I.

Objectives

At the end of the lesson, the students should be able to:

1. Identify ingredients used in preparing Creamy Tuna Carbonara.

2. Demonstrate on how to cook Creamy Tuna Carbona.

3. Follow correct procedure in preparing Creamy Tuna Carbonara and

observed safety and sanitation.

II. Subject Matter

a. Topic – Cooking Pasta Dish

b. Instructional Materials – Laptop, Projector

c. Method – Video Presentation

III. Procedure

A. Preparation

1. Prayer

2. Greetings

3. Classroom Management

4. Checking of Attendance

5. Review

B. Motivation

“Blind Taste Test”

- The teacher will divide that class into two groups, each groups will have a
one representative. To play the game, the teacher will blindfold each representative
and challenge them to guess different foods by smelling and tasting it. The teacher
will score a point for each correct guess.

C. Presentation

Unlocking of Difficulties

Fettucine
Clove
Sauté
Seared

D. Activity

Creamy Tuna Carbonara

Carbonara is an Italian pasta dish from Rome. The dish was created in
the middle of the 20th century.

Tools and Equipment

Measuring cup
Measuring spoon
Pot
Saucepan
Colander
Grater
Wooden Spoon
Container
Stove

Ingredients

1 kilo Fettuccine pasta (you can use any pasta)

2 cans tuna solid in oil (184 grams per can)
 1 medium size can Nestle cream
½ cup grated cheese
50 grams butter
5 cloves garlic, minced
2 medium size onion, chopped
1 liter water for cooking the pasta
1 small can button mushroom, sliced
1 bunch of parsley, chopped finely
1 (370ml) can evaporated milk
¾ cup water
salt and pepper
1 tsp. salt
2 Tbsp. cooking oil

Procedures

In a deep pot put the 1 liter of water and bring to a boil.

Then add salt and cooking oil to prevent the pasta from sticking
together.
Put the Fettuccine and cook according to the instruction on the
package.
Stir the pasta from time to time to avoid the pasta sticking on the
bottom of the pot.
Check if the pasta is already cooked and tender, firm but not hard (al
dente).
Then drain the water from the pasta and fill the pot with tap water to
prevent the pasta from overcooking.
Drain the water again and pour the pasta in a colander or strainer to
remove the excess water.
Let it drain for a few minutes then transfer to a Tupperware or any
container that can hold the pasta. Set aside.
 In a medium size saucepan, in a medium fire, melt the butter and saute
onion and garlic until tender then add the sliced mushrooms.
Stir fry the mushrooms until the sides are seared and a little brown.
Then add the tuna and stir fry for 1 to 2 minutes and season with salt
and pepper.
Add in the milk, water, cheese and nestle cream and stir and simmer
until the sauce boils.
Continue stirring until the sauce becomes thick. Add the parsley and
stir again for a few seconds. Turn off heat.
Pour the carbonara sauce on top of the Spaghetti or Fettuccine and
garnish with parsley and grated cheese.

E. Application

Group Activity: The students will be divided into three groups, each group
is composed of 8 – 9 members and they will cook Creamy Tuna Carbonara.

F. Generalization

Guide Question:

What is Carbonara?
What are the tools needed in cooking Creamy Tuna Carbonara?
What are the essential ingredients needed in cooking Creamy Tuna
Carbonara?
IV. Evaluation

In evaluating the group product, the rubric is listed below.

Level of Performance
Criteria
Very Good Good Poor
(3) (2) (1)
The pasta is very
Adequate but not
Taste creamy and Tasteless
outstanding taste
adequate

Pasta was well

presented making Attractive without Uneven distribution
Appearance
it look appealing being perfect of pasta and sauce
on the plate

The pasta is The pasta is hard The pasta is

Consistency
properly cooked to chew overcooked

Scoring Protocol

Equivalent Level of Verbal

Score
Grade Performance Description
Very
8–9 94 – 100 Very Good
Acceptable

6–7 83 – 89 Good Acceptable

3–5 67 – 78 Poor Unacceptable

V. Assignment

Create your own ingredients and procedure on cooking pasta dish with a
twist.

Prepared by:

Alyssa Mae S. Baltera