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Lesson Plan in Cookery 10 Cooking Methods of Vegetable Dishes

This lesson plan outlines how to teach students about preparing vegetable dishes using different cooking methods such as moist heat and dry heat. Students will be divided into groups to arrange picture puzzles of cooking methods. Then they will learn about methods like boiling, steaming, braising and deep frying through a PowerPoint presentation. They will discuss the importance of using proper cooking techniques and be assessed through a multiple choice quiz. Finally, students will list tools needed to make glazed sweet potatoes.

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Rechell Ellana Montierro
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Download as DOCX, PDF, TXT or read online on Scribd
2K views

Lesson Plan in Cookery 10 Cooking Methods of Vegetable Dishes

This lesson plan outlines how to teach students about preparing vegetable dishes using different cooking methods such as moist heat and dry heat. Students will be divided into groups to arrange picture puzzles of cooking methods. Then they will learn about methods like boiling, steaming, braising and deep frying through a PowerPoint presentation. They will discuss the importance of using proper cooking techniques and be assessed through a multiple choice quiz. Finally, students will list tools needed to make glazed sweet potatoes.

Uploaded by

Rechell Ellana Montierro
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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LESSON PLAN IN COOKERY 10

Date: September 2018


I- OBJECTIVES
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 Market Forms of Fish
b. describe the Market Forms of Fish
c. value the importance of knowing the Market Forms of Fish

II- CONTENT
MARKET FORMS OF FISH
III. LEARNING RESOURCES
References: Learners Materials p. 179, Curriculum Guide p. 21
Materials: Visual aids, pictures, mnla. Paper
Teaching Strategies:
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:

RECHELL E. MONTIERRO
Teacher I

Noted:

ELMER S. MAGO JR.


Principal I

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