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    Lesson Plan in TLE 10

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    Elaica Joy Puada
    The document provides a lesson plan for Grade 10 students on preparing cold meals like appetizers, sandwiches, and desserts. The lesson plan outlines the objectives, content standards, performance standards, learning competencies, and materials needed. It details the preparatory activities the teacher will do like checking attendance and reviewing the previous lesson. It then discusses the main topic of preparing appetizers and defines and describes the various tools, equipment, and utensils needed like measuring cups, spoons, timers, mixing bowls, knives, and skewers. The teacher checks for understanding and questions from the students.

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    Lesson Plan in TLE 10

    Uploaded by

    Elaica Joy Puada
    48 views5 pages
    The document provides a lesson plan for Grade 10 students on preparing cold meals like appetizers, sandwiches, and desserts. The lesson plan outlines the objectives, content standards, performance standards, learning competencies, and materials needed. It details the preparatory activities the teacher will do like checking attendance and reviewing the previous lesson. It then discusses the main topic of preparing appetizers and defines and describes the various tools, equipment, and utensils needed like measuring cups, spoons, timers, mixing bowls, knives, and skewers. The teacher checks for understanding and questions from the students.

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    Lesson plan in TLE 10

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    The document provides a lesson plan for Grade 10 students on preparing cold meals like appetizers, sandwiches, and desserts. The lesson plan outlines the objectives, content standards, performance standards, learning competencies, and materials needed. It details the preparatory activities the teacher will do like checking attendance and reviewing the previous lesson. It then discusses the main topic of preparing appetizers and defines and describes the various tools, equipment, and utensils needed like measuring cups, spoons, timers, mixing bowls, knives, and skewers. The teacher checks for understanding and questions from the students.

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    48 views5 pages

    Lesson Plan in TLE 10

    Uploaded by

    Elaica Joy Puada
    The document provides a lesson plan for Grade 10 students on preparing cold meals like appetizers, sandwiches, and desserts. The lesson plan outlines the objectives, content standards, performance standards, learning competencies, and materials needed. It details the preparatory activities the teacher will do like checking attendance and reviewing the previous lesson. It then discusses the main topic of preparing appetizers and defines and describes the various tools, equipment, and utensils needed like measuring cups, spoons, timers, mixing bowls, knives, and skewers. The teacher checks for understanding and questions from the students.

    Copyright:

    © All Rights Reserved
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    Lesson plan in TLE 10

    Grade level & Section: GRADE 10 DALTON (12:45-1:30 pm) Learning Areas: Caregiving
    GRADE 1O RUTHERFORD (2:15-3:00 pm)
    Quarter: 3rd Quarter (week 3) Date: March 10, 2023

    CONTENT STANDARD The learners demonstrate the understanding in preparing


    cold meals, (appetizer, sandwiches, and dessert)

    Performance standards The learners independently prepares cold meals


    (appetizers, sandwiches, and dessert)

    Learning competencies LO 1. Prepare a range of appetizers

    I.Objectives

    a. Identify proper use of tools, equipment, utensils needed in preparing


    Appetizers;
    b. Organize the kitchen utensils according to its classification
    II-Subject Matter:
    Topic: Prepare Appetizer
    Source: K to 12 TLE Grade 10 CAREGIVINGMODULE
    Materials: Laptop, Television and Power point presentation
    Teacher’s activity Students Activity
    A. Preparatory Activity

     Prayer
     Greetings

    “Good after noon ma’am”


    “Good afternoon class”
    “ Yes ma’am”
    “Before you take your seats kindly pick up all the
    pieces of papers and please arrange your chair”

    “ You may now take your seats”

     Checking attendance
    “Say present if I call your name” “ Yes ma’am”
    (students raise their hand)
    “who can tell me what was our lesson last week?”
    “Ma’am appetizer is a small serving of foods which can
     Motivation help in increasing the appetite slightly.

    “Before I proceed to the next lesson, let’s


    answer this activity first.”

    GUESS THE WORD!

    UIQDLI AIMNRUGSE UPC LIQUID MEASURING CUP

    GUESS THE WORD!

    YDR GAIURMSNE SCUP DRY MEASURING CUPS

     Analysis

    What do call those pictures I have shown? Tools, Equipment, Utensils Needed in Preparing
    Appetizers
    Measuring Utensils
    Okay very well said students, so now let’s move on to our
    next lesson. Kindly read students.

     Abstraction

    Liquid Measuring Cup - This cup is made of


    clear glass or plastic. It has lines on
    the outside so that you can measure 1 cup or
    fractions of a cup. There is a space above the 1-
    cup line to prevent spills and a spout to make
    pouring easier.

    Dry Measuring Cups - These are made of


    metal or plastic. They come in nested
    sets of ¼-, 1/3-, ½-, and 1-cup sizes and in
    metric sets of 50, 125, and 250
    milliliters. They are used for measuring items
    such as flour, sugar, and
    shortening. Unlike the liquid measuring cups,
    these are filled to the top edge and
    then leveled off with the flat edge of a knife or
    spatula
    Measuring Spoons - These come in sets. They
    are held together by a ring, hung on
    a rack, or nested together. The spoons are
    made of metal or plastic. The most
    common sizes are the tablespoon, teaspoon, ½
    teaspoon, and ¼ teaspoon.
    Metric measuring spoons have 1-, 2-, 5-, 15-,
    and 25-milliliter sizes

    Timer - This is used to measure the length of


    time, up to 1 hour, when food is being
    cooked or baked. You set the time by turning the
    dial to the pointer on the outside
    of the dial. At the end of the time, a bell will ring

    Mixing Bowls - These come in sets containing


    a small, medium, and a large bowl.
    These are made of glass, metal, or plastic.
    Bowls with slanted sides are better
    than those with straight sides, because slanted
    sides make mixing easier.

    Mixing Spoon - A spoon is a utensil consisting


    of a small shallow bowl, oval or
    round, at the end of a handle. A type of cutlery,
    especially as part of a place
    setting, it is used primarily for serving. Spoons
    are also used in food
    preparation to measure to mix to stir and to toss
    ingredients.

    Preparation Utensils

    Pastry Bag and Tube/Tips - A funnel like or


    cone-shaped cloth or plastic bag
    with an open end that can be fitted with metal or
    plastic tubes or tips of
    varying sizes and designs used for shaping,
    piping or decorating with
    materials such as cake icing, whipped cream,
    duchesse potatoes, and soft
    dough

    Pastry Brushes - These have bristles either in a


    flat shape or bunched
    together. The bristles may be plastic nylon or a
    natural material. Use a
    pastry brush to “paint” liquids or glazes onto
    pies, breads, or pastries. It is
    also useful for greasing baking pans. You should
    have a separate basting
    brush for applying fat or other liquid to meat and
    poultry during roasting or
    broiling

    Strainer - A strainer is made of medium to fine


    metal mesh and is used to
    separate solid ingredients from liquids. It can
    also be used for washing
    berries and small amounts of vegetables

    Knives - Knives are among the real essentials


    in any kitchen. They come in a
    variety of sizes. One knife you will probably use
    most often is the paring
    knife, which has a blade about 6 or 8
    centimeters (2 ½ or 3 inches) long

    Cutting Board - This is the only surface on


    which you should do cutting or
    chopping. These boards protect the countertop,
    and keep knives sharp
    longer. They come in large and small sizes.
    Wooden cutting boards are the
    most common, but there are also heavy-duty
    plastic ones available. Since
    plastic cut boarding can be washed in the
    dishwasher, they are more
    sanitary

    Can Opener - This should have handles that are


    easy to grip and a sturdy
    cutting blade so that it will easily open many
    different sizes of cans. A
    pierce type can opener is useful for opening
    juice or milk cans.

    Skewer - A pointed wood or metal rod used for


    trussing joints of meats and
    poultry or for holding meat, fish or pieces of
    vegetables.

    Skillet - A very heavy, thick bottomed frying pan


    used for pan-frying when a
    very steady, even heat is needed.

    “Do you have any questions, clarifications? Anyone from


    the class?
    “None ma’am”
    Are you sure?

    Activity “ yes ma’am”

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