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DLL Cot 2 Q4 Week 6 F2F

The document summarizes a lesson plan on vegetable pigments and enzymatic browning for 7th grade students. The lesson objectives are to learn about HTML formatting and elements. Students will discuss vegetable composition, pigments like chlorophyll and carotenoids, and how enzymatic browning affects vegetables. Activities include identifying vegetable pigments, discussing proper handling and storage to prevent browning, and assessing students with multiple choice questions.

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janice salado
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65 views5 pages

DLL Cot 2 Q4 Week 6 F2F

The document summarizes a lesson plan on vegetable pigments and enzymatic browning for 7th grade students. The lesson objectives are to learn about HTML formatting and elements. Students will discuss vegetable composition, pigments like chlorophyll and carotenoids, and how enzymatic browning affects vegetables. Activities include identifying vegetable pigments, discussing proper handling and storage to prevent browning, and assessing students with multiple choice questions.

Uploaded by

janice salado
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 5

-DATE: June 3, 2022

TIME: 8:40-9:40 AM
Grade 7 –SECTION Dalton-Face to face Class
GRADE LEVEL:
SESSION 1
I. OBJECTIVES
A. Content Standards

The Learner demonstrate skills in making entertaining and informative web pages using HTML.

B. Performance Standards

The learner produces a marketable and competitive product/service by maximizing the use of HTML.

C. Learning Competencies/Objectives
 Format HTML files
 Insert elements in a web page

II. CONTENT HTML Elements


III. LEARNING RESOURCES
K to 12 LM in Caregiving 10
LM-Household Services Grade 10 K to 12 Basic Education Program
A. References
1. Teacher's Guide Pages
2. Learner's Material Pages Pages 213-218
3. Textbook Pages
4. Other Learning Resources Internet:http://www.caregiverslibrary.org/Caregivers-Resources/GRP-Home-Care/HSGRP-Nutrition/Good-Nutrition-An-Introduction-
Article s
https://www.theculinarypro.com/vegetable-storing-and-handling
http://www.caregiverslibrary.org/Caregivers-Resources/GRP-Home-Care/HSGRP-Nutrition/Good-Nutrition-An-Introduction-Article
https://www.theculinarypro.com/vegetable-storing-and-handling
https:/www/researchgate.net>post>why-when-
https://books.google.com.ph/books/about/Pigments_in_Vegetables

IV. PROCEDURES
A. Reviewing previous lesson or
Ask the learners about their Kitchen Prowess.
presenting the new lesson
Discussion(Lesson Proper)
B. Establishing a purpose for the lesson A.Discuss about the vegetable composition.

B.Ask the learners about the vegetable pigments.


C .Apply the tips/guidelines in vegetable cookery particularly the enzymatic effects and vegetable pigments by considering the health benefits
of vegetables to patient..
C. Presenting examples/Instances of the
UNLOCKING OF DIFFICULTIES: WORD PUZZLE/SCRAMBLED LETTERS-( LITERACY SKILLS)
new lesson
1. Everyone will participate.
2. The students will guess the words. that will appear or flash on the screen.
3.They will state the meaning of the word by giving examples.
VEGETABLE PIGMENTS:
D. Discussing new concepts and practicing
Chlorophyll,Carotenoids,Anthocyamin,Anthoxanthin,Betalain
new skills # 1
A power point presentation about the topic will be utilized in presenting the lesson.

https://
books.google.com.ph/
books/about/
Pigments_in_Vegetable

E. Discussing new concepts and practicing Discuss the VEGETABLE COMPOSITION and ENZYMATIC BROWNING and the effects in Vegetables.
new skills # 2 Identify the importance and health benefits of vegetable pigment in the diet of the patient.
Apply safety and hygienic practices in proper handling and storing of vegetables in daily living.

https:/www/
researchgate.net>post
>why-when-peeling
F. Developing mastery
(leads to Formative Assessment 3)

APPLICATION OF HOTS

How can you apply your knowledge in proper handling and storing of vegetables particularly the chance of avoiding enzymatic browning in
vegetables?

INTEGRATION ON DIFFERENT SUBJECT AREAS:


1..English :Unlocking of Difficulties -chlorophyll,carotenoids,anthocyamin,anthoxanthin.

2..Science : Vegetable Pigments and Enzymatic Browning.,Cellulose,lignin and vegetable composition.

3. Mathematics:Exact temperature on the proper storage of vegetables


G. Finding practical application of
concepts and skills in daily living 4.MAPEH; different pigments or colors ,textures of vegetables.

5.ESP : Apply and Appreciate the value of accuracy, honesty in terms of understanding the notes in proper storing of vegetables to
ensure proper health ,and sanitation of the patient
H. Making generalizations and Fresh vegetables are high in moisture; generally greater than 70% for potatoes and as high as 95% for lettuces.
abstractions about the lesson
Vegetables deteriorates quickly in flavor and texture when processed. Leave them whole and intact until ready to use. Avoid trimming or
washing prior to storage.

ACTIVITY 1
TEST ME!

Direction: Write the letter of the correct answer before each number.
I. Evaluating learning
1-5 test items/questions (multiple choice type of test will be given to learners).

J. Additional activities for application or CUT AND MOUNT/PORTFOLIO MAKING


remediation Direction:
Make a research about vegetable pigments and enzymatic browning among vegetables and present in a portfolio .See attached rubrics in
your (LAS).
V. REMARKS

VI. REFLECTION

95% of the students learned the lesson.

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