DETAILED LESSON PLAN IN GRADE 9 TLE-COOKERY

I. Objectives

At the end of the lesson, the students will be able to:

 Present a variety of sandwiches

3.1 Portion and control of sandwiches and their ingredients
3.2 Present sandwiches attractively
(TLE_HECK9SW-IIIh-i-13)

II. Subject Matter

Present a Variety of Sandwiches
Reference/s: Learner’s Material Grade 9-Cookery pg. 155-158
K to 12 TLE Track Home Economics - Cookery Curriculum Guide pg. 12
Materials: PICTURES
Values: (a) Develop a genuine appreciation and interest for the variety of sandwiches.

III. Procedure

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

I. Learning Activities
a. Prayer (The class will rise and offer their
We all stand for our short prayer. personal prayer silently through the
teacher.)
b. Greetings
Good morning, class! Good morning, Ma’am!

c. Checking of Attendance
Now let’s check the attendance. Do we have None Ma’am!
any absents today?

d. Checking of Assignment
Do we have any assignments? None Ma’am!

e. Review
What was our last topic all about? Anyone? Ma’am! Our last topic was all about
Yes, James. Preparing a variety of sandwiches.
 Okay! How do we prepare sandwiches? Mia! Ma’am, the preparation of sandwiches
requires great deal of hand works.
Whether you are making sandwiches in
quantity or by order, your goal is to
Very good! make the production as efficient and
quick as possible.
II. Lesson Proper
1. Motivation
2. Discussion
Portion and Control Sandwiches and its
Ingredients
Portion Control is necessary to proportionate
the weight, scoop and slice of food items, like
ham and roasted beef. Other ingredients can
be portion control, by slicing the meat thinly
and correctly. You will need a good meat
slicer and a scale to weigh your meat.
For sandwich fillings you can use scoops,
make sure it does not exceed the scoop edges,
the scoop is made so you can proportionate
amount of food fills the scoop, no more or no
less.
Sliced items are portioned by count and by
weight. If portioning is by count, take care to
slice to the proper thickness. If done by
weight, each portion can be placed on squares
of waxed paper or stacked in a container.

1.
2.

3.

Creative sandwich preparation

Sandwiches should be attractively served
on plates for individual serving or on
platters for multiple serving. The plate or
platters can be decorated with suitable
ingredients to enhance the overall
presentation.
Attractive presentation makes a garnish
tray more appealing so you should learn
the techniques for creating a balanced,
colorful and appetizing buffet
arrangement. Garnishes that complement
sandwiches such as a variety of olives,
peppers and pickles add color and texture
to the tray. Arranging a bed of greens
offers a festive and inviting cold tray
presentation for any kind of event.
- Spread leaf lettuce on a tray, decorate the
tray edges with the top curly part of the
leaves the base of the leaves point toward
the center of the tray. This creates a
decorative bed for the sandwiches and
garnishes.
- Spear the center of each sandwiches with
a long toothpick if the sandwiches are
layered, such as club sandwiches or slices
of submarine sandwiches. The pick keeps
the sandwich together on the tray and
makes them neater for guests to select, so
the sandwich won’t fall apart when
someone picks it up.
- Arrange the sandwiches by the filling,
with the contents exposed to make
sandwich selection more obvious.
- Sandwich quarters should be arranged
with cut edge of the sandwich pointing up
at the viewer.
- Arrange finger sandwiches in a spiral, or
setting up the sandwiches in rows in the
tray, with a row of garnishes between each
row of sandwiches.
- Place vegetarian sandwiches on a
separate tray from sandwich made with
meat products.
- Handle food picks carefully. Remove
food picks before giving sandwiches to
children or impaired adult.
- Plate pinwheel sandwiches in a circular
design on a platter with the pin wheel
filling facing upward to show off the
colors of the ingredients.
Sample sandwich presentations:
III. Generalization
Okay do you have any question regarding our None Ma’am!
discussion?
Okay it seems you all really understand, to Ma’am, the preparation of sandwiches
sum it up how do we prepare variety of requires great deal of hand works.
sandwiches?
 Whether you are making sandwiches in
quantity or by order, your goal is to
make the production as efficient and
quick as possible.

Excellent!

IV. Evaluation
In a one-half sheet of paper answer the following:
1. What is portion control?
2. Why do we need to prepare sandwiches creatively?

V. Assignment
Advance study our next topic.