HOLY DELIVERANCE INTEGRATED CHRISTIAN SCHOOL

4A Macopa St. Aurora Subd. Brgy. San Isidro, Angono, Rizal

Telephone No. 8998-1494/8442-4359
E-mail Add: holy_deliverance@yahoo.com

SUBJECT TLE – COOKERY

LEARNING DELIVERY MODALITY FACE TO FACE

School HDICS Grade Level 7

LESSON Teacher Christian G. Huit Subject TLE – Cookery
EXEMPLAR Teaching Date September 4 & 6, 2023 Quarter 1
Teaching Time 8:00 AM – 9:00 AM No. of Days 2

Understand and identify the basic methods of cooking

Understand the different kitchen layout
I. OBJECTIVES
Perform the different methods of cooking
Value the importance of learning the various methods of cooking
A. Content Standard The learners demonstrate an understanding basic concept in cookery
B. Performance Standard The learners independently apply the various concepts in cookery
C. Most Essential Learning
LO 1. Perform basic methods of cooking
Competencies (MELCS)
1.1 Identify basic cooking methods
(if available write the indicated
2.1 Identify various kitchen layouts
MELCS)
D. Enabling Competencies
(if available write the attached
enabling competencies)
II. CONTENT BASIC COOKING METHODS AND FOOD PREPARATION TECHNIQUES
SELECTING A KITCHEN LAYOUT
III. LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages 3 – 16
b. Learner’s Material Pages 3 – 16
B. List of Learning Resources for
Pictures from Google, YouTube Video, Slide Presentation and other
Development and Engagement
Instructional Materials
Activities
IV. PROCEDURES

A. Introduction Routine Activities

Prayer
Classroom Management
Checking of Attendance

Motivation
4 PICS 1 WORD
Instruction:
The teacher will task the learners to play 4 PICS 1 WORD. The
learners will try to guess the correct word that corresponds to the four
pictures presented in each items.
B. Analysis The teacher will tell the learners to answer the processing
questions:

Processing Questions:
1. Do you help prepare and cook food at home?
2. What preparations do you perform to help in cooking?

FOOD PREPERATION TEHNIQUES

Food preparation techniques are preliminary steps prior t
cooking. Proper application of these techniques creates an appetizin
presentation of dishes because the ingredients prepared are correctl
done.

The teacher will also discuss:

Basic Cooking Methods
Selecting a Kitchen Layout

C. Application INDIVIDUAL ACTIVITY

A. Differentiate dry-heat cooking methods from moist-heat
cooking methods using the table provided below.

MOIST-HEATING COOKING DRY-HEAT COOKING

B. Imagine that you are an architecture student. Your professo

requires your class to make a design of your dream kitchen a
one of the projects to be submitted for the second semeste
Aside from the details of the design, you are also required t
explain the type of kitchen layout that you will use.
 D. Generalization GENERALIZATION ACTIVITY
The teacher will task the learners to do the activity entitle
“CHOOSE AND ANSWER!” The learners will choose a mystery bo
which contains a mystery question which the learners must answer.
Questions:
1. What are the basic cooking methods and food preparatio
techniques?
2. What are the different kitchen design and layout?
3. What is the importance of knowing the cooking methods, foo
preparation and kitchen design and layout?

E. Assessment Formative Assessment

Direction: Match the description in column A with the corresponding
terms in column B. Write the letter of your answer in the space before
each number.
A B
1. It refers to cutting an ingredient A. Cream
into very tiny uneven pieces.
2. It refers coating a solid food with B. Dredge
powdered ingredients before
cooking.
3. It refers to combining two or more C. Julienne
ingredients until one cannot be
distinguished from the other.
4. It refers to cutting an ingredients D. Mince
into match-like strips.
5. It refers to rubbing an ingredient E. Blend
against the side of the bowl.

F. Reflection Reflective Learning

Write your learning about the lesson by completing the clause
below.
I understand that …
I realized that …

Prepared by: Checked by:

Mr. Christian G. Huit Mrs. Erlinda F. Ramos

Teacher Head of Academic Affairs / Asst. Principal

Noted by: Approved by:

Ms. Rica A. Rocabo Dr. Ma. Theresa Dita Gracia A. Pitalbo

Junior High School Coordinator School Directress / Principal