Name Content Standard The learners demonstrate and understand on how to prepare sandwiches Performance The learners independently demonstrate how to do Mise’en place, prepare variety of sandwiches, present Standards variety of sandwiches and store sandwiches. Learning The learners: Competencies will be able to do Mise’en place prepares variety of sandwiches knows how to present variety of sandwiches explains how to store sandwiches Specific Learning The learners will be able to perform Mise’en place, Prepare variety of sandwiches, Present a variety of Outcomes sandwiches and Store sandwiches Time Allotment 2 hours
LESSON OUTLINE: At the end of this lesson, you are expected to do the following:
perform mise’en place;
prepare variety of sandwiches; present variety of sandwiches; and store sandwiches.
During the lesson, the learners will:
1. Introduction: The learners will give examples of tools and equipments used in making sandwiches using their own insights (10 minutes) 2. Motivation: The students will be divided into two groups and will present their thoughts through charades. (15 minutes) 3. Instruction/ Delivery: Discuss with the teacher about mise’en place, prepare variety of sandwiches, present variety of sandwiches and store sandwiches. (1 hour and 15 minutes) 4. Practice: Perform how to mise’en place, prepare sandwiches and explains how to store sandwiches. 5. Enrichment: Research examples of Hot and Cold Sandwiches (Optional) 6. Evaluation: Accomplish different evaluative task (The teacher decides which activity to use. (20 minutes)
Materials Visual Aids/Video Presentation
Powerpoint Presentation Tools and equipments that are available at laboratory Resources http://teachergelo.blogspot.com/2017/01/grade-9-proper-storage-and-preparing.html
Procedure Meeting the Learner’s Needs
A. Introduction: Teacher Tip: Recap/Review of past lesson. You can begin each day by reviewing the previous day's lesson. A targeted review of 10-15 minutes is thought to be the most helpful. B. Motivation: Teacher Tip: The students will be divided into two groups and will Students will engage in brainstorming while also having fun and present their thoughts through charades. ensuring that it is relevant to the lesson. C. Instruction/ Delivery: Teacher Tip: Discuss the following: perform mise’en place; prepare variety of sandwiches; present variety of sandwiches; and store sandwiches. Main Point 1: (Tools and Utensils) Grater and shredder - Grating cheese, meat and other Tell the learners to take notes on the tools and equipments. ingredients allows flavors to mix, thus; palatability of sandwich is increased. Butter Knife - A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls. Cutting Board - Comes in wood and plastic, use to protect the table when slicing bread. Can Opener - A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls. Measuring Cups - with fractional parts [1, 3/4, 1/2, 1/4,] is used for solids or dry ingredients. Mixing Bowls - Bowls that are large enough to hold ingredients while they are being mixed.
Main Point 2: (Equipment for Sandwich Making)
GRILLS / GRIDDLES - These are flat heated Make the learners familiarize the equipments needed in surfaces where food is directly cooked. preparing sandwiches. OVENS - These are equipment which are enclosed in which food is heated by hot air or infrared radiation. MICROWAVE OVENS - Special tubes generate microwave radiation, which creates heat inside the food. SALAMANDERS - Small broiler, use primarily for browning or glazing the tops of sandwiches. BREAD TOASTER - The toaster is typically a small electric kitchen appliance designed to toast multiple types of bread products. SLICER - Used to slice foods more evenly and uniformly. CHILLERS - Machines used to chill sandwiches and other foods. FREEZER - Used to hold foods for longer times and to store foods purchased in frozen form. REFRIGERATOR - A thermally insulated compartment used to store food at a temperature below the ambient temperature of the room. Main Point 3: (Ingredients Used For Sandwiches) Bread - good quality breads provide variety, texture, Let the students know what ingredients they'll need if they want taste, bulk, nutrients and eye appeal to sandwiches. to make their own sandwich. Fresh bread is easier to slice or cut if it has been chilled. Meats - maybe beef, pork and sausage products like ham, roast beef and salami. Poultry - are chicken or turkey breasts characterized by a delicate golden brown surfaces. Cheese - most popular sandwich cheese are cheddar, process, cream cheese and cheese spreads most are easily slice, firm texture and act as binder, moistener of other ingredients, it should be refrigerated and remain covered until ready to serve to avoid drying out. Spreads - like mayonnaise, mustard and butter, moisten the bread and compliment the flavors of other ingredients. They should be served immediately and kept refrigerated to preserve its color and flavor. Vegetables - should be crisped and proportion to the size of sandwich. Lettuce, tomatoes and onions are indispensable in sandwich making, it adds texture, flavor and color to the sandwich.
Main Point 4: (Different Types of HOT and COLD of
Sandwiches) COLD SANDWICHES Tell the students to make a list of hot and cold sandwich Open-faced Sandwiches - Open sandwiches make use examples. of one kind of bread with the filling on top. The slices of white bread can be cut into squares, triangles or rounds. Pinwheel Sandwiches - Pinwheels are made of bread cut lengthwise, about 3/8 inch thick. Fresh cream bread is preferable because they are easy to roll and will not crack. Tea Sandwiches - The club sandwich is a popular multi- decker sandwich, made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce, tomato and bacon and cut into four triangles. Multi-decker Sandwiches - Wraps are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour tortilla of similar flatbread. They may be served whole or cut in half if large. HOT SANDWICHES Mojito Pulled Pork - Inspired by classic mojito ingredients, this pork brings together sweet and citrusy 7UP, tangy lime juice, and a whole lot of spice to make the most tender slow cooked shredded pork. Philly Cheese Sandwiches - With tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak sandwich. Bistro Turkey Sandwich - A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well. Mac and Cheese Pork Sliders - Slow-cooked pulled pork on Hawaiian rolls topped with macaroni and cheese, bbq sauce, and a sweet and savory butter sauce.
Main Point 5: (Proper Storage and Preparing
Creative Sandwiches) Storing sandwiches is one of the most Assess that the students are knowledgeable of and familiar with important activities after preparation wherein they are to the correct storage of sandwiches. be kept properly to avoid spoilage. The most important principles for sandwich safety are keeping temperatures cool and avoiding cross contamination. Remember the basic formula 4-40-140 which means perishable foods should spend no more than 4hours at a temperature between 40 and 140°F. By the end of 4 hours bacteria may have multiplied to unsafe levels, so food that has sat out at room temperature for two hours and then been returned to the refrigerator has only another two hours of room temperature shelf life left unless it has been cooked again.
D. Practice: Teacher Tip:
Perform how to mise’en place, prepare sandwiches and Ask some students to give a summary or conclusion on how to explains how to store sandwiches. make sandwiches before moving on to the Activity. The students will be divided into 4 groups. Each group should have their own ingredients. One of the representatives will borrow some of the tools and equipment they'll need to make sandwiches. Each member should be able to contribute. After the activity, one of the group members will describe what type of sandwich they use, as well as the tools they use and the ingredients they use. E. Enrichment: Teacher Tip: Research examples of Hot and Cold Sandwiches. Allow at least 5 minutes for reflection on the topics discussed and the based on the hot and cold sandwiches that were studied, provide at least two cold and hot sandwiches that you are familiar with. F. Evaluation: Teacher Tip: Each student should have access to a piece of paper Make sure that the students have enough time to remember or and writing tool. Describe each of the projected images review the lesson. or photographs.