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 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- 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:

RECHELL E. MONTIERRO
Teacher I

Noted:

ELMER S. MAGO JR.

Principal I