Republic of the Philippines

Department of Education
Division of Puerto Princesa City
NAME OF THE SCHOOL

Name of School Grade level 9

Teacher Learning area COOKERY
Teaching Date Quarter 3
I.OBJECTIVES
Content Standard The learners demonstrate an understanding how to prepare sandwiches
Performance Standard The learners independently prepare sandwiches
At the end of one-hour, students should be able to:
1. identify the different types of fillings and spreads;
a. Objectives 2. arranged hot and cold sandwich by using appropriate fillings and spreads;
and
3. appreciate the importance of the different types of fillings and spread by
actively participating in class.
II. CONTENT Suitable filling and spreads for each type of sandwich
III. LEARNING
RESOURCES
A. References
1.Teacher’s Guide
2. Learners Materials Pages
3.Textbook pages Curriculum guide in Cookery 9
4.Additional Materials from
Learning Resources (LR)
portal
B. Other learning Resources YouTube link: Fillings and Spreads for Sandwiches | Cookery - YouTube
IV. PROCEDURES Teacher’s Activity
Preliminary Activities A. Prayer 5. Managed learner
Please stand up. Before anything else, Let’s put behavior
ourselves in the presence of the lord. (Calling one constructively by
student) Please lead us the prayer. applying positive
and non-violent
B. Greetings discipline to ensure
Good morning class! It’s nice to see you too. Please -learning – focused
take your seats! environments.
I showed this
C. Checking of attendance/Cleanliness and indicator by
orderliness reminding the
Before I start checking your attendance please students of their
arrange your chairs and check your area if there is expected behaviors
trash or waste under your chair, and kindly pick it such as being
out. participative and
cooperative which
Say present as I call your name. (Checking of will result to a
student’s attendance) learning-focused
environment.
Let’s altogether read our daily reminder.
WELCOME
When You
Enter our class
Learning is fun and
Cooperation is expected
Our positive attitude and
Mutual respect are part of
 Everything we do and say
B. Establishing a purpose for the Altogether, please read our today’s objectives. 6. Used
lesson differentiated,
(Students are reading the objectives) developmentally
Objectives; appropriate
1. identify the different types of fillings and spreads; learning
2. arranged hot and cold sandwich by using experiences to
appropriate fillings and spreads; and address learners’
3. appreciate the importance of the different types of gender, needs,
fillings and spread by actively participating in class.
strengths, interests
and experiences.
I hit this indicator by
choosing objectives
that are
developmentally
appropriate which
means these are not
easy nor too difficult
but a challenging
task that they can
achieved.

7. Planned,
managed and
implemented
developmentally
sequenced teaching
and learning
processes to meet
curriculum
requirements and
varied teaching
contexts.
I showed this
indicator by giving
clear and relevant
objectives that are
suitable to the
learning
competencies in
curriculum guide
and also visible in
the lesson proper.
C. Presenting Let’s have a short activity. It’s called 2 PICS 1 8. Selected,
examples/instances of the new WORD. The instruction says you have to guess the developed,
lesson word/s using the given pictures. organized and used
appropriate
The first slide is an example. Wherein the first picture teaching and
shows pool and the second is a tree, equals to the learning resources,
word poultry. including ICT to
address learning
goals.
I demonstrated this
indicator by
gathering and
Do you have any questions before we start? arranging
If none, let’s proceed. information needed
to attain the
 objective of the
lesson from the
internet and used
motivating
PowerPoint
presentation.
That’s right! What about the next slide?

Correct! Can you guess the last slide?

Very good! The words we’ve unlock are connected to

our lesson this morning.

D. Discussing new concepts and Our topic for today is about “Suitable Fillings and 1. Applied
practicing new skills #1 spreads for sandwiches” knowledge of
content within and
Before we proceed to our topic this morning let’s first across curriculum
review the meaning of hot and cold sandwich from teaching areas.
our previous lesson. Can someone give me the I hit this indicator by
difference of these two? integrating science
subject in my lesson
Precisely! wherein I reminded
my students about
Can someone explain what is a sandwich filling based our previous lesson
on your own understanding? in which to avoid
bacteria we need to
Yes, that is correct. cover and refrigerate
meats and poultry. I
(Calling a student to read the text in front) also integrated Arts
Sandwich filling is the heart of the sandwich. It is subject where they
place between or on top of bread. It also provides need to present their
flavor and body to the sandwich. sandwich in an
presentable and
I know that you already have an idea about sandwich
appetizing way.
fillings and spreads your knowledge about this will
deepen after this class.
2. Used a range of
Give me examples of sandwich fillings that you’ve teaching strategies
made, eaten or just saw? that enhance learner
That’s great to hear, let’s have the two types of achievement in
fillings. literacy and
numeracy.
Dry fillings refer to ingredients such as sliced or
I showed this
cooked meat, poultry and cheese while moist fillings
indicator thru
refer to ingredients mixed with salad dressing or
involving the
mayonnaise.
students in the
These are the fillings that can be use separately or in learning process by
combination. letting them read
and explain text and
Please read the meaning of meat and poultry allowing them to
(Calling a student to read the text in front) proportion
ingredients in
Meat and poultry – meats used as fillings should be creating their own
cooked, covered and refrigerated. Slice just before sandwich
the sandwich is to be prepared to avoid drying out
and lose flavor.

Why do you think it’s important to cover and

refrigerate meat and poultry fillings?

That’s right, to avoid bacterial contamination that

causes food spoilage.

What do you think are the examples of beef products

that we use as sandwich fillings?

Aside from that we also have sliced roast beef,

hamburgers patties, steaks and corned beef.
Do you think these fillings are suitable for hot or cold
sandwich?

Exactly! These fillings are best served hot.

For pork products we have roast pork, barbeque pork,

ham and bacon.

For poultry we have turkey breast and chicken

breasts.

For sausage products we have salami, frankfurters,

bologna, liverwurst, luncheon meats, grilled sausages.

Please read the meaning of cheese

(Calling a student to read the text in front)

Cheese dries out rapidly when unwrapped and sliced,

when slicing is done ahead, the slices should remain
covered until ready to use.

These are the examples of sandwich cheeses. We

have cheddar types, swiss types, provolone, cream
cheese, process cheese and cheese spreads.

Please read the meaning of fish and shellfish.

(Calling a student to read the text in front)

Fish and Shellfish - most seafood fillings are highly

perishable and should be left chilled at all times.

Can you give me an example of seafood fillings?

That’s right and aside from that we also have tuna
sardines, smoked salmon, shrimp, anchovies, fried
fish and grilled or pan-fried fish fillets.

For mayonnaise-based salad, the most popular salads

for sandwich fillings are tuna salad, egg salad,
chicken or turkey salad and ham salad.

Salads are supposed to be cold so it is preferably for

cold sandwiches.

For vegetable items - lettuce, tomato and onion are

indispensable in sandwich production.

E. Discussing new concepts and
new skills #2
F. Developing mastery
G. Finding practical application
of concepts and skills in daily
living.
Items that cannot be categorized under the other
fillings is a miscellaneous such as fruits, fresh or
dried, jelly, peanut butter, hard cooked egg, and nuts.
There are three different purposes of spreads. Please
read it altogether.
(Reading it altogether)
1. To protect the bread from soaking up moistures
from the filling.
2. They add flavor.
3. They also add moisture.
Please read the meaning of butter.
(Calling a student to read the text in front)
Butter
Butter protects the bread from moisture, used soft
butter to spread on bread.
Please read the meaning of mayonnaise.
(Calling a student to read the text in front)
Mayonnaise
Sandwiches made with mayonnaise should be served
immediately or refrigerated at once and kept
refrigerated until served.
Please get a ¼ sheet of paper and fill in the blanks.
Choose your answer from the box and write the
answer only in your ¼ piece of paper.
meat poultry seafood
dries indispensable perishable
1. Dry fillings refers to ingredients such as sliced or
cooked _______, poultry and cheese.
2. Turkey and chicken breast are examples of
_______.
3. Most _______ fillings are highly perishable and
should be left chilled at all times.
4. Cheese _______ out rapidly when unwrapped and
sliced.
5. Lettuce, tomato and onion are _______ in
sandwich production.
Key to correction:
1. meat
2. poultry
3. seafood
4. dries
5. indispensable
For you next activity I will group you into 4 groups. 3. Applied a range
(The teacher will group them into 4 groups by of teaching
counting…) strategies to develop
critical and creative
 Everyone please read the direction. thinking, as well as
other higher-order
(Students are reading the direction) thinking skills.
Direction: Two groups will make hot sandwiches and I hit this indicator by
another two groups will make cold sandwiches using giving them a hands-
the appropriate fillings and spreads. You will be on activity where
given 3 minutes to finish this task and choose one they have to
person to present and evaluate your output in front. evaluate the fillings
You will be graded using a rubric. and spreads, they
need to combine in
order to produce a
hot or cold sandwich
and creatively
present their finish
product.

4. Managed
classroom structure
to engage learners,
(After 3 minutes) individually or in
groups, in
Times up! Please bring your output here in front. meaningful
exploration and
(Groups are now presenting and evaluating their own hands -on activities
work) within a range of
physical
Give yourselves around of applause! Everyone did a environment.
great job in making sandwiches. I showed this
indicator by giving
them a hands-on
activity that allows
them to apply
knowledge that we
discover from our
previous lessons
which makes the
learning more
meaningful and
lifelong.

H. Making generalization and Before we proceed to our evaluation let’s answer the
abstraction about the lesson. following questions/statements;

1. What is a sandwich filling?

2. Give the differences and similarities of dry and
moist filling using this Venn diagram.

3. Give one filling and spread and explain.


I. Evaluate Learning
J. Additional activities for
application or remediation
V. REMARKS
VI.REFLECTION
Do you have any question class? If none let’s proceed
to our evaluation.
Please get ¼ sheet of paper. 9. Designed,
selected, organized
The direction say’s read and analyze each question and used diagnostic,
carefully and write the letter of the correct answer in formative and
your ¼ sheet of paper. summative
assessment
Directions: Read and analyze each question carefully strategies consistent
and write the letter of the correct answer in your ¼ with curriculum
sheet of paper. requirements.
I displayed this
1. What is the heart of the sandwich? indicator by creating
A. Structure or base C. Spread and executing
B. Fillings D. None of the above formative
assessment
2. What dries out rapidly when unwrapped and congruent to the
sliced? curriculum
A. Meat C. Spread requirements for this
B. Cheese D. Fish and shellfish lesson proper.
3.Which of the following is NOT a purpose of a
spread?
A. To protect the bread from soaking up moisture
from the filling
B. They add flavor
C. They reduce the moisture from the bread
D. They add moisture
4. Which of the following is the correct difference of
dry and moist fillings?
A. Moist fillings refers to cooked meat, poultry and
cheese while dry fillings are ingredients mixed with
salad dressing or mayonnaise.
B. Moist fillings are ingredients mixed with salad
dressing or mayonnaise while dry refers to cooked
meat, poultry and cheese.
C. Moist fillings are ingredients with salad dressing
and cooked meat while dry refers to poultry and
cheese.
D. Dry fillings are any food items dried directly from
the sun and the example for moist fillings is salad
dressing.
5. What happens to your “Lapu-lapu” fish if you left
it on the table of your kitchen for 12 hours?
A. It will be frozen
B. It will still be fresh after 12 hours
C. It will spoil faster
D. It will wilt
Key to correction
1. B
2. B
3. C
4. B
5. C
 A . No. of learners who
earned 80% in the evaluation
B. No of learners who
require additional activities for
remediation
C. Did the remedial lessons
work? No. of learners who have
caught up the lesson.
E. Which of my teaching
strategies worked why did these
work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or
localized materials did I use
/discover which I wish to share
with other teacher?

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