Cooking method TLE 10 Matatag curriculum

cooking method used for fish and shellfish

1. Learning Area: TLE – Cookery 10
Grade Level: Grade 10
Quarter: 2nd Quarter
Time Allotment: 60 minutes
Lesson Title: Methods of Cooking Fish and Shellfish
Learning Competency: Demonstrates knowledge of methods of cooking fish and shellfish. Prepares fish
and shellfish using appropriate cooking methods. Code: TLE_HEFC10FS-IIIc-d-13 I.
OBJECTIVES
At the end of the lesson, the learners are expected to:
Identify different methods of cooking fish and shellfish. (Cognitive)
Explain the purpose and characteristics of each cooking method. (Cognitive)
Demonstrate the correct method of cooking fish or shellfish following proper sanitary and safety
practices. (Psychomotor)
Value the importance of choosing appropriate cooking methods to enhance taste and presentation.
(Affective)
PPST Indicators Aligned: 1.1.2: Applies knowledge of content within and across curriculum teaching
areas. 1.4.2: Demonstrates knowledge of teaching strategies that promote learning. 1.5.2: Applies a
range of teaching strategies to develop critical and creative thinking. 2.1.2: Manages classroom structure
to engage learners. 2.3.2: Manages learner behavior constructively. 2.6.2: Uses differentiated instruction
to address learner diversity. 3.1.2: Plans and delivers well-structured lessons. 4.1.2: Selects, develops,
and uses appropriate teaching and learning resources. 4.5.2: Uses ICT resources to support teaching and
learning. 5.1.2: Designs, selects, organizes, and uses diagnostic, formative, and summative assessment
strategies.
II. CONTENT Methods of Cooking Fish and Shellfish: Dry-heat methods: Baking, Broiling, Grilling,
Sautéing, Pan-frying, Deep-frying Moist-heat methods: Poaching, Steaming, Simmering Combination
methods: Stewing, Braising Advantages and characteristics of each method. Safety and sanitary
practices.
III. LEARNING RESOURCES References: TLE Learner’s Module Cookery 10 Teacher’s Guide
Materials/Equipment: Multimedia presentation (slides or video) Sample fish and shellfish Cooking tools
and equipment Posters, flashcards, and activity sheets LCD projector / TV Rubrics for performance task
IV. PROCEDURES
A. Review / Motivation (5 mins) Show pictures of various cooked fish and shellfish dishes (e.g., grilled
bangus, steamed tahong, fried tilapia). Ask: “What cooking method do you think was used for each
dish?” “Why do we need to choose the proper cooking method for fish and shellfish?”

2. B. Lesson Proper (25 mins) Presentation Present the different cooking methods using slides or chart.
Explain the characteristics and advantages of each method. Highlight sanitary and safety precautions.
Discussion and Examples Dry-Heat: baking (crispy skin, minimal fat), grilling (smoky flavor), frying (golden
brown color). Moist-Heat: steaming (retains nutrients), poaching (gentle cooking), simmering.
Combination: stewing, braising (enhances flavor and tenderness).
Video Demonstration (ICT Integration) Play a short video on different cooking methods for fish and
shellfish.
C. Guided Practice (15 mins) Group the students and assign each group one cooking method. Let them
demonstrate the method using mock setup or real ingredients. Observe safety, sanitation, and proper
technique.
D. Application / Independent Practice (10 mins) Students will choose their preferred method and
explain: Why they chose it The steps in doing it How it affects taste and texture.
E. Generalization (5 mins) Ask: “What are the different methods of cooking fish and shellfish?” “How
does each method affect the flavor, texture, and appearance?” Emphasize the importance of proper
method selection for quality and presentation.
F. Assessment (5 mins) Formative Assessment: Matching type / multiple choice on cooking methods Oral
recitation Summative Assessment: Performance task (rubric-based) – demonstrate one cooking method.
V. EVALUATION Sample Quiz Items:
Which method uses dry heat and minimal fat? a. Poaching b. Steaming c. Sautéing d. Braising
What method cooks fish gently in simmering liquid? a. Poaching b. Grilling c. Baking d. Frying
Why is steaming a healthy option? a. It uses less oil b. It browns fish c. It deep fries d. It hardens
shellfish
Performance Task Rubric (Criteria: Technique 40%, Safety and Sanitation 30%, Presentation 20%,
Teamwork 10%)
VI. ASSIGNMENT Research a traditional Filipino fish or shellfish dish and identify the cooking method
used. Prepare a short report with procedure and ingredients.
VII. REMARKS Lesson accomplished as planned. Differentiated instruction applied during group activity.
Learners actively participated and showed understanding.
DETAILED LESSON PLAN
Learning Area: TLE – Cookery 10
Grade Level: Grade 10
Quarter: 2nd Quarter
Time Allotment: 60 minutes

3. Lesson Title: Methods of Cooking Fish and Shellfish Learning Competency: Demonstrates knowledge of
methods of cooking fish and shellfish.
Prepares fish and shellfish using appropriate cooking methods. Code: TLE_HEFC10FS-IIIc-d-13 I.
OBJECTIVES
At the end of the lesson, the learners are expected to:
Identify different methods of cooking fish and shellfish. (Cognitive)
Explain the purpose and characteristics of each cooking method using correct terms and language
structure. (Literacy Integration)
Calculate cooking time and measure ingredients accurately in the preparation of fish and shellfish dishes.
(Numeracy Integration)
Demonstrate the correct method of cooking fish or shellfish following proper sanitary and safety
practices. (Psychomotor)
Value the importance of choosing appropriate cooking methods to enhance taste and presentation.
(Affective) PPST Indicators Aligned: 1.1.2: Applies knowledge of content within and across curriculum
teaching areas. 1.4.2: Demonstrates knowledge of teaching strategies that promote learning. 1.5.2:
Applies a range of teaching strategies to develop critical and creative thinking. 2.1.2: Manages classroom
structure to engage learners. 2.3.2: Manages learner behavior constructively. 2.6.2: Uses differentiated
instruction to address learner diversity. 3.1.2: Plans and delivers well-structured lessons. 4.1.2: Selects,
develops, and uses appropriate teaching and learning resources. 4.5.2: Uses ICT resources to support
teaching and learning. 5.1.2: Designs, selects, organizes, and uses diagnostic, formative, and summative
assessment strategies.
II. CONTENT Topic: Methods of Cooking Fish and Shellfish Dry-heat methods: Baking, Broiling, Grilling,
Sautéing, Pan-frying, Deep-frying Moist-heat methods: Poaching, Steaming, Simmering Combination
methods: Stewing, Braising Key Concepts: Characteristics and advantages of each method Safety and
sanitary practices Estimating cooking time and measuring ingredients (numeracy) Following instructions
and sequencing steps accurately (literacy) Curriculum Integration: Mathematics: Measurement of
ingredients, conversion of units, estimating cooking time. English: Sequencing steps, reading and
interpreting recipes, oral explanation. Science: Heat transfer in cooking methods, nutritional value
retention. ESP: Observing safety, teamwork, and responsibility during cooking.
III. LEARNING RESOURCES References: TLE Learner’s Module Cookery 10 Teacher’s Guide
Materials/Equipment: Multimedia presentation (slides or video) Sample fish and shellfish Cooking tools
and equipment Posters, flashcards, and activity sheets (with measurement and sequencing tasks) LCD
projector / TV Rubrics for performance task
IV. PROCEDURES
A.Review / Motivation (5 minutes) Show pictures of cooked fish and shellfish dishes (e.g., grilled
bangus, steamed tahong, fried tilapia).

4. Ask: “What cooking method do you think was used for each dish?” (Literacy) “How long do you
think each dish was cooked?” (Numeracy) Connect students’ answers to their prior knowledge of
cooking processes.
B. Lesson Proper (25 minutes)
1. Presentation Present the different cooking methods using slides or chart. Explain characteristics and
advantages of each method. Emphasize sanitary and safety practices.
2. Literacy and Numeracy Integration Literacy Task: Students read a short procedure for a steamed fish
recipe and identify the sequence of steps. Numeracy Task: Students calculate the total cooking time if a
fish is steamed for 12 minutes per 500 grams and weighs 1.5 kg.
3. Discussion and Examples Dry-Heat: baking (crispy skin, minimal fat), grilling (smoky flavor), frying
(golden brown). Moist-Heat: steaming (retains nutrients), poaching (gentle cooking), simmering.
Combination: stewing, braising (enhances flavor and tenderness).
4. Video Demonstration (ICT Integration) Play a short video showing different cooking methods for fish
and shellfish with captions and measurement details. C. Guided Practice (15 minutes) Group students
and assign one cooking method per group. Each group: Reads and interprets a recipe. (Literacy)
Measures ingredients accurately and estimates cooking time. (Numeracy) Demonstrates the cooking
method (mock or real setup). Observe safety, sanitation, and accuracy.
D. Application / Independent Practice (10 minutes) Students individually choose their preferred method.
They write or explain orally: The steps in doing it (Literacy) The time needed and measurements required
(Numeracy) The effect on taste and texture of the dish.
E. Generalization (5 minutes) Ask: “What are the different methods of cooking fish and shellfish?” “How
does each method affect the flavor, texture, and appearance?” “Why is accurate measurement and
timing important in cooking?” (Numeracy) Emphasize proper method selection and accuracy.
F. Assessment (5 minutes) Formative Assessment: Matching type / multiple choice on cooking methods
Sequencing steps in a recipe (Literacy) Solving a simple cooking time problem (Numeracy) Summative
Assessment:
Performance task: Demonstrate one cooking method. Rubric-based evaluation: technique, safety,
sanitation, accuracy of timing and measurement.
V. EVALUATION Sample Quiz Items: Which method uses dry heat and minimal fat? a. Poaching b.
Steaming c. Sautéing d. Braising If a fish weighs 2 kg and needs 10 minutes per kg to steam, how long
is the total cooking time? a. 10 mins b. 15 mins c. 20 mins d. 25 mins (Numeracy) Arrange the
following steps in steaming a fish: (Literacy) Place the fish on the steamer. Season the fish. Steam for 20
minutes. Serve hot. a. 2, 1, 3, 4 b. 1, 2, 3, 4 c. 2, 3, 1, 4 d. 3, 1, 2, 4 Performance Task Rubric:
Technique – 30% Safety and Sanitation – 25% Presentation – 20% Timing and Measurement Accuracy –
15% (Numeracy) Teamwork / Communication – 10% (Literacy)
VI. ASSIGNMENT Research one traditional Filipino fish or shellfish dish. Write its recipe, list ingredients
with exact measurements (numeracy), and sequence the steps properly (literacy). Identify the cooking
method used and explain why it is appropriate.

5. VII. REMARKS Lesson accomplished as planned. Literacy and numeracy skills were applied in recipe
interpretation and timing. Differentiated instruction and group work supported learner diversity. Active
participation observed.