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    LP Cookery 12 Salad ToolsClassification

    Uploaded by

    Erwin de Villa
    1. The document outlines a lesson plan for a Grade 12 Cookery class on tools, equipment, and utensils used in preparing salads and the classification of salads according to ingredients. 2. The objectives are to identify tools for salad preparation, explain salad classifications, and appreciate the importance of proper tools. 3. The lesson covers mise en place, tools and their uses, salad classifications, and a student activity to practice identification.

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    LP Cookery 12 Salad ToolsClassification

    Uploaded by

    Erwin de Villa
    520 views4 pages
    1. The document outlines a lesson plan for a Grade 12 Cookery class on tools, equipment, and utensils used in preparing salads and the classification of salads according to ingredients. 2. The objectives are to identify tools for salad preparation, explain salad classifications, and appreciate the importance of proper tools. 3. The lesson covers mise en place, tools and their uses, salad classifications, and a student activity to practice identification.

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    LP-Cookery-12-Salad-ToolsClassification

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    1. The document outlines a lesson plan for a Grade 12 Cookery class on tools, equipment, and utensils used in preparing salads and the classification of salads according to ingredients. 2. The objectives are to identify tools for salad preparation, explain salad classifications, and appreciate the importance of proper tools. 3. The lesson covers mise en place, tools and their uses, salad classifications, and a student activity to practice identification.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    520 views4 pages

    LP Cookery 12 Salad ToolsClassification

    Uploaded by

    Erwin de Villa
    1. The document outlines a lesson plan for a Grade 12 Cookery class on tools, equipment, and utensils used in preparing salads and the classification of salads according to ingredients. 2. The objectives are to identify tools for salad preparation, explain salad classifications, and appreciate the importance of proper tools. 3. The lesson covers mise en place, tools and their uses, salad classifications, and a student activity to practice identification.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Republic of the Philippines

    Department of Education
    Region III
    Schools Division of Nueva Ecija
    BULAC NATIONAL HIGH SCHOOL
    Bulac, Talavera, Nueva Ecija

    July 16, 2019

    SEMI-DETAILED LESSON PLAN IN


    TECHNICAL-VOCATIONAL LIVELIHOOD – COOKERY
    GRADE 12

    I. OBJECTIVES

    At the end of the lessons, the students will be able to:


    1. Identify tools, equipment, and utensils needed in preparing salad;
    2. Explain the classification of salads according to ingredients used;
    3. Appreciate the tools, equipment, and utensils needed in preparing
    salads.

    II. SUBJECT MATTER

    Subject: Cookery 12
    Topic: Tools, Equipment, and Utensils Needed in Preparing
    Salad
    Classification of Salads According to Ingredients Used
    Content Standards: The learners demonstrate an understanding the
    knowledge, skills, and attitudes required in preparing
    appetizers.
    Performance Standards: The learners independently prepare salad and
    dressing.
    Learning Competencies: Perform Mise’ En Place TLE_HECK9-12SD-IIa-7
    References : Cookery Manual, Module 1 of 2, pages 92-95.
    Materials : PowerPoint Presentation, television.

    III. PROCEDURE

    A. Routinary Activities

    1. Prayer
    2. Greetings
    3. Classroom Management
    4. Checking of Attendance

    B. Review

    The teacher will ask the following questions:


    1. What are the tools and equipment in storing appetizers?
    2. Give the storing techniques for appetizers and explain briefly.

    C. Motivation

    The teacher will shows pictures of different tools and utensils, and salads. Then,
    she will ask the following questions:
    1. Where do we use those tools and utensils?
    2. From the picture of different salad, what do you think is our another topic for
    today?

    D. Lesson Proper/Discussion

    The teacher will identify tools, equipment, and utensils needed in preparing salad,
    and she gives how to use them in the preparation of salad.
    From the pictures of different salads, the teacher will explain the classification of
    salads according to ingredients used.

    E. Application

    Activity
    The class will be divided into 2 groups, each group will be given a
    paper containing different pictures of tools, utensils and equipment, and
    classification of salad. Beside the pictures they will identify/write what they
    see.
    1. 6.

    Knives Vegetable, Grain, Legumes


    and Pasta Salads
    2. 7.

    Cutting Boards Gelatin Salad


    3. 8.

    Peelers Bound Salad


    4. 9.

    Grater/Shedder Fruit Salad


    5. 10.

    Salad Spinners Green Salad

    E. Generalization

    Give the importance of using the correct tools, utensils, and equipment in
    preparing salads.

    IV. EVALUATION

    Identification:
    1. It is a kitchen tool consisting of a slotted metal blade attached to a
    handle, that is used to remove the outer skin or peel of certain vegetables, frequently
    potatoes and carrots, and fruits such as apples, pears.
    2. It is a kitchen utensils used to grate foods into fine pieces.
    3. Used for salad toppings to be broiled or grilled.
    4. Used to hold just washed salad leave in a slotted basket that is made to spin by hand thus
    fling all the water off the leaves into the outer container.
    5. Used to mix dressings, marinate ingredients, hold separate elements of a salad before
    assembling and used to toss and mix all the ingredients together. Used bowls made of
    sturdy, heavy glass wares or ceramic, so as not to react with acidic ingredients.
    6. These are salads whose main ingredients are vegetables other than lettuce or other leafy
    greens.
    7. Salads that are mixtures of food that are held together or bound with a dressing usually a
    thick dressing like mayonnaise.
    8. These are made by arranging two or more elements attractively on a plate.
    9. These salads are most made with sweetened prepared mixes with artificial color and
    flavor.
    10. These contain fruits as their main ingredients, like appetizer salads or dessert salads.

    Answers:
    1. Peeler
    2. Grater/Shredder
    3. Grill Pan
    4. Salad Spinner
    5. Mixing Bowls
    6. Vegetable, Grain Legumes and Pasta Salads
    7. Bound Salads
    8. Composed Salads
    9. Gelatin Salads
    10. Fruit Salad

    V. REMARKS

    VI. REFLECTION

    Prepared by: Checked by:

    JENNY LYN P. AGGABAO MARIA FE P. FIDER


    Teacher III Head Teacher III

    Noted:

    CARLOS G. CORPUZ, Ph. D.


    School Principal I

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