July ____ 2023

LESSON PLAN IN TLE GRADE 12

COOKERY
I. OBJECTIVES
At the end of the lesson the students are expected to:
1. Identify the different types of appetizers
2. Understand the meaning of appetizers and their differences
3. Demonstrate the proper procedure in preparing appetizers

II. SUBJECT MATTER

Title CLASSIFICATION OF APPETIZERS

References INTERNET

Materials LCD Projector

Laptop
Pictures
Power point Presentation

Integration ICT

III. PROCEDURES
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
A. Classroom Routine

 Opening Prayer
 Greetings
 Checking of attendance
B. Review/ Recall
 Let us have a recall about the previous topic: - In preparing appetizers, the
kitchen materials, tools and
 What are the kitchen materials, tools and equipment needed are;
equipment in preparing appetizers? Give at  Measuring spoon
least 5.  Knife
 Cutting board
 Tongs
 Ball cutter

 Ok very good I’m glad that you’ve still

remember our previous lesson. So now let’s
proceed for the next topic.
C. Motivation
 Are you familiar with the different types of
appetizers? (The teacher will show pictures
to the students)

 What can you say about the pictures? - “Maám the pictures are the
classification of appetizers”.

 Very good! Any other answer. Ok very

good! I’m going to show you again some
pictures and identify it. - “Maám those are the example of
appetizers

 (The teacher will show again a picture to the

students) Identify the pictures of the
different classification of appetizers. For a
hint I scrambled the words.
 D. Activity
On a ½ sheet of paper choose one appetizer
from the pictures above and list down the
ingredients that you think how it made.
Follow this format.

Appetizers Appetizer: Canapé

Ingredients: Ingredients:
-Fita crackers
-Tuna
-Cream Cheese
-Olive
-Salt

E. Analysis

 Was our activity fun?

- Yes Ma’am
 How is it fun?
- Because it makes us more
excited to learn and energized to
listen on how to figure out what
are the ingredients of an
appetizer.

 Now can you identify the different kinds of

- “Yes Maám”
appetizers?

 What are those? - The different kinds of appetizers

are: Cocktails, Hors d’ oeuvres,
Canapé Relishes/Crudité,
Salads, Soup & Consommé and
Chips & Dips.

 Do you think it’s easy to makes this kind of - Yes Ma’am

appetizers?

- It’s more like assembling

 Why do you think so? cooked ingredients to be an
appetizers.
 F. Abstraction

Appetizer - food or drink that stimulates the

appetite and is usually served before a meal. The
appetizers included shrimp with cocktail sauce,
vegetables and dips, cheeses, and fruits, something
that stimulates a desire for more (Students are listening)

Cocktail - an appetizer served as a first course at a

meal. Appetizer, starter - food or drink to stimulate
the appetite (usually served before a meal or as the
first course) fruit cocktail - a mixture of sliced or
diced fruits.

Hors d'oeuvres - are small items served before

dinner, often accompanied by cocktails. They're
most commonly found at cocktail parties or during
the cocktail hour of a reception or gala. Most of the
time, hors d'oeuvres are considered 'finger foods'
and can be eaten while standing and mingling.
A canapé - (French: [kanape]) is a type of hors
d'oeuvre, a small, prepared, and often decorative
(Students are listening)
food, consisting of a small piece of bread
(sometimes toasted) or cracker, wrapped or topped
with some savoury food, held in the fingers and
often eaten in one bite. Canapé Tray of canapés.

Appetizer salads - light, smaller-portion salads

served as the first course of the meal. Side salads -
to accompany the main course as a side dish;
examples include potato salad and coleslaw. Main
course salads - usually containing a portion of one
or more high-protein foods, such as eggs, legumes,
or cheese.

Consommé - is a soup or broth that has been

clarified egg whites creating a crystal clear liquid.
Consommés can be meat-based or vegetarian and
are packed full of flavour. All you need is a bit of
time and patience to clarify a broth in this way.
Chip and dip - Also, chip'n dip. A snack
food or an appetizer consisting of potato
chips, crackers, or raw vegetables (like
carrot sticks) that are used to scoop up a dip,
a savory creamy mixture.

G. Application

 The class will be divided into 4 groups.

Each group will prepare any classification of
appetizers. Each group will choose a recipe
of appetizer for their demonstration.

Rubrics of the output

Scores: (Students are Preparing and
Texture 20 Demonstrating)
Taste 20
Plating 20
Demonstration 20
Presentation 20
Total

H. Reflection
(Students answered)
 How do you feel and think about on making
an appetizer? Is it hard or easy? Explain
briefly.

I. Evaluation

 Direction: On the first column put a check

(/) if the statement/s in is correct and if not
write the correct word/s that best describe
the statement/s.
A B
1. Shellfish cocktail is
prawns on a bed of
shredded lettuce and
coated in mayonnaise.
2. Compound salads are of
small portions and they Petite
are usually displaying Salad
the characteristics found
in the most salad.
3. Cocktails is consisting
of several bite-sized
pieces of fish, shellfish,
drinks and fruits served
with tangy flavoured
sauce.
4. Hors d’ oeuvres are
small portions of highly
seasoned foods formerly
used to precede a meal
served either hot or cold.
5. Crudites is a bite-sized
or two bite-sized finger
food consisting of three Canape
parts: a base, a spread or
topping and garnish or
garniture.
6. Consommé is a soup or
broth that has been
clarified egg whites
creating a crystal-clear
liquid. Consommés can
be meat-based or
vegetarian and are
packed full of flavour.
7. Escargots is a snail
served with toasted
white bread and garlic
butter.
A B
1. Shellfish cocktail is
prawns on a bed of
 shredded lettuce and
coated in mayonnaise.
2. Compound salads are of
small portions and they
are usually displaying the
characteristics found in
the most salad.
3. Cocktails is consisting of
several bite-sized pieces
 of fish, shellfish, drinks
and fruits served with
tangy flavoured sauce.
4. Hors d’ oeuvres are small
portions of highly
seasoned foods formerly
 used to precede a meal
served either hot or cold.
5. Crudites is a bite-sized or
two bite-sized finger
food consisting of three
parts: a base, a spread or
topping and garnish or
garniture.
6. Consommé is a soup or
broth that has been
clarified egg whites
creating a crystal-clear
 liquid. Consommés can
be meat-based or
vegetarian and are
packed full of flavour.
7. Escargots is a snail
served with toasted white
 bread and garlic butter.
 8. Huitres is an oyster 8. Huitres is an oyster
served with its own  served with its own
accompaniments. accompaniments.

9. Smoked tuna is smoked 9. Smoked tuna is smoked

fish served along with Smoked fish served along with
brown bread and lemon salmon brown bread and lemon
segments. segments.

10. Jus de tomate is a 10. Jus de tomate is a tomato

tomato served with salt served with salt and
and Worcestershire  Worcestershire sauce.
sauce.

IV. ASSIGNMENT
Research additional example of appetizers. Bring at least 10 pictures of different
appetizers.

Prepared by:
Abigail Fidelino Abelle Paula Malusay .
Student Teacher Student Teacher