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August 28, 2019
August 28, 2019
COOKERY 10
I. OBJECTIVES
The learners demonstrate an understanding preparing and cooking
A. Content Standards
vegetable dishes
The learners independently prepare and cook vegetable dishes
B. Performance Standards
C. Learning Competencies/
Objectives identify market forms of vegetables TLE_HECK912VD-IIb-c-10
Write the LC code for each
Familiarize the classifications of vegetables
Identify the market forms of vegetables
D. Specific Objectives
Value the importance of having different market forms of
vegetables in the market
CLASSIFICATION OF VEGETABLES AND ITS MARKET
II. CONTENT
FORMS
III. LEARNING
RESOURCES
A. References
There is no Teachers Guide used.
1. Teacher’s Guide Pages
C. Presenting examples/
instances of the new
lesson
Processing question/s:
1. What pictures are formed on the puzzle that you assembled?
2. What do can you say about the pictures?
3. What does the pictures imply?
The teacher will discuss the following:
Classification of Vegetables
1. according to parts
2. according to chemical composition
3. nutritive value
D. Discussing new concepts
Market Forms of Vegetables
and practicing new skills
1. Fresh – undergone little or no processing form the time they
#1
were harvested to the time they were marketed
2. Frozen – commercially packaged in plastic bags or carbonboard
boxes
3. Dried – dehydrating vegetables to prolong shelf life
4. Canned – makes cooking with vegetables easier.
Group Activity
The students will be grouped into 4. Afterwards the teacher will post
different concepts on the board. the students will fill the concepts
presented as much as they can. Each group will have each turn to write
an answer on the board. the group can pass if they don’t have any idea.
The group who wrote the most number of correct answer will be given
10 points.
Canned
Sample Time
Give an example on the following:
F. Developing mastery
1. Fresh
(leads to Formative
2. Dried
Assessment 3)
3. Frozen
4. Canned
My Vegie Why’s
G. Finding practical
Guide question/s:
application of concepts
1. Why is it important to be familiar with the classifications of
and skills in daily living
vegetables?
2. Why is it important to know the different market forms of
vegetables?
Exit Slips
H. Making generalizations The students will share their thoughts on the following:
and abstractions about the 3 – things I’ve learned today
lesson 2 – things I found interesting
1 – question I still have
SHORT QUIZ
Directions: Identify the market forms being described below: