Department of Education

Division of Leyte
Tolosa National High School
Tolosa, Leyte

Daily (Brief) Lesson Plan

In Technology and Livelihood Education
Cookery
(October 28, 2016)
I. OBJECTIVES

A. Content Standard
The learners demonstrate an understanding how to prepare starch dishes.
B. Performance Standard
The learners independently prepare starch dishes
C. Learning Outcome/ Objectives

LO1. Perform mise en place (TLE_HECK10CD-If-5)

1.3. identify the ingredients in the preparation of various types of starch

II. SUBJECT MATTER

Domain: PREPARE STARCH AND CEREAL DISHES
Content: Ingredients needed in Preparing Starches

II. LEARNING RESOURCES

A. References
 K to 12 HE Curriculum Guide page 10 of 34
 K to 12 HE Teacher’s Guide pages 5
https://en.wikipedia.org/wiki/Bibingka
B. Other Learning Resources/Materials
 Ingredients in Preparing Starches: Rice, anis, coconut milk, cassava flour,
sugar/calamay(panutsa in Tagalog), salt ,Module,
III. PROCEDURES
A. Activity
Show the student some local ingredient in preparing different starch dishes.
Pass them around – let them recognize the ingredients.
B. Analysis
Teacher ask:
1. What are the uses of those ingredients? Can you describe each of them
2. What recipe mostly used those types of ingredients?
3. How do they need to be prepared?
4. What places is the most abundant source of these ingredients
C. Abstraction
1. What have you learned?
2. For you as a student how is it important to know the different ingredients in your
daily life?
3. If you were given a chance to use alternative ingredients for starches found in your
Locality what would it be? How will people use it?
D. Application
The class will be divided into 3 groups. Each group will list down ingredients of starches
found in their locality and give each local heritage and origin of each ingredients.

IV. Evaluation:

Identify different ingredients in preparing starches and describe each. (5 pts)

V. Assignment

Bring ingredients needed in preparing cassava cake.

Prepared by:

MA. CHONA P. FABRE

TLE/TVL COOKERY