Republic of the Philippines

Department Of Education
Region IV MIMAROPA
Division of Puerto Princesa City
PALAWAN NATIONAL SCHOOL
Puerto Princesa City

A DETAILED LESSON PLAN IN GRADE 9 COOKERY

Date: _________________

 OBJECTIVES
At the end of lesson, the grade 9 students are expected to:
1. Identify the structure of salad;
2. Discuss the guidelines for arranging salads;
3. Present salad and dressing attractively.

 SUBJECT MATTER
Topic: Present a variety of Salads and Dressings
Reference: Technical-Vocational-Livelihood Module 1 of 2
Materials: cartolina, marker, plates, salads, printable materials

 PROCEDURE
A. DAILY ROUTINE
 Prayer
 Greetings
 Checking the physical appearance of the classroom
 Checking of attendance
 Setting of house rules
- Before we start, please set aside your other concerns that is not related to our subject.
Please turn off your phones and put it in your bag.

B. MOTIVATION

4 pics one word

Cup
Body
Garnish
Dressing

GUIDE QUESTION:
Class what did you observe to our activity? What is it all about? Anyone?
The students will response to the question.

C. LESSON PROPER

Today we’re going to discuss the fundamental of plating.

 We already apply plating in preparing some foods in our house especially when you will
serve it in a visitor or a special one.

Do you have an idea what is plating?

Plate presentation is the process of offering the appetizer to guests in a stylish and
pleasing manner.

What are the things that we need to consider in plating’s?

What should be the things that we need to do to come up in a good plating’s?

Discussion:
Fundamentals of plating.
 Balance
 Portion size
 Arrangement on the plate

GUIDE QUESTIONS:

What are the things that we need to balance when it comes to plating?
Can you give a specific examples?
How many colors should be in the plate?

When it comes to portion size what should be our consideration?

Balance the portion sizes of various items on the plate. Apply logical balance of portions,
it should be odd numbers rather than even numbers.

When it comes on arrangement it is up to you on how you would apply your creativity on
it.

We have our principles of platter presentation.

Group Activity: (10 mins)

Group yourselves into five.
The group will pick a rolled paper that indicates the principles of platter presentation.

I have here the principles of platter presentation. You just need to explain it in simple way.
1. The slices or serving portions should be arrange artistically.
2. The food should be easy to handle and serve so that one portion can be removed without
ruining the arrangement.
3. A simple design is best.
4. Once a piece of food has touched the tray, do not remove it. Shiny silver or mirror trays
are easily smudged.
5. Think of the platter as part of the whole.
The teacher will add some important things in preparing it.

D. APPLICATION (15 mins)

GROUP ACTIVITY:
Same group with your first activity.

Please bring out your things for our plating’s. Let’s find out if you can arrange your prepared
appetizers attractively following the fundamentals of plating and also the principles of platter
presentation.

The students will prepare their PPE and also the things that will be used in their activity.

Criteria
Balance- 40%
Creativity- 40%
Cleanliness- 20%

E. VALUING (5mins)
What is the importance plating?

F. GENERALIZATION (5mins)
What did you learn today?
G. EVALUATION

H. ASSIGNMENT
Have an advance reading on how to store an appetizer.

PREPARED BY: CHECKED BY: NOTED

BY:

TRACY FAYE A. SALINAS ERLINDA BUGAYONG EVELYN

ESCORPISO Ph.D
Teacher I Master Teacher I Teacher III-
OIC TLE Dept.