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    DLP TLE 9 QTR 3 W3 M. Yna Jessica December 13-17

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    Yna Jessica Patani
    The learning plan summarizes a week of lessons on preparing sandwiches in TLE 9. Students will learn to identify ingredients and culinary terms related to sandwiches, as well as classify different types. They will explore common fillings and spreads through identification activities. Later lessons will have students enumerate and explain meat, poultry, sausage, and vegetable fillings. A graphic organizer activity will help categorize spreads as dry or moist fillings. To conclude, students will make two sandwiches using their new knowledge of dry and moist fillings.

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    DLP TLE 9 QTR 3 W3 M. Yna Jessica December 13-17

    Uploaded by

    Yna Jessica Patani
    20 views4 pages
    The learning plan summarizes a week of lessons on preparing sandwiches in TLE 9. Students will learn to identify ingredients and culinary terms related to sandwiches, as well as classify different types. They will explore common fillings and spreads through identification activities. Later lessons will have students enumerate and explain meat, poultry, sausage, and vegetable fillings. A graphic organizer activity will help categorize spreads as dry or moist fillings. To conclude, students will make two sandwiches using their new knowledge of dry and moist fillings.

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    DLP TLE 9 Qtr 3 W3 M. Yna Jessica December 13-17

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    The learning plan summarizes a week of lessons on preparing sandwiches in TLE 9. Students will learn to identify ingredients and culinary terms related to sandwiches, as well as classify different types. They will explore common fillings and spreads through identification activities. Later lessons will have students enumerate and explain meat, poultry, sausage, and vegetable fillings. A graphic organizer activity will help categorize spreads as dry or moist fillings. To conclude, students will make two sandwiches using their new knowledge of dry and moist fillings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    20 views4 pages

    DLP TLE 9 QTR 3 W3 M. Yna Jessica December 13-17

    Uploaded by

    Yna Jessica Patani
    The learning plan summarizes a week of lessons on preparing sandwiches in TLE 9. Students will learn to identify ingredients and culinary terms related to sandwiches, as well as classify different types. They will explore common fillings and spreads through identification activities. Later lessons will have students enumerate and explain meat, poultry, sausage, and vegetable fillings. A graphic organizer activity will help categorize spreads as dry or moist fillings. To conclude, students will make two sandwiches using their new knowledge of dry and moist fillings.

    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 4

    LEARNING PLAN IN TLE 9

    UNIT TOPIC:
    Week 3 Sandwiches: Prepare a variety of sandwiches
    January 3-7, 2021
    Sandwiches refers to a food item made with two or more slices of bread with fillings
    between them. A widely popular and convenient lunchtime food, quickly made and
    served and adaptable to many variations that it satisfies nearly every taste and
    nutrition requirement.

    Fillings and spread for samdwiches


    https://www.youtube.com/watch?v=oxKp5t4W1QI

    At the end of the lesson, the students are expected to:


    a. Identify ingredients according to the given recipe;
    b. Identify culinary terms related to sandwiches; and
    c. Identify type/classification of sandwiches.

    LEARNING EXPLORE
    COMPETENCY
    The learners should be Preliminary Forecast.
    able to: Identification
    Direction: Identify the following pictures being shown.
    1. Suitable filling and
    spreads 1.

    2.
    3.

    FIRM-UP (ACQUISITION)
    Activity 1: Modified Enumeration
    Direction: Enumerate and explain the following types of spreads and fillings

    A. MEAT AND POULTRY FILLINGS


    1.
    2.
    3.
    4.
    5.

    B. SAUSAGE PRODUCTS
    1.
    2.
    3.
    4.
    5.

    C. MOST POPULAR FILLINGS COMBINATION


    1.
    2.
    3.
    4.
    5.

    D. VEGETABLE ITEMS
    1.
    2.
    3.
    4.
    5.

    DEEPEN (MAKE MEANING)


    Activity 1. Graphic Organizer
    Direction: Categorize the following spreads according to their classification.

    CHICKEN SALAD
    HAM AND CHEESE
    PRAWN MAYONNAISE
    HAM AND BACON
    PEANUT BUTTER AND JELLY
    PIMIENTO CHEESE
    EGG AND CHEESE
    HOTDOG SANDWICH
    CREAM CHEESE
    BACON, LETTUCE AND TOMATO

    DRY FILLINGS MOIST FILLINGS

    TRANSFER
    Activity: SANDWICH MAKING
    Directions. Create 2 sandwiches with dry fillings and moist fillings.

    Note: Your output will be scored using the Rubric below.

    Prepared by: Noted by:

    YNA JESSICA M. PATANI TERESITA D. SANTIAGO


    TLE Teacher Principal

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