June 16, 2021

Lesson Plan in TLE: Cookery for Grade 10

Module Title: Prepare Seafood Dishes

Topic: Principles of Cooking Fish and Shellfish;
Methods of Cooking Seafood Dishes
Content standard:
The learner demonstrates understanding of basic concepts, underlying theories and principles in
Principles of Cooking Fish and Shellfish;
Methods of Cooking Seafood Dishes
Performance standard:
The learner performs how to perform the method of cooking seafood dishes.

I. OBJECTIVES
At the end of the lesson, the students shall be able to:
1. Understand the principles and methods in preparing seafood dishes
2. Appreciate the importance of principles and methods in preparing seafood dishes
3. Perform any method in preparing seafood dish

II. SUBJECT MATTER

Topic: Principles of Cooking Fish and Shellfish;
Methods of Cooking Seafood Dishes

Learning code: TLE_HECK9-12VD-IIa-9

Materials: Power Point presentation, Pictures
References: K to 12 Basic Education Curriculum: Technology and Livelihood
Education Learning Module: Cookery NC II
Subject integrated: English and Values
Time frame: 1 hour

III. LESSON PROCEDURE

Teacher’s activity Student’s response
A. Preliminary activities
1. Prayer and greetings
Everybody stand up, Vicmar, please The students will stand and they will follow
lead the prayer. the prayer. In the name of the Father and of the
Son and of the Holy Spirit. Amen.
Good morning Ma’am Jeanette.
Good morning everyone!
The students will prepare themselves.
Before we will start our lesson let us
settle ourselves, check our cameras and
microphones if it is working or not.
How are you today? We are good Ma’am.
2. Attendance
Let’s check the attendance today. Who The class secretary will identify the absent
are absent today? students.

3. Class rules
Before we go on with our lesson, let me
remind you with our online class rules.

Understood Ma’am.
 The student will read the Covid-19 safety
With these rules, we are guided how to act or reminders.
behave inside the class while the session is
going on.

And since we are experiencing pandemic, here The students will answer the following
are the following safety reminders for all of us, questions.
please read Shaine.

4. Review or drill
Okay, let’s have our review in the past A student will volunteer to answer the
lesson. What was the topic yesterday all question.
about?
Very good Michael.

Follow up question, what seafood dish

you like the most?

Awesome. Now you are ready for our

next lesson.
B. Motivation
1. Video clip will play. The students will watch the video clip.
I will show you a video clip on. And at the
end of the video I will ask a question.
The student also answered the question and
That’s perfect. These videos are called give their reaction to the video.
mukbang which are very famous nowadays.
Mostly Koreans who were doing this for a Yes, Ma’am. We’ve seen those videos also on
couple of years now. youtube.

C. ACTIVITY
Individual/ Volunteer
Instructions:
I have here boxes with it’s corresponding Yes Ma’am.
numbers, all you have to do is I will ask
some students to choose a number and when
opened he/she will try to guess what’s in the
picture.

Everybody ready!
Okay. Filipinas, choose a number.
Some other students were also called. Yes, Ma’am.

Before we will begin our lesson, we will Answers:

unlock some terms .
TECHNIQUE - noun
a way of carrying out a particular task, Students who were called answer the question
especially the execution or performance of
an artistic work or a scientific procedure Some student will read the words and their
METHOD- a particular form of procedure meaning
for accomplishing or approaching
something, especially a systematic or
established one
SAUTÉING - fry quickly in a little hot fat

VAPOR - a substance diffused or suspended

in the air, especially one normally liquid or
solid.

D. ANALYSIS
1. What is the importance of knowing the
principles of cooking fish and shellfish?
2. In what instances where you can apply
the methods in preparing seafood
dishes?
3. What is the best method you can apply
in cooking seafood dish?
 The importance of the principles of cooking
fish and shellfish is that cooking is a life
skill that can be learnt any tie and any stage
in life .
 We can apply the different method in
cooking seafood in our daily lives most
importantly in our home.

 The best method that we can apply in

cooking seafood is steaming
E. ABSTRACTION
Principles in cooking fish and shellfish
• 1. Natural moisture of fish and seafood should be retained
• It should not be overcooked
• Most fish have scales ad should be removed before cooking
• Fat fish like tanigue is usually desirable for baking and broiling
• Lean fish such as hasa-hasa is best cooked by moist heat such as steaming and poaching
• Fish should be cooked in a least possible time to prevent moisture loss and retain it’s
nutrients and flavor.
• Steaming the simplest and ideal method in cooking seafood dishes.
METHODS IN COOKING SEAFOOD DISH
 F. APPLICATION
Let’s apply what you have learned today
class.
Instructions:
1. Prepare your paper/answer sheets and The students will prepare.
pen.
Read the following questions carefully.
Choose the correct answer and write it in
your answer sheet.

In the following slides, I have here boxes

with it’s corresponding numbers, all you
have to do is I will ask some students to
choose a number and when opened he/she
will try to guess what’s in the picture.
IV. EVALUATION
Instruction: Prepare your paper/answer sheets and pen.
Read the following questions carefully.
MULTIPLE CHOICE. Choose the correct answer and write it in your answer sheet.

1. What cooking method in which food is submerged in hot fat?

a. Deep frying
b. Baking
c. Boiling
d. Steaming
2. Fat fish like tanigue is usually desirable for _______ and _______.
a. Steaming and Poaching
b. Poaching and baking
c. Broiling and Pan Frying
d. Baking and broiling
3. Lean fish such as hasa-hasa is best cooked by moist heat such as ________ and _______.
a. Baking and Poaching
b. Grilling and Frying
c. Steaming and Poaching
d. Boiling and Baking
4. What cooking method in which food is gently cooked in liquid like water?
a. Poaching
b. Baking
c. Boiling
d. Steaming
5. _________ the simplest and ideal method in cooking seafood dishes.
a. Baking
b. Grilling
c. Steaming
d. Poaching

IV. ASSIGNMENT
Instruction: Perform any of the following method of cooking seafood dish. Take pictures of the
following:
1. Ingredients preparation
2. While cooking
3. Finish product with you in the picture.
4. Send your output to our group chat in T.L.E.
Rubrics will be send in the group chat for guidance

RUBRICS :
Video Presentation Rubric
Beginning Developing Accomplished Distinguished
1 – 12 13 - 24 25 - 37 38 - 50

Content & Not organized. Portions may be Fairly well Program shows a
Organization – poorly documented documented and continuous
Difficult to follow. and/or organized. organized. Format progression of ideas
Is your project Poor quality shows Hard to follow the is easy to follow. and tells a complete,
organized and poor effort. progressions of the Good explanation easily followed
documented? story. Explanation shows good effort. story. Well
shows some effort. documented and
organized.
Excellent, well
thought out
explanation shows
superior effort.

Usefulness – Project’s usefulness Project Project is focused Project is focused

is in question. Does demonstrated and informative; and very
Does your video not inform; does not development of promotes the use of informative;
stay focused on an stay focused on the computer computer promotes the use of
informative topic? topic. technology; has technology to create computer
Does it promote the problems staying the video to deliver technology to create
use of technology to focused on topic. information. the video and makes
inform the audience others want to use
about the topic?
 the same type of
format in delivering
information to an
audience.

Creativity & Use of elements Minimal use of Good use of Excellent sense of
Elements of Design detracts from video. design elements. No graphics and/or design. Effective
– Is your video Too many or too transitions. Sound is other design camera techniques
interesting? Did gaudy graphics; lacking or elements. Some used for the video
your choice of transitions, too many inappropriate or transitions are and pictures. Video
elements such as clips, backgrounds scratchy. Some inappropriately and pictures are I
film clips, pictures, and/or sounds pictures or video placed. Sound focus and of good
backgrounds, and detract from content. clips may be out of quality is OK. quality. Smooth
transitions enhance Pictures or video focus or “shaky”. Video clips or transitions are
the project? clips may be out of pictures are clear appropriate and aid
focus or “shaky”. and in focus. in delivery of the
presentation.

Prepared by:

JEANETTE L. HIJADA