1. Lesson Plan In Home Economics and
Livelihood Education
Posted: April 6, 2013 in Group Entry
0
Lesson Plan in Home Economics and Livelihood Education
Grade Five by: Ma. Riza Aguado
I. Specific Objectives
A. Identify the ingredients on how to cook Linagpang na Manok.
B. Express ideas and feelings through cooking.
C. Demonstrate the proper way of cooking Linagpang na Manok.
II. Subject Matter
A. Topic: Cooking Linagpang na Manok
B. References:
• Josephina Mallari-Munsayac, Home Economics and Livelihood
Education 5, Quezon City: FNB Educ. Inc. 2009, pp. 110-112.
• Yolanda P.Belgira, Home Economics and Livelihood Education 5, Quezon City: FNB Educ.
Inc. 2009.
C. Instructional Materials: Onions, Garlic, Tomatoes, Chili, Ginger, Native
Chicken, Frying Pan, ladle, pure juice of coconut, Water, Salt and
some flavoring, grill pan
D. Concepts:
Linagpang is one of the favorite native foods of people in the Bisaya. It is made from a
native chicken with broth.
E. Strategy: Demonstration Method
F. Value Focus: Cooperation and Following direction

2. III. Procedure
A. Pre-activity
1. Motivation
Who among you knows how to cook or help their mothers cook in the kitchen? Can you
give some examples of the foods that you cook or some foods prepared by your mother?
B. Developmental Activity
1. Presentation
Cooking is one of the habits of anyone. These serve as their pastime and also if they are
good enough in cooking they make this as one of their sources of income.
 What can you say about the picture? What menu is this?
2. Demonstration Proper
Everyone must pay attention and observe on how we are going to do the activity. The class
will be given time later to perform the activity.
Steps on How to Cook Linagpang na Manok
• Step 1. Prepare all the materials needed. ( Native chicken, onions, ginger, pure juice of
coconut
Step 2. Step 3.
While roasting chicken, chop the onions, garlic, roasted tomatoes and ginger and chili.
Step 4. Step 5.
Step 6. Step 7.

3. Step 8. Step 9.
3. Return Demonstration
Now, it is your turn to do the activity. Group yourselves into two. Follow the procedure
posted on the board. Each group should cooperate to finish the activity well. The group that
cooked correctly following the given procedure will be the winner.
4. Discussion
Each group should choose a representative who will share to the whole class what they did
and observe in the activity.
• What can you say about the result of your activity? Did you follow a certain procedures?
• What did you do in order to come up with a good output?
5. Generalization
• What is Linagpang?
Linagpang is one of the favorite native foods of people in the Visayas. It is made from a
native chicken with broth.
• What are some materials used in cooking Linagpang?
Frying Pan, Ladle, Grill pan
• What are some of the ingredients in cooking Linagpang?
Onions, Garlic, Tomatoes, Chili, Ginger, Native Chicken, pure juice of coconut, Water, Salt
and some flavoring
IV. Evaluation
Direction: Place the words in the appropriate column where it belongs. Choose your
answers from the box below.
Onions Garlic Tomatoes Chili Ginger
Native Chicken Frying Pan ladle pure juice of coconut

4. Water Salt flavoring grill pan
Materials Needed in Cooking Ingredients Needed in Cooking
V. Assignment
In a one sheet of pad paper, write your favorite food and explain why you like that food.
Pass it on Monday March 30, 2013.
LESSON PLAN IN HOME ECONOMICS
LESSON PLAN IN HOME ECONOMICS
I. OBJECTIVES
At the endof the lesson,the studentswill be able:
1. To identifyandenumerate the differentfoodgroups.
2. To performdifferentactivitiesrelatingtothe usefulnessof the three basicfoodgroups.
3. To appreciate the value of eatingnutritiousfoods.
II. CONTENT AND MATERIALS

5. Topic/SubjectMatter : The Three Basic FoodGroups
Reference : Alviar,H.E. et.al. (2005). The Worldof Work 5.
REX PublishingHouse
Instructional Materials : PowerPointpresentation,cut- out
pictures,cartolina,pens
III. PROCEDURE/ LEARNING ACTIVITY
A. Routine Activities/Introductory Activity
1. Prayer
Studentswill choose aprayerpartnerandtheywill praytogether.
2. Attendance
Studentswill saytheirassignednumbers.
3. Checkingof Assignments
The teacherwill askthe studentsif they have listedthe foodthattheyhave eatenyesterday.
B. LessonProper
1. Motivation
 The teacherwill showapicture of foodsthrougha PowerPointpresentation.
 The studentswill searchinthe classroomsome hiddenpicturesof food.Then,theywill sortoutthese
picturesbypastingthemintothe basket.
Afterthe activity,the teacherwill askthe studentswhytheycame uptothe ideathattheyshouldput
that foodinthe certainbasket.

6. 2. Presentation
 The teacherwill presentthe three basicfoodgroups.(base onthe foodgroupsineachbasket)
 GoFood
- Give heatand energy,helpothernutrientsworkforthe body
 GlowFood
- Preventdiseasesbybuildingthe body’sresistance,regulatesbodyprocesses
 GrowFood
- Promote growth,buildmuscles,repairthe worn –out tissues,give strength
C. Developmental Activity
1. Procedure
The teacherwill showa picture of an unhealthyandhealthychildandthe followingquestionswillbe
asked:
a. What isthe differencebetweenthe twochildren?
b. What do youthinkmade thischildhealthy?
c. Whydo you thinkthischildishealthy?
2. Activity
Group the studentsintofourto be readywith the activities.Eachgroupwill be given10minutesfor
brainstormingand5 minutesforeachpresentation.
a. Playlet
Showa playletregardingthe importance of basicfoodgroupsin the familymeals.
b. “Balagtasan”

7. Whichis the mostimportantof the three basicfoodgroups?Have a moderatorwhowill give the
conclusion.
c. Poem
Depictsthe resultof inadequacyof nutritiousfoodinmeals
3. Analysis
 Each group will give insightsregardingthe activitypresented.The teacherwill emphasize the value of
goodnutritioninthe body.
 Base on the assignment,the teachertogetherwiththe studentswillevaluate the foodtheyate if it
nutritiousandadequate.
4. Abstraction
 The teacherwill encourage the studentstogive theirideasbypartner(inprayertime) withregardsto
the quotation,“GoodNutritionEqualsGoodHealth”,asa generalization.
5. Application
 Planandmake a 1- meal menucontainingthe three basicfoodgroupsbyyour partner.The teacherwill
encourage the studentstoprepare thisfoodintheirhousehold.
IV. GENERALIZATION
The teacherwill facilitate the studentsinmakinggeneralizedconceptsorideasregardingthe lesson.
 Therefore,havingnutritiousandadequate foodinameal isverymuchimportantto our bodybecause
goodnutritionequalsgoodhealth.
V. EVALUATION

8. Write a 100-word essayregardingthe value of eatingnutritiousandadequate foodwiththe use of the
three basicfood groups.
VI. ASSIGNMENT
Make a collage of Go,Grow, and Glow Foodsusingfoodwrappers.