DLL-Q1-COOKERY-9 (1).docx

I. OBJECTIVES SESSION 1 SESSION 2 SESSION 3 SESSION 4
A. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment and work premises.
B. Performance Standards The learners independently maintain clean kitchen tools, equipment and premises.
C. Learning Competencies LESSON 1: CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT
LO1: Clean , Sanitize, And Store Kitchen Tools And Equipment
1.1 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.
1.2 Prepare cleaning agents in accordance with manufacturer’s instructions.
1.3 Clean and sanitize kitchen tools in accordance with prescribed standards.
1.4 Store cleaned kitchen tools and equipment safely in the designated space.
D. Sub tasking (if needed) At the end of this session, the learners
are able to;
a. Familiarize on the topic for this
quarter.
b. Determines each student's
knowledge of and proficiency in
the subject matter.
At the end of this session, the learners
are able to;
a. identify the chemical to be
utilized in cleaning and
sanitizing kitchen tools and
equipment.
b. practice safety measures in
using chemicals for
cleaning and
c. independently read the
manufacturer’s instructions
in each label.
At the end of this session, the learners are able to;
a. Apply the correct sequence in washing dishes by hands.
b. Clean kitchen tools and equipment in accordance with prescribed
standard,
c. Familiarize in the different storage area for each kitchen tools and
equipment.
Write the LC code for each TLE_HECK9-12KP-Ia-1
II. CONTENT
(Subject Matter)
Pre-Test
Overview of the lesson
Types of Cleaning Agents Cleaning of Kitchen Tools and EquipmentProper Dishwashing by
Hands
III. Learning Resources
A. References N/A
1. Teacher’s Guide Pages N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Technical-Vocational Track Home Economics- Cookery page 8
3. Learner’s Materials Pages Cookery 9-10 Most Essential Learning Competencies page 414
Cookery 9 Quarter 1-Module 1 SLM DepEd-Manila pages 1-33
4. Textbook Pages N/A
DAILY LESSON
LOG
School Tipas National High School Grade Level NINE (9)
Teacher Ms. Florence R. Mañosca Learning Area
TECHNOLOGY AND LIVELIHOOD EDUCATION-
COOKERY
Teaching Dates and Time Quarter FIRST (Week 1)

5. Additional Materials from Learning
Resources (LR) Portal)
N/A
B. Other Learning Resources Pencil and Pen Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, speaker
IV. PROCEDURES
A. Review Previous Lessons `Conduct a recap of the previous discussion.
B. Establishing purpose for the Lesson
(Motivation)
N/A
C. Presenting examples /instances of
the new lessons (show pics, videos, ppt)
N/A Power point Presentation  Power point Presentation
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
The teacher will give a short orientation
about what to expect in this lesson and
quarter.
The teacher will give an introduction to the topic.
E. Discussing new concepts &
practicing and concern to new skills #2 PRE-TEST
(Provide a printed copy)
Cleaning and Sanitizing
Cleaning is the process of
removing all visible dirt
which include food, soil, chemical
residues and allergens.
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.)
Sanitizing is done to reduce
the number of microorganisms to
Types of Cleaning Agents
1. Detergents. These are
cleaning agents, solvents or
any substance used to clean
and break up dirt, soil and
grease on surfaces of
tableware, kitchen surfaces,
and equipment, fabrics,
clothes, wood , plastic and
metals Example: soap, soap
powders, cleaners, liquid
detergents.
2. Solvent Cleaners are
commonly referred to as
degreasers These products
are alkaline based and are
formulated to remove grease
on surfaces of tools and
equipment, wheregrease has
Cleaning of Kitchen Tools and EquipmentProper Dishwashing by
Hands
Step 1: Scrape/Pre-wash- Put the dishes on the sink. Scrape off the leftover
food and large food particles from the dishes and throw them into the trash can
for garbage disposal, leaving behind some residue for dishwashing.
Step 2: Wash- By using cleaning implement such as sponges, brushes steel
wool and dishwashing detergent. Wash dishes in order; glassware,
flatware, plates, bowls, pots and pan.
Step 3: Rinse using running water. Wash dishes in order; glassware,
flatware, plates, bowls, pots and pan.
Step 4: Sanitize
Step 5: Air-Dry
Cleaning of Kitchen Tools and Equipment
Stoves
 Before cleaning the stove, make sure that it is cool, to avoid
burn while cleaning. Using abrasive, clean it thoroughly, and
wash the surface of the stove.You can use emery paper if it is
necessary.
 Remove all bars and rack of the stove, then immersed it in hot
water with detergent. Scrub the top of the stove using non-

safe level. It is usually performed
after cleaning. Sanitizing is done
using heat, radiation, or
chemicals
burned on. Examples of
degreasers are vinegar, lemon
juice, cornstarch , borax ,
baking soda and castile soap.
3.Abrasives are fine plastic mesh pads,
nylon coated, sponges, fine brass
wool, rotten –stone and whiting to
rub and scrub the heavy dirt.
However these materials must be
handled with care to prevent
scratching certain types of materials
like plastic or stainless steel.
4. Acid Cleaners are used
occasionally to remove mineral
deposits and other soils on kitchen
floors , as wellas rust on the sink areas
and soils.Ex. phosphoric acid, nitric
acid ,muriatic acid
Acid is the most powerful type of
cleaning agent because it is poisonous
and corrosive . It should be used with
caution and handled correctly to avoid
accident.
Here is the list of approved
Chemical Sanitizers
1. Chlorine, as a bleaching
agent, is used in industryand
in household cleaning
products. It is water soluble.
It is used to disinfect water
and part of the sanitation
process for industrial waste.
2. Iodine is an over-the-counter
type of chemical sanitizer that is
used to disinfect skin and treat
infection.
3. Quaternary Ammonium is
abrasive brush to remove food from around the burners, knobs ,
and dials.
 Wipe clean with damp cloth.
 Tackle stubborn dirt with scraper
 Wipe dry with a fresh clean cloth.
 Rinse the sponge well between wipes. Use cleaner with a scrub pad
oruse a good degreaser product to remove any residue left.
 Refer to the manual for directions in cleaning inner stove parts
Storerooms and Cupboards
Cupboards can get grease and dirt.
 Clean it by removing everything from the cupboard.
 Dry the surfaces with a microfiber cloth. Sortout the things removed
and discard or disposed items no longer needed
Suggested Storage Area for the Following Kitchen Tools and
Equipment
 Glassware- Store glassware in a cupboard to prevent dust from coming
in.
 Flatware- If you have organizer trays, use ready –made utensils holders
andstack them on top of one another. If you only have vertical storage
containers, store silverware upright.
 Plates and Saucers- Everyday dishes should be put on a lower shelves or
easy to reach places.You can store it on an open shelve to make it easier
to grab. Plates and saucers for special occasion should be placed on a
highershelves or cabinet for storing purposes.
 Kitchen equipment- Frequently used equipment may beplaced at the
cleaned surface of lower shelves in your cabinets. Less used equipment
may be placed at theupper part of the cabinet. Before storing kitchen
equipment, cleanand disinfect storage areas and shelves first to ensure a safe
location

used as disinfectant
chemicals to disinfect sprays
and wipes for the purpose of
killing germs. It is
antibacterial type chemical
sanitizer.
How to Read the Label of a
Cleaning Agent
Following the instructions of
manufacturer is essential to
achieve quality and effective
disinfectant.
F. Developing Mastery (Leads to
Formative Assessment) (activity after
the lesson)
Describe It!
Directions: Can you describe a clean
and sanitized kitchen? Write your idea
inside the box.
G. Finding Practical Applications of
concepts and skills in daily living
(application)
Is it possible to clean the kitchen
tools and equipment without
sanitizing it? Why orWhy not?
Why is it important to read carefully
the manufacturer’s label?
Why do we need to follow the proper sequence in washing dishes?
H. Making Generalizations &
Abstractions about the lessons
The teacher will summarize the topic and ask the learners questions that related to the topic.
I.Evaluating Learning
(assessment/test)
Let’s check your papers! Determine if
the class got 80% in the evaluation.
Identification
Directions: Identify the following
terms.
______1.These are cleaning agents,
solvents or any substance used to
clean and break up dirt, soil and
grease on surfaces of tableware,
kitchen surfaces, and equipment,
fabrics, clothes, wood , plastic and
metals.

______2. These products are alkaline
based and are formulated to remove
grease on surfaces of tools and
equipment, where grease has burned
on.
______3. These are fine plastic mesh
pads, nylon coated, sponges, fine
brass wool, rotten stone and whiting to
rub and scrub the heavy dirt.
______4. These are used occasionally
to remove mineral deposits and other
soils on kitchen floors , as well as rust
on the sink areas and soils.
______5. Solvent Cleaners are
commonly referred to as __________.
Answers
1. Detergents
2. Solvent cleaners
3. Abrasives
4. Acid Cleaners
5. Degreasers
J. Additional activities for application
or remediation (assignment/homework)
Directions: Search for the Different
Types of Cleaning Agents, their
descriptions and examples for each
type.
Search!
Directions: Search raw ingredients
in preparing cleaning agents.
Write your answer in your TLE
Notebook.
Home-work!
Directions: Video yourself doing the kitchen activity at home. You can
choose between the following;
a. Washing dishes
b. Cleaning the cupboard
c. Sanitizing tools and equipment
Send your video to your TLE teacher’s messenger.
V.REMARKS
VI. Reflection
A. No. of learners who earned 80% in
the evaluation
B. No. of learners who requires
additional acts for remediation who
scored below 80%

C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal/supervisor can help
me solve?
G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?
Prepared by: Checked by: Noted by:
Teacher II Head Teacher I,JHS Principal II

A. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment and work premises.
B. Performance Standards The learners independently maintain clean kitchen tools, equipment and premises.
C. Learning Competencies LO2: Clean and sanitize kitchen premises
2.1 Recognize kitchen premises to be cleaned and sanitized
2.2 Clean the kitchen area hygienically in accordance with the food safetyand occupational health regulations
2.3 Clean surfaces without damaging property and adversely affecting the health
2.4 Use cleaning agents in sanitizing kitchen premises safely
2.5 Follow cleaning schedule based on enterprise procedures
2.6 Follow safety and first aid procedures.
D. Sub tasking (if needed) At the end of this session, the learners are able to;
a. Familiarize kitchen premises to be cleaned and sanitized
b. Distinguished the kitchen area hygienically in accordance with the food
safetyand occupational health regulations, and
c. Explain the importance of hygiene in the kitchen.
At the end of this session, the
learners are able to;
a. identify the daily, weekly
and monthly task for
cleaning schedule
b. follow schedule of cleaning
based on enterprise
procedures and
c. value the importance of
having a daily, weekly and
monthly schedule in
keeping home clean and
sanitized.
At the end of this session, the learners are able
to;
a. enumerate the safety and first aid
procedures.
b. follow safety and first aid procedures
at home.
c. realize the significance of following
safety and first aid procedures inthe
kitchen.
Write the LC code for each TLE_HECK9-12KP-Ib-2
II. CONTENT
(Subject Matter)
 Areas in the Kitchen that Need to be Cleaned and Sanitized
 Cleaning the Kitchen Area Hygienically
Schedule of Cleaning the
Kitchen based on
Enterprise Procedures
Safety and First Aid Procedures
A. References
1. Teacher’s Guide Pages N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Technical-Vocational Track Home Economics- Cookery page 8
3. Learner’s Materials Pages Cookery 9-10 Most Essential Learning Competencies page 414
Cookery 9 Quarter 1-Module 2 SLM DepEd-Manila pages 1-33
4. Textbook Pages
DAILY LESSON
LOG
School Grade Level NINE (9)
Teacher Learning Area
COOKERY

N/A
B. Other Learning Resources N/A
IV.PROCEDURES
A. Review Previous Lessons Conduct a recap of the previous discussion.
(Motivation)
Word Hunt!
Directions: Find the word/s in the list of letters inside each box. The
words can be in any direction: backward, forward, up, down or diagonal.
Identify it!
Directions: Read the following
cleaning activities, and identify
the when it must be done. Write
D for daily W for weekly and M
for monthly.
1.Clean the walls.
2. Clean and sanitize all
work counters after use.
3.Remove and clean
drain covers.
4. Polish all stainless-
steel surfaces.
5. Clean and store
properly the dishes, pots, pans
and utensils after each meal
and snack.
Answers:
1. W
2. D
3. M
4. W
5. D
Think About This!
Power point presentation.

practicing and concern to new skills #2
Areas in the Kitchen that Need to be Cleaned
1. Floor – is the bottom surface of a room or vehicle. It may be stone,
bamboo, wood, vinyl, tile or other materials that can support the
expected load.
2. Sink is a bowl-shaped plumbing fixture used for washing hands,
dishwashing and other purposes. It also known by other names
including sinker,washbowl, hand basin and wash basin.
3. Kitchen stove is simply called a stove or a cooker. It is a kitchen
appliance designed for cooking food. It relies on the application of
direct heat for the cooking process.
4. Garbage area is an area where you dispose of yourgarbage bin or trash.
It can be placed outside yourkitchen, or it can also be built-in garbage.
5. Storage area- is an area where you put all the utensils, tools,
equipment, kitchen appliances andcookware.
6. Wall – is a structure that defines an area, carries a load; provides
security, shelter, or soundproofing. It can be a brick wall, stone
wall, wood wall or bamboo.
7. Pantry- is an area for food storage.It is a space of good supply, such
as canned goods, beverage, sometimesdishes and other food supplies.
Cleaning the Kitchen Area Hygienically
The kitchen is one of the most popular rooms in a house, so it's
important to keep this room clean and safe for friends and family. The
best way to keep your kitchen clean is to make a habit of cleaning up as
you work, and taking care of a few chores each day so that messes don't
pile up.
Hygiene - Hygiene in the kitchen includes washing vegetables and fruits
to remove harmful bacteria and germs from the surface of the foods. If
you usually obtain bargain food from the “a truck back” or regularly eat
at establishments that are not licensed, you could be courting trouble.
Kitchen hygiene - is the maintenance of high standards of cleanliness and
sanitationin the kitchen to prevent food contamination. It is important to
have hygiene in the kitchen so that it will prevent illnesses and food
poisoning due to food contamination.
Introduction
A well-planned
cleaning schedule allows you
to finish work systematically.
It gives you the feeling of
satisfaction, when you get
things done. You become
more organized in performing
your daily task. Hence, you
save time, energy and
resources when you plan task
at home. Safety and health
security are also your priority,
when you prepare and
follow schedule. In case you
have unexpected visitors, you
are always ready to
accommodate them, because
your house is well maintained,
clean and sanitized.
Schedule of Cleaning the
Kitchen based on
Enterprise Procedures
Safety and First Aid Procedures
The kitchen is a place where you can
express your culinary creativity.
It's also a place where you can be
seriously hurt, if you're not careful.
There are various ways by which you can
prevent accidents at home. Thereis also
first aid treatment for a particular
accident that you can practice at home,
when someone meets an accident.

Good personal hygiene must be observed at all times. Apart from that,
having good kitchen hygiene can greatly minimize the possibility of pest
infestations brought about by moisture and food particles.
STEPS IN CLEANING THE KITCHEN
1. Put all of the dirty dishes in the dishwasher. Fill the sink with hot
soapywater and put the dishes that must be washed by hand.
2. Wipe off countertops and tables with hot soapy water.
3. Sweep the floor and shake throw rugs if needed.
4. Wash the dishes that have been soaked.
5. Wipe down the faucets and dry with a towel.
6. Put out a clean dishcloth and towel.
7. Take out the trash.
Tips for Good Kitchen Hygiene
1. Wash your hands.
2. Proper food storage.
3. Clean up and down.
4. Clean the kitchen sink.
5. Clear off countertops.
Cleaning your kitchen’s working premises regularly is important to keep
it look at its best and make it free from germs and bacteria that usually
accumulate inthe kitchen area during food preparation. Surfaces around the
kitchen such as walls, floors, shelves and other surfaces must always be
cleaned and sanitized using the proper materials to reduce environmental
problems.
Work surface is a flat surface usually in the kitchen. It should be
easy to clean or disinfect. The surface should be smooth, washable and
made of non-toxic materials. Kitchen surfaces provide an area to prepare
food, keep essentials close tohand and can also be used to create a
bespoke design feature in a space.
A
w
e
l
l
-
p
l
d
the lesson)
Name and Fix!
Directions: Look at the different parts of the kitchen in the picture. Arrange
the jumbled letters on the right side that correspond to the items shown
in the picture. Write your answeron space provided for each number.
Cleaning Schedule Role Play
Directions: Form a group with 5-6 members.
Each group will act the different accidents in

Directions: Make your daily,
weekly and monthly schedule
forcleaning.
the kitchen and they will show how to treat it in
a short role play. They will the scene via draw
lot and they will act it in prompt to.
(application)
Why it should be need to hygienically aware in the kitchen? Is schedule for cleaning
important? Why?
Why is it important to have a basic knowledge
about first aid?
Abstractions about the lessons The teacher will summarize the topic and ask the learners questions that related to the topic.
II. Evaluating Learning
(assessment/test)
Do the Sequence!
Directions: Arrange the following steps in cleaning the kitchen. Write what number
it should be first.
_____1. Wash the dishes that have been soaked.
_____2. Take out the trash.
_____3. Put all of the dirty dishes in the dishwasher.
_____4. Wipe off countertops and tables with hot soapy water.
_____5. Sweep the floor and shake throw rugs if needed.
_____6. Wipe down the faucets and dry with a towel.
____7. Put out a clean dishcloth and towel.
Answers:
1. 4
2. 7
3. 1
4. 2
5. 3
6. 5
Multiple Choice
Directions: Read and analyze
the given statements. Classify
the giventasks whether it is
for daily, weekly or monthly
task. Write the letter of the
correct answer on the space
provided foreach number.
a. Daily
b. Weekly
c. Monthly
__1. Clean and store all
dishes, pots, pans and utensils
after eachmeal and snack.
__2. Remove and clean drain
covers.
__3. Wash dish cloths
Rubric
Directions: The role play will be rated based
on the rubric.

7. 6 __4. Clean and sanitize all
work counters after use.
__5. Clean pantries, shelves
and food canisters
__6. Remove and clean drain
covers.
__7. Clean tray, window and
surrounding area after each
use.
__8. Clean all freezers and
refrigerators, interior and
exterior
___9. Sweep floors after
meals and mop
__10. Remove and clean
drain covers.
Answers:
1. A 6. C
2. C 7. A
3. A 8. B
4. A 9. A
5. B 10. C
Directions: Search what are the cleaning agents in sanitizing kitchen premises
safely. Write your answer in your TLE Notebook.
Directions: Answer the following
questions. Write your answers on
your TLE Notebook.
1. Is schedule for cleaning
important? Why?
2. What are the importance of
having a daily, weekly and
monthly schedule for
cleaning at home?
Directions: Prepare for you First Long Quiz
V.REMARKS
VI. Reflection

the evaluation
scored below 80%
require remediation
me solve?

A. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers.
B. Performance Standards The learners independently prepare appetizers.
C. Learning Competencies Quiz LESSON 2: PREPARE APPETIZERS
LO1: Perform Mise En Place
1.1 Identify tools and equipment needed in the preparation of appetizers.
1.2 Classify appetizers according to ingredients.
1.3 Identify Ingredients according to the given recipe.
D. Sub tasking (if needed) At the end of the session, students should
be able to attain at least 80% mastery
from the graded recitation/activity.
At the end of this lesson, the learners are able to;
a. Define Mise’ En Place
b. Identify the different tools, and equipment needed in preparing appetizers.
c. Value the importance of choosing the correct tools and equipment in
preparing appetizers.
At the end of this lesson, the learners are
able to;
a. Familiarized on the history of
appetizer; and
b. Value the importance of knowing the
history of appetizer.
Write the LC code for each TLE_HECK9-12PA-Ic-3
II. CONTENT
(Subject Matter)
Long Quiz #1  Mise ‘ En Place
 Kitchen Tools and Equipment Used in Preparing Appetizer
 History of Appetizer
A. References
1.Teacher’s Guide Pages N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Tech-Voc Track Home Economics- Cookery page 9
3. Materials Pages COOKERY MELCS page 415
ADM COOKERY 9 Q1.WK3-M3/ DepEd Iligan City pages 5-31
4.Textbook Pages N/A
N/A
B. Other Learning Resources Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, speaker
DAILY LESSON
LOG
COOKERY

IV.PROCEDURES
(Motivation)
HAVE A SHORT REVIEW NAME THAT THING!
Directions: Name the following tools and equipment that will show on the
screen.
Video Watching!
C. Presenting examples /instances of the
new lessons (show pics, videos, ppt)
practicing new skills #1. (Pre-Discussion
Activity)
E. Discussing new concepts & practicing
and concern to new skills #2 LONG QUIZ NUMBER 1
Mise ‘ En Place
Mise’ En Place is a French term which means “set in place” that is you
have everything ready to cook and in its place. You should be able to identify
and prepare all the needed tools and equipment as well as all the ingredients to
make the preparation and cooking easily.
Kitchen Tools and Equipment Used in Preparing Appetizer
Kitchen Tools
1. Ball Cutter – sharp edged scoop for cutting out balls of fruits and
vegetables.
2. Rubber spatula – used to scrape offcontents of bowls.
3. Channel knife – small hand tool inmaking garnishes.
4. Spatula – used formanipulating foodslike spreading.
5. Wire Whip – usedfor mixing thinnerliquids.
6. Zester – used to remove zest or citrus peels in thinstrips.
7. French knife – forchopping, slicing and dicing.
8. Paring knife – usedfor trimming and paring fruits and vegetables
9. Butter curler – used for makingbutter curls.
10. Cutting board – board for cuttingfruits and vegetables.
11. Kitchen shear –cutting device foringredients like scissors.
12. Potato Masher – designed to press potato and cookedvegetables.
13. Mixing Spoons- They refer to an item used for mixing ingredients.
14. Colander-a kitchen utensil used to strain foods such as pasta or to rinse
vegetables
History of Appetizer
Appetizers were originally introduced
by the Athenians as a buffet in the 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

15. Tong- a type of tool used to grip and lift objects instead of holding them
directly with hands.
Measuring Tools
1 Measuring Cups for Dry Ingredients- A measuring cup is used for
measuring dry ingredients such as flour, sugar, oats etc.  It is made up of
plastic or metal and sets usually include 1 cup, 1/2 cup, 1/3 cup and 1/4 cup.
When using a dry measuring cup, the capacity is measured to the level top
of the cup.
2 Measuring Cups for Liquid Ingredients- This is used for measuring liquid
ingredients such as water, fruit juice, milk and oil
3 Measuring Spoon- They are used for measuring dry and liquid ingredients
in small quantity.
4 Weighing Scale- device used to measure the weight of ingredients and other
food.
Kitchen Equipment
1. Kitchen Stove, often called simply a stove or a cooker, is a kitchen
appliance designed for the purpose of cooking food.
2. Oven- It is a thermally insulated item used for heating, baking, or drying
food.
3. Refrigerator- It is colloquially called as “fridge”, a large, cold storage
equipment, which helps us reduce the rate of food spoilage.
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.
the lesson) CHECKING OF PAPERS
Directions: Tell whether the pictures that being show is
TOOL or EQUIPMENT.
Directions: Arrange the following event
based in the history of appetizer. Write
number one (1) if it happens first and so on.
(application)
RECORDING OF SCORE Why is it important to choose the correct tools and equipment in preparing
appetizers?
Why is it important to familiarized in the
history of appetizers?

III. Evaluating Learning
(assessment/test)
DETERMINE IF THE CLASS GOT 80%
IN THE EVALUATION. PREPARE
FOR REMEDIAL IF IT’S BELOW 80%.
MULTIPLE CHOICE
Directions: Read the questions carefully. Choose the letter of the correct
answer and write it on the space provided before the number. Write your answer
in ¼ sheet of paper.
______1. Mikayla wants to prepare a mashed, sweet potato for her daughter.
Which of the following tools should she use?
A. Grater C. French Knife
B. Spatula D. Potato masher
______2. Yannah needs to reheat the leftover food last night. Which equipment
is she going to use?
A. Bread toaster C. Microwave oven
B. Baking oven D. Steam oven
_____3. It refers to a French culinary term which means “to set in place” or “to
put everything in the right place”.
A. Au Gratin C. Nouvelle Cuisine
B. Mise-en-place D. Mise-en-vast
_____4. Aldrin organizes a thanksgiving party for his daughter’s graduation.
He notices that there are a lot of left over food on the table. Which is the best
storing equipment to use?
A. Chiller C. Freezer
B. Crisper D. Refrigerator
___5. This is an essential tool which is made up of a wooden or plastic board
used as a surface for cutting, slicing and chopping fruits ,vegetables and meat .
A. Chopping Board C. Kitchen shears
B. Colander D. Knife
Answers
1. D
2. C
3. B
4. D
5. A
MULTIPLE CHOICE
Directions: Choose the best answer for the
following questions. Write your answers in
¼ sheet of paper.
J. Additional activities for application or
remediation (assignment/homework)
Directions: Prepare for your next lesson. Directions: Go to your own kitchen at home. Name the tools and equipment
available in your kitchen and classify them. Write your answer in your TLE
Notebook.
Directions: Search for the Classifications
of Appetizers. Write your answers in your
TLE Notebook.

V.REMARKS
VI. Reflection
A. No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts for remediation who scored below
80%
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which
my principal/supervisor can help me
solve?
G. What innovations or localized materials
did I used/discover which I wish to share
with other teachers?

C. Learning Competencies LESSON 2: PREPARE APPETIZERS
LO1: Perform Mise En Place
1.1 Classify appetizers according to ingredients.
1.2 Identify Ingredients according to the given recipe.
D. Sub tasking (if needed) At the end of this lesson, the learners are
able to;
a. Classify appetizers according to
ingredients; and
b. Value the importance of knowing
the different classification of
appetizers in preparation of a
meal.
At the end of this lesson, students should be able to;
a. Enumerate the types of garnishes; and
b. Explain how important is garnishing in plating food.
II. CONTENT
(Subject Matter)
Classification of Appetizer Lists of Ingredients Accordingto the Given Recipe
A. References
3. Learner’s Materials Pages COOKERY MELCS page 415
`ADM COOKERY 9 Q1.WK3-M3/ DepEd Iligan City pages 5-31
Quarter 1–Module3– New Normal Home Economics Cookery Grade 9-SDO MANILA
N/A
DAILY LESSON
LOG
COOKERY

IV.PROCEDURES
A. Review Previous Lessons Conduct a recap of the previous discussion
(Motivation) Directions: Find the missing words.
D. Discussing new concepts and practicing
new skills #1. (Pre-Discussion Activity)
and concern to new skills #2
Classification of Appetizer
Appetizer is a small serving or
portions of highly seasoned food that is
meant to be eaten before the meal or
before the entree. It is a word which
literally means "something to whet the
appetite" or "something to appetize."
Because of their attractive appearance,
aroma and appealing flavor, it helps to
induce and stimulate one’s appetite. A
good appetizer, whether hot or cold
should be light and served in small
quantities. Fresh vegetables, salads, fruits,
meat or even fish can be made into
appetizers.
1. Cocktails
 These are made of seafood or fruit
usually served chilled with flavorful
sauce. This cocktail consists of bite
size pieces of seafood, meat and fruit.
Cocktails are typically served cold at
the beginning of a meal as appetizer.
Lists of Ingredients Accordingto the Given Recipe
The following are examples of appetizers including the materials/ingredients on how toprepare them.
Canapés – bite-size open faced sandwiches consist of tiny portions of food presented onbases of bread, toast, or pastry
easily handled and eaten.
Canapés Consists of Three Parts
1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasingtexture and crispness to the
canapé.
Suggestions for canapés bases are:
 Bread cutouts
 Toast cutouts
 Crackers
 Melba cutouts
 Tiny unsweetened pastry shells cups
 Tortilla chips
 Tiny biscuits
 Polenta cutouts
 Miniature pancake

 Shrimp served chilled with a flavorful
sauce is an example of a cocktail.
2. Hors D’ Oeuvres (pronounce as “OR
Derv”). It is a combination of
canapés, olives, stuffed celery,
pickled radishes, and fish. It is served
on individual plate when guests are
seated. Sometimes this is simply
placed on a platter and passed
around. Hors d’oeuvres are served
cold or hot.
3. Canapé-These are made out of thin
slices of bread in different shapes.
The bread may be toasted, sautéed in
butter or dipped in a well-seasoned
mixture of egg, cheese, fish, or meat
then deep-fat fried. It is a finger food
usually consisting of three parts:
a) base - which holds the spread and
garnish
(b) spread - is placed on top of the
base so the garnish sticks to it
without falling off
(c) topping and garnish - are made
from finely chopped meat or fish that
are spreadable. They could be served
hot or cold.
The larger canapés are termed as
“ZAKUSKIS” after the Chef named
Zakuski.
4. Relishes/Crudités- These are pickled
item which are raw, crisp vegetables
such as julienne carrots or celery
sticks.
2. Spread - placed on top of the base so the garnish sticks to it without falling off.
Three types of spreads
a. Flavored butter – made from softened butters with flavorings.
b. Flavored Cream Cheese-made from flavored butters, except creamcheese substituted for the butter. Mixture of cream and
butter can be used.
c. Meat or Fish salad spreads – made from finely chopped meat or fish that are spreadable.Seasons should be checked carefully
to make the spread more stimulating to the appetite.
3. Garnish – any food item or combination of items placed on top of thespread which usually gives color, design, and texture
or flavor accent to the canapé.
Food items used to decorate canapés
a. Vegetables, pickles and relishes
 Radish slices
 Pickled onions
 Tomatoes
 Olives
 Chutney
 Parsley
 Pickles
 Asparagus tips
 Capers
 Cucumber slices
 Pimiento
b. Fish
 Smoked oysters
 Smoked Salmon
 Shrimp
 Caviar
 Tuna flakes
 Sardines
 Lobster chunks or slices
c. Meats
 Meat salami
 Roast beef

Relishes are generally placed
before the guest in a slightly, deep,
boat shape dish.
Relishes include two categories:
1. Raw vegetables with dips - There
are known as crudités (croo-dee-
tays). Cru in French means “raw”.
2. Pickled items - These include
variety of items like Cucumber
pickles, olives, watermelon pickles,
pickled peppers, spiced beets, and
other preserved fruits and vegetables
5. Petite Salad =-These are small
portions of appetizers and usually
display the characteristics found in
most salad.
6. Chips and Dips - These are popular
accompaniments to potato chips,
crackers, and raw vegetables.
Dips must not be so thick that it
cannot be scooped up without
breaking the chip or crackers, but it
must be thick enough to stick to the
items used as dippers.
7. Fresh Fruits and Vegetables These
are considered as the simplest
appetizer. Fruits are good appetizers
because they give an attractive
appearance, fragrance, appealing
taste and delicious flavor. Always
remember that appetizers should
always be easy to pick up with the
fingers, so you need to avoid certain
fruits that are drippy or messy (for
example, chunks of avocado or
watermelon).
 Chicken or turkey
a. cheese
Guidelines for Assembling Canapés
1. Good mise en place is essentials.
In making canapés especially for large functions, all bases, spreads and garnishes must be prepared ahead of time so
that final assembly may go quickly and smoothly.
2. Assemble as close as possible to serving time.
Bases quickly become soggy, and spreads and garnishes dry out easily. After placing them in a tray, cover them
lightly with plastic and held for a short time under refrigeration. Safe food handling and storage must be observed.
3. Select harmonious flavor combinations in spreads and garnish such as:
 Mustard and ham
 Lemon butter and caviar
 Pimiento cream cheese and sardines.
 Tuna salad and capers
 Anchovy butter, hard cooked eggs slice and olives
4. Make sure that at least one of the ingredients is spicy in flavor.
A bland canapé has little value as an appetizer.
5. Use high quality ingredients.
Leftover can be used for canapés, but they must be carefully handled and stored to retainfreshness.
6. Keep it simple.
Simple meat arrangements are more attractive than extravagant one. Be sure that canapéshold together and do not
fall apart in the customers hands.
7. Arrange canapés carefully and attractively on trays.
Each tray should carry an assortment of flavor and textures, so there is something for every taste.
Cocktails
Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy sauce. Theseappetizers are always served
chilled, often on a bed of crushed ice.
Kinds of Cocktail Appetizers
 Oysters and clams on the half shell
 Shrimps
 Crab meat
 Lobster
 Fruits
 Firm flaked white fish

8. .Anything, Smaller Appetizer-These
are varieties of appetizers wherein
the only requirement is that you keep
everything small enough to be picked
up with the fingers and eaten with
little mess.
Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.Relishes include two categories:
1. Raw vegetables with dips
There are known as crudités (croo-dee-tays). Cru in French means “raw”. Common bitesize, cut raw vegetables served
with dips are:
 Celery
 Radishes
 Green and Red pepper
 Zucchini
 Cucumber
 Cauliflower
 Broccoli florets
 Broccoli Stems
 Cherry Tomatoes
 CarrotsScallions
Dips – accompaniment to raw vegetables, and sometime potato chips and crackers. Any mixture of spreads can be used
as dips. Proper consistency is important to anydip. It must not be so thick that it cannot be scooped up withoutbreaking the
cracker. It must be thick enough to stick to the items used as dippers. Thin or soften them by adding mayonnaise, cream or
other appropriate liquid. Sauces and salad dressings can be used as dips.
2. Pickled items. Includes variety of items like cucumber pickles, olives, watermelon pickles, pickledpeppers, spiced beets,
and other preserved fruits andvegetables.
Miscellaneous hors d ‘oeuvres
These are variety of food both hot and cold served as appetizers. The serving is smaller inunit size or portion size that can
be eaten with forks from small plates or with fingers.
1. Antipasto - Italian Appetizer. This includes the following:
 Cured meats – Salami, prosciutto, bologna, boiled ham
 Seafood items-Canned items like sardines, anchovies, and tuna
 Cheeses – provolone, mozzarella
 Hard cooked egg and stuffed eggs
 Relishes – raw vegetables
 Mushrooms and other vegetables
2. Bruschetta - slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with
toppings like canapés.

3. Tapas - a small food item intended to be eaten with wine or other drinks usually in bars. They are served in a small
portion intended to be eaten immediately.
4. Caviar – salted roe, or eggs, of the sturgeon. Anyproduct labeled caviar must come from sturgeon.Roe from any
other fish must be labeled as such (white fish caviar)
5. Amuse Bouche (ah-mews-boosh) – a tiny appetizer or hors d’ oeuvres offered to guest seated at their tables either
before or after they have ordered from the menu. It isan opportunity to showcase an aspect of the chef’s cookingstyle
and talent and to welcome the guest.
Anything that can be served in a tiny portion can be served as an amuse bouche like salads, soups, and little
portions of meat, fish or vegetables with the fewdrops of sauce and garnish. The chefs don’t use a separate category
of recipe for these items but just give a different presentation, garnish or sauce.
Formative Assessment) (activity after the
lesson)
(application)
How is it important to classify the
appetizers?
Is it really important to buy quality ingredients in preparing an appetizer? Why?
2 Evaluating Learning (assessment/test) MULTIPLE CHOICE
Directions: Read the questions carefully.
Choose the letter of the correct answer
and write it on ¼ sheet of paper.
1. The best statement that describes an
appetizer is?
A. Appetizers are attractive in
appearance, with good aroma and
contains appealing flavor.
B. Appetizers are foods which stimulate
the appetite.
FACT OR BLUFF
Directions: Write FACT if the statement is correct, and BLUFF it’s not.
_________1. Good Mise En Place is not essentials.
_________2. Assemble as close as possible to serving time.
_________3. Select harmonious flavor combinations in spreads and garnish
_________4. Make sure that at least one of the ingredients is sweet in flavor.
_________5. Use high quality ingredients.
_________6. Simple meat arrangements are more attractive than extravagant one.
_________7. Arrange canapés unevenly and on trays.
_________8. Each tray should carry only one flavor and textures, so there is something for every taste.
_________9. Leftover can be used for canapés, but they must be carefully handled and stored to retain freshness.
_________10. Lemon butter and caviar are harmonious flavor in spread and garnish

C. Appetizer is a small pieces or portions
of highly seasoned food, usually served
before a meal.
D. All of the Above
2. The following are examples of
classification of appetizer except:
A. Buffet C. Hors D’Oeuvres
B. Canape D. Relishes
3. Which of the following ingredients are
needed in decorating canapes?
A. Baking soda, Essential oil, Lemon
juice and White sugar
B. Cheese, Salami, Steak and
Strawberry syrup
C. Lettuce, Shrimp, Smoked oysters and
Smoked Salmon
D. Olives, Pickled onions, Radish slices
and Tomatoes
4. These are kinds of appetizers that are
made up of seafood or fruit with sauce
and usually served chilled.
A. Canapes C. Hors D’Oeuvres
B. Cocktails D. Relishes
5. It refers to a thin slice of bread in
different shapes which usually served
toasted or sautéed.
A. Canape C. Hors D’Oeuvres
B. Cocktails D. Relishes
Answers:
1. D
2. A
3. D
4. B
5. A
Answers
Directions: Name one of each
classification of appetizers and list the
ingredients used. Write your answers in
your TLE notebook.
Directions: Search the following. Write your answer in your TLE Notebook.
1. Differentiate hot and cold appetizers.
2. Give ten samples of each. (hot and cold appetizers)

V.REMARKS
VI. Reflection
evaluation
acts for remediation who scored below 80%
remediation
my principal/supervisor can help me solve?

C. Learning Competencies LO2: PREPARE A RANGE OF APPETIZERS
1. Differentiate hot and cold appetizers;
2. Prepare a variety of appetizers; and
3. Follow workplace safety procedures.
D. Sub tasking (if needed) At the end of this lesson, the learners
are able to;
a. Explain the difference between
hot and cold appetizer.
b. Enumerate the different types of
cold hors d’ oeuvres
At the end of this lesson, the
learners are able to;
a. Apply Mise En Place.
b. Demonstrate proper/ correct
procedure in preparing
appetizer.
At the end of this lesson, the learners are able to;
a. Identify the workplace safety procedures;
b. Follow workplace safety procedures; and
c. Value the importance of observing safety in the workplace.
.
II. CONTENT
(Subject Matter)
Hot and Cold Appetizers Prepare Variety of Appetizers
A. References
3. Learner’s Materials Pages COOKERY MELCS page 415
TLE COOKERY 9 Q1.M6/ DepEd Region-IX
N/A
IV.PROCEDURES
DAILY LESSON
LOG
COOKERY

(Motivation)
HOT OR COLD?
Directions: Tell whether the
appetizer that will flashes on the
screen is HOT or COLD appetizers.
N/A Directions: Give one function of starch!
practicing and concern to new skills #2 Hot and Cold Appetizers
Hors d’eouvres is often served
preceding a meal, they are served
as the food at cocktail parties
involving alcoholic beverages.
a. Hot Hors d’oeuvres are served
between the soup and fish
course. In today’s shortened
menus, they are often served
instead of hot entrée. The size
and richness depend upon the
composition of menu. Many hot
hors d’oeuvres are suited for
serving a small ala carte dishes,
and usually described as hot
dish.
b. Cold hors d’oeuvres should
stimulate appetite, and therefore
should always be served at the
first course in the menu. There
are five types of cold hors
d’oeuvres and they are served as
follows:
 Plate of Hors d’oeuvres may
consist of shrimps, smoked
Performance Task
Directions: Prepare your own
appetizer using ingredients of
your choice. You will be given
30 minutes to perform the task.
Your performance will be rated
based on the rubric below.
Workplace Safety Procedure
The purpose of a safe work procedure is to reduce the risk to health and safety in
the workplace and reduce the likelihood of an injury through employees’ awareness
on how to work safely when carrying out the tasks involved in their jobs.
Procedure for disinfecting premises;
A.Preliminary cleaning is required.
B. Apply solution to hand, non-porous surface thoroughly wetting it with cloth,
mop, and sponge. Treated surface must remain-wet for 10 minutes. Wife with dry
cloth.
C. Sponge on mop or allow to air dry.
D.Use a spray device for spray application. Spray 6-8 inches from the surface, rub
with a brush, sponge or cloth. Avoid inhaling sprays.
E. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables and stove top with potable water before rinse.
How to keep Your Kitchen Clean and Safe
1. Remove unnecessary clutter and tidy. Discard thing in the kitchen that you don’t
use any more.
2. Keep your refrigerator clean and tidy. Always clean your fridge to avoid
contamination of bacteria.
3. Use a rubbish bin with a lid to keep odors out that attract flies and other insects.
Empty your garbage bin every day. Wash and sanitize your garbage bin once a
week

beef, poached egg, Spanish
sardines and lettuce, sauce can
be served at the side
 Grisson Platter may consist of
two kinds of cold meat, such as
ham, smoked beef, peppered
ham. Sauce can be served at the
side.
 Hors d’oeuvres Platter. A well-
presented platter with alimited
choice of simple or more
expensive foods. The basic
rules is “small quantity, but big
in quality” and at the same time
attractively served. It may
consists of shrimps with jelly,
asparagus tip with mushrooms,
sardines with onion rings,
tomatoes stuffed with salad and
chicken loaf.
 Assorted hors d’oeuvres can be
served in special portioned
platters with dishes or even
from a serving cart.
 Rich hors d’oeuvres - still a
classical form of presentation.
Lobster should always be
included. The hors d’oeuvres
dish system in conjunction with
a silver platter can beused, but
it is also possible to arrange
the center pieces on a silver
platter covered with meat jelly
and served with
accompaniments in a small
separate bowls or container.
4. Use separate chopping boards for different kinds of food.
5. Change the dishcloth you wipe surfaces with every day. Use proper towel for any
mess that is particularly likely to cause contamination, such as raw meat or eggs,
and anything that has fallen on the floor.
6. Keep kitchen floors free from debris and grease by sweeping and washing regularly.
7. Don’t leave dirty cookery and pans to fester where they can attract harmful
bacteria.
8. Wash surfaces that get touched.
9. Wash your hands before handling food and again when you sneeze or cough, blow
your nose, go to the bathroom, or touch high-use surfaces.
Safety Handling of Knife and Another Sharp Tool in The Kitchen
1. Handle it with care to avoid accident.
2. Always sharpen your knives before using.
3. In slicing or chopping ingredients grasp the knife’s handle firmly and lay your
other hand on top of the knife to prevent any blade contact.
Safety Measures when Cleaning
1. Ensure adequate ventilation in the kitchen.
2. Have knowledge of basic first aid
3. Wear cotton clothing to cover your limbs and other parts of your body that might
be exposed to the cleaning agent.
4. Wear suitable footwear
5. Wear rubber gloves
6. Wear proactive eye and face wear.
Practices and Conditions for Maintaining Sanitation Standards
1. Workers are free of disease. No unprotected boils or sores in the hands and bodies
of those engaged in preparing and handling food.
2. Practice of good personal hygiene. Conveniently locate lavatories with plenty of
warm water, soap and individual towels.
3. Safe water and ample supply of hot water.
4. Establishment is free from insects and rodents.
5. Premises are clean and free of rubbish. Garbages are kept in covered metal

containers.
6. Plumbing installations made such that there is no chance of back siphonage or
contamination from overhead sewer lines; flush type toilets connected to an
approved sewerage system or toilets of a type approved by health officials.
7. Restrooms are well-lighted and ventilated.
8. Food supplies from approved sources and delivered in an approved manner.
9. Perishable foods are refrigerated.
10. All foods are protected from contamination by handling, coughing, sneezing,
sweeping, sewage, insects, and rodents. Poisons are labeled and stored away from
foods.
11. Necessary equipment for cleaning up and for cleansing and sanitizing of utensils
and equipment are available.
12. Trained workers who are familiar with their duties and who practice sanitary
methods.
the lesson)
Venn Diagram
Directions: Create a Venn diagram
that will show the difference and
likeness of cold and hot appetizers.
Note: Answers may vary.
Individual Work
Directions: Each student will
perform their task based on the
rubric.
Slogan/Poster Making
Directions:
1. Draw/make slogan/poster on safety and hygiene practices in the workplace.
2. Use 1/8 illustration board, with appropriate color medium and drawing tools.
3. Submit your output to your teacher for proper evaluation.
(application)
Why do we need to classify the hot
and cold appetizer?
What is the effect of hands on
activity on learners’
performance?
Why is it important to follow workplace safety procedures?
The teacher will summarize the topic through asking the learners related to the topic.

3 Evaluating Learning
(assessment/test)
Enumeration
Directions: Give the five types of
cold hors d’ oeuvres and give its short
specific qualities.
1.
2.
3.
4.
5.
Answers:
Note: Short specific quality may differ
depends on the answers of learners.
1. Plate of Hors d’oeuvres
2.Grisson Platter
3. Hors d’oeuvres Platter
4.Assorted Hors D’ Oeuvres
5. Rich Hors D’ Oeuvres
The Rubric Scoring Rubric for Final Output
Directions: Bring the following next
meeting;
1. Your choice of ingredients for
appetizer.
2. Tools that you need to use.
3. PPE
Directions: Bring 1/8 illustration
board and coloring materials next
meeting.
Scrap Book Making
Project: Collect five(5) recipes
of each classifications of
appetizers and compiled it in
scrapbook.
The deadline will be on the last
week of this quarter.
Directions: Prepare for the next topic.
V.REMARKS
VI. Reflection
the evaluation
scored below 80%

C. Learning Competencies
LO3: PRESENT RANGE OF APPETIZERS
3.1 Identify the fundamentals of plating;
3.2 Identify the accompaniments of appetizers;
3.3 Present appetizers attractively; and
3.4 Observe sanitary practices in presenting appetizers
D. Sub tasking (if needed) At the end of this lesson, the learners are able to;
a. Identify the fundamentals of plating;
b. Apply the fundamentals of plating; and
c. Value the importance of fundamentals of plating in presenting appetizers.
able to;
a. Determine the accompaniments of
appetizers; and
b. Explain the importance of
accompaniment in appetizer dishes.
able to;
a. Identify the different sanitary
practices in presenting appetizers;
b. Perform the different sanitary
practices before presenting an
appetizer; and
c.Value the importance of sanitary
practices in presenting appetizers.
Write the LC code for each TLE_HECK9-12CD-Ii-5
II. CONTENT
(Subject Matter)
 Fundamental of Plating
 Basic Principle of Platter Presentation
 Designing in the Platter
 Accompaniments for Appetizers
 Sanitary Practices in Presenting
Appetizers
Sanitary Practices in Presenting
Appetizers
A. References
1. Teacher’s Guide Pages N/A N/A N/A
2. Curriculum Guide K to 12 Basic Education JHS TLE and SHS Tech-Voc Track Home Economics-
Cookery page 10
N/A N/A
DAILY LESSON
LOG
COOKERY

3. Learner’s Materials Pages COOKERY 9 MELCs 415
Cookery 10 Quarter 1-Module 9 SLM DepEd SOCCKSARGEN
N/A N/A
4. Textbook Pages N/A N/A N/A
N/A
B. Other Learning Resources https://youtube.com/watch?v=1zrxJ5ySyok https://youtube.com/watch?v=MItQBzK
DxGI
https://www.youtube.com/watch?v=lyD
KPpzuCNI&t=289s
IV.PROCEDURES
(Motivation)
Video Watching.
https://www.youtube.com/watch?v=1zrxJ5ySyok&t=113s
Power point Presentation or Video Presentation
practicing new skills #1. (Pre-Discussion
Activity)
and concern to new skills #2
Appetizers can be more appreciated if presented attractively like the
saying goes “the eyes eats first”. Plate presentation is the process of offering
the appetizer to guests in a stylish and pleasing manner. It requires skills, style
and creativity.
Fundamentals of Plating
1. Balance
The rules of good menu balance also apply to plating. Select
foods andgarnishes that offer variety and contrast.
 Color. Two or more colors on a plate are usually moreinteresting than
one. Garnish is also important.
 Shapes. Plan for variety of shapes and forms. Cutting vegetables into
different shapes gives you great flexibility.
 Texture. Not strictly visual consideration, but important in platingin
Accompaniments for Appetizers
 Accompaniment is something added
to or served with food or meal to
make it better or more appealing.
 It generally enhances the flavor,
food and sauces offered with
specific main dishes by providing
a balance and contrast to taste.
Reasons why we need accompaniment
Sanitary Practices in Presenting
Appetizers
1. Thoroughly wash all ingredients
before using.
2. Have a separate chopping board for
meat and fruits/ vegetables.
3. Keep perishable ingredients
refrigerated.
4. Keep cold appetizers well chilled to
keep them crisp and sanitary.

menu planning.
 Flavors. One of the factors to consider when balancing colors,
shapes, and texture on the plate.
2. Portion size. This is important for presentation as well as forcosting.
 Match portion sizes and plates. Too small a plate makes an
overcrowded, jumbled, messy appearance. Too large a platemakes
the portions look skimpy.
 Balance the portion sizes of the various items on the plate.Apply
logical balance of portions.
3. Arrangement on the plate
Basic Principles of Platter Presentation
1. The three elements of a buffet platter.
 Centerpiece or Grosse piece (gross pyess). This may be an uncut portion of
the main food item, such as a pate or a cold roast, decorated and displayed
whole. It may be a separate butrelated item, such as molded salmon mousse
 The slices or serving portions should be arranged artistically.
 The garnish should be artistically done in proportion to the cutslices.
2. The food should be easy to handle and serve, so that one portion canbe
removed without ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, more
appetizing, and still attractive when are half consumed by the guest.
4. Attractive platter presentation may be made on silver or other metals,on
mirrors, chinaware, plastic ware, wood, or any other materials provided
they are presentable and suitable for food.
5. Once a piece of food has touched the tray, do not remove it. Shiny silver or
mirror trays are easily smudged, and you’ll have to wash thetray and start
over again. Good pre-planning should be considered.
6. Think of the platter as part of the whole. It must be attractive andappropriate
to the other presentation in the table.
Designing the platter
1. Plan ahead. Make a sketch by dividing the tray into six or eight sections.
This will help you lay out a balance and symmetrical design.The sketch
should indicate the centerpiece, slices of foods and garnishes.
2. Get movement into your design. Good design makes your eyes moveacross
the platter following the lines you have set up. It could be arranged in rows
or lines.
3. Give the design a focal point. Use centerpiece to emphasize andstrengthen
1. Accompaniment in every dish is one
of the most important factors in serving
a dish.
2. It can enhance the food, gives an eye
appeal and stimulates appetite of the
dishes with satisfaction.
3. A good taste and attractive
appetizer dish can create an emotional
connection and provide visual
stimulation which heightens the
enjoyment of many dishes.
4. Great choice of accompaniments is
highly needed to fit the types of
appetizers.
Accompaniments for Appetizers
1. Sauce - flavor to compliment the
type of meat cooked.
Examples: oyster clams cocktails,
meatballs.
2. Vegetable and Fruits- the variety of
preparations are endless; boiled,
roasted, hot and cold.
Examples: vegetable pickle, fruit
salad, vegetable salad
3. Garnish- to decorate the dish, chops
herbs to add flavor and color to the
dish.
Examples: chopped chives, parsley,
grated cheese, drizzle of olive oil,
wedge of thin slice lemon
4. Dressings- a mixture of substance
which can be a vinegar based or
5. Use gloves or utensils to ready-to-eat
food ingredients.
Serving and Plating Appetizer in a
Safe Manner
1. Use toothpick or small skewers to
hold small complementary pieces of
food together.
2. Remember to decorate the plate as
well.
3. Safe food handling in presenting
appetizers must be observed.
4. Food sanitations must be observe at
all times.

the design by giving it direction and height. Note that centerpiece is not
always in the center.
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out a plate by providing
additional element. Two items on a plate often look unbalanced, but adding
a garnish completes the picture. On the otherhand do not add unnecessary
garnishes.
6. Don’t drown every plate in sauce or gravy. It may hides colors andshapes.
You may cover a part of it or a band of sauce across the center.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guest see the best side of everything. Angle overlapping slicesand
wedged-shaped pieces toward the customer and the best side of each slice
is face up.
mayonnaise based.
Examples: French fries, coleslaw,
canape’, fried calamares
Importance of Accompaniment for
Appetizer Dishes
1. To enhance the flavor and
appetite.
2. To help improve the color
combination and with main
dish.
3. To make the dish attractive in
appearance.
Formative Assessment) (activity after the
lesson)
Enumeration
Direction: Enumerate the following terms.
1-3 Fundamental of Plating
4-10 Give at least seven ways to design the platter
(application)
Why is important to follow the fundamental of plating? Why accompaniment for is consider as
important factors in presentation of
appetizers?
Why is it need to follow the sanitary
practices in presenting appetizer dishes?

4 Evaluating Learning (assessment/test) TRUE OR FALSE
Directions: Write TRUE if the statement is correct and FALSE if the statement
is wrong. Write your answer in your activity sheet.
______ 1. The food should be easy to handle and serve, so that one portion can
be removed without ruining the arrangement.
______ 2. Once a piece of food has touched the tray, remove it.
______ 3. Keep items un proportion.
______ 4. Give the design a focal point. Use centerpiece to emphasize and
strengthen the design by giving it direction and height.
______ 5. A simple design is best. Simple arrangement is easier to serve, more
appetizing, and still attractive when half consumed by the guest.
Answers
1. TRUE
2. FALSE
3. FALSE
4. TRUE
5. TRUE
FACT OR BLUFF
Directions: Enumerate the following.
1-4 Accompaniments of appetizers.
5-7 Importance of Accompaniments for
appetizer dishes.
8-10 Give different kinds of
accompaniments for appetizer dishes
Answers
1. Garnish
2. Fruits and vegetables
3. Sauce
4. Dressings
5. To enhance the flavor and appetite.
6. To help improve the color
combination and with main dish.
7. To make the dish attractive in
appearance.
8-10 Answers may vary.
Directions: Prepare for the new topic. Directions: Prepare for the next lesson. Directions: Prepare for recitation next
meeting.
V.REMARKS
VI. Reflection
evaluation
acts for remediation who scored below
80%.

remediation
my principal/supervisor can help me
solve?

C. Learning Competencies .LO3: PRESENT RANGE OF APPETIZERS
3.1 Identify the fundamentals of plating;
3.2 Identify the accompaniments of appetizers;
3.3 Present appetizers attractively; and
3.4 Observe sanitary practices in presenting appetizers
LO 4: STORE APPETIZER
4.1 Utilize quality trimmings;
4.2 Select appropriate container for
storing salads and appetizers; and
4.3 Keep appetizers in appropriate
conditions to maintain its freshness,
quality and taste;
Follow workplace safety procedures.
D. Sub tasking (if needed) At the end of this lesson, the learners are
expected to;
a. Apply the information they've
learned in lecture and
discussions.
b. Value the importance of
recitation.
At the end of this lesson, the learners
are able to;
a. Perform variety of appetizers;
b. Apply the concepts being taught
about appetizers; and
c. Value the importance of hand on
activity
able to;
a. Write a reflective letter about the
previous performance task; and
b. Value the importance of self-
reflective activity.
expected to;
a. Utilize the quality trimmings of
every ingredients; and
b. Value the importance of being
resourceful and creative in terms
of trimming ingredients.
Write the LC code for each TLE_HECK9-12PA-Ij-6
II. CONTENT
(Subject Matter) RECITATION Present Variety of Appetizers REFLECTION PAPER
A. References
3. Learner’s Materials Pages N/A Cookery 10 Quarter 1-Module 10 SLM
DepEd SDO- Iligan City
pages 1-9
DAILY LESSON
LOG
COOKERY

N/A
IV.PROCEDURES
(Motivation)
RECITATION PERFROMANCE TASK REFLECTION PAPER ANSWER ME
-Preparing Power point Presentation or Video Presentation
The teacher will give an introduction about the topic.
practicing and concern to new skills #2
RECITATION
Directions: There is a box in front of
the class. The box contains all the
topics that discussed for this quarter.
Each learner will go to the front and
they will pick a paper and explain
what is the meaning of what is written
on the paper. Each learner will be
given 30 seconds to answer.
PERFROMANCE TASK
Directions: Each group will present
variety of appetizer based on the
classification of appetizer. The
performance of the group will be rated
based on the rubrics below.
REFLECTION
Directions: Write a reflective
learning about the previous
performance task, “Presenting
Varieties of Appetizers. Write
your answers on a long bond paper
There is a notion that those who are
blessed with culinary skills are those who
can turn even the simplest ingredients into
a delightful dish. A skilled artist and artisan
would bring out the best potential in
whichever tools and materials they have,
just as a chef can create wonders with the
raw material they are provided with. It is
essential to utilize every bit of all the
ingredients to maximize use and cut cost.
Utilize Quality Trimmings
In cooking, excess gradients or even
cut-outs are very normal in maintaining
quality food production.
Quality trimmings are the excess cut-
outs in the process of food production. They
are usually pieces of food which do not go
with your standards and are too precious to
throw away.
In utilizing quality trimmings, one
must posses certain resourcefulness to

ensure the maximum potential use of every
ingredient. Every ingredient is important
and cost money, it would be a total waste to
just throw it away. For instance the
trimmings coming from the greens from
salads can be made as a garnish for canapés,
excess cut vegetables from soups can be
made as side dish for the main course, bread
trimmings can be cooked into croutons or
into bread pudding. There is a world of
possibilities in cooking if you just put your
mind to it
the lesson)
RECITATION PRESENT THE FINISH PRODUCT REFLECTION Name the Possibility!
Directions: Name one (1) appetizer recipe
associated with the ingredient shown.
(application)
RECITATION PERFROMANCE TASK REFLECTION Why is it important to become creative and
resourceful in when it comes to the
trimmings of ingredients?
5 Evaluating Learning
(assessment/test)
Points will be based on the equivalent
scores.
Answer in 1-10 secs= 20 points
11-15 secs= 15 points
16- 20 secs= 10 points
21- 30 secs= 5 points
Answered but wrong= 2 points
No answer at all = 0 point
The Rubric REFLECTION PAPER ESSAY WRITING
Directions: Answer the following
questions. Write your answers in one whole
sheet of paper.
1. Are all the trimmings from excess
ingredients are worth to keep? Why
or why not?
2. What is the effect of excess cut outs
of ingredients in comes of food
costing? Explain.
Note: Go to your assigned group for
TLE Performance Task and
coordinate about your upcoming
Directions: Prepare for next lesson. Directions: Prepare for next lesson Directions: Search for the different
container material used for storing
appetizers.

performance task “Prepare Varieties
of Appetizers” to be perform next
meeting.
V. REMARKS
VI. Reflection
the evaluation
scored below 80%
require remediation
me solve?

C. Learning Competencies LO 4: STORE APPETIZER
4.1 Utilize quality trimmings;
4.2 Select appropriate container for storing salads and appetizers; and
4.3 Keep appetizers in appropriate conditions to maintain its freshness,quality and taste;
4.4 Follow workplace safety procedures.
D. Sub tasking (if needed) At the end of this lesson, the learners are expected to; At the end of this lesson, the 80% of the
learners are expected to answer the
questions correctly.
Write the LC code for each TLE_HECK9-12CD-Ij-8
II. CONTENT
(Subject Matter)
Keep Appetizers in Appropriate Conditions to Maintain their
Freshness, Quality, and Taste
LONG QUIZ #2
A. References
3. Learner’s Materials Pages Cookery 9 Quarter 1-Module 10 SLM DepEd SDO- Iligan City
pages 1-9
4. Textbook Pages N/A
N/A
B. Other Learning Resources Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, speaker.
IV.PROCEDURES
(Motivation)
DAILY LESSON
LOG
COOKERY

TV, LAPTOP
Conduct a recap of the previous discussion
practicing and concern to new skills #2 Keep Appetizers in Appropriate Conditions to Maintain their
Freshness, Quality, and Taste
Wasting should never be part of cooking. As we learned the importance
of utilizing quality trimmings, we now move to keeping our produce fresh,
high quality and tasty. It is a must to ensure our efforts not to go to waste
by storing or packaging our foods properly to prevent spoilage.
Storing salads and appetizers is one of the most important activities done
after preparing them to maintain freshness and avoid spoilage.
Tools and Equipment
1. Chillers
2. Refrigerator
3. Containers for salad and appetizers
Storing Techniques Storing foods could be done through the following
techniques:
1. Refrigerate – to keep food cold or cool.
2. Cold storage – the process of preserving food by means of refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food
Common Materials Used for Packaging
1. Plastics
Plastics are organic polymeric materials that can be molded into the
desired shape. The lightness and versatility of these have been confirmed
over decades in the processing and packaging of food. Plastic containers and
packaging protect against the contamination of food and offer adequate
mechanical strength. Due to a lower cost and lower energy consumption
during manufacturing, plastics have replaced traditional packaging
LONG QUIZ
COMPLETION TIME
Time to comply all the missed activities,
quizzes and performance task.

materials. In addition, they are able to preserve and protect the food for
longer, minimizing the use of preservatives.
2. Aluminum
Aluminum is increasingly used for canning due to its lightness, low cost
and capacity to be recycled. It can be found in packaging, bottle closures and
wraps and laminates. It has the same barrier properties as steel but with the
advantage of being resistant to corrosion. Aluminum foil is formed by layers
of laminated aluminum. It is a highly flexible product that allows to preserve
or protect food in the domestic environment. However, it is difficult to use in
modern fast packaging equipment due to wrinkles, rips and marks.
3. Glass
Glass is an inert material that is impermeable to gases and vapors. It is
an excellent and completely neutral oxygen barrier when in contact with food.
However, it is a fragile, heavy material that requires a lot of energy to be
manufactured. Glass uses one of the most abundant raw materials on the
planet, silica, but it is not renewable. Despite this, it is a recyclable product,
since it can be used as a container repeatedly.
4. Wood, Cardboard and Papers
Products derived from wood are widely used in the packaging of food in
the form of paper and cardboard. Paper is a very cheap, lightweight product
with excellent printing capacity. Although it is very sensitive to moisture, it
can be corrected with a combination of paper and other materials such as
plastic or paraffin. Cardboard is a material made up of several superimposed
layers of paper, making it thicker, harder and more resistant than paper. Its
main use is for packaging and containers in the form of boxes.
the lesson)
TELL ME!
Directions: Tell me what food packaging materials used in the following
pictures.
CHECKING OF PAPERS
(application)
Why do we need to follow the proper storage in each type of pasta? RECORDING OF SCORE

The teacher will summarize the topic and ask the learners questions that
related to the topic.
5.Evaluating Learning
(assessment/test)
ADVANTAGE AND DISADVANTAGES
Directions: Enumerate the different food packaging. Give the advantage and
disadvantages of each.
DETERMINE IF THE CLASS GOT 80%
IN THE EVALUATION.
PREPARE FOR REMEDIAL IF IT’S
BELOW 80%.
Direction: Prepare for long quiz #2 CONGRATULATIONS! CONGRATULATIONS!
V.REMARKS
VI. Reflection
the evaluation
scored below 80%
require remediation
me solve?

DLL-Q1-COOKERY-9 (1).docx

Recommended

Recommended

More Related Content

Similar to DLL-Q1-COOKERY-9 (1).docx

Similar to DLL-Q1-COOKERY-9 (1).docx (20)

More from florrizabombio

More from florrizabombio (13)

Recently uploaded

Recently uploaded (20)

DLL-Q1-COOKERY-9 (1).docx