Learning Area School COOKERY Grade Level 12

Learning Delivery Teacher

Mode FACE-TO-FACE Learning
COOKERY
Area
SENIOR
Teaching Date Quarter 1st
HIGH SCHOOL
No. of Days
Time 1
Taught

A. Grade Level The learners demonstrate an understanding of the knowledge, skills, and attitudes required
Standards in preparing appetizers.
B. Most Essential
Learning
Competencies LO 2. Prepare a variety of salads and dressings
(MELC)
C. Enabling
Competencies
(If available, write the N/A
attached enabling
competencies)
I. OBJECTIVES
a. Knowledge Identify the ingredients of Salad dressings and Types of Salad dressings
b. Skills Differentiate the types of salad dressings
c. Attitudes Actively participate in the class discussion
II. CONTENT Ingredients of Salad dressing and Types of Salad dressings
III. LEARNING
RESOURCES
A. References
a. Teacher’s Guide
Pages
b. Learner’s Material SDO Quezon Q1 Module 7: Preparing salad dressings (Prepare variety of Salad
Pages Dressings) pp17-19
c. Textbook Pages
d. Additional Materials SMART TV, printed pictures, chalk, chalkboard
from Learning
Resources
B. List of Learning
Resources for
Development and
Engagement
Activities
KRA Objectives/ PPST
Indicators /
IV. PROCEDURES/LEARNING PHASES Annotations/Rubric
Indicators to be Observed
A. Introduction
Reviewing previous Routine Daily (3 minutes)
lesson or presenting 1.Prayer/ Greetings/Checking of Attendance Indicator #4 Exhibited
the new lesson 2. Classroom Management/ Setting Standards/Classroom rules effective strategies that ensure
safe and secure learning
Before the lesson starts, the teacher will give the following rules
environments to enhance
and guidelines to the class. consistent implementation of
Rule 1: Be on time. The more time spent, the more learning we policies and guidelines, and
get. procedures.
Rule 2: Be prepared for class. Have an advance reading of the
lesson or topic on the book/module given. Indicator #5 Exhibited
Rule 3: Be respectful. Respect everyone in the class effective practices to foster
Rule 4: Raise Hand. Always signify permission before speaking. learning environments that
Rule 5: Follow directions properly. promotes.
 Rule 6: Keep you cellphone in silent mode while the discussion is
ongoing.
Rule 7: Always do your best.
Rule 8: Work hard and have fun.

Recapitulation of the previous lesson. LOTS Activity

Activity #1: “Make me smile” put a smiley on the left box if the Remembering activity
word/phrase are important factors to consider in salad
preparation. Annotation:

😊
Flavorful In activity 1, I used the the
opportunity to see whether

😊
they gain knowledge on the
Simplicity previous lesson.

😊
Eye contact

😊
Contrast and harmony of colors

Food spoilage

😊
Quality of ingredients

😊
Eye appeal

😊
Keep ingredients crisp and clean

Flavorless

😊
Neatness

Establishing a Activity # 2 WORD CLOUD Indicator #1

purpose for the The teacher will show a WORD CLOUD to the students, Modeled effective applications
lesson of content knowledge within
and the students will solve the puzzle by putting the and across curriculum
words with same color together then jumble them until teaching areas.
they get the correct sentences.
Indicator # 2
Integrating English and
literacy Skills

Literacy Skills
Integrating English and
literacy skills through basic
sentence construction

Within Curriculum
Cookery CG Grade 9
Identify the different kinds
of salad dressings and their
ingredients (TLE_HECK9-
At the end of the lesson the students are expected to: 12SD-IIb-g-8)
 Identify the ingredients of Salad dressings and Types of
Salad dressings
 Differentiate the types of salad dressings
 Actively participate in the class discussion
Annotation:
I used the Whether you like it
Activity #3: “Whether you like it or not”
or not to give opportunity to
The students will have an activity called “Whether you like it or give their own opinion on the
not”. There will be a set of pictures, and each picture picture given and to motivate
corresponds a letter. The students will decide whether they like them to begin the lesson
the picture or not. Once all the pictures are placed on the space
provided, the lesson topic will be revealed.
 Correct answer: SALAD DRESSINGS

Thru Activity #4: Decode Me, the students decode the main topic
for today: Groupings
“9-14-7-18-5-4-9-5-14-20-19 15-6 Numeracy: Integrating Math
and numeracy skills through
19-1-12-1-4 4-18-5-19-19-9-14-7-19
counting.

Correct answer: INGREDIENTS OF SALAD DRESSINGS

1. What did you feel while playing the game?

2. What can you say about your answers on the activity?
3. What do you think will be our topic for today?

Ingredients of Salad dressing and Types of Salad

dressings
B. Development
Presenting examples/ Activity #5: Guess the Item: The teacher prepare items for the Indicator #3
instances of the new students to guess. (5 mintues) HOTS activity to practice
lesson Groupings . the teacher will group the students to 3 they will be critical and creative thinking.
Relational Level
given 2 items per group
Item #1 Item #2 Item # 3 Item #4

Annotation:

Item # 5 Item # 6
Discussing new Ingredients of Salad Dressing Indicator #4
concepts and Meaningful exploration about
practicing new skills the topic being discussed
Salad dressings are liquid or semi liquid used to flavor salads.
#1 (modelling)
The flavors of the most salad dressings are not modified by Indicator #3
cooking. The quality depends directly on the quality of the HOTS activity to practice
ingredients used. Most salad dressings are made primarily of critical and creative thinking.
an oil and an acid with other ingredients added to modify the
flavor or texture.

1. Oils – should have mild,

sweet flavor. Strongly
flavored oil can make
excellent salad dressing but
not appropriate with every
food.

2.Vinegar – should have a

good, clean sharp flavor. Most
salad vinegar are about 5%
acidity, but some range as 7-
8%.

3. Lemon juice – fresh lemon

juice maybe used in place of
or in addition to vinegar in
some preparation.

4. Egg yolk – as
essential ingredient in
mayonnaise and other
emulsifier dressings.
For safety,
pasteurized eggs
should be used.

5. Seasoning ad flavoring –
fresh herbs are preferable to
dried herbs. Other flavorings
include mustard, ketchup,
Worcestershire sauce and
various kind of cheeses

Type of Salad Dressings

1. Oil and Vinegar
dressings – basic
vinaigrette is a simple
mixture of oil, vinegar
 and seasonings which is an example of
temporary emulsions. The ratio of oil to vinegar
is 3 parts oil to 1-part vinegar. However, it can be
changed to taste. Less oil makes the dressing
tarter, while more oil makes it taste milder and
oiler.

2. Emulsified dressings -
mayonnaise is an
emulsified dressing. It
is served as the base
for wide variety of
other dressings.
Mayonnaise based
dressings are generally
thick and creamy.

Processing questions:
1. Base on our lesson what are ingredients in making salad
dressings?
(Multi-structural)
2. What do you think is the use of salad dressings? (Relational)
3. How are you going to differentiate the two types of dressing?
(Relational)

Discussing new ACTIVITY # 6 Indicator #3

concepts and Try to relate the picture on the lesson Synthesizing and knowledge
practicing new skills Describe each picture checking
#2(guided practice)
Annotation:
I used this activity to assess
whether the students learned
the ingredients of the salads.
Let them recognize the
dressing used in each picture.

C. Engagement
Developing Mastery Activity # 7 Drawing Challenge Indicator #2 and 3
(Leads to Formative HOTS activity to practice
Assessment) Group activity critical and creative thinking.
Indicator #1
The students will draw the ingredients used in the type of
Expression of content across
dressing the have chosen. curriculum drawing activity
ARTS
1.Oil and vinegar dressing Annotation:
I used the Drawing challenge
2.Emulsion Dressing to let the students show their
creativity and talent in
drawing.

Activity #8. Let’s Create Indicator #4 and 6

Finding practical Exploration and hands-on
application of The students will create vinaigrette add mayonnaise. activities with the help of
differentiated activities.
concepts and skills in
daily living Rubric for the Activity

Cooperation 25%
 Flavor and Taste 25% Annotation:
Procedure 10% I used let’s create activity to
Use of Ingredients and tools15% enhance the students learning
and ability to create their own
Presentation__________________25%
dressings. As well as the
Total 100% showcase their talents in
Presentation of the finish product singing, dancing, acting and
In the presentation the students can choose whatever technique other talents they may portray
they want to use in the presentation. in from of the class.
 Singing
 Dancing
 Acting
 Newscasting
D. Assimilation
Making After the presentation, the teacher proceeds in asking the Wrapping up the lesson thru
generalizations and questions for generalization: LOTS and HOTS questions.
abstractions about
the lesson 1. What is a salad dressing? (Unistructural/ Multistructural)
Annotation:
2. How are you going to describe the types of salad dressings?
(Relational)
3. What are the example of oil and vinegar dressing?
(Unistructural)
4. What are the example of emulsion dressing? (Unistructural)
5 . How can you differentiate oil and vinegar dressings and
emulsion dressings? (Unistructural/ Multistructural)
Activity #7: Encircle the letter of the correct answer. Indicator #1 and 3
Evaluating Learning 1.As essential ingredient in mayonnaise and other
emulsifier dressings. For safety, pasteurized eggs Constructed questions for
should be used. critical thinking with
a. Oils knowledge across
b. Vinegar curriculum.
c. Lemon juice
2. It should have mild, sweet flavor.
a. Oils
b. Vinegar Annotation:
c. Egg
3. A fresh juice maybe used in place of or in
addition to vinegar in some preparation.
a. Oils
b. Vinegar
c. Lemon juice
4. basic vinaigrette is a simple mixture of oil,
vinegar and seasonings which is an example of
temporary emulsions.
a. Oil and Vinegar dressings
b. Emulsified dressings
c. Other Dressings
5. Mayonnaise is the example of this dressing.
a. Oil and Vinegar dressings
b. Emulsified dressings
c. Other Dressings

Assignment:
List down at least five each salad recipe that uses oil
and vinegar dressings and emulsion dressings.

A. No. of learners who earned 80% in the evaluation. _______________

V. REFLECTION MASTERY INDEX: __________________________________
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 it work? ________________________________
___________________________________________________________________________________________________________

Prepared by:

Observed by:

Observed and approved by: