Final Demonstration Teaching Lesson Plan

In
TLE Grade 10

Name: karyle Learning Area: cookery

Date: February 26, 2018 Quarter: 4th
Time: 8:30-9:30 Time Started:
Time Allotted: 1 hour Time Finished:

I. OBJECTIVES:

At the end of one hour period, the students should be able to:
a. define appetizer;
b. enumerate the different classifications of appetizer;
c. prepare an appetizer recipe according to classification; and
d. appreciate the function of appetizer by stating its importance in the meal

II. SUBJECT MATTER:

Topic: Appetizer
Sub-topic: Classifications of appetizer
References: Competency Based Learning Module- Grade10 Cookery
Materials:
PPE/PPC
LCD Projector
Laptop
Ingredients and utensils
Flash Cards

III. PROCEDURE:

Teacher’s Activity Students’ Activity

A. Activity
1. Greetings /Praying
2. Daily routine
3. Review

Class, how are you today?

We’re fine ma’am!
Last time we discussed about the
different ingredients used in making
salad dressings and we also make
Vinaigrette, didn’t we?
Yes ma’am!
What is Vinaigrette again?
Vinaigrette is a temporary emulsion
 of oil and vinegar used as a salad
dressing or sauce.

Correct!

And what about the ingredients of

Vinaigrette? 1/4 cup vinegar
1 tablespoon mustard
3/4 cup oil
Salt and pepper

Very good!

4. Motivation:

Class, I have prepared here some

pictures. I want you to identify the kind
of food in each picture as I flash it on
the screen.
(The students will give the possible
(The teacher will show the pictures) name of each food shown to them.)

Based on the different foods you

have mentioned, what do you think will
be our lesson for this morning?
About appetizer ma’am.

Excellent!

B. ANALYSIS

Class, this time you will learn the

different classifications of appetizer. But
before we go further let’s define
appetizer first.

Anyone, who has an idea if what an

appetizer is?
It is a small dish of food served before
the main part of the meal to stimulate
the appetite.

There are different classifications of

appetizers. Kindly read the first one.
Yes, Monica, 1. Cocktails - are usually juices of
orange, pineapple, grapefruit or
tomatoes served with cold salad
dressings.

What do you think are the ingredients in

making cocktail?
Seafood, alcoholic beverage and
dressing

Very good!
What about the second? Aleamae,
2. Hors D’ Oeuvres- is a small portion
of highly seasoned foods; it is a
combination of canapés, olives, stuffed
celery, pickled radishes, and fish.

What are the ingredients you noticed in

the examples? Ham, bologna, and tapas

That’s right
Number 3, kindly read and give the
ingredients used 3. Canapé- is made out of thin slices of
bread in different shapes. The bread
may be toasted, sautéed in butter or
dipped in a well-seasoned mixture of
egg, cheese, fish, or meat then deep-
fat fried.

Biscuits, toast bread, crackers, spread

and garnishes

Very good! In canapé, it consists of

three parts what are they? The base, spread and garnish.

How about the next one? 4. Relishes/Crudités- are pickled item

which are raw, crisp vegetables such
as julienne carrots or celery sticks.
Relishes are generally placed before
the guest in a slightly, deep, boat
shape dish.

So in this kind of appetizer, what do we

usually use? Vegetables ma’am

That’s right!
Okay, let’s proceed to number 5 5. Petite Salad- are small portions and
usually display the characteristics
found in most salad.

What did you noticed in the examples?

Yes Judilyn As i can see in the picture, this kind of
appetizer is usually served into small
portion that is also good for one bite.

Exactly!
Number 6, Less-ann please read and
give the ingredients used
6. Chips and Dips- are popular
accompaniments to potato chips,
crackers, and raw vegetables. Proper
consistency in the preparation is
important for many dip.

Chips, dips, spread/ sauce

Very good! Or we can also use any

creamy dressing that is suitable with
the chips

And the last… 7. Fresh Fruits and Vegetables – are

the simplest appetizer. Fruits are good
appetizers because they give an
attractive appearance, fragrance,
appealing taste and delicious flavor.

So these are fruits and vegetables

accompanied with dressings

This time I will show you how to

make a salad as an appetizer.
Mise en Place

Who wants to come in front and

name all the ingredients on the table?  cabbage
Yes Bessie,  turnip
 carrots
 water
 vinegar
 refined sugar
 ground pepper

Very good!

(present the recipe)

Preparation
(present finished product)

C. ABSTRACTION

Based on the lesson we have Appetizers are foods which stimulate

discussed, what is appetizer again? the appetite, through their attractive
appearance, fragrance or appealing
flavor.

Very good! What about the different 1. Cocktails

classifications of appetizer? 2. Hors D’ Oeuvres
3. Canapé
4. Relishes/Crudités
5. Petite Salad
6. Chips and Dips
7. Fresh Fruits and Vegetables

Excellent!

What did you observe class in the

accompaniment of the different
classifications of appetizer commonly Sauce ma’am.
used?

Very good!
What else?

Yes, Jerrymar, Butter ma’am.

Excellent!

Appetizers are usually accompanied

with the dressings. It’s either creamy or
vinaigrette.

Class, why is it important to have an To give excitement to the diners

appetizer in every meal? because of the attractive appearance

For instance ma’am, I am indisposed

Excellent! Any other idea? to eat and this appetizer will serve to
whet my appetite

Very good!

D. APPLICATION

Class let’s apply what you have

learned. I have here flash cards
containing recipe of different appetizers
and I want you to make this and also
dressings if needed.

I will group you into three (3) and each

group will pick one and prepare for 15-
20 minutes.

But before that class, please be

reminded to practice Occupational Yes ma’am!
Health and safety precautions in doing
your task

Very good!

You may now proceed to your (students activity)

respective work station

(Assess the performance of the

students with the use of rubrics on last
page)
Dimension PERFORMANCE LEVEL
Very Needs No Points
Excellent Satisfactor Satisfactory Improvemen Attemp Earned
(4 pts.) y (2 pts.) t t
(3 pts.) (1 pt.) (0 pt.)
1. Use of Uses of Uses of Uses of Uses of No
tools and tools tools and tools and tools and Attemp
equipment and equipment equipment equipment t
equipme correctly correctly incorrectly
nt and but less and less
correctly confidently confidently confidently
and most of the sometimes most of the
confiden time times
tly at all
times
2. Manifest Manifest Manifest Manifest No
Application very clear understandi less Attemp
of clear understand ng of the understandi t
understa ing of the step-by- ng of the
procedures
nding of step-by- step but step-by-step
the step- step sometimes procedure
by-step procedure seeks seeking
procedur clarification clarification
e most of the
time
Work Work Work Work No
indepen independe independen independent Attemp
dently ntly with tly with ly but with t
with ease and ease and assistance
ease and confidence confidence from others
confiden most of the sometimes most of the
ce at all time time
times
3. safety Observe Observes Observes Most of the No
work habits s safety safety safety time not Attemp
precauti precaution precautions observing t
ons at all s most of sometimes safety
times the time precautions
4. Product Product Product is Product is Product is No
is very attractive less not Attemp
attractiv and attractive attractive t
e and enticing to and less and not
very appetite enticing to enticing to
enticing appetite appetite
to
appetite
5. Time Work Work Work Work No
managemen complet completed completed completed Attemp
t ed within within within t
ahead of allotted _____(mins.) _____(mins.)
time time beyond beyond
TOTAL POINTS
IV. ASSESSMENT:

Directions:
Fill in the blank with a word or group of words to make the sentence complete.
1. An Italian appetizer composed of meats, sea foods, and other relishes is
_______.
2. Small food item eaten with wine or other drinks is _______.
3. A salted roe or egg of the sturgeon is ______.
4. Hors d’ oeuvres offered to guest that complements the chef’s cooking style
and talent is ______.
5. Toasted Italian bread flavored with garlic and olive oil is ______.

V. ASSIGNMENT

FOLLOW-UP
 Write one (1) recipe in each classifications of appetizer
ADVANCED
1. What is Salad?
2. What are the classifications of Salads?
3. What are the needed tools and materials in preparing Salads?

References: Competency Based Learning Materials Grade 10 Cookery pp. 83-

90, Recipe Book, Cooking Apps and Website/Internet

Prepared by: checked by:

Karyle LILIAN T. CUNTAPAY

Student Teacher Cooperating
Teacher

MARVIC G. MACASADDU
OIC- PRINCIPAL