Detailed Lesson Plan No.

1
Learning Area : Cookery
Quarter : Second
Week : I
Grade Level : IX
Duration : 1 Hour & 40 Minutes
Content Standard The learners demonstrate an understanding how to prepare sandwiches.

Performance Standard The learners independently prepare sandwiches

Learning Competency and its Code LO 2. Prepare a variety of sandwiches (TLE_HECK9-12SW-IIIb-g-12)

Key Concept
At the end of the lesson, the learners are expected to:
 identify ingredients according to the given recipe
I. LEARNING OBJECTIVES  identify sandwich component
 prepare sandwiches using sanitary practices
 store sandwiches properly

SUBJECT MATTER PREPARE SANDWICH

II. CONTENT
Technical-Vocational-Livelihood
Home Economics
Cookery Manual
Quarter IV- Lesson I – Learning Outcome I
Page:157-169
Development Team of the Cookery Manual
Writers : Aniceta S. Kong and Anecita P. Domo
References Editor : Merlyn Lee
Reviewer : Maila A. Dogelio
Illustrator : Henry Allen M. Arcos
Cover artist : Ricardo Jose V. Santillan III
Management team of the cookery manual
Bureau of curriculum development
Bureau of learning resources

Projector
Laptop
Resources Speaker
Cooking materials
Ingredients

III. LEARNING PROCEDURES

A. Preliminary Activities
 Prayer
- Choose a representative to lead the prayer.
- In this part, the teacher will integrate VALUES/ESP.
 Energizer
- Dance Exercise
- In this part, the teacher will integrate PE.
 Greetings
- Good morning, class.
1. Drill
- For those who are not able to see the text and image of our projected slides
clearly, please move forward.
- In this part, the teacher will integrate PWDs.
 Attendance
- Who is/are absent for today?
 Personal Safety Protocol
- Protect yourself from COVID-19.
- In this part, the teacher will integrate HEALTH.

 The teacher will revisit/recap the lesson discussed last meeting,

- What was the lesson discussed at our last meeting?
- What learning have you acquired from the discussion?
2. Review Ideas:
- we ALREADY identified the tools, utensils and equipment needed in
preparing sandwiches.
Note: as a rule, never use a piece of equipment until you are thoroughly familiar with its
operation and features.
 “DISCRIBE ME IN ONE WORD”

General Instructions:
- Students will describe the picture or image on the screen with one adjective.
- In this part, the teacher will integrate ENGLISH.

“Questioning Approach”
- What comes first to your mind when you all see those pictures?
- Based on the pictures presented, what do you think is the general idea that
you can get or formulate from them?
- So, can you now guess what our topic is?

B. Developmental Activities
Activity 1: “my sandwich, my recipe”

General Instructions:
- Group the class into 5 groups.
- Each group will create their own sandwich recipe with the agreed-upon
name of the sandwich.
- On manila paper, they will make their own procedures for preparing
sandwiches.
- In this part, the teacher will integrate ENGLISH.
- Time allotted is 5 minutes.
1. Activity - Select two representatives: one to hold your manila paper and the other to
discuss your output in front of you.

“Questioning Approach”
- How was your activity?
- Is it amazing? Or challenging?
Appreciation:
Okay thank you so much for your cooperation and imparting and sharing your
ideas in this activity. I observed that all of you is helping each other. So, since you did
great, let us give ourselves a round of applause.
- In this part, the teacher will integrate ESP.

Related Questions:
 What is sandwich?
 Ingredients used for sandwiches
2. Analysis
 Basic components of a sandwich
 Types of bread
 Proper storage for sandwiches

Sandwiches refers to a food item made with two or more slices

of bread with fillings between them. A widely popular and convenient lunchtime food,
3. Abstraction quickly made and served and adaptable to many variations that satisfy nearly every taste
and nutrition requirement.

Preparing sandwiches is one of the fundamental skills required

in modern food service. In this lesson you will learn the fundamentals of sandwich
making, the ingredients, types of sandwiches, its methods of preparation for efficient
production and service.

Ingredients used for sandwiches

 Breads
 Meats
 Poultry
 Fish and shellfish
 Cheese
 Spreads
 Condiments
 Vegetables
 Miscellaneous
Note: skills learned in cleaning, sanitizing, and preparing tools, utensils, and equipment
based on required tasks from Lesson 1, LO1 should be applied in preparing sandwiches.

Basic components of a sandwich

1. The structure or base
2. Moistening agent
3. The fillings
Types of bread
A. Yeast Bread
 - White bread
- Whole wheat bread
- Rye bread
B. Buns and Rolls
- Sandwich rolls
- French and Italian bread
C. Flat Breads
- Pita
- Focaccia
- Lavash
- Tortillas
- Wraps
D. Quick Breads
Proper storage for sandwiches
- In this part, the teacher will integrate IPs.
ASSESSING YOUR LEARNING SKILLS

Activity 3: “Prepare Sandwich”

General Instructions:
o In the same group, the teacher will assign each group to do the task.
o For group 1, HAMBURGER
o For group 2, PINWHEEL SANDWICH
o For group 3, CLUBHOUSE SANDWICH
o For group 4, MULTIDECKER SANDWICH
o For group 5, HAMBURGER
o Time allotted is 15 minutes to finish the task.
4. Application
Perfromance will be rated using the following rubrics.
Dimension Percentage Points earned
1. Workmanship 20 %
2. Content 35%
3. Completeness of task 30 %
4. Time management 15 %
After the activity: “Questioning Approach”
 Did you enjoy the activity?
 What do you feel, when you have now the result of having the camaraderie?
Appreciation:
- I observed that all of you were enjoying in presenting your different
assigned tasks. Thank You. Congratulations Everyone.

DIRECTION:
Below are statements describing the types of ingredients used
in the preparation of sandwiches. Choose the correct word/term from the box and write
your answer in ¼ sheet of paper.

Meats Poultry Cheese

Breads Fish and Shellfish Spreads
Condiments Vegetables

___________1. A staple food prepared by cooking a dough of flour and water and
often additional ingredients.
______________2. Maybe beef, pork, and sausage product.
______________3. Popular seafood which are highly perishable and should be kept
IV. EVALUATION chilled to moist as quality.
______________4. It moistens the bread and compliments the flavors of other
ingredients.
______________5. These are relishes, olive oil and chutneys that give a lift to a
sandwich.
______________6. Chicken or turkey breasts, tenderly cooked are seasoned.
______________7. These are indispensable in sandwich making because it adds texture,
flavor, and color to sandwich.
______________8. These are sliced thinly, firm texture, and act as binder, moistener of
another ingredient.
 Instruction:
o Always do things that make you happy
V. AGREEMENT/ASSIGNMENT o Love yourself and others
o Be nice to your parents
o Always give thanks to our Lord God.

 The learners, in their notebook, journal or portfolio will write their personal
insights about the lesson using the prompts below.
VI. REFLECTION
I understand that _______________________________________.
I realize that _______________________________________.

A. Number of learners who earned 80% in the evaluation.

_______________________________________________________________________
B. Number of learners who require additional activities for remediation who scored below 80%.
_______________________________________________________________________
C. Did the remedial lessons work? Number of learners who have caught up with the lesson.
_______________________________________________________________________
D. Number of learners who needs to continue to remediation.
_______________________________________________________________________
E. Which of my teaching strategies works well? Why did this work?
_______________________________________________________________________
Date and Time : January 16, 2023, at 8:00 AM-10:00 AM
Prepared by : John Stephen D. Dingcong
School : Heracleo Casco Memorial National High School
Division : Davao Occidental

Observed by:
Jeanette A. Espelimbergo ELIJAH FE S. DELOS REYES
Master Teacher II Master Teacher I