LESSON PLAN IN COOKERY NCII

School Maguling National High School Grade Level 12

Grade 11
Daily Lesson Teacher Elyn D. Madelo Learning Area Home Economics
Plan Teaching Date September 11,2019 Quarter 1st

A. Content Standard The learner demonstrates understanding the knowledge, skills, and
attitudes required in preparing appetizers

B. Performance Standard
The learner independently prepares appetizers

C. Learning Competency LC Code: TLE_HECK9_12VD_11a_9

(Write the LC code for The learners should be able illustrate the variety of appetizers according
each) to standard recipe:
At the end of the session, students are expected to:
a. Define and identify the parts of Canapés
D. Objective
b. Value the importance of Canapés
c. Demonstrate the proper arrangement of Canapés

I. CONTENT Preparing Appetizers

I. LEARNING RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s Materials Pages 119
pages
3. Textbook pages COOKERY V. 1 TVL-HOME ECONOMICS STRAND
4. Additional Materials
from Learning
Resource (LR) portal
Manila Paper, pentel pen, bond paper, double-sided tape, masking
B. Other Learning
Resources tape, Laptop, Projector

II. PROCEDURES
a. Preparatory Activities
1. Daily Routine
a. Prayer Say: Let’s all stand for a prayer.
Say/Ask: Everyone may be seated now. Good day everyone! How
b. Greetings are you today?

c. Checking of Say: Who is/are absent today? Let us know them by checking the
Attendance members of each group through their secretary.

d. Checking of Say: Let us check first your assignment if there’s any before moving
Assignment on to the next part of our activity.

Activity (Teacher will provide the Picture)

 Activity 1: “Name Me”
Ask learners to identify and give the name of the following ingredients in
Canapés
Ingredients of canapes Name
1.

CHEESE

2.
BREAD

3.
MAYONNAISE

4.
CRACKERS

5.
CUCUMBER

b. Lesson Proper

1. What did say our activity?

2. Do you familiar the different ingredients of Canapés?
Analysis
3. Have you eaten already the Canapés?
4. Do you prepare the canapés in your house especially
if there is a occasion?

*Present the Lesson

Canapés (Can’ a Pay ) – refer to open face sandwich which maybe topped
with endless variety of ingredients. These maybe toasted or fried,
rectangular or circular in shape.

Components of Canapés

1. Base – must be firm enough for the guest to handle.

Abstraction
2. Spread – adds moisture and flavor to the canapés.

3. Main Body – the savory part of the canapé .

4. Garnish – adds eye appeal and enhances the main body giving
additional color design and texture or flavor accent to the canapé.
 STYLES OF CANAPES

1. Banquet Styles – this is designed simply but can produced in large

quantity.

2. ALA CARTE – Individually prepared canapés which comes in complex

designs.

“ TAKE ME IN “

Ask the learners to choose ingredients from the list classify the
ingredients below according to parts of Canapés.

Tomatoes Salami butter Peanut Butter

Cracker Crouton Liver spread Ham
Roast Beef Parsley Mayonnaise bread
BASE SPREAD MAIN BODY GARNISH
Application

DEMONSTRATION:

With your partner, Plan and prepare appetizer good for 4 persons.
Serve the Canapés you have prepared based from what you have
learned.

- Create your own version of Canapés.

Evaluation of the Finish Product

Scoresheet for Plating Appetizers
Criteria Points

A. Ingredients & Tools (20 %)

Assessment  Tools needed for plating are complete.

 Ingredients used are of good quality.

B. Procedure (20%)

 Appetizer was neatly and creatively arranged

on the plate.
 Principles height was evident.
 Combinations of colors used pleasing.
 Neatness and orderliness in plating of
appetizer was observed

C. Work Habits (20%)

 Cleanliness and sanitation was observed in

plating appetizer.
 Observed sanitary measures in handling tools
and ingredients
 Observed safety precautions while working.

III. Closure “People who are love to eat are always the best people”
- Julia Child

Prepared by: Noted by:

ELYN D. MADELO HIMELDA N. NAPILA, P-1
Teacher II Principal