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    Lesson Plan For Contextualization Integration of Local Heritage Theme: Local Food and Products - JUICE WITH Tanglad and Ginger

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    Ceasar Ryan Asuncion
    This lesson plan discusses preparing a juice made from tanglad and ginger, as well as puso patties from banana blossoms as a sandwich filling. The objectives are to promote local food and beverage products. Students will learn about selecting local ingredients for a cold juice and how to prepare puso patties. They will demonstrate making the puso patties and be evaluated based on criteria such as neatness and appropriate ingredients. The lesson aims to teach students how local ingredients like banana blossoms can be used as affordable and nutritious sandwich fillings.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Lesson Plan For Contextualization Integration of Local Heritage Theme: Local Food and Products - JUICE WITH Tanglad and Ginger

    Uploaded by

    Ceasar Ryan Asuncion
    99 views8 pages
    This lesson plan discusses preparing a juice made from tanglad and ginger, as well as puso patties from banana blossoms as a sandwich filling. The objectives are to promote local food and beverage products. Students will learn about selecting local ingredients for a cold juice and how to prepare puso patties. They will demonstrate making the puso patties and be evaluated based on criteria such as neatness and appropriate ingredients. The lesson aims to teach students how local ingredients like banana blossoms can be used as affordable and nutritious sandwich fillings.

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    This lesson plan discusses preparing a juice made from tanglad and ginger, as well as puso patties from banana blossoms as a sandwich filling. The objectives are to promote local food and beverage products. Students will learn about selecting local ingredients for a cold juice and how to prepare puso patties. They will demonstrate making the puso patties and be evaluated based on criteria such as neatness and appropriate ingredients. The lesson aims to teach students how local ingredients like banana blossoms can be used as affordable and nutritious sandwich fillings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    99 views8 pages

    Lesson Plan For Contextualization Integration of Local Heritage Theme: Local Food and Products - JUICE WITH Tanglad and Ginger

    Uploaded by

    Ceasar Ryan Asuncion
    This lesson plan discusses preparing a juice made from tanglad and ginger, as well as puso patties from banana blossoms as a sandwich filling. The objectives are to promote local food and beverage products. Students will learn about selecting local ingredients for a cold juice and how to prepare puso patties. They will demonstrate making the puso patties and be evaluated based on criteria such as neatness and appropriate ingredients. The lesson aims to teach students how local ingredients like banana blossoms can be used as affordable and nutritious sandwich fillings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 8

    Republic of the Philippines

    Department of Education
    Region VI-Western Visayas
    Division of Silay City
    City of Silay

    LESSON PLAN FOR CONTEXTUALIZATION


    Integration of Local Heritage Theme: Local Food and Products – JUICE WITH
    TANGLAD AND GINGER

    School: Don Felix T. Lacson Memorial National High School

    Teacher: CEASAR RYAN G. ASUNCION

    Designation: Teacher II

    Learning Area: FOOD AND BEVERAGE SERVICES NC II

    Grade and Section: Grade 11 TVL-Home Economics

    Quarter: THIRD QUARTER

    Date & Time:

    I. OBJECTIVES:

    A. Content Standard The learners demonstrates understanding on promoting food and


    beverage products.

    B. Performance The learner demonstrate knowledge and skills on how to promote


    Standard food and beverage products

    C. Learning LO1. Know the Product


    Competencies
    1. Know common food and beverage juices to present serious
    CONTEXTUALIZATION health consequence
    2. Select local ingredients of food and beverage combination
    “cold juice”
    3. Prepare suitable local ingredients using “tanglad” with
    ginger

    II. CONTENT Preparation of PUSO PATTIES for Hot Sandwich

    Integration Across RATIO AND PROPORTION / Measurements


    Learning Area:
    Health
    III. Learning
    Resources:

    Teacher's Guide CBLM IV Food Trades,NC II

    Code: TLE_HECK 9-12SW-IIIb-g-12

    Learners' Manual Cookery Module I Lesson I

    Other References Video clips

    IV. PROCEDURE A. Pre-Activity

     Prayer
     Greetings
     Checking of Attendance

    A. Reviewing previous 1. What are the varieties of sandwiches?


    lesson or presenting
    Varieties of sandwiches:
    the new lesson
    a. Cold Sandwich—regular,multi –decker or club house and
    pinwheel

    b. Hot sandwich—regular, grilled, fried and open-faced

    2. What makes a sandwich a favorite snack food?

    a. Easy to prepare, affordable and delicious

    B. Establishing a Motivation: Collage a Picture


    purpose for the lesson
    Ask volunteer students to assemble the pictures and create the
    picture of a Hamburger.
    Guide questions:
    a. What can you say about the picture?
    b. How can you relate this picture to our lesson today?
    Unlocking of difficulties:

    1. Sandwich – one or two pieces of bread with filling.

    2. Filling – mixture of ingredients placed between the slices of


    bread.

    3. Layering – placing in layers over or under another bread.

    4. Patty – meat compacted and shaped, cooked and served, filling


    to burgers or any hot sandwiches.
    C. Presenting Show a video clip in preparation of a sandwich.
    examples/instances for
    Guide Question:
    the new lesson
    a. What are the ingredients used in making sandwich?

    b. How will you prepare puso ng saging as burger patties?

    D. Activity What is the recipe to be prepared today?

    What are the ingredients needed in puso burger patties for


    sandwich filling?

    Can you identify the local ingredients we can used?

    How will you prepare the puso burger?


    RECIPE OF PUSO PATTIES for Hot Sandwich

    Ingredients:
    2 cups Banana blossoms 1 teaspoon salt
    2 pieces eggs ½ cup flour
    4 cloves garlic (minced) ½ tsp. Black pepper
    1 medium onion (minced) 1 cup Cooking oil for frying
    Procedure:
    1. Remove the mature layer of the banana blossom.
    2. Chop into quarters.
    3. Cook them in boiling water until become soft and tender.
    4. Chop them into small pieces. Drain and remove excess water.
    5. Combine the banana blossoms together with the rest of the
    ingredients, mix well.
    6. Mold into patty and fry in heated oil until cook and golden
    brown.
    7. Ready to fill your sandwich.
    Activity Proper 1:
    1.Setting standards

    A. The class will be divided into 2 groups.

    B. The group I will be given an information sheet and a task card


    to demonstrate the preparation of puso burger.

    C. The group II will be the observer and will answer guide


    questions.

    You will have 20 minutes to prepare for presentation.

    D. Each group will be graded based on the activity performance


    rubric.
    Activity Performance Rubric

    Criteria 55-60 points 50-54 points 45-49 points

    Participation Always willing Sometimes Rarely willing


    in preparation and focused willing and and focused
    and focused
    presentation
    Presentation Show mastery Show less No mastery and
    and delivery and full mastery and wrong
    understanding limited understanding
    of the report understanding of the report
    of the report
    Score:
    Activity Proper 2:
    a. Students perform the task.
    b. Present the output for evaluation.

    Criteria for Evaluation: 10 20 30 40 50

    1. Neatness of presentation

    2. Appropriate combination of
    ingredients

    3. Uniformity of size and shape

    4. Attractiveness of garnishing

    E. Analysis A .How will you prepare a sandwich that is locally available and
    vegetarian?

    b. What makes a puso patties easy to prepare , nutritious and


    affordable sandwich filling?

    F. Abstraction

    Why can we use Banana blossom or puso ng saging made into


    patties a substitute of meat for sandwich fillings?

    G. Finding practical a. How will you prepare sandwiches?


    applications of concepts
    b. How will you produce locally available fillings for sandwiches?
    and skills in daily living

    H. Evaluating learning Paper and Pen Test:

    Multiple Choice:

    Direction: Choose the letter of the correct answer:

    1. Which of the following food items consisting o two or more


    slices of bread having filling between them?

    a. cake b. cookies c. custard d. sandwich


    2. Distinguish among the following the locally available ingredients
    for fillings?

    a. banana blossom b. ham c. roasted lamb d. salmon

    3. Which of the following be done to soften the banana blossom?

    a. mix with flour b. cook in boiling water c. add salt d. drain

    4. Which of the following increased the protein content of puso


    patty?

    a. water b. flour c. egg d. salt

    5. Which of the following is a variety of sandwich prepared with


    choice of fillings toasted, grilled or fried before serving?

    a. hot sandwich b. cold sandwich c. pinwheel d. club


    sandwich

    I. Additional activities
    for application for
    1. The class will prepare more patties for puso burger and ready
    remediation
    for sale.

    2. Make a list of other locally available ingredients

    that can be made into sandwich fillings.

    V. REMARKS

    VI.REFLECTION
    A. No. of learners who
    earned 80% in the
    evaluation.

    B. No. of learners who


    require additional
    activities for remediation
    who scored below 80%.

    C. Did the remedial


    lessons work? No. of
    learners who have
    caught up with the
    lesson.

    D. No. of learners who


    continue to require
    remediation

    E. Which of my teaching
    strategies worked well?
    Why did these work?

    F. What difficulties did I


    encounter which my
    principal or supervisor
    can help me solve?

    G. What innovation or 1. Puso ng Saging for Burger patties


    localized materials did I
    use/discover which I
    wish to share with other
    teachers?

    Prepared by:

    LILIBETH G. VILLEGAS
    TVE - Cookery Teacher

    Noted:

    ROMMEL C. FUENTES
    EPS I-EPP/TLE

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