DepEd-National Capital Region

Division of City Schools —

VALENZUELA
CANUMAY WEST NATIONAL HIGH
SCHOOL
5 Kaypandan Street,
Canumay West,
Valenzuela City

Semi-Detailed Lesson Plan in

Cookery

Grade & Section: 9-AGUINALDO Time: 7:00 am – 8:00 am

I. Objectives:
At the end of the lesson, the students should be able to:
A. Prepare sandwiches using different ingredients
B. Observe sanitary practices during the preparation
C. Utilize materials without wastage
II. Content Subject Matter:
• Specialization: Cookery
• Topic: Prepare a Variety of Sandwiches
• Sub-topic: Prepare Sandwiches using Sanitary Practices
• Instructional Materials: PowerPoint Presentation, TV, and Laptop
• Reference: Learning Module TLE-9 -COOKERY
III. Procedure:
A. Preparation:
1. Greetings
2. Classroom Management
3. Checking of attendance
4. Review of the past lesson
a. What is glaze and sweet sauces?
b. Glazes include?
c. What is the most basic glaze?
B. Presentation:
1. Motivation: Charades
Directions: The students will divide into three groups; each group have a one
representative to act out the word he/she picked. Then the other member of the
group will guess the word.
Words: Roll, Milk, Cold, Slice, Spicy, and Juice
What I Know
Directions: Name the following pictures. Write your answer on a separate sheet of
paper.

What’s New
DIRECTIONS: Answer the following question. Write your answer on a separate sheet
of
paper.

1. Where did the term sandwich originate?

2. What should you consider in preparing attractive, appealing and appetizing
sandwich?
3. How would you prepare sandwiches for breakfast and dinner?

2. Unlocking of Difficulties:
Pectin- is a soluble fiber (polysaccharide) found in fruits. It is used as a thickener in
cooking and baking. It is also sometimes used to make medicine.
Wastage- the action or process of losing or destroying something by using it
carelessly or extravagantly.
3. Lesson Proper:
Discussion
Guide Questions:
1. Did you know the history of sandwich?
2. What are the important points in preparing sandwich?

Sandwich is a famous finger food popularized in the Western World. It was named after JOHN
MONTAGU, 4th Earl of SANDWICH, an 18th century English Aristocrat. It is said that he ordered
his valet to bring him meat that is tucked between two pieces of bread. It appears to be known
as “bread and meat”.
It is a type of lunch food commonly brought to work, school, or picnics. Plain slices of bread is
used and coated condiments like mustard, mayonnaise or catsup to enhance its flavor and
texture.

IMPORTANT POINTS TO REMEMBER IN PREPARING SANDWICH

1. Choose the bread.
a. Sliced bread is the most common bread used in preparing sandwiches.
b. Loaf bread and buns which are small, round or oval are common with hamburgers.
c. Flat bread is used for wrap sandwiches
2. Choose the condiments.
a. Condiments make the bread moist. They add flavor and texture to the food.
b. Condiments should be spread as close to the edge of the bread.
c. Butter, mayonnaise, mustard, catsup, pesto, barbeque sauce and hollandaise sauce are
common condiments used in sandwich.
3. Choose the filling. What is inside the sandwich determines which meal it is appropriate.
a. Meat like sausage patties, deli meat, loose meat (ground meat in sauce) or chicken breast
b. Vegetables like salad leaves, sliced tomatoes, sliced onions, and stir-fried vegetables.
c. Cheese – which is sliced for use. Some cheese maybe crumbled. Good sandwich cheeses
include Swiss and cheddar.
d. Other food items like egg salad, fried eggs, peanut butter, jelly, marmalade, and Nutella.
4. Assemble the sandwich. Layer the ingredients between the two pieces of bread
5. Cook the sandwich. Hot sandwiches are served during breakfast and dinner

WAYS TO HEAT OR COOK SANDWICHES

a. Never use microwave. This will make your sandwich soggy.
b. Use a frying pan or griddle. Cover the bread that will be touching the pan with butter and
mayonnaise and cook the sandwich over low heat until the cheese melts. Don’t forget to flip it.
c. Use a broiler. Put a sandwich on a pan and place it under the pre-heated broiler for about 5
minutes.

TIPS TO REMEMBER IN MAKING SANDWICHES

a. Keep slices of bread together in pair when cutting to have them fit together.
b. Have butter, margarine or spread kept in room temperature to avoid tearing of bread when
spreading. Cream butter if necessary or soften it. Spread very thinly on slices.
c. Fillings maybe simple or more expensive. Simple fillings are egg, cheese and tuna, while
luncheon meat, corned beef and sausages are expensive fillings.
d. Bread maybe multi layered with one or more types of fillings as in multidecker sandwich.
e. Valued colors of bread maybe combined together and sliced into different shapes to make
interesting designs for the sandwich.
f. Apply the spread evenly to prevent sogginess.
g. Vary serving sandwiches by using different kinds of bread fillings. Cut them into different
shapes
h. Choose garnishes that enhance the flavor of the filling to make sandwiches taste as good as
they look.

C. Generalization: It is important to very students to know about the sanitary practices

in preparing sandwich to avoid contamination, bacteria and microorganism that can
affect health conditions. Also to abstain unhygienic action. Good personal hygiene can
prevent food poisoning.

D. Application:
 Directions: Prepare a 1-minute video of you preparing sandwiches
E. Values Integration: What is the importance of knowing the sanitary practices in
preparing sandwich?

IV. Evaluation
Directions: Write the word TRUE if the statement is correct and FALSE if it is
wrong.
_______1. A ground meat in a sauce is considered as condiments
_______2. Flat bread is used for wrap sandwiches.
_______3. Is mustard a filling?
_______4. Sandwiches are ideal and favorite lunchtime food.
_______5. Sandwich is named after John Montagu

I. Assignment: Search on how to portion sandwiches and its ingredients.

Reference:
Learning Module TLE-9 -COOKERY
• http://teachergelo.blogspot.com/2017/01/grade-9-proper-storage-and-
preparing.html
• https://food.ndtv.com/food-drinks/6-tips-to-make-the-most-perfect-sandwich-
1724905

Prepared by:
Ms. Charlyn T. Bachini