This lesson plan outlines how to teach students to prepare a variety of salads. The objectives are to prepare salads according to quality standards, recognize the nutritional value of salads and dressings, and observe safety habits and hygienic practices. Students will learn about different types of salads like green salad, vegetable salad, and fruit salad. They will analyze salad ingredients and learn the proper procedure for preparing a green salad. This includes using tools correctly, following steps, and working independently. Students will then prepare their own version of a salad and present it for evaluation based on nutritional value, measures used, and completion of tasks.

1. Lesson Plan in Cookery 9
Competency:Prepare avarietyof salad
ContentStandard:Methodsof PreparingSalad
Performance Standard:
I. OBJECTIVES
1. Prepare saladinaccordance to the qualitystandard
2. Recognize the nutritional valueof saladsanddressings
3. Observe safetyhabitsandhygienicpracticesinpreparingandstoringsalads
II. SUBJECT MATTER
Topic:PreparingSaladsandDressings
Sub-topic:AppetizerSalad
Reference:VolumeI – CookeryKto 12
Page:70-78
III. LEARNING PROCESS
A. Preliminaries
 Checkingof Attendance
 Reviewonthe differenttools,equipmentandmaterialsusedinpreparingsalad
B. Motivation
“Guessmy face”
 The class will be groupedinto2by the edible raw foodtheylike.The students
will findtheirgroupbysinging“Happybirthdaytoyou”.The groups are Papaya,
Watermelon.
 Each group will be givenapicture of things
 Theywill describe the picture andletothergroupguesswhatistheirpicture
throughtheirfacial expressions.
Questions:
 How didyoufindthe activity?
 Was it hard foryou to guess?Why?
C. LessonProper
 The objectiveswill be presented.
1. Activity
Pre-readingActivity
Learningvocabulary
Match the followingwordsinColumnA toColumnB.

2. 1. GreenSalad
2. Vegetable Salad
3. Fruit Salad
4. Bound Salad
2. Analysis
Saladsaccordingto ingredients:
1. GreenSalad
2. Vegetable Salad
3. Fruit Salad
4. Bound Salad
5. AppetizerSalad
6. Side dishSalad
7. Main Course Salad
8. DessertSalad
ComprehensionQuestions:
1. What are the examplesof ingredientsappropriate forGreenSalad?
2. How doesthisingredientsdifferfromone another?Inform?Inshape?And
intexture?
3. What are the toolsusedinpreparingthissalad?
4. What isthe properwayin preparingthissalad?
5. What nutrientswe canbenefitoutof it?
3. Abstraction
Showto the studentsthe properpreparationof GreenSaladfollowingthe
performance standard.
4. Application
“Prepare Somethingforme”
Dimension PERFORMANCE LEVEL
Excellent
(4pts)
Very
Satisfactory
(3pts)
Satisfactory
(2pts)
Needs Improvement
(1pt)
No
Attempt
(0pt)
Points
Earned
1. Use of
tools and
equipment
Uses tools and equipment
correctly and confidently
at all times
Uses tools
and
equipment
correctly and
confidently
most of the
times
Uses tools and
equipment correctly
and confidently
sometimes
Uses tools and
equipment incorrectly
and less confidently
most of the time
No
attempt
2. Application
of procedure
Manifests very clear
understandingof the step
by step procedure
Manifests
clear
understanding
of the step by
step
procedure
Manifests
understandingof the
step by step
procedure but
sometimes seeks
clarification
Manifests less
understandingof the
step by step
procedure seeking
clarification mostof
the time
No
attempt

3. Works independently
with ease and confidence
at all times
Works
independently
with ease and
confidence
most of the
time
Works independently
with ease and
confidence sometimes
Works independently
but with assistance
from others most of
the time
No
attempt
3. Safety
work and
habits
Observes safety
precautions atall times
Observes
safety
precautions
most of the
time
Observes safety
precautions
sometimes
Most of the time not
observingsafety
precautions
No
attempt
4.
Completeness
of tasks
Task is completed
followingthe procedures
in the activity
improvement/innovations
Task is
completed
followingthe
procedures in
the project
plan
Task is nearly
completed following
the procedures in the
project plan
Task is started but not
completed following
the procedures in the
project plan
No
attempt
5. Time
management
Work completed ahead of
time
Work
completed
within
allotted time
Work completed
___(mins./hours/days)
beyond
Work completed
___(mins./hours/days)
beyond
No
attempt
TOTAL POINTS
1. Each groupwill prepare theirownversionof saladbasedonthe availableingredients
2. They are onlygiven5 minutestoprepare
3. Presentationof output will matter
IV. EVALUATION
1. Give some of the nutritional valuesthatyouknow fromyourpreparedsalad.
2. How thisnutritional valuehelpfultoourbody?
3. What are yourmeasuresusedduringthe preparations?
V. ASSIGNMENT
Make yourown versionof Salad.
TERESITA S. DUERO, MT-I
TeacherDemonstrator
ALMA D. PLAZA, HT-I
School Head