DETAILED LESSON PLAN

School: BVBSNHS Grade Level: 9

Date: Learning Area: TLE
Time Allotment: 1 hour Quarter: 3rd Quarter
I. OBJECTIVES

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

a. Identify the different Varieties of Fillings and Spread for sandwiches;

b. Value the importance of identifying fillings and spreads for sandwiches; and
c. Classify the different fillings if it is Dry or Moist

II. CONTENT/SUBJECT MATTER

Topic: Fillings and Spreads for Sandwiches

References: CBLM on Cookery 9
Strategies: Discussion, Group activities, Written activities
Material: PowerPoint presentation, Television, Hand-outs

LEARNING PROCEDURE
Teacher’s Activity Students Activity
A. Daily Routine

Prayer

“I would like to request everyone to stand and (Someone from the class volunteers)
let’s have a prayer. Anyone who would like to
volunteer?”
“Let us bow down our heads and put
ourselves in the holy presence of God. In
the name of the Father, and of the Son, and
of the Holy Spirit, Amen. Our Father, who
art in heaven, hallowed be thy name; thy
kingdom come; thy will be done on earth as
it is in heaven. Give us this day our daily
bread; and forgive us our trespasses as we
forgive those who trespass against us; and
lead us not into temptation, but deliver us
from evil. Amen.”
Greetings

“Good morning, everyone!”

“Good morning, Miss
Claudine!” (the
students responded in unison)
Classroom Conditioning

"Before you take your seat, may you please pick

up the pieces of paper and plastic wrappers and (All the students follow the teacher’s
arrange your chairs properly." command)

"Okay class, you may sit down."

Students: We are doing fine, miss. (The
"How are you this morning?" students responded in unison)

"It’s good to hear that you’re all doing well."

"Before we proceed, I have listed necessary

guidelines to maintain our good relationship with
each other, and to make sure to have a
harmonious discussion all throughout."

Classroom Guidelines:
1. Listen when your teacher is talking.
2. Do not be afraid to share your ideas.
3. Do not answer in chorus in order to be
recognized.
4. Raise your hand if you have further questions
and clarifications.
5. Respect each other.

Checking of Attendance

“I would like to ask a favor from our class

secretary to check the attendance and submit to Class secretary: Yes, miss.
me the list of those students who are absent
today. Thank you.”

Review of Previous Lesson

“Who can still recall our previous lesson?”

Student 1: Our previous lesson was all

“Okay, can you tell me what are those types of about the Types of Bread, miss.
bread?”
Student 2: The different Types of Bread are
Yeast Bread, Buns and Rolls, Flat Bread,
Wrap, and Quick Bread.
Okay, very good! I’m Glad that you still
remember the lesson that we discussed last time.

Now, before we proceed to another lesson, let’s

an activity first.

Motivation

(The student will tell if the picture is dry fillings

or moist fillings.)

Activity 1: Identify Me!

Directions: Identify the picture if it is moist
fillings or dry fillings.

PICTURE A
 (The students answers in unison)

ANSWER: DRY FILLINGS

PICTURE B

ANSWER: MOIST FILLINGS

PICTURE C

ANSWER: DRY FILLINGS

“Very Good! Now, to dig deeper, let’s play a

game. Our game is called, 4 pics 1 word.”

“Are you ready?”

Yes, Miss.

ACTIVITY

(Find five volunteers from the class to answer

this activity)
 Activity 2: 4 pics 1 word

Picture 1.

Picture 2.

Picture 3.

Picture 4.
ANALYSIS

"How was the activity, class? Do you find it Students: No, miss.
hard?"
Students: Yes, miss.
"Since you find it easy, let’s check if your
answers are correct! Are you ready?"
Angel: Correct, miss, because the pictures is
"In picture A, Edriane answered the "BEEF", Is all about beef.
that correct or not? What do you think?"
Rhea Mae: Yes, miss, because based on the
"Excellent! How about number 2? Arjien picture, I think, that man name is Chiz
answered "Cheese", Do you think her answer is Escudero it is understandable.
correct?"
Princess: No, miss. I think the answer
should be “Fruits” because the picture there
"Excellent! Nice observation. How about number is more on fruits.
3? Marynille answered "Pork", Is her answer
correct?" Marjory: Audrey’s answer is correct miss,
because based on the picture, it has pig and
"Alright! Princess is correct. The answer should more on meat.
be Fruits. How about number 4?"

"Very good!
Caren: I guess it’s about the Fillings and
"Before we proceed, I would like to ask you a Spread , miss, since the idea of it was
question first. Based on our activities, what do evident in the activities.
you think is our topic this morning?"

"Alright, well done, everyone, Since, you already

have a glimpse of the topic that we will be
getting to know this morning, let’s hastily
uncover it to be added to your receptacles of
knowledge."

“Before we begin, let’s first read our lesson

objectives.”

Establishing a purpose for the Lesson

At the end of the lesson, the students are

expected to:

a. Identify the different Varieties of Fillings and

Spread for sandwiches;
b. Value the importance of identifying fillings and
spreads for sandwiches; and
c. Create a portfolio containing pictures, classify
dry and moist fillings, and provide definitions for
each.
ABSTRACTION

Sandwich Filling
The filling is the heart of the sandwich, it is also
called the main event. It is placed between or on top
of the bread. It provides flavor and body to the
sandwich.

To give you additional information about the

types of fillings, let’s have a thorough discussion
of our lesson today.

Types of Fillings
1.Dry Fillings. Refers to ingredients such as
sliced or cooked meat, poultry and cheese.

Example 1:

Example 2:

2. Moist Fillings. Refers to ingredients mixed

with salad dressing or mayonnaise.

Example:

Here are fillings you may use separately or

 in combination
1. Meat and Poultry
2. Cheese
3. Fish and Shellfish
4. Mayonnaise Based Salad
5. Vegetables Items
6. Fruits
7. Miscellaneous Spreads

MEAT AND POULTRY

Meats used as fillings should be cooked, covered
and refrigerated. Slice just before the sandwich is
to be prepared to avoid drying out and lose
flavor. Thinly sliced meats are more tender and
juicy than thickly sliced.

A. Beef Products
Sliced roast beef, hamburger patties, steak,
corned beef.

B. Pork Products
Roast pork, barbeque pork, ham, bacon.
 C. Poultry
Turkey breast, chicken breasts.

Sausage Products
Salami, frankfurters, bologna, liverwurst,
luncheon meats, grilled sausage.

Example.

Cheese
Cheese dries out rapidly when unwrapped and
sliced, when slicing is done ahead, the slices
should remain covered until ready to use.

Example.

Sandwich Cheeses
Cheddar types, Swiss types, provolone, cream
cheese, process cheese, cheese spreads.
 Fish and Shellfish
Most seafood fillings are highly perishable
and should be left chilled at all times.

Seafood Fillings
Tuna, sardines, smoked salmon, shrimp,
anchovies, fried fish, grilled or pan fried fish
fillets.

Mayonnaise Based Salad

The most popular salads for sandwich
fillings are tuna salad, egg salad, chicken or
turkey salad and ham salad.

Vegetable Items
Lettuce, tomato and onion are
indispensable in sandwich production, also, any
vegetable used in salads may also be used in
sandwiches.
 Miscellaneous Fruits
Fresh or dried, jelly, peanut butter, and nuts.

APPLICATION

Group Activity
“Now that you already know the Types of Fillings
that you may use separately or in combination,
let us try to do this activity”

Directions: Classify the picture if it is Moist or

Dry.
GENERALIZATION

“I know you’ve learned a lot from today’s lesson. (Possible answer)

So, anyone who can summarize our lesson?” Our lesson is all about the fillings and
spread. There are different fillings and
spread that we can use separately or in
combinations when we’re making sandwich.

(The students answer in unison)

“Very good. What are the 2 types of fillings?” Dry Fillings and Moist Fillings

“That’s right. Can you tell me the example of Dry (The students answer in unison)
Fillings?” Cooked meat, poultry, and Cheese

It is an ingredient that is mixed with salad,

“How about the example of Moist Fillings?” dressing, or mayonnaise.

1. Meat and Poultry

“all right! Now, what are those 7 fillings that you 2. Cheese
may use separately or in combination?” 3. Fish and Shellfish
4. Mayonnaise Based Salad
5. Vegetables Items
6. Fruits
7. Miscellaneous Spreads

“Very Good!”
“ The student's answer may vary”
“Now, why fillings are called as the heart of
sandwich?”

“Thank you for that. So, the term "fillings" being

referred to as the "heart of a sandwich"
emphasizes the central role that fillings play in
defining the character, flavor, and overall appeal
of a sandwich. Just like the heart is a vital organ
in the human body, the fillings are crucial
components that give a sandwich its substance
and uniqueness. That’s why, it is important to
know the types of fillings and spread that we can
use in making a sandwich for us to identify which
fillings and spread will have a good combination
or best use when we are going to make a
sandwich. ”
EVALUATION

Directions: Identify the following terms. Choose

your answer in the box.
_____1. These are highly perishable and should be
left chilled at all times.
_____2. The most popular for this fillings are
tuna salad, egg salad, chicken or turkey salad
and ham salad.
_____3. This is filling where lettuce, tomato and
onion are indispensable.
_____4. Dries out rapidly when unwrapped and
sliced.
_____5. Refers to ingredients such as sliced or
cooked meat, poultry and cheese.

Sea foods items

Mayonnaise Based
Vegetable items
Cheese
Dry fillings
ASSIGNMENT

“Search for the most popular sandwich fillings

combinations. Write in your TLE Notebook. ”

“Thank you for listening and participating.”

“Goodbye, class!”

REMARKS

REFLECTION
A. No. of learners who earned 80% in the
evaluation.
B. No. of learners who require additional
activities for remediation who scored below
80%
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 works?
F. What difficulties did I encounter which my
 principal or supervisor can help me solve?
G. What innovation or localized materials did I
used/discover which I wish to share with
other teachers?

Prepared by: Approved by:

CLAUDINE LEONORAS MIDELYN L. CORPUZ

Pre-Service Teacher Cooperating Teacher