LESSON PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY

I. OBJECTIVES:

At the end of the lesson students are expected to:

a

II. SUBJECT MATTER

Instructional Materials: printed images, hand out and chalk.

III. PROCEDURE

A. Preparation:
Prayer
Greetings
Checking of Attendance
Recalling Previous Topic

B. Motivation:

The teacher will show a picture and let the students guess what is in the picture posted in the blackboard.

C. Presentation:

To have a better understanding, we will be discussing about on how to prepare salad and dressing;
classifications of salads according to their functions in the meal.

D. Discussion:
: 
Tools, Equipment, Utensils Needed in Preparing Salads.
1. Knives – good quality knives with sharp, sturdy stainless-steel blades and with handles that are securely attached
and that feel perfectly comfortable in your hand.
2. Cutting boards – choices of cutting boards are the wooden or blocks and acrylic cutting boards. When preparing a
recipe that contains both meat (or poultry or seafood) and vegetables requiring cutting, use one board exclusively the
vegetables and the other exclusively for the raw meat to avoid crosscontamination.
3. Peelers - is 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, frequently potatoes and carrots, and fruits such as apples, pears, etc.
4. Citrus zesters - A kitchen zester is approximately four inches long, with a handle and a curved metal end, the top of
which is perforated with a row of round holes with sharpened rims. To operate, the zester is pressed with moderate
force against the fruit and drawn across its peel. The rims cut the zest from the pith underneath.
5. Grater/Shredder - A grater (also known as a shredder) is a kitchen utensil used to grate foods into fine pieces. It
was invented by François Boullier in 1540s.
6. Grill pan – used for salad toppings to be broiled or grilled.
7. Salad Spinners – hold just washed salad leave in a slotted basket that is made to spin by hand and thus fling all the
water off the leaves into the outer container.
8. Mixing bowls – used to mix dressings, marinate ingredients, hold separate elements if a salad before assembling
and used to toss and mix all the ingredients together. Used bowls made of sturdy, heavy glass wares or ceramic, so as
not to react with acidic ingredients.
9. Salad servers – “Salad sets” with big salad bowls, serving bowls and servers. Select materials having enough
surfaces to really grasp the ingredients of salad, no matter how slippery and thus making tossing easier.

Classification of Salads According to their Functions in the Meal

1. Appetizer Salads. It stimulates appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive,
appetizing appearance. It looks appealing because of flavorful foods like cheese, ham, salami shrimp and
crabmeat. Crisp raw or lightly cooked vegetables can also be added.
2. Accompaniment salad – accompaniment salads must balance and harmonize with the rest of the meal, like any
other side dish. Don’t serve potato salad at the same meal at which you are serving French Fries or another starch.
Sweet fruit salads are rarely appropriate as accompaniment except with such items as ham or pork.
3. Side dish salads should be light and flavorful, not too; much vegetable salads are often good choices. Heavier
salads such as macaroni or high protein salads containing seafood, cheese is less appropriate, unless the main course
is light.
4. Main course salads – should be large enough to serve as a full meal and should contain a substantial portion of
protein. Meat, poultry and seafood salads as well as egg salad and cheese are popular choices. Main course salads
should offer enough variety of flavors and textures in addition to the protein and salad platter or fruits.
5. Separate course salads – these salads must be very light without filling. Rich, heavy dressings such as sour cream
and mayonnaise should be avoided. Light salad is serving after the main course to cleanse the palate, refresh the
appetite and provide a break before dessert.
6. Dessert salads – dessert salad is usually sweet and may contain items such as fruits, sweetened gelatin, nuts and
cream.

E. Analysis:
Drill up!
Directions: Read the statement carefully then choose the best answer from the given options.
1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl c) salad spinner
b) Salad server d) cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
a) Knives c) mixing bowls
b) Cutting boards d) salad server
3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s,
fruits and vegetables.
a) Appetizer salad c) main course salad
b) Accompaniment salad d) dessert salad
4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
a) Green salads c) composed salads
b) Vegetable salads d) bound salads
5. Salad ingredients are arranged on plate rather than being mixed together.
a) fruit salad c) bound salad
b) composed salad d) vegetable salad

F. Generalization: Identify the following tools.

________________ _________________ _____________________ ________________________

______________ ___________________ __________________ ______________________

G. Application:

Direction: Give the characteristics of the different types of salads.

Types of salad Characteristics Characteristics
Main Salad
Appetizer
Side Dish Salad
Dessert Salad
Accompaniment Salad
Main Course
Salad Appetizer
Side Dish Salad Dessert
Salad Accompaniment Salad

IV. ASSESSMENT & [for] EVALUATION

Direction: One whole sheet of paper. Answer the following questions.

1. What is the classification of salads and their functions in the meals?
2. What are the tools needed in making a salad?
3. What are the classifications of salads according to Ingredients used?

V. ASSIGNMENT
Enhancing Retention

Direction: In a sheet of paper. List down the different tools and equipment in preparing or in making salad you
have at home. Then write the usage of each tools and equipment.

Have an advanced study to our next lesson!

Prepared by:
Joana Saspa / November 7-11, 2022
Subject Teacher