Lesson Plan on Grade 10 - Cookery

1. 1
Department of Education
Region X
Malaybalay City Division
Bangcud National High School
Lesson Plan for
Grade 10 – Cookery
June 20, 2017
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.

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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:
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
LessonProper (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.
METHODS OFMETHODS OF
COOKING
VEGETABLE DISHES
COOKING
VEGETABLE DISHES

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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.
Prepared by:
FLORABEL L. PELAYO
Secondary School Teacher 1
Bangcud National High School
Recommending approval:
VILMA U. CURIBA
Secondary School Teacher III/
TLE Department Chairman
Approved by:
DINAFLOR L. RAAGAS
Secondary School Principal II