LP Methods of Cooking Vegetable Dishes

School Grade Level 10 and 11
Teacher Subject Cookery

Day and Time Grading Period Second
I. Objectives
A. Content Standard
The learner demonstrates an understanding in preparing and cooking vegetables.
B. Performance Standard
The learner independently prepare and cook vegetables,
C. Learning Objectives
At the end of the lesson the students must be able to;
1. Identify the two methods of cooking vegetables.

2. Recognize the suitable types of vegetable preparations.
3. Discuss the importance in keeping food safe when preparing vegetables.
II. Content
Methods of Cooking Vegetable Dishes
III. Learning Resources
References: Cookery NC II, Learners Manual
Materials: Laptop, Screen projector, Internet Connection, PowerPoint presentation,

Google Meet
Teaching Strategies: Inquiry-based learning, collaborative learning

IV. Procedures
Strategy Used
A. Awareness
1. Preliminary  Prayer
Activities
 Checking of Attendance
Word Puzzle (Vocabulary Enhancement)
Directions:
2. Motivation
Answer the Word Puzzle in 90 seconds. The phrase or sentence in
the call-out boxes describes or defines the word needed to solve the
puzzle.
Divide the class into 3

groups. Each group
will be given envelopes
with the word puzzle
inside. They will be
given only 90 seconds
to solve the puzzle.
The first group to

answer will receive 10
points, the second
group will have 8
points, and the last group will have 6 points.
Today, you will learn the methods of cooking vegetable dishes.
a. Identify the Methods of Cooking Vegetable Dishes

b. Differentiate the methods of cooking vegetable dishes.
c. Discuss the importance of following the proper method in
preparing and cooking vegetables.
3. Presentation
of the
Objectives
B. Lesson Proper Activity

Directions:
In the columns list down at least 5 words that relates or describes
the picture on each column. Make the list in 2 minutes.
C. Analysis Explain that the picture shows an examples of the Two Methods
of cooking vegetables dishes. Introduce the Methods: Moist-heat
Method and Dry-heat Method. Check their answers and highlight
the words that relates to the meaning of the methods: Dry-heat
Method and Moist-heat Method.
Moist-heat Cooking Methods use water, liquid or steam to transfer

heat to food.
Dry-heat Cooking Methods involve the circulation of hot air or
direct contact to fat to transfer heat. These methods most often
promote the caramelization of surface sugars in food.
Explain that Picture 1 is Simmering/boiling which one of the Moist-

heat Cooking Methods and Picture 2 is Grilling which is an
example of Dry-heat Cooking Method.
Common moist-heat cooking methods include; blanching,
poaching, simmering, boiling, braising, stewing, pot-
roasting and steaming.
Common dry-heat cooking methods include; pan-frying,

searing, roasting, sautéing, stir-frying, deep-frying, grilling,
broiling, baking and rotisserie cooking.
D. Abstraction
Guide questions:
1. What is the difference between Moist-heat Method

and Dry-heat Method?
2. What are the common end results in cooking

vegetables through Dry-heat Method?
Values Integration
1. How do we associate all of our objective for today’s

lesson in our life?
Eco-Friendly Integration
When it is important to wash vegetables properly we should also

see to it that the water being used will be poured in flowering
plant, fruits or vegetable plants.
E. Application Activity
Concept Map Worksheet.
Directions:
In this Concept Map write the things you learned in about the
Methods of Cooking Vegetable Dishes. You may add more
sections or parts if needed.
F. Assessment 1. Identification
Directions: Write the word that best describes the statement. Write
down your answer in your test notebook. (Each correctly
answered item is equivalent to 2 points.)
1. This is method used in cooking starchy vegetables

to produce a desirable texture.
2. In this method vegetables are coated with breading

or batter before cooking.
3. In this method blanched or raw vegetables, is

placed in the pan then the liquid is added to cover
vegetables, then cooked slowly.
4. Both of these methods used to complete cooking or

precooked or blanched vegetables, and are also
used for complete cooking of raw vegetables.
5. Vegetables are drained as soon as they are cooked

and then cool quickly under cold water to prevent
overcooking from the residual heat.
Answer Key:
1. Baking
2. Deep-frying
3. Braising
4. Sautéing / pan-frying
5. Boiling / steaming
V. Enrichment/ Essay
Assignment
Directions:
Answer the following questions with no more than 10 sentences.
(Each item is equivalent to 5 points)
1. Why do you think the proper method of cooking vegetable

dishes is important?
2. Do you agree that there is a specific cooking method for a

certain vegetable that can bring out its best flavor and
texture? Why and Why not?
Remarks
REFLECTION:
G. Number of learners
who earned 75% and
above on the
formative assessment
H. Number of learners
who need remediation
I. What difficulties did I

encounter which my
school head or
supervisor can help
me solve?
J. What innovation or
localized materials did
I use/discover which I
wish to share with
other teachers?
Prepared by
MAY ANNE M. FRANCISCO

Professional Education Student

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School Grade Level 10 and 11

Teacher Subject Cookery

At the end of the lesson the students must be able to;

1. Identify the two methods of cooking vegetables.

III. Learning Resources

References: Cookery NC II, Learners Manual

Materials: Laptop, Screen projector, Internet Connection, PowerPoint presentation,

Teaching Strategies: Inquiry-based learning, collaborative learning

Word Puzzle (Vocabulary Enhancement)

Divide the class into 3

The first group to

Today, you will learn the methods of cooking vegetable dishes.

a. Identify the Methods of Cooking Vegetable Dishes

B. Lesson Proper Activity

Moist-heat Cooking Methods use water, liquid or steam to transfer

Explain that Picture 1 is Simmering/boiling which one of the Moist-

Common dry-heat cooking methods include; pan-frying,

1. What is the difference between Moist-heat Method

2. What are the common end results in cooking

1. How do we associate all of our objective for today’s

When it is important to wash vegetables properly we should also

1. This is method used in cooking starchy vegetables

2. In this method vegetables are coated with breading

3. In this method blanched or raw vegetables, is

4. Both of these methods used to complete cooking or

5. Vegetables are drained as soon as they are cooked

1. Why do you think the proper method of cooking vegetable

2. Do you agree that there is a specific cooking method for a

I. What difficulties did I

MAY ANNE M. FRANCISCO

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