Republic of the Philippines

Department of Education
Division of Puerto Princesa City
CABAYUGAN NATIONAL HIGH SCHOOL
Sto. Manturon, Bgy. Cabayugan,
City of Puerto Princesa

Name of School Cabayugan National High School Grade level 9

Teacher PRINCESS MAE G. SUMANDAL Learning area COOKERY
Teaching Date November 3, 2022 Quarter 2
I.OBJECTIVES
The learners demonstrate an understanding the knowledge, skills, and attitudes
Content Standard
required in preparing appetizers.
Performance Standard The learners independently prepare salad and dressing.
1. describe what is salad;
a. Objectives 2. value the importance of salad in a meal through actively participating in the
discussion; and
3. classify the salads according to its function in the meal and ingredients.
II. CONTENT 1. Classification of salads according to ingredients.
2. Classification of salads according to place in the meal.
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide
2. Learners Materials Pages
3.Textbook pages
4.Additional Materials from CONTEXTUALIZED LEARNING ACTIVITY SHEETS SCHOOLS DIVISION
Learning Resources (LR) OF PUERTO PRINCESA CITY: TLE/TVL Quarter II – Week 1 Performing Mise’
portal En Place in Preparing Salad
B. Other learning Resources
IV. PROCEDURES Teacher’s Activity
Preliminary Activities A. Prayer
Before anything else, I would like to request to put yourselves in the presence of the
lord. Let us pray…

B. Greetings
Good morning class! How was your weekend?

C. Checking of attendance/Cleanliness and orderliness

Before we start please arrange your chairs and check your area if there is trash or
waste under your chair, and kindly pick it out.

Please also be reminded to occasionally sanitize your hands, wear your face masks
properly and is 1 meter away from your classmates.
B. Establishing a purpose for the
lesson
C. Presenting examples/instances Let’s Explore (5 minutes)
of the new lesson Before we proceed to our lesson for today. Let’s have a short activity.
This activity is entitled name it and win it.
5 mins.
The mechanics is very simple you just have to guess the word using the picture
flashed in the screen. After this game you’ll find out about our topic for today.
I’ll give you 5 seconds to determine the answer. Is that clear?

Activity 1: Name it and win it.

You will be guessing the word using the picture being flashed in the screen.
 What is word is it? Very good! Salad.
What about the next one?

That’s right dressing.

And the last one? Precisely, the correct word is meat.

Based on the pictures that I have shown you. What do you think is out topic for

Very good! Our topic for today is the two classification of salad.

D. Discussing new concepts and But before proceeding to our main lesson for today. Let’s first identify some words
practicing new skills #1 that we will encounter in the future.

Mise en place - A French term for having all your ingredients measured, cut, peeled,
sliced, grated, etc. before you start cooking.
Salad - A cold dish and mixture of raw or cooked vegetables, oil, vinegar, or other
dressing and sometimes accompanied by meat. (Oxford Dictionary)
Salad Dressing - A sauce for salads, typically one consisting of oil and vinegar
mixed together with herbs or other flavorings. (Oxford Dictionary)

What do you think is the first classification of salad?

The first classification of salad is according to functions in the meal.

Classification of Salads According to their Functions in the Meal.

1. Appetizer Salads. It stimulates appetite which has fresh, crisp ingredients;

tangy flavorful dressing; and attractive, appetizing appearance. It looks appealing
because of flavorful foods like cheese, ham, salami shrimp and crabmeat. Crisp raw
or lightly cooked vegetables can also be added.

2. Side dish salads should be light and flavorful, not too; much vegetable salads are
often good choices. Heavier salads such as macaroni or high protein salads
containing seafood, cheese are less appropriate, unless the main course is light.

3. Main course salads – should be large enough to serve as a full meal and should
contain a substantial portion of protein. Meat, poultry and seafood salads as well as
egg salad and cheese are popular choices.

Main course salads should offer enough variety of flavors and textures in addition to
the protein and salad platter or fruits.

4. Separate course salads – these salads must be very light without filling. Rich,
heavy dressings such as sour cream and mayonnaise should be avoided.

Light salad are serve after the main course to cleanse the palate, refresh the appetite
 and provide a break before dessert.

5. Dessert salads – dessert salad are usually sweet and may contain items such
as fruits, sweetened gelatin, nuts and cream.

E. Discussing new concepts and The next classification of salad is based on the ingredients used.
new skills #2
Classification of Salads According to Ingredients Used

1. Green salads – must be fresh, clean, crisp and cold and well drained.
Moisture and air are necessary to keep greens crisp.

a) Leaves wilt because they lose moisture. Crispness can be restored by

washing and refrigerating. The moisture that clings to the leaves after thorough
draining is usually enough.

b) Air circulation is essential so do not washed greens too tightly or pack too firmly.
Refrigerate in colanders covered with clean damp towels, or in specially designed
perforated plastic bins. These protect from drying while allowing air circulation.

Also called garden salad is most often composed of leafy vegetables such

as lettuce varieties, spinach, or rocket (arugula).

What if those leafy vegetables aren’t available in your area – for example you are
located here in manturon or sabang? What ingredients can you use to replace those
ingredients.

Yes! Ensaladang talbos ng kamote.

That is a healthy and budget friendly recipe. Since sweet potatoes leaves can be
easily grown in our country, there we have plenty of supply.

2. Vegetable, Grain Legumes and Pasta Salads - vegetable salads are salads whose
main ingredients are vegetables other than lettuce or other leafy greens. Starchy
items such as grains, pastas and dried legumes can also form the body of a salad.

Raw or cooked vegetables are usually added to the starch items to enhance the
color, flavor and nutritional balance of the salad.

Protein items such as poultry, meat, seafood and cheese maybe added to
vegetables and starch salads.

3. Bound salads – are mixture of foods that are held together or bound with a
dressing usually a thick dressing like mayonnaise.

The term bound is most often used for traditional mixtures of cooked protein, starch
and vegetables items with mayonnaise like chicken salad, tuna salad, egg salad and
potato salad.

4. Fruit Salad – contain fruits as their main ingredients, like appetizer salads or
dessert salads.

5. Composed Salads – made by arranging two or more elements attractively on a

plate. They are called composed because the components are arranged on the
plate rather than being mixed together.

They are elaborate and can be substantial in size, usually served as main courses or
fruit courses rather than accompaniments or side dishes.

6. Gelatin Salads – most gelatin products are made with sweetened prepared mixes
with artificial color and flavor. But some professional cook used to prepare salads
using unflavored gelatin relying on fruit juices and other ingredients for flavor.

That would be all for the classification of salads.

Do you have any questions class?

 If none, Let’s have our activity number one.
F. Developing mastery ACTIVITY 1: CLASSIFYING SALADS (Individual activity)
Directions: Classify the following salads according to meal functions and
ingredients. Write your answer in your activity notebook.

G. Finding practical application of ACTIVITY 1: THINK ABOUT IT (Individual activity)

concepts and skills in daily living.
Directions: Fill up the needed information below using the video presentation.
Copy and answer in your activity note book.

Video Presentation

H. Making generalization and ACTIVITY 1: GOOD POINTS (Individual activity)

abstraction about the lesson.
Directions: Fill in the graphic organizer below. Copy and answer in
your activity note book.

I. Evaluate Learning Activity 3: Quick Quiz! (Individual Activity)

Directions: Read the statements or questions carefully then choose the best answer
from the given options. Write the letter of your answer on your activity notebook.
Questions:
 1. Maria is buying ingredients for her salad. The ingredients include pineapple,
papaya, cherries and grapes. Which of the following salad is she preparing?
A. Composed Salad C. Fruit Salad
B. Bound Salad D. Green Salad
2. What classification of salad based on meal function is Maria preparing?
A. Appetizer Salad C. Main Course Salad
B. Dessert Salad D. Side Dish Salad

3. All of the following are true about salad EXCEPT from ___________.
A. hot dish C. includes a salad dressing
B. mixture of raw and cooked vegetables D. can be eaten as a dessert

4. A French term for having all your ingredients measured, cut, peeled, sliced,
grated, etc. before you start cooking.
A. Mise en place C. salad
B. Tangy D. salad dressing

5. Which of the following is TRUE about separate course salad?

A. examples are corn and radish salad and skinny crunchy Asian salad
B. provides a break before the dessert
D. serves after the main course
C. use of rich dressings such as mayonnaise is recommended
J. Additional activities for
application or remediation
V. REMARKS
VI.REFLECTION
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 the lesson.
E. Which of my teaching
strategies worked why did these
work?
F. What difficulties did I
encounter which my principal or
supervisor can help me solve?
G. What innovation or localized
materials did I use /discover which
I wish to share with other teacher?

Prepared by:

PRINCESS MAE S. GRONIFILLO

Teacher 1, TLE
Checked by:

CESAR G. MANLAVI
School Head