Professional Documents
Culture Documents
I. OBJECTIVES
II. CONTENT:
a. Topic: Introduction to Basic Knife Skills
b. Grade Level: Grade 10
c. Subject: TLE (Technology and Livelihood Education) - Cookery
IV. PROCEDURE
A. Preliminary Activities
1.Prayer
2.Greetings
4. Review
“So class what we have discussed last meeting?” (students answer to the
question)
5. Motivation
“Class, I have here a material. Do you know what “Ma’am those are the cutting
materials are these?” tools use in the kitchen."
“Do you have any idea what is our topic for today?” “Yes. Ma’am about different
styles of cuts.”
“Very Good!”
B. Introduction
1. Introduction
C. Presentation
1. Activity
“Yes Ma’am”!
2. Analysis
“What else?”
3. Modeling/Direct Instruction:
4. Guided Practice:
“Okay students gather around and practice the
techniques while I going to see and give feedback
and correction to your work. Each one of you must
learn and this skill.”
5. Independent Practice:
“Yes Ma’am”
“I’m going to divide you into pair and each pair
receives a selection of vegetables to practice the
knife skills learned.”
“I want you to apply team work into this activity and
Please be careful while you hold the knife and
everyone ensure your safety”
D. Closure
E. Assessment/ Evaluation
TEST I
Direction: choose the letter of the correct answer.
1. it is an oval, four sided around dish or pan made
of stainless steel ceramic, or glass where food may
be cooked and served.
a. casserole
b. tongs chopping board
d. cleaver
2.it is a durable board on which food may be cut
and chopped.
a. meat thermometer
b. mallets
c. oven
d.boning knife
3. it is used to lift, turn and transfer food
a. tongs
b. range
c.mallets
d.cleaver
4. it is used to separate meat from bone, use to fillet “Good Bye Ma’am Dacer”
fish
a. cleaver
b. mallets
d.boning knife
5.it is somewhat heavy and has rectangular shape.
a. boning knife
b. cutting board
c. tongs
d. cleaver.
TEST 2
F. Homework/Assignment: