SUBJECT: T.L.E.

LEARNING PLAN

GRADE: 9
DAY: 5
UNIT TOPIC: PREPARE SALAD AND DRESSING
Tools, equipment, and utensils needed in preparing salad and dressing

LEARNING COMPETENCIES:
TLE_HECK9-12SD-IIa-7
Identify tools and equipment needed in the preparation of salad and dressing
Clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks

EXPLORE: Picture Analysis

 Students will be paired.
 From the different pictures of tools, equipment, and utensils posted on the
board, they will pick one that is used in salad making.
 Tell where and how it is used.

FIRM UP
 The class will be grouped into four.
 Each one is given pictures of different tools and ingredients in making salads.
 Students are instructed to distinguish which tools and equipment is appropriate to
be used to those ingredients.
 One representative will explain and discuss the use of the given equipment
together with the ingredients it is designed to be used for.

DEEPEN:
 Watch a video presentation on the proper way of using, cleaning and sanitizing
the different types of tools, equipment and utensils in preparing salad and
 dressing.
 Students will be asked the importance of the proper usage of the tools.

TRANSFER:
 They are group into two and demonstrate how to clean, sanitize, and prepare
tools, utensils, and equipment while preparing one salad of their choice.
 Students are task to create a short portfolio of the tools, equipment and utensils
in preparing salads.
 They must label it together with the pictures and its usage.

Prepared by:

Jason R. Lovitos

SUBJECT: T.L.E.
 LEARNING PLAN

GRADE: 9
DAY: 10
UNIT TOPIC: PREPARE SALAD AND DRESSING
Classification of salads according to place in the meal,
Classification of salads according to ingredients and
Nutritional values of salad and dressing

LEARNING COMPETENCIES:
TLE_HECK9-12SD-IIa-7
Identify ingredients according to the given recipe.
Prepare ingredients based on the required form and time frame

EXPLORE:
 Students are instructed to close their eyes and think of their favorite salad.
 Volunteers will share their favorite salad and explains why, where and when did
the last time they have tasted it.
FIRM UP
 They will be grouped into four.
 Two representatives will bring pictures of three salads.
 Present these in class and classify each as to the type of salad.
 Tell something about them as to ingredients, mode of preparation, and when and
how they are served.

DEEPEN:
 Read a salad recipe written on the board.
 Go over the ingredients and procedure of the recipe.
 Then, list on the board tools, utensils, and equipment to be used in working with
each ingredients and step-by-step procedure.
 Discuss the different classification of salads according to place in the meal.
 Discuss the nutritional values of salad and dressing.
TRANSFER:
 In a one half sheet of paper, students must identify different classifications of
salad according to place in the meal and according to ingredients.
 From groups of four, students will make one salad of their choice.
 Present the salad in the class for food tasting and explain the recipe they made
for evaluation.
 Elicit reaction from the class as to the quality of ingredients used and to its
appearance.
 Students will be asked these following questions:
 How much important to know the nutritional values of a food we take in?
 Do we really need to eat foods with high nutritional values?

Prepared by:

Jason R. Lovitos

SUBJECT: T.L.E.

LEARNING PLAN
GRADE: 9
DAY: 2
UNIT TOPIC: PREPARE SALAD AND DRESSING
Components of salads

LEARNING COMPETENCIES:
TLE_HECK9-12SD-IIb-g-8
Identify the components of salad.

EXPLORE:
 Students are ask the following questions:
 Does hair comb still useful if a person doesn’t have any hair?
 Does facebook still fun without even having a single friend?
 Does camera still useful without even having a subject to be captured?
 Does money worthy without even a thing to be bought?
 Teacher will process the idea that every part or partner of something will not be
that effective and useful without each other’s tandem.
FIRM UP
“Build me”
 In the same group, students are task to think of the ingredients of the salad they
are assigned.
 Present the output to the class and let the other group evaluate their ingredients
and process.
DEEPEN:
“Discussion”
 Teacher will present and discuss the different types of salad according to
ingredients.
 Present the nutritional values of salad and dressing.
TRANSFER:
“Label Me”
 Students are instructed to name and identify different pictures of
ingredients of salads to which components of salad it belongs.
Prepared by:

Jason R. Lovitos

SUBJECT: T.L.E.

LEARNING PLAN

GRADE: 9
DAY: 3
UNIT TOPIC: PREPARE SALAD AND DRESSING
Important considerations in salad preparation

LEARNING COMPETENCIES:
TLE_HECK9-12SD-IIb-g-8
Identify the factors to consider in salad preparation.
Follow workplace safety procedures

EXPLORE:
“Porma Over Substance”
 Two different pictures of salad are being posted on the board.
 One is safe and tasty while the other is unhygienic and ingredients are not well-
prepared and unhealthy.
 Students are task to select one to which they think it’s good, tasty and safe.
 After they decide, the processes of the two different salads are being revealed
through videos.
 Students are ask these following questions:
 How much important to know the process of making and preparing a certain
food?
 Will the flavor and safety of a food matter on to which ingredients and process
it’s done?
FIRM UP
“Fix Up”
 From group of two, they are given same rambled workplace safety procedures.
 They are given allotted time to arrange and write the rambled workplace safety
procedure on a manila paper.
 It will be posted on the board and be explained by a representative.
 If the groups have different procedures, another representative will defends and
explains the output.
DEEPEN:
“Discussion”
  Teacher will correct and present the workplace safety procedure.
 Present the nutritional values of salad and dressing.
TRANSFER:
Evaluation
Direction: Write TRUE if the statement presents a correct concept and write
FALSE if it does not.

____________1. Salad should be simple and not overcrowded.

____________2. Keep salad clean and not crispy.
____________3. Salad must be overcooked to be more nutritious and healthy.
____________4.There should have a proper food combination.
____________5.Drain all the ingredients well.
____________6. Keep foods properly chilled but not ice-cold.
____________7. Choose combination of ingredients unconsciously.
____________8. The dressing should be dominates he taste.
____________9.Keep salad neatly placed in a plate.
____________10. Salad is as good as the quality of the person who will taste it.

Prepared by:

Jason R. Lovitos

SUBJECT: T.L.E.

LEARNING PLAN

GRADE: 9
DAY: 5
UNIT TOPIC: PREPARE SALAD AND DRESSING
 Tools and equipment needed in salad making

LEARNING COMPETENCIES:
TLE_HECK9-12SD-IIb-g-8
Select and use correct equipment in preparing salads and dressings.

EXPLORE: Picture Analysis

 Students will be paired.
 From the different pictures of tools, equipment, and utensils on the board, they
will pick one that is used in salad making.
 Tell where and how it is used.

FIRM UP
 The class will be grouped into four.
 Each one is given pictures of different tools and ingredients in salad making.
 Students are instructed to distinguish which tools and equipment is appropriate to
be used to those ingredients.
 One representative will explain and discuss the use of the given equipment
together with the ingredients it is designed to be used for.

DEEPEN:
 Teacher will discuss the different equipment and its proper use in salad making.
TRANSFER:
 From groups of five, students will make one salad of their choice.
 In the making of salad, teacher will monitor if students have observe the correct
equipment and its use.

Prepared by:

Jason R. Lovitos
SUBJECT: T.L.E.

LEARNING PLAN

GRADE: 9
DAY: 5
UNIT TOPIC: PREPARE SALAD AND DRESSING
Kinds of salad dressing and their ingredients and Methods of
preparing salad
LEARNING COMPETENCIES:
TLE_HECK9-12SD-IIb-g-8
Prepare a variety of salad
Identify the different kinds of salad dressing and their ingredients.
Prepare salad dressing.

EXPLORE: Picture Analysis

 There are four juices on the table placed on a glass.
 Each juice has its distinct flavor, one is sweet, and others are salty, sour, and
chilly.
 Four volunteers are task to taste every juice to testify which one is most likely
preferable.
 After they will taste each juice, they are ask these questions:
 Which flavor do you like most?
 If given a chance to taste a food with the same flavor you have tasted, would you
not regret and why?

FIRM UP
“Recognize my Taste”
 The class is group into five.
 The teacher will give a list of ingredients of a particular taste of a dressing like
sweet, while the other has its own distinctive flavor.
 Every group will be given allotted time to recognize what is the taste or flavor of
the dressing they have assigned.
 Representative every group will explain their conclusion upon presenting the
ingredients.
DEEPEN:
 Teacher will reveal each flavor after discussing the different kinds of salad
dressing and their ingredients and methods of preparing salad.
 .Once done, students are asked if they have got the right guess of flavor base on
their assumptions during the group activity.
TRANSFER:
“ Evaluation”
 Pictures together with the ingredients will be posted on the board.
 Students will identify what kind of salad dressing it belongs.
“Create Me”
 From same group, students will make a salad of their choice and free to choose
their salad dressing.

Prepared by:

Jason R. Lovitos

SUBJECT: T.L.E.

LEARNING PLAN

GRADE: 9
DAY: 10
UNIT TOPIC: PREPARE SALAD AND DRESSING
Factors and techniques in presenting salads and dressings and
Factors to consider in plating and presenting salads

LEARNING COMPETENCIES:
TLE_HECK9-12SD-IIh-i-9
Present salads and dressing attractively
Observe sanitary practices in presenting salad and dressing
Rate the finish products using rubrics

EXPLORE:
 The teacher will instruct students to ask for facial powder, lipstick, hair comb,
gel/wax, lotion, perfume and other beauty products.

 Students will be asked these following questions:

 What is the purpose of these stuffs?
 Will it be important as a teen ager or as a person?
 How important us human to look presentable and attractive to other people?
 What will happen if we forgot ourselves to look good?
 Would it affect to other people?
FIRM UP
“Distinguish Me”
 The class is group into two.
 Group one will be tasked to separate the “Donts” from the “Dos” in plating and
presenting salads.
 Group two will be tasked to separate the “Donts” from the “Dos” of the techniques
in presenting salads and dressing.
DEEPEN:
 Teacher will correct and discuss the factors and techniques in presenting salads
and dressings also the factors to consider in plating and presenting salads.
TRANSFER:
 The teacher will conduct a quiz of the factors and techniques in presenting
salads and dressings also the factors to consider in plating and presenting
salads.
 In a group of two, students will make a salad and must observe the balance,
harmony, height, color and texture of the salad and dressing.
 Output will be judge through a rubric.

Prepared by:
Jason R. Lovitos

SUBJECT: T.L.E.

LEARNING PLAN

GRADE: 9
DAY: 5
UNIT TOPIC: PREPARE SALAD AND DRESSING
Accompaniments of salads

LEARNING COMPETENCIES:
TLE_HECK9-12SD-IIh-i-9
Identify the accompaniments of salads

EXPLORE:
“Picture Analysis”
  There will be random pictures of fish, bird, snake, spider in the left side of the
board and the other side is for sea, sky, land and web.
 The class will be grouped into two, they will distinguish which pair the left pictures
belong.
 Students will be asked these questions:
 What will happen if these animals will interchangeably live in different habitats?
 Can they survive?
 Will it be productive for them?
 Will it be good?
 What is the importance of right pair and compatibility in our lives?
 The teacher will process the idea that accompaniment of something is very
important to consider in making choices.
FIRM UP
 Teacher will paste different ingredients or accompaniments of salad on the
board.
 From group of two, they will choose for right accompaniment of salad that they
think it’s good to be paired.
 Representative will explain the output.
DEEPEN:
Teacher will present and discuss the accompaniment of salads

TRANSFER:
 There will pictures of different kinds of accompaniments of salads
posted on the board.
 In a half sheet of paper, students will identify accompaniments of
salads base on the pictures given.
 Questions will be thrown:
 What is the essence of choosing the right accompaniments of
salads?
 What will happen if it will not be chosen wisely?
Prepared by:

Jason R. Lovitos

SUBJECT: T.L.E.

LEARNING PLAN

GRADE: 9
DAY: 5
UNIT TOPIC: PREPARE SALAD AND DRESSING
Safe and hygienic practices in storing salads and dressings and
Temperature required in storing salads and dressing

LEARNING COMPETENCIES:
TLE_HECK9-12SD-IIj-10
Utilize quality trimmings
Store appetizers in appropriate conditions to maintain their freshness, quality, and taste.

EXPLORE:
 “Picture Analysis”
 There will be one picture of an attractive salad posted on the board.
 Students will be asked these questions:
 Who loves to eat this kind of salad?
 What if this will last for hours, days and weeks without even stored in a
refrigerator, would you still like to taste it?
 Does time important in considering in the consumptions of eating salads?
 How much important to consider the packaging of salads?

FIRM UP
 From group of two, students are tasked to separate the DONTs and DOs of Safe
and hygienic practices in storing salads and dressings.
 Group two will guess the appropriate degrees and time in storing salad and
dressing.
 They will write it on a clear paper and will be posted on the board while a
representative will explain their output.
 The output will be judged by the other team.

DEEPEN:
Teacher will present and discuss the Safe and hygienic practices in storing salads
and dressings also the temperature required in storing salads and dressing

TRANSFER:
 From group of two, they will present an output/recipe of salad of their choice.
 They will observe the proper trimmings and good quality of ingredients.
 Observe the proper temperature required in storing salads and dressing.
 Students will be asked these questions:
 Why do we need to consider the temperature in storing salads and
dressing?
 Does the appearance and taste of salads and dressings affect the
safety and hygienic practices in preparing it?
Prepared by:

Jason R. Lovitos