Detailed Lesson Plan in Cookery – 9

Content Standard:

The learners demonstrate an understanding on how to prepare sandwiches.

Performance Standard:

The learners independently prepare sandwiches.

Learning Competency:

Identify the bread suited for sandwich making, acceptable fillings and
spreads, select and prepare glazes/sauces and prepare sandwiches using sanitary
practices.

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

a. define proper storage for sandwich,

b. differentiate the storing techniques and;

c. Store sandwiches

II. CONTENT

Safe and hygienic practices in storing sandwiches, required temperature in

storing sandwiches

III. LEARNING RESOURCES

A. Reference:

1. Teachers guide: Cookery Grade 9, P19

2. Learning guide: Cookery Manual 1 of 1, PP. 182- 186

3. Textbook:

4. Instructional Materials: Laptop, PowerPoint Presentation, TV set, Print

materials and DLP

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
-May we all stand for the prayer. Father and of the Son and of the
Checking of Attendance Holy Spirit 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 (The students reading the
 Have fun and enjoy 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 how to make clubhouse
sandwich.

-Yes very good!

Last meeting you made your reflection

and you’ve shared about your learnings
in your performance task.
Congratulations everyone for the job
well done!

B. Motivation
-Once again class Good Morning!

Is everybody okay?

I’m glad to hear that class.

So before we proceed to our Lesson

Proper, I prepare a video that you will
identify what video shows about.

Video Presentation

https://youtu.be/me6wSwu44eQ

Class based on the video you have

watched what video is all about?
Ma’am different techniques in
Yes Kim! keeping sandwiches

Very Good!

Who else?
Ma’am Proper storage for
Yes Lisa! sandwich

Bravo! You got it right

C. DISCUSSION

At the end of the lesson, the students

should be able to:

a. define proper storage for sandwich,

b. differentiate the storing techniques
and;
c. Store sandwiches

Let’s define first the proper storage for

sandwich Anyone who has an idea?

Yes Abi! Storing sandwich keeping

sandwich safe ma’am
Good idea!

Storing sandwiches is one of the most

important activities after preparation
wherein they are to be kept properly to
avoid spoilage.

How about in Storing techniques Any  Wrapping

idea class?  Packaging material
 Cold storage
 Chilling
 Freezing
 Refrigeration

Very good class! Who has an idea about

wrapping?

Yes Jane!
to draw, fold and cover a
sandwich
Precisely! How about in packaging
material?

Yes Mia! used to package sandwich like box,

plastic, container
Excellent!

How about Cold storage? the process of preserving Perishable

food
Yes Jac!

Very good!

It is the process of preserving Perishable

food on a large scale by at a low
temperature or above the freezing point
(00C or 320F)

How about Chilling?

to refrigerate or to reduce the
Yes Kate! temperature of food

Bravo!

How about freezing?

Subjecting food to temperature below
Yes Rk freezing point (00C or 320F

Very Good answer!

How about the Refrigeration?

Subjecting food to temperature (40C
or 400F)

Excellent!

D. GENERALIZATION

Do you understand our lesson class? If you

really understand our topic can you give
me the different storing techniques?  Wrapping  Packaging material
Cold storage  Chilling  Freezing 
Refrigeration

Very good!

How about the definition of storing Storing sandwiches is one of the most
sandwiches? important activities after preparation
wherein they are to be kept properly
to avoid spoilage.
Bravo!

I am glad that you learned our topic this

afternoon!

E. ASSESSMENT (Identification)

A. Direction: Identify the storing techniques

being described in the following statements.
Write your answers on your test notebook.

1. It is used to package sandwich.

2. Process of preserving perishable food on

a large scale by means of refrigeration

3. To draw, fold in order to cover

4. Application of low temperature that

changes the state of water in the food from
liquid to solid ice.

5. To keep cold or cool.

6. To refrigerate or to reduce the

temperature of food

F. APPLICATION

For your activity, each group should

perform at least one Storing Techniques.
You are given 3 minutes to do the task.

Proper procedure – 30%

Safety work -- 40%
Time management – 30%
-----------------------------------------
Total 100%

G. ASSIGNMENT (Multiple choice)

Direction: Read the statement carefully

and choose the answer that best describes
the statement. Write your answer in your
test notebook.

1. It is the most important principle for

sandwich safety after preparation to avoid
spoilage.
a. 4 – 40 - 140 c. 140 – 4 – 40
b. 4- 140 – 40 d. 40 – 140 - 4
2. Which tool is used to measure in serving
of soft foods, such as filling ice cream, and
mashed potato?
a. potato masher c. scoops or dipper
b. scooper d. baster

3. There are many kinds of kitchen knives,

each with a special use. Which one is used
to cut thick sandwiches?
a. Butcher knife c. Deli knife
b. Paring knife d. Sandwich knife

4. A small flat, round bladed utensil that is

serrated on one side and smooth on the
other, used to apply food spreads over
bread slices.
a. Cutting Board c. Sandwich Spatula
b. Measuring spoons d. Serrated Knife

5. A plastic, serrated edge knife that is

designed to slice lettuce without causing
the edges to turn brown.
a. Lettuce Knife c. Bread Toaster
b. Mixing Spoon d. Grill

VIII. REFLECTION
Great job exploring the world of canapes! Your enthusiasm and
creativity in brainstorming ideas were impressive.

Prepared by:

MICHAELENE CLYDE L. ARIBBAY

TLE Teacher
Description PERFORMANCE LEVEL
Excellent Very Satisfactor Needs No Poin
(4pts) Satisfactor y improveme attem ts
y (2pts) nt pt earn
(3 pts) (1 pt) (0 pt) ed
1.Use of Uses of Uses of Uses of Uses of No
tools and tools and tools and tools and tools and attem
equipment equipment equipment equipment equipment pt
correctly correctly correctly incorrectly
and and but less and
confidently confidently confidently confidently
at all times most of the sometimes most of the
times times
2.Applicatio Manifest Manifest Manifest Manifest No
n of very clear clear understan less attem
procedures understan understan ding of the understan pt
ding of the ding of the step by ding of the
step by step by step step by
step step procedure step
procedure procedure but procedure
sometimes seeking
seeks clarificatio
clarificatio n most of
n the time
4.CompleteTask is Task is Task is Task No
ness of task
completed completed nearly started but attem
following following completed not pt
the the following completed
procedures procedures the following
in the in the procedures the
activity project in the procedure
improveme plan. project in the
nt or plan. project
innovation plan
s
5.Time Work Work Work Work No
managemen completed completed completed completed attem
t ahead of within mins/hour mins/hour pt
time allotted s beyond s beyond
time
Total Points