Prepared Lesson Study for Grade 10 Household Services) The teacher used varied strategies to engage the students during activities.

1. TECHNOLOGY AND LIVELIHOOD
EDUCATION 10

2. VEGETABLE DISHES:
Methods of Dry Heat Cooking
Vegetables

3. "Jeopardy" is a classic game show strategy. The
questions are categorized into two (2) and students have
to choose which category to answer. Under each category
are sub-categories which corresponds points respectively.

4. SOUP-posed
to be!
STOCK on
you!
SOUP
Number 2…
Stock
up!
Hot
Soup…
For
qualities…

5. Soup-posed to be! – Soup Number
2..
(5 points)
What are the two types
of soup?
CLEAR SOUP and
THICK SOUP

6. Soup-posedto be! – Hot Soup..
(10 points)
Give 5 examples
of Soup within 15
counts…

7. Stock on you! – Stock Up!
(10 points)
I am a flavorful liquid made by
gently simmering bones and/or
vegetables in a liquid to extract
the flavor, aroma, color, body and
nutrients. What am I?
STOCK

8. Stock on you! – For qualities…
(5 points)
Name the four qualities to
which the stocks are
evaluated on.
1. F
2. C
3. A
4. C
lavor
olor
roma
larity

9. COMPLETE THE BOX:
D PE F YE R I N G

10. COMPLETE THE BOX:
S TA E NU I G

11. U
N
L
O
C
K
I
N
G
O
F
T
E
R
M
S
Grilling/ broiling - Cooks quickly
under very high heat
 Baking – this method of dry cooking
lower temperature for a long period of
time.
Sauteing – this method uses heat
very high and the vegetables are
cooked quickly
Deep Frying - this method is cooked
with moist heat where vegetables are
coated in butter then submerged in
hot oil.

12. DRIEDLY MATCH
 Each group must identify the different methods of
dry cooking.
 The group will be given different sets of pictures of
the different methods of dry cooking and their
corresponding names.
 Match the pictures with its description, and
corresponding names accordingly, then finally post it
on the board.
 The reporter of the group must present their work in
front.
 Output will be graded based on the rubrics which will
be given to the students.

13. Direction: Match Column A with the names of the different dry
cooking methods to Column B with the picture of each method
to Column C with its description. Write the letters only.
COLUMN A COLUMN B COLUMN C
1.Sauteing A a. Cooks quickly under very
high heat.
2. Baking B b. this method uses heat very
high and the vegetables
are cooked quickly
3. Deep Frying C c. uses heat very high and the
vegetables are cooked quickly
4. Grilling/Broiling D d. uses lower temperature for
a long period of time
e. can be eaten raw or cooked

14. ASSIGNMENT.
Observe your viand for this
dinner. Try to identify what kind
of cooking method was used by
your mother or anyone who cooked
at home. Sharing of observation
will be done tomorrow, randomly.