Daily Lesson Plan
Technology and Livelihood Education
Pascual M. Osuyos Memorial High School
I.
Objective:
At the end of the lesson learners are expected to:
a. Classify different vegetables according to parts of
plants, chemical composition and nutritive values.
b. Shows awareness in classifying vegetables according to
parts of plants, chemical composition and nutritive
values.
c. Group different vegetables according to parts of plants,
chemical composition and nutritive values.
II.
Subject Matter
Topic:
Classification of Vegetables
o According to parts of plants
o According to Chemical Composition
o According to Nutritive Value
Reference:
145-147
Materials:
III.
Learning Materials – Cookery- Grade 10 pp.
www.goggle.com
Visual Aids (pictures of vegetables)
Learning Activities:
A. Preliminary Activities
1. Routine Activity
a. Prayer
b. Greeting
c. Classroom Management
d. Checking of Attendance
e. Review
Make a slogan showing the importance of proper
storing of food.
2. Motivation
Identify different vegetables (show pictures)
B. Presentation
Unlocking of Difficulties
Artichoke
Bokchoy
Brussels sprout
Pre-Activity
The teacher will explain the classification of vegetables
according to parts of plants, chemical composition and nutritive
value. Furthermore she will give instructions for the next
activity.
Classification of Vegetables
a. According to parts of plants
Gourd family
Cucumber, pumpkin, chayote
Seeds and pods
Beans, peas, corn, okra
Fruit vegetables
Eggplant, sweet pepper, tomato
Roots and tubers
Carrot, radish, potato, sweet potato
Cabbage family
Cabbage, broccoli, cauliflower, pechay
Onion family
Onion , garlic
Leafy greens
Spinach, lettuce
Stalks, stems and shoots
celery, bamboo shoots
Mushroom
b. According to chemical composition
Carbohydrates-rich vegetables – seeds, roots, tubers
Protein-rich vegetables –legumes, peas, beans
Fat-rich vegetables – nuts, olives, avocado
High moisture content – mushroom, tomatoes, radish,
green leafy vegetables
c. According to nutritive value
The following is based on their nutrient content since
fruits and vegetables are good sources of vitamins and
minerals.
Vitamin A-rich vegetables – green leafy and yellow fruits
and vegetables
Vitamin C-rich vegetables – yellow vegetables
Vitamin B (complex) – legumes, peas, beans
Activity Proper
The class will be divided into four groups. Each group
will have to choose one representative to go in front
and pick from the rolled papers provided by the
teacher. And classify the vegetable name listed on the
paper.
Post Activity
The scores for each group will be given and the
importance of the activity will be discussed. The teacher will
give additional information on the part which she thinks was
not fully recovered by the students.
Generalization
a. What are the classification of vegetables?
Valuing
Cooperation among members.
IV.
Evaluation
Directions: Identify and classify the given pictures. Write
your answer in the appropriate column.
Name
1.
2.
3.
4.
5.
6.
7.
8.
Classification
According to Parts
of Plants
V.
Assignment:
In your home list down all tools and equipment you used
in preparing vegetables.
Prepared by:
LOURENE J. GUANZON
Teacher II