A Detailed Lesson Plan in TLE Cookery (Grade 10)

I. OBJECTIVES

At the end of the lesson, the student will be able to:

- Students will demonstrate proper basic knife skills, including chopping, dicing,
and mincing.
- Students will demonstrate proper basic knife skills, emphasizing patience,
teamwork, and respect for others in the kitchen.
- Students will understand the importance of responsibility and safety in the
kitchen.

II. CONTENT:
a. Topic: Introduction to Basic Knife Skills
b. Grade Level: Grade 10
c. Subject: TLE (Technology and Livelihood Education) - Cookery

III. LEARNING RESOURCES

a. References: TLE 10 Learning Module Week 2, Page 3
b. Introduction Materials: Demonstration, Power point, Pictures

IV. PROCEDURE

Teachers Activities Learners Activities

A. Preliminary Activities

1.Prayer

"Everyone, please stand student 1 "Prayer!"

Please lead the prayer”

2.Greetings

“Good Morning Class!” “Good Morning Teacher,

Mabuhay”
3. Checking Attendance

"For your attendance I have here a piece of paper,

write your name indicated with a signature and a
date above the corner from the left side of the
paper."
(Hands on the paper to the class)

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."

"yes very good, these tools used in cutting in

preparing meat, vegetables and fruits for cooking”
 B. Introduction

1. Introduction

- Start with a brief discussion on the importance of

knife skills in cooking.
- Discuss the significance of safety and precision
when working with knives.

2. Hook or Anticipatory Set:

- Show a short video or a demonstration highlighting

the skills of a professional chef using excellent knife
techniques.

3. Direct Instruction:

- Explain and demonstrate the proper techniques for

chopping, dicing, and mincing using a chef's knife.
- Emphasize the importance of a sharp knife and
the proper way to hold it for control and safety.

C. Presentation

1. Activity

Class, our topic for today is about the tools and

equipment use in meat preparation.

This time we will have an activity.

On the board is a Word Search Puzzle.

What you are going to do is to find words in the list to

the right. The words may appear horizontally,
vertically, diagonally (backward or upward).

When you find the word, circle it on the puzzle, then

cross it off on the list.
Volunteer students are highly appreciated.
2. Analysis

“Are you familiar with the words in the puzzle, “Yes Ma’am”!
class?”

‘What is your idea about those words? “Ma’am those are the tools and
Very good!” equipment.”

“There are different types of knives. What are “Ma’am! French knife, boning
those?” knife, knife slicer, butcher knife,
etc.”
“What else?”
Ma’am! Chopping board!

“Very Good Class “

“Next Class I am going to demonstrate the basic

cutting skills.

Duration: 1 class period (60 minutes)

Materials:
- Chef's knives
- Cutting boards
- Different vegetables (onions, carrots, bell peppers,
etc.)
- Whiteboard and markers
- Handouts on knife safety and techniques

3. Modeling:

- Demonstrate the techniques on a cutting board

with one type of vegetable.
- Clearly show the correct hand positioning and
motion for each cut.

4. Guided Practice:

- Have students gather around and practice the

techniques under your supervision.
- Provide individual feedback and correction as
needed.

5. Independent Practice:

- Divide students into pairs.

- Each pair receives a selection of vegetables to
practice the knife skills learned.
- Encourage them to work together, ensuring safety
and precision.

D. Closure

Review the key points of the lesson, emphasizing

the importance of practice and precision in
developing knife skills.
- Ask students to share one thing they learned or
found challenging.
 E. Assessment/ Evaluation

- Assess students based on their participation in the

guided and independent practice.
- Check for understanding through questions during
the closure.

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 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

Give at least five types of knives.

Differentiation:
- Provide additional support or challenge for
students based on their skill levels.
- Consider pairing students with varying skill levels
during the practice activities.

F. Homework/Assignment:
- Assign a short reflection or journal entry where
students describe their experience learning basic
knife skills.

Integration of Technology:
- Use a projector or screen to display instructional
videos.
- Encourage students to explore online resources
for additional tips and tutorials.

V. Reflection:

- Reflect on the effectiveness of the lesson, noting any adjustments for future lessons.
- Consider how well students grasped the concepts and skills introduced.