Ol Manahan Ad Cleanliness Cookery 1 1
Ol Manahan Ad Cleanliness Cookery 1 1
Ol Manahan Ad Cleanliness Cookery 1 1
I. SUBJECT MATTER
Area: Prepare Vegetable Dishes (VD)
Quarter: Grade 9 Quarter 2 Lesson 1
References: 1. Bonifacio, C. (2018, August 15). Chapter 3 lesson
2preparing vegetable dishes.
https://www.slideshare.net/ashleybonifacio5/chapter-
3-lesson-2preparing-vegetable-dishes
2. Cirignano, S. (2020, May). So Many Ways to Prepare
Vegetables! (Rutgers NJAES). Rutgers.
https://tinyurl.com/mr65r25e
3. Ikendyh Vlogs. (2022, January 26). Principles of
Preparing Vegetables-TLE Cookery 10-Quarter 2-
Week 1 [Video]. YouTube.
https://www.youtube.com/watch?v=Kdclki5HZUE
4. Safefood. (n.d.) How to cook fruit & vegetables safely.
https://tinyurl.com/3npem6e7
Intructional Devices: Knife, chopping board, basin with water, peeler, and
vegetables
Instructional Materials: PowerPoint presentation, video clips, and images
II. IMPLEMENTING STRATEGIES (LEARNING PROCEDURES)
1. Classroom Management
Prayer
Greetings
Attendance Checking
The following are the list of words that the students will guess:
1. Okra
2. Eggplant
3. Washing
4. Cabbage
5. Brocolli
6. Cooking
7. Cutting
8. Peeling
9. Soaking
10. Recipe
Rubrics:
Category 3 2 1
There are 2-3 Only 1-2
All the principles
incorrect demonstrations of
Correctness of for preparing
demonstrations of principles in
the demonstration vegetables were
principles in preparing
(50%) demonstrated
preparing vegetables are
correctly.
vegetables correct.
At the end of the
At the end of the At the end of the
demonstration,
demonstration, demonstration,
the place where
Cleanliness the place where the place where
the task was
(30%) the task was the task was
conducted have
conducted is tidy conducted is dirty
minimal
and clean. and unorganized.
untidyness.
The student
The student The student
demonstrated
demonstrated all demonstrated
only 1-2
the principles in only 3 principles
Timeliness (20%) principles in
preparing in preparing
preparing
vegetables within vegetables within
vegetables within
the given time. the given time.
the given time.
D. Evaluation
Multiple Choice: Students will read and analyze the following questions. They
will encircle the letter of the correct answer.
1. What is the method of cleaning with the use of water which helps to remove
unwanted residues from the surfaces of vegetables?
a. Washing c. Peeling
b. Soaking d. Cutting
3. What is the method where vegetables and fruits are drenched in water to revive
them and make edible or to boost their flavor?
a. Washing c. Peeling
b. Soaking d. Cutting
Answer key:
1. a
2. c
3. b
True or False: Students will read and analyze the statements. In the blank, they
will put letter T if the statement is true and F if the statement is false.
______1. For vegetable that have a skin, scrub well and cook with the skin on
whenever possible.
______2. Washing fruit and vegetables before eating them is not a good food safety
practice.
______3. It is very important to wash vegetables if there is any soil present, as soil
may contain harmful bacteria.
Answer key:
1. T
2. F
3. T
Essay: Students will read and analyze the questions and answer them in 2-3
sentences.
1. Why is it important to know the principles in preparing vegetables as a high
school student? 2 points
2. How would you apply your learnings about principles in preparing vegetables in
real-life situations?
Example answers:
1. It is important to know the principles in preparing vegetables as a high school
student because at this point of our lives, we should know how to help in the
kitchen. Knowing the principles in preparing vegetables is a great help for adults
who need a hand while cooking.
2. I can apply my learnings about principles in preparing vegetables in real-life
situations by using them in the kitchen. I will start learning to cook, and these
principles are good starter packs for me.
Rubrics:
Category 2 1 0
The student
The student clearly The student answered the
Connection to the answered the questions answered the question
topic (45%) with the connection to question unclearly and is
the topic unclearly. not connected to
the topic.
The ideas were logical
and organized. The The ideas are
Organization and The ideas are
student used not complete
completeness of complete but not
transitional words to and not
ideas (35%) organized.
achieve clear and organized.
concise ideas.
The sentences
All the sentences are The sentences are are not
Correct use of constructed well. constructed well constructed well
punctuations and Punctuations are used but there are 1-3 and there are
grammar (20%) correctly and there are grammatical lots of
no grammatical errors. errors. grammatical
errors.
III. ASSIGNMENT
Students will make a daily kitchen commitment plan. They will help in the kitchen
prepare vegetables before cooking. Students will submit their work a week after the
assignment was given.
Example:
I helped my parents or guardians prepare vegetables like
broccoli and cauliflower for our lunch dish, Chop Suey.
Day 1: April 21
Rubrics:
Category 3 2 1
The student The student
The student
included photos and included only
included photos and
explanations, but explanations but no
Completeness explanations. There
there are only 2 photos. There is
(50%) are at least 3 days
days in the daily only one day in the
in the daily kitchen
kitchen daily kitchen
commitment plan.
commitment plan. commitment plan.
The output is neat The output has
The output is
and clean. There minimal untidiness.
Cleanliness and untidy. There are
are no erasures, and There are also
Grammar (30%) lots of grammatical
the plan is well- minimal
errors.
constructed. grammatical errors.
Timeliness/ The output is The output is The output is
Punctuality (20%) submitted on or submitted 1 day submitted 2 days or
before the given
late. more late.
deadline.