RepublicoftheP hilippines

DepartmentofEducation
REGION X – NORTHERN MINDANAO
Division of Bukidnon
MARAMAG III DISTRICT
DAGUMBAAN INTEGRATED SCHOOL
DETAILED LESSON PLAN IN TLE COOKERY 10 Week 8 Date: August 14, 2025/ Class Duration: 1 hour

Teacher: Nilo Y. Marcellana Jr

I. Objectives
1. Identify the different types of pasta and their uses in cooking.
2. Discuss the importance of cooking time and water temperature in pasta preparation.
3. Appreciate the nutritional value of pasta and its role in balanced diet.
II. Subject Matter
Topic: Basic Principles in Preparing Pasta
References: Cookery Learning Module
Materials: Laptop, video presentation, marker, printed picture

III. Procedure

Teacher’s Activity Students Activity

A. Routinary Activity
Prayer
Good morning class! Good morning, Sir Marcellana!
Who wants to lead our prayer for today? (Students raise his/her hand)

Our heavenly Father, we thank you for today. Thank you for
your ways in which you provide for us all. For your
protection and love we thank you. Help us to focus our
hearts and minds now on what we are about to learn today.
Inspires us by Your Holy Spirit as we listen and write. Guide
us as we discover more about the world around us. We ask
all these in the name of Jesus. Amen!

Thank you! We are doing great Sir!

How are you guys feeling today?

That’s good to hear class.

Address: Dagumbaan, Maramag, Bukidnon

Cellphone No: 09169655850
Email Address: [email protected]
Website: Dagumbaan Integrated School
 RepublicoftheP hilippines
DepartmentofEducation
REGION X – NORTHERN MINDANAO
Division of Bukidnon
MARAMAG III DISTRICT
DAGUMBAAN INTEGRATED SCHOOL
For the Boys ______ are absent today.
Okay Class, Who is absent today? For the Girls _______ are absent today.

Alright!

B. Review Sir!
Before we start our lesson for today, can anyone I once made spaghetti with my mom, and we added a lot of
share a memorable experience you had while different sauces Sir!
eating or preparing pasta?

That sounds interesting! What types of pasta did Sir, spaghetti and some penne for pasta salad.
you use?

Good! Today, we will dive deeper into the

principles of preparing pasta (Students watch the video presentation through their mobile
phones)
C. Lesson Proper
1. Motivation
Let’s watch this video showcasing different
pasta dishes. Pay attention to the types of
pasta used
(Present the videos)

What time of Pasta did you notice? How do you

think they differ in preparation? Penne has a tube like shape, making it good for thicker.
Chunkier sauces like marinara or meat sauce sir.
Way to go! How about the others?
Sir! Spaghetti is long and thin, often paired with light tomato
or oiled based sauces sir.
You figure it out class!

2. Presentation
Based on the video that you watch; do you
have any idea what is our topic all about Sir, I think it’s about Basic Principles in Preparing Pasta.

Address: Dagumbaan, Maramag, Bukidnon

Cellphone No: 09169655850
Email Address: [email protected]
Website: Dagumbaan Integrated School
 RepublicoftheP hilippines
DepartmentofEducation
REGION X – NORTHERN MINDANAO
Division of Bukidnon
MARAMAG III DISTRICT
DAGUMBAAN INTEGRATED SCHOOL
today?
Anyone class?

Great!

3. Discussion
Our lesson for today is about Basic Principles
in Preparing Pasta.
First , We have to discuss the different pasta
shape. There are hundreds of shapes ans sizes
of pasta with each shape used for different
preparations based on how the sauce will
cling, the texture desire, or how the product
will be used

For example;
1. Pasta shapes with holes or ridges, such
as wagon wheels or rotini are perfect for
chunkier sauces.

2. Thin delicate pastas, such as angel hair

or vermicelli are better served with light,
thin sauces.
3. Thicker pasta shapes such as fettucine,
work well with heavier sauces.
4. Very small pasta shapes like alphabet (The students taking down notes)
shapes and di pepe, are good for soups

Flavored pasta is available in the variety of shapes in both

the dried and fresh forms.

Address: Dagumbaan, Maramag, Bukidnon

Cellphone No: 09169655850
Email Address: [email protected]
Website: Dagumbaan Integrated School
 RepublicoftheP hilippines
DepartmentofEducation
REGION X – NORTHERN MINDANAO
Division of Bukidnon
MARAMAG III DISTRICT
DAGUMBAAN INTEGRATED SCHOOL
Vegetable ingredients are added to pasta to provide both
color and flavor. An example of flavored pasta is spinach
noodles that are green. Follow the package directions for
cooking flavored pastas.

Cooking time depends on the shape

It is important to be familiar with different shapes of pasta

so cooking times can be adjusted. The larger and fuller the
pasta shape, the longer cooking time. Most pasta recipes
specify cooking times for pasta cooked al dente, tender but
firm. Al dente is an Italian phrase that means “to the tooth”
Some of the pasta shapes and cooking times are shown in
the “Cooking Chart for Various Pasta Shapes” Just seeing this
chart helps to emphasize how important it is to follow the
recipe and cook pasta the right way.

Okay class! Why is cooking time important when preparing

pasta?

That’s right! What about the temperature of the water?

Great insights!

Pasta Gets Bigger and Heavier When It Cooked

Sir! If we cook to long, it becomes mushy
Generally, pasta doubles or triples in weight when it is

Address: Dagumbaan, Maramag, Bukidnon

Cellphone No: 09169655850
Email Address: [email protected]
Website: Dagumbaan Integrated School
 RepublicoftheP hilippines
DepartmentofEducation
REGION X – NORTHERN MINDANAO
Division of Bukidnon
MARAMAG III DISTRICT
DAGUMBAAN INTEGRATED SCHOOL
cooked. Likewise, the volume increases 2 to 2 to 2 ½ times
during cooking. Sir! It should be boiling to cook the pasta evenly.

Who wants to read the general rule for cooking pasta?

Anyone from the class?

Okay, Thank you ____.

D. Generalization
Based on our discussion in basic principles of Sir!
preparing pasta, what did you learn? The general rule for cooking pasta in boiling water is for 1
pound of pasta, use 1 gallon of water, 1 teaspoon of salt,
and 1 teaspoon of oil. For 100 servings of spaghetti, 6
galoons of water, 2 tablespoon of salt, and 2 tablespoons of
oil are needed to cook 6 pounds of dried spaghetti.

When pasta is to be used as an ingredient in recipe that will

be cooked more, like macaroni and cheese, It should be
slightly undercooked. This means reducing the cooking time
by about 2 minutes. Pasta that is not cooked enough is
tough and chewy. Pasta that is overcooked is soft and pasty.
When overcooked pasta is combined with a sauce , it often
breaks apart. Handle pasta the right way after it is cooked.
Like most foods, pasta is best when it is cooked and serve
right away. However, it is sometimes necessary to cook it
ahead and hold it until time for service.

Very well Said! Sir!

I learned that the basic principles in preparing pasta include

Address: Dagumbaan, Maramag, Bukidnon

Cellphone No: 09169655850
Email Address: [email protected]
Website: Dagumbaan Integrated School
 RepublicoftheP hilippines
DepartmentofEducation
REGION X – NORTHERN MINDANAO
Division of Bukidnon
MARAMAG III DISTRICT
DAGUMBAAN INTEGRATED SCHOOL
Before we end our class, I want you to leave this using a large pot of salted, boiling water, cooking the pasta
quote or statement “al dente” stirring to prevent sticking, reserving some pasta
water to enhance sauces, and properly tossing the pasta
“Perfect pasta is not just about boiling water. It’s with sauce for even flavor distribution.
about balancing texture, flavor, and technique to
create a dish that truly satisfies”

Job well done, class. I hope you learned something

for today’s meeting.

Yes, Sir! Thank you so much

IV. Evaluation
1. What type of pasta is characterized by a long, thin cylindrical shape, typically served with light sauces?
2. What term refers to pasta cooked until it is firm to the bite?
3. What ingredients is essential in the process of making pasta dough?
4. Which kitchen tools is commonly used to drain pasta after boil.
5. Which type of pasta is shaped like small tubes and is often used in baked dishes like macaroni and cheese?
6. Which method involves cooking pasta by adding it to a pot of salted , boiling water?
7. What is the term for a broad, flat type of pasta that is layered in lasagna?
8. Which pasta shape is characterized by ridges that help hold thicker sauces?
9. What is the term for cooking pasta in a large amount of water so that the water is not absorbed by the pasta?
10. What is the process of immediate cooling pasta with cold water after boiling called?

Address: Dagumbaan, Maramag, Bukidnon

Cellphone No: 09169655850
Email Address: [email protected]
Website: Dagumbaan Integrated School
 RepublicoftheP hilippines
DepartmentofEducation
REGION X – NORTHERN MINDANAO
Division of Bukidnon
MARAMAG III DISTRICT
DAGUMBAAN INTEGRATED SCHOOL
Prepared by:

Nilo Y. Marcellana Jr.

Teacher 1

Checked by:

Jessiel V. Tagadiad
Secondary School Head

Address: Dagumbaan, Maramag, Bukidnon

Cellphone No: 09169655850
Email Address: [email protected]
Website: Dagumbaan Integrated School