LESSON PLAN IN

GRADE 10 COOKERY

I. OBJECTIVES
At the end of the lesson, the students were able to;
A. identify the basic knife cuts in preparing fresh vegetables,
B. demonstrate the basic knife cuts and
C. appreciate the importance of learning the basic knife cuts in their daily cooking
experience.

II. SUBJECT MATTER

Topic: Preparing Fresh Vegetables

Sub-topic: Basic Knife Cuts
Reference: 10 Cookery Learner’s Material p. 154
Materials: powerpoint presentation, instructional materials, kitchen paraphernalia,
kitchen tools and vegetables.

III. PROCEDURES
Teacher’s Activity Student’s Activity
A. PRELIMINARY ACTIVITIES

Stand up.
(Students will stand)

Good morning class

Good morning Ma’am!
Let’s start our day with a prayer.
Hanna, kindly lead the prayer.
(Hanna lead the prayer)

Okay, pick up the pieces of paper under your

chair and be seated.
(Students will seat down.)
Let’s check your attendance.
In group 1, Who’s absent?
None Ma’am!

Group 2, Who’s absent?

None Ma’am!

In group 3, Who’s absent?

None Ma’am!
How about in group 4, Who’s absent?
 None Ma’am!
Very good! No one is absent today!

1. Review
Class before we proceed to our new lesson,
let’s have a short review.

Last time we’ve tackled the methods of

preparing fresh vegetables. Would you give
the methods of preparing fresh vegetables?
(Students raise their hand)

Yes, Jenie
Ma’am the methods of preparing vegetables
are washing, soaking, peeling and cutting.

Very Good!
Now, let’s answer the following questions.
Fill in the blanks, choose the correct answer
from the choices below.

Read the first question and give your answer, (Students raise their hand)

_____ green leafy vegetables in several

Yes, Blessed” changes of cold water.

Ma’am the answer is WASH.

Very Good Blessed.

Let’s proceed to the next question and give
your answer.
(Students raise their hand)

Yes Joana
Do not _____ vegetables for long period of
time to prevent flavor and nutrient loss.
 Ma’am it’s SOAK

Very Good!
Next question, kindly read and answer, (The students raise their hand)

Yes, Mel
_______ vegetables as thinly as possible.

Ma’am the answer is PEEL.

Excellent!
For the last question, kindly read and answer, (Students raise their hand)

Yes, Jeric _______ vegetables into uniform pieces for

even cooking.

Ma’am it’s CUT.

Very Good!
It seems you’ve learned a lot from our
previous lesson.
Very
2. Motivation .

MIND EXPLORER
1. Showing a hamburger replica, ask the
students what the ingredients are found in
hamburger.
2, Tell the student to close their eyes and
imagine the given instructions of the
teacher.
I have here a hamburger.

(Students raise their hands)

Who among you loves to eat hamburger?

Yes Ma’am!
Is hamburger is one of your favourite food?

(Students raise their hand)

What do you think are the ingredients found
inside our hamburger bun?

Ma’am we have the cheese, lettuce, patty,

tomato, cucumber, bacon, and onion.
Yes, Honey

Very Good!
So here are the ingredients of our delicious
hamburger.
(The student listen attentively)
We have the buns one at the top and bottom,
next, the tomatoes in slice cut the same with
the cucumber, onion ring, 1 piece of patty and
a slice of cheese, and a bun-sized piece of
lettuce. (The students close their eyes)

Class, would you close your eyes?

Imagine what if the hamburger ingredients

were not properly cut.
The tomatoes and onions are being cut into
mince, the cheese are sprinkled, cucumber are (The students open their eyes)
cut into dice and the patty is shredded.
Now, you may open your eyes.
Do you still want to eat that kind of (The students raise their hand)
hamburger? Why?

Yes, Marcus No Ma’am, I think it doesn’t taste good

because the ingredients are not properly cut

Very Good!

It is very important to follow the proper cuts

of every ingredient otherwise, it may affect
the look and taste of the food. And that will
be our lesson for today, the basic knife cuts.

B. DEVELOPMENTAL ACTIVITIES
Who among you here are familiar with the
different knife cuts? Would you give one? (The students raise their hand)

Yes, Ana Ma’am slice.

Very Good! (The students raise their hand)

Another, Yes Jona Ma’am chop

Okay, Very Good! There were 6 basic knife

cuts that I will discuss for today.

1. chop
2, chiffonade
3. dice
4. julienne
5. mince
6. rondelle

1. Presentation
Now, let us identify first the materials that we
are going to use in doing the basic knife cuts.

Would you give the tools and materials

(The students raise their hand)
needed in doing the basic knife cuts?

Ma’am knife, chopping board and the food

Yes, Larry item or ingredients that we are going to use
for cutting

Thank you. Very Good!

Safety measures are very important in doing

the basic knife cuts. I will give you some
precautions to avoid accident while doing the
task.
1. Wear your kitchen paraphernalia.
(Apron, hairnet and gloves)
2. Since we will use a knife, we must use
the correct knife for the task at hand. (The students listen attentively)
3. Use sharp knife because dull knife is
more dangerous than a sharp one.
4. Always cut on a clean cutting board
5. Place a damp towel underneath the
cutting board to keep it from sliding when
you cut.
Class, I will show you the proper way on how
to perform the basic knife cuts with a knife.

Proper position of hand.

1. Hold the item being cut.
2. Guide the knife.
3. Protect the hand from cuts.

1. Chop- done with straight, downward

cutting motion. (The students watch and listen attentively)
2. Chiffonade- making fine parallel cuts.
3. Dice- producing cube shapes
4. Mince- producing very fine cut
usually onion and garlic.
5. Julienne- making long rectangular
cut. Yes Ma’am!
6. Rondelle- making cylindrical cut.

Class, did you understand and follow the

basic knife cuts that I’ve demonstrated?

Now, you will the performing the basic knife

cuts in group. Yes Ma’am!
2. Application
Last time I have assigned you with your (The students go to their group
respective group and bring the tools and mates)
materials for your task today, right?

Now go with your group mates.

(Each group chose one representative to pick

Choose one representative from your group a piece of paper from the container)
and come here in front to pick a piece of
paper from the container for you to know
what will be the cuts that you are going to
perform.

Before you start, I will show you the criteria

where you will be graded base on your
Yes Ma’am!
performance

(The teacher shows the criteria)

(Each group will perform the basic knife cuts
that are being assigned to their group)
Have you follow and understand the criteria?
Okay class, you may start now.

Ma’am today I’ve learned the importance of

cuts and the 6 basic knife cuts- the dice,
mince, julienne, rondelle, chiffonade and
3. Generalization chop.

Class, what did you’ve learn from our lesson

today?

Yes Ma’am, because if we will follow safety

precautions/measures, accidents will be
Very Good! avoided.

Is safety precaution/measures are important

every time we have laboratory?

Very Good!

Class, since we used vegetables, it is

important factor that upon buying vegetables
choose the cheaper but fresh and good
quality.

IV. EVALUATION
The students’ performance will be graded according to the following criteria.

CRITERIA Percentage

Uniformity of cuts 50%

Workmanship 30%

Presentation 20%

Total 100%

V. ASSIGNMENT
Topic: Prepare Vegetables Dishes
Sub Topic; Effects of Cooking Vegetables

1. What are the effects of cooking vegetables?

2. List the general rules of vegetables cookery?
References: 10 COOKERY Learner’s Material (pages 166-167)
 http://www.slideshare.net/mobile/jessabarrion/effects-of-cooking-vegetables.
http://www.google.com.ph/amp/s/slideshare.com/amp/13632641/

Prepared by:
Teacher