DETAILED LESSON PLAN
TLE 9 - Cookery
Date: (February 11, 2025)
Content
I. Objectives
At the end of the lesson, the students should be able to:
a) determine the different methods of preparing salad;
b) prepare a marinated salad;
c) appreciate the importance of salad preparation.
II. Learning Resources
A.Content Standards
● The learners demonstrate an understanding of the different methods of preparing various
types of salads.
B.Performance Standards
● The learners independently apply proper preparation techniques to create a variety of
salads.
C. Content
a.Main Topic: Methods of preparing salad.
D. Learning Competency
select and usecorrect equipment inpreparing salads anddressings
E.References:
● TLE Curriculum Guide Cookery Modules (Food and Beverage NC II Manual)
● Lesson Exemplar for TLE Grade 9-https://youtube.com/playlist?
list=PLsFa3of72LnznOIvBFmb7SOzS91NxDyaD&si=9dOtju2i-RWrzVeA
F. Teaching Materials:
a. Center piece
b. Ppt
c. Tv
III. Lesson proper
● Preparatory
Teacher’s activity Students’ activity
"Good morning, Grade 9!" "Good morning, Ma’am Steph!"
"Before we start, let’s greet our seatmates. Look to "Hope you have a wonderful day!"
your left and say, ‘Hope you have a wonderful day!’
Then, turn to the right and say, ‘Let’s make today "Let’s make today great!"
great!’"
"I’ll lead, Ma’am!"
"Let’s begin with a prayer. Who would like to
volunteer?" (A student leads the prayer.)
"Class Secretary, please check the attendance and Class Secretary: "Ma’am, everyone is here!" or
let me know if anyone is absent." "Ma’am, some students are absent."
"Before sitting down, let’s keep our classroom (Students clean their surroundings and arrange
clean. Please pick up any trash and arrange your their chairs.)
chairs neatly."
(Students sit properly.)
"Thank you! Now, sit properly and prepare your
notebooks and pens. We have an exciting lesson "We’re ready, Ma’am!"
ahead!"
● Review
Teacher’s activity Students’ activity
"Before we begin today’s lesson, let’s review what
we discussed in our previous class." "We learned about selecting and using the correct
equipment in preparing salads and dressings,
"What was our last topic about?" Ma’am!"
"So we can prepare ingredients properly, Ma’am!"
"That’s right! Why is it important to use the correct "To make sure the salad is fresh and well-
equipment when making salads?" prepared!"
"Using the right tools makes work easier and
faster!"
"Knives for cutting vegetables!"
"Mixing bowls for tossing salads!"
"Great answers! Can you give examples of essential
"Peelers for fruits and vegetables!"
tools used in salad preparation?"
"Measuring cups and spoons for dressings!"
"Very good! Now, let’s connect what we learned last
time to our new lesson. After selecting and using "The actual preparation of the salad, Ma’am!"
the right tools, what comes next in preparing
salads?"
"Correct! Today, we will explore the different
methods of preparing a variety of salads. Let’s get
started!"
● Motivation
(" Name That Salad! ")
Direction: The teacher will show you pictures of different salads. The students then will Identify
their names and their main ingredients.
Teacher’s activity Students’ activity
"I will show you pictures of different salads. Identify
their names and their main ingredients." "That’s Caesar salad, Ma’am! It has romaine lettuce,
croutons, and Caesar dressing!"
"That one is fruit salad! It has mixed fruits with a
sweet dressing!"
(Teacher displays images of Caesar salad, fruit "I see a potato salad! It has potatoes, mayonnaise,
salad, potato salad, Greek salad, and garden salad.)
and herbs!"
"Great! Each salad type requires different
preparation techniques. Let’s discuss them in
detail."
Unlocking Difficulties
1.Plating – The art of arranging food on a plate in an appealing manner.
2.Garnishing – Adding decorative edible items to enhance food presentation.
3.Symmetry – The even arrangement of ingredients to create a balanced presentation.
● Lesson Process
Teacher’s activity Students’ activity
"When preparing salads, we must use the correct
techniques to maintain their freshness, texture, and
flavor. Let’s go through the different methods."
"Use a large bowl, Ma’am!"
"Mix gently so the ingredients don’t get crushed!"
"First, let’s talk about tossing. How do we properly "Add the dressing little by little!"
toss a salad?"
"Correct! Tossing is best for green salads like
Caesar or garden salad to ensure even coating
without damaging the ingredients."
"Next, let’s discuss layering. What kind of salads do
you think use this method?"
"Layered salads like taco salad or seven-layer salad,
"Exactly! Layering allows ingredients to be arranged Ma’am!"
attractively while keeping textures intact."
"Now, let’s talk about chilling. Why do we
refrigerate some salads before serving?"
"Correct! Chilling is essential for fruit and pasta
salads to enhance their taste and texture."
"Finally, let’s discuss garnishing. Why is garnishing
important?" "To keep them fresh, Ma’am!"
"To let the flavors blend together!"
"Very good! Garnishes like herbs, nuts, or cheese
can elevate both the taste and appearance of a "So the dressing thickens properly!"
salad."
"To make the salad look more appealing, Ma’am!"
"Some garnishes add extra flavor and texture!"
Activity
"Now, I will divide you into groups. Each group will:"
1. Select a type of salad to prepare (green salad,
fruit salad, or composed salad).
2. Use the correct preparation method (tossing,
layering, chilling, or garnishing). "We’re ready to start, Ma’am!"
3. Present and explain the preparation technique
used.
(Students perform the task while the teacher monitors and
gives feedback.)
IV. Application
Direction: Each group will prepare a salad using the correct preparation methods.
Instructions: Choose a type of salad (green, fruit, bound, or composed), Apply the
correct preparation method (tossing, layering, chilling, or garnishing) and Present your
finished salad and explain the technique used.
Criteria 1 – Needs 2– 3 – Proficient 4 – Excellent
Improveme Developing
nt
Preparation Incorrect Some Mostly Correct Exceptionally
Method Technique Correct Methods Execution
method
Presentatio Messy Somewhat Well,Arranged Exceptionally
n Neat creative
Teamwork Minimal Some Good Excellent
Cooperation Participation Participation Teamwork
V. Generalization
Direction: Tell the Class, based on your own experience, What are the key takeaways from
today’s lesson?
VI. Evaluation
Part 1: Multiple Choice (Choose the letter of the correct answer.)
1. Which tool is best for peeling fruits and vegetables in salad preparation?
a) Chef’s knife
b) Peeler
c) Whisk
d) Grater
2. What is the correct tool to use when tossing a salad?
a) Chopping board
b) Measuring spoon
c) Salad tongs
d) Knife
3. Which equipment is used to measure liquid ingredients accurately for salad dressings?
a) Measuring spoon
b) Measuring cup
c) Food processor
d) Mixing bowl
4. What is the primary function of a whisk in salad preparation?
a) To chop vegetables
b) To blend and mix dressings
c) To peel fruits
d) To slice cheese
5. Why is it important to use the correct tools in preparing salads?
a) To make the preparation easier and faster
b) To maintain the quality of the salad
c) To ensure food safety and hygiene
d) All of the above
Part 2: Identification (Write the correct answer on the blank.)
6. A tool used for slicing vegetables into thin, uniform pieces: ___________
7. The best tool to use for mixing and coating salad ingredients evenly: ___________
8. A piece of equipment used for blending and emulsifying dressings: ___________
9. The container where salad ingredients are usually combined: ___________
10. A cutting tool used to remove the skin from fruits and vegetables: ___________
Answers
1. b
2. c
3. b
4. b
5. d
6. Mandoline slicer
7. Salad tongs
8. Blender
9. Mixing bowl
10. Peeler
Assignment
Create a short video (1-2 minutes) demonstrating one salad preparation technique at home. Submit
your video along with a written reflection on what you learned.
Prepared by: Checked by: Checked by:
____________________________ __________________________ _______________________
STEPHANIE C. ANDRES IMELDA C. LIPAYON,Ph.D BEATRIZ A. BRIONES
Student teacher Master Teacher II Master Teacher I
Cooperating Teacher In-charge of
Specialization
Noted by:
__________________________
CARMENA.PARUNGAO
Head Teacher VI
Approved by:
_______________________________
GILORE E.OFRANCIA,MTM,Ph.D
Principal IV
Novaliches High School
