LESSON EXEMPLAR

Learning Modality: Blended Learning

Learning Area: T.L.E

School My Messiah School of Cavite Grade Level Grade 9

Technology and Livelihood

Teacher Reginald V. Calderon Jr. Learning Area Education

Teaching Date September 5-8, 2022 Quarter First

Teaching Time 7:10 - 8:10 AM & 8:30 -9:30 AM No. of Days 4

I. OBJECTIVE At the end of the lesson the learners expected to:

a. Identify the different classification of appetizers

according to ingredients;
b. Discuss the different classification of appetizers
according to ingredients;
c. Prepare appetizer by observing sanitary
practice;and
d. Appreciate the importance of being able to identify
and classify the different kinds of appetizers.

A. Content Standards The learner demonstrates understanding of knowledge,

skills, and attitudes required in maintaining kitchen tools,
equipment, and work premises.

B. Performance Standards The learner is independently maintain clean kitchen tools,

equipment, and premises.

C. Most Essential learning Competencies • Identify tools and equipment needed in the
(MELC) preparation of appetizers
• Classify appetizers according to ingredients
• Identify ingredients according to the given recipe

D. Enabling Competencies
(If available, write the attached enabling competencies)

II. CONTENT CLASSIFICATION OF APPETIZER

III. LEARNING RESOURCES

A. References

a. Teacher’s Guide Pages 56-73

b. Learner’s Material Pages

c. Textbook Pages 56-73

d. Additional Materials from Learning

Resources

B. List Learning Resources for Development

PPT, LM COOKERY
and Engagement Activities
II. PROCEDURES

A. Introduction What I need to know?

The learners will do the walkthrough of the lesson expectations
(This lesson will cover the lesson about classification of appetizers)

The learners will be informed on the following targets of the lesson:

• I can identify the different classification of appetizers according to
ingredients;
• I can discuss the different classification of appetizers according to
ingredients;
• I can prepare appetizer by observing sanitary practices
• I can appreciate the importance of being able to identify and classify the
different kinds of appetizers.

What’s new?
The learners will do classify the following canapé ingredients
Directions: Classify the following ingredients listed below according to
the parts of the canapé. Write each ingredients in the box provided.

B. Development What I know?

The learner will answer 5-item activity to check what they know about
the topic. After answering the questions, they will check their answer to
determine their background knowledge about the topic.
DIRECTION: Read each of the following questions carefully and
choose the letter of the correct answer.
1.It may consist of shrimps, smoked beef, poached egg, Spanish
sardines and lettuce, sauce can be served at the side.
a. Hors d’oeuvres Platter c. Plate of Hors d’oeuvres
b. Grissom Platter d. Rich hors d’oeuvres
2. It may consist of two kinds of cold meat, such as ham, smoked
beef, peppered ham. Sauce can be served at the side.
c. Hors d’oeuvres Platter c. Plate of Hors d’oeuvres
d. Grissom Platter d. Rich hors d’oeuvres
3. It is small pieces or portions of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite.
e. Appetizers c. Hamburger
f. Dessert d. Salad dressing
4. A classical form of presentation. Lobster should always be included.
a. Hors d’oeuvres Platter c. Plate of Hors d’oeuvres
b. Grissom Platter d. Rich hors d’oeuvres
5. These are served between the soup and fish course. In today’s
shortened menus, they are often served instead of hot entrée.
g. Hot Hors d’oeuvres c. Hamburger
h. Cold Hors d’oeuvres d. Salad dressing
 What is in?
The learners will complete the table:
Directions: List down some appetizers or finger foods that you have
tasted or eaten. Write your answer on your notebook.

Cucumber canape

B. Development What it is?

Link for Video Presentation:

• https://bit.ly/3RQT2Mq

C. Engagement What’s more?

The learners will answer the following pictures:

DIRECTIONS: Name the following types of cold hors d’ oeuvres

What I can I do?

The learners will apply the knowledge that they have gained from this
lesson by making appetizer:
Situation: Your sister will be celebrating her 18th Birthday, you were
asked by your mother if you could make the appetizer for the party.
You excitedly answered yes because you just finished studying about
it. Prepare appetizer of your choice and ways for your sister.

What other enrichment activities can I engage in (Additional

Activities? (Additional Activities)

Direction: Collect 20 different recipes of appetizer and compile it like

a book using any kind of paper, decorating materials, glue, and
coloring materials.
 What I have learned?
D. Assimilation
-The learners will be asked what they learn for this day.

1. What are the types of appetizers?

2. How do you classify appetizers according to the
ingredients?
3. What are the sanitary practices when storing appetizer?
4. Why do we need to know the importance of appetizer?

What can I do? (Assessment)

The learners will answer again the pre test and will check their
a score if there’s any changes.

The learners will answer the given activity that will serve as
their assessment for the topic.

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: NOTED BY:

Mr. REGINALD V. CALDERON Ms. Nonette N. adonay

T.L.E Teacher Principal

CHECKED BY:

Mr. MARVIN A. ROSE

Academic Coordinator