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Cookery Q1W3D1
Cookery Q1W3D1
Department of Education
Region V – Bicol
Schools Division Office
Camarines Norte
Eco Athletic Field, F. Pimentel Ave., camarines.norte@deped.gov.ph (054) 440-1772/ (054) 440-4464
Daet, Camarines Norte DepEd Camarines Norte
Code: TLE_HECK7/8PM-0d - 4
Objectives:
C. Learning 1. Identify the types of measuring tools;
Competencies/ 2. Describe the functions of measuring tools;
Objectives 3. Perform the correct ways of measuring liquid and dry
ingredients;
4. Realize the importance of using correct tools in measuring
ingredients.
II. CONTENT (Subject Matter/Lesson)
1. Teacher’s Cookery Teachers Guide page 14
Guide pages
2. Learner’s Cookery Module for Grade 7 and 8 pages 28-36
A. REFERENCES
Materials pages
III. LEARNING RESOURCES
3. Textbook
pages
4. Additional
Materials from
Learning Resource
portal
Activity Sheets, Progress Chart, Instruction Card, Learning Station
B. Other Learning
Activity Guide, Audio- Visual Materials, Measuring tools , containers
Resources
and SIM
A. Reviewing Activity 1. The teacher will provide a list of ingredients and the
previous lesson or students will orally classify them if they are solid or liquid
presenting the new ingredients. They will also identify the measuring tools to be used.
lesson Sesame Apple Worcestershire Cornstarch Chocolate
Seeds Cider Sauce syrup
IV. PROCEDURES
Vinegar
Mustard Yeast Paprika Yogurt Basil
Cookery Airlines
The students will act as an airline passenger and will be given a
plane ticket. The students will be seated according to their
groupings. (The first group answer first gets the entrance ticket)
ENTRANCE TICKET
Rubrics in Scoring
Description Score
Observes the proper way of measuring ingredients with 10
no mistake
Observes the proper way of measuring ingredients with 7
1 mistake
Observes the proper way of measuring ingredients with 5
2 mistakes
Observes the proper way of measuring ingredients with 3
3 mistakes
Observes the proper way of measuring ingredients with 1
4 mistakes
F. Developing Extra Ticket (Stop Over)
mastery
Why measurement of ingredients is necessary while
cooking?
G. Making
Guide Questions:
generalizations and
1. How do you measure dry and wet ingredients accurately?
abstractions about the
2. Why do we need to choose the proper tools in measuring
lesson
ingredients?
H. Finding practical
Exit Ticket
applications of concepts
and skills in daily living
What are the three best things I have learned from the activities
today?
Emoticons
The students will reflect on the different activities. They will
I. Evaluating learning
choose an emotion to represent their feelings towards the activities.
They will explain the reason why they choose that emoticon.
Visit one native delicacies owner in your locality. Interview on how
J. Additional activities for
they measure and convert ingredients and the price of their product.
application or
Make a narrative report in a bond paper and share it to the class.
remediation
V. REMARKS
A. No. of learners
who earned 80% in the
VI. REFLECTION
evaluation
B. No. of learners
who require additional
activities for remediation
C. Did the lesson
work? No. of learners
who have caught up w/
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:
LORLIE T. BUSMENTE
TLE Teacher
Noted:
MARILOU M. CABALLERO
Officer In Charge