Detailed Lesson Plan (DLP)

PALAR INTEGRATED SCHOOL

Teacher: Mr. Apple D. Docasao Grade Grade 9

Level:
Learning Area: TLE9 - Cookery Date: November 06, 2023

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

Place
Section: HUMMINGBIRD/SPARROW/GODWIT
Topic: Tools and Utensils
Time:

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

1. Identify the identify tools, utensils and equipment used in

preparing salad and dressing.

2. Determine the uses of tool, utensils, and equipment.

3. Clean, sanitize, and prepare tools, utensils, and equipment

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

Performance Standard Elaborate the needed tools, utensils, and equipment in preparing salad and
dressing

Content Lesson 1– Perform Mise ‘en Place

Learning Resources
K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module
k_to_12_cookery_learning_module
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

Let’s have a recap, Last meeting, what did we

do?

Anyone?

Student answer: We discussed about HACCP sir.

Yes exactly, very good!

What did you learn about the discussion last

meeting?
Anyone?
Student answer: Sir, we learned how to store
appetizers.
Very good!

What degree Celsius required in storing the

appetizers? Student Answer: Sir, 45 degrees Celsius

Great, so today we are going to discuss our

topic about Tools and Utensils in preparing
salad and Salad dressing.

Are you ready to listen? Student answer: Yes sir.

III. Motivational

Teacher’s Activity Students’ activity

Before we proceed to our lesson:

We will be having an activity

Instructions:
Read each statement or question carefully
and choose the correct answer.

Are you ready? Students expected answer: Yes

Sir
1. What type of salads that can be served as a
Correct Answer:
full meal because it contains
substantial portion of meat, poultry, seafood’s,
fruits and vegetables?

a) Appetizer salad Main Course Salad

b) main course salad
c) Accompaniment salad
d) dessert salad

2. What salad is made of mixtures of

ingredients that are held together
usually with a thick dressing like mayonnaise?

a. Green salads Bound Salad

b. composed salads
c. Vegetable salads
d. bound salads

3. Which classification of salad best describes

where ingredients are
arranged on plate rather than being mixed
together?
Composed Salad
a) fruit salad
b) bound salad
c) composed salad
d) vegetable salad

Verygood class!

Teacher’s Activity Students’ activity

I have to present you a short video clip.
https://www.youtube.com/watch?v=ll2QRgN
Adzc

What does the video show?

Can you give some examples of Tools,

Equipment, Utensils Needed in
Preparing Salads found in your own kitchen in (Mixed answers)
the home.

Okay very good!

V. Abstraction

Teacher’s Activity Students’ activity

Mise’ en Place is a French term which means

setting everything in place and organizing all
the materials and ingredients before
preparing foods.

Salad is a combination of vegetables, fruits

and other ingredients served with a dressing.
Salad is easy to make and require little, of any
special equipment. A basic understanding of
tools use in preparation will help achieve
better results.

1. Knives – good quality knives with sharp,

sturdy stainless-steel blades and with
handles that are securely attached and that
feel perfectly comfortable in your hand.

2. Cutting boards – choices of cutting boards

are the wooden or blocks and acrylic cutting
boards. When preparing a recipe that
contains both meat (or poultry or seafood)
and vegetables requiring cutting, use one
board exclusively the vegetables and the
other exclusively for the raw meat to avoid
cross

3. Peelers - is a kitchen tool consisting of a

slotted metal blade attached to a handle, that
is used to remove the outer skin or peel of
certain vegetables, frequently potatoes and
carrots, and fruits such as apples,
pears, etc.

4. Citrus zesters - A kitchen zester is

approximately four inches long, with a
handle and a curved metal end, the top of
which is perforated with a row of round holes
with sharpened rims. To operate, the zester
is pressed with moderate force against the
fruit and drawn across its peel. The rims cut
the zest from the pith underneath.

5. Grater/Shredder - A grater (also known as

a shredder) is a kitchen utensil used to grate
foods into fine pieces. It was invented by
François Boullier in1540s.

6. Grill pan – used for salad toppings to be

broiled or grilled.

7. Salad Spinners – hold just washed salad

leave in a slotted basket that is made to spin
by hand and thus fling all the water off the
leaves into the outer container.

8. Mixing bowls – used to mix dressings,

marinate ingredients, hold separate
elements if a salad before assembling and
 used to toss and mix all the ingredients
together. Used bowls made of sturdy, heavy
glass wares or ceramic, so as not to react with
acidic ingredients.

9. Salad servers – “Salad sets” with big salad

bowls, serving bowls and servers. Select
materials having enough surfaces to really
grasp the ingredients of salad, no matter how
slippery and thus making tossing easier

Is that clear to you class? Yes Sir.

Do you have any question or clarification? None so sir.

VI. Application

Teacher’s Activity Students’ activity

Let’s Apply
Let’s see how much you’ve leaned, are you
ready?
Students answer: Yes Sir!

Grater is also known as?

Shredder
And it is use for?

Yes, what is your answer?

to grate foods into fine pieces Sir.
Very good.

Salad spinner is used for?

to spin by hand and thus fling all the water off the
leaves into the outer container.

What will you do to maintain the good quality

of your tools, utensils and equipment?
Clean, sanitize all the tools and utensils then store it in
a clean and safe place.
VII. Generalization

Teacher’s Activity Students’ activity

Tools, utensils, and equipment is very
important in everyday living most especially
when you are in the kitchen. Preparing
variety of foods also requires of preparing
proper tools and utensils that will be used in
the food you will prepare. It is very easy to
prepare food if you have the tools and utensil
to use as well as the equipment. To have a
good serve of food you must also consider the
right tool to use in preparing food, like using
knives for cutting fruits and vegetables using
of salad server when serving salad etc. And
lastly, to maintain the good quality of your
tools, utensils, and equipment

Do you have questions, concerns, or

clarifications?
Students: None sir.

VIII. Assessment

Teacher’s Activity Students’ activity

Identification
Directions: Identify the following
statements. Choose the correct answer
inside the box and write the word on your
answer sheet.

Knives, Grater, Grill Pan, Salad Spinners,

Mixing bowls

1. used for salad toppings to be broiled or

grilled.
2. used to hold just washed salad leave in a
slotted basket that is made to spin by hand
and thus fling all the water off the leaves into
the
outer container.
3. used to mix dressings, marinate
ingredients, hold separate elements if a salad
before assembling and used to toss and mix
all the
ingredients together.
4. It is a kitchen utensil used to grate foods
into fine pieces.
5. good quality knives with sharp, sturdy
 stainless-steel blades and with handles that
are securely attached and that feel perfectly
comfortable in your hand.

Directions: Copy and complete the sentence.

Use a pad paper as your answer
sheet.
1. I have learned that
________________________________________________ .
2. I have relearned that
______________________________________________ .
3. The importance of familiarization of Tools,
Equipment, Utensils Needed in Preparing
Salads
___________________________________________________.

IX. Assignment

Teacher’s Activity Students’ activity

For your assignment!

Instructions: Search for other tools that use in

making Salad, write it on your notebook with
definition.

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