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I. TITLE: Cooking Native Delicacies II. OBJECTIVES: The Student Demonstrates Understanding Of/on

This weekly lesson plan aims to teach students about native Filipino delicacies. The objectives are for students to understand the basic ingredients of native dishes, recognize characteristics of delicacies made from galapong rice flour, and learn how to prepare the dishes. The lesson will involve discussing popular regional delicacies, describing galapong and the forms it takes, and demonstrating how to make different batters and doughs from galapong. Students will be assessed with a short quiz to check their understanding of the key ingredients used in native Filipino cooking.

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Raymund Patricio
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1K views2 pages

I. TITLE: Cooking Native Delicacies II. OBJECTIVES: The Student Demonstrates Understanding Of/on

This weekly lesson plan aims to teach students about native Filipino delicacies. The objectives are for students to understand the basic ingredients of native dishes, recognize characteristics of delicacies made from galapong rice flour, and learn how to prepare the dishes. The lesson will involve discussing popular regional delicacies, describing galapong and the forms it takes, and demonstrating how to make different batters and doughs from galapong. Students will be assessed with a short quiz to check their understanding of the key ingredients used in native Filipino cooking.

Uploaded by

Raymund Patricio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Weekly Lesson Plan

in TLE 7

I. TITLE: Cooking Native Delicacies

II. OBJECTIVES: The student demonstrates understanding of/on;

1. knowledge on the basic ingredients in the preparation of native delicacies


2. recognition of the characteristics of native delicacies made from galapong
3. capacity to prepare native delicacies deliciously

III. SUBJECT MATTER:

Topic: Cooking Native Delicacies


Reference: TLE 7 book from Phoenix Publishing House
Materials: PPT, television with HDMI chord, white board, white board marker, and
eraser

IV. INSTRUCTIONAL PROCEDURE:

A. Preliminary Activity:

1. Review previous lesson


2. Ask students, what are their favourite native delicacies? Why?
3. Ask students, how would they describe a native delicacy? What do they think is
common among native delicacies in the country?

B. Lesson Proper:

1. Ask students to enumerate the basic ingredients in the preparation of native


delicacies.

* Glutinous rice or ordinary rice


* Corn
* Rootcrops like cassava, purple yum (ube), sweet potato (kamote), or taro (gabi)
* Sugar, milk, and butter (sugar may be brown, molasses, panocha, or refined
sugar
* Eggs – chicken, salted eggs, duck eggs
* Cheese – kesong puti (cottage cheese) or cheddar
* Beans, nuts, seeds (anise, sesame, achuete)
* Coconut
* Flavorings
* Fruits such as langka, saba, lakatan, etc.

2. Discuss native delicacies from different regions.

Native Delicacies are special kinds of food that are connected in some way to a certain
area. The Philippines is known for a wide variety of native delicacies. Preparing native
delicacies is flourishing business and innovation for some have been done successfully.

Some Regional Native Delicacies in the Philippines

Bicol region: pastillas de juli, suman cassava, masapan de biko, suman moron
Batangas: pilipit, bulcarillo (puti), espasol
Ilocos Region: bibingka, tupig, kalamay
Pangasinan: tupig, bucayo (variety), puto, peanut brittle, bicho-bicho
(malagkit), unday-unday (malagkit with buko)

Mountain Province: kalamay, bibingka, sweet potato, delicacies


Pampanga: tibok-tibok, mocha, espasol, turones
Cavite/Quezon: ube halaya, suman, espasol, uraro, broas
Cebu: ohaldres, otap, torta cebuana
Iloilo: suman sa ibos, biko, puto, barquillos, butterscotch
Mindanao: kalamay, durian, sweets

3. Describe galapong as a native delicacy.

Cooking and selling native delicacies is a major source of livelihood for many Filipinos.
Almost all native delicacies use galapong or rice flour as a main ingredient. Galapong is
made from either regular rice (bigas) or waxy, glutinous rice (malagkit) that is soaked
for several hours then ground.

Forms of Galapong

a. The dough type is manipulated and mixed by hand. It yields products like palitao and
bicho-bicho.
b. The batter type is a mixture of rice flour and liquid that can be poured. It is either
thick or thin. It yields products like bibingka, puto, kutsinta, and maja blanca.

4. Present photos of different native delicacies made from galapong using powerpoint
presentation

5. Discuss how to prepare galapong.

Preparing Galapong

a. Thin batter – mix 4 cups liquid to 2 cups rice


b. Thick batter – mix 3 cups liquid to 4 cups rice
c. Soft batter – mix 3 cups liquid to 6 cups rice
d. Thick dough – mix 3 cups liquid to 8 cups rice

V. ASSESSMENT/EVALUATION:

Short quiz on the basic ingredients of native delicacies.

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