At the end of the lesson, the learners should be able to:

• know the standard operating procedure on food preparation and safety.

• define basic cooking terms and techniques in food preparation and safety.

• identify different cooking terms on food preparation and safety .

MATERIAL: WHEELS OF NAME

DIRECTIONS:

The student will stay on their chairs. The teacher will be using the 'wheels of names' through laptops. When the teacher starts spinning the wheels of names and when its stops, the name of the students will appear. He/she will automatically answer the given question.

1. What is the purpose of cooking?

2. What are the various ways in preparing your own food in your house?

3. What are the things that you need in food preparation?

4. What are two basic cooking principles in food preparation?

1. What did you observe from the activity that is being presented? Are you now familiar with the basic cooking principle? Justify your answer.

2. How important are the principles of basic cooking in your daily life?

3. Differentiate moist and dry heat methods.

4. What are those cooking terms that you know and you apply what you are cooking?

1. List all the dry and moist heat cooking methods.

2. Did you consider yourself upon knowing the proper ways of cooking? Why?

3. How important to know every basic cooking methods?

4. What will happen if you don't follow the proper ways of cooking? Is there any effects?

MATERIALS: PICTURE

DIRECTIONS: With the same activity, classify the following pictures. Put this in column A if it is Dry Heat Cooking Method and column B if it is Moist Heat Cooking Method. To fill in your answers please click the link below.

Directions: Choose the letter of the correct answer

1. Cooking food in hot liquid, steam, or a combination of the two.

A. Dry heat cooking

B. Moist heat cooking

C. Deep-fat frying

D. Radiation

2. The cooking method that results in the greatest loss of nutrients.

A. poaching

B. pressure-cooking

C. braising

D. boiling

3. To cut into very small cubes.

A. grate

B. bread

C. dice

D. garnish

4. To beat rapidly to introduce air bubbles into food. Applied to cream-eggs- and gelatin.

A. mix

B. sauté

C. whip or whisk

D. peel

5. To cut into small pieces

A. bake

B. chop

C. steam

D. brown

REFERENCE:

https://quizizz.com/admin/quiz/5a79f143d7a3a8002417463f/cooking-methods

https://basicversity.com/quiz/basic-cooking-terms

MATERIALS: Complete Personal Protective Equipment (PPE), Cooking Tools, and Equipment

Directions:

1. Dry Heat and Moist Heat Method will be prepared by your teacher ahead of this activity.

2. The students will choose his/her partner to perform the dry heat and moist heat cooking method.

3. The student will perform their chosen recipe in a given time.

4. After the laboratory activity, the students will present their finished product and site the reasons when performing the specific task.

5. This activity will be based on the rubrics below.

LEARN ABOUT BASIC COOKING PRINCIPLE

www.youtube.com/watch?v=I1g8j7B6_XQ