School Victoria High School Grade Level & 8

Section
GRADE 1 to 12 Pre -service Clariza R. Bicasan Learning Area COOKERY
DETAILED Teacher
LESSON PLAN
Teaching Date and February 12,2024 Semester/Quarter Third Quarter
Time 2-3 pm
Week Week 2

I. OBJECTIVES
A. Content Standards
B. Performance Standards
The learners demonstrate an understanding how to prepare raw materials
The learners should know the factors to be considered in the selection of raw materials for
fermentation and pickling,

C. Learning
Competencies/Objectives
(Write the LC Code for each)
The learners should have the ability to determine the different types raw materials in
fermentation and pickling, TLE AFFP9-12FR-IIj11
Classify vegetables and fruits according to their uses
Appreciate the uses of vegetables and fruits and,
Select the best raw materials for fermentation and pickling

II. CONTENT SORT AND GRADE RAW MATERIALS

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages Refer to Curriculum Guide of Grade 8 TLE Cookery, Internet
2. Learner’s Materials
pages
3. Textbook pages
4. Additional Materials PPT, Learning activity sheets, Google photo’s
from Learning Resource
(LR) portal
IV. PROCEDURES
Teacher’s Activities Learners Activities
A. Reviewing previous lesson *Preliminary Activities
or presenting the new
lesson
GOOD AFTERNOON CLASS ,
I am teacher Clariza R. Bicasan your teacher for this hour,
but before we will proceed to our lesson, may we ask first
the guidance of our lord.

 Prayer

In the name of the father, the son, the holy spirit lets
pray ,Our father God before we go through our new lesson
please bless as we enter this room fill it with love,
hoping ,that all my students are here today who will
receive the knowledge they deserve ,In God’s grace
AMEN. AMEN

 Checking of attendance
 School Victoria High School Grade Level & 8
Section
GRADE 1 to 12 Pre -service Clariza R. Bicasan Learning Area COOKERY
DETAILED Teacher
LESSON PLAN
Teaching Date and February 12,2024 Semester/Quarter Third Quarter
Time 2-3 pm
Week Week 2

Are you all present this afternoon? Who is absent? None ma’am

 Setting Class rules and Guidelines

Before we proceed to our discussion, please be guided to

our classroom rules, will you please read it for me!
everybody

All the students will read it

B. Establishing a purpose for  Energizer

the lesson Why I see some of you are sleepy? I want some energizer,
stretch your arms upward and shake it, shake it, shake it.
Okay I will ask you, then later you will ask me too, but we
will do a Q & A!

Let’s have the boys first.

Yes ma’am
Okay here is the question for the boys
What are your preferences in selecting a girl? what is your
ideal girl?

Wow, all of you had a very crucial or had the high standard
in selecting your type of girls, random thought I heard very
interesting, Students answer may vary

What about the girls, Valentine’s day is near what is your

checklist in selecting your dates? or if you have a chance to
pick your partner what are the qualifications you may
consider? Students answer may vary
But what about in selecting fruits what are the
characteristics you may consider?
Students answer may vary

But anyways our topic is all about SORT AND GRADE

RAW MATERIALS
 School Victoria High School Grade Level & 8
Section
GRADE 1 to 12 Pre -service Clariza R. Bicasan Learning Area COOKERY
DETAILED Teacher
LESSON PLAN
Teaching Date and February 12,2024 Semester/Quarter Third Quarter
Time 2-3 pm
Week Week 2

C. Presenting Activity#1 WHERE DO I BELONG?

examples/Instances of the Classify the picture according to shape and sizes
new lesson

Class what have you noticed about the activity? what can
you say about those pictures?
Ma’am for me classifying
sizes by sizes

Nice idea, what else? Maam according to its shape

and weight of a product
ma’am
Students answer may vary
Wow very good class, we need to sort everything to
determine its quality, and what is sorting class?

SORTING- It is a
separation based on an
individual physical property
of raw materials such as
weight, size, shape, density,
photometric property

Thank you for reading it, for example we will see the
quality every product after harvesting in every farmer field
they will sort it first according to its sizes (small, medium,
big) shape ,(circle ,oblong and many shapes)density and
weight (of course if it is lightweight or heavy)
And that is sorting, did you get it?
What about grading who will read this? GRADING- is A
classification on the basis of
quality incorporating
 School Victoria High School Grade Level & 8
Section
GRADE 1 to 12 Pre -service Clariza R. Bicasan Learning Area COOKERY
DETAILED Teacher
LESSON PLAN
Teaching Date and February 12,2024 Semester/Quarter Third Quarter
Time 2-3 pm
Week Week 2

commercial value, end use

and official standards

In grading we can see it here after sorting they will see the
quality if it will be incorporating in the market for its
commercial value if its pricey or not
Are we clear guys? Yes ma'am

D. Discussing new concepts Activity #2 FACT AND BLUFF

and practicing new skills # 1 Direction: Identify the statement is right you may answer
FACT but if the statement is wrong then you may answer
it BLUFF.

1. In preparing raw materials before cutting like

vegetables, fruits and marine products it should be
washed and cleaned first?

2. Vegetables and fruits that already rotten will be

automatically use as natural fertilizer?

3. Fresh vegetables, fruits should have pale color,

unattractive smell?

You may start answering on a ¼ sheet of paper

Fact ma’am
Okay what is your answers? In number1? Number2? And Fact ma’am
number 3? Bluff ma’am

(students recite)
Why number 3 is false? Ma’am because of the word
pale and unattractive

Very good class, just what I’ve said a while ago you must
remember in selecting or sorting foods you should inspect
the quality & freshness
For example, you will go to market and buy eggplant, what
is your classification in purchasing it? any thoughts?
Ma’am I will choose
eggplant according to its
sizes

Ma’am I will choose the

shiny one and attractive
color
Wow nice idea, I think you already know about sorting and
we will focus now in GRADING
 School Victoria High School Grade Level & 8
Section
GRADE 1 to 12 Pre -service Clariza R. Bicasan Learning Area COOKERY
DETAILED Teacher
LESSON PLAN
Teaching Date and February 12,2024 Semester/Quarter Third Quarter
Time 2-3 pm
Week Week 2

E. Discussing new concepts Activity 3. TELL ME

and practicing new skills # 2 It is a group activity, choose and tell me why?

In your locality what are the most abundant fruits and

vegetable that are readily available for wider produced?
Students answer may vary
As you answer it, I will scatter random pictures on the floor
and you may pick one pictures only and named that
product then sort to its identity and grade to its quality.
Yes ma’am

 What have you noticed in the pictures you get?

What else?Another group? What will you do if the
fruits and vegetables have the blemishes ?
Ma’am we get the coconut
fruit that is colorful

Ma’am as we get the

product who had blemishes
or bruises, we will throw
and choose to put in the
garbage bin because the
product is not useful
anymore and also, they
might use it as natural
 What is your preference in selecting fruits& fertilizer
vegetables?
 School Victoria High School Grade Level & 8
Section
GRADE 1 to 12 Pre -service Clariza R. Bicasan Learning Area COOKERY
DETAILED Teacher
LESSON PLAN
Teaching Date and February 12,2024 Semester/Quarter Third Quarter
Time 2-3 pm
Week Week 2

By the colorful appearance

of a product ma’am, also
Did you consider in picking raw materials is the ma’am its sizes
value of a product? and its nutritive value ?
Anyone of you before buying a fruits &
vegetables you might see first the color and its
shelf life?

Students answer may vary

 Why is it not pleasing if they have blemishes or
bruises?
Ma’am they will not buy if
it has a bruises and
blemishes of course ma’am
if I will buy it why should I
pick the product that is not
presentable

Yes, somehow your thoughts are correct and in connecting

in commercial industry before they will buy the local
products they will grade the fruits and vegetables first
whether it will go to wider produced or it will reject
according to its damage do you understand class?
And that is aligned into grading, so what is grading after
you knowing all the examples who want to sum it up?
Ma’am grading is a
classification on the basis of
quality

F. Developing mastery Activity 4. TRUE OR FALSE

(Formative Assessment 1) DIRECTION: read the statement carefully and identify if it
is true or false

1. Fruits that are colorful is identified as fresh?

2. In vegetables, bruises and blemishes will give a
nutritive components?
3. Sorting is all about a separation based on an
individual physical property of raw materials such
as weight, size, shape, density, photometric
property?
4. Sort and grade raw materials will help you to
identify the quality product?
5. Grading is a classification on the basis of quality
incorporating commercial value, end use and
official standards
 School Victoria High School Grade Level & 8
Section
GRADE 1 to 12 Pre -service Clariza R. Bicasan Learning Area COOKERY
DETAILED Teacher
LESSON PLAN
Teaching Date and February 12,2024 Semester/Quarter Third Quarter
Time 2-3 pm
Week Week 2

Okay class what is your answer? Number 1,2,3,4,5

TRUE ma’am
FALSE ma’am
TRUE ma’am
TRUE ma’am
TRUE ma’am

G. Finding practical application Activity 5. I KNOW IT

of concepts and skills in What is the importance of having the best type of fruits and
daily living vegetables? We will need to know the
importance having the best
type of fruits and vegetables
To satisfy each craving
H. Making generalizations and Activity 6. SUM IT UP
abstractions about the lesson Ask student to answer the given question:

Why do we need to know how to sort and grade materials?

Ma’am for me we need to

know how to sort and grade
raw materials for the
uniformity of appearance,
shape. sizes.
To justify what your classmate recites it is important to
know how to sort and grade raw materials for your own
consumption, and also how we will deal the product which
is not good and had a damaged

I. Evaluating learning Activity1.CHECKMATE

Read the following statement carefully, select the correct
answer inside the box and check it .

1. Any group if things something in common is____?

grade
c
sort

2. One quality of fruits/vegetables that must be

observed when sorting and grading_____?

fresh

bruise/blemishes

3. In selecting good quality of raw materials, what is

 School Victoria High School Grade Level & 8
Section
GRADE 1 to 12 Pre -service Clariza R. Bicasan Learning Area COOKERY
DETAILED
Teacher
LESSON PLAN
Teaching Date and February 12,2024 Semester/Quarter Third Quarter
Time 2-3 pm
Week Week 2

to be consider____?

Price

grade

J. Additional activities for .

application or remediation
V. REMARKS

VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well?
Why did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?

Prepared by: Checked:

CLARIZA R BICASAN MARIFE L. LEAÑO

Pre-Service Teacher Teacher III