REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
REGION I
PANGASINAN DIVISION II
Binalonan
UMINGAN NATIONAL HIGH SCHOOL
Umingan, Pangasinan
I. Objectives:
At the end of the lesson the students are expected to:
a. Identify hot and cold appetizers;
b. Differentiate hot and cold appetizers; and
c. Follow workplace safety procedures.
II. Learning Content:
Topic: Prepare Appetizers (Prepare Range of Appetizers)
Materials: Laptop, chalk, blackboard
Reference: Technical-Vocational-Livelihood Home Economics Cookery Manual
Quarter 1: pages 62-88.
Integration: Mathematics and Science
III. Procedure:
A. Preliminary Activities:
1. Opening prayer
2. Greetings
3. Checking of attendance

B. Motivation:
What is your favorite appetizer? Do you what is kind of appetizer is that?

C. Development of the lesson:

1. Hot and Cold Appetizers
2. Steps and Procedures in making appetizers.

D. Abstraction:
In all we do or in cooking, why is it important to know the proper procedures for
making appetizers?
E. Application:
On a ½ sheet of paper. Write the proper workplace procedure for making appetizers.
IV. Evaluation:
TEST I. Fill in the Blank.
1. Italian appetizer composed of meats, sea foods, and other relishes is ___________.
2. Small food item eaten with wine or other drinks is _________.
3. A salted roe or egg of the sturgeon is ___________.
4. Hors d’oeuvres offered to guest that complements the chef’s cooking style and talent is
________.
5. Toasted Italian bread flavored with garlic and olive oil is ____________.

TEST II: Essay

Your sister will be celebrating her 18th Birthday, you were asked by your mother if you could
make the appetizer for the party. What would you do and why?

V. Assignment:
Search about how to store appetizers. Read it in the class next meeting.
Prepared by:

CAROL C. CABANIT
SHS Teacher II

Checked by:

WILMART S. CASARENO, M.Ed.

OIC, Office of the Asst. Principal

Approved by:

LORETO V. BORILLO, Ed.D.

Principal IV