Grades 1-12 School Calituban High School Grade Level Grade 8

Daily Teacher AHAZEL A. EDNALGAN Learning Area TLE-Bread and Pastry

Lesson Production
Plan Teaching Date Feb. 26 - Mar 1, 2024 Quarter 3rd
Time 9:00 - 10:00; 3:00 - 4:00 No. of Days Day 1
I.OBJECTIVES
A. Content Standard The learner demonstrates understanding on storing salad and
dressing.
B. Performance Standard The learner independently store salads and dressings properly.
C. Learning Competency/ At the end of the lesson the learners are expected to:
Objectives 1.Utilize quality trimmings.
2.Store salad in appropriate conditions to maintain their freshness,
quality, and taste.
3.Appreciate the importance of storing salad dressing.
D. Most Essential Learning LO 4. Storing salad and dressing TLE_HECK9- 12SD-IIj-10
Competencies (MELC) 4.1 Utilize quality trimmings
(If available, write the indicated MELC) 4.2 Store appetizers in appropriate conditions to maintain their
freshness, quality, and taste
E. Enabling Competencies
(If available, write the attached enabling
competencies)
II.CONTENT A. Storing salad and dressing

III.LEARNING RESOURCES

A. References
a. Teacher`s Guide Pages
b. Learner`s Material Pages
c. Textbook Pages
d. Additional Materials from
Learning Resources
B. List of Learning Resources for
Development and Engagement
Activities
IV.PROCEDURES
A. Preliminary Activities
B. Presentation of the Objectives
C. Review of the previous lesson
Modified LM pp.132-134
K to 12 Worktext in TLE pp.64-65
TLE 9 Learning Module
Prayer, Greeting, Checking of Attendance
The teacher will read to the class the objectives of the lesson
Allow the students to enumerate the guidelines in arranging salads
into a platter.
Boom! Game
Divide the students into teams. Each team will take turns
drawing a stick from the cup. The team that draws a stick with a
number will be ask to recite one of the guidelines if they got correct
answer they will keep the stick. The team will not be allowed to
repeat the same guidelines they have already recited. If the team
draws a stick with the word “BOOM” they must return all of their
sticks to the cup. The winning team is whichever team who has the
most sticks at the end of the game.

Have the students read the meaning and the synonyms of the given
D. Activity/ Motivation words below.
1.safety(welfare)-free from harm or risk
2.hygienic (clean)-conducive to health
3.store(hold)-something that is kept for future use
4.pathogenic(harmful)-capable of causing disease
5.practice(application)-to do or perform often
6.refrigerate (keep cold)-to make or keep cold or cool
7.wash(cleanse)-clean with water and, typically soap or detergent
8.salad dressing(flavoring)-a liquid or semi liquid used to flavor
salad
9.sag(wilt)-to lose firmness, resiliency or vigor
10.humidity(moisture)-a moderate degree of wetness or moisture
Let the students name the picture of equipment and container used
in storing salad and salad dressing.
.
 1. refrigerator
2. freezer
3. chiller
4. salad dressing bottle
5. salad plastic container with lid

1.How did you find the activity?

2.What do you think is the proper storage for salad and salad
E. Analysis dressings?
3.Is storing salad and dressing important? Why?

Pre-cut vegetables and fruits can be stored in salad plastic

containers with lid or cover and then refrigerated or chilled. Do not
add dressing when storing fruits, vegetables, meat, chicken, and
F. Abstraction fish. If possible, store ingredients separately in covered containers.
Pre-cut vegetables and fruits can be stored in about three days to
maintain their freshness and flavor. The slow deterioration of quality
like the natural color, texture, and flavor of the vegetables or fruits
occur, when stored for more than three days.
Proper storage of salad is very crucial in keeping food safe
because the manner and temperature of storage will affect the
foods susceptibility to bacterial growth, and other contaminants and
infection. Storing food will not improve its quality. It will only delay
the rate of deterioration and thus proper period of storage should be
observed.
Safety and hygienic practices in storing salad and
dressing
Green salads are plated in a cold plate. Avoid plating
salads more than an hour or two before service. Garnish
that is tossed should be added at serving time.
Refrigerate salads before serving time.
Dressing is added immediately before serving time.
Refrigerate salads until serving. Do not hold more than a
few hours, or the salads will sag. Holding boxes should
have high humidity.
Do not add dressing to green salads until serving, or
they will sag.
G. Application Group Activity 1 In your group identify the appropriate equipment
and container used for storing the following salad ingredients.
INGREDIENTS EQUIPMEN CONTAINE
T R
1.cucumber
2.shellfish
3.meat
4.apple
5.cooked pasta
6.crabmeat
7.shrimps
8.Lettuce
9.ham
10.cooked potato
Your teacher assigned your group to make savory pork
salad for your performance task. During the group discussion one of
the members speak out that their religion prohibits eating pork
which is the main ingredients you are going to use in making the
salad. What would be the best thing to do regarding this situation?
H. Assessment Activity 1. Modified True/False: Write True if the statement is correct
if not, change the underlined word/s to make the statement correct.
____1.Refrigerate salads before serving time.
____2.Green salads are plated in a cold plate.
____3.Do not add dressing to green salads until serving.
____4.Store perishable fruit and vegetable in the chiller.
____5.Vegetable items can be stored in plastic containers with lid
or cover and then refrigerated or chilled.
Activity 2. Identify what storage technique will be applied to the
 following types of salad and dressing.
1.Vegetable salad
2.Thousand Island dressing
3.Green salad
4.Fruit salad
5.Mayonnaise dressing
Allow the students to compute the passing score of their test using
the formula

I. Assignment Create a slogan showing the importance of proper storing of salad.

Your output will be rated using the scoring rubric below:
SCORE CRITERIA
20 Done creatively and neatly showing much relevance
to the topic
17 Done creatively and neat enough with relevance to
the topic
14 Done creatively and neat enough but no relevance
to the topic
11 Done simply and neat enough but not so relevant to
the topic
9 Done poorly with errors and irrelevant to the topic

Remarks

V. Reflection Reflect on your teaching and assess yourself as a teacher. Think

about your student`s progress. What works? What else needs to be
done to help the students learn? Identify what help your
instructional supervisors can provide for you so when you meet
them, you can ask them relevant questions.
A. No. of learners who learned 80% in
the evaluation.

B. No. of learners who require additional

activities for remediation who scored
below 80%.
C. Did the remedial lesson work? No. of
learners who have caught up with
lesson.
D. No. of learners who continue to
require remediation.

E. Which of my teaching strategies

worked well? Why did this work?

F. What difficulties did I encounter which

my principal or supervisor can help me
solve?
G. What innovation or localized materials
did I use/discover which I wish to share
with other teachers?
Prepared by:

Name: AHAZEL A. EDNALGAN School: CALITUBAN HIGH SCHOOL

Position/Designation: TEACHER I Division: BOHOL

Contact Number: 09094666915 Email address: ahazel.ednalgan@deped.gov.ph

Noted by:
CECILIO M. ALBIOS
School-In Charge