Detailed lesson plan in culinary arts

Canapés

I. objectives

At the end of 60-minute period with 70% proficiency level the students will be able to:

a. Identify the different three parts of canapés;

b. Enumerate the different ingredients of canapé;
c. Demonstrate the step-by-step procedure in making canapé.

II .Subject matter

a. Topic: Canapé
b. Reference: culinary art book
c. Materials: PowerPoint presentation
d. Method: discussion and demonstration

III Procedure

Teachers activity Students activity

A Preliminary activities

a. Greetings
 Good afternoon class!  Good afternoon ma’am!
b. Checking of attendance
 Who is absent for today?  Yes sir/none ma’am.
 Why do you think it’s important to  It is important so that we will not
attend our class every day? miss any topic and discussions.

c. Setting of classroom standards  Keep quiet and listen.

 What are we going to do if someone
talking here in front?  We should raise our hand and
 How about when you want to speak? wait to be called.
 We should raise our hands and
 And when you want to go out? wait to be excused.

 Can I expect all that from you?  Yes sir/No sir.

d. Passing and checking of assignments

 Pass your assignments to the center
 at the count of 5 and pass it forward.  (The students will perform.)

e. Review
 Last meeting we have defined
appetizers
 The assorted delicacies served in
Now let’s see who can still bite-size portions.
remember the following terms.
 What is appetizer?  These are typical assortment of
delicacies, attractively presented
and served in small or bite-size
portions.
 What are the 7 classifications of  The 7 classifications of
appetizers? appetizers are the fruit
appetizers, canapés, grilled or
over-the-coal appetizers, party
breads and pastries, vegetables
hors d’oeuvres, tasty tidbits,
beverages.
B. Lesson Proper

a. Motivation
 Class would you like to play a short  Yes sir/No ma’am.
game?
  We will play the game fun ways to
think.
 (The students will guess until
 (The teacher will show different they will get the correct answer).
pictures that tells about canapé.)

b. Developmental activities
 I have here the procedure in making
canapé what you will do is to arrange  Yes sir/No sir.
them in order. understand?
 (the teacher will assist their work)  (The students will perform the activity).

c. Discussion
 (the teacher will start the discussion)

 What is canapé?  Canapé- these are usually small pieces of

bread, toast, or crackers spread or
Canapé- small piece of bread or crackers that has cheese, topped with highly seasoned food
meat, fish etc. on top of it and that is often served at mixture.
party.
( the students will response)
 What are three parts of canapés?  The three parts of canapés are base,
spread, and garnish.
3 parts of canapés
1. Base – may be made from several different
items.
Examples: bread cutouts, crackers, thin crisp
toast.
2. Spread – may be as simple as butter or softened
cream cheese, but it is better to use a more
highly flavored spread, because sharp or spicy
flavors are better for stimulating the appetite.
 What do you mean by garnish class?

3. Garnish – any food items or combination of  Garnish is added to the food that
items placed on top of spread. It may be a major serve as decoration.
part of canapés such as a slice of ham or cheese.

 Did you understand class?  Yes/no ma’am!

 Do you have any question?  None ma’am!

 Now, let’s proceed to the ingredients

and procedure of canapés.
 Class, what are the different  (The students will response.)
ingredients in making canapés?

Egg and ham canapés

Ingredients:
3 hard-cooked eggs- peeled
3 slices whole wheat or white toast
¼ cup low-fat mayonnaise
½ tsp. Dijon mustard
1tsp chopped fresh herbs
Dash hot sauce
Pinch freshly ground pepper
2 slices cooked bacon, cut into bite-sized pieces.

Procedure :
1. Using egg slicer or sharp knife, slice hard-
cooked eggs crosswise into ¼ inch slices.
2. Using 2 inch circle cookie or biscuit cutter, cut
rounds out of toast to make 12 circles.
3. In small bowl, combine mayonnaise with
 mustard, herbs, hot sauce and pepper.
4. To assemble: top toast with 1sliced egg, 1/4 tsp.,
dollop of mayonnaise, a piece of bacon and
garnish with herbs

d. Generalization:
 Name again the different ingredients in making egg and ham canapés.

IV Evaluation:

 (The teacher will call 3 students, demonstrate how to make egg and ham canapés.)
 (The students will answer the following questions.)

1. These are usually small pieces of bread, toast, or crackers spread or topped with highly
seasoned food mixture?
2. These may be made from several different items like toast bread?
3. These may be as simple as butter or softened cream cheese?
4. Are any food items or combination of items placed on top of spread?
5. What you will use to slice the bread?

V Assignment:

Agreement: The assigned group will bring their ingredients of canapés including their complete cooking
outfit.