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I. TITLE: Basic Cooking (Preparation and Cooking of Food) II. OBJECTIVES: The Student Demonstrates Understanding Of/on

The lesson plan covers basic cooking methods and food preparation techniques. It aims to teach students about different cooking methods like frying, baking, and sautéing. Students will also learn various food preparation terms and techniques, such as blending, chopping, marinating, and dissolving. The lesson will include videos demonstrating the concepts and involve class discussions where students provide examples of cooking methods and preparation techniques. Students will then be assessed through a written exercise listing several cooking methods and food preparation terms.

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Raymund Patricio
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430 views2 pages

I. TITLE: Basic Cooking (Preparation and Cooking of Food) II. OBJECTIVES: The Student Demonstrates Understanding Of/on

The lesson plan covers basic cooking methods and food preparation techniques. It aims to teach students about different cooking methods like frying, baking, and sautéing. Students will also learn various food preparation terms and techniques, such as blending, chopping, marinating, and dissolving. The lesson will include videos demonstrating the concepts and involve class discussions where students provide examples of cooking methods and preparation techniques. Students will then be assessed through a written exercise listing several cooking methods and food preparation terms.

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: Basic Cooking (Preparation and Cooking of Food)

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

1. the application of the methods of cooking


2. the different food preparation and techniques

III. SUBJECT MATTER:

Topic: Preparation and Cooking of Food


Reference: TLE 7 book from Phoenix Publishing House
Materials: white board, white board marker, eraser

IV. INSTRUCTIONAL PROCEDURE:

A. Preliminary Activity:

1. What is your favourite food?


2. What is frying/boiling/baking for you?
3. Present the videos about methods of cooking and food preparation terms and
techniques.

B. Lesson Proper:

1. Ask each students to give one method of cooking.


2. Write on the board the methods of cooking.
3. Give definitions about the methods of cooking.

METHODS OF COOKING

a. Frying – to cook in hot oil or shortening


b. Pan-frying – to cook in small amount of oil or shortening
c. Deep frying – to cook immersed in large amount of oil or shortening
d. Sautéing – to brown or cook in small amount of fat or oil
e. Baking – to cook in an enclosed heat like the oven

4. Present the video about methods of cooking.


5. Give one to two examples of food preparation terms and techniques.
6. Ask each students to give an example of food preparation terms and techniques that
they know.
7. Define the food preparation terms and techniques

Food Preparation Terms and Techniques

a. Blend – to thoroughly mix two or more ingredients until smooth and uniform
b. Chop – to cut in pieces with a knife, chopper, or blender
c. Marinate – to allow food to stand in mixture of spices and liquid; to tenderize
and add flavour
d. Dissolve – to disperse dry substance in liquid; to form a solution
e. Cream – to beat with electric mixer or a spoon
f. Stir – to mix ingredients with circular motion until well blended
g. Blanch – to dip or plunge food into boiling water for a few minutes
h. Mince – to cut into small pieces with a knife or chopper

8. Present the video about the food preparation terms and techniques.

V. ASSESSMENT/EVALUATION:

Direction: List five (5) methods of cooking and five (5) food preparation terms and
techniques on a ¼ sheet of paper.

VI. ASSIGNMENT:

Research about the Table of Weights and Measures and Substitution for Ingredients.

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