LESSON PLAN IN COOKERY

GRADE 10

Content Standard: The learner demonstrates an understanding in preparing and cooking vegetable
Dishes (TLE_HECK9-12-IIa-9)

Performance Standard: The learners independently prepare and cook vegetable dishes (TLE_HECK9-12-IIa-9)

TIMEFRAME: 2 hours

OBJECTIVES:
After learning the content of the lesson, learners are expected to:
1. familiarize basic cutting techniques in preparing vegetable dishes
2. apply basic cutting techniques in preparing vegetable dishes;
3. recognize the importance of hygiene and sanitation while preparing vegetable
dishes
,,
II. SUBJECT MATTER:
Topic: Basic Cutting Techniques and Preparing Ingredients for Vegetable Dishes
References: Cookery CG, p., LM Cookery Mod., 1 of 2, pp.
Materials: LCD Projectors/TV, Laptop, Bond papers, Stoves, Knives, Chopping Boards, selected
Vegetables

III. PROCEDURE:
A. Preliminary Activities:
1. Review: Value Line Activity
Differentiating sharpest and dullest
Question: Which is more dangerous- a sharp knife or a dull knife?
Participants are directed to line up on an imaginary line with one end representing “dullest.”
Once all participants have chosen their “spot” teacher will ask several participants to explain
their choice.

B. Lesson Proper:
1. Presentation of the lesson: “Picture Analysis”
Show pictures of different vegetable and then the cuts of vegetables.
Let the students give their guess on specific topic to be discussed.

2. Activity: “Match the Word”

 Match the cutting techniques with the corresponding description and provide the recipe
appropriate with type of cut of vegetable.

Different Cuts of Definition Recipe

Vegetables
1.

3. Analysis:
 How was your activity?
  How did you come up with those answers?
 What are the basic cutting techniques used in your chosen recipe?
 Do you think there a need to consider the safe and accurate cutting techniques in
preparing vegetables dishes?
 Present BASIC CUTTING TECHNIQUES with pictures
 Julienne- Making long rectangular cut
Dimension: 2mm X 2mm X 4cm (1/16in X 1/16in X 2in)
 Chiffonade (Shredding) making very fine parallel cuts.
 Dicing- producing cube shapes
Dimension: small dice 6mm x 6mm 6 mm (1/4in X 1/4in X 1/4in)
Dimension: Large dice- 12 mm X 12 mm X 12mm (1/2in X 1/2in X 1/2in)
 Mincing- producing very fine cut usually for onions and garlic
 Pays anne (Fermi ere) - Making curved, square or uneven cuts of the same
thickness.
Dimension: 12mm X 12mm X 3mm (1/2in X 1/2in X 1/8in)
 Show video presentation on basic cutting techniques
4. Abstraction :( Integration with HEALTH 10: Recommends ways of managing health issues,
trends and concerns, H10HC-IIe-g-5)
 In a group, using a PowerPoint presentation, you create a slogan stating the importance
of hygiene and sanitation in preparing vegetables
 It is important to consider the safe and accurate cutting techniques in preparing
vegetables dishes to have uniform size of the vegetables making it cooked uniformly,
more presentable and palatable

5. Application:
 Group students by 5 and let them perform Mixed Vegetable Pickles
 Let students perform the cutting techniques following the appropriate dimension for
each cut.
 Let students select appropriate packaging materials for their output/product
 Observe hygiene and sanitation while preparing food.
 Make a video presentation on the activity and sent it on messenger account.
 Output will be rated using the scoring rubrics.

SCORING RUBRIC

Follows correctly the procedures in preparing, cooking and presenting Mixed Veggies Pickles
4 and performs the skill very satisfactorily without supervision and with initiative and
adaptability to problem situations

Follows correctly the procedures in preparing, cooking and presenting Mixed Veggies Pickles
3
and performs the skill satisfactorily without assistance and supervision

Follows correctly the procedures in preparing, cooking and presenting Mixed Veggies Pickles
2
with minor errorsand performs the skill satisfactorily with some assistance and/or supervision

Was not able to follow procedures in preparing, cooking and presenting Mixed Veggies Pickles
1
and performs the skil unsatisfactorily

IV. ASSIGNMENT: (Integration with ENTREP 10: Determine pricing and costing of product)
• Post your product in your facebook account for online selling
 • Output will be rated using the scoring rubrics

Poor Fair Good Excellent

1 pts 2 pts 3 pts 4 pts
Marketing, product Marketing, product Marketing, product and Marketing, product,
Product's and presentation do and presentation presentation generally and presentation
not appeal to target have some appeal to appeal to target appeal to the target
Appeal audience target audience but audience, but may not audience and the
40 % lacks some area of be strong in one or more audience is completely
connection to target. areas of appeal. "bought over."

Products with Products with Products with reasonable Products with

unreasonable price do reasonable price but price, satisfy customer's reasonable price satisfy
not satisfy customer's do not satisfy taste and preferences, customer's taste and
Product's taste and preferences, customer's taste and not beneficial to the preferences, beneficial
Quality not beneficial to the preferences, not customers, and newly to the customers, and
customers, similar beneficial to the introduced product to newly introduced
40 % products already customers, and newly the customers. product to the
exist. introduced product customers.
to the customers.

There is no drawing There is a drawing for The drawing of the There is a drawn
for the food product the packaging, but product includes product packaging for the food
packaging and label. there is no specific name, but does not product and there are
information on the include specific details. detailed descriptions to
Packaging packaging of the food go along with it.
Design product. Includes Product name
and nutrition label.
20 % May include ingredient
warning such as
"Contains gluten" or
"contains peanuts"

Prepared by:

JUNELYN M. SABROSO
T-III Checked by:

LEOROSANA T. AMONGAN
MT-I

Verified:

MARVIN O. RANARIO
HT-III/Academic Dept. Head

Noted:

MARCELA G. MARTICION-ORTEGA
Principal IV