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Department of Education

Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Culinary Arts-(Lesson 39)
Date_________
I. Objectives: At the end of the lesson, 75% of the students are expected to:
1. classify different baking tools and other kitchen tools and equipment.
2. Show confidence in identifying the baking tools and equipment.
3. List down the uses of baking tools and equipment.

II. Subject Matter:


Area: Home Eco.
Unit: Culinary Arts
Content: Baking and other kitchen tools and equipment
Reference: Home Eco. III pages 76-81
Ins. Materials: Textbook and visual aids (pictures of tools and equipment)
Values Integration: Patience, appreciation of baking tools and equipment and their uses

III. Procedure:
A. Routinary Activity
Opening Prayer
Checking of attendance
Motivation
What are the tools, utensils and equipment inside the laboratory area?

B. Lesson Proper:
a. Activity:
Name the following pictures of baking and other kitchen tools and equipment
shown on the board using the card w/ name on it.

b. Analysis: 1. How are baking tools and equipment classified?


2. Give example of measuring tools and equipment.
3. Enumerate preparatory tools and utensils, gives its uses.

c. Abstraction:
1. What other tools and equipment available in the laboratory area?
2. What are their uses?

d. Application:
Selected students will present tools and utensils and give its uses
IV. Evaluation:
Choose the letter of the correct answer.

1. Which of the following is not included in the group?


a. mixing bowl b. timer c. weighing scale d. measuring cup
2. Ana is assigned to roll or flatten the paste or dough, what tool and equipment she will
use?
a. electric mixer b. rolling pin c. pastry wheel d. biscuit cutter
3. What tools and equipment is appropriate for cutting fruits and vegetable
a. bread knife b. doughnut cutter c. paring knife d. kitchen shears
4. Classify baking tools and equipment.

Measuring tools Preparatory tools

1. 1.

2. 2.

3. 3

5. Give at least two baking tools and equipment, explain each uses.

IV. Assignment:
1. Classify the baking tools according to their uses.
2. How do we clean the range, oven and mixer?
3. Why it is essential to practice proper care and storage of equipment?

Ref. H.E. III pages 81-82


Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Culinary Arts-(Lesson 40)
Date___________
I. Objectives: At the end of he lesson 75% of the students are expected to
I. identify the pointers in cleaning the range, oven, and mixer
2. follow the pointers in cleaning the range, oven, and mixer correctly
3. demonstrate the proper way of cleaning the oven, range, and mixer.

II. Subject Matter:


Area: Home Eco.
Unit: Culinary Arts
Content: Care and Storage of Equipment
Ins. Mat. Text book, tools and equipment in the laboratory area.
Reference: T.L.E. III pages 81-82
Val. Integration: Proper use of tools and equipment

III. Procedure:

A. Routinary Activity
Checking of Attendance
Motivation: What are the tools and equipment available in the laboratory area?
How do we store kitchen tools and equipment?

B. Lesson Proper:
a. Activity:

Identify the equipment in the laboratory area that needs proper care and
storage.

What are the materials needed in cleaning the range?

b. Analysis

1. How do we clean the range, oven, and mixer?


2. How do we store mixer?
3. Why is it essential to practice proper care and storage of equipment?
c. Abstraction

1. What are the steps in cleaning the oven, range, and mixer?
2. What are the pointers to consider in cleaning the range, oven, and
mixer?
3. Why do we need to switch off and remove the electric plug before
cleaning the oven?

d. Application

Practice to clean the oven, range, and the mixer in the laboratory area.
Follow the pointers in cleaning.

IV. Evaluation

List down the pointers in cleaning the following:

a. oven
b. range
c. mixer

IV. Assignment

1. What are the points to observe in cleaning the oven?


2. Why is it important to measure ingredients accurately?
3. List down common units of weight.

Reference; Home Economics III by Rojo, Cruz, Duran et al, pp. 83-84
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Culinary Arts-(Lesson 41)

I. Objectives: Date___________

At the need of the lesson, at least 75% of the students are expected to:

1. enumerate common units of volume


2. observe the importance of measuring ingredients correctly
3. list down common units of weight.

II.Subject Matter
Area: Home Economics
Unit: Culinary Arts
Content: Measurements and Their Equivalents
Instructional Materials: chart, measuring spoon, measuring cups, cartolina, bond paper,
pentel pen
Reference: Technology and Home economics lll pp.83-84
Values Integration: cooperation, self-confidence, resourcefulness

III.Procedure
a. Routinary Activities
Prayer
Checking the attendance
Checking the assignment
Review past lessons

b. Lesson Proper
1. Activity
Group the students into three (3). Select a leader and a reporter
Each group is given task to accomplish.
-demonstrate in measuring the ingredients accurately
-common units of weights and volume
-measurements and equivalents of the different measuring tools
Presentation of the output

2. Analysis
Why is it important to measure ingredients accurately?

3. Application

The same group, try to measure ingredients accurately.

4. Generalization

Give the common units of weights and volume

IV. Evaluation

Fill in the blanks with the correct equivalent measurement s

2 cups = ____ teaspoon 1 quart = ____ pints


1 tbsp = _____teaspoon 1 cup egg = ___ medium eggs
1 lb = ______ grams

V. Assignment

1. Give the units of weights of the following:


1 cup = ____ tablespoon 1 qrt = ____ galloon

2 What are the different techniques in measuring liquid and solid ingredients?

Reference: HE 3 by Rojo, Duran, Marquez, et.al pp. 84-85


Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Culinary Arts-(Lesson 42)
Date__________
I. Objectives: At the end of the lesson, 75% of the class is expected to:
1. Identify the procedure in measuring dry and liquid ingredients.
2. Gain confidence in measuring ingredients accurately.
3. Measure ingredients correctly and accurately - - - PSSLC 1.5

II. Subject Matter:


Area: Home Eco.
Unit: Culinary Arts
Content: How to Measure ingredients correctly
Reference: H.E. III pages 84-85
PSSLC 1.5
Ins. Materials; Measuring utensils, liquid and solid ingredients
Values Integration: self-confidence

III. Procedure:
A. Routinary Activity;
Opening prayer
Checking of attendance
Review past lessons

B. Lesson Proper:
a. Activity:
Students are group into 5
Select a leader and a reporter
Give task to each group
How to measure the following ingredients accurately
Task #1 - flour
2 – Sugar
3 - Powdered food
4 – Shortening
5 – Milk

Presentation of the output

b. Analysis
How do we measure powdered and liquid ingredients?
c. Application

Measure dry and liquid ingredients

d. Generalization

Discuss the correct measurement of the ingredients

IV. Evaluation

5-item test

V. Assignment

1. Give at least three (3) substitutes for common ingredients


2. Why do we need to substitute some ingredients?

Reference: Technology and home /economics lll pp. 86-87


Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Culinary Arts-(Lesson 35)

Date__________
I. OBJECTIVES
At the end of the lesson, the student should be able to:
1. Trace the history and development of baking.
2. Describe the growth of baking industry in the Philippines.
3. Appreciate the importance of baking as one of the most
profitable industry today.
II SUBJECT MATTER:

Area: Chapter VII- Food Trades- (Home Economics III)


Content: General Baking Information
Topic: History of Baking (Lesson 35)
References: Technology and Home Economics III Textbook pages 66-67
Materials:
Values: Developing Historical awareness
PSSLC: 1.1

II. PROCEDURE:
A. Routinary Activities:
1. Opening Prayer
2. Checking of Attendance
B. Motivation:
1. Ask students to give some bakeshop owner in this place.
2. What do you observe about the business?
3. Is it important to you having this kind of business? Why?
C. Lesson Proper:
1. Activity:
a. Picture parade on the history and development of baking.
b. Discussion on how baking started as an industry, the growth of
baking industry in the Philippines.
2. Analysis:
a. How was baking started as an industry?
b. How was baking introduced in the Philippines.
c. Why is it that baking is one of the most profitable industries
today?
3. Abstraction:
Baking is one of the most profitable and popular industry in one
country today. Its product becomes the main feature of meals and
part of the life of the Filipinos.
4. Application:
1. Let students relate the beginning of baking industry and the
growth of baking industry.
2. Ask students: If given a capital, would you engaged in baking
industry? Let them present the similarities of their responses.
IV. EVALUATION:
Direction: Write true if the statement is correct and FALSE if incorrect.

________1. The middleness started public bakeries in Greece.


________2. According to records, what was grown in the province of Cavite?
Laguna and Cagayan Valley.
________3. The Spanish missionaries introduced baking in the Philippines.
________4. Cakes, pies, breads, biscuits, cookies and crackers started to be baked
During the 19th century.
________5. Baking industry become a productive enterprise today as shown by the
Growing number of bakeshops.
V. ASSIGNMENT:
1. What are the factors that contribute to successful baking?
2. What are the different baking procedures to be observe to produce quality baked
Products?
4. Why is it important to use appropriate tools and utensils when
baking?

References:

Pages:
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Culinary Arts-(Lesson 36)
Date___________

I. OBJECTIVES:
1. At the end of the lesson the students should be able to:
2. Recognize the importance of following correct baking procedures.
3. Demonstrate the proper use of tools & equipment.
II. SUBJECT MATTER:

Area: Chapter VII- Food Trades- Home Economics III


Content: General Baking Information
Topic: Factors that contribute to successful Baking (Lesson Plan)
Reference: Technology and Home Economics IV pages 68-70.
Values: Perseverance, discipline
PSSLC: # 1.2

III.PROCEDURE:
A. Routinary Activities
1. Opening Prayer
2. Checking of Attendance / assignments

B. Motivation:
1. How many of your experienced baking?
2. How do you describe your work output?
3. Are you successful with your work?
C. Lesson Proper:
1. Activity:
a. Let students identify the different basic ingredients and the tools and
equipment used in baking.
b. Ask them if they were able to use some of it.
c. Discuss the following.
1. The use of quality ingredients
2. The use of appropriate tools and equipments
3. The correct baking procedure.
2. Analysis:
1. What are the different factored that contribute to successful baking?
2. What should be done in order to produce a quality baked products.
3. Abstraction:
- Success in baking is a matter of correctness and appropriate.
- Quality baked products cannot be made by miscalculations but by
Specification.
4. Application:
1. Let students observe and list down characteristics of good quality baking
Ingredients.
5. Rubrics:
1. Let them demonstrate how to use some of the tools and equipment.
IV. EVALUATION:

Direction: Fill in the blanks with the word or group of words to make the sentence
Complete.
1. Use the type of pan______ in the recipe.
2. Read and follow the recipe_________.
3. To check the baking temperature the use of _______is recommended in
The absence of thermo state.
4. In curate measurement of ingredients result to______ is baked product.
5. Failure to absence the correct oven temperature result to ______
Or ______ product.
V. ASSIGNMENT:

1. What are the different malpractices that hamper success in baking?


2. What are the effect of using in appropriate tools and utensils?
3. Why is it important to know the malpractice in baking?

5 4 3 2 1

Well Mode ratelly Least mode Least idea No idea with


knowledgeable know the use rally know the with the use the uses of
with the use at tools & use of tools & of tools & each tools &
tools and equipment equipment equipment equipment
equipment
Department of Education
Region V

Division of Camarines Sur


San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Foods Trades
Culinary Arts-(Lesson 43)

Date____________
I.OBJECTIVES:

1. Enumerate the different food substitutes.


1.6 2. Recommend the correct use of substituting ingredients.
3. Write the correct substitute ingredients for the different ingredients.

II.SUBJECT MATTER:
Area: Home Economics
Unit: Food Trades
Concept: Substitutes for Common Ingredients
Reference: Home Economics
pp. 86-87
PSSLC no: 1.6
Materials: Visual Aids
Values: Appreciation, awareness, love for work

III.PROCEDURE:

A. Routinary Activity:
a. Prayer
b. Checking of attendance
c. Motivation: Show some pictures of ingredients used at home in preparing some
recipes.
d. Name the ingredients shown.
B. Lesson Proper:
a. Activity:
Groupings: Students are group into 3. Assign a leader and a reporter for the
group.
Prepare the substitute ingredients for the following
Group I 1 tablespoon all purpose flour
Group II 1 cup cake flour
Group III cup granulated sugar
Presentation of output.
b. Analysis:
1. Why are substitute ingredients used?
2. What are the different food substitutes that can be used at home?
3. What are the several ingredients and their equivalent?
c. Abstraction:
When do you need/ used substitute ingredients?
What is the common substitute ingredients used?
c. Application:
List down 10 substitute ingredients and their equivalent.

III. EVALUATION:
Write the correct substitute ingredients for the following ingredients:
I.1 cup corn syrup
2.1 ounces chocolate
3. 1 tablespoon baking powder
4. 1 cup butter
5. 1 cup milk
IV. ASSIGNMENT:

1. What are other ingredients used at home?


2. Why should a beginner in baking know the various techniques in mixing batter?
Dough?
3. Enumerate ways of making the batter mixture lighter.

References: TLE III- Home Economics


Pp 88-89
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Foods Trades
Culinary Arts-(Lesson 44)

Date______________
I. OBJECTIVES:
At the end of the period the students are expected to:
1. Give the various types of mixing batter and dough.
2. Describe each mixing method of batter & dough.
3. Appreciate the values & importance of batter & dough.
II. SUBJECT MATTER:
Area:
Concept: Lesson 44, methods & mixing batter & dough.
Instructional Materials: chart, Cartolina, bond paper & pentelpen
References: Technology & Home Economics III, Textbook pp 88-89.
Value Integration- Honesty, Patience.
PSSLC #: 3.1.6 Skills in mixing batter & dough.
II. PROCEDURE:
A. Motivation:
1. Review past lesson (Define Batter & dough).
2. What are the different technique in mixing batter & dough?
3. Give at least 5 examples of various techniques of mixing batter & dough.
B. LESSON PROPER:
1. Activity
- Students are grouped into 5 and each group should select a leader to report
their outputs.
- Students will show how to make the different techniques of mixing batter
dough.
- Show the different techniques to their classmates.
- DISCUSSION:
a. techniques in mixing batter & dough.
b. ways of making the batter lighter.
c. Uses and importance of mixing dough & batter correctly.
-. DEMONSTRATION:
Demonstrate the ways of mixing dough & batter
2. ANALYSIS:
1. How is creaming is done?
2. What is the importance of sifting flour?
3. ABSTRACTION:
Creaming is the process of rubbing one or two ingredients against a bowl
using a wooden spoon or electric mixer to make the mixture soft and floppy.
-understand on the different ways of mixing batter lighter.
4. APPLICATION:
Students on each group will work on the different various techniques of
Mixing batter dough.
IV.EVALUATION:
Direction: Give the difference between creamy & sifting.
: What is batter & dough?
: What are the various techniques of mixing & batter dough?

IV. ASSIGNMENT:
1. What is flour?
2. What are the uses of flour?
3. What are the parts of wheat flour?
4. Name the classification of flour.

References: Technology & Home Economics III, Textbook 91-93.


Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Foods Trades
Culinary Arts-(Lesson 45)
Date___________
I.OBJECTIVES:
At the end of the lesson the student should be able to:
1. Define the meaning of flour?
2. Classify the kinds of wheat flour?
3. Give the uses of flour.
II. SUBJECT MATTER:
Area: Baking Ingredients and their properties chapter 1x
Unit: Definition & Classification of flour-lesson 45
Materials: chart, pentelpen, Manila paper
Values: Contribute nutrients to the body.
References: Technology and Home Economics.
PSSLC: 1.1
III.PROCEDURE:
A. Motivation/ Routinary Activity
-Opening Prayer
- Checking of attendance
-review on the previous lesson
B. Lesson Proper
Activities:
Class discussion on assignment reporter
-classification of flour
- uses of flour
- Varieties of flour
Analysis:
1. What is flour?
2. Differentiate the classification of flour.
3. Give the uses of flour in baked product.
Application:
Students will group into four; have each group identify the different kinds of flour
by merely looking at this. Ask the group to make a comparison take of
characteristics and use of flour and discuss in the classroom.
Generalization:
Whole wheat flour on the entire wheat form is more nutritious then white flour. It
has a high part control. It gives bulk and structure to the baked products. It molds
color and nutrients value of the product.
IV.EVALUATION:
Direction: Identify the different classification of flour.
_________1.It is made by guidelines the entire wheat and used in making bread.
_________2. Classified as soft wheat flour with contest of 7-8% of protein.
_________3. It is needed no sifting before use because it blend with liquid easily.

V.ASSIGNMENT:
What is sugar and different use?
Ref. Technology and Home Economics 3
pp.91
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Foods Trades
Culinary Arts-(Lesson 46)
Date______________
I. OBJECTIVES:
At the end of the lesson the students should be able to:

1.1 Define and classify sugar.


1.2 Discuss the uses of sugar in baked products.
1.3 Explain the proper storage of sugar.
II. SUBJECT MATTER:
Area: Home economics
Unit: General Baking Information
Content: Definition and classification of sugar
Materials: manila paper, textbook, Xerox copy, actual objects
References: Technology and Home Economics III Lesson 46 pp. 94-95
PSSLC: 1.1,1.2, 1.3 pp.348
Values: Knowledge
III.PROCEDURE:
A. Motivation:
1.Recall ( Definition of flour)
2. What do you call the materials came from the fruit juice?
3. Give at least one example of fruit that has sweet taste.
B. Lesson Proper:
1. Activity
1.1- The assign group will define and classify sugar.
1.2 The students will show the actual objects.
2. Analysis:
2.1 What are the uses of sugar in baked products?
2.2 How do we store sugar properly?
C. Application:
3.1 What is the correct way of measuring white sugar and brown sugar?
D. Generalization:
4.1 Measurement of white is different from brown sugar.
4.2 sugar cane is not only the source of sugar.
IV. EVALUATION:
Direction: Read the following statements. Select the best answer.
____________1. Coarse granulated sugar used for cookies, cakes and other baked
Products.
a. Confectioners sugar c. sanding sugar
b. regular granulated sugar d. very fine sugar
____________2. It is also called table sugar from sugar cane or sugar beets syrup.
a. Regular granulated sugar c.. panutsa
b. lump sugar d.. sanding sugar
____________3. The fined and white sugar mixed with 3% cornstarch to prevent
Cooking.
A. Very fine sugar c.confectioners sugar
b. raw sugar d. sanding sugar
____________4. It is fine than the regular granulated sugar.
a. White sugar c. fine sugar
b. very fine sugar d. confectioner’s sugar
___________5. It is cut into cubes or tablets.
a.panutsa c. raw sugar
b. lump sugar d. brown sugar

IV. ASSIGNMENT:
1.Define yeast
2. what are the different kinds of leavening agents?

References: T.L.E. III Lesson 47 pp. 97-98


Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Foods Trades
Culinary Arts-(Lesson 47)

Date_____________
I. OBJECTIVES:
I.1 Classify the different kinds of leavening objects.
I.2 Give examples of the different kinds of leavening agents.
I.3 Label the leaving agents properly in the laboratory area.

II. SUBJECT MATTER:


Area: Home Economics
Unit: Food Trades
Concepts: Leavening Agents
References: TLE III –Home Economics pp.97-99
Materilas:Visual Aids & Actual sample of leavening agents. Accurateness.
III. PROCEDURE:
A. Routinary Activity
a. Prayer
b. Checking of attendance
c. Motivation:
What makes the batter or dough mixture rice increase volume, and
give shape and texture to bake products.
B. Lesson Proper:
a. Activity:
Classify the different kinds of leavening agent into using the
flashcards Biological leavening agent & chemical with names of
different leavening agents
Presentation of outputs.
b. Analysis:
1. What are the different kinds of leavening agents?
2. Give examples of each kind.
3. Characterized each leavening agents.
c. Abstraction:
1. What are the 2 kinds of leavening agents?
2. Give example of Biological leavening agent and chemical
Liveners.
c. Application:
Classify the following leavening agent.
1.yeast
2. baking soda
3. baking cream
4. baking ammonia
5. baking powder

IV. EVALUATION:
Identify the following sentences:
________1. It is a gas product or incorporated when mixing or heating batter or dough to make the
The mixture rice and improve its volume.
________2. Chemically known as sodium bicarbonate.
________3. A microscopic plant and living organism that acts on a leavening agent in bread,
Dinner rolls Danish pastries.
________4. Produced when it is incorporated into the batter mixture by creaming and foaming.
________5. It is produced when baking soda is mixed with an acid.

V. ASSIGNMENMT:
1.Give the uses of leavening agent on baked products.
2. How do we store liveners’ properly?

Ref. TLE III- Home Economics.


pp.97-99
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Specialization
Culinary Arts-(Lesson 48)
Date_____________
I. OBJECTIVES:
At the end of the period the students are expected to:
1. Identify the various liquid ingredients used in baking.
2. describe the different forms of milk.
3. Recognize the importance uses of liquids in baked products.
II. SUBJECT MATTER:
Content outline: Identify the various liquid ingredients used in baked products
And describing the different forms of milk.
Concepts: Liquids
Topic: Food Trades
References / Readings: Home Economics III –pp 99-101
Home Technology (SEDP series) 33-34 Cul. Arts I
Materials: Water, Milk (evap, Powder, condensed juice (fruits, lemon) cream
Values: Commitment to proper order and selection of ingredients, awareness.
III.PROCEDURE / STRATEGIES:
A. Preparatory Activity
a. Pray and check of attendance
Motivation:
1. Recall of previous lesson.
2. Is there among you have experienced cooking but forgot to put
Water on it.
B. Lesson Proper:
1.Activity ( Groupings)
G.1 Identify the various liquid ingredients used in baked products.
G.2 Importance of the use of liquid in baked products.
G.3 State the storage of milk in baked products.
G.4 Cite the uses of milk in bake products
G.5 Recite the nutritive value of milk and function to our body.

5 4 3 2 1
Very well defined Moderately Least defined and Not clearly No activity
and explain defined and least explained defined and not output done
clearly the assign explained the tasks explained the
tasks. moderately the tasks
tasks given.
2. Analysis:
1.What are the various liquid ingredients used in baking?
2. What are the different forms of milk?
3. What are the uses of milk in baked products?
4. How are we storing milk products?
5. What is importance of liquid in flour mixture?
3. Abstraction:
Explain the various liquid ingredients in baking, different forms of milk, uses of
milk, storage at milk, and the importance of liquid in flour mixture and in baked
products.
3. Application:
Explain why milk curdles when heated and smell bad when left at room temperature
for several hours.
4. Generalization:
Water is the cheapest ingredients in baking that is needed in gluten development.
Water is also giving bread a longer shelf life because of the moisture it provides.

V. EVALUATION
Direction: Place check (/) mark if the. statement is correct and cross (x) if it is wrong.

_________1. Fruit juice is the cheapest ingredients in baking


_________2. Raw milk is a form of whole milk which is unpasteurized.
_________3. Butter milk, fresh & skimmed milk and other fermented products must be
Kept at room temperature.
_________4. Milk products produce nutrients in baked products such as protein, lactose,
Vitamins & minerals.
_________5. Liquids dissolves substances, contribute to better dispersion & reaction in
A mixture.

VI.ASSIGNMENTS:

1. What are the uses of shortening in baked products?


2. How do we store fats properly?
3. Bring the ff.
a. oil c. lard
b. butter d. margarine
Agreement:
Collect labels of liquid ingredients used in baking & discussed the uses of
each liquid, ingredients on baked products to be submitted
on_____________.
.
Reference: HE III page 101-102
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Specialization
Culinary Arts-(Lesson 49)

Date___________
I. OBJECTIVES:
At the end of the period the students are expected to:
1. Identify the different kinds of shortening.
2. Compare and contract the odor, texture, color and appearance of the
SHORTENING.
3. Recognize the importance of shortening in baked products.
II. SUBJECT MATTER:
Area: Food Trades
Topic: Shortening L-49
Content outline: Identifying the kinds of shortening compare & contrast
The odor texture, color & appearance of the shortening.
References: Home Economics III pp 101-102
Home Technology ( SEDP Series ) pp36-37. Cul. Arts I
Materials: oil, butter, land margarine
Values: Commitment to proper order and selection of shortening, awareness.

III.PROCEDURE / STRATEGIES:
A. Preparatory Activity
a. Proper checking of attendance
Motivation:
Recall of previous lesson about liquiding as part at the major ingredients in
baked products.

B. Lesson Proper:
1. Activity by grouping
G.1 Identify the different kinds of shortening.
G.2 Importance uses of shortening on baked products
G.3 How to store Fats?
G.4 Define shortening.
5 4 3 2 1
Very well Moderately Least defined Not clearly No activity
defined and defined and & least defined and seen/ no
explained moderately explained the not explained explanation /
clearly the explained the tasks. the tasks good output
assigned tasks.
tasks.

2.Analysis:
1. What are the different kinds of shortening?
2. What are the uses of shortening in baked products?
3. How do we store fats properly?

3. Abstraction:
Explain the different kinds of shortening its importance proper storage.
Compare and contrast the odor, texture, color and appearance.

5. Application:
Call students to identify give the uses of shortening. Compare and contrast
the kinds of shortening.

6. Generalization:
Shortening tenderizes, improves flavor and softness the texture of baked
products.

IV.EVALUATION:
Direction: Select the best term known the list below that matches the given
Definition.
-butter land shortening
- Corn butter margarine oil

___________1. It is also called loquid fat that comes either from animal or vegetable sorces.
___________2. Used for confectionary products.
___________3. Its give the bread & cake highly palatable flour and aroma.
___________4. Used for making flaky pie crust and usually comes from the side or back of
Hogs.
___________5. It is made of various hydrogenated animal and vegetable fats and other
Ingredients.

V.ASSIGNMENT:
1.Enumerate the market forms of eggs.
2. What are the importance of eggs in baked products?
3. How do we store eggs properly?
TLE- Home Economics III pp. 102-104
TLE SEDP pp. 38-39

AGREEMENT:
1.Visit a local market and observe the kinds and sizes of eggs sold.
2.Visit a local market or supermarket and list down the baking ingredients
Sold and their prices.
Share the result of observation with the class.
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Specialization
Culinary Arts-(Lesson50)
Date______________
I. OBJECTIVES:
A. Discuss about eggs and minor ingredients used in baked products.
1. Cite the kinds of these ingredients to baked products.
2. Explain the uses of these ingredients to baked products.
3. Appreciate the importance of using properly and correctly the eggs &
Minor ingredients in baked products baking.
II. SUBJECT MATTER:
Area- Home Economics
Unit- Culinary Arts
Content- Eggs & Minor Ingredients
Reference- H.E III 103-105
Inst’l Materials- actual ingredients, eggs, salt spices talk cards, manila
Paper, pentelpen
Values: cooperation, appreciation.
III.PROCEDURE:
A. Routinary Activities
a. Opening Prayer
b. Checking of attendance
1.Motivation:
* Recall of the past lesson
What is shortening? Give example.
Why do we use shortening in baked products?
• Show the following ingredients: eggs, salt, spices, flavoring
2.Presentation of the lesson
* Show posts the objectives on the board.

3. Lesson Proper:
A. Activity
Group activity
• The class will be divided into 5 groups. Each group will be given a task
card.
• Talk card # 1-write down the market forms of eggs.
• Talk card #2- enumerate & describe the market forms of eggs.
• Talk card # 3- jot down the uses of eggs and explain each.
• Talk card #4- what are the ways of keeping on storing eggs?
 Why do you store them?
• Talk card #5- enumerate and discuss the uses of minor ingredients.
• How and why do you store these ingredients?
Presentation/ reporting of group outputs.
B. Analysis:
How did you find the activity?
What helps you in preparing the tasks? Have you encountered blocks while
doing the activity?
Why should eggs be chosen properly? How do you select quality fresh eggs?
Why should eggs and minor ingredients be used properly & correctly in baking?
What is it effect?
C. Abstraction:
Call a student for the wrap up of lesson.
Additional information will be given by the teacher if necessary.
D. Application
If you are to buy eggs for baking cake, how will you choose them?
In using minor ingredients in baking/ cooking what should you remove?
4.Generalization:
Eggs are used with large quantity in bak0ed products. They constitute half or more
of the ingredients cost of the cake. So that may be chosen properly and used
correctly to avoid waste of time, money & effort.
Minor ingredients like salt spices and flavoring are used in small quantity to
produce good quality products.
IV.EVALUATION:
Fill in the blanks of the correct answer.
1.In baked products ______is used in large quantity.
2. ______is used in small quantity.
3.Left our write & yolks should be used in _____days and be placed in covered
Container inside the ref.
4.Loser its quality it kept at room temperature.
5. It is used to warm food.

V.ASSIGNMENT:
Study the next chapter: The Process & Products of baking.
1.What are the different products of baking?
2. Define cookies?
3. How are cookies classified? Describe each type.
4. What is the classification of cookies?
Describe each type.
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Specialization
Culinary Arts-(Lesson51)
Date______________
I. OBJECTIVES:
L. C. 3.1.6

A. Define cookies
B. Classify and describe the types of cookies
C. Appreciate the importance of preparing cookies.
II.SUBJECT MATTER:
Area: Culinary Arts
Chapter: The process and Products of baking
Content: Cookies
References: pp.
Instructional Materials: pictures, sample cookies
Values: Appreciating

II. PROCEDURE:
1.Motivation:
Recall of the past lesson.
What are the ingredients different baking ingredients?
2.Presentation of the lesson
Post the picture of cookies on the board and state the objectives for the day.
3.Development of the lesson
A. Activity
Ask the students to name some cookies they’re eaten or know
( they may also write on the board)
B.Analysis:
What are cookies?
How are cookies classified? What is the classification of cookies?
Describe each.
Do you find cookies making important why?
C.Abstraction:
Call a student to give the summary of the lesson.
The teacher will just add information if necessary.
4.Generalization:
Cookies are small sweet, flat cakes or little cakes which are prepared
And several in different ways. Cookies are classified as dropped, rolled,
Pressed molded, bar and refrigerated type. Cookies are classified or
Decounted with flavored fruits or nuts to improved taste and
Appearance.
Cookies can serve as gifts for special occasion, a give away for friends
And can be a store of income.

IV.EVALUATION:

Creative Evaluation
( use picture)
1.Define cookies
2. Show 5 types of cookies
Name and discuss each.
3.Why do you find cookies making important?

V.ASSIGNMENT

Read & study lesson 52 & 53

1.Enumerate the ingredients used in cookies and its use.


2.How do you mix cookies?
3. What are the important points to remember when baking, cooling & storing
Cookies?

Ref. H.E. III 108-110


Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Specialization
Culinary Arts-(Lesson52)

Date______________
I. OBJECTIVES:
1.Identify the different ingredients in cookie making.
2.Give the uses of each ingredients.
3. describe each through presentation of actual realid.

II.SUBJECT MATTER:

Area: Home Economics


Unit: Food Trades
Content: Ingredients used in Cookies
Reference: Home Economics III book
PSSLC pp. 108
Materials: actual sample of ingredients
Values: cooperation

III.A. Routinary activities:


1.Opening Prayer
2. Monitoring of attendance
B. Motivation:
Parade of real sample.
C.Lesson Proper:
Activity: Group the student into 7, each group will be given one ingredients
Wherein they will have to observe and characterize the color and
Texture.

Analysis:
1.What did you observed in the ingredient given?
2. Give their characteristics and uses.
Abstraction:
Why is it that ingredients make up an important factors in the
Production of quality baked product particularly in baking cookies.
Application:
Select one student from the group and ask them to identify the names
of ingredients by labeling it in the actual sample.
IV.EVALUATION:
V.ASSIGNMENT:

1.What are the methods of mixing cookies?


2. How do we store cookies?
Ref. Home Economics III book pp.110
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Specialization
Culinary Arts-(Lesson53)
Date___________
I. OBJECTIVES:
1.Identify methods of mixing cookies.
2. Describe each method through demonstration.
3. Apply mixing method through return demonstration.

II.SUBJECT MATTER:

Area: Home Economics


Unit:
Content: Method of mixing cookies
Reference: Home Economics III book
PSSLC pp.109
Materials: Realia of cookies
Bowl, electric mixer, wooden spoon, pastry blender, rolling pin,
Ingredients ( flour, margarine, eggs)
Values: love for work
III.
1.Opening Prayer
2. Monitoring of attendance

B.Motiuvation:
Present actual realia of cookies.
Let student guess the ingredients used in that cookies.
C.Lesson Proper
Activity: divide the students into 5. Let them identify and groups the ingredients
According to mixing method given.
Analysis:
What are the ingredients used in the methods you select?
Abstraction: If you perform the correct mixing method in your actual practicum
You can produce a good quality product.
Application: Demonstration of the mixing techniques.

IV.EVALUATION: Return demonstration of the group.


ASSIGNMENT:

1.Bring materials for your laboratory tomorrow. ( Consult your recipe of the amount
needed)

a. Ingredients
Oatmeal sugar refined
Sugar milk evap
All purpose flour raisins
2.Bring complete cooking output.
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Specialization
Culinary Arts-(Lesson54)
Date__________
I. OBJECTIVES:
At the end of the period the student should be able to :

1.Identify the characteristics of quality cookies


2. Determine the causes of poor quality cookies.
3. Compute for the food cost of cookies.
4. Appreciate the value of knowing the causes of poor quality cookies.
II. SUBJECT MATTER:

Area: Home Economics


Unit: Chapter Culinary Arts ( Home Economics)
Content: Characteristics of quality cookies.
Instructional Materials: Chart ( characteristics of quality cookies)
Table cost of ingredients
Sample cookies
Reference: Technology & Home Economics III Textbook
pp. 114-117
PSSLC: 3.1.7-3.1.8
Values
III.PROCEDURE:
A. Preparatory activity
a. Routine activity
b.Motivation
1. review of past lesson (mixing method used in cookie making)
2. Show different kinds/ sample of cookies.
3. Which of the sample cookies are considered good quality?
B.Lesson Proper
1.Activity A students grouped into 5, each group given a sample
Cookies.
2.Each group will point out which is their choice as a good quality
cookies.
C. Analysis
a. Why did you choose that particular cookies as a good quality
b.What must be the characteristics of good quality cookies.?
c.What are the possible causes of poor quality cookies?

D.Abstraction
1.How will you know that cookies are of good quality?
2. Why is it important to follow correct baking temperature and time?
For each type of cookies?.
3.What is the importance of checking the recipe if pan is greased or
Ungreased?

E. Application
a. Discussion of the characteristics of a good quality cookies.
b. Causes of poor quality cookies.
c. Computation of good cost for cookies.

IV.EVALUATION: ( Short quiz)

1.What kind of cookies that has an external characteristics of fairly uniform and
mound shape.
a.bar cookies b. drop cookies c.crisp thin d. tender
2. An internal characteristics of rolled cookies is ________.
a. Slightly moist b. crisp tender c. crisp thin d. tender
3. What possible causes of poor quality cookies which is dark crusty edges.
a. Oven too hot b. over baking c.over mixing d. too much flour
4. How much will be the selling price of cookies if the total expenses are Php. 30.00
and the yield is 10 cookies?
a. Php. 4.50 b. Php.5.00 c.Php. 4.00 d. Php. 5.50
5. Cookies rich in sugar are baked at ________temperature.
a. low temperature c. warm temperature
b.high temperature d. none of the above

V.ASSIGNMENT:

1.Look for the meaning of cakes?


2. What are the 3 types of cookies?
3. What baking ingredients are needed in cake making?

Ref. Technology & Home Economics III


pp. 118-119
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Specialization
Culinary Arts I-(Lesson55)

Date__________
I. OBJECTIVES:
At the end of the period the student should be able to:
1.Define cakes?
2.Classify the types of cakes.
3. Enumerate the basis of ingredients in making cakes and analyzed their uses.
II.SUBJECT MATTER:

Area: Chapter Culinary Arts ( Home Economics)


Concept: Cakes
Instructional Materials: Technology and Home Economics III Textbook
Page 118-119
PSSLC: 3.1.6
Values:
III.PROCEDURE:

A.Routinary Activity
Motivation
1.Review of past lesson ( characteristics of quality cakes)
2. Introduction of the topic ( cakes)
3. Power point presentation of different pictures of different kinds of
Cake.
B.Lesson proper
A. Activity
Form 3 groups of students each will be given a task to classify the types
Of cakes to be written in cartolina for presentation
C..Analysis
1.How will you classify the types of cakes?
2. What are the basic ingredients in cake making?
3. What are the uses of each ingredients?
D. Abstraction
Cakes are classify as shortened and unshortened
Basic ingredients needed in cake making must be correctly measured for
Quality products.
E.Application
1. Giving definition to cake
2.Students will report their output of the task given.
3. Enumerate the basic ingredients in cake making and analyzing their uses.
F. Generalization:
How do you classify types of colors?

IV.EVALUATION
Direction: Match column A with column B. Write only the letter of the correct answer.

A B

1.Shortening a. also called shortened cakes.


2. Butter cakes b. it is generally used to sweeten cakes
3. eggs c. it gives nutrients to the cake
4. chiffon cake d. a combination of sponge type cake and
Butter cake
5.Sugar e. it makes the cake tender and prolong its
Keeping time.

V.ASSIGNMENT:
1.Gather recipes for cakes.
2. Identify the cakes and the ingredients used.
3. Prepare a project plan for cakes.
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Specialization
Culinary Arts I-(Lesson56)
Date___________
I.OBJECTIVES:
At the and of the period the student should be able to:
1.Apply skills and competencies in baking specialty cakes.
1.1 Enumerate the quantities of well-baked specialty cake.
1.2 Discuss the common causes of failure in baking cakes.
1.3 Prepare good quality cakes.
1.4 Evaluate a well-baked specialty cake based on criteria set.
1.5 Estimate actual cost of production.
1.6 Recognize that cake baking has a good business potential.
II. SUBJECT MATTER:

Area: Chapter IX, baking Ingredients and their properties (H.E )


Concept: Lesson 56: Factors to Consider in Preparing quality Cakes.
Instructional Materials: chart, cartolina, bond paper, pentelpen
Reference: Home Economics III
Luz V. Rojo, et al pp. 120-125
Values: cleanliness, orderliness

III.PROCEDURE:
A.Routinary Activities
a. prayer
b. review past lesson (bread making)
Motivation:
a. What kind of cake you taste already?
b. give at least 2 kinds of cake.
B. Lesson Proper
activity
Student are grouped into 3 and each group should select their
Respective leader.
Students will show a picture of a cake.
Students will give the correct ways of cooking cake.
Each group have distinct the characteristic of a well done cake.
a. Sponge cake
b. chiffon cake
c. shortened cake
2.Analysis
1.How do we test the doneness of cake?
2. What are the criteria of a well-baked cake ( using the score card)

3.abstraction:
1.What are the causes of a poor quality cake?
2. What are the different factors to consider in preparing quality
Cake.

4.Generalization
1. make a computation of your finished product, using the formula
Below
Sp= total expenses + ½ of total expenditures

IV.EVALUATION

Direction: Place a (/) mark if the statement is correct and (x) if the statement is wrong.

_________1.bake the cake at the right temperature and time.


_________2.Use any tools and utensils in baking.
_________3. Practice accurate level measurement.
_________4. A cake is done when the crust turn golden yellow.
_________5. Cool the cake very well before removing from pan.

V.ASSIGNMENTS:

1. Define icing and frosting Differentiate one from another.


2. How is icing classified?
3. Give example of cooked and uncooked icing.

Reference: Home economics III


Luz V. Rojo, et al page 126-128
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Specialization
Culinary Arts / Food Trades III
- (Lesson57) Icing

Date___________
I. OBJECTIVES:
1.Define icing & frosting.
2. Classify the different kinds of icing.
3. Explain the procedure in icing making.
4. Prepare a simple cake decoration.
II.SUBJECT MATTER:
Area; H. E./ Culinary Arts
Unit- Chapter X- lesson 57
Concept- Icing, Classification of icing
References: Home Economics III by Rojo pp. 121-127
Culinary arts III & IV pp 38-39
Material used- chart of icing, picture of different icing
Values: creativity, competition, fairness to all, sense of beauty.
PSSLC- 3.1=3.2-3.2.1-3.4 pp350

III.TEACHING PROCEDURE:

A. Preparation
- Opening Prayer
- Roll call
B.Motivation
- Showing picture of icing/ frosting
- Describe what is in a picture?
- Have you visit a popular bakeshop in Naga?
- What are the different types of cakes being sold?

Removal Difficulties:
_ Give the meaning of icing and frosting.

Lesson proper:
1.Activity: students are grouped into 3, and select their respective leader.
I. Explain the classification of icing.
II. Different recipe of icing & frosting.
II. Discuss the procedure in icing cakes.
Presentation of the group output.

2.Analysis:
- How is icing classified?
- Differentiate icing from frosting
- What did you learn in the activity?
- What values develop in your group?
- How many steps in icing cakes?

3.Abstraction:

Judge not a cake by its icing, but by its pleasing, delicate & uniform flavor.
Attractive icing is not a guarantee that you shall be satisfied so be sure to
Taste beyond the icing.

4.Application: Group the class into 2.


- apply a simple cake decoration- ( made of cup cake / chiffon cake)

I. Uncooked icing
II. Cooked icing
IV.EVALUATION:

Alternative Objective Items


( Example of Card Sort)

1.Write the steps or procedures in separate cards. One procedure, one card.
2. Group students according to the number of cards (6).
3. Shuffle the cards and give one step per group.
4. Students should get one card and arrange themselves according to proper sequences
Of steps in icing cakes.

V.ASSIGNMENT:

1. What is meant by food preservation?


2. What are the importance of food preservation?
3. What are the chemical composition of fruit & vegetables?
4. What are the causes of food spoilage?
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III (H.E.)
Specialization
Culinary Arts / Food Trades III
(Lesson58) Food Preservation

Date__________
I. OBJECTIVES:
1.Discuss the importance of food preservation.
2. Identify the chemical composition of fruits & vegetables.
3. Analyze the different types of food spoilage.
II.SUBJECT MATTER

Area: home Economics III- Food preservation


Unit: Chapter XI- Lesson 58- Importance of Food Preservation
Instructional Materials: Chart, pictures of fruits & vegetables
Reference: Home Economics III by Rojo pp. 129-130
Module 18 Cul. Arts- 324 pp 41-42
Values Integration- Service vocation finding satisfaction in serving
Other through your work.
PSSLC-1.1, 1.2, 1.3 pp.350

III.TEACHING PROCEDURE
A. Preparation routine Activities:
1.Opening Prayer
2. Roll call
3. review of the past lesson/ assignment
B. Picture parade of different kinds of food preservation
- Where did you find those foods?
Priming ( Word Completion)
Mechanics:
- Divide the class into 2 groups
- Each group will complete the words given
-
F D P E E V T N

Lesson Proper:
- What words did you form? Read It.
- Give the meaning of Food Preservation.
1.Activity:
Group the class into 3. Select a leader of each group. The leader will get the task
Card from the teacher and all member of the group will share their opinion.

I. The importance of food Preservation.


II. The chemical Composition of fruits & vegetables.
III.Causes of Food Spoilage.

Presentation of group outputs use Rubrics in Activity Performance level

Criteria 4 you made it 3 impressive 2 just okay 1 1 try again


Relevance 35% All ideas are Most ideas are Some ideas are Few ideas are
related to the related 33 pts. related 31 pts. related 29 pts.
topics 35 pts.
Coherence- 30% Ideas are well Most of the ideas Some ideas are Ideas are
organized-30 pts are well organized-25 pts. illogically-23 pts.
organized-27 pts
Correct usage- Committed 1 to 5 Committed 6 to Committed 11 to Committed more
20% errors-20 pts 10 errors-18 pts 20 errors-16 pts than 20 errors-14
pts.
Neatness of Work is very neat Readable but Readable but has Not readable and
work-15 % and readable-15 contains some erasures- many- has many
pts. erasures-13 pts. 11 points erasures-9 pts.

2.Analysis:
- What did you observe in the activity?
- What is the most difficult part of the activity?
- How were you able to cope with difficult test?
- What is the most importance of food preservation?
- Give the causes of food spoilage.
- Is food preservation is helpful to everyone and family? Why?

3.abstraction:
Food preservation is the process of preventing & minimizing changes in food that
Causes microbial spoilage or food deterioration.
The chemical composition of fruits & vegetable consist of vitamins & minerals,
Carbohydrates, fats & moisture.
Food spoilage is due to bacteria, insect infestation, physical & chemical. Reaction.

4.Application:

- Explain food spoilage due to physical and chemical causes.


- What is the effect of different temperatures on vegetables &
fruits.?
IV.EVALUATION

Context Dependent Items Sets


( Spot the mistakes)

Assessment Task:
Identify the mislead fruits and vegetables and place them to the group they belong.
Cassava, camote, peanuts, patola, sayote, radish, cucumber, carrots, squash.

Carbohydrates rich Fat Rich High Moisture Mineral Vitamins

V.ASSIGNMENT:
1. What are the tools and equipment needed in Food Preservation?
2. How are the tools needed in the preparation of raw materials?

Ref. H. E. pp. 132-133


Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III Specialization
Home Economics / Food trades
Food preservation
Culinary Arts / Food Trades III
(Lesson59) Tools & Equipment Needed
Date___________
I. OBJECTIVES:
1.Identify tools & equipment needed.
2. Discuss the uses of tools and equipment needed in food preservation.
3. Distinguish the uses & function of tools & equipment use in food preservation.

II.SUBJECT MATTER
Area; Home Economics / Culinary Arts
Concept: Chapter XI- Lesson 59- Tools & Equipment needed in Food Preservation.
Instructional Materials: Chart, pictures of tools and equipment, some actual tools &
Equipment in the canteen Lab.
References:
Home Economics III by Rojo pp. 131-133
Culinary Arts III& IV
SEDP Module pp. 41-42
Values: Services, vocation finding satisfaction in serving others through your work
Commitment to hard work.
PSSLC- 1.4-1.4.1-1.4.2 pp. 350

III.PROCEDURE:
Preparation
A.Routinary Activities
- Opening Prayer
- Roll call / review of the past lesson ( about importance of food preservation)
- Assignment
B. Motivation
- pictures parade, on the different tools & equipment used in food preservation.
- Ask to identify the tools & equipment needed.
C. Lesson Proper:
A. Activity; Divide the class into 2.
I. Illustrate the different tools & equipment needed in food preservation ( students should
Be able to label them properly)
II. Give the uses & function of each tools & equipment use in food preservation.
Presentation of group Outputs use Rubrics in Activity Performance Level

Criteria 4 you made it 3 Impressive 2 just okay 1 Try again


Relevance 35% All ideas are Most ideas are Some Ideas are Few ideas are
related to the related 33 pts. related 31 pts. related- 29 pts.
topics 35 pts.
Coherence 30% Ideas are well Most of the ideas Some ideas are Ideas are
organized -30 pts. are well organized- 25 pts. illogically
organized -27 pts. arranged- 23 pts.
Correct usage- Committed 1 to 5 Committed 6 to Committed 11 to Committed more
20% errors- 20 pts. 10 errors- 18 pts. 20 errors- 16 pts. than 20 errors- 14
pts.
Neatness of Work is very neat Readable but Readable but has Not readable and
work- 15 % and readable-15 contains some erasures- many- has many
pts erasures-13 pts. 11 pts. erasures- 9 pts.

2.Analysis:
- How are equipment & tools in food preservation classified?
- What did you learn in the activity?
- Are they cooperate in your group?
- Which tools are very important in preserving foods? Why?
- What tools & equipment needed for processing?
- What tools needed for canning? What are their uses?

3.Abstraction:
Tools & equipment in food preservation are classified according to the ff.
Measuring, preparing, packing or canning processing.
4.Application:
-What are the tools needed in the preparation of raw materials? Processing and for
Packing or canning.

IV.EVALUATION

Write DEAL if the statement is correct & NO DEAL if it is wrong.

1.Cans used in food preservation have special lids or seal_____.


2. Mixing tools is one of the tools needed in packing or canning______.
3. Weighing scale is used in the preparation of raw materials.________
4. The dryer is one of the equipment used in processing_____________.
5. The brand of equipment & tools are requisites for its use in food preparation____
IV. ASSIGNMENT:
Give the meaning of the following terms.

1.refrigeration
2. Salting, drying, smoking and curing
3. Preservation with sugar
4. Preservation by chemicals
5. Preservation by radiations

What are the other method of preserving fruits & vegetables?

References:

H.E III Lesson -60 pp. 134-136.


Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III Specialization
Home Economics / Food trades
Food preservation
Culinary Arts / Food Trades III
(Lesson60) Principles & Methods of Preservation
Date___________
I. OBJECTIVES:
1.Identify the principles & methods of preserving fruits and vegetables.
2, Compare the different methods of preserving foods.
3.Analyze the principles & methods of preserving fruits & vegetables.

II.SUBJECT MATTER

Area: H.E / Culinary Arts


Unit- Chapter XI- lesson 60
Concept- Principles & Methods of Food preservation
Instructional Materials- charts, sample label, wrappers recipe of food preserve,
& picture of canned foods.
References- H.E. III by Rojo- pp. 134-136
Culinary Arts III & IV =Module 18 pp. 42-43
PSSCC- 2.1-2, 1.5-2.4 pp.350
Values- Resourcefulness, Commitment to hard work

III.TEACHING PROCEDURE

A.Routinary Activity
Opening Prayer, Roll call

B.Motivation
- Picture parade of sample label, wrappers, recipe of food preserve and canned
Foods
-What method of food preservation is used as described in the wrappers of label.?
C.Lesson Proper
1.Activity-Divide the class into 2. And each group should select a respective group
Leader.
II.Described each method of food preservation.
II. Discuss other method of food preservation in fruits and vegetables.
Presentation of Group Outputs use Rubrics in Activity Performance level

Criteria 4 you made it 3 Impressive 2 just okay 1 1 try again

Relevance 35 All ideas are Most ideas are Some ideas are Few ideas are
% related to the related 33 pts. related 31 pts related – 29 pts.
topics 35 pts.
Coherence Ideas are well Most of the Some ideas are Ideas are
30% organized- 30 ideas are well organized-25 illogically
pts. organized-27 pts. arranged-23
pts pts.
Correct usage Committed 1 to Committed 6 to Committed 11 Committed
20% 5 errors- 20 pts. 10 errors- 18 to 20 errors -16 more than 20
pts. pts. errors-14 pts.
Neatness of Work is very Readable but Readable but Not readable
work- 15 % neat and contains some has erasures- and has many
readable -15 erasures -13 many-11 pts. erasures- 9 pts.
pts pts.

2.Analysis

1.What are the traditional and Modern methods of preserving foods?


2. What method is appropriate to the farmers & fisherman? Why?
3. What other processes in food preservation?
4. Which topic is easy and difficult in the activity? Why? Explain.

3.Abstraction
There are various methods of preserving of fruits & vegetables are pickling &
Fermentation. Sugar preservation, salting, drying, canning & freezing. In preserving
Help men to earn, lets preserve rather than waste, brings out that is in fruits &
Vegetables.

4.Application
Identify what methods of preservation can use of the FF.

1.Tamarind 6. Sardines
2. papaya 7. tinapa
3. Fish 8. Fruit Cocktail
4.Meat 9. Bagoong
5. milk 10. Corned Beef
IV.EVALUATION- Cross Word puzzle
Encircle the words found in the puzzle & tell what it is all about.

E F F R O Z E N H A D
A C A N N I N G E B R
F E M R M F R K A A Y
F R E E A E R B T T I
B S U G A R A U I Y N
Y A A I F I I T N M G
M E A L O W E A G F R
E B T T T F A E E Y E

V.ASSIGNMENT:

1.What are the different types of solutions?


2. Give the steps in the preparation of raw materials for preserving fruits &
Vegetables.
3.How are fruits related in style?

References:

H.E III pp. 138-139


Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III Specialization
Home Economics / Food trades
Food preservation
Culinary Arts / Food Trades III
(Lesson61) Preparation of Raw Materials for Preserving Fruits & Vegetables

Date___________
I. OBJECTIVES:
1.Identify the preparation of raw materials for preserving fruits & vegetables.
2. Discuss the preparation of raw materials for preserving fruits & vegetables.
a. Washing of fruits & vegetables
b.Blanching procedure
c. Lye treatment
3. Analyze the principles and methods of preserving fruits & vegetables.

II.SUBJECT MATTER
Area: Home Economics / Culinary Arts
Unit: Lesson 61
Concept: Preparation of raw Materials for Preserving fruits & vegetables
Instructional Materials- chart, pictures of kind of fruits & vegetables
References:- Home Economics III by Rojo pp.138-140
Culinary Arts III & IV Module 18 pp. 45-046
PSSCC-2.2-2.1
Values Integrated:
- Commitment to prevention of food wastage.
- Environment Concern.
III.TEACHING PROCEDURE
A.Routinary Activities
Opening Prayer, Roll call
C. Motivation
a. How do you know if the fruit & vegetables are fresh and young?
Describe it.
b. List down 5 on how to select & arranging fruits and vegetables to be
Used for preservation.
Lesson Proper:
Activity-Group the class into 3

I. Describe & explain the proper selection & arranging of fruits & vegetables.
II. How to prepare the raw materials for preserving fruits & vegetables.
III. Explain in preparing Solution.
Presentation of Group Outputs

2.Analysis:

- Which activity is easy to understand & follow? Why?


- Which is difficult? Why?
- Do you think you can make your own preservation?
- What method of food preservation you would like to follow?

3.Abstraction

In each method of preservation the appropriate fruits & vegetables should be


chosen. And follow the steps in preparation of raw materials for preserving fruits & vegetables.
Select the fruits and vegetables that are fresh and have good color. Vegetables should be crisp.
Fruits should not be over ripe, soft, bruised, moldy or under ripe.

4.Application:

- How are fruits & vegetables lye?


- What are the different types of solution?
- Namely the steps in the preparation of raw materials for preserving fruits & vegetables.

IV.EVALUATION-

DEAL OR NO DEAL

Write D in the blank if the statement is correct and ND if it is wrong.

1.Fruits & vegetables are washed in cold water to destroy micro-organism.


2. Over ripe fruits can still be preserved_______.
3. Choose mature fruits as the recipes specified_________.
4. Syrup is made up by heating sugar & liquid together________
5. Pickling solution is made by dissolving 4 teaspoon of salt in ¼ gallon of water____.
6-10. Give the steps in preparation of raw materials for preserving fruits & vegetables___.

V.ASSIGNMENT:

1.Bring sample recipe for the ff.


1.Sugar preservation/ Fruits preserve
2. Vegetables pickles.
3. Guava/ Tamarind jelly
2.What are the causes of defects/ failure in preservation?

References: Home Economics III by Rojo pp.141-143


Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III Specialization
Home Economics / Food trades
Food preservation
Culinary Arts / Food Trades III
(Lesson62) Recipes for Fruits & Vegetables Preservation

Date___________
I. OBJECTIVES:
1.Discuss other methods of preserving fruits & vegetables.
2.Identify success and failures of preserving foods.
3. Show the correct procedure in preserving foods.

II.SUBJECT MATTER
Area; Home Economics / Culinary Arts
Unit/ Chapter XI- Lesson -62
Concept-recipes for Fruits & Vegetables Preservation
Instructional Materials- chart, recipe for fruits & veg. preservation, ingredients of
Different solutions, preserving food & equipment measuring foods, pictures of jam,
Jelly preserve & pickles.
References: Home Economics III by Rojo pp. 141-143
Home & Technology III by Rojo pp. 126-128
Culinary arts 324 Module 18 pp. 46-47
Values- Commitment to Prevention of food wastage
Cleanliness, Environmental Concern

III.TEACHING PROCEDURE

A. Preparation / Routinary Activities


a. Opening Prayer, Roll call
B. Motivation
a. Show sample products of pickles, jelly jam preserves to the class.
b. Ask them to observe the appearance, color & texture.
c. Write it on the board.
d. Ask the students if they have recipe and identify what methods of preservation it
is.
C. Lesson Proper
1.Activity- Group the class into 2.
I. Group themselves according to method of preserving fruits & vegetables ( base
From their recipes that they have)
Ex. ( Jelly, Jam, Pickles Preserve)

II.Presentation of chart on the causes of defects / failure in preservation.

Presentation of Group output

Criteria 100
Total points 30% 25% 20% SCORE

Relevance to the Very Relevant Moderately Least Relevant


topic 30% to the topic Relevant to the to the topic
Originality & Most Original topic. Least Original
Creativity 20% Moderately
Original
Visual Appeal Most attractive Moderately Least attractive
20% ( Colorful & attractive ( adds ( dull, not
catchy) some colors catchy)
slightly catchy)
Clarity of the Clearly Communicates Many details
message 30% communicates the message but hinder
the message few details understanding
hinder clear of the message.
understanding

2.Analysis-
- What methods of food preservation are easy? Why?
- Which is difficult? Why?
- What remedy to avoid failure in preservation?

3.Abstraction

Food preservation is not valued till food spoilage comes. If appropriate fruits
And vegetables are chosen for preservation. You have more than enough.

4.Application
Group the students into 3 assign them to prepare the ff. solution.

I. Syrup Solution
II. brine Solution
III.Prickling Solution
IV.EVALUATION:

Check the work of students using the following Score Card.

Criteria 5 ( very 4 (Good) 3 ( Very 2 1 ( Poor /


Good) Satisfactory) ( Satisfactory) Need
Improvement)
Correctness of
Procedure
Workmanship
Texture
Presentation
Sanitation

V.ASSIGNMENT

1.Lis down 5 reasons why preserved foods must be packed.


2. What is the importance of packaging?
3. List down at least 5 ways of packaging foods?

References:
Home Economics III by Rojo pp. 144-145
Department of Education
Region V
Division of Camarines Sur
San Jose Pili, Cam. Sur

Lesson Plan
T. L. E. III Specialization
Home Economics / Food trades
Food preservation
Culinary Arts / Food Trades III
(Lesson63) Packaging & Food Preservation

Date___________

I. OBJECTIVES:
1.Discuss storing and packaging.
2. Identify success and failures of packaging of food preservation.
3. Discuss the importance of packaging of food preservation.
4. Analyze the different packaging materials.

II.SUBJECT MATTER

Area: H.E./ Culinary Arts/ Food Trades


Unit- Chapter XI- L-63 Packaging & Food Preservation.
Concepts- Packaging & Food Preservation
References_ H.E. III by Rojo pp. 126-127
Materials used- samples of packaging natural, chart of packaging materials
Values- Environmental Concern
Commitment for Prevention of Food Wastages
PSSLC 3.2-3.3-3-2 pp. 350

III.TEACHING PROCEDURE
A. Preparation / Routinary Activities
a. Opening Prayer, Roll call
B. Motivation
Where did you store/ place you peanut brittle? Your pork tocino, and your
jelly?
What do you called that container why?
Show samples of packaging material used in food preservation.

Lesson Proper
Give the meaning of packaging.
I. Activity- Group the class into 3, select a leader
1. Explain the importance of packaging
II. List down the packaging materials.
III.Give the tips in packaging.
Presentation of group output

2.Analysis
* Why is packaging important?
* What are the recent in packaging materials?
* Why they are using plastic? Are we safe using plastic?
* What is your observation to the food product that was buying at the store
The way they are pack.

3.Abstraction

Packaging prevents food from microorganism, debris and other foreign


Materials and protects it from physical damage and insect infestation. It delays food
Spoiltage. It also regulate the moisture in food contributes to its attractiveness and
Appeal.

4.Application
1.List down the ways of packaging food.
2. Give common packaging materials used in packaging groceries.

IV.EVALUATION
Rearrange the letters to form a correct answer

1.NIT SCAN (Tin cans)


2. DAWXE SOBXE ( waxed boxes)
3. PASTICLSCONERTAIN ( plastic container)
4. PLOYETHLYNEE- ( polyethylene)
5. PREFORATDE SABG- ( perforated bag)

V.ASSIGNMENT
1.Bring sample of packaging materials used in food preservation
2. Make a compilation of recipes on fruit and vegetables preservation.

Reference: HE III pages 126-127