LESSON PLAN

IN
T.L.E (COOKERY)

I. OBJECTIVES

At the end of the lesson, the students are expected to:

a. identify different cutting techniques for vegetables;

b. perform the different cutting techniques for vegetables;
c. appreciate the importance of the different cutting techniques for vegetables.

II. SUBJECT MATTER

TOPIC: DIFFERENT CUTTING TECHNIQUES FOR VEGETABLES
REFERENCE: CBC Cookery NC-II module p.119
LEARNING MATERIALS: Manila Paper, pentel pen, bond paper,double-sided tape, masking
tape, construction paper, cartolina
III. LEARNING EXPERIENCES
 Daily Routines:
 Prayer
 Greetings
 Classroom arrangement
 Checking of attendance
A. ACTIVITY: “Copy Cut!”
The class will be divided into four (4) groups their group is based from the color of candies they
will pick. They will be provided with the following materials:
 1 piece Green Papaya
 Knife
 Chopping board
 Plate

The group will choose their representative to do the cutting task whatever shapes they want
and the rest of the group will have to fill-up the first and second column of the KWL (KNOW, WANT
TO KNOW, LEARNED) chart. The remaining members will have to complete the chart by writing
their previous knowledge about different cutting techniques under the KNOW column. Under
WANT TO KNOW column, they are to write what they want to learn about the different cutting
techniques. After filling in, they will post their work to KNOW,and WANT to KNOW column posted
on the blackboard. They will be given 5 minutes to accomplish the given task (both cutting and
chart completion).

B. ANALYSIS
 How was your activity?
 How do you mingle with your groups?
 How about your outputs? How did you come up with those slices?
 From the shapes of the cut papaya, what shape is most common to you?
C. ABSTRACTION
 How are you going to identify the different cutting techniques?
 Do you know the names of the different cuts that you did a while ago?
 (Present the topic)
 How are you going to utilize the different cutting techniques? Is it applicable to all recipes
when you are cooking?
 D. APPLICATION
From the given graphic organizer, write down the cutting technique used in the given recipe.

Chopsuey Menudo (Ginagmay)

Lumpia Shanghai

 What cutting techniques are commonly used in cooking?

 When cooking at home, what cutting technique do you usually use?

IV. EVALUATION

As grouped earlier, each group will perform the task. The teacher will cite cutting techniques
and they will demonstrate the said cutting technique. They will be given 4 minutes to do the task. The group
who will be able to finish the task earlier than the given time will be declared as the winner.
CUTTING TECHNIQUES TO BE CITED BY THE TEACHER:

1. Julllienne
2. Mince
3. Chop
4. Cube
5. Dice
6. Paysanne
7. Vinchy
8. Baton

V. ASSIGNMENT/AGREEMENT

In a ⅟2 crosswise intermediate paper, give three (3) examples of recipe for each cutting technique to be
passed tomorrow.

PREPARED BY:

JONIELYN REFOGIO-HUSAY