Learning Area Technology and Livelihood Education (COOKERY)

Learning Delivery Modality Face to Face Classes

LESSON EXEMPLAR
School Buenavista National Grade Level Grade 9
High School
Teacher Ben A. Manantan Section Diamond
Teaching Date March 23, 2023 Learning Area TLE
Time 12:40 – 1:40 Quarter Third Quarter

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

The learners independently prepare and present sandwiches

B. Performance Standards

C. Most Essential Learning

Competencies (MELC) Present variety of sandwiches and spreads
(If available, write the
indicated MELC)
D. Enabling Competencies Prepare and present sandwiches and spreads
(If available, write the
attached enabling
competencies)
At the end of the lesson, the learners are expected to:
 Identify the sandwich spreads and its types;
E. OBJECTIVES
 Prepare and present sandwich spreads;
 Observe sanitary practices in presenting sandwich spreads.
II. CONTENT PREPARE SANDWICH SPREADS
III. LEARNING
RESOURCES
TLE Cookery – Grade 9
A. References Alternative Delivery Mode

a. Teacher’s Guide Page

b. Learner’s Materials
pp. 10-11
Pages
c. Textbook Pages
d. Additional Materials
from Learning Google.com / PagkaingPinoyTV
Resources
B. List of Learning
Resources for (K to 12 Home Economics - Cookery Curriculum Guide May, 2016)
Development and
Engagement Activities
IV. PROCEDURES
A. Prayer
B. Greetings
C. Checking of Attendance
D. Checking of Assignment
E. Review
 What are the possible fillings you may use separately or in
combination in making sandwich?
 What are the basic components of sandwich?

F. Motivation
 MIND ENERGIZER
Direction: Analyze the following pictures, letters or words to form a
word that closely related to lesson.

A. Introduction
A. Activity
FIND YOUR MATCH
Direction. Each group will choose two representatives for draw lots.
They will pick a broken sandwich and will find out among the other
representatives who are their match. Then, they will form it
considering the words at the back. They will also form the pieces of a
Jigsaw Puzzle to form a picture of the word they have had. And
finally, they will paste it on the board. The first pair will finish will
receive incentive.

1. CHEDDAR CHEESE
2. CONDENSED MILK
3. BELL PEPPER
4. SALT
5. GROUND BLACK PEPPER
6. MELTED BUTTER
7. LOAF BREAD

QUESTIONS:

1. How did you find the activity?

2. What are the words you have being formed?
3. Do you think they are related to our lesson today?
 B. Analysis
DISCUSSION

SANDWICH SPREAD is a spreadable condiment used in a sandwich,

in addition to more solid ingredients.
It is also the second basic component of sandwich also known as
“moistening agent”.

TYPES OF SPREAD
1. Dairy Spread is a milk product relatively rich in fat in the form
of a spreadable emulsion. (Cheeses, Creams, Butters)
2. Margarine is a spread used for flavoring, baking, and cooking.
It is most often used as a substitute for butter.
*Margarine is a blend of oils that are mostly unsaturated fat.
*Butter is made from cream and milk
3. Honey is a sweet viscous substance made by several bees. It is
the best substitute for sugar.
4. Nut-based spreads examples are peanut butter, cashew butter,
coconut butter
B. Development 5. Plant-derived spreads such as jams, jellies, and hummus
(tahini, lemon juice, garlic)

C. Abstraction
Cheese Pimiento Spread is a traditionally made from mayonnaise,
shredded cheese, and pimientos. But Filipinos love sweet, so they
used condensed milk instead of mayonnaise.

How long does cheese pimiento last?

*It lasts up to 10 days in the refrigerator. Be sure to store it in an
airtight container to keep it fresh.
Is cheese pimiento better hot or cold?
*It is made with fluffy white bread and pimiento cheese. Serve it cold
or hot, it’s delicious either way.
In what country does cheese pimiento originated?
*United States in 1870s
Why is it called pimiento?
*It was named for the Spanish word for “pepper”

C. Engagement D. Application
DIRECTION: The learners will prepare and make a CHEESE
PIMIENTO SPREAD for 20 minutes following the rubric below as their
guide in doing the activity. Then, they will present it by applying to a
white bread cut into halves.

Cheese Pimiento Spread

Ingredients:
½ cup grated cheddar cheese
¼ cup condensed milk
2 tbsp. melted butter
1 medium red bell pepper
1 pinch of salt
1 pinch of ground black pepper

Procedure:
1. Cut the red bell pepper into halves. Remove the seeds and
wash it thoroughly.
2. Bring it to boil for about 12-15 minutes.
 3. Let it cool before chopping into smaller squares. Then, set
aside.
4. Grate the cheddar cheese into smallest as possible. Then, set
aside.
5. Melt the butter into low heat. Then, set aside.
6. In a mixing bowl, combine all the ingredients.
7. Mix well until the coarse texture become smooth.
8. Apply the cheese pimiento spread to a white bread and cut into
halves.
9. Then, serve it and enjoy eating.

Rubrics:
Follows correctly the procedures in
preparing and presenting sandwich
spreads and performs the skill very
20
satisfactorily without supervision and
with initiative and adaptability to
problem situations
Follows correctly the procedures in
preparing and presenting sandwich
17
spreads and performs the skill
satisfactorily without supervision.
Follows correctly the procedures in
preparing and presenting sandwich
spreads with minor errors and
14
performs the skill less satisfactorily
with some assistance and/or
supervision.
Was not able to follow the procedures
in preparing and presenting
11
sandwich spreads and performs the
skill unsatisfactorily.

E. Assimilation Generalization
To sum up today’s lesson:
 What is meant by sandwich spread?
 What are the types of spread?
 How long does cheese pimiento last?
 Is cheese pimiento better hot or cold?
 In what country does cheese pimiento originated?
 Why is it called pimiento?
 What are the ingredients needed in making cheese pimiento
spread?
 Who can enumerate the procedures in making cheese pimiento
spread?
Evaluation
TRUE or FALSE
Direction. Write TRUE if the statement is correct and FALSE if not.
_____ 1. Sandwich spread is also called moistening agent. (TRUE)
_____ 2. Margarine is used as substitute to butter. (TRUE)
_____ 3. Filipinos love sweets, so instead of using mayonnaise in
preparing cheese pimientos, we are using sugar. (FALSE)
_____ 4. Cheese Pimiento Spread lasts up to 2 weeks in the fridge and
store in an open container. (FALSE)
_____ 5. In Spanish, pimiento means “pepper”. (TRUE)
 ASSIGNMENT
Easy Homemade Sandwich Spread

Direction. The students will ask any of their family members

on how to make an “EGG SANDWICH SPREAD”.

V. REFLECTION Complete the sentences below. Write your answer in your journal.

I have learned that ____________________________________________

I understand that
____________________________________________
______________________________________________

Prepared by: Checked by:

BEN A. MANANTAN ROGELIO P. VILLAPANDO

Teacher I – TLE Teacher Principal II

LESSON EXEMPLAR
ANNOTATIONS

OBJECTIVES:

I used the Bloom’s Taxonomy in writing my lesson objectives. This is a

classification of the different objectives and skills that I set for my students. It comprises
three learning domains: cognitive, affective, and psychomotor. Within each domain,
learning can take place at a number of levels ranging from simple to complex.

DEVELOPMENT:

I prepared various activities that engaged my students to an individual activity

which can be an effective method during this time of pandemic in a limited face-to-face
ASSESSMENT:

I prepared an individual assessment through short quiz. This formative assessment

is an assessment for learning so teachers can make adjustments in their instructions. It is
also assessment as learning wherein students reflect on their own progress.

LESSON EXEMPLAR
for
 Classroom
Observation
BEN A. MANANTAN
TLE Teacher

ROGELIO P. VILLAPANDO
Principal II