Division of City Schools Manila Manuel L. Quezon High School Blumentrit St.

, Sta Cruz Manila

Area: Food and Food Service I Year & Section: Grade 7- 16

Date: September 17, 2012 Time: 7 am-9 am Room 309

STAGE I- DESIRED RESULTS Content Standard The learner demonstrates understanding of the basic principles underlying the process and delivery in cooking. >Process flow in the method of cooking in frying. Essential Understanding(s): Performance Standard The learner produces marketable original/ new meal products by following the basic concepts and principles underlying the process and delivery in cooking.

Essential Question:

Applying the basic concepts and Why do we need to understand the basic principles underlying the process concepts and principles underlying the and delivery in cooking is process and delivery in cooking? essential in producing marketable meal products. Learners will know: The meaning of frying method The types of frying The importance of following the good food laboratory practices Learners will be able to: Apply the principles in basic cookery Use the cooking tools, utensils and equipment properly Apply the steps on types of frying Practices good food laboratory practices Presents the finished products creatively.

STAGE II ASSESSMENT EVIDENCE Performance Tasks Demonstrates the Method of Frying >deep frying > pan frying > stir frying > sauting Performs the principles in basic cookery Show the good food laboratory practices Assessment Evidence Assessment Performance based on the compliance with standards application of procedure, observance of safety works habits, speed and time, Using the standard cooked products. rubrics for

STAGE III- TEACHING AND LEARNING PROCESS ACTIVITIES: 1. EXPLORE: REVIEW- The Kitchen Tools & Equipment: Game- Name and Tell Picture Box 2. FIRM UP: Define frying method Enumerate the types of frying: a pan, deep, stir and saut. Demonstrate the procedure in deep frying Prepare fried Lumpia Evaluate the finish products 3. DEEPEN: Discuss sauted as example of frying method 4. TRANSFER: Prepare okoy using the same ingredients.

GENERALIZATION: I learned that Frying- is to cook in a small amount of hot fat and it has 4 types such as

pan, deep, stir and saut. Cooking involves applying principles and careful selection and preparation in order to have a healthy and balanced meal.

Home Delight: AREA: Food and Food Service I TOPIC: Steaming Method WORD STUDY: steam, puto GUIDE QUESTIONS: 1. What are the ingredients in preparing puto? 2. How is the process in puto making done? 3. Why do we need to follow the procedures properly? LEARNING MATERIALS: Recipes, ingredients, rating scale REFERENCES: www. Foodservice.com

Prepared by: Rai R. Blanquera TLE-H.E. TI