Republic of the Philippines

Commission on Higher Education

Region VI- Western Visayas
Division of Bacolod City
Carlos Hilado Memorial State University
Bacolod City
S.Y 2024-2025

Objectives:

I. At the end of this lesson, the students will be able to select nutritious foods based
on dietary guidelines, personal preferences, and cultural considerations; follow
safe food preparation practices;
II. Apply heat transfer methods during cooking;
III. Understand heat’s effects on food components;
IV. and accurately measure and convert ingredients using kitchen math in both
English and metric systems.

Code:

TLE Grade 7 - 4A

Grade Level:

Grade 7

Subject:

Home Economics
SUBJECT MATTER

A. Topic: Food selection, Preparation, and Cooking

B. Materials: PowerPoint Presentations, Illustrations, Video presentations, Papers,
Pens, Kitchen Utensils
C. References: https://www.slideshare.net/slideshow/day-25-
28-food-selection-preparation-and-cooking-pptx/274817856

(1) Review

Begin the lesson by reviewing the basic concepts of a balanced diet, food groups, and the
importance of nutrition. Use a quick interactive quiz to assess prior knowledge:

 What are the main food groups?

 Why is it important to eat a variety of foods?
 What are some common food safety practices?

(2) Motivation

Show a short video or presentation featuring a diverse group of students preparing a meal
together, emphasizing the importance of choosing nutritious foods, practicing safety, and
understanding cooking methods. Ask:

 Have you ever prepared a meal at home?

 What challenges did you face in selecting or preparing food safely?

Teacher: What do you usually think about when choosing what to eat or cook?

Explain: Every day, we make food choices. These choices affect our health, our budget, and
even the environment. Knowing how to properly select, prepare and cook food help us eat
better and live healthier life.

Teacher: When selecting a food what are the things that you should consider? Just give one
example.

Student: Freshness, miss.

Teacher: Correct! You should consider the freshness of the food, choose fresh fruits and
vegetables—look for bright colors, no bruises or mold. And you should also consider the following
which are the labels, budget, and its protein sources. These are the important things that you need
to consider when you’re choosing the food you eat or the food you cook.

Teacher: Let’s tackle about Food Preparation. When preparing the food, first you need to
wash all produce under running water before cutting. Second, you need to use separate
cutting boards for raw meats and vegetables.
Teacher: Why would you use another cutting board?
Student: You should use separate cutting boards for raw meats and vegetables to avoid cross-
contamination, miss.
Teacher: Correct! Next, measure the ingredients accurately when following recipes. Lastly,
marinate meats safely in the refrigerator—not on the counter.
Teacher: Let’s talk about cooking methods.
Teacher: First one is boiling and steaming, both methods of cooking with water or water
vapor, but they work differently and are suited to different types of food and outcomes.
Boiling is when you cook the food in water or broth at 100°C (212°F) while steaming is
when you cook food with steam from boiling water. You should place the food above the
boiling water, not in it, typically using a steamer basket or similar device.
Teacher: The next one is grilling and baking. Both are dry-heat cooking methods, but they
differ in heat source, cooking environment, and the types of food they’re best for.
Teacher: Grilling is when you cook food over direct heat, usually from below, like on a
barbecue grill or grill pan while baking is when you cook food using dry heat in an enclosed
space, usually an oven.
Teacher: Lastly, sautéing with healthy oils. Sautéing with healthy oils is a great way to cook
while preserving nutrients and flavor—especially for vegetables, lean meats, and seafood.
You have any questions about cooking methods?
Students: None, miss.
Teacher: Alright, so what’s one thing you learned today?
Student: I’ve learned about what are the things that you need to consider when you’re
selecting a food. I’ve learned about how to prepare a food before cooking and I’ve also
learned about the different method of food cooking.
Teacher: Okay, so as you can see smart food choices begin with what we buy, how we
prepare, and how we cook. Making informed decisions at every step leads to better meals and
better health.

(3) Activity

Activity 1: "Create Your Nutritious Plate" (Interactive Group Activity)

Objective: Students will plan a balanced meal considering dietary guidelines, preferences,
and cultural factors.

Instructions:

 Divide students into small groups.

 Provide each group with food picture cards representing various food items from
different food groups, including cultural foods.
 Each group will design a meal plate that aligns with dietary guidelines, considering
personal and cultural preferences.
 Students will explain their choices, focusing on nutritional balance and cultural
relevance.
 Present and discuss each group's meal with the class.

Activity 2 "Food Safety: True or False!”

Objective: Reinforce safe food handling and preparation practices.

* Get Ready! Make sure you have your device ready to play the Kahoot game. Your
teacher will provide you with the game PIN.
* Join the Game! Enter the game PIN on your device and type in your nickname
when prompted.
* Observe the Picture! For each question, a picture showing a food safety practice
will appear on the screen. Look at the picture carefully.
* Answer True or False! Read the question related to the food safety practice shown
in the picture. Decide whether the statement is true or false based on what you see
and what you know about keeping food safe.
* Select Your Answer! On your device, tap the button that corresponds to your
answer (either "True" or "False").
* Check Your Score! After each question, you'll see if you got it right and how you
rank against your classmates.

Activity 3: "Heat Transfer in Cooking" Demonstration and Experiment

Objective: Demonstrate conduction, convection, and radiation during cooking.

Instructions:

 Conduct a live demonstration:

 Conduction: Heat a metal spoon in hot water and observe heat transfer.
 Convection: Boil water in a pot and observe bubbles and circulation.
  Radiation: Use a hot plate or infrared lamp to heat a surface.
 Students will observe and record the different heat transfer methods.
 Follow-up discussion:
 How does each method affect cooking?
 Can you identify real-life examples of each in the kitchen?

(4) Analysis

Guide students in analyzing how heat transfer methods influence food texture and flavor.
Discuss:

 How conduction helps in frying and sautéing.

 How convection is used in baking and boiling.
 How radiation is involved in broiling and grilling.
 The chemical changes in proteins, starches, fats, and sugars during cooking (e.g.,
Maillard reaction, caramelization).

(5) Abstraction

Summarize the key concepts:

 Proper food choices ensure nutritional balance.

 Safe practices prevent foodborne illnesses.
 Heat transfer methods are essential in cooking.
 Heat alters food components, affecting texture and flavor.
 Accurate measurement and conversion are vital for consistent results.

(6) Application

Real-life problem:
Imagine you are preparing a traditional Filipino dish that requires scaling a recipe for a
family gathering. You need to:

 Adjust ingredient quantities based on the number of servings.

  Convert measurements from metric to English units.
 Ensure your ingredients are nutritious and culturally appropriate.
 Follow safe cooking practices.
 Use heat transfer knowledge to cook the dish properly.
Task:
Create a step-by-step plan to prepare the dish, considering these factors, and present your
plan to the class.

(7) Assessment

Questions:

1. Multiple Choice: Which heat transfer method involves direct contact between hot
and cold objects?
a) Conduction
b) Convection
c) Radiation
Answer: a) Conduction

2. True/False: Proper handwashing before food preparation helps prevent foodborne

illnesses.
Answer: True

3. Fill in the blank: The Maillard reaction occurs when proteins and sugars react under
heat, producing ___________.
Answer: browning and flavor

4. Multiple Choice: Which tool is best for measuring 250 grams of flour?
a) Measuring cup in cups
b) Kitchen scale
c) Liquid measuring jug
Answer: b) Kitchen scale

5. Short Answer: Why is it important to consider cultural preferences when selecting

foods for a meal?
Answer: To ensure the meal is culturally appropriate, accepted, and enjoyed by those
consuming it, promoting inclusivity and respect for traditions.
(8) Assignment

Homework:
Choose a Filipino or other cultural dish and prepare a recipe that serves 4-6 people.

 Measure and convert all ingredients between metric and English systems.
 Plan the cooking process, incorporating safe practices.
 Explain how heat transfer methods will be used during cooking.
 Write a brief reflection on how cultural considerations influenced your ingredient
choices.

Additional Resources

 Questions & Answers:

i. Q: Name one safe food handling practice.

A: Washing hands thoroughly before food preparation.
ii. Q: What is the main purpose of measuring ingredients accurately?
A: To ensure the recipe turns out as intended and maintains consistency.
iii. Q: How does heat affect sugars during cooking?
A: Sugars caramelize, producing flavor and browning.
iv. Q: Give an example of conduction in everyday cooking.
A: Frying food in a pan.
v. Q: Why is it important to consider cultural preferences in meal planning?
A: To respect traditions and ensure the meal is culturally appropriate and
enjoyed.
 Interactive Activities:

i. Meal Planning Challenge: Students create a balanced meal considering

nutrition, culture, and preferences.
ii. Food Safety Role-Play: Students act out safe and unsafe food handling
scenarios.
iii. Cooking Method Match: Students match pictures of dishes to the heat
transfer methods used in their preparation.