EXEMPLAR TECHNOLOGY AND LIVEIHOOD EDUCATION 9

GRADE LEVEL QUARTER / DOMAIN WEEK & DAY NO. PAGE NO.
9 FIRST/COOKERY 5 /3rd 1

I. OBJECTIVES
The learner demonstrates an understanding of concepts, underlying theories and
A. Content Standards principles on how to prepare and choose ingredients in salad dressings.

B. Performance The learners independently know the appropriate conditions on how to prepare variety of sala
Standards dressing and distinguish the types of emulsion
LO 2: Prepare variety of salad dressing

C. Learning
Competencies/ Specifically, at the end of the session, the students should be able to:
Objectives a.) Identify the ingredients in making salad dressing
Write the LC code b.) Demonstrate on how to make simple salad dressing
for each c.) Make a vinaigrette and emulsified dressing
c.) Value the importance of making a dressing for salads

II. CONTENT Prepare Variety of Salad Dressing

III. LEARNING
RESOURCES
Cookery 9 - Manual
A. References K12 Cookery Module 1- Manual
1. Teacher’s Guide
pages
Pg.106-109
2. Learner’s Materials Self-Learning Material (SLM) Activity Sheet
pages
3. Textbook pages Pg. 106-110
4. Additional Materials
from Learning DepEd Learner’s Module (DLM)
Resource (LR)
portal
B. Other Learning
Resources
 DAILY ROUTINE
 Opening Prayer
IV. PROCEDURES  Greetings
 Classroom Management
 Attendance Checking
Start the lesson with the Game
LETS GET IN TOUCH IN A BOWL :A GUESSING GAME

Mechanics of the game:

1. Your going to touch, feel the given item inside the bowl with blindfold
A. Reviewing previous
lesson or 2. Your going to identify what is the name of the item being touch and feel.
presenting the new 3. 5 pts for every correct answer
lesson

B. Establishing a
purpose for the
lesson The teacher will state and discuss the objectives of the lessons
 EXEMPLAR TECHNOLOGY AND LIVEIHOOD EDUCATION 9
GRADE LEVEL QUARTER / DOMAIN WEEK & DAY NO. PAGE NO.
9 FIRST/COOKERY 5 /3rd 2

The teacher will discuss the different ingredients used in making salad dressing

C. Discussing new
concepts and
practicing new
skills #1

SHAKE, RATTLE AND POUR : MAKING OF SALAD DRESSING

The teacher will discuss the types of dressing and as well the types of emulsion.
the students will make and demonstrate those salad dressings

D. Discussing new
concepts and
practicing new
skills #2

E. Developing
mastery (leads to
Formative
Students can identify those ingredients in salad making , as well the types of dressing and
Assessment 3) emulsions
 EXEMPLAR TECHNOLOGY AND LIVEIHOOD EDUCATION 9
GRADE LEVEL QUARTER / DOMAIN WEEK & DAY NO. PAGE NO.
9 FIRST/COOKERY 5 /3rd 3

BATTLE OF THE SALAD DRESSING: Showcase your talents edition

Directions: This will be a group activity. Follow the instructions below.

Explain how can you give the importance of salad drsssing ingredients and its type .
you can use differentiated activities in explaining work. Write a short explanation at the back of
the paper
Use a whole sheet of paper or bondpaper, marker and etc.

1. In the form of Slogan Making

2. In the form of Song
3. In the form of Pick-up Lines
4. In the form of Poem
F. Finding practical
5. In the form of Role Playing
applications of
concepts and skills POINTS CRITERIA
in daily living
50 Present your work creatively and orderly showing much relevance
to the given task

40 Present your work and orderly enough with relevance to the given task

30 Present your work and orderly enough but no relevance to the given task

20 Present your work simply and orderly enough but not so relevant to
the given task

10 Present your work poorly with erasures and irrelevant to the given task

Understanding the lesson ( Recitation)

G. Making The teacher will ask the students to answer comprehension questions about the lesson.
generalizations and 1. What have you learned about the lesson?
abstractions about 2. What are the ingredients used in salad dressing?
the lesson 3. What are the different types of dressing and emulsions?

QUIZ

Critical Thinking Assessment

IDENTIFICATION: dentify the given term that best describe the statements

1. It is called as STRONG emulsifier.

2. It is the uniform mixture of two unmixable liquids, oil and vinegar
H. Evaluating learning
3. It should have a good, clean sharp flavor. Most of it are about 5% acidity, but some
range from 7-8%.
4. A simple oil and vinegar dressing is an example of this type of emulsion because the
two liquids always SEPARATE after being shaken.
5.They are liquid or semi liquids used to flavor salads.
 EXEMPLAR TECHNOLOGY AND LIVEIHOOD EDUCATION 9
GRADE LEVEL QUARTER / DOMAIN WEEK & DAY NO. PAGE NO.
9 FIRST/COOKERY 5 /3rd 4

I. Integration of the
lesson (ICT) Using of powerpoint presentation in discussing the lesson.
Advance
List atleast 5 Safety practices and guidelines in preparing salad and dressings
J. Assignment
Ref: K-12 Cookery Manual
Pg 111-115

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 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?

ROSE ANN H. NOBLE

Writer/s: Bagbaguin National High School
December 9, 2022
Valenzuela
 EXEMPLAR TECHNOLOGY AND LIVEIHOOD EDUCATION 9
GRADE LEVEL QUARTER / DOMAIN WEEK & DAY NO. PAGE NO.
9 FIRST/COOKERY 5 /3rd 5