Lesson Plan in TLE 

Grade 10-
Cookery-Second Quarter

1. Objectives

Identify the different methods of preparing fresh vegetables

State the importance of washing, soaking, cutting & Peeling of vegetables
Perform the different cuts

11. Subject Matter

Preparing Vegetables Dishes
 Reference: Learning module in TLE 10 p. 153-164 
Materials: Manila paper, Pictures, Chalk & board, Knife, chopping board, peeler,
real vegetable like carrot, squash, string beans, video clips of different ways of preparing
vegetables
111. Procedure
 
 A. PREPARATION 
 Prayer 
Greetings 
Checking of attendance 
Energizer

B. Review of the past lesson

 
Review the tools and equipment needed in preparing vegetables

C. Motivation

Unlocking of Difficulties

 Washing Soaking
Peeling Cutting

(Picture Puzzle)
 Divide the class into four groups. Each group will be given envelope with cut out picture
inside: They will be given 1 minute to arrange the cut out pictures into its correct form. This
activity will be give them a hint of what will be the topic to be discuss.

PUZZLED PICTURES 

PEELING WASHING CUTTING SOAKING

D. Lesson Proper

A. Present the puzzled picture fixed by each group in the class. Ask the students
about the picture. You may say, what can you say about the pictures?

- Present the lesson to the class.

B. Discuss the different methods of preparing fresh vegetables.
- Question and answer.
- Present picture of different ways of preparing fresh vegetables.

C. Generalization

What are the different methods of preparing fresh vegetables?

Let the student define or describe each method.
- Let the pupils watch a video clip.
- Ask questions about the video clip.

Analysis
Do you really need to wash vegetables? Why?
What is the best way to wash vegetables?
Why do you soak vegetables in water?
Are vegetable skins good for you?

Abstraction

What have you learned? For you as a student how it is important to know the
different way of preparing vegetables in your daily life?
Why it is important to cut vegetables properly?

D. Application

Group Work/Performance: Using the real vegetables, ask the students to perform
the different cut and method of preparing fresh vegetables.

1. Carrot
2. String beans
3. Squash
5. Cabbage

IV. EVALUATION

A. Directions: Identify the different methods of preparing fresh vegetables. Write

the correct method on the space provided.
B. Match the method of preparing fresh vegetables in
column A with its description in
column B. Write the letter only.

A B

1. cutting A. Cleaning vegetables by putting them in water for a

while. The vegetables absorb some liquid.

2. washing B. cleaning fruits and vegetables under running tap water to

remove any lingering dirt or by swishing it in a bowl of cool
water to remove dirt particles
3. soaking
C. The method intends to remove the inedible or undesirable
layer of rind or skin from raw produce.

4. peeling D. Typically cutting vertically on the vegetables in long strips,

and some into thin slices or wide slices

5. slicing E. It is used for the size reduction of large to medium sized part
of fruits or vegetables usually by using knives

V. Assignment

Cut out pictures of different vegetable cutting techniques. Paste on a short bond
paper

Prepared by:
ENRICO A. BUENAVIDES