Division Lanao del Norte

School Lala National High School Grade Level G9

Teacher Dimple V. Maranan Learning Area Cookery
Time & Dates Quarter Third Quarter

I. OBJECTIVES

A. Content Standards The learners demonstrate an understanding how to prepare sandwiches

B. Performance
The learners independently prepare sandwiches
Standards

LO 2 Prepare a variety of sandwiches

2.1 Identify sandwich components/Ingredients
C. Learning
At the end of the lesson, the students are expected to:
Competencies/
1. Identify the ingredients used in making sandwiches
Objectives (Write
2. Prepare the ingredients needed in making sandwiches
the code for each
3. Appreciate the art of sandwich making by knowing the uses of each
LC)
ingredient

TLE_HECK912SW-IIIb-g-12

D. Specific Objective

E. Integration of
Content Within
and Across
Curriculum

II. CONTENT Ingredients Used in Preparing Sandwiches

III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
None
Pages

2. Learner’s
p. 124-127
Material Pages

3. Textbook Pages None

4. Additional
None
Materials from
LR Portal

B. Other Learning None

Resources
 Learner’s Expected
IV. PROCEDURES Teacher’s Activity/ies
Response/s

Yesterday we discussed about the Sandwich spatula, scissors,

different tools, utensils and equipment cookie cutters, grater and
used in making sandwiches. Can you shredder, butter knife, deli
name some of those tools? knife, lettuce knife, paring
knife, sandwich knife, serrated
A. Reviewing knife, cutting board, mixing
previous lesson bowls, rubber scraper,
or presenting the measuring cups, utility tray,
new lesson strainer, mixing spoon, can
opener and measuring spoons

Griddles, ovens, salamanders,

How about the equipment needed? bread toaster, slicer and chiller

At the end of our lesson today, you are

expected to:

1. Identify the
ingredients/components used
in making sandwich
2. Determine its uses and
importance in preparing
sandwiches
3. Appreciate the art of sandwich
making by knowing the uses of
each ingredient

Motivation
I want you to take a look at the screen Students will group
and identify what is being shown in the themselves.
B. Establishing a
picture. The first group to identify will
purpose for the
be declared as winner.
lesson
(Show picture of bread, meat poultry, Students will guess as shown
fish and shell fish, cheese, spreads, in the pictures
condiments, vegetables and
miscellaneous.)
 Teacher: Based in your guessing
activity.

1. What do you think are those items Students: “They are ingredients
for? in making sandwiches.”

2. How are they connected with out Students will read as instructed
topic in sandwich making? by the teacher.

Teacher: Very good! Can you read

them altogether? (integrate vocabulary
C. Presenting in English).
examples/ 1. Breads
instances of the 2. Meat
new lesson 3. Poultry
4. Fish
5. Shell fish
6. Cheese
7. Spreads
8. Condiments
9. Vegetables
10. Miscellaneous

Today we will be learning about the

ingredients and components used in
preparing sandwiches.

D. Discussing new
concepts and I want you to divide the class into three
practicing new (3) groups,
skills #1
For group 1, you are assigned to form
assemble the cut out pictures of the
ingredients needed.
For group 2, you are to miss and
match the definition of these
ingredients.
For group 3, you are to give specific
examples of each ingredient.
Students will divide themselves
into groups.
Students will group themselves
and do as instructed.
Each group will post expected
output on the board.
Students will post their output
and choose a member to
present their work.

In doing your activity, you will be

graded with the use of these rubrics

RUBRICS USED FOR SCORING

For Group 1
5 - All of the pictures are correctly
assembled
4 - Almost all of the ingredients are
correctly assembled
3 - Some of the pictures are correctly
Assembled
2 - Few of the pictures are correctly
Assembled
1 - None of the pictures is correctly
assembled.
 For Group 2
5 - All of the ingredients are correctly
matched
4 - Almost all of the ingredients are
correctly matched
3 - Some of the ingredients are
correctly matched
2 - Few of the ingredients are
correctly matched
1 - None of the ingredients is correctly
matched.

For Group 3
5 - All of the examples are correctly
identified
4 - Almost all of the examples are
correctly identified
3 - Some of the examples are
correctly matched
2 - Few of the ingredients are
correctly matched
1 - None of the ingredients is correctly
matched.

I want you to group yourselves now.

Remember you are given only 10
minutes to do the task

After the given time, post your output

on the board. Assign each group
representative to explain your work.

E. Discussing new
concepts and Group 1 had already identified the 1. Breads
practicing new different ingredients/ components 2. Meats
skills #2 needed to prepare sandwiches. 3. Poultry
4. Fish and shell fish
5. Cheese
6. Spreads
7. Condiments
8. Vegetables
9. miscellaneous

For group 2, let’s check their work.

This is the correct meaning and uses
of each ingredients.

1. Breads – good quality breads

provide variety, texture, taste, bulk,
nutrients and eye appeal to
sandwiches
2. Meats – maybe beef, pork and
sausage products like ham, roast
beef and salami
3. Poultry – are chicken or turkey
breasts characterized by a delicate
golden brown surfaces
4. Fish and Shellfish – some popular
seafood ingredients are tuna,
sardines, grilled and fried fish fillets,
crab meat and shrimp
5. Cheese – most popular sandwich
cheese are cheddar, process,
cream cheese and cheese spreads
most are easily slice, firm texture
and act as binder, moistener of
other ingredients
6. Spreads – like mayonnaise,
mustard and butter, moisten the
bread and compliment the flavors
of other ingredients
7. Condiments – like olive oil, relishes ,
chutneys give a lift to a sandwich,
some of them are high in acid so
don’t combine them with strong
flavored condiments
8. Vegetables – should be crisped and
proportion to the size of sandwich.
Lettuce, tomatoes and onions are
indispensable in sandwich making
9. Miscellaneous – fruit fresh or dried,
jelly, jam, peanut butter, eggs and
nuts adds flavor, color, nutrients
and texture to sandwich production

10. Teacher will conduct Question and

Answer Method as to how the
discussion is going on.

For group 3, your expected correct

answers are these:
1. Bread - burger buns, slice bread,
white bread, plain bread, biscuits,
etc.
2. Meat - beef, pork, sausages,
salami
3. Poultry - chicken breast, turkey
meat, duck meat and other game.
4. Fish and Shellfish- tuna, sardines,
grilled and fried fillets, crabmeat,
shrimps, etc.
5. Cheese - cheddar, cream cheese,
cheese spreads, mozzarella etc.
6. Spread - mayonnaise, spreads,
butter
7. Condiments olive oil, relishes,
nutmeg, honey, acids, etc.
8. Vegetables - lettuce, tomatoes,
onions, etc.
9. Miscellaneous - dried or fresh
fruits, jelly, jam, peanut butter,
eggs, nuts. Etc.
 I will give you time for each group to Each group will alter or change
change or later your output based on some of their answers.
F. Developing
the discussion. After 5 minutes, I will
mastery
be given you time to present your final
output.

G. Finding practical How was the feeling of doing the task

applications of without any prior knowledge about it?
concepts and
skills in daily Did you find the activity enjoyable or
living annoying? Why?

Do you think are the importance of Yes ma’am. It will give idea as
knowing the ingredients in making to what ingredients are to be
H. Making
sandwiches before preparing some? included in making sandwiches
generalization
and abstractions
Why do you think it’s important to be So that you will be guided
about the lesson
familiar with what you’re doing?

Conduct a quiz.

Direction. Identification.

_____ 1. A staple food prepared by 1. Bread

cooking a dough of flour and
water and often additional
ingredient.
_____ 2. Maybe beef, pork and 2. Meat
sausage product.
I. Evaluating
learning _____ 3. Popular seafood which are 3. Fish and shell fish
highly perishable and should
be kept chilled to moist as
quality.
_____ 4. It moistens the bread and 4. Spread
compliments the flavors of
other ingredients
_____ 5. These are relishes, olive oil 5. Poultry
and chutneys that give a lift
to a sandwich

Assignment: ¼ sheet of paper

J. Additional 1. What are the types of cold

activities for sandwiches.
application or 2. What are the types of Hot
remediation Sandwiches?

V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% on the
formative
assessment
B. No. of learners who
require additional
activities for
remediation
C. Did the remedial
lessons work? No.
of learners who
have caught up
with the lesson.
D. No. of learners who
continue to require
remediation
E. Which of my
teaching strategies
worked well? Why
did these work?
F. What difficulties did
I encounter which
my principal or
supervisor can help
me solve?
G. What innovation or
localized materials
did I use / discover
which I wish to
share with other
teachers?