POBLACION COMPREHENSIVE

GRADE 12
School NATIONAL HIGH SCHOOL Grade Level
Teacher MARJORIE M. GABLINEZ Learning Area TVL-COOKERY
Teaching Dates and Oct. 19, 2022
SECOND
Time 2:00 – 3:00 AM Quarter

I. OBJECTIVES
A. Content Standards
The learners demonstrate an understanding the use and maintenance of equipment in cookery

B. Performance Standards
The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
C. Learning
Competencies/ LC: LO 1. Perform mise en place classify appetizers according to ingredients
Objectives Code: TLE_HECK912PA-Ic-3

Learning Objectives:
1. Describe what is Canape
2. Create Canape by following its procedure to prepare it properly
3.Value the importance of self-confidence and cooperation in performing the tasks
II.CONTENT CLASSIFICATION OF APPETIZERS

III.LEARNING RESOURCES

A. References
1. Teacher’s Guide
pages
2. Learner’s COOKERY BOOKS
Materials pages
3. Textbook pages pp.66-67

4. Additional
Materials from List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in
Learning learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based materials. Hands - on
Resource (LR) learning promotes concept development.
portal
B. Other Learning K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module
Resources
 Multi-media, power point, Cooking tools –

IV. PROCEDURES
A. Reviewing previous PRE-ACTIVITY
lesson or presenting  Prayer
the new lesson.  Attendance Check
(ACTIVITY)  Collecting of assignment
 Set health protocols for COVID 19 and Classroom Rules
a. Always wear your facemask.
b. Observe social distancing.
c. Avoid borrowing things/materials from your classmates.
d. Sanitize your hands using the alcohol provided.
e. Listen attentively to the teacher’s discussion.
f. Ask for clarifications if you are confused.
g. Critique ideas not people.
h. Be always respectful.
i. Put cellphones in a silent mode.

REVIEW AND MOTIVATION:

STRATEGY: SHOW AND TELL

(MELC: Select appropriate)

 Present pictures of different tools and equipment needed in preparing appetizers like Rubber spatula, Spatula, Wire Whip,
French knife, Cutting board, Kitchen shear
 Ask a volunteer learner to select the appropriate tools and equipment needed in preparing appetizers.
(The learner is expected to classify or select the appropriate tools and equipment needed in preparing
appetizers.according to its uses)
 The teacher give a puzzle picture and let the students arrange it in the board.

B. Establishing a
purpose --Present the topic: CANAPE
of the lesson. --Present the learning objectives:
1. Describe what is Canape
2. Create Canape by following its procedure to prepare it properly
3. Value the importance of self-confidence and cooperation in performing the tasks
C. Presenting examples
/Instances of the new STRATEGY: UNLOC KING OF DIFFICULTIES
lesson 1. ZAKUSKIS - The larger canapés
(ANALYSIS) 2. Crudité - pieces of raw vegetables (such as celery) served as an hor d’oeuvre often with a dip.
3. Petite – being small in size.
4. Dip – a thick sauce in which pieces of food are dunked before eating.
5. Garnish – a decoration of embellish added to food to enhance its appearance or taste.

STRATEGY: -EXPLAIN -

Appetizers are foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor. It is a small piece or a portion of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite. It gives appreciation to the food we eat.

A good appetizer, whether hot or cold should be light and served in small quantities, Fresh
vegetable and salads, fruits, or meat or even fish can be made into appetizers.

 EXPLAIN

Canapés
 are made out of thin slices of bread in different shapes. The bread may be toasted, sautéed in
butter or dipped in a well-seasoned mixture of egg, cheese, fish, or meat then deep-fat fried. It is
a finger food consisting of three parts: a base, a spread or topping and garnish. They could be
served hot or cold. There are no set recipes for the making of canapés. You may create your
own combination of several different colored items on the cut pieces of bread, toasted or fried
and biscuits etc. The larger canapés are termed as
ZAKUSKIS after the Chef Zakuski.

Example of Canape
 https://media.eggs.ca/assets/RecipePhotos/_resampled/FillWyIxMjgwIiwiNzIwIl0/BaconandEggCanapes-014.jpg https://previews.123rf.com/images/strannikfox/strannikfox1603/strannikfox160300892/53062085-set-of-small-snacks-canape-with-cherry-tomatoes-cheese-and-ham-on-skewer-shallow-depth-of-field-tone.jpg

Canapés Consists of Three Parts

1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness
to the canapé.
2. Spread - placed on top of the base so the garnish sticks to it without falling off.
3. Garnish - any food item or combination of items placed on top of the spread which usually gives color, design, and texture
or flavor accent to the canapé.
Three types of spreads
1. Flavored butter
2. Flavored Cream Cheese
3. Meat or Fish salad spreads
4. Garnish

D. Discussing new
concepts and STRATEGY : OBSERVE AND EXPLAIN
practicing new skills
#1  OBSERVE
(APPLICATION) How to make

PROCEDURE:
1. Wear your Personal Protective Equipment

2. Mis en place

3. Divide the ingredients into four components the base which is the loaf bread, spread the main body and the Garnish .

4. Arrange bases in the large serving tray

 5. Top each with a small dollop of spreads

6. Put one of the toppings into the spread and then finish it with garnish and serve.

STRATEGY : DIFFERENTIATED INSTRUCTION

 Students presents their finish product or output of Canape in a form of song , broadcasting, poetry and Vlog,

Present the Learning Rubrics for performance task (see attached RUBRICS).

 The activity will be performed in 3 minutes only.

 Learners will be called to present their outputs.

E. Discussing new
concepts and
practicing new skills  Presentation of outputs
#2  Process students’ answers.
Ask: Is the activity today helps you to understand on how to make a Canape?

F. Finding practical ARPAN

applications of - Based on the history, In the Philippines, cassava is generally processed into food items such as dried chips and native
concepts and skills in pastries like suman, bibingka and sago. Starch from processed cassava is used in biscuit making or as sweetening
daily living agent in confectioneries. Cassava is used mainly as food, feeds or fuel. Northern Mindanao recorded the biggest
production with 171.56 thousand metric tons, sharing 36.9 percent to the country's total cassava production this quarter.
This was followed by Autonomous Region in Muslim Mindanao (ARMM) with 21.2 percent share and Cagayan Valley
with 10.5 percent share.
G. Making
generalizations and
abstractions about - What is a Canape?
the lesson. ( It is a finger food consisting of three parts: a base, a spread or topping and garnish)
( ABSTRACTION)
- How important to follow the Procedure?
(-It help to avoid failure and to have good output)

In performing your task today, why self-confidence and cooperation is necessary?

-
(-Integrate values)

H. Evaluating learning
Encircle the letter of the correct answer.
1. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
a. canapé C. relish
b. cocktail D. salad

( ANSWER : A )

2. It is small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.
a. appetizer c. hamburger
b. dessert d. salad dressing

( ANSWER : A )

3. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. relish C. hors d’ oeuvres
b.cocktail D. canapé

( ANSWER : D )

4. The larger canapés are termed as

A. Shitsuki C. Zakuskis
B. sekitsu D. Sieton

(ANSWER : C )
 5. Why is it helpful for a chef to follow the procedure?

A. It can make his/her work easy

B. It can warrant safety
C. help to avoid failure and to have good output
D. The work can be made easy and safe

( ANSWER : C )

c. Additional activities
for application or - Find at least 3 ingredients for Salad found on your household. Bring your ingredients tomorrow.
remediation

V. REMARKS

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
work well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovations or localized  Strategies: Unlocking of difficulties, Show & Tell, Observe-Explain, Differentiated Instruction
materials did I used/discover which I
wish to share with

Prepared by:

MARJORIE M. GABLINEZ
Teacher II