Republic of the Philippines

Department of Education
Esperanza National High School
Koronadal City Division

SEMI-DETAILED LESSON PLAN IN COOKERY NCII

Date: December 07, 2016

Time/Time Frame: 2:00-4:00 (2hours)

I. Objectives:
At the end of the class the student shall:
1. Discuss the composition and structure of starch molecules
2. Enumerate the functional properties of starches
3. Give and discuss the nutrient that we can get from cereals
4. Give the parts of the whole grains

II. Subject Matter:

Topic: Properties of Starch
Code: TLE_HECK9-12CD-If-5
Reference: Module in cookery Manual/TG
Materials/ Resources: chalkboard, paper and pen

III. Lesson Development/ Presentation:

A. Preliminary Activities:
Prayer
Greetings
Review: Sources of starch
Motivation: think of food that you take during breakfast

B. Lesson Proper:

Activity: each group will take a different starches provided by the

teacher. They need to feel the texture and mention what kind of starch they are getting.

Analysis:
What are the characteristics of the different starches?
From what plant are the sources of the starches?
What are the functional properties of starches?
 Abstraction:
Starch is polysaccharide made up of hundreds or even thousands of glucose
molecules joined together. The molecules of starch are two general types, called fractions: amylose and
amylopectin.
Starch properties and reactions:
Gelatinizations
Viscosity
Retrogadation
syneresis
Dextrinization
Hydrolysis

Functional properties of starches

Thickeners
Colloidal stabilizers
Moisture retainer
Gel forming agent
Binders, package and flavor carrier

Application:
Give some example of a dish that contain a starch and what are the
nutrients we can get form there and what is the function of the starch in
a dish

IV. Assessment/ Evaluation:

Oral question.
V. Assignment:
What is the difference between pasta and noodles?