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    Lesson Plan For Grade 10

    Uploaded by

    Samantha Simbayan
    This lesson plan is for a 10th grade cookery class. It aims to teach students about different methods of cooking vegetables [1]. It will discuss moist heat and dry heat cooking methods and suitable vegetable preparations [2]. The importance of food safety when preparing vegetables will also be emphasized [3]. Various teaching strategies like inquiry-based and collaborative learning will be used.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Lesson Plan For Grade 10

    Uploaded by

    Samantha Simbayan
    2K views3 pages
    This lesson plan is for a 10th grade cookery class. It aims to teach students about different methods of cooking vegetables [1]. It will discuss moist heat and dry heat cooking methods and suitable vegetable preparations [2]. The importance of food safety when preparing vegetables will also be emphasized [3]. Various teaching strategies like inquiry-based and collaborative learning will be used.

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    Lesson Plan for Grade 10

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    This lesson plan is for a 10th grade cookery class. It aims to teach students about different methods of cooking vegetables [1]. It will discuss moist heat and dry heat cooking methods and suitable vegetable preparations [2]. The importance of food safety when preparing vegetables will also be emphasized [3]. Various teaching strategies like inquiry-based and collaborative learning will be used.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views3 pages

    Lesson Plan For Grade 10

    Uploaded by

    Samantha Simbayan
    This lesson plan is for a 10th grade cookery class. It aims to teach students about different methods of cooking vegetables [1]. It will discuss moist heat and dry heat cooking methods and suitable vegetable preparations [2]. The importance of food safety when preparing vegetables will also be emphasized [3]. Various teaching strategies like inquiry-based and collaborative learning will be used.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Lesson Plan for Grade 10-Cookery

    I. Lesson objective:
    At the end of the lesson, students must be able to:
    a. Identify the two methods of cooking vegetable.
    b. Recognize the suitable types of vegetable preparation.
    c. Appreciate the importance in keeping food safe when preparing
    vegetable.
    II. Subject Matter
    Reference: Cookery NCII Learners Manual
    Materials: cut out pictures, envelops, manila paper, pentel pen,
    construction paper.
    Teaching strategies: Inquiry based learning, collaborative learning.
    III. Procedure

    Teacher’s Activity Student’s Activity


    A. Preliminaries Prayer
    a) Prayer The assigned student will
     Let us bow down lead the prayer
    our head and put
    ourselves in the
    presence of the Lord
    b) Energizer Energizer
    c) Greetings Video Clip
     Good morning class Greetings
    d) Attendance Good morning ma’am
     Say present if your Attendance
    names are called Present ma’am
    e) Review
     Anyone who can The student will answer the
    still remember the question.
    topic that we
    tackled yesterday?
    f) Unlocking difficulties
    (guided questions)
     Are you familiar The student will answer the
    with these terms? question.
    Moist heat method
    and dry heat
    method.
     What do you think is
    moist heat method?
    Anyone from the
    class?
    B. Activity (Motivation)
     Divide the class into The students will make the said
    three groups. Each activity
    group will be given
    envelops with cut
    out pictures inside.
    Students will be
    given only 1 minute
    to arrange the cut
    out pictures to its
    correct form. The
    first group to form
    the picture puzzle
    will be given 10
    points, 2nd 8 points,
    and 3rd 5 points.
    C. Analysis
     The teacher will Students will listen to the
    introduce the new teacher
    lesson about
    methods of cooking
    vegetable dishes.
    D. Abstraction
     The teacher will call Students will answer the
    the attention of the question.
    students ask how we
    associate all of our
    objective for todays
    lesson in our life?
    E. Application
    Generalization
    (Differentiated instruction)
     The teacher will ask Students will answer the
    students through question.
    this guided question.
    “why do you think
    following the proper
    method of cooking
    vegetable dishes is
    important?

    VI. Evaluation

    Matching type:

    1. Blanching is a cooking a. Simmering


    process in which a food,
    usually a vegetable or
    fruit, is scalded in boiling b. Poaching
    water, removed after a
    brief, timed interval, and
    finally plunged into iced c. Blanching
    water or placed under cold
    running water.
    2. Simmering means to cook d. Baking and roasting
    in a liquid that is bubbling
    gently at a temperature of
    about 185◦ F to 200◦F. e. Steaming
    3. Poaching means to cook in
    a liquid, usually a small
    amount, that is hot not f. searing
    actually bubbling
    temperature. Is about
    150◦F-185◦F.
    4. Steaming to cook food by
    exposing them directly to
    steam. Cooking them in a
    closed environment with
    steam.
    5. Baking and roasting is the
    method of using dry, hot
    air to cook food in a closed
    environment. Heat
    surrounds the food by
    radiation and convection
    and then spreads through
    it by convection.

    V.Agreement

    In a ½ sheet of paper list down 10 tools, materials and equipment in


    making glazed sweet potatoes.

    Prepared by:

    JELLY MAE SIMBAYAN

    Applicant

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