Scribd
Upload
231 views4 pages

October 1, 2019

The document outlines a lesson plan for a 2-hour cookery class on presenting salads and dressings. The objective is for students to learn how to present salads and dressings attractively and observe sanitary practices. The lesson includes reviewing types of salads and dressings, watching a demonstration video, discussing presentation techniques, and having students create their own salad presentation at home to share. Key factors in plating salads that will be covered are balance, harmony, height, color, and texture.

Uploaded by

Eljen Miro
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
231 views4 pages

October 1, 2019

The document outlines a lesson plan for a 2-hour cookery class on presenting salads and dressings. The objective is for students to learn how to present salads and dressings attractively and observe sanitary practices. The lesson includes reviewing types of salads and dressings, watching a demonstration video, discussing presentation techniques, and having students create their own salad presentation at home to share. Key factors in plating salads that will be covered are balance, harmony, height, color, and texture.

Uploaded by

Eljen Miro
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 4

October 1, 2019

Lesson Plan in Cookery


(Time Allotment: 2 Hours)

I. Objective
At the end of the lesson the student will be able to:
LO 3. Present salads and dressings
3.1 Present Salad and dressing Attractively
3.2 Observe sanitary practices in presenting salad and dressing

II. Content
Topic: Factors and techniques in plating and presenting salads
Learning Competency. Present salads and dressings

III. Learning Resources


References: TVL Home Economics Cookery Manual
Other Learning Resources:

IV. Procedure
 Pre-Activity
A. Drill
What are the things that we need to consider in
preparing salads?

B. Review
The teacher will ask the learners:
What are the different kinds of salad and
dressing?
What are the safety procedures in
preparing salad and dressing?

C. Motivation

Which presentation is presentable?


Why?
Which one is not? Why?
D. Lesson Proper
A. Activity 1
Let the students watch the video about the presentation of salad and
dressing
https://www.youtube.com/watch?v=9awHosSrqDs

B. Analysis
 How was the activity?
 What are the different techniques you found?
 What is the important consideration in presenting salad and dressing?
 How does sanitation in presenting salad important?

C. Abstraction
Factors to be considered in plating and presenting salads are Balance,
Harmony, Height, Color, and texture.

D. Application
Salad A’la Bahay..
Let the students create a salad presentation at
home. Let them present it to class using their
video cameras to cover their presentation at
home.

V. Assessment
Explain the following terms:
1. Balance
2. Harmony
3. Height
4. Color
5. Texture

VI. Remarks/ Reflection

Prepared by:
Eljen A. Miro

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy