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LESSON PLAN in Grade 10 Cookery
LESSON PLAN in Grade 10 Cookery
I. OBJECTIVE:
At the end of the lesson the student should be able to:
- identify the Market Forms of Fish
- describe the Market Forms of Fish
- value the importance of knowing the Market Forms of Fish
III. PROCEDURE:
A. Preparation
1. Daily Routine
a. Cleaning of the Classroom
b. Opening Prayer
c. Checking of the Attendance
B. Motivation
Energizer (Community Song Si Filemon)
Group Activity (Picture Puzzle)
Instructions:
1. Form the students into (2) two groups.
2. Each group will be given an envelope containing
puzzled picture.
3. They are going to assembled the puzzle the first
group to formed the picture will be the winner.
4. Prizes will be given after the class discussion.
C. Unlocking of Difficulties
D. Presentation
Activity
(Group Activity)
Whole or Round
Drawn
Dressed
Steaks
Fillet
Sticks
Presentation The students will be able to label the market forms of fish
50% correctly. They explain and elaborate their answers.
Speed/ Time
They finished their activity before or on the time limit.
20%
Total: 100%
E. Application
Directions: Arranged the rumbled letters to make it correct based
on the given definition.
IV. Evaluation
Matching Type
Directions: Match column A to column B.
Column A Column B
1. Dressed a. held together by uncut flesh and skin.
2. Single Fillet b. a form of fish cut from one side
3. Drawn c. also known as the “live fish”
4. Whole/ Round d. a form of fish with head, fin and tails
removed
5. Butterfly Fillet e. a form of fish with only the entrails is
removed.
f. a form of fish that is cut lengthwise with a
uniform width and length.
Answer key:
1. d
2. b
3. e
4. c
5. a
V. Assignment
Do research about the Nutritive Value of Fish.
Prepared by: