LP - Cookery10 - Quarter2 - Lesson 4 (For Demo)

HOLY CROSS ACADEMY, INC.
Gallarde Street, Digos City, 8002 Davao del Sur

S.Y. 2023-2024
LEARNING PLAN
Subject/Level: Cookery 10 Sections: Our Lady of Immaculate

Our Lady of Lourdes
Quarter: Second Unit: 4 Lesson: 4 Day 1

Transfer Goal: The students in the long run and on their own will apply the core concepts and
principles relevance of the course in establishing their own food business.
Essential Understanding:
 The students will understand that one key to a successful food preparation of seafood dishes is
through practicing mise en place.
 The students will understand that there are specific guidelines and processes to follow in
selecting, preparing, and presenting seafood dishes to come up with good quality products in
accordance with expected standards.
Essential Questions:
1. Why is it necessary to do mise en place in your kitchen?
2. Why is it important to select quality ingredients for your chosen seafood dishes?
COPA
I. PRELIMINARIES
FOCUS: Performing Mise en Place in Preparing Seafood Dishes
REVIEW
WHY WE NEED TO PRESENT OUR VEGATABLE DISH PROPERLY?
MOTIVATION:
Video Presentation for the students to follow.
ACTIVATING PRIOR KNOWLEDGE:
Direction: Find names of seafoods you are familiar with from the box below.
B A N T S B S C
O L T U N A Q L
R B T A S N U A
O T S Z Q G I M
S H R I M U D S
M U D F I S H P
R T I L A P I A
II. LESSON DEVELOPMENT
1. A. Presentation of Concepts
1. Students will determine the classification of seafoods and market forms of fish.
2. Students can show the different external anatomy or parts of a fish.
3. Students will reflect the value of service through the life of sea creatures or seafoods.
Activities: (MI: Bodily-kinesthetic, Interpersonal, LS: Audio-Visual)

Day 1
Teacher- “Interactive Lecture and Demonstration”
Students  The teacher will present the types and, varieties, and market forms of fish.
Activities  The students will interactively participate during the discussion and answers oral
questions raised by the teacher.
Student’s Group Dynamics

Activities Each group will be given image of a Tilapia on the Board, and the list of its parts or
external anatomy. They will try to assemble the parts and post it on the board.
Silent Reading/ Brainstorming

For 2 minutes the student will read a reading on their own, and they will process it by
group.
Creating a Graphic Organizer

Based on the reading, student create a graphic organizer to make a concept in the
classification of seafoods.
2. Broadening of Concept
 In what day did God filled the seas with sea creatures such as seafoods?
 What do you think is the primary function of these creatures to us, why do you think these are given to
us?
 As time passes by and due to environmental challenges, what happened to the quality of our seafoods?
 ESSENTIAL QUESTION: How can you make sure to select QUALITY ingredients needed in preparing
seafood dishes?
III. FOUR -PRONGED INTEGRATION
1. Ignacian Core and Related Values

What core Ignacian Marian value did you exemplify when you can be able to carefully select
quality ingredients needed in preparing seafood dishes?
2. Social Orientation
Who is at fault of the environmental problems in our seas and oceans?

How can we help to stop and consequently preserve the quality of seafoods there?
3. Lesson Across Discipline (LAD)

SCIENCE- Ecosystem
4. Biblical Text
When it was full, the fishermen pulled it up on the shore. Then they sat down and collected the good
fish in baskets but threw the bad away.
Matthew 13:48
III. EVALUATION
Quiz
IV. SUMMARY and ACTION
1. Students will determine the classification of seafoods and market forms of fish.
2. Students can show the different external anatomy or parts of a fish.
3. Students will reflect the value of service through the life of sea creatures or seafoods.
V. PURPOSIVE ASSIGNMENT
Instruction: Browse the internet or read cookery books and find out different seafood recipes. List down at least
10 on a ¼ sheet of paper.
Reference/Instructional Materials:
Marasigan, L. G., & Asprer, F. F. (2023). Technology and Livelihood Education COOKERY Revised Edition. Quezon
City: The Library Publishing House Inc.
Kelly. (2017, August 17). FoodAsia( A fantasia of food). Retrieved May 23, 2020, from FoodAsia.com:
http://.foodtasia.com/hungarian-pinched-noodles-csipetke/
Prepared by: Checked by: Approved by:
John Philip P. Aballe John Philip P. Aballe Alexander C. Gonzales-MAT-RE

Cookery 10 teacher Subject Area In-charge School Principal
Status of Implementation Modifications:
_____Implemented
_____Partially Implemented
_____Not Implemented
Remarks:
Date Observed: Remarks:

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HOLY CROSS ACADEMY, INC.

Gallarde Street, Digos City, 8002 Davao del Sur

Subject/Level: Cookery 10 Sections: Our Lady of Immaculate

Quarter: Second Unit: 4 Lesson: 4 Day 1

ACTIVATING PRIOR KNOWLEDGE:

Activities: (MI: Bodily-kinesthetic, Interpersonal, LS: Audio-Visual)

Student’s Group Dynamics

Silent Reading/ Brainstorming

Creating a Graphic Organizer

III. FOUR -PRONGED INTEGRATION

1. Ignacian Core and Related Values

Who is at fault of the environmental problems in our seas and oceans?

3. Lesson Across Discipline (LAD)

John Philip P. Aballe John Philip P. Aballe Alexander C. Gonzales-MAT-RE

Date Observed: Remarks:

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