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LESSON OUTLINE:
I. Introduction (30 Minutes)
II. Motivation (40 Minutes)
III. Instruction/Delivery (60 Minutes)
IV. Practice (40 Minutes)
V. Evaluation (40 Minutes)
VI. Enrichment (30 Minutes)
VII. Assignment (If any)
VIII. Remarks
IX. Reflection
1
SUBIC BAY COLLEGES (SBCI), INC.
“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City
Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com
- Checking of attendance
- Checking of assignment
- Brief discussion or over view of past topic.
II. Motivation:
Pictures of different grains. Learners will try to guess the name of the Breads, breakfast cereals, grains, and other products (types of
grains and cereals according to their research. grains). Rice, brown rice, red rice, maize, wheat, barley, sorghum,
millet, oats, and rye (types of cereals)
III. Instruction/Delivery:
“Vegetables are raw or cooked plants or parts of plants used in a dish. “Cook vegetables so they have an appealing appearance, cook
Vegetables give color, texture, and flavor to our meals. They also give vegetables for good flavor typical of the vegetable, and serve vegetables
vitamins and minerals. What are the basic principles of cooking at the right temperature.”
vegetables to meet quality standards?”
“Absolutely, class! You know what, class, the flavor of a vegetable is “In selecting and preparing fresh vegetables we should consider
affected by the way it is cooked and by the seasonings added to it. purchasing, storage, and preparation are factors that affect vegetable
Overcooking is the biggest problem when it comes to flavor. Vegetables cookery, once purchased, vegetables need to be properly stored so
in the cabbage family-cabbage, broccoli, cauliflower-develop a very they remain their best until you are ready to use them. Without
strong, sulfur-flavor when they are overcooked. Some vegetables may exception, all vegetables should be wiped, or washed, before you
become bitter with overcooking while other vegetables may become flat prepare them and peeling and trimming vegetable skin like carrots
or dull. Cooking in too much water also affects the flavor of vegetables and potatoes is a common practice.”
because some parts of the vegetables that affect its flavor are dissolved
and lost in the water. In selecting and preparing fresh vegetables, what
are the things must be considered?”
“You enumerated it completely! Then when you are buying vegetables, “It can be thaw by “cooking direct frozen” as your preferred
you need to observe for the characteristics of quality vegetables. Always method of handling frozen vegetables. You can also use
buy fresh, crisp, newly harvested vegetables. Fresh vegetables should be microwave or stir-fry frozen vegetables as an alternate method of
cooked the day they are harvested or brought to preserve their nutrients. cooking direct from frozen. Defrosting or partially thaw specific
Avoid buying vegetables that have been sliced and pre-packed in plastic leafy and bulky frozen vegetables and thaw large ears of corn on
bags. They may no longer be fresh and crisp. Wilted vegetables lose some the cob partially ahead of time if you plan to boil them on the
stove as you would fresh corn on the cob and eat immediately after
of the vitamins they contain. Root vegetables such as carrots, gabi,
labanos, or radish and fruit vegetables such as eggplant, tomatoes, and cooking.”
2
SUBIC BAY COLLEGES (SBCI), INC.
“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City
Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com
“That is correct! In cooking vegetables, what are the methods?” “Blanching, boiling, braising, poaching, simmering, steaming,
stewing, sautéing, broiling, grilling, roasting and stir-frying.
IV. Practice:
Question and Answer. Facilitator will ask ten questions to the class and “Blanching, boiling, braising, poaching, simmering, steaming,
they will answer it correctly. stewing, sautéing, broiling, grilling, roasting and stir-frying.
V. Evaluation:
Dramatization: Group Activity: Leaders will demonstrate the different “Blanching, boiling, braising, poaching, simmering, steaming,
methods of cooking stewing, sautéing, broiling, grilling, roasting and stir-frying.
VI. Enrichment:
VII. Assignment:
1. Types of Sauce.
2. Techniques in storing and vegetables.
3. Research for different menu of vegetables.
VIII. Remarks:
FERNAN T. VILLANUEVA SHIELA MAE G. DELLOSA AGNES RACQUEL B. MENDONES, MAT, MHRM, LPT
Subject Teacher SHS Coordinator School Principal