Daily School BULO NATIONAL HIGH Grade Level 9

Lesson SCHOOL
Log Teacher REINHART C. BANGLAG Learning Area T.L.E COOKERY 9
Teaching Quarter 2nd Quarter
Dates and
Time

I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding of: - core concepts and underlying theories in
cookery lessons

B. Performance  The learners: - independently demonstrate core competencies in cookery as

Standard prescribed in the TESDA Training Regulation

C. Learning The learners:

Competencies/Objectiv 1. explain core concepts in cookery
es 2. Discuss the relevance of the course
Write the LC code for 3. explore opportunities for a career in cookery
each TLE_PECS9-0k-1

II. CONTENT
Cookery: Quarter 2, Lesson 1: PREPARE SALAD AND DRESSING

III. LEARNING
RESOURCES
A. References
 1. Teacher’s Guide
pages
2. Learner’s Material pp.Technical-Vocational-Livelihood
pages Home Economics COOKERY 89-117
3. Textbook pages pp.Technical-Vocational-Livelihood
Home Economics COOKERY 89-117
4. Additional Material
from Learning
Resource (LR) Portal
B. Other Learning Google, Internet Explorer, Other Cookery Books
Resources
IV. Procedures

A. ENGAGE (The Page 95, LM. Learning Outcome 1:

activities in this
section will stimulate
A. Picture Me: Give characteristics of the different types of salads.
their thinking and
help them access CHARACTERISTICS
TYPES OF SALAD
and connect prior
knowledge as a 1.___________________________________
1.Main Course Salad
jumpstart to the
present lesson.) 2.___________________________________
2.Appetizer
3.___________________________________
3.Side Dish Salad
4.___________________________________
4.Dessert Salad

5.Acommpaniment Salad 5.___________________________________

B. EXPLORE(In this Answer the activity on page 91, LM.
section, students Identify the different kitchen tools and utensils in preparing salad, write your answer
will be given time to
on your Test notebooks.
think, plan,
investigate, and
organize collected
information ; or the
performance of the
planned/prepared
activities from the
student’s manual
with data gathering _______________________________
and Guide questions)

_______________________________

_______________________________
 _________________________________

_________________________

_________________________
 ___________________________

__________________________

C. EXPLAIN(In this Page 92-93, LM

section, students
will be involved in an
Identifying The Tools, Equipments, and Utensils Needed in Preparing Salad.
analysis of their
exploration. Their Tools, Equipments, Utensils Needed in Preparing Salads.
understanding is 1. Knives – good quality knives with sharp, sturdy stainless steel blades and with
clarified and handles that securely attached and that feel perfectly comfortable in your hand.
modified because of
reflective
activities)/Analysis
2. Cutting boards – choices of cutting boards are the wooden or blocks and acrylic
of the gathered cutting boards. When preparing a recipe that contains both meat (or poultry or
data and results and seafood) and vegetables requiring cutting, use one board exclusively the vegetables
be able to answer and the other exclusively for the raw meat to avoid cross-contamination.
the Guide Questions
leading to the focus
3. Peeler - is a kitchen tool consisting of a slotted metal blade attached to a handle
concept or topic of
the day).
that is used to remove the outer skin or peel of certain vegetables, frequently
potatoes and carrots, and fruits such as apples, pears.

4. Citrus zester - is approximately four inches long, with a handle and a curved metal
end, the top of which is perforated with a row of round holes with sharpened rims.
To operate, the zester is pressed with moderate force against the fruit and drawn
across its peel. The rims cut the zest from the pith underneath.

5. Grater/Shredder - A grater (also known as a shredder) is a kitchen utensil used to

grate foods into fine pieces. It was invented by François Boullier in 1540’s.

6. Grill pan – used for salad toppings to be broiled or grilled.

7. Salad Spinners – used to hold just washed salad leave in a slotted basket that is
made to spin by hand and thus fling all the water off the leaves into the outer
container.

8. Mixing bowls – used to mix dressings, marinate ingredients, hold separate elements
of a salad before assembling and used to toss and mix all the ingredients together.
Used bowls made of sturdy, heavy glass wares or ceramic, so as not to react with
acidic ingredients.

9. Salad servers – “Salad sets” with big salad bowls, serving bowls and servers. Select
materials having enough surfaces to really grasp the ingredients of salad, no matter
how slippery and thus making tossing easier.
D. ELABORATE( Page 96, LM.
This section will give ORGANIZING STUDENT’S LEARNING
students the
opportunity to
expand and solidify / Make an album of the different kinds of salad with their picture and recipe listed.
concretize their Learner’s output will be rated using the rubric below:
understanding of
the concept and / or
apply it to real –
world situation)

SCORE CRITERIA

5
4
3
2
1

E. EVALUATION( Give assessment:

This section will C. Show Off Another task is given to you this time you will choose and prepare one
provide for concept
type of salad dressing. Choose from among the given recipes above. Your product and
check test items and
answer key which
performance will be rated using the scoring rubric.
are aligned to the
learning objectives
- content and
performance
 standards and
address
misconceptions – if
any)
Dimension PERFORMANCELEVEL
Excellent (4 Very Satisfactory Needs No Attempt Points
pts.) Satisfactory (2 pts.) Improveme (0 pt.) Earned
(3 pts.) nt (1 pt.)
1. Use of
tools and
equipment
2.
Application
of
procedures
3. Safety
work habits
4.Complete
ness of
Tasks
5. Time
managemen
t
TOTAL
POINTS

Prepared by: Checked by:

REINHART C. BANGLAG DOROTHY A. PACIA

T.L.E Teacher School Head