Professional Documents
Culture Documents
Remarks Carried
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
Prepared by:
Name JO-ANN R. CASEÑAS School TUBOD MONTE INTEGRATED SCHOOL
Position/
SST I Division BOHOL
Designation
Contact Email
09105627794 joanncas143@gmail.com
Number Address
What is appetizers?
What is the role of appetizers in every meals?
What are the different examples of appetizers?
Analysis Do you think appetizers is important in every meals? Why?
What are the different types or classification of appetizers?
Presentation
Let the students write their own recipe of appetizer food. Use rubric
Assessment
in scoring.
Reinforcing the
day’s lesson
Assignment
Preparing for
Research about different ingredients of appetizers.
the new lesson
Remarks Carried
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name JO-ANN R.CASENAS School TUBOD MONTE INTEGRATED SCHOOL
Position/
SST I Division BOHOL
Designation
Contact Email
09105627794 joanncas143@gmail.com
Number Address
The teacher let the students divide into five groups and let them
Practice Application create a recipe of appetizers. Use rubric in scoring.
I. Identify the following:
_____1. Butter, cream or finely chopped meat or fish placed on top
of canapé base.
_____2. Holds spreads and garnish for canapés.
_____3. Adds color, design, texture and flavor to canapé.
_____4. Small open- faced sandwiches served as appetizer.
_____5. Serving size of canapés
Assessment II. Classify the following ingredients listed below according to
the parts of canapés. Write each ingredient in the box
provided for.
Radish slices Toast cutouts Asparagus tips
Bread cutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat
Reinforcing the
day’s lesson
Assignment
Preparing for
Research about an examples of hot and cold appetizers.
the new lesson
Remarks Carried
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name JO-ANN R. CASENAS School TUBOD MONTE INTEGRATED SCHOOL
Position/
SST I Division BOHOL
Designation
Contact Email
09105627794 joanncas143@gmail.com
Number Address
INSTRUCTIONAL PLAN IN TLE 9 (COOKERY)
Date August 10,2018 Grade Level 9
Presentation Canapés
Canapés – bite-size open faced sandwiches consist of tiny portions
of food presented on bases of bread, toast, or pastry easily handled
and eaten.
Canapés Consists of Three Parts
1. Base – holds the spread and garnish. Crackers and toasts are
firmer and give a pleasing texture and crispness to the
canapé
2. Spread - placed on top of the base so the garnish sticks to it
Abstraction
without falling off.
3. Garnish – any food item or combination of items placed on
top of the spread which usually gives color, design, and
texture or flavor accent to the canapé.
Guidelines for Assembling Canapés
1. Good mise en place is essentials.
In making canapés especially for large functions, all bases,
spreads and garnishes must be prepared ahead of time so that
final assembly may go quickly and smoothly.
2. Assemble as close as possible to serving time.
Bases quickly become soggy, and spreads and garnishes dry out
easily. After placing them in a tray, cover them lightly with
plastic and held for a short time under refrigeration. Safe food
handling and storage must be observed.
3. Select harmonious flavor combinations in spreads and garnish
such as:
Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.
4. Make sure that at least one of the ingredients is spicy in
flavor.
A bland canapé has little value as an appetizer.
5. Use high quality ingredients.
Leftover can be used for canapés, but they must be carefully
handled and stored to retain freshness.
6. Keep it simple.
Simple meat arrangements are more attractive than
extravagant one. Be sure that canapés hold together and do not
fall apart in the customers hands.
7. Arrange canapés carefully and attractively on trays.
Each tray should carry an assortment of flavor and textures, so
there is something for every taste.
The teacher let the students divide into five groups and let them
Practice Application create a recipe of canapé. Use rubric in scoring.
Reinforcing the
day’s lesson
Assignment
Preparing for
Research about an examples of hot and cold appetizers.
the new lesson
Remarks Carried
No. of learners who
earned 80% in the
evaluation.
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name MARY ANN D. CADUAN School FRANCISCO L. ADLAON HIGH SCHOOL
Position/
SST II Division BOHOL
Designation
Contact Email
09465314195 maryanncaduan@gmail.com
Number Address
INSTRUCTIONAL PLAN IN TLE 9 (COOKERY)
Date June 19,2018 Grade Level 9
Cocktails
Cocktail appetizers are made of seafood or fruit, usually with a tart
or tangy sauce. These appetizers are always served chilled, often on
a bed of crushed ice.
Kinds of Cocktail Appetizers
Abstraction 1. Oysters and Clams on the half shell
2. Shrimps
3. Crab Meat
4. Lobster
5. Fruits
6. Firm flaked white fish
The teacher let the students divide into five groups and let them
Practice Application create a recipe of cocktail appetizers. Use rubric in scoring.
Remarks Carried
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name MARY ANN D. CADUAN School FRANCISCO L. ADLAON HIGH SCHOOL
Position/
SST II Division BOHOL
Designation
Contact Email
09465314195 maryanncaduan@gmail.com
Number Address
INSTRUCTIONAL PLAN IN TLE 9 (COOKERY)
Date June 21,2018 Grade Level 9
The teacher let the students divide into five groups and let them
Practice Application create a recipe of relishes. Use rubric in scoring.
Let the students prepare relishes. Use rubric in scoring.
Assessment
Reinforcing the
day’s lesson
Assignment
Preparing for
Research about an examples of hot and cold appetizers.
the new lesson
Remarks Carried
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name MARY ANN D. CADUAN School FRANCISCO L. ADLAON HIGH SCHOOL
Position/
SST II Division BOHOL
Designation
Contact Email
09465314195 maryanncaduan@gmail.com
Number Address
INSTRUCTIONAL PLAN IN TLE 9 (COOKERY)
Date June 22,2018 Grade Level 9
Preparing for
the new lesson
Remarks Carried
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name MARY ANN D. CADUAN School FRANCISCO L. ADLAON HIGH SCHOOL
Position/
SST II Division BOHOL
Designation
Contact Email
09465314195 maryanncaduan@gmail.com
Number Address
INSTRUCTIONAL PLAN IN TLE 9 (COOKERY)
Date June 28,2018 Grade Level 9
Preparing for
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name MARY ANN D. CADUAN School FRANCISCO L. ADLAON HIGH SCHOOL
Position/
SST II Division BOHOL
Designation
Contact Email
09465314195 maryanncaduan@gmail.com
Number Address
INSTRUCTIONAL PLAN IN TLE 9 (COOKERY)
Date June 29,2018 Grade Level 9
The teacher let the students divide into five groups and let them
Practice Application create a recipe of appetizers. Use rubric in scoring.
III. Identify the following:
_____1. Butter, cream or finely chopped meat or fish placed on top
of canapé base.
_____2. Holds spreads and garnish for canapés.
_____3. Adds color, design, texture and flavor to canapé.
_____4. Small open- faced sandwiches served as appetizer.
_____5. Serving size of canapés
Assessment IV. Classify the following ingredients listed below according to
the parts of canapés. Write each ingredient in the box
provided for.
Radish slices Toast cutouts Asparagus tips
Bread cutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat
Reinforcing the
day’s lesson
Assignment
Preparing for
Research about an examples of hot and cold appetizers.
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name MARY ANN D. CADUAN School FRANCISCO L. ADLAON HIGH SCHOOL
Position/
SST II Division BOHOL
Designation
Contact Email
09465314195 maryanncaduan@gmail.com
Number Address
INSTRUCTIONAL PLAN IN TLE 9 ( COOKERY)
Date July 2,2018 Grade Level 9
What is appetizers?
What is the role of appetizers in every meals?
What are the different examples of appetizers?
Analysis Do you think appetizers is important in every meals? Why?
What are the different types or classification of appetizers?
Let the students write their own recipe of appetizer food. Use rubric
Assessment
in scoring.
Reinforcing the
day’s lesson
Assignment
Preparing for
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name MARY ANN D. CADUAN School FRANCISCO L. ADLAON HIGH SCHOOL
Position/
SST II Division BOHOL
Designation
Contact Email
09465314195 maryanncaduan@gmail.com
Number Address
INSTRUCTIONAL PLAN IN TLE 9 ( COOKERY)
Date July 9-10,2018 Grade Level 9
Let the students to list down the logical sequence in preparing appetizers.
Why is it important to follow the sequence in preparing appetizers?
What are the examples of appetizers?
Analysis
What are the examples of hot and cold appetizers?
Reinforcing the
Research different menu of hot and cold appetizers.
day’s lesson
Assignment
Preparing for
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name MARY ANN D. CADUAN School FRANCISCO L. ADLAON HIGH SCHOOL
Position/
SST II Division BOHOL
Designation
Contact Email
09465314195 maryanncaduan@gmail.com
Number Address
Date July 30,2018 Grade Level 9
3:00-4:00
Day Monday Time
Let the students divide into 10 groups and let them prepare and present
Presentation
Analysis different hot and cold appetizers.
The teacher asks and observe about the appetizers that they
Abstraction
prepare.
Sequence the fundamental rules in preparing and presenting
Practice Application appetizers.
Reinforcing the
day’s lesson
Assignment
Preparing for
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Date August 20,2018 Grade Level 9
Day Monday Time 11:00-12:00
Learning Area Cookery Quarter I Semester
1.1Identify tools and equipment needed in the preparation of salad and dressing
Learning 1.2.clean, sanitize, and prepare tools, utensils, and equipment based on the required
Competency/ies tasks
LC Code(s) TLE_HECK9SDIIa-7
Tools, equipment,and utensils needed in preparing salad
Learning Content Duration 1 hr
and dressing
Identify tools and equipment needed in the preparation of salad
Knowledge
and dressing
Draw and arrange the different tools and equipment needed in the
Learning preparation of salad and dressing
Skills
Objective(s) Clean, sanitize, and prepare tools, utensils, and equipment based
on the required tasks
Attitude Display self-confidence in doing class activities related to the topic
Values Demonstrate cooperation in the activity
References Learning Module pp.92-93
Resources Needed
Materials Module, , tools and equipment in preparing salads and dressing
METHODOLOGY
- Prayer
Awareness/
- Checking of attendance
Preparation Introductory
- Recall the past lesson
Activity
Pre-test to assess the prior knowledge of the students about salads
and dressings.
Activity
Check their papers and evaluate the students who have a prior
learning.
What are the tools and equipment needed in the preparation of salad and
dressing?
Why is it important to know the different uses of tools and equipment in
the preparation of salad and dressing?
Analysis
How would you maintain the quality of the tools and equipment?
If you are one of the tools and equipment, What tools and equipment
would you prefer? What tools and equipment that symbolizes you? Are
you useful?
Presentation Discussion-Key Concepts
Mise’ En Place is a French term which means setting everything in
place and organizing all the materials and ingredients before
preparing foods.
Tools, Equipments, Utensils Needed in Preparing Salads.
1. Knives – good quality knives with sharp,
sturdy stainless steel blades and with handles
Abstraction
that securely attached and that feel perfectly
comfortable in your hand.
2. Cutting boards – choices of cutting boards are the wooden or
blocks and acrylic cutting boards. When preparing a recipe that
contains both meat (or poultry or seafood) and vegetables requiring
cutting, use one board exclusively the vegetables and the other
exclusively for the raw meat to avoid cross-contamination.
3. Peeler - is a kitchen tool consisting of a slottedmetal blade
attached to a handle, that is used to remove the outer skin or peel
of certain vegetables, frequently potatoes and carrots, and fruits
suchas apples, pears.
4. Citrus zester - is approximately four inches long, with
a handle and a curved metal end, the top of which is
perforated with a row of round holes with sharpened
rims. To operate, the zester is pressed with moderate
force against the fruit and drawn across its peel. The rims
cut the zest from the pith underneath.
4. . Grater/Shredder - A grater (also known as a shredder) is a
kitchen utensil used to grate foods into fine pieces. It was invented
by François Boullier in 1540s.
6. Grill pan – used for salad toppings to be broiled or grilled.
7. Salad Spinners – used to hold just washed salad leave in a slotted
basket that is made to spin by hand and thus fling all the water off
the leaves into the outer container.
8. Mixing bowls – used to mix dressings, marinate ingredients, hold
separate elements of a salad before assembling and used to toss
and mix all the ingredients together. Used bowls made of sturdy,
heavy glass wares or ceramic, so as not to react with acidic
ingredients.
9. Salad servers – “Salad sets” with big salad bowls, serving bowls
and servers. Select materials having enough surfaces to really grasp
the ingredients of salad, no matter how slippery and thus making
tossing easier.
Let them draw and arrange in alphabetical order the different tools
and equipment used in the preparation of salads and dressings.
Practice Application
Let them clean, sanitize, and prepare tools, utensils, and equipment
based on the required tasks
Assessment 2.
3.
Reinforcing the
day’s lesson
Assignment
Preparing for What are the different types of salads?
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name MARY ANN D. CADUAN School FRANCISCO L. ADLAON HIGH SCHOOL
Position/
SST II Division BOHOL
Designation
Contact Email
09465314195 maryanncaduan@gmail.com
Number Address
Date August 22,2018 Grade Level 9
Day Wednesday Time 11:00-12:00
Learning Area Cookery Quarter I Semester
Learning
1.3 identify ingredients according to the given recipe
Competency/ies
LC Code(s) TLE_HECK9SDIIa-7
Learning Content Classification of salads according to place in the meal Duration 1 hr
Knowledge Identify ingredients according to the given recipe
Learning Skills Create a graphic organizer that shows the functions of each salads
Objective(s) Attitude Display self-confidence in doing class activities related to the topic
Values Demonstrate teamwork in the group activity
References Learning Module pp. 94-95
Resources Needed
Materials Module, , tools and equipment in preparing appetizers
METHODOLOGY
- Prayer
Awareness/
- Checking of attendance
Preparation Introductory
- Review the past lesson
Activity
Let the students cite different types of salads and their classification
Activity of salads that they already know.
DISCUSSION-KEY CONCEPTS
Abstraction
A. Picture Me
Give the characteristics of the
different types of salads.
Type of salad Characteristics
Practice Application Main Course Salad
Appetizer
Side Dish Salad
Dessert Salad
Accompaniment Salad
CRITERIA
4 3 2 1
Clear Exceptio Generall
Lacks Unclear
nally y clear
clarity cannot
Assessment clear and and quite
and understan
easy to easy to
difficult d
understa understa
to
nd nd
understa
nd
Compreh Thoroug Substanti Partial or Misunders
ensive h and al not tanding
compreh explanati compreh or serious
ensive on ensive misconcep
explanati explanati tion on the
on on
explanatio
n
Relevant Highly Generall Somewh Irrelevant
relevant y at
relevant relevant
Reinforcing the
What are the ingredients for salad making?
day’s lesson
Assignment
Preparing for
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name MARY ANN D. CADUAN School FRANCISCO L. ADLAON HIGH SCHOOL
Position/
SST II Division BOHOL
Designation
Contact Email
09465314195 maryanncaduan@gmail.com
Number Address
Date August 23,2018 Grade Level 9
Day Thursday Time 11:00-12:00
Learning Area Cookery Quarter I Semester
Learning
1.3 identify ingredients according to the given recipe
Competency/ies
LC Code(s) TLE_HECK9SDIIa-7
Learning Content Classification of salads according to ingredients Duration 1 hr
Knowledge Identify ingredients according to the given recipe
Learning Skills Create a recipe about salads
Objective(s) Attitude Display self-confidence in doing class activities related to the topic
Values Demonstrate teamwork in the group activity
References Learning Module pp. 94-95
Resources Needed
Materials Module, tools and equipment
METHODOLOGY
- Prayer
Awareness/
- Checking of attendance
Preparation Introductory
- Review the past lesson
Activity
Let the students divide into two groups and we will have a Pinoy
Activity Henyo Game that relate to salad making.
RUBRIC
4 3 2 1
Clear Exceptio Generall
Lacks Unclear
nally y clear
clarity cannot
clear and and quite
and understan
easy to easy to
difficult d
understa understa
to
nd nd
understa
nd
Assessment Compreh Thoroug Substanti Partial or Misunders
ensive h and al not tanding
compreh explanati compreh or serious
ensive on ensive misconcep
explanati explanati tion on the
on on explanatio
n
Relevant Highly Generall Somewh Irrelevant
relevant y at
relevant relevant
Reinforcing the
day’s lesson
Assignment
Preparing for Research different recipe in making salad.
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared by:
Name MARY ANN D. CADUAN School FRANCISCO L. ADLAON HIGH SCHOOL
Position/
SST II Division BOHOL
Designation
Contact Email
09465314195 maryanncaduan@gmail.com
Number Address
Date August 28,2018 Grade Level 9
Day Tuesday Time 11:00-12:00
Learning Area Cookery Quarter I Semester
Learning LO 2. Prepare a variety of salads and dressings
Competency/ies 2.1identify the components of a salad
LC Code(s) TLE_HECK9-12SD-IIb-g-8
Learning Content Components of Salad Duration 1 hr
Knowledge Identify ingredients according to the given recipe
Learning Skills Create a recipe about salads
Objective(s) Attitude Display self-confidence in doing class activities related to the topic
Values Demonstrate teamwork in the group activity
References Learning Module pp. 94-95
Resources Needed
Materials Module, tools and equipment
METHODOLOGY
- Prayer
Awareness/
- Checking of attendance
Preparation Introductory
- Review the past lesson
Activity
Let the students divide into two groups and cite the different
Activity ingredients used in salad making.
DISCUSSION-KEY CONCEPTS
Enumerate ingredients for salad making.
Ingredients of Salads
Freshness and variety of ingredients are essential for high quality
salads.
1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston
Lettuce, Biff or limestone lettuce, Chinese cabbage, Spinach,
Sprouts.
2. Vegetables (Raw) - avocado, bean sprouts, broccoli,
Presentation cabbage, carrots, cauliflower, celery, cucumber,
mushrooms, onions, peppers, radish, tomatoes.
3. Vegetables (Cooked, pickled and canned) – asparagus,
Abstraction
beets, carrots, cauliflower, corn, pimientos, olives,peppers,
cucumber.
4. Starches – dried beans, potatoes, macaroni products, grains,
bread (croutons)
5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana,
berries, coconut, melons, oranges, papaya, peaches, pears,
mangoes.
6. Protein foods – meat (beef, ham), poultry, fish and shellfish,
salami, luncheon meat, bacon, eggs (hard cooked), cheese,
cottage cheese (aged or cured types).
7. Miscellaneous – gelatin, nuts
Students will divide into five groups and let them create a recipe of
Practice Application salads. Let them identify the ingredients used in their recipe.
RUBRIC
4 3 2 1
Clear Exceptio Generall
Lacks Unclear
nally y clear
clarity cannot
clear and and quite
and understan
easy to easy to
difficult d
Assessment understa understa
to
nd nd understa
nd
Compreh Thoroug Substanti Partial or Misunders
ensive h and al not tanding
compreh explanati compreh or serious
ensive on ensive misconcep
explanati explanati tion on the
on on explanatio
n
Relevant Highly Generall Somewh Irrelevant
relevant y at
relevant relevant
Reinforcing the
day’s lesson
Assignment
Preparing for
What are the guidelines used in salad making?
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Date Grade Level 9
Day Time 11:00-12:00
Learning Area Cookery Quarter I Semester
Learning LO 2. Prepare a variety of salads and dressings
Competency/ies 2.2 identify the factors to consider in salad preparation
LC Code(s) TLE_HECK9-12SD-IIb-g-8
Learning Content Important considerations in salad preparation Duration 1 hr
Knowledge Identify the factors to consider in salad preparation
Learning Skills Follow the different factors to consider in salad preparation
Objective(s) Attitude Display self-confidence in doing class activities related to the topic
Values Demonstrate teamwork in the group activity
References Learning Module pp. 95-97
Resources Needed
Materials Module, tools and equipment
METHODOLOGY
- Prayer
Awareness/
- Checking of attendance
Preparation Introductory
- Review the past lesson
Activity
Let the students divide into two groups and cite the different
ingredients used in salad making.
Activity
What are the important guidelines in salad making?
Essay
1. What are the important factors to consider in making the
Assessment following salads
Vegetables, Legumes, Grains and Pasta Salads
Gelatin Salads
Bound Salads
Composed Salads
Fruit Salads
Gelatin Salads?
Reinforcing the
Research different recipe in making salad.
day’s lesson
Assignment
Preparing for
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Date Grade Level 9
Day Time 11:00-12:00
Learning Area Cookery Quarter I Semester
LO 2. Prepare a variety of salads and dressings
Learning
2.3 select and use correct equipment in preparing salads and dressings
Competency/ies
LC Code(s) TLE_HECK9-12SD-IIb-g-8
Learning Content Tools and equipment needed in salad making Duration 1 hr
Knowledge Identify tools and equipment in salad making
Learning Skills Select correct equipment in preparing salads and dressings
Objective(s) Attitude Display self-confidence in doing class activities related to the topic
Values Demonstrate teamwork in the group activity
References Learning Module pp. 94-95
Resources Needed
Materials Module, tools and equipment
METHODOLOGY
- Prayer
Awareness/
- Checking of attendance
Preparation Introductory
- Review the past lesson
Activity
Let the students divide into two groups and cite different tools and
Activity equipment needed in salad making.
Presentation Analysis What are the tools and equipment used in salad making?
Why is it important to follow the correct usage of tools and
Abstraction equipment in salad making?
How would you sanitize your tools and equipment?
Let the students select and prepare appropriate equipment in salad
making. Let them perform “mis en place”. Let them fill in the
Practice Application
borrower’s slip.
Essay
Assessment What are the tools and equipment used in salad making?
Reinforcing the
day’s lesson
Assignment
Preparing for
Prepare your project plan.
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Date Grade Level 9
Day Time 11:00-12:00
Learning Area Quarter I Semester
Learning LO 2. Prepare a variety of salads and dressings
Competency/ies 2.4 prepare a variety of salad
LC Code(s) TLE_HECK9-12SD-IIb-g-8
Learning Content Methods of preparing salad Duration 1 hr
Knowledge Identify the different methods of preparing salad
Learning Skills Cite the different methods of preparing salad
Objective(s) Attitude Display self-confidence in doing class activities related to the topic
Values Demonstrate teamwork in the group activity
References Learning Module pp. 95-98
Resources Needed
Materials Module, tools and equipment
METHODOLOGY
- Prayer
Awareness/
- Checking of attendance
Preparation Introductory
- Review the past lesson
Activity
Let the students divide into two groups and cite different methods
Activity that can be used in each type of salads.
Assessment Essay
Why is it important to follow the methods in preparing salads?
Reinforcing the
day’s lesson
Assignment
Preparing for
Prepare your project plan.
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Date Grade Level 9
Day Time 11:00-12:00
Learning Area Cookery Quarter I Semester
Learning
2.5 identify the different kinds of salad dressings and their ingredients
Competency/ies
LC Code(s) TLE_HECK9-12SD-IIb-g-8
Learning Content Kinds of salad dressing and their ingredients Duration 1 hr
Knowledge identify the different kinds of salad dressings and their ingredients
Learning Skills Show different kinds of salad dressings and their ingredients
Objective(s) Attitude Display self-confidence in doing class activities related to the topic
Values Demonstrate teamwork in the group activity
References Learning Module pp. 94-95
Resources Needed
Materials Module, tools and equipment
METHODOLOGY
- Prayer
Awareness/
- Checking of attendance
Preparation Introductory
- Review the past lesson
Activity
Let the students divide into two groups and let them cite the
Activity guidelines in salad preparation.
Assessment
Discussion:
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Date Grade Level 9
Day Time 11:00-12:00
Learning Area Cookery Quarter I Semester
Learning
2.5 identify the different kinds of salad dressings and their ingredients
Competency/ies
LC Code(s) TLE_HECK9-12SD-IIb-g-8
Learning Content Kinds of salad dressing and their ingredients Duration 1 hr
Knowledge identify the different kinds of salad dressings and their ingredients
Learning Skills Show different kinds of salad dressings and their ingredients
Objective(s) Attitude Display self-confidence in doing class activities related to the topic
Values Demonstrate teamwork in the group activity
References Learning Module pp. 94-95
Resources Needed
Materials Module, tools and equipment
METHODOLOGY
- Prayer
Awareness/
- Checking of attendance
Preparation Introductory
- Review the past lesson
Activity
Let the students divide into two groups and let them cite the
Activity guidelines in salad preparation.
Assessment
Discussion:
Reinforcing the
day’s lesson
Assignment
Preparing for
Prepare your project plan.
the new lesson
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Date Grade Level 9
Day Time 11:00-12:00
Learning Area Cookery Quarter I Semester
Learning 1.1 clean, sanitize, and prepare tools, utensils, and equipment based on the
Competency/ies required tasks
LC Code(s) TLE_HECK9-12SW-IIIa-11
Tools, equipment, and utensils needed in preparing
Learning Content Duration 1 hr
sandwiches
Identify tools, utensils, and equipment used in preparing
Knowledge
sandwiches
Learning
Skills Arrange the tools, utensils and equipment in alphabetical order
Objective(s)
Attitude Display honesty and respect in doing group activity
Values Demonstrate teamwork in the group activity
References Learning Module Grade 9 pp. 116-123
Resources Needed
Materials
METHODOLOGY
- Prayer
Awareness/
- Checking of attendance
Preparation Introductory
- Recall the past lesson
Activity
Let the students identify some tools, utensils, and equipment used
in preparing sandwiches. Let them identify it through pictures or
Activity
real objects.
Multiple Choice
Remarks
No. of learners who
earned 80% in the
evaluation.
Which of my learning
strategies worked well?
Why did these work?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?