STA. ROSA NATIONAL HIGH SCHOOL – S.Y.

2017-2018

TLE-COOKERY-IX: JZC (10:20-11:10), MM (3:30-4:20), KMS (5:10-6:00)

Instructional Planning
(The process of systematically planning, developing, evaluating and managing the instructional process by using principles of teaching and learning - D.O. 42, s. 2016)

Detailed Lesson Plan (DLP) Format

DLP No.: 31 Learning Area: TLE- Grade Level: IX Quarter: Duration:
Date: July 24, 2017 COOKERY - First 50
minutes
Learning Competency/ies: Store appetizers Code:
(Taken from the Curriculum Guide) TLE_HECK9PA
-Ij-6
Key Concepts/Understandings to Utilize quality trimmings and keeping appetizers in appropriate condtions.
be Developed
Domain Objectives:
Knowledge Identify the appropriate container for storing salads and appetizers.
Skills Demonstrate how to store salads and appetizer.
Attitude Follow workplace safety procedures.
Values
2. Content LESSON 2: Prepare Appetizers ( PA )
Principles and techniques in Storing appetizers
3. Learning Resources TLE-COOKERY MODULE on pages 84-85

4. Procedures
4.1 Introductory Activity Daily Routine Let student recognize the relation of its
Recapitulate the lesson last meeting equipment in storing appetizers.
about how to prepare and present Ask students: Are you fun of keeping food
variety of appetizers. items in a cold storage? How do you do it.?
Present to the class the word Why do we need to sore foods in a cold
refrigerator , chiller and cube of ice in storage especially left-over foods or even
a box bucket. appetizer dish?
4.2 Activity Student will be ask these questions Students will have to conceptualize and
and do the activity. What would be answer the question orally.( based from
your first priority right after you experience or action taken).The teacher will
prepare your dish example: Salads be providing plates and sample food items
and varied appetizers on a plate how plus a plastic container.Call students to
would do store it. participate and do the demo on how to store
food correctly.
4.3 Analysis Have students analyzed the situation and the activity which the students perform.
They will also derive or come up with the idea the sanitary practices in storing salads
and appetizer. They will also discuss how to maintain safety through following the
standard in storing food items.

4.4 Abstraction Ask students these questions to elaborate: 1.) Why do we used ice for storing salads
and appetizers? 2.) What are storing techniques? Will you discuss how to store salad
and appetizers in different way of storing foods? Will it matter safety practices in
storing food items?If Yes or No.Why?
4.5 Application Have students answer these review questions. What are the techniques you know in
storing salad and appetizers? Discuss each. Give at least 3 safety practices to be
apply in storing salads and appetizer.
4.6 Assessment Students will answer 1-10 items.
1. What are tools used in storing salad and appetizers?
2. What are storing techniques?
3. Give at least five (5) sanitary practices when storing salads and appetizers.
4.7 Assignment Research about sources of starches and its classification.
Please draw/ print one source of starches and label it. Ready for explanation tomorrow

Prepared by:

Name: BABY SHELA O. CABUCOS Position/Designation: Teacher I

 STA. ROSA NATIONAL HIGH SCHOOL – S.Y. 2017-2018

TLE-COOKERY-IX: JZC (10:20-11:10), MM (3:30-4:20), KMS (5:10-6:00)