8GRADE 11 POBLACION COMPREHENSIVE

School Grade Level GRADE 12

NATIONAL HIGH SCHOOL
DAILY LESSON Teacher ADOLF KARL L. SAJULGA Learning Area TVL-COOKERY
PLAN (DLP) Teaching Date December 7, 2023
Quarter SECOND
and Time 1:00 – 2:00 PM

I. OBJECTIVES
A. Content Standards
The learners demonstrate an understanding the knowledge, skills, and attitudes, required in preparing appetizers.

B. Performance Standards The learners independently prepare salad and dressing.

C. Learning Competencies/
Objectives LC: LO 3. Present a variety of salads and dressings
Code: TLE_HECK9-12SD-IIh-i-9

Learning Objectives:
1. identify the structure of a salad;
2. present salad and dressing attractively in accordance to the guidelines for arranging salads: and
3. valuing the importance of observing sanitary practices in presenting salad and dressing in our daily
living.

II.CONTENT STRUCTURE OF A SALAD

III.LEARNING RESOURCES

A. References
1. Teacher’s Guide
pages
2. Learner’s Materials COOKERY MANUAL 1 of 1
pages
3. Textbook pages pp. 114

4. Additional Materials
from Learning List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in
Resource (LR) portal learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based materials. Hands - on
learning promotes concept development.
 B. Other Learning Resources K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module

- Personalized PowerPoint Presentat Handouts, Visual Aids, Pictures

https://www.collinsdictionary.com/dictionary/english/iceberg-lettuce
https://www.collinsdictionary.com/dictionary/english/boston-lettuce
https://dictionary.cambridge.org/us/dictionary/english/tartness

IV. PROCEDURES TEACHER’S ACTIVITY STUDENT’S ACTIVITY

A. Reviewing previous PRE-ACTIVITY
lesson or presenting the I. Prayer
new lesson. To start, requesting everyone to stand for our opening Father God, we thank you for your love, grace, and
(ACTIVITY) prayer. Can someone from the class to lead the prayer? blessings you give unto us. We are so blessed yet grateful
for this beautiful day. Father God, we pray for guidance and
wisdom. Give us an open mind to learn the topic we will
have this day. Protect us with your anointing power and
love. In Jesus name we pray, Amen.

Good afternoon class! Good afternoon sir! Good afternoon classmates! Good
afternoon!

II. Daily Routine

Before you will sit down, please: (The students pick up the pieces of papers and cellophanes
 Arrange your chairs properly; and and arrange the chairs)
 Pick up pieces of papers and cellophanes
under your chairs.

III. Checking of Attendance

Are there students absent from the class?

Secretary, kindly note those absents today. Thank you.

IV. Collecting of Assignment

Please pass the assignment.

V. Set Classroom Rules

Class be reminded by the following classroom rules: Yes sir!
a. Listen attentively to the teacher’s discussion.
b. Raise one hand if you want to answer.
 c. Ask for clarifications if you are confused.
d. Critique ideas not people.
e. Always observe sanitary practices.
f. Be always respectful.
g. Put cellphones in a silent mode.

REVIEW
AMBAGAN CHALLENGE (the students start answering the ambagan challenge)
Group yourselves into three. This time let’s have the
ambagan challenge. Each member will answer one-by-one 1. What was the previous lesson?
within 1 minute. The first group who will finish first will give Types of Salad Dressing
their short yell. The group who will get the most 2. What are the different types of salad dressing?
accumulated points will win the game. Take note: you can 1.Oil and Vinegar Dressing
pass and let the next team member to answer. Are you 2.Emulsified Dressing
ready? 3. Other Dressing
3. What type of salad dressing which served as the
base for wide variety of other dressings?
Emulsified Dressing
4. A type of salad dressing which basic vinaigrette is
(Checking of answers) one of its examples?
Oil and Vinegar Dressing
5. One of its examples is cooked dressing. What type of
Very good! You still remember your previous lesson. salad dressing it belongs?
Congratulations to everyone! Cooked Dressing

MOTIVATION

Decipher and Match the Pics 1.

In the same group, find the corresponding words in each 2
blank by looking the corresponding letters in each number. 1
Then, match the pictures and its definition and paste it on
the respective arrows in the picture. The first group who will
finish first will have plus points. The group which will have 19 5 – BASE https://images.app.goo.gl/NNYbj2ous58cNhMA9

the most accumulated points will win the game. They give height to salad

Are you ready?

2. 2 15 4 25 – BODY
It is the main part of the salad

3. 7 1 18 14 9 19 8 – GARNISH
An edible decorative item that is
added to salad to give eye appeal,
and adds flavor as well.

https://images.app.goo.gl/KgY22czp867jKSth6

4. 4 18 5 19 19 9 14 7 – DRESSING
A seasoned liquid or semi liquid
added to the body of the salad to
give added flavor, tartness,
spiciness and moistness.

https://images.app.goo.gl/PstzcrsbcP41ZsLA6
GARNISH
V

BODY

BASE/ DRESSING
UNDER
LINER https://images.app.goo.gl/26JizcMhmwEQTF2a6
 Let’s see later during our discussion if you are correct or not
on your answers.
B. Establishing a purpose How do find the activity? It was fun sir.
of the lesson.
Based on your activity, what have you observed? Those are about salads.

What else? Those are needed in making and presenting salads.

Very good! Do you have in mind what is our topic today? Our topic today is all about the structure of a salad.

Correct!

Please be guided by the following learning objectives. At the end of this lesson, the students are expected to:
Kindly read our objectives of this lesson. 1. Identify the structure of a salad;
2. Present salad and dressing attractively in
accordance to the guidelines for arranging
salads; and
3. Valuing the importance of observing
sanitary practices in presenting salad
and dressing in our daily living.
C. Presenting examples Before we will discuss the new lesson, let us first know the
/Instances of the new difficult words in the lesson. UNLOCKING DIFFICULTIES
lesson
(ANALYSIS) What is iceberg in salads means? 1. Iceberg – variety of lettuce with crisp, medium-green
leaves tightly folded into a round, compact head.
(collinsdictionary.com)

https://images.app.goo.gl/rWcTMXPWe2YUFwwD7
 2. Boston lettuce – a cultivated variety of lettuce having
a rounded head of soft, crumpled leaves, used for salads.
Very good! How about the next word? (collinsdictionary.com)

https://images.app.goo.gl/NNYbj2ous58cNhMA9

3. Tartness – the quality of being sour or acidic.

(cambridge.com)

Salad is a combination of vegetables, fruits and other

ingredients served with a dressing.
What is salad?

INTEGRATION ON HEALTH
OHSP Health 1 Q3 pp.37-50

TRIVIA:
Do you know that eating salads is a great way for having a
healthy body as it is a good healthy diet due to its
ingredients? In the food groups, GO, GROW, and GLOW, They are in GLOW foods because they supply nutrients and
which food group does the fruits and vegetables belong? vitamins in our body.

GO foods since they provide energy in our body as they are

How about the mashed potatoes, corns, grains as rich in carbohydrates.
ingredients in salads?

GROW foods as they are source of proteins which are good

How about the mayonnaise? for developing growth and strong bones such as milk.

Very good! Indeed, salad is a healthier balanced diet food

for everyone to eat.

Just like canape, salads also have a structure or parts when

plated. What are those parts?

GARNISH
V

BODY

BASE/ DRESSING
UNDER
LINER https://images.app.goo.gl/26JizcMhmwEQTF2a6

1. Base or Under Liner– A cup-shaped leaves of iceberg or

Very good. What is the Base or Under Liner in salads? Boston lettuce make attractive bases. They give height to
salad.

https://images.app.goo.gl/NNYbj2ous58cNhMA9

2. Body - It is the main part of the salad.

Bravo! How about the body of the salad?
Can you please elaborate more your answer?
Okay. Can you give me some example of it?
The body is the salad itself sir.
The coleslaw sir, Walldorfa recipe which can be plated on
top of the base.

https://images.app.goo.gl/A9RybMkSzLLWjM7t7

3. GARNISH – An edible decorative item that is added to

Very good! How about the next part of a plated salad?
Please remember that garnishes should harmonize with the
rest of the salad ingredients.
Now, what is dressing?
Can you give me examples of dressing of salads?
Very good. There are many types of salad dressing indeed.
How can you serve the dressing of the salad? Is it only be
mixed ahead of time?
In plating salads, you have to follow the guidelines for
arranging salads. What are the guidelines to consider?
Why is it important to observe the parts of salads in plating
salads?
salad to give eye appeal, and adds flavor as well.
https://images.app.goo.gl/KgY22czp867jKSth6
4. DRESSING - A seasoned liquid or semi liquid added to
the body of the salad to give added flavor, tartness,
spiciness and moistness.
https://images.app.goo.gl/PstzcrsbcP41ZsLA6
Mayonnaise, Vinaigrette, thousand islands.
Dressing may be added at service time, served separately
for the customer to add, or mixed with the ingredients ahead
of time.
Guidelines for Arranging Salads
1. Keep the salad off the rim of the plate
2. Strive for a good balance of colors
3. Height helps make a salad attractive
4. Cut ingredients neatly
5. Make every ingredient identifiable
6. Keep it simple
By plating salads with all its parts, it can be assured that
salad can make the dish more appetizing. Plating allows us
to ensure that there's a good balance of ingredients in every
 bite.

Very well-said.
D. Discussing new concepts This time, I will demonstrate to you how to present salads. I
and practicing new skills have already a niçoise salad I made earlier.
#1
Procedure:
1. Wear the PPE. (the students are observing the teacher demonstrating)
2. Mis en place
ASSEMBLE THE SALAD:
1. Arrange the cos leaves on a large, wide plate.
2. Scatter and layer the remaining ingredients artfully
around the plate, finishing with the eggs, olives and chunks
of tuna. Drizzle with dressing over and serve!

Are all of the parts of plated salad being present? Yes sir.

Did I able to follow the guidelines for arranging salad? Yes sir. All of the guidelines were being observed.

E. Discussing new concepts In your group, you have to present prepared salads by GROUP 1: Potato Salad with eggs
and practicing new skills plating it, following the guidelines for arranging salads. GROUP 2: Waldorf Salad
#2 Make sure to include all its four parts. You will have 3 GROUP 3: Fruit Salad
(APPLICATION) minutes to finish your task. After that, you have to present
you products depending on your drawn differentiated task Differentiated Task for Presentation:
for 3 minutes. In presenting your product, you can use Advertising
Subanen language. Role Play
Poetry
(see attached RUBRIC)

(Critiquing the outputs of the students)

Congratulations! You did a very good job in making your

sandwiches. Give yourselves a limang bagsak.

F. Finding practical Are you fond of experimenting food dishes? Yes sir. I like to make my own recipes at home with the
applications of concepts available ingredients we have.
and skills in daily living
Did you ever tried to make fruits, vegetables, meats, mixed Yes sir. In fact, it is fun to make it.
together?

How about mixing it with mayonnaise or with vinaigrette? Of course, sir. Just like, the leaves of sweet potatoes, if we
 don’t have a food, we make that salad, not mixed with
mayonnaise of course.

It is safer to prepare dishes with observing sanitary

practices as it will avoid contamination, food poisoning,
Does it make safer if we observe sanitary practices in clean food.
making our dishes especially on salads? Why?

G. Making generalizations BOLANG PAPEL

and abstractions about the
lesson. I will play a music then you will pass the paper ball to your
(ABSTRACTION) side and stop until the music stops. The one who is holding
the ball will peel it and answer the question written on the
paper.

What are the parts of a plated salad? The parts of a plated salad are base or under liner, body,
garnish, and dressing.

How necessary do following guidelines in plating salads? Plating guidelines allow us to showcase the ingredients and
highlight their colors, shapes, and textures. This can make
the salad look more attractive and creative.

How important is observing sanitary practices in presenting By following sanitary practices, we can ensure that the
salad and dressing in our daily living? salads and dressings we serve are safe, healthy, and
enjoyable to consume.

Very good class!

H. Evaluating learning
Answer the following questions. You will be given 3 minutes
to finish all the items.
Encircle the letter of the correct answer.
1. Why is it important to observe sanitary practices in
presenting salad and dressing in our daily living?
a. To make the foods safe to eat
b. To prevent the spread of foodborne illnesses
c. To avoid accidents in while preparing.
d. All of the above
2. Which of the following choices is not belong to the parts
of structure of a salad?
a. base c. garnish
b. plate d. body
 3. Which of the following are effects of following procedures
in completing your task?
a. ensures consistency and quality
b. improves efficiency and saves time
c. enhances safety and reduces errors
d. all of the above
4. It is a seasoned liquid or semi liquid added to the body of
the salad to give added flavor, tartness, spiciness and
moistness.
a. base c. dressing
b. body d. garnish
5. What part of the plated salad which is an edible
decorative item that is added to salad to give eye appeal,
and adds flavor as well?
a. base c. dressing
b. body d. garnish
6. It is the main part of the salad.
a. base c. dressing
b. body d. garnish
7. Which part of the plated salad that give height to salad?
a. base c. dressing
b. body d. garnish
8. All of the following are guidelines in plating salads,
except:
a. Height helps make a salad attractive
b. Cut ingredients neatly
c. Make every ingredient identifiable
d. Keep it complicated to attract the consumer.
9. It is the quality of being sour or acidic.
a. spiciness c. tartness
b. moistness d. salty
10. What is the other term of base?
a. over liner c. side liner
b. under liner d. mid liner
Congratulations everyone for a job well done!
a. Additional activities for Make your own healthier version recipe of salad. Plus 3
application or remediation points for those who can pass on due date.
 RUBRIC

4 3 2 1
The Most of the Some of the There are
ingredients ingredients ingredients only few
are all are healthy. are healthy. healthy
healthy. ingredients.
The The Some All of the
directions are directions are directions are directions are
well- mostly organized. not
organized. organized. organized.
The output is The output is The output is The output is
very creative. creative. not so not creatives.
creative
V. REMARKS

VI.REFLECTION

A. No. of learners who earned

80% in the evaluation
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons
work? No. of learners who have
caught up with the lesson
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies work well? Why did
these work?
F. What difficulties did I
encounter which my principal or
supervisor can help me solve?
G. What innovations or localized
materials did I used/discover
which I wish to share with
Prepared by: Checked by:

ADOLF KARL L. SAJULGA MARJORIE M. GABLINEZ

Student Teacher Cooperating Teacher
 Dimension PERFORMANCE LEVEL
Excellent Very Satisfactory (2 Needs No Points
(4 pts.) Satisfactory (3 pts.) Improvement (1 Attempt Earned
pts) pt.) (0 pt.)
1. Application Manifests very Manifests Manifests Manifests less
of procedures clear clear understanding understanding
understanding understanding of the step-by- of the step-by-
No
of the step-by- of the step-by- step procedure step procedure
Attempt
step procedure step but sometimes seeking
procedure seeks clarification
clarification most of the time
2. Safety work Observes Observes Observes Not observing
habits safety safety safety safety
No
precautions at precautions precautions precautions
Attempt
all times most of the sometimes most of the time
times
3. Task is Task is Task is nearly Task is started
Completenes completed completed completed but not
s of task following the following most following the completed No
procedures in of the procedures in following the Attempt
the activity procedures in the activity procedures
the activity
4. Time Work Work Work Work completed
Management completed completed completed 1 2 minutes No
ahead of time within allotted minute beyond beyond Attempt
time
5. The task The task The task The task
Presentation/ presented very presented well presented presented good
Delivery well at all times at all times good at all sometimes
including the including the times including including the No
roles, delivery, roles, delivery, the roles, roles, delivery, Attempt
and overall and overall delivery, and and overall
presentation presentation overall presentation
presentation
TOTAL POINTS