GRADES 1 to 12 School Macutay-Palao National High Grade Level 11

School
Detailed Lesson
Plan Teacher Angelica T. Ponce Learning Area Cookery NC II
Teaching Dates January 19, 2022 Quarter Second Quarter
and Time

I. OBJECTIVES

A. Content Standards The learners demonstrate an understanding of some properties of so

B. Performance The learners should be able to present variety of salad and dressings
Standard
C. Learning At the end of the lesson the learners should have been able to:
Competencies
1. Identify the structure of salad
2. Present salad and dressing attractively
3. Appreciate the importance of salad and dressing in one’s meal
II. CONTENT Present a Variety of Salad and Dressing

III. LEARNING
RESOURCES

A. References
1. Teacher’s Guide
pages
2. Learners Material Learning Activity Sheet
pages Cookery NC II Grade 11
Present a Variety of Salad and Dressing
3. Textbook pages
4. Additional
materials from
Learning Resource
 (LR) portal.
B. Other Learning Power Point Presentation and Activity Sheet
Resource/IM’s
IV. PROCEDURES

1. Before reviewing the previous lesson, the class will do the following:
a. Remind students of the classroom rules (e. g. Listen respectfully, without interrupting, raising of hands if one wants
to answer, etc.)

2. Review previous lesson through asking the following questions:

a. What is salad and dressing?
Objective 5. b. What are the classifications of salad?
Established safe and c. Why is it important to know the classifications of salad?
secure learning d. How do you classify salad?
environments to
enhance learning 3. Unlocking of technical terms
through the consistent
A. Reviewing a. MISE EN PLACE- a French culinary term means “putting in place” or
implementation
previous lessonofor everything in its place
policies, guidelines
presenting the new b. VINAIGRETTE-salad dressing of oil, wine vinegar and seasoning
and procedures
lesson. c. WALDORF SALAD- a classic summer salad that combine celery,
grapes, apples, walnuts and raisins in a creamy base.

B. Establishing a The specific objectives for the session will be presented

purpose for the
lesson
C. Presenting LEARNING TASK 1 (“Picture analysis”)
examples/instances
of the new lesson
The said activity will be by pair. It will test learners critical thinking skills and this is one of the techniques that can be
 I used inquiry based approach in
used to improve students speaking skills. Each pair will answer the following questions and present it to
this activity, theallows
which class.
learners to explore more ideas
Guide Questions: about the lesson
a. Can you identify what classification of salad is reflected by the picture?
b. Are those salads looks like delicious in taste? Why do you say so?
c. How can we make attractive salad presentation/ plating?

D. Discussing the Discussion of the following:

new concepts and Objective 3. Displayed proficient use of Mother Tongue, Filipino
practicing new A. STRUCTURES OF SALAD and English to facilitate teaching and learning
skills # 1
1. Base or under liner (“ pagpatungan ti main part ti salad”)
What is the common vegetable use for the base of salad?
Objective 7. -Lettuce ma’am (Yes, very good!)
Maintained learning
environments that 2. Body
nurture and inspire
Why do you think it is the main part of salad?
learners to participate,
cooperate and -Because it contains the main ingredients (Exactly!)
collaborate in
continued learning 3. Dressing(“Pannakasauce iti salad”)
What do you call the liquid or semi liquid added to the salad to make it tastier?
-Dressing (Very good!)
 Integration of chemistry

Objective 1 Why do we need to use oil in salad dressing?

Applied knowledge of ----The oil and vinegar emulsion is the most common of all dressing used in salads. It is
content within and important to whisk the dressing so as to prevent emulsion from separating. It is very important
across curriculum to use good quality of olive oil and vinegar, in order to get good vinaigrette
teaching areas
 4.Garnish (“Adda ti plating wennu style jay presentation”)
Why garnish should be edible?
- So that there is no thing left on the plate (Correct!)

B. GUIDELINES OF PREPARING SALAD

1. Keep salad off the rim of the plate.

2. Strive for a good balance of colors
3. Height helps make a salad attractive.
4. Cut ingredients neatly
5. Make every ingredient identifiable
6. Keep it simple
(The teacher demonstrates the preparation of Waldorf Salad)
E. Discussing the
new concepts and Reminders: Use of Personal Protective Clothing (Cooking Outfit) in the kitchen.
practicing new
1. Hairnet-Prevents hair from falling into food products.
skills # 2
2. Aprons-help maintain cleanliness
3. Gloves- reduce risk of contamination
Waldorf salad

Ingredients: Procedures:
1 ½ cups heavy whipped cream 1. Prepare the dressing. Combined whipped cream and mayonnaise in a bowl.
And mayonnaise 2. Pour the diced apples without peeling them. Add apples to the dressing and mix
 2 tbsp. sugar to prevent darkening.
½ Cu grapes (Optional) 3. Add mix nuts and raisins. Fold until evenly mix.
2 pcs. Apples red and green cut 4. Arrange the lettuce cups as under liners on hold salad plates
into diced 5. Scoop mixtures of salad on each lettuce cup.
80 g. mix nuts coarsely chopped 6. Sprinkle each salad with chopped nuts, then serve.
¼ raisins
Lettuce
¼ cup chopped walnuts
F. Developing LEARNING TASK 2 (LABEL PARTS OF SALAD)
mastery
(Leads to Group activity will be given to students. Before they will start, I will remind again the classroom rules regarding the group
formative activities (e.g. minimize noise, participation of all members of the group, etc.)
assessment 3) They will be given picture of plated salad and they will be going to label its parts.
Two minutes is the time allotment to accomplish the activity and one representative from the group will present the group work
4. Used effective in front.
verbal and nonverbal
classroom Review about the lessons that were discussed for today.
communication I use Both HOTS AND
strategies to support Guide Questions: LOTS in determining
learner understanding, -What are the 4 components of salad? learners
participation, -Why is it important to know the structures of salad? understanding with
engagement and -What are the guidelines of plating salad? our lesson
achievement -Why is it important that we should be aware with guidelines of plating salads?
-How can we achieve a quality and attractive salad plating?

G. Finding practical Ask:

application of
concepts and skills -Is it important to present salad attractively? Objective 10. Adapted and used
in daily living culturally appropriate teaching
-Why do we need to eat salad every day? strategies to address the needs of
learners from indigenous groups
-Why are salads important to one’s diet?

-Can you make an attractive salad using the available ingredients/resources in your locality/surroundings?
 -If yes, can you name a native salad dish that you can prepare.

Objective 8. -Which do you prefer, go to a fancy restaurant, pay expensive just to try and taste a salad or just buy the ingredients and prepare
it in your own?
Applied a range of
successful strategies
that maintain learning
environments that
motivate learners to
work productively by
assuming
responsibility for their
own learning
H. Making The students will share on the key learning they acquired from the discussion and varied activities.
generalization and
Students may use their mother tongue language to express/share their insights they have learned about the topic.
abstraction about
the lesson.
Objective 3. Displayed proficient use of Mother Tongue,
Filipino and English to facilitate teaching and learning

I. Evaluating PERFORMANCE TASK

learning
The students will be divided into three groups and they will choose below on
what salad recipe are they going to prepare for their performance task:

 Redemonstration of the preparation of Waldorf Salad

 Search salad recipe on the internet that one’s want or prefer to prepare
 Prepare salad native delicacies

Each group is given 20 minutes to prepare and perform their task. Other
groups will observe and other groups will be schedules for the next session.

Research based knowledge

 Finished product will be rated using the following rubric.

Objective 6.
Maintained learning
environments that
promote fairness,
respect and care to
encourage learning RUBRICS FOR GROUP PERFORMANCE
CRITERIA We can do it We can do it We can do it We can do it Group 1 Group 2 Group 3
independently with minimal with moderate with
and confidently assistance and assistance and considerable
at all times confidently confidently assistance and
most of the sometimes less confidently
4 pts. time. most of the
2 pts. time
3 pts 1 pt.
Preparation of
materials
Preparation of
salad
Preparation of
dressing
Presentation
Cooking Outfit
Total

Checking and rating of students’ presentation.

V. REFLECTION

A. No. of learners who

earned 80% on the
formative assessments
B. No. of learners who
required additional
activities for
remediation.
C. Did the remedial
lesson work? No. of
learners who caught up
with the lesson.
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well?
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?

PREPARED BY: EVALUATED BY :

ANGELICA T. PONCE NICOLAS N. CARAG

Teacher II Master Teacher II