LESSON PLAN IN COOKERY NCII

Grade Level: Learning Area:

GRADE 9 TVE- COOKERY
9
Time Allotted: Quarter 3
1Hour
I- OBJECTIVES
A. Content Standards The learners demonstrate an understanding
the knowledge, skills, and attitudes required to
prepare and present salads and dressings.
B. Performance Standards Different classification of Salads According to
their Functions in the Meal and Classification of
Salads According to Ingredients Used are being
identified.

C. Learning LO. 1 PERFORM MISE EN PLACE

Competencies/Objectives
At the end of this lesson, students are be able
to:
1. identify the Classification of Salads
According to their Functions in the Meal and
Classification of Salads According to
Ingredients Used;
2. classify the salad according to ingredients
used in given recipe;
3. value the importance of health and nutrition
in salads.
Code
II-SUBJECT MATTER
A. Topic Classification of Salads According to their
Functions in the Meal and Classification of
Salads According to Ingredients Used
B. References LM_cookery_g9
C. Instructional Materials Laptop, PowerPoint Presentation
D. Value Integration Listening, Collaboration, Participation,
Appreciation
E. Subject Integration Health, English, Agriculture
III. PROCEDURE
PLEMINARY ACTIVITY STUDENTS ‘ACTIVITY
TASK 1
1. Prayer
Good morning class. Good morning, Ma’am.
Let us pray.

2. Checking of Attendance
Are there any absentees for (Student’s answer may vary)
today? Yes Ma’am.
Are you ready for today’s lesson?
3. Review/Recall Tools, Equipment, Utensils Needed in Preparing
What was our topic last meeting? Salads.

Excellent! Last meeting, we learned

about the different Tools,
Equipment, Utensils Needed in Knives, Cutting Board, Peelers, Citrus Zester,
Preparing Salads. Grater/Shredder, Grill Pan, Salad Spinners,
Who can give me an example of Mixing Bowls, Salad Servers, Chiller, Freezer
Tools, Equipment, Utensils Needed and Refrigerator.
in Preparing Salads?

Very good!
Task II
Well, this time let’s see if you have
really familiarized yourselves with
those Tools, Utensils and Equipment
Needed in Preparing Salads. This
time we will have a “Recall Game”.
“I will flash a picture on the screen GRATER
you will guess what is the name of PEELER
that. SALAD SERVER

MOTIVATION

Video presentation

(Student’s answer may vary)

Guide Questions
1.What have you noticed in the (Student’s answer may vary)
video?
2.Do you think you already know
what kind of salads I present to you?
Fantastic!

Learning Objectives:
At the end of this lesson, students
are be able to:
1. identify the Classification of
Salads According to their Functions
in the Meal and Classification of
Salads According to Ingredients
Used;
2. classify the salad according to
ingredients used in given recipe;
3. value the importance of health
and nutrition in salads.

ACTIVITY
(Students will actively participated and do their
TECHNICAL TERMS activity)
Direction:
1. Divide yourself into two (2)
groups.
2. Form a word from the scrambled
letter provided. GELATIN
3.The first to get the correct word
will have a plus 5 in the exam. SALAD
E A L I T G N APPETIZER

A S A D L BOUND

P I T R A P T Z E ACCOMPANIMENT

O B D U N
E P A A M C O N C M I N T
Well, done class, okay, let’s see if
you got the rights answer.
Very good you got all the correct
answer.
(Student’s answer may vary)
ANALYSIS (Student’s answer may vary)
(Student’s answer may vary)
1. How do you find the activity?
Why?
2. Did you find it challenging? Why?
3.What comes into your mind when
you already form those words??

ABSTRACTION

Our lesson for today is all about

Classification of Salads According to (Student’s answer may vary)
their Functions in the Meal and
Classification of Salads According to
Ingredients Used
Are you familiar with this topic?

Salad is a combination of
vegetables, fruits and other
ingredients served with a dressing.
Salad is easy to make and require
little, id any special equipment. A
basic understanding of tools use in
preparation will help achieve better
results.

Classification of Salads
According to their Functions in
the Meal

1.Appetizer Salads.
It stimulates appetite which has
fresh, crisp ingredients; tangy
flavorful dressing; and attractive,
appetizing appearance. It looks
appealing because of flavorful foods
like cheese, ham, salami shrimp and
crabmeat. Crisp raw or lightly
cooked vegetables can also be
added.

2. Accompaniment salad.
must balance and harmonize with
the rest of the meal, like any other
side dish. Don’t serve potato salad
at the same meal at which you are
serving French Fries or another
starch. Sweet fruit salads are rarely
appropriate as accompaniment
except with such items as ham or
pork.

3. Side dish salads.

should be light and flavorful, not
too; much vegetable salads are
often good
choices. Heavier salads such as
macaroni or high protein salads
containing seafood, cheese is less
appropriate, unless the main course
is light.

4. Main course salads.

should be large enough to serve as
a full meal and should contain a
substantial portion of protein. Meat,
poultry and seafood salads as well
as egg salad and cheese are popular
choices. Main course salads should
offer enough variety of flavors and
textures in addition to the protein
and salad platter or fruits.

5. Separate course salads.

these salads must be very light
without filling. Rich, heavy dressings
such as sour cream and mayonnaise
should be avoided. Light salad is
served after the main course to
cleanse the palate, refresh the
appetite and provide a break before
dessert.

6. Dessert salads.
dessert salad is usually sweet and
may contain items such as fruits,
sweetened gelatin, nuts and cream.

Classification of Salads
According to Ingredients Used
1.Green salads.
must be fresh, clean, crisp and cold
and well drained. Moisture and air
are necessary to keep greens crisp.

2. Vegetable, Grain Legumes and

Pasta Salads,
vegetable salads are salads whose
main ingredients are vegetables
other than lettuce or other leafy
greens. Starchy items such as
grains, pastas and dried legumes
can also form the body of a salad.
Raw or cooked vegetables are
usually added to the
starch items to enhance the color,
flavor and nutritional balance of the
salad. Protein items such as poultry,
meat, seafood and cheese maybe
added to vegetables and starch
salads.

3. Bound salads.
Mixture of foods that are held
together or bound with a dressing
usually a thick dressing like
mayonnaise. The term bound is
most often used for traditional
mixtures of cooked protein, starch
and vegetables items with
mayonnaise like chicken salad, tuna
salad, egg salad and potato salad.

4. Fruit Salad.
contain fruits as their main
ingredients, like appetizer salads or
dessert salads.

5. Composed Salads.
made by arranging two or more
elements attractively on a plate.
They are called composed because
the components are arranged on the
plate rather than being mixed
together. They are elaborate and
can be substantial in size, usually
served as main courses or fruit
courses rather than
accompaniments or side dishes.

6. Gelatin Salads.
most gelatin products are made with is a combination of vegetables, fruits and other
sweetened prepared mixes with ingredients served with a dressing.
artificial color and flavor. But some Appetizer, Accompaniment, Side dish, Main
professional cook used to prepare Course, Separate course and Dessert salad
salads using unflavored gelatin Green, Vegetables, Grain, Legumes and pasta,
relying on fruit juices and other Bound, Fruit, Composed and Gelatin
ingredients
for flavor. (Student’s answer may vary

(Student’s answer may vary

GENERALIZATION
1.What is salad?

2.What are the classification of salad

according to their function in the
meal?

3.What are the classification of

Salads According to Ingredients
Used?

4.Is salad has a nutritional value?

Salads offer endless variations,

catering to different taste. In every (Students will actively participated and do their
occasion salad is present, activity)
understanding classification by meal
type and ingredients used facilitates
creative preparation and exploration
of global cuisine.
APPLICATION
Instructions:
1. Group yourselves into two groups.
Each group will choose the one who
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will serve as the reporter.
3. Make your own salad recipe then
write the ingredients and procedure
together with the name.
4. Present it to the class.
5.Output will be evaluated using the
following criteria.
Note: Rubric is provided as basis in
scoring the performance of learners.
1.B
RUBRIC

IV. EVALUATION
Test I. Multiple Choice
Read the questions carefully and
choose the letter of the best answer.
Write it in a ½ crosswise sheet of 2.D
paper.

1.Salads that can be served as a full

meal because it contains substantial
portion of meat, poultry, seafood’s,
fruits and vegetables.
a) Appetizer salad
b) main course salad 3.C
c) Accompaniment salad
d) dessert salad
2.Salads made of mixtures of
ingredients that are held together
usually with a
thick dressing like mayonnaise.
a) green salads
b) composed salads
c) Vegetable salads 4.D
d) bound salads
3.Salad ingredients are arranged on
plate rather than being mixed
together.
a) fruit salad
b) bound salad
c) composed salad
d) vegetable salad 5.A

4. Contain fruits as their main

ingredients, like appetizer salads or
dessert salads.
a) vegetable salad
b) composed salad
c) bound salad
d) fruit salad

5.It stimulate appetite which has

fresh, crisp ingredients. Appetizer Salads, Accompaniment salad, Side
a) Appetizer salad dish salads, Main course salads, Separate
b) main course salad course salads, Dessert salads
c) Accompaniment salad
d) dessert salad Green salads, Vegetable, Grain Legumes and
Pasta Salad, Bound salads, Fruit Salad,
Test II. ENUMERATION Composed salad, Gelatin salad
Direction: Enumerate what is being
asked.

1-5. Give Classification of Salads

According to their Functions in the (Student’s answer may vary)
Meal.
6-10. Give Classification of Salads
According to Ingredients Used.

V. ASSIGNMENT (5 Points)
Write your answer in a ½ crosswise
sheet of pad paper and pass your
assignment next meeting.

1. Give me 10 ingredients for

salad making.

Prepared by: Checked by:

MARICAR BEA B. LABAUAN IRENE B. GALLEGO

Student Teacher Critic Teacher
Noted by: Approved by:

NORMAN J. DIMACUTAC ALBERT Q. ENOPIQUES PhD.

Head Teacher (TVE) Principal II