Grades 11 / 12 School Dalubhasaan ng Lungsod ng Lucena Grade Level BTVTE 1-A

DETAILED LESSON Teacher Mark Andrie A. Alcantara Learning Area Cookery

PLAN
Teaching Dates and Time November 12, 2019 12:00 PM Quarter

Objectives must be met over a day and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons, exercises and remedial activities. May be done for
I. OBJECTIVES developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy in
learning the lessons. Weekly objectives shall be derived from the curriculum guides.
The learners demonstrate and understand the tools and equipment in preparing Sandwiches
A. Content Standards

The learner independently prepares appropriate sandwiches using the tools and equipments based on cookery standards
B. Performance Standards

C. Learning Competencies/
Objectives At the end of the lesson the students are
Write the LC code for each
expected to :
1. Understand the tools, utensils and
equipments and their uses.
2. Identify the tools, utensils and
equipments in preparing in
sandwiches.
3. Enumerate the equipment for making
sandwiches
4. The student must be able to make a
sandwich
5. Show cooperation and participation
during class discussion

Content is what the lesson is all about. It pertains to the subject matter
II. CONTENT that the teacher aims to teach. In the CG, the content can be tackled in
a week or two.
List all materials to be used in different days. Varied sources of materials sustain children's interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based materials.
III. LEARNING RESOURCES Hands-on learning promotes concept development.

A. References
 1. Teacher’s Guide pages Cookery for the Hospitality Industry Fifth Edition 2008
p.148
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from PowerPoint Presentation, Visual Aids, laptop
Learning Resource (LR)
portal
B. Other Learning Resources

These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative assessment
IV. PROCEDURES activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life
experiences and previous knowledge. Indicate the time allotment.
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
A. Reviewing previous lesson
or presenting the new lesson

 Preliminaries “ Good morning class.” Good Morning Sir

 Prayer
“ Shall we all stand for a prayer. May I request Dave to lead us to
prayer?” (one student will be lead the prayer)

 Greetings “ Good morning once again. How’s your day? I hope we all feel
great. Our day was so good sir!
Great

 Attendance checking Attendance is checked.

 Reading of the House

“As additional reminders, as young adults, I demand you to behave
Rules
and act like one. Disturbing the class with your phone rings or loud
chat or inattentiveness is a sign of disrespect.”

 Reviewing of the Before we start that lesson, let us recall? About our last topic Sir we talk about the structure of the salad the four Parts of
previous lesson the Plated Salad:
Base/under liner
Body
Garnish
Dressing
 And , we talk about the guidelines for arranging salads
Very good! The base usually we can use the green vegetable, they
give height to the salad.
And the body is the main part of the salad
Garnish an edible decorative item, it can add flavor to the salad and
the last part of the salad is the dressing.
We talk about the six guidelines for arranging the salad.
The first guidelines, keep the salad off, the rim of the plate.
And the second guidelines, strive for a good balance of color
Height help make a salad attractive, cut the ingredient neatly.
And the fifth guidelines, make every ingredient identifiable and the
last guideline, make it simple

“The following are our objectives in this topic. At the end of the
lesson, you will be able to:
 Reading of the
objectives - Understand the tools, utensils and equipments and their uses.
- Identify the tools, utensils and equipments in preparing in
sandwiches.
- Enumerate the equipment for making sandwiches
- The student must be able to make a sandwich
- Show cooperation and participation during class discussion

B. Establishing a purpose for Class who knows how to prepare a sandwich

the lesson Sir ! I have an idea to preparing sandwich all you need to do is
put the meat and vegetables or fruits in the bread
Correct ! appropriate bread that allows enjoyment of the filling. It
must provide satisfactory structural integrity to allow the diner to
handle and consume it.

Give me some example of sandwiches that you’ve eaten

Sir! Tuna sandwich and Egg sandwich
 Very good they are some of example of sandwiches

C. Presenting And now let’s proceed to our topic

examples/instances of the
new lesson Our topic for today is all about the “ tools, utensils and
equipments for making sandwich”

Alright let us first understand the tools, utensils and equipments in

preparing the salad.

Sandwich spatula, class what did you think about the sandwich
spatula?
Sir it is used to apply food spread, over bread slices

Correct it is a small, round bladed utensils that is serrated on one

side and smooth on the other, appearing somewhat like a round
spatula Sir it is used to cut the sandwich in different shapes.

How about the scissor?

Very good the scissor can used to cut, customized edges on bread
of tea, sandwiches, hor’s d’oeuvres, or children’s sandwiches. Use
the shears to cut a pocket in toast and waffles. Cut sandwiches in
different shape like rectangle, triangles and circle

How about the Cookie cutter? Sir! It is used to cut out the sandwich shapes from bread using
desired cookie cutter shapes

Correct! Cookie cutters have small, medium and large sized. Small
one is perfect for cutting out the tinier breads for tea sandwiches
and medium and large for making larger sandwiches.

And the grater and shredder, what is your idea about the grater
and shredder?
Sir it is used to grate other ingredients that can mix to the
flavor of sandwich
Very good ! it is for grating cheese, meat and other ingredients
allow flavor to mix, thus; palatability of sandwich is increased.

Also we have the spatula, spatula is a long flexible blade with a

rounded end, used to level off ingredients in measuring cup and
spoon and for spreading filling on sandwich

And the butter knife, class what comes in your mind when you hear
word butter knife
Sir it is used to spread the butter to the bread.

Very good! Butter knife it is a small knife with a blunt edged that is
used to apply spreads such as butter, peanut butter, and cream
cheese on bread or dinner rolls.

We have the Chef knives – comes in various length of 6,8,10 and 12

inches. The smaller sized knives are typically referred to as mini
chef’s knives while the longer lengths are known as the traditional
chef’s

The Dell knife – design for thick sandwiches, this knife is made to
cut easily and quick through a variety of sandwich ingredients. The
Dell knife has offset blade allowing ease of slicing and handling

And then the lettuce knife, class what is your idea about lettuce
knife?

Correct! It is a plastic serrated edge knife that is design to slice

lettuce without causing the edges to turn brown. It is efficient in
slicing lettuce Sir it is used to slice the lettuce

How about the paring knife?

Sir it is easy to used when you are going to peel and to cut into
small items.
Correct! paring knife is a small knife with a straight, sharp blade
that is generally three to five inches long. Its thin, narrow blade is
tapers to a point at the tip. It is easy to handle and works well for
peeling and coring foods or mincing and cutting small items.
Class! the sandwich knife is a sharp bladed kitchen utensils that
used to slice through a medium amount of food ingredients
“Sandwich” between two slices of bread. Similar in used to Dell
knife, the sandwich knife is shorter length with a shorter blade
depth to easily cut through smaller to medium sized sandwiches.

Also we have the Serrated knife, what do you think about this
serrated knife?
Sir! Serrated knife with the thin blade is intended for slicing
fruits and vegetables.
Correct! The serrated knife is a knife with a sharp edge that has
saw like notches or teeth, the blade of a serrated knife is 5-10
inches long and is used to slice through food that is hard on the
outside and soft in the inside such as slicing through the hard
crusts of bread. A serrated knife with a short, thin blade is intended
for slicing fruits and vegetables.

Class how about the cutting board?

Sir! cutting board is the tool which we can cut the ingredients

Very good! The cutting board comes in a wood and plastic, used to
protect the table when slicing bread

And the Mixing Bowl – bowls that are large enough to hold
ingredients while they are being mix

Rubber scraper – a pliable rubber scraper used to scrape down

sides of bowl and get mixture of filling from pans.

Also , we have the measuring cups, first is the graduated measuring

glass-a transparent glass with fraction ( 1,3/4,2/3,1/2,1/3,1/4 ) is
used for measuring liquids

And the individual cups - with fractional parts ( 1, 1/8,1/2,1/4 ) is

used for solid or dry ingredients

Class what do you think about the utility tray?

 Very good! Utility tray is the tool which we can used to hold the
food in place
Sir! Utility tray is used to hold the food in place
How about the strainer?

Very good! The strainer used to separate the liquid to solid. And,
we have the mixing spoon? Sir! The strainer used to strain and to separate the liquid to
solid

Very good! Mixing spoon is used to combine the ingredients of

sandwiches.
Sir! mixing spoon is used to combined the ingredients
Can opener – used to open cans

Measuring Spoon –a set of individual measuring spoons used to

measure small quantities of ingredients

D. Discussing new concepts And now lets go to the “Equipment for sandwich making”
and practicing new skills #1
First is the grills/ griddles, what do you think about grills/ griddle?

Sir! Grills/griddles where is food are directly cooked

Very good! These are heated surface where food is directly cooked

Ovens – these are equipment which are enclosed in which food is

heated by hot air or infrared radiation

And the Microwave oven – Special tubes generate microwave

radiation, which creates heat inside the food
 Salamander – small broiler, use primarily for browning or glazing
the tops of the sandwiches

Bread toaster- the toaster is typically a small electric kitchen

appliances designed to toast multiple types of bread product

Ok class! What is your idea about Slicer?

Sir it is used to slice bread uniformly
Very good! The slicer is used to slice foods more evenly and
uniformly.

How about the chillers?

Sir! The chillers is used to chill sandwiches
Correct ! class the chiller is a machine used to chill sandwiches and
other food.
And the Freezer – used to hold food for longer times and to store
foods purchased in frozen forms

Refrigerator – a thermally insulated compartment used to store

foods at a temperature below the ambient temperature of the
room

E. Discussing new concepts Give some example of ingredients that use in making sandwich
and practicing new skills #2 Sir! Bread, meats, spread and cheese
Very good they are ingredients in making sandwich. But their are
many ingredients that you may used in making a sandwich such as
poultry with a golden brown surface, fish and shellfish that should
be kept chilled to maintain quality ,condiments and vegetables that
add texture, flavour and colour to the sandwich

F. Developing mastery (leads to Activity

Formative Assessment 3) The teacher will call student and pick a piece of paper in a fish bowl
and they need to identify what tools it is.

1. Chef’s knives
2. Paring knife
3. Serrated knife
4. Rubber scraper
 5. Dell knife
6.Lettuce knife
7.Utility tray
8.Scissor
9.Sandwich spatula
10. Mixing spoon

G. Finding practical applications Why so important to know the right tools and equipment in
of concepts and skills in daily preparing a sandwich
living Sir! Because all ingredients have own equipments and tools
need to used
Very Good! It is that important to know the right tools that you will
used in preparing sandwich not only for the good and fast cooking,
but for the safety sake as well
H. Making generalizations and Abstraction The student develop the mastery of the lesson by means of
abstractions about the Let us see if you understand our discussion, identify what shows on formative evaluation.
lesson the picture
1. First picture
2. Second picture Chef’s knives
3. Third picture Paring knife
4. Fourth picture Serrated knife
5. Fifth picture Rubber scraper
6. Sixth picture Dell knife
7. Seventh picture Lettuce knife
8. Eighth picture Utility tray
9. Ninth picture Scissor
10. Tenth picture Sandwich spatula
Mixing spoon

Give at least 5 equipment for making sandwiches

Grills/griddles
Ovens
Microwave
Salamander
Bread toaster
Slicer
Chillers
 Freezer
Refrigerator

I. Evaluating learning Short Quiz (10 items)

On the third column put a check if the statement/s in column A

match with column B and if not write the correct word/s that best
describe the statement.
J. Additional activities for
application or remediation

V. REMARKS Part where teachers willindicate special casesincluding but not

limitedto continuation of lesson
to the following day incase of re-teaching or lack of time, transfer
oflesson to the followingday in cases of classes suspension
Requires teachers toreflect on and assesstheir effectiveness(Reflect on your teaching and assess yourself as a teacher. Think about your students' progress this week. What works?
VI. REFLECTION What else 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 earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
No. of learners who continue to require remediation
D. Which of my teaching
strategies worked well? Why
did these work?
E. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
F. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?