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    Lesson Plan Tle 10

    Uploaded by

    Stephanie Shane Arellano
    This lesson plan outlines how to teach students about preparing vegetable dishes using different cooking methods. It will teach students to identify moist heat and dry heat cooking methods, recognize suitable vegetable preparation types, and appreciate the importance of food safety and water conservation. Students will learn about methods like boiling, steaming, braising and frying through a picture puzzle activity and presentation. They will then assess their understanding through a multiple choice quiz.

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

    Lesson Plan Tle 10

    Uploaded by

    Stephanie Shane Arellano
    38 views3 pages
    This lesson plan outlines how to teach students about preparing vegetable dishes using different cooking methods. It will teach students to identify moist heat and dry heat cooking methods, recognize suitable vegetable preparation types, and appreciate the importance of food safety and water conservation. Students will learn about methods like boiling, steaming, braising and frying through a picture puzzle activity and presentation. They will then assess their understanding through a multiple choice quiz.

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    LEARNING PLAN FOR TLE 10

    Original Title

    LESSON PLAN TLE 10

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    This lesson plan outlines how to teach students about preparing vegetable dishes using different cooking methods. It will teach students to identify moist heat and dry heat cooking methods, recognize suitable vegetable preparation types, and appreciate the importance of food safety and water conservation. Students will learn about methods like boiling, steaming, braising and frying through a picture puzzle activity and presentation. They will then assess their understanding through a multiple choice quiz.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    38 views3 pages

    Lesson Plan Tle 10

    Uploaded by

    Stephanie Shane Arellano
    This lesson plan outlines how to teach students about preparing vegetable dishes using different cooking methods. It will teach students to identify moist heat and dry heat cooking methods, recognize suitable vegetable preparation types, and appreciate the importance of food safety and water conservation. Students will learn about methods like boiling, steaming, braising and frying through a picture puzzle activity and presentation. They will then assess their understanding through a multiple choice quiz.

    Copyright:

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

    Diocesan Schools of Urdaneta

    Our Lady of Mount Carmel Academy


    S.Y.: 2022 – 2023

    LESSON PLAN IN COOKERY 10

    A. CONTENT STANDARDS:
    The learners demonstrate an understanding preparing and cooking vegetable dishes.
    B. PERFORMANCE STANDARDS:
    The learners independently prepare and cook vegetable dishes.
    C. LEARNING COMPETENCIES/ OBJECTIVES:
    LO. 2 Prepare Vegetable Dishes TLE_HECK9-12VD-IIb-c-10
    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.
    I- CONTENT
    Methods of cooking vegetables dishes
    III. LEARNING RESOURCES
    References: Cookery NC II, Learners Manual
    Materials: Cut out pictures, computer, Chalk and board, DLP Teaching Strategies:
    Inquiry based learning, collaborative learning,

    IV- 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 deepfrying, grilling, broiling,
    baking and rotisserie cooking.
    B. ACTIVITY
    MOTIVATION: (PICTURE PUZZLE) ( ARTS INTEGRATION)
    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 discussed.

    PUZZLED PICTURE:
    The first group to arrange and complete the picture puzzle will receive 10 points, 2nd group 8 points and
    3rd 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
    today’s 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.

    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. ASSESSMENT
    Multiple Choice.
    Directions: Choose the letter that best describes the statement. Write your
    answer in your test notebook. (3 points each)

    1. Starchy vegetables is cooked in this way to produce a desirable texture.


    a. braising b. baking c.deep- frying d. boiling steaming
    2. Vegetables is coat with breading or batter before cook .
    a. braising b. sautéing/fan frying c. boiling/steaming d. deep-frying
    3. The blanched or raw vegetables, is placed in the pan then liquid is added (stock, water, wine) to
    cover vegetables, then cooked slowly.
    a. sautéing/fan frying b. braising c. boiling/steaming d. deep-frying
    4. Vegetables are drained as soon as they are cooked and then cool quickly under cold water to
    prevent overcooking from the residual heat.
    a. boiling/ steaming b. braising c. baking d.deep- frying
    5. Both methods may be used to complete cooking or precooked or blanched vegetables. Also used for
    complete cooking of raw vegetables.
    a. braising b. boiling/steaming c. sautéing/fan frying d. deep-frying

    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.

    Prepared by: Checked by: Approved by: Approved by:


    STEPHANIE SHANE S. ARELLANO JAMAICA S. QUINIT CHRISTIAN PAUL YMANA LANY C.
    ADAN
    Subject Teacher Elementary Coordinator Registrar School Principal

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