Lesson Plan in Cookery

SCHOOL Maramba National High School GRADE LEVEL 11
TEACHER Anjanette Q. Sandigan LEARNING AREA Cookery
Content Standard The learners demonstrate an understanding in preparing and cooking

vegetable dishes.
Performance Standard The learners independently prepare and cook vegetable dishes.
Learning Competency Prepare ingredients according to a given recipe, required form and timeframe
(TLE_HECK9-12VD-IIa-9)
I. OBJECTIVES At the end of the lesson, the students are expected to;
a. Classify basic cutting techniques in preparing vegetable dishes;
b. Apply safe and accurate cutting techniques in preparing vegetable
dishes;
c. Prepare ingredients according to a given recipe, required form and
timeframe and;
d. Show enthusiasm on preparing ingredients in vegetable dishes
through active participation on the prepared activities.
II. SUBJECT MATTER

Topic:  Basic Cutting Techniques and Preparing Ingredients for Vegetable
Dishes
References:  Cookery Teachers Guide, Cookery Manual and Internet
Materials:  LCD Projector, laptop, stoves, knives, chopping boards, tables and
selected vegetables.
III. PROCEDURE
A. Preliminary Activities:
a. Prayer
b. Greetings
c. Checking of
attendance/Cleanliness
and Orderliness
d. Review
Guide Question(s)
What was our lesson yesterday?
How important it is to know the different types of knives?
B. Lesson Proper
Motivation: “Picture Analysis”
 The teacher will show pictures on different vegetable and then the
cuts of vegetables.
 Let the students give their guess on specific topic to be discussed.
ACTIVITY “Classify and Paste”

 The students will be group into five (5)
 Each group should choose leader/presenter.
 Classify the different vegetable cuts according to correct definition
by assigning appropriate meta card.
 After 5 minutes, let them paste their output on the bond paper
provided to them and let them hung it at the board.
Guide Questions:
 How do you feel doing the activity?
 What did you do to come up with the correct matching?
 Do you think you were able to do the task correctly? Why?
(ICT Integration)
Show video on basic techniques in preparing/cutting vegetables.
ANALYSIS  What are the basic cutting techniques in preparing vegetable dishes?
 Why there is a need to consider the safe and accurate cutting
techniques in preparing vegetable dishes?
ABSTRACTION (Integration- Mathematics)

o Basic Cutting Techniques in Preparing Vegetable Dishes
 Julienne – making long rectangular cut
Dimension: 2mm x 2mmx 4 cm (1/16 in x 1/16in x 2 in)
 Chiffonade (shredding) – making very fine parallel
cuts
 Dicing – producing cube shapes
Dimension: Small dice- 6mm x 6mm x 6mm (¼ in x ¼
x ¼)
Dimension: Large dice- 12mm x 12mm x 12mm (½ in
x ½ in x ½ in)
 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 (½in x ½in x 1/8
in)
 It is important to consider the safe and accurate cutting techniques in

preparing vegetable dishes to have uniform size of vegetables making
it cooked uniformly, more presentable and palatable.
APPLICATION Group activity:

 Each group will be given different vegetables.
 Let the students perform the cutting technique.
 Output will be rated using the scoring rubrics.
5 Follows correctly the procedures in preparing, cooking and

presenting stir fried vegetables and performs the skill very
satisfactorily without supervision and with initiative and
adaptability to problem situations.
presenting stir fried vegetables and performs the skill
satisfactorily without assistance or supervisions.
presenting stir fried vegetables with minor errors and
performs the skill satisfactorily with some assistance and/or
supervisions.
2 Was not able to follow the procedures in preparing, cooking
and presenting stir fried vegetables and performs the skill
unsatisfactorily.
IV. EVALUATION (Formative)

1-5 Enumerate the basic cutting techniques.
6-10 Explain why there is a need to a safe and accurate cutting
technique in preparing vegetable dishes.
V. ASSIGNMENT Find a vegetable dish in the internet or in any culinary books and
present to the class the ingredients and procedure in preparing the
said vegetable dish.
Prepared by: Checked by:
Anjanette Q. Sandigan Joemar R. Reglos

Teacher I OIC Principal I

Lesson Plan in Cookery

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SCHOOL Maramba National High School GRADE LEVEL 11

TEACHER Anjanette Q. Sandigan LEARNING AREA Cookery

Content Standard The learners demonstrate an understanding in preparing and cooking

II. SUBJECT MATTER

ACTIVITY “Classify and Paste”

Show video on basic techniques in preparing/cutting vegetables.

ABSTRACTION (Integration- Mathematics)

 It is important to consider the safe and accurate cutting techniques in

APPLICATION Group activity:

5 Follows correctly the procedures in preparing, cooking and

IV. EVALUATION (Formative)

Prepared by: Checked by:

Anjanette Q. Sandigan Joemar R. Reglos

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