DATE: August 29, 2018

TIME: 10:00-12:00 AM

Semi- Detailed Lesson Plan

in T.V.L 12 Cookery

I. OBJECTIVES

At the end of the period, the students should :

1. Identify the different tools, equipment’s and utensils needed in preparing salad and
dressing;
2. List the different tools, equipment’s and utensils needed in preparing salad and
dressing;
3. Appreciate the skills in identifying the different tools, equipment’s and utensils
needed in preparing salad and dressing;

II. SUBJECT MATTER

TOPIC: Tools, Equipment, Utensils Needed in Preparing Salads.

Reference: TVL Home Economics Cookery Manual
Materials: PowerPoint, projector white cartolina, glue,
Pentelpen, paper, ballpen, scissors, visual aid

III. LESSON PRESENTATION

I. Preliminary Activities

A. Prayer.
B. Greetings
C. Checking of attendance
D. Checking of Assignment
E. Review

II. LESSON PROPER

A. Activity (GUESS THE PIC!)

CUT OUT LETTERS INSIDE THE BOX( The students are task to form a word out of the
letters inside the box that identify the pictures on the board

B. Analysis

Based on the game you had earlier and the objectives you read
What are the words you form earlier?
Do you have any idea where you can find these things?
Can you now identify what are these things?

(The teacher will present/discuss the lesson)

C. Abstraction- discussion
1. Knives – are sharp, sturdy stainless steel blades and with handles that are securely
attached and that feel perfectly comfortable in your hand.

2. Cutting boards – choices of cutting boards are the

wooden or blocks and acrylic cutting boards. When
preparing a recipe that contains both meat (or poultry or
seafood) and vegetables requiring cutting, use one board exclusively the
vegetables and the other exclusively for the raw meat to avoid cross contamination.

3. Peelers - is a kitchen tool consisting of a

slotted metal blade attached to a handle, that is used to
remove the outer skin or peel of certain vegetables,
frequently potatoes and carrots, and fruits such
as apples, pears, etc.

4. Citrus zesters - A kitchen 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 1540s.

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

grilled.

7. Salad Spinners – 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
if 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. Application

With your previous group. That will be your groupings for the activity

1. I will be giving you strips for TRUE or FALSE.

2. You will raise the TRUE strips if the kitchen utensils do match the uses to its name,
raised the FALSE strips if it doesn’t match.
3. Work as a group. Kindly cooperate.
4. The score of the group is the score of every individual.
 5. The first group who will get 5 POINTS is the winner.

Are you ready?

( The teacher will present the realia)

RUBRICS

Level One Level Two Level Three Level Four

Minimal Basic Advanced Outstanding
competency Competency Competency Competency
60% 80% 90% 100%
Attitude Poor attitude Good attitude Positive attitude Enthusiastic
attitude
Participatio Did not Participated Participated Participated
n participate, not reluctantly, willingly, confidently
willing to Willing to completed task completed
attempt task attempt task the task
capability Not able to Able to complete Successfully Task
complete task task completed task completed
above
expectations

IV. ASSESSMENT- SHORT QUIZ

A. Choose the correct answer by writing the letter of your choice.

IV. ASSIGNMENT

In a ½ sheet of paper. Research ATLEAST 3 other tools and equipment needed that were
not discuss in our lesson today. Give its description and its uses.

IV. REMARKS

Prepared by:

Darlene D. Cabrido
TVL- Cookery Teacher

Checked by:

______________________________
GEORGE DIOJANES N. DELA CRUZ
Principal 1
 Republic of the Philippines
Regional Mass Training for Senior High School
Dep Ed,Cotabato Division
Tubak, Aleosan HS

DATE:
TIME:

Semi- Detailed Lesson Plan

in T.V.L

IV. OBJECTIVES

At the end of the period, the students should :

1. Identify mixing tools and equipments

2. Demonstrate on how to use mixing tools and equipments
3. To value proper handling of utensils

I. SUBJECT MATTER

TOPIC: PROPER USE OF MIXING TOOLS/ EQUIPMENTS

CODE: TLE_HEBP9-9PB-Ia-f-1

Reference: GOOGLE, WIKIPEDIA , FOOD SERVICE AND CATERING MGT.

Materials: PowerPoint, projector white cartolina, glue, realia

Pentelpen, paper, ballpen, scissors, visual aid

 II. LESSON PRESENTATION

a. Preliminary Activities

Prayer
Greetings
Checking of attendance
Checking of Assignment

Review

(HARVESTING)
Who Can Remember Our Last Topic? Very Good.
Give me the list of mixing tools that were discussed yesterday? .. Very Good

A. LESSON PROPER

Activity

Pick and you Act!!!! (Mixing tools)

RUBRICS

Level One Level Two Level Three Level Four

Minimal Basic Advanced Outstanding
competency Competency Competency Competency
60% 80% 90% 100%
Attitude Poor attitude Good attitude Positive attitude Enthusiastic
attitude
Participatio Did not Participated Participated Participated
n participate, not reluctantly, willingly, confidently
willing to Willing to completed task completed
attempt task attempt task the task
capability Not able to Able to complete Successfully Task
complete task task completed task completed
above
expectations

Analysis

Can you tell me what tool can ______?

Can you you show us how to use _____?

(The teacher will present/discuss the lesson)

Abstraction- demonstration and disscussion

Application
Board work! Question and Answer!

RUBRICS
 Level One Level Two Level Three Level Four
Minimal Basic Advanced Outstanding
competency Competency Competency Competency
60% 80% 90% 100%
Attitude Poor attitude Good attitude Positive attitude Enthusiastic
attitude
Participatio Did not Participated Participated Participated
n participate, not reluctantly, willingly, confidently
willing to Willing to completed task completed
attempt task attempt task the task
capability Not able to Able to complete Successfully Task
complete task task completed task completed
above
expectations
IV. ASSESSMENT- SHORT QUIZ

B. Choose the correct answer by writing the letter of your choice.

III. ASSIGNMENT
BY GROUP: Research mixing tools in baking cookies and demonstrate the uses
tomorrow.

Prepared by: RAZIANNE S. ALUM

Republic of the Philippines

Dep Ed,Cotabato Division
REGIONAL MASS TRAINING FOR SENIOR HIGH SCHOOL
TVL TRACK

DATE:

TIME:

I. OBJECTIVES
At the end of the period, the students are expected to:
1. Identify the standards operating procedures in bakery products.
2. List standard operating procedures in bakery products.
3. Value the standard operating procedures

II. SUBJECT MATTER

TOPIC: Standard Operating procedures in bakery products
CODE: TLE_HEBP9-12PB-Ia-f-1
REFERENCE: Online resources, Food service and catering management
MATERIALS: LAPTOP, projector, colored paper, pentel pen

III. LESSON PLAN

A. Preliminaries

PRAYER
 GREETINGS
CHECKING OF ATTENDANCE
REVIEW GROUP ACTIVITY (Total physical Response)
MOTIVATION The teacher will use harvesting technique (question and answer)

B. Lesson Proper

Activity:
Connect the given word/ phrase based on the definition or procedure given by the teacher. (the same
rubrics with the application)

Analysis:
How do you find the activity?
What is your basis to come up with the correct answer?
Abstraction
Picture prompt
(The teacher need to show pictures showing the different Standard Operating Procedure)
Application
Within your group dramatize the standard operating procedures you want to impose in your own
desired business. ONE MINUTE PRESENTATION ONLY

CRITERIA HIGHLY EVIDENT MODERATEL NO TOTAL

EVIDENT 8 points Y EVIDENT ATTEMPT
10point 6 POINTS 4
s POINTS
COHERENCE/
CORRECTNESS
30%
COLLABORATION
20%
CREATIVITY
20%
COMMUNICATION
20%

IV. ASSESSMENT/ EVALUATION : ¼ SHEET

1. List at least five standard operating procedures in bakery products.

V. ASSIGNMENT

In your assignment note book.

1. Why is it important to properly observe the standard operating procedures?

 Republic of the Philippines
Dep Ed,Cotabato Division
REGIONAL MASS TRAINING FOR SENIOR HIGH SCHOOL
TVL TRACK

DATE:

TIME FRAME:

I. OBJECTIVES

AT THE END OF THE PERIOD, THE STUDENTS SHOULD:

1. ENUMERATE THE MIXING PROCEDURE.

2. DEMONSTRATE THE MIXING PROCEDURE.
3. VALUE THE DIFFERENT MIXING PROCEDURE.

II. SUBJECT MATTER

TOPIC: MIXING PROCEDURE

CODE: TLE_HEBP9-12PD-Ia-f-1
REFERENCE: T.L.E. BREAD AND PASTRY NCII

III. LESSON DEVELOPMENT

A. PRELIMINARIES

PRAYER
GREETINGS
CHECKING OF ATTENDANCE
REVIEW the teacher will use cabbage relay strategy
MOTIVATION the teacher will use“ HARVESTING” strategy (question and
answer)

B. LESSON PROPER

ACTIVITY :
INSTRUCTION; BY TEAM, CONNECT THE GIVEN WORDS/ PHRASE TO ITS CORRESPONDING
DEFINITION BY USING THE GIVEN WORDS PROVIDED BY THE TEACHER.

RUBRICS MINIMAL BASIC COMPETENCY OUTSTANDING

COMPETENCY COMPETENCY COMPETENCY
ATTITUDE poor attitude Good attitude Positive Enthusiastic
attitude attitude
PARTICIPATION Did not Participated Participated Participated
participate, not reluctantly, willingly, confidently,
willing to willing to completed completed all
attempt tasks attempt tasks tasks tasks
CAPABILITY Not able to Able to Successfully Tasks
complete tasks complete tasks completed completed
tasks above
expectations.

ANALYSIS
1. HOW DO YOU FIND THE ACTIVITY?
2. WHAT ARE YOUR BASIS TO COME UP WITH THE CORRECT ANSWER?

ABSTRACTION

UNLOCKING OF DIFFICULTIES

MIXING METHOD INGREDIENTS

PROCEDURES CREAMING
 1. STEP BY STEP PROCESS IN BAKING
2. TO COMBINE TWO OR MORE INGREDIENTS
3. ORGANIZE PLAN THAT CONTROLS THE WAY SOMETHING IS DONE
4. SOMETHING THAT ENTERS INTO A COMPOUND OR A COMPONENT PART OF MIXTURE
5. TO WORKON ONE OR MORE INGREDIENTS TO A SOFT, SMOOTH,AND CREAMY USING A
SPOON

APPLICATION

DEMONSTRATE THE MIXING PROCEDURES ASSIGNED TO YOU.

RUBRICS MINIMAL BASIC COMPETENCY OUTSTANDING

COMPETENCY COMPETENCY COMPETENCY
ATTITUDE poor attitude Good attitude Positive Enthusiastic
attitude attitude
PARTICIPATION Did not Participated Participated Participated
participate, not reluctantly, willingly, confidently,
willing to willing to completed completed all
attempt tasks attempt tasks tasks tasks
CAPABILITY Not able to Able to Successfully Tasks
complete tasks complete tasks completed completed
tasks above
expectations.

IV .ASSESSMENT/EVALUTION

WHAT YOU PICK, YOU ACT. DEMONSTRATE THE MIXING PROCEDURES WITHIN THE
GROUP.

(THE TEACHER WILL USE THE SAME RUBRICS IN APPLICATION.)

V . ASSIGNMENT ¼ SHEET

1. INTERVIEW YOUR FAMILY, FRIENDS, OR NEIGHBOR AND LIST FIVE MIXING PROCEDURES
THEY USED TO PRACTICE.