Division of City Schools

PRES. CORAZON C. AQUINO HIGH SCHOOL

Baseco Compound, Port Area, Manila

CLASS SIZE: 28/28 DATE: January. 28, 2019

AREA: Cookery YEAR & SEC: Grade 11- A, B
TIME: 7:00-9:00 / 9:00-10:00
I. OBJECTIVES:
At the End of the lesson, 100% of the total students with 85% proficiency should be able to:
A. make product plan in preparing and cook vegetable dishes;
B. suggest and select recipe according to availability of ingredients in the local market;
C. appreciate the value of preparedness during class laboratory.
II. SUBJECT MATTER
Course Guide Code: TLE_HECK912PC-IIe-14

Content Standard: The learners demonstrate an understanding on how to prepare Vegetable Dishes

Topic: Product Planning in Preparing Vegetable Dishes

Materials: Desktop, PowerPoint presentation, whiteboard marker, Chart
References:
K to 12 Learning Module 2 in Cookery pp. 158
Google.com / Wikipedia
Rondilla et al., Cookery TVL Track: Home Economics Strand pp. 134
Curriculum Guide Page 26 of 44
III. STRATEGIES:
A. Preparation:
1. Prayer
2. Greetings
3. Checking of Attendance / Energizer
4. Drill/Review – Preparing Pastas (Procedure)
5. Motivation
Sample Product Plan
6. Unlocking of Difficulties
Profit, Costing, Shelf life
C. Lesson Proper:
1. Group Dynamics in making Product Plan in Preparing vegetable dishes.
2. Presentation of Product Plan base on selected recipe
3. Brain storming on the significance of standard recipe
D. Application:
Recipe Analysis
E: Generalization:
The students will express significance of the lesson
F. Evaluation:
Formative Test
IV. ASSIGNMENT:
Concept: Standard Recipe in Preparing Vegetable Dishes
Word Study: Recipe, Standard, Shelf life
Guide Questions:
1. What are the characteristics of a standard recipes?
2. How do we select good recipe for a particular food category?
3. Why is standard recipe important?
Home Activity:
1. Collect Recipes of varieties of vegetable dishes

References:
K to 12 Learning Module 2 in Cookery pp. 159-164
Recipe Book

Prepared by: Gina B. Bal Noted by: Zacarias M. Bangayan

MT-1 ASST. PRINCIPAL
 Division of City Schools
PRES. CORAZON C. AQUINO HIGH SCHOOL
Baseco Compound, Port Area, Manila

CLASS SIZE: 28/28 DATE: January. 29, 2019

AREA: Cookery YEAR & SEC: Grade 11- A, B
TIME: 7:00-9:00 / 9:00-10:00
I. OBJECTIVES:
At the End of the lesson, 100% of the total students with 85% proficiency should be able to:
a. present standard recipes for vegetable dishes;
b. compare and analyze the given recipe ;
c. appreciate the varieties of recipes in preparing vegetable dishes.
II. SUBJECT MATTER
Course Guide Code: TLE_HECK912PC-IIe-14
Content Standard: The learners demonstrate an understanding on how to prepare Cereals and Starch Dishes
Topic: Standard Recipe in Preparing Vegetable Dishes
Materials: Desktop, PowerPoint presentation, whiteboard marker, Chart
References:
K to 12 Learning Module 2 in Cookery pp. 162
Google.com / Wikipedia
Curriculum Guide Page 26 of 44
III. STRATEGIES:
A. Preparation:
1. Prayer
2. Greetings
3. Checking of Attendance / Energizer
4. Drill/Review – Parts of a Product Plan
5. Motivation
Parade of Recipe Book
6. Unlocking of Difficulties
Recipe, Standard, Shelf life
C. Lesson Proper:
1. Group presentation of gathered recipes
2. Discussion on comparing and analyzing recipes
3. Finalizing recipes to be prepared
4. Sharing of ideas
D. Application:
Selecting recipe
E: Generalization:
The students will express significance of the lesson
F. Evaluation:
Formative Test
IV. ASSIGNMENT:
Concept: Preparing Vegetable Dishes
Word Study: Over Cook, Half Cook,
Guide Questions:
1. What are the ingredients in preparing vegetable dishes?
2. How do we cook vegetable dishes correctly?
3. Why proper cooking temperature important in preparing vegetable dishes?
References:
K to 12 Learning Module 2 in Cookery pp. 183-184
Recipe Book

Prepared by: Gina B. Bal

MT-1

Noted by: Zacarias M. Bangayan

ASST. PRINCIPAL
 Division of City Schools
PRES. CORAZON C. AQUINO HIGH SCHOOL
Baseco Compound, Port Area, Manila

CLASS SIZE: 28/28 DATE: January. 30, 2019

AREA: Cookery YEAR & SEC: Grade 11- A, B
TIME: 7:00-9:00 / 9:00-10:00
I. OBJECTIVES:
At the End of the lesson, 100% of the total students with 85% proficiency should be able to:
d. Mis en place ingredients in preparing vegetable dishes;
e. Demonstrate methods of cooking vegetable dishes;
f. Show interest in preparing vegetable dishes.
II. SUBJECT MATTER
Course Guide Code: TLE_HECK912PC-IIe-14
Content Standard: The learners demonstrate an understanding on how to prepare vegetable dishes
Topic: Preparing Vegetable Dishes
Materials: Desktop, PowerPoint presentation, whiteboard marker, Chart
References:
K to 12 Learning Module 2 in Cookery pp. 162
Google.com / Wikipedia
Curriculum Guide Page 26 of 44
III. STRATEGIES:
A. Preparation:
1. Prayer
2. Greetings
3. Checking of Attendance / Energizer
4. Drill/Review – Standard Recipe in Preparing Vegetable Dishes
5. Motivation
Film Viewing
6. Unlocking of Difficulties
Over Cook, Half Cook,
C. Lesson Proper:
1. Group preparations
2. Laboratory
3. Plating
4. Cooperative evaluation
D. Application:
Food preparation
E: Generalization:
The students will express significance of the lesson
F. Evaluation:
Rubric
IV. ASSIGNMENT:
Concept: Preparing Seafood Dishes
Word Study: scaling, thickness, consistency
Guide Questions:
1. What are the ingredients in preparing seafood dishes?
2. How do we cook seafood dishes correctly?
3. Why is proper cooking of white sauce toppings important?
References:
K to 12 Learning Module 2 in Cookery pp. 1187-188
Recipe Book

Prepared by: Gina B. Bal Noted by: Zacarias M. Bangay

MT-1 ASST. PRINCIPAL
 Division of City Schools
PRES. CORAZON C. AQUINO HIGH SCHOOL
Baseco Compound, Port Area, Manila

CLASS SIZE: 28/28 DATE: January 31, 2019

AREA: Cookery YEAR & SEC: Grade 11- A, B
TIME: 7:00-9:00 / 9:00-10:00
I. OBJECTIVES:
At the End of the lesson, 100% of the total students with 85% proficiency should be able to:
g. mis en place ingredients in preparing Baked Macaroni ;
h. demonstrate methods of cooking pasta and sauce toppings ;
i. show interest in preparing Cereals and Starch Dishes
II. SUBJECT MATTER
Course Guide Code: TLE_HECK912PC-IIe-14
Content Standard: The learners demonstrate an understanding on how to prepare Cereals and Starch Dishes
Topic: Preparing Seafood Dishes
Materials: Desktop, PowerPoint presentation, whiteboard marker, Chart, Realia
References:
K to 12 Learning Module 2 in Cookery pp. 162
Google.com / Wikipedia
Curriculum Guide Page 26 of 44
III. STRATEGIES:
A. Preparation:
1. Prayer
2. Greetings
3. Checking of Attendance / Energizer
4. Drill/Review – Vegetable Dishes
5. Motivation
Film Viewing
6. Unlocking of Difficulties
Bake, simmer, Aldente
C. Lesson Proper:
1. Group preparations
2. Laboratory
3. Plating
4. Cooperative evaluation
D. Application:
Cook other varieties of Seafood Dishes
E: Generalization:
The students will express significance of the lesson
F. Evaluation:
Rubric
IV. ASSIGNMENT:
Concept: PREPARE POULTRY AND MEAT DISHES/ STOCKS, SAUCES AND SOUPS
Word Study: Stocks,
Guide Questions:
1. What are the guidelines in preparing poultry and meat dishes/ stocks, sauces and soups ?
2. How to prepare stocks, sauces and soups?
3. Why is it important to follow the guidelines in food preparation?
References:
K to 12 Learning Module 2 in Cookery pp. 190-192
Recipe Book

Prepared by: Gina B. Bal Noted by: Zacarias M. Bangay

MT-1 ASST. PRINCIPAL