February 2019

Lesson Plan in Home Economics - Cookery

Senior High School

I. Objectives:

At the end of the lesson, the students must be able to:

 Define sandwiches,
 Identify components of sandwiches,
 Create a recipe of hot sandwiches.

II. Subject Matter: Preparing Sandwiches

References: https://www.m.wikihow.com>makeasandwich
Materials: Laptop, Speaker, PPE, Tools/Utensils and Equipment,
Ingredients.

III. Procedure:

Teacher’s Activity Student’s Activity

 Preparation

“Let us pray. . .”

“ Good morning Class . . .” “Good morning Ma’am!”

“Pick up the pieces of paper under you (Students will pick up the pieces of
chair.” paper)

(Checking of Attendance)

Review of the Past Lesson

Last meeting we studied the tools,

utensils and equipment needed in
preparing sandwiches. The use of
correct tools, utensils, and equipment in
preparing sandwiches contribute to
having good quality of sandwiches and
fillings.
  Motivation: Video Presentation
(How to Make Club Sandwich)

The video presented pertains to

preparing sandwiches. Sandwiches are
type of food commonly brought to work,
school or picnics. Plain slices of bread is
used and coated with condiments like
mustard, mayonnaise or ketchup to
enhance its flavor and texture.

 Presentation:

Our topic for today is Sandwiches.

What is sandwich? A sandwich is consist of two or more

slices of bread and with one or more
fillings between or on one slice of bread.

There are two classification of

sandwiches, what are they?
Hot Sandwiches contain hot fillings,
usually meat, tucked between two slices
of bread or two halves of a roll. They
may contain items that are not hot like
slice of tomato or raw sliced onion.
Examples:
Grilled sandwiches, deep fried
sandwiches. Wraps like shawarma and
pizza could be considered hot
sandwiches.

Cold Sandwiches are composed of two

slices of bread or two halves of the roll
which can be toasted, which have spread
applied and are filled with cold fillings.
Filling for cold sandwiches must be
precooked and properly chilled.
Examples: multi-decker sandwiches,
egg sandwiches.

Sandwiches are composed of four

components; these are bread, spread,
filling and garnish.
What is bread? The bread gives the sandwich its shape
and holds or contains the spread and
fillings of the sandwich.

Examples:

Pullman or sandwich loaf, French bread

or Italian bread, Rills, Pita bread

What is spread? Spread is used to add flavor, moisture

and richness to the sandwich and also
hold or bind sandwich together.
Examples:

Butter , Mayonnaise, Vegetable or fruit

puree, Oils or Vinaigrette, Ketchup

What is sandwich filling? The filling is the heart of the sandwich.

Sandwiches taste great because of the
filling.

Examples:

Beef, Pork, Poultry, Vegetables, Eggs

Cheese

The last component is? Garnishes- these are overlooked in

recipes and in presentation. They
enhance the appearance of sandwiches.

Examples:

Sliced fresh vegetables, Pickle olives,

Dips, Spread or relishes, Green salad,
potato salad, coleslaw, Sliced fruits

(The teacher will make the preparatory

procedure)

The teacher will demonstrate on how to

make Banana Peel Patty with
Malunggay.
Who may read the ingredients? Ingredients:

4 Banana Peel
¼ Cup Malunggay Leaves
5 Tbs. All Purpose Flour
1 Small onion
1 Medium Egg
¾ Cup Oil
1 tsp. Ground Pepper
2 Tbs. Oyster Sauce

How about the tools, utensils and

equipment? Portable Stove
Butane Gas
Frying Pan
Turner
Tong
Knife
Chopping Board
Medium Bowl
Plate
Fork
Spoon
Measuring Spoon & Cups

Who may read the procedures? Procedures:

1. Separate banana peels. (Safety

reminder: Be careful when using
sharp objects).
2. Boils until soft. (Safety reminder:
Be careful when using hot
objects).
3. When cooked, cut lengthwise the
banana peels and chop. (Safety
reminder: Be careful when using
sharp objects).
4. Add the chop onion and the
remaining ingredients. 5 Tbs . of
flour, malunggay,1 egg, 2 Tbs of
oyster sauce, pepper, salt and mix
together.
5. Fry until golden brown. Safety
Reminder: (Be careful when using
hot objects).
6. Assemble your sandwich using
the four components namely:
bread, spread, filling and garnish.
  Generalization

What is Sandwich? Sandwich is consist of two or more

slices of bread and with one or more
fillings between or on one slice of bread.

What are the four components of The four components of sandwiches are
sandwiches? bread, spread, filling sand garnishes.

 Application:

In a 1 piece yellow paper, make a recipe

of your own sandwich filling out of (Students will follow the instructions
vegetables. Write the Ingredients, given).
Procedures and Tools, Utensils and
Equipment you will need.

IV. Evaluation:

In a ¼ sheet of paper, answer the following questions.

 Enumerate the 4 components of sandwiches.

 What are the two classifications of sandwiches?
 Give at least 4 examples of hot sandwiches that you know.

V. Assignment/Agreement:

 I will check your Personal Protective Equipment or PPE on March 4,

Monday.
 Your first individual kitchen laboratory will be scheduled next week. March
6-8.Wednesday to Friday. Try to save your allowance.

Prepared by:

Jenette Y. Revestir
Teacher Applicant
 February 2019

Lesson Plan in TLE - Cookery

Junior High School

I. Objectives:

At the end of the lesson, the students must be able to:

 Understand different types of vegetable cuts,

 Identify the different types of vegetable cuts,
 Produce different types of vegetable cuts.

II. Subject Matter: Different Types of Vegetable Cuts

Reference: http:/www.setuphotel.com/2017/02/different-types-of-
vegetablecuts-used.html
Materials: Laptop, Chef Uniform, Apron, Hairnet, Hand towel, Knife,
Chopping Board and Vegetables.

III: Procedure:

Teacher’s Activity Student’s Activity

 Preparation:

“Let us pray. .”

“Good Morning Class. .” “Good morning Ma’aam!”

“Please pick up the pieces of paper (Students will pick up the pieces of
under your chair.” paper )

(Checking of Attendance)

Review of the Past Lesson:

Last meeting, we studied the

importance of sanitary inside the
kitchen. Sanitary is really important
inside the kitchen because through this
we prevent food poisoning and
immediate spoilage of food.

 Motivation - 4 Pics 1 Word

The pictures presented are the following:

 Vegetables
 Cut
 Knife

The words presented pertain to

vegetable cutting. With the use of
“Knife” or other cutting implements, we
“Cut” different shapes and sizes of
“Vegetables” that would make the dish
look uniform and presentable.

 Presentation

Our topic for today is “Different Types

of Vegetable Cuts”.

Why do you think we need to learn the Ma’am so that, we can make our food
different types of vegetable cuts? more presentable and we can make sure
that our vegetable will be evenly cooked.

(The teacher will make the preparatory

procedure)

(The teacher will present the different

types of vegetable cuts and will do a
demonstration on how to do it).

Different Types of Vegetable Cuts

 Julienne (Matchstick Cut) Julienne cut is a culinary knife cut in

which the food item is cut into thin long
strips similar to match stick or shoe
string. Its measurement is 1/8*1/8*1 to 2
inches.

 Chiffonade (Shredding) Is a cutting technique of leafy vegetable

in thin long strips from 1mm to 1 inch.

 Jardiniere (Batonnet) Is a French cooking term meaning to cut

a vegetable into thick or finger shape.
Cut the vegetables into 10 cm (4 inches)
long, 4 mm to 10 mm wide.
 Brunoise (Fine Dice) Is a cutting technique in which a fruit or
 vegetable is cut in fine dice. First food
item is julienne then cut in cubes of 1
mm size.

 Paysanne Is a French term that is used to describe

the way of vegetable cutting in any
shape like triangle, square or circle.

 Generalization

What are the different types of vegetable Different Types of Vegetable Cuts:
cuts?
 Julienne (Matchstick Cut)
 Chiffonade (Shredding)
 Jardiniere(Batonnet)
 Brunoise(Fine Dice)
 Paysanne

Why is it important to know the different Ma’aam so that, we can make our food
types of vegetable cuts? more presentable and we can make sure
that our vegetable will be eventually
cooked.
 Application

The students will find their pair and they (Students will find their pair and will
need to perform at least 2 types of start the activity).
vegetable cuts.

IV. Evaluation:
In a ¼ sheet of paper, answer the following questions:

 What is the importance of learning the different types of vegetable

cuts?
 Enumerate the 6 types of vegetable cuts and give at least one
word/sentence that best describes them.

V. Assignment/Agreement

 Study the Methods of Cooking Vegetable Dishes.

 Save money for your Kitchen Laboratory to be scheduled next week.

Prepared by:

Jenette Y. Revestir
Teacher Applicant