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  • 100-Tle9 Cookery Q2 M8 Lo4

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    Al Bert Jayme
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    This document outlines a detailed lesson plan for teaching Grade 9 students about properly storing salads and dressings. The objectives are for students to demonstrate knowledge of proper vegetable storage using FIFO procedures and to store vegetables in the correct locations and temperatures. Students will learn about safety and hygienic practices for storing salads such as refrigerating them and adding dressing just before serving. The lesson involves an introductory video, discussion, and analysis of storage methods before students apply what they learn and are assessed.

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    100-TLE9_COOKERY_Q2_M8_LO4

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    This document outlines a detailed lesson plan for teaching Grade 9 students about properly storing salads and dressings. The objectives are for students to demonstrate knowledge of proper vegetable storage using FIFO procedures and to store vegetables in the correct locations and temperatures. Students will learn about safety and hygienic practices for storing salads such as refrigerating them and adding dressing just before serving. The lesson involves an introductory video, discussion, and analysis of storage methods before students apply what they learn and are assessed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    31 views3 pages

    100-Tle9 Cookery Q2 M8 Lo4

    Uploaded by

    Al Bert Jayme
    This document outlines a detailed lesson plan for teaching Grade 9 students about properly storing salads and dressings. The objectives are for students to demonstrate knowledge of proper vegetable storage using FIFO procedures and to store vegetables in the correct locations and temperatures. Students will learn about safety and hygienic practices for storing salads such as refrigerating them and adding dressing just before serving. The lesson involves an introductory video, discussion, and analysis of storage methods before students apply what they learn and are assessed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    Republic of the Philippines

    DEPARTMENT OF EDUCATION
    Region VII, Central Visayas
    DIVISION OF MANDAUE CITY

    DETAILED LESSON PLAN

    Learning Area: TLE-Household


    DLP No. Grade: 9 Quarter: 2 Hours:
    Services

    Teaching Time, Day and


    Section:

    Content: STORE SALADS AND DRESSINGS

    Standard Content: The learners demonstrate an understanding preparing and cooking vegetable
    dishes

    Performance Standard: The learners independently prepare and cook vegetable dishes

    Learning Competency/ies: CODE:

    (Taken from the Store vegetables TLE_HECK9-12VD-IId-12


    Curriculum Guide)

    Key Concepts /
    Understandings to be How properly present SALADS and Dressing Contextualization
    Developed

    1. OBJECTIVES: Domain Localization Indigenization

    Local
    Knowledge Proper storage of vegetables. Local Market
    Vegetables

    demonstrate vegetable storage in accordance with


    Skills
    FIFO (First In-First Out) operating procedures

    Store vegetables based on the prescribed location


    Attitude
    and temperature

    Values Maka-kalikasan (Use for environment friendly procedures.)

    2. SUBJECT MATTER: STORE SALADS AND DRESSINGS

    3. LEARNING TLE 9 COOKERY Quarter 2 Module 8.

    RESOURCES Laptop, PowerPoint presentation, TV/projector, etc.

    4. PROCEDURES Inquiry based, Discussion

    4.1 Introductory Activity Prayer


    (5 minutes) Checking of attendance
    Health protocols

    Show Video Clips on proper handling of food and vegetables.

    4.2 Activity/Strategy 1. Describe what you observe in the video clip.

    (10 minutes) 2. Who will prepare it?

    3. Do you have a suggestive improvement?

    If you have local vegetable, how would you process it? What is the best way to store
    4.3 Analysis (5 minutes)
    salad?

    Safety and hygienic practices in storing salad and dressing

     Green Salads are plated in a cold plate. Avoid plating salads more than an

    hour or two before service. Garnish that is tossed should be added at serving

    time.

     Refrigerate salads before serving time.


    4.4 Abstraction  Dressing is added immediately before serving or serves it on the side.
     Refrigerate salads until serving. Do not hold more than a few hours, or the
    (10 minutes)
    salads will sag. Holding boxes should have high humidity.

     Do not add dressing to green salads until serving, or they will sag.

     Question: What do you think SAFETY in very important in the preparation and
    Storage of salad? Why?

    Direction:
    4.5 Application
    Apply proper Hygiene in washing fruits and vegetables.
    (10 minutes)

    Briefly answer the following questions.


    4.6 Assessment
    1. Discuss the safety and hygienic practices in storing salad and dressing.
    (5 minutes)
    2. How do you wash fruits, vegetables and salad greens?

     Search the internet about the different types of Salad around the world and its
    4.7 Assignment preparations.
    (2 minutes)  Create a slogan showing the importance of proper storing of salad.

    4.8 Wrap Up/ Concluding


    Enjoy your Salad making chapter in your subject.
    Activity (3 minutes)
    5. REMARKS

    Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. What works? What else needs to be
    6. REFLECTIONS done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them
    relevant questions. Indicate below whichever is/are appropriate.

    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 with the
    lesson.

    D. No. of learners who continue to


    require remediation.

    E. Which of my learning strategies


    worked well? 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 teachers?

    Accomplished Not Accomplished

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