LP Cookery 10 - Prepare Vegetable Dish

LP Cookery 10 - Prepare Vegetable Dish

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  1 Department of Education RegionX 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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  2 B. ACTIVITY MOTIVATION: (PICTUREPUZZLE) 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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  3 E. APPLICATION Generalization (DifferentiatedInstruction) 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