JUNIOR HIGH SCHOOL DEPARTMENT
Transforming Lives for God and Society
TOPIC OUTLINE
SECOND QUARTER
A.Y. 2017 - 2018
Technology and Livelihood Education 9
Component/Domain/Strand: COOKERY: SALAD AND DRESSING
PERIOD
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PRELIMS
TOPICS
Prepare a variety of salads and dressings
Tools, equipment, and utensils needed in preparing
salad and dressing
Classification of salads according to ingredients
SCHEDULE
August 2017
3 WK
August 2017
3 WK
August 2017
4 WK
Classification of salads according to place in the meal
Nutritional values of salad and dressing
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Quiz # 1
Components of salads
Important considerations in salad preparation
Tools and equipment needed in salad making for
serving vegetable dishes
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Methods of preparing salad
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Select and use correct equipment in preparing
September
salads and dressings
2017
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August 2017
Prepare a variety of salad
kinds of salad dressings and their ingredients
September
2017
2nd Quarter Preliminary Examination
FINALS
1 WK
2 WK
September 19 – 20, 2017
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Make a portfolio of different kinds of salad with their
picture and recipe listed
September
2017
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Prepare salad dressing
Follow workplace safety procedures
Quiz # 2
September
2017
October 2017
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Factors and techniques in presenting salads and
dressings
October 2017
1 WK
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Factors to consider in plating and presenting salads
Accompaniments of salads
October 2017
2 WK
October 2017
2 WK
October 2017
3 WK
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Safe and hygienic practices in storing salads and
dressings
Temperature required in storing salads and dressings
October 2017
3 WK
Quiz # 3
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Performance Task
2nd Quarter Final Examination
Prepared by:
Checked by:
Mr. Darwin M. Del Rosario
Subject Teacher
Mrs. Decerie S. Sumera
Subject Area Coordinator
Noted by:
Engr. Mary Joy P. Cruz
JHS Assistant Principal
5 WK
Dr. Virginia O. Verde
HS Principal
3 WK
4 WK
1 WK
October 19 – 20, 2017