GRADE LEVEL
__12___
SUBJECT MATTER
_____COOKERY___
School JOSE DIVA AVELINO JR. NHS
Teacher EMELYN F. DILAO
DETAILED LESSON PLAN
A. Content Standards
PAGE NO.
1
Grade Level 12
Learning Area COOKERY NC II
The learners demonstrate an understanding he knowledge, skills, and attitudes required in preparing appetizers.
B. Performance Standards
The learners independently prepare salad and dressing.
LO 1.3
C. Learning Competencies/
Write the LC code for each
II. CONTENT
III. LEARNING
RESOURCES
A. Reference
1. Teacher's Guide pages
2. Learner's Material pages
3. Textbook pages
4. Additional Materials from
identify ingredients according to the given recipe
TLE_HECK9- 12SD-IIa-7
Classification of salads according to ingredients
Learner's Material and Teacher's Guide
Learner's Material, Teacher's Guide Cookery NC CG, Cookery Book Rex Bookstore
128-129
128-129
Learner's Material, Teacher's Guide Cookery NC CG,
https://lrmds.deped.gov.ph
learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
(ELICIT)
DETAILED LESSON PLAN IN COOKERY NC II
TRACT/STRAND
___TVL/HE____
STUDENTS’ RESPONSES/ACTIVITY

Name Me!
Pictures of the different kitchen tools and utensils in preparing
appetizer will be shown then the class will be asked to tell
something about it.

Students recall the different tools
and equipment used in making
salad
 Student will pick a picture and will
paste it on the board and explain
its use
(Students answer may vary)
TEACHER’S NOTES
GRADE LEVEL
__12___
SUBJECT MATTER
_____COOKERY___
DETAILED LESSON PLAN IN COOKERY NC II
TRACT/STRAND
___TVL/HE____
KNIFE

CHOPPING BOARDS
PEELER
MIXING BOWLS
GRATER/SHREDER
Students will identify the tools in
preparing appetizer according to
its use.
PAGE NO.
2
GRADE LEVEL
__12___
A. Establishing a purpose for
the lesson
(ENGAGE)
SUBJECT MATTER
_____COOKERY___


DETAILED LESSON PLAN IN COOKERY NC II
TRACT/STRAND
___TVL/HE____



Objective No. 7:
Selects, develops,
organizes, and uses
appropriate teaching and
learning resources,
including ICT, to
address learning goals.
(Students were able to
utilize the available
learning resources
through the activity
given to them.)


Objective No. 1:
Applies knowledge and
content within and across
curriculum teaching areas.
Activity 1 (Jigsaw puzzle)
Group students into 3 for an activity. Each group will be
given an envelope. Inside the envelope are pieces of paper
which when connected properly will come up with a
picture. Each group will be given 3 minutes to finish the
task and when done with the task they have to post their
work on the board.
Ask students about the activity
 Present a Video
Activity 2 “The fruit Salad action Song”
 Encourage students to join the sing and dance activity
A. Presenting
examples/instances
of the new lesson
PAGE NO.
3
Give feedbacks and ask What are the different fruits and
vegetables available in the market and surrounding
Cookery NC II
LO 1.4 1.4 identify
ingredients according to the
given recipe (APPETIZER)
TLE_HECK9- 12PA-Ic-3
Agri-Crops Production
LO 4.1 Perform planting seeds
TLE_AFAACP9-12PLCR-Ie-j24
GRADE LEVEL
__12___
B. Discussing new concepts
and practicing new skills
#1(EXPLORE)
SUBJECT MATTER
_____COOKERY___


DETAILED LESSON PLAN IN COOKERY NC II
TRACT/STRAND
___TVL/HE____
Discuss the classification of salad
CLASSIFICATION OF SALAD
Green Salads – leafy greens
GREEN SALAD
Vegetable, Grain Legumes and Pasta Salads
Bound salads
FRUIT SALAD
Vegetable salads are salads whose
main ingredients are vegetables other
than lettuce or other leafy greens.
Starchy items such as grains, pastas
and dried legumes can also form the
body of a salad.
Bound salads are mixture of foods
that are held together or bound with a
dressing usually a thick dressing like
mayonnaise. The term bound is most
often used for traditional mixtures of
cooked protein, starch and vegetables
items with mayonnaise like chicken
salad, tuna salad, egg salad and potato
salad.
Fruit salad contain fruits as their
main ingredients, like appetizer salads
or dessert salads.
PAGE NO.
4
GRADE LEVEL
__12___
SUBJECT MATTER
_____COOKERY___
DETAILED LESSON PLAN IN COOKERY NC II
TRACT/STRAND
___TVL/HE____
COMPOSED SALAD
GELATIN SALAD
Composed Salads – are made by
carefully arranging items on a plate,
rather than tossing them together.
Gelatin Salads – most gelatin
products are made with sweetened
prepared mixes with artificial color
and flavor. But some professional
cook used to prepare salads using
unflavored gelatin relying on fruit
juices and other ingredients for flavor.
PAGE NO.
5
GRADE LEVEL
__12___
SUBJECT MATTER
_____COOKERY___
•
E. Discussing new concepts
and practicing new skills #2
DETAILED LESSON PLAN IN COOKERY NC II
TRACT/STRAND
___TVL/HE____
Show pictures of the different Salad Ingredients
INGREDIENTS OF SALAD
1. Salad Greens – Iceberg lettuce, Romain Lettuce, Boston
Lettuce, Biff or limestone lettuce, Chinese cabbage, Spinach,
Sprouts
2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage,
carrots, cauliflower, celery, cucumber, mushrooms, onions,
peppers, radish, tomatoes.
3. Vegetables (Cooked, pickled and canned) – asparagus, beets,
carrots, cauliflower, corn, pimientos, olives, peppers, cucumber
4. Starches–dried beans, potatoes, macaroni products, grains,
bread (croutons)
5. Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana,
berries, coconut, melons, oranges, papaya, peaches, pears,
mangoes
6. Protein foods – meat (beef, ham), poultry, fish and shellfish,
salami, luncheon meat, bacon, eggs, hard cooked, cheese, cottage
cheese, aged or cured types
7. Miscellaneous- gelatin, nuts
PAGE NO.
6
GRADE LEVEL
__12___
F. Developing mastery (Leads
to Formative Assessment 3)
SUBJECT MATTER
_____COOKERY___
DETAILED LESSON PLAN IN COOKERY NC II
TRACT/STRAND
___TVL/HE____

PICK ME

Show pictures of the different Salad ingredients that are in
a basket

Identify what are the available fruits and vegetables that
can be made into salad
PAGE NO.
7
(EXPLAIN)
G.
Finding practical
applications of concepts and
skills in daily living
(ELABORATE)
H. Making generalizations
and abstractions about the
lesson




Students will pick pictures and
classify the salad According to the
ingredients that are in the basket.

1. Salad Greens – Iceberg lettuce,
Romain Lettuce, Boston Lettuce,
What are the different classifications of salads according
to use? According to ingredients?
How can you prepare your own salad recipe?
What are the ingredients used in preparing salad?


Objective No. 7:
Selects, develops,
organizes, and uses
appropriate teaching and
learning resources,
including ICT, to
address learning goals.
GRADE LEVEL
__12___
SUBJECT MATTER
_____COOKERY___
DETAILED LESSON PLAN IN COOKERY NC II
TRACT/STRAND
___TVL/HE____
Biff or limestone lettuce, Chinese
cabbage, Spinach, Sprouts

2. Vegetables (Raw) - avocado,
bean sprouts, broccoli, cabbage,
carrots, cauliflower, celery,
cucumber, mushrooms, onions,
peppers, radish, tomatoes.
 3. Vegetables (Cooked, pickled
and canned) – asparagus, beets,
carrots, cauliflower, corn,
pimientos, olives, peppers,
cucumber
 4. Starches–dried beans, potatoes,
macaroni products, grains, bread
(croutons)
5. Fruits (Fresh, Cooked, Canned
or frozen) – Apple, banana,
berries, coconut, melons, oranges,
papaya, peaches, pears, mangoes

6. Protein foods – meat
(beef, ham), poultry, fish and
shellfish, salami, luncheon meat,
bacon, eggs, hard cooked, cheese,
cottage cheese, aged or cured types
 7. Miscellaneous- gelatin, nuts


Why is it important to know the ingredients used in salad
preparation?

In order for you to make the
perfect salad you need to know
something about the kinds of
ingredients that you can use.
PAGE NO.
8
GRADE LEVEL
__12___
SUBJECT MATTER
_____COOKERY___
DETAILED LESSON PLAN IN COOKERY NC II
TRACT/STRAND
___TVL/HE____
I. Evaluating Learning
(EVALUATE)

Give a 5-item evaluation on Classification of Salads
According to Ingredients Used
Multiple Choice:
1. Salads that can be served as a full meal because it contains
substantial portion of meat, poultry, seafood’s, fruits and
vegetables.
a) appetizer salad b) main course salad c) accompaniment
salad d) dessert salad
2. Salads made of mixtures of ingredients that are held
together usually with a thick dressing like mayonnaise.
a) green salads b) composed salads c) vegetable salads
d) bound salads
3. Salad ingredients are arranged on plate rather than being
mixed together
a) fruit salad b) bound salad c) composed salad d)
vegetable salad
4. Contains fruits as their main ingredients, like appetizer
salads or dessert salads.
a) bound salad b) fruit salad c) composed salad d) green
salad
5. Made with sweetened prepared mixes with artificial color
and flavor.
PAGE NO.
9
GRADE LEVEL
__12___
SUBJECT MATTER
_____COOKERY___
a) composed salad
fruit salad
A. Additional Activities
for application or
remediation
(ENHANCE)
DETAILED LESSON PLAN IN COOKERY NC II
TRACT/STRAND
___TVL/HE____
b) green salads c. gelatin salads
PAGE NO.
10
d.


 TRY ME!
Make your own salad using the given salad recipe. Take a
video while doing it and send to my messenger or include in
your previous album.
Teacher prepared rubrics on how to assess learner's practical
test.
For learners who are lagging behind or are experiencing difficulty
in coping with the lesson, the video presentation made by their
classmate will be sent to them for remediation.

Objective No. 5:
Plan and deliver
teaching strategies that
are responsive to the
special educational
needs of learners in
difficult circumstances,
including: geographic
isolation, chronic illness;
displacement due to
armed conflict, urban
resettlement or disasters,
child abuse and child
labor practices
(To address students
whom are working, a
video presentation or the
output of their classmate
will be sent to them for
remediation.)
GRADE LEVEL
__12___
V. REMARKS/
INSTRUCTIONAL
DECISION
VI. REFLECTION
A. No. of learners who
earned 80%in the
evaluation.
B. No. of learners who
require additional
activities for remediation
C. Did the remedial lessons
work? No. of learners
who have caught up with
the lesson.
D. No. of Learners who
continue to require
remediation
E. Which of my teaching
Strategies worked well?
Why did these work?
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did I
use/ discover which I
wish to share with other
teachers?
SUBJECT MATTER
_____COOKERY___
DETAILED LESSON PLAN IN COOKERY NC II
TRACT/STRAND
___TVL/HE____
GRADE and SECTION
PAGE NO.
11