Republic of the Philippines

Department of Education
Region II – Cagayan Valley
Schools Division of Nueva Vizcaya
Casat, Bayombong, Nueva Vizcaya

LESSON PLAN IN COOKERY 9

I.OBJECTIVES Name of Teacher: Erica Mae S. Mantile Section: Grade 9
Date: Topic: Structure of
salad

Content Standards The learners demonstrate an understanding the knowledge, skills,

and attitudes required in preparing appetizers.
Performance Standards The learners independently prepare salad and dressings.
Learning LC: LO3. Present a variety of salads
Competencies/Objectives
Code: TLE_HECK9- 12SD-IIh-i-9
. Write the LC code for
each At the end of this lesson, the learners should able to;
a. Identify the structure of a salad.
b. Present salad and dressing attractively in accordance to the
guidelines for arranging salad; and
c. Value the importance of the structure of a salad.
II. CONTENT Structure of a salad
III. LEARNING
RESOURCES
References
1.Teacher’s Guide pages N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Tech-Vocational Track
Home Economics- Cookery page 11
2.Learner’s Materials COOKERY MANUAL 1 of 1
Pages
3.Textbook Pages pp. 114
4. Additional Materials 1. CBLM II Food Trades. Module VIII. Lesson I.
from Learning Resources
(LR) Portal)
B. Other Learning Visuals from Laptop and TV, pictures, actual tools, chalk, eraser,
Resources masking tape, speaker
 Teacher’s Activity Student’s Activity
IV. PROCEDURES
Reviewing previous  Greetings
lesson or presenting
Good morning, Class Good morning,
the new lesson
Ma’am

 Classroom Management
ELICIT (Preliminary
Activity) Before you sit kindly pick up the piece of paper
under your chair and arrange your chair properly.

 Prayer
Before we start our lesson, let us put ourselves in Students will lead
the presence of God. a prayer
Winsthon will you lead us a prayer.
 Checking Attendance
Let’s check the attendance. Kindly get your name
in front.
Very good for the perfect attendance.
 Setting of Standards
Before we start, this is our classroom rules, class
(everyone will
please read.
read)
1. Listen
attentively
to the
teacher’s
discussion
.
2. Raise your
hand if
you want
to answer.
3. Ask for
clarificatio
n if you
are
confused.
  Review of past lesson

Okay class what was our previous lesson?

Anyone who would like to give different
equipment in preparing salad and dressings? And
ENGAGE (Motivation) procedure in making quality salad
Okay class last meeting , we discuss the different
equipment in making salad and dressing and its
procedure in making quality salad, Okay I’m glad
that you learned, lets proceed to our next lesson.
Ma’am different
ingredients in
making salad.
Before we proceed to our lesson, take a look to the Students will
picture and identify what’s in the picture recite

The teacher will

randomly call the
name of the
learners

Establishing a purpose
for the lesson

Presenting
examples /instances of
the new lessons Vegetables

Ham
EXPLORE

Mayonnaise\dressings

Ma’am, these are

ingredients in
making salad

Garnish
What was the picture all about (Student will
raise their hand)

Very good, now let's proceed to our new lesson. Components of

salad

You might be wondering why I present a picture.

What do you think is our topic today?
Okay very good
Our new lesson is all about the structure of salad.
At the end of this lesson, the learners should
be able to;
a. Identify the structure of a salad.
b. Present salad and dressing
attractively in accordance with the
guidelines for arranging salad; and
c. Value the importance of the structure
of a salad.
Discussing new EXPLAIN
concepts & practicing
This time I would like you to listen and you have
and concern to new
skills #2 an activity later. Students will
listen
A. Structure of salad.
1. Base – Consisting of green such as romaine
head or bib lettuce and in most cases these greens
are left on the plate as a bowl. The base keeps the
plate or bowl from looking bare and provides
color in contrast with the body.

2. Body –The most important part of the salads.

The body of the salad is the main ingredient. It
may include vegetables, fruits, meats, beans, eggs,
pasta, or cheeses. This part gets the most
attention and its appearance is enhanced by
decorations.The salad gets its name from the
ingredients that are used for the body.

3. Dressing: the dressing is a liquid or semi-liquid

used to flavor, moisten, or enrich the
salad(palatability and appearance). The dressing
is usually served with all types of salads. It adds
flavor, provides food value, helps digestion,
improves food value, helps digestion, and
improves palatability and appearance. E.g.
mayonnaise, vinaigrette, etc.
A dressing may be added at service time, served
separately for the customer to add, or mixed with
the ingredients ahead of time.

4. Garnish- the garnish of the salad adds color. It

improves the form and enhances the taste of
salad. It must be edible and may be as simple as a
sprinkling of cheese crumbs, seeds, nuts or spices.
The main purpose of the garnish is to add an eye
appeal to the finished product, but in some cases
it improves the taste and form.

Now let us proceed to the

Guidelines for arranging salads
 keep the salad off the rim of the plate.

 Strive for a good balance of colors.

 height helps make a salad attractive.

 cut ingredients neatly.

 make every ingredient identifiable.

  keep it simple.

B. How to present salad and dressing attractively

in accordance with the guidelines for arranging
salad

(Demonstration)
While discussing the teacher will do
the demonstration.

Do you understand class?

Yes, ma’am
Finding practical ELABORATE
application of
Scenario
concepts and skills
Imagine you have two salads:
Making
Generalizations & 1. Salad A: Everything is mixed without any
Abstractions about the order. Some bites are all lettuce, some are
(Some say salad A
lessons just cheese, and the dressing is uneven.
some say salad B)
2. Salad B: Carefully layered so each bite has
a mix of greens, toppings, and dressing.
What do you prefer to eat? And why?
 What have you learned? Ma’am we
learned the
structure of salad
and the
guidelines for
arranging salad.

Okay, class, the structure of salad is the body, base,

dressing, garnish and the guidelines for arranging
salad are keep the salad off the rim of the plate.
Strive for a good balance of colors.
height helps make a salad attractive.
cut ingredients neatly.
make every ingredient identifiable.
keep it simple. A salad’s
structure is key
What is the importance of the structure of a to balancing
salad? flavors, textures,
and visual appeal.
Proper layering
ensures each bite
is enjoyable and
prevents
sogginess.

None ma’am

Is there any question?

(The student will
go quietly)
INSTRUCTION: If you can see your name has a
different color, it will serve as your group mates.
Now, you may go to your respective group. You are
going to make your salad attractive by following
the guidelines for arranging salad.
Here's your criteria
 Criteria Points Total
Points
Presentation 30
Balance of color 20
Attractiveness 20
Cutting ingredients neatly 10
Identifiable ingredients 10
Simplicity 10 100
Evaluating Learning Sana all may label!
Direction: Label the parts of the plated salad.

2
1

3
4

Answer:

1. Body
2. Base
3. Dressing
4. Garnish

Additional activities EXTEND

for application or
Directions: Prepare for the next topic.
remediation

V. Remarks

Submitted by: Check by: Approved:

ERICA MAE S. MANTILE MANILYN S. AZUR AGNES D. ILARDE

Fs Teacher Cooperating Teacher Principal III