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Lesson Plan in Prepare AND COOK STARCH DISHES

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Melvin Sumalinog
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266 views3 pages

Lesson Plan in Prepare AND COOK STARCH DISHES

Uploaded by

Melvin Sumalinog
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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LESSON PLAN IN TLE (COOKERY) 10

I. OBJECTIVES:
At the end of the lesson, the student should be able to:
a. Identify factors affecting starch paste viscosity and gel strength;
b. Prepare various cereal and starch-based dishes, and
c. Appreciate the cultural significance of cereal and starch-based dishes.

II. SUBJECT MATTER


Topic: Preparing and Cooking Starch and Cereal Dishes
Materials: PowerPoint Presentation, Projector
Reference: Grade 10 Cookery Module
Method: Lecture- Discussion
III. PROCEDURE:

A. Preliminary activities
 Prayer
 Greetings
 Checking of Attendance
 Setting Standard
 Motivation (Word Scramble)

B. MOTIVATION
Direction: Present scrambled words related to cereals and starch (e.g.,
RCTHA, IRCE, TAPIOCA).

C. Presenting of the lesson


Activity: Ask students to share their knowledge about cereals and starch.

D. ABSTRACTION:

Preparing and Cooking Starch and Cereal Dishes

The teacher will discuss guidelines for the proper and safe handling of food,
highlighting the importance of hygiene, sanitation, and temperature control. Food handlers
must undergo safety training, maintain personal cleanliness, wear appropriate attire, and
avoid working while ill. Kitchen facilities should be kept clean and sanitized, with separate
tools for raw and cooked foods, and pest-free environments maintained. Proper disposal of
waste and immediate repair of damaged tools ensure readiness and hygiene. Additionally,
expired food should be avoided, iodized salt used in cooking, and materials properly
segregated and stored to minimize contamination.
Maintaining safe food temperatures is essential to prevent bacterial growth and ensure
food safety. Cooked food should not remain at room temperature for over two hours and must
be refrigerated below 5°C promptly. Thawing should occur in the refrigerator rather than at
room temperature. Proper cooking temperatures, reaching at least 70°C, and thorough
reheating within two hours ensure that food is safe to consume. By adhering to these
practices, food safety and quality are preserved, protecting health and enhancing meal
preparation.

E. APPLICATION:

 Hands-on Activity: Divide students into groups and assign each group
a cereal or starch-based dish to prepare.
 Guidance: Provide guidance and assistance as needed.
 Evaluation: Evaluate the taste, texture, and presentation of the dishes.

F. GENERALIZATION:

 Review: Summarize the key points of the lesson.


 Discussion: Discuss the importance of a balanced diet that includes cereals
and starch-based foods.
 Reflection: Ask students to share their learning experiences and insights.

G. EVALUATION:
o Written Quiz: Assess students' understanding of the concepts through
a written quiz.
o Practical Exam: Evaluate students' skills in preparing cereal and
starch-based dishes.
o Portfolio Assessment: Assess students' research and presentation
skills.

G. ASSIGNMENT:
Research Project: Assign students to research a specific cereal or
starch-based cuisine from a different culture.
Prepared by: Checked by:
MELVIN G. SUMALINOG ANTONIO M. JAVIER
Adviser Principal

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