MABATANG NATIONAL HIGH SCHOOL

Abucay, Bataan

Lesson Plan in TLE Grade 10- Cookery

Second Quarter

Name: MARGIE N.ZULUETA Learning Area: TLE( Cookery) Date: September 11, 2018 Time: 1:00 – 2:00
:

1. Objectives:

At the end of the lesson the student should be able to:

 Identify the different methods of preparing fresh vegetables
 State the importance of washing, soaking , cutting & Peeling of vegetables
 Perform the different cuts
 Apply the knife skills

11. Subject Matter

Preparing Vegetables Dishes
Reference: Learning module in TLE 10 p. 153-164
Materials: Manila paper, Pictures, Chalk & board, Knife, chopping board, peller

111. Procedure
 A. PREPARATION
Prayer
Greetings
Checking of attendance
Energizer
 B. Review of the past lesson
Unlocking of Difficulties
Washing
Soaking
Peeling & Cutting
 C. Motivation (Picture Puzzle)

Divide the class into four group. Each group will be given envelope with cut out picture inside: They will be
given 1 minute to arrange the cut out pictures into its correct form. This activity will be give them a hint of what
will be the topic to be discuss.
PUZZLED PICTURES

WASHING SOAKING PEELING CUTTING

 D. LESSON PROPER
 Discussion
 Question and answer

 E. ACTIVITY

The student will perform different cuts.

  F. ANALYSIS
 Do you really need to wash vegetables? Why?
 What is the best way to wash vegetables?
 Why do you soak vegetables in water?
 Are vegetable skins good for you?

 G. ABSTRACTION
 What have you learned?
 For you as a student how it is important to know the different way of preparing vegetables in your daily
life?
 Why it is important to cut vegetables properly?
 H. APPLICATION
 The class will perform different cuts

IV. EVALUATION

A.Directions: Identify the different methods of preparing fresh vegetables. Write the correct method on the space
provided.

1.__________ 2._________________ 3.____________________ 4._________________ 5.______________

B. Identify the basic knife cut

1.______________ 2.__________________ 3.___________ 4._____________ 5._______________

V. Assignment
Bring at least 3 kind of vegetable (Individual Performance for different vegetable cut)

Checked by:
AIDA P. CAPILI ED.D
Principal 1