Sunteți pe pagina 1din 2

FRANCISCO RAMOS NATIONAL HIGH SCHOOL

Concepcion, Kabasalan, Zamboanga Sibugay

SEMI- DETAILED LESSON PLAN IN TLE-COOKERY (EXPLORATORY)

Name of Teacher: JESSIE JAMES B. VIRTUOSO


Learning Area: TLE
Date: April 1, 2019

Content Standard: The learners demonstrate an understanding the knowledge, skills, and attitudes required in
maintaining kitchen tools, equipment, and work premises.
Performance Standard: The learners independently maintain clean kitchen tools, equipment, and premises.

Competency: LO1 Clean, sanitize, and store kitchen tools and equipment
Code: TLE_HECK9-12KP-Ia-1

I. LEARNING OBJECTIVES:
a. Clean, sanitize and store kitchen tools and equipment;
b. Clean and sanitize kitchen premises and;
c. Value the significance of cleaning and sanitizing kitchen premises.

II. SUBJECT MATTER


“Steps in Washing Dishes”
Reference: K to 12 TVL HOME ECONOMICS COOKERY Learning Module
Materials: Visual Aids and Plastic Tape
Marker
Multimedia: Power point and Video presentation

III. Learning Procedure

 Preliminary activity
Opening Prayer
Checking of the Learning Environment
Checking of Attendance
Collecting of Assignments
Setting of house rules/ guidelines

 Pronunciation Drill

The students will read the words. Teacher corrects any mispronunciations.
Words to be found are as follows: RINSE, STACK, SCRAPE AND DISHES.

 Review
The teacher will flash several pictures of Kitchen Tools and let students identify it using a
LED TV. The teacher will randomly call the students.

 Motivation
The teacher will show a video clip that depicts an unhealthy way of washing dishes.
The teacher will ask questions?
Is this a correct way of washing dishes?
What could possibly happen if we will use this kind of dishes?
 Pretest
The teacher will determine prior knowledge of the learners.

 Trade Terms
Let the students read the trade terms. Trade terms are RINSE, STACK, SOIL AND SCRAPE.
 Presentation
The teacher will present the topic and learning objectives to the class.

A. Activity
Group students into three. The students will now answer the given scrambled letters

B. Analysis
-The teacher validates and checks the answers presented by the students.
-The teacher asks the learners how they feel when performing the activity.

C. Abstraction

The teacher will now discuss Tips and warnings to observe in washing the dishes. Discussion is
through lecture and art of questioning.

(Contextualization) Why do we need to wash glassware first before greasy stocks and pans?
(Localization) Why do we need to use appropriate dishwashing liquid or paste in washing dishes?

D. Students will be grouped into 3.


* Differentiated Instruction:
Task 1. Group reporting. Discuss briefly the steps in washing plates properly.
Task 2. Arrange the procedure of correct ways of washing plates.
Task 3. Match pictures to its correct steps in washing plates.

IV. EVALUATION
Directions: Choose the letter of the correct answer.

1. The process of removing food and other types of soil from a surface, such as dish, glass, or cutting board.
a. Cleaning c. Drying
b. Chilling d. Frying
2. Which of the following Personal Protective Equipment (PPE) should be used if you have dry hands or other
skin problems?
a. Apron c. Goggles
b. Rubber Gloves d. Hair net
3. The proper order in stacking dishes when washing is:
a. Utensils, Chinaware, Silverware and Glassware
b. Silverware, Glassware, Utensils and Chinaware
c. Glassware, Silverware, Chinaware and Utensils
d. None of the above
4. How can you avoid accident in washing the dishes?
a. Observe proper procedures c. Use personal protective equipment.
b. Making foolish activity d. Both a and c
5. Why do we need to follow the steps in washing the dishes?
a. To avoid accidents
b. To have clean dishes and eventually keep us away from sickness.
c. To keep our kitchen tools and equipment in great care and maintain its state.
d. All of the above

Prepared by: Checked by:

JESSIE JAMES B. VIRTUOSO CRISANTO A. PETALCORIN


Teacher I Head Teacher II

Noted by:

ESTRELITA A. PEÑA, Ed. D.


School Principal III