Republic of the Philippines

Department of Education
Division of Puerto Princesa City
CABAYUGAN NATIONAL HIGH SCHOOL
Sto. Manturon, Bgy. Cabayugan,
City of Puerto Princesa

Name of School Cabayugan National High School Grade level 9

Teacher PRINCESS MAE G. SUMANDAL Learning area COOKERY
Teaching Date November 2, 2022 Quarter 2
I.OBJECTIVES
The learners demonstrate an understanding the knowledge, skills, and attitudes
Content Standard
required in preparing appetizers.
Performance Standard The learners independently prepare salad and dressing.
1. Demonstrate correctly one equipment use in preparing salads and dressing;
a. Objectives
2. Identify the equipment needed in the given situation; and
3. Cooperate during the discussion.
II. CONTENT Common Tools, Utensils and Equipment Use in Salad Preparation
III. LEARNING RESOURCES
A .References
1.Teacher’s Guide
2. Learners Materials Pages
3.Textbook pages
4.Additional Materials from CONTEXTUALIZED LEARNING ACTIVITY SHEETS SCHOOLS DIVISION
Learning Resources OF PUERTO PRINCESA CITY: TLE/TVL Quarter II – Week 2 & 3 Preparing a
(LR )portal Variety of Salads and Dressings
B. Other learning Resources
IV. PROCEDURES Teacher’s Activity
Preliminary Activities A. Prayer
Before anything else, I would like to request to put yourselves in the presence of the
lord. Let us pray…

B. Greetings
Good morning class! How was your weekend?

C. Checking of attendance/Cleanliness and orderliness

Before we start please arrange your chairs and check your area if there is trash or
waste under your chair, and kindly pick it out.

B. Establishing a purpose for the
lesson
C. Presenting examples/instances
of the new lesson
Please also be reminded to occasionally sanitize your hands, wear your face masks
properly and is 1 meter away from your classmates.
Today we will study how to correctly select and use equipment in preparing salads
and dressings
Before we proceed to our lesson this morning. Let’s unlock the
following terminologies.

5 mins. 1. Whisk - beat or mix foods using a special kitchen tool.

The translation of whisk in Tagalog is “bati”.

2. Mincing - a technique in which you slice up ingredients into

very small pieces.
The translation of mincing in Tagalog is “pagtadtad”.

3. Garnish - an embellishment added to a food to enhance its

appearance or taste.
The translation of garnish in Tagalog is “palamuti”.

D. Discussing new concepts and Do you think the success of salad preparation is partially dependent on tools,
practicing new skills #1 utensils and equipment used? yes or no? and why?

Having the right tools, utensils and equipment makes the preparation of salad faster,
easier, organized and will help in achieving the desired quality results.

Make sure to keep all the tools, utensils and equipment in best
condition to avoid hassle in preparation of salad.

We are about to discuss the common tools, utensils and

equipment.

I will be showing you video of each tool, utensil and equipment. I

want you to listen and watch carefully because I will be asking
volunteers to demonstrate what you saw.

Common Tools, Utensils and Equipment Use in Salad Preparation

1. Balloon Whisk – This is used to beat eggs, evenly or whip cream. Select a sturdy,
medium – sized whisk to achieve good result.

2. Chef’s Knife – This is used to cut tomato wedges, slice cucumber thinly, and cut
pepper rings symmetrically.

3. Chopping board – Used for cutting fruits or vegetables for salad.

4. Colander – Made of metal and have stand and loop handles. It is used to drain
salad ingredients.

5. Corn Zipper – This is used to remove kernels from the cod of the fresh cooker
corn.
6. Food Processor – Used to facilitate repetitive tasks in preparing ingredients for a
salad.

7. Food Tong – Used to handle the vegetable or fruit ingredients of the salad.

8. Fruit or Salad Knife – A short knife used to cut fruits and vegetables for salads
and garnishes.

9. Garlic Presser – Used to crush garlic to have a stronger flavor for the salad
dressings.

10. Grater/Shredder – A grater (also known as a shredder) is a kitchen utensil used

to grate foods into fine pieces.

11. Grill Pan - Used for salad toppings to be broiled or grilled.

12. Lemon Reamer or Citrus Reamer – A small utensil used to extract juice from a
lemon or other citrus fruit.

13. Mixing Bowl – Used when preparing ingredients for the salad.

14. Paring Knife – The smallest knife used in paring vegetables and fruits.

15. Peeler – This is used to remove the skin of carrots and peel off think strips to
toss with the lettuce.

16. Plastic Gloves – For hygienic purpose, plastic gloves are used in handling food
when mixing vegetables or fruit ingredients.

`
17. Salad Servers – “Salad Sets” with big salad bowls, serving bowls and servers.
Select materials having enough surfaces to really grasp the ingredients of salad, no
matter how slippery and thus making tossing easier.
 18. Salad spinners – Hold just washed salad leaves in a slotted basket that is made
to spin by hand and thus fling all the water off the leaves into the outer container.

19. Wooden Spoon - A wooden spoon is a spoon that is used for stirring sauces and
for mixing ingredients in cooking. It is made of wood and has a long handle.

Do you any questions? If none, let’s have an activity.

E. Discussing new concepts and

new skills #2

F. Developing mastery Direction: Fill out the crossword puzzle with the correct terms using the given
clues.

ACROSS
3. A kitchen utensil used to grate foods into fine pieces
5. It is use to drain salad ingredients

DOWN
1. It is use to crush garlic to have a stronger flavor for the salad dressings
2. This is used to remove thinly the skin of vegetables such as carrots
4. It is use to handle vegetable or fruit ingredients of the salad

Key to correction:
1. Garlic Presser 4. Food tong
2. Peeler 5. Colander
3. Grater

G. Finding practical application of
concepts and skills in daily living.
H. Making generalization and
abstraction about the lesson.
Please raise your hand if you got a perfect score. That’s a job well done!
If not, don’t worry you can review our lesson or ask me directly what part are you
having difficulty understanding.
(The teacher asks the student the question below.)
Why do you think it is important to know and be able to use correctly the tools,
utensils and equipment we have discussed?
Directions: Help Mary identify the tools, utensils and equipment
needed for in making vegetable salad.

Wash the greens and dry using a1.) __________, slice the veggies with 2.)
__________ and grate the carrot.

For the salad dressing, whisk 2 tablespoons good olive oil, 2 teaspoons balsamic
vinegar and 1/2 teaspoon honey using
3.) __________.

Toss the greens, veggies and carrots into the 4.) __________.
Then add the dressing. Drizzle the salad very lightly with dressing, just enough to
moisten the lettuce, and work it in with a wooden spoon.

Serve the salad in 5.) __________ . Garnish with some pepper, a shaving of cheese,
or some fruit or nuts.

Key to correction:
1. colander 4. mixing bowl
2. fruit or salad knife 5. salad server
3. balloon whisk
I. Evaluate Learning Directions: Read the statements or questions carefully then
choose the best answer from the given options. Write your answer
on the blank before the number.

_____1. Armond is going to shred some cheese for his salad. Which of the
following tool should he use?
A. Salad spinners B. Mixing Bowls C. Grater

_____2. Anna needs to remove the outer skin of potato for her salad. What tool
should she use?
A. Peeler B. Knives C. Cutting board
_____3. Joe is using __________ to remove excess water from the lettuce for his
green salad.
A. Salad Spinners B. Cutting Board C. Peelers

_____4. The following are tools needed in preparing Salad, EXCEPT __________.
A. Knives B. Ladle C. Grill pan

_____5. A kitchen utensil used to grate foods into fine pieces.

A. Peelers B. Grater C. Knives

Key to correction:
1. C 4. B
2. A 5. C
3. A

J. Additional activities for

application or remediation
V. REMARKS
VI.REFLECTION
A . No. of learners who earned
80% in the evaluation
B. No of learners who require
additional activities for remediation
 C. Did the remedial lessons
work? No. of learners who have
caught up the lesson.
E. Which of my teaching
strategies worked 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 teacher?
Prepared by:

PRINCESS MAE G. SUMANDAL

Teacher 1, TLE
Checked by:

CESAR G. MANLAVI
School Head