Date:

For: Grade 7- LOVE

Subject Matter: TLE 7

Unit Topic: Food and Food Service

Lesson Focus: Preparation and Cooking Food; Principles of Cooking

Number of Days: 4

Content Standard: The students should demonstrates understanding of/on:

1. The application of the method of cooking.

2. The different food preparation and techniques.
3. The proper conversion of the table of weights and measures.
4. The principles of cooking applied in meat, poultry, vegetables, seafood, and
fish.

Performance Standard: The student should be able to:

1. Identifies methods of cooking clearly.

2. Properly uses the table of weights and measures in preparing food.

3. Applies principles of cooking correctly.

Learning Competencies: The students should be able to :

1. State the methos and techniques of cooking.

2. Give the principles of cooking to be applied in various food.
3. Interpret the table of weights and measures.
4. Apply the methods and techniques in preparation of food in real life situation.
5. Recognize the value of correct interpretation of a recipe.

References: Technology and Livelihood Education (Teachers Wraparound Edition) by

Bernardino, Josephine., et al.

LESSON PROPER:

EXPLORE: Present a video clip of easy cooking show.

Pose this essential question (EQ) :

-Do you consider yourself a cook? Why?

As the students to answer the graphic organizer below and share it to class.
 What can I cook? What are the characteristics
of a cook?

FIRM UP: Discuss the different methods of cooking, food preparation terms and techniques,
table of weights and measures and substitution for ingredients and principles of
cooking.

DEEPEN: Ask the students the essential questions :

- When can you say that a meal is well prepared?

- What is a marketable meal for you?

Let them explain thoroughly their answers.

TRANSFER: Organize the class in 5 groups, and instruct them to do the activity.

Given a recipe, each group will state the methods of cooking, the techniques and
tge principles of cooking being applied in it. Student's work will be evaluated using
the criteria below.

EVALUATION: A 20-item quiz will be given.

Methods of cooking (5 items)

Food Preparation terms and techniques (5 items)

Table of Weights and Measures and Substitution for ingredients (5 items)

Principles of Cooking (5 items)

ASSIGNMENT: In a half sheet of paper(crosswise), write an essay about the value of correct
interpretation of a recipe.