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Weekly Lesson Plan Intle7

This weekly lesson plan outlines a lesson on the principles of cooking vegetables, seafood, and fish. The objectives are for students to demonstrate their understanding of how to apply cooking principles to these foods. The lesson will begin with a review quiz and then discuss the basic principles of cooking fish and seafood, such as retaining moisture and not overcooking. It will also cover principles for vegetable cookery like washing before and after cutting and cooking until tender but not overcooked. Students will be assessed with a short quiz to check their understanding of the different cooking principles.

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Raymund Patricio
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298 views

Weekly Lesson Plan Intle7

This weekly lesson plan outlines a lesson on the principles of cooking vegetables, seafood, and fish. The objectives are for students to demonstrate their understanding of how to apply cooking principles to these foods. The lesson will begin with a review quiz and then discuss the basic principles of cooking fish and seafood, such as retaining moisture and not overcooking. It will also cover principles for vegetable cookery like washing before and after cutting and cooking until tender but not overcooked. Students will be assessed with a short quiz to check their understanding of the different cooking principles.

Uploaded by

Raymund Patricio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Weekly Lesson Plan

in TLE 7

I. TITLE: Principles of Cooking

II. OBJECTIVES: The student demonstrate understanding of/on;

1. the principles of cooking applied in vegetables, seafood and fish.

III. SUBJECT MATTER:

Topic: Principles of Cooking Vegetables, Seafood and Fish


Reference: TLE 7 book from Phoenix Publishing House
Materials: PPT, laptop & television with HDMI chord, white board, white board
marker, and eraser

IV. INSTRUCTIONAL PROCEDURE:

A. Preliminary Activity:

1. Review previous lesson.


2. Students will have a short quiz about the methods of cooking.

B. Lesson Proper:

1. Discuss the basic principles of cooking fish and seafood.

PRINCIPLES OF COOKING FISH AND SEAFOOD

The natural moisture of fish and seafood should be retained and it should not be
overcooked. Good quality fish and seafood should be fresh and free from objectionable odor.
The flesh must be firm, moist, and elastic.

Principles of Cooking Fish and Seafood

a. Most fish have scales and these should be removed before cooking.
b. Fish should be cooked in a least possible time to prevent moisture loss and retain its
flavour.
c. All kinds of seafood cook quickly. If overcooked they become dry and lose their
succulent quality.
d. Steaming is the most simple and ideal method in cooking fish and seafood.
e. The flesh of raw fish is translucent, it becomes opaque when cooked.

2. Discuss the basic principles of cooking vegetables.

PRINCIPLES OF VEGETABLE COOKERY

There is an array of vegetables at present. To enjoy their flavour, fresh vegetables are
often best prepared and served simply. Vegetables are frequently recommended in any kind of
diet. Preparing and cooking them properly help in retaining the nutrient content. Here are
principles that ensure the maintenance of their flavour.

a. Vegetables should be washed just before they are cooked.


b. Wash vegetables before paring or cutting.
c. Cook vegetables until tender; do not overcook.
d. Be sure the water is boiling before dropping the vegetables.
e. Serve vegetables as soon as they are cooked for appeal and nutrition.

3. Ask the students the proper way of storing vegetables

Storing Vegetables
Store vegetables in the crisper compartment of the refrigerator. Wrap leafy
vegetables in a cling wrap; root vegetables should be placed in a cool, dry place.

V. ASSESSMENT/EVALUATION:

A. Short quiz on the enumeration of different principles of cooking vegetables, seafood


and fish.

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