St.

John The Baptist Catholic School

Poblacion, Calumpit Bulacan

For Demonstration Teaching

I. Objectives
A. Content Standard
The learners demonstrate an understanding of the core concepts and theories
Food Preparation Techniques
B. Performance Standards
The learners independently core competencies in preparing and producing
products.
C. Learning Competencies demonstrate
1. Define Food Preparation Techniques
2. Discuss the History of Food Preparation
3. Identify the Different Categories of Food Preparation Techniques

II. Content
Food Preparation Techniques

III. Learning Resources

Basic Foods for Filipinos
Matilde P de Guzman
Pages: 156, 220, 510, 517
A Guide to Cooking Techniques: 16 Essential Cooking Methods
(masterclass.com)
Preparation of Food | Encyclopedia.com
IV. Procedure:
A. Review the past lesson or presenting new lesson
To present a new lesson, let the students watch the following video
Farm To Table: Ang bagong cooking adventure on TV | Teaser - YouTube
What is Food preparation Techniques?
B. Establishing the purpose of the lesson
Familiarize the learners on how food preparation started
(History Of Food Preparation)
C. Presenting examples and instances of the new lesson
Picture Guessing Game of different food preparation techniques
D. Discussing a new concept and practicing new skills #1:
Categories of Food Preparation Techniques
1. Techniques for Cutting

a. (chop vegetables - Bing images)

Chop- cut food into piece of irregular size.

b. (Dice Carrot - Bing images)

Dice- Dicing is like chopping, but when you dice it’s imperative that
the pieces you cut are uniform in size and shape.
 c. (Mince cut - Bing images)
Mince-Mincing will turn your food into teeny-tiny pieces – smaller than
even a fine dice or chop. Your food, veggies or meat, will have an
almost paste-like texture.

d. (julliane cut - Bing images)

Julienne is also known as “shoestring”, but it also means matchsticks,
the technique involves cutting ingredients into long and very thin
strips.

e. (chiffonade cut - Bing images)

Chiffonade- is all about  shredding leafy greens or herbs and turning
them into beautiful ribbons. You use those as a garnish or in other
recipes.

f. (peeling vegetables - Bing images)

Peel- Cut off the outer layer or skin from fruits or vehgetables with a
knife or peeler

g. (Carve cutting meat - Bing images)

Carve – slice a large piece of meat into small part

h. (slicing - Bing images)

Slice- to cut food into flat pieces

i. (halves cuting - Bing images)

Halves- Cut or divide into two equal pieces.
2. Techniques for Adding

a. (sprinkling on food - Bing images)

Sprinkle- to scttedred small pieces
 b. (coating cakes - Bing images)
Coat- to cover the surface thoroughly with soft substance

c. (brushing bbq - Bing images)

Brushing- Put liquid into something using a brush

d. (pouring gravy - Bing images)

Pouring- make liquid or other substance flow out of or into container by
holding it at an angle.

3. Techniques for Separating

a. (breaking eggs - Bing images)

Break- separate something into pieces

b. (draining noddles - Bing images)

Drain- remove water or liquid from something.

c. (Deboning - Bing images)

Debone- Removing of bones from fish, meat or chicken

d. (removing seed from melon - Bing images)

De-seed-Removing seeds from fruits and vegetables.

e. (devein - Bing images)

Devein- to remove the central vein of a shrimp.

f. (Sifting - Bing images)

 Sifting – To separate course particle in a sugar or flour.

4. Measuring Techniques

Tools for Measuring

a. Measuring cup for liquid ingredients
b. Measuring cup for dry ingredients
c. Measuring spoon
d. Thermometer
e. Timer

E. Discussing new concepts and practicing new skills #2

5. Cooking Techniques

a. (Baking in oven - Bing images)

Baking- Baking is a method of cooking done in an enclosed,
heated space using dry heat

b. (boiling - Bing images)

Boiling- is a moist-heat cooking method that happens when the
liquid’s temperature reaches 212 degrees. Food is completely
submerged in water for even heat distribution. The full boil is a
vigorous one, where bubbles rapidly and violently break over the
entire surface of the water.

c. (broiling - Bing images)

Broiling- cooking food direct on the fire using an oven

d. (frying - Bing images)

Frying- is a method of cooking in which food is cooked in a bath of hot
oil or fat, typically between 350 and 375ºF. 

e. (Braising Cooking - Bing images)

Braising-  is a method of preparing food through low and slow
cooking with a small amount of liquid. The purpose of the liquid
is to moderate the heat.
f. (grilling method - Bing images)
Grilling- cooking food directly on heat using charcoal. It is done
outdoor.

g. (roasting method - Bing images)

Roasting is a dry heat method of cooking, where hot air from an oven,
open flame, or another heat source completely surrounds the food,
cooking it evenly on all sides.

h. (poaching method of cooking - Bing images)

Poaching is a moist heat method of cooking by submerging food in
some kind of liquid and heating at a low temperature. This is a
technique that is used to cook delicate proteins such as fish, chicken,
and eggs, as well as some fruits and vegetables.

i. (seuteing - Bing images)

Sautéing is a method of cooking, where in the food is cooked on a
pan which is placed on heat , along with small quantity of fat or oil.
The food is randomly tossed while cooking.

j. (steaming - Bing images)

Steaming- can be done on a stovetop with two simple pieces of
equipment: a pot and a steamer basket. The pot is filled with a small
amount of liquid that is brought to a simmer; the item to be cooked is
placed in a basket suspended above the liquid, and the pot is then
covered. The hot steam circulates through the pot and cooks the food
very quickly. This technique is known as "compartment steaming." (The
bamboo steamers used in Asian cuisine are an example of a
compartment steamer.)

k. (stewing cooking method - Bing images)

Stewing is a combination cooking method that uses small, uniform
pieces of meat that are totally immersed in liquid and slowly
simmered. In this case, the food and the liquid are served together as
one dish.
 l. Food Preservation is the application of techniques to prevent or
minimized undesirable changes in food. Smoking, dehydration, sugar
concentrates, salting, fermentation, curing, freezing and canning.
Techniques in Plating Foods

Plating the overall appearance or presentation of a certain food. It is an artistic way of presenting foods.

1. Create a framework

Start with drawings and sketches to visualize the plate. Find inspiration from a picture or object. Assemble a
“practice plate” to work on executing your vision.

2. Keep it simple

Select one ingredient to focus on and use space to simplify the presentation. Clutter distracts from the main
elements of your dish and might make it confusing for the diners to figure out what to focus on.

3. Balance the dish

Play with colors, shapes and textures to ensure diners are not overwhelmed. The presentation should never
overpower flavor and function.

4. Get the right portion size

Ensure that there is the right amount of ingredients, and that the plate complements the dish – not too big or small.
Strike the right proportion of protein, carbohydrates and vegetables to create a nutritionally balanced meal.

5. View your Plate as a Clock

(https://www.unileverfoodsolutions.com.sg/en/chef-inspiration/
chef-lifestyle-tips/food-plating-101-mastering-the-basics/jcr:content/parsys/content-aside-footer/
textimage_copy_12817/image.transform/jpeg-optimized/image.image_2.jpg)

Using the clock analogy, this is how you should arrange individual food items:

 Main: Between 3 to 9 o’clock

 Starch: Between 9 to 11 o’clock
 Vegetables: Between 11 to 3 o’clock

6. Highlight the key ingredient

Ensure the main ingredient stands out, but also pay equal attention to other elements on the plate such as
garnishes, sauces, crunch and even the plate itself.

7. Garnishing Techniques

Garnishing is a part of plating. Follow the techniques in garnishing

- Edible Garnish

- Less is more
 - Avoid garnish that is long to apply.

- Garnish needs not to be expensive

- The garnish should not be clash with the whole setting.

F. Developing mastery (leads to Formative Assessment 3)

The students answer the 10 item Quiz.
G. Finding practical applications of concepts and skills in daily living
Performance Task:
Choose three (3) Food Preparation Techniques to be performed in front of
the class. Bring ingredient as need.
H. Generalizing and abstractions about the lesson
“Food prepared with a light heart and in a happy frame of mind is often the
best food. ”
-Karma Brown

I. Evaluating Learner

Rubrics for the performance task

Difficulty of a chosen techniques: 40%
Correctness of procedure: 30%
Sanitation: 30%
Total 100%
Remarks:
__________________________________________________________________________________
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VI. REFLECTION
A. No. of learners who earned Section A B
80% on the formative ____ of _____11- Corel _________ of _____ 11- Flash
assessment
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons
worked? 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:
Shirley C. Martin
Teacher