SEMI-DETAILED LESSON PLAN IN COOKERY 10

Date:
Grade/Class Schedule:
I. OBJECTIVES
At the end of the lesson, 90% of the students are expected to:
a. discuss the procedures in preparing vegetable salad;
b. value the importance of following the procedures in preparing vegetable salad;
c. prepare vegetable salad.

II. CONTENT AND MATERIALS

1. TOPIC: Preparing Vegetable Salad
2. REFERENCE: Cookery Vol.1, Rondilla. A.H, Avendañ o, E.S., Roque, E.P.
3. MATERIALS: Module in Cookery (add materials to be used)

III. LEARNING PROCEDURE:

A. Preliminary Activity
1. Prayer
2. Checking of Attendance
3. Energizer
4. Review of previous lesson
5. Unlocking of Words/Terminology
 Dressing- refers to a flavorful liquid or semi-liquid mixture that is
added to the salad ingredients to enhance their taste and provide
moisture.
 Seasoning- refers to the addition of various flavor-enhancing
ingredients to improve the taste of the salad.

B. Development of the Lesson

1. Activity:
The teacher will present pictures of different ingredients in making salads.
 2. Analysis
The teacher will ask the following questions:
a. What are these pictures about and what are these for?
b. What are some types of salads you have known?
c. Have you tried preparing these salads?
d. Among those salads, based on the ingredients given what type of salad
we can make?
e. Based on the activity, what do you think is our topic today?

3. Abstraction
The teacher will discuss the topic based on the following guide questions:
a. What is vegetable salad?
 Vegetable salad- is a dish made primarily from various types of
fresh vegetables, which can be raw or cooked, and are typically
served cold. Vegetable salads can come in a wide range of styles and
variations, from simple mixed green salads to more complex
creations with various ingredients, dressings, and seasonings.

b. What are the ingredients in preparing vegetable salad?

The following are the ingredients in preparing vegetable salad:

 Lettuce or Leafy Greens

 Tomatoes
 Cucumbers
 Bell Peppers
 Carrots
 Red Onions
 Radishes
 Celery
 Avocado
 Broccoli
 Cauliflower
 Corn
 Olives
 Cilantro or Parsley
 Nuts or Seeds
 Cheese
 Dried Fruits
 Dressing

c. What are the procedures in preparing vegetable salad?

Procedures in preparing vegetable salad:

1. Wash the Vegetables: Start by thoroughly washing all your vegetables.

Use cold running water to remove any dirt or contaminants. If needed, use
a vegetable brush for items like carrots and potatoes. Drain well.
2. Prepare the Vegetables:
  Lettuce/Greens: Tear or chop the lettuce or greens into bite-sized
pieces. If using other leafy greens like spinach or kale, remove tough
stems.
 Tomatoes: Cut tomatoes into wedges, slices, or cherry tomatoes in
halves.
 Cucumbers: Slice or dice cucumbers. You can peel them or leave the
skin on, depending on your preference.
 Bell Peppers: Remove the seeds and core, then slice or dice the
peppers.
 Carrots: Grate or thinly slice the carrots.
 Onions: Slice onions thinly or dice them for a milder flavor.
 Other Vegetables: Prepare any additional vegetables you're using in
a way that complements the salad. For example, slice or dice
avocados, radishes, or any other choices.
 Protein (Optional): If you're adding protein like grilled chicken, tofu,
or hard-boiled eggs, prepare and cook them as needed. Slice or cube
the protein into bite-sized pieces.

3. Combine Ingredients: In a large salad bowl, combine the prepared

vegetables and additional salad ingredients. If you're using protein, add it at
this stage.

4. Dressing: Drizzle the salad dressing of your choice over the ingredients.
Start with a small amount and add more as needed, tasting as you go. Toss
the salad to evenly distribute the dressing.

5. Seasoning: Season the salad with salt and pepper to taste. Be mindful of the
salt content in the dressing and adjust accordingly.

6. Serve: Once the salad is well-coated with dressing and properly seasoned,
it's ready to serve. You can garnish it with fresh herbs, crumbled cheese, or
nuts and seeds for added flavor and texture.

d. How important is following the proper procedure in making vegetable salad?

(Make a generalization)
The teacher will validate, reinforce the answers of the students and
encourage them to explain/express their ideas on the questions given.

4. Application
The teacher will group the students into 3 (depending on the quantity of the
class) and each group will make a vegetable salad using their own
ingredients. They will be given 15 minutes and the group will choose a
presentor to present their output in the class. They will be rated based on
the rubric.
CATEGORY PERCENTAGE
5 points 4 points 3 points
Availability of ingredients All materials, Mostly materials,
Few of the materials,
ingredients are ingredients are
ingredients are
available available available
Sanitation Exceptionally neat, Dressed properly,
Dressed properly,
clean, ready to washed hands, no needed to make
begin to work modifications major modification to
necessary before
attire, hair and hands
beginning the activityin order to
participate
Technique/Skill level Exemplary Properly demonstrates Needs practice and
demonstration of skills with some coaching to meet
skill with some prompting average skill level
prompting
Time Management Exceptionally Average organization, Did not complete in
organized, completed activity time allotted due to
completed activity relatively on time inefficient use of time
ahead of time
TOTAL

IV. EVALUATION
Direction: Determine the ingredients used in making vegetable salad.

1. It is annual leaf vegetable of the aster family eaten fresh and are commonly
served as the base of green salads.
2. A glossy red, or occasionally yellow, pulpy edible fruit that is eaten as a
vegetable or in salad.
3. A long, green-skinned fruit with watery flesh, usually eaten raw
in salads or pickled.
4. The immature green pod of the kidney bean, eaten as a vegetable.
5. A fungal growth that typically takes the form of a domed cap on a stalk,
with gills on the underside of the cap.

V. ASSIGNMENT/AGREEMENT

Search on how to prepare a cobb salad and its ingredients.

Remarks: Section A ___________________

Section B __________________
Prepared by:

JUVY P. OBUS, MTE (do not forget your signature)

Faculty, DTE

Checked by:

GLENN O. AMPOLOQUIO, Ed.D.

Head, DTE