JUNIOR HIGH SCHOOL CORE SUBJECT

TLE 7 ~ 1st QUARTER – WEEK 1: ________________________

TOPIC/ LESSON BASIC COOKING

CONTENT STANDARD The students demonstrate understanding of/on:
 the application of the methods of cooking
 the different food preparation and techniques
 the proper conversion of table of weights and measures
 the principles of cooking applied in meat, poultry, vegetables,
seafood, and fish
PERFORMANCE STANDARD The students identifies methods of cooking clearly, properly uses
table weights and measures in preparing food, and applies
principles of cooking correctly.
LEARNING COMPETENCIES Students will be able to independently use their learning about the
principles and methods of cooking to prepare delicious meals for
family and for livelihood.
SPECIFIC LEARNING Students will know/ understand:
OUTCOMES  the different food methods and techniques
TIME ALLOTMENT 4 hours (1 hour a day)

TECHNOLOGY AND LIVELIHOOD EDUCATION 7

CONTENT Day 1: Preparation and Cooking of Food
Day 2: Principles of Cooking
Day 3: Preparation of Marketable Meals
Day 4: Costing of Meals
INTRODUCTION/ REVIEW Time Allotment: 5 minutes
Classroom Routine: Prayer, Greetings, Attendance, Review
MOTIVATION Time Allotment: 5 minutes

Day 1: Pose this Essential Question (EQ):

 Do you consider yourself as a cook? Why or Why not?
 Do you believe that a good cook should know the different
methods, terms and techniques in cooking?
 Organize the class in 5 groups. Distribute five kinds of
recipes and ask each group to identify the methods of
cooking applied in the recipes.
 Each group is asked to explain or tell their ideas about the
pictures assigned to them

Day 2: Pose this Essential Question (EQ):

 What is your favorite food? Why?
 Ask the students to draw their favorite food. Have the
students answer the following questions: (2 minutes)
1. Have you tried cooking your favorite food?
2. What did you consider the most in your cooking?
3. How will you ensure good quality dishes or meals?

Day 3:
INSTRUCTION/ DELIVERY Time Allotment: 30 minutes

Lead the discussion through a PowerPoint presentation.

Day 1: Methods of Cooking, Food Preparation Terms and

Techniques, and Table Weights and Measures (Pages 3 – 5)

Day 2: Principles of Cooking: Poultry, Meat, Fish and Shellfish and

Vegetables (Pages 7 – 10)

Day 3: Menu Planning, Menu Pattern, and Food Safety (Pages 11 –

14)

Day 4: Costing of Meals (Pages 18 – 20)

PRACTICE Time Allotment: 5 minutes
Recall the essential parts of a certain lesson through oral recitation/
activities etc.

Day 1: Explain the words they will pick inside the bottle, these words
are from the lesson discussed.

Day 2: Answer the following questions according to the topic

discussed:
1. When can you say that a meal is well prepared?
2. What is a marketable meal for you?
ENRICHMENT Time Allotment: 10 minutes
Day 1: Short cooking role play showing the importance of
understanding the following:
 Group 1: Methods of Cooking
 Group 2: Food Preparation Terms and Techniques
 Group 3: Table Weights and Measures

Day 2: Each group will have a specific task assigned to them:

 Group 1: Cooking Show discussing the principles of cooking
poultry
 Group 2: Interview or talk show discussing the principles of
cooking meat
 Group 3: Commercial which will talk over the principles of
cooking fish and seafood
 Group 4: Jingle presentation about vegetable cookery
principles

ASSESSMENT/ Time Allotment: 5 minutes

EVALUATION Day 1: Criteria
Creativity -3
Ideas/ Information - 5
Expression -2
TOTAL: 10
Day 2: Criteria
Creativity -3
Ideas/ Information - 4
Delivery -3
TOTAL: 10