A Detailed Lesson Plan in Home Economics For Grade 9

Prepared by: Kate F. Morales

I. Objectives
At the end of the lesson, the student will be able to:
A. Identify the difference types of appetizers
B. Importance of appetizer
C. Demonstrate how canapés are assembled.

II. Subject Matter

Topic: Preparation of Appetizers
Reference: Learning module for grade 9 TLE-Cookery
Materials: PowerPoint, Visual Aids
III. Procedure
Teacher’s Activity Student’s Activity
A. Preliminary Activities
1. Opening Prayer Ms. Artmay will lead the prayer
Please all stand and lets us pray
Ms. Artmay ,lead the prayer

2. Greetings Good morning Ma’am!

Good morning class!
Please be seated.
3. Checking of attendance Present Ma’am
Teacher will check the attendance.

4. Review
Class, before we proceed to our next
discussion let’s have a review

Ma’am it is about different types of soup

What is our topic last time?

 (Beef Soup. Chicken Soup and

What are the types of soup? Noodle Soup.)

Very good! Your still remember our

last discussion.
B. Preparation
1. Motivation
Students will raise their hands
Before we proceed to our
discussion I have some question to
you class.

Who among you class experience

to attend in the formal occasion,
party or eating in a restaurant?

Yes, Miss!
Very, good class most of my
student will experience it.

(soup)
Did you notice the first served food
at restaurant?

( when soup is consumed hot before the

main meal, the digestive juices are
Yes, inoc you are saying activated/secreted in the digestive tract )
something?

That good idea inoc

Alright, please be seated. Thank

you for sharing your experiences to
class.

2. Activity Student will find the missing words

Class, let have now activity. The
will divide into four (4) groups
4 pic 1 word
Ma’am it is about appetizers
3. Analysis
1. What do you observe in the
Ma’am
activity?

Ma’am
2. What can you say in our activity

3. Based on our activity what do you

think is our topic? The student will answer
 Our topic today is all about different
Very good! types of appetizer

2. Abstraction
Class, lets proceed to our discussion.

What comes on your mind when you Student will answer the question.
hear the word appetizer?

Very, good

Appetizers

Foods which stimulate the appetite,

through their attractive appearance,
fragrance or appealing flavor. It is a small
pieces or portions of highly seasoned food,
usually served before a meal to induce and
stimulate one’s appetite. 

The main function of appetizers is to

increase your hunger and prepare you for
the main course. ... For instance, if there is
a non-fish in your meal as a main dish,
then an appetizer including salmon make a
wide balancing first course. In a similar
way, oysters also considered as a main
course that is consisted of beef.

Classification of Appetizers:

Consist of several bite-size pieces of fish,

shellfish, drinks and fruits served with
tangy flavoured sauce. They must be fresh
in appearance and arranged attractively to
have an eye appeal. Various cocktails are-
Juices of orange, pineapple, grapefruit or
tomato served with cold salad dressings.

Hors d’ oeuvres are small portions of

highly seasoned foods formerly used to
precede a meal served either hot or cold.
Simplicity should be the main criteria for
making the hors d oeuvres. Although most
hors d oeuvres are served cold, there are
also hot ones.

Canape is a bite-sized or two bite-sized

finger food consisting of three parts: a
base, a spread or topping and garnish or
garniture. They are savoury titbits of food.
They could be served hot or cold. The
items should be dainty, petite, fresh,
having an eye appeal and colour contrasts.
Relishes/Crudite are pickled items and
raw, crisp vegetables such as julienned
carrots or celery sticks. relishes are
generally placed before the guest in a
slightly, deep, boat shape dish.

Petite Salads- they are of small portions

and they are usually displaying the
characteristics found in the most salad.
Salads are of two types:-

Soup & Consommé include in the

appetizer category because they are
served in this course more than ever
before.

Chips & Dips

Savory dips are popular accompaniments
to potato chips, crackers, and raw
vegetables. proper consistency is
important for many dip you prepare. it must
not be so thick that it cannot be scooped
up without breaking the chip or crackers,
but it must be thick enough to stick to the
items used as dippers.

Guidelines for Assembling Canapés

1. Good mise en place is essential.

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..
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.
( Present a video presentation of “Tuna
Canapé)

3. Application

Class, we will have a group activity

all you need do is draw in the short
bond paper an example of
canapes then leveled it using the
three parts of canapes. The first
group who can finish the activity
will receive additional point on the
quiz.

You have 5 mins to do the activity

is that clear class?

Timer starts now.

4. Generalization

What are the Classification of

appetizer? Yes, ma’am.

(Cocktails, Hors D’ Oeuvres, Canapes,

What is the importance of Relishes/Crudités, Petite Salad ,Chips
appetizer? and Dips ,Fresh fruits and vegetables
,Finger foods)

What is the importance of preparing Student will explain the importance of

appetizer? preparing appetizer.

Very, Good!
IV. Evaluation
Identify the following statement choose the letter of the best answers that are
given inside the box. Write your answers on the space provide before each number.

______1. are small portions of highly seasoned foods formerly used to precede a
meal served either hot or cold. Simplicity should be the main criteria for making the
hors d oeuvres.
a. Soup & Consommé c. Chips & Dips
b. Hors d’ oeuvres d. Consist
______2. of several bite-size pieces of fish, shellfish, drinks and fruits served with
tangy flavoured sauce.
a. Soup & Consommé c. Chips & Dips
b. Hors d’ oeuvres d. Consist
______3. are pickled items and raw, crisp vegetables such as julienned carrots or
celery sticks. Relishes are generally placed before the guest in a slightly, deep, boat
shape dish.
a. Relishes/Crudite c. Chips & Dips
b. Hors d’ oeuvres d. Consist
____4. Savory dips are popular accompaniments to potato chips, crackers, and raw
vegetables. proper consistency is important for many dip you prepare
a. Relishes/Crudite c. Chips & Dips
b. Hors d’ oeuvres d. Consist
____5. Foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor.
a. appetizer c. Chips & Dips
b. Hors d’ oeuvres d. Consist

V. Assignment

Make a research about different types of sandwiches.