I.
Objectives
At the end of the lesson, the students are expected to:
a. Identify the different ingredients in making Salad Dressing
b. Explain the variations of Salad Dressing
c. Demonstrate the procedure of Salad Dressing
II. Subject Matter
a. Topic: Structure of Salad
b. Reference: K to 12 TLE Learning Module Grade 9, Commercial Cooking. P. 66
c. Materials: Tarpapel, Pictures, Chalk
III. Procedure
TEACHER’S ACTIVITY STUDENTS’ ACTIVITY
A. Classroom Routine
Opening Prayer One of the students will lead the prayer
Greetings
Good Morning Class. Good Morning Sir
Checking of attendance
Say, present when your name is Present
called.
B. Review/ Recall
Let us have a recall about the previous topic:
It is sauce for salads, typically one consisting
What is Salad Dressing? of oil and vinegar mixed together with herbs or
other flavorings
Ok, Very Good. I am glad you’ve still
remember our previous lesson. So, Now let s
proceed.
C. Motivation
Each one of can participate to this game. You
will guess the jumbled words as you can see
the hint picture in the board. The student who
can guess it right will have a plus four points in
our quiz later and will receive a mystery price Yes we are, sir
later. Are the instructions clear?
TURESTRUC OF SDLAA
(one of students will race its hands if answer is
already known)
Thank you and I think you already have an Structure of Salad sir
idea of what is our topic for today. What is our
topic for today?
Very Good! You will receive the mystery price Thank You Sir
and have a plus point later
D. Lesson Proper
The Ingredients of Salad Dressing are:
Our topic for today is all about preparing 1. Oil
Variety of Salad Dressing, can please reads the 2. Vinegar
Ingredients of Salad Dressing. 3. Lemon Juice
4. Egg Yolk
5. Seasoning and Flavorings
Thank you, so before that I would like to ask if Salad dressing is a sauce for salads, typically
you have an idea about salad dressing? one consisting of liquid ingredients.
That’s right. In addition it is mixed together
with herbs or other flavorings to be more Yes sir
delicate. Is it clear?
Let us proceed to the first Ingredients. What is The first is ingredient is oil.
it?
Thank you, Oil should have mild, sweet flavor.
Strongly flavored oil can make excellent salad
dressing but not appropriate with every food. The examples of for salad dressing are canola
Give an example of Oil in salad dressing. oil, palm oil and soybean oil.
Yes, those are the best example of salad
dressing oil; the additional are olive oil and
walnut oil.
Can you please read the next ingredient? Vinegar (students read harmoniously)
Vinegar should have good, clear sharp flavor.
Most salad vinegar are about five percent Yes sir
acidity, but some range as seven to eight
percent. Did get it?
Okay, Who wants to read the definition of Fresh lemon juice maybe used in placed or
Lemon Juice? addition to vinegar
Thank you, It could be replace vinegar and it is Yes sir, it is yellow-colored and it has sour
more appropriate because of its natural flavor. taste.
Are you familiar with lemon?
Exactly, So the next one is egg yolk. Eggyolk is the yellow part of the whole egg
Everybody read the definition. and it used in making mayonnaise.
Okay, eggs are produced among the animals
and it has an essential in mayonnaise and other We clearly understood sir.
emulsifier dressing. For safety, pasteurized or
safe cooked eggs should be used. Did you
understand?
That’s alright. The next ingredients are Yes sir, seasonings and flavoring s can be fresh
seasoning and flavorings. Did hear about these or dried herbs.
dressings?
Very Good! The other flavorings are mustard,
ketchup, Worcestershire sauce and various
cheeses.
E. Generalization
What have you learned about the discussion for We have about the ingredients of salad
today? dressing.
The Ingredients of Salad Dressing are
And what are those? Oil, vinegar, lemon juice, egg yolk, seasoning
and flavorings.
What oil can be used in salad dressing? Best examples of salad dressing oil are olive
oil, walnut oil, canola oil, palm oil and soybean
oil.
Okay, How about vinegar and the function of Vinegar should have good and clear sharp
lemon juice for salad? flavor. It could be replaced vinegar and it is
more appropriate because of its natural flavor.
That is right. What about the rest of the
ingredients? Egg has an essential use for mayonnaise and
other emulsifier dressing. The other flavorings
are mustard, ketchup, Worcestershire sauce
and various cheeses.
IV. Evaluation
Enumerate the Ingredients of Salad Dressing and give functions and examples of each ingredient.
(20 pts.)
V. Assignment
What are the different types of Salad Dressing?
I. Objectives
At the end of the lesson, the students are expected to:
a. Recognize the types of Salad Dressing
b. Discuss the process of making salad dressing
c. Organize the procedure of Salad Dressing
II. Subject Matter
a. Topic: Types of Salad Dressing
b. Reference: K to 12 TLE Learning Module Grade 9, Commercial Cooking. P. 68
c. Materials: Tarpapel, Pictures, Chalk
III. Procedure
TEACHER’S ACTIVITY STUDENTS’ ACTIVITY
A. Classroom Routine
Opening Prayer One of the students will lead the prayer
Greetings
Good Morning Class. Good Morning Sir
Checking of attendance
Say, present when your name is Present
called.
B. Review/ Recall
Let us have a review from what we have
discussed yesterday.
The Ingredients of Salad Dressing are
What are the ingredients of salad dressing? Oil, vinegar, lemon juice, egg yolk, seasoning
and flavorings.
Very Good! What are the best examples of Best examples of salad dressing oil are olive
salad dressing oil? oil, walnut oil, canola oil, palm oil and soybean
oil.
That’s right. How about the functions of egg Egg has an essential in mayonnaise and other
yolk and other seasonings? emulsifier dressing. The other flavorings are
mustard, ketchup, Worcestershire sauce and
various cheeses
C. Motivation
Since we’re already done discussing the
ingredients let us proceed now to the next
topic.
Before that let us all stand and follow the
dance video presentation about salad.
(students will follow and dance the salad song)
D. Lesson Proper
The lesson for today is about types of salad
dressing. How many types of salad dressing do We have 3 types of salad dressing
we have?
So what are the three types of salad dressing? The three types of salad dressing
Oil and vinegar dressing
Emulsified dressing
Other dressing
Alright, the first type is oil and vinegar (student will volunteer and read the paragraph)
dressing. Who wants to read?
Okay, basic vinaigrette is a simple mixture of
oil, vinegar and seasonings which is an
example of temporary emulsion.
The ratio of oil to vinegar is three parts to one
part vinegar.
So, how can it be changed to taste? Do you Sir, Less oil makes the dressing more tart,
have an idea? while more oil makes it taste milder and oilier
That’s right and you can also add or adjust Emulsified dressing
some ingredients according to your taste. What
is the next type of salad dressing?
Thank you, everybody read the definition. It is more often serves as the base for wide
variety of other dressing. It is based dressing
are generally thick and creamy
Thank you, Mayonnaise is made by combining
lemon juice or vinegar with egg yolks.
Eggs (containing the emulsifier lecithin) bind
the ingredients together and prevent separation.
Have you tried making mayonnaise? Yes sir, when we were in 8th grade.
So what is the procedure after that? You will add the oil drop by drop as the
mixture is rapidly whisked. Until it becomes
fluffy
That’s right.
Everybody read the next number. Other dressings- cooked salad dressing is
similar with appearances to mayonnaise, but it
has a tarter flavor.
Thank you, other dressing like this is richer
and milder. Cooked dressing is made with little Yes sir
or no oil with a starch thickener. Did you get
it?
We each have that one favorite salad dressing,
be it ranch dressing, mayonnaise dressing, or
even sweet and tangy honey mustard.
What do you reach for to pour over lettuce and (student will say what they prefer)
other vegetables and things?
Simply tossing vegetables, cheeses, meats,
nuts, or fruits into a bowl starts to create a
salad.
Anything you want add? But the dish is not complete and does not fully
become a salad until a favorite salad dressing is
That’s correct! mixed in
E. Generalization
What have you learned about the discussion for The three types of salad dressing
today? Oil and vinegar dressing
Emulsified dressing
Other dressing
Basic vinaigrette is a simple mixture of oil,
Alright, what is basic vinaigrette? vinegar and seasonings which is an example of
temporary emulsion.
What are the other dressing used in salad? Mayonnaise which is made up of vinegar and
eggyolk.
IV. Evaluation
Fill in the blank space. The choices are the types of salad dressing.
1. ______ is a simple mixture of oil, vinegar and seasonings which is an example of temporary
emulsion.
2. Mayonnaise is made by combining lemon juice or vinegar with _______.
3. Other dressing is richer and _____.
4. You can also add or adjust some ingredients according to your _____.
5. Cooked dressing is made with little or no oil with a _____ thickener.
Enumerate the 3 types of salad dressing (5 pts.)
V. Assignment
Give the definition of the following emulsions.
1. Temporary emulsion
2. Permanent emulsion
Search the other stabilizer used in preparing salad
I. Objectives
At the end of the lesson, the students are expected to:
a. Identify the different ingredients in making Salad Dressing
b. Explain the variations of Salad Dressing
c. Demonstrate the procedure of Salad Dressing
II. Subject Matter
a. Topic: Structure of Salad
b. Reference: K to 12 TLE Learning Module Grade 9, Commercial Cooking. P. 66
c. Materials: Tarpapel, Pictures, Chalk
III. Procedure
TEACHER’S ACTIVITY STUDENTS’ ACTIVITY
A. Classroom Routine
Opening Prayer One of the students will lead the prayer
Greetings
Good Morning Class. Good Morning Sir
Checking of attendance
Say, present when your name is Present
called.
B. Review/ Recall
Let us have a review from what we have
discussed yesterday.
What are the three types of salad dressing? Oil and vinegar dressing
Emulsified dressing
Other dressing
Alright, what is basic vinaigrette? Basic vinaigrette is a simple mixture of oil,
vinegar and seasonings which is an example of
temporary emulsion.
What are the other dressing used in salad?
Mayonnaise which is made up of vinegar and
eggyolk.
C. Motivation
Since we’re already done discussing the
ingredients let us proceed now to the next
topic.
Before that you have to guess what the
meaning of the picture is. The student who will Yes sir
guest it right will have a plus point to our quiz
later again. Are you ready?
Okay guess it
Temporary and Permanent
_______ _______
Emulsion
_________
D. Lesson Proper
Our topic for now is all about emulsion.
As you studied in science, what is emulsion? Emulsion is a fine dispersion of minute
Anyone? droplets of one liquid in another in which it is
not soluble
Very good! An emulsion is a mixture of two or Water and oil
more liquids that are normally unmixable.
What is the best example of emulsion?
That is right, so let us proceed to the two Temporary and Permanent emulsion
emulsion salad dressing. What are those?
What is permanent emulsion? Everybody read. Egg yolks and oil would not naturally mix
together, but by slowly whisking the oil into the
egg yolk.
Thank you. The two liquids form a stable
emulsion that won't separate.
From what we have discussed from the past Mayonnaise is an example of a permanent
meeting, what is the best example of this? emulsion
Yes, because of its consisting egg yolks and oil.
What is the next emulsion? Temporary emulsion
Alright. A simple oil and vinegar dressing is
called a temporary emulsion because the two
liquids always separate after being shaken
A stable emulsion, what happens is that droplets
of one of the liquids become evenly dispersed
within the other liquid.
The resulting liquid is thicker than the two In the case of salad dressing, oil droplets are
original liquids were. What do you think suspended within the vinegar.
Happened?
Absolutely, oil droplets are suspended within
the vinegar.
The harder the mixture is beaten or shaken, the
longer it takes for it to separate. This is because When a mixture of oil and vinegar is mixed in
the oil and water are broken into smaller a blender, the resulting mixture stays in
droplets, so the droplets take longer to emulsion considerably longer
recombine with each other so the oil and water
can separate. Again, what is reason of
emulsion?
.
Next are the other stabilizers. Everybody read Other stabilizers are used in some preparations.
Cooked dressing uses starch in addition to eggs
Thank you. Commercially made dressing may
use such emulsifier as gums, starches and
gelatin.
E. Generalization
What have you learned about the discussion for Temporary and Permanent Emulsion
today?
So what is emulsion? An emulsion is a mixture of two or
more liquids that are normally unmixable.
Right, how about Permanent emulsion? Egg yolks and oil would not naturally mix
together, but by slowly whisking the oil into the
egg yolk.
Correct! What about the temporary emulsion? A simple oil and vinegar dressing is called
a temporary emulsion because the two liquids
always separate after being shaken
Very good!
IV. Evaluation
Write true if the statement is correct, false if it is not change it to right word. Each item is 2 pts.
1. An emulsion is only one liquid that is normally unmixable.
2. A simple oil and vinegar dressing is called a permanent emulsion because the two
liquids always separate after being shaken.
3. Commercially made dressing may not use such emulsifier as gums, starches and gelatin.
4. An unstable emulsion, what happens is that droplets of one of the liquids become evenly
dispersed within the other liquid.
5. The harder the mixture is beaten or shaken, the easier it takes for it to separate
V. Assignment
Search and watch the procedure of making mayonnaise.
Look a mayonnaise-used salad and enumerate its ingredients.
I. Objectives
At the end of the lesson, the students are expected to:
a. Answers the questions correctly.
b. Write down their answers legibly.
c. Observe honesty while answering their test papers.
II. Subject Matter
a. Subject: Cookery second monthly test
b. Reference: K to 12 TLE Learning Module Grade 9, Commercial Cooking. P. 66
c. Materials: test questionnaire, pen, one whole sheet of paper
III. Procedure
TEACHER’S ACTIVITY STUDENTS’ ACTIVITY
A. Classroom Routine
Opening Prayer One of the students will lead the prayer
Greetings
Good Morning Class. Good Morning Sir
Checking of attendance
Say, present when your name is Present
called.
B. Motivation
I will show you a motivational video. Try to
focus and get some wisdom from it and apply
it in the near future.
How was the video? We are now inspired to study hard and be a
model for every student and to the next
generation
C. Lesson Proper
Listen carefully as I read tell all the directions
and rules for examination.
This is not open book examination; there are 3
pages, including this one.
1. You may consult me when you have a
question regarding to the test and do
not cheat with your classmates.
2. You will be given 1 hour to complete
the examination. There are 4 questions.
You should allocate your time
approximately as follows: Question I -
30 minutes Question II - 45 minutes
Question III - 45 minutes Question IV -
60 minutes
3. Please read all questions carefully and
make sure you understand the facts
before you begin answering. Write
legibly and be as concise as possible.
4. In answering any question, you should
not feel bound by anything you have
said in answering an earlier question.
Ias it all clear?
Yes sir
You may now start.
IV. Assignment
Sleep early and pray and prepare for tomorrow’s exam.
V. Objectives
At the end of the lesson, the students are expected to:
d. Answers the questions correctly.
e. Write down their answers legibly.
f. Observe honesty while answering their test papers.
VI. Subject Matter
a. Subject: Entrepreneurship second monthly test
b. Reference: K to 12 TLE Learning Module Grade 9, Commercial Cooking. P. 66
c. Materials: test questionnaire, pen, one whole sheet of paper
VII. Procedure
TEACHER’S ACTIVITY STUDENTS’ ACTIVITY
D. Classroom Routine
Opening Prayer One of the students will lead the prayer
Greetings
Good Morning Class. Good Morning Sir
Checking of attendance
Say, present when your name is Present
called.
E. Motivation
I will show you a motivational video. Try to
focus and get some wisdom from it and apply
it in the near future.
How was the video? We are now inspired to study hard and be a
model for every student and to the next
generation
F. Lesson Proper
Listen carefully as I read tell all the directions
and rules for examination.
This is not open book examination; there are 3
pages, including this one.
5. You may consult me when you have a
question regarding to the test and do
not cheat with your classmates.
6. You will be given 1 hour to complete
the examination. There are 4 questions.
You should allocate your time
approximately as follows: Question I -
30 minutes Question II - 45 minutes
Question III - 45 minutes Question IV -
60 minutes
7. Please read all questions carefully and
make sure you understand the facts
before you begin answering. Write
legibly and be as concise as possible.
8. In answering any question, you should
not feel bound by anything you have
said in answering an earlier question.
Ias it all clear?
Yes sir
You may now start.
VIII. Assignment
Sleep early and pray and prepare for tomorrow’s exam.
