DLP Cookery-10 Omongos-Theoretical

Detailed Lesson Plan
TECHNOLOGY AND LIVELIHOOD EDUCATION

Home Economics - Cookery
Grade 10
I. Objectives
At the end of this lesson, students are expected to;
a. Identify the different cooking methods
b. Compare dry-heat cooking methods and moist-heat cooking methods.
c. Appreciate the importance of cooking methods in real life situation.
II. Subject Matter
Topic: COOKING METHODS Code: TLE _HECK9-12PCM-IVb-g-31
Reference:
1. TLE Home Economics Cookery Quarter 4 - Module 2 Cooking Meat Cuts
a. Materials: PowerPoint presentation, laptop, cut-out pictures
b. Method: Lecture- Discussion
c. Values and Integration: Cooperation and Participation
III. Procedure
Teacher’s Activity Student’s Activity
A. Preliminary Activities
1. Greetings
“Good Day and a pleasant morning to “Good Morning Ma’am Paula, Good
everyone!” Morning classmates!”
“How are you today?” “We’re fine ma’am.”
“Good to hear that.”
2. Prayer
“First of all let’s start with a short prayer. (students will pay attention to the video
Please stand and Let us put ourselves in the presented)
holy presence of God, for those who are
catholic please make the sign of the cross… “Amen.”
.”
“So before you take your seat,s please “Okay ma’am”

arrange your chairs properly and pick up
pieces of paper under your chair. “ (students arranged their chair and pick up
pieces of papers)
3. Checking of Attendance
Now is the time to check your attendance. “All are present ma’am”
“Very good. Please give yourselves a round (students doing a round of applause)
of applause”
B. Presentation
1. Motivation
“So before we proceed on our discussion
let’s do pecha kucha. In this game I will
show 20 pictures and you share your
thoughts in 20 seconds of each photo.”
(Showing the pictures) (students participate in the game)

So that ends our knowledge game. Did you “Yes ma’am”
all enjoy playing pecha kucha?
2. Lesson Proper
“For today’s discussion we will tackle about
the methods of cooking meat”
“Any idea about our topic for today?” (students raise hand)
“Yes please stand up _______” (student share the thoughts)
“Thank you _____”
“There are 2 types of cooking meat which (students listening)

are Dry heat cooking & Moist heat cooking.
Dry heat cooking refers to any cooking

technique where the heat is transferred to
food item without using any moisture. Dry
heat cooking typically involves high heat
with the temperature of 300 degree F or
hotter. Example of dry heat cooking are;
roasting, broiling or sauteing.
(call a student)
“Please read the first example of dry-heat Student:
cooking” “ROASTING AND BAKING - It is of dry-
heat cooking that use hot, dry air to cook
food roasting and baking. Like other dry
heat cooking methods, roasting and baking
brown the surface of the food, which in turn
“Thank you for that_____. Next here is develop complex flavors and aromas.”
GRILLING & BROILING - Dry heat
cooking methods that rely on heat being
conducted through the air from an open
flame are grilling and broiling. This type of
cooking produces browning reactions on the
surface of the food, thus encouraging the
development of complex flavor and aromas.
Grilling cooks hot and fast, because air is
poor conductor of heat. Broiling and grilling
require the food to be quite close to the heat
source, which in this case, is likely to be an
open flame.”
SAUTEING & PAN-FRYING - Sauteing is

a form of dry heat cooking that uses a very
hot pan and a small amount of fat to cook
food very quickly. Like other dry heat
cooking methods, sauteing browns the
food’s surface as it cooks and develops
complex flavor and aromas.
“for the next one please read ____ (call a

student)” Student:
DEEP FRYING - Deep frying involves
submerging food in hot, liquid fat, it might
take some time to get used to the idea that
it’s actually a form of dry heat cooking.”
“Thank you ______. So that was the

examples of dry heat cooking.” “None ma’am”
“Any questions before we proceed in the
next part of the topic?”
“okay let’s proceed.”
“Moist heat cooking methods include any

technique that involves cooking with
moisture whether it’s steam, water, stock,
wine or some other liquid. Example of moist
heat cooking include; steaming, braising and
poaching.
SIMMERING - With simmering, the

cooking liquid is a bit hotter than poaching
from 180 degree F to 205 degree F. Here we
will see bubbles forming and gently rising to
the surface of the water, but the water still (students listening)
isn’t at a full rolling boil. Because it
surrounds the food in the water that
maintains a more or less constant
temperature, simmering cooks food very
evenly.
BOILING - The hottest of these three stages
is boiling, where the water reaches its
highest possible temperature of 212 degree
F. It’s actually the least likely of the three to
be used for cooking. That’s because the
violent agitation caused by the rolling boil
can be too rough on food and will often
damage it.
“okay next we have steaming please read

____ (call a student)”
Student:
“STEAMING - Steaming is a moist heat
cooking technique that employs hot steam to
conduct the heat to the food item. In
steaming, water is boiled continuously to
produce a steady amount of steam. The
steam surrounds foods and cooks evenly
while retaining moisture.”
“Thank you_______. “So that was the
different examples of moist heat cooking”
“Any question or clarifications?”

“None Ma’am”
3. Activity
“Alright so for now, you are going to apply
what you have learn for today’s discussion.
So I will divide you class into 2 groups. The
first group will discuss what are the example
dishes of dry heat cooking and the second “Okay ma’am”
group will also discuss what are the dishes
of moist heat cooking. Then choose one
representative from your group to explain (students group their selves)
here in front”
“Okay so are you now with your group

mates?” “Yes ma’am.”
“Okay so I will give you 10 minutes to

discuss and after that we will start. Time (student start discussing)
starts now.”
CRITERIA:
Time management-10
Accuracy-10
Organization-10
Voice-10
Overall=40 points
“Your time is up already. Okay so may I call

the leader of Group 1 please come here in (Group 1 start sharing what they have
front and share to us what have you discuss discussed)
with your group. For those other members
please listen if someone is talking in front.”
“Thank you group 1. Next from the group of

moist-heat cooking please tell us what you (Group 2 start sharing what they have
discussed with you group” discussed)
“Okay so good job everyone. Please make a

round of applause for your job well done.” (students doing a round of applause)
4. Generalization
“Alright so I guess you really understand
our discussion for today”
“So, let’s have a short review. What is our

topic all about? (student raise hand)
(call a student) “Cooking Methods ma’am”
“That’s right. So next what are the methods

of cooking?” (student raise hand)
(call a student) “Dry heat-cooking & Moist heat-cooking
ma’am”
“Very good. Last question who can give me

one example of dry heat cooking” (student raise hand)
(call a student) “Roasting ma’am”
“Correct. So you really understand our

discussion earlier. It is really important to all
of you to know the methods of cooking.”
IV. Evaluation
Direction: Read the following questions and write the answers to the space
provided.
I. IDENTIFICATION
________1. This can be done on a stove pot, with a pot containing a small amount
of liquid that is brought to a simmer.
________2. It is a form of dry heat cooking that uses a very hot pan and a small
amount of fat to cook the food very quickly.
________3. This refers to any cooking technique where the heat is transferred to
the food item without using any moisture.
________4. Here we will see bubbles forming and gently rising to the surface of
the water, but the water still isn’t at a full rolling boil.
________5. This is a dry heat cooking methods that rely on heat being conducted
through the air from an open flame
II. ENUMERATION
1-2. Give the 2 methods of cooking meat.
3-5. Give at least 3 example of dry heat cooking.
6-8. Give at least 3 example of moist heat cooking.
V. Assignment
Directions: Strictly follow the task.
1. Make a video of you cooking either dry heat or moist heat dishes. (Use PPE)
2. Send it through messenger.
Prepared By: Paula Mae D. Omongos

Student Teacher
Checked By: Febie P. Palasol

Cooperating Teacher
Monitored By: Rex M. Roxas

TLE Head Teacher III

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Detailed Lesson Plan

TECHNOLOGY AND LIVELIHOOD EDUCATION

“How are you today?” “We’re fine ma’am.”

“Good to hear that.”

“So before you take your seat,s please “Okay ma’am”

(Showing the pictures) (students participate in the game)

“Yes please stand up _______” (student share the thoughts)

“Thank you _____”

“There are 2 types of cooking meat which (students listening)

Dry heat cooking refers to any cooking

SAUTEING & PAN-FRYING - Sauteing is

“for the next one please read ____ (call a

“Thank you ______. So that was the

“okay let’s proceed.”

“Moist heat cooking methods include any

SIMMERING - With simmering, the

“okay next we have steaming please read

“Any question or clarifications?”

“Okay so are you now with your group

“Okay so I will give you 10 minutes to

“Your time is up already. Okay so may I call

“Thank you group 1. Next from the group of

“Okay so good job everyone. Please make a

“So, let’s have a short review. What is our

“That’s right. So next what are the methods

“Very good. Last question who can give me

“Correct. So you really understand our

Prepared By: Paula Mae D. Omongos

Checked By: Febie P. Palasol

Monitored By: Rex M. Roxas

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