Grade 9 LP Basic Vegetable Cuts

International Cuisine (Caraga State University)

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 Detailed Lesson Plan in Teaching TLE 9

I. Objectives: At the end of a 60-minute discussion period with the aid of instructional
materials, the student will be able to do the following with at least 75% of proficiency:
a. classify the different types of basic vegetable cuts;
b. appreciate the purpose of different types of basic vegetable cuts; and
c. perform the different types of basic vegetable cuts.

II. Subject Matter: Basic Vegetable Cuts

Reference: Teacher Made
Module
Materials: Instructional Materials, Real Objects
Value Focus: Develop appreciation in the importance of basic vegetable cuts in
cooking
III. Procedures:

A. Preparatory/ Introductory
Activities

Teacher’s Activity Student’s Activity

Good morning class.
Before we are going to start our
lesson for today, let’s have a prayer
first. So who will lead the prayer?
Okay Rene, lead the prayer.
Please sit down.
Good morning teacher.
Me, teacher.
Let’s bow down our heads and feel the
presence of the Lord as we say, in the
name of the Father, and of the Son and of
the Holy Spirit.
Amen. Our Father, Who art in heaven,
Hallowed be Thy Name. Thy Kingdom
come, Thy Will be done, On earth as it is
in Heaven. Give us this day, our daily
bread, And forgive us our trespasses, as
we forgive those who trespass against us.
And lead us not into temptation, but
deliver us from evil. Amen.
In the name of the Father, and of the Son
and of the Holy Spirit.
Amen.
Thank you teacher.

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Let us check your attendance. Say present
if your name is called. Am I clear? Yes, teacher.

(Checking of attendance)

Very good class. All of you are present

today.

1. Drill
Okay class, before we will start our
discussion, let us have an activity first. So,
this activity is called “If You Know Me,
Name Me.” I have some flashcards here
and all you need to do is to name what
object am I showing. Just raise your right
hand if you know the answer. Am I clear,
class? Yes, teacher.

Very good. At the count of three, I will

show you the first flashcard. Okay, one,
two, three. (Students are raising their hands)

(Teacher shows the first flashcard)

Yes, Keren Lois? It is a carrot, teacher.

Excellent. How about the second one? (Students are raising their hands)

Yes, Kaycee May? It is a knife, teacher.

Very good Kaycee. How about this one? (Students are raising their hands)

Yes Dorifel, what is your answer? A cucumber teacher.

Fantastic. How about the fourth one? (Students are raising their hands)

Yes, Juniery? It is a chopping board, teacher.

Excellent. How about the last one? (Students are raising their hands)

Yes, Rene? Potatoes, teacher.

Very good Rene.

That’s all for our activity and thank you
for your active participation everyone.

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 2. Review
Okay class, who among you here still
remember the last topic that we have
discussed last meeting? Anyone? Me, teacher.

Yes, Glend? We discussed the kitchen tools, equipment

Very good Glend. So, who can give me
some examples of kitchen tools that can
be found in your house?
and paraphernalia, teacher.
Knife, cutting board, wire whisk,
measuring cups, measuring spoons and
measuring glass, teacher.

Wow, that’s great! How about in

equipment? Refrigerator, microwave oven, electric
mixer, and pressure cooker, teacher.

Excellent. So, those you mentioned earlier

are all examples of kitchen tools,
equipment and paraphernalia that can be
found in the kitchen.

B. Development/ Interaction
Activities
1. New Lesson
a. Motivation
Alright class, who wants to have
additional points here? Me, teacher.
Me, teacher.
Me, teacher.
That’s good. So, let’s have a game. This
game is called “Charade”. I will group
you into two groups. Each group will
choose one representative to come here in
front and I am going to show them a word.
They will act the words without saying
anything then you will try to guess those
words. The first group who can answer
correctly, will have the chance to shoot
the ball into these glasses. Each glass
contains different points, we have five, ten
and fifteen. You will throw the ball in
your preferred points then that would be
your
points for that item. But if you cannot
shoot the ball, you will just have five Yes, teacher.
points. Am I clear, class?

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That’s great. You can now choose your
representative class.
(Students are choosing their
Are you ready? representative)
Yes, teacher.
Good. So, let’s start.

First word (Cutting foods)

Second word (table)

Third word (Washing hands)

Fourth word (Paring foods)

Fifth word (kitchen)

(Representatives are acting)
(Members are guessing the word)
Great work class. And now, what do you
observe from the game we have played
earlier? Do you have any idea about it?
Yes, teacher. It is about the activities in the
Very good. What particular activity is it? kitchen.

Excellent. You got the right answer. It was all about cutting vegetables,
teacher.
2. Presentation
Our lesson for today is about the Basic
Vegetable Cuts. Are you ready to listen,
class?

2.1 Setting of Standards

Okay class, can you give me those
magic words that I need to hear and you
should do before we will start our new
lesson
today?
LISTEN, PARTICIPATE, BEHAVE and
RESPECT, teacher!
Excellent. Can I expect that from you
everyone? Yes, teacher.

Very good!

3. Discussion

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Now, this time we are going to have
another lesson.
Since, we are done with the topic, Kitchen
Tools, Equipment and Paraphernalia.
So, let’s proceed to the Basic Vegetable
Cuts.

Let me ask you class, did you experience

cutting vegetables at home?

Yes, teacher.
Okay, how will you cut your vegetables?
Is it round? Squares? Strips? or what?

Squares and stips, teacher.

Alright class, that would be our topic for
today.
Did you bring the kitchen tools that I told
you to bring last meeting class?
Very good! Please prepare that and wear
your personal protective equipment since Yes, teacher.
you will be performing the basic cuts
after I discuss and demonstrate how to
cut them. You can use the vegetables that
I have prepared. Am I understood, class?
Very good.
Yes, teacher.

In the basic vegetable cutting, there are

two important reasons. Do you have any
idea what are these, class?
Yes, Trisha?

Very good, nice try. So, here are the two Me, teacher.
important reasons why we need to cut the
vegetables into the same sizes and To make the food more presentable,
shapes. Please read altogether, class. teacher.

1. It ensures even cooking.

2. It enhances the appearance of the

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 product.
Thank you everyone. So, those are the
reasons why we need to cut them into the
same sizes and shapes.
Alright! Here are the different types of
cuts to know when it comes to vegetable
preparation.
First, we have the julienne. Please read
its definition Kaycee. Julienne - to cut into long thin strips,
similar to matchsticks. Usually about 3
inches long and 1/16- to 1/8-inch thick.
Thank you. This type of cut is usually
used on gingers, capsicums, carrots and
the like. I would like to ask you a
question, class. What particular dish
where Julienne cut can be applied?
Pancit, teacher.
Yes! Very good.
Now, I will demonstrate how you will cut
Julienne.
(Teacher’s demonstration)
Okay, it’s your turn to imitate my
demonstration. Then, I will check your
output individually. (Students’ demonstration)
Okay! Good job class. Next is
chiffonade. Kindly read its definition
Ms. May. Chiffonade- a slicing technique in which
leafy green vegetables cut into long, thin
strips.
Thank you. Chiffonade is a technique of
cutting herbs and leafy vegetables into
thin strips or ribbons. To do it, stack all
the leaves together and roll them tightly.
Use one hand to hold them down with the
other hand slicing the leaves
perpendicular to the roll.
This is how you will cut a chiffonade.
(Teacher’s demonstration)
And now, it is your turn class. (Students’ demonstration)

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Okay, nice work class. Next is
dice. Kindly read its definition Mr.
Rene. Dice - to cut vegetables into cubes of a
specific size.

Thank you Mr. Rene.

Dicing can be used in almost any type of
vegetable. There are few types of dice cut
including brunoise, small dice, medium
dice and large dice. Let’s go with
brunoise. Please read its definition Mr. Brunoise - also known as fine dice, the
Glend. smallest dice (roughly 1/8 inch) that are
suitable for garnishing.

Thank you. So, this is how you will cut

brunoise.
(Teacher’s demonstration)
Okay, it’s your turn class. (Students’ demonstration)

Great job, class! Next is small dice. Can

you read its definition Ms. Jane?
Small dice is around 1/4 inch, slightly
bigger than brunoise.
Thank you for that Jane. And now, I will
demonstrate it.
(Teacher’s demonstration)
(Students’ demonstration)
Alright, it’s your turn class.
Okay, good job class. Next is medium
dice. Can you read its definition Ms. Lois? Medium dice is approximately 1/2 inch.
Thank you Ms. Lois. To cut medium dice,
just watch how I cut this one.
(Teacher’s demonstration)
And now, it’s your turn class. (Students’ demonstration)

Very good class! Next will be the large Large dice is roughly 3/4 inch, suitable for
dice. Kindly read its definition Ms. Ann. cooking broth or soup.

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Thank you Ann. To cut large dice, it is
similar to the previous cuts but it is
bigger.
(Teacher’s demonstration)
(Students’ demonstration)
Okay everyone, it's your turn.
Great job class. And now let’s proceed to
the last basic cut, the batonnet. Please
read its definition Ms. Dorifel. Batonnet- to cut into a baton or stick. The
technical measurement is ¼” by ¼” by
2.5-3” long.
Thank you Ms. Dorifel. This cut forms the
basis of the dice, brunoise, and julienne
technique. French fries and crudites or
vegetable sticks are cut this way. First,
square them off then cut lengthwise into
its technical measurement.
And this is how you will cut a batonnet.
(Teacher’s demonstration) (Students’ demonstration)
Okay, it’s your turn class.
Alright, great job class! Some of you still
need improvement but I know you can
cope with the others. A round of applause
for yourselves class!
Now, I will give you five minutes to clean
your area.
C. Concluding/ Integration Activities
1. Generalization
Alright class, what was again our lesson
It was all about the basic vegetable cut,
earlier?
teacher.

Very good. And who can give me some

examples of the basic cuts? Chiffonade, batonnet, julienne and dice,
teacher.
Very good, how about the different types Brunoise, small dice, medium dice and
of dice? large dice, teacher.

Exactly, your answers are all correct.

2. Valuing
So class, since we are done with our new

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lesson, is it important to know how to cut Yes, teacher. It is important to know how
the different types of vegetable cuts? to cut the vegetables according to their
sizes and shapes.

Very good. Why do you think we need to So that we can ensure even cooking as
do it? well as to enhance the appearance of the
product.

Very good class. Let us put in mind

the two important reasons why we
need to have knowledge in cutting
vegetables.
3. Application
Okay class, since we are done with our
discussion I will give you an activity. This Yes, teacher.
activity will measure your knowledge and
your skills in demonstrating the basic
vegetable cuts. Are you ready?

That’s great. So, I have a chart here. All

you need to do is to choose what Yes, teacher.
vegetable you like. Then, I will open it
then you will know what type of basic cut
you will demonstrate. Am I understood?

Very good. So, I have here the list of

your names. The chosen one will be the
one to come here in front. (Students demonstrate the basic cuts they
choose)
(Teacher starts calling their names)

Great job everyone. Let’s give ourselves a

round of applause.

IV. Evaluation
Since all of you perform well, let us have
a short quiz regarding our topic today. It
is a multiple choice test. Please listen
carefully since I will read the question Yes, teacher.
twice and prepare a ¼ sheet of paper.
Are you ready, class?

Very good! Let’s start now.

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1. To cut into a baton or stick. The
technical measurement is ¼” by ¼” by
2.5-3”
long.
a. Batonnet c. Chiffonade
b. Julienne d. Dice
2. To cut vegetables into cubes of
a specific size.
a. Batonnet c. Chiffonade
b. Julienne d. Dice

3. It is a slicing technique in which leafy

green vegetables are cut into long, thin
strips.
a. Batonnet c. Chiffonade
b. Julienne d. Dice

4. It is also known as fine dice, the

smallest dice (roughly 1/8 inch) that are
suitable for garnishing.
a. brunoise c. medium dice
b. small dice d. large dice

5. It is around 1/4 inch, slightly bigger

than brunoise.
a. brunoise c. medium dice
b. small dice d. large dice

V. Assignment
Make a collage about the basic
vegetable cuts and put a label in each
picture. Be creative in making your
collage.

Criteria

Relevance 15 pts
Creativity 15 pts
Originality 10 pts
Artistry 10 pts
TOTAL 50 pts

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