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    Storing Appetizer

    Uploaded by

    ROSALYNN MATA
    The document is a daily lesson plan for a Cookery class teaching students how to store appetizers. The objectives are for students to understand and demonstrate the knowledge, skills, and attitudes required to store appetizers properly. The lesson will review fruit appetizer certificates, present the objectives of storing appetizers, and discuss tools, techniques and sanitary practices for storage through examples, activities and a practical application question. Formative assessment includes an activity identifying storage tools and techniques and evaluating statements on storage sanitation. The lesson aims to teach students proper techniques and sanitary practices for storing food.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Storing Appetizer

    Uploaded by

    ROSALYNN MATA
    271 views2 pages
    The document is a daily lesson plan for a Cookery class teaching students how to store appetizers. The objectives are for students to understand and demonstrate the knowledge, skills, and attitudes required to store appetizers properly. The lesson will review fruit appetizer certificates, present the objectives of storing appetizers, and discuss tools, techniques and sanitary practices for storage through examples, activities and a practical application question. Formative assessment includes an activity identifying storage tools and techniques and evaluating statements on storage sanitation. The lesson aims to teach students proper techniques and sanitary practices for storing food.

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    The document is a daily lesson plan for a Cookery class teaching students how to store appetizers. The objectives are for students to understand and demonstrate the knowledge, skills, and attitudes required to store appetizers properly. The lesson will review fruit appetizer certificates, present the objectives of storing appetizers, and discuss tools, techniques and sanitary practices for storage through examples, activities and a practical application question. Formative assessment includes an activity identifying storage tools and techniques and evaluating statements on storage sanitation. The lesson aims to teach students proper techniques and sanitary practices for storing food.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    271 views2 pages

    Storing Appetizer

    Uploaded by

    ROSALYNN MATA
    The document is a daily lesson plan for a Cookery class teaching students how to store appetizers. The objectives are for students to understand and demonstrate the knowledge, skills, and attitudes required to store appetizers properly. The lesson will review fruit appetizer certificates, present the objectives of storing appetizers, and discuss tools, techniques and sanitary practices for storage through examples, activities and a practical application question. Formative assessment includes an activity identifying storage tools and techniques and evaluating statements on storage sanitation. The lesson aims to teach students proper techniques and sanitary practices for storing food.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    GRADES 1 to 12 School Makapuyat NHS Grade Level 11

    DAILY LESSON Teacher Rosalynn M. Mata Learning Area Cookery


    PLAN Teaching Date October 13, 2022 Quarter 1st
    and Time 2:31 – 3:31 pm

    I. OBJECTIVES
    A. Content Standard The learners demonstrate an understanding the knowledge, skills, and
    attitudes required in preparing appetizers.

    B. Performance Standard The learners independently prepare appetizers.

    C. Learning Competencies LO 4. Store appetizers


    4.2 keep appetizers in appropriate conditions to maintain their freshness,
    quality, and taste

    Code TLE_HECK9-12PA-Ij-6

    II. CONTENT Storing Appetizer

    III. LEARNING RESOURCES


    A. References
    1. Curriculum Guide page/s 15
    2. Teacher’s Guide pages
    3. Learner’s Materials pages
    4. Other Learning Ingredients, tools
    Resources
    IV. PROCEDURES
    A. Reviewing previous Awarding of Certificates to students with exceptional performance in
    lesson or preparing fruit appetizer.
    presenting the new
    lesson
    B. Establishing a The teacher will present objective/s of the day’s lesson.
    purpose for the  Identify techniques in storing appetizer
    lesson  Explain the sanitary practices when storing practices
     Appreciate the sanitary practices that can be applied in storing
    food

    C. Presenting What will you do if you have left over food?


    examples
    D. Discussing new Discussion
    concept and 1. Tools and Equipment Used for Storage
    practicing skills #1 2. Storing Techniques
    3. Sanitary Practices When Storing Appetizers

    E. Developing mastery Activity 1


    (lead to formative Directions: Identify the following tools and equipment used for storing of
    assessment #3) appetizer.

    Directions: Classify the following ingredients listed below according to its


    proper storage. Write each ingredient in the box provided for.
    F. Finding practical What are the sanitary practices in storing food that can be used at home?
    application of
    concept and skills in
    daily living
    G. Making What techniques did you learn in storing appetizer?
    generalization and
    abstraction
    H. Evaluating learning Directions: Write true if the statement is correct and false if the statement
    is wrong. Write your answer on separate sheet of paper.
    ______ 1. Place the food in the hot storage to preserve perishable food.
    ______ 2. Keep away from food when you are ill.
    ______ 3. Wash utensils and equipment thoroughly.
    ______ 4. Keep off hand to a maximum contact to ingredients and food.
    ______ 5. Handle the food properly to prevent spoilage and
    contamination.
    I. Additional activities Make a slogan or a poster with regards to sanitary practices in storing
    for application or appetizers.
    remediation
    V. REMARKS

    VI. REFLECTION

    Prepared by:

    ROSALYNN M. MATA
    SST – II
    Inspected/Checked by:

    LORNA R. ALOJADO
    Principal II

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