Date: SIR OTILO

Time: WEEK 2 Day 1

LESSON PLAN IN COOKERY NC II
I. OBJECTIVE/S:
A. Identify And Classify The Different Ingredients For Salad Making.

II. SUBJECT MATTER: PREPARE SALAD AND DRESSING(SD)

TOPIC: Components/ Ingredients Of Salads (Salad Greens, Raw Vegetables)

CODE: TLE_HECK9-12SD-IIb-g-8
REFERRENCE: LM- Cookery/ Grade 9. page
MATERIALS/ RESOURCES: LCD. Laptop, LM

III. LESSON DEVELOPMENT/ PRESENTATION:

A. PRELIMINARY ACTIVITIES:
*Prayer
*Greetings
*Checking of Attendance

*Review: Can you name the classification of salads according to

ingredients used?

*Motivation: Did you try to eat green leafy vegetables? How do you taste?

B. LESSON PROPER:

ACTIVITY: Picture Prompt. Group the class into four groups. Let the group
identify and classify the ingredients of salad according to its group. Let the group
present their output.

ANALYSIS: Who among you can you pinpoint on the pictures of the following?
Carrots, Lettuce, Chinese cabbage, Broccoli, Bean sprout.

ABSTRACTION: How these vegetables help our body grow?

Are these vegetables essentials to our health?

APPLICATION:

IV. ASSESSMENT/ EVALUATION:

Differentiate salad green from raw vegetables?

V. ASSIGNMENT:
List down examples of salad greens and raw vegetables found in your locality.
Date:SIR OTILO
Time: WEEK 2 Day 2
LESSON PLAN IN COOKERY NC II
I. OBJECTIVE/S:
Identify and classify the different ingredients for Salad making

II. SUBJECT MATTER: PREPARE SALAD AND DRESSING(SD)

TOPIC: Components/ Ingredients Of Salads (Vegetables-Cooked, Pickled, Canned

And Starches Food)
CODE: TLE_HECK9-12SD-IIb-g-8
REFERRENCE: LM- Cookery/ Grade 9
MATERIALS/ RESOURCES: LCD. Laptop, LM

III. LESSON DEVELOPMENT/ PRESENTATION:

A. PRELIMINARY ACTIVITIES:
*Prayer
*Greetings
*Checking of Attendance

*Review:On the LCD Screen, can you identify or name the different
samples of vegetables for salad.

*Motivation: Have you experience to eat potato salad? Papaya Pickles?

B. LESSON PROPER:

ACTIVITY: Picture Prompt. Group the class into four groups. Let the group
identify and classify according to its group. Present the output in the class.

ANALYSIS: What group of food, potato belong? Papaya pickles?

ABSTRACTION: How these starches foods essential to our body?

APPLICATION:

IV. ASSESSMENT/ EVALUATION:

What are the benefits in the preserved food like canned or bottled food?

V. ASSIGNMENT:
Research from the internet/ books the procedures in preparing sayote and papaya
pickles.
Date: SIR OTILO
Time: WEEK 2 Day 3
LESSON PLAN IN COOKERY NC II
I. OBJECTIVE/S:
Identify and classify the different ingredients for Salad making according to its
group

II. SUBJECT MATTER: PREPARE SALAD AND DRESSING(SD)

TOPIC: Components/ ingredients of Salads (Fruits Protein Foods, Miscellaneous)

CODE: TLE_HECK9-12SD-IIb-g-8
REFERRENCE: LM- Cookery/ Grade 9
MATERIALS/ RESOURCES: LCD. Laptop, LM

III. LESSON DEVELOPMENT/ PRESENTATION:

A. PRELIMINARY ACTIVITIES:
*Prayer
*Greetings
*Checking of Attendance

*Review: Give atleast five(5) examples of preserved vegetables.

*Motivation: Who among tried to prepare fruit salad?What are your

ingredients?

B. LESSON PROPER:

ACTIVITY: Picture Prompt. Group the class into three (3) groups. Assign each
group to identify ingredients for salad according to its group. Present to the class.

ANALYSIS: how often do you eat fresh vegetables?

Are these fruits helping our body healthy?

ABSTRACTION: Now a day, young children engage in eating too much meat. Is
this beneficial to health?

APPLICATION:

IV. ASSESSMENT/ EVALUATION:

List down examples of fruits and protein foods which were not discussed in the
previous lesson

V. ASSIGNMENT:
Date: SIR OTILO
Time:WEEK 2 Day 4

LESSON PLAN IN COOKERY NC II

I. OBJECTIVE/S:
Identify and discuss important factors to consider in salad preparation.

II. SUBJECT MATTER: PREPARE SALAD AND DRESSING(SD)

TOPIC: Important Factors To Consider In Salad Dressing.

CODE: TLE_HECK9-12SD-IIb-g-8
REFERRENCE: LM- Cookery/ Grade 9
MATERIALS/ RESOURCES: LCD. Laptop, LM

III. LESSON DEVELOPMENT/ PRESENTATION:

A. PRELIMINARY ACTIVITIES:
*Prayer
*Greetings
*Checking of Attendance

*Review: Identify if what group of salad ingredients they belong.

A. potato B. Lettuce. C. Nuts. D. Gelatine E. Papaya

*Motivation: If you buy salad, do you prefer to buy overcooked? How

about the appeal?

B. LESSON PROPER:

ACTIVITY: Role Reversal: Group the class into three (3) groups. Let them discuss
in the class

ANALYSIS: Why is it that neatness and simplicity makes our salad appealing?

ABSTRACTION: Is it necessary to consider the important factors in salad

preparation? Why?

APPLICATION:

IV. ASSESSMENT/ EVALUATION:

Why is necessary to drain all the ingredients well before mixing?

V. ASSIGNMENT:
Research from the internet the example of Asian Vegetable salad.