Date______

LESSON PLAN

PREPARE SALAD AND DRESSING

I. OBJECTIVES
At the end of the lesson the students are expected to:
1. Perform Mise en Place
2. Identify tools, equipment, and utensils needed in preparing salad and dressing
3. Clean, sanitize and prepare tools, utensils and equipment based on the required
tasks

II. SUBJECT MATTER

Topic: Tools, Equipments, Utensils Needed in Preparing Salads.
Reference: Technology and Livelihood Education 9
Module in Home Economics Cooker
Materials: Books, Pictures, Visual aids and chalk board, Laptop and monitor
III. PROCEDURE:
a. Preparatory Activity
Teachers Activity Students Activity
1. Classroom Routine
 Prayer
 Greetings
 Classroom Management
 Checking Attendance
2. Motivation
(Showing actual tools/pictures of tools and equipment in preparing salads )
 Class do you know how to prepare salad?
-Are you using the right tools and materials? Answer vary
-Class can you identify this tools?
- How about the uses?
Answer vary
 Have you tried using these tools?
IV. PRESENTATION
My question to you earlier has relation to our topic. Now let us identify the tools and equipment needed in preparing salad as well as
their uses.

Mise’ En Place is a French term which means setting everything in place and organizing all the materials and ingredients before
preparing foods

Tools, Equipments, Utensils Needed in Preparing Salads.

1. Knives – good quality knives with sharp, sturdy stainless steel blades and with handles that securely attached and that feel perfectly
comfortable in your hand.
2. Cutting boards – choices of cutting boards are the wooden or blocks and acrylic cutting boards. When preparing a recipe that contains both
meat (or poultry or seafood) and vegetables requiring cutting, use one board exclusively the vegetables and the other exclusively for the raw
meat to avoid cross-contamination
3. Peelers - is a kitchen tool consisting of a slotted metal blade attached to a handle, that is used to remove the outer skin or peel of certain
vegetables, frequently potatoes and carrots, and fruits such as apples, pears
4. Citrus zesters - A kitchen zester is approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a
row of round holes with sharpened rims. To operate, the zester is pressed with moderate force against the fruit and drawn across its peel. The
rims cut the zest from the pith underneath
5. Grater/Shredder - A grater (also known as a shredder) is a kitchen utensil used to grate foods into fine pieces. It was invented by François
Boullier in 1540s
6. Grill pan – used for salad toppings to be broiled or grilled
7. Salad Spinners – used to hold just washed salad leave in a slotted basket that is made to spin by hand and thus fling all the water off the
leaves into the outer container.
8. Mixing bowls – used to mix dressings, marinate ingredients, hold separate elements of a salad before assembling and used to toss and mix all
the ingredients together. Used bowls made of sturdy, heavy glass wares or ceramic, so as not to react with acidic ingredient
9. Salad servers – “Salad sets” with big salad bowls, serving bowls and servers. Select materials having enough surfaces to really grasp the
ingredients of salad no matter how slippery and thus making tossing easier.

V. APPLICATION
Identify the following tools and equipment
(ask them to pick one tools and let them identify the tools and its uses.
 Teacher’s Activity Student’s Activity
Idenify the following tools -Mixing bowls – used to mix dressings, marinate ingredients, hold separate elements of a salad
before assembling and used to toss and mix all the ingredients together. Used bowls made of sturdy,
1. heavy glass wares or ceramic, so as not to react with acidic ingredient

-Salad servers – “Salad sets” with big salad bowls, serving bowls and servers. Select materials having
enough surfaces to really grasp the ingredients of salad no matter how slippery and thus making
tossing easier.

Salad Spinners – used to hold just washed salad leave in a slotted basket that is made to spin by
hand and thus fling all the water off the leaves into the outer container

Citrus zesters - A kitchen zester is approximately four inches long, with a handle and a curved metal
end, the top of which is perforated with a row of round holes with sharpened rims. To operate, the
zester is pressed with moderate force against the fruit and drawn across its peel. The rims cut the
zest from the pith underneath
VI. EVALUATION
Individual Assessment
1. It is used for salad toppings to be broiled or grilled
2. “Salad sets” with big salad bowls, serving bowls and servers. Select materials having enough surfaces to really grasp the ingredients of salad
no matter how slippery and thus making tossing easier.
3. It is also known as a shredder -is a kitchen utensil used to grate foods into fine pieces. It was invented by François Boullier in 1540s
4. It is a kitchen tool consisting of a slotted metal blade attached to a handle, that is used to remove the outer skin or peel of certain vegetables,
frequently potatoes and carrots, and fruits such as apples, pears
5. good quality knives with sharp, sturdy stainless steel blades and with handles that securely attached and that feel perfectly comfortable in
your hand.
6. When preparing a recipe that contains both meat (or poultry or seafood) and vegetables requiring cutting, use one board exclusively the
vegetables and the other exclusively for the raw meat to avoid cross-contamination
7. It is approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with
sharpened rims.
8. It is used to hold just washed salad leave in a slotted basket that is made to spin by hand and thus fling all the water off the leaves into the
outer container.
9. It is used to mix dressings, marinate ingredients, hold separate elements of a salad before assembling and used to toss and mix all the
ingredients together. Used bowls made of sturdy, heavy glass wares or ceramic, so as not to react with acidic ingredient
10. It is a French term which means setting everything in place and organizing all the materials and ingredients before preparing foods

Answer key.
1. Grill pan 2. Salad servers 3.Grater 4. Peeler 5. Knives
6. cutting board 7. Zester 8. Salad Spinners 9. Mixig bowl 10 Mise’ En Place

Approved by:

MELANIE F. CORPUZ Prepared by:

Head Teacher III
CHARIN O. SOBRON
Subject Teacher