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

2. 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

3. 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.

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

5. 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_________________________________

6. 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?

7. 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.”

8. Learning processes
Discussion
Demonstration
Probing Questions

9. Demonstration/ group work

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