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    Cookery 3

    Uploaded by

    Chariza Lumain Alcazar
    This lesson plan outlines a cookery class for 10th grade students focused on preparing vegetable dishes. It includes objectives of identifying cooking methods, suitable vegetable preparations, food safety, and water conservation. Students will be divided into groups to arrange picture puzzles of cooking methods, then learn about moist and dry heat methods through a presentation. They will discuss applying proper cooking techniques and their importance. To evaluate understanding, students will complete a multiple choice quiz and list tools for making glazed sweet potatoes.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Cookery 3

    Uploaded by

    Chariza Lumain Alcazar
    208 views3 pages
    This lesson plan outlines a cookery class for 10th grade students focused on preparing vegetable dishes. It includes objectives of identifying cooking methods, suitable vegetable preparations, food safety, and water conservation. Students will be divided into groups to arrange picture puzzles of cooking methods, then learn about moist and dry heat methods through a presentation. They will discuss applying proper cooking techniques and their importance. To evaluate understanding, students will complete a multiple choice quiz and list tools for making glazed sweet potatoes.

    Original Description:

    cooking

    Original Title

    cookery 3

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    This lesson plan outlines a cookery class for 10th grade students focused on preparing vegetable dishes. It includes objectives of identifying cooking methods, suitable vegetable preparations, food safety, and water conservation. Students will be divided into groups to arrange picture puzzles of cooking methods, then learn about moist and dry heat methods through a presentation. They will discuss applying proper cooking techniques and their importance. To evaluate understanding, students will complete a multiple choice quiz and list tools for making glazed sweet potatoes.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    208 views3 pages

    Cookery 3

    Uploaded by

    Chariza Lumain Alcazar
    This lesson plan outlines a cookery class for 10th grade students focused on preparing vegetable dishes. It includes objectives of identifying cooking methods, suitable vegetable preparations, food safety, and water conservation. Students will be divided into groups to arrange picture puzzles of cooking methods, then learn about moist and dry heat methods through a presentation. They will discuss applying proper cooking techniques and their importance. To evaluate understanding, students will complete a multiple choice quiz and list tools for making glazed sweet potatoes.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 3

    Lesson Plan for

    Grade 10 – Cookery

    I. LESSON OBJECTIVES:
    At the end of the lesson 75% of the students are expected to:
    a. Identify the two methods of cooking vegetable;
    b. Recognize the suitable types of vegetable preparation;
    c. Appreciate the importance in keeping food safe when preparing vegetable.
    d. Giving value on water conservation.

    II. Lesson 1 Prepare Vegetable Dishes (VD)

    LO. 2 Prepare Vegetable Dishes TLE_HECK9-12VD-IIb-c-10

    III. Subject Matter/Content:

    References: Cookery NC II Learners Manual


    Materials: Cut out pictures, computer, Chalk and board, DLP
    Teaching Strategies: Inquiry based learning, collaborative learning,
    Competency Based Training
    III. PROCEDURE
    A. PRELIMINARY ACTIVITIES
    a. Prayer
    b. Checking of Attendance
    c. Energizer
    d. Review of Past Lesson
    e. Unlocking of Difficulties

    Moist heat Method

    Moist-heat cooking methods use water, liquid or steam to transfer


    heat to food. Common moist-heat cooking methods include: poaching,
    simmering, boiling, braising, stewing, pot roasting and steaming

    Dry – heat Cooking Method

    Dry-heat cooking methods involve the circulation of hot air or direct


    contact to fat to transfer heat. Most often, this promotes the caramelization of
    surface sugars in foods. Common dry-heat cooking methods include: pan frying,
    searing, roasting, sautéing, sweating, stir-frying, shallow- and deep-frying,
    grilling, broiling, baking and rotisserie cooking.

    1
    B. ACTIVITY
    MOTIVATION: (PICTURE PUZZLE)

    Divide the class into three groups. Each group will be given envelopes with
    cut out pictures inside. They will be given only 1 minute to arrange the cut out
    pictures into its correct form. This activity will be given them a hint of what will be
    the topic to be discuss.

    PUZZLED PICTURE:

    METHODS OF METHODS OF

    COOKING COOKING
    VEGETABLE DISHES VEGETABLE DISHES

    The first group to arrange and complete the picture puzzle will receive 10
    nd rd
    points, 2 group 8 points and 3 group 5 points.

    C. ANALYSIS
    Lesson Proper (ICT Integration/Collaborative Learning)
    Through the use of powerpoint presentation the teacher will introduce the new
    lesson about Methods of Cooking Vegetable dishes. Furthermore the teacher will give
    instruction for the next activity.
    D. ABSTRACTION
    Values Integration
    The teacher will call the attention of the students ask how do we associate all of
    our objective for todays lesson in our life?
    Eco – Friendly Integration
    When washing vegetables, make see to it that the water being used will be poured in
    your flowering plants and fruit or vegetable plants.

    2
    E. APPLICATION
    Generalization (Differentiated Instruction)
    The teacher will ask students through this guided question.
    Why do you think following the proper method of cooking vegetable dishes
    is important?

    F. EVALUATION
    Multiple Choice.
    Directions: Choose the letter that best describes the statement. Write your
    answer in your test notebook. (3 points each)
    1. _____
    Answer Key:
    1. b 2. d 3. b 4. a 5. c

    G. AGREEMENT
    In a ¼ sheet of paper list down 10 tools, materials and equipment in making
    Glazed Sweet Potatoes.

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