Lesson Plan in TLE
Cookery
I. OBJECTIVE:
to define recipe and expound its parts
to name the two types of recipe: standard recipe and
instructional recipe
to construct a detailed salad recipe
II. CONTENT:
Topic: Salad Recipe
Learning Competency: LO2. Prepare desserts
Code: TLE_HECK9-12SD-IIh-i-9
III. LEARNING RESOURCES:
References:
1. Cookery Curriculum Guide page:13
2. Learner’s material: Cookery manual page 74-83
Other Learning resources:
Materials: visual aids, pictures, whiteboard marker
IV. PROCEDURE:
Teacher’s Activity Student’s Activity
A. Preparatory Activities
1. Prayer
2. Checking of
attendance
B. Activity
Pre-Activity
o Drill: “Okay class, “Yes, ma’am!”
here are the Answer:
picture of some Fruit salad
famous salads that Macaroni
we prepare salad
everytime there Chicken
are occassions in salad
our home, can you Vegetable
recognize them?” salad
Green salad
o Review: Give me
the 5 types of
salad that you are
going to prepare
for the hands-on
cooking “Ma’am, we are going to prepare
Fruit salad” one student answered.
o Activity proper:
make your own Student 2: Macaroni Salad,
salad recipe Student 3: Vegetable salad
Student 4: Chicken salad
Student 5: green salad
Ingredients
Activity Proper: Make 1 (700 ml) bottle Lady's
your own salad recipe in Choice real mayonnaise
a whole sheet of paper, 1 small can condensed milk
construct your own, 1 cup cheddar cheese, sliced
familiar recipe notes of 1/3 cup carrots, minced
the parts discussed 2 tbsps onions, minced
1/2 cup pickle relish, drained
1/2 cup ham, cooked, diced
1/2 cup pineapple tidbits,
drained
1 cup chicken breast, cooked
and diced
400 grams macaroni pasta,
cooked al dente
Combine Lady’s Choice Real
Mayonnaise with condensed
milk in a bowl. Mix well.
Add in cheese, carrots, onions,
pickle relish, ham, pineapple
tidbits, and chicken. Mix well.
Add in macaroni pasta. Mix
well and serve chilled.
“They all have almost the same
C. Analysis:
base ingredients such as cream,
"While doing the activity, how did
mayonaise cheese. it only varies on
you see the parts of the recipe
connected to each other?” what kind of variety you will use
either, fruit macaroni or etc. also,
weather what kind of salad is it, the
procedure is the same, mixing
method.”
What should be the correct action that a salon worker do to clean
the spillage without risking his/her bare hands?
What should the salon workers do to prevent contamination?
D. Abstraction
Discussion on evaulating and controlling hazards and risks.
(visual aids)
E. Application
Group 1: role play (hazard and risk in a salon)
Group 2: make a slogan which warns people from hazards and
risks.
Group 3: make a jingle promoting safety precautions.
Group 4: draw a poster describing the harmful effects of hazards.
Group 5: make a commercial promoting safety precautions.
V. ASSESSMENT
Application will serve as the basis of evaluating the students
VI. ASSIGNMENT
Advance reading for the next topic.
Prepared by:
Ms. Carmila Joy B. Dejeto
