him to take lots of egg yolks or egg white a day? Why?

Study the ways Kelly keeps the eggs Study the ways Kelly keeps the eggs. Identify three mistakes she has made “Some egg shells are quite dirty. So I will wash the eggs first. I often put the round end of the egg below so that it won’t fall out easily from the egg rack. If the egg rack is full, I will put the eggs together with other fresh meat and seafood.”

Learning processes Discussion Demonstration Probing Questions

Demonstration/ group work

Home Economics Let them do and they can understand practice makes perfect