SUPANG- DATAG NATIONAL HIGH SCHOOL

Datag East, Caramoran, Catanduanes

DETAILED LESSON PLAN
DATE/ TIME:
COMPETENCY STANDARD:
Preparing and cooking vegetable dishes.
PERFORMANCE STANDARD:
Independently prepare and cook vegetable dishes.
I. OBJECTIVES
1. Determine techniques in storing vegetables.
2. Define FIFO procedures in storing.
3. List some practices that corresponds to standard safety and hygiene procedures.

II. SUBJECT MATTER

A. Topic: Prepare Vegetable Dishes
B. Sub-Topic: Techniques in storing vegetables; Safety and Hygienic Practices in handling food
C. Reference: Cookery 10 Learning Module; Rondilla, A.(et.al).(2016).COOKERY: Technical-Vocational-
Livelihood Track: Home Economics Strand. Adriana Publishing Co.,Inc. Quezon City. Pages 72-74
D. Materials: Chalkboard, Laptop
III. PROCEDURES
A. Preliminary Activities
1. Greetings
2. Checking of Attendance
B. Motivation
Flash pictures of different local vegetables dishes and fresh vegetables then let the students try to
describe how they usually store fresh vegetable and vegetable dishes at home.
C. Lesson Proper
Why do we need to wrap leafy vegetable before putting inside the refrigerator?
Is there a need to refrigerated root vegetables?
Why does it wrong to put tomatoes at low temperature storage?
How do we store canned vegetables?
How long can we store a frozen vegetable?
How about garlic?
What is FIFO?
What are its importance in storing food?
What is cross contamination?
Why there is a need to prevent cross contamination while handling food?
How to we prevent cross contamination?
D. Activity
Class will group into 3. Each group will list some practices that corresponds to standard safety and
hygiene procedures.
E. Application
Each group will present their work in the class.
F. Generalization
How do storing fresh vegetables and processed vegetable differ from each other?
What is the cross contamination in the food?
What is the FIFO procedures?
IV. EVALUATION
Essay: What is the importance of standard safety and hygiene procedures in storing and handling
food?
V. ASSIGNMENT
What are the types of seafoods?
REFLECTION

Prepared by: ANNA POLITTE C. DEL BARRIO

 SUPANG- DATAG NATIONAL HIGH SCHOOL
Datag East, Caramoran, Catanduanes
DETAILED LESSON PLAN
DATE/ TIME:

COMPETENCY STANDARD:
Preparing and cooking vegetable dishes.
PERFORMANCE STANDARD:
Independently prepare and cook vegetable dishes.
I. OBJECTIVES
1. Determine cooking method for vegetable dishes.
2. Classify different sauces for vegetable dishes.
II. SUBJECT MATTER
A. Topic: Prepare Vegetable Dishes
B. Sub-Topic: Methods of cooking vegetable dishes; Sauces and Accompaniments for serving
vegetables
B. Reference :Cookery 10 Learning Module
C. Materials: Chalkboard, Laptop
III. PROCEDURES
A. Preliminary Activities
1. Greetings
2. Checking of Attendance
B. Motivation
Have you tried cooking dishes?
Do you observed your mother cooking vegetable dishes?
What cooking methods they usually apply?
How about their sauces?
Have you tried tasting some of them?
C. Lesson Proper
What dry heat methods of cooking is applied for vegetable dishes?
Identify each methods.
How is it being done?
How about for moist heat method?
How do it differ from the dry heat method?
For vegetable sauces and accompaniments…
Why do we add sauces in vegetable dishes?
Give example of sauces for vegetable.
How do we prepare Lime-Dill Sauce?
What makes pan sauces different from other sauces?
D. ActivitY
Student will classify the vegetable sauces according to the recipe posted on the board.
E. Application
Teacher to call a pair of student to present their answers in front.
F. Generalization
What are the methods of cooking vegetables?
What is the function of sauce in vegetable dish?
IV. EVALUATION
Identify the word/s that being describe on the following sentences.
1. Vegetables are cooked in small amount of butter or oil.
2. Vegetables are submerged in hot oil.
3. Placing vegetables above boiling water or in a small amount of water.
4. This is done by plunging vegetables into boiling water briefly, then immediately into cold water to
stop the cooking process.
5. This is done by cooking vegetables quickly in very high heat.

Prepared by: ANNA POLITTE C. DEL BARRIO

 SUPANG- DATAG NATIONAL HIGH SCHOOL
Datag East, Caramoran, Catanduanes
DETAILED LESSON PLAN
DATE/ TIME:
V. ASSIGNMENT
Research various vegetable dish recipes.
REFLCTION

Prepared by: ANNA POLITTE C. DEL BARRIO

 SUPANG- DATAG NATIONAL HIGH SCHOOL
Datag East, Caramoran, Catanduanes
DETAILED LESSON PLAN
DATE/ TIME:
COMPETENCY STANDARD:
Preparing and cooking vegetable dishes.
PERFORMANCE STANDARD:
Independently prepare and cook vegetable dishes.
I. OBJECTIVES
A. Determine various vegetable dishes.
B. Follow guidelines for preparing vegetable dish.
C. Prepare vegetable dish
II. SUBJECT MATTER
A. Topic: Prepare Vegetable Dishes
B. Sub-Topic: Various vegetable dish, Guidelines for preparing vegetable dish
C. Reference :Cookery 10 Learning Module
C. Materials: Chalkboard, Laptop
III. PROCEDURES
A. Preliminary Activities
1. Greetings
2. Checking of Attendance
B. Review/ Drill
What is the differences of dry heat method and moist heat method of cooking?
What are the cooking methods for vegetables dish?
C. Lesson Proper
Do you know a vegetable dish?
What vegetable dish you usually prepare at home?
What are the guidelines to follow in preparing vegetables?
Video viewing…
Please take note of the procedures and techniques.
What are the dishes done in the video?
How does it done?
D. Activity
Class will group into 6. Each group will prepare vegetable dishes with accompaniment sauces. They
can choose from the recipes on the video or select their own recipe.
E. Generalization
How was your cooking experience?
Did you find difficulties in preparing vegetable dish?
IV. EVALUATION
 Students’ work for this competency will be evaluated through the attached rubrics.
V. ASSIGNMENT
Study the different practices in storing vegetable.
REFLECTION

Prepared by: ANNA POLITTE C. DEL BARRIO

 SUPANG- DATAG NATIONAL HIGH SCHOOL
Datag East, Caramoran, Catanduanes
DETAILED LESSON PLAN
DATE/ TIME:

Rubric for Evaluation of Performance and Products

VERY SATISFACTORY SATISFACTORY UNSATISFACTORY

CRITERIA
(3) (2) (1)
Workmanship Wears cooking outfit Wears cooking outfit Wears cooking outfit
and always maintain and sometimes and seldom maintain
cleanliness and maintain cleanliness cleanliness and
orderliness in work and orderliness in work orderliness.
area. area.
General Appearance Characteristics of Characteristics of Characteristics of
vegetables dish vegetable dish vegetable dish prepared
prepared are evident. prepared are partly are slightly evident.
evident.
Taste/ Flavour Original taste of Original taste of Flavour and taste poorly
vegetable is present. vegetable is partly retained.
present.
Proper use of tools Always use the proper Observed twice using Using improper tools at
and materials tools. improper tools. all time.
Safety measures Always observe safety Sometimes observe Seldom observed safety
measures. safety measures. measures.
Speed Finished less than the Finished within the Finished more than the
allotted time. allotted time. allotted time.

Reference: Rondilla, A.(et.al).(2016).COOKERY: Technical-Vocational-Livelihood Track: Home

Economics Strand.
Adriana Publishing Co.,Inc. Quezon City. page 80

Prepared by: ANNA POLITTE C. DEL BARRIO