Department of Education
Region XIII
Division of Agusan Del Sur
GUADALUPE NATIONAL HIGH SCHOOL
Guadalupe, Esperanza, Agusan del Sur
GRADE 9P School Guadalupe National High School Grade Level Grade 9
DAILY LESSON Teacher SARAH JEAN C. AMPER Learning Area SLM 9 – TLE
PLAN (COOKERY)
Teaching Dates and FEBRUARY 15, 2023 – 2:00 P.M. Quarter THIRD
Time
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of:
the knowledge, skills, and attitudes required in preparing sandwiches
The learners should be able to:
B. Performance Standards
independently prepare sandwiches
C. Learning The learners should be able to …
Competencies/Objectives
1. identify the ingredients needed in making sandwiches.
2. be able to prepare sandwiches independently.
3. be able to appreciate the value of making use of leftover ingredients in
making sandwiches.
II. CONTENT Prepare Sandwiches
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages SLM TLE pp. 146-150
3. Textbook pages
4. Additional Materials from https://www.foodtimeline.org/foodsandwiches.html
Learning Resource https://www.historyextra.com/period/georgian/did-earl-sandwich-invent-sandwich/
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson What are the tools needed in Sandwich Preparation?
or
presenting the new lesson
(Elicit)
b
B. Establishing a purpose for
the Play a short Video Clip related to the topic.
lesson
(Engage)
Sandwiches refers to a food item made with two or more slices of bread with fillings
C. Presenting between them. A widely popular and convenient lunchtime food, quickly made and served
examples/instances and adaptable to many variations that satisfies nearly every taste and nutrition
of the new lesson requirement.
(Explore)
This is what the food historians have to say:
"The bread-enclosed convenience food known as the "sandwich" is
attributed to John Montagu, fourth Earl of Sandwich (1718-1792), a British
statesman and notorious profligate and gambler, who is said to be the
inventor of this type of food so that he would not have to leave his gaming
table to take supper.
D. Discussing new concepts Ingredients Used for Sandwiches
and 1. Breads – good quality breads provide variety, texture, taste, bulk, nutrients and eye
practicing new skills #1 appeal to sandwiches. Fresh bread is easier to slice or cut if it has been chilled.
(Explain) 2. Meats – maybe roast beef, pork and cured meat products like ham, sausage and salami.
3. Poultry – are chicken or turkey breasts characterized by a delicate golden brown
surfaces.
4.Fish and Shellfish – some popular seafood ingredients are tuna, sardines, grilled and fried
fish fillets, crab meat and shrimp which are highly perishable and should be kept chilled to
maintain quality.
5. Cheese – refers to cheddar, processed cream cheese and cheese spreads with firm
texture, easily sliced, and act as binder, moistener of other ingredients, it should be
refrigerated and remain covered until ready to serve to avoid drying out.
6.Spreads – like mayonnaise, mustard and butter, moisten the bread and compliment the
flavors of other ingredients. They should be served immediately and kept refrigerated to
preserve its color and flavor.
7.Condiments – like olive oil, relishes, chutneys give a lift to a sandwich, some of them are
high in acid so don’t combine them with strong flavored condiments.
8.Vegetables – should be crisped and proportion to the size of sandwich. Lettuce, tomatoes
and onions are indispensable in sandwich making, it adds texture, flavor and color to the
sandwich.
9.Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor,
color, nutrients and texture to sandwich production.
E. Discussing new concepts BASIC COMPONENTS OF A SANDWICH
and 1. The Structure or Base – it is the part upon which the Ingredients are placed, consists of
practicing new skills #2 some form of bread or dough produce that is whole or sliced.
(Engage or Explore) 2. Moistening Agent – is meant to bind the sandwich providing an improvement of both
flavor and texture. It acts as the protective layer between the filling and the structure,
preventing the filling from softening or wetting the bread.
3. The filling – consists of one or more ingredients that are stacked, layered or folded
within or on the structure to form the sandwich. The varieties of fillings should be carefully
selected. The filling can be hot or cold and comes in any form of cooked, cured meat, fruit,
vegetables, salad or a combination of any of them.
Answer the questions asked
F. Developing mastery (Leads 1. A staple food prepared by cooking a dough of flour and water and often additional
to ingredients.
Formative Assessment 3) 2. Maybe beef, pork and sausage product.
(Explain)
3. Popular seafood which are highly perishable and should be kept chilled to moist as
quality.
4. It moistens the bread and compliments the flavors of other ingredients.
5. These are relishes, olive oil and chutneys that give a lift to a sandwich.
6. Chicken or turkey breasts, tenderly cooked are seasoned.
7. These are indispensable in sandwich making because it add texture, flavor and color to
sandwich.
8. These are sliced thinly, firm texture, and act as binder, moistener of other ingredient.
SANDWICH MAKING
G. Finding Practical Students are tasked to bring their assigned ingredients that they can find at home
applications
in making sandwich.
of concepts and skills in
daily
living
(Elaborate)
H. Making generalizations and
abstractions about the Group presentation of activity/output.
lesson
(Elaborate)
1. Upon making your sandwich, what do you think could have happen if you use meat
I. Evaluating learning or poultry instead of mashed boiled egg?
(Evaluation) 2. If you would be given a chance to make your own version of sandwich, how would
you want to make it and what ingredients you will use that can be seen or found
within our locality.
Students will be tasked to meet with their groupmates to have their round table discussion on what
J. Additional activities for kind of sandwich they will prepare next meeting and what ingredients they need to bring that are
application or remediation found within their locality.
(Extend)
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%
on the formative assessment
B. No. of learners who require
additional activities for
remediation?
C. Did the remedial lesson work? No.
of learners who have caught up
with the lesson.
D. No. learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovations or localized
materials did I use/discover which
I wish to share with other
teachers?
Prepared by:
SARAH JEAN C. AMPER
Teacher I – Technology and Livelihood Education
Noted by:
JANONE A. CIBAL, HT-1
School Head
