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This document contains a daily lesson plan for a TLE-HE Cookery 10 class on methods of preparing and cooking vegetables. The objectives are to have knowledge and skills in identifying the two methods, and independently prepare vegetables using standard procedures. The lesson involves group activities to identify cooking methods, and a discussion on using water efficiently in cooking. Students are evaluated on naming preparation methods and assigned to list ingredients for chopsuey. The teacher reflects on s

Author

Lina Paglinawan

Language

EN