A Detailed Lesson Plan in TLE

April 01, 2024

I. OBJECTIVES
At the end of the lesson, the students should be able to:
a. Discuss the different classification of appetizers;
b. Identify the kitchen tools, equipment, and utensils needed in preparing
appetizers; and
c. Make an original recipe of appetizer.

II. SUBJECT MATTER

a. Topic: Preparing appetizers
Sub- Topic: Tools, Utensils, and Equipment in Preparing Appetizers and
Classification and Nutritional Value of Appetizers
b. Instructional Materials: Laptop, TV, PowerPoint, Textbooks
c. References:
Books: Basbas, L. (2018). Learning and Living in the 21st Century Cookery.
Rex Printing Company Inc.
d. Values Integration: Self- discipline, creativity, resourcefulness, and proper
selection of appropriate tools, utensils, and equipment needed in preparing
appetizers.

III. PROCEDURES
TEACHER’S ACTIVITY STUDENT’S ACTIVITY

A. ROUTINARY ACTIVITIES
1. Prayer

Hello class. Who is our prayer leader

for today? Please come in front and
lead us a simple prayer. Let’s bow our heads.

Dear Lord and Father of all.

Thank you for today. Thank you for

ways in which you provide for us all.
For Your protection and love we thank
you. Help us to focus our hearts and
minds now on what we are about to
learn. Inspire us by Your Holy Spirit as
we listen and write. Guide us by your
eternal light as we discover more about
the world around us. We ask all this in
the name of Jesus. Amen.

2. Greetings

Good morning, class. Good morning, Ma’am.

How was your long weekend? Good, Ma’am.

That’s great! I hope you have enjoyed

your mental health break.

Before we start, will you please

arrange your seats and observe social
distancing.

3. Checking of Attendance

Let’s check your attendance.

Please clap your hands two times if

you are present in class. Am I clear? Yes, Ma’am.

4. Review

Do you still remember our last topic? Yes, Ma’am.

What was our last topic then? It was about the general guides in the
cleanliness and sanitation of the
kitchen and procedure in washing
dishes, cooking utensils, glassware, and
flatware, Ma’am.

Very good. What are your takeaways

from our lesson last week? I’ve learned that dishes, glasses, and
utensils should be thoroughly cleaned
and sanitized always to avoid food
contamination and food- borne
illnesses, Ma’am.

Very good. What else? I’ve learned that aside from the floor,
counters, and tables, wall and ceiling
should also be cleaned and sanitized
regularly.

What is the first procedure in washing

dishes? Scraping the leftover foods from the
plate, Ma’am.

Excellent!
What will you do to remove food
particles that bake on plates? Pre- rinse the dishes in lukewarm or
cold water, Ma’am.

Precisely!

I presume that you are now ready for

our next lesson.
B. MOTIVATION

Before we proceed, let’s have a brain

exercise.

You will identify what appetizer is in

the picture. You can choose from the
given box.

Vegetable Hors d’oeuvres

Canapés
Beverages
Pastries
Fruit Appetizer
Over- the- coal

1. Beverages, Ma’am.

Very good, next.

2. Fruit Appetizers, Ma’am.

That’s right, next.

3. Vegetable Hors d’oeuvres, Ma’am.

Precisely! Next.

4. Over- the- coal, Ma’am.

Excellent! Next.
5. Pastries, Ma’am.

Very good. Last picture.

6. Canapés, Ma’am.

Very good. You got them all right.

C. DISCUSSION

Based on the game you’ve played,

what do you think will be our topic for
today? Preparing appetizer, Ma’am.

Precisely!

This morning you are expected to:

a. Discuss the different classification

of appetizers;
b. Identify the kitchen tools,
equipment, and utensils needed in
preparing appetizers;
c. Make an original recipe of appetizer
and identify the needed tools and
equipment.

What are appetizers? Appetizers are assortment of

delicacies, served in small or bite-
sized portions. It also includes
beverages taken before a meal or main
course of a meal to stimulate one’s
appetite, Ma’am.

Very good. Appetizer is a small dish of

food or a drink taken before a meal or
the main course of a meal to stimulate
the appetite. They call them antipasto
in Italian, hors d’oeuvres in French,
zenzai in Japanese, and pampagana in
 Rubrics in Evaluating the Recipe of Appetizer

CRITERIA 5 4 3 2 1
CONTENT The recipe is The recipe is The recipe The recipe is The recipe
relevant to relevant to is not shows no
the topic the topic and moderately completely relevance
with communicates relevant to relevant to to the
interesting the the topic the topic and topic.
content and information and can hardly
fresh well. communica communicate
perspective. tes the s the
information information.
well.
ORIGINALI The recipe is The recipe The recipe The recipe The recipe
TY unique; it shows original moderately shows little shows no
shows thoughts and shows originality. originality.
original ideas. original
thoughts and thoughts
ideas. and ideas.
GRAMMAR The recipe The recipe The recipe The recipe The recipe
And shows no shows 1 shows some shows many is hard to
SPELLING grammar and grammar and grammar grammars understand.
spelling spelling error. and spelling and spelling
errors. errors. errors.
ORGANIZA The The The The The
TION construction construction constructio construction constructio
of sentences of sentences n of of sentences n of
and and sentences and sentences
paragraphs is paragraphs is and paragraphs is and
exceptionally organized. paragraphs slightly paragraphs
organized. is organized. is not
moderately organized.
organized.
 IV. EVALUATION
Match column A with column B. Write your answers on a ¼ sheet of pad paper.

COLUMN A COLUMN B
1. It acts as a moisture barrier. a. Beverage
2. A hot appetizer commonly served in outdoor functions. b. Zenzai
3. Alcoholic or non- alcoholic appetizer. c. Pastries
4. Made out of small pieces of bread or crackers topped with d. Tasty tidbits
highly seasoned food mixture.
5.Japanese term for appetizer. e. Canapés
6. Italian term for appetizer. f. Mise en place
7. Rolls, muffins, puffs, éclairs, and empanaditas. g. Spread
8. Assorted cheese; nuts; pickled, fresh, dried, or preserved h. Antipasto
fruits and vegetables.
9. Salty, tart, or crisp food that use vegetable slices as base. i. Vegetable hors
d’oeuvres
10. Setting everything in place. j. Over-the-coal

KEY ANSWER
1. G 6. H
2. J 7. C
3. A 8. D
4. E 9. I
5. B 10.F

V. ASSIGNMENT
Advance Reading: Read Storing Appetizers on your textbook, Living and Learning
in the 21st Century Cookery, page 40- 41.