A SEMI – DETAILED LESSON PLAN IN
TECHNICAL VOCATIONAL AND LIVELIHOOD EDUCATION
COOKERY
I. OBJECTIVES
At the end of the lesson,m the student shall be able to;
1. Identify types of knives
2. Use knives appropriately
3. Value the importance of using appropriate knives
II. SUBJECT MATTER
A. Topic :Use of knives
B. Reference :
Cookery Manual by: Department of Education of the
Philippines (Technical Vocational Livelihood Home
Economics pp. 271.
Essentials of Professional Cooking by Wayne Gisslen
pp. 112
C. Materials : Realia, LCD Projector showing different pictures
types, and brand of knives.
III. PROCEDURE
A. Preparation
1. Routine activities
a. Greetings
b. Checking of attendance
c. Checking of assignment
d. Review of the past lesson
▪ What are the different ways of thawing meat cuts
▪ Identify the different cuts of meat (power point
presentation)
2. Motivation
Video Presentation:
The teacher will play a video of a chef demonstrating the
use of appropriate knives, and on the other sides are the realia –
showing different types of knives
The class will be randomly called to identify each type of
the knives then the teacher will asked the class the use and
importance of the knives to prepare food.
3. Unlocking of difficulties
a. French Knife / chef knife
for general purpose chopping, slicing, and dicing
b. Boning Knife
used for boning raw meats and poultry
c. Carving Knife
used for carving roast chicken and duck
d. Cleaver
used for cutting through bones
e. Butcher Knife
used for cutting , sectioning and trimming raw meats
f. Steak knife
used for accurate cutting of steaks
g. Paring knife
use to peel-off skin of fruits and vegetables
B. Presentation of the lesson
Each group is advised to bring out one of each type of
available knives in the kitchen laboratory (workshop) and tell
them to label with the specific name of each type.
After the given time, two representative of each group will
present and discuss briefly their output in front of the class.
1. Identify knives
2. Discussion of the use/function of knives
3. Handling knives techniques
4. Giving the importance of using appropriate knives in
kitchen operation specially in cutting food items
preparation.
C. Closing activities
1. Generalization
The use of knives will take most of the pre operation preparation
which includes the different type’s uses and handling of knives
2. Values integration
Pre-settings or mise en place (meez-on-plahss) in Hotel Kitchen
Operations tends to support workers productivity and execute
operation effectively and efficiently.
3. Application
Demonstration
▪ Each group is advised to complete the set of knives
available in the kitchen and:
✓ Label (write the specific name)
✓ Discuss the use
✓ Demonstrate handling techniques of
each knife
▪ Scoring Rubrics below will be the basis for assessing
the class performance
Outstanding Very Satisfactory Satisfactory Unsatisfactory
Criteria
(10) (7) (4) (1)
1. Accuracy All of the Majority of the Some of the Few of the
performed skills are performed skills are in performed skills are performed skills
in accordance with accordance with the in accordance with complied with
the industry industry standards the industry the industry
standards standards standards
2. Work Attitude The learner The learner most of The learner seldom The learner lacks
exemplifies high the time exemplifies exemplifies sense professionalism,
sense of sense of of professionalism, accountability,
professionalism, professionalism, accountability, and creativity
accountability, accountability, and and creativity towards work.
and creativity creativity
3. Time Bound Tasks are Tasks are Tasks are Tasks are
accomplished accomplished 5 accomplished 10 accomplished 15
within the allotted minutes beyond minutes beyond minutes beyond
time expected time expected time expected time
IV. EVALUATION
Moving Examination
Giving a ten items written type test.
Identification
Directions: Each type of knives are numbered and set in each table, you are
required to answer the question written on each table for 1 minute and 30 seconds
before moving to the next table.
Moving Examination - Guided Question
Clever knife A A. Who I am
1.
B B. My Job is to ____?
Boning Knife A A. I am ______
2.
B B. I used to cut________?
Steak Knife A A. My Name is _____?
3.
B B. I do _____________?
Carving Knife A A. What is my name?
4.
B B. What is my use?
A. Yes I know I am short but sharp can you tell me who I
Paring Knife A
5. am? (write your response to your answer sheet)
B B. I specifically use to______________.
V. ASSIGNMENT
Topic:
1. Make a research on the composition and structure of Meat(
written below) and on how it was affected and reacted when
heat or ingredients is applied?
Composition of Meat
a. Water
b. Protein
c. Fat
d. Carbohydrates
Structure of Meat
a. Muscle Fibers
b. Connective Tissue
Reference: Cookery Manual by Department of Education
- Philippines, pp. 271.
