Detailed Lesson Plan (DLP)

PALAR INTEGRATED SCHOOL

Teacher: Mr. Apple D. Docasao Grade Grade 9

Level:
Learning Area: TLE9 - Cookery Date: November 13, 2023

Learning competency: LO1 – Perform Mise ‘en Quarter 2nd

Place
Section: HUMMINGBIRD/SPARROW/GODWIT
Topic: Classification of Salads According to
Ingredients Used
Time:

Objectives At the end of the lesson, learners are expected to:

1. Identify the Salads According to Ingredients Used.

2. Elaborate the factors to consider in salad preparation.

3. Prepare salad and salad dressings.

Content Standard The learners demonstrate an understanding in knowledge, skills, and attitudes
required in preparing salad and dressing.

Performance Standard The learners independently prepare salad and dressing.

Content Lesson 1– Perform Mise ‘en Place

Learning Resources
MODULE-COOKERY-9-2nd-quarter-W1-2.pdf
Prepare Salad and Salad Dressing (pp. 3-7)

Additional Materials • PowerPoint Presentation

from Learning
• Laptop
Resource (LR) Portal.
 Procedures

I. Introductory Activity

Teacher’s Activity Students’ activity

1. Opening prayer

Before we begin to our discussion, let us ask the

(Everyone will bow their heads and pray.)
guidance of almighty God and let us enlighten
our mind to completely understand our lesson
for today.

Thank you for today.

Thank you for ways in which you provide for us

all. For your protection and love we thank you.
Help us to focus our hearts and minds now on
what we about to learn.

As we go on through our lessons,

May you make us instruments to do good
things. Please enlighten our minds and give us
strength to participate in this subject today.
Amen!

2. Greetings

Ok class before you take your sit, please pick The students will properly arrange their seats
up some piece of trash under your chairs. and dispose any pieces of trash they may find.
Good job, class!
Students will be seated properly.

You can now take your sir, good afternoon (Good afternoon po! We are fine Sir.)
class! How is your day?

Great! You all must do in my class is to listen

and participate, I do not like any noise from Students: Yes Sir!
your mouth and body movement, all you
need to do is just listen to our lesson. Do you
understand class?

3. Checking of Attendance

Who is the secretary? The secretary will raise his/her hand (I am the
secretary sir)
Okay, do we have any absentees for today?

None so far po sir.

Very Good! I am so glad that everyone is
present for today.
II. Review of the Preview Lesson

Teacher’s Activity Students’ activity

What was our topic we discussed yesterday?

Student: Sir, it was all about the Classification of
Very Good! Salads according to their function on the meal.

Can you give at least 1 of the classification of

Salads? Student: Main Course Salad Sir.

Very Good, very well said.

What else?
Student: Sir, Dessert Salad.
Very Good.

What else?
Student: Side Dish Salad Sir.
Very Good Job. It seems that our topic last week
retained in your mind. That is an awesome! All Students: Thank you Sir

Are there any questions?

All Students: None so far Sir.
III. Motivational

Teacher’s Activity Students’ activity

Before we start our main topic for today let

us have first our short ice breaker which will
be called as
“Break the Code”.

Are you ready?

Direction: Give 1 word for the 4 pictures. Students expected answer: Yes
Sir
A B C D E F G H I J K L M
1 2 3 4 5 6 7 8 9 1 1 1 1
0 1 2 3

N O P Q R S T U V W X Y Z
1 1 1 1 1 1 2 2 2 2 2 2 2
4 5 6 7 8 9 0 1 2 3 4 5 6
 EX. Name of your Student teacher.

A P P L E
1 1 1 1 5
6 6 2

1. Contains fruits as their main ingredients

6 1 2 9 2 1 1 1 1 4
8 1 0 9 2
Correct Answer:
2. Made by Arranging two or more elements
attractively on a plate. 1. Fruit salad
2. Composed Salad
3 1 1 1 1 1 5 4 1 1 1 1 4 3. Bound Salad
5 3 6 5 9 9 2

3. Mixture of foods that are held together.

2 1 2 1 4 1 1 1 1 4
5 1 4 9 2

Teacher’s Activity Students’ activity

What was meant by the activity?

Student: Sir, I think the activity was all about the
salad which will be our topic for today.

Very Good, Very well said.

V. Abstraction

Teacher’s Activity Students’ activity

Today our topic is all about Classification of

Salads According to Ingredients Used

Are you ready to listen?

All: Yes Sir.
Learning Objectives:
At the end of this lesson, the students should
be able to.
1. Identify the components of a salad.
2. Elaborate the factors to consider in salad
preparation.
3. Prepare salad and salad dressings.

Classification of Salads According to

Ingredients Used

1. Green salads – must be fresh, clean, crisp

and cold and well drained. Moisture and air
are necessary to keep greens crisp. Salad *Random students will read
Spring Radish what is on the screen.

a) Leaves wilt because they lose moisture.

Crispness can be restored by washing and
refrigerating. The moisture that clings to the
leaves after thorough draining is usually
enough.

b) Air circulation is essential so do no washed

greens too tightly or pack too firmly.
Refrigerate in colanders covered with clean
damp towels, or in specially designed
perforated plastic bins. These protect from
drying while allowing air circulation.

What will happen to the leaves if there is no

air? Student: The vegetable will wilt
because there was no air.
Very Good!

2. Vegetable, Grain Legumes and Pasta Salads

- Vegetable salads are salads whose main
ingredients are vegetables other than lettuce
or other leafy greens. Starchy items such as *Random students will read
grains, pastas, and dried legumes can also what is on the screen.
form the body of a salad. Raw Or cooked
vegetables are usually added to the starch
items to enhance the color, flavor and
nutritional balance of the salad. Protein items
such as poultry, meat, seafood and cheese
maybe added to vegetables an starch salads.

3. Bound salads – are mixture of foods that

are held together or bound with a dressing
usually a thick dressing like mayonnaise. The
term bound is most often used for traditional
*Random students will read what is on the screen.
mixtures of cooked protein, starch and
vegetables items with mayonnaise like
chicken salad, tuna salad, egg salad and
potato salad

What ingredient for dressing will you use if

you want to thicken it?
Student: Sir, mayonnaise.
Very Good.

4. Fruit Salad – contains fruits as their main

ingredients, like appetizer salads or dessert *Random students will read what is on the screen.
salads.

5. Composed Salads – made by arranging two

or more elements attractively on a plate.
They are called composed because the
components are arranged on the plate rather *Random students will read what is on the screen.
than being mixed. They are elaborate and can
be substantial in size, usually served as main
courses or fruit courses rather than
accompaniments or side dishes.

How can you identify if it is a Composed

Salad? Student: The composed salad can be identified
because the ingredients were arranged accordingly.
Very Good. Very well said.

6. Gelatin Salads – most gelatin products are

made with sweetened prepared mixes with
artificial color and flavor. But some
professional cook used to prepare salads *Random students will read what is on the screen.
using unflavored gelatin relying on fruit
juices and other ingredients for flavor.
 Is there any questions or Clarification about
different classification of Salad? All: None so far Sir.

VI. Application

Teacher’s Activity Students’ activity

Let’s Apply
Can you identify what kind of salad is this? Student: It is a Composed Salad because the elements
How can you say that it is a composed salad? or the ingredients was arrange and not mixed.

VII. Generalization

Teacher’s Activity Students’ activity

What are the benefits of eating salads?

Student: Eating salads give us abundant of vitamins
and nutrients in our body.
Very Good Very well said.

In addition to what you have said, Salads gives

us tons of vitamins and nutrients to our body.
The nutrients we get from salads helps body
to lose weight, lower the blood sugar and
regulate cholesterol. Eating salads also help
digestion, excellent source of calcium which
can help strengthen heart muscles, so they
contract more efficiently during

Do you have questions, concerns, or

clarifications?
Students: None sir.

VIII. Assessment

Teacher’s Activity Students’ activity

Get 1⁄4 sheet of paper and try to answer the

following, just to know if you really
understand our lesson today.

Directions: Identify the following.

 1. A mixture of foods that are held together.
2. Made by arranging two or more elements
attractively on a plate.
3. Made with sweetened prepared mixes with
artificial color and flavor.
4. Salads whose main ingredients are
vegetables other than lettuce or other leafy
greens.
5. Must be fresh, clean, crisp, and cold and
well drained.
IX. Assignment

Teacher’s Activity Students’ activity

For your assignment!

Directions: Enumerate the following. Use a sheet

of paper as your answer sheet.
1-10 Tools, Equipment, Utensils Needed in
Preparing Salads
That’s all for Today I hope that you have learned
a lot and always remember this;

That is all for today. Goodbye class.

Students: Goodbye sir.

Do not forget your assignment. “Yes sir”

Prepared by: Checked by:

Mr. Apple D. Docasao Mr. April Ace L. Gabriel

Student Teacher Cooperating Teacher

School: Technological University of the Philippines - Taguig Campus

Division: Taguig City