Teacher: Freddiemie P.

Sumbilla Subject Taught: TVL

Lesson Plan in Cookery

I. OBJECTIVES

At the end of the lesson, students should be able to:

a) define salad greens,

b) prepare salad greens, and
c) manifest one’s desire in preparing salad greens using indigenous ingredients through active
participation in the activities given.

II. SUBJECT MATTER

Topic: Preparing Salad Greens

Instructional Materials: Laptop, speakers, LCD projector, colored paper

Ingredients (raw vegetables, onion, tomatoes, salad dressing)

and tools for preparing salad greens (knife, peeler, tray, platter, etc)

III. LEARNING ACTIVITIES

A. PREPARATION

 prayer
 energizer
 checking of attendance
 review
 Teacher’s Activity Student’s Activity

 Who can recall the topics that we had  It was all about the different types of salad
discussed in a past few days? and types of salad dressing.
 Very good!

 Can you name the two types of dressing?  Mayonnaise and vinaigrette dressing

 Are there any questions or clarifications  None Ma’am.

regarding our previous topic?

B. MOTIVATION

 Class what have you seen in the table?  Vegetables Ma’am.

 As you can see the vegetables that I have  Yes Ma’am!

here are raw vegetables, right?

 What do you mean by raw vegetables?  Vegetables that can be eaten without
cooking.

 Very good! Who among you here eats raw  (some students are raising their hands)
vegetables?
 Ok, there are only few. Class, cooked  Ok ma’am.
vegetables is good for your health but it is
also advantageous to eat raw vegetables.

 What shall we do with these vegetables to be  We’ll make it into salad.

eaten without cooking, and become more
appealing and interesting to eat?

 Exactly! Later on we will make these  Yes we are!

vegetables ready to eat without cooking and
all of us here would love to eat. Are you
excited?

C. LESSON PROPER

 This morning, we will tackle about salad

greens which is one of the of the different
types of salad.
 But before we go further with our discussion,
let us read first our learning objectives. Please
read.
 (Students reading the objectives)
1. define salad greens,
2. prepare salad greens, and
3. manifest one’s desire in preparing
salad greens using indigenous
ingredients through active
participation in the activities given.

 So, these are the objectives that we are going

to attain this session.
 Class when you say “salad greens”, what  A salad that contains nutritious ingredients.
comes first into your mind?

 Ok. What else?  Ma’am, salad greens has green vegetable

ingredients.

 Yes, originally salad greens contains green

vegetables only, but as time changes, people
innovate and so with salad greens which now
include other kind of vegetables. They can be
made with vegetables straight from your
garden. That’s why it is also known as
“Garden Salad”.
 Can you name some vegetables that are  Okra, string beans, talbos ng camote,
found in the garden? eggplant, pechay…etc.

 What shall we do with these vegetables when  Ma’am, we need to cook it first.
added to salad greens?

 Yes, meaning to say not all vegetable that

added to salad greens are raw vegetables
some requires boiling or blanching like okra,
string beans, bamboo shoots, cauliflower, and
camote taps.
 But now we only have raw vegetables.

 Now class, I’ll demonstrate to you the

preparation of salad greens.
 While I’m having the demonstration I want
you to observe and take note of the
following:
(slideshow)

 the ingredients used

 the garnishing
 the structure/ composition
 the plating/ arrangement

 Because later, you will also make your own  Yes ma’am.
version of salad greens. Is that alright?

(start the demonstration)

 These are the ingredients that I am using for

salad greens: (slideshow)

 lettuce (as base for salad),

 Cucumber,carrots, radish, ampalaya, bell
pepper (for the body of salad)
 Tomato, purple onion (as garnish)
 Mayonnaise (as dressing for salad)

 Procedures: (slideshow)
1) Simply tear/ cut lettuce into smaller
pieces
2) Wash and dry
 3) Slice cucumber, carrots, radish,
ampalaya, bell pepper into desired
shape and size
4) Cut tomato and onion for garnishing
5) Arrange the vegetables following the
guidelines given. (slideshow)
6) Add salad dressing of your choice

 GUIDELINES for arranging salad greens:

(slideshow)
 Keep the salad off the rim of the plate.
 Strive for a good balance of color.
 Height helps make a salad attractive
 Cut ingredients neatly and vary the shapes
 Toss salad with 2 forks to prevent the
compact look or you can arrange it in the
plate and drizzle with dressing.

 Note class that dressing may be added at

service time, served separate for the
costumer to add or mixed with ingredients
ahead of time.
 To add and give flavor, tartness and
 Why we need a dressing for our salad?
spiciness and moistness.
 Correct! You may also use vinaigrette or
mayonnaise as dressing.

 Finally! We already have here finished

product of salad greens.
 Yes ma’am.
 Have you taken your notes?

 I want you to ask questions / clarifications

 None ma’am!
before we proceed to your activity. Do you
have questions?

D. APPLICATION

 I have here 2 different colors of paper. Row 1

for pink and row 2 for orange color. The color
that you have represents the color of your
group. Each group is provided ingredients and
materials needed for the preparation of your
salad greens. You are given 15 minutes to do
the task.
 May I present first the rubrics for your
activity.
 Is everything clear class?  Yes ma’am

 You can start now!

 (After 15 mins. Students present their

work and teacher check students output
using the rubrics)

E. GENERALIZATION

 Based on the activity and discussion that

we had you are going to complete the ff.
sentences. (slideshow)

This morning, I’ve learned that ;

1. Salad green is composed of  (students who wants to answer raises their
. hands)
2. Dressing for salad greens maybe

3. In garnishing, I may use

.
4. Preparation of salad greens is
important because .

 Did you enjoy preparing salad greens  Yes maam!

 Would you consider preparing salad at  Yes maam, because the ingredients are
home, why? very common and its available in our
backyard garden.

 How about the others?  Yes maam, because it is very easy and
quick to prepare. Salad greens also is very
 Very good! nutritious.

 Take a look at these pictures. Can you  Its vegetables placed in plastics and
describe it? ( slideshow) bottles.

 Do you know that that’s the latest trend

nowadays? Packaging mixed greens is the
fast way to make salad. The vegetable has
already been cut and cleaned which save
preparation time. You’ll find this in grocery
stores in supermarket.

 Would you think we can try it in Madrid, or  Yes maam, we can sell it to our neighbors
in our school? and teachers.

 Very good! , that could be a source of

additional income.
 Any more questions class?  None so far…
 IV. EVALUATION

1. Salad greens is also known as_________ .

a) Mixed salad
b) Garden salad
c) Leafy vegetable salad
2. Composition of salad added to the body of the salad to give, add flavor, tartness,
spiciness and moistness.
a) Dressing
b) Base
c) Garnish
3. An edible item that is added to salad to give eye appeal and flavor as well.
a) Base
b) Dressing c) Garnish
4. Which is NOT a good practice when arranging salads?
a) Stay salads within the rim of the plate
b) Keep it crowded
c) Use variety of colors and shapes
5. What is the required measurement for a portion of salad greens?
a) 80- 100 g for leafy; 100- 120 g for non-leafy
b) 50- 80 g for leafy ; 120- 150 g for non- leafy
c) 80- 100 g for leafy ; 100-150 g for non- leafy

V. ASSIGNMENT

Research the ff:

 Nicoise salad
 Greek salad
 Cobb salad
 Caesar salad

www.kitchenproject.com
www.food.com
RUBRICS

Criteria 10 8 5
Plating Demonstrated the Demonstrated more Plated the salad
most intricate & artistic greens
Intricate & artistic plating
plating
Participation All members Most of them One or two
perform the task perform the task perform the task

Promptness Finish the activity On the time More than the

before the given given time
time
Application  Excellently  Well prepared  Prepared
of Principles prepared  Noted 1 or 2 the required
 Consistent in inconsistency in output
size & shape shape & size  Different
 Excellently  Attractive shapes &
attractive size