September 24, 2019

Tuesday
5:00-7:00

Lesson Plan in Cookery

TLE_HECK9-12SD-IIb-8
(2 periods)
I. Objective
At the end of the lesson the students will be able to:
Follow workplace safety procedure
Identify Practices of Hygiene in preparing Salads and Salad Dressing
II. Content
Topic/Subject Matter: Kinds of Salad Dressing and their ingredients

III. Learning Resources

DCCM: Ormoc Herbs/Ange’s Garden
References:
Other Learning Resources/Learning Materials: Cookery Manual
IV. Procedure
 Pre-Activity
A. Drill

Fill me in.

Let the students read the following and let them identify what salad will
fit the dressing listed below.

French Dressing

Mayonnaise Dressing

Cooked Salad Dressing

B. Review
The teacher will ask the students:
What was our lesson last meeting?
What are the different kinds of salad dressing?
C. Motivation
What comes to your mind ? ?
when you heard about safety
practices, especially in the
kitchen? Safety
? ?
D. Lesson Proper
A. Activity
 Group the class into five groups.
Let the group discuss about
safety. Let them show their
ideas through illustration.
Discuss in front of the class.
Process answers.

B. Analysis
How was the activity?
Why do you think safety in every workplace important?
What do you think will happen if a worker are lack of safety
practices?
What is the importance of proper hygiene?

C. Abstraction
(Integration of DCCM) Following safety
procedures at work and practicing Proper
hygiene is a must to avoid food contamination
and any accident. Safety procedure starts with
the appropriate Personal protective equipment
such as mask, apron, hairnet, gloves, proper
shoes and etc, depending on the field of work
you have and using appropriate tools and
equipment for the task.
D. Application
Let’s do BLOG!
Let the students submit a video preparing
salad and dressing at home. Inform the
students that they will be graded not just
what they cook but as to how they prepare
the food including their proper hygiene and
safety procedure practices used.
E. Assessment
1. What is the importance of following the safety procedures in
preparing salad and dressing?
2. What are the hygiene practices that we have to do in preparing
salad and dressing?
V. Assignment
Think of a good salad recipe where Ormoc’s Floras and Fauna’s is integrated.
VI. REMARKS/ REFLECTION
Prepared by:
Eljen A. Miro