CAMP TINIO NATIONAL HIGH SCHOOL

Camp Tinio Cabanatuan City, Nueva Ecija

DAILY LESSON PLAN

Date 03/16/2023 03/16/2023 03/17/2023 03/17/2023
Grade Level Grade 11 Grade 11 Grade 11 Grade 11
Quarter Quarter II, Week 5 Quarter II, Week 5 Quarter II, Week 5 Quarter II, Week 5
Learning Area Cookery 11 Cookery 11 Cookery 11 Cookery 11
Time 7:00-8:00/ 8:00-9:00 9:00-10:00 /10:30-11:30 7:00-8:00/ 8:00-9:00 9:00-10:00 /10:30-11:30
WEEKLY
OBJECTIVES
Content Standard The learners demonstrate an The learners demonstrate an understanding The learners demonstrate an understanding The learners demonstrate an understanding
understanding preparing and cooking preparing and cooking vegetable dishes. preparing and cooking vegetable dishes. preparing and cooking vegetable dishes.
vegetable dishes.
Performance Standard The learners independently prepare and The learners independently prepare and The learners independently prepare and The learners independently prepare and
cook vegetable dishes cook vegetable dishes cook vegetable dishes cook vegetable dishes
Learning LO1. Perform mise en place 1.3 thaw frozen ingredients and wash raw LO2. Prepare vegetable dishes 2.3 cook variety of vegetable dishes
Competencies 1.1 Identify ingredients according to vegetables following standard procedures 2.1 identify market forms of vegetables following appropriate cooking methods to
standard recipe 2.2 select various kinds of vegetables preserve optimum quality and nutrition
1.2 prepare ingredients according to given according to a given menu 2.4 prepare suitable sauces and
recipe, required form, and timeframe accompaniment in serving vegetable dishes
Learning TLE_HECK9-12VD-IIa-9 TLE_HECK9-12VD-IIa-9 TLE_HECK9-12VD-II-c-10 TLE_HECK9-12VD-II-c-10
Competencies code
Learning Objectives At the end of the lesson the student should At the end of the lesson the student should At the end of the lesson the student should At the end of the lesson the student should
be able to: be able to: be able to: be able to:
a. Identify the purpose and properties of a. Identify the proper procedures for thawing a. Identify the market forms of vegetables. a. Identify the suitable sauces and
ingredients used in a recipe. frozen ingredients and washing raw b. Appreciate the importance of selecting accompaniments for vegetable dishes.
b. Appreciate the importance of identifying vegetables. accurate kinds of market forms of vegetable b. Appreciate the importance of preserving
ingredients in the recipe b. Appreciate the importance of thawing according to a given menu optimum quality and nutrition of cook
c. Demonstrate the ability to prepare a frozen ingredients using proper procedures. c. Determine a good quality vegetable. vegetables.
recipe following standard instructions c. Demonstrate the ability to thaw frozen c. Prepare suitable sauces in serving
ingredients and wash raw vegetables vegetables.
following standard procedures to ensure food
safety.
Subject Matter
II. CONTENT 1. Principles of preparing vegetables 3. Thawing frozen vegetables 4. Market forms of vegetables 7. Preparation of sauces and
2. Characteristics of quality vegetables 5. Factors in the selection of vegetables accompaniment for serving vegetable dishes
used for culinary arts 8. Suggested projects: Various vegetable
 6. Methods of cooking vegetables dishes dishes

III. LEARNING Module 2of2 Cookery-Manual Module 2of2 Cookery-Manual Module 2of2 Cookery-Manual Module 2of2 Cookery-Manual
RESOURCES
References
1.Teacher’s Page 27 Page 27 Page 27 Page 28
Guide pages
2. LM’s pages Module 2of2 Cookery-Manual Page Module 2of2 Cookery-Manual Pages Module 2of2 Cookery-Manual Pages Module 2of2 Cookery-Manual Pages
3. Text Book’s
pages
Other Learning Laptop, T.V monitor, tools and equipment, Laptop, T.V monitor, google/YouTube Laptop, T.V monitor, google/YouTube Laptop, T.V monitor, google/YouTube
Resources/Materials google/YouTube
III. PROCEDURE
*PRELIMINARY 1. Classroom Management 1. . 1. Classroom Management 2. . 1. Classroom Management 3. . 1. Classroom Management
ACTIVITIES 1.1 Prayer 1.1 Prayer 1.1 Prayer 1.1 Prayer
1.2 Greetings 1.2 Greetings 1.2 Greetings 1.2 Greetings
1.3 Checking of Attendance 1.3 Checking of Attendance 1.3 Checking of Attendance 1.3 Checking of Attendance
Time allotment 5 minutes 5 minutes 5 minutes 5 minutes
A. Reviewing previous The learners will identify of what is being The learners will identify and classify the The learners will identify the different The learners will identify the different market
lessons or presenting said in the selection. pictures below. methods of preparing fresh vegetables. forms of vegeatbles.
the new lesson 1.It will not improve its quality; it will only NAME CLASSIFICAT
ION
(REVIEW) delay the rate of deterioration.
2.It is a kind of pasta that does not have to
be thawed before it is cooked. 1. 1. 2. 1. 2.
3.It is a kind of pasta that is ideally be used 2.
on the same day as it is manufactured.
4.It is a kind of pasta that does not need to 3.
be refrigerate; just put it in an airtight 3. 4.
4.
container. 3. 4.
5.
5.It should be thawed in the refrigerator
and not on the kitchen counter. 5.
Time Allotment 5 minutes 5 minutes 5 minutes 5 minutes
(minutes)
Establishing the CROSSWORD PUZZLE CHARADES GIBBERISH WORDS VIDEO PRESENTATION
Purpose of the Lesson The learners will create words using the The learners will group their self into four (3) The learners will read the words/phrase loud The learners will watch a video presentation
(MOTIVATION) puzzled letters. groups and one (1) of their groupmates will to guess the real meaning of the gibberish and they will answer a guided question
B I T T E R G O U R D Y
act the given words while the rest will guess words. below.
the words. 1. APP FEAR FRANCE OWN PEE https://youtu.be/kIn-FohEPRI
C P A D K L M N O P R A
1. Washing LATE 1.What have you noticed about this video?
2. Peeling 2. TEA EX SURE 2. How important is it to follow the
A J O N I O N W X E Y I
3. Cutting 3. PLAY BORE procedures for making sauces?
4. BEE WRITE COOL LHOR
 R Y Y T T F Y Z L Z D O
5. DISC COOL LHOR RHAY SHOWN
OPP KHOWL LORE
R Z I P A C O E Y K A U

O S W E E T C O R N E B
ANSWER:
1. Appearance on Plate
T S C A B R O C C O L I
2. Texture
3. Flavor
J M N S C A L L I O N C 4. Bright color
5. Discoloration of color
K L E T T U C E A F E D
At the end of the short activity the learners
Answers: should be able to identify the topic that will
Bitter gourd, sweet corn, peas, broccoli, be discuss and to have an idea or insight
scallion, potato, celery, onion, lettuce, about the lesson. To arouse the engagement
carrot of the students.

At the end of the short activity the learners

should be able to identify the topic that will
be discuss and to have an idea or insight
about the lesson. To arouse the
engagement of the students.

Time Allotment 5 minutes 5 minutes 5 minutes 5 Minutes

B. Discussing New The learners will identify ingredients and The learners will identify the different The learners will identify the different market The learners will study about the Preparation
Concepts and their functions in a standard recipe methods of thawing vegetables and forms of vegetables. of sauces and accompaniments for Serving
Practicing New Skills Begin by asking the students about their washing fresh vegetables. Learning Outcome 2: Prepare Vegetable Vegetables
(PRESENTATION/ previous experiences with cooking or Preparing Fresh Vegetables Dishes Sauce Vegetable Accompaniment
LESSON PROPER) baking, and if they have ever followed a Breton Haricot beans, red kidney
1. Washing ne beans
recipe before. 2. Soaking 1.FRESH Crème Spinach, fennel
Introduce the importance of identifying 3. Peeling and Cutting Braised cabbage, stuffed
ingredients and their functions in a recipe, Different Methods of Thawing Vegetables eggplant
and how it can affect the outcome of a 1.Cooking Direct from Frozen - Thaw by 3. DRIED Hollan Asparagus, globe
daise artichokes, cauliflower,
dish. “cooking direct from frozen” as your fennel
Pass out recipe handouts and ask the 2. FROZEN Italian Cauliflower Parmesan
preferred method of handling frozen cheese,
students to read through them, focusing on
the ingredient list and their functions. vegetables. breadcrumbs
and butter
4. CANNED
Tools and Equipment Needed in Preparing Video presentation about Recipe and
2. Microwave or Stir – fry - Microwave or stir- Standard Quality of Cooked Vegetables
Vegetables Procedures Sauces
fry your frozen vegetables as an alternative 1.Color 4. Flavor
1.Paring Knife 6. Utility tray Hollandaise Sauce -
method of cooking direct from frozen. 2. Appearance on plate 5. Seasonings
2.Chef knife 7. Sauté pan https://youtu.be/kIn-FohEPRI
3. Texture 6. Sauces
3. Chopping board 8. Steamer
3. Defrost - Defrost specific leafy and bulky 7. Vegetable combinations
4. Colander 9. Oven Vegetable Dishes
 5. Bowls
Classification of Vegetables
A. According to parts of plants
Gourd family, Seeds and pods, Fruit
Vegetables, Roots and tubers, Cabbage
family, Onion family, Leafy greens, Stalks,
stems, and shoots, Mushrooms.
B. According to Chemical Composition
Carbohydrate-rich vegetables, Protein-rich
vegetables, Fat-rich vegetables, High
moisture content.
C. According to Nutritive Value
Vitamin A-rich vegetables, Vitamin C-rich
vegetables, Vitamin B (complex).
Factors to consider in choosing good
quality vegetables
1.Preparing Fresh Vegetables
2. Absence of decay or insect infestation
3. No mechanical damage or injury.
4. Right degree of maturity
5. Variety of texture and sometimes flavor.
Time 40 minutes
Allotment(minutes)
Activity #5 Measure Out
C. Finding Practical The learners will demonstrate on how to
Application of Concepts measure out the ingredients and combine
and skills in daily living them according to the recipe instructions
above. Their performance will be graded
using the given rubrics.
frozen vegetables, such as broccoli spears,
turnip greens and spinach - in other words,
partially thaw them - by running them in their
packaging under cold running water.
4. Boiling - Use minimal amounts of water to
cook frozen vegetables so as to retain best
color, flavor and nutrition.
40 minutes
Activity #6 Show It
The learners will demonstrate the ability to
thaw frozen ingredients and wash raw
vegetables following standard procedures to
ensure food safety. Their performance will be
graded using the given rubrics.
Ways of Cooking Vegetables 1.Spring greens with butternut squash - For
1.Boiling and steaming this recipe, start with a winter squash of your
2. Sautéing and Pan-Frying choice — butternut (as shown here), acorn,
3. Braising Hubbard, autumn cup or another favorite.
4. Baking Remove the rind from the squash. Cube the
5. Deep-frying squash and brush lightly with olive oil. Roast
squash in oven at 350 F for about 30
minutes or until golden brown on edges.
In a small bowl, mix together 1/4 cup roasted
butternut squash, 1/2 tablespoon brown
sugar and 1/2 tablespoon olive oil. Put 1 cup
of spring greens on a plate and top with the
squash mixture, 1/2 tablespoon sunflower
seeds and 1 teaspoon honey.
2.Corn and barley salad - This corn and
barley salad is perfect for two to share. In a
bowl, add 1 sliced cucumber, 2/3 cup
cooked barley, 1 cup cooked corn and 3/4
cup chopped red bell peppers. For the
dressing, combine 3 tablespoons white wine
vinegar, 1 tablespoon water, 1 1/2
teaspoons oil, 1/2 teaspoon dried basil and
1/8 teaspoon pepper. Stir the dressing into
the barley mixture. Marinate the salad for at
least 2 hours before serving.
50 Minutes 40 minutes
Activity #7 Sketch Out Activity #8: Make It
The learners will make a poster about the Given the recipe of Hollandaise sauces. The
importance of choosing a good quality learners will make their innovative sauce
vegetable. Their output will be graded using recipe of vegetables.
the given rubrics. Hollandaise Sauce
Ingredients:
2 pcs egg yolks
1 bar butter
3 tbsp lemon juice
2 tbsp of water
Pinch of salt
Pinch of Cayenne pepper
 Procedures:
1. Melt the butter: Melt the butter in a low medium of heat.
2.Separate yolks: Separate the egg yolks from the white egg.
3.Combine everything but not the butter: Add the lemon juice,
salt, and cayenne pepper to the bowl. Position the bowl on
the top of simmering water in a low medium of heat. Mix it
until it gets thicken.
4. Remove the mixture on the top of simmering water.
Continue whisking while adding the butter slowly.
5.Serve warm: Give it a quick taste and add more
salt/pepper/lemon if necessary. Serve the sauce warm.

Time Allotment 50 minutes 50 minutes 40 minutes 50 minutes

(minutes)
D. Making The learners will answer the following
generalization and questions.
abstractions about the 1.How might ingredient substitutions
lesson impact the final outcome of a recipe, and
what are some appropriate alternatives for
common ingredients?
2. How can you evaluate the quality of
ingredients before using them in a recipe,
and what factors might affect their
freshness, ripeness, or flavor?
The learners will answer the following
questions.
1.How might the use of different thawing or
washing techniques impact the quality of the
ingredients being prepared?
2. What are the potential risks of consuming
undercooked or improperly washed
ingredients, and how can following standard
procedures help to mitigate these risks?
The learners will answer the following
questions.
1. How does the quality and freshness of
vegetables in different market forms affect
their nutritional value and taste.
2. How does the availability of different
market forms of vegetables impact the
pricing and procurement decisions of a
restaurant or a catering business?
The learners will answer the following
questions.
1. Why it is important to prepare sauces and
accompaniment in serving vegetable
dishes?
2. Why it is important to serve suited sauces
for vegetable dishes?

Time Allotment 5 minutes 5 minutes 5 minutes 5 minutes

(minutes)
E. Evaluating Learning Performance Tasks Evaluation Performance Tasks Evaluation Performance Tasks Evaluation Performance Tasks Evaluation
The teacher will evaluate the output of the The teacher will evaluate the output of the The teacher will evaluate the output of the The teacher will evaluate the output of the
learners using the given rubrics. learners using the given rubrics. learners using the given rubrics. learners using the given rubrics.
Time Allotment 5 minutes 5 minutes 5 minutes 5 minutes
(minutes)
F. Additional Activities Assignments: Assignments: Assignments: Assignments:
for application or The learners will search and study about The learners will search and study about the The learners will search about the different The learners will search and study about
remediation the Methods of thawing frozen vegetables. Market forms of vegetables. sauces and accompaniment of vegetables. storing vegetables.
(ASSIGNMENT/REME
DIAL ACTIVIES)
 Time Allotment 5 minutes 5 minutes 5 minutes 5 minutes
(minutes)
Total Minutes 120 minutes 120 minutes 120 minutes 120 minutes
IV. REMARKS

Prepared by: Counter checked by: Checked by: Verified by: Noted by:

ANGELICA H. HERRERA ARMYN C. CALIX EDWIN REY J. RAMY, PhD MELODY J. RAMOS, PhD MARY JANE V. IPURONG, PhD
Practice Teacher Mentor Master Teacher II OIC, Head Teacher III, SHS Principal IV