Detailed Lesson Plan in HE-Cookery NC-II (SHS)

(For Demonstration Teaching)

June 15, 2023-FCCS-Katipunan II District

Demonstration Teacher: DANTE R. SELORIO Specialization : HE-Cookery (NCII)

Teacher Applicant : SHS-TVL-HE-Cookery/Bread and Pastry

I – OBJECTIVES:
The learners demonstrate an understanding on how to prepare
A. Content Standards
sandwiches
B. Performance Standards The learners independently prepare sandwiches
C. Learning Competencies (Please indicate the LO 3. Present a variety of sandwiches (TLE_HECK9-12SW-IIIh-i-13)
Objectives Code) Specific objectives:
1. discuss the concept of Balance, Height, Texture, Flavor and
Color as techniques for attractive presentation of sandwiches;
2. appreciate the value of presenting attractive sandwiches; and
3. prepare and present sandwich attractively .

II – CONTENT:
Creative Sandwich Preparation and Presentation : Balance, Texture, Flavor and Color

1. TG Pages
2. LM Pages
3. TB Pages
4. Additional Materials from LR Portal HE Cookery 9-12 Page 9; Cookery G.9-12/ Pages 178-181
A. Other Learning Resources: IMs : Pictures showing samples of sandwich presentations; PPT Slides
and videos on Creative Sandwich presentation, Meta strips and
cards
Concrete Ingredients: Loaf Bread, Lettuce, Mayonnaise, Ham,
Tomatoes, Cheese, Cucumber
Tools: Sandwich Spatula, Sandwich Knife, Butter Knife, Lettuce Knife,
Cutting Board, Utility Tray,

III – PROCEDURE: DEMONSTRATION METHOD

SITUATION/PART TEACHER’S ACTIVITY STUDENT’S ACTIVITY
A. Reviewing Previous Lesson  I am Sir Dante Selorio, your teacher in TLE
or presenting the new lesson/ 10.

 Introduction  Good afternoon Grade 10!

o Good afternoon Sir Dante Selorio!
 Have you taken your snacks?
o Yes/No
 The teacher will localize the snack situation
by asking the questions:

 What are the foods sold in your canteen? o (Answers may vary)

 Which foods are commonly bought by your

classmates and schoolmates?
o Answers may vary)
 What factors that you have to consider in
buying snacks? o taste, texture, color, size, price

Note: For this part, motivate the students to

investigate the basics of each ingredient of their
favorite snacks and connect their answers in
science or economic concept. Example: If the
students consider goodness of the taste, then ask
about which component or ingredients in the food

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B. Establishing the purpose
of the lesson
 Motivation and
presentation
 Presenting examples/
instances of the lesson
 Mini-Lecture (Input)  I will be presenting pictures and asking
that makes the taste good?
 The teacher will draw out ideas from
students on sandwiches by asking the
following questions:
 Do you consider sandwich as snack? o Yes Sir
When can a sandwich be considered as
the best snack?
 The teacher will mount loaf bread along with
other ingredients on the table.
 Loaf bread, mayonnaise, bread, lettuce, ham,
 What have you observed on the table? kitchen tools.
 What else can you do on this loaf bread?  We can make sandwich out of it by putting
some fillings from the other ingredients on the
 What would you like to know more table.
about sandwiches?
 We would like to know more about how to
 For that instance, you will be learning on prepare and present creative sandwiches.
how to prepare and present creative
sandwich today
 The teacher will communicate the content of
the lesson including the objectives to the
students on screen.
 Everybody read the topic and the
Topic: Creative Sandwich Preparation
objectives together.
and Presentation : Balance,
Texture, Flavor and Color
Objectives:
1. Discuss the concept of Balance, Height,
Texture, Flavor and Color as techniques for
attractive presentation of sandwiches;
2. Appreciate the value of presenting attractive
sandwiches; and
3. prepare and present sandwich attractively.
 The teacher will establish the success
criteria of the objective and classroom rules
by asking the following questions to students:
 We will listen carefully and participate
 What will you do in order to attain the actively during the lesson.
objectives and learn the lesson for
today?
 We can answer the questions the teacher ask
 How can I determine that you are and we can be able to perform the task given
learning the topic for today? to us completely.
 The idea that you have just presented are
standards of behavior that I am going to
expect from you as we go along with our
lesson. Can you promise me to behave
according to what you have said? o We will with the standard of behavior we
have just presented, Sir.
 Have the students agree on the
standard of behavior
 Lt us have a quick group activity.
 I will divide the class into 2 big groups.
questions later.
 The group that raised their hands first
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 shall be the one to answer. But, if the
answer is not correct, the other group
will give their answer. Did you get the
instructions? o Yes, Sir

 The teacher will present a picture of a

sandwich and have the group identify
the basic components of a sandwich.

Correct answer:
- 1-The base or bread;
- 2. The moistening agent or spread;
and
 Who can identify the three (3) - 3. The fillings
components of a sandwich?

 The teacher will reveal the answer by

presenting another slide (PPT) or chart
and have each group read the details of o Yes, Sir!
each part together.
(Reading on screen)
 Group 1 will read the 1st component,
group 2 will read the 2nd component and BASIC COMPONENTS OF A SANDWICH
everybody will read the 3rd component.
Is it clear?
Group 1: The Structure or Base

It is the part upon which the Ingredients are

placed, consists of some form of bread or
dough produce that is whole or sliced.

Group 2- Moistening Agent

is meant to bind the sandwich providing an

improvement of both flavor and texture. It
acts as the protective layer between the
filling and the structure, preventing the
filling from softening or wetting the bread

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 Everybody- The filling

Consists of one or more ingredients that are

 Thank you everyone. Well, these
components will give aesthetic value of
sandwiches.
stacked, layered or folded within or on the
structure to form the sandwich. The varieties
of fillings should be carefully selected. The
filling can be hot or cold and comes in any
form of cooked, cured meat, fruit, vegetables,
salad or a combination of any of them.

D. Discussing new Discussing some “Elements of Art” applied in

sandwich presentation:
concepts
and practicing new  The teacher will present some elements
skills #1 of arts applied in sandwich preparation.

 Some elements of art applied in

presenting sandwiches includes:

BALANCE : size, shape, height

COLOR : red, green, yellow,
and other colors
TEXTURE : structure of the
food (rough or smooth)
FLAVOR : taste and smell

 The next activity shall have 25 points

at stake when the group can
comprehensively complete the
discussion task. Here is the
instruction. Please pay attention and
everybody read.

 Instructions:

 There will be 3 groups

 The group will be identifying and

discussing how the elements of art
are applied in the images presented.

 Each group will be given 2 minutes

for the collaborative discussions on
the questions given and 1 minute for
oral presentation of the group’s
consensus regarding the task.

 The images and the questions will be

given to each group. It will be also
be seen on the PPT slide/or chart.
The group that can hit the standards

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 of the answer shall be given 25
points.

Group Task/Guide Questions:

C
Main Task:
 Discuss how the elements of art are
applied to make sandwiches
attractively served ?

Key Question:
 How does balance, color, texture and
flavor, as elements of art are applied
in image A, B and C?

Guide Questions:
1. How does picture A looks like? does
it appear to be big and tall?

2. Which picture feels to be smooth

when touched or chewed?

3. Which picture feels to be rough when

touched or chewed?
4. Which picture appeared to be
colorful?

5. What makes the images of the

sandwiches appeared to be flavorful?

6. What makes the picture presentation

of sandwiches more attractive?

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E. Discussing new concepts  The teacher will supervise the group and
and practicing new skills remind the time limit. After two
#2 minutes, the teacher will call each
representative for the 2- minute
discussions.

 This time. Let us hear the discussion of

the task from each group’s
representative. Remember that each
representative will be given 1 minute.
Present your yell as your representative
when your representative is about to
present.
 After the given time, the teacher will call
each group representative and give
appreciation with the learners.
(Expected Response for the task given)
Main Task:
 The elements of art as applied in
preparation of sandwiches can give
aesthetic value on sandwich presentation
Key Question:
As balance applied to picture A,B and C, the
sandwiches appear to be bitable due to its shape,
size, and height. The colors entice one eyes to
determine its taste as it presents the flavor of what
is engulf by the bread. The texture, as seen in the
picture will tell your minds about the preparation
of your mouth and teeth how heavy or light the
biting and chewing should be done when eating
the sandwich.

Expected Answers to Guide Questions:

1. Big and tall
2. Picture A
3. Picture B
4. Picture C
5. The arrangement of fillings as flavors
6. The application of balance, texture, color
and flavor
 The teacher will present the summary
discussions of the task given to each group.
The three-paragraph will be read by group
alternately.

Creative sandwich preparation

Sandwiches should be attractively served on

plates for individual serving or on platters for
multiple serving. The plate or platters can be
decorated with suitable ingredients to
enhance the overall presentation.

Attractive presentation makes a garnish tray

more appealing so you should learn the
techniques for creating a balanced, colorful
and appetizing buffet arrangement. Garnishes
that complement sandwiches such as a
variety of olives, peppers and pickles add
color and texture to the tray.

Arranging a bed of greens offers a festive

and inviting cold tray presentation for any
kind of event.

F. Developing Mastery  At this juncture, I am going to

Teacher demonstration demonstrate to you how to prepare and
present a clubhouse sandwich. Watch
and learn so that you can demonstrate it
back correctly later. Your learning from
the demonstration will be assessed
through your performance in the return
demo. Are you ready?

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 o Yes, Sir!
 To prepare and present clubhouse
sandwich you need the following
ingredients:

3 slices White bread

Mayonnaise
2 leaves Lettuce
2 slices Tomatoes
2 slices Cucumber
1 slice Ham or scrambled egg
1 slice cheese

 Wear proper PPA

 Then let’s proceed to the procedure:
 Are you ready? o Yes, Sir!
Procedure:
1. Place the 3 slices of bread on a clean
work surface, spread the tops with
mayonnaise.

2. On the first slice, place 1 lettuce leaf,

then 2 slices of tomatoes and cucumber.

3. Place the second slice of toast on top,

spread side down.

4. Spread the top with mayonnaise.

5. On top of this, place the ham then the

other lettuce leaf.

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 6. Add sliced ham or scrambled egg

7. Top with the third slice of toast, spread

side down.

8. Placed frill picks on two sides of the

sandwich

9. Cut the sandwich from corner to corner

onto triangles. Each triangle will have a
pick through the center to hold together.

10. Place on a plate with the points up.

G. Finding practical After the demonstration

applications of concepts  Did you watch closely and learn

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 in daily living how to do it?

 Call some students and ask:

 If you are given the chance to sell a Expected answer:
sandwich, how would you like to
prepare it the way that it will become o I will prepare my sandwich as colorful
and flavorful as it is that everyone who
the best seller in your community?
can taste it shall love it.
H. Making generalization  How will you prepare and present a o By applying the elements of art like
and abstraction about creative sandwich for serving? balance, color, texture and flavor and
the lesson prepare it following standard of
preparation with neat and clean tools and
safe ingredients.

IV- Evaluating Learning  And now, let’s come to evaluate your

collective learning in two forms. First
is a written quiz to evaluate your
underpinning knowledge and
practicum or hands-on for your
underpinning skills

 For underpinning knowledge, you

will be answering 5 questions written
in a test paper.

 For underpinning skills, you will be

preparing a clubhouse sandwich which
I have demonstrated earlier. A printed
guide will be distributed to each group

 This time, I will divide the class into

two groups. For the assessment.

 Only 2 from each group will be

performing the task. The rest will be
the observers. Each group shat have a
briefing discussing the guide on
performing the task given

 So, while the 2 representatives are

preparing the ingredients, other
members will take the written test.
And after the presentation, the
performers will take the written test.

 The performance in Preparing and

presenting a creative sandwich will be
assessed through performance rubrics
below:

Task: Prepare and present sandwiches attractively using suitable

garnishes, condiment and service wares in 15 minutes.

RUBRIC

Dimension PERFORMANCE LEVEL

Excellent Very Satisfactory Satisfactory Needs Improvement No Attempt POINTS
(4 pts.) (3 pts.) (2 pts.) (1 pt.) (0 pt.) EARNED
Uses tools and Uses tools and Uses tools and Uses tools and
equipment correctly equipment correctly equipment correctly equipment
1. Use of tools and
and confidently at all and confidently most and but less incorrectly and less No attempt
equipment
times of the times confidently confidently most of
sometimes the time

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 Manifests very clear Manifests Manifests less
understanding of the Manifests clear understanding of understanding of the
step- by-step understanding of the the step-by-step step- by-step
No attempt
procedure. step- by-step procedure procedure seeking
procedure but sometimes seeks clarification most of
2. Application of clarification the time
procedures
Works
Works independently Works
Works independently independently but
with ease and independently with
with ease and with assistance from No attempt
confidence most of the ease and confidence
confidence at all times others most of the
time sometimes
time
Observes safety Observes safety Most of the time not
Observes safety
4. Safety work habits precautions most of precautions observing safety No attempt
precautions at all times
the time sometimes precautions
Task is completed
Task is started but
following the Task is completed Task is nearly
not completed
procedures in the following the completed following
5. Complete-ness of Task following the No attempt
activity procedures in the the procedures in the
procedures in the
improvement/innovati project plan project plan
project plan
ons
Work completed
Work completed
Work completed ahead Work completed more than
6. Time manage-ment 20(mins./hours/days No attempt
of time within allotted time 20(mins./hours/days
) beyond
) beyond

Assessment for Underpinning Knowledge

Topic: Prepare and present sandwiches attractively using suitable garnishes, condiment and service wares

Name: ________________________________________________ Year and Section: ________________________________

Date: __________

Directions: Choose the correct answer. Encircle the letter only.

For items 1-4, refer to the choices presented below

A. Sandwiches should be attractively and brilliantly served on plates that looks appealing in the eyes of
costumers for its colorful presentation using variety of olives, peppers and pickles.

B. The picture a sandwich will tell your minds about the preparation of your mouth and teeth how heavy
or light the biting and chewing should be done when eating the sandwich just by looking how smooth
or rough a sandwich looks.

C. Burgers are designed for its shape, size and height to be more appealing and mouth watering

D. The arrangement of the fillings from garnishes, spreads, toppings to the quality ingredients that are
attractively layered can enticed taste buds of costumers.

Question.
 Which of the choices above discusses the application some elements of art that contributes
to the aesthetic value of sandwich presentation?

1. Balance ---- A. B. C. D.

2. Color ---- A. B. C. D.

3. Texture ---- A. B. C. D.

4. Flavor ---- A. B. C. D

5. Which of the following best explain why do we need to present the sandwiches attractively?

A. To meet customer satisfaction

B. To increase income
C. To make sandwiches more appealing and appetizing
D. All of the above

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V- Assignment
Compile pictures that depicts proper storage of sandwiches on their portfolio to be passed after
a week

Prepared by:

DANTE R. SELORIO
SHS-TVL Applicant

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