Republic of the Philippines

Department of Education
Esperanza National High School
Koronadal City Division

SEMI-DETAILED LESSON PLAN IN COOKERY NCII

Date: December 08, 2016

Time/Time Frame: 2:00-4:00 (2hours)

I. Objectives:
At the end of the class the student shall:
1. Discuss the factors affecting starch paste viscosity and starch gel strength
2. Enumerate the functions of starch
3. Give example of dried pasta and noodles
II. Subject Matter:
Topic: Functions of starch in a dish
Code: TLE_HECK9-12CD-If-5
Reference: Module in cookery Manual/TG
Materials/ Resources: chalkboard, paper and pen

III. Lesson Development/ Presentation:

A. Preliminary Activities:
Prayer
Greetings
Review: Properties of Starch
Motivation: Give me an example of a dish that contain a starch?

B. Lesson Proper:

Activity: Each group will be given a different shapes of pasta and noodles.
Classify each pasta and noodles according to its group
Analysis:
What is the difference between pasta and noodles?
What is the name of the different shapes pasta and noodles?
What kind of dishes can you make of?

Abstraction:
Factors affecting starch paste and viscosity and starch gel strength

1. Stress or other factors, stirring amount and type

2. Kind and amount of starch
 3. Heating rate
4. Endpoint temperature
5. Cooling and storage conditions
6. Ingredients added

Functions of starch and application in Filipino Dishes

1. Thickening
2. Gelling
3. Binding and filling
4. Stabilizing
5. Moisture retaining
6. Coating and ducting
7. Diluent
8. Coloring

Application:
List down a dish that the function of the starch are:
Thickening, gelling, stabilizing and coloring

IV. Assessment/ Evaluation:

Short quiz.

V. Assignment:

Name different shapes of pasta.