Diocese of Bayombong Educational System (DBES)

Saint Joseph School

Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: 1st

Date: Grade & Section: 11- Saint Mary

Content Standards: The learners demonstrate understanding of the methods of cleaning, sanitizing, identifying, and maintaining
kitchen tools, equipment and premises.
Performance Standard: The learners independently clean, identify and sanitize kitchen tools, equipment and premises
correctly
Clean, sanitize, identify and store kitchen tools and equipment
I. MELC/Objectives
II. Content/ Topic: METHODS OF CLEANING EQUIPMENT
Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing

Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology

III. References and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon
City: The Library Publishing House, Inc.

Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
IV. Instructional
Laptop, Book
Materials
V. Teaching Procedure

I. PREPARATION
A. Preliminaries
i. Prayer
ii. Checking of Attendance
iii. Motivation

Directions: Read and complete each sentence with the correct answer.

1. Sharpen knife _______________, and occasionally with a stone

2. After measuring and mixing ingredients, soak all used mixing bowls,
spatulas, measuring spoons and cups, and mixing accessories in a
______________________After baking, soak used _________________
A. Introduction: and muffin tins in warm water with dishwashing solution to soften the
bases – on or burnt food.
3. Dry all baking tools and equipment
by___________________________on drying rack or wiping with a dry
dishcloth.
4. Cleaning and ____________________ must be part of the standard
operating procedures that make up your food safety program.
5. ______________________ and sanitized surfaces allow harmful
microorganisms o be transferred from one food to other foods

B. Interaction DAY 1:
Steps in Washing Dishes
1. Prepare. Wear rubber gloves if you have dry hands or other skin problem. If
you are wearing long sleeves, roll them up or put them under the gloves.
Wear aprons too.
2. Scrape all the large pieces of food on the dishes and place it in a compost bin
or garbage can.
3. Stack the dishes in the proper order namely: glassware, silverware,
chinaware, and utensils. Stack them to the right of the sink so that work
progresses from right to left.
4. Fill the sink with water and add a considerable amount of detergent. The
hotter the water, the better it’s sanitizing and grease cutting properties but
use tolerable heat (66oC (150oF) or above.) so not to scald yourself. Use
rubber gloves.
5. Wash the lightest soiled items first. Start with glasses, cups, and flatware.
Soap each piece individually and rinse in hot water.
6. Wash plates, bowls, and serving dishes. Remember to scrape these items
before washing. Soap each piece gently and individually and rinse in hot
water. Remember to keep an eye when you should change the dish washing
water.
7. Wash pots and pans last. Soak them first. Wash the pans thoroughly and
don’t forget to clean the bottoms. If anything was burnt or overcooked to
pots or casserole dishes, put a little extra soap and water in it and let it stand
while you wash the other dishes. Take note that any oil residue left will lead
to burn food during the next cooking session.
8. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
9. There should be no visible matter and no "greasy" feel. Run a hand over the
dish to ensure that they are thoroughly cleaned. If there are still some grease
remaining, consider rewashing the item.
10. Rinse out brush, sponge and allow to dry. Sterilize your equipment often
using boiling water with bleach. When a sponge or brush starts to smell
unpleasant, throw it away.
11. Wipe down the sink and your tools. Wipe down the sink, dish drainer, and
dishpan. Any rags, dish cloths, or sponges need to be left out to air dry, or
thrown into the washing machine. Remember to replace sponges and rags
frequently.

Tips and Warnings

 Wash glassware first, before greasy pots and pans.
 Rubber gloves will protect hands and manicures, and allow you to use
hotter water for washing and/or rinsing.
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften hands
while cutting grease.
 Never dump sharp knives into soapy dishwater where they cannot be
seen.
 Laundry detergents or automatic dishwater detergents should not be used
for hand washing dishes.  Keep dishwashing liquid out of the reach of
children.
 Dishes can be washed easily if you keep them under the water while
scrubbing them for particles to lift away. Bring the dish out of the water
to check for any missed spots.
 Stacking a few dishes in the sink at a time allows dishes a few minutes of
soaking time while you wash another dish.
 Try drying pots and pans with a paper towel to reduce residue from the
pan which causes staining the dishcloth.
 Don’t soak aluminum while dishwashing for it may cause darkening.
Dish washing silverware can be tricky. Use a lint free cloth for drying
silverware.
Activity 1. Demonstrate on how tol wash the dishes.

Day 2:
Methods of Cleaning Equipment
1. Foam
 You use this to increase the contact time of the chemical solutions
to improve cleaning with less mechanical force.
2. High Pressure
 Used to increase mechanical force, aiding in soil removal. In high
pressure cleaning, chemical detergents are often used along with
an increase temperature to make soil removal more effective.
3. Clean in Place (CIP)
 Is utilized to clean the interior surfaces of tanks and pipelines of
liquid process equipment. A chemical solution is circulated
through a circuit of tanks and or lines then return to a central
reservoir allowing the chemical solution to be reused.

4. Clean Out of Place (COP)

 Is utilized to clean the parts of filters and parts of other equipment.
This requires disassembly for proper cleaning. Parts removed for
cleaning are placed in a circulation tank and cleaned using a
heated chemical solution and agitation.
5. Mechanical
 It normally involves the use of brush either by hand or a machine
such as a floor scrubber. Mechanical cleaning uses friction for
food soil removal.

Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed
with warm water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment
surfaces is based on the manipulation of the four basic cleaning factors
and the method of cleaning. Typically, alkaline chemical solutions are
used for the cleaning cycle.
3. Rinse – rinse all surfaces with cold to hot water, depending on the
temperature of the cleaning cycle, to thoroughly remove all remaining
chemical solution and food soil residues.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline
residues left and removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing
agent. Both time and chemical concentration are critical for optimum
results

Factors that influence the cleaning process

 Soil – varying degrees of food soil will be deposited on the equipment
during production. These food soils will require complete removal during
the cleaning process and will affect the cleaning compound used, along
with the method of cleaning
 Time – the longer a cleaning solution remains in contact with the
equipment surface, the greater the amount of food soil that is removed.
More time in contact with the soil reduces the chemical concentration
requirements.
 Temperature – soils are affected by temperature in varying degrees. In
the presence of a cleaning solution most soils become more readily
 soluble as the temperature increases.
 Chemical concentrations – it varies depending on the chemical itself,
type of food soil, and the equipment to be cleaned. Concentration will
normally be reduced as time and temperature are increased.
 Mechanical force – is as simple as hand scrubbing with a brush or as
complex as turbulent flow and pressure inside a pipeline. This aids in soil
removal and typically reduces time, temperature and concentration
requirements.
 Water – minerals in hard water can reduce the effectiveness of some
detergents or a sanitizer. Water pH ranges generally from pH5-8.5.
However, highly acidic water may require additional buffering agents.
Water used for cleaning and sanitizing must be potable and pathogen free.

Day 3:
Equipment Sanitation Procedures
1. Range
A. Remove all burnt sediments and wipe grease from top of range after each
use.
B. Scrape grease from curbs and openings hinges.
C. When cool, wash top of range
D. Run oiled cloth over top of range
E. Clean oven by removing grates, scraping off food deposits, washing and
drying.
F. Keep burners clean. Gas burners can be soaked and scrubbed with stiff
brush while electric burners should be cleaned with a brush or with a
damp cloth.
G. Before replacing, rub with oil-damped cloth.
2. Dishwashing machine
A. Remove strainer pans, wash and stock outside machine until next use.
B. Scrub inside frequently with stiff brush.
C. Remove and clean the wash and rinse arms and fits daily to remove
foreign particles.
D. Wash tables and top of machine. Clean nozzles.
E. Do a special periodic cleaning in hard water area.
3. Slicers
A. Clean immediately after using, especially after slicing vegetables and
nuts.
B. Remove all parts to clean
C. Dry and cover knives after cleaning with oil-damped cloth.
D. Wash carriage slides thoroughly.
E. Wipe outside with cloth.
F. Clean table and pedestal under slicers.
G. Replace guard after cleaning.
4. Refrigerator
A. Wipe up spilled foods immediately
B. Wash inside shelves and trays at least twice a week with baking soda.
C. Rinse and dry thoroughly
D. Flush drains weekly
5. Sink and Drains
A. Keep outlet screened at all times
B. Clean and replace greased tray regularly.
C. Use force pump if drain is slow
D. Replace washers immediately on leaking faucets.

The kitchen may be the dirtiest room in the house. However, by following
a few tips on maintaining kitchen cleanliness. Keeping a kitchen well
maintained involves some basic rules and a routine that you can build in
as you cook.
1. Disinfect – using a
chemical agent to
kill harmful
bacteria on nonfood contact surfaces.
2. Sanitize - using a chemical agent or hot water between 170º – 180º to reduce
the number of bacteria to safe levels on food – contact surfaces
3. Sterilize - using a chemical agent, boiling water, or steam to eliminate all
microorganisms.

Cutting tools
Clean knives in hot soapy water and dry thoroughly between cutting
tasks, as well as after use and before storage. Keeping knives clean helps
extend their lives

Caring For the knives

1. Sharpen knives often with a sharpening steel and occasionally with a
stone.
2. Do not cut foods directly on a metal surface because this will dull
them and cause them to prematurely age
3. Used kitchen knives only for cutting foods. Do not open boxes with
them nor use them to loosen screws or to pry stuck objects a part.

Cutting boards
The kitchen board has a lot of used and this means that it gets a lot of
exposure to bacteria. For proper cleaning of the cutting board, you should
clean and sanitize it after every use.

 Cleaning the
cutting board
1. Cleaning the cutting board to slice, dice or chop all kinds of meat
 goodies, use a metal scraper or spatula to scrape away any remaining
bits and pieces of food.
2. Scrub the board with hot, soapy water thoroughly. Allow the board to
air dry.

 Removing stains from the cutting board

If your cutting board has stains on it, you can use the following procedure
to remove the stains
1. Wet the stained area with water and sprinkle it with kosher salt.
Sea the salt to sit undisturbed for twenty – four hours
2. Rinse the salt from the cutting board with clean water. Using the
Kosher salt and clean water, create a paste.
3. Use a clean nylon scrubbing sponge or a clean toothbrush to scour
or scrub the paste on the stained area of the cutting board.
4. Rinse the area clean with running water. Repeat the procedure to
guarantee that you have removed all the stains
5. Rinse the board clean. Scrub the cutting board with hot. Soapy
water and rinse with clean water. Allow it to air dry

Day 4:
Activity 1:
Chronologically Arrange

Directions: Arrange the following sentences about cleaning the kitchen in

chronological order, using 1 for the first steps in cleaning the kitchen
and 15 for the most recent in cleaning the kitchen. (15 pts.)

______Empty the dishwasher and dish drainer, as necessary.

______Wash dirty dishes as they happen.
______Wipe spills from counters, floors, and appliances.
______Clean counters.
______Sweep floor.
______Run the dishwasher, as necessary.
______Wash out the sink.
______Set out a clean rag for the next day.
______Sort through leftover items in the fridge.
______Clean outside of appliances.
______Clean inside the microwave.
______thoroughly disinfect the sink and clean faucets.
______Sanitize sponges.
______Clean the walls.
______Remove cobwebs.

Activity 2:
List the step by step on how you wash your dishes inside your house. Write your
answer on a whole sheet of paper.

C. Integration Poster Making

Direction: Make a poster showing the proper cleaning of kitchen tools
and equipment. Use a whole bond paper.

Be guided with the scoring rubrics below:

CRITERIA 3 2 1
Content The poster is very The poster is The poster is not
clearly and clearly presented. clearly presented.
accurately
 presented.
Craftsmanship Poster is neat andPoster is neat Poster is messy
shows no shows very little and shows
evidence of evidence of smudge marks,
smudge marks, smudge marks, tears or folds.
rips, tears or rips, tears, or Erasure lines
folds. No erasuresfolds. A few showing.
of lines showing. erasure lines
showing.
Relevance The poster shows The poster shows The poster shows
clear connection some connections no connection to
to real life to real life real life situation.
situation. situation.
Since cleaning and sanitizing may be the most important aspects of a
sanitation program, sufficient time should be given to outline proper procedures
and parameters. Detailed procedures must be developed for all food-product
contact surfaces (equipment, utensils, etc.) as well as for non-product surfaces
such as non-product portions of equipment, overhead structures, shields, walls,
ceilings, lighting devices, refrigeration units and heating, ventilation and air
conditioning (HVAC) systems, and anything else which could impact food
safety.
Cleaning frequency must be clearly defined for each process line (i.e., daily, after
production runs, or more often if necessary). The type of cleaning required must
D. Closure/ Generalization also be identified.
The objective of cleaning and sanitizing food contact surfaces is to remove food
(nutrients) that bacteria need to grow, and to kill those bacteria that are present. It
is important that the clean, sanitized equipment and surfaces drain dry and are
stored dry so as to prevent bacteria growth. Necessary equipment (brushes, etc.)
must also be clean and stored in a clean, sanitary manner.
Cleaning/sanitizing procedures must be evaluated for adequacy through
evaluation and inspection procedures. Adherence to prescribed written
procedures (inspection, swab testing, direct observation of personnel) should be
continuously monitored, and records maintained to evaluate long-term
compliance.
E. Assignment

Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator

Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal

Diocese of Bayombong Educational System (DBES)

Saint Joseph School
Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
 DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: 1st

Date: Grade & Section: 11- Saint Mary

Content Standards: The learners demonstrate understanding of the methods of cleaning, and sanitizing kitchen premises.

Performance Standard: The learners independently clean, and sanitize kitchen premises.
Recognize kitchen premises to be cleaned and sanitized in accordance with food and safety
I. MELC/Objectives and occupational health regulations.

MAINTAINING AND CLEANING KITCHEN

II. Content/ Topic:
EQUIPMENT, AND PREMISES
Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing
Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology
III. References and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon
City: The Library Publishing House, Inc.
Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
IV. Instructional
Laptop, Book
Materials
[Link] Procedure

[Link]
A. Preliminaries
i. Prayer
ii. Checking of Attendance
iii. Motivation

Directions: Given the scrambled letters below, unscramble them to get a word or
a group of words related to cleaning and maintaining kitchen premises. Write
A. Introduction: your answer opposite each item.
AINSZTEI - _
PENMEQUTI - _
NGILCAEN - _
CNKTIEH - _
LCEHIMAC - _
PERAETPIZ - _
ELSHERIS - _

B. Interaction DAY 1:
CLEAN AND SANITIZE KITCHEN PREMISES
FLOORS
 Collect loose dust by
sweeping 5the kitchen floor
daily with a broom or static
sweeper and wiping down
counter tops, tables, and other
surfaces with a cleaning rag.
To remove sticky buildup,
wipe with a damp cleaning rag
and wipe a damp mop over
your kitchen floor.
 1. Mix 1-gallon warm water in a bucket with ½ cup white vinegar
and 1 teaspoon dish soap.
2. 2. Dip your mop into the bucket, wring the mop out and wipe
across your kitchen floors. The diluted vinegar solution makes it
safe for any kitchen floor surface while still strong enough to
clean and disinfect. The dish soap assists in the cutting through
any food residue that may be on the kitchen floor.
3. Let your floor air dry after cleaning.

WALLS
 Before washing the walls, you
will need to remove any loose
dirt and dust. Cleaning
without removing these will
result in creating and
spreading mud. This will
create a larger mess than you
started with.

1. Use a clean, soft cloth to wipe the surface of the walls. This can
be done by hand or by wrapping a dry mop head or broom head
with a soft cloth and brushing it over the surface.
2. Once all of the dry dirt is removed, you are ready to wash the
walls.
3. Choose a cleaning product safe for your wall coverings. Most
painted walls are safe to clean with all-purpose cleaner or a mix
of 1 cup ammonia, ½ cup vinegar, ¼ baking powder, and 1
gallon of warm water.
4. If you are unsure, start with plain water or just a small amount
of cleaner. Test a hidden area to ensure there is no damage to
the wall surface.
5. Moisten a sponge, cloth, or sponge mop with water and the
desired cleaner. Start at the bottom and work in vertical sections
to the top, wiping the surface of the wall until all of the dirt is
removed. Overlap the cleaning areas to prevent streaks.
6. Rinse with clean water from the second bucket.
7. Move to the next section and repeat the cleaning and rinsing.
Work your way around the room.
8. If desired, dry the surface with clean, soft cloth or allow them
to air dry. Ensure there are no drips or it will leave a mark.

BENCHES AND WORK 1. Remove food or crumbs.

SURFACES 2. Wash with hot, soapy water
 Clean and disinfect food and rinse with clean
preparation area countertops or dishcloth.
working tables, serving counters 3. Make a disinfecting chlorine
for meals, and the table and seats solution of ¼ cup of
after each use. Follow these steps household chlorine bleach
to keep these hard surfaces clean mixed with one gallon of
and free from germs. warm water.
4. Spray surface with solution
(use the heavy spray setting)
and wipe the surface.
5. Allow to air dry.

CABINETS AND COUNTERS

 Whether they contain food or
 kitchen supplies, you should
clean your cabinets out every
once in a while. Throw away
expired items and wipe the
bottom and sides of the
cabinets down with a wet,
soapy rag to remove dust,
crumbs, and many others.
1. Clean the front of your cabinets while this may seem like an odd thing
to do, grime and grease can build up on the fronts of cabinets simply
because of all the cooking you do in your kitchen. Wipe them down
with a wet rag and dry them thoroughly so as to avoid any color
distortion. If you have wooden cabinets, you may want to consider
using a cleaning supply specifically made for that material.
2. Wipe down the counters with cleaning supplies. In general, you
should do this every night after you are done cooking. Use a sponge
and soapy water to wash your counters down. Wipe them dry with a
clean rag or paper towels. Keep in mind that if your counters are made
with a specific type of stone or surface, you should consider looking
into cleaning supplies specifically made for that kind of countertop.

Cleaning the Sink

1. Do all your dishes. Either rinse off dirty dishes and put them in the
dishwasher, or wash them in the sink. Whatever you choose, make sure
to do this before you start cleaning.
2. Wipe the basin and fixtures of the sink down. To avoid any mold growth
or water stains, wash your sink’s basin with warm water and some dish
soap on a sponge. Make sure to rinse along the edge of the basin as well.
Clean the fixtures to remove any water stains.
3. Clean around the faucet. To clean the hard to reach crannies of the
faucet, use a toothbrush dipped in a mixture of warm water and dish
soap.
4. Get rid of mineral deposits. If your water has a high mineral content of
any kind, you may notice a mineral deposit beginning to form. To get rid
of these deposits, mix together one-part water with one-part white
vinegar. Apply the mixture with a clean rag, gently scrubbing away the
deposit. Rinse the area and let it dry.

DAY 2:

CLEAN AND SANITIZE KITCHEN APPLIANCES

Kitchen Appliances – kitchen appliances should be thoroughly cleaned

inside and out at least twice a month to keep dirt and
bacteria under control.
CLEANING THE OVEN
1. Remove the grates from the oven. Fill the tub
or bucket with warm water and soap and let
the grates soak for several hours so that
anything coated on the grates will be easier to
scrub off. Use a scouring pad to scrub the
length of the grates.
2. You should deep-clean your oven every few
months or as soon as it starts to produce a lot
of smoke while you are cooking something.
Cover any bare metal or clog openings with
foil so that they do not get damaged by the
mixture.

3. If you have an electric stove, remove the

racks and put the oven on cleaning mode.
When the cycle has ended, use damp cloth to
remove any residue left by the cleaning cycle.
4. Spread the mixture all over the inside of the
oven and let it sit there overnight. Use a
plastic spatula to wipe the mixture off. Wipe
the oven clean with a rag. Replace the racks
when they are dry.

CLEANING THE FREEZER

1. Unplug the whole refrigerator.
After you have done this,
remove your frozen items and
check to make sure they have
not expired. Throw the expired
ones out and put the rest in a
cooler while you clean.
2. Combine one cup of water, one
teaspoon dish soap, and one
teaspoon white vinegar. Shake
the solution well to mix it
together.
3. Spray the freezer with the
mixture. Make sure to dowse
every surface. If you do not
have a spray bottle, dip a clean
rag or sponge in the mixture
and wipe down every surface.
Once the freezer has been
wiped down, wipe it off with
paper towels.

CLEANING THE REFRIGERATOR

1. Remove all of the contents of the fridge.
Sort through each item to make sure that it
has not yet expired. Throw out any items
that have gone bad.
2. Make a mixture of two tablespoons baking
soda and one quart water. Dip sponge in
the solution and then wipe down all of the
surfaces of the fridge.
3. Wipe the solution away with a damp cloth.
Dip a clean rag in water and use it to wash
away any residue left behind by the baking
soda solution.
4. Leave a box of baking soda in the fridge.
If you feel like your fridge is constantly
suffering from bad smells, open a box of
baking soda and leave it on one of the
middle shelves of the fridge.

DAY 3:

TYPE OF CHEMICALS USED IN CLEANING AND SANITIZING

TOOLS AND EQUIPMENT

Cleaning and sanitizing procedures must be part of the standard operating

procedure that make up your food safety program. Improperly cleaned and
sanitized surfaces allow harmful microorganisms to be transferred from one
food to other foods.

 Cleaning is the process of remaining food and other types of soil from a
surface, such as a dish, glass, or cutting board. Cleaning is done with a
cleaning agent that removes food, soil, or other substances; the right
cleaning agent must be selected because not all cleaning agents can be
used on food –contact surfaces. (A food – contact surface is the surface of
equipment or utensil that food normally comes into contact.) For
example, glass cleaners, some metal cleaners, and most bathroom
cleaners cannot be used because they might leave an unsafe residue on
the food contact surface. The right cleaning agent must also be selected to
make cleaning easy.

Cleaning agents are divided into four categories:

CLEANING THE STOVETOP
1. Wipe off the burners. Whether it is a gas
or electric stovetop, you will have to
give the burners a clean now and then.
Gas burners can be removed and washed
by hand with warm water and soap. For
electric burners, use a damp sponge to
wipe off debris. The type of grate will
also determine how you wash the burner.
2. Wipe down the stove surface. Use a
sponge and soap, or use stain remover to
really break down those stains. In
general, if grease of any kind spills on
the stovetop, clean it up right away as it
gets much more challenging to remove
as it hardens.
3. Remove the control knobs and wash
them in the sink using warm water and
mild dish soap.
4. Wipe down the outside of the vent hood.
Use a soapy cloth to clean the outside of
the vent hood. Wash away the suds with
a damp cloth and then wipe dry with a
dry cloth. Once a month, remove the
vent filters and soak them in warm,
soapy water.
TYPE OF CHEMICALS USED IN CLEANING AND SANITIZING
TOOLS AND EQUIPMENT

Cleaning and sanitizing procedures must be part of the standard operating

procedure that make up your food safety program. Improperly cleaned and
sanitized surfaces allow harmful microorganisms to be transferred from one
food to other foods.

 Cleaning is the process of remaining food and other types of soil from a
surface, such as a dish, glass, or cutting board. Cleaning is done with a
cleaning agent that removes food, soil, or other substances; the right
cleaning agent must be selected because not all cleaning agents can be
used on food –contact surfaces. (A food – contact surface is the surface of
equipment or utensil that food normally comes into contact.) For
example, glass cleaners, some metal cleaners, and most bathroom
cleaners cannot be used because they might leave an unsafe residue on
the food contact surface. The right cleaning agent must also be selected to
make cleaning easy.


Cleaning agents are divided into four categories:

DETERGENTS
 Use detergents to routinely wash tableware
equipment. Detergents can penetrate soil q
Example dishwashing detergent band auto
detergents
SOLVENT CLEANER
 Use periodically on surfaces where grease
Solvent cleaners are often called degreases
ACID CLEANERS
 Use periodically on mineral deposits and
detergents cannot remove. These cleaners
remove scale in ware, washing machines a
 ABRASIVE CLEANERS
 Use these cleaners to remove heavy accum
are difficult to remove with detergents.

 Clean food – contact surfaces that are used to prepare potentially

hazardous foods as needed throughout the day but no less than every four
hours. If they are not properly cleaned, food that comes into contact with
these surfaces could become contaminated.
 Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals
are commonly used as a method for sanitizing in a restaurant, radiation
rarely is. The item to be sanitized must first be washed properly before it
can be properly sanitized. Some chemical sanitizers. Such a chlorine and
iodine, react with food and soil and so will less effective on a surface that
has not been properly cleaned.
 Types of sanitizing
o Using heat - There are three methods of using heat to sanitize
surfaces: steam, hot water, and hot air. Hot water is the most common
method used in restaurants. If hot water is used in the third
compartment of a three- compartment sink. It must be at least 171ºF
(77ºC). If a high – temperature ware washing machine is used to
sanitize cleaned dishes, the final sanitizing rinse must be at least
180ºF (82 ºC) for stationary rack, single temperature machines, it
must be at least 165ºF (74ºC). Cleaned items must be exposed to these
temperatures for at least 30 seconds.
o Using Chemicals - Chemicals that are approved as sanitizers are
chlorine, iodine, and quaternary ammonium.
 Chemical sanitizers
Different factors influence the effectiveness of chemical sanitizers. The
three factors that must be considered are:
1. Concentration – The presence of too little sanitizer will result in
an inadequate reduction of harmful microorganisms. Too much
can be toxic
2. Temperature – Generally chemical sanitizers work best in water
that is between 55ºF (13ºC) and 120 ºF (49 ºC).
3. Contact time – In order for the sanitizer to kill harmful
microorganisms, the cleaned item must be in contact with the
sanitizer (either heat or approved chemical) for the recommended
length of time.
Day 4:
Activity 1:
True or False

Directions: Write true if the statement is correct. Otherwise, write false. Write
your answer on the pace provided.

______1. Sort through leftover items in the fridge.

______2. Clean inside and outside of the appliances.
______3. Do not empty the dishwasher and dish drainer, if it is not
necessary.
______4.Wash soiled dishes immediately.
______5. Clean inside the microwave with abrasive cleaner.
______6. Thoroughly disinfect and clean the kitchen sink and faucets.
______7. Wipe spills from counters, floors, and appliances.
______8. Clean bar counters before and after using it.
______9. Wash out the sink with muriatic acid.
 ______10. Sweep the tiled floor with plastic broom.
______11. Run the dishwasher, as necessary.
______12. Clean the walls with dry cloth and used newspaper.
______13. Remove cobwebs every day.
______14. Set out a clean rag for the next day.
______15. Sanitize sponges after using it.

Activity 2:

Direction: Short Response/ Answer: In 3-5 sentences, answer the following

briefly and substantially.
1. Why do we need to consider chemicals used in cleaning and
sanitizing kitchen premises?
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________

2. How we are going to prevent accidents during a hands-on

activity?
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

The learners Video their self on how to clean their sink, walls and pots.

Be guided with the scoring rubrics below:

CRITERIA 3 2 1
Content The video is very The video is The video is not
clearly and clearly presented. clearly presented.
accurately
presented.
C. Integration
Craftsmanship The video shows The video shows 2 The video not show
the different kinds of cleaning the video propely
kinds of cleaning.
Relevance The video shows The videoshows The video shows
clear connection some connections no connection to
to real life to real life real life situation.
situation. situation.

D. Closure/ A clean kitchen and equipment lead to a clean and healthy body.
Generalization Therefore, it is important that we always follow all the rules about sanitation and
cleanliness. Utensils, equipment and food contact surfaces must be kept in a
clean and sanitary condition.
Food businesses must ensure eating and drinking utensils and food contact
surfaces of equipment are clean have had heat and/or chemicals, or other
processes applied to them so that the number of microorganisms on the surface or
utensil is reduced to a level that does not compromise the safety of the food with
which it may come into contact permit the transmission of infectious disease.
Clean and sanitary premises can demonstrate to the appropriate enforcement
agency that a food business is serious about producing high quality, safe and
 suitable food. Consumers are now increasingly aware of the requirements of food
businesses and the processes needed to produce safe and suitable food. Not only
will consumers question poor food handling and hygiene practices, they are also
more likely to return to clean, well maintained premises.
E. Assignment

Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator

Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal
 Diocese of Bayombong Educational System (DBES)
Saint Joseph School
Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: 1st

Date: Grade & Section: 11- Saint Mary

Content Standards: The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing
appetizers
Performance Standard: The learners independently prepare appetizers
Prepare and make Appetizer Dishes
I. MELC/Objectives
II. Content/ Topic: PREPARE APPETIZER
Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing
Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology
III. References and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon
City: The Library Publishing House, Inc.
Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
IV. Instructional
Laptop, Book
Materials
[Link] Procedure

[Link]
A. Preliminaries
i. Prayer
ii. Checking of Attendance
iii. Motivation

Directions: Identify what is being asked. Write your answer on the blank
provided before the number.
_____________1. It prevents food from sticking to the pan.
A. Introduction:
_____________2. They are practical for opening food packages, cutting tape or
simply removing labels from items.
_____________3. A sharp-edged scoop for cutting out balls of fruits and
vegetables.
_____________4. Used to remove citrus peels in thin strips.
_____________5. Used for mixing thinner liquids.
E. Interaction DAY 1:

TOOLS AND EQUIPMENT IN APPETIZER PREPARATION

Preparing great appetizers, entrees and desserts is no easy task, so it is important

that you find the right equipment and tools to perform the job.

Technical Terms:
1. Core - the center part of a fleshy fruit, containing the seed
2. Pips - a small seed, especially of a fleshy fruit, as an apple or orange.
3. Corkscrew – an instrument typically consisting of a metal spiral with
a sharp point at one end and a transverse handle at the other, used for
drawing cork from bottles.
4. Serrated blade – has a cutting edge that has many points of contact
 with the material being cut.
5. Gravy – the fat and juices that drip from cooking meat , often
thickened, seasoned , flavored and a sauce for meat , potatoes, rice ,
and many others.

Different tools and equipment

1. Apple core – It is used to remove the core and pips from apples and
similar fruits
2. Apple cutter – It is used to cut apple and similar fruit easily while
simultaneously removing the core and pips
3. Baster – It is used during cooking to cover meat in its own juices or with
a sauce.
4. Biscuit cutter – It is made of metal or plastic, with fairly sharp edges to
cut through dough. Some biscuit cutters simply cut through dough that
has been rolled flat; others also imprint or mold the dough’s surface.
5. Biscuit presser –It consists of a cylinder with a plunger on one end
which is used to extrude cookie dough through a small hole at the other
end
6. Blow torch – It is used to create a hard layer of caramelized sugar in a
crème brulee
7. Boil over preventer – it is a disc with a raised rim, designed to ensure an
even distribution of temperature throughout the pot. This prevents
bubbles from forming in liquids such as milk, or water which contains
starch (for instance if used to cook pasta). It can be made of metal, glass,
or ceramic materials.
8. Bottle opener - It is a device that enables the removal of metals bottle
caps from bottles. More generally, it might be thought to include
corkscrews used to remove cork or plastic stoppers from wine bottles
9. Bowl – It is a round, open topped container, capable of holding liquid.
10. Bread knife – It is a serrated blade made of metal and long enough to
slice across a large loaf of bread.
11. Browning tray – it is made of glass or porcelain to absorb heat, which
helps color the layer of food in contact with its surface.
12. Butter curler – It is to produce decorative butter shapes.
13. Cake and pie server – It is used to cut slice in pies or cakes, and then
transfer to a plate or container.
14. Cheese knife – It is used to cut cheese.
15. Cheesecloth – it is a gauzed cotton cloth, used to remove whey from
cheese curds, and to help hold the curds together as the cheese is
formed.
16. Chef’s Knife – it is used to slice large cuts of beef.
17. Cherry pitter – it is used for the removal of pits (stones) from cherries
or olives.
18. Chinoise – it is used for straining substances such as custards, soups,
sauces, or to dust food with powder.
19. Colander – it is used for draining substances cooked in water. It is a
bowl-shaped container with holes, typically made from plastic or metal.
It differs from a sieve due to its larger hole, allowing larger pieces of
food, such as pasta, to be drained quickly.
20. Corkscrew - It pieces and removes a cork from a bottle
21. Crab cracker - It used to crack the shell of a crab or lobster. It is a
clamping device, similar in design to a nutcracker but larger, with ridges
on the inside to grip the shell.
22. Cutting board – it is usually smaller and lighter that butcher’s blocks,
generally made from wood or plastic.
23. Dough scraper - it is used to shape or cut dough, and remove dough
from a work surface.
24. Egg piercer – it pierces the air pocket of an eggshell with a small needle
to keep the shell from cracking during hard boiling. If both ends of the
 shell are pierced, the egg can be blown out while preserving the shell (for
crafts).
25. Egg poacher – it holds a raw egg, and is placed inside a pot of boiling
water to pouch an egg.
26. Egg separator - it is a slotted spoon like utensil used to separate the yolk
of an egg from the egg white.
27. Egg slicer – it consists of a slotted dish for holding the egg and a hinged
plate of wires or blades that can be closed to slice. Slicing peeled, and
hard-boiled eggs quickly and evenly.
28. Fillet knife – it is a long, narrow knife with a finely serrated blade, used
to slice fine fillet cuts of fish or other meat.
29. Fish scaler – it is used to remove the scales from the skin of fish before
cooking.
30. Flour sifter – it blends flour with other ingredients and aerates it in the
process.
31. Food mill – it consists of a bowl, a plate with holes like a colander, and a
crank with a bent metal blade which crushes the food and forces it
through the holes. It is used to mash or sieve soft foods.
32. Funnel – it is a pipe with a wide, conical mouth and a narrow stem. It is
used to channel fluid or fine-grained substances into containers with a
small opening.
33. Garlic press – it is a kitchen tool which is specifically designed for
pulping garlic for cooking.
34. Grapefruit knife – it is a finely serrated knife used for separating
segments of grapefruit or other citrus fruit.
35. Cheese grater – it refers to a device that has a surface covered with
holes edged by slightly raised cutting edges used for grating cheese and
other foods, or a utensil with sharp perforations for shredding foods.
36. Gravy strainer – it is a small pouring jug that separates roast meat
drippings from melted fad, for making gravy.
37. Herb chopper –it chops or minces raw herbs.
38. Ladle – it is a type of serving spoon used for soup, stew, or other foods
39. Lemon reamer – it is a juicer with a fluted peak at the end of a short
handle, where a half a lemon is pressed to release
40. Lemon squeezer – it is a juicer, similar in function to a lemon reamer,
with an attachment bowl. Operated by pressing the fruit against a fluted
peak to release the juice into the bowl.
41. Lobster pick - it is a long handled, narrow pick, used to pull meat out of
narrow legs and other parts of a lobster or crab.
42. Measuring cup/measuring jar – it comes in an 8-ounce size used to
measure either dry or liquid ingredients.
43. Measuring spoons – these are used to measure dry or wet ingredients in
amounts from ¼ teaspoon (1.25 ml up to 1 tablespoon – 15 ml).
44. Melon baller – it is used to make smooth balls of melon or other fruit, or
potatoes.
45. Mortar and pestle – it is made from either porcelain or wood. The
mortar is shaped as a bowl. The pestle, generally shaped like a small
club, is used to forcefully squeeze ingredients, such as herbs, against the
mortar.
46. Nutcracker-It is to crack or open the hard-outer shell of various nuts.
47. Nutmeg – It is used to crack or open the hard-outer shell of various nuts.
48. Pastry blender – It is used to cut pastry ingredients, such as flour and
butter, for blending and mixing while they are in a bowl, it is made of
wires curved into a crescent shape and held by rigid handle.
49. Pastry - It is used to spread oil, juices, sauce, or glaze food
50. Pastry wheel – It is a tool which is used to cut, shape, or mold pastry
wheels come in several forms, from cutters which are designed to
produce uniform strips of pastry to pie crimpers.
51. Potato masher - it is used to crush soft foods such as cooked potatoes
 for mashed potatoes or cooked apples for applesauce.
52. Poultry shear - It is used for de jointing and cutting uncooked poultry
uncooked poultry
53. Rolling pin - It is a long, rounded wooden, or marble tool rolled across
the dough to flatten it.
54. Sieve – It is an instrument with a meshed or perforated bottom, used for
separating coarse from fine parts of loose matter and for straining liquids
55. Slotted spoon skimmer – It is a wide shallow wire mesh basket with a
long handle used for removing hot food from liquid or skimming foam
off when making broths
56. Spatula - It is a hand-held tool that is used for lifting, flipping, or
spreading. It can also be used for scraping down the sides of pots or pans
57. Tomato Knife - It is a small, serrated knife used to slice through
tomatoes.
58. Tin opener – It is used to open tins or can
59. Tongs - It is used for gripping and lifting. It is usually used to move
items on hot surfaces, such as barbecues, or to select small or grouped
items.
60. Trussing needles - These are long stainless – steel needles threaded with
twine and used to truss food. They vary in size, usually from 4to 10
inches in length
61. Whisk – It is used for mixing and stirring during cooking and baking
62. Zester – It is a kitchen utensil for obtaining zest from lemons and other
citrus fruit.

DAY 2:
CLEANING, SANITIZING, AND PREPARING
EQUIPMENT AND UTENSILS TO BE USED

The importance of proper cleaning can be appreciated when one realizes that
contaminated equipment is a major cause of foodborne disease outbreaks.
Cleaning comprises type of cleaning necessary. No cleaning task in the food
establishment is as important as the cleaning and sanitation of food contact
surfaces of equipment and utensils.
1. Clean equipment and utensils prior to use – Properly cleaned and sanitized
equipment and utensils should be bacteriologically safe prior to use. Should
not be used, but re cleaned and sanitized.
2. Soiled equipment and utensils – During use, equipment and utensils become
soiled and contaminated bacteria with bacteria.
3. Scraping, pre-flushing, and presoaking – Scraping, pre-flushing and
presoaking, as necessary, are methods for removing gross amounts and
stubborn soil from equipment and utensils
4. Cleaning – There are four steps in the cleaning process; washing, rinsing,
sanitizing, and air drying
a) Washing - When using proper detergents cleaners, chemicals and
abrasives, remove the remaining soil from equipment and utensils. This is a
physical and a chemical process. The soil and bacteria. As well as cleaning
compounds, are suspended in the wash water.
b) Rinsing - It removes most of the suspended soil, bacteria and cleaning
compounds from the equipment and utensils. Although the equipment and
utensils look visibly clean at this point5, are still contaminated with many
bacteria
c). Sanitizing – Sanitizing kills the remaining pathogenic organisms on the
equipment and utensils. Sanitation will occur when certain specific chemical
concentrations. Temperature requirement time requirements, and water
conditions are satisfied.
d). Air Drying - The only acceptable method of drying equipment and
utensils is air drying. The used of towels for drying, polishing, or any other
purpose re contaminates equipment and utensils with bacteria
 5. Proper storage and handling – Proper storage and handling of cleaned and
sanitized equipment and utensils and sanitized equipment and utensils must
be:
a). store on clean surfaces
b). handled properly and carefully to minimize contamination of food
contact surfaces

CLASSIFICATIONS OF APPETIZERS

An appetizer is a food or drink served usually before a meal to stimulate the

appetite. It is prepared into bits and pieces to enhance the taste buds and increase
the craving for foods it provides a natural transition to the main meal. While
waiting for the main course, the guests can fill lightly their hungry stomachs with
this kind of food.

1. Canapes - Usually small pieces of bread, toast, or crackers, spread and

topped with a highly seasoned food mixture such as eggs, chicken liver,
ham, bacon, sausage, and others can pick up the flavor, taste, and even
the color of the canapes. Canape are served hot and are thin slices of
bread, sautéed in butter or browned in the oven. They are cut in circles or
strips. Sometimes they are used as the first course at a luncheon and
sometimes as a dessert.
Canapes Toppings
A. Anchovy or Sardine canapes
1. Spread strips or rounds of sautéed bread with anchovy or
sardine paste that has been mixed with a little lemon juice
2. Arrange on top rosettes of chopped fine hard –boiled eggs,
arranged the white and yolks separately or in alternate lines.
B. Ham canapes
1. Cut thin slices of bread in rounds with a large biscuit cutter.
2. 2. Sauté in butter or brown in the oven.
3. 3. Chop boiled ham very fine, mix with mustard and a little
cream spread on the bread, and cover the top with grated
cheese with a sprinkling of paprika, put in a hot oven for few
minutes for the cheese to melt.
C. Cheeses canapes - Cover pieces of sautéed bread with grated
parmesan cheese, sprinkle with salt and paprika. Let it brown in the
oven. Serve at one
D. Chicken Canapes
1. Prepare the following ingredients:
1 canned chicken
1 ½ cup shredded cheese (1/2 mozzarella. ½ cheddar, or
your choice)
Green onions sliced
2-3 garlic cloves crushed
2-3 tablespoons mayonnaise
Fresh tomatoes (diced)
1 baguette or French bread sliced (for bigger)
2. Mix all the ingredients and spread on the bread
3. Transfer to oven and bake on 450 degrees for 6-8 minutes or
when the cheese is completely melted.

E. Prune or fig canapes

1. Soak the fruit in cold water for ten minutes, cook in a little hot
water till tender, cut the figs in quarters, and remove the stones
from the prunes.
2. Stew the fruit with sugar and a little water, using one
tablespoonful of sugar and a half cup of water to a cup of the
fruit. When the sugar and water is mostly cooked in the fruit,
 add two tablespoons of sherry wine, cook for two to three
minutes and place on sautéed squares or rounds of bread, and
then cover the top with whipped cream. These make a very
nice dessert and can be cooked on the chafing dish.

E. Fruit canapes - all kinds of preserved fruit can be used, the fruit
being heated and a little wine added if cared for, placed on the
sautéed bread, covered with whipped cream. Peaches and
pineapple are particularly good served in this way a little brandy
can be added to the peaches.

F. Alexandra canapes – butter small rounds of toasted bread, cover

each piece with anchovies. Scatter over them hard-boiled eggs,
olives and capers chopped together very finely.

G. Apricot canapes –cut thin slices of bread into rounds. Sauté a

delicate brown in hot butter, cover with apricot marmalade, and
dot with whipped cream.

H. Anchovy-and-egg canapes
 Cut bread in slices ¼ inch thick and cut into diamond or round
shapes.
 Spread with butter and brown in oven. When cold, have ready
some fresh butter beaten to cream, and add anchovy paste to
tint and flavor as desired.
 Spread the bread lightly with the butter.
 Set a slice of hard cooked egg in the center.
 Pipe a narrow thread of butter around the edge and fill the
space between the egg and the edge with very finely chopped
pickled beets. Serve cold as an appetizer at luncheon or
dinner.

2. Cocktails - This is another kind of appetizer which may be in the form

of a fruit vegetable juice mixed with a little alcoholic beverage or
seafoods like shrimps, crabs, or lobsters served with a slightly
seasoned sauce.
3. Vegetables hors d’oevres - These are salty, tart, or crispy food that
use vegetable slices as base. Vegetables are sliced into the desired
thickness then the inside part is scooped out and stuffed with fillings. It
can be served cooked, marinated, or pickled.
4. Over the coal appetizers - It is more popular when served outside and
the guests attend the grilling. The following can be skewered on fine
barbecue sticks or wrapped in aluminum foil and placed on the grill:
meat, chicken, sausage, bacon, marshmallows, and even fruits and
vegetables.
5. Soup - It is also another kind of appetizer served hot or cold.
6. Party or pastry bread - These are in different shapes, colors and with
different fillings such as peanut butter, cheese, butter, jelly, eggs, and
jam with mayonnaise or salad dressing as base.
7. Chips and dips - These are informal appetizers made with softened
cheese, sour cream, bean puree, or foods of similar consistency
flavored to complement crisp, bite-size foods that are dipped into the
product. Chips, crackers, or raw vegetables such as carrot sticks,
celery, and cauliflower are among the common food served with dips.

DAY 3:

VARIETY OF HOT OR COLD APPETIZERS

 The taste of every food depends on the quality and preparation method of
that food. Some foods are excellent and tasty when they are either hot or cold.
There are two kinds of appetizer recipes – hot and cold. For the cold appetizers,
preservation techniques and freezing at proper temperature is very important.

TYPES OF HOT APPETIZERS

1. Brochettes – this is a combination of meat, poultry, fish, and vegetables
served on a small skewer. The items are marinated, then baked, broiled,
or grilled. Brochettes, sometimes called kebabs often come with a dipping
sauce, such as teriyaki or peanut.
2. Filled pastry shells – this appetizer uses shells made from puff pastry,
called a bouchee. It may also use dough formed into a small boat-shaped
shell, called a barquette or tartlet. The shells are baked ahead of time, and
then filled before serving so that they do not become soggy. Fillings can
include cheeses, stews, meat, poultry, and vegetables.
3. Meatballs – these can be made from ground beef, poultry, veal, or pork.
They are usually served with a sweet and sour, mushroom, tomato, or
cream sauce. Swedish meatballs are always a crowd pleaser, made with
ground beef or pork and onions, and is served with gravy.
 Rumakis – these are appetizers made of blanched bacon that
are wrapped around vegetables, seafood, chicken liver, meat,
poultry, or fruits. Sometimes rumakis are brushed with
marinade or sauce before they are cooked. The rumakis may
be fried, baked, or boiled.
 Stuffed potato skins – these are made from hollowed out
potatoes that are filled with a combination of ingredients such
a cheese, bacon, and chives. They are baked or broiled. Sour
cream and onion are often added to stuffed potato skins before
serving. Salsa is often served on the side.
 Chicken wings – these are dipped in a spicy coating of
seasonings then deep-fried. Their spicy flavor ranges from
mild to extra hot. Chicken wings can also be served sweet,
baked, or roasted in a honey barbecue or deviled sauce.
Sometimes, only the meatier section of the wing is served in
place of full chicken wings. These portions have more meat on
them, but may still be called chicken wings on the menu.

TYPES OF COLD APPETIZERS

 These cols appetizer recipes are distinguished according to their status,
like five-star cold recipe, four-star appetizer recipe, and three-star
appetizer recipe. Also, from online cookery sites, you can search for the
latest cold appetizer recipes.

1. Bleu cheese and sundried tomato dressing – in this cold appetizer

recipe, blue cheese and sun-dried tomatoes are combined until smooth
and creamy. Especially good with spinach salad and garlic croutons.
This will be very tasteful with romaine lettuce and celery.
2. Veggie pizza – it is a cold appetizer recipe. This tasty, crunchy
vegetarian pizza is made up of cream cheese and there is a rolling of
fresh veggies on a crescent crust.
3. Zesty party snack mix – it is also one type of five-star cold appetizer
recipes. This is prepared in the microwave, made up of cereal, potato
sticks and peanuts, which gives crunchy taste.
4. Pita salad – this is another five-star cold appetizer. There is the filling
of crunchy vegetables as in pita sandwich. You can use this cold
appetizer as a light lunch. Also called as cold pita sandwich.
5. Baba ganoush – this is also a five-star vegetarian cold appetizer. This
recipe uses pita bread. Shellfish dip is used in this cold appetizer that
can be prepared by having flaked crab meat with chips, and crackers.
 6. Traditional salsa with baked chips – this is also one type of cold
appetizer recipe, made up of vegetables like tomato, onion, peppers,
and cilantro lime juice. You can serve this recipe with tortilla chips
and it is easy to make at home.
7. Blue cheese-pistachio grapes – this five-star cold appetizer recipe is
a combination of cream cheese, blue cheese, and wine, if using. Wrap
a little of the mixture around each grape then roll the grapes in
chopped nuts.

DAY 4:

Identification

Directions: Identify what is being asked. Write your answer on the blank
provided before the number.
_____________1. It prevents food from sticking to the pan.
_____________2. They are practical for opening food packages, cutting tape or
simply removing label from items.
_____________3. A sharp-edged scoop for cutting out balls of fruits and
vegetables.
_____________4. Used to remove citrus peels in thin strips.
_____________5. Used for mixing thinner liquids.
_____________6. It is intended for keeping cold foods chilled for service.
_____________7. A small hand tools used in making garnishes.
_____________8. These are larger canapés.
_____________9. Placed on the top of the base so the garnish sticks to it
without falling off.
_____________10. It is a small portion of highly seasoned foods.
_____________11. Raw or pickled vegetables cut into attractive shapes served as
appetizer.
_____________12. It is an Italian bread that is toasted, rubbed with brushed
garlic, and drizzled with olive oil.
_____________13. A small food item intended to be eaten with wine or other
drinks usually in bars.
_____________14. It is an Italian appetizer which includes salami, prosciutto,
bologna and boiled ham.
_____________15. It is used to create a hard layer of caramelized sugar in a crème
Brule.

Activity 2:
Make a recipe of your own Cold and Hot Appetizer. Write it in a
whole sheet of paper.

F. Integration PERFORMANCE TASK

Test your skills!

Instructions: Prepare and present appetizer.

Be guided by the rubrics below for evaluating the given activity.

Rubrics for evaluation

Criteria 4 3 2 1
Organization The learners The learners The learners The learners
al and demonstrate showed attempted did not focus
preparation proper proper task but got on task at
skills timing cooking cooking distracted or hand; they
techniques; methods and did not left the
 they showed techniques, complete the equipment or
professionalis but they did assigned task; stove
m and not practice they followed unattended;
completed all good time only parts of they did not
instructions management. the control heat;
successfully; instructions. and they did
and they not follow
finished on instructions
their tasks
time.
4 3 2 1
Creativity of The menu The menu The menu The menu
the menu was colorful listed all listed items was
and items available but unappealing
artistically available and lacked a good and had
arranged. It was neatly description missing
was very written. It and items. The
creative and lacked creativity. learners did
informative. creativity and not give a
The menu color, clear
was well- however. description of
written and the foods
easy to being served.
understand.
4 3 2 1
Taste and The food was The food was The food was The food
appearance of made good and the acceptable product was
the dish according to presentation but the not
the given and taste presentation satisfactory.
method were good. as taste were The
properly. The The food was lacking method/recip
food was prepared e was not
presented according to followed
well and was the given according to
an excellent method. specifications
product. .

G. Closure/ Appetizers were originally introduced by the Athenians as a buffet in the

Generalization early third century B.C. They would serve sea urchins, cockles, sturgeon, and
garlic. However, they were unpopular to start as these tiny meals weren't
followed up with a main course, leaving everyone hungry and wanting more. It
wasn't until the nineteenth century that appetizers truly caught on, as meals
evolved into more of a structured ordeal. Aperitifs came about by the Romans
and were classified as a liquid appetizer that typically contained alcohol. In
addition to inciting hunger like food appetizers, the purpose for aperitifs were
also meant to help with the imminent digestion process. These drinks would be
shared from a single glass and passed around the table to all members of the
eating party. Aperitifs are still utilized today, typically with the company of food
appetizers. The word itself, "appetizer," starting being used in the Americas and
England in the1860s, though it's only reason for existence was to have a word
with more of a local flavor than "hors d'oeuvres." For a time, appetizers would be
served between the main course and dessert as a refresher, but by the twentieth
century they had taken their place as a precursor to the main course. On the other
hand, it is said that appetizers are the dishes that can truly be considered Filipino
 because we are best known for using our hands to eat the small finger foods that
come with the first course. Appetizers can include anything from fish to meat,
nuts and chips. They are often served before dinner or at large family lunches.
E. Assignment

Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator

Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal

Diocese of Bayombong Educational System (DBES)

Saint Joseph School
Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: Week 1 of Q2

Date: Grade & Section: 11- Saint Mary

Content Standards: The learner demonstrates understanding on the tools and equipment used in preparing
salad and dressings
Performance Standard: The learner will give the use of each tool and equipment and follow the guidelines
in cleaning and sanitizing tools and equipment in preparing salad and dressings.
I. MELC/Objectives
Explain tools and equipment used in preparing salad and dressings.

II. Content/ Topic: PREPARING SALAD AND SALAD DRESSING

Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing
Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology
III. References and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon
City: The Library Publishing House, Inc.
Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
IV. Instructional
Laptop, Book
Materials
[Link] Procedure

[Link]
A. Preliminaries
i. Prayer
ii. Checking of Attendance
iii. Motivation
Directions: Read the statement carefully then encircle the best answer from the
given options.

1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl c) salad spinner
b) Salad server d) cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
a) Knives c) mixing bowls
A. Introduction:
b) Cutting boards d) salad server
3. Salads that can be served as a full meal because it contains substantial
portion of meat, poultry, seafood’s, fruits and vegetables.
a) Appetizer salad c) main course salad
b) Accompaniment salad d) dessert salad
1. Salads made of mixtures of ingredients that are held together usually with
a thick dressing like mayonnaise.
a) Green salads c) composed salads
b) Vegetable salads d) bound salads
2. Salad ingredients are arranged on plate rather than being mixed together
a) Fruit salad c) bound salad
b) composed salad d) vegetable salad

DAY 1:

 Salad is a combination of vegetables, fruits and other ingredients served

with a dressing. Salad are easy to make and require little, in any special
H. Interaction
equipment. A basic understanding of tools use in preparation will help
achieve better results
 Salads are classified depending on the ingredients used in preparing them
and their place in a meal. It is important to consider the right kind of
dressing to be used in a salad.
 Most salad contain leafy vegetables as main ingredients, usually served
with sauce or dressing and chilled before serving. Salads may also
contain other ingredients such as fruits, grains, meat, seafood’s, and
sweets. Most salads are served cold, although some are served warm.
 The sauce used to make a salad tastier known as dressing. When
preparing a dressing for a product, you must consider the ingredients used
to ensure that it is tasty and healthy as well.
TOOLS AND EQUIPMENT:

TOOLS AND USE

EQUIPMENT
Good quality knives with sharp,
sturdy stainless steel blades and
KNIVES with handles that are securely
attached and that feel perfectly
comfortable in your hand.
Choices of cutting boards are the
wooden or blocks and acrylic
cutting boards. When preparing
CUTTING a recipe that contains both meat
BOARDS (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.
A kitchen tool consisting of a
slotted metal blade attached to a
handle, that is used to remove the
PEELER outer skin or peel of certain
vegetables, frequently potatoes
and carrots, and fruits such as
apples, pears, etc.
A kitchen zester is
approximately four inches long,
with a handle and a curved metal
end, the top of which is
CITRUS perforated with a row of round
ZESTER 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
A grater (also known as a
shredder) is a kitchen utensil
GRATER/ used to grate foods into fine
SHREDDER pieces. It was invented by
François Boullier in 1540s.

Used for salad toppings to be

broiled or grilled.
GRILL PAN
 Used to hold just washed salad
leave in a slotted basket that is
SALAD made to spin by hand and thus
SPINNER fling all the water off the leaves
into the outer container

Used to mix dressings, marinate

ingredients, hold separate
elements if a salad before
MIXING assembling and used to toss and
BOWLS mix all the ingredients together.

“Salad sets” with big salad

bowls, serving bowls and
SALAD servers. Select materials having
SERVER enough surfaces to really grasp
the ingredients of salad, no
matter how slippery and thus
making tossing easier.

Activity 1:

Enumerate 5 tools and equipment used in making salad and give there uses.

DAY 2:

 Cleanliness plays a vital role in the kitchen where foods are prepared and
cooked. To avoid contamination, it is important to have good
housekeeping practices as part of sanitation, especially with respect to
kitchen tools and equipment.
 In the process of cleaning and sanitizing tools and equipment, you must
realize the danger that using them unclean may cause food-borne
diseases. It is important to clean and sanitize the food contact surface of
every tool, utensil and equipment because this surface comes in contact
with food that may result cross-contamination.

PROPER DISHWASHING TECHNIQUE:

1. Remove leftover food using rubber scraper.
2. Stack the dishes in proper order, namely:
 Glassware
 Silverware or flatware
 Chinaware or dinnerware
 Utensils
3. Pre-rinse the dishes. Soak the pans and utensils with sugar syrup, fats and
cooked and uncooked starches in hot water to soften the residue.
4. Wash the dishes in proper order. Soap each piece individually.
5. Rinse the dishes in water.
6. Sanitize the dishes using the heat or chemical method.
7. Air-dry the dishes. Avoid using cloth or towel to dry the dishes.

DAY 3:

Classification of Salads According to their Functions in the Meal.

 1. Appetizer Salads
 It stimulates appetite which has fresh, crisp ingredients; tangy
flavorful dressing; and attractive, appetizing appearance. It looks
appealing because of flavorful foods like cheese, ham, salami
shrimp and crabmeat. Crisp raw or lightly cooked vegetables can
also be added.
2. Accompaniment salad
 Accompaniment salads must balance and harmonize with the rest
of the meal, like any other side dish. Don’t serve potato salad at
the same meal at which you are serving French Fries or another
starch. Sweet fruit salads are rarely appropriate as
accompaniment except with such items as ham or pork.
3. Side dish salads
 Should be light and flavorful, not too; much vegetable salads are
often good choices. Heavier salads such as macaroni or high
protein salads containing seafood, cheese are less appropriate,
unless the main course is light.
4. Main course salads
 Should be large enough to serve as a full meal and should contain
a substantial portion of protein. Meat, poultry and seafood salads
as well as egg salad and cheese are popular choices. Main course
salads should offer enough variety of flavors and textures in
addition to the protein and salad platter or fruits.
5. Separate course salads
 These salads must be very light without filling. Rich, heavy
dressings such as sour cream and mayonnaise should be avoided.
Light salad are serve after the main course to cleanse the palate,
refresh the appetite and provide a break before dessert.
6. Dessert salads
 Dessert salad are usually sweet and may contain items such as
fruits, sweetened gelatin, nuts and cream.

Classification of Salads According to Ingredients Used

Green salads
 Must be fresh, clean, crisp and cold and well drained. Moisture
and air are necessary to keep greens crisp.
a. Leaves wilt because they lose moisture. Crispness can be
restored by washing and refrigerating. The moisture that
clings to the leaves after thorough draining is usually enough.
b. Air circulation is essential so do not washed greens too tightly
or pack too firmly. Refrigerate in colanders covered with
clean damp towels, or in specially designed perforated plastic
bins. These protect from drying while allowing air circulation.
Vegetable, Grain Legumes and Pasta Salads
 Vegetable salads are salads whose main ingredients are vegetables
other than lettuce or other leafy greens. Starchy items such as
grains, pastas and dried legumes can also form the body of a
salad. Raw or cooked vegetables are usually added to the starch
items to enhance the color, flavor and nutritional balance of the
salad. Protein items such as poultry, meat, seafood and cheese
maybe added to vegetables and starch salads.

Bound salads
 Are mixture of foods that are held together or bound with a
dressing usually a thick dressing like mayonnaise. The term bound
is most often used for traditional mixtures of cooked protein,
starch and vegetables items with mayonnaise like chicken salad,
tuna salad, egg salad and potato salad.
 Fruit Salad
 Contain fruits as their main ingredients, like appetizer salads or
dessert salads.

Composed Salads
 Made by arranging two or more elements attractively on a plate.
They are called composed because the components are arranged
on the plate rather than being mixed together. They are elaborate
and can be substantial in size, usually served as main courses or
fruit courses rather than accompaniments or side dishes.
CLASSIFICATION OF SALADS ACCORDING TO PLACE IN A MEAL
1. Light salads can be served as appetizer to stimulate appetite as the first
course in a meal.
2. They can be served as a side dish to accompany the main course.
3. They can be a main course if the main ingredients include meats.
4. These can be served as a dessert, the last course in a meal.

Activity 2:
Multiple Choice
Directions: Read the statement carefully then encircle the correct answer from
the given choices.
1. A salad tool used to remove excess water from the salad greens.
A. Mixing bowl C. Salad Spinner
B. Salad server D. Cutting Boards
2. Used to hold salad ingredients for mixing, or for tossing.
A. Knives C. Mixing Bowls
B. Cutting Boards D. Salad Server
3. Salads that can be served as a full meal because it contains substantial portion of meat,
poultry, seafoods, fruits and vegetables.
A. Appetizer Salad C. Main Course Salad
B. Accompaniment Salad D. Dessert Salad

4. Salads made of mixtures of ingredients that are held together usually with a
thick dressing like mayonnaise.
A. Green Salads C. Composed Salads
B. Vegetable Salads D. Bound Salads
5. Salad ingredients are arranged on plate rather than being mixed together.
A. Fruit Salad C. Bound Salad
B. Composed Salad D. Vegetable Salad
6. Which of the following considerations is essential in
choosing ingredients for high quality salads?
A. Quality and Quantity C. Freshness and Variety
B. Texture and Color D. Crispiness and Taste
7. Which of the following guidelines is not included in making vegetable
salad?
A. Cooked to a firm, crisp texture and good color
B. Cooked until completely tender but not overcooked
C. Thoroughly drained and chilled before using
D. Marinated or soaked in a seasoned liquid
8. Which of the following procedures for quantity green
salad production is the last step to do?
A. Arrange salad plates on worktables
B. Add dressing before serving
C. Prepare all ingredients
D. Refrigerate until serving
9. Which of the following salad is made out of thin slices of
bread in different shapes?
A. Relish C. Hors D’ Oeuvres
 B. Cocktail D. Canapé
10. What is the purpose of salad dressing?
A. Enhances freshness and quality C. Increases its volume
B. Improves the palatability D. Softens food tissues
11. Which of these dressings is best for a simple salad?
A. Cold C. Light
B. Hot fudge D. Rich
12. The following are thickening agents used in the preparation of sauce,
EXCEPT
A. Baking powder C. Cream
B. Cornstarch D. Flour
13. Which of the following is considered the simplest salad dressing?
A. Mustard C. Vinegar
B. Cheese D. Mayonnaise
14. All of the following are characteristics of good salad, EXCEPT
A. Appetizing aroma C. Simple and attractive

B. Moderately sweet D. Slightly chilled temperature

15. Which of the following cannot be used as garnishing in salad?
A. Chocolate C. Fruit
B. Flower D. Nut

I. Integration Mini Task

Constructed Response

Directions: Briefly discuss the classification of salads according to their place in

a meal. What is the importance of serving salad in a meal?

1. Salad as an appetizer
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
________________________________________________________

2. Salad as a side dish

_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
___________________________________________________________

3. Salad as a dessert
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
________________________________________________________

RUBRIC:
CRITERIA 3 2 1
The The The facts/information
facts/information is facts/information is is clearly presented
Content clearly presented clearly presented but no supporting
with sufficient with supporting evidences.
supporting evidences.
evidences.
The explanation is The explanation is The explanation is
Organization well organized, organized, however not organized and not
 logically presented there are logically presented
and easily inconsistencies in
understood the information
given
The information The information The information
Value/ given makes given makes some given makes no
Importance connection to real connections to real connections to real
life situation. life situation. life situation.
A salad is a dish consisting of mixed pieces of food, typically with at least
one raw ingredient. They are often dressed, and typically served at room
J. Closure/ temperature or chilled, though some can be served warm.
Generalization A mixture of uncooked vegetables, usually including lettuce, eaten either as
a separate dish or with other food. Any of various usually cold dishes: such as:
Herb grown as a salad.
E. Assignment

Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator

Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal
 Diocese of Bayombong Educational System (DBES)
Saint Joseph School
Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: Week 2 of Q2

Date: Grade & Section: 11- Saint Mary

Content Standards: The learner demonstrates understanding on the components of salad and factors to
consider in salad preparation.
Performance Standard: The learner will select and use correct equipment in preparing salad and dressing.
I. MELC/Objectives
Prepare a variety of salad by using correct ingredients, equipment, and tools.

II. Content/ Topic: PREPARING SALAD AND SALAD DRESSING

Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing
Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology
III. References and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon
City: The Library Publishing House, Inc.
Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
IV. Instructional
Laptop, Book
Materials
[Link] Procedure

[Link]
A. Preliminaries
i. Prayer
ii. Checking of Attendance
iii. Motivation

A. Introduction: Directions: Arrange the jumbled letter.

1. DALAS
2. HIGARNS
3. VGEEABTLES
4. FIUTRS
5. GLAETNI

K. Interaction DAY 1:
PARTS OF SALAD

1. Base- It refers to the bed of leafy greens properly cut and laid atop the plate on
which the salad would be placed. Lettuce is one of the favorites for salad
bases.

2. Body- It is the main ingredient of the salad which is the main attraction of the
presentation.

3. Dressing- It gives the salad its flavor. It is the sauce that enhances its natural
flavor.

4. Garnish- It consists of food elements that add form, texture and color to the
salad.

INGREDIENTS OF SALADS
 Freshness and variety of ingredients are essential for high quality salads.
 1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston Lettuce, Biff or
limestone
Lettuce, Chinese cabbage, Spinach, Sprouts
2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots,
cauliflower,
Celery, cucumber, mushrooms, onions, peppers, radish,
tomatoes.
3. Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots,
cauliflower, corn,
pimientos, olives, peppers, cucumber
4. Starches – dried beans, potatoes, macaroni products, grains, bread
(croutons)
5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries,
coconut, melons,
oranges, papaya, peaches, pears, mangoes.
6. Protein foods – meat (beef, ham), poultry, fish and shellfish, salami,
luncheon meat,
bacon, eggs (hard cooked), cheese, cottage cheese (aged or
cured types).
7. Miscellaneous – gelatin, nuts

GUIDELINES FOR MAKING SALADS

1. Vegetables, Legumes, Grains and Pasta Salads
 Neat, accurate cutting of ingredients is important because the
shapes of the vegetables add to eye appeal.
 Cut vegetables as close as possible to serving time or they may dry
or shrivel at the edges.
 Cooked vegetables to a firm, crisp texture and good color.
 After cooking, vegetables must be thoroughly drained and chilled
before using.
 Starches, pastas and legumes should be cooked until completely
tender but not overcooked.
 Vegetables are sometimes marinated or soaked in a seasoned liquid
before being made into salad. The marinade is usually some form
of oil and vinegar dressing that also serves as the dressing for the
salad. Do not plate marinated salads too far ahead of time because
the lettuce base will wilt.
 Grains and pastas may also be marinated for a short time. If
marinated too long, pasta absorb too much liquid and become very
soft. Legumes should not be allowed to stand longer in a marinade
because the
 acid toughen the proteins in the beans.
2. Bound Salads
 Cooked ingredients must be thoroughly cooled before being mixed
with mayonnaise and the completed salad mixture must be kept
chilled at all times.
 Leftover such as chicken meat or fish which have been handled
according to the rules of good sanitation and food management can
be used for making bound salads.
 Potatoes for salads should be cooked whole before peeling and cut
in order to preserve nutrients.
 Crisp vegetables like celery, green peppers, carrots, chopped
pickles, onions and water chestnuts are used.
 Bland ingredients like potatoes and some foods maybe marinated in
seasoned liquid such as vinaigrette before being mixed with
mayonnaise and other ingredients.
 Fold in thick dressings gently to avoid crushing or breaking the
main ingredients.
  Bound salads are portioned using scoop to give height and shape to
the salad.
 For plated salads, serve on a base with greens and choose attractive,
colorful garnishes when appropriate
3. Fruit Salads
 Fruit salads are often arranged, mixed or tossed of most fruits that
are delicate and easily broken. An exception is the Waldorf salad,
made of firm apples mixed with nuts, celery and mayonnaise-based
dressing.
 Broken or less attractive pieces of fruit should be placed on the
bottom of the salad while more attractive pieces arranged on top.
 Some fruit discolor when cut and should be dipped into an acid
such as tart or fruit juice.
 If both vegetables and fruits salads are being prepared, vegetables
salad should be prepared first.
 Drained canned fruits well before mixing them in the salad.
 Dressings for fruit salad are usually sweet, but fruit juices are used
to add tartness.
4. Composed Salads
 Prepare and season each ingredient separately and evaluate the
flavor and quality.
 Arrangements maybe plated ahead of time and add delicate
ingredients just before serving.
 Flavors and textures of all ingredients should provide pleasing
contrast
 Observe general concepts of plating and presentations of output.
5. Gelatin Salads
 Observe the correct proportion of gelatin and liquid. Too much
gelatin makes a stiff, rubbery product while too little makes a soft
product that will not form the desired shape.
 To dissolve unflavored gelatin, stir it in cold liquid to avoid
lumping and let it stand for 5 minutes to absorb water. Then heat it
until dissolves or add hot liquid and stir until dissolved.
 To dissolve sweetened, flavored gelatin, stir it into boiling water. It
will not lump because the gelatin granules are held apart by sugar
granules.
 For quick setting, dissolve the gelatin to half of the volume of liquid
and the other half is cold water to lower the temperature. For even
faster setting, add crushed ice in an equal volume of cold water, stir
until the ice is melted.
 Do not add raw pineapple and papaya to gelatin salads because
these fruits contain enzymes which dissolves gelatin.
 Canned fruits and other juicy items must be well drained before
adding because they will water down the gelatin
 To unmold gelatin if it is firm - Loosen it by dipping a small,
pointed knife in warm water and running the tip of it around the top
edge of the molded gelatin. - Dip the mold into hot water for 1 – 2
seconds - Quickly moisten tips of the fingers and gently pull gelatin
away from edge
 Refrigerate gelatin salads.

DAY 2:
Procedure for Quantity Salad Production
1. Prepare all ingredients. Wash and cut greens, fruits, vegetables, and
garnishes. Prepare cooked vegetables and ix bound and marinated salads.
Have all ingredients chilled
2. Arrange salad plates on worktables. Line them up on trays for easy
transfer to refrigerator.
3. Place bases on all plates.
 4. Arrange body of salad on all plates.
5. Garnish all salads. Refrigerate until serving.
6. Do not add dressing to green salads until serving

Important Factors to consider in Salad Preparation

1. Quality of ingredients
 Salad is as good as the quality of its ingredients, so you have to
use ingredients that are fresh, ripe and in season.
2. Eye Appeal
 It should be attractive, appetizing, creatively presented.

3. Simplicity
 Make it simple not overcrowded.
4. Neatness
 Keep salad neatly placed in a plate.
5. Contrast and Harmony of colors
 Contrast in color for your garnishing can accentuate the
appearance of the salad.
6. Proper Food combinations
 Choose combination of ingredients carefully. Pineapples and
coconut go well with chicken but not compatible with tuna.
7. Foods should be recognizable
 Taste of the food that you are using as a base should be
identifiable when you taste the salad. The dressing should
dominate the taste.
8. Keep foods properly chilled but not ice-cold
9. Serve hot foods while hot and cold foods cold
10. Keep it clean and crispy
 This is done by washing greens in large quantity of water and
drain well and removing the green from the water to allow the dirt
to settle to the bottom of the container.
11. Flavorful
 Tempting and stimulating if prepared and presented properly.
12. Drain all the ingredients well
 Water or excess juices will weaken dressings and will make your
salad look messy.
13. Do not overcook food
 Food and ingredients when overcooked eliminates the color and
its vitamins and minerals as well.

INGREDIENTS OF SALAD DRESSING

 Salad dressings are liquid or semi liquids used to flavor salads. The
flavors of most salad dressings are not modified by cooking. The
quality depends directly on the quality of the ingredients used.
 Most salad dressings are made primarily of an oil and an acid with other
ingredients added to modify the flavor or texture.
1. Oils – should have mild, sweet flavor. Strongly flavored oil can make
excellent salad
dressing but not appropriate with every food. Examples: corn oil,
soybean oil, canola oil, peanut oil, olive oil, walnut oil
2. Vinegar – should have a good, clean sharp flavor. Most salad vinegar are
about 5% acidity,
but some range as 7-8%.
3. Lemon Juice – fresh lemon juice maybe used in place of or in addition to
vinegar in some
preparation.
4. Egg yolk – as essential ingredient in mayonnaise and other emulsifier
dressings. For safety,
pasteurized eggs should be used.
5. Seasoning and flavorings – fresh herbs are preferable to dried herbs. Other
flavorings include mustard, ketchup, Worcestershire sauce and various kinds
of cheeses.

DAY 3:
TYPES OF SALAD DRESSINGS
1. Oil and Vinegar dressings – Basic vinaigrette is a simple mixture of oil,
vinegar and
seasonings which is an example of temporary emulsions. The
ratio of oil to vinegar is 3 parts oils to 1 part vinegar. However, it
can be changed to taste. Less oil makes the dressing tarter, while
more oil makes it taste milder and oilier.
2. Emulsified Dressings – Mayonnaise is an emulsified dressing. It is more
often serves as
the base for wide variety of other dressings. Mayonnaise based
dressings are generally thick and creamy.
3. Other Dressings – cooked salad dressing is similar with appearance to
mayonnaise, but it
has a tarter flavor, while mayonnaise is richer and milder. Cooked
dressing is made with little or no oil and with a starch thickener.

There are variety of dressings based on neither mayonnaise nor oil and vinegar.
They include dressings on sour cream and on fruit juice and yogurt and low-
calorie dressings. The important thing is that these dressings should have well
balanced flavor with a pleasant tartness and should harmonize and complement
the salad which they are served.

Emulsions in Salad Dressings

The uniform mixture of two unmixable liquids, oil and vinegar is called
emulsion.
1. Temporary Emulsions – a simple oil and vinegar dressing is called temporary
emulsion because the two liquids always separate after being
shaken. The harder the mixture is beaten or shaken, the longer it
takes for it to separate.
2. Permanent Emulsions – mayonnaise is also a mixture of oil and vinegar, but
the two liquids do not separate because it contains egg yolk which
is a strong emulsifier. The egg yolk forms a layer around each of
the tiny droplets and holds them in suspension. All emulsions form
more easily at room temperature.

Other stabilizers are used in some preparations. Cooked dressing uses starch in
addition to eggs. Commercially made dressings may use such emulsifiers as
gums, starches and gelatin.

DAY 4:
Activity 1:
True or False

Directions: Write true if the statement is correct but if it is false, change the underlined
word/s to make the statement correct. Write the correct answer on the space
provided.

____________1. Freshness and variety of ingredients are essential for high

quality salads.
____________2. When choosing a variety of salads and dressings to prepare, we
must carefully study the recipe to check if the ingredients used
 are considered healthy.
____________3. Dressings for salads must be tasty and, at the same time,
healthy.
____________4. Neat, accurate cutting of ingredients is important because the
shapes of the vegetables add to eye appeal.
____________5. Cut vegetables as close as possible to serving time or they may
dry or shrivel at the edges.
____________6. Cooked vegetables to a firm, crisp texture and good color.
____________7. After cooking, vegetables must be thoroughly drained and
chilled before using.
____________8. Starches, pastas and legumes should be cooked until completely
tender but not overcooked.
____________9. Legumes should not be allowed to stand longer in a marinade
because the acid toughen the proteins in the beans.
____________10. The marinade is usually some form of oil and vinegar dressing
that also serves as the dressing for the salad.
____________11. Do not plate marinated salads too far ahead of time because
the lettuce base will wilt.
____________12. Potatoes for salads should be cooked whole before peeling.
____________13. Bland ingredients like potatoes and some foods maybe
marinated in seasoned liquid such as vinaigrette before being
mixed with mayonnaise and other ingredients.
____________14. Fruit salads are often arranged, mixed or tossed because most
fruits are delicate and easily broken.
____________15. If both vegetables and fruits salads are being prepared,
vegetable salad should be prepared first.

Activity 2:
Answer the following question:

1. How do we select correct ingredients in making salad and salad dressing?

2. What are the different ingredients of salad?

L. Integration Making Recipe

Directions: Make your own recipe for each kind of salad and prepare a market
list. Consider the price in your market list without compromising the quality of
the salad.

1. Fruit salad

For the market list:

Quantity Unit Item/Description Unit price

TOTAL

CATEGORY 3 2 1
Uses tools and Uses tools and Uses tools and
USE OF equipment equipment equipment
TOOLS AND correctly and correctly and correctly and but
 EQUIPMENT confidently at all confidently most less confidently
times of the times sometimes
Manifests very Manifests clear Manifests
clear understanding understanding of understanding of
APPLICATIO of the step- by-step the step- by-step the step-by-step
N OF procedure procedure procedure but
PROCEDURE sometimes seeks
S clarification
Works Works Works
independently with independently independently with
ease and with ease and ease and
confidence at all confidence most confidence
times of the time sometimes
SAFETY Observes safety Observes safety Observes safety
WORK precautions at all precautions most precautions
HABITS time of the time sometimes
Task is completed Task is Task is nearly
COMPLETIO following the completed completed
N OF TASKS procedures in the following the following the
activity procedures in the procedures in the
improvement/ project plan project plan
innovations
TIME Work completed Work completed Work completed a
MANAGEME ahead of time within allotted day after.
NT time
A salad is a dish comprising mixed pieces of food. Also, it requires at
least one raw ingredient. Salads can be a source of fibers, protein, vitamins, and
minerals. A healthy salad base is dark leafy greens with vibrant colored
vegetables or fruit. The healthy salad dressing is not loaded with large amounts
of oil and fat.
Salads may be served at any point during a meal:
 Appetizer salads—light, smaller-portion salads served as the first course
of the meal.
M. Closure/
Generalization
 Side salads—to accompany the main course as a side dish, examples
include potato salad and Caesar salad (which can also be a main dish).
 Main course salads—usually containing a portion of a high-protein foods,
such as meat, fish, eggs, legumes, or cheese.
 Dessert salads—sweet salads containing fruit, gelatin, sweeteners
or whipped cream

When a sauce is used to flavor a salad, it is generally called a salad dressing;

most salad dressings are based on either a mixture of oil and vinegar
E. Assignment

Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator
Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal
Diocese of Bayombong Educational System (DBES)
Saint Joseph School
Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN

Learning Area: Cookery 11 Quarter: Week 3 of Q2

Date: Grade & Section: 11- Saint Mary

Content Standards:The learner demonstrates understanding on the preparation of salads and dressings.
Performance Standard: The learner will prepare a variety of salads and dressings by observing the sanitary
practices.
I. MELC/Objectives
Prepare a variety of salads and dressings.

II. Content/ Topic: PREPARE A VARIETY OF SALAD AND SALAD DRESSING

Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing
Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology
III. References and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon
City: The Library Publishing House, Inc.
Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
IV. Instructional
Laptop, Book
Materials
[Link] Procedure

[Link]
A. Preliminaries
i. Prayer
A. Introduction: ii. Checking of Attendance
iii. Motivation

What are the salads that you prepare inside your house?

N. Interaction DAY 1:
STRUCTURE OF A SALAD

Plated Salad has four parts

1. Base or Under liner
 A cup-shaped leaves of iceberg or Boston lettuce make attractive
bases. They give height to salad.
2. Body
 Main part of the salad
3. Garnish
 An edible decorative item that is added to salad to give eye appeal
and adds flavor as well. It should harmonize with the rest of the
salad ingredients.
4. Dressing
 A seasoned liquid or semi liquid added to the body of the salad to
give added flavor, tartness, spiciness, and moistness.
Dressing may be added at service time, served separately for the customer to add,
or mixed with the ingredients ahead of time.
Guidelines for Arranging Salads
1. Keep the salad off the rim of the plate.
2. Strive for a good balance of colors.
3. Height helps make a salad attractive.
4. Cut ingredients neatly.
5. Make every ingredient identifiable.
6. Keep it simple.

DAY 2:
 It is important to observe sanitary practices in presenting and preparing
 salad and dressing to avoid cross-contamination. Food contamination
takes place when the germs get into food. A food handler can be a carrier
of germs that can cause food contamination. To prevent this from
happening, every person that handles foods for human consumption
should practice personal hygiene.
 Below are the following sanitary practices to be observed while preparing
and presenting salad and dressing.
IMPORTANT CONSIDERATIONS IN SALAD PREPARATION
 Use good quality greens.
 Prepare a tasty and healthy dressing.
 Make sure that all greens on a salad are dressed.
 Dress the salad gently to prevent bruising and breaking the leaves.
 Plate the salad section by section, laying the greens on top of the other
ingredients.

PERSONAL HYGIENE PRACTICES:

 Wash your hands and nails before, during, and after handling food.
 Trim your fingernails regularly. Dirty nails are carriers of bacteria.
 Wear proper clothing during the hands-on activity.
 Remove jewelry and other accessories when handling food.
 It is not advisable to drink, smoke and eat while preparing food to prevent
food contamination.
 Take a bath daily.
 Never handle food if you have an open cut, sore, burn or an infected
wound.
 Refrain from touching and scratching any part of your body while
handling food.
 Do not apply make-up and do not use strong perfume while in the food
preparation area.

TECHNIQUES IN PREPARING SALAD GREENS

 Remove the wilted greens
 Wash, dry, and store them properly.
 Cut away the discolored part of the leaves.
 Remove the hard portion of the leaves which is the core or its stem.
 Lettuce and greens should be cut in bite-size pieces.
 Greens should be washed by submerging them in cold water.
 Drain the greens using the colander, but it is best to use a salad spinner.

DAY 3:

Video presentation of different kinds of salads and how to make a salad.

Activity:
Make your own recipe in preparing salad either fruit, vegetable, or gelatin salad.

DAY 4: REVIEW AND ACTIVITY

Multiple Choice

Directions: Read and analyze the questions and encircle the correct answer.

1. A cup-shaped leaves of iceberg or Boston lettuce make attractive bases.

A. Base or Under liner C. Dressing
B. Body D. Garnish
2. It is considered as the main part of the salad.
A. Base or Under liner C. Dressing
B. Body D. Garnish
3. An edible decorative item that is added to salad to give eye appeal and adds
 flavor as well. It should harmonize with the rest of the salad ingredients.
A. Base or Under liner C. Dressing
B. Body D. Garnish
4. A seasoned liquid or semi liquid added to the body of the salad to give added
flavor, tartness, spiciness and moistness.
A. Base or Under liner C. Dressing
B. Body D. Garnish
5. Which is NOT a guideline for arranging salads?
A. Keep the salad off the rim of the plate.
B. Strive for a good balance of colors.
C. Height helps make a salad attractive.
D. Cut ingredients neatly.
6. This ingredient can be chopped to sprinkle over top of the finished salad for
flavor and eye appeal.
A. Herbs C. Sesame Seeds
B. Spices D. Vegetable
7. Which of the following tool is used for measuring small quantity of
ingredients like salt, baking powder and others?
A. Funnels C. Measuring spoon
B. Measuring cup D. Spatula
8. Which of the following equipment is used to chop, blend, mix, whip, puree,
grate, and liquefy foods?
A. Blender C. Mixer
B. Grater D. Range
9. These are extremely useful as they can be made in either soft or hard forms, as
sheets or containers, and with different thickness, light resistance, and
flexibility.
A. Glass C. Plastic
B. Metal D. Wood
10. A container made up of wood for storage or as a container.
A. Glass C. Wood
B. Vegetable Fiber D. Wood Crate
11. It is used to customize edges on bread for tea sandwiches, hors d’oeuvres, or
children sandwiches.
A. Apple Cutter C. Bread Knife
B. Biscuit Cutter D. Scissors
12. A serrated blade made of metal and long enough to slice across a large loaf of
bread.
A. Apple Cutter C. Butter Curler
B. Biscuit Cutter D. Chef Knife
13. It is a bowl-shaped container with holes used for draining substance cooked
in water.
A. Chinoise C. Funnel
B. Colander D. Strainer
14. It is one of the most versatile sandwich breads that comes in various flavors
and goes well with everything and toast nicely.
A. Black Bread C. White Bread
B. Rye Bread D. Whole Bread
15. This is a small flat, round bladed utensils that is serrated on one side and
smooth on the other.
A. Apple Cutter C. Cookie Cutter
B. Biscuit Cutter D. Sandwich Spatula

PERFORMANCE TASK

Test your skills!

O. Integration
Instructions: You will individually demonstrate how to prepare and present
salad.
 Be guided by the rubrics below for evaluating the given activity.

Rubrics for evaluation

Criteria 4 3 2 1
Organization The learners The learners The learners The learners
al and demonstrate showed attempted did not focus
preparation proper proper task but got on task at
skills timing cooking cooking distracted or hand; they
techniques; methods and did not left the
they showed techniques, complete the equipment or
professionalis but they did assigned stove
m and not practice task; they unattended;
completed all good time followed they did not
instructions management. only parts of control heat;
successfully; the and they did
and they instructions. not follow
finished on instructions
their tasks
time.
4 3 2 1
Creativity of The menu The menu The menu The menu
the menu was colorful listed all listed items was
and items available but unappealing
artistically available and lacked a good and had
arranged. It was neatly description missing
was very written. It and items. The
creative and lacked creativity. learners did
informative. creativity and not give a
The menu color, clear
was well- however. description of
written and the foods
easy to being served.
understand.
4 3 2 1
Taste and The food was The food was The food was The food
appearance of made good and the acceptable product was
the dish according to presentation but the not
the given and taste presentation satisfactory.
method were good. as taste were The
properly. The The food was lacking method/recip
food was prepared e was not
presented according to followed
well and was the given according to
an excellent method. specifications
product. .
P. Closure/ A Quality of ingredients. Salad is as good as the quality of its ingredients,
Generalization so you have to use ingredients that are fresh, ripe and in season. It should be
attractive, appetizing, creatively presented, make it simple not overcrowded, keep
salad neatly placed in a plate, contrast in color for your garnishing can accentuate
the appearance of the salad. Choose combination of ingredients carefully.
Pineapples and coconut go well with chicken but not compatible with tuna. Taste
of the food that you are using as a base should be identifiable when you taste the
salad. The dressing should dominate the taste. Keep foods properly chilled but
not ice-cold. Serve hot foods while hot and cold foods cold. Keep it clean and
crispy. This is done by washing greens in large quantity of water and drain well
and removing the green from the water to allow the dirt to settle to the bottom of
the container. Flavorful. Tempting and stimulating if prepared and presented
properly. Drain all the ingredients well. Water or excess juices will weaken
 dressings and will make your salad look messy. Do not overcook food. Food and
ingredients when overcooked eliminates the color and its vitamins and minerals
as well.

E. Assignment

Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator

Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal

Diocese of Bayombong Educational System (DBES)

Saint Joseph School
Poblacion, Diadi, Nueva Vizcaya
CP # 0977-488-4133
_____________________________________________________________________________________
DAILY LESSON PLAN
Learning Area: Cookery 11 Quarter: Week 4 and 5 of Q2

Date: Grade & Section: 11- Saint Mary

Content Standards: The learner demonstrates understanding on the proper storing of salads and dressings

Performance Standard: The learner will follow the safety measures in storing salad and dressings properly.
I. MELC/Objectives
Store salads and dressings

II. Content/ Topic: STORING SALAD AND SALAD DRESSINGS

Basco, E. A., Villamor, A. D., (2016). Home Economics Specialization-Cookery.
Quezon City: Missionbook Publishing
Sumisim, C. M., Asprer, F. F., Mangalindan, F. S. J., (2015). Technology
III. References and Livelihood Education K-12 Basic Education Curriculum Cookery. Quezon
City: The Library Publishing House, Inc.
Esmilla-Sercado, Virginia C., (2017). Skills for a Lifetime in TLE K-12 Cookery.
Valenzuela City: JO-ES Publishing House INC.
IV. Instructional
Laptop, Book
Materials
[Link] Procedure

[Link]
A. Preliminaries
i. Prayer
ii. Checking of Attendance
A. Introduction:
iii. Motivation

How did you store your salads?

Q. Interaction DAY 1:

Safety and hygienic practices in storing salad and dressing

1. Green Salads are plated in a cold plate. Avoid plating salads more than
an hour or two before service. Garnish that is tossed should be added at
serving time.
2. Refrigerate salads before serving time.
3. Dressing is added immediately before serving or serves it on the side.
4. Refrigerate salads until serving. Do not hold more than a few hours, or
the salads will sag. Holding boxes should have high humidity.
5. Do not add dressing to green salads until serving, or they will sag.
Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
Washing all salad vegetables is important to ensure food safety. Washing is done
in the following manner:
1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter)
of powdered or liquid detergent in 4L (1gallon) of water. Make sure there
is no undissolved powder.
2. Soak the vegetable in this solution for about 1 minute. Ingredients that
have to be peeled should be washed too.
3. Gently wash vegetables and pay special attention to the stems and leaves.
4. Rinse the vegetables in tap water several times to ensure that there is no
remaining detergent or soap.
5. The vegetables may further be sanitized in a mild solution of potassium
permanganate or hypochlorite by soaking for about a minute, then rinsing
them.
6. Spin-dry the vegetables in a salad spinner, or dry by putting them on a
clean cloth or disposable paper. Make sure that the greens are dry when
combining with the dressing because wet greens will prevent the dressing
from coating the leaves. This makes the dressing very watery and
tasteless and reduces the crispness of the salad.
Safe and hygienic practices in salad preparation
1. Submerge all the salad ingredients in cold water deep enough for them to
float freely to help loosen dirt. Wash them thoroughly. Clean greens
should be lifted using a spider to allow the water to drain off.
2. Maintain the crispiness of salad ingredients by keeping them well chilled.
3. Dressings containing egg and dairy products should be refrigerated or
stored below 41-degree Fahrenheit
4. To prevent
5. the greens and other ingredients from wilting, chill salad plates before
plating.
6. Ready to eat food like salad should be prepared using gloves or utensils.
7. Mix the salad and dressing before serving.
8. Use enough dressing in salads. Overdressed salads will produce a soggy
pile of wilted greens.

DAY 2:
Keep salad and dressings in appropriate conditions to maintain its
freshness, quality.

Techniques in preparing salad and greens

1. Remove the wilted greens
2. Wash, dry, and store them properly.
3. Cut away the discolored part of the leaves.
4. Remove the hard portion of the leaves which is the core or its stem.
5. Lettuce and greens should be cut in bite-size pieces.
6. Greens should be washed by submerging them in cold water.
7. Drain the greens using the colander, but it is best to use a salad spinner.
Important considerations in salad preparation
1. Use good quality greens.
2. Prepare a tasty and healthy dressing.
3. Make sure that all greens on a salad are dressed.
4. Dress the salad gently to prevent bruising and breaking the leaves.
5. Plate the salad section by section, laying the greens on top of the other
ingredients.
Hand washing care
1. Wash your hands with soap and in running water.
2. Wash your hands before, during and after handling food.
3. Wash your hands after going to the comfort room.
4. Wash your hands during work after:
5. Handling raw food
6. Scratching touching pats of your body
7. Cleaning
8. Eating and drinking
9. Taking out garbage
10. Sneezing and coughing
11. Touching anything that may contaminate hands
12. Trim your fingernails regularly
13. Avoid using soap with strong chemicals when washing your hands.
14. Rub your hands with calamansi peel or any citrus fruits peel after
cleaning fish and shellfish to remove undesirable smell.

DAY 3:
Follow the safety guidelines in presenting salad.
 Practicing proper sanitation during the process of food preparation must be
observed at all times to prevent contamination that may lead to food
poisoning. Always bear in mind that we eat food to make us healthy and
not to harm us.

Safety and Hygienic Practices:

 1. Clean and sanitize working place.
2. Utensils, tools, and equipment used in the preparation of appetizers
should be sanitized before use.
3. Wash your hands before, during, and after working.
4. Wash the ingredients first before cutting them.
5. Wear your PPC during hands-on activity.
6. Use disposable gloves when plating and garnishing cooked products.
7. Always apply the mise en place while working.
8. Always ask for assistance when in doubt or not sure on what to do when
operating power tools and equipment.
9. Pay attention and concentrate on the assigned task.
10. Report any incident that needs attention to your teacher.

PERSONAL HYGIENE PRACTICES

1. Wash your hands and nails before, during and after handling food.
2. Trim your fingernails regularly. Dirty nails are carriers of bacteria.
3. Wear proper clothing during the hands-on activity.
4. Remove jewelry and other accessories when handling food.
5. It is not advisable to drink, smoke, and eat while preparing food to
prevent food contamination.
6. Take a bath daily.
7. Never handle food when you are sick or suffering from diarrhea,
vomiting, cold, and flu.
8. Never handle food if you have an open cut, sore, burn or an infected
wound.
9. Refrain from touching and scratching any part of your body while
handling food.
11. Do not apply make-up and do not use strong perfume while in the food
preparation area.

PERSONAL PROTECTIVE EQUIPMENT:

1. Hair net & hair Cap- These are used to prevent hair from falling into the
food being prepared.
2. Facial Mask- This is used to cover your mouth to avoid contamination
when talking, sneezing, and coughing.
3. Apron-Use this to protect your inner clothing and maintain cleanliness
after work.
4. Gloves-This is to prevent contamination of food, especially when
preparing food that does not require cooking.
5. Footwear- Wear appropriate footwear that helps prevent slippage for
safely purposes.
6. Towels- Use three towels, one as a cleaning cloth, the other one for towel
drying the tools and utensils, and the last one for personal use like drying
your hands after washing and wiping your sweat while working. Do not
forget to label each towel to avoid interchanging them that may cause
cross-contamination.
7. Present a variety of salad by applying the basic principles of platter
presentation.
Guidelines for Arranging Salads
1. Keep the salad off the rim of the plate.
2. Strive for a good balance of colors.
2. Height helps make a salad attractive.
3. Cut ingredients neatly.
4. Make every ingredient identifiable.
5. Keep it simple.

DAY 4:
ACTIVITY 1:
Sentence Completion
Directions: Fill in the blanks with the word/s to make the sentence correct and
complete.
1. Cooked vegetables should have a firm, _________ texture and good color.
2. Potatoes for salads should be cooked whole, then peeled and cut in order to preser
___________.
3. Broken or less attractive pieces of fruit should be placed on the __________
of the salad, with the more attractive pieces arranged on top.
4. Arrangements maybe _________ ahead of time only if the components will
hold well.
5. To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not
____________ because the gelatin granules are held apart by sugar granules.
6. Canned fruits and other juicy items must be well __________ before being
added or they will dilute the gelatin and weaken it.
7. Flavors and textures of all components should be __________ or provide
pleasing contrast.
8. Some fruit discolor when cut and should be dipped into a _______ such as
tart fruit juice.
9. Cooked ingredients must be thoroughly __________ before being mixed
with mayonnaise and the completed salad mixture must be kept chilled at all
times.
10. Neat, accurate cutting of ingredients is important because the shapes of the
vegetables add to ____________.
11. Ready to eat food like __________ should be prepared using gloves or
utensils.
12. Mix the salad and dressing before__________.
13. The vegetables may further be sanitized in a mild solution of
______________ or hypochlorite by soaking for about a minute, then
rinsing them.
14. Spin-dry the vegetables in a salad spinner, or dry by putting them on a
__________ cloth or disposable paper.
15. Make sure that the greens are _______________ when combining with the
dressing because wet greens will prevent the dressing from coating the
leaves.

ACTIVITY 2:
Chronological Arrangement

Directions: Using 1to15, arrange the following steps in personal hygiene

practices.
_____ Wash your hands and nails before, during and after handling food.
_____Trim your fingernails regularly. Dirty nails are carriers of bacteria.
_____Wear proper clothing during the hands-on activity.
_____Remove jewelry and other accessories when handling food.
_____It is not advisable to drink, smoke, and eat while preparing food to prevent food
contamination.
_____Take a bath daily.
_____Never handle food when you are sick or suffering from diarrhea, vomiting,
cold, and flu.
_____Never handle food if you have an open cut, sore, burn or an infected
wound.
_____Refrain from touching and scratching any part of your body while handling
food.
 _____Do not apply make-up and do not use strong perfume while in the food
preparation area.
_____Wash the ingredients first before cutting them.
_____Wear your PPC during hands-on activity.
_____Use disposable gloves when plating and garnishing cooked products.
_____Always apply the mise en place while working.
R. Integration Mini Tasks

Situation: Your sister will be celebrating her 18th Birthday; you were
asked by your mother if you could make a salad and salad
dressing for the party. You excitedly answered yes because
you just finished studying about it. Make your own salad and
salad dressings of your choice and ways for your sister.

Criteria 3 2 1
The learners The learners The learners
demonstrate showed proper attempted task but
ORGANIZATIO proper cooking cooking methods got distracted or
NAL AND techniques; they and techniques, did not complete
PREPARATION showed but they did not the assigned task;
SKILLS TIMING professionalism practice good time they followed only
and completed all management. parts of the
instructions instructions.
successfully; and
they finished on
their tasks time.

The menu was The menu listed The menu listed

CREATIVITY colorful and all items available items available but
OF THE MENU artistically and was neatly lacked a good
arranged. It was written. It lacked description and
very creative and creativity and creativity.
informative. The color, however.
menu was well-
written and easy to
understand.
 The food was The food was The food was
TASTE AND made according to good and the acceptable but the
APPEARANCE the given method presentation and presentation as
OF THE DISH properly. The food taste were good. taste were lacking
was presented well The food was
and was an prepared
excellent product. according to the
given method.

A salad is a dish consisting of mixed pieces of food, typically with at least

one raw ingredient. They are often dressed, and typically served at room
S. Closure/ temperature or chilled, though some can be served warm.
Generalization A mixture of uncooked vegetables, usually including lettuce, eaten either as
a separate dish or with other food. Any of various usually cold dishes: such as:
Herb grown as a salad.
E. Assignment

Values Integration Excellence, Social Responsibility, Leadership

Prepared by: Checked by:

FLORDELIZA D. TOMLAYON JOSEFINA B. MARZO

Subject Teacher SHS Academic Coordinator

Noted by:

SR. EVELYN C. ROSALES, HCK, MAED

School Principal