LESSON PLAN

In
TLE 10 – Household Services

NAME: Acel Jane M. Parojinog DATE : 06/ 01/ /22

GRADE : X TIME : 8:30 – 9:30 AM
SECTION : BRAVO QUARTER: 4

I. OBJECTIVES
At the end of the class, the students should be able to:

a. To define what is beverage.

b. To classify alcoholic and non-alcoholic beverages.
c. To demonstrate the beverage preparation and serving beverages with garnish.

II. SUBJECT MATTER

a.) TOPIC: “Beverages”

b) REFERENCES
K to 12 Basic Education Program TECHNOLOGY AND LIVELIHOOD EDUCATION HOME
ECONOMICS – HOUSEHOLD SERVICES Specialization Course for Grade 10 LEARNER’S
MATERIAL
c) TIME ALLOTMENT
1 hour

d) INSTRUCTIONAL MATERIALS
Chalk, chalkboard, Pictures, Multimedia Powerpoint Presentation and Video Presentation

III. PROCEDURE (Lesson Development)

a. Daily Routine
i. Prayer
ii. Greetings
iii. Checking of Attendance

b. Review of the Past Lesson

Ask the students on what they have learned on the previous topic which is all about the “
Table Service”

c. Motivation
Present to students pictures of different beverages and beverage ware and ask the following
questions:
 What can you say about the pictures?
 Can you identify the different beverages?
 What do you mean by beverages?
 What are the common beverages that you know?

- The teacher will present the lesson “Beverages’ and will give a follow-up activity to the students.
The students are grouped into five; each group is tasked to list down all the beverages that they
know and try to classify their types. Each group must present their output in the class and the
teacher will going to evaluate their answers.

d. Presentation of the Lesson

Discuss to the students the following topics:

Lesson: Beverages
 A. ALCOHOLIC BEVERAGES
- Any liquor or brew that contains alcohol. All of these drinks contain a particular type of alcohol (or
ethyl alcohol).
Common alcoholic beverages:
 Wine
 Beer
 Liquors

:
1. Spirits
2. Whiskey
3. Gin
4. Rum
5. Vodka

B. NON-ALCOHOLIC BEVERAGES
`- Non-alcoholic beverage refers to non-intoxication drinks or soft drinks, which doesn’t have a
bit of liquor by volume or yeast is not introduced to convert sugar into alcohol during
fermentation.

Common Non-Alcoholic drinks:

 Carbonated drinks Coffee

 Soda Cocktails
 Milk / Milkshake Mocktails
 Tea/Ice Tea Cordial
 Fruit Juices Lemonade
 Punch Energy drink
 Root beer Mineral Water
 Chocolate drink

Serving with Garnishing:

1. All garnishings should be fresh.
2. Lemons and oranges may be soaked in hot water to yield more juice.
3. Store olives, cherries, and cocktail onions in their own juice to prevent drying out.
4. Use fresh fruit juices.
Garnish notes:
A. A ―FLAG‖ is a half orange slice and a stemmed cherry on a pick
B. A ―GIBSON‖ garnish is three cocktail onions on a pick

e. Integration of the Lesson

In this part of the lesson, the students will relate the lesson to other learning areas such as
Science and Health. Students will apply knowledge in Science through the process of distillation
and fermentation which applied in most alcoholic beverage sand Health component in MAPEH will
be applied when students appreciate the importance of beverage or any liquid swallowed to quench
thirst for nourishment or enjoyment, which is very important in our body. Students can now classify
alcoholic to non-alcoholic beverages and its function in food and beverage industry.

f. Student’s Activity

The teacher will give activity to test if the students really understand the lesson. The class will be
divided into 3 groups, and each group will demonstrate beverage preparation and serving beverages
with garnish. Each group is provided with recipe and scoring rubric will be used in computing their
performance.
 Group 1 Group II Group III
Cocktail Recipe Sparkling Watermelon Pomelo with Mixed fruit
Ingredients: Lemonade Punch Punch
- 50 ml Smirnoff Vodka Ingredients: Ingredients:
- 50 ml Orange Juice - Watermelon juice - 1 liter Pomelo juice
- 50 ml Pomelo juice - Lemon juice/ lime cordial - 150 ml Rum
-Orange/lemon to garnish - 1 cup sprite, chilled - Orange, apple cubes
- Ice cubes - watermelon slices to garnish - ice

IV. ASSESSMENT
TEST I. IDENTIFICATION
Direction: Write the letter of the correct answer.
_________1. For breakfast, the order of service begins with _________
A. Water C. Coffee
B. Fruits D. Bread
_________2. It is defined as any liquid swallowed to quench thirst for nourishment or enjoyment. This
term is referred to as ______
A. Water C. Liquor
B. Soda D. Beverage
_________2. It is distilled from a fermented mash of sugar cane juice or molasses, which is produced
in most tropical countries and generally bottled at 40 % alcohol, known as
A. Gin C. Rum
B. Juice D. Whiskeys
_________3. It comes from the French word genievre, which means junifer berry, the chief flavoring
agent in a kind of beverage referred toas:
 A. Gin C. Rum
B. Juice D. Whiskeys

_________4. It is defined as any liquid swallowed to quench thirst for nourishment or enjoyment. This
term is referred to as:
A. Water C. Liquor
B. Soda D. Beverage
_________5. It refers to non-intoxication drinks or soft drinks, which doesn’t have a bit of liquor by
volume or yeast is not introduced to convert sugar into alcohol during fermentation.
A. Alcoholic C. Non-alcoholic
B. Beverages D. Sodas
TEST II. ESSAY

Direction: Explain the following questions concisely and directly.

1. What are the different garnishing techniques when serving beverages?
2. Explain the importance of beverage preparation and serving beverage with garnish.

V. ASSIGNMENT
Directions: Visit different food establishments in your community. Ask permission to observe the
beverages that they offered/sold. Be able to identify at least ten (10) different beverages and classify them
accordingly. Write your observations in a half index card. Format below is provided for you as a guide.

Name : _________________________ Section: __________________

Address: __________________________ Owner / Manager: ____________