Cot2 Cookery 10

Republic of the Philippines
Department of Education
Region VII, Central Visayas
CABULIHAN INTEGRATED SCHOOL
Cangmalalag, Larena, Siquijor
November 11, 2022
DAILY LESSON PLAN

TLE- HE COOKERY 10
I. Objectives:
A. Content Standard: To have knowledge and skills to identify the two methods in
preparing and cooking vegetables according to its ingredients and
standards procedures.
B. Performance Standard: Independently prepare and cook vegetables according to its
standard procedures.
C. Learning Competency: Demonstrate hygienically in preparing and cooking vegetables
dishes.
II. Subject Matter:
 LO 2 PREPARE VEGETABLE DISHES Code: TLE _ HECK10VD-IIb-c-10
 References: Cookery NC II Learners Manual DepEd Learning Portal – Cookery LM
Module 2 SHS pages 116- 149.
 Materials: Cut out pictures, Computer, DLP
 Teaching Strategies: Collaborative learning, Inquiry based learning
III. Teacher’s Activity:

A. PROCEDURES A. PRELIMINARY ACTIVITIES
a. Prayer – call one student to lead the prayer
b. Checking of Attendance/ reminders – Check student absences/ tardiness
c. Energizer- (Bahay Kubo dance steps)
B. Review of the past lesson
 LO1 Perform Mise’ en place
 Question & Answer Activity – The teacher will ask some questions from the
students about the previous lesson.
C. MOTIVATION:
1. ACTIVITY
Group Activity 1: PUZZLED PICTURES Divide the class into three groups. Each
group will be given envelopes with cut out pictures inside. They will be given only one minute to
arrange the cut- out pictures into its correct form.
METHODS OF COOKING VEGETABLE DISHES
Rubrics for Group Activity

Criteria Outstanding 3 Satisfactory 2 Fair 1
Accuracy All answers are Some answers are not All answers are not
correct correct correct
Presentation Presentation was Presentation was Presentation is not
clear and informative clear but not clear and not
informative informative
Teamwork The group clearly The group worked The group failed to
worked together with together some of the work at all.
each team member time and most of the
making an important team members made
contribution to the important
eventual goal contributions to the
eventual goal.
Promptness The group finish The group finish on The group finish 2-3
before the allotted the allotted time. minutes after the
time allotted time
2. Unlocking of the difficulties

 Moist heat Cooking Method Moist heat cooking methods- use water, liquid or steam to
transfer heat to food. common moist heat cooking methods include: poaching, simmering,
boiling, braising, stewing, pot roasting and steaming.
 Dry- heat Cooking Method Dry- heat cooking methods involve the circulation of hot air
or direct contact to fat to transfer heat. Most often, this promotes the caramelization of
surface sugar in foods. Common dry- heat cooking methods include: pan frying, roasting,
sautéing, stir- frying, shallow and deep frying, grilling, broiling, baking and rotisserie
cooking
C. LESSON PROPER
Through the use of power point presentation, the teacher will introduce the new lesson
about the Methods of Cooking Vegetable Dishes. Furthermore, the teacher will give instruction
for the next activity.
Group Activity 2 THINK -PAIR – SHARE
Divide the class into 2 groups. (a group consist of 2-3 members.) Each group will
arrange the scrambled letters to form the correct words and explain to the class. 3 minutes
allotted time. After the activity the teacher will present the pictures in power point presentation
of two methods of cooking vegetable dishes.
Rubrics for Group Activity
Criteria Outstanding 3 Satisfactory 2 Fair 1
Accuracy All answers are correct Some answers are not All answers are not
correct correct
Presentation Presentation was clear Presentation was clear Presentation is not
and informative but not informative clear and not
informative
Teamwork The group clearly The group worked
worked together with together some of the
each team member time and most of the
making an important team members made
contribution to the important
eventual goal contributions to the
eventual goal.
Promptness The group finish before The group finish on the The group finish 2-3
the allotted time allotted time. minutes after the
allotted time
 Moist heat Cooking Method

 Dry- heat Cooking Method
Group Activity 3 KEEP IT REAL (same group from activity 1)
Each group will pick 1 question from the box.
1. In cooking vegetables why water is important?
2. When washing vegetables how can we save water?
3. How much water did you spent/use at home when you are cooking?
Rubrics for group participation and discussion
Exceptional (5 Very Good (4 Adequate (3 Poor (2 points)
points) points) points)
Topic focus All comments Most comments Some comments Few comments
are topic related are topic related. are topic related are topic related
Participation All members Most members Half of the Less than ½ of
share ideas and share ideas and members share the members
all members all members ideas and share ideas and
respond to one respond to one respond to one respond to one
another another. another. another.
Respect All members Most of the Half of the Less than ½ of
listen when members listen members listen the members
others speak and when others when others listen when
speak when speak and speak speak and speak others speak and
appropriate. when when speak when
appropriate appropriate appropriate
D. GENERALIZATION: 3H MATRIX
The teacher will call one representative from the groups to give his/her insight using 3 H
matrix
1. HEAD
 Hat concepts did I learn in preparing and cooking vegetables?
 What is the best food to eat during Pandemic time?
2. HEART
 What values did I gain in cooking?
3. HAND
 How will I apply cooking skills in real life?

IV. EVALUATION CAN YOU NAME ME?
Identify the different methods of preparing fresh vegetables. Write the

correct method on the space provided .
1.____________ 2. ____________ 3. ____________
4.____________ 5. ____________
6.____________ 7. ____________ 8. ______________
Answer Key:
1. Washing
2. Cutting
3. Soaking
4. Washing
5. Soaking
6. Peeling
7. Washing
V. ASSIGNMENT
In Your activity notebook list down 10 or more ingredients needed in making Chopsuey.
VII. REFLECTION
a. No. of learners who earned 80% in the

evaluation.
b. No. of learners who require additional activities
for remediation who scored below 80%.
c. Did the remedial lesson work?
d. No. of learners who continue to require
remediation.
e. Which of my teaching strategy worked well?
Why did these works?
f. What difficulties did I encounter which my
principal or superior can help me solve
g. What innovation or located materials did I
use/ discover which I wish to share with other
teachers?
Prepared by:
LINA P. PAGLINAWAN
TLE teacher
Checked by:
BENNIE JUN G. BANTAWIG

School Principal I

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Republic of the Philippines

November 11, 2022

DAILY LESSON PLAN

III. Teacher’s Activity:

Rubrics for Group Activity

2. Unlocking of the difficulties

 Moist heat Cooking Method

 How will I apply cooking skills in real life?

Identify the different methods of preparing fresh vegetables. Write the

1. 2. 3.

6. 7. 8. __

a. No. of learners who earned 80% in the

BENNIE JUN G. BANTAWIG

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