Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Lipa
Lodlod Integrated National High School
Lodlod, Lipa City

Lesson plan in TLE 10

I. Subject: TLE 10
Topic: Using recipes correctly
Sub-Topic:
A. Standardized Recipe

Materials: Laptop, tv, Pictures, Pencil, Chart,

References: Learners Material for TLE 10 (pp.74-78)

II. Standards:

Content Standard
a. The learner demonstrates understanding of core concepts and theories in
household services lessons.
Performance Standard
b. The learner independently demonstrates core competencies in household
services as prescribed in the TESDA Training Regulation.
Learning Competency Standards

c. Follow consistently OHS procedure for controlling hazards/risks

(TLE_HECK7/8OHSP-0j-10 )

III. Objectives:
At the end of the lesson the students are able :

 To know what is standardized recipe.

 To appreciate the importance standardizing and quantifying a recipe.
 To create a sample standardized recipe sheet.

IV. Procedure:
A.Daily Routine
1. Prayer
2. Greetings
3. Classroom Management
4. Checking of Attendance
5. Recall
A. Lesson Proper

Activity: The teacher will show a video about a step by step procedure or ways on how to cook
a popular dish in Philippine cuisine.
Based on the video clip what have you notice?
What things you need to prepare before you create a product or to cook?
Based on the video can you identify the recipes of a product?

Analysis:
1. What is standardized recipe?
2. What are the format in standardizing a recipe?

3. What is the benefits of standardizing a recipe?

4. Do you think by standardizing a recipe will help a food handler? Why or why not?

5. Do you think that standardizing a recipe will save food and cost of labor? how?

6. Do you agree that costing and pricing of products is based or in line on a standardized
recipe? How?

Application

The class will be divided into three groups and each group will create sample
standardized recipe cost sheet .
 (The Students will collaborate and share their Ideas actively Each group will present
after five (5) minutes )

Abstraction.

As a learner do you think that having this method in creating or in planning of

standardized recipe will also help you to manage your time? Why or why not?

Evaluation:
DIRECTIONS: Read and analyse the statement below arrange the sequence of cooking
procedure of menudo by using a number from one as a first step to seven as a last step.

______1. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8
to 12 minutes.
______2. Add-in the liver and hot dogs.Cook for 5 minutes.
______3. Combine pork, soysauce, and lemon in a bowl. Marinate for at least
1 hour.
______4. Heat oil in a pan
______5. Pour in tomato sauce and water and then add the bay leaves.Let
boil and simmer for 30 minutes to an hour depending on the toughness of
the pork. Note: Add water as necessary.
______6. Add the marinated pork. Cook for 5 to 7 minutes.
______7. Saute garlic and onion

Key answer

1. Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.
2. Heat oil in a pan
3. Saute garlic and onion.
4. Add the marinated pork. Cook for 5 to 7 minutes.
5. Pour in tomato sauce and water and then add the bay leaves.Let boil and
simmer for 30 minutes to an hour depending on the toughness of the pork.
Note: Add water as necessary.
6. Add-in the liver and hot dogs.Cook for 5 minutes.
7. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12
minutes.
Assignment:

Create your own standardized recipe sheet with procedure. Write it on short bond
paper.

Prepared by:

JEFFERSON M. GONZALES
Teacher I

Checked by:

DIANA M. CAMACHO
Officer-In-Charge