Detailed Lesson Plan in Cookery - 9

Content Standard:

The learners demonstrate an understanding he knowledge, skills, and attitudes

required in preparing appetizers.

Performance Standard:

The learners independently prepare salad and dressing.

Learning Competency:

LO 4. Store salad and dressing

4.1 Utilize quality trimmings

4.2 Store appetizers in appropriate conditions to maintain their freshness, quality, and
taste

I. OBJECTIVES: At the end of the lesson, the learners should be able to:

b. identify safety and hygienic practices in storing salad and dressing;

c. apply safety measures and hygiene procedures in performing the task; and

d. keep appetizers in appropriate conditions to maintain its freshness, quality

II. SUBJECT MATTER

Topic: Three Basic Components of Sandwich

Reference:
K to 12 Cookery Learning Module vdocuments.mx_learning-module-cookery-g9.pdf
/ TLE_HECK9- 12SD-IIj-10
Materials: PowerPoint Presentation, projector/TV, laptop, ingredients and materials.

III.PROCEDURE

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

A. Preparatory Activities

Greetings
-Good morning, class! Good morning, Ma’am.
-How are you today? -We are great Ma’am.
-That’s good to know.
Prayer -Let us pray. In the name of the Father
-May we all stand for the prayer. and of the Son and of the Holy Spirit
Checking of Attendance Amen…
(The teacher will check the attendance)
-Very good! We have a complete attendance
class.

Classroom Norms
 Follow safety protocols
 Listen and follow directions carefully
 Participate Actively
 Have fun and enjoy (The students reading the classroom
norms through PowerPoint presentation)
-Thank you class.

Review/Recap
-Now class, what was our lesson last meeting? -Ma’am, our topic last meeting was about
-Yes very good! Structure of Salad, and guidelines for
arranging salad.

-Now what are the structure of salad? -Ma’am, base or under liner, body,
garnish, and dressing.
-Very good! How about the guidelines for
arranging salad? -Ma’am, keep the salad off the rim of the
plate; strive for a good balance of colors;
B. Motivation Height helps make a salad attractive; cut
-Before we proceed to our new lesson let us have ingredients neatly; make every ingredient
a short activity. identifiable; and keep it simple.
-Are you familiar with 4 pics 1 word class?
-Very good!

4pics 1 word
Directions: -Yes Ma’am.
1. There are three sets of picture. Guess the
hidden words and use the pictures as
your clues.
2. Wait for the “Go Signal” of the teacher.
3. If you want to answer just raise your
right hand, and if your answer is correct
you will receive a special price after the
class.

Possible Answers:
 -
Who can guess the first word? Go! Ma’am the first word is sand.

How about the next word? Go!

-Ma’am the second word is witch.

-How about the last word class?

Ma’am the last word is sandwich.
-Yes, very good class!

C. Presentation
-Ma’am our lesson for today is about
-Now class, based from our activity, who can
sandwich.
guess what is our lesson for today?
-Yes, sandwich. Very good! Another?
-Preparing sandwich ma’am.
-Yes, preparing sandwich.
-All of your answers are correct class.
-Our lesson for today is about the Three Basic
Components of Sandwich.
 Objectives: At the end of the lesson, the
learners should be able to:

1. identify the three basic

- The teacher will ask the students to read the components of preparing
objectives of the lesson. sandwich;

2. prepare a sandwich applying the

three basic components; and

3. appreciate the importance of the

basic components of sandwich in
real-life setting.

D. Lesson Proper

The teacher will discuss the topic about the

Three Basic Components of Sandwich.
-Who has an idea what is sandwich class?

-Yes, very good! Ma’am sandwich is two or more slices of

bread having a filling in between.
Sandwich is food typically consisting of
vegetables, sliced cheese or meat, placed on or
between slices of bread.

THREE BASIC COMPONENTS OF A

SANDWICH

1. The Structure or Base – it is the part upon

which the Ingredients are placed, consists of
some form of bread or dough produce that is
whole or sliced.
2. Moistening Agent – is meant to bind the
sandwich providing an improvement of both
flavor and texture.

3. The filling – consists of one or more

ingredients that are stacked, layered or folded
within or on the structure to form the sandwich.

E. Valuing
Ma’am there is a possibility that the taste
- What do you think will happen if you miss one
of the sandwich is not good.
basic component in preparing sandwich like the
moistening agent? Ma’am for us to be aware and
-Why is it important to identify the basic knowledgeable enough on what are the
components of sandwich class? basic components of sandwich and its
name.
-None so far ma’am.
-Is there any questions/clarification before we
procceed class?

IV. Application

(The teacher will demonstrate first on how to

(The students will follow)
prepare sandwich, applying the three basic
components of sandwich).

Guidelines in Preparing a sandwich

1.Follow Safety protocols
2. Wear your PPE
3. Mis en place
4. Follow the claygo ( clean as you go)

To Prepare and present Clubhouse Sandwich

Ingredients:
3 slices white bread
Mayonaise
2 leaves lettuce
2 slices tomatoes
2 slice cucumber
2 slices ham
Sliced Cheese
Scrambled egg

PROCEDURE:
1. Place the 3 slices of bread on a clean work
surface, spread the tops with mayonnaise.
2. On the first slice, 1 lettuce leaf, then 2 slices
of tomatoes and cucumber.
3. Place the second slice of bread on top, spread
side down.
4.Spread the mayonnaise
5. On top of this, place the ham then the other
lettuce leaf.
6. Add scrambled egg
7. Top with the third slice of toast, spread side
down.
8.Placed frill picks on two sides of the sandwich
9. Cut the sandwich from corner to corner onto
triangles. Each triangle will have a pick through
the centre to hold together.
10. Place on a plate with the points up.

Group Activity
Directions:
1. The class will be divided into 2 groups
2. Each member of the group will prepare
sandwich applying the three basic
components.
3. All the materials and ingredients needed
are already provided on the table for each
member. Follow the procedure in (The students will do the activity)
preparing sandwich.
4. In presenting your outputs, kindly place
your finish products under the
demonstration table with your names.
5. The activity is up to 20 minutes only.

The teacher will check the outputs.

(See the rubrics attached at the next page)

V. Generalization:

Again class, what are the 3 basic components of

sandwich? Ma’am, the 3 basic components of
sandwich are the structure/base,
moistening agent and fillings.
-Do you think it is useful in our daily living to
-Yes ma’am it is very important.
know the basic components? Why? Especially to the food technology in
which they will use it in preparing the
sandwich.
- How can you apply the knowledge you gained
in preparing sandwich using the three basic -Ma’am we can apply the knowledge we
components in real life setting? gained in preparing sandwich in our home
where we will use the three basic
components to prepare the sandwich that
we desired.
Very Good, class.
Any clarifications/questions with our lesson?
None, Ma’am.
Answ
ers:

1. a

2. a

3. d

4. c

5. a

VI. Evaluation

Direction: Read each item carefully and encircle the letter of the best answer from the
choices below.
1. What is the food typically consisting of vegetables, sliced cheese or meat, placed on or
between slices of bread.
a. sandwich c. canapés
 b. bread d. salad
2. Which part upon the Ingredients are placed, consists of some form of bread or dough
produce that is whole or sliced.
a. structure/base c. spread
b. moistening agent d. filling
3. It consists of one or more ingredients that are stacked, layered or folded within or on the
structure to form the sandwich.
a. structure/base c. garnish
b. moistening agent d. filling
4. Jessa was tasked to prepare sandwich, she gathered the ingredients and materials needed.
The following are the basic components use in preparing sandwich; EXCEPT.
a. structure/base c. garnish
b. moistening agent d. filling
5. If your mother is making a sandwich and you found out that there is no moistening agent
or spread added in the sandwich. What will you do?
a. I will tell my mother that in making sandwich there are three basic components to consider
the structure or base, moistening agent, and the filling.
b. I will help my mother to prepare, but I will let her continue what she is doing.
c. I will ignore what I have observed.
d. I will make my own sandwich.
VII. Assignment:
Directions:
1.Identify what are the fundamentals of plating and write its description.
2. Search on the different types of sandwiches.

Reference:
vdocuments.mx_learning-module-cookery-g9.pdf
VIII. REFLECTION
Life is like a sandwich, you have to fill it with the best ingredients.
-unknown
Prepared by:

MICHAELENE CLYDE L. ARIBBAY

Description PERFORMANCE LEVEL

Excellent Very Satisfactory Needs No Points
(4pts) Satisfactory (2pts) improvement attemp earne
(3 pts) (1 pt) t d
(0 pt)
1.Use of tools Uses of tools Uses of tools Uses of tools Uses of tools No
and equipment and and and and attemp
equipment equipment equipment equipment t
correctly and correctly and correctly but incorrectly
 confidently confidently less and
at all times most of the confidently confidently
times sometimes most of the
times
2.Application Manifest Manifest Manifest Manifest less No
of procedures very clear clear understandin understandin attemp
understandin understanding of the step g of the step t
g of the step g of the step
by step by step
by step by step procedure procedure
procedure procedure but seeking
sometimes clarification
seeks most of the
clarification time
4.Completenes Task is Task is Task is Task started No
s of task completed completed nearly but not attemp
following the following the completed completed t
procedures in procedures in following the following the
the activity the project procedures in procedure in
improvement plan. the project the project
or plan. plan
innovations
5.Time Work Work Work Work No
management completed completed completed completed attemp
ahead of time within mins/hours mins/hours t
allotted time beyond beyond
Total Points