DETAILED LESSON PLAN IN COOKERY 11

Date: 06/06/16 Week: 6 Quarter:

Subject: TVL-H.E-Cookery NC II Grade: 11 Sem: 1st

Topic: Prepare Appetizers

Learning Competency: Prepare a range of appetizers

I. General Objectives
a. define Hors d’oeuvre
b. enumerate the guidelines in preparing Hors d’oeuvre
c. prepare Hors d’oeuvre individually

II. MATERIALS:
 laptop,
 projector,
 video clips,
 sample pictures of Hors d’oeuvre
 ingredients of Hors d’oeuvre

III. PROCEDURE:
A. Preparatory Activities

1. Review of the past lessons

Components of Canapé

2. Ingredients used in preparing Canapé

Base Filling Garnish
IV. DEVELOPMENT OF THE LESSON:

1. Motivation
The Teacher will group the students consisting of 4 members. Each member will
be given puzzles(Hors d’oeuvre word with sample pictures). The groups will solve the
puzzle, post it on the board and write the name of the puzzle. The first group that will
get the correct answer will be given tokens.

2. Presentation of the Lesson

Our lesson for today is about Hors d’oeuvre.

3. Activities
A. The teacher will ask the definition of Hors d’oeuvre.

B. By showing pictures, students will draw out answers on the methods/guidelines in

preparing Hors d’oeuvre by providing clues.

Guidelines in Preparing Hors d’oeuvre

1. They should be , one to two bites.

They should be _________, one to two bites.

2. They should be and well without being overpowering.

They Should be __________ and well __________ without being overpowing.

3. They should be visually .

They should be visually ___________.

4. They should complement whatever may follow without

duplicating their flavors.

. They should complement whatever _________ may follow without

duplicating their flavors.

C. The teacher will introduce some ingredients that can be used in preparing Hors
d’oeuvre.
 D. The teacher will demonstrate a sample Hors d’oeuvre..

Med-coast bite

Steps :
1. Spread 8 ounces mayonnaise evenly onto baked pita chips.
2. Shred 1 large carrot; distribute evenly over chips.
3. Zest rind of 2 lemons.
4. place a few pieces atop carrot.

4. Application

The students will assemble their own Hors d’oeuvre by choosing from the
available ingredients. Write the ingredients they used.

5. Evaluation
The students will be evaluated using the following criteria:
NAME WORKMAN CREATIVITY/ TASTE APPEARANCE Total
-SHIP ORIGINALITY 30% 25% 100%
20% 25%

6. Assignment

1. Look three sample recipes of Hors d’oeuvre and write it on a short bond paper.

References: http//www.google.com, food.org.com, etc.

Prepared by:

SHERLYN T. GUZMAN
Division of Pampanga

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Date