Professional Documents
Culture Documents
TIME: 8:40-9:40 AM
Grade 7 –SECTION Dalton-Face to face Class
GRADE LEVEL:
SESSION 1
I. OBJECTIVES
A. Content Standards
The Learner demonstrate skills in making entertaining and informative web pages using HTML.
B. Performance Standards
The learner produces a marketable and competitive product/service by maximizing the use of HTML.
C. Learning Competencies/Objectives
Format HTML files
Insert elements in a web page
IV. PROCEDURES
A. Reviewing previous lesson or
Ask the learners about their Kitchen Prowess.
presenting the new lesson
Discussion(Lesson Proper)
B. Establishing a purpose for the lesson A.Discuss about the vegetable composition.
https://
books.google.com.ph/
books/about/
Pigments_in_Vegetable
E. Discussing new concepts and practicing Discuss the VEGETABLE COMPOSITION and ENZYMATIC BROWNING and the effects in Vegetables.
new skills # 2 Identify the importance and health benefits of vegetable pigment in the diet of the patient.
Apply safety and hygienic practices in proper handling and storing of vegetables in daily living.
https:/www/
researchgate.net>post
>why-when-peeling
F. Developing mastery
(leads to Formative Assessment 3)
APPLICATION OF HOTS
How can you apply your knowledge in proper handling and storing of vegetables particularly the chance of avoiding enzymatic browning in
vegetables?
5.ESP : Apply and Appreciate the value of accuracy, honesty in terms of understanding the notes in proper storing of vegetables to
ensure proper health ,and sanitation of the patient
H. Making generalizations and Fresh vegetables are high in moisture; generally greater than 70% for potatoes and as high as 95% for lettuces.
abstractions about the lesson
Vegetables deteriorates quickly in flavor and texture when processed. Leave them whole and intact until ready to use. Avoid trimming or
washing prior to storage.
ACTIVITY 1
TEST ME!
Direction: Write the letter of the correct answer before each number.
I. Evaluating learning
1-5 test items/questions (multiple choice type of test will be given to learners).
VI. REFLECTION