Republic of the Philippines

Department of Education
Region IV – A CALABARZON
CHILD JESUS OF NAZARETH SCHOOL, INC.
Brgy. Burgos, Padre Burgos, Quezon, 4303

School ID: 402786 ESC ID: 0403819

School Child Jesus of Nazareth School, Inc

Teacher Zusanie P. Bico
Lesson Plan Grade level Grade 10
Learning Area Technology and Livelihood Education
Quarter First
Time 1:45-2:30

I. OBJECTIVES
At the end of the lesson, learners are expected to:
a. Identify the kinds of cereals and pasta for cooking
b. Understands the principles in cooking and preparing cereals and pasta
c. Applies the principles in cooking and preparing cereals and pasta
II. LEARNING RESOURCES
A. References
a. Teacher’s Guide, page 9-17
b. Textbook Pages- page 9-17
III. PROCEDURES
A. Introduction
The learners will answer the following question.
Encircle the letter of the correct answer.

1. Is the Italian word means dough.

a. pasta b. spaghetti c. cereal
2. It is a major source of carbohydrates.
a. camote b. cereals c. potato
3. Is made of rolled oats groats and is prepared by adding water and
boiling up to 30 mins.
a. Quick oat cereal b. old fashion oatmeal c. instant oatmeal
4. Is a primarily used to make whole-grain shredded cereals.
a. Flaked cereals b. Granola cereals c. Wheat
5. This pasta is made in the shape of tiny rings, both with or without ridges.
a. Anelline b. Lasagna c. Ravioli

Identify the following Market for Pasta

1.________ 2. _________ 3. ___________ 4. ___________ 5. ________

 B. Development

The learners will answer the questions.

Cooking cereals improves their flavour, appearance, digestibility, and ease of serving. The same
cooking techniques are used for cooking most cereals. When cereals are cooked in water, the amount of
water varies with different cereals and processing methods.

What are the general principles in cooking cereal?

1.___________________________________________________________________________________
_____________________________________________________________________________________

2.___________________________________________________________________________________
_____________________________________________________________________________________

3.___________________________________________________________________________________
_____________________________________________________________________________________

C. Engagement

The learners will do perform activity in writing

Make simple a recipe about Pasta

D. Assimilation
The learners will answer their assessment.

Match column A, and column B

1. Oats ● ●

2. Granola ● ●

3. Oven puffed cereal ● ●

4. Flakes ● ●

5. Whole grain ● ●
IV. REFLECTION

The learners, in their notebook journal or portfolio will write their personal insights about the
lesson.

I understand that _________________________________________.

I realize that _____________________________________________.