DLL 9

School: OCHANDO NATIONAL HIGH SCHOOL Grade Level: 9
GRADES 1 to 12 Teacher: JANE R. PAJANOY Learning Area: Cookery

DAILY LESSON LOG Teaching Dates and Time: September 4- 8, 20323 Quarter: 1-WEEK 1
I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment and work premises. REMEDIAL
DAY
B. Performance Standards The learners independently maintain clean kitchen tools, equipment and premises.
C. Learning Competencies LESSON 1: CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT
LO1: Clean , Sanitize, And Store Kitchen Tools And Equipment

1.1 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.
1.2 Prepare cleaning agents in accordance with manufacturer’s instructions.
D. Sub tasking (if needed) At the end of this session, the At the end of this session, the At the end of this session, the learners are able to;
learners are able to; learners are able to; a. Apply the correct sequence in washing dishes by hands.
a. Familiarize on the topic for a. identify the chemical to be b. Clean kitchen tools and equipment in accordance with prescribed
this quarter. utilized in cleaning and sanitizing standard,
b. Determines each student's kitchen tools and equipment.
c. Familiarize in the different storage area for each kitchen tools and
b. practice safety measures in using
knowledge of and equipment.
chemicals for cleaning and
proficiency in the subject c. independently read the
matter. manufacturer’s instructions in
each label.
Write the LC code for each TLE_HECK9-12KP-Ia-1

II. CONTENT Pre-Test Types of Cleaning Agents Cleaning of Kitchen Tools and Equipment Proper Dishwashing by -
(Subject Matter) Overview of the lesson Hands
III. Learning Resources
A. References N/A
1.Teacher’s Guide Pages N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Technical-Vocational Track Home Economics- Cookery page 8
2.Learner’s Materials Pages Cookery 9-10 Most Essential Learning Competencies page 414
Cookery 9 Quarter 1-Module 1 SLM DepEd-Manila pages 1-33
3.Textbook Pages N/A
4. Additional Materials from N/A
Learning Resources (LR) Portal)
B. Other Learning Resources Pencil and Pen Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, speaker
IV.PROCEDURES
A. Review Previous Lessons `Conduct a recap of the previous discussion.
B. Establishing purpose for the N/A

Lesson (Motivation)
C. Presenting examples /instances N/A Power point Presentation ● Power point Presentation
of the new lessons (show pics,
videos, ppt)
D. Discussing new concepts and The teacher will give a short The teacher will give an introduction to the topic.
practicing new skills #1. (Pre- orientation about what to expect
Discussion Activity) in this lesson and quarter.
E. Discussing new concepts & Types of Cleaning Agents Cleaning of Kitchen Tools and Equipment Proper Dishwashing by
practicing and concern to new PRE-TEST Hands
skills #2 (Provide a printed copy) 1. Detergents. These are cleaning
agents, solvents or any Step 1: Scrape/Pre-wash- Put the dishes on the sink. Scrape off the
Cleaning and Sanitizing substance used to clean and leftover food and large food particles from the dishes and throw them
into the trash can for garbage disposal, leaving behind some residue for
break up dirt, soil and grease on
Cleaning is the process of dishwashing.
removing all visible dirt surfaces of tableware, kitchen Step 2: Wash- By using cleaning implement such as sponges, brushes
which include food, soil , surfaces, and equipment, fabrics, steel wool and dishwashing detergent. Wash dishes in order; glassware,
chemical residues and allergens. clothes, wood , plastic and metals flatware, plates, bowls, pots and pan.
Example: soap, soap powders, Step 3: Rinse using running water. Wash dishes in order; glassware,
The right cleaning agent must cleaners, liquid detergents. flatware, plates, bowls, pots and pan.
be selected because not all 2. Solvent Cleaners are commonly Step 4: Sanitize
cleaning agents can be used on Step 5: Air-Dry
referred to as degreasers . These
food- contact surfaces.
products are alkaline based and Cleaning of Kitchen Tools and Equipment
A food-contact surface is the are formulated to remove grease
surface of equipment or utensil on surfaces of tools and Stoves
that food normally comes into equipment, where grease has ● Before cleaning the stove, make sure that it is cool, to avoid
contact.) burned on. Examples of burn while cleaning. Using abrasive, clean it thoroughly, and
degreasers are vinegar, lemon wash the surface of the stove. You can use emery paper if it is
Sanitizing is done to reduce necessary.
juice, cornstarch , borax , baking
the number of microorganisms to ● Remove all bars and rack of the stove, then immersed it in hot
safe level. It is usually performed soda and castile soap. water with detergent. Scrub the top of the stove using non-
after cleaning. Sanitizing is done 3.Abrasives are fine plastic mesh abrasive brush to remove food from around the burners, knobs ,
using heat, radiation, or chemicals pads, nylon coated, sponges, fine and dials.
brass wool, rotten –stone and ● Wipe clean with damp cloth.
whiting to rub and scrub the heavy ● Tackle stubborn dirt with scraper
dirt. However these materials must ● Wipe dry with a fresh clean cloth.
be handled with care to prevent ● Rinse the sponge well between wipes. Use cleaner with a scrub
scratching certain types of materials pad or use a good degreaser product to remove any residue
like plastic or stainless steel. left.
4. Acid Cleaners are used ● Refer to the manual for directions in cleaning inner stove parts
occasionally to remove mineral Storerooms and Cupboards
deposits and other soils on kitchen
floors , as well as rust on the sink Cupboards can get grease and dirt.
● Clean it by removing everything from the cupboard.
areas and soils.Ex. phosphoric
● Dry the surfaces with a microfiber cloth. Sort out the things
acid, nitric acid ,muriatic acid removed and discard or disposed items no longer needed
Acid is the most powerful type ofSuggested Storage Area for the Following Kitchen Tools and
cleaning agent because it is poisonous Equipment
and corrosive . It should be used with● Glassware- Store glassware in a cupboard to prevent dust from
caution and handled correctly to avoid coming in.
accident.
● Flatware- If you have organizer trays, use ready –made utensils
Here is the list of approved Chemical holders and stack them on top of one another. If you only have
Sanitizers vertical storage containers, store silverware upright.
1. Chlorine, as a bleaching agent,
is used in industry and in ● Plates and Saucers- Everyday dishes should be put on a lower
household cleaning products. It shelves or easy to reach places. You can store it on an open shelve
is water soluble. It is used to to make it easier to grab. Plates and saucers for special occasion
disinfect water and part of the should be placed on a higher shelves or cabinet for storing
sanitation process for industrial purposes.
waste.
2. Iodine is an over-the-counter ● Kitchen equipment- Frequently used equipment may be placed at
type of chemical sanitizer that is the cleaned surface of lower shelves in your cabinets. Less used
used to disinfect skin and treat equipment may be placed at the upper part of the cabinet. Before
infection. storing kitchen equipment, clean and disinfect storage areas and
3. Quaternary Ammonium is used shelves first to ensure a safe location
as disinfectant chemicals to
disinfect sprays and wipes for
the purpose of killing germs. It
is antibacterial type chemical
sanitizer.
How to Read the Label of a

Cleaning Agent
Following the instructions of
manufacturer is essential to achieve
quality and effective disinfectant.
F. Developing Mastery (Leads to Describe It!
Formative Assessment) (activity Directions: Can you describe a
after the lesson) clean and sanitized kitchen? Write
your idea inside the box.
G. Finding Practical Applications Is it possible to clean the kitchen Why is it important to read carefully Why do we need to follow the proper sequence in washing dishes?
of concepts and skills in daily living
tools and equipment without the manufacturer’s label?
(application)
sanitizing it? Why or Why not?
H. Making Generalizations & The teacher will summarize the topic and ask the learners questions that related to the topic.
Abstractions about the lessons
I. Evaluating Learning Let’s check your papers! Identification
(assessment/test) Determine if the class got 80% in Directions: Identify the following
the evaluation. terms.
______1.These are cleaning agents,
solvents or any substance used to
clean and break up dirt, soil and
grease on surfaces of tableware,
kitchen surfaces, and equipment,
fabrics, clothes, wood , plastic and
metals.
______2. These products are alkaline
based and are formulated to remove
grease on surfaces of tools and
equipment, where grease has burned
on.
______3. These are fine plastic mesh
pads, nylon coated, sponges, fine
brass wool, rotten stone and whiting
to rub and scrub the heavy dirt.
______4. These are used occasionally
to remove mineral deposits and other
soils on kitchen floors , as well as
rust on the sink areas and soils.
______5. Solvent Cleaners are
commonly referred to as
__________.
Answers
1. Detergents
2. Solvent cleaners
3. Abrasives
4. Acid Cleaners
5. Degreasers
J. Additional activities for Directions: Search for the Search! Home-work!

application or remediation Different Types of Cleaning Directions: Search raw ingredients in Directions: Video yourself doing the kitchen activity at home. You can
(assignment/homework) Agents, their descriptions and preparing cleaning agents. Write your choose between the following;
examples for each type. answer in your TLE Notebook. a. Washing dishes
b. Cleaning the cupboard
c. Sanitizing tools and equipment
Send your video to your TLE teacher’s messenger.

V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in

the evaluation
B. No. of learners who requires
additional acts.for remediation who
scored below 80%
C. Did the remedial lessons work?
No. of learners who caught up with
the lessons
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal/supervisor can
help me solve?
G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?
Prepared by: Noted by:
Mrs. Jane R. Pajanoy NORLITO V. ISAGAN

Teacher III Secondary Schoo0020
`Principal II
School: Grade Level: 9
GRADES 1 to 12 Teacher: Learning Area: Cookery
DAILY LESSON LOG Teaching Dates and Time: Quarter: 1-WEEK 2

A. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment and work premises. REMEDIAL
DAY
B. Performance Standards The learners independently maintain clean kitchen tools, equipment and premises.
C. Learning Competencies LO2: Clean and sanitize kitchen premises
2.1 Recognize kitchen premises to be cleaned and sanitized
2.2 Clean the kitchen area hygienically in accordance with the food safety and occupational health regulations
2.3 Clean surfaces without damaging property and adversely affecting the health
2.4 Use cleaning agents in sanitizing kitchen premises safely
2.5 Follow cleaning schedule based on enterprise procedures
2.6 Follow safety and first aid procedures.
D. Sub tasking (if needed) At the end of this session, the learners are able to; At the end of this session, the At the end of this session, the
a. Familiarize kitchen premises to be cleaned and sanitized learners are able to; learners are able to;
b. Distinguished the kitchen area hygienically in accordance with the food safety a. identify the daily, weekly and a. enumerate the safety and
and occupational health regulations, and monthly task for cleaning first aid procedures.
schedule b. follow safety and first aid
c. Explain the importance of hygiene in the kitchen.
b. follow schedule of cleaning
procedures at home.
based on enterprise
procedures and c. realize the significance of
c. value the importance of having following safety and first aid
a daily, weekly and monthly procedures in the kitchen.
schedule in keeping home
clean and sanitized.
Write the LC code for each TLE_HECK9-12KP-Ib-2
II. CONTENT ✔ Areas in the Kitchen that Need to be Cleaned and Sanitized Schedule of Cleaning the Safety and First Aid
(Subject Matter) ✔ Cleaning the Kitchen Area Hygienically Kitchen based on Enterprise Procedures
Procedures

A. References
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Technical-Vocational Track Home Economics- Cookery page 8
2.Learner’s Materials Pages Cookery 9-10 Most Essential Learning Competencies page 414
Cookery 9 Quarter 1-Module 2 SLM DepEd-Manila pages 1-33
3.Textbook Pages
Learning Resources (LR)
Portal)
B. Other Learning N/A
Resources
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous discussion.
B. Establishing purpose for Word Hunt! Identify it! Think About This!
the Lesson (Motivation) Directions: Read the following
Directions: Find the word/s in the list of letters inside each box. The words can be cleaning activities, and identify the
in any direction: backward, forward, up, down or diagonal. when it must be done. Write D for
daily W for weekly and M for
monthly.
1.Clean the walls.
2. Clean and sanitize all
work counters after use.
3.Remove and clean drain
covers.
4. Polish all stainless-steel
surfaces.
5. Clean and store properly
the dishes, pots, pans and utensils
after each meal and snack.
Answers:
1. W
2. D
3. M
4. W
5. D
C. Presenting examples Power point presentation.
/instances of the new lessons
(show pics, videos, ppt)
D. Discussing new concepts The teacher will give an introduction to the topic.
and practicing new skills #1.
(Pre-Discussion Activity)
E. Discussing new concepts Areas in the Kitchen that Need to be Cleaned Introduction Safety and First Aid
& practicing and concern to Procedures
new skills #2 1. Floor – is the bottom surface of a room or vehicle. It may be stone, bamboo, A well-planned cleaning
wood, vinyl, tile or other materials that can support the expected load. schedule allows you to finish work The kitchen is a place where
2. Sink is a bowl-shaped plumbing fixture used for washing hands, dishwashing systematically. It gives you the you can express your culinary
and other purposes. It also known by other names including sinker, washbowl, feeling of satisfaction, when you creativity.
hand basin and wash basin. get things done. You become more It's also a place where you can
3. Kitchen stove is simply called a stove or a cooker. It is a kitchen appliance organized in performing your daily be seriously hurt, if you're not
designed for cooking food. It relies on the application of direct heat for the task. Hence, you save time, energy careful. There are various ways
cooking process. and resources when you plan task by which you can prevent
4. Garbage area is an area where you dispose of your garbage bin or trash. It can at home. Safety and health security accidents at home. There is also
be placed outside your kitchen, or it can also be built-in garbage. are also your priority, when you first aid treatment for a particular
5. Storage area- is an area where you put all the utensils, tools, equipment, prepare and follow schedule. In accident that you can practice at
kitchen appliances and cookware. case you have unexpected visitors, home, when someone meets an
6. Wall – is a structure that defines an area, carries a load; provides security, you are always ready to accident.
shelter, or soundproofing. It can be a brick wall, stone wall, wood wall or accommodate them, because your
bamboo. house is well maintained, clean and
sanitized.
7. Pantry- is an area for food storage. It is a space of good supply, such as
canned goods, beverage, sometimes dishes and other food supplies. Schedule of Cleaning the Kitchen
based on Enterprise Procedures
Cleaning the Kitchen Area Hygienically
The kitchen is one of the most popular rooms in a house, so it's important to
keep this room clean and safe for friends and family. The best way to keep your
kitchen clean is to make a habit of cleaning up as you work, and taking care of a
few chores each day so that messes don't pile up.
Hygiene - Hygiene in the kitchen includes washing vegetables and fruits to remove
harmful bacteria and germs from the surface of the foods. If you usually obtain
bargain food from the “a truck back” or regularly eat at establishments that are not
licensed, you could be courting trouble.
Kitchen hygiene - is the maintenance of high standards of cleanliness and

sanitation in the kitchen to prevent food contamination. It is important to have
hygiene in the kitchen so that it will prevent illnesses and food poisoning due to
food contamination.
Good personal hygiene must be observed at all times. Apart from that, having
good kitchen hygiene can greatly minimize the possibility of pest infestations
brought about by moisture and food particles.
STEPS IN CLEANING THE KITCHEN
1. Put all of the dirty dishes in the dishwasher. Fill the sink with hot soapy water
and put the dishes that must be washed by hand.
2. Wipe off countertops and tables with hot soapy water.
3. Sweep the floor and shake throw rugs if needed.
4. Wash the dishes that have been soaked.
5. Wipe down the faucets and dry with a towel.
6. Put out a clean dishcloth and towel.
7. Take out the trash.
Tips for Good Kitchen Hygiene

1. Wash your hands.
2. Proper food storage.
3. Clean up and down.
4. Clean the kitchen sink.
5. Clear off countertops.
Cleaning your kitchen’s working premises regularly is important to keep it

look at its best and make it free from germs and bacteria that usually accumulate in
the kitchen area during food preparation. Surfaces around the kitchen such as walls,
floors, shelves and other surfaces must always be cleaned and sanitized using the
proper materials to reduce environmental problems.
Work surface is a flat surface usually in the kitchen. It should be easy to clean
or disinfect. The surface should be smooth, washable and made of non-toxic
materials. Kitchen surfaces provide an area to prepare food, keep essentials close to
hand and can also be used to create a bespoke design feature in a space.
F. Developing Mastery Name and Fix! Cleaning Schedule Role Play

(Leads to Formative Directions: Look at the different parts of the kitchen in the picture. Arrange the
Assessment) (activity after jumbled letters on the right side that correspond to the items shown in the picture. Directions: Make your daily, Directions: Form a group with
the lesson) Write your answer on space provided for each number. weekly and monthly schedule for 5-6 members. Each group will
cleaning. act the different accidents in the
kitchen and they will show how
to treat it in a short role play.
They will the scene via draw lot
and they will act it in prompt to.
G. Finding Practical Why it should be need to hygienically aware in the kitchen? Is schedule for cleaning important? Why is it important to have a
Applications of concepts and Why? basic knowledge about first aid?
skills in daily living
(application)
H. Making Generalizations
& Abstractions about the The teacher will summarize the topic and ask the learners questions that related to the topic.
lessons
II. Evaluating Do the Sequence! Multiple Choice Rubric
Learning (assessment/test)
Directions: Arrange the following steps in cleaning the kitchen. Write what Directions: Read and analyze the Directions: The role play will be
number it should be first. given statements. Classify the rated based on the rubric.
given tasks whether it is for daily,
_____1. Wash the dishes that have been soaked. weekly or monthly task. Write the
_____2. Take out the trash. letter of the correct answer on the
_____3. Put all of the dirty dishes in the dishwasher. space provided for each number.
_____4. Wipe off countertops and tables with hot soapy water.
_____5. Sweep the floor and shake throw rugs if needed. a. Daily
_____6. Wipe down the faucets and dry with a towel. b. Weekly
____7. Put out a clean dishcloth and towel. c. Monthly
__1. Clean and store all dishes,
Answers: pots, pans and utensils after each
1. 4 meal and snack.
2. 7 __2. Remove and clean drain
3. 1 covers.
4. 2 __3. Wash dish cloths
5. 3 __4. Clean and sanitize all work
6. 5 counters after use.
7. 6 __5. Clean pantries, shelves and
food canisters
__6. Remove and clean drain
covers.
__7. Clean tray, window and
surrounding area after each use.
__8. Clean all freezers and
refrigerators, interior and exterior
___9. Sweep floors after meals
and mop
__10. Remove and clean drain
covers.
Answers:
1. A 6. C
2. C 7. A
3. A 8. B
4. A 9. A
5. B 10. C
J. Additional activities for Directions: Search what are the cleaning agents in sanitizing kitchen premises Directions: Answer the following Directions: Prepare for you First
application or remediation safely. Write your answer in your TLE Notebook. questions. Write your answers on Long Quiz
(assignment/homework) your TLE Notebook.
1. Is schedule for cleaning

important? Why?
2. What are the importance of
having a daily, weekly and
monthly schedule for cleaning
at home?
V.REMARKS
VI. Reflection
A.No. of learners who earned
80% in the evaluation
B. No. of learners who
requires additional acts.for
remediation who scored below
80%
C. Did the remedial lessons
work? No. of learners who
caught up with the lessons
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did this work?
F. What difficulties did I
encounter which my
principal/supervisor can help
me solve?
G. What innovations or
localized materials did I
used/discover which I wish to
share with other teachers?
Prepared by: Checked by: Noted by:

Teacher II Head Teacher I,JHS Principal II


A. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers.
REMEDIAL
DAY
B. Performance Standards The learners independently prepare appetizers.
C. Learning Competencies Quiz LESSON 2: PREPARE APPETIZERS
LO1: Perform Mise En Place

1.1 Identify tools and equipment needed in the preparation of appetizers.
1.2 Classify appetizers according to ingredients.
1.3 Identify Ingredients according to the given recipe.
D. Sub tasking (if needed) At the end of the session, students At the end of this lesson, the learners are able to; At the end of this lesson, the
should be able to attain at least a. Define Mise’ En Place learners are able to;
80% mastery from the graded b. Identify the different tools, and equipment needed in preparing appetizers. a. Familiarized on the history of
recitation/activity. c. Value the importance of choosing the correct tools and equipment in appetizer; and
preparing appetizers. b. Value the importance of
knowing the history of
appetizer.
Write the LC code for each TLE_HECK9-12PA-Ic-3

II. CONTENT Long Quiz #1 ✔ Mise ‘ En Place ✔ History of Appetizer
(Subject Matter) ✔ Kitchen Tools and Equipment Used in Preparing Appetizer
A. References
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Tech-Voc Track Home Economics- Cookery page 9
2.Learner’s Materials Pages COOKERY MELCS page 415
`ADM COOKERY 9 Q1.WK3-M3/ DepEd Iligan City pages 5-31
Portal)
B. Other Learning Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, speaker
Resources
IV.PROCEDURES
B. Establishing purpose for HAVE A SHORT REVIEW NAME THAT THING! Video Watching!
the Lesson (Motivation) Directions: Name the following tools and equipment that will show on the screen.

E. Discussing new concepts Mise ‘ En Place History of Appetizer
& practicing and concern to LONG QUIZ NUMBER 1
new skills #2 Mise’ En Place is a French term which means “set in place” that is you have Appetizers were originally
everything ready to cook and in its place. You should be able to identify and introduced by the Athenians as a
prepare all the needed tools and equipment as well as all the ingredients to make the buffet in the early third century
preparation and cooking easily. B.C. They would serve sea
urchins, cockles, sturgeon, and
Kitchen Tools and Equipment Used in Preparing Appetizer garlic. However, they were
Kitchen Tools unpopular to start as these tiny
meals weren't followed up with a
1. Ball Cutter – sharp edged scoop for cutting out balls of fruits and vegetables. main course, leaving everyone
2. Rubber spatula – used to scrape off contents of bowls. hungry and wanting more. It
3. Channel knife – small hand tool in making garnishes. wasn't until the nineteenth century
4. Spatula – used for manipulating foods like spreading. that appetizers truly caught on, as
meals evolved into more of a
5. Wire Whip – used for mixing thinner liquids.
structured ordeal.
6. Zester – used to remove zest or citrus peels in thin strips. Aperitifs came about by the
7. French knife – for chopping, slicing and dicing. Romans and were classified as a
8. Paring knife – used for trimming and paring fruits and vegetables liquid appetizer that typically
contained alcohol. In addition to
9. Butter curler – used for making butter curls. inciting hunger like food
10. Cutting board – board for cutting fruits and vegetables. appetizers, the purpose for
11. Kitchen shear – cutting device for ingredients like scissors. aperitifs were also meant to help
with the imminent digestion
12. Potato Masher – designed to press potato and cooked vegetables.
process. These drinks would be
13. Mixing Spoons- They refer to an item used for mixing ingredients. shared from a single glass and
14. Colander-a kitchen utensil used to strain foods such as pasta or to rinse passed around the table to all
vegetables members of the eating party.
15. Tong- a type of tool used to grip and lift objects instead of holding them Aperitifs are still utilized today,
directly with hands. typically with the company of
food appetizers.
Measuring Tools The word itself, "appetizer,"
1 Measuring Cups for Dry Ingredients- A measuring cup is used for measuring starting being used in the
dry ingredients such as flour, sugar, oats etc. ϖ It is made up of plastic or metal Americas and England in
the1860s, though it's only reason
and sets usually include 1 cup, 1/2 cup, 1/3 cup and 1/4 cup. When using a dry for existence was to have a word
measuring cup, the capacity is measured to the level top of the cup. with more of a local flavor than
2 Measuring Cups for Liquid Ingredients- This is used for measuring liquid "hors d'oeuvres." For a time,
ingredients such as water, fruit juice,milk and oil appetizers would be served
3 Measuring Spoon- They are used for measuring dry and liquid ingredients in between the main course and
small quantity. dessert as a refresher, but by the
twentieth century they had taken
4 Weighing Scale- device used to measure the weight of ingredients and other
their place as a precursor to the
food. main course.
On the other hand, it is said
Kitchen Equipment that appetizers are the dishes that
1. Kitchen Stove, often called simply a stove or a cooker, is a kitchen appliance can truly be considered Filipino
designed for the purpose of cooking food. because we are best known for
2. Oven- It is a thermally insulated item used for heating, baking, or drying food. using our hands to eat the small
3. Refrigerator- It is colloquially called as “fridge”, a large, cold storage finger foods that come with the
equipment, which helps us reduce the rate of food spoilage. first course. Appetizers can
include anything from fish to
meat, nuts and chips. They are
often served before dinner or at
large family lunches.
F. Developing Mastery Directions: Tell whether the pictures that being

(Leads to Formative show is
Assessment) (activity after CHECKING OF TOOL or EQUIPMENT. Directions: Arrange the
the lesson) PAPERS following event based in the
history of appetizer. Write
number one (1) if it happens first
and so on.
G. Finding Practical RECORDING OF SCORE Why is it important to choose the correct tools and equipment in preparing Why is it important to
Applications of concepts and appetizers? familiarized in the history of
skills in daily living appetizers?
(application)
H. Making Generalizations The teacher will summarize the topic and ask the learners questions that related to the topic.
& Abstractions about the
lessons
III. Evaluating DETERMINE IF THE CLASS MULTIPLE CHOICE MULTIPLE CHOICE
Learning (assessment/test) GOT 80% IN THE Directions: Read the questions carefully. Choose the letter of the correct answer Directions: Choose the best
EVALUATION. PREPARE FOR and write it on the space provided before the number. Write your answer in ¼ sheet answer for the following
REMEDIAL IF IT’S BELOW of paper. questions. Write your answers in
80%. ¼ sheet of paper.
______1. Mikayla wants to prepare a mashed, sweet potato for her daughter. Which
of the following tools should she use?
A. Grater C. French Knife
B. Spatula D. Potato masher
______2. Yannah needs to reheat the leftover food last night. Which equipment is
she going to use?
A. Bread toaster C. Microwave oven
B. Baking oven D. Steam oven
_____3. It refers to a French culinary term which means “to set in place” or “to put
everything in the right place”.
A. Au Gratin C. Nouvelle Cuisine
B. Mise-en-place D. Mise-en-vast
_____4. Aldrin organizes a thanksgiving party for his daughter’s graduation. He
notices that there are a lot of left over food on the table. Which is the best storing
equipment to use?
A. Chiller C. Freezer
B. Crisper D. Refrigerator
___5. This is an essential tool which is made up of a wooden or plastic board used
as a surface for cutting, slicing and chopping fruits ,vegetables and meat .
A. Chopping Board C. Kitchen shears
B. Colander D. Knife
Answers
1. D
2. C
3. B
4. D
5. A
J. Additional activities for Directions: Prepare for your next Directions: Go to your own kitchen at home. Name the tools and equipment Directions: Search for the
application or remediation lesson. available in your kitchen and classify them. Write your answer in your TLE Classifications of Appetizers.
(assignment/homework) Notebook. Write your answers in your TLE
Notebook.
V.REMARKS
VI. Reflection
80%
continue to require
remediation
did this work?
encounter which my
me solve?


REMEDIAL
DAY
C. Learning Competencies LESSON 2: PREPARE APPETIZERS
LO1: Perform Mise En Place

1.1 Classify appetizers according to ingredients.
1.2 Identify Ingredients according to the given recipe.
D. Sub tasking (if needed) At the end of this lesson, the learners At the end of this lesson, students should be able to;
are able to;
a. Classify appetizers a. Enumerate the types of garnishes; and
according to ingredients; b. Explain how important is garnishing in plating food.
and
b. Value the importance of
knowing the different
classification of appetizers
in preparation of a meal.

II. CONTENT Classification of Appetizer Lists of Ingredients According to the Given Recipe -
(Subject Matter)

A. References
`ADM COOKERY 9 Q1.WK3-M3/ DepEd Iligan City pages 5-31
Quarter 1–Module3– New Normal Home Economics Cookery Grade 9-SDO MANILA
Portal)
Resources
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous discussion
B. Establishing purpose for
the Lesson (Motivation) Directions: Find the missing words.

E. Discussing new concepts Classification of Appetizer Lists of Ingredients According to the Given Recipe
& practicing and concern to
new skills #2 Appetizer is a small serving or The following are examples of appetizers including the materials/ingredients on how to prepare them.
portions of highly seasoned food that
is meant to be eaten before the meal Canapés – bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or
or before the entree. It is a word pastry easily handled and eaten.
which literally means "something to
whet the appetite" or "something to Canapés Consists of Three Parts
appetize." Because of their attractive 1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to
appearance, aroma and appealing the canapé.
flavor, it helps to induce and stimulate Suggestions for canapés bases are:
one’s appetite. A good appetizer,
● Bread cutouts
whether hot or cold should be light
and served in small quantities. Fresh ● Toast cutouts
vegetables, salads, fruits, meat or even ● Crackers
fish can be made into appetizers. ● Melba cutouts
● Tiny unsweetened pastry shells cups
1. Cocktails ● Tortilla chips
✔ These are made of seafood or fruit ● Tiny biscuits
usually served chilled with ● Polenta cutouts
flavorful sauce. This cocktail ● Miniature pancake
consists of bite size pieces of
seafood, meat and fruit. Cocktails
are typically served cold at the 2. Spread - placed on top of the base so the garnish sticks to it without falling off.
beginning of a meal as appetizer.
✔ Shrimp served chilled with a
flavorful sauce is an example of a Three types of spreads
cocktail.
2. Hors D’ Oeuvres (pronounce as a. Flavored butter – made from softened butters with flavorings.
“OR Derv”). It is a combination b. Flavored Cream Cheese-made from flavored butters, except cream cheese substituted for the butter. Mixture of
of canapés, olives, stuffed celery, cream and butter can be used.
pickled radishes, and fish. It is c. Meat or Fish salad spreads – made from finely chopped meat or fish that are spreadable. Seasons should be
checked carefully to make the spread more stimulating to the appetite.
served on individual plate when
guests are seated. Sometimes this 3. Garnish – any food item or combination of items placed on top of the spread which usually gives color, design,
is simply placed on a platter and and texture or flavor accent to the canapé.
passed around. Hors d’oeuvres
are served cold or hot. Food items used to decorate canapés
3. Canapé-These are made out of a. Vegetables, pickles and relishes
thin slices of bread in different ▪ Radish slices
shapes. The bread may be ▪ Pickled onions
toasted, sautéed in butter or ▪ Tomatoes
dipped in a well-seasoned ▪ Olives
mixture of egg, cheese, fish, or ▪ Chutney
meat then deep-fat fried. It is a ▪ Parsley
finger food usually consisting of ▪ Pickles
three parts: ▪ Asparagus tips
a) base - which holds the spread ▪ Capers
and garnish ▪ Cucumber slices
(b) spread - is placed on top of ▪ Pimiento
the base so the garnish sticks to it b. Fish
without falling off ● Smoked oysters
● Smoked Salmon
(c) topping and garnish - are
● Shrimp
made from finely chopped meat ● Caviar
or fish that are spreadable. They ● Tuna flakes
could be served hot or cold. ● Sardines
● Lobster chunks or slices
The larger canapés are termed as c. Meats
“ZAKUSKIS” after the Chef
● Meat salami
named Zakuski.
● Roast beef
4. Relishes/Crudités- These are
pickled item which are raw, crisp ● Chicken or turkey
vegetables such as julienne a. cheese
carrots or celery sticks.
Relishes are generally placed Guidelines for Assembling Canapés
before the guest in a slightly,
1. Good mise en place is essentials.
deep, boat shape dish.
In making canapés especially for large functions, all bases, spreads and garnishes must be prepared ahead of
time so that final assembly may go quickly and smoothly.
Relishes include two categories: 2. Assemble as close as possible to serving time.
1. Raw vegetables with dips - Bases quickly become soggy, and spreads and garnishes dry out easily. After placing them in a tray, cover
There are known as crudités them lightly with plastic and held for a short time under refrigeration. Safe food handling and storage must be
(croo-dee-tays). Cru in French observed.
means “raw”. 3. Select harmonious flavor combinations in spreads and garnish such as:
2. Pickled items - These include ✔ Mustard and ham
variety of items like Cucumber ✔ Lemon butter and caviar
pickles, olives, watermelon ✔ Pimiento cream cheese and sardines.
pickles, pickled peppers, spiced ✔ Tuna salad and capers
beets, and other preserved fruits ✔ Anchovy butter, hard cooked eggs slice and olives
and vegetables 4. Make sure that at least one of the ingredients is spicy in flavor.
A bland canapé has little value as an appetizer.
5. Petite Salad =-These are small
5. Use high quality ingredients.
portions of appetizers and usually
Leftover can be used for canapés, but they must be carefully handled and stored to retain freshness.
display the characteristics found 6. Keep it simple.
in most salad. Simple meat arrangements are more attractive than extravagant one. Be sure that canapés hold together and
6. Chips and Dips - These are do not fall apart in the customers hands.
popular accompaniments to 7. Arrange canapés carefully and attractively on trays.
potato chips, crackers, and raw Each tray should carry an assortment of flavor and textures, so there is something for every taste.
vegetables.
Dips must not be so thick that Cocktails
it cannot be scooped up without Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy sauce. These appetizers are always
breaking the chip or crackers, but served chilled, often on a bed of crushed ice.
it must be thick enough to stick to
the items used as dippers. Kinds of Cocktail Appetizers
7. Fresh Fruits and Vegetables ● Oysters and clams on the half shell
These are considered as the ● Shrimps
simplest appetizer. Fruits are ● Crab meat
good appetizers because they ● Lobster
give an attractive appearance, ● Fruits
fragrance, appealing taste and ● Firm flaked white fish
delicious flavor. Always
remember that appetizers should Relishes
always be easy to pick up with Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer. Relishes include two
the fingers, so you need to avoid categories:
certain fruits that are drippy or
messy (for example, chunks of 1. Raw vegetables with dips
avocado or watermelon).
There are known as crudités (croo-dee-tays). Cru in French means “raw”. Common bite size, cut raw
8. .Anything, Smaller Appetizer-
vegetables served with dips are:
These are varieties of appetizers
wherein the only requirement is ● Celery
that you keep everything small ● Radishes
enough to be picked up with the ● Green and Red pepper
fingers and eaten with little mess. ● Zucchini
● Cucumber
● Cauliflower
● Broccoli florets
● Broccoli Stems
● Cherry Tomatoes
● Carrots Scallions
Dips – accompaniment to raw vegetables, and sometime potato chips and crackers. Any mixture of spreads can
be used as dips. Proper consistency is important to any dip. It must not be so thick that it cannot be scooped up
without breaking the cracker. It must be thick enough to stick to the items used as dippers. Thin or soften them by
adding mayonnaise, cream or other appropriate liquid. Sauces and salad dressings can be used as dips.
2. Pickled items. Includes variety of items like cucumber pickles, olives, watermelon pickles, pickled peppers,
spiced beets, and other preserved fruits and vegetables.
Miscellaneous hors d ‘oeuvres

These are variety of food both hot and cold served as appetizers. The serving is smaller in unit size or portion size
that can be eaten with forks from small plates or with fingers.
1. Antipasto - Italian Appetizer. This includes the following:
● Cured meats – Salami, prosciutto, bologna, boiled ham
● Seafood items-Canned items like sardines, anchovies, and tuna
● Cheeses – provolone, mozzarella
● Hard cooked egg and stuffed eggs
● Relishes – raw vegetables
● Mushrooms and other vegetables
2. Bruschetta - slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil,
served with toppings like canapés.
3. Tapas - a small food item intended to be eaten with wine or other drinks usually in bars. They are served in
a small portion intended to be eaten immediately.
4. Caviar – salted roe, or eggs, of the sturgeon. Any product labeled caviar must come from sturgeon.Roe
from any other fish must be labeled as such (white fish caviar)
5. Amuse Bouche (ah-mews-boosh) – a tiny appetizer or hors d’ oeuvres offered to guest seated at their tables
either before or after they have ordered from the menu. It is an opportunity to showcase an aspect of the
chef’s cooking style and talent and to welcome the guest.
Anything that can be served in a tiny portion can be served as an amuse bouche like salads, soups, and little
portions of meat, fish or vegetables with the few drops of sauce and garnish. The chefs don’t use a separate
category of recipe for these items but just give a different presentation, garnish or sauce.
F. Developing Mastery
(Leads to Formative
Assessment) (activity after
the lesson)
G. Finding Practical How is it important to classify the Is it really important to buy quality ingredients in preparing an appetizer? Why?
Applications of concepts and appetizers?
(application)
H. Making Generalizations The teacher will summarize the topic and ask the learners questions that related to the topic.
lessons
2 Evaluating Learning MULTIPLE CHOICE FACT OR BLUFF
(assessment/test) Directions: Read the questions Directions: Write FACT if the statement is correct, and BLUFF it’s not.
carefully. Choose the letter of the
correct answer and write it on ¼ sheet _________1. Good Mise En Place is not essentials.
of paper. _________2. Assemble as close as possible to serving time.
_________3. Select harmonious flavor combinations in spreads and garnish
1. The best statement that describes an _________4. Make sure that at least one of the ingredients is sweet in flavor.
appetizer is? _________5. Use high quality ingredients.
A. Appetizers are attractive in _________6. Simple meat arrangements are more attractive than extravagant one.
appearance, with good aroma and _________7. Arrange canapés unevenly and on trays.
contains appealing flavor. _________8. Each tray should carry only one flavor and textures, so there is something for every taste.
B. Appetizers are foods which _________9. Leftover can be used for canapés, but they must be carefully handled and stored to retain freshness.
stimulate the appetite. _________10. Lemon butter and caviar are harmonious flavor in spread and garnish
C. Appetizer is a small pieces or
portions of highly seasoned food, Answers
usually served before a meal.
D. All of the Above
2. The following are examples of
classification of appetizer except:
A. Buffet C. Hors D’Oeuvres
B. Canape D. Relishes
3. Which of the following ingredients
are needed in decorating canapes?
A. Baking soda, Essential oil, Lemon
juice and White sugar
B. Cheese, Salami, Steak and
Strawberry syrup
C. Lettuce, Shrimp, Smoked oysters
and Smoked Salmon
D. Olives, Pickled onions, Radish
slices and Tomatoes
4. These are kinds of appetizers that are
made up of seafood or fruit with sauce
and usually served chilled.
A. Canapes C. Hors D’Oeuvres
B. Cocktails D. Relishes
5. It refers to a thin slice of bread in
different shapes which usually served
toasted or sautéed.
A. Canape C. Hors D’Oeuvres
B. Cocktails D. Relishes
Answers:
1. D
2. A
3. D
4. B
5. A
J. Additional activities for Directions: Name one of each Directions: Search the following. Write your answer in your TLE Notebook.
application or remediation classification of appetizers and list the 1. Differentiate hot and cold appetizers.
(assignment/homework) ingredients used. Write your answers in 2. Give ten samples of each. (hot and cold appetizers)
your TLE notebook.
V.REMARKS
VI. Reflection
80%
continue to require
remediation
did this work?
encounter which my
me solve?


REMEDIAL
DAY
C. Learning Competencies LO2: PREPARE A RANGE OF APPETIZERS
1. Differentiate hot and cold appetizers;

2. Prepare a variety of appetizers; and
3. Follow workplace safety procedures.
D. Sub tasking (if needed) At the end of this lesson, the learners At the end of this lesson, the At the end of this lesson, the learners are able to;
are able to; learners are able to;
a. Explain the difference between a. Identify the workplace safety procedures;
hot and cold appetizer. a. Apply Mise En Place. b. Follow workplace safety procedures; and
b. Enumerate the different types of b. Demonstrate proper/ c. Value the importance of observing safety in the workplace.
cold hors d’ oeuvres correct procedure in .
preparing appetizer.

II. CONTENT Hot and Cold Appetizers Prepare Variety of Appetizers
(Subject Matter)
A. References
TLE COOKERY 9 Q1.M6/ DepEd Region-IX
Portal)
Resources
IV.PROCEDURES
B. Establishing purpose for HOT OR COLD? N/A Directions: Give one function of starch!
the Lesson (Motivation) Directions: Tell whether the
appetizer that will flashes on the
screen is HOT or COLD appetizers.

E. Discussing new concepts
& practicing and concern to Hot and Cold Appetizers Performance Task Workplace Safety Procedure
new skills #2
Hors d’eouvres is often served Directions: Prepare your own The purpose of a safe work procedure is to reduce the risk to health and safety
preceding a meal, they are served appetizer using ingredients of in the workplace and reduce the likelihood of an injury through employees’
as the food at cocktail parties your choice. You will be given awareness on how to work safely when carrying out the tasks involved in their
involving alcoholic beverages. 30 minutes to perform the task. jobs.
a. Hot Hors d’oeuvres are served
between the soup and fish Your performance will be rated Procedure for disinfecting premises;
course. In today’s shortened based on the rubric below. A. Preliminary cleaning is required.
menus, they are often served B. Apply solution to hand, non-porous surface thoroughly wetting it with cloth,
instead of hot entrée. The size mop, and sponge. Treated surface must remain-wet for 10 minutes. Wife with
and richness depend upon the dry cloth.
composition of menu. Many C. Sponge on mop or allow to air dry.
hot hors d’oeuvres are suited
D. Use a spray device for spray application. Spray 6-8 inches from the surface, rub
for serving a small ala carte
with a brush, sponge or cloth. Avoid inhaling sprays.
dishes, and usually described as
hot dish. E. Rinse all surfaces that come in contact with food such as exterior of appliances,
b. Cold hors d’oeuvres should tables and stove top with potable water before rinse.
stimulate appetite, and
therefore should always be How to keep Your Kitchen Clean and Safe
served at the first course in the 1. Remove unnecessary clutter and tidy. Discard thing in the kitchen that you
menu. There are five types of don’t use any more.
cold hors d’oeuvres and they 2. Keep your refrigerator clean and tidy. Always clean your fridge to avoid
are served as follows: contamination of bacteria.
● Plate of Hors d’oeuvres may 3. Use a rubbish bin with a lid to keep odors out that attract flies and other insects.
consist of shrimps, smoked Empty your garbage bin every day. Wash and sanitize your garbage bin once a
beef, poached egg, Spanish week
sardines and lettuce, sauce can 4. Use separate chopping boards for different kinds of food.
be served at the side 5. Change the dishcloth you wipe surfaces with every day. Use proper towel for
● Grisson Platter may consist of any mess that is particularly likely to cause contamination, such as raw meat or
two kinds of cold meat, such as eggs, and anything that has fallen on the floor.
ham, smoked beef, peppered 6. Keep kitchen floors free from debris and grease by sweeping and washing
ham. Sauce can be served at the regularly.
side. 7. Don’t leave dirty cookery and pans to fester where they can attract harmful
● Hors d’oeuvres Platter. A well- bacteria.
presented platter with a limited 8. Wash surfaces that get touched.
choice of simple or more 9. Wash your hands before handling food and again when you sneeze or cough,
expensive foods. The basic blow your nose, go to the bathroom, or touch high-use surfaces.
rules is “small quantity, but big
in quality” and at the same time Safety Handling of Knife and Another Sharp Tool in The Kitchen
attractively served. It may
consists of shrimps with jelly, 1. Handle it with care to avoid accident.
asparagus tip with mushrooms, 2. Always sharpen your knives before using.
sardines with onion rings, 3. In slicing or chopping ingredients grasp the knife’s handle firmly and lay your
tomatoes stuffed with salad and other hand on top of the knife to prevent any blade contact.
chicken loaf.
● Assorted hors d’oeuvres can be Safety Measures when Cleaning
served in special portioned
platters with dishes or even 1. Ensure adequate ventilation in the kitchen.
from a serving cart. 2. Have knowledge of basic first aid
● Rich hors d’oeuvres - still a 3. Wear cotton clothing to cover your limbs and other parts of your body that
classical form of presentation. might be exposed to the cleaning agent.
Lobster should always be 4. Wear suitable footwear
included. The hors d’oeuvres 5. Wear rubber gloves
dish system in conjunction with 6. Wear proactive eye and face wear.
a silver platter can be used, but
it is also possible to arrange the
Practices and Conditions for Maintaining Sanitation Standards
center pieces on a silver platter
covered with meat jelly and
1. Workers are free of disease. No unprotected boils or sores in the hands and
served with accompaniments in
bodies of those engaged in preparing and handling food.
a small separate bowls or
container. 2. Practice of good personal hygiene. Conveniently locate lavatories with plenty
of warm water, soap and individual towels.
3. Safe water and ample supply of hot water.
4. Establishment is free from insects and rodents.
5. Premises are clean and free of rubbish. Garbages are kept in covered metal
containers.
6. Plumbing installations made such that there is no chance of back siphonage or
contamination from overhead sewer lines; flush type toilets connected to an
approved sewerage system or toilets of a type approved by health officials.
7. Restrooms are well-lighted and ventilated.
8. Food supplies from approved sources and delivered in an approved manner.
9. Perishable foods are refrigerated.
10. All foods are protected from contamination by handling, coughing, sneezing,
sweeping, sewage, insects, and rodents. Poisons are labeled and stored away
from foods.
11. Necessary equipment for cleaning up and for cleansing and sanitizing of
utensils and equipment are available.
12. Trained workers who are familiar with their duties and who practice sanitary
methods.
F. Developing Mastery Venn Diagram Individual Work
(Leads to Formative Directions: Each student will Slogan/Poster Making
Assessment) (activity after Directions: Create a Venn diagram perform their task based on the
the lesson) that will show the difference and rubric. Directions:
likeness of cold and hot appetizers. 1. Draw/make slogan/poster on safety and hygiene practices in the
workplace.
2. Use 1/8 illustration board, with appropriate color medium and drawing
tools.
Note: Answers may vary. 3. Submit your output to your teacher for proper evaluation.
G. Finding Practical Why do we need to classify the hot What is the effect of hands on Why is it important to follow workplace safety procedures?
Applications of concepts and and cold appetizer? activity on learners’
skills in daily living performance?
(application)
H. Making Generalizations The teacher will summarize the topic through asking the learners related to the topic.
lessons
3 Evaluating Learning Enumeration The Rubric Scoring Rubric for Final Output
(assessment/test) Directions: Give the five types of
cold hors d’ oeuvres and give its
short specific qualities.
1.
2.
3.
4.
5.
Answers:
Note: Short specific quality may
differ depends on the answers of
learners.
1. Plate of Hors d’oeuvres
2.Grisson Platter
3. Hors d’oeuvres Platter
4.Assorted Hors D’ Oeuvres
5. Rich Hors D’ Oeuvres
J. Additional activities for Directions: Bring the following next Directions: Bring 1/8 Directions: Prepare for the next topic.
application or remediation meeting; illustration board and coloring
(assignment/homework) 1. Your choice of ingredients for materials next meeting.
appetizer.
2. Tools that you need to use. Scrap Book Making
3. PPE Project: Collect five(5) recipes
of each classifications of
appetizers and compiled it in
scrapbook.
The deadline will be on the last

week of this quarter.
V.REMARKS
VI. Reflection
80%
continue to require
remediation
did this work?
encounter which my
me solve?
Teacher I Head Teacher I,JHS Principal II

REMEDIAL
DAY
C. Learning Competencies
LO3: PRESENT RANGE OF APPETIZERS
3.1 Identify the fundamentals of plating;

3.2 Identify the accompaniments of appetizers;
3.3 Present appetizers attractively; and
3.4 Observe sanitary practices in presenting appetizers
D. Sub tasking (if needed) At the end of this lesson, the learners are able to; At the end of this lesson, the learners At the end of this lesson, the learners
a. Identify the fundamentals of plating; are able to; are able to;
b. Apply the fundamentals of plating; and a. Determine the accompaniments of
c. Value the importance of fundamentals of plating in presenting appetizers; and a. Identify the different
appetizers. b. Explain the importance of sanitary practices in presenting
accompaniment in appetizer dishes. appetizers;
b. Perform the different
sanitary practices before
presenting an appetizer; and
c.Value the importance of sanitary
practices in presenting
appetizers.
Write the LC code for each TLE_HECK9-12CD-Ii-5

II. CONTENT ✔ Fundamental of Plating ✔ Accompaniments for Appetizers Sanitary Practices in Presenting
(Subject Matter) ✔ Basic Principle of Platter Presentation ✔ Sanitary Practices in Presenting Appetizers
✔ Designing in the Platter Appetizers

A. References
1.Teacher’s Guide Pages N/A N/A N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Tech-Voc Track Home N/A N/A
Economics- Cookery page 10
2.Learner’s Materials Pages COOKERY 9 MELCs 415 N/A N/A
Cookery 10 Quarter 1-Module 9 SLM DepEd SOCCKSARGEN
3.Textbook Pages N/A N/A N/A
Portal)
B. Other Learning Resources https://youtube.com/watch?v=1zrxJ5ySyok https://youtube.com/watch? https://www.youtube.com/watch?

v=MItQBzKDxGI v=lyDKPpzuCNI&t=289s
IV.PROCEDURES
B. Establishing purpose for Video Watching.
the Lesson (Motivation) https://www.youtube.com/watch?v=1zrxJ5ySyok&t=113s
C. Presenting examples Power point Presentation or Video Presentation

E. Discussing new concepts & Appetizers can be more appreciated if presented attractively Accompaniments for Appetizers Sanitary Practices in Presenting
practicing and concern to new like the saying goes “the eyes eats first”. Plate presentation is the Appetizers
skills #2 process of offering the appetizer to guests in a stylish and pleasing ✔ Accompaniment is something
manner. It requires skills, style and creativity. added to or served with food or 1. Thoroughly wash all ingredients
meal to make it better or more before using.
Fundamentals of Plating appealing. 2. Have a separate chopping board
1. Balance ✔ It generally enhances the flavor, for meat and fruits/ vegetables.
The rules of good menu balance also apply to plating. food and sauces offered with 3. Keep perishable ingredients
Select foods and garnishes that offer variety and contrast. specific main dishes by refrigerated.
● Color. Two or more colors on a plate are usually more providing a balance and contrast 4. Keep cold appetizers well chilled
interesting than one. Garnish is also important. to taste.
● Shapes. Plan for variety of shapes and forms. Cutting to keep them crisp and sanitary.
vegetables into different shapes gives you great flexibility. 5. Use gloves or utensils to ready-
Reasons why we need
● Texture. Not strictly visual consideration, but important in accompaniment to-eat food ingredients.
plating in menu planning.
● Flavors. One of the factors to consider when balancing 1. Accompaniment in every dish is Serving and Plating Appetizer
colors, shapes, and texture on the plate. one of the most important factors in in a Safe Manner
2. Portion size. This is important for presentation as well as for serving a dish.
costing. 1. Use toothpick or small skewers to
● Match portion sizes and plates. Too small a plate makes an hold small complementary pieces
overcrowded, jumbled, messy appearance. Too large a 2. It can enhance the food, gives an of food together.
plate makes the portions look skimpy. eye appeal and stimulates appetite of 2. Remember to decorate the plate
● Balance the portion sizes of the various items on the plate. the dishes with satisfaction.
as well.
Apply logical balance of portions.
3. Safe food handling in presenting
3. Arrangement on the plate
3. A good taste and attractive appetizers must be observed.
appetizer dish can create an 4. Food sanitations must be observe
Basic Principles of Platter Presentation emotional connection and provide at all times.
1. The three elements of a buffet platter. visual stimulation which heightens
● Centerpiece or Grosse piece (gross pyess). This may be an uncut the enjoyment of many dishes.
portion of the main food item, such as a pate or a cold roast,
decorated and displayed whole. It may be a separate but related 4. Great choice of accompaniments is
item, such as molded salmon mousse highly needed to fit the types of
● The slices or serving portions should be arranged artistically. appetizers.
● The garnish should be artistically done in proportion to the cut
slices.
2. The food should be easy to handle and serve, so that one portion Accompaniments for Appetizers
can be removed without ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, 1. Sauce - flavor to compliment the
more appetizing, and still attractive when are half consumed by the type of meat cooked.
guest.
4. Attractive platter presentation may be made on silver or other Examples: oyster clams
metals, on mirrors, chinaware, plastic ware, wood, or any other cocktails, meatballs.
materials provided they are presentable and suitable for food. 2. Vegetable and Fruits- the variety
5. Once a piece of food has touched the tray, do not remove it. Shiny of preparations are endless;
silver or mirror trays are easily smudged, and you’ll have to wash boiled, roasted, hot and cold.
the tray and start over again. Good pre-planning should be Examples: vegetable pickle, fruit
considered. salad, vegetable salad
6. Think of the platter as part of the whole. It must be attractive and 3. Garnish- to decorate the dish,
appropriate to the other presentation in the table. chops herbs to add flavor and
color to the dish.
Designing the platter Examples: chopped chives,
1. Plan ahead. Make a sketch by dividing the tray into six or eight parsley, grated cheese, drizzle of
sections. This will help you lay out a balance and symmetrical olive oil, wedge of thin slice
design. The sketch should indicate the centerpiece, slices of foods lemon
and garnishes. 4. Dressings- a mixture of substance
2. Get movement into your design. Good design makes your eyes which can be a vinegar based or
move across the platter following the lines you have set up. It could mayonnaise based.
be arranged in rows or lines. Examples: French fries, coleslaw,
3. Give the design a focal point. Use centerpiece to emphasize and canape’, fried calamares
strengthen the design by giving it direction and height. Note that
centerpiece is not always in the center.
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out a plate by Importance of Accompaniment for
providing additional element. Two items on a plate often look Appetizer Dishes
unbalanced, but adding a garnish completes the picture. On the 1. To enhance the flavor and
other hand do not add unnecessary garnishes. appetite.
6. Don’t drown every plate in sauce or gravy. It may hides colors and 2. To help improve the color
shapes. You may cover a part of it or a band of sauce across the combination and with main
center. dish.
7. Keep it simple. Simplicity is more attractive than complicated 3. To make the dish attractive in
designs.
appearance.
8. Let the guest see the best side of everything. Angle overlapping
slices and wedged-shaped pieces toward the customer and the best
side of each slice is face up.
F. Developing Mastery (Leads Enumeration
to Formative Assessment) Direction: Enumerate the following terms.
(activity after the lesson) 1-3 Fundamental of Plating
4-10 Give at least seven ways to design the platter
G. Finding Practical Why is important to follow the fundamental of plating? Why accompaniment for is consider as Why is it need to follow the sanitary
Applications of concepts and important factors in presentation of practices in presenting appetizer
skills in daily living appetizers? dishes?
(application)
H. Making Generalizations & The teacher will summarize the topic through asking the learners related to the topic.
Abstractions about the lessons
4 Evaluating Learning TRUE OR FALSE FACT OR BLUFF
(assessment/test) Directions: Write TRUE if the statement is correct and FALSE if the
statement is wrong. Write your answer in your activity sheet. Directions: Enumerate the following.
______ 1. The food should be easy to handle and serve, so that one
portion can be removed without ruining the arrangement. 1-4 Accompaniments of appetizers.
______ 2. Once a piece of food has touched the tray, remove it. 5-7 Importance of Accompaniments for
______ 3. Keep items un proportion. appetizer dishes.
______ 4. Give the design a focal point. Use centerpiece to emphasize 8-10 Give different kinds of
and strengthen the design by giving it direction and height. accompaniments for appetizer dishes
______ 5. A simple design is best. Simple arrangement is easier to serve,
more appetizing, and still attractive when half consumed by the guest. Answers
1. Garnish
Answers 2. Fruits and vegetables
1. TRUE 3. Sauce
2. FALSE 4. Dressings
3. FALSE 5. To enhance the flavor and
appetite.
4. TRUE
6. To help improve the color
5. TRUE combination and with main dish.
7. To make the dish attractive in
appearance.
8-10 Answers may vary.
J. Additional activities for Directions: Prepare for the new topic. Directions: Prepare for the next lesson. Directions: Prepare for recitation
application or remediation next meeting.
(assignment/homework)
V.REMARKS
VI. Reflection
B. No. of learners who requires
additional acts.for remediation
who scored below 80%.
D. No. of learners who continue
to require remediation
did this work?
encounter which my
me solve?


REMEDIAL
DAY
C. Learning Competencies .LO3: PRESENT RANGE OF APPETIZERS LO 4: STORE APPETIZER

4.1 Utilize quality trimmings;
3.1 Identify the fundamentals of plating; 4.2 Select appropriate container for
3.2 Identify the accompaniments of appetizers; storing salads and appetizers; and
3.3 Present appetizers attractively; and 4.3 Keep appetizers in appropriate
3.4 Observe sanitary practices in presenting appetizers conditions to maintain its freshness,
quality and taste;
Follow workplace safety procedures.
D. Sub tasking (if needed) At the end of this lesson, the learners At the end of this lesson, the At the end of this lesson, the At the end of this lesson, the learners are
are expected to; learners are able to; learners are able to; expected to;
a. Apply the information
they've learned in lecture a. Perform variety of appetizers; a. Write a reflective letter a. Utilize the quality trimmings of
and discussions. b. Apply the concepts being taught about the previous every ingredients; and
about appetizers; and performance task; and b. Value the importance of being
b. Value the importance of
c. Value the importance of hand on b. Value the importance of resourceful and creative in
recitation.
activity self-reflective activity. terms of trimming ingredients.
Write the LC code for each TLE_HECK9-12PA-Ij-6

II. CONTENT -
(Subject Matter) RECITATION Present Variety of Appetizers REFLECTION PAPER
A. References
2.Learner’s Materials Pages N/A Cookery 10 Quarter 1-Module 10 SLM
DepEd SDO- Iligan City
pages 1-9
Portal)
Resources
IV.PROCEDURES
B. Establishing purpose for RECITATION PERFROMANCE TASK REFLECTION PAPER ANSWER ME
the Lesson (Motivation)
C. Presenting examples -Preparing Power point Presentation or Video Presentation

D. Discussing new concepts
and practicing new skills #1. The teacher will give an introduction about the topic.
E. Discussing new concepts RECITATION PERFROMANCE TASK REFLECTION There is a notion that those who
& practicing and concern to are blessed with culinary skills are those
new skills #2 Directions: There is a box in Directions: Each group will Directions: Write a reflective who can turn even the simplest
front of the class. The box present variety of appetizer based learning about the previous ingredients into a delightful dish. A
contains all the topics that on the classification of appetizer. performance task, “Presenting skilled artist and artisan would bring out
discussed for this quarter. Each The performance of the group will Varieties of Appetizers. Write your the best potential in whichever tools and
learner will go to the front and be rated based on the rubrics answers on a long bond paper materials they have, just as a chef can
they will pick a paper and explain below. create wonders with the raw material
what is the meaning of what is they are provided with. It is essential to
written on the paper. Each learner utilize every bit of all the ingredients to
will be given 30 seconds to maximize use and cut cost.
answer.
Utilize Quality Trimmings
In cooking, excess gradients or even
cut-outs are very normal in maintaining
quality food production.
Quality trimmings are the excess
cut-outs in the process of food
production. They are usually pieces of
food which do not go with your
standards and are too precious to throw
away.
In utilizing quality trimmings, one

must posses certain resourcefulness to
ensure the maximum potential use of
every ingredient. Every ingredient is
important and cost money, it would be a
total waste to just throw it away. For
instance the trimmings coming from the
greens from salads can be made as a
garnish for canapés, excess cut
vegetables from soups can be made as
side dish for the main course, bread
trimmings can be cooked into croutons or
into bread pudding. There is a world of
possibilities in cooking if you just put
your mind to it
F. Developing Mastery RECITATION PRESENT THE FINISH REFLECTION Name the Possibility!
(Leads to Formative PRODUCT
Assessment) (activity after Directions: Name one (1) appetizer
the lesson) recipe associated with the ingredient
shown.
G. Finding Practical RECITATION PERFROMANCE TASK REFLECTION Why is it important to become creative
Applications of concepts and and resourceful in when it comes to the
skills in daily living trimmings of ingredients?
(application)
H. Making Generalizations The teacher will summarize the topic through asking the learners related to the topic.
lessons
5 Evaluating Learning Points will be based on the The Rubric REFLECTION PAPER ESSAY WRITING
(assessment/test) equivalent scores.
Directions: Answer the following
Answer in 1-10 secs= 20 points questions. Write your answers in one
11-15 secs= 15 points whole sheet of paper.
16- 20 secs= 10 points
21- 30 secs= 5 points 1. Are all the trimmings from excess
Answered but wrong= 2 points ingredients are worth to keep?
No answer at all = 0 point Why or why not?
2. What is the effect of excess cut
outs of ingredients in comes of
food costing? Explain.
J. Additional activities for Note: Go to your assigned group Directions: Prepare for next Directions: Prepare for next lesson Directions: Search for the different
application or remediation for TLE Performance Task and lesson. container material used for storing
(assignment/homework) coordinate about your upcoming appetizers.
performance task “Prepare
Varieties of Appetizers” to be
perform next meeting.
V.REMARKS
VI. Reflection
80%
continue to require
remediation
did this work?
encounter which my
me solve?


REMEDIAL
DAY
C. Learning Competencies LO 4: STORE APPETIZER

4.1 Utilize quality trimmings;
4.2 Select appropriate container for storing salads and appetizers; and
4.3 Keep appetizers in appropriate conditions to maintain its freshness, quality and taste;
4.4 Follow workplace safety procedures.
D. Sub tasking (if needed) At the end of this lesson, the learners are expected to; At the end of this lesson, the 80% of the
learners are expected to answer the
questions correctly.
Write the LC code for each TLE_HECK9-12CD-Ij-8
II. CONTENT Keep Appetizers in Appropriate Conditions to Maintain their LONG QUIZ #2 -
(Subject Matter) Freshness, Quality, and Taste

A. References
2.Learner’s Materials Pages Cookery 9 Quarter 1-Module 10 SLM DepEd SDO- Iligan City
pages 1-9
Portal)
B. Other Learning Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, speaker.
Resources
IV.PROCEDURES
B. Establishing purpose for
the Lesson (Motivation)
C. Presenting examples TV, LAPTOP

D. Discussing new concepts Conduct a recap of the previous discussion

E. Discussing new concepts COMPLETION TIME
& practicing and concern to Keep Appetizers in Appropriate Conditions to Maintain their LONG QUIZ
new skills #2 Freshness, Quality, and Taste Time to comply all the missed
activities, quizzes and
Wasting should never be part of cooking. As we learned the importance performance task.
of utilizing quality trimmings, we now move to keeping our produce fresh,
high quality and tasty. It is a must to ensure our efforts not to go to waste
by storing or packaging our foods properly to prevent spoilage.
Storing salads and appetizers is one of the most important activities done
after preparing them to maintain freshness and avoid spoilage.
Tools and Equipment

1. Chillers
2. Refrigerator
3. Containers for salad and appetizers
Storing Techniques Storing foods could be done through the following

techniques:
1. Refrigerate – to keep food cold or cool.
2. Cold storage – the process of preserving food by means of refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food
Common Materials Used for Packaging

1. Plastics
Plastics are organic polymeric materials that can be molded into the
desired shape. The lightness and versatility of these have been confirmed
over decades in the processing and packaging of food. Plastic containers
and packaging protect against the contamination of food and offer adequate
mechanical strength. Due to a lower cost and lower energy consumption
during manufacturing, plastics have replaced traditional packaging
materials. In addition, they are able to preserve and protect the food for
longer, minimizing the use of preservatives.
2. Aluminum
Aluminum is increasingly used for canning due to its lightness, low

cost and capacity to be recycled. It can be found in packaging, bottle
closures and wraps and laminates. It has the same barrier properties as steel
but with the advantage of being resistant to corrosion. Aluminum foil is
formed by layers of laminated aluminum. It is a highly flexible product that
allows to preserve or protect food in the domestic environment. However, it
is difficult to use in modern fast packaging equipment due to wrinkles, rips
and marks.
3. Glass
Glass is an inert material that is impermeable to gases and vapors. It is

an excellent and completely neutral oxygen barrier when in contact with
food. However, it is a fragile, heavy material that requires a lot of energy to
be manufactured. Glass uses one of the most abundant raw materials on the
planet, silica, but it is not renewable. Despite this, it is a recyclable product,
since it can be used as a container repeatedly.
4. Wood, Cardboard and Papers
Products derived from wood are widely used in the packaging of food in
the form of paper and cardboard. Paper is a very cheap, lightweight product
with excellent printing capacity. Although it is very sensitive to moisture, it
can be corrected with a combination of paper and other materials such as
plastic or paraffin. Cardboard is a material made up of several superimposed
layers of paper, making it thicker, harder and more resistant than paper. Its
main use is for packaging and containers in the form of boxes.
F. Developing Mastery TELL ME!

(Leads to Formative
Assessment) (activity after Directions: Tell me what food packaging materials used in the following CHECKING OF PAPERS
the lesson) pictures.
G. Finding Practical Why do we need to follow the proper storage in each type of pasta? RECORDING OF SCORE
Applications of concepts and
(application)
H. Making Generalizations The teacher will summarize the topic and ask the learners questions that
& Abstractions about the related to the topic.
lessons
5.Evaluating Learning ADVANTAGE AND DISADVANTAGES DETERMINE IF THE CLASS GOT 80%
(assessment/test) IN THE EVALUATION.
Directions: Enumerate the different food packaging. Give the advantage
and disadvantages of each.
PREPARE FOR REMEDIAL IF IT’S
BELOW 80%.
J. Additional activities for Direction: Prepare for long quiz #2 CONGRATULATIONS! CONGRATULATIONS!
application or remediation
(assignment/homework)
V.REMARKS
VI. Reflection
80%
continue to require
remediation
did this work?
encounter which my
me solve?

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School: OCHANDO NATIONAL HIGH SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: JANE R. PAJANOY Learning Area: Cookery

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

LO1: Clean , Sanitize, And Store Kitchen Tools And Equipment

Write the LC code for each TLE_HECK9-12KP-Ia-1

B. Establishing purpose for the N/A

How to Read the Label of a

J. Additional activities for Directions: Search for the Search! Home-work!

Send your video to your TLE teacher’s messenger.

A.No. of learners who earned 80% in

Prepared by: Noted by:

Mrs. Jane R. Pajanoy NORLITO V. ISAGAN

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

III. Learning Resources

Kitchen hygiene - is the maintenance of high standards of cleanliness and

STEPS IN CLEANING THE KITCHEN

Tips for Good Kitchen Hygiene

Cleaning your kitchen’s working premises regularly is important to keep it

F. Developing Mastery Name and Fix! Cleaning Schedule Role Play

1. Is schedule for cleaning

Prepared by: Checked by: Noted by:

School: Grade Level: 9

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

C. Learning Competencies Quiz LESSON 2: PREPARE APPETIZERS

LO1: Perform Mise En Place

Write the LC code for each TLE_HECK9-12PA-Ic-3

C. Presenting examples Power point presentation.

F. Developing Mastery Directions: Tell whether the pictures that being

Prepared by: Checked by: Noted by:

Teacher II Head Teacher I,JHS Principal II

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

C. Learning Competencies LESSON 2: PREPARE APPETIZERS

LO1: Perform Mise En Place

Write the LC code for each TLE_HECK9-12PA-Ic-3

III. Learning Resources

C. Presenting examples Power point presentation.

Miscellaneous hors d ‘oeuvres

Prepared by: Checked by: Noted by:

Teacher II Head Teacher I,JHS Principal II

School: Grade Level: 10

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

C. Learning Competencies LO2: PREPARE A RANGE OF APPETIZERS

1. Differentiate hot and cold appetizers;

Write the LC code for each TLE_HECK9-12PA-Ic-3

C. Presenting examples Power point presentation.

The deadline will be on the last

Prepared by: Checked by: Noted by:

Teacher I Head Teacher I,JHS Principal II

School: Grade Level: 10

3.1 Identify the fundamentals of plating;

Write the LC code for each TLE_HECK9-12CD-Ii-5

III. Learning Resources

B. Other Learning Resources https://youtube.com/watch?v=1zrxJ5ySyok https://youtube.com/watch? https://www.youtube.com/watch?

C. Presenting examples Power point Presentation or Video Presentation

Prepared by: Checked by: Noted by:

Teacher II Head Teacher I,JHS Principal II

School: Grade Level: 10

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

C. Learning Competencies .LO3: PRESENT RANGE OF APPETIZERS LO 4: STORE APPETIZER

Write the LC code for each TLE_HECK9-12PA-Ij-6