Republic of the Philippines

Department of Education
Division of oriental mindoro

Detailed Lesson Plan

Preparing Fresh Vegetables

Date: November 14, 2022

Time: 11:00-12:00
Section: 10-Newton

I. LEARNING OBJECTIVES
At the end of the lesson, the students should be able to:
1. Understand the three preparing fresh vegetables
2. Discuss the basic knife cuts
3. Value the

II. SUBJECT MATTER

A. Topic: Perform Mise’en Place
B. Sub-Topic: Preparing Fresh Vegetables
C. Materials
 Visual Aids/Power-point Presentation
 Students’ Kit (manila paper, pentel pen, tape, ingredients and tools)

D. References
1. Book References
 K to 12 Basic education Curriculum Technology and Livelihood Education “Learning
Module” Preparing Fresh Vegetables pp. 192-193
E. Subject Integration
 English
F. Values Integration
 Discipline
 Cooperation and Teamwork
G. Teaching Strategies
 Collaborative Learning Approach
III. LEARNING TASKS
Teacher’s Activities Students’ Activities

A. Daily Routine
1. Prayer
May I request everybody to stand up? In the name of the Father and of the Son…
_______, kindly lead the prayer. Amen.

2. Greetings Good Morning Sir!

Good Morning class! Good Morning Observers!

3. Classroom Management (The students will pick up the pieces of paper

Before you take your seat, kindly pick up the pieces of and plastic under their chair and arrange it
paper and plastic under your chair and arrange it properly.)

OP/jdc

Barcenaga, Naujan Oriental Mindoro, 5204

Contact No.: 09212639657/09778042765/Email Address: 3016468@deped.gov.ph
 Republic of the Philippines
Department of Education
Division of oriental mindoro

properly.
Okay. Be seated.

4. Checking the Attendance All students are present Sir!

Miss Secretary, how many are present today?

Very Good! Thank You

5. Checking of Assignment
Last time, did i gave an assignment?.

NoSir.
6. Simple Recall
Last meeting, we discussed about the classification of
vegetables according to parts of a plants.
Again, give example of Yes,___________.
(Students will raise their hand.)
Very good.

Any other example? One of the classification of vegetables according

to parts of a plants are so many but i remember
Yes,____________. in gourd family we have cucumber, pumpkin,
chayote.
Very well said.

B. Motivation
Okay class, we are going to have a jumble letter
and you will correct it. The said activity will serve as
their pre-assessment activity. (The students will answer.)

Questions: Answers
1. PEELING
1.NLIGEEP 2. SOAKING
2.AINGKOS 3. CUTTING
3.TTUCING 4. WASHING
4.SWAIHGN 5. VEGETABLES
5.VTBEGAEES 6. PREPARING
6.RREAPPNGI 7. DRAIN
7.ARDNI 8. COOKING
8.KINGCOO 9. FLAVOR
9.LVFAOR 10. DRYING
10. YDINGR

(The students will read the learning

IV. PRESENTATION OF THE OBJECTIVES objectives.)
Those are the three preparing fresh vegetables that
our topic for today.
Before we proceed any further, let us know our learning
objectives.
Altogether read the following objectives.

OP/jdc

Barcenaga, Naujan Oriental Mindoro, 5204

Contact No.: 09212639657/09778042765/Email Address: 3016468@deped.gov.ph
 Republic of the Philippines
Department of Education
Division of oriental mindoro

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

1. Identify the three preparing fresh

Vegetables
2. Evaluate the basic knife cuts
3. Apply safe and accurate cutting techniques
in preparing vegetables according to
enterprise standards.

V. PRESENTATION OF THE LESSON

Now class, let us find out the Preparing Fresh

Vegetables

1.Washing
 Wash all vegetables thoroughly
 Scrub well unpeeled vegetables, like potatoes for
baking
 Wash green leafy vegetables in several changes
of cold water
 After washing, drain well and refrigerate
lightly covered to prevent drying. The students will read the basic knife cuts and
2.Soaking will try to explain the concepts.)
 Do not soak vegetables for long periods to
prevent flavor and nutrient loss.
 Cabbage, broccoli, cauliflower may be soaked
for 30 minutes in cold salted water to eliminate
insects.
 Limp vegetables can be soaked briefly in cold
water to restore crispness.
3. Peeling and Cutting
 Peel vegetables as thinly as possible.
 Cut vegetables into uniform pieces for even
cooking
 Treat vegetables that brown easily with acid
(potatoes, eggplants, sweet potato) or hold
under water until ready to use.
Save edible trim for soups, stocks and purees.

Basic Knife Cuts

1.Chopping – done with straight, downward cutting
motion.
2.Chiffonade (shredding) – making very fine parallel
cuts.
3.Dicing – producing cube shapes
4.Diamond (lozenge) – thinly slicing and cutting into
strips of appropriate width.
5.Mincing – producing very fine cut usually for onions
and garlic
OP/jdc

Barcenaga, Naujan Oriental Mindoro, 5204

Contact No.: 09212639657/09778042765/Email Address: 3016468@deped.gov.ph
 Republic of the Philippines
Department of Education
Division of oriental mindoro

6.Julienne and baton net – making long rectangular cut

7.Pays Anne (Fermi ere) – making curved or uneven
cuts of the same thickness
8.Rondelle – making cylindrical cut
9.Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by
rolling the long cylindrical vegetables.

Apply safe and accurate cutting techniques in

preparing vegetables according to enterprise
standards.

A. Trimming Artichoke bottom

1.Start by filling a bowl with cold water and lemon into

it. (You could also use a dash of vinegar) this will slow
the browning on the surface of the artichoke when it is
cut and exposed to air
2.Pull out the tough outer, dark green leaves of
artichoke
3.Continue removing leaves until you are left with light
colored, tender leaves. Rub surfaces with lemon.
4. Slice off the top one inch.
5.Trim the remaining dark green surfaces at the base,
including stalk and continue to rub with lemon.
6.Cut the artichoke in half.
7. Use spoon to remove hairy fibers in the center of the
artichoke.
8. Pull out all of the tough red fibers, leaving the soft
green leaves in place.
9. Cut the artichokes lengthwise into sizes that suit your
recipe and place it in the water bath with lemon before
cooking.

B. Trimming Asparagus
1.Hold a spear of asparagus in each hand
Bend downward with each end until it breaks into two.
2. Bend downward with each end until it breaks into
two.
3. Repeat with the whole bunch of asparagus. Purplish
ends on the left are destined for stock, and greenish
spears to be trimmed.
4.Trim or cut them into one inch length for cooking

C. Preparing Avocados
1.Grip the avocado gently on one side with one hand,
cut the avocado lengthwise around the seed.
2.Open the avocado into halves to expose the seed.
3.Scoop out the seed with the use of spoon or scooper.
4. Gently tap the seed with a knife and twist to get the
seed out and discard.
OP/jdc

Barcenaga, Naujan Oriental Mindoro, 5204

Contact No.: 09212639657/09778042765/Email Address: 3016468@deped.gov.ph
 Republic of the Philippines
Department of Education
Division of oriental mindoro

5. Scoop out the avocado flesh with a spoon or scooper.

6.Slice avocado into segments.

D. Cutting and Shredding Cabbage

1.Pull off any bruised or wilted outer leaves from a red

or green cabbage head.
2. Cut the cabbage into halves.
3. Cut the halves into quarters lying flat side down on
the cutting board.
4. Use a paring knife to remove the hard core. Repeat
with remaining cabbage quarters.
5. Cut into slices or shred the cabbage to your desired
thickness.

E. Peeling and crushing garlic

1.To remove the paper skin of garlic, cut off the base of
the clove.
2. Place the clove on a board and gently slam it with
flat side of a knife.
3. The skin will burst and can easily be removed.
4. Cut the garlic into slices as thin as possible.
From garlic slices, mince it.
5. Crush the garlic as you want.

F. Cleaning leeks

1.Cut off and discard the dark green leaves. Trim and
discard the roots.
2.Cut the stalk into half lengthwise.
3. Slice them crosswise.
4. Transfer them to a bowl of cold water and swish
them around a few times.
5. With hands loosely cupped, lift the leeks out of the
bowl and place them on a plate or work surface (or
colander).
6. Discard the water with the remaining grit.
7. Repeat until the water is clear and ready to be
cooked.
Is everything clear? Yes Sir!

C. Application

Okay class, now that everything is clear to you, we

will be having a group activity. We are now going to
perform apply safe and accurate cutting techniques in
preparing vegetables according to enterprise standards.

Before you proceed to your assigned group, listen

OP/jdc

Barcenaga, Naujan Oriental Mindoro, 5204

Contact No.: 09212639657/09778042765/Email Address: 3016468@deped.gov.ph
 Republic of the Philippines
Department of Education
Division of oriental mindoro

first to the instructions.

(The teacher give the assign topic that you will perform
each group.)

I will give you 10 minutes to prepare. It will be

followed by explanation of your work.

Choose the representatives to discuss your answers.

Your activity will be graded based upon the given

rubrics.

Criteria 5 4 3
Presentation The The The
presentation presentatio presentation
was very n was was not
much slightly understand
understood understand
Accuracy All steps Only two Only one
were carried steps were step was
out correctly carried out carried out
correctly correctly

Time Work Work Work

Managemen finished on finished finished
t time close to beyond the
given time given time
Score

Do you have questions regarding the instructions?

Okay, go to your respective groups and your assigned

area.
None Sir
Let us now proceed to the presentation of your work.

Alright! Each group did a great job. So, let us give all
groups a “10 Claps”.
The students will present their output.

D. Generalization
It seems like you really understand our topic.
Again class, enumerate the basic knife cuts.
Yes, _______________ The students will raise their hand.
Very well said!
Why is it important to preparing fresh vegetables?
Yes________________
Very Good! The students will answer.

VI. EVALUATION The students will raise their hand.

(The teacher will distribute the questionnaires to the
OP/jdc

Barcenaga, Naujan Oriental Mindoro, 5204

Contact No.: 09212639657/09778042765/Email Address: 3016468@deped.gov.ph
 Republic of the Philippines
Department of Education
Division of oriental mindoro

students.) The students will answer.

Directions: Identify the following and choose the
correct answer. Write your answer on the space
provided before the number
_______1.It is making very fine parallel cuts.
a. chiffonade b. dicing c. mincing
_______2. It is making cylindrical cut.
a. bias b.choppingc.rondelle
_______3. It is making diagonal cut.
a. dicing b.bias c. diamond
_______4. It can done with a straight, downward
cutting motion.
a. chopping b.dicing c. mincing
_______5. It is producing very fine cut usually for
onions and garlic.
a. mincing b. bias c.dicing The students will answer the test question

Is everybody finished?

Okay let’s check. Exchange your papers with your Yes Sir!
seatmates.
The students will exchange their papers.
(The teacher will call the students one by one to answer
the test items.) Answers:
1. A
Please return the paper to the owner. 2. C
3. B
Who got perfect score? 4. A
5. A
Very Good!
Alright, pass your papers forward.
The students who got the perfect score will raise
their hand.
VII. ASSIGNMENT
In a short bond paper kindly choose the different knife Yes Sir!
cuts and put what type of a knife cut that you choose.
The students will pick up the pieces of paper and
Is the assignment clear? plastic.

Alright, please stand and pick up the pieces of paper Good bye Sir!
under your chair if there’s any. Good bye observers!

Good bye class!

Prepared by:Checked by:

DARWIN L. GRANADOS MELANIE M. ACEVEDA

Student Teacher Cooperating Teacher

OP/jdc

Barcenaga, Naujan Oriental Mindoro, 5204

Contact No.: 09212639657/09778042765/Email Address: 3016468@deped.gov.ph