DAILY LESSON PLAN (DLP)

GRADE 10-TLE
Cookery NCII

I. Objectives:

At the end of the lesson, the students will be able to:

a. define appetizer;
b. appreciate the importance of appetizer;and
c. distinguish the type of appetizer of a particular food.

II. Subject Matter:

APPETIZER
TLE_HECK10PGD-III-h-26
https://www.ehow.com/info_8149741_different-types-appetizers.html
Materials: laptop, projector

III. Preliminary Activities

a. Prayer
b. Greetings
c. Attendance
d. Announcement

1. Activity:

 The activity is called “Arrange me!”.

 The teacher will divide students into three groups.
 Each group will be given scramble letters.
 The first group who can assemble the scramble letters into a word will be given
20pts, second 10pts, last 5pts.
 M P A I U L = LUMPIA
 H I C A H O R N C = CHICHARON
 I N A W I K L = KINILAW
 R S A T A A = ATSARA
 Afterwards students will answer some questions.

2. Analysis

1. Did you enjoy our activity?

2. Have you tried these foods?
3. What can you say about their taste and ingredients?
4. How do you think these foods are being served?
5. What do you think these foods are called?
6. By the given activity what do you think is our lesson for today?
7. By the given activity can you now define what is appetizer?
3. Abstraction:

Appetizer
- are foods which stimulate the appetite, through their attractive appearance, fragrance
or appealing flavor. It is a small pieces or portions of highly seasoned food.
-  is a food or drink served usually before a meal to boost the appetite.
- It is the food that fills your hunger while waiting for the main dish.
- It is important that an appetizer should be colorful, decorative and well presented.
Whether hot or cold it should be light and served in small quantities. Fresh vegetable and
salads, fruits, or meat or even fish can be made into appetizers.
Types of appetizers
 Cocktails - are usually juices of orange, pineapple, or grape serve with cold salad
dressing. It may be in the form of a fruit or vegetable juice mix with little alcoholic
beverage.
 Hors D`oeuvres - refers to small portions of highly seasoned foods. It is a
combination of canapes, olive, stuff celery, pickled radishes, and fish. It is served on
individual plate when the guest are seated. Sometimes this is simply placed on a
platter and passed around.
 Canape - are made out of thin slices of bread in different shapes. The bread may be
toasted, sauteed in butter or dipped in a well - seasoned mixture of egg, cheese, fish,
or meat. There are no set recipes for the making of canapes. You may create your
own combination of several different colored items on the cut of pieces of bread,
toasted or fried and biscuits.
Three parts of canape.
 Base
 Spread / toppings
 Garnish
 Salads - they should be artistically arranged and consists of base, body and garnish.
Appetizer salad should be serve in small quantity.
 Chips and Dips - are popular accompaniments to potato chips, crackers and raw
vegetables with dips.
 Fresh Fruits and Vegetable - are the simplest appetizer. Fruits are good appetizer
because they give an attractive appearance, fragrance, appealing taste and delicious
flavor.
 4. Application:

A. Why do you think it is important for us to eat appetizer first before the meal?

B. Complete the table below:

The teacher will group the students into four, they will make their own appetizer and identify what
types of appetizer they create. Afterwards each group will present their work in front.

Name of your Ingredients Types of appetizer

appetizer

IV. Evaluation:

Test I: Identification: Identify what is being asked. Write your answer on the space provided

____________1. are made out of thin slices of bread in different shapes.

____________2. refers to small portions of highly seasoned foods.
____________3. they should be artistically arranged and consists of base, body and
garnish.
____________4. It may be in the form of a fruit or vegetable juice mix with little
alcoholic beverage.
____________5. You may create your own combination of several different colored items
on the cut of pieces of bread, toasted or fried and biscuits.

____________6. It is served on individual plate when the guest are seated. Sometimes
this is simply placed on a platter and passed around.
____________7. are the simplest appetizer.
____________8. are popular accompaniments to potato chips, crackers and raw
vegetables with dips.
____________9. an appetizer salad should be serve in small quantity.
____________10. refers to small portions of highly seasoned foods.
Test II: Complete the table below
Appetizer Ingredients Types of appetizer

1. French fries    

2. Tempura  

3. Tropical fruits    

4. coleslaw  

5. Caesar Salad

V. Assignment
1. Give 5 examples of cocktail appetizer.
2. With the same group, discuss your own version of appetizer. Bring the ingredients tomorrow for
cooking/making your appetizer.

Prepared by:

BIN JOSEPH L. PROCOPIO