LESSON PLAN

IN
GRADE 11 COOKERY (TVL)
DATE: SEPTEMBER 30, 2023

I. OBJECTIVES

At the end of the one hour class session, the students will be able to:

a. identify different vegetabe cutting techniques;

b. value the importance of cutting techniques;
c. demonstrate proper cutting techniques.

II. SUBJECT MATTER

TOPIC: DIFFERENT CUTTING TECHNIQUES OF VEGETABLES
REFERENCE: CBC Cookery NC-II module p.119, INTERNET
LEARNING MATERIALS: Manila Paper, pentel pen, bond paper, double-sided tape, masking
tape, construction paper, cartolina, scissors, glue, carrot, knife, chopping board
III. LEARNING EXPERIENCES
 Daily Routines:
 Prayer
 Greetings
 Classroom management
 Checking of attendance
 Short review
The teacher will have a short recap from the topic being tackled yesterday. (tools and
utensils in preparing vegetables)
A. ACTIVITY:
The class will be divided into four (4) groups. They will be provided with the following materials:
 1 bond paper
 scissor
 glue
 colored paper
Each group will choose two menu they know, the they will cut the vegetable shapes found
in a menu and the other member of the group will have to paste the shapes to the KWL
chart. The first column KNOW, second WANT to KNOW and last LEARNED. They will be given
5 minutes to accomplish the given task (both cutting and chart completion) after 5 minutes
they will present it in the front.

Leader One who leads the group.

Secretary One who writes the answers of the group.
reporter One reports the answer of the group.
Time One who monitors the time.
Members will cooperate and participate in constructing ideas

B. ANALYSIS
 How was your activity?
 How do you mingle with your groups?
 What do you think out topic for today?
 C. ABSTRACTION
 (Present the topic)

DIFFERENT CUTTING TECHNIQUES

Cutting techniques is a technique used to irrationally cut firm to create an irrational shape.

1. Julienne - a portion of food cut into short, thin strips, about the size of matchsticks.

Dimension: large (3mm x3mm x5cm) or 1/8 inch x 1/8 inch x 2inches

Fine Julienne - 1/16"x1/16"x2"

2. Chop-a general method for cutting food into bite-sized pieces.

Dimension: 1/4-inch x 1/8-inch

3.Dicing-producing cube shapes

Dimension: Small dice-6mm X6mm X 6mm ((1/4in X 1/4in X 1/4in)

Dimension: Large dice 12mm X12mmX12mm (1/2 in X1/2in X1/2in)

4. Mincing-producing very fine cut usually for onions and garlic.

Dimension: very small pieces with no Specific shape

5.Paysanne -making curved, square or uneven cuts of the same thickness.

Dimension: 12mm X12mmX3mm (1/2 in X1/2in X 1/8in)

6.CUBE- means to cut food into pieces that are even, like a square.

The size is usually about the same as chopped pieces sizes.

Dimension: small 6x6x6mm, medium 9x9x9mm, large 1.5 x 1.5 x 1.5 cm

7. Slicing - is a general term that means to cut across the grain into thin, uniform pieces.

Almost every fruit or vegetable can be sliced, as well as other ingredients like cheese
and bread.

8. Rondelle- round in shape, this cut is generally used for cutting round or oval shaped

veggies, such as carrots, cucumbers, eggplant and zucchini. While there isn't an exact

size dimension for this cut, rondelle pieces are uniform and generally measure
between ⅛ to ½ an inch in thickness

9.Batonnet cut - refers to cutting ingredients into sticks, such as what you'd do when cutting a

potato to make French fries. Knowing how to execute a batonnet cut will come in

handy in the kitchen not just for making fries, but for prepping vegetables and even
cutting meat for stir-fry dishes.

10.Chiffonade- is a French cooking technique used to finely cut herbs or leafy green vegetables

(including basil, sage, mint, spinach, lettuce) into long, thin strips. Chiffonades can be

used as garnishes in pasta, pizza, salads, and more. To cut a chiffonade, start by neatly
stacking the leaves flat.
 IMPORTANCE OF CUTTIING TECHNIQUES

It is important to consider the safe and accurate cutting techniques in preparing vegetable dishes to
have uniform size of vegetables making it cooked uniformly, more presentable and palatable.

Safety Tips
☆Point the blade away from your body when cutting or washing the knife.

☆Always use a cutting board.

☆Secure your cutting board with a damp paper towel or non-slip mat.

☆Do not use the knife while distracted.

 How are you going to utilize the different cutting techniques? Is it applicable to all recipes
when you are cooking?
D. APPLICATION
As grouped earlier, each group will perform the task. The teacher will post the name of cutting
techniques and they will demonstrate the said cutting technique. They will be given 10
minutes to do the task. They will be graded using the rubrics below.

CRITERIA 5 POINTS 4POINTS 3POINTS

Correctness All cutting techniques One-two mistakes Four or more mistakes
are correct
Promptness The group presented the The group presented the The group presented the
output on/before the output one minute after output two minutes
time the time. after the time.

Cooperation All members of the One member of the Two or more members
group cooperate group did not cooperate of the group did not
cooperate

CUTTING TECHNIQUES TO BE POSTED BY THE TEACHER:

 Julllienne
 Mince
 Chop
 Cube
 Dice
 Paysanne
 Slicing
 IV. EVALUATION
From the given graphic organizer, write down the cutting technique used in the given recipe and
answer the following questions.

Chopsuey Menudo (Ginagmay)

Lumpia Shanghai

 What cutting techniques are commonly used in cooking?

 Why is it important to apply cutting technique when cooking?

V. ASSIGNMENT/AGREEMENT

In a ⅟2 crosswise intermediate paper, give three (3) examples of recipe for each cutting technique to be
passed tomorrow.

PREPARED BY:

LILIA DUMASIG
slicing