Republic of the Philippines

Department of Education
Region I
PANGASINAN SCHOOLS DIVISION OFFICE II
Binalonan, Pangasinan

SEMI – DETAILED LESSON PLAN

IN COOKERY
(HOME ECONOMICS)

BASIC CUTTING METHODS

I. Objectives
At the end of the lesson, the students should be able to:
a. Identify the different cutting methods used in cooking;
b. Discuss the importance of cutting methods; and
c. Perform the different cutting methods.

II. Learning Content:

Topic: Basic Cutting Method
Materials: Laptop, Power point Presentation, Knife, Chopping board, Vegestables.
Reference: TLE Book (page 119-121)
III. Learning Procedure

A. Preliminary Activity
1. Greetings
2. Prayer
3. Checking of Attendance
4. Review

B. Motivation

The Teacher will ask the following questions:

1. Who among you loves to cook?
2. What are your specialties?

C. Presentation of the Lesson

 What are the slices that you know in cutting vegetables and fruits?

D. Lesson Proper
 What is Cutting Method?
 What are the different Basic Cutting Methods?

E. Generalization
 What are the different Basic Cutting Methods?
 Why is it important to cut the vegetables or fruits according to its use in
cooking?
 F. Application
 The students will perform all the Basic Cutting Method.

IV. Evaluation
The outputs of the students will be evaluated by the use of Scoring Rubrics.
V. Assignment:
 Search the different Methods in Food Preservation
 Bring at least two products.

Criteria for Assessments:

Analytic Rubric Scoring
Criteria 5 points 3 points 1 point
Completeness of Task Task completed Task is nearly Task is started but not
following the completed following completed following
procedures in the the procedures in the the procedures in the
project plan project plan project plan
Safety work habits Observes safety Observe Safety Most of the time not
precautions at all times precautions sometimes observing safety
precautions
Time management Task completed ahead Task completed within Unable to finish the
of time allotted time given task.

Rating Scales:
Points Earned Numerical Descriptive
12-15 91-100 Very Good
8-11 86-90 Good
4-7 81-85 Fair
1-3 75-80 Needs Improvement
REMARKS:

Prepared by:

KAREN FE G. DINGLE
Teacher I Applicant