School DEACOBO NATIONAL HIGH SCHOOL Grade Level TLE 9
The learners demonstrate
JOAN D.
an understanding
DELA TORRE
how to prepare sandwiches COOKERY 9
Teacher Learning Area
Teaching Date February 13,2024 Quarter 3
Week No. 3
DETAILED LESSON 8:30-9:30 AM 2
PLAN IN TLE
Time CO #
Content Standards:
Performance Standards: The learners independently prepare sandwiches
Key Concepts/Understandings to be
Developed
Learning Competency/ies: LO 2. Prepare a variety of sandwiches
Code/s: 2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet sauces
2.5 Prepare sandwiches using sanitary practices
(TLE_HECK9- 12SW-IIIb-g-12)
1. OBJECTIVES
Knowledge Identify the classifications of sandwiches.
Skills Prepare a variety of sandwiches while observing sanitary practices.
Attitude Appreciate the importance of preparing sandwiches.
Values
2. CONTENE/SUBJECT DIFFERENT CLASSIFICATIONS OF SANDWICHES
MATTER
3. LEARNING RESOURCES
A. References
1. Teacher’s Guide K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR
pages HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS – COOKERY (NC II)
2. Learner’s Materials pages N/A
3. Textbook pages Technology and Livelihood Education
Learning Module in Cookery 9
Quarter 3, Module 3
(Different Classifications of Sandwiches)
4. Additional Materials from N/A
Learning Resource (LR)
portal
B. Other Learning Resources Laptop, TV, Power point presentation, Scoring rubrics, Bond papers, Markers, Ingredients for preparing sandwiches, Kitchen tools
(knives, cutting boards, bowls, etc.) and Personal protective equipment
Video clip https://www.youtube.com/watch?v=jR17Cjuoo5M
4. PROCEDURES
Teachers’ Activity Learners’ Activity
4.1 Introductory Activity
A. Reviewing previous lesson or
presenting the new lesson.
a. Drill ● Prayer. Someone will volunteer.
Please all rise and let us pray!
● Greetings. Good morning, maam!
Good morning, everyone! We’re fine/good.
How was your day?
That’s good to hear!
The leader from each group will report the attendance.
● Checking Attendance.
Establishment of Implementing Class Policies
b. Review EXPLAIN ME!
Each group will receive a picture related to the previous lesson.
Each group will explain the uses of that ingredient in preparing sandwiches.
Possible Answers:
1. Vegetables such as lettuce, cucumber and tomato add
texture, flavor, and color to the sandwich.
2. Meat, poultry, and fish can be paired with different
toppings to create a wide array of delicious and satisfying
sandwiches.
3. Bread serves as the foundation and vessel for
What have you observed on the picture you received? sandwiches, it adds texture, structure, and can contribute to
the overall flavor, making it a crucial element in the
sandwich-making process.
4. Spreads play a crucial role in enhancing the flavor
Very good! and texture of sandwiches. The choice of spread can
significantly influence the overall taste of the sandwich.
B. Establishing Purpose of the PUZZLE TIME!
Lesson: (Motivation) Each group will receive an envelope containing a puzzled picture.
The groups will assemble the puzzle, and the first group to finish will
receive a prize later.
(The learners will do the activity)
Processing Questions: A sandwich!
1. What have you noticed about the puzzle you have assembled?
Very good!
Yes Ma’am, a pinwheel sandwich!
2. Are you familiar with this kind of sandwich?
Wow, that’s great!
Clubhouse sandwich, Regular sandwiched.
3.Can you name other kinds of sandwiches?
Excellent!
At the end of this session, the learners can:
1. Identify the classifications of sandwiches.
2. Appreciate the importance of preparing sandwiches.
3. Prepare a variety of sandwiches while observing sanitary practices.
4.2 Activity/Strategy LET’S ANALYZE THE SITUATION!
C. Presenting examples/instances of
the new lesson (Presentation) Your friend is preparing two sandwiches and his ingredients for the
first sandwich are cream cheese (softened), flour tortillas, tomatoes
(chopped), avocados (chopped), green onions (chopped), slices bacon,
ranch salad dressing, mayonnaise, and salad greens, the tools, utensils, and
equipment he used are bowl, mixing spoon, and chiller. On the second
sandwich his ingredients are ground beef, Worcestershire sauce, pepper,
garlic and a bun, he uses a grill and a bowl.
Processing questions:
1. What could be the type of the first sandwich he is making? Cold sandwich!
Correct!
2. What could be the type of the second sandwich he is making?
Hot sandwich.
Very good!
3. How did you come up with your answer?
We based on the ingredients used.
Excellent!
LITERACY SKILLS
Processing Questions: Now let's look at this pie graph depicting the most sold
foods during lunch. What is the percentage of sandwiches being sold based on
the graph?
Possible Answer: The data shows that sandwiches (23%)
are sold, making them the most chosen food or snack.
4.3 Analysis NAME THE SANDWICHES!
D. Discussing New Concepts &
Practicing New Skills # 1 (Modeling, I will show pictures of different sandwiches, and then you will guess their
Discussion) names.
COLD SANDWICHES
Open-faced Sandwich
Regular cold sandwich
Pinwheel Sandwich
Tea Sandwich
Multi-Decker Sandwich
HOT SANDWICHES
Regular Hot Sandwich
Hot Open-Faced Sandwich
Grilled Sandwich
Deep Fried Sandwich
Filled rolls, Focaccia or Pita Bread
E. Discussing New Concepts &
Now, let’s watch an example of preparing cold and hot sandwich.
Practicing New skill # 2 (Guided Video Clip: https://www.youtube.com/watch?v=jR17Cjuoo5M
Practice)
Processing Questions:
1. What are the different classifications of sandwich?
COLD SANDWICH
Open-faced Sandwich
Regular cold sandwich
Pinwheel Sandwich
Tea Sandwich
Multi-Decker Sandwich
HOT SANDWICH
Regular Hot Sandwich
Hot Open-Faced Sandwich
Grilled Sandwich
Deep Fried Sandwich
Filled rolls, Focaccia or Pita Bread
.
The most obvious difference is the temperature. Hot Sandwiches
are served warm or hot, while cold sandwiches are served at room
2. Differentiate hot and cold sandwiches? temperature or chilled.
TEACHER DEMONSTRATION!
The teacher will demonstrate how to prepare one kind of sandwich and
then ask the learners the nutritive value of each ingredient.
4.4 Abstraction LET SUM IT UP!
COLD SANDWICH
H. Making
The learners will answer the following questions: Open-faced Sandwich
Generalization/Abstraction
Regular cold sandwich
1. What are the classifications of sandwiches?
Pinwheel Sandwich
Tea Sandwich
Multi-Decker Sandwich
HOT SANDWICH
Regular Hot Sandwich
Hot Open-Faced Sandwich
Grilled Sandwich
Deep Fried Sandwich
Filled rolls, Focaccia or Pita Bread
2. How will you apply our lesson in your everyday life? Answer may vary.
4.5 Application SANDWICH PARADE!
F. Developing Mastery: (Independent
Practice) Each group will prepare sandwiches while observing sanitary practices.
GROUP 1:Open-faced Sandwich
GROUP 2: Pinwheel Sandwich The Learners will actively participate in doing their task.
GROUP 3: Regular Hot Sandwich
GROUP 4: Grilled Sandwich
PROTECT ME!
COOKER Y: Occupational Health
and safety
Clean, sanitize, and prepare tools,
utensils, and equipment based on the
required tasks
(TLE_HECK9- 12SW-IIIa-11)
Processing Question: How will you ensure cleanliness and proper
sanitation when preparing sandwiches?
Possible Answers:
1. I'll ensure my hands are thoroughly washed before
handling ingredients.
2. I'll use clean cutting boards and utensils for each
ingredient.
3. I'll clean and sanitize surfaces and equipment.
4. To prevent contamination, I'll store ingredients at
proper temperatures.
5. Additionally, I'll wear PPE during preparation.
MAPEH (Health): Prevention and Control of Diseases and Disorders
Discusses the stages of infection
(H8DD-IIIa-15)
The teacher briefly discusses the stages of infection.
SCORING RUBRICS
The teacher will explain briefly the scoring rubrics.
Mise en place
Each group will prepare and present their assigned task.
G. Finding Practical Applications of
Concepts & Skills on Daily Living
(Valuing) Why is it important to classify the ingredients used for hot and cold sandwich?
It is important to classify the ingredients used for hot and cold
salad sandwich for nutritional balance, contributing to plate flow,
contrasting flavors and textures.
4.6 Assessment LET ME CHECK!
I. Evaluating Learning:
The teacher will evaluate the students’ performance task and give feedback.
Assessment Method EXPAND YOUR CULINARY CREATIVITY!
Devise a unique sandwich by combining distinctive ingredients.
Outline the tools and materials required, detail the procedures, and coin a
catchy name for your innovative creation.
5.REMARKS
6.REFLECTION
No. of learners who earned 80% in the
evaluation
No. of learners who require additional
activities for remediation
Did the remedial lessons work? No. of
learners who have caught up with the
lesson
No. of learners who continue to require
remediation
Which of my teaching strategies worked
well? Why did these work?
What difficulties did I encounter which
my principal or supervisor can help me
solve?
What innovation or localized materials
did I use/discover which I wish to share
with other teachers?
Prepared by: Joan D. Dela Torre
Teacher 1
Checked by: Daisy Taotao
Position/Designation: Master Teacher 1
