Republic of the Philippines

Department of Education
REGION III
SCHOOLS DIVISION OF SAN JOSE DEL MONTE CITY
PARADISE FARMS NATIONAL HIGH SCHOOL

Date: February 18, 2021 Week: 7 Quarter: Second

Subject: Cookery 10 - TLE Grade: 10 Semester: First

Topic: Prepare Vegetable Dish

Learning Competency/ies: Prepare ingredients according to standard recipe.

I. Objectives:
1. Know the classification of vegetables.
2. Recognize the importance of classifying vegetables.
3. Create a list of vegetables showing its classification.

II. Subject Matter:

Topic : Classification of Vegetables
Material/s: PowerPoint Presentation
Reference: Learner’s Module in Cookery 10

III. Procedure:

A. Preparatory Activities Remarks

1. Greeting
2. Prayer
3. Checking of Attendance

B. Development of the Lesson

a) Motivation
Form a small group (2-3 members). Study the list of vegetables below that
are commonly found in the market and classify them accordingly. Choose a
group representative that will explain your answer in front of the class.

Yam Bean Winter

WingedMelon
Mustard Bean Radish Lima Bean
(Singkamas) (Kundol)
(Sigarilyas) (Labanos) (Patani)
(Mustasa)

Bottle Gourd Garlic

(Upo) (Bawang)

b) Analysis
1. Define vegetable.
2. What are the different classifications of vegetable?
3. Give example of vegetable under each classification.

c) Abstraction
What is the importance of recognizing the type of vegetable needed in a
recipe before cooking?
 d) Application
Each group will be given a dish. List down all the vegetables needed in
preparing the dish and classify them accordingly. Write your answer
following the given format below.
Group 1 - Chop Suey Group 3 - Sinigang
Group 2 - Pinakbet Group 4 - Kare-kare
Recipe Title: _______________________________

Vegetable Needed Classification

IV. Evaluation:
SECTION No. of No. of No. of Action Taken for Remediation
Learners learner learner
got 75% needing No. of Strategy used Outcome
and up remediation students

V. Assignment:
A. Follow-up
1. In one-whole sheet of paper, write a short journal about your understanding on Classification of
Vegetables.
B. Guide Question/s (New Lesson)
1. What are the effects of cooking vegetables?
2. Give the general rules of vegetable cookery.
3. Enumerate the standard quality of cooked vegetables.

Remarks/Reflection:
_______________________________________________________________________________________________
_______________________________________________________________________________________________
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Prepared:

SALVE C. EGINA
Subject Teacher
Checked:

RELADIA D.C. OFIANA

Head Teacher III- TLE Department