SOUTHERN LUZON STATE UNIVERSITY TIAONG CAMPUS

Lagalag Tiaong, Quezon

DETAILED LESSON PLAN IN TLE USING 4As

I. OBJECTIVES
At the end of a 45-minutes discussion in TLE 6, the students are expected to:
a. Identify the basic cooking terms;
b. Recognize the importance of food hygiene, safety, and sanitation in preparing meals.
c. Apply the principles of meal planning by creating a meal plan for 3 days.

II. SUBJECT MATTER

Topic: Food Preparation, Basic Cooking terms, Meal Planning, Importance of Food Hygiene,
safety, and sanitation preparing meals.
References: Pivot 4A Learner’s Material’s Grade 6
Materials: Manila paper, marker, Power point presentation

III. PROCEDURE

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

Good morning class.

Good morning Ma’am.
Okay, Grade 6 students remain standing for the
opening prayer.

(The teacher calls one student to lead a prayer)

(Student 1 lead a prayer)
( Everyone is parying )
Thank you student 1!
Class before you seats, please pick up the
pieces of paper under your chair and arrange
your chair properly.
( Everyone is picking up the pieces of
paper that they see under their chair and
arranging their chairs properly.)
Class I will check your attendance first.
Once I call you just raise your hand and say
present.

( The teacher calls students one by one and

everyone is present.)
( Everyone is present.)
Very good everyone is present today. Let’s give
ourselves a 3 clap.
( Everyone’s clapping)
Well, but before we start I will tell you my rules
during our class.
CLASSROOM RULES
 Be attentive and listen to your
teacher.
 Raise your hand quietly if you
want to answer.
 Don’t make any noise when
someone is speaking.
 Do your best.

Is that clear class?

( Yes Ma’am)
ACTIVITY
Okay let’s start now, for your first activity it’s
called “Jumbled Foods”

I will you group into two then show each group

a set of jumbled letters. Each group must
unscramble the letters to identify the Filipino
dish. The team who got the most points will
win.

Easy (1point)

odboa (adobo)
agnasign(sinangag)
ailpmu (lumpia)
Oyut(tuyo)
Logit(itlog)

Medium Jumbles (2 points)

reka-reka (kare-kare)
inapct (pancit)
iinnggsa(Sinigang)
akwisp(paksiw)

Hard Jumbles (5points)

taaannig (ginataan)
licob eessrpx (bicol express

ANALYSIS
Did you enjoy the activity class?
Yes, ma’am.
Well that’s good, so what do think our lesson
for today?
Food Preparation
Very good, our topic for today is all about Food
preparation.
Food Presentation – is the process of getting
ingredients ready for cooking or serving. It
involves various tasks that range from washing,
cutting, and chopping to marinating, seasoning,
and assembling ingredients before cooking or
serving.

Did you get it class?

Yes, ma’am
And let’s talk about Basic cooking terms in food
preparation.

Basic cooking terms :

1.Chop – To cut foods into small, irregular
pieces using a knife.

Again, what is chop?

To cut food into small, irregular pieces.
2. Mince - to cut food into very small pieces.

3. Blend – to thoroughly mix two or more

ingredients until smooth and uniform.

Kindly read this. to thoroughly mix two or more

ingredients until smooth and uniform.
4. Pare – to cut of a very thin outer layer or
coating by using vegetable peeler or a pairing
knife.
Did you understand class?
Yes, ma’am
5. Marinate – to allow food to stand in mixture
of spices and liquid to tenderize and add flavor
before cooking.

Did you get it class?

Yes ma’am
6. Whip - to beat rapidly to incorporate air into
a mixture, making it light and fluffy.

Again what is cream?

7. Stir – to mix ingredients with circular motion
until well blended.

Did you understand, class?

8. Blanch – to dip a food briefly in boiling water
and then in cold water to end the cooking
process.

Is that clear, class?

Yes, Ma’am!
Again what are the 8 basic cooking terms?
1. Chop
2. Mince
3. Blend
4. Pare
5. Marinate
6. Whip
7. Stir
8. Blanch
Very good, now that you have learned the
basic cooking terms let’s proceed to Meal
planning.

So class, when you heard “Meal Planning”

what comes to your mind?
Meal planning is the strategic process of
pre-determining nutritional food choices
and preparing accordingly
Meal planning - is the strategic process of pre-
determining nutritional food choices and
preparing accordingly. It involves selecting
recipes, creating a shopping list and organizing
the preparation schedule to ensure balanced
and nutrition meals.
Now, I will discuss to you the Principle of Meal
Planning.

Principles of meal planning:

1. Adequacy – this is about planning meals
that should provide enough energy and all
the other nutrients required to meet the
needs of healthy people.
2. Balance - ensure that meals contain a
proper balance of macronutrients
(carbohydrates, proteins, and fats) and
micronutrients (vitamins and minerals).
 Each meal should provide enough energy
and nutrients to meet the dietary needs of
the person.
3. Calorie (energy) control – refers to
managing the amount of energy or calories
consumed from food and beverages in
relation to the energy the body needs to
maintain its functions, activities, and overall
health.
4. Variety – refers to incorporating a wide
range of different foods into your diet to
ensure that you receive all the essential
nutrients your body needs for optimal
health.
5. Moderation - refers to the practice of
consuming foods in appropriate amounts,
neither too much nor too little, to maintain
a balanced and healthy diet.
Did you understand, class?

Again, what are five principle of meal

planning?

The five principles of meal planning are

adequacy, balance, calorie control,
variety, and moderation
Very good! Okay, let’s continue our discussion
to the Importance of food hygiene, safety, and
sanitation preparing meals.

Food hygiene, safety, and sanitation are

crucial in meal preparation to prevent
foodborne illnesses and contamination,
ensuring that food is safe for consumption.

Foodborne illnesses are caused by

bacteria, viruses, parasites, or toxins
present in food.
These illnesses can lead to stomach
cramps, diarrhea, vomiting, and fever.

Again, what are the importance of food

hygiene, safety, and sanitation in preparing
foods?
To prevent the foodborne illness.
And what are the causes of foodborne illness?
Bacteria, viruses, parasites, or toxins.
Very good class! Now in preventing foodborne
illness we have four steps to do:

Four steps to prevent foodborne illness

1. Clean – Wash hands, utensils, and

surfaces regularly to prevent
contamination.
2. Separate – Keep raw of meats and
other foods separate to avoid cross-
contamination.
3. Cook – Cook foods to the right
temperature to kill harmful bacteria.
4. Chill – Refrigerate perishable foods
promptly to slow bacterial growth.

Did you understand, class? Again what are the

four steps in preventing foodborne illness?
Clean, separate, cook, and chill.
Very good class!
Remember: Food safety is a continuous
process, not just a one-time event. By
following these simple steps, you can enjoy
delicious meals while protecting yourself from
foodborne illnesses.
Is that clear, class?
Yes,ma’am.
ABSTRACTION

Okay, Let me see if you are listening to our

discussion.
Again, (Student 1) give me 3 examples of basic
cooking terms in food preparation
Chop, mince, marinate
( Student 2) what is meal planning and give 1
principles of meal planning?
Meal planning is the strategic process of
pre-determining nutritional food choices
and preparing accordingly.
Balance
Okay very good, give yourselves 5 claps.
( Everyone’s clapping)
Now, we will have an activity. Get one sheet
paper.
Activity:
Identify the basic cooking terms of food
preparation. Match Column A to Column B.

Column A
1. It is to cut foods into small, irregular
pieces using a knife.
2. It is to mix ingredients with circular
motion until well blended.
3. It is to remove a very thin outer layer
from food with a vegetables peeler or
knife
4. It is to cut food into very small pieces
5. It is thoroughly mix two or more
ingredients until smooth and uniform.
Column B.
A. Stir
B. Pare
C. Chop
D. Blend
E. Mince
F. Whip
APPLICATION
I will group you into 3 groups, each group will
make a meal plan for 3 days.
Once you’re done you will shout your
yell.
I am understood, class?
Yes, ma’am.
And this is your Rubrics.

5 4 3 2
Criteria
Excellent Good Improvement Needs Work
Lots of
Some Meals are Meals are
Variety different
variety in similar or mostly
of Meals meals for 3
meals. repeated. the same.
days.
Includes
Few
fruits, Mostly healthy
healthy Mostly
Healthy veggies, meals, but
foods in unhealthy
Choices and could add more
the meals.
healthy fruits/veggies.
meals.
foods.
Some
Fun and Meals are Meals are
creative
creative simple, very basic,
Creativity ideas in
meal not very no
the
ideas! creative. creativity.
meals.
 Meals are Meals are Some
Meals are
Easy to easy and okay to meals are
very difficult
Make quick to make, not hard to
to make.
make. too hard. make.
Okay, Go to your groupmates and start your
activity.
Are you done class?
Yes, ma’am
Good, Now present your work the front of
your classmates.
(Group 1)
(Group 2)
(Group 3)
Very good everyone, you’ll presented well your
work. Give yourselves 5 claps.
(Everyone clapping)
Now, get 1 sheet of paper and answer this
activity.

EVALUATION
A. Answer the following questions below. Write in a 1whole sheet of paper.
1. What does "chop" mean in cooking?
A) To slice food into thin pieces
B) To cut food into small, irregular pieces
C) To peel off the outer layer of food
D) To grind food into fine particles
2. What does "marinate" mean?
A) To cut food into small pieces
B) To allow food to sit in a mixture of spices and liquid before cooking
C) To beat ingredients rapidly to incorporate air
D) To dip food in boiling water
3. What does "blanch" mean?
A) To dip food briefly in boiling water and then cool it in cold water
B) To bake food at a high temperature
C) To season food with herbs
D) To fry food until crispy
4. What are the eight basic cooking terms mentioned in class?
A) Chop, Mince, Blend, Pare, Marinate, Whip, Stir, Blanch
B) Slice, Dice, Boil, Steam, Fry, Grill, Bake, Roast
C) Peel, Cut, Stir, Boil, Bake, Grill, Mash, Fry
D) Sauté, Steam, Blend, Roast, Stir-fry, Bake, Broil, Chop
5. Which of the following is NOT a principle of meal planning?
A) Adequacy
B) Balance
C) Variety
D) Skipping meals for faster weight loss
 6. What are foodborne illnesses caused by?
A) Excessive heat in food preparation
B) Bacteria, viruses, parasites, or toxins in food
C) Food being too fresh
D) Overcooking food
7. What is the first step in preventing foodborne illness?
A) Separate
B) Clean
C) Chill
D) Cook
8. Which of the following is one of the four steps to prevent foodborne illness?
A) Skip washing hands
B) Cook foods to the right temperature
C) Combine raw and cooked food
D) Leave food unrefrigerated
9. What does the step "separate" mean in preventing foodborne illness?
A) Wash hands after eating
B) Keep raw meats away from other foods to prevent cross-contamination
C) Cool food quickly after cooking
D) Mix different ingredients together
10. Why is it important to chill perishable foods?
A) To make them taste better
B) To slow down bacterial growth
C) To cook them faster
D) To freeze them for later use

Assignment:

Create a 1 week meal plan that follows the principles of meal planning, ensuring balanced
nutrition and variety for each day.

PREPARED BY:

Bason, Razzel
Dones, Danica