School Grade Level GRADE 10

COOKERY HOME
SECTOR:
Learning ECONOMICS
Teacher
SESSION PLAN Area
QUALIFICATION TITLE: COOKERY NC II
Class Schedule: (Days
/Hours)
Total No. No. of
Teaching
of Students Quarter SECOND QUARTER
Dates:
Students per Class

A. SESSION DESCRIPTION
UNIT OF
PREPARE VEGETABLE DISHES
COMPETENCY:
MODULE TITLE: PREPARING VEGETABLE DISHES
CONTENT
The learners demonstrates an understanding preparing and cooking cereals and starch dishes
STANDARDS:
PERFORMANCE
The learners independently prepare and cook cereals and starch dishes
STANDARDS
At the end of the lesson, 100% of the learners shall be able to achieve 80% PL of the following:
LO1: PERFORM MISE EN PLACE TLE_HECK9-12VD-IIa-9
1.1 Identify ingredients according to standard recipe
LEARNING 1.2 Prepare ingredients according to a given recipe, required form, and timeframe
COMPETENCIES 1.3 Thaw frozen ingredients and wash raw vegetables following standard procedures
AND LO2: PREPARE VEGETABLE DISHES TLE_HECK9-12VD-IIb-c-10
CONTENT: 2.1 Identify market forms of vegetables
2.2 Select various kinds of vegetables according to a given menu
2.3 Cook variety of vegetable dishes following appropriate cooking methods to preserve
optimum quality and nutrition

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 2.4 Prepare suitable sauces and accompaniments in serving vegetable dishes
LO3: PRESENT VEGETABLE DISHES TLE_HECK9-12VD-d-11
3.1 Present vegetable recipes with appropriate sauces and accompaniments
LO4: STORE VEGETABLES TLE_HECK9-12VD-IId-12
4.1 Store vegetables based on prescribed location and temperature
4.2 Demonstrate vegetable storage in accordance with FIFO operating procedures
4.3 Follow standard safety and hygiene procedures
LO5: EVALAUTE THE FINISHED PRODUCT TLE_HECK9-12VD-IId-13
5.1.Rate the finished product using the rubrics
DURATION: Week 1-4 / 16 Hours

B. LEARNING ACTIVITIES

Learning Methods Presentation Practice Feedback Resources Time

Content
Learning
Compare
Formative Module-Cookery
answers with
INTRODUCT Assessment 10 pg.321 30
Let’s See What You Know Diagnostic Test the Answer
ION mins
Key
Test paper &
pen
LO1: PERFORM MISE EN PLACE
1. Principles
Learning
of Lecture/Discu
Read Information Sheet 3.1.-1.1 Module-Cookery
preparing ssion
on Classification of Vegetables 10
vegetable Answer “Review of Compare
pages 124 -132
s Learning Outcome answers with 1
& page 135
1” on page 133 - the Answer hour
Active lecture on Information 135 Key Learning
Modular / self-
Sheet 3.1-1.2 on Preparing Module-Cookery
paced
Vegetables 10 pages 121-
122

2
2. Characte
ristics of Read Information Sheet 3.1-2 on Compare Learning
quality Modular / self- the Factors to Consider in Answer Self-Check answers with Module-Cookery 30
vegetable paced Choosing Good Quality 3.1-2 the Answer 10 pages 121- mins
s Vegetables Key 122

3. Thawing Oral questioning Internet 30

of frozen Modular / self- Read Information Sheet 3.1-3 on using “Hand mins
(www.google.co
vegetable paced Thawing of Frozen Vegetables Signal” m)
s Video View video on Thawing of frozen Laptop, 1
Students will
presentation/p vegetables using suggested URL display hand projector, hour
icture https://youtu.be/M1NpVOp5xzM - signals to indicate projector and
presentation Simple, Fast Way to Thaw Frozen screen/white 30
their
Vegetables screen/television min
https://youtu.be/T5C335jleZA - understanding as Compare
How to Thaw Foods Properly the teacher answers with
https://youtu.be/va2u1m4KoLE - 7 presents the the Answer
Tips for Cleaning Fruits, Vegetables statement on Key
thawing vegetable:
Thumbs up – (I
understand… explain)
Thumbs down – (I do
not understand yet)
Wave hand – (I am not
completely sure about
it

LO2: PREPARE VEGETABLE DISHES

1. Market Lecture/Discu Discuss Information Sheet 3.2-1 Compare Internet
forms of ssion on Market Forms of Vegetables Answer Self-Check answers with (www.google.co 30
vegetable 3.2-1 the Answer m) min
s Key

3
 Learning
Module- Cookery
2. Factors Perform Task 10
in the Sheet 3.2-2 pg.137-139
selection Compilation of Evaluate
of Read Information 3.2-2 on Technical Words
Modular / self- performance Internet 1
vegetable Factors in the Selection of Commonly Used in
paced using scoring hour
s used Vegetables the World of rubrics Bond paper,
for Culinary for colored paper,
culinary Vegetable Cookery glue, pair of
arts
scissors, pen,
cut outs
3. Methods Modular / self- Read Information Sheet 3.2-3 on Perform the
Learning
of paced Methods of Cooking Vegetables following Task
Module- Cookery
cooking Dishes Sheets:
10 pg. 140
vegetable 3.2-3.1
s dishes Video View video regarding Methods of Cooking Vegetable Laptop,
presentation/p cooking vegetables dishes using by Boiling and projector,
icture suggested URL Steaming projector
presentation https://youtu.be/Qi_G367LVco - How to screen/white
cook vegetables the proper way 3.2-3.2 screen,
https://youtu.be/zu8FS3-MIAs - Evaluate
Beginners Guide to Cooking Vegetables Cooking Vegetable television
performance 2
https://youtu.be/kbZiZgYZ5TI - Methods by Sautéing and
using scoring hours
of Cooking Frying
https://youtu.be/rgceGEuCI5w - rubrics
methods of cooking Stove, pots and
3.2-3.3
pan, chopping
Cooking Vegetable
board, knife,
by Braising
strainer, ladle,
spatula, fryer,
3.2-3.4
oven
Cooking Vegetable
by Baking and
Deep Frying

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4. Preparati Perform Task
on of Sheet 3.2-4 Make
sauces a research on the
and appropriate Internet
accompa recipes, sauces (www.google.co
Evaluate
niment Read Information Sheet 3.2-4 on and
Performance m)
for Lecture/Discu Preparation of sauces and accompaniments
using 30
serving ssion accompaniment for serving in serving the
Performance  School min
vegetable vegetable dishes following
Criteria supplies
dishes vegetables:
Checklist 3.2-4  Internet
a. Malunggay
leaves
b. Bell pepper
c. Sayote
5. Observation Perform Job Sheet 3.2-5 on Perform Job Sheet Evaluate Refer to the 4
Suggeste with Oral Preparing and cooking vegetable 3.2-5 on Preparing Performance tools, materials hours
d Questioning and cooking using scoring & equipment
Projects vegetable: rubrics page needed in the
145 - 149 recipe
Job Sheet 3.2-5.1
Vegetable
Tagliatelle
Job Sheet 3.2-5.2
Sautéed
Mushroom
Job Sheet 3.2-5.3
Braised Celerery
Job Sheet 3.2-5.4
Sweet Glazed
Potatoes
LO3: PRESENT VEGETABLE DISHES
1. Presentat Modular / self- Read Information Sheet 3.3-1 Learning 15
Answer Self-Check Compare
ion of paced Presentation of prepared Module- Cookery minut
3.3-1 answers with
prepared vegetables dishes 10 pg. 150 es

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 vegetable the Answer
s dishes Key

 Video View video regarding Oral questioning Evaluate Laptop, 30

/Picture Presentation of prepared on the ideas answers using projector, min
presentati vegetables dishes using presented in the scoring rubrics projector
on suggested URL video/picture in recitation screen/white
https://youtu.be/9YBnczqciHI - screen/
Plating & Food Presentation television
https://youtu.be/J4glWZ3EzIs -
How to make Vegetable Garnish -
Food Decoration - Plating
Garnishes - Food Presentation -
Food Art
https://youtu.be/7krwoypPIKg -
101 Food Plating - Vegetable
Plate Presentation #5 - Picture
Ideas
https://youtu.be/Px20s9deeJA -
101 Food Plating - Vegetable
Plate Presentation #6 - Picture
Ideas
https://youtu.be/kNpH1hnSbIk -
101 Food Plating - Vegetable
Plate Presentation #8 - Picture
Ideas
https://youtu.be/QmThQUWdu-M
-101 Food Plating - Vegetable
Plate Presentation #7 - Picture
Ideas
2. Factors Lecture/Discu Discuss Information Sheet 3.3-2 Compare Learning 15
of plating ssion on Factors of plating vegetable Answer Self-Check answers with Module- Cookery min
vegetable dishes 3.3-2 the Answer 10 page 151 -
dishes Key 153

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 Perform Task Evaluate
Sheet 3.3-2 on performance Bond paper,
Photo Collection using scoring colored paper,
rubrics scissor, glue, cut
out pictures
Observation Perform Job Sheet 3.2-5 on Perform Job Sheet Evaluate Learning
with Oral Preparing and presenting a 3.2-5 Preparing Performance Module- Cookery
Questioning creative Stir Fried Mixed and presenting a using 10 page 155
Vegetable creative Stir Fried Performance
1
Mixed Vegetable scoring rubrics Pan, mixing
hour
bowl, ladle,
chopping board,
knife, plate for
serving
LO4: STORE VEGETABLES
1. Techniqu Modular / self- Read Information Sheet 3.4-1 Learning 30
es for paced Techniques for storing vegetable Module- Cookery min
storing dishes and FIFO methods Compare answers 10 pg.155
Answer Self-
vegetable with the Answer
Check 3.4-1
dishes Key
and FIFO
methods
2. Safety Read Information Sheet 3.4-2 30
and Safety and Hygienic Practices in min
hygienic the Laboratory Kitchen Compare answers Internet
Lecture/Discu Answer Self-
practices with the Answer (www.google.co
ssion Check 3.4-2
in the Key m)
laborator
y kitchen
LO5: EVALUATE THE FINISHED PRODUCT

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1. Evaluatio  Applicatio Perform Job Sheet 3.5-1 on Perform Job Evaluate Tools and
n of the n Preparing and cooking vegetable: Sheet 3.5-1 on Performance using Equipment
finished cooking scoring rubrics needed:
Lumpiang Ubod with Egg
product vegetable Wok, colander,
Wrapper
using dishes turner, 1
rubrics measuring hour
spoon, knife,
measuring cups,
chopping board
& casserole

C. ASSESSMENT PLAN
 Written Test: The written test for this unit of competency will include the following:
 Pre - Test and Post – Test
 Review of the Learning Outcome 1
 Self-Check 3.1-2
 Self-Check 3.2-1
 Self-Check 3.3-1
 Self-Check 3.3-2
 Self-Check 3.4-1
 Self-Check 3.4-2


 Performance Test: The performance test for this unit of competency will include the demonstration of the following:
 Task Sheet 3.2-2 Compilation of Technical Words Commonly Used in the World of Culinary for Vegetable
Cookery
 Task Sheet 3.2-3.1 Cooking Vegetable by Boiling and Steaming
 Task Sheet 3.2-3.2 Cooking Vegetable by Sautéing and Frying
 Task Sheet 3.2-3.1 Cooking Vegetable by Braising
 Task Sheet 3.2-3.1 Cooking Vegetable by Baking and Deep Frying
 Task Sheet 3.2-4 Research on the appropriate recipes, sauces and accompaniments in serving vegetable
 Job Sheet 3.2-5.1 Vegable Tagliatelle
 Job Sheet 3.2-5.2 Sauteed Mushroom

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  Job Sheet 3.2-5.3 Braised Celery
 Job Sheet 3.2-5.4 Sweet Glazed Poatoes
 Task Sheet 3.3-2 Photo Collection
 Job Sheet 3.2-5 Preparing and presenting a creative stir fried mixed vegetable
 Job Sheet 3.5-1 Cooking vegetable dishes: Limpiang Ubod with Egg Wrapper

D. TEACHER’S SELF-REFLECTION OF THE SESSION

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 School Grade Level GRADE 10
COOKERY HOME
SECTOR:
Learning ECONOMICS
SESSION PLAN Teacher
Area QUALIFICATION
COOKERY NC II
TITLE:
Class Schedule:
(Days /Hours)
Total No. No. of
of Students Teaching
Quarter SECOND QUARTER
Students per Class Dates:

A. SESSION DESCRIPTION
UNIT OF
PREPARE AND COOK SEAFOOD DISHES
COMPETENCY:

MODULE TITLE: PREPARING AND COOKING SEAFOOD DISHES

CONTENT
The learners demonstrates an understanding preparing and cooking seafood dishes
STANDARDS:

PERFORMANCE
The learners independently prepares and cooks seafood dishes
STANDARDS

At the end of the lesson, 100% of the students shall be able to achieve 80% of preparing and cooking
LEARNING seafood dishes.
COMPETENCIES LO1. PERFORM MISE EN PLACE TLE_HECK9-12PC-IIe-14
AND 1.1 Prepare the kitchen tools, equipment, and ingredients based on required standards
1.2 Identify types, varieties, market forms, nutritive value, and composition of fish and seafood
CONTENT:
1.3 Assemble ingredients according to recipes, recipe card, or enterprise standard
1.4 Identify steps in processing fish

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 LO2. HANDLE FISH AND SEAFOOD TLE_HECK9-12PC-11f-15
2.1 Handle seafood hygienically
2.2 Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value
LO3. COOK FISH AND SHELLFISH TLE_HECK9-12PC-IIg-i-16
3.1. Clean, cut and fillet seafood
3.2 Prepare ingredients according to given recipe
3.3 Demonstrate various methods of cooking fish and shellfish
LO4. PLATE/ PRESENT FISH AND SEAFOOD TLE_HECK9-12PC-IIj-17
4.1. Prepare and present fish and seafood dishes
4.2. Perform guidelines in serving fish and seafood dishes
LO5. STORE FISH AND SEAFOOD TLE_HECH9-12PC-IIj-18
5.1 Ensure that trimmings, fish and seafood are stored hygienically
5.2 Check date stamps and codes where applicable to ensure quality control
5.3 Store seafood in accordance with FIFO operating procedures and standard storage requirements
LO6. EVALUATE THE FINISHED PRODUCT TLE_HECK9-12PC-IIj-19
6.1 Rate the finished product
DURATION: Week 1 – 6 / 24 hours

B. LEARNING ACTIVITIES

LO 1: Perform mise en place

Learning Content Methods Presentation Practice Feedback Resources Time
1. Tools and Discuss Information Internet
Answer Self- Compare
Equipment Sheet 4.1-1 on Tools (www.google.com)
Lecture/Discussion Check answers with 30 min
Needed and Equipment
4.1-1 Answer Key
Needed
2. Types of Read Information
Learner’s Material in
seafood Modular/Self- Sheet 4.1-2 on
Cookery 10 min
a. Shellfish paced Types/Classification
Pages 158
b. Fin fish of Seafood
Answer Self- Compare
c. Others Laptop, projector,
Check answers with
View the PowerPoint projector
4.1-2 the Answer Key
PowerPoint presentation on screen/white screen,
10 min
Presentation Types/Classification photos of
of Seafood type/classification of
seafood

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3. Varieties of
Fish Read Information
Modular/Self- Learner’s Material in
a. Structure Sheet 4.1-3 on 20
paced Cookery
b. Body shape Varieties of Fish minutes
Page 159
c. Fat
contents Answer Self- Compare
d. Water Check answers with
source 4.1-3 the Answer Key
View PowerPoint
e. Processed PowerPoint
presentation on Internet 10
fish Presentation
Varieties of Fish (www.google.com) minutes
f. Others

4. Market forms Read Information Learner’s Material in

Answer Self- Compare
of fish and fish Modular/Self- Sheet 4.1-4 On Cookery 15
Check answers with
products paced Market Forms of Fish Page 159 - 161 minutes
4.1-4 the Answer Key
and Fish Products
Perform Task
Sheet 4.1-4
Leaflets/flyers- on Creating Learner’s Material in
Evaluate
Making on Market leaflets/flyers Cookery; Pictures of
Collaborative Performance 45
Forms of Fish and on Market Fish and Other
Group Activity using scoring minutes
Other Seafood Forms of fish Seafood Products
rubric
Products and Other
Seafood
Products
5. Composition
and nutritive
Discuss Information Learner’s Material in
value of fish Modular/Self- Compare Cookery
Sheet 4.1-5 on Answer Self-
paced answers with 30
Composition and Check
the Answer Key minutes
Nutritive Value of 4.1-5
4.1-5 Internet
Fish
(www.google.com)

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6. Processing Read Information Answer Self- Compare Learner’s Material in
fish Modular/Self- 10
Sheet 4.1-6 On Check answers with Cookery
a. Scaling paced minutes
Processing Fish 4.1-6 the Answer Key Pages 169 -178
b. Cutting of
tails and Evaluate
fins Perform Task Sheet: Performance
c. Eviscerating 4.1-6.1 Scaling Perform Task Using
d. Cleansing 4.1-6.2Cutting of tails Sheet 4.1-6.1, Performance Learner’s Material in
Observation with
e. Canning and fins 4.1-6.2, 4.1- Criteria Cookery 1 hour
Oral Questioning
4.1-6.3 Eviscerating 6.3, 4.1-6.4 & Checklist 4.1- Pages 169 -178
4.1-6.4 Cleansing 4.1-6.5 6.1, 4.1-6.2,
4.1-6.5 Canning 4.1-6.3, 4.1-6.4
& 4.1-6.5
LO 2: Handle fish and seafood
1. Methods in
thawing frozen View video
ingredients Answer Self- Compare Learner’s Material in
Video presentation on
Check answers with Cookery 2 hours
Presentation Methods in Thawing
4.2-1 the Answer Key Page 165
Frozen Ingredients

2. OHS Discuss Information Compare

Answer Self-
Sheet 4.2-2 on answers with Internet
Lecture/Discussion Check 2 hours
Occupational Health the Answer Key (www.google.com)
4.2-2
and Safety 4.2-2
LO3. Cook fish and shellfish

Read Information
1. Principles of
Sheet 4.3-1 on Answer Self- Compare Learners Material in
cooking fish Modular/ Self-
Principles of Cooking Check answers with Cookery 2 hours
and seafood Paced
Fish and Seafood 4.3-1 the Answer Key Pages 179 -
dishes
Dishes

13
 View Video
Presentation on
Cooking Techniques
for Fish and Shellfish
Fish:
A. Scaling Whole
Fish
B. Filleting Fish
C. Skinning Fish
Video D. Deboning
Presentation Fish
Shellfish:
A. Opening
Oysters
B. Opening
Clams
C. Cleaning a
Squid
D. Splitting a
Lobster

View PowerPoint
2. Variety of Answer Self- Compare
PowerPoint presentation on Internet
shellfish and Check answers with 2 hours
Presentation Variety of Shellfish (www.google.com)
fish dishes 4.3-2 the Answer Key
and Fish Dishes

Discuss Information Answer Self- Compare

3. Dry-heat Internet
Lecture/Discussion Sheet 4.3-3 on Dry- Check answers with 1 hour
method (www.google.com)
heat method 4.3-3 the Answer Key

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 Learners Material in
Cookery
Page 168;
Tools & Equipment
Perform Job Evaluate
Perform Job Sheet needed:
Observation with Sheet Performance
4.3-3 on Broiled Fish Oven, baking sheet, 3 hours
Oral Questioning 4.3-3 Broiled using scoring
Steaks brush, fork & plate
Fish Steaks rubrics (p. 184)
Ingredients:
Fish steaks, salt,
pepper, lemon juice
& butter

Discuss Information Answer Self- Compare

Internet
Lecture/Discussion Sheet 4.3-4 on Moist- Check answers with 1 hour
(www.google.com)
heat Method 4.3-4 the Answer Key

Learners Material in
Cookery (p. 189);
Tools & Equipment
needed:
4. Moist-heat Pan, baking dish,
method Perform Job food tongs, spoon,
Sheet broiler or oven
Perform Job Sheet Evaluate
4.3-4 Ingredients:
Observation with 4.3-4 on Poached Performance
Poached Sole fillet, spinach, 3 hours
Oral Questioning Fillet of Sole in White using scoring
Fillet of Sole white wine, fish
Wine Sauce rubrics
in White Wine stock, butter, flour,
Sauce cheese, pepper

15
LO4. Plate/Present fish and seafood
1. Presentation
of fish and Read Information
seafood Learners Material in
Modular/ Self- Sheet 4.4-1 on 15
dishes Cookery Pages 184 -
Paced Presentation of fish minutes
 Plating 185
and seafood dishes
 Garnishing Answer Self- Compare
Check answers with
4.4-1 the Answer Key Laptop, projector,
View PowerPoint projector
PowerPoint presentation on screen/white screen, 30
Presentation Presentation of fish photos of garnishes minutes
and seafood dishes or accompaniments
for plating
2. Guidelines in
serving fish Read Information
and seafood Sheet 4.4-2 on Answer Self- Compare Learners Material in
Modular/ Self- 15
dishes Guidelines in serving Check answers with Cookery Pages 185 -
Paced minutes
fish and seafood 4.4-2 the Answer Key 187
dishes

LO5. Store fish and seafood

1. Factors in
storing and Read Information
handling Answer Self- Compare Learners Material in
Modular/ Self- Sheet 4.5-1 on 15
seafood Check answers with Cookery
Paced Factors in storing and minutes
4.5-1 the Answer Key Page 190
handling seafood

2. Storage
requirements Read Information
for fish Sheet 4.5-2 on Answer Self- Compare Learners Material in
Modular/ Self- 15
Storage Check answers with Cookery
Paced minutes
Requirements for 4.5-2 the Answer Key Page 190
Fish

16
3. Minimization
techniques in Read Information
Answer Self-
relation to Sheet 4.5-3 on Compare Learners Material in
Modular/ Self- Check 15
seafood Minimization answers with Cookery
Paced 4.5-3 minutes
Techniques in the Answer Key Page 190
Relation to Seafood

Learners Material in
Cookery
Perform Job
Perform Job Sheet Evaluate Page 191
Sheet 1 hour
Observation with 4.5-3 On Prepare, Performance Note: Please refer to
4.5-3 on and 30
Oral Questioning Cook, Present and Using scoring your own recipe for
Experimental minutes
Store Seafood rubrics the tools, materials,
Fish Cookery
equipment and
ingredients needed
LO6. Evaluate the finished product
1. Evaluation
of the Learners
finished Evaluate finished Material in
product Observation with Evaluate finished 45
products using Cookery:
Oral Questioning products minutes
rubrics Finished
Products

C. ASSESSMENT PLAN

Written Test: The written test for this unit of competency will include the following:
 Self-Check 4.1-1
 Self-Check 4.1-2
 Self-Check 4.1-3
 Self-Check 4.1-4
 Self-Check 4.1-5
 Self-Check 4.1-6
 Self-Check 4.2-1

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 Self-Check 4.2-2
 Self-Check 4.3-1
 Self-Check 4.3-2
 Self-Check 4.3-3
 Self-Check 4.3-4
 Self-Check 4.4-1
 Self-Check 4.4-2
 Self-Check 4.5-1
 Self-Check 4.5-2
 Self-Check 4.5-3

Performance Test: The performance test for this unit of competency will include the demonstration of the following:
 Creating Leaflets/Flyers-Making on Market Forms of fish and Other Seafood Products
 4.1-6.1 Scaling
 4.1-6.2 Cutting of tails and fins
 4.1-6.3 Eviscerating
 4.1-6.4 Cleansing
 4.1-6.5 Canning
 4.3-3 Broiled Fish Steaks
 4.3-4 Poached Fillet of Sole in White Wine Sauce
 4.5-3 Experimental Fish Cookery

D. TEACHER’S SELF – REFLECTION ON THE SESSION

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