Republic of the Philippines

Department of Education
Region III
Division of Zambales
District of Subic
NAGYANTOK HIGH SCHOOL
School ID: 307112

DETAILED LESSON PLAN IN COOKERY 9

I. Objectives

A. Content Standards
The learners demonstrate an understanding of the knowledge, skills and attitudes
requires in preparing salad.

B. Performance Standards
The learners independently prepare salads and dressing.
C. Learning Competencies
LO2.1 Identify the components of salads (TLE_HECK95D-IIb-g-8)
LO2.3 Select and use correct equipment in preparing salads and dressing
(TLE-HECK9SD-IIb-g-8)
D. Specific Objectives:
1. Identify the tools and equipment needed in the preparation of salad;
2. Classify salads according to ingredients used

II. Subject Matter

A. Topic: TOOLS , EQUIPMENT AND UTENSILS IN PREPARING SALADS

B. References:
1. Most Essential Learning Competencies Cookery 9
2. Home Economics Cookery Manual Modules 1-2

III. Materials
Projector
Laptop
Board /Chalk
Other materials

IV. Procedure

A. Preparation
1. Greetings
2. Prayer
3. Checking of attendance
4. Checking of cleanliness and orderliness of the classroom and remind the safety protocol
5. Review
B. Motivation/ Activity
Teacher’s Activity Student’s Activity

The teacher will give Activity #1

Activity 1: “DRAW ME”

Instructions:
1. Draw on the board the given tools
/equipment/utensils…
a. Chopping/Cutting Boards
b. Mixing Bowl
c. Grater/Shredder
d. Peeler
e. Citrus Zester
f. Salad Server
g. Grill Pan
h. Knives
i. Salad Spinner

2. Each drawing has a corresponding prize!

C. Lesson Proper
Teacher’s Activity Student’s Activity

The teacher will show the power point

presentation to the learners about the definition
and uses of the following tools/equipment
/utensils.

1.KNIFE -is a cutting tool used in food preparation.

2.CHOPPING BOARD -a wooden or plastic board on which foods are cut.
3.PEELER -is a special tool used for removing the skin from
fruits and vegetables.
4.CITRUS ZESTER -a kitchen utensil for removing fine shreds of zest
from citrus fruits
5.GRATER/SHREDDER -is a kitchen utensil that is usually made from
metal with perforations or protrusions used to
shred food.
6.GRILL PAN -is a frying pan with a series of parallel ridges in
the cooking surface use to broil or grill salad
toppings.
7.SALAD SPINNER -is a tool used to wash and remove excess water
from salad greens.
8.MIXING BOWL -is a deep bowl that is particularly well suited for
mixing ingredients together in.
9.SALAD SERVER -serving utensils that allow salad greens to be
 easily grasped.

The teacher will give Activity #2

Activity #2.”ARRANGE ME”
Instructions:
1. Arrange the scrambled letters to form the
correct word/words…
2. Raise your hand if you want to answer!

a. DUBON ADSALS  BOUND SALADS

b. RENGE SADLAS  GREEN SALADS
c. TURFI LADAS  FRIUT SALAD
d. ABLEVEGET, RAING SEMUGEL NAD  VEGETABLE, GRAIN LEGUMES AND PASTA
PATAS SLADAS SALADS

The teacher will asked the learners; Yes/no

“Are you familiar with the different salads that
you have mentioned?

“Now let us familiarize ourselves with the

definition and classification of salads according
to ingredients used”.

Activity #3
MATCH ME IN:

1. SALAD - A cold dish of various mixtures of raw or

cooked vegetables, usually seasoned with oil
vinegar or other dressing and sometimes
accompanied by meat, fish, or other
ingredients.

2. GREEN SALAD -is a salad made mainly with lettuce and other
green vegetables.
3. VEGETABLES, GRAIN LEGUMES AND -is a salad maid mainly with vegetables other
PASTA SALADS than lettuce and other leafy green.
-starchy items such as grains, pastas, and dried
legumes can also form the body of the salad.
4. BOUND SALADS -assembled with thick sauces such as
mayonnaise.
-examples of bound salad includes, chicken
salad, egg salad, and potato salad.
5. FRUIT SALAD
-is a salad consisting of various kinds of fruit,
sometimes served in a liquid, either their own
juices or a syrup.

6. COMPOSED SALAD -is a salad which is arranged, rather than

tossed together.

7. GELATIN SALAD -a molded salad made of flavoured gelatin and

other ingredients such as chopped fruits or
vegetables, cottage cheese, or marshmallows.
D. Generalization
Teacher’s Activity Student’s Activity
The teacher will ask the learners to answer
Activity #3
IDENTIFY ME.
Direction: Identify the following kitchen tools.
Write the answer on your notebook.
1.PEELER
______________1. A kitchen tool consisting of a
slotted metal blade attached to a handle that is
used to remove the outer skin or peel of certain
vegetables.
______________ 2. Used for salad toppings to be 2.GRILL PAN
broiled or grilled
______________ 3. A kitchen utensil used to grate 3.SHREDDER/GRATER
foods into fine pieces
______________ 4. Used to hold just washed salad 4.SALAD SPINNER
leave in a slotted basket
______________ 5. Sharp, sturdy stainless steel 5.KNIFE/KNIVES
blades used to cut ingredients

V. Evaluation
Teacher’s Activity Student’s Activity

Activity #4 In your notebook:

1. List down 5 -10 ingredients that are available in your
locality than can be used as an ingredient in preparing
salad.

VI. Agreement
 Make an album of the different kinds of salad according to ingredients used with their picture
and recipe listed.

 Your output will be rated using the rubric below

SCORE CRITERIA
20 Artistically and creatively done with pictures and recipe
17 Artistically and creatively done with some pictures and recipe
14 Properly done with some pictures and recipe
11 Properly done with few pictures and recipe
9 Done untidy with few pictures and recipe