Daily Lesson Plan

Teacher: Manahan, Athena Divine V. Year and Section: Grade 9

Date: April 27, 2023
Time: 1:00-2:00 PM
DLC Number and Statement: LO 1. Perform mise en place (TLE_HECK9-12VD-IIa-9)
Topic: Principles of Preparing Vegetables
Value to be Integrated: Orderliness
Value Concept: Orderliness is the state of being arranged and neat. It is about making
everything in place and making sure that every item is in its proper state. Being organized in the
kitchen is important to ensure the quality and neatness of the food that will be cooked.
Orderliness makes cooking procedure easy because everything can be found immediately in its
place.
OBJECTIVES
At the end of the 60-minute learning session, the Grade 9 learners should be able to:
● Identify the different principles of preparing vegetables; - C
● appreciate the importance of keeping the kitchen in order; -A
● demonstrate the principles of preparing vegetables. -B

I. SUBJECT MATTER
Area: Prepare Vegetable Dishes (VD)
Quarter: Grade 9 Quarter 2 Lesson 1
References: 1. Bonifacio, C. (2018, August 15). Chapter 3 lesson
2preparing vegetable dishes.
https://www.slideshare.net/ashleybonifacio5/chapter-
3-lesson-2preparing-vegetable-dishes
2. Cirignano, S. (2020, May). So Many Ways to Prepare
Vegetables! (Rutgers NJAES). Rutgers.
https://tinyurl.com/mr65r25e
3. Ikendyh Vlogs. (2022, January 26). Principles of
Preparing Vegetables-TLE Cookery 10-Quarter 2-
Week 1 [Video]. YouTube.
https://www.youtube.com/watch?v=Kdclki5HZUE
4. Safefood. (n.d.) How to cook fruit & vegetables safely.
https://tinyurl.com/3npem6e7
 Intructional Devices: Knife, chopping board, basin with water, peeler, and
vegetables
Instructional Materials: PowerPoint presentation, video clips, and images

II. IMPLEMENTING STRATEGIES (LEARNING PROCEDURES)

1. Classroom Management
● Prayer
● Greetings
● Attendance Checking

2. Motivation (Guess the Dish) (Tech Integ Link: https://ahaslides.com/T22Q7)

Students will guess the name of the Filipino vegetable dishes that the teacher will
present. VTI was in this activity. I moved it to the Main Activity.

Pinakbet Chop Suey Bulanglang

Ginataang Gulay Ginisang Ampalaya

1. What are the pictures presented?

2. What did you notice with the vegetable dishes presented?
3. Do you want to eat dishes like these?

3. A. Main Activity- ENTRY POINT FOR VTI

(Tech Integ Link: https://create.vista.com/share/643a9b86238f7db7d4828ca0)
Direction: The students will identify the difference of Set A to Set B.
A B
1. What did you notice to the pictures presented in Set A and in Set B? -C
2. Which of the two columns do you think is the best way to cook foods? -C
3. How do you think can you achieve the quality of the foods you serve and eat? -
A
4. In your opinion, why is it important to maintain the kitchen clean? -A
5. What do you think is the most important thing to do before proceeding to
cooking? -B
6. How can you maintain and make the kitchen in its proper state always? -B

B. Presentation and Lesson (Tech Integ link:

https://www.canva.com/design/DAFgLN1_cdI/09QOmNY0QWyqZ_E0eZWe
RA/edit?
utm_content=DAFgLN1_cdI&utm_campaign=designshare&utm_medium=li
nk2&utm_source=sharebutton)
● What are the principles in preparing vegetables?
● What are some tips for preparing vegetables?
● What is the importance of principles in preparing vegetables?
Principles in preparing vegetables:
In preparing raw vegetables that can be eaten as raw or cooked foods, four
preparations are essential:
1. Washing- a method of cleaning with the use of water. It helps to remove
unwanted residues from the surfaces of vegetables.
2. Soaking- vegetables absorb water. Vegetables and fruits are soaked in water to
revive them and make palatable or to boost their flavor.
3. Peeling- to remove or separate a thin covering or part from the outside or surface
of something.
4. Cutting- cut vegetables into smaller sizes using a sharp tool

Some tips in preparing vegetables:

1. Cook vegetables in the smallest amount of liquid possible

2. Cook vegetables the shortest amount of time for the desired for the desired
tenderness
3. For vegetables that have a skin, scrub well and cook with the skin on whenever
possible.
4. When vegetables are cut, use a sharp knife and cut in the largest pieces that are
desirable for the recipe
5. Follow the recipe or directions for cooking a vegetable
6. Cook vegetables just-in-time for serving on the line.

Importance of principles in preparing vegetables:

1. Because our body uses the nutrients in vegetables differently when they are eaten
raw vs. eaten cooked, we should vary our vegetable preparation methods as well.
2. To enhance their flavors, preserve their nutrients and colors and keep them
interesting to eat.
3. This will prevent vitamin and mineral loss.
4. Washing fruit and vegetables before eating them is good food safety practice.
5. It is very important to wash vegetables if there is any soil present, as soil may
contain harmful bacteria.

C. Application (Demonstrate it to Win it) (Tech Integ Link:

https://www.canva.com/design/DAFgLN1_cdI/09QOmNY0QWyqZ_E0eZWe
RA/edit?
utm_content=DAFgLN1_cdI&utm_campaign=designshare&utm_medium=li
nk2&utm_source=sharebutton )
Students will go to their kitchens to get vegetables, a basin with water, a knife,
and a chopping board. For 10 minutes, they will demonstrate in class the four
principles of preparing vegetables, which are washing, soaking, peeling, and cutting.
The teacher will observe them while they are doing the task to ensure safety and
correctness
Rubrics:
Category 3 2 1
Correctness of All the principles There are 2-3 Only 1-2
 incorrect demonstrations of
for preparing
demonstrations of principles in
the demonstration vegetables were
principles in preparing
(50%) demonstrated
preparing vegetables are
correctly.
vegetables correct.
At the end of the
At the end of the At the end of the
demonstration,
demonstration, demonstration,
the place where
Cleanliness the place where the place where
the task was
(30%) the task was the task was
conducted have
conducted is tidy conducted is dirty
minimal
and clean. and unorganized.
untidyness.
The student
The student The student
demonstrated
demonstrated all demonstrated
only 1-2
the principles in only 3 principles
Timeliness (20%) principles in
preparing in preparing
preparing
vegetables within vegetables within
vegetables within
the given time. the given time.
the given time.

D. Evaluation (Tech Integ link and code: Visit gosocrative.com and enter
room name MANAHAN6093)

Multiple Choice: Students will read and analyze the following questions. They
will encircle the letter of the correct answer.
1. What is the method of cleaning with the use of water which helps to remove
unwanted residues from the surfaces of vegetables?
a. Washing c. Peeling
b. Soaking d. Cutting

2. What is the importance of principles in preparing vegetables?

I. To enhance their flavors
II. Preserve their nutrients
III. Prevent vitamin and mineral loss
IV. To preserve time
a. I and II c. I, II, and III
b. II and III d. I, II, III, and IV

3. What is the method where vegetables and fruits are drenched in water to revive
them and make edible or to boost their flavor?
a. Washing c. Peeling
b. Soaking d. Cutting

Answer key:
1. a
2. c
3. b

True or False: Students will read and analyze the statements. In the blank, they
will put letter T if the statement is true and F if the statement is false.
______1. For vegetables that have a skin, scrub well and cook with the skin on
whenever possible.
______2. Washing fruit and vegetables before eating them is not a good food safety
practice.
______3. It is very important to wash vegetables if there is any soil present, as soil
may contain harmful bacteria.

Answer key:
1. T
2. F
3. T

Essay: Students will read and analyze the questions and answer them in 2-3
sentences.
1. Why is it important to know the principles in preparing vegetables as a high
school student? 2 points
2. How would you apply your learnings about principles in preparing vegetables in
real-life situations?

Example answers:
1. It is important to know the principles in preparing vegetables as a high school
student because at this point of our lives, we should know how to help in the
kitchen. Knowing the principles in preparing vegetables is a great help for adults
who need a hand while cooking.
2. I can apply my learnings about principles in preparing vegetables in real-life
situations by using them in the kitchen. I will start learning to cook, and these
principles are good starter packs for me.

Rubrics:
Category 2 1 0
 The student
The student clearly The student answered the
Connection to the answered the questions answered the question
topic (45%) with the connection to question unclearly and is
the topic unclearly. not connected to
the topic.

The ideas were logical

and organized. The The ideas are
Organization and The ideas are
student used not complete
completeness of complete but not
transitional words to and not
ideas (35%) organized.
achieve clear and organized.
concise ideas.

The sentences
All the sentences are The sentences are are not
Correct use of constructed well. constructed well constructed well
punctuations and Punctuations are used but there are 1-3 and there are
grammar (20%) correctly and there are grammatical lots of
no grammatical errors. errors. grammatical
errors.

E. Values Integration (Physical Dimension: Cleanliness)

Students will share their realizations and insights by answering the following
questions:
1. What did you notice to the place where you conducted your tasks?
2. In what way can your mess affect the quality of your work?
3. What do you think is the importance of CLAYGO (clean as you go) principle
in the kitchen?

III. ASSIGNMENT (Tech Integ Link:

https://www.canva.com/design/DAFgLN1_cdI/09QOmNY0QWyqZ_E0eZWeRA/edi
t?
utm_content=DAFgLN1_cdI&utm_campaign=designshare&utm_medium=link2&u
tm_source=sharebutton )
Students will make a daily kitchen commitment plan. They will help in the kitchen
prepare vegetables before cooking. Students will submit their work a week after the
assignment was given.
Example:
Day 1: April 21 I helped my parents or guardians prepare vegetables like
 broccoli and cauliflower for our lunch dish, Chop Suey.

I helped in preparing garlic and onion for our dinner dish,

Adobong Sitaw

Day 2: April 22

I helped in preparing cabbage for our lunch dish, Ginisang

Repolyo

Day 3: April 23

Rubrics:
Category 3 2 1
The student The student
The student
included photos and included only
included photos and
explanations, but explanations but no
Completeness explanations. There
there are only 2 photos. There is
(50%) are at least 3 days
days in the daily only one day in the
in the daily kitchen
kitchen daily kitchen
commitment plan.
commitment plan. commitment plan.
Cleanliness and The output is neat The output has The output is
Grammar (30%) and clean. There minimal untidiness. untidy. There are
are no erasures, and There are also lots of grammatical
 the plan is well- minimal
errors.
constructed. grammatical errors.
The output is
The output is The output is
Timeliness/ submitted on or
submitted 1 day submitted 2 days or
Punctuality (20%) before the given
late. more late.
deadline.