Republic of Philippines

Department of Education
REGION VII, CENTRAL VISAYAS
DIVISION OF CEBU PROVINCE
CORDOVA NATIONAL HIGH SCHOOL

DETAILED LESSON PLAN

DLP
Learning Area: Grade Level: Quarter: Duration: Date:
Number
Second
1 Cookery 9 45 Mins. November 2023
Quarter
Class Schedule/Section
Learning Competency/ies: Code:
(Taken from the Curriculum Guide) Present Variety of Salads and Dressings TLE_HECK9-
12SD-IIh-i-9
Key Concepts / Understandings The base of a salad is usually a layer of salad greens that line the plate or bowl in
to be Developed which the salad will be served. The body of the salad consists of the main
ingredients. Garnish enhances the appearance of the salad while also
complementing the overall taste. Salad dressings are liquids or semi-liquids used
to flavor salads.
Adapted Cognitive
Domain Process Dimensions 1. Objectives
(D.O. No. 8, s. 2015)
Remembering
Knowledge Identify the parts of a salad.
Understanding
Applying
Skills Analyzing
Evaluating Classify ingredients according to the parts of salad.
Creating
Attitude Shows willingness to participate actively throughout the session of the class
discussion.
Values Carries positive reactions in fulfilling the tasks.
2. Content Structure of a Salad
3. Learning Resources
 Learning Module (Quarter 2, Module 3, page 108-109)
 Laptop, Television, PowerPoint Presentation, Printed pictures of salad,
4. Procedures
4.1 Introductory Activity I. Management of Learning
(5 minutes)
1. Opening Prayer
2. Greetings
3. Management of the Classroom
4. Checking of Attendance (by section)
5. Review of the previous lesson

II. Motivation: The students will compare the two different picture of salad
presented, salad A and salad B and will answer the following questions.

Instruction: Stand up if you choose salad B and remain sit down if you choose
salad A.
A B

1. Can you tell what is in salad A? salad B?

2. Which salad looks more visually appealing?
3. Which one do you think would be more appetizing to eat?
 Presentation of Topic:
The teacher will give a brief discussion with the aid of PPT on
-Structure of Salad
4.2 Activity/Strategy Instruction: Each section will be divided into 2 groups. Each group will be given
(15 minutes)
one picture differently of a plated salad and students will label the picture
according to the structure of a salad. The group will answer the following
questions and report to the class their answers.

Direction: Identify the parts of a salad as BASE, BODY, GARNISH, DRESSING. Draw
an arrow to label each part. Answer the following questions.

Group 1: Smoked Salmon, Avocado And King Prawn Salad

Group 2: Salmon Caesar Salad

Group 3: Buffalo Chicken Salad

Group 4: Fruity Spinach and Pepper Salad

4.3 Analysis Follow-Up Questions:

(5minutes)

1. Based on the activity, can you identify the different parts of the salad?
2. Which part of the salad is the largest and usually provides the foundation?
3. Which part of the salad adds the main flavors and textures?
4. Which part of the salad adds moisture and enhances the taste?
5. Which part of the salad is usually the smallest and adds a final touch of flavor
or color?
6. How can you make your salad presentable?
7. How does the arrangement of the ingredients affect the visual appeal of the
salad?

Structure of Salad
4.4 Abstraction
(20 minutes)
 The base of a salad is usually a layer of salad greens that line the plate or bowl in
which the salad will be served. The body of the salad consists of the main
ingredients. Garnish enhances the appearance of the salad while also
complementing the overall taste. Salad dressings are liquids or semi-liquids used
to flavor salads.

4.5 Application CLASSIFICATION: Classify the following ingredients listed below according to the parts of
(3 minutes) salad. Write each ingredient in the box provided for.

Lettuce Lemon Juice Spinach

Cheese crumbs Green Leafy Vegetables Olive Oil
Nuts Mayonnaise Chicken
Cabbage Chopped green onions Macaroni Pasta

BASE BODY GARNISH DRESSING

4.6 Assessment IDENTIFICATION: Identify the parts/structure of the salad. Write the answers on
(10 minutes)
the space provided.

_____1. It adds height to the salad.

_____2. It is the largest and provides foundation to the salad
_____3. It enhances the appearance of the salad
_____4. It is a liquid or semi liquid uses to flavor salad
_____5. It is usually a layer of salad greens that line the plate or bowl in which
the salad will be served
_____6. It balanced flavor with a pleasant tartness and should harmonize and
complement the salad
_____7. It consists of the main ingredients.
_____8. It is an edible decorative item that gives eye appeal and adds flavor to
the food.
_____9. The most important part of salad.
_____ 10. It can be added at service time or mixed with the ingredients ahead of
time.

4.7 Assignment  In a one half sheet of paper. Answer the following question.
(2 minutes)
“Why do we need to practice the proper storage of salads and
dressing?”
4.8 Wrap-up/Concluding Activity
(2 minutes) Ponder on the Passage: “You eat with your eyes first.”
5. Remarks
6. Reflections