• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
Demo plan ..
 

Demo plan ..

on

  • 584 views

it is a semi detailed lesson plan

it is a semi detailed lesson plan

Statistics

Views

Total Views
584
Views on SlideShare
571
Embed Views
13

Actions

Likes
0
Downloads
13
Comments
1

2 Embeds 13

http://www.slashdocs.com 7
http://www.docshut.com 6

Accessibility

Categories

Upload Details

Uploaded via as Microsoft Word

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel

11 of 1 previous next

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Demo plan .. Demo plan .. Document Transcript

    • Technological University of the Philippines College of Industrial Education Professional Industrial Education Department Educational Technology IILesson PlanArea: International Cousin I. Objective At the end of the class, the student should be able to: A. Identify the following steps in making Mango Coulis. B. Recognize the value Mango in this recipe Mango Coulis. C. Create an innovational foods using fruits. II. Subject Matter A. Topic: French Cousin B. Sub-topic: Mango Coulis C. Reference: www.Mayakitchen.com/frenchcuisine. D. Instructional Materials Ingredients: Pieces mango “cheeks” (fresh or frozen), chopped cup simple syrup Juice of lemon cup water Tools: Blender/Food Processor Glass Knife A small pitcher or a cup
    • III. Procedures i. Preparations: A. Prayer Teacher Students T Mr. President, could you lead the-Yes, ma’am h prayer for today? -Classmates are your ready to pray? e -I believe in God, the father Almighty, creator of heaven and earth. And I Jesus t Christ, His only son conceived by the e holy spirit, born of the Virgin Mary, a suffered under Pontius Pilate, was c crucified, died and was buried; he h descended into hell; the third day He rose e again from the dead; ascended into r heaven, Sitteth at the right hand of God the father Almighty, from thence he shall w come to judge the living and the dead. I i believe in the Holy Spirit; the Holy l catholic Church; he communion of l Saints; the forgiveness of sins; the resurrection of the body and life s everlasting. Amen h B. Greetings o Afternoon Class -Good -Good Afternoon Ma’am w C. Checking of Attendance -Ms. Secretary, whose the absent for -teacher, no one’s absent for today. a today? p -I’m glad to hear that news; I could u -teacher I can’t wait to much longer ☺ teach you a good and healthy recipe z forztoday class. l e Review of the Past lesson p Teacher Students -Before we start our lesson for today, -Ma’am our lesson yesterday is all about i who can recall the lesson yesterday, the lady finger well known as okra. And what we discuss all about? We learn how to make Tempura using okra. It is much cheaper but it is healthier. -very good. Class so you now know the nutritional facts of the lady -yes, ma’am finger.
    • ii. Lesson Proper A. Motivation Teacher Students -know class, I have here different -me teacher, me ma’am. Can i. sauce and I want you to Identify what are the taste, smell and the texture. Without looking on it. (after the student taste and Identify the sauce) -well done class. So class do you -teacher it’s about sauce? have an Idea about the topic for today? -great class. It’s about sauce, a sauce -so teacher what type of recipe we will do created made up of the ripe mangoes for today? -our recipe for today is a French dish, Ma’am can i? who among you know some French mamidi thandralu., it is a mango jelly dish that’s made of mango? Who among you could identify what -ma’am, sauce made up of mangoes? is our dish for today? Is it mango coulis? Great, that’s our topic for today. B. Raising Up-Question -before we go to our discussion, what -What are the ingredients needed in are the things you want to learn from making Mango Coulis our topic for today? -What are the methods we will use in making Mango Coulis. -What are the procedures in making Mango Coulis. - All of those question will be answer while we’re on our discussion.
    • C. Definition of terms Teacher Students I have here some definition of terms that we would encounter during our discussion. Who have an idea about the word Ma’am, I think it’s a process of coulis? And blending cooking where the ingredients are mix together. Great class, Coulis- is a cookery,) a thin purée of vegetables, fruit, etc., usually served as a sauce surrounding a dish In French, literally: purée more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées Blending- to mix thoroughly, to mix different varietiesiii. Discussion Mango The mango is native to the Indian subcontinent from where it spread all over the world. It is one of the most cultivated fruits of the tropical world. It is also the National Fruit of Philippines and Pakistan. Mango is often referred as "King of Fruits" Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, or side dishes, or may be eaten raw with salt, chili, or soy sauce. A cooling summer drink called panna or panha comes from mangoes. Mango jelly made of mango pulp called mamidi thandralu. Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations, and Coulis, which is more popular in French.
    • Mango CoulisIngredients: Procedures:3 pieces mango “cheeks” (fresh or frozen), 1. Prepare all the ingredients and utensilschopped needed.1/4 cup simple syrup 2. Put the simple syrup, chopped mango, andJuice of ½ lemon lemon juice in a blender or food processor1/4 cup water 3. And blend until smooth. 4. Add water, 1 tsp at a time to achieve the correct consistency. (Not too thick and not too thin)Can be use as topping or drizzle in vanilla ice cream or other desserts or cakes, and pies etc.Mango sauce is an excellent accompaniment to chicken or fish. You could also use it as a bastingglaze for grilling, or as a dipping sauce for empanadas or tequeños (fried cheese wantons). D. Application Return demo Ask one to two students for the return demo. E. Generalization What are the main ingredients in our Mango Coulis? What are the characteristic of mango? Ask 3 students to summarize the lesson. F. Evaluation Direction: Arrange the following ingredients in making Mango Coulis Sauce. ____________1. Add water, 1 tsp at a time to achieve the correct consistency. ____________2. Prepare all the ingredients and utensils needed. ____________3. And blend until smooth. ____________4. Put the simple syrup, chopped mango, and lemon juice in a blender or food processor.IV. Assignment Follow-up Assignment Make your own Mango Coulis. Advance Assignment. Look for the recipe of Lobster and avocado summer roll. Prepared by: Red, Odrigael C. BSIE-HE 4B
    • Health benefits of Mangoes*Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoidantioxidant compounds.“The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with uniqueflavor, fragrance, taste, and heath promoting qualities making it a common ingredient in newfunctional foods often labeled “super fruits."Mango is one of the delicious seasonal fruits grow in the tropics. The tree is believed to beoriginating in the sub-Himalayan plains of Indian subcontinent. Botanically, this exotic fruit belongswithin the family of Anacardiaceae, a family that also includes numerous species of tropical-fruitingtrees in the flowering plants such as cashew, pistachio,...etc.Mango is a tropical tree cultivated in many regions of India and now distributed wide across theworld in many continents. Usually, fruits grow at the end of a long, string like stem, with sometimesmore than one fruit to a stem.*Each fruit measures 5 to 15 cms in length and about 4 to 10 cms in width, and has typical “mango”shape, or sometimes oval or round.*Its weight ranges from 150 gm to around 750 gm.*Outer skin is smooth and is green in un-ripe mangoes but turns into golden yellow, bright, yellow ororange-red when ripen depending upon the cultivar.* Fresh mango season lasts from April until August.Internally, juicy flesh features orange-yellow in color with numerous soft fibrils radiating from thehusk (enveloping a single large kidney-shaped seed). Its flavor is pleasant and rich, and tastes sweetwith mild tartness. A high-quality mango fruit should feature no or very less fiber content andminimal sour taste. Mango seed (stone) may either has a single embryo, or sometimes polyembryonic.Scientific name: Mangifera Indica.Syrup Concentrate Ingredientsthere are no Nutrition Facts for the concentrate. The concentrate is a component of the finishedsyrup. How you make the syrup determines the nutritional content. The nutritional content of thefinished syrup will vary depending on if it’s made with sugar or artificial sweetener and the amountof concentrate used.Simple syrup is a commonly used ingredient in many cocktails and other drink recipes. Its also easyto make!Ingredients Directions1 cup white sugar In a medium saucepan combine sugar and1 cup water water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool