October 1, 2019

Lesson Plan in Cookery

(Time Allotment: 2 Hours)

I. Objective
At the end of the lesson the student will be able to:
LO 3. Present salads and dressings
3.1 Present Salad and dressing Attractively
3.2 Observe sanitary practices in presenting salad and dressing

II. Content
Topic: Factors and techniques in plating and presenting salads
Learning Competency. Present salads and dressings

III. Learning Resources

References: TVL Home Economics Cookery Manual
Other Learning Resources:

IV. Procedure
 Pre-Activity
A. Drill
What are the things that we need to consider in
preparing salads?

B. Review
The teacher will ask the learners:
What are the different kinds of salad and
dressing?
What are the safety procedures in
preparing salad and dressing?

C. Motivation

Which presentation is presentable?

Why?
Which one is not? Why?
 D. Lesson Proper
A. Activity 1
Let the students watch the video about the presentation of salad and
dressing
https://www.youtube.com/watch?v=9awHosSrqDs

B. Analysis
 How was the activity?
 What are the different techniques you found?
 What is the important consideration in presenting salad and dressing?
 How does sanitation in presenting salad important?

C. Abstraction
Factors to be considered in plating and presenting salads are Balance,
Harmony, Height, Color, and texture.

D. Application
Salad A’la Bahay..
Let the students create a salad presentation at
home. Let them present it to class using their
video cameras to cover their presentation at
home.

V. Assessment
Explain the following terms:
1. Balance
2. Harmony
3. Height
4. Color
5. Texture

VI. Remarks/ Reflection

Prepared by:
Eljen A. Miro