Notre Dame of Jaro, Inc.

Msgr. Lino Gonzaga St., Jaro,Leyte

LESSON PLAN IN T.L.E 7

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SCHOOL Notre Dame of Jaro, Inc. LEARNING AREA TLE

GRADE 7
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning
Competencies/objectives
TEACHER Joseph Dumasig Superable DAY 1
Teaching QUARTER 1st
dates / Time
The students demonstrate understanding of/on:
 the application of methods of cooking.
 The different food preparation and techniques.
The students:
 Identifies methods of cooking clearly.
 Properly uses table of weights and measure in preparing food.
 Identify the methods of cooking applied in the recipes and some
substitution for the other ingredients.
 Demonstrate the different methods and techniques in cooking.

D. Domain Literacy Demonstration

E. Level Understanding
II. SUBJECT MATTER
A. Topic Methods of cooking and Techniques
B. References  Teacher’s Guide Pages:
 Textbook Pages:
 Other Learning Resources:
C. Materials Reference Materials, Laptop, Overhead Projector.
D. Integration Technology Integration (Power Point Presentation.)
E. Concept Explaining the methods and techniques in cooking.
III. PROCEDURE
A. Reviewing previous lesson
or presenting the new Review: Pre-assessment on basic cooking. (10minutes)
lesson
MOTIVATION (5 minutes)

Pose this EQ: Do you consider yourself a cook? Why?

Based on the activity that we did what do you think is our topic for today?
What do you want to learn from this lesson?
Why do you think it is important for you to learn about the basic cooking?
 B. Establishing a purpose for
the lesson
C. Presenting examples /
instances of the new lesson
D. Discussing new concepts
and practicing new skills # 1
E. Discussing new concepts
and practicing new skills # 2
F. Developing Mastery
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations and
abstractions about the
lesson
IV. EVALUATION
I. Evaluating Learning
V. ASSIGNMENT
J. Additional activities for
application or remediation
Post the objective of the lesson of the day
ACTIVITY
Individual activity
Ask the students to answer the graphic organizer below. Then let them share
their answers.
WHAT AM I COOK? WHY AM I NOT A
COOK?
ANALYSIS
 Do you believe that a good a good cook should know the different methods
of cooking?
 Why did you say so?
 Are you agreed with the statement of?
 What evidence can you cite to validate your statement?
ABSTRACTION
 Utilize the Power Point presentation to discuss the concept of different
methods and techniques in cooking. Then followed by OPEN-ENDED
QUESTIONS.
APPLICATION
Group activity) -
Organize the class into four groups. Distribute four kinds of recipes and ask
each group to identify the methods of cooking applied in the recipes and do
some substitution for the other ingredients.
Practical Activities
1. do a demonstration on the different methods of cooking.
2. Interpret recipes provided by the teacher through identifying the
different methods and techniques in cooking.
Assessment
1. Short Quiz- recipe analysis: identification of cooking methods in a given
recipe.
2. Practical test- practical activities to be evaluated using a scoring rubric.
ASSIGNMENT