LESSON EXEMPLAR

Learning Modality: Flexible Distance Learning

Learning Area: T.L.E

School My Messiah School of Cavite Grade Level Grade 7

Teacher Analiza P. Erguiza Learning Area T.L.E

Teaching Date Quarter Second Quarter

Teaching Time 12:00 - 1:00 PM No. of Days 4 days

I. OBJECTIVE a. Identify the tools and equipment in preparing salads

and dressings;
b. Classify the salads according to their functions;
c. Present a variety of salads and dressings.

A. Content Standards The learners demonstrate an understanding of the core

concepts and theories in bread and pastry production

B. Performance Standards The learners independently demonstrate core competencies

in bread and pastry production as prescribed in the TESDA
Training Regulation

C. Most Essential learning Competencies • Classify the salads according to their functions
(MELC)

D. Enabling Competencies
(If available, write the attached enabling competencies)

II. CONTENT CLASSIFICATIONS OF SALAD

III. LEARNING RESOURCES

A. References

a. Teacher’s Guide Pages 67-78

b. Learner’s Material Pages

c. Textbook Pages 67-78

d. Additional Materials from Learning

https://bit.ly/3CcKA2h
Resources

B. List Learning Resources for Development Quizizz (classification of salad)

and Engagement Activities https://bit.ly/3B7fIyT
II. PROCEDURES

A. Introduction What I need to know?

This module on Bread and Pastry Production 7 will be of great help to

the Technology and Livelihood Education students. This has been
conceptualized to equip them with the basic knowledge, skills, positive
values and attitudes toward cooking activities. It provides concepts
necessary to equip them face the challenges ahead for this time of
pandemic. Lessons are prepared in such a way that it will respond to
the needs of teachers and students in this subject area

What’s new?

ACTIVITY 1

Directions: Read and analyze the questions carefully. Choose the

letter of the correct answer.

1. What kind of salad can be served as a full meal because it contains

substantial portion of meat, poultry, seafood, fruits and vegetables?
a. Appetizer salad c. Accompaniment salad
b. Main course salad d. Dessert salad
2. This salad is made of mixtures of ingredients that are held together
usually with a think dressing like mayonnaise. What is this?
a. Appetizer salad c. Accompaniment salad
b. Main course salad d. Bound salad
3. These salad’s ingredients are arranged, not mixed together. What
do you think is this ?
a. Appetizer salad c. Accompaniment salad
b. Composed salad d. Bound salad
4. Fruit salad contain fruits as their main ingredients. Which of the
following pictures is a fruit salad?

a. c.

b. d.
 5. This salad is usually sweet and may contain items such as fruits,
sweetened gelatin, nuts and cream.
a. Appetizer salad c. Bound salad
b. Dessert salad d. vegetable salad

B. Development What I know?

This part includes an activity that aims to check what you already
know about the lesson to take. If you get all the answers correct, you
may decide to skip this module.

Directions: Click the link on Quiz izz. Type your surname as your user
name then read each question carefully. Choose the letter which
corresponds to the correct answer.

1. This salad is taken before the meal.

a. Main Course Salad c. Dessert Salad
b. Appetizer Salad d. Accompaniment Salad
2. This should be large enough to serve as a full meal and should
contain a large portion of protein.
a. Main Course Salad c. Dessert Salad
b. Appetizer Salad d. Accompaniment Salad
3. This is usually sweet and may contain items such as fruits,
sweetened gelatin, nuts, and cream.
a. Main Course Salad c. Dessert Salad
b. Appetizer Salad d. Accompaniment Salad
4. This must be very light salad without filling and served after the
main course.
a. Main Course Salad c. Dessert Salad
b. Separate Course Salad d. Accompaniment Salad
5. This should be light and flavorful. Vegetable salads are often good
choices for this.
a. Main Course Salad c. Side Dish Salad
b. Separate Course Salad d. Accompaniment Salad

What is in?
While you are at home now, browse the internet and look for the
different kinds of salad. Can you still recall their names, and
classifications based on it’s function? Let us read and find out in
our lesson.

A. Appetizer Salad

B. Accompaniment Salad

C. Side Dish Salad

D. Main Course Salad

E. Main Separate Salad

 What is it?

Salad is a dish consisting of mixed pieces of food, typically with

at least one raw ingredient. They are often dressed, and typically
served at room temperature or chilled, though some can be
served warm.

Garden salads use a base of leafy greens such as lettuce,

arugula/rocket, kale or spinach; they are common enough that
the word salad alone often refers specifically to garden salads.
Other types include bean salad, tuna salad, Greek salad
(vegetable-based, but without leafy greens), Israeli salad and
sōmen salad (a noodle-based salad).

Salads may be served at any point during a meal:

1. Appetizer salads—light, smaller-portion salads served as the

first course of the meal

2. Side salads—to accompany the main course as a side dish,

examples include potato salad and coleslaw

3. Main course salads—usually containing a portion of a high-

protein foods, such as meat, fish, eggs, legumes, or cheese

4. Dessert salads—sweet salads containing fruit, gelatin,

sweeteners or whipped cream

When a sauce is used to flavor a salad, it is generally called a

salad dressing; most salad dressings are based on either a
mixture of oil and vinegar or a creamy dairy base.

C. Engagement What’s more?

Salad Etymology:
The word "salad" comes to English from the French salade of the
same meaning, itself an abbreviated form of the earlier Vulgar
Latin herba salata (salted greens), from the Latin salata (salted),
from sal (salt). In English, the word first appears as "salad" or "sallet"
in the 14th century. Salt is associated with salad because vegetables
were seasoned with Brine (a solution of salt in water) or salty oil-and-
vinegar dressings during Roman times.
Short Activity:
Choose the letter of the correct answer:
1. The ingredients of this salad must be fresh, clean, crisp, and cold
and well drained. Moisture and air are necessary to keep greens crisp.
a. Green Salad c. Fruit Salad
b. Vegetable Salad d. Dessert Salad
2. These are mixture of foods that are held together or bound with a
dressing usually a thick dressing like mayonnaise.
 a. Green Salad c. Fruit Salad
b. Bound Salad d. Dessert Salad
3. Classify salad in the picture:

a. Green Salad c. Fruit Salad

b. Bound Salad d. Dessert Salad
4. This salad is made of gelatin products that are made with
sweetened prepared mixes with artificial color and flavor.
a. Green Salad c. Fruit Salad
b. Bound Salad d. Gelatin Salad
5. This is usually sweet and may contain items such as fruits,
sweetened gelatin, nuts, and cream.
a. Main Course Salad c. Dessert Salad
b. Appetizer Salad d. Accompaniment Salad

What I can I do?

DIRECTION: Give the characteristics of the different types of salads.
1. Appetizer Salad

2. Accompaniment Salad

3. Side Dish Salad

4. Main Course Salad

5. Main Separate Salad

What other enrichment activities can I engage in (Additional

Activities? (Additional Activities)
Fill in the blanks with the correct answer.
1. __________ contains a portion of a high-protein foods,
such as meat, fish, eggs, legumes, or cheese.
2. __________ use a base of leafy greens such as lettuce,
arugula/rocket, kale or spinach.
3. __________ accompany the main course as a side dish,
examples include potato salad and coleslaw.
4. __________ is associated with salad because vegetables
were seasoned with Brine (a solution of salt in water).
5. __________ is a dish consisting of mixed pieces of food,
typically with at least one raw ingredient.
 What I have learned?
D. Assimilation
-The learners will be asked what they learn for this day.
Write a brief summary or conclusion of what you have already
learn in this lesson.
__________________________________________________
__________________________________________________
__________________________________________________
__________________________________________________
____

What can I do? (Assessment)

DIRECTION: Read the statement carefully and choose the letter of
the best answer. Write the letter of your answer on a separate sheet
of paper.
1. This salad is taken before the meal.
a. Main Course Salad c. Dessert Salad
b. Appetizer Salad d. Accompaniment Salad
2. This should be large enough to serve as a full meal and should
contain a large portion of protein.
a. Main Course Salad c. Dessert Salad
b. Appetizer Salad d. Accompaniment Salad
3. This is usually sweet and may contain items such as fruits,
sweetened gelatin, nuts, and cream.
a. Main Course Salad c. Dessert Salad
b. Appetizer Salad d. Accompaniment Salad
4. This must be very light salad without filling and served after the
main course.
a. Main Course Salad c. Dessert Salad
b. Separate Course Salad d. Accompaniment Salad
5. This should be light and flavorful. Vegetable salads are often good
choices for this.
a. Main Course Salad c. Side Dish Salad
b. Separate Course Salad d. Accompaniment Salad

E. Reflection The learners, in their notebook, journal or portfolio will write

their personal insights about the lesson using the prompts
below.
I understand that___________.
I realize that________________.

PREPARED BY:

Ms. Analiza P. Erguiza

T.L.E Teacher

CHECKED BY:

Mr. MARVIN A. ROSE

Academic Coordinator

NOTED BY:

Ms. NONETTE N. ADONAY

Principal