Semi-Detailed Lesson Plan in Cookery

336Department of Education
Region IX, Zamboanga Sibugay Division

MAKILAS NATIONAL HIGH SCHOOL
Semi-Detailed Lesson Plan in Cookery 9

Technology and Livelihood Education
I. Objectives
At the end of the lesson, the student will be able to:
a. Identify the structure of a salad.

b. Present salad and dressing attractively.
c. Appreciate the importance of salad and dressing in one’s meal.
II. Subject Matter
Topic: Structure of a Salad

Reference : Learning Module, Cookery Grade 9 pp197-200 TLE HECK9SD-IIb-g-8
Materials: Power Point Presentation, actual ingredients and kitchen tools and utensils
III. Lesson Proper
A. Preliminary Activities
Prayer
Greetings
Classroom Management
Checking of attendance
Review of past lesson
Guide question for review

1. What are the ingredients of salad dressing?
2. What are the types of salad dressing?
(Reading of Objectives)
1. Identify the structure of a Salad

2. Present salad and dressing attractively.
3. Appreciate the importance of salad and dressing in one’s meal.
B. Presentation
Motivation
 Integration to Food History

The History Of Mankind's Finest Food: The Salad
Food historians tell us as salads as mixed greens with dressing were enjoyed by ancient
Romans and Greeks. As time progressed, salads became more complicated. Recipes varied according
to place and time. Dinner salads as we know them today were popular like composed salads which is
assembled with layers of ingredients were first enjoyed in 18th century. They were called
Salmagundi. Today they are called Chefs salad.
Here is the example of a modern salad
(Picture Analysis-Ask question about the pictures.)
Guide Questions:
1. Can you identify what classification of salad in this picture?
2. What are the ingredients found in this salad?
C. Preparation
What do you think is our lesson for today

( Give possible answer)
Before we discuss our topic, we will unlock some technical terms.

( Everybody Read )
Unlocking of Technical Terms
1. MISE EN PLACE- a French culinary term which means “ putting in place” or everything in it’s place.
2. VINAIGRETTE- salad dressing of oil, wine vinegar, and seasoning.
3. WALDORF SALAD- is a classic summer salad that combine celery, grapes, apples, walnuts and raisins
in a creamy base.
D. Discussion
STRUCTURE OF A SALAD
Plated Salad has four parts:
1. BASE or UNDER LINER

A cup shaped leaves of iceberg or Boston Lettuce make attractive bases. They give height to
salad.
2. BODY
Main part of the salad
3. GARNISH
An edible decorative item that is added to salad to give eye appeal , and adds flavor as
well. It should harmonize with the rest of the salad ingredients.
4. DRESSING
A seasoned liquid or semi liquid added to the body of the salad to give added flavor,
tartness, spiciness and moistness.
 Integration to chemistry:
Why do we need to use oil and vinegar in salad dressing ?
The oil and vinegar emulsion is the most common of all dressing used in salads. It is important to whisk
the dressing so as to prevent the emulsion from separating. It is very important to use good quality of olive oil
and vinegar, in order to get good vinaigrette.
Guidelines in arranging Salad
1. Keep the salad off the rim of the plate

2. Strive for a good balance of colors.
3. Height helps make a salad attractive.
4. Cut ingredients neatly.
5. Make every ingredients identifiable.
6. Keep it simple.
( The teacher demonstrates the preparation of Waldorf Salad )
Reminders: Use of Personal Protective Clothing ( Cooking Outfit) in the kitchen.
1. Hair Covering/Hairnets-prevent hair from falling into food products.

2. Aprons- help maintain cleanliness.
3. Gloves- reduce risk of contamination
WALDORF SALAD
Ingredients:
1 ½ Cups heavy whipped cream and mayonnaise
2 t,. sugar
½ Cu grapes ( optional)
2 pcs. apples red and green cut into diced
80 g. mix nuts coarsely chopped
¼ raisins
Lettuce
1/4 Cup chopped walnuts
Procedure:
1. Prepare the dressing. Combined whipped cream and mayonnaise in a bowl.
2. Pour the apples and diced without peeling them. Add apples to the dressing and mix in to prevent
darkening.
3. Add mixnuts and raisins. Fold in until evenly mix.
4. Arrange the lettuce cups as underliners on hold salad plates.
5. Scoop mixtures of salad on each lettuce cup.
6. Sprinkle each salad with chopped nuts, then serve.
Integration to Mapeh- (Health)
Nutritional value of salad

Eating salads have higher blood levels and a powerful antioxidants ( loaded with vitamin C and E ), folic
acid, lycopene and beta carotene especially if the salads includes some raw vegetables.
A recent study from Ohio State University how phytochemicals absorb the body after eating a lettuce,
carrot and spinach with or without 2 1/2 T. of avocado. The avocado eaters absorb 8x more alpha- carotene
and more than 13x more beta carotene with of which help protect from CANCER and Heart disease than the
group eating salads with out avocado.
E. Application
The school will be celebrating its World Teacher’s day. There is a problem on who will be in charge of
preparing the salad and dressing for the event. Believing that you have acquired the knowledge and skills in
the preparation of salad and dressing, you confidently accepted the task.
Waldorf Salad was ordered in the menu, using your acquired skill, prepare the listed salad.
( Students will re-demonstrate the preparation of Waldorf Salad )

Specific instruction will be given using task sheet.
Divide the selected students into 2 groups. Each group is given 8 minutes to prepare and perform their task.
Other groups will observe and the other groups will be scheduled for the next session.
Your finished product will be rated using the following rubric
RUBRICS FOR GROUP PERFORMANCE

We can do it We can do it
We can do it
We can do it with with
with minimal
independently moderate considerable
assistance and
and assistance assistance and Group Group
CRITERIA confidently
confidently at and less confidently 1 2
most of the
all times. confidently most of the
time.
4 pts. sometimes . time.
3pts.
2pts 1 pt
Preparation of
materials
Preparation of
Salad
Preparation of
Dressing
Presentation
Cooking Outfit
Total
6. Checking and rating of students presentation.
Processing Questions:
1. How did you make your own salad dressing?

2. Why do we need to eat salad everyday
3. Why are salads important in one’s diet?
IV. Evaluation (5 items)
Encircle the letter of the correct answer.
1. Which of the following structures of salad is an edible decorative item that gives eye appeal and adds flavor
to the food?
a. Body c. Base
b. Garnish d. Dressing
2. Which of the following ingredients is not used in making French Dressing?
a. egg yolk c. vinegar
b. oil d. sugar
3. Which of the following considerations is essential in choosing ingredients for high quality salads?
a. quality and quantity c. freshness and variety
b. texture and color d. crispiness and taste
4. What kitchen tool is used in preparing salad?
a. salad spinner c. bunt pan
b. dredger d. griddles
5. Which of the following procedures for quantity green salad production is the last step to do?
a. Arrange salad plates on worktables c. Prepare all ingredients
b. Add dressing before serving d. Refrigerate until serving
V. Assignment
1. Group 3,4, & 5 bring your ingredients and materials for your salad preparation next session.
Prepare and Present a Waldorf Salad
Follow the ingredients and procedure
Ingredients:

2 t,. sugar
½ Cup grapes ( optional)
¼ raisins
Lettuce
Procedure:
2. Pour the apples and diced without peeling them. Add apples to the dressing and mix in to prevent darkening.
Prepare and Present a Waldorf Salad

Follow the ingredients and procedure
Ingredients:

2 t,. sugar
½ Cu grapes ( optional)
¼ raisins
Lettuce
1/4 Cup chopped walnuts
Procedure:
2. Pour the apples and diced without peeling them. Add apples to the dressing and mix in to prevent darkening.
Name: ________________________________________ Score: _________

1. Which of the following structures of salad is an edible decorative item that gives eye appeal and adds flavor to the food?
a. Body c. Base
b. oil d. sugar
Name: ________________________________________ Score: _________

a. Body c. Base
b. oil d. sugar
Name: ________________________________________ Score: _________

a. Body c. Base
b. oil d. sugar
We can do it
We can do it
We can do it with
We can do it with minimal
with moderate considerable
independently assistance and
assistance and assistance and Group Group
CRITERIA and confidently confidently
confidently less confidently 1 2
at all times. most of the
sometimes . most of the
4 pts. time.
2pts time.
3pts.
1 pt
Preparation of materials
Preparation of Salad
Preparation of Dressing
Presentation
Cooking Outfit
Total
Department of Education
I. Objectives
a. Recognize the importance of proper portioning of foods.

b. Demonstrate the proper and improper portioning of foods through differentiated activities.
c. Value the benefits of proper portioning of foods in one’s health.
II. Subject Matter
Topic: Importance of portioning of foods

Skills: Listening, Observing, Teamwork
Reference: Learning Module, Cookery Grade 9 pp. 191-193TLE HECK95W-IIIh-i-13
Materials: Visual aids, pictures, activity sheets
Online resources: www.GuardyourHealth.com
III. Lesson Proper
A. Preliminary Activities
Prayer
Greetings
Classroom Management

1. What was our topic last meeting?
2. Why is teamwork important in a workplace?
3. What important factors that contribute to the achievement of goal in a food service industry?
B. Motivation
Nutrition Fact Serving Portioning
Instructions:
1. In one plate, ask the student to pour out the amount of potato chips they think one serving would
be by looking the nutrition facts label on the package.
2. On the other plate, have the student to take out one portion of potato chips she or he thought might
be one serving.
3. Ask the students to compare the two servings, and let them share their thoughts.
C. Preparation
What do you think is our lesson for today?

( Give possible answer)
Before we discuss our topic, we will unlock first some difficult words.
Everybody read.
Unlocking of difficult words
a. Portion- amount of food that you choose to eat for a meal.

b. Serving size- recommended amount of one particular food .
c. Binge Eating- consumption of large quantities of food in a short period of time.
D. Discussion
IMPORTANCE OF PORTIONING FOODS
1. The division of the plate help us to understand the proper proportion and components of a healthy diet.
( ¼ lean meat, ¼ whole grains, ½ fruits and vegetables.)
2. The plate design offer opportunities to incorporate teaching principles of the food guide pyramid.
3. Luncheon -sized plate helps people serve themselves smaller portions and control of unintentional over
eating.
4. Visual cues help re-train the mind and help increase awareness of proper portion sizes.
5. You save money when eating smaller portions.
6. Help reduce binge eating/eating dis order.
7. Regular over eating.
8. Helps children develop better healthy eating problems.
FOOD GUIDE PYRAMID HAND GUIDE PORTION CONTROL HEALTHY PORTION SIZE
E. Application-
The teacher will divide the class into 3 groups. Each group will be given a task card different from each
other. Each group will be given 5 minutes to prepare the given task. Each presentation must have a
minimum of 1 minute and will not exceed to 2 minutes. The task will be rated based on a given rubrics.
Group 1- This group will do “Panel Discussion”. They will discuss on the improper food portioning.
Group 2 - This group will do “Advertisement”. They will advertise the health benefits of eating foods
in a right serving or portion.
Group 3 – This group will perform a “Role Play” about the proper portioning of foods.
RUBRICS FOR GROUP PERFORMANCE
EXCELLENT VERY GOOD GOOD Group Group Group

CRITERIA 1 2 3
5 pts. 4pts. 3pts
A. Participation All members One or two Three or more
participated. members did not members did not
participate. participate.
B. Discipline All members are One or two Three or more
working silently. members are members are
making making
unnecessary noise. unnecessary
noise.
C. Correctness No errors are One or two Three or more
made mistakes are made. mistakes are
made.
D. Promptness First group who Group that finished Last group’s who
will finished the the task after the finished the work
work. time allotted.
Total= 20 points
F. Generalization
1. How can you tell if the food is healthy?

2. How will you determine the correct portioned sized?
3. Why is it important for a person to be aware of portion sizes?
1. Which of the following is a correct portioned plate of food?

a. ½ portion- fruits and vegetables; ¼ portion- whole grain; and ¼ portion- lean protein.
b. ½ portion- whole grain; ¼ portion- fruits and vegetables; ¼ portion- lean protein.
c. 1/3 portion- fruits and vegetables; 1/3portion- whole grain; 1/3portion- lean protein..
d. 1/3 portion- fruits and vegetables; ¼ portion- whole grain; ¼ portion- lean protein
2. What must be remembered and observed when eating foods?
a. display the best side of the food.
b. foods should be put with in the plate’s rim.
c. ask for a heart healthy foods.
d. correct portion and serving size of foods.
3. What is the recommended serving size of meat?
a. 3 oz. c. 2 oz.
b. 6 oz. d. 4 oz.
4. Based on the food pyramid, Which food groups that has the highest amount of serving?
a. meat, poultry and fish
b. whole meal cereals, bread, pasta and rice
c. milk, yogurt and cheese
d. fruits and vegetables
5. Which of the following is the total amount of food that you eat in one setting.
a. portion c. binge eating
b. serving size d. regular over eating
V. Assignment
1. Prepare and present a dish using correct ways of portioning, plating and serving.
I. Objectives
a. Identify the five basic elements of plating.

b. Plate and present a meat dishes.
c. Appreciate the importance of plating in culinary arts.
II. Subject Matter
Topic: The 5 Basic Elements of Plating

Reference: Learning Module, Cookery Grade 10 pp. 373-374
Online resources: http://startcooking.com/seven ways to plate/present-food-like-a-chef
III. Procedure
A. Daily Routine
. Prayer
. Greetings
. Classroom Management
. Checking of attendance
. Classroom rules
. Review of past lesson
. Pre-test

1. What are the methods of cooking meat?
2. Give example of cuts of meat that are used for roasting, broiling and grilling.
B. Motivation
Picture Analysis
Guide Questions:
1. Can anyone describe the food on the plates?
2. What can you say about the composition or arrangement of the food?
C. Preparation
Group Activity ( Integration in English )

Directions:
1. Given the JUMBLED letters, form them to get a word that describe on facts about the topic.
2. Match it to the pictures posted on the board. Then, used the word/words into sentence.
1. L E A M-
2. N I S H R A G-
3. D O O F L A P N I G T –
Do you have an idea about our lesson today?
D. Discussion
Fun Fact About Food Plating ( Integration in History )
Historically, the presentation of food has been used as a show of wealth and power.
Such displays often emphasize the complexity of a dish's composition as opposed to its
flavors. For instance, ancient sources recall the hosts of Roman banquets adding precious
metals and minerals to food in order to enhance its aesthetic appeal. Additionally,
Medieval aristocrats hosted feasts involving sculptural dishes and shows of live animals.
The 5 Elements of Plating
1. Create a Framework- Assemble a “practice” plate to work on executing your vision.
2. Keep It Simple- Select one ingredient to focus on and use space to simplify the presentation.
3. Balance the Dish – Play with colors, shapes and textures to ensure diners are not overwhelmed.
4. Get the Right Portion Size – Ensure that there is the right amount of ingredients and the plate
complements the dish, not too big or too small.
5. Highlight the Key Ingredient – Ensure that the main ingredient stands out and pay equal attention to
the “support”.
Teacher Demonstration
Reminder: Use Personal Protective Clothing ( Cooking Outfit )

( Integration in Health )
Food preparation requires many levels of protection and control to

ensure safe food handling. That includes proper personal clothing for
food workers. Keep workers and customers safe with the help of
kitchen and food production area PPE signs and labels.
INGREDIENTS NEEDED IN PLATING A BEEF STEAK ( Integration in Arts )
¼ kl. Beef(Lean)
Mashed potato
Carrots
Fried Onion Rings
Hollandaise Sauce ( Ingredients: eggs, lemon
juice, pinch of salt and pepper, butter, melted)
Procedure:
1. Put a spoonful of mashed potatoes on the
plate.
2. Place a steak using a tong on the center of
the plate.
3. Place the carrots next to the mashed potatoes.
4. Garnish the steak with fried onion ring using a tong.
5. Drizzle it with Hollandaise Sauce around the plate using a serving spoon.
Nutrition Fact ( Numeracy )

Beef is primarily composed of protein and varying amounts of fat. Here are the nutrition facts for a 3.5-
ounce (100-gram) serving of broiled, ground beef with 10% fat content ( 2 ):
Calories: 217.
Water: 61%
Protein: 26.1 grams.
Carbs: 0 grams.
Sugar: 0 grams.
Fiber: 0 grams.
Fat: 11.8 grams.
E. Application
Re- demonstration of selected Students
Scoring Rubrics for the Re-demonstration

We can do it We can do it We can do it We can do it
independently with minimal with moderate with
and confidently assistance and assistance and considerable
at all times. confidently confidently assistance and Group Group
CRITERIA 1 2
5 pts. most of the sometimes. less confidently
time. 3 pts. most of the
4 pts. time.
2 pts.
A. Preparation .
of materials
B. Preparation
of ingredients
C. Plating and
Styling of Dish
D. Cooking
Outfit
Total= 20 points
Processing Questions:
1. Why is plating important in culinary arts?
2. How do you consider plating as a life skill?
IV. Evaluation (Post test -5 items)
1. Which of the elements of plating that start with a drawing and sketches to visualize the plate?
a. Create a framework c. Balance the dish
b. Keep it simple d. Get the right portion size
2. What will you do with the ingredients that stands out and pay equal attention to support ?
a. Get the right amount of ingredients c. Balance the ingredients
b. Highlight the ingredients d. Garnish the ingredients
3. What will you do to balance the dish?
a. Use a high level of contrast in colors c. Make foods bigger or smaller
b. Select one ingredients d. Follow the rule of odds
4. What do you call the process of arranging and decorating food to enhance the presentation?
a. Food Plating c. Meal
b. Garnish d. platter
5. Which of the following is NOT an elements of plating?
a. Keep it simple c. Balance the dish
b. Highlight the Ingredients d. Layer the foods
V. Assignment
1. Prepare and present a Meat Dish.

I. Objectives
a. Identify the classification of soups.

b. Perform the differentiated task based on student interest.
c. Appreciate the importance of soups in every meal.
II. Subject Matters
Topic: Classification of Soups

Reference: Learning Module, Cookery Grade 10 pp. 255-259
Online resources:
III. Procedure
A. Daily Routine
Prayer
Greetings
Classroom management
Classroom rules

1. What is stock?
2. What are the classification of stock ?
B. Motivation
Direction:
1. Given the SCRAMBLED letters, form them to get a word that describe on facts about the topic.
2. Match it to the picture posted on the board.
1. 2. 3.
1. D E L I O B N E K C I H C 1. N R O C PUOS 1. I M O L P U O S
Fun Trivia about Soup ( Integration in History)
Did you know that soup was created around 6000 B.C. and was made of hippopotamus?
It's also believed that the word "soup" comes from the sixth-century Latin word "suppa, which means
"a piece of bread eaten in broth." The word is also said to have its roots in Sanskrit. The words "su" and
"po" mean good nutrition.
C. Preparation
Do you have an idea about our lesson today?
Before we discuss our topic, we will unlock some difficult words.
Unlocking of Difficult terms ( Integration in English- Speaking Skill)
1. Broth and Bouillon- made of vegetables, meat stock, a small portion of fat, MSG, salt and
seasonings.
2. Consomme – mix in ground meat and mirepoix, along with herbs and spices.
3. Purees- vegetable soup thickened with starch.
4. Bisques- are thickened made from shellfish.
5. Chowder- are hearty soups made from fish, shellfish or vegetables usually contain milk and
potatoes.
Numeracy (Proportion)
The soups have three basic ingredients, and their
1 proportions form a pyramid: three parts liquid, two

parts vegetable, one part dairy.
2
3 D. Discussion
Classification of Soups
1. Clear Soups- are based on a clear, unthickened broth or stock. They maybe served plain or garnished
with a variety of vegetables and meats.
Vegetable Soup Broth and Bouillon Soup Consomme Soup

2. Thick Soups- are soups that are thickened to provide a heavier consistency.
Cream Soups Purees
Bisques Chowder
E. Application
Differentiated Tasks
Students will be grouped into 3 groups and each group will have different specific tasks.
Group 1- Make a TALK SHOW about the classification of soups
Group 2- Create an INFOGRAPHIC about the importance of soups in every meal.
Group 3- Perform a ROLE PLAY using one of the example of clear and thick soups.
RUBRICS
CRITERIA 1 2 3
5 pts. 4pts. 3pts
A. Participation All members are One or two Three or more
participated. members did not members did not
participate. participate.
B. Discipline All members are One or two Three or more
working silently. members are members are
making making
unnecessary noise. unnecessary
noise.
made mistakes are made. mistakes are
made.
D. Promptness First group who Group that finished Last group’s who
will finished the the task after the finished the work
work. time allotted.
Total= 20 points
F. Generalization ( Integration in Health)
1. Why is soup served as part of our meal?

2. How can you tell that soup is important in our health?
1. Which of the following liquids is a by-product after the different food stuffs have been simmered?
a. glaze c. soup
b. sauce d. water
2. Which of the following is a clear soup?
a. bisques c. cream
b. bouillon d. puree
3. Which of the given examples is NOT a thick soup?
a. consomme c. chowders
b. purees d. veloutes
4. What cooking method is suitable for the preparation of soup ?
a. boiling c. braising
b. simmering d. stewing
5. What makes the soup tasty and appetizing?
a. color c. ingredients
b. appearance d. smell
V. Assignment
1. What are the basic principles in preparing soup?

NAME: ___________________________________ SCORE: ___________________
1. Which of the following liquids is a by-product after the different food stuffs have been
simmered?
a. glaze c. soup
b. sauce d. water
a. bisques c. cream
NAME: ___________________________________ SCORE: ___________________
1. Which of the following liquids is a by-product after the different food stuffs have been
simmered?
a. glaze c. soup
b. sauce d. water
a. bisques c. cream
CRITERIA 1 2 3
5 pts. 4pts. 3pts
are members did members did
participated. not participate. not participate.
B. Discipline All members One or two Three or more
are working members are members are
silently. making making
unnecessary unnecessary
noise. noise.
made mistakes are mistakes are
made. made.
D. Promptness First group Group that Last group’s
who will finished the task who finished
finished the after the time the work
work. allotted.
Total= 20
points

CRITERIA 1 2 3
5 pts. 4pts. 3pts
are members did members did
participated. not participate. not participate.
B. Discipline All members One or two Three or more
are working members are members are
silently. making making
unnecessary unnecessary
noise. noise.
made mistakes are mistakes are
made. made.
D. Promptness First group Group that Last group’s
who will finished the task who finished
finished the after the time the work
work. allotted.
Total= 20
points

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336Department of Education

Region IX, Zamboanga Sibugay Division

Semi-Detailed Lesson Plan in Cookery 9

At the end of the lesson, the student will be able to:

a. Identify the structure of a salad.

II. Subject Matter

Topic: Structure of a Salad

Guide question for review

1. Identify the structure of a Salad

 Integration to Food History

(Picture Analysis-Ask question about the pictures.)

What do you think is our lesson for today

Before we discuss our topic, we will unlock some technical terms.

Unlocking of Technical Terms

2. VINAIGRETTE- salad dressing of oil, wine vinegar, and seasoning.

Plated Salad has four parts:

1. BASE or UNDER LINER

Why do we need to use oil and vinegar in salad dressing ?

Guidelines in arranging Salad

1. Keep the salad off the rim of the plate

3. Height helps make a salad attractive.

4. Cut ingredients neatly.

5. Make every ingredients identifiable.

( The teacher demonstrates the preparation of Waldorf Salad )

Reminders: Use of Personal Protective Clothing ( Cooking Outfit) in the kitchen.

1. Hair Covering/Hairnets-prevent hair from falling into food products.

Integration to Mapeh- (Health)

Nutritional value of salad

( Students will re-demonstrate the preparation of Waldorf Salad )

Your finished product will be rated using the following rubric

RUBRICS FOR GROUP PERFORMANCE

6. Checking and rating of students presentation.

1. How did you make your own salad dressing?

IV. Evaluation (5 items)

Encircle the letter of the correct answer.

Follow the ingredients and procedure

1 ½ Cups heavy whipped cream and mayonnaise

Prepare and Present a Waldorf Salad

1 ½ Cups heavy whipped cream and mayonnaise

Encircle the letter of the correct answer.

Name: ________________________________________ Score: _________

Encircle the letter of the correct answer.

Name: ________________________________________ Score: _________

Encircle the letter of the correct answer.

At the end of the lesson, the student will be able to:

a. Recognize the importance of proper portioning of foods.

II. Subject Matter

Topic: Importance of portioning of foods

III. Lesson Proper

Guide question for review

Nutrition Fact Serving Portioning

What do you think is our lesson for today?

Unlocking of difficult words

a. Portion- amount of food that you choose to eat for a meal.

IMPORTANCE OF PORTIONING FOODS

EXCELLENT VERY GOOD GOOD Group Group Group

1. How can you tell if the food is healthy?

IV. Evaluation (5 items)

Encircle the letter of the correct answer.

Name: ________________________________ Score: _

Name: ________________________________ Score: _

NAME: _________________ SCORE: _