Semi-Detailed Lesson Plan of Appetizer

I. Objectives:

At the end of the lesson, learners should be able to:

1. Identify the types of appetizers
2. Classify appetizers according to its type
3. Observe occupational health and safety procedures

II. Subject Matter:

A. Topic: Types of Appetizers
B. Materials: Laptop, book, PowerPoint Presentation
C. References: Basbas, Leonora D.Ph. D., “Learning and Living in the 21st Century”,REX Book
Store, pp.28-36
www.google.com
www.youtube .com

III. Procedure:

A. Routinary Activities
1. Greetings
2. Prayer

B. Review
Can you still remember our last topic?
What are the tools needed in preparing appetizers?
What are the equipment needed in preparing appetizers?
How is the proper storage of the tools and equipment?

C. Motivation
Let’s have an activity before we proceed to our discussion.
I want you to take a look of the Jumbled letters.
Are you familiar with them?
Arrange the jumbled letters to identify the correct word/terminology based on the definition
given.

D. Discussion
The teacher will discuss the Types of Appetizers and Health and Safety practices in
Preparing Appetizers

A. Fresh fruit - – consists of different fruit combinations which are creatively placed on
serving plates.
B. Canape - basically made with a crusty base, such as bread, crackers or biscuit with
various kinds of savory toppings like cheese, tomato, cucumber, mayonnaise or
ketsup.
C. Grilled appetizer - a combination of different cubed vegetables such as bell peppers,
mushrooms, tomatoes and onions.
D. Crudites - refers to a platter of raw vegetables such as carrots, celery. Cabbage and
broccoli. The ingredients are cut and blanched, and are artistically plated with a dip.
E. Deep fried - is done by submerging the ingredients into hot oil for frying. It is often
served with sauce or dip.
F. Steamed appetizer - a low calorie food like steamed gyoza, siomai and dumplings.
G. Meat and cheese tray - consists of various types of cheese and small thin slices of
cold cuts like pepperoni, salami, bacon and ham.
 Health and Safety practices in Preparing Appetizers

1. Wear appropriate and clean working clothes.

2. Wear a mask especially when coughing or affected with colds or other infectious
disease. Those with open wounds or cuts should be treated properly, disinfected and
covered with sterile gauze.
3. Wear clean gloves in handling food and other ingredients to avoid contamination.
4. Keep working areas and premises clean, free from clutter, dirt or dust and focal
wastes.
5. Kitchen tools, utensils and equipment should be thoroughly washed, cleaned and
dried before using the food preparation process.
6. Store appetizers in a clean and safe storage area with prescribed temperature to
maintain their quality.

E. Generalization
In preparing an appetizer, make sure to follow all the necessary health and safety practices to
ensure clean and safety food and to avoid food spoilage and food contamination.

F. Application
The teacher will show pictures of different sandwiches then students will identify what type
of sandwich it belongs.

IV. Evaluation
Students will answer the following.
Classify the following appetizers into canapé, crudités, fresh fruit, deep fried, steamed or grilled.
Write your answer on the lines provided.

1. Smoke Salmon Mousse __________________________

2. Pork Satay
3. Southern Fish Fry
4. Cranberry-Goat Cheese
5. Shrimp and Scallops with Lemony Soy
6. Goat Cheese Toast
7. Mushroom Polenta
8. Tempura Vegetable crudités
9. Watermelon-Feta Skewers
10. Watercress
11. Hawaiian Hush Puppies
12. Spiced Shrimp and Tomato Kebab
13. Fig and Proscuitto Appetizer Bites
14. Asparagus-Blue Cheese
15. Chicken Satay With Peanut Sauce
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V. Assignment:
Bring the needed materials in preparing and presenting sandwiches

Prepared By:

YVONNE C. CORRALES
Senior High School Teacher Applicant
(TVL-TLE)

Semi-Detailed Lesson Plan of Sandwiches

I. Objectives:

At the end of the lesson, learners should be able to:

1. Identify the types of sandwiches
2. Classify sandwich according to its temperature
3. Observe occupational health and sanitary practices

II. Subject Matter:

Topic: Types of Sandwiches
Materials: Laptop, book, PowerPoint Presentation
References: Basbas, Leonora D.Ph. D., “Learning and Living in the 21st Century”,REX Book Store,
pp.90&91
www.google.com
www.youtube .com

III. Procedure:

A. Routinary Activities
1. Greetings
2. Prayer

B. Review
Can you still remember our last topic?
What are the tools needed in preparing sandwiches?
What are the equipment needed in preparing sandwiches?
How is the proper storage of the tools and equipment?

C. Motivation
Let’s have an activity before we proceed to our discussion.
I want you to take a look of the Jumbled letters.
Are you familiar with them?
Arrange the jumbled letters to identify the correct word/terminology based on the definition
given.

D. Discussion
The teacher will discuss the Types of Sandwiches

1. Hot sandwich

A. Hot open-faced sandwich - made up of one slice of bread with spreads and hot fillings
on top.
Example: Pizza
B. Closed-faced sandwich/ Regular hot sandwich - composed of two slices of bread with
spreads and hot fillings.
Example: Hamburger
C. Grilled sandwich - browned and toasted in the oven, griller or bread toaster. It usually
comes with spreads, and cream cheese. It may also contain fillings such as grilled
chicken meat or some cold cuts and a slice of cheese to make it more appetizing.
D. Deep-fried sandwich – coated and fried on a nonstick pan or in a deep-frying pan
depending on its type.

2. Cold Sandwich

A. Open-faced sandwich - made up of one slice of bread with spreads and cold fillings on
top.
 B. Closed-faced sandwich/ Regular sandwich - composed of two slices of bread with
spreads and fillings.
C. Pinwheel sandwich – bread is cut in lengthwise. The crust is trimmed and the bread is
flattened using a rolling pin.
D. Multi-decker sandwich – made with more than two slices of bread with several fillings.
It is usually cut into triangular shapes and halves.
E. Tea sandwich – served in small portions during afternoon tea time. It is cut in different
shapes such as square and rectangle.
F. Wrapped sandwich – literally used for wrapping the fillings. It is made by rolling a flat
bread with fillings.

Sanitary practices in preparing sandwiches

1. Wash hands before handling foods.

2. Wear clean Personal Protective Equipment in the kitchen.

3. When tasting foods, use a spoon other than the one you use for stirring.

4. Segregate waste materials and put it on a garbage container.

5. Wash and sanitize kitchen tools, utensils and equipment.

E. Generalization
In preparing sandwich, make sure to follow sanitary practices to ensure clean and safety food
and to avoid food spoilage and food contamination.
F. Application
The teacher will show pictures of different sandwiches then students will identify what type
of sandwich it belongs.

IV. Evaluation
Students will answer the following
Activity 1: Let the students classify the following sandwiches either Hot or Cold
sandwiches.
1. Pizza __________________________
2. Chicken Wraps sandwich __________________________
3. Club sandwich __________________________
4. Toasted sandwiches __________________________
5. Pinwheel sandwiches __________________________
6. Hotdog sandwich __________________________
7. Pocket sandwich __________________________
8. Chicken ala king __________________________
9. Monte Cristo __________________________
10. Shawarma __________________________

V. Assignment:
Bring the needed materials in preparing and presenting sandwiches.

Prepared By:

YVONNE C. CORRALES
Teacher 1 Applicant
(TLE)