Detailed Lesson Plan TLE 9 Cookery
CANAPE
I. Learning Objectives:
At the end of the lesson the students are expected to:
Describe what is Canapé
Create canapé by following procedure
Demonstrate self-confidence and cooperation in performing one task
II. Subject Matter:
A. Topic: Canapé
B. References: TLE 9 DepEd Curriculum Guide, & Internet
C. Strategies: Oral recitation, written, demonstration and collaborative
method.
D. Materials: ----------------------------
III. Procedure:
Teacher Activity Student Activity
A. Prayer
Good morning, Class!
May I request the Class President The students will Pray.
to lead the prayer.
B. Greetings.
Good morning, Class! Good morning, Sir Ed!
How are you today? Very Good, Sir!
C. Checking of Attendance
Class Secretary please check the
attendance, is there any None, Sir
absentee today?
Very Good! Class!
D. Classroom Management
Before we proceed on our lesson, I (The students will open their
would like to ask everyone to camera and
open your camera, mute your mute their microphone).
microphone, do not sleep during
the discussion, please seat properly
and all your eyes of me!
E. Review the past lesson
“Class! May I ask, what can you
remember from our last lesson.
Sir, Last meeting we discussed
Yes! Jerry. about the different kinds of tools
and equipment used in appetizer.
Very Good! Jerry.
What else?
Yes! Kimberly. Sir, we also defined the uses of
the tools and equipment
according to their functions.
“Just a little recap, who among The students will raise their hands
you can give the different kinds of and give different tools and
tools and equipment in appetizer equipment in making
and its uses? appetizer.
Ball cutter
Rubber Spatula
Channel knife
Spatula
Wire whip
Zester
French knife
Paring knife
Butter curler
Cutting board
Kitchen shear
Potato masher
Chiller
Oven
“Do you have any question about
None, Sir.
the tools and equipment used in
appetizer?”
Very Good, Class.
F. Motivation
Let’s have a short activity
The students answer the food
game.
riddles statement)
It’s called “Food Riddles’
I will read some statements on
the screen; all you must do is try
to answer the following
statement. You can unmute
your microphone if you know
the answer.
Okay Class! Let’s start!
1. I’m yellow. I can be spread
on toast, but I’m not jelly. I’m
Butter
a type of dairy product.
BUTTER
2. You need me to make
a sandwich. What am
I?
Bread
BREAD
3. You put me in your
sandwich, you put me
on
your pizza. I am white
and made of milk. Who
am I?
CHEESE Cheese
4. How do you know carrots
are good for your eyes? You never see rabbits wearing
You never see rabbits glasses
wearing glasses
FRI - day
5. What day is a potato
least favorite?
FRI - day
Very Good Class!
G. Presentation
Class! Based on our activity, do Canape Sir!
you have an idea about our
lesson today?
Very, Good Class.
What is Canape? Sir! A small, prepared, and often
decorative food, consisting of a
Yes. Mike small piece of bread.
Very good Mike.
A small piece of bread or pastry
with a savory topping, often
served with drinks at a
reception or formal party.
What are the four parts in making The students will answer the parts in
Canape? Canape and give their own
insight according on their
Base - small piece of bread, functions.
pastry or crackers. It holds the
spread and garnish Base,
Spread,
Toppings,
Spread- Its place on the top of Garnish
the base so the garnish sticks
to it without falling off.
Class, if you have a chance to Student 1 (Cheese)
make your own canape what
kind of spread you going to Student 2 (Butter)
used?
Student 3 (Cream Cheese)
“Sounds you have a good taste
buds , very good class!”
These are the different kind of
spread that we can used in
canape
Flavored Butter
Flavored Cream Cheese
Meat or Fish Salad
Toppings - A layer of food
poured or spread to add a
flavor.
Garnish - Any food or
combination items placed on
the top of spread which usually
gives color, design and add
texture of flavor accent.
Class, I will show you a short
video in making canape, after
that you will group in 3 and
make/write your own canape
recipe, with the following
format in your yellow paper.
H. Application The students will do the group
The students will group in 3 activity.
consist of 5 members.
(Write/Make their own canape
recipe)
Name of canape
Ingredients
Procedure
Actual Presentation
Rubrics: CANAPE
A. Ingredients and tools (30%)
Tools and equipment
needed are complete.
Ingredient’s quality
B. Procedure (40%)
Appetizer was neatly
and creatively arranged.
The height was evident.
Attractiveness, Orderliness
and cleanliness in making of
canape.
C. Work Habits (30%)
Cleanliness and sanitation
were observed in plating
canape.
Sanitary measures in handling
tools and ingredients and
safety precautions while
working.
Total: 100%
IV.Generalization
The students summarize the topic regarding the canape.
V. Evaluation
The students will answer the following question.
1. These are usually small pieces of bread toast, or crackers spread on
topped with highly seasoned food mixture.
Answer: Canape'
2. These may be as simple as butter or softened cream cheese?
Answer: Spread
3. Any food items or combination placed on top of
spread. Answer: Garnish
VI.Assignment
Search the following and write your answer in one whole sheet of paper?
1. What is Salad?
2. What is Salad Dressing?
3. Identifies and classifies the Salad according to ingredient
