Buenlag Calasiao Pangasinan

Buenlag National High School

Demonstration Lesson Plan ( Technology Livelihood
Education IV)
I. Objectives
At the end of the lesson the students should be able to:
a. discuss the history of fruits and vegetable carving.
b. identify the fruits and vegetables used in carving.
c. demonstrate the procedure in carving fruits and vegetables.
d. appreciate the importance of fruits and vegetable carving in food service.
II. Subject Matter
Topic : Fruits and Vegetable Carving
Reference: Alma L. Paragas,Tle IV,Pg.250-253
Materials:laptop,projector,visual aids,fruits,veg.,kitchen utensils,PPE.
Values Integration: Artistry /Creativity
III. Learning Activities
A. Preparatory Activities
Opening Prayer
Checking of attendance
Review
What is table Settings?
Motivation
(The teacher will show a Powerpoint Presentation of different fruits and
vegetable carving.)
B. Developmental Activities
Unlocking of Difficulties
1.Carving- is the act of using tools to shape something from a material by
scraping away portions of that material.
2.Excessive - more than is necessary, normal, or desirable; immoderate.
3.Discoloration- the process of changing to a different, less attractive color.
Presentation of the lesson
Do you know how to carve fruits and vegetables?
3. Discussion
1.What is Fruits and Vegetable Carving?
2. Where does fruits and vegetable carving originated ?
3. What are the fruits and vegetables used in Fruit carving?
4.What is the importance of fruits and vegetable carving in food service?
5.What are the two types of fruit carving?
6. What are the tools and equipment used in fruit carving?
7. Why is it necessary to choose the right tools and equipment in carving?
8. What are the things to consider in carving fruits and vegetables?
9. Demonstrate the procedure in carving fruits and vegetables.

C . Application
The students will perform the fruits and vegetable carving.
IV. Generalization
What is the importance of fruits and vegetable carving?
V. Evaluation
I. True or False
Direction: Write T if The statement is correct and F if the statement is False.
____1.Use knives with stainless steel or bronze blades.
____2.Carve excessively the fruits and vegetables.
____3.The design carve should be appropriate for decorating a plate of food.
____4.Figures of animals such as rats are suitable design .
____5.Care must be exercised during carving to avoid bruising fruits and
vegetables.
II. ESSAY(5pts. Each )
1. What is the contribution of fruits and vegetable carving in food service?
2.What is the importance of following the procedure of fruits and vegetable
carving?

Prepared by:
Richelle C. Calangian
Student Teacher

Checked by:
Mr. Rolen S.Umagtam
Flores
Teacher I
III

Noted by:
Mrs. Susana F.
Head Teacher

Noted by:
Mrs. Sol S. Prado
OIC Principal I