COT-Sample-Enhanced-DLP-Cookery for Demo.docx
- 1. Department of Education National Capital Region Division of City Schools-Quezon City FERNANDO C. AMORSOLO SENIOR HIGH SCHOOL K3rd cor K6th St., Brgy. Kamuning, QC. SEMI-DETAILED DAILY LESSON PLAN IN COOKERY NCII TEACHER: JANICE I. BAT-AO LEARNING AREA : COOKERY NC II DATE: JUNE 02,2023 SEMESTER: 2nd TIME: 11:45pm-12:45pm QUARTER: 4th I. Objectives A. Content standards The learner demonstrates an understanding of the concepts and underlying principles in Cookery NCII. B. Performance standards The learner independently performs Cookery NCII processes based on market standards. C. Learning competencies Identify the appropriate techniques in cooking of meat cuts which was classified into two types of methods in cooking (dry-heat and moist-heat cooking methods). D. Specific Objectives 1. Prepare meat cuts according to the given recipe. 2. Prepare and use suitable implements in dry-heat and moist-heat cooking methods. 3. Identify appropriate cooking methods for meat cuts. 4. Apply the different techniques in meat preparation. 5. Cook meat-cut dishes according to the given recipe. II. Content Quarter 4: LO 2. Cook Meat Cuts III. Learning Resources A. References Cookery Manual Module 1, PowerPoint presentation, Curriculum Guide,Laptop, tools and equipment. Professional Cooking 6th Edition By: Wayne Gisslen pp. 419-447 1. Teacher’s guide Cookery Manual Module 8 2. Learner’s manual MODULE (Week 8) 3. Additional materials from Learning Resource Portal https://quizizz.com/admin/quiz/5e3ac8b22239fe001d80e2b8/dry-heat- cooking-methods 4. Learning Competency Code TLE_HECK912PCM-IVa-30 B. Other learning resources IV. Procedures Teacher’s Activity Annotation A. Preparatory Activities 1. Daily routine: Greetings, prayer and checking of attendance 2. Review of the previous lesson. 3. Motivation 4. Unlocking of Difficulties 1.1.3 Modeled effective applications of content knowledge within and across curriculum teaching areas. B. Establishing purpose for the lesson Show and discuss the learning objectives for the day. C. Presentation /analysis of the questions Present the video presentation about the topic in : 1.5.3 Developed and applied effective teaching strategies
- 2. Department of Education National Capital Region Division of City Schools-Quezon City FERNANDO C. AMORSOLO SENIOR HIGH SCHOOL K3rd cor K6th St., Brgy. Kamuning, QC. a) Variety of meat dishes b) Methods of cooking meat 1. Dry-heat cooking 2. Moist-heat cooking c) Cooking specialty cuts to promote critical and creative thinking, as well as other higher order thinking skills. D. Discussing new concepts and practicing new skills 1. Students will analyze dry-heat, moist-heat and combination cooking methods also the appropriate use and procedures. They will prepare and compare foods that utilize both dry-heat and moist-heat cooking methods. 2. Cook Cooking Methods Estimated Time 1–3 70-minute classes, depending on the amount of laboratory chosen for this lesson Recommended Number of Students Up to 24 Facilities Home Economics teaching lab and/or Culinary Arts teaching kitchen. E. Developing mastery a) Students have received orientation on the subject of kitchen and food safety. b) Workstation Set-up and Knife Skills Activity Plans have been successfully previously completed. c) The teacher will demonstrate the dish to be prepared and all students will have a copy of the recipe. d) The teacher will have the flexibility to choose the recipe based on available resources, time and physical space. Safety Considerations. 2.3.3 Worked with colleagues to model and shared effective techniques in the management of classroom structure to engage learners, individually or in groups, in meaningful exploration, discovery and hands on activities within a range of physical learning environments. F. Finding Practical Application of Concepts 1. Why is it necessary to know the appropriate cooking method for the type of food being prepared? 2. How do we classify them to ensures that every known method falls into one category or the other.? 1.1.3 Modeled effective applications of content knowledge within and across curriculum teaching areas. G. Making Generalization Most important points to remember: 1. Students have received orientation on the subject of kitchen and food safety. 2. Workstation Set-up and Knife Skills Activity Plans have been successfully previously completed. 3. Students will practice proper use of personal protective equipment (PPE) at all times. 4. Students must know how to analyze and differentiate between the dry- heat, moist-heat and combination 2.6.3 Exhibited effective and constructive behavior management skills by applying a positive and non-violent discipline to ensure learning- focused environments.
- 3. Department of Education National Capital Region Division of City Schools-Quezon City FERNANDO C. AMORSOLO SENIOR HIGH SCHOOL K3rd cor K6th St., Brgy. Kamuning, QC. cooking methods applicable that best suited to meat cuts in leading to cooking a menu. H. Evaluation Directions: Choose the letter of the correct answer in each statement. Write your answer in ¼ sheet of paper. 1. To cook food rapidly in a small amount of fat over high heat. a) Pan Fry b) Deep Fry c) Broil d) Saute 2. When frying foods, items are usually coated in ________. a) Breading/ Batter b) Seasonings/Salt c) Oil d) Sesame seeds 3. A cooking method where foods are completely submerged in hot fat or oil. a) Saute b) Pan Fry c) Deep Fry d) Broil 4. A cooking method that uses only dry heat- no fat or oil. a) Grilling/Broiling b) Saute c) Pan Fry d) Roasting 5. What type of foods are best to use for grilling/broiling? a) flavorful cuts of meat b) individual portions of food c) vegetables d) all of the above.
- 4. Department of Education National Capital Region Division of City Schools-Quezon City FERNANDO C. AMORSOLO SENIOR HIGH SCHOOL K3rd cor K6th St., Brgy. Kamuning, QC. Evaluation Tool for Practical Welding Performance (Part I) TASK SHEET NO. 7 TITLE: Cook Meat Cuts: Dry-Heat and Moist- Heat Methods Criteria Score Remarks Use PPE Accuracy of recipe Skills, Technique & Craftmanship Taste & presentation Cooking Skills/Culinary Techniques Presentation Total TOTAL SCORE/REMARKS 5__EXCELLENT 4—VERY SATISFACTORY 3—SATISFACTORY 2—REMEDIATION 25-22—-E (excellent) 21-17—-------VS (very satisfactory) 16-14—-------S (satisfactory) 13-below—-R (remedial) I. Additional Activity for Application or Remediation/Agreement A. Portfolio/Activity #: 4 1. What are the basic principles in plating dishes? Give at least 5 sample. 2. What are the elements of plating? 3. Why do we do the proper plating of meat dishes before presenting them to the guest? 4. Make a documentation for every output and make a softcopy for final submission of output. B. Bring the ff. for the next laboratory: 1. Complete Personal Protective Equipment 2. Ingredients for the next Menu 3. Tools and Implements 4. Dinner Plate, tissue paper and plastic gloves, 3 color coded
- 5. Department of Education National Capital Region Division of City Schools-Quezon City FERNANDO C. AMORSOLO SENIOR HIGH SCHOOL K3rd cor K6th St., Brgy. Kamuning, QC. towels, hairnet, facemask for additional personal belongings V. Remarks VI. Reflections No. of Students in mastery level:_____ No. of Students in average level:_____ No. of Students needs improvement:_____ (To be filled up after execution) Prepared by: JANICE I. BAT-AO Teacher I Observer/Rater: JEHSENREY Z. GALINDON Master Teacher II EDITHA M. REYES Master Teacher II MARY CHILLE K. TALIB Master Teacher II LARRY M. CASTRO Principal II