Weekly Lesson Plan

in TLE 7

I. TITLE: Preparation of Marketable Meals

II. OBJECTIVES: The student should be able to;

1. recognize considerations in menu planning clearly

2. follows menu pattern clearly
3. complies with food safety correctly
4. follows proper handling of food strictly for customer’s safety

III. SUBJECT MATTER:

Topic: Preparation of Marketable Meals

Reference: TLE 7 book from Phoenix Publishing House
Materials: PPT, laptop & television with HDMI chord, white board, white board
marker, and eraser

IV. INSTRUCTIONAL PROCEDURE:

A. Preliminary Activity:

1. Review previous lesson.

2. Students will be asked about their food experience.

B. Lesson Proper:

1. Give a short introduction about the preparation of marketable meals.

Preparation of marketable meals is different from preparing home family meals.

Marketable meals are meals meant to be sold. Cooking marketable meals means
cooking for a fee. Since the goal is customer satisfaction, one has to market delicious,
appetizing, and nutritious meals.

2. Ask what is a meal for them?

A meal is taking food at one time, for example, breakfast, lunch, supper, and brunch.

3. Ask what is a menu?

A menu is a list of prepared dishes available to the family or customers.

4. Ask each students if it is necessary to plan meals? Why?

5. Discuss the basic considerations in menu planning.

Basic Considerations in Menu Planning

A. A variety of dishes – should be well combined; they have different flavours.

B. Adequate knowledge about the different types of menu.
a. Table d’hôte – a package meal with a set price (value or budget meal)
b. À la carte – all dishes are priced individually but arranged in courses.
 c. Function menu – offered for parties or special occasions. It may consist of four
to eight courses.
C. Nutritional requirements, food habits, age, gender, and customs of customers.
D. Number of people to be served.
E. Capabilities and skills of the employees – skills and availability of personnel and
staff.
F. Budget
G. Balance of the basic ingredients; presentation and color should be varied.
H. Food preferences of the customers – consider the likes and dislikes of the customers
who frequent the eating place.

6. Ask the students, what is a menu pattern?

A menu pattern is an outline of food to be included in each meal.

7. Ask the students to define breakfast, lunch, brunch, and dinner.

Breakfast is important since it is the first meal of the day after a long overnight fast. It
is also the most neglected meal in many homes. All should make an effort to have
breakfast.

Lunch is often simple meal but it should be nutritious. One dish meals are very popular
at lunchtime because they can be prepared quickly. Some examples of one dish meals
are pork or beef nilaga, chicken tinola, and pork sinigang.

Dinner normally consists of two or three dishes. It is also important that essential
nutrients are present in the dishes to be prepared.

Brunch is a meal eaten between 10:00 am and 11:00 am. It is a combination of

breakfast and lunch and usually happens on a holiday or on weekends, when people get
up later in the morning.

8. Ask the students how important is food?

Food is necessary for health, we all know that, but it can also cause discomfort, illness,
and sometimes even death. Hygienic handling of food is necessary to prevent food
contamination.

9. Discuss the food safety.

Food Safety

a. Foods that are not stored well get spoiled easily especially in a hot or humid climate.
b. Food may be contaminated and spoiled because of the presence of microorganisms.
This is called food contamination.
c. Contaminated food, when eaten, can lead to food poisoning and digestive disorders.
d. Sanitation is keeping things clean and free of harmful levels of contaminants. It is
also maintaining conditions favourable to good health.

10. Discuss how to prevent contamination and proper handling of food.

Preventing Contamination

There are preventive measures to minimize the risk of food contamination and
mishandling of food. These include:

a. Maintaining personal cleanliness and wearing proper cooking outfit.

b. Working in a clean kitchen and using clean and sanitized equipment.
 c. Preparing and serving food hygienically.
d. Cooking food thoroughly.
e. Keeping food covered at all times.
f. Storing food properly.

Proper Handling of Food

Food should be handled under the most sanitary conditions since they will be eaten by
humans. A cook or kitchen staff should be conscious of personal hygiene. He/she
should follow these guidelines:

a. Wash hands before handling food.

b. A sick cook or kitchen staff should never handle or prepare food.
c. Wear proper cooking outfit.
d. Avoid wearing jewelry.
e. Do not sneeze or cough near the food.
f. Apply the two-spoon method in tasting (one spoon will pour the food to the spoon for
tasting).

V. ASSESSMENT/EVALUATION:

A. Practical Activity

1. You are a trainee in a small restaurant in your community. You are tasked to create
a menu to honor senior citizens. Present a dinner menu to the restaurant
owner. Consider the lessons learned about menu pattern and menu planning.

B. Short quiz on the proper storage of food