LESSON EXEMPLAR
Learning Modality: Flexible Distance Learning
Learning Area: T.L.E
School My Messiah School of Cavite Grade Level Grade 9
Teacher Reginald V. Calderon Jr. Learning Area T.L.E
Teaching Date January 10-13, 2022 Quarter Third Quarter
Teaching Time 10:20 - 11:20 AM & 11:20 -12:20 AM No. of Days 4 days
I. OBJECTIVE a. Identify the different types of sandwiches;
b. Select ingredients for variety of fillings;
c. Prepare variety of sandwiches using different
techniques, nutritious and appetizing sandwiches.
A. Content Standards The learner demonstrates understanding how to prepare
sandwiches
B. Performance Standards The learner is independently prepare sandwiches
C. Most Essential learning Competencies • Identify ingredients according to the recipe
(MELC) • Identify culinary terms related to sandwiches identify
type/classification of sandwiches
D. Enabling Competencies
(If available, write the attached enabling competencies)
II. CONTENT PERFORM MISE EN PLACE_INGREDIENTS USED
FOR SANDWICHES
III. LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages
b. Learner’s Material Pages 124-130
c. Textbook Pages
d. Additional Materials from Learning
Resources
B. List Learning Resources for Development LM-COOKERY 9
and Engagement Activities
II. PROCEDURES
A. Introduction What I need to know?
This module was designed and written with you in mind. It is
here to help you master the nature of Cookery. The scope of this
module permits it to be used in many different learning
situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow
the standard
sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now
using.
What’s new?
DIRECTIONS: Complete the Venn diagram by classifying the
types of hot and cold sandwiches. You may write your answer on
a separate sheet.
B. Development What I know?
DIRECTIONS: Read and understand the questions below. Choose the
letter of the correct answer and write it on your answer sheet.
1. It is the most important principle for sandwich safety after
preparation to avoid spoilage.
a. 4 – 40 - 140 c. 140 – 4 - 40
c. 4- 140 – 40 d. 40 – 140 - 4
2. Which tool is used to measure in serving of soft foods, such as
filling ice cream, and mashed potato?
a. potato masher c. scoops or dipper
b. scooper d. baster
3. There are many kinds of kitchen knives, each with a special use.
Which one is used to cut thick sandwiches?
a. Butcher knife c. Deli knife
b. Paring knife d. Sandwich knife
4. A small flat, round bladed utensil that is serrated on one side and
smooth on the other, used to apply food spreads over bread slices.
a. Cutting Board c. Sandwich Spatula
b. Measuring spoons d. Serrated Knife
5. A plastic, serrated edge knife that is designed to slice lettuce without
causing the edges to turn brown.
A. Lettuce Knife C. Bread Toaster
B. Mixing Spoon D. Grill
B. Development What is in?
As a review of your cookery lesson, list down five (5) kitchen tools
and equipment. Write your answer on a separate sheet of paper
1.
2.
3
4.
5.
What is it?
C. Engagement What’s more?
Directions: Identify the technique appropriate for each kind of
sandwich
What I can I do?
Directions: Label the ingredients indicated by the lines in the
drawing.
What other enrichment activities can I engage in (Additional
Activities? (Additional Activities)
DIRECTION: Draw a bigger copy of the concept map below on
a used folders with writable space on the other side (or other
materials that you may use like cartolina, bond paper, Manila
paper). Fill up the boxes with appropriate words, definitions and
functions relevant to the main topic which is the Parts of the
Bread.
D. Assimilation What I have learned?
-The learners will be asked what they learn for this day.
1. Why is it important to take care of our kitchen tools and
equipment?
What can I do? (Assessment)
Directions: Create a sandwich recipe out of the ingredients listed
below. You may choose only the items that you need for your
sandwich recipe. Write your recipe on a bond paper or pad paper for
submission to your teacher. Write neatly and legibly.
Tips for writing your recipe!
1. The name of the recipe is derived from its fillings. Example: Ham
and Egg Sandwich – if the fillings are ham and egg
2. A recipe has four parts a. The title of the recipe b. The number of
servings written just below the title of the recipe Example: Ham
and Egg Sandwich Good for two servings/persons c. The list of
ingredients with corresponding measure or number of pieces d.
The step by step procedure
3. To get a better idea on how a recipe is written, you may search
for examples of recipes.
E. Reflection The learners, in their notebook, journal or portfolio will write
their personal insights about the lesson using the prompts
below.
I understand that___________.
I realize that________________.
PREPARED BY:
Mr. REGINALD V. CALDERON
T.L.E Teacher
CHECKED BY:
Mr. MARVIN A. ROSE
Academic Coordinator
NOTED BY:
Ms. Nonette N. adonay
Principal
