Detailed Lesson Plan in

Technical – Vocational – Livelihood Home Economics, Cookery

Bued National High School

I. Objective
At the end of the lesson, the learners expected to:
A. Classify basic cutting techniques in preparing vegetables dishes
B. Apply safe and accurate cutting techniques in preparing ingredients
C. Show enthusiasm or preparing ingredients in vegetables dishes

II. Subject Matter

Topic : Preparing Vegetables Dishes
Reference : Technical – Vocational – Livelihood Home Economics Cookery Manual,
Internet
Material : Laptop, T.V

III. Procedure
Teacher Activity Student Activity
A. Preliminary Activity

1.Prayer

- Let all stand , may I request Ms. Ashley to lead Ms. Ashley will lead the prayer
the prayer

2. Greetings “ Good morning Ma’am “

“ Good morning Class “

3. Checking of the Attendance Ms. Alexa answered

- Who is absent today Ms. “ None Ma’am “

B. Motivation

“ I will show you some tools and equipment then tell

me their names and uses ”

Based on the activity we had we’ve encounter, Ma’am I think it’s about cutting or chopping in
what do you think our topic for today ? preparing vegetables dishes

C. Lesson Proper
- So lets begin to our lesson for today

Overview:
• Vegetables are plants like leaves, fruit , tubers,
roots, bulbs, stems, shoots and flower used in a
dish either raw or cooked. Vegetables give color,
texture and flavor to our meals. They also give
vitamins and minerals.
• Vegetables provide nutrients vital for health
and maintenance of your body. Eating vegetables
provide health benefits to people like reduced risk
of some chronic diseases including heart attack
and stroke, protect them against certain types of
cancer, reduce obesity and type two diabetes,
lower blood pressure, reduce the risk of developing
kidney stones and help decrease bone loss.
• Vegetables are important sources of many
nutrients, including potassium, dietary fiber, folate (
folic acid ), vitamin A and vitamin C
• Vegetables are important sources of many
nutrients, including potassium, dietary fiber, folate (
folic acid ), vitamin A and vitamin C.
• Diets rich in potassium my help maintain
normal blood pressure . Vegetable sources of
potassium include sweet potatoes , white potatoes
, white beans, tomato products ( paste, sauce , and
juice ) , beet greens, soybeans, lima beans,
spinach , lentils and kidney beans
• Vitamin A keeps eyes and skin healthy and
helps to protect against infection
• Vitamins C helps heals cuts and wounds, and
keeps teeth and gums healthy .
• Vitamins C aids in iron absorption.

❖ Classification of Vegetables
A . According to parts of plants
1. Gourd family
2. Seeds and pods
- beans , peas, corn, okra
3. Fruits Vegetables
- Avocado, eggplant , sweet pepper , tomato
4. Roots and Tubers
- beet, carrots radish , turnip, artichoke, potato
sweet potato
5. Cabbage family
- cabbage , broccoli , cauliflower , brussels
sprouts , bokchoy
6. Onion family
- onion scallion , leek , garlic, shallot
7. Leafy greens
- spinach lettuce
8. Stalk , stem, and shoots
- artichoke , asparagus , celery, fennel,
bamboo shoots
9. Mushroom
 B. According to Chemical Composition
1. Carbohydrate – rich vegetables – seeds, roots,
tubers
2. Protein – rich vegetables – legumes , peas ,
beans
3. Fat – rich vegetables – nuts , olive, avocado
4. High moisture content – mushroom , tomatoes
, radish, green leafy vegetables

C. According to Nutritive Value

The following is bread on their nutrients
content since fruits and vegetables are good
sources of vitamins and minerals .
1. Vitamins A- rich vegetables – green leafy and
yellow fruits and vegetables
2. Vitamins C- rich vegetables – yellow
vegetables
3. Vitamin B ( complex ) – legumes , peas ,
beans

D. Tools and Equipment Needed in Preparing

Vegetables

• Paring Knife used in paring

• Chef knife used in cutting
• Chopping board used to hold item while
chopping
• Colander used to drain excess water after
washing
• Bowls used to hold vegetables
• Utility tray used to hold ingredients
• Saute pan for sautéing or stir frying
vegetables
• Steamer for steaming vegetables
• Oven for cooking vegetables oven- steam
or bake

- Now I will going to show a video presentation

on how to prepare different cutting techniques

( Show video on basic cutting techniques )

Here’s the the 10 Different Cutting Techniques

1. CHOPPING – Done with a 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 or garlic
6. JULIENNE AND BATON NET – Making long
rectangular cut
7. PAYS ANNE ( fermi ere ) – Making curved or
uneven cuts of the same thickness
8. ROPNDELLE – Making cylindrical cut
9. BIAS – Making a diagonal cut
10. OBLIQUE OR ROLL CUT – Making a diagonal
cut by rolling the long cylindrical vegetables

D. Analysis

- How did you feel about the activity/video that

you’ve watched? “Ma’am we enjoyed and we learned “

- What are the basic cutting techniques in

preparing vegetables dishes?

(Pick 3 Students)

- What is the Classification of Vegetables?

(Pick 2 Students)

- Give me example of those classification?

(Pick 3 Students)
 V. Evaluation
Direction: Match the pictures with the words. Write the letter of the correct answer on the line provided.

A B C D E

F G H I J

__________1. Chopping. ____________ 6. Julienne

__________2. Chiffonade. _____________7. Paysanne
__________3. Dicing. ____________ 8. Rondelle
__________4. Diamond ____________9. Bias
__________5. Mincing. ___________ 10. Oblique or roll cuts

V.Assignment
Direction: In your notebook give (5) examples of recipe for each Cutting
Techniques. This assignment will be presented individually tomorrow.

Prepared By: Checked By:

Keri Nhozell B. Garcia Ms. Sheena Marie Ancino
(Practice Teacher) ( Teacher ||| )