Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
Division of Pagadian
Pagadian City National Comprehensive High School
Banale, Pagadian City

LESSON PLAN IN GRADE 10 – TLE – COOKERY

CONTENT STANDARDS:

The learners demonstrate an understanding the knowledge, skills, and

atitudes required in preparing salads.
PERFORMANCE STANDARDS:

The learners independently prepare salad and dressing.

I – MOST ESSENTIAL LEARNING COMPETENCY:

LO3. Present a variety of salads and dressings

3.1 Present salads and dressings attractively
Specific Objectives:
A.) Identify the ingredients required for making salads.
B) Demonstrate the skills on preparing a variety of salads.
C) Recognize the importance of salad preparation.

II – LEARNING CONTENT:
Subject Matter: “Preparing Salads”
Quarter & Week: TLE_HECK9-12SD-IIh-i-9
Page/s (TG):
(LM):
Materials: laptop, TV, green salads/vegetables, salt, vegetables for garnishing, cooked
eggs, fruits, gelatin, mixing bowl, plates, spoon, fork, knife,
References:
K to 12 Most Essential Learning Competencies.
TLE_HECK9-12SD-IIh-i-9 https://www.youtube.com/watch?
v=rKQJpsS7D-w

III – LEARNING ACTIVITIES:

A) Preliminary Activities (10 minutes)
1. Prayer
2. Checking of Attendance
3. Presentation of Class Rules
Raise your hand before asking or speaking
Be confident to share your ideas
Respect and Listen to your classmates and teacher
Follow directions
Keep your workplace clean and tidy

4. Review
Let the students loop inside the box. List the words that they can see in the box.

5. Motivation-
Task 1: 4 Pics 1 word
The students will analyze the picture.

Answer: Salad

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B) Development of the Lesson
 Introduce the lesson.
 Let students read the objectives of the lesson.
 Unlocking of difficult terms/words
1. Vinaigrette- a combination of oil, vinegar and seasoning.
2. Garnish-
3. Emulsified-
4.
ACTIVITY (5 minutes)
Task 2: Shop and List
Instructions: List the ingredients needed for salad recipe and do shopping.
Group 1 –Gelatin salad
Group 2 –Green salad
Group 3 –Fruit salad
Group 4 –Potato salad

ANALYSIS (15 minutes)

Task 3: Probing time!
Guide questions:
1. How did you find the activity?
2. Are there difficulties in identifying salad ingredients?
3. Why is salad served?
4. What are the common salads that you prepare at home on holidays?
5. Is a fruit salad a common to all of us?
6. Is the recipe of fruit salad differing from the other? In what way?

ABSTRACTION (10 minutes)

Task 4: “”
The teacher will give a mini lesson about preparing salads.

Ask the following questions.

1. What are the important factors to consider in salad preparation?
2. If you are given a task to prepare the salad, can you do it alone? Why?
3. How are you going to prepare a variety of salad?
4. If ever some ingredients are not available in your kitchen what will you do to
complete the salad you make?

APPLICATION (15 minutes)

Task 5: Differentiated Activities (“Isalad mo Ako”)
The students will prepare a variety of salads, guided with a Rubric:

Group I –GREEN SALAD

Group II – FRUIT SALAD.
Group III- GELATIN SALAD
Group IV -POTATO SALAD

The students will be given 15 minutes to prepare for their output and present to
the class through reporting.
Let each group present their respective output and rate it according to the
following rubric.

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 SCORING RUBRIC

A. Tools, Utensils, and equipment Perfect Evaluator’s

Score Scores
1. All needed tools, utensils and equipment are ready at hand. 10
2. One tool is not available. 7
3. Four tools are not available. 5

B. Ingredients
1. Complete ingredients are available 10
2. Lacking 1 ingredient. 8
3. Lacking 2 – 4 ingredients 6

C. Preparation Technique
1. Vegetables and fruits are washed and cut uniformly 5
2. Following the correct procedures 15
D. Dressing
1. Dressing is flavorful and appealing 10
E. Presentation
1. Garnishes enhance the appearance of salad/Color 10
combination
2. Creativity 10
F. Work Habits
1. Observed safety measures in handling tools and equipment. 5
4. Observe sanitary measures in handling ingredients and 5
food items.
5. Used proper cooking outfit and protective gadgets. 5
Delivery 15

Total Score 100

1. What skills have you develop in preparing salad?

2. If you are going to rate your skill in preparing salad, how do you rate yourself and why?
3. As a student, how would you apply the skills that you acquire today in the future?

IV – ASSESSMENT: (5 minutes)
Instructions: Write the correct letter of the best answer.

1. Which of the following is not a green salad ingredient?

a. chicken c. lettuce
b. spinach d. cucumber

2. What classification of salad that has made by arranging two or more elements
attractively on a plate.
a.Green salad c. Fruit salad
b. Composed salad d. Bound salad

3. What distinguishes a Pasta Salad from other types of salads?

a. The absence of dressing c. The use of grains as the main ingredient
b. No inclusion of vegetables d. Exclusively including leafy greens

4. What makes the salad delicious and nutritious?

a. Start with a foundation of fresh and crisp greens
b. Add tomatoes, cucumbers, bell peppers, carrots, and any other favorites.
c. Include grilled chicken, shrimp, tofu, chickpeas, beans, or hard-boiled eggs.
d. All of the above

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 5. What is a key component in preparing a well-balanced salad?
a. Only using one type of green
b. Incorporating a variety of colorful vegetables
c. Skipping the dressing for a healthier option
d. Using canned fruits instead of fresh
6. Why is it important to include a protein source in your salad?
a. To make it more expensive
b. To add unnecessary calories
c. To enhance flavor and make the salad more filling
d. To make it suitable for vegetarians only
7. Your friend is allergic to nuts, and you want to ensure your salad is safe for them to eat.
What is the best course of action?
a. Include a variety of nuts and inform your friend to be cautious
b. Avoid nuts altogether to be safe
c. Mix nuts with the dressing to mask their presence
d. Use only one type of nut to minimize the risk

8. Why is it essential to consider the seasonality of ingredients in salad preparation?

a) It influences the salad's color palette.
b) Seasonal produce is fresher and more flavorful.
c) It aligns with cultural salad traditions.
d) It enhances the salad's shelf life.

9. You are making a salad for a charity event. The cost of ingredients for Salad A is 50 pesos
per cup of lettuce, 30 pesos per cup of cherry tomatoes, and 20 pesos per cup of croutons.
Salad B requires 40 pesos per cup of spinach, 25 pesos per cup of cucumbers, and 35 pesos
per cup of feta cheese. If you want to make 10 cups of Salad A and 8 cups of Salad B, how
much will it cost in total?

a) 780 pesos
b) 630 pesos
c) 800 pesos
d) 720 pesos

10. Why is the preparation of salads considered important for a healthy lifestyle?

a) To increase sugar intake

b) To promote a sedentary lifestyle
c) To contribute to a nutrient-rich diet
d) To reduce water consumption

V – ASSIGNMENT (Photo Essay):

Direction. Do it at Home.
A. Research and select three different salad recipes from reputable sources. Ensure that the
recipes offer a variety of ingredients, including vegetables, fruits, proteins, and dressings.

B. Choose recipes that align with different cultural influences or unique flavor profiles to
add diversity to your salad exploration.

---------------------------------------------------------------------------------------------------------------------
Prepared by:

NANCY MAY N. HALASAN

Teacher-III

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 Checked by:

RONNIL C. QUIETA
MASTER TEACHER II, TLE

ARCELI L. ESMA, EdD

Head Teacher-V, TLE

Noted:

ALNA A. LASALA, EdD

Principal-III

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Papaya atchara is the Filipino version of pickled green papaya. This is
usually eaten along with fried or grilled foods. I think that chicken
inasal is best with some papaya atchara on the side, so does grilled
liempo.

History in a Jar

It is rumored that they were one of Cleopatra’s prized beauty secrets. They make
apperances in the Bible and in Shakespeare’s writing. Pregnant women have been known
to crave them along with ice cream. Pickles have been around for thousands of years,
dating as far back as 2030 BC when cucumbers from their native India were pickled in the
Tigris Valley. The word “pickle” comes from the Dutch pekel or northern German pó kel,
meaning “salt” or “brine,” two very important components in the pickling process.
Throughout history pickling was a necessity, as it was the best way to preserve food for a
long period of time. As one of the earliest mobile foods, pickles filled the stomachs of
hungry sailors and travelers, while also providing families with a source of food during the
cold winter months.

Pickles are created by immersing fresh fruits or vegetables in an acidic liquid or saltwater
brine until they are no longer considered raw or vulnerable to spoilage. When we think of
pickles, cucumbers commonly come to mind. Pickled cucumbers are often lacto-fermented
in saltwater brine. During this process lactic microbial organisms develop, which turn the
naturally occurring sugars of foods into lactic acid. In turn, the environment becomes acidic
quickly, making it impossible for any spoiling bacteria to multiply. Cucumber pickles can
also be made with a salt and vinegar brine, a popular choice for home cooks. The brine,
known as “pickle juice,” is sometimes used by athletes to treat dehydration, though it has
yet to be proven as a true remedy.

Kosher dills have a unique history of their own. In The Book of Jewish Food, Claudia Roden
explains that pickled vegetables were a dietary staple for Jews living in the Ukraine, Poland,
Lithuania and Russia. The sharp flavor of pickles proved a welcome addition to the bland
bread-and-potato diet of these cold weather countries. For several generations, it was an
autumn custom for Ashkenazim to fill barrels with cucumbers, beets and shredded
cabbage. The mixture was left to ferment in a warm place for several weeks, then relocated
to cool, dark cellars. The pickles would last through the long cold winter until spring, when
new crops of fresh produce were available.

When a heavy influx of eastern European Jews arrived in New York City during the late
1800s and early 1900s, immigrants introduced kosher dill pickles to America. Cucumbers
were washed, then piled in large wooden barrels along with dill, garlic, spices, kosher salt
and clean water. They were left to ferment for a few weeks to several months; shorter
fermenting time produced brighter green “half sours,” while longer fermentation resulted
in “full sours.” Pickles were sold on pushcarts in the immigrant tenement district of New
York City. Over time, Jewish-owned shops selling pickles straight out of the barrel began
appearing in droves. Eventually, pickling became a profitable business within the Jewish
community. Today, a plate of pickles is usually served complimentary with a meal at the
best Jewish delis.

Home pickling was made much easier and more sanitary during the 1850s, when two
essential canning tools were invented. First, a Scottish chemist by the name of James Young
created paraffin wax, which helped to create a seal for food preserved in jars. A few years
later, John Mason developed and patented the first Mason jar. Mason’s jars were made from
a heavyweight glass that was able to tolerate the high temperatures used in canning and
processing pickles.

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Of course, pickles aren’t limited to the dill and cucumber variety. They can be sweet, sour,
salty, hot or all of the above. Pickles can be made with cauliflower, radishes, onions, green
beans, asparagus and a seemingly endless variety of other vegetables and fruits. When the
English arrived in the New World, they brought their method for creating sweet pickles
with vinegar, sugar and spiced syrup. Eastern Europeans introduced various forms of lacto-
fermented cabbage, known as sauerkraut. The French serve tiny, spiced cornichons with
heavy pâ tés and pungent cheeses. In the Middle East pickles are served with every meal,
from peppers to olives to lemons. Russians pickle tomatoes, among other things. Koreans
have their kimchi, the Japanese pickle plums and daikon, and Italians pickle eggplants and
peppers. Each area of the world has its own beloved variety of pickle.

Recipes
Inspired to pickle something? Here are several pickle recipe ideas from around the web!

Pickling is the process of preserving or extending the shelf life of food by either anaerobic
fermentation in brine or immersion in vinegar. The pickling procedure typically affects the
food's texture, taste and flavor. The resulting food is called a pickle, or, to prevent
ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats,
fish, dairy and eggs.
A distinguishing characteristic is a pH of 4.6 or lower,[1] which is sufficient to kill most
bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and
spices, such as mustard seed, garlic, cinnamon or cloves, are often added.[2] If the food
contains sufficient moisture, a pickling brine may be produced simply by adding dry salt.
For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw
out excess water. Natural fermentation at room temperature, by lactic acid bacteria,
produces the required acidity. Other pickles are made by placing vegetables in vinegar. Like
the canning process, pickling (which includes fermentation) does not require that the food
be completely sterile before it is sealed. The acidity or salinity of the solution, the
temperature of fermentation, and the exclusion of oxygen determine which
microorganisms dominate, and determine the flavor of the end product.[3]
When both salt concentration and temperature are low, Leuconostoc mesenteroides
dominates, producing a mix of acids, alcohol, and aroma compounds. At higher
temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid.
Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity.[3]

References

Department of Education. K to 12 Most Essential Learning Competencies. Accessed on

February 6, 2021 from https://www.teachpinas.com/k-12-most-essential-learning-
competencies-melc/

France-Presse, Agence. “Pandemic risks pushing millions more into child labor — UN.”
GMA News Online. June 12, 2020.

Page 7 of 5
 https://www.gmanetwork.com/news/news/world/742323/pandemic-risks-
pushing-millions-more-into-child-labor-un/story/ (accessed February 10, 2021)

Global National. “One couple with two opposing beliefs in the Trump era.” December 18,
2019. YouTube video, 3:10. https://www.youtube.com/watch?v=51YRFSD2tow

Lopez, Virgil. “Duterte orders price cap on pork, chicken.” GMA News Online. February 1,
2021. https://www.gmanetwork.com/news/money/economy/774065/duterte-
orders-price-cap-on-pork-chicken/story/ (accessed February 6, 2021)

Panti, Llanesca. “Philippines grants EUA to AstraZeneca's COVID-19 vaccine.” GMA News
Online. January 28, 2021.
https://www.gmanetwork.com/news/news/nation/773617/philippines-grants-
eua-to-astrazeneca-s-covid-19-vaccine/story/ (accessed February 6, 2021)

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