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Lesson Plan in TLE 9

2nd Quarter Week 1


Topic: Prepare Egg Dishes
Lesson Focus: Preparing egg dishes
Materials: Laptop, ingredients, kitchen tools and equipment
Resources: Internet websites about eggs

A. Objective: (T)
After a series of activities, the Grade 9 students are able to:
a. Name the nutritional value of and components of eggs;
b. Identify the characteristics of quality eggs;
c. Identify the market forms of eggs;
d. Explain the uses of eggs in culinary arts
e. Prepare an egg dish.
B. Activating Prior Knowledge: (EsQs)
Ask the students the question, What is the role of eggs in culinary arts?
C. Motivation: (H)
The students are to drop an egg from a height of 8 feet. The egg should not break from
the fall. They are to create a package to protect the egg from breaking.
The students are to bring any materials that they might use in fashioning a protective
cushion the egg.
D. Activities: (SI-Health, ICT)
Learning Task Instructional Procedure
1. Enumerate the nutrients found in Discussion
an egg. The teacher adds additional Call on students one at a time to give one
information by using a PowerPoint nutrient of an egg. And they are to
presentation. explain the benefits of having that
nutrient in our body.
2. Discuss the characteristics of a Socialized Recitation
fresh egg. The students are to draw an egg and they
are to write in bullet forms the
characteristics of a fresh egg.
The teacher then asks the students to
give one characteristic and let them
explain it.
3. Discuss the market forms of eggs. Discussion
Ask the students to describe the eggs
they can see in the market and where
does those eggs came from.
4. Prepare and egg dish Cooking
The students are to choose one recipe of
an egg dish and they are to cook it.
E. Generalization: (C )
Eggs has a lot of roles in culinary arts, it is used to aerate, bind, clarify, coat, enrich,
emulsify, garnish, glaze, and thickened dishes.
F. Values Integration: (SI-VE)
Patience, knowledge and being responsible are good traits in making egg dishes and
handling the tools and equipment in a kitchen.
G. Bible Integration (BI)
The teacher tells a bible verse to the students which is found in Deuteronomy 22:6. The
students are to reflect and share their thoughts about the verse.
H. Reinforcement and Enrichment:
Ask the students how they usually cook egg dishes at home and what the characteristics
of that dish are.
I. Evaluation: (As-FA)
Answer the following.
1. Give 5 nutrients that can be found in an egg.
2. Give 5 characteristics of a fresh egg.
Lesson Plan in TLE 9

2nd Quarter Week 2


Topic: Prepare Cereals and Starch Dishes
Lesson Focus: Preparing rice and pasta dishes
Materials: Laptop, ingredients, kitchen tools and equipment
Resources: Internet websites about cereals, and starch

A. Objective: (T)
After a series of activities, the Grade 9 students are able to:
a. Enumerate the nutritional value of cereals and starches;
b. Food sources and kinds of starch and cereals;
c. Methods of cooking starch and cereal dishes;
d. Prepare a cereal or starch dish.
B. Activating Prior Knowledge: (EsQs)
Ask the students the question, How do cereals and starches complement other
dishes?
C. Motivation: (H)
Show the students pictures of different cereals and starches. Ask the student to identify
each and if they usually use these at their homes.
D. Activities: (SI-English, SI-Health, SI-C&C, DI)
Learning Task Instructional Procedure
1. Define the following: Fish-a-word
Rice Write the words on strips of paper and
Corn fold each with a metal clip. Place them
Barley in a bowl or box. Call on students one
Wheat at a time to fish one word. The
Rye students will read the word aloud, give
Oats its meaning, and then use it in a
sentence. And name one country which
uses that cereal or starch.
2. Enumerate the nutrients found in Enumeration
cereals and starches. Call one student at a time and let
him/her explain the use of each
nutrient to ones body.
3. Discuss the different ways to cook Discussion
cereals. Ask the students to tell different ways
to cook cereal and pastas. Let them say
procedure step by step.
4. Prepare a cereal dish. Cooking
The students are paired together and
they are to cook fried rice.
E. Generalization (C )
Most of the people around the world have cereals and starches in every. It may differ in
the type of cereal they use but the purpose is only the same which is to give energy to
people.
F. Values Integration (SI-VE)
Having the knowledge and skill in cooking and using cereals is the right start toward the
pursuit of a chef profession.
G. Bible Integration (BI)
The teacher tells a bible verse to the students which is found in Isaiah 28:24-25. The
students are to reflect and share their thoughts about the verse.
H. Reinforcement and Enrichment
Ask the students if they are willing to change the cereal they are used to eat, and
change it into another staple food of another country.
I. Evaluation: (As-FA)
Name the 3 countries which staple food is:
a. Corn
b. Rice
c. Potatoes
d. Tubers and Roots
e. Wheat
Lesson Plan in TLE 9

2nd Quarter Week 3


Topic: Prepare Vegetable Dishes
Lesson Focus: Preparing vegetable dishes
Materials: Laptop, ingredients, kitchen tools and equipment
Resources: Internet websites about vegetables

A. Objective: (T)
After a series of activities, the Grade 9 students are able to:
e. Enumerate the nutritional value of vegetables;
f. Classify vegetables according to their categories;
g. Identify the characteristics of a fresh vegetable;
h. Prepare a cereal or starch dish.
B. Activating Prior Knowledge: (EsQs)
Ask the students the question, How does eating vegetables help us become healthier?
C. Motivation: (H)
Show the students pictures of different cereals and vegetables. Ask the student to
identify each and if they usually use these at their homes.
D. Activities: (SI-English, SI-Health, SI-C&C, DI)
Learning Task Instructional Procedure
5. Define the following: Matching Pictures
Zucchini Write the words on strips of paper and
Artichoke place it in a pocket chart. Call on
Yam students one at a time to match the
Water Spinach word to the right picture. The students
Taro will read the word aloud, and give one
Bamboo Shoots dish that uses that vegetable.
Bitter Melon
Chicharo
Jute
Broccoli
Cauliflower
6. Classify the vegetables according to Classification
their category. Post a chart with a list of vegetables.
Let the students categorize the
vegetables according to their
classification: fruit, flower, leaf and
root crop.
7. Discuss the characteristics of a fresh Discussion
vegetable. Ask the students to tell the
characteristics of a fresh vegetable.
8. Prepare a vegetable dish. Cooking
The students are grouped together
and they are to cook Chopseuy.
E. Generalization (C )
Varieties of vegetables add color to a dish. Aside from providing minerals and nutrients,
vegetables are also widely used in garnishing and adding more flavor to a dish.
F. Values Integration (SI-VE)
Vegetables are tricky to cook one must have the knowledge and skill to cook it perfectly.
G. Bible Integration (BI)
The teacher tells a bible verse to the students which is found in Genesis 1:29. The
students are to reflect and share their thoughts about the verse.
H. Reinforcement and Enrichment
Ask the students what made them hold back from eating vegetables and what are they
going to do to increase their appetite in eating vegetables.
I. Evaluation: (As-FA, ICT)
The students are going to cook a vegetable dish at their home and they are to take a
documentation (a series of pictures or a video) while they are cooking.