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    Basic Cutting Methods Semi Detailed PANG II

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    The document outlines a lesson plan for a cookery class on basic cutting methods. It includes objectives to identify different cutting methods, discuss their importance, and demonstrate the techniques. The lesson plan details preliminary activities, motivation through questions, a presentation on cutting slices, a lesson on cutting methods, and student application through demonstrations evaluated with a rubric. Students are also assigned to research food preservation methods.

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    Basic Cutting Methods Semi Detailed PANG II

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    Shena Cano Cover
    19 views2 pages
    The document outlines a lesson plan for a cookery class on basic cutting methods. It includes objectives to identify different cutting methods, discuss their importance, and demonstrate the techniques. The lesson plan details preliminary activities, motivation through questions, a presentation on cutting slices, a lesson on cutting methods, and student application through demonstrations evaluated with a rubric. Students are also assigned to research food preservation methods.

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    cutting method demo

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    Basic-Cutting-Methods-Semi-detailed-PANG-II

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    The document outlines a lesson plan for a cookery class on basic cutting methods. It includes objectives to identify different cutting methods, discuss their importance, and demonstrate the techniques. The lesson plan details preliminary activities, motivation through questions, a presentation on cutting slices, a lesson on cutting methods, and student application through demonstrations evaluated with a rubric. Students are also assigned to research food preservation methods.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    19 views2 pages

    Basic Cutting Methods Semi Detailed PANG II

    Uploaded by

    Shena Cano Cover
    The document outlines a lesson plan for a cookery class on basic cutting methods. It includes objectives to identify different cutting methods, discuss their importance, and demonstrate the techniques. The lesson plan details preliminary activities, motivation through questions, a presentation on cutting slices, a lesson on cutting methods, and student application through demonstrations evaluated with a rubric. Students are also assigned to research food preservation methods.

    Copyright:

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

    Republic of the Philippines

    Department of Education
    Region I
    PANGASINAN SCHOOLS DIVISION OFFICE II
    Binalonan, Pangasinan

    SEMI – DETAILED LESSON PLAN


    IN COOKERY
    (HOME ECONOMICS)

    BASIC CUTTING METHODS

    I. Objectives
    At the end of the lesson, the students should be able to:
    a. Identify the different cutting methods used in cooking;
    b. Discuss the importance of cutting methods; and
    c. Perform the different cutting methods.

    II. Learning Content:


    Topic: Basic Cutting Method
    Materials: Laptop, Power point Presentation, Knife, Chopping board, Vegestables.
    Reference: TLE Book (page 119-121)
    III. Learning Procedure

    A. Preliminary Activity
    1. Greetings
    2. Prayer
    3. Checking of Attendance
    4. Review

    B. Motivation

    The Teacher will ask the following questions:


    1. Who among you loves to cook?
    2. What are your specialties?

    C. Presentation of the Lesson


     What are the slices that you know in cutting vegetables and fruits?

    D. Lesson Proper
     What is Cutting Method?
     What are the different Basic Cutting Methods?

    E. Generalization
     What are the different Basic Cutting Methods?
     Why is it important to cut the vegetables or fruits according to its use in
    cooking?
    F. Application
     The students will perform all the Basic Cutting Method.

    IV. Evaluation
    The outputs of the students will be evaluated by the use of Scoring Rubrics.
    V. Assignment:
     Search the different Methods in Food Preservation
     Bring at least two products.

    Criteria for Assessments:


    Analytic Rubric Scoring
    Criteria 5 points 3 points 1 point
    Completeness of Task Task completed Task is nearly Task is started but not
    following the completed following completed following
    procedures in the the procedures in the the procedures in the
    project plan project plan project plan
    Safety work habits Observes safety Observe Safety Most of the time not
    precautions at all times precautions sometimes observing safety
    precautions
    Time management Task completed ahead Task completed within Unable to finish the
    of time allotted time given task.

    Rating Scales:
    Points Earned Numerical Descriptive
    12-15 91-100 Very Good
    8-11 86-90 Good
    4-7 81-85 Fair
    1-3 75-80 Needs Improvement
    REMARKS:

    Prepared by:

    KAREN FE G. DINGLE
    Teacher I Applicant

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