DETAILED LESSON PLAN

Number of learners: 20 Grade & Section: BTLED 1A

Number of minutes: 20 minutes Date: November 28, 2023
I. LEARNING OBJECTIVES

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

a. identify the classification of hors d’ oeuvres according to its
ingredients ;
b. demonstrate the proper procedure in making cold hors d’
oeuvre; and
c. appreciate the importance in preparing hors d’ oeuvre as an
appetizer in a fine dining restaurant.

II. SUBJECT MATTER

Topic: Hors d’ oeuvres
References: Mode, J. (2022). TYPES OF HOT & COLD HORS D'OEUVRES.
https://homebodyeats.com/hors-doeuvres-101/
CODE: TLE_HECK9-12PA-Ic-3
Instructional Materials: Projector, Laptop, Plate, Knife, Plastic food container,
Chopping board, PPE, Ingredients
Subject Across Discipline: Science, Health, and Art
Values Integration: Unity and Cooperation among all students

III. PROCEDURE

TEACHER’S INSTRUCTION LEARNER’S ACTIVITY

A. PRELIMINARIES
1. Prayer
Good Morning Class! Good Morning , Ma’am Kc!
“Before we start, Let us pray first. Kristine kindly lead (The student will lead the prayer)
the prayer.”
“Thank you, Kristine.”
“Kindly arrange your chairs, please.”

2. Attendance
“How was your day, class? We’re all fine, Ma’am!
“Good to hear that!”
“May I know who is absent for today? “All are present, Ma'am Kc”
“Very Good! “
 3. Review of the Previous Lesson
“Before we proceed to our new topic, let’s have a short
review about our previous topic from the last meeting.

Can anyone here recall what our topic was?

Yes, Ms. Sunot!

It is all about the kitchen tools and equipment
needed in making and cooking foods, Ma’am.
Yes, that’s correct. Thank you. Now can anyone from
the class enumerate at least 5 kitchen tools. Yes, Ms.
Salan.
Its knife, plate, chopping board, spoon and fork, and
Yes, Very good! measuring spoon.
Thank you.

Do you have any questions regarding kitchen tools?

Clarification? None so far, Ma’am

.
4. Motivation
Okay class, today we will have a short activity named “
Guess me.”

I will group you first into 4 groups. I have prepared the

puzzle pictures with the scramble letters inside the
envelope. Each group will arrange and guess the puzzle
pictures and scramble letters. The first group who will
complete the task will receive a reward afterwards.

Are we clear?

Okay, I soon as I give you the envelop, we will start at Yes, Ma’am.
my cue.

Start now!

Class, did you enjoy our activity?

Glad to hear that.
Yes , Ma’am.

5. Presentation of the Objectives

Okay before we proceed to our discussion these are the
objectives.
At the end of the lesson, the learners are expected to:
a.identify the classification of hors d’ oeuvres according
to its ingredients ;
b.demonstrate the proper procedure in making cold hors
d’ oeuvre; and
c.appreciate the importance in preparing hors d’ oeuvre
as an appetizer in a fine dining restaurant.

6. Unlocking of Difficulties

Hors d’ oeuvres- starter; serve before the meal, small

bites, eaten without the used of utensils, apart from the
meal.
Appetizers- serve as part of the meal ; first course of the
meal.
Hot- serve at high temperature.
Cold - serve at low temperature.
Passed- butler style; refers to wait staff carrying trays of
food items and /or beverages directly to guest.
Stationary Buffet- served at the table on a tray may be
referred to as table hors d’ oeuvres or as buffet-style.

B. LESSON PROPER

1. Presentation of the Topic

Now, after performing our activity, what do you think of
our topic for today? Do you have any idea?

Yes, correct!. Thank you, Mr. Palamine.

Our topic for today is all about hors d’ oeuvres,
specifically.

2. Discussion It is all about hors d’ oeuvres, Ma’am!

The term 'hors d'oeuvres' (pronounced "or-DERVS"), is

a French word that translates to "outside the work."

 What is the difference between appetizers and hors

d’oeuvres?

Think of appetizers as the first course of a meal

(Introduction to a meal).
Hors d’ oeuvre on the other hand are typically small
bites that are served during a cocktail hour before the
meal seating (before a meal).

General guidelines for preparing hors d'oeuvres:

 small, bite-sized food
 Always make sure they're visually appealing
 Flavor is key, but the hors d'oeuvres shouldn't be
overpowering (the student will read and listen attentively)
 The flavor should complement whatever foods will
follow, but try not to repeat flavors.

Types of Hors d’oeuvre

 Hot- sausages, smoked fish or meat, Potato
Napoleon with caviar and sour cream etc.
 Cold- Pates, oysters, cheeses, crudités etc.
 Finger food- empanadas, wontons, deviled quail (Students will read and listen attentively)
eggs, tea sandwiches
 Canapés- 1 or 2 bites- always consists of four parts
(Base, Spread, Primary ingredient, Garniture)

Hors D’ Oeuvre Service Styles

 Passed- Butler Style

 Stationary Buffet
(Students will read and listen attentively)

International Interpretations
 England- Starters
 France- Hors d’ Oeuvre
 Spain- Pinchos or tapas
 Greece- Mezze
 Italy- Antipasto
 Russia- Rakuski

Did you understand our topic for today, class?

Okay, that’s good.
The classification of hors d’ oeuvres I chose cold hors d’
oeuvre. And now, I’ll demonstrate to you the procedures
in making cold hors d’ oeuvre and you will be the next to (Students will listen attentively)
perform afterwards.
Mini Rolled-Ham with Mayo Dip
INGREDIENTS:
 Cooked ham
 1 large green bell pepper
 Cheese
 Lettuce/ Cabbage
 Scramble egg/ meat loaf
 Toothpick
 Mayonnaise

Can you please read the procedures as I demonstrate

to you the steps. Yes, Ma’am

(Students will listen attentively)

 3. Application
Okay class, its your turn. But first, let me group into four
groups. This will be the group 1, 2,3, and 4.
Instruction: PROCEDURES:
1. Each group will make there Mini rolled-ham with 1. Prepare all the ingredients and materials need.
mayo dip based on the procedure I presented and 2. Cut vertically the scramble egg, cheese, and
demonstrated. green bell pepper.
2. Every group will present their finish product creatively 3. Arrange the scramble egg, cheese, green bell
and attractively. pepper into the ham.
3. The group work will be graded based on the following 4. Roll and secure with the used of the toothpick.
rubrics/criteria. 5. Cut the rolled- ham into 3.
6. Add some garnish.
7. Arrange attractively on the plate with mayo dip.
Serve and enjoy!

4. Generalization
Did you enjoy preparing your cold hors d’ oeuvre,class?
Did you learn something interesting in our topic?
Okay. Since you have the knowledge about it. What are
the guidelines you remember in preparing hors d’
oeuvres?
(students will answer)
Yes! Ms. Dolores.
Very well said. Thank you.

What is the differences between hors d’ oeuvres and

appetizer?
(students will answer)

Correct! Thank you, Miss Salan.

Now, what is the importance in preparing hors d’ Yes, Ma’am! We’ve enjoyed it.
oeuvre to our customer in a fine dining restaurant? Yes, we did.

Yes, Precisely!
Do you all understand the lesson? Think small, bite-sized food
Do you have any question? Clarification? Always make sure they're visually appealing.
C. ASSESSMENT/EVALUATION
Direction: Get ½ sheet of paper and answer the
following questions.
1. What language does the word hors d’oeuvre come
from?
a. English
b. French Appetizers are served as the first course
c. Spanish (introduction to a meal), while hors d'oeuvres are
d. Latin served to whet an appetite (before the meal).
2. What does hors d’oeuvre mean?
a. Crumbs
b. Appetizer It will help manage hunger without causing a
c. Outside the work customer to feel too full.
d. Pre-meal snack
3-6. Differentiate appetizer and hors d’ oeuvres.

D. ASSIGNMENT/AGREEMENT None so far, Ma’am.

Instruction:
Collect pictures of different types of canapes.
Print it out in long size bond paper. Submit it next
meeting.
 This will be the end of our discussion. See you next
meeting. Goodbye, class!

Prepared by:

KRISHA CARMILLE TOLENTINO

BTLED- 4C Student