Daily School BULO NATIONAL HIGH Grade Level 9

Lesson SCHOOL
Log Teacher RAQUELYN A. BAGUIWAN Learning Area SCIENCE 9
Teaching Quarter 2nd Quarter
Dates and
Time

I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding of: 1. basic concepts and theories in cookery
B. Performance The learners: 1. independently demonstrate common competencies in cookery as prescribed in the TESDA
Standard Training Regulation
The learners: 1. explain basic concepts in cookery 2. discuss the relevance of the course 3. explore
opportunities for cookery as a career
C. Learning
Competencies/Objectiv
es
Write the LC code for
each

II. CONTENT Cookery: Quarter 2, Lesson 1: PREPARE SALAD AND DRESSING

III. LEARNING
RESOURCES
A. References
1.
Teacher’s Guide pp.
pages
2. Learner’s Material pp.Technical-Vocational-Livelihood
pages Home Economics COOKERY 89-117
 3. Textbook pages pp.Technical-Vocational-Livelihood
Home Economics COOKERY 89-117
4. Additional Material
from Learning
Resource (LR) Portal
B. Other Learning Google, Internet Explorer, Other Cookery Books
Resources
IV. Procedures

A. ENGAGE (The Page 95, LM. Learning Outcome 1:

activities in this
section will stimulate
A. Picture Me: Give characteristics of the different types of salads.
their thinking and
help them access TYPES OF SALAD CHARACTERISTICS
and connect prior
knowledge as a 1.Main Course Salad 1.___________________________________
jumpstart to the
present lesson.) 2.Appetizer 2.___________________________________

3.Side Dish Salad 3.___________________________________

4.Dessert Salad 4.___________________________________

5.Acommpaniment Salad 5.___________________________________

B. EXPLORE(In this Answer the activity on page 91, LM.

section, students Identify the different kitchen tools and utensils in preparating salad, write your
will be given time to
answer on your Test notebooks.
think, plan,
investigate, and
organize collected
information ; or the
performance of the
planned/prepared
activities from the
student’s manual
with data gathering
and Guide questions) _______________________________

_______________________________

_______________________________

_________________________________
_________________________

_________________________

___________________________
 __________________________

C. EXPLAIN(In this Page 92-93, LM

section, students
will be involved in an
Identifying The Tools, Equipments, and Utensils Needed in Preparing Salad.
analysis of their
exploration. Their Tools, Equipments, Utensils Needed in Preparing Salads.
understanding is 1. Knives – good quality knives with sharp, sturdy stainless steel blades and with
clarified and handles that securely attached and that feel perfectly comfortable in your hand.
modified because of
reflective
activities)/Analysis
2. Cutting boards – choices of cutting boards are the wooden or blocks and acrylic
of the gathered cutting boards. When preparing a recipe that contains both meat (or poultry or
data and results and seafood) and vegetables requiring cutting, use one board exclusively the vegetables
be able to answer and the other exclusively for the raw meat to avoid cross-contamination.
the Guide Questions
leading to the focus
concept or topic of 3. Peeler - is a kitchen tool consisting of a slotted metal blade attached to a handle
the day). that is used to remove the outer skin or peel of certain vegetables, frequently
potatoes and carrots, and fruits such as apples, pears.

4. Citrus zester - is approximately four inches long, with a handle and a curved metal
end, the top of which is perforated with a row of round holes with sharpened rims.
To operate, the zester is pressed with moderate force against the fruit and drawn
across its peel. The rims cut the zest from the pith underneath.
 5. Grater/Shredder - A grater (also known as a shredder) is a kitchen utensil used to
grate foods into fine pieces. It was invented by François Boullier in 1540’s.

6. Grill pan – used for salad toppings to be broiled or grilled.

7. Salad Spinners – used to hold just washed salad leave in a slotted basket that is
made to spin by hand and thus fling all the water off the leaves into the outer
container.

8. Mixing bowls – used to mix dressings, marinate ingredients, hold separate elements
of a salad before assembling and used to toss and mix all the ingredients together.
Used bowls made of sturdy, heavy glass wares or ceramic, so as not to react with
acidic ingredients.

9. Salad servers – “Salad sets” with big salad bowls, serving bowls and servers. Select
materials having enough surfaces to really grasp the ingredients of salad, no matter
how slippery and thus making tossing easier.

D. ELABORATE( Page 96, LM.

This section will give ORGANIZING STUDENT’S LEARNING
students the
opportunity to
expand and solidify / Make an album of the different kinds of salad with their picture and recipe listed.
concretize their Learner’s output will be rated using the rubric below:
understanding of
the concept and / or
apply it to real –
world situation)
 SCORE CRITERIA

5
4
3
2
1
E. EVALUATION( Give assessment:
This section will
provide for concept
check test items and
answer key which
are aligned to the
learning objectives
- content and
performance
standards and
address
misconceptions – if
any)