Lesson Exemplar in TLE 8- Carpentry Using the IDEA Instructional Process

LESSON SDO Rizal Grade Level Grade 9

EXEMPL Name of Teacher Leny Hernanadez Learning Area TLE – Cookery
AR Teaching Date and Time Week 3 – 8 Quarter First

I. OBJECTIVES
A. Content Standard The learner should demonstrates an understanding in the preparation of
an appetizer
B. Performance Standard The learner independently prepares appetizer misc en up place

C. Most Essential Learning Competencies (MELC) 1. Prepare an appetizer

(if available write the indicated MELC) 2. Perform misc en place
D. Enabling Competencies
(if available write the attached enabling competencies)

II. CONTENT Prepare appetizer

III. LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages
b. Learner’s Guide Pages pp.69-89
c. Textbook Pages
d. Additional Materials from Learning Resources Technology and livelihood education home economics cookery grade 9
module
B. List of Learning Resources for Development and
Engagement Activities
IV. PROCEDURES
A. Introduction A. Daily Routine
• Prayer
• Greetings
• Checking of Attendance
• Setting rules and regulations
B. Motivation:
Activity 1:Name the following pictures

*The first 10 leaners who will answer on time will receive

their reward.
( ONLINE : Google classroom , messenger room, Google
meet)
( OFFLINE : Using prepared digitized /printed module )
B. Development Pretest LO1
Multiple choice .Read the following statements carefully.
Choose the letter that best describes the statement
1. Usually juices of orange, pineapple, and grapefruit or
tomatoes serve with cold salad dressing

A. Hor d’ Oeuvres C. Canapé

B. Cocktail D. Petite salad
A. 2. popular accompaniment to potato, chips, crackers
and raw vegetable
 A. Fresh fruits C. Chips and dip
B. Petite salad D. Canapé
3. Variety of appetizers which requires to keep everything
small enough to be picked up by fingers
A. Finger food C. Relish/Crudites
B. Canapé D. Chips and dips
4. Small portions and usually display characteristics found in
most salads
A. Canapé C. Chips and dips
B. Food finger D. Petite salad
Before the discussion:
 Learners are encouraged to name the food they usually eat
before meal
 Give an example of an appetizer they have tried already
Discussion of concept:
 Presentation of concept and definition of terms
 Watch and learn from the powerpoint presentation in
preparing appetizers
Guide Questions:
- What is the video all about?
- Differentiate hot and cold appetizer
- Identify tools and equipment needed in
preparing appetizer
- Identify the parts of the Canapé
- What is the importance of an appetizer
- Type your answers:

 How to clean and sanitize kitchen tools and equipment

Teacher and students’ interaction
Learners should answer the guide questions
given in the online platform. Students doing
the offline may use the answer sheets attached
in the module/use test notebook to be
submitted to the teacher.
C. What’s more?

Activity: Preparing appetizers

Group A. Collect 20 different kinds of recipes for appetizer

and compile it like a book. You can use any kind of paper,
decorating materials and glue

Group B. Make a simple appetizer

Rubrics for Scoring

Criteria Score
Cleanliness and Orderliness
[8pts.]
 Delivery/Presentation (5pts)
Skilled[2pts.]
Total (15 pts)

Questions?
How did you answer the activity?
Why is it important to have the right materials, tools, and
equipment for a certain task?

What I can do?

Prepare a canapé appetizer.

Make a report of your activities through photo collage/video
clip.

For ONLINE --- Send video clip of actual performance.

For OFFLINE – Send/ submit a collage output.

D. Assimilation What I have learned?

Answer the short quiz

1. Holds the spread and garnish
A. Garnish B. Base C. Spread
2. The simplest appetizer
A. Canapé B. Finger foods C. Spread
3. Pickled item with raw vegetable
A. Relish B. Petite salad C. Finger foods
4. Placed on top of the base so the garnish will stick to it
A. Garnish B. Spread C. Base
5. Refers to small portions of highly seasoned foods
A. Cocktail B. Hors d’ Oeuvres C. Relish
For ONLINE: Google forms – link will be posted on the Google
classroom
OFFLINE: Answer the self-check sheet attached to the printed module.
Use a piece of paper to be submitted.

V. REFLECTION In your journal notebook, write your personal insight by completing the
following:
 I learned that _______________________________
 I understand that ____________________________
 I realized that _______________________________

Prepared by:

Leny Liza Lea M. Hernandez

TLE Teacher