SEMI-DETAILED LESSON PLAN

IN COOKERY 9

I. OBJECTIVES
At the end of the lesson the students should be able to:
a. define a sandwich;
b. identify the components of a Sandwich;
c. value the proper way of preparing a sandwich by expressing their dedication through their
work; and
d. demonstrate the procedure in preparing sandwich
II. SUBJECT MATTER
Topic: Sandwich
Subtopic: Preparing Sandwich
Reference: Cookery 9 Book-Rosalinda Fulindo, pp, 255-257
http//www.rawnshowcooking.
Tools and Materials: Kitchen Outfits, Kitchen Tools and Utensils, Ingredients, Visual Aids
PowerPoint Presentation
III. LEARNING ACTIVITIES
A. ACTIVITY
1. Routine Activity
a. Prayer
b. Classroom management
c. Checking of attendance
2. Motivation
a. GUESS ME? (Game Title)
The class will be divided into 3 groups: The teacher will flash a riddle description of
the different ingredients in preparing sandwich on the screen, the students will be
given 5 seconds to guess the name and write their answers on a cardboard and
whoever get the correct answer will have points. Based on the activity, the students
think and guess the topic for the day.
B. ANALYSIS
Sandwich is a food typically consisting of vegetables and sliced cheese or meat, placed
on or between slices of bread, or a dish with two or more pieces of bread served.
a. The tools and utensils needed in making a Sandwich
b. The different components(ingredients) of a Sandwich
c. The procedures in preparing a sandwich
C. ABSTRACTION
a. What is a sandwich?
b. What are the components (ingredients) in preparing a Sandwich?
c. What are the tools needed in preparing a Sandwich?
d. How do you prepare a Sandwich?
e. How will you relate our discussion in real life situation?
D. APPLICATION
GROUP ACTIVITY: The class will be divided into 3 groups: each group present their output
differently based on the styles of their learning. The students need to demonstrate and present
their tasks that are related to the discussion.
I- TALK SHOW (Preparation)
II- COMMERCIAL (Promotion)
III- NEWS CASTING (Benefits)
RUBRICS:

Criteria 5 4 3 2 1
1. The learners present their work in a creative way
2. Each member of the group participates and cooperates on the given
tasks
3. The content/procedure is being presented in organized sequence

4. The students accomplish their task in the given amount of time.

5. The students well-delivered their presentation
IV. ASSESSMENT
Short Quiz: TRUE OR FALSE

V. ASSIGNMENT
Follow-Up Assignment:
A. Bring the following: Kitchen Outfits (Apron, Hairnet, Gloves, Towels)
B. Search for a Sandwich Recipe.
Advance assignment:
A. What are the types of Sandwiches?
B. What are the proper ways in garnishing sandwiches?

Reference: Cookery 9- Rosalinda Fulindo, pp, 258-310.

Prepared by:

JUDILYN B. RAMOS
Teacher Applicant
 Criteria 5 4 3 2 1

1. The learners present their work in a creative way

2. Each member of the group participates and cooperates on
the given tasks
3. The content/procedure is being presented in organized
sequence
4. The students accomplish their task in the given amount of
time.
5. The students well-delivered their presentation
TOTAL
GROUP 1 (TALK SHOW)

Criteria 5 4 3 2 1

1. The learners present their work in a creative way

2. Each member of the group participates and cooperates on
the given tasks
3. The content/procedure is being presented in organized
sequence
4. The students accomplish their task in the given amount of
time.
5. The students well-delivered their presentation
TOTAL
GROUP 2 (COMMERCIAL)

GROUP 3 (NEWS CASTING)

Criteria 5 4 3 2 1

1. The learners present their work in a creative way

2. Each member of the group participates and cooperates on
the given tasks
3. The content/procedure is being presented in organized
sequence
4. The students accomplish their task in the given amount of
time.
5. The students well-delivered their presentation
TOTAL
 QUIZ QUIZ

NAME:___________________________
NAME:___________________________
TRUE OR FALSE TRUE OR FALSE
DIRECTION: WRITE “T” IF THE STATEMENT IS TRUE,
DIRECTION: WRITE “T” IF THE STATEMENT IS TRUE, AND WRITE “F”, IF THE STATEMENT IS FALSE.
AND WRITE “F”, IF THE STATEMENT IS FALSE. ____1. BREAD KNIFE IS USED IN APPLYING SPREAD TO
____1. BREAD KNIFE IS USED IN APPLYING SPREAD TO BREADS.
BREADS. ____2. CUCUMBER IS AN EXAMPLE OF FILLING
____2. CUCUMBER IS AN EXAMPLE OF FILLING ____3. VEGETABLE IS THE FIRST FILLING TO BE PLACED
____3. VEGETABLE IS THE FIRST FILLING TO BE PLACED DOWN IN THE BREAD
DOWN IN THE BREAD ____4. BOTH MEAT AND VEGETABLES ARE
____4. BOTH MEAT AND VEGETABLES ARE CONSIDERED FILLINGS
CONSIDERED FILLINGS ____5. YOU CAN CUT THE EDGES OF BREADS TO MAKE
____5. YOU CAN CUT THE EDGES OF BREADS TO MAKE THE SIZE UNIFORM AND PRESENTABLE
THE SIZE UNIFORM AND PRESENTABLE ____6. THE LAST STEP IN PREPARING SANDWICH IS
____6. THE LAST STEP IN PREPARING SANDWICH IS CUTTING THE SANDWICH
CUTTING THE SANDWICH ____7. SANDWICH IS TYPICALLY CONSIST OF BREAD
____7. SANDWICH IS TYPICALLY CONSIST OF BREAD AND SPREAD ONLY.
AND SPREAD ONLY. ____8. MAYONNAISE AND MUSTARD ARE EXAMPLE OF
____8. MAYONNAISE AND MUSTARD ARE EXAMPLE OF SPREADS
SPREADS ____9. THE FIRST STEP IN PREPARING SANDWICH IS TO
____9. THE FIRST STEP IN PREPARING SANDWICH IS TO PREPARE THE BREAD
PREPARE THE BREAD ____10. AFTER PUTTING THE SPREAD, NEXT THING TO
____10. AFTER PUTTING THE SPREAD, NEXT THING TO DO IS ADD OTHER SLICE OF BREAD.
DO IS ADD OTHER SLICE OF BREAD.

QUIZ QUIZ

NAME:___________________________ NAME:___________________________
TRUE OR FALSE TRUE OR FALSE
DIRECTION: WRITE “T” IF THE STATEMENT IS TRUE, DIRECTION: WRITE “T” IF THE STATEMENT IS TRUE,
AND WRITE “F”, IF THE STATEMENT IS FALSE. AND WRITE “F”, IF THE STATEMENT IS FALSE.
____1. BREAD KNIFE IS USED IN APPLYING SPREAD TO ____1. BREAD KNIFE IS USED IN APPLYING SPREAD TO
BREADS. BREADS.
____2. CUCUMBER IS AN EXAMPLE OF FILLING ____2. CUCUMBER IS AN EXAMPLE OF FILLING
____3. VEGETABLE IS THE FIRST FILLING TO BE PLACED ____3. VEGETABLE IS THE FIRST FILLING TO BE PLACED
DOWN IN THE BREAD DOWN IN THE BREAD
____4. BOTH MEAT AND VEGETABLES ARE ____4. BOTH MEAT AND VEGETABLES ARE
CONSIDERED FILLINGS CONSIDERED FILLINGS
____5. YOU CAN CUT THE EDGES OF BREADS TO MAKE ____5. YOU CAN CUT THE EDGES OF BREADS TO MAKE
THE SIZE UNIFORM AND PRESENTABLE THE SIZE UNIFORM AND PRESENTABLE
____6. THE LAST STEP IN PREPARING SANDWICH IS ____6. THE LAST STEP IN PREPARING SANDWICH IS
CUTTING THE SANDWICH CUTTING THE SANDWICH
____7. SANDWICH IS TYPICALLY CONSIST OF BREAD ____7. SANDWICH IS TYPICALLY CONSIST OF BREAD
AND SPREAD ONLY. AND SPREAD ONLY.
____8. MAYONNAISE AND MUSTARD ARE EXAMPLE OF ____8. MAYONNAISE AND MUSTARD ARE EXAMPLE OF
SPREADS SPREADS
____9. THE FIRST STEP IN PREPARING SANDWICH IS TO ____9. THE FIRST STEP IN PREPARING SANDWICH IS TO
PREPARE THE BREAD PREPARE THE BREAD
____10. AFTER PUTTING THE SPREAD, NEXT THING TO ____10. AFTER PUTTING THE SPREAD, NEXT THING TO
DO IS ADD OTHER SLICE OF BREAD. DO IS ADD OTHER SLICE OF BREAD.
GUIDELINES GROUP 1. TALK SHOW- TALK ABOUT THE PERPARATION
OF YOUR SANDWICH. COMPOSED OF A HOST AND A GUEST
HOST: LET’S WELCOME OUR GUEST TODAY, FRESH FROM “LA
FLAMME BLEU” CULNARY WHO BROUGHT US TODAY A SPECIAL
SANDWICH
GUEST: (TALK ABOUT HOW YOU PREPARE THE SADNWICH)

CHEESE HAM
MAYONNAISE CUCUMBER

GUIDELINES GROUP 2. COMMERCIAL—THERE SHOULD BE A REPRESENTATIVES

THAT WILL ENDORSE YOUR SANDWICH.

(THIS SANDWICH COVERS THE ESSENTIAL INGREDIENTS EQUIPED TO

HEALHY LIFESTYLE FULFILLMENT. IT IS RICH IN LOW CALORIES AND
LESS SATURATED FATS THAT BENEFITS THE INTERNAL ORGAN SYSTEM.
HAVING SANDWHICH WILL HELP YOU BOOST YOUR CONFIDENCE.
PERFECT FOR BREAKFAST AS WELL AS FOR SNACK SHORT COMINGS
THAT WILL ELEVATE YOUR RESISTANCE AND EVERYDAY WORKLOADS.

MAYONNAISE LETTUCE
HAM TOMATO

GUIDELINES GROUP 3. NEWS CASTING

CAST 1 AND THE REST: WILL ACT AS THE CUSTOMER OR A BUYER,
NUTRITIONIST OR DOH EXPERT OR SECRETARY
MAIN ANCHOR: NOWADAYS, SANDWICHES WERE WIDELY SPREAD ALL
THROUGHOUT THE KITCHENOMICS SYSTEM. BUT HERE IS A NEW FULL
BLAST OF SANDWICH THAT GIVES BENEFITS TO HUMAN LIVING
SOURCE. ON THE LINE, WE HAVE FOOD CORRESPONDENT,
_____________(NAME OF THE STUDENT ) TO GIVE US THE LATEST
UPDATE.

REPORTER: SANDWICHES ARE HIGHLY RECOMMENDED BREAKFAST OR

LUCH AND ALSO AS A SNACK THAT GIVES MUCH NUTRIENTS INTO THE
BODY. IT COMPOSED OF BREAD, SOURCE OF CARBOHYDRATE, WITH
MEAT AND EGGS THAT IS A SOURCE OF PROTEINS, VEGETABLES LIKE
CUCUMBER THAT KEEPS THE BODY HYDRATED AND AS ANTI-OXIDANT
ALSO. IT IS A COMPLETE MEAL FOR EVERYBODY.

KETCHUP
CUCUMBER
EGG
CHEESE