JUNIOR HIGH SCHOOL CORE SUBJECT

TLE 7 – QUARTER 1 (Week 1)

TOPIC / LESSON NAME Preparation and Cooking of Food

The learners demonstrate understanding of/on:
1. the kitchen tools, utensils and equipment
CONTENT STANDARDS
2. the application of the methods of cooking
3. the different food preparation and techniques
The learners identifies methods of cooking clearly
PERFORMANCE STANDARDS

The learners:
LEARNING COMPETENCIES 1. explain the different methods and techniques of cooking
2. apply the different methods of cooking
The learners understand that knowledge and skills about methods of cooking ensure success in the preparation
SPECIFIC LEARNING OUTCOMES
of meals.
TIME ALLOTMENT 240 minutes

Kitchen Tools, Utensils, and
CONTENT
Equipment
Time Allotment: 5 minutes
INTRODUCTION/REVIEW
Classroom Routine, Pre-
assessment
Time Allotment: 5 minutes
Methods of Cooking
Time Allotment: 5 minutes
Classroom Routine, Review
Time Allotment: 5 minutes
Food Preparation Terms and
Techniques
Time Allotment: 5 minutes
Classroom Routine, Review
Time Allotment: 15 minutes

Familiarization Picture Analysis Video Presentation

The teacher will some pictures of
different kitchen tools, utensils and
MOTIVATION equipment.
1. What are the tools, utensils
and equipment showed in
the pictures?
2. Are you familiar with their
purpose?
The teacher will show some
pictures of methods of cooking to
the students.
1. Are you familiar with the
different methods of
cooking?
2. What can you say about
the pictures?
The teacher will present a video
presentation regarding the terms and
techniques used for food preparation.
1. What have you noticed in the
techniques demonstrated in the
video?
2. Are you familiar with different
terms used in food preparation?
 Time Allotment: 30 minutes
The teacher will discuss the
following:
1. What is tools?
2. What is utensils?
3. What is Equipment?
INSTRUCTION/ DELIVERY 4. What are the kitchen tools,
utensils and equipment?
5. Purpose of each kitchen
tools, utensils, and
equipment
Time Allotment: 10 minutes
1. Cite one of the tools,
utensils and equipment use
in the kitchen and explain
PRACTICE its purpose.
2. What is the significance of
knowing the right term and
purpose of each kitchen
tools, utensils, and
equipment?
Time Allotment: 10 minutes
Short Quiz.
Identify the following kitchen tools,
EVALUATION
utensils, and equipment through
the given definition or used.
Time Allotment: 30 minutes Time Allotment: 70 minutes
The teacher will discuss the The teacher will discuss the following
methods of cooking such as: terms and techniques used in food
1. Roasting preparation, these are:
2. Broiling 1. Blend
3. Frying 2. Chop
4. Grilling 3. Marinate
5. Braising 4. Dissolve
6. Stewing 5. Truss
7. Boiling 6. Cream
7. Whip
8. Stir
9. Blanch
10. Mince
Time Allotment: 10 minutes Time Allotment: 20 minutes
1. What are the different 1. Differentiate cream, whip, and
methods of cooking? Site stir.
one and explain. 2. Why is it important to be aware
2. What is the difference with the terms, and techniques
between pan frying and in cooking?
deep frying?
3. Why is it important to
know the different cooking
methods?
Time Allotment: 10 minutes Time Allotment: 10 minutes
Graphic Organizer K-W-L Chart
Complete the table below. This List what you know in the K column of
self-assessment activity will give the chart, W is what you wonder, and L
you the opportunity to reflect and is what you learned about today’s
assess your learning about the lesson.
methods in cooking.
 JUNIOR HIGH SCHOOL CORE SUBJECT
TLE 7 – QUARTER 1 (Week 2)
TOPIC / LESSON NAME Principles of Cooking Preparation of Marketable Meals
The learners demonstrate understanding on: The learners demonstrate
understanding of/on:
1. the principles of cooking poultry 1. correct preparation of
2. the principles of cooking meat marketable meals
CONTENT STANDARDS
3. the principles of cooking fish and seafood 2. menu pattern that should be
4. the principles of cooking vegetables followed in preparing meals
3. following safety and security
procedures in the kitchen
The learners applies principles of cooking correctly The learners recognizes
considerations in menu planning
PERFORMANCE STANDARDS
clearly and complies with food safety
correctly.
The learners will be skilled at applying the different principles of cooking The learners will be skilled at:
1. planning menu for food
business
LEARNING COMPETENCIES
2. following correct menu pattern
3. recognizing the food safety
principles in cooking
The learners understand the correct application of cooking principles The learners understand marketable
that are essential in any kind of food preparation. meals are equated with excellent
SPECIFIC LEARNING OUTCOMES
menus, sanitation and safety,
affordable cost, and correctly delivery.
TIME ALLOTMENT 120 minutes 120 minutes

Principles of Cooking: Poultry Principles of Cooking: Fish and Preparation of Marketable Meals
CONTENT and Meat Seafood, and Vegetables

Time Allotment: 5 minutes Time Allotment:5 minutes Time Allotment:5 minutes

INTRODUCTION/REVIEW Classroom Routine, Review of the Classroom Routine, Review of the Classroom Routine, Review of the
past lesson past lesson past lesson
 Time Allotment: 5 minutes
Practicality Test:
The teacher will ask the learners:
What will you choose? Chicken or
Pork?
MOTIVATION Why Chicken?
Why Pork?
The teacher will explain the answer
to the practicality question.
Time Allotment: 30 minutes
The teacher will discuss the
following:
1. Poultry
INSTRUCTION/ DELIVERY
2. Principles of Cooking
Poultry
3. Parts of Poultry
4. Principles of Cooking Meat
Time Allotment: 15 minutes
Mind Test!
1. What are the 3 parts of
PRACTICE
poultry?
2. What is white meat? Dark
meat? Entrails?
Time Allotment: 5 minutes
Critical thinking of analysis (Essay)
EVALUATION
Why is it vital to know and apply
the principles of cooking meat and
poultry?
Time Allotment: 5 minutes
Activity: Jumbled Bee
The teacher will show some
pictures with word/s linking to
principles of cooking fish and
seafood, and vegetables
1. Are you familiar with the
words you have formed?
2. Why do you think, it is
important to know the
principles of cooking fish
and seafood, and
vegetables?
Time Allotment: 30 minutes
The teacher will discuss the
following:
1. Principles of Cooking Fish
and Seafood
2. Principles of Vegetables
Time Allotment: 15 minutes
Group Activity!
Make 4 Columns answering the
question: what are the things to
remember when cooking Poultry?
Meat? Fish and Seafood, and
Vegetables?
Time Allotment: 5 minutes
Short quiz on the principles of
cooking meat and poultry.
Time Allotment: 15 minutes
Video Presentation
The teacher will show the learners a
video presentation regarding the
preparation of marketable meals.
1. What have you observed on
the video presentation?
2. Is there something you have
realized, after you seen the
video?
Time Allotment: 70 minutes
The teacher will discuss the
preparation of marketable meals
under this are as follows:
1. Menu Planning
2. Food Safety
Time Allotment: 20 minutes
Planning Time!
Create a menu plan, applying the
things to consider and pattern in
planning a menu.
Time Allotment: 10 minutes
Learners output will be judged based on
menu planning rubrics, consist of as
follows: Neatness and organization,
creativity and originality, menu plan, types
of menus, quantity of items that must be
incorporated and description of food items