LESSON PLAN IN TLE 9 (COOKERY)

I. Objectives:

At the end of 60 minutes discussion 75% of the students should be able to do the following
competences and standards

A. Identify the different classification of appetizers according to ingredients

B. Write the different types of Filipino appetizers and classify according to its kind

C. Appreciate the importance of appetizers

II. Subject Matter

A.Topic : Classification of Appetizers

B.Reference : K to 12 Cookery learning module

C. Instructional materials: laptop, PowerPoint Presentation

III. Procedure

A. Preparatory Activity

1. Greeting

2. Opening prayer

3. Checking of Attendance

B. Developmental Activities

1. Motivation

2. Presentation

3. Lesson Proper/ Discussion

 What is appetizer?
 What are the ingredients being used?
 What are the three parts of a canape?

C. Generalization

• What are the different types of appetizers?

 What is the importance of appetizer in a meal?

D. Application

By Pair:

Instructions: Write down some popular Filipino appetizers. Then, identify which classifications they
belong to.
 FILIPINO APPETIZERS CLASSIFICATION
Example: Bola-Bola Finger Food
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V. Evaluation

Instructions: Read the following items carefully and write the letter of the correct answer on your
answer sheet.

1. It is a type of sauce that is good for cocktail appetizers.

A. bland B. soupy C. sweet D. tangy

2. Which of the following does not belong to the group?

A. Chicken Cocktail C. Fruit Cocktail

B. Crab Meat Cocktail D. Shrimp Cocktail

3. A canapé has three parts: the base, the spread, and ___________.

A. the body B. the garnish C. the sauce D. the top

4. The Cru from the word “Crudité” is a French term which means

A. fresh B. new C. raw D. sweet

5. These are preserved fruits and vegetables served as appetizers.

A. Cocktails B. Crudités C. Pickled Items D. Salad

6. Celeries, carrots, and cucumbers are best for ___________.

A. Canapés B. Chips & Dips C. Cocktails D. Crudités

7. The following are best to be used as spreads for canapés, EXCEPT:

A. Fish Salad Spread C. Flavored Cream Cheese

B. Flavored Butter D. Oyster Sauce

8. It is an accompaniment to raw vegetables, potato chips, and crackers.

A. Consomme B. Dips C. Relish D.Soup

9. Cocktail appetizers are always served chilled, often on a bed of _________.

A. bread B. crushed iced C. fruits D. seafood

10. These are finely chopped fish that are spreadable.

A. Fish Salad Spread C. Mayonnaise

B. Garnish D. Salad Spread

V. Assignment

Make your own version of Filipino appetizer. Make documentation by taking videos or pictures starting
from the preparation of materials/ingredients (mise-en-place), actual cooking preparation, to plating
presentation. Send the documentation to your teacher.

Observed by:
JESUSIMA JUMALON
Principal

Prepared by:
MAUREEN CLARICE L. MADRIAGA