Republic of the Philippines

Department of Education
Region VIII
Division of Tacloban City
SAGKAHAN NATIONAL HIGH SCHOOL
Tacloban City

CULTURE-BASED LESSON INTEGRATION

Technology and Livelihood Education – Home Economics (Commercial Cooking) Grade -7&8

Lesson Objectives/ FIRST DAY SECOND DAY THIRD DAY FOURTH DAY
Competencies

Objectives: Pre –Activity Pre –Activity Pre –Activity Pre –Activity

a. Checking of attendance a. Checking of attendance a. Checking of attendance a. Checking of attendance
1. Discuss the proper ways of b. Review the past lesson b. Review the past lesson b. Review the past lesson b. Review the past lesson
measuring dry and liquid (conversions of weights and “ Measuring Ingredients Correctly” “ Measuring Ingredients Correctly” “ Measuring Ingredients Correctly”
ingredients and explain the measure in cooking)
importance of each step c. Motivation Learning Activities: Learning Activities: Learning Activities:
2. Demonstrate the proper -Mount a crossword puzzle on a. Presentation of the lesson a. Presentation of the lesson 1. Reflection (Writing essay)
ways of measuring dry and the board and let the students “ Measuring Ingredients Correctly” “ Measuring Ingredients Correctly” 2. Generalization
liquid ingredients together with find out the answers with the (Call some students to
the conversion of measurement help of the pictures shown. The express their ideas the
LM page : 38-40 LM page : 38-40
3. Show enthusiasm in the picture will serve as hint. importance in measuring
conversion and measuring the HINTS the ingredients correctly.
ingredients by participating Analysis Application
1. Picture of Binagol -After the students’ discussion on their Assessment :
actively in the class discussion -The class will be divided into two.
2. Picture of Moron activity, the teacher will explain further Directions: Each group will demonstrate on
and in the application And each group will be given
3. Picture of Pastillas and give additional information, if how to measure accurately the ingredients
materials to be used in the activity
needed, in measuring the given in making “BINAGOL” with the use of the
4. Picture of Arasip (Manila Paper, pictures, of baking
ingredients. proper measuring tools and will be rated
5. Picture of Suman ingredients, marker)
with the use of a rubric.
Competencies/ Skills: 6. Picture of Puto Abstraction
7. Picture of Suman sa Ibus -The teacher will ask questions Instructions: The two groups will be
1. Carry Out Measurement and Ingredients
regarding the importance of measuring assigned to Dry Ingredients, Liquid
Calculations Ingredients and other ingredients  1 cup rich coconut milk (made from
Learning Activities: ingredients. 2 medium coconuts)
“As baker, is it necessary to follow the such as fat, butter, margarine.
a. Development of the lesson  ¾ cups raw gabi or taro root,
Theme: FOOD and PRODUCTS
1. Unlocking difficulties proper way in measuring the baking
Icon: BINAGOL shredded
ingredients? Why?
 Demonstrate the proper 2. Presentation of the lesson  ¾ cup brown sugar
ways of measuring Discussion: “ Measuring  ½ can full cream condensed milk
ingredients of “binagol”. Ingredients Correctly”  4 egg yolks
Application
 -The class will be divided into two. And GROUP 1:DRY INGREDIENTS  Wilted banana leaves
Values and attitude: LM page : 38-40 each group will be given materials to be Ingredients Measuring How to  4 medium coconut shells, cleaned
used in the activity (Manila Paper, Tool to be measure  String for tying
The learners will appreciate pictures, of baking ingredients, marker) Used
Activity: The teacher will group
the value of measuring Rubrics on measuring the ingredients
the students into five and give Flour
ingredients correctly with Instructions: The two groups will be
them instructions for the activity. Refined 5 4 3 2 1
strength of mind and do
assigned to Dry Ingredients, Liquid Sugar Used proper
their work competently.
Ingredients and other ingredients such measuring
Activity Instructions: Brown
as fat, butter, margarine. tool
 Each group will be given Sugar
a name of a certain Baking Applied
baking/cooking Powder, correct
Note: Lessons to be continued to next
ingredients. And the baking techniques in
day. The students grouping is still at
group will brainstorm the soda, salt measuring
ease.
process on how it is Proper
measured accurately. GROUP 2:LIQUID & Other handling of
 One of the members will measuring
INGREDIENTS
come to the front and tools while
discuss it to the class. Ingredients Measuring How to
measuring
 Each group and its Tool to be measure
Used Demonstrated
members who will and
present will be given a Water,
milk, fruit performed
point. the accurate
juices
Fat, butter, measuring
margarine steps
Note: Lessons to be continued Flour and
next day. The students grouping sugar
is still at ease. volume Assignment
Write in one half cross wise. What is mark-
up? What are the steps in calculating
percentage mark-up?
Note: Lessons to be continued to
next day. Same groupings for the
assessment.

Prepared by:

MARIA JOBELLEB. ALBIA

Grade-7&8 TLE - Teacher SAGKAHAN NHS