LEARNING PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION 9

Date/s:
Learning Area: Grade Level: Quarter:
January 27, -
T.L.E. 9 High School Third Quarter
February 01, 2023
Graduate Attribute
 It will give you insights and experiences in salad making. This is an opportunity to use
your resourcefulness and express you artistry and creativity and serving your favorite
(GA):
salads.
Community
Builder
Learning T.L.E. 9 Book T.L.E. 9 Book
Resources: PowerPoint Presentation PowerPoint Presentation
At the end of the lesson, you are At the end of the lesson, you are Asynchronous
expected to: expected to: Class
1. identify the tips to consider 1. identify the basic rules in
before presenting the salad; presenting salads and salad
2. value the essential factors of dressings;
I. Objectives:
salad presentation; and 2. value the guidelines for
3. present salads and salad arranging and presenting salads;
dressings. 3. observe and apply the sanitary
practices in presenting salad and AraLinks
salad dressings; (CLE)
The learners demonstrate an The learners demonstrate an
A. Content
understanding he knowledge, skills, understanding he knowledge, skills,
Standards/
and attitudes required in preparing and attitudes required in preparing
Doctrine
salad and dressing. salad and dressing.
B. Performance The learners independently prepare
The learners independently prepare
Standards/ salad and dressing.
salad and dressing.
Morals
LO 3. Present a variety of salads LO 3. Present a variety of salads
and dressings and dressings
C. Most Essential 3.1 Present salads and dressings 3.1 Present salads and dressings
Learning attractively attractively
Competencies 3.2 Observe sanitary practices in 3.2 Observe sanitary practices in
(MELCS) presenting salad and dressing presenting salad and dressing
3.3 Identify the accompaniments of 3.3 Identify the accompaniments of
salads and dressings salads and dressings
Present Salads and Dressings Guidelines for Arranging and
II. Content:
Attractively Presenting Salads
III. Explore/
Procedure
Label the parts of the platted salad. Present a picture and let the students
identify the essential factors of food
presentation.

A. Correlation

Guide Questions:
1. What are the things you need to
consider before presenting the
salad?
What are the essentials factors of
salad presentation?
B. Presentation of Present a picture and let the Did you know?
New Lesson students identify the essential There are guidelines for arranging and
 factors of food presentation.
Guide Questions:
2. What are the things you need
to consider before presenting
the salad?
3. What are the essentials factors
of salad presentation?
C. Discussion/ Tips to consider before
Interaction presenting the food:
(CLE)  Consider the kind cuisine you
are serving,
 Start building your plate until
all of your flavors are
finalized.
 Prepare you ingredients
before you begin the actual
plating process.
 Consider portion sized before
you begin plating.
 Focus on balancing your
protein, carbohydrates and
vegetables.
 Carefully placed ingredients
create art.
 Avoid overshadow taste in the
presentation.
Essential factors of food
presentation
4. color
5. Arrangement
6. Balance
7. Texture
8. Keep things (ingredients)
clear
9. Garnish to impress
10. Simple and easy for guest to
eat
presenting salads. Let’s find out what
are they.
Guidelines for arranging and
presenting salads
1. Look at the plate or bowl as
frame. Pick the right size dish.
Keep salad off the rim.
2. Maintain good balance of color.
Three colors are usually enough.
3. Height make the salad more
attractive.
4. Cut ingredients neatly and
uniformly.
5. Be sure that ingredients can be
identified.
6. Keep arrangements simple.
Basic rules for food presentation
1. Choose the right plate.-
Choosing right plate is vital
because it is very important so
that the food should not be
crowded.
2. Color is also vital in
presentation of the salads.
3. Texture
4. Keep things clean
5. Garnish to impress
6. Choose the right size plate
7. Choose a complementary plate
color
8. Plate with a clock in mind
9. Use moist ingredients as your
base
10. Serve odd amounts of food
11. Place food to create flavor bites
12. Identify each ingredients
13. Don't overcrowd your plate
True to salads
 One of the reasons why do
proper plating of salads before
presenting them to guests is
making sure that salads are
attractive and delicious
therefore it is inviting to eat.
The plate, the color, the texture,
the neatness and the garnishes
and decoration can affect the
overall appearance of the salads.
 When serving, arrange
ingredients attractively using
lots of colored vegetables.
Include herbs, nuts and dried
fruits to improve food value and
add interest to the dish. Use a
salad dressing to improve the

Identify the different ingredient
used in this Pipino salad.
food value and flavor. To ensure
salad remain crisp and fresh,
prepare salads as close to
serving time as possible.
 Overdressing your salad makes
it a soggy mess, while under
dressing will leave something to
be desired. Add dressing little
by little—tasting as you go—to
make sure you get the perfect
amount. The best tool you can
use for mixing salad is your
hands.
 Never decorate a plate with
something change not
appropriate.
Make your own recipe of salad. List
the ingredients and procedure of
making salad.

D. Formative
Assessment

E. Values
Food presentation is the key to pulling all five senses into the experience of eating. Hear the
Integration/
food being cooked, smell the ingredients, enjoy the texture as you eat, create an unforgettable
Life
taste, and of course, visually taste the food before it ever hits your tongue.
Experience
List down ingredients used in 1. What is the importance of
making a Fruit Salad. Write your presenting the food such as
answer in your T.L.E. notebook. salad?
F. Generalization 2. How does salad presentation
/ Synthesis contribute to the attractiveness
and its palatability?
3. Why do customers attract to the
presentation of salad?
Answer the following questions None.
and write it on your TLE notebook.
1. What are the guidelines for
4. Agreement
arranging and presenting
salads?
2. What are

Prepared by: Checked by:

MS. RYZA MAY M. PEREZ MS. AURORA C. KALAW

Subject Teacher in TLE/Computer SATL in M.A.P.E.H & T.L.E.

Noted by:

SR. ENRIQUETA B. ARNAIZ O.P.

Director/Principal
 WEEKLY SUMMARY OF TEACHING – LEARNING PLAN IN T.L.E. 9
GRADE & TOPIC/ LEARNING
DATE DAY & TIME REMARKS
SECTION ACTIVITIES
Accomplished
Monday Partially
9 – Justice
1:30 p.m. – 2:30 p.m. Accomplished
January 27, 2023 Not
Monday Accomplished
9 – Perseverance Reason:
2:30 p.m. – 3:30 p.m.
______________
Accomplished
Tuesday Partially
9 – Justice
1:30 p.m. – 2:30 p.m. Accomplished
January 28, 2023 Not
Tuesday Accomplished
9 – Perseverance Reason:
2:30 p.m. – 3:30 p.m.
______________
Accomplished
Partially
Accomplished
Wednesday
February 01, 2023 9 – Justice Not
1:30 p.m. – 2:30 p.m.
Accomplished
Reason:
______________

Prepared by:

MS. RYZA MAY M. PEREZ

Subject Teacher in TLE/Computer

Comments:
__________________________________________________________________________________________________
__________________________________________________________________________________________________

Checked by: Noted by:

MS. AURORA C. KALAW SR. ENRIQUETA B. ARNAIZ O.P.

SATL in M.A.P.E.H & T.L.E. Director/Principal
Date: Date: