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I. Objectives: Detailed Lesson Plan

This detailed lesson plan outlines a class on appetizers for grade 9 students. The objectives are for students to define appetizers, identify their classifications, and prepare two dishes of appetizers. Students will learn about the different classifications of appetizers through a presentation, including cocktails, hors d'oeuvres, canapés, relishes, petite salads, chips and dips, and soups/consommés. They will then analyze sample questions to test their understanding. Afterwards, students will be divided into groups to create and perform their own appetizer recipe for grading based on a rubric.

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claudine sablas
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© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
162 views

I. Objectives: Detailed Lesson Plan

This detailed lesson plan outlines a class on appetizers for grade 9 students. The objectives are for students to define appetizers, identify their classifications, and prepare two dishes of appetizers. Students will learn about the different classifications of appetizers through a presentation, including cocktails, hors d'oeuvres, canapés, relishes, petite salads, chips and dips, and soups/consommés. They will then analyze sample questions to test their understanding. Afterwards, students will be divided into groups to create and perform their own appetizer recipe for grading based on a rubric.

Uploaded by

claudine sablas
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Detailed Lesson Plan

School Sandayong Sur National High School Grade Level Grade 9

Name of Teacher Kaeth Claudine L. Sablas Learning Area TLE

Date June 28,2022 Quarter 2

I. Objectives
Knowledge Define appetizer and identify its classification

Skills Prepare 2 dish of appetizer

Attitude Value the importance of an appetizers in a meal

II. Content Appetizer and its Classification

III. LearningResources/ Learners Module Technology and Livelihood Education G-9,


Materials
Printed Pictures and Powerpoint Presentation

IV. Procedures METHODOLOGY

A. Routinary Activity
Preparation a. Prayer
b. Checking of Attendance
3 minutes c. Review Past Lesson
d. Motivation

The teacher will show some picture. * I will show you some picture and I want you
to tell something about it

Activity

10 Minutes (Answer may vary in every picture shown)

* Base on the picture that I’ve shown you, what do you think our topic today?
(Answer may vary)
What is appetizer?

( Appetizer are finger foods usually served prior to meal , or in between mealtimes
and are also called hors d’ oeuvres , antipasti or starters.)

There are classification of appetizers.

The teacher will play the slideshow presentation about the classification of an
appetizer and let the student analyze and answer each question ask.

*What is cocktails?

(are usually juices of orange, pineapple, grapefruit or tomatoes served with cold
salad dressings. It may be in the form of a fruit or vegetable juice mixed with little
alcoholic beverage or seafood like shrimps, crabs, or lobsters served with slightly
seasoned sauce.)

* What is hors d’ oeuvres?

(refers to small portions of highly seasoned foods. It is a combination of


Analysis canapés, olives, stuffed celery, pickled radishes, and fish.)
15 minutes
*What is canapẽ?

(refers to a bite-size or two bite-sized finger food consisting of three parts: a base,
toppings and garnish.)

* What is relishes/ cruditẻ?

(these are pickled item which are raw, crisp vegetables such as julienne carrots or
celery sticks.)

*What is petite salad?

(are small portions and usually display the characteristics found in most salad)

* What is chips and dips??

(are popular accompaniments to potato chips, crackers, and raw vegetables.)

*What is soup and consommé?

(is primarily liquid food, generally served warm or hot that is made by combining
ingredients of meat or vegetables with stock, or water.)
From the discussion,

*What are the classification of appetizer??

(cocktails, hors d’ ouevers, canapẻ, relishes, petite salad, chips and dips and soup/
Abstraction
consommé)
5 minutes
*Why is appetizer important?

(the main function of appetizer is to increase your hunger and prepare you for the
main course)
The teacher will group the students into 3 groups,
Each group is asked to create their own recipe of appetizer which they will perform
by next meeting.

And their performance will be graded according to this rubrics:


Dimension PERFORMANCELEVEL
Excellen Very Satisfact Needs No Points
t (4 pts.) Satisfacto o-ry Improve Attempt Earned
ry (3 pts.) (2 pts.) ment (1 (0 pt.)
pt.)
1. Use of tools and
equipment
( Uses tools and
equipment correctly)
Application 2. Application of
procedures
20 minutes (Manifests very clear
understanding of the
step- by-step
procedure)
3. Safety work habits
(Observes safety
precautions)
4.Product
(Product is very
attractive and very
enticing to appetite)
5. Time management
(Work completed ahead
of time)
TOTAL

Assessment Short Quiz: essay


10 minutes * What are the classification of appetizer? Describe its characteristics
* Why is appetizer important to a meal?

Advance Research
Assignment/ Reminder
Make a research and study in advance on how to store Appetizer.

V. V. Remarks
VI. Reflection

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