I.

Objectives

At the end of the lesson, the students are expected to:

a. Identify the different ingredients in making Salad Dressing
b. Explain the variations of Salad Dressing
c. Demonstrate the procedure of Salad Dressing

II. Subject Matter

a. Topic: Structure of Salad

b. Reference: K to 12 TLE Learning Module Grade 9, Commercial Cooking. P. 66
c. Materials: Tarpapel, Pictures, Chalk

III. Procedure

TEACHER’S ACTIVITY STUDENTS’ ACTIVITY

A. Classroom Routine
 Opening Prayer One of the students will lead the prayer
 Greetings
Good Morning Class. Good Morning Sir
 Checking of attendance
Say, present when your name is Present
called.

B. Review/ Recall

Let us have a recall about the previous topic:

It is sauce for salads, typically one consisting
What is Salad Dressing? of oil and vinegar mixed together with herbs or
other flavorings

Ok, Very Good. I am glad you’ve still

remember our previous lesson. So, Now let s
proceed.

C. Motivation

Each one of can participate to this game. You

will guess the jumbled words as you can see
the hint picture in the board. The student who
can guess it right will have a plus four points in
our quiz later and will receive a mystery price Yes we are, sir
later. Are the instructions clear?

TURESTRUC OF SDLAA

(one of students will race its hands if answer is

already known)

Thank you and I think you already have an Structure of Salad sir
idea of what is our topic for today. What is our
topic for today?

Very Good! You will receive the mystery price Thank You Sir
and have a plus point later

D. Lesson Proper
The Ingredients of Salad Dressing are:
Our topic for today is all about preparing 1. Oil
Variety of Salad Dressing, can please reads the 2. Vinegar
Ingredients of Salad Dressing. 3. Lemon Juice
4. Egg Yolk
5. Seasoning and Flavorings

Thank you, so before that I would like to ask if Salad dressing is a sauce for salads, typically
you have an idea about salad dressing? one consisting of liquid ingredients.

That’s right. In addition it is mixed together

with herbs or other flavorings to be more Yes sir
delicate. Is it clear?

Let us proceed to the first Ingredients. What is The first is ingredient is oil.
it?

Thank you, Oil should have mild, sweet flavor.

Strongly flavored oil can make excellent salad
dressing but not appropriate with every food. The examples of for salad dressing are canola
Give an example of Oil in salad dressing. oil, palm oil and soybean oil.
Yes, those are the best example of salad
dressing oil; the additional are olive oil and
walnut oil.

Can you please read the next ingredient? Vinegar (students read harmoniously)

Vinegar should have good, clear sharp flavor.

Most salad vinegar are about five percent Yes sir
acidity, but some range as seven to eight
percent. Did get it?

Okay, Who wants to read the definition of Fresh lemon juice maybe used in placed or
Lemon Juice? addition to vinegar

Thank you, It could be replace vinegar and it is Yes sir, it is yellow-colored and it has sour
more appropriate because of its natural flavor. taste.
Are you familiar with lemon?

Exactly, So the next one is egg yolk. Eggyolk is the yellow part of the whole egg
Everybody read the definition. and it used in making mayonnaise.

Okay, eggs are produced among the animals

and it has an essential in mayonnaise and other We clearly understood sir.
emulsifier dressing. For safety, pasteurized or
safe cooked eggs should be used. Did you
understand?

That’s alright. The next ingredients are Yes sir, seasonings and flavoring s can be fresh
seasoning and flavorings. Did hear about these or dried herbs.
dressings?

Very Good! The other flavorings are mustard,

ketchup, Worcestershire sauce and various
cheeses.

E. Generalization

What have you learned about the discussion for We have about the ingredients of salad
today? dressing.

The Ingredients of Salad Dressing are

And what are those? Oil, vinegar, lemon juice, egg yolk, seasoning
and flavorings.
What oil can be used in salad dressing? Best examples of salad dressing oil are olive
oil, walnut oil, canola oil, palm oil and soybean
oil.

Okay, How about vinegar and the function of
lemon juice for salad?
That is right. What about the rest of the
ingredients?
Vinegar should have good and clear sharp
flavor. It could be replaced vinegar and it is
more appropriate because of its natural flavor.
Egg has an essential use for mayonnaise and
other emulsifier dressing. The other flavorings
are mustard, ketchup, Worcestershire sauce
and various cheeses.

IV. Evaluation

Enumerate the Ingredients of Salad Dressing and give functions and examples of each ingredient.
(20 pts.)

V. Assignment

What are the different types of Salad Dressing?

 I. Objectives

At the end of the lesson, the students are expected to:

a. Recognize the types of Salad Dressing
b. Discuss the process of making salad dressing
c. Organize the procedure of Salad Dressing

II. Subject Matter

a. Topic: Types of Salad Dressing

b. Reference: K to 12 TLE Learning Module Grade 9, Commercial Cooking. P. 68
c. Materials: Tarpapel, Pictures, Chalk

III. Procedure

TEACHER’S ACTIVITY STUDENTS’ ACTIVITY

A. Classroom Routine
 Opening Prayer One of the students will lead the prayer
 Greetings
Good Morning Class. Good Morning Sir
 Checking of attendance
Say, present when your name is Present
called.

B. Review/ Recall

Let us have a review from what we have

discussed yesterday.
The Ingredients of Salad Dressing are
What are the ingredients of salad dressing? Oil, vinegar, lemon juice, egg yolk, seasoning
and flavorings.

Very Good! What are the best examples of Best examples of salad dressing oil are olive
salad dressing oil? oil, walnut oil, canola oil, palm oil and soybean
oil.

That’s right. How about the functions of egg Egg has an essential in mayonnaise and other
yolk and other seasonings? emulsifier dressing. The other flavorings are
mustard, ketchup, Worcestershire sauce and
various cheeses
 C. Motivation

Since we’re already done discussing the

ingredients let us proceed now to the next
topic.

Before that let us all stand and follow the

dance video presentation about salad.

(students will follow and dance the salad song)

D. Lesson Proper

The lesson for today is about types of salad

dressing. How many types of salad dressing do We have 3 types of salad dressing
we have?

So what are the three types of salad dressing? The three types of salad dressing
 Oil and vinegar dressing
 Emulsified dressing
 Other dressing

Alright, the first type is oil and vinegar (student will volunteer and read the paragraph)
dressing. Who wants to read?

Okay, basic vinaigrette is a simple mixture of

oil, vinegar and seasonings which is an
example of temporary emulsion.

The ratio of oil to vinegar is three parts to one

part vinegar.

So, how can it be changed to taste? Do you Sir, Less oil makes the dressing more tart,
have an idea? while more oil makes it taste milder and oilier

That’s right and you can also add or adjust Emulsified dressing
some ingredients according to your taste. What
is the next type of salad dressing?
Thank you, everybody read the definition. It is more often serves as the base for wide
variety of other dressing. It is based dressing
are generally thick and creamy

Thank you, Mayonnaise is made by combining

lemon juice or vinegar with egg yolks.

Eggs (containing the emulsifier lecithin) bind

the ingredients together and prevent separation.

Have you tried making mayonnaise? Yes sir, when we were in 8th grade.

So what is the procedure after that? You will add the oil drop by drop as the
mixture is rapidly whisked. Until it becomes
fluffy
That’s right.

Everybody read the next number. Other dressings- cooked salad dressing is
similar with appearances to mayonnaise, but it
has a tarter flavor.

Thank you, other dressing like this is richer

and milder. Cooked dressing is made with little Yes sir
or no oil with a starch thickener. Did you get
it?

We each have that one favorite salad dressing,

be it ranch dressing, mayonnaise dressing, or
even sweet and tangy honey mustard.

What do you reach for to pour over lettuce and (student will say what they prefer)
other vegetables and things?

Simply tossing vegetables, cheeses, meats,

nuts, or fruits into a bowl starts to create a
salad.

Anything you want add? But the dish is not complete and does not fully
become a salad until a favorite salad dressing is
That’s correct! mixed in
 E. Generalization

What have you learned about the discussion for The three types of salad dressing
today?  Oil and vinegar dressing
 Emulsified dressing
 Other dressing

Basic vinaigrette is a simple mixture of oil,

Alright, what is basic vinaigrette? vinegar and seasonings which is an example of
temporary emulsion.

What are the other dressing used in salad? Mayonnaise which is made up of vinegar and
eggyolk.

IV. Evaluation

Fill in the blank space. The choices are the types of salad dressing.

1. ______ is a simple mixture of oil, vinegar and seasonings which is an example of temporary
emulsion.

2. Mayonnaise is made by combining lemon juice or vinegar with _______.

3. Other dressing is richer and _____.

4. You can also add or adjust some ingredients according to your _____.

5. Cooked dressing is made with little or no oil with a _____ thickener.

Enumerate the 3 types of salad dressing (5 pts.)

V. Assignment

Give the definition of the following emulsions.

1. Temporary emulsion
2. Permanent emulsion

Search the other stabilizer used in preparing salad

 I. Objectives

At the end of the lesson, the students are expected to:

a. Identify the different ingredients in making Salad Dressing

b. Explain the variations of Salad Dressing
c. Demonstrate the procedure of Salad Dressing

II. Subject Matter

a. Topic: Structure of Salad

b. Reference: K to 12 TLE Learning Module Grade 9, Commercial Cooking. P. 66
c. Materials: Tarpapel, Pictures, Chalk

III. Procedure

TEACHER’S ACTIVITY STUDENTS’ ACTIVITY

A. Classroom Routine
 Opening Prayer One of the students will lead the prayer
 Greetings
Good Morning Class. Good Morning Sir
 Checking of attendance
Say, present when your name is Present
called.

B. Review/ Recall

Let us have a review from what we have

discussed yesterday.

What are the three types of salad dressing?  Oil and vinegar dressing
 Emulsified dressing
 Other dressing

Alright, what is basic vinaigrette? Basic vinaigrette is a simple mixture of oil,

vinegar and seasonings which is an example of
temporary emulsion.
What are the other dressing used in salad?
Mayonnaise which is made up of vinegar and
eggyolk.
 C. Motivation

Since we’re already done discussing the

ingredients let us proceed now to the next
topic.

Before that you have to guess what the

meaning of the picture is. The student who will Yes sir
guest it right will have a plus point to our quiz
later again. Are you ready?

Okay guess it

Temporary and Permanent

_______ _______

Emulsion

_________

D. Lesson Proper

Our topic for now is all about emulsion.

As you studied in science, what is emulsion? Emulsion is a fine dispersion of minute

Anyone? droplets of one liquid in another in which it is
not soluble

Very good! An emulsion is a mixture of two or Water and oil

more liquids that are normally unmixable.
What is the best example of emulsion?

That is right, so let us proceed to the two Temporary and Permanent emulsion
emulsion salad dressing. What are those?

What is permanent emulsion? Everybody read. Egg yolks and oil would not naturally mix
together, but by slowly whisking the oil into the
egg yolk.
Thank you. The two liquids form a stable
emulsion that won't separate.

From what we have discussed from the past Mayonnaise is an example of a permanent
meeting, what is the best example of this? emulsion

Yes, because of its consisting egg yolks and oil.

What is the next emulsion? Temporary emulsion

Alright. A simple oil and vinegar dressing is

called a temporary emulsion because the two
liquids always separate after being shaken

A stable emulsion, what happens is that droplets

of one of the liquids become evenly dispersed
within the other liquid.

The resulting liquid is thicker than the two In the case of salad dressing, oil droplets are
original liquids were. What do you think suspended within the vinegar.
Happened?

Absolutely, oil droplets are suspended within

the vinegar.

The harder the mixture is beaten or shaken, the

longer it takes for it to separate. This is because When a mixture of oil and vinegar is mixed in
the oil and water are broken into smaller a blender, the resulting mixture stays in
droplets, so the droplets take longer to emulsion considerably longer
recombine with each other so the oil and water
can separate. Again, what is reason of
emulsion?
.

Next are the other stabilizers. Everybody read Other stabilizers are used in some preparations.
Cooked dressing uses starch in addition to eggs
Thank you. Commercially made dressing may
use such emulsifier as gums, starches and
gelatin.
 E. Generalization

What have you learned about the discussion for Temporary and Permanent Emulsion
today?

So what is emulsion? An emulsion is a mixture of two or

more liquids that are normally unmixable.

Right, how about Permanent emulsion? Egg yolks and oil would not naturally mix
together, but by slowly whisking the oil into the
egg yolk.

Correct! What about the temporary emulsion? A simple oil and vinegar dressing is called
a temporary emulsion because the two liquids
always separate after being shaken
Very good!

IV. Evaluation

Write true if the statement is correct, false if it is not change it to right word. Each item is 2 pts.

1. An emulsion is only one liquid that is normally unmixable.

2. A simple oil and vinegar dressing is called a permanent emulsion because the two
liquids always separate after being shaken.
3. Commercially made dressing may not use such emulsifier as gums, starches and gelatin.
4. An unstable emulsion, what happens is that droplets of one of the liquids become evenly
dispersed within the other liquid.
5. The harder the mixture is beaten or shaken, the easier it takes for it to separate

V. Assignment

Search and watch the procedure of making mayonnaise.

Look a mayonnaise-used salad and enumerate its ingredients.
 I. Objectives

At the end of the lesson, the students are expected to:

a. Answers the questions correctly.
b. Write down their answers legibly.
c. Observe honesty while answering their test papers.

II. Subject Matter

a. Subject: Cookery second monthly test

b. Reference: K to 12 TLE Learning Module Grade 9, Commercial Cooking. P. 66
c. Materials: test questionnaire, pen, one whole sheet of paper

III. Procedure

TEACHER’S ACTIVITY STUDENTS’ ACTIVITY

A. Classroom Routine
 Opening Prayer One of the students will lead the prayer
 Greetings
Good Morning Class. Good Morning Sir
 Checking of attendance
Say, present when your name is Present
called.

B. Motivation

I will show you a motivational video. Try to

focus and get some wisdom from it and apply
it in the near future.

How was the video? We are now inspired to study hard and be a
model for every student and to the next
generation
 C. Lesson Proper

Listen carefully as I read tell all the directions

and rules for examination.

This is not open book examination; there are 3

pages, including this one.

1. You may consult me when you have a

question regarding to the test and do
not cheat with your classmates.

2. You will be given 1 hour to complete

the examination. There are 4 questions.
You should allocate your time
approximately as follows: Question I -
30 minutes Question II - 45 minutes
Question III - 45 minutes Question IV -
60 minutes

3. Please read all questions carefully and

make sure you understand the facts
before you begin answering. Write
legibly and be as concise as possible.

4. In answering any question, you should

not feel bound by anything you have
said in answering an earlier question.

Ias it all clear?

Yes sir
You may now start.

IV. Assignment

Sleep early and pray and prepare for tomorrow’s exam.

 V. Objectives

At the end of the lesson, the students are expected to:

d. Answers the questions correctly.
e. Write down their answers legibly.
f. Observe honesty while answering their test papers.

VI. Subject Matter

a. Subject: Entrepreneurship second monthly test

b. Reference: K to 12 TLE Learning Module Grade 9, Commercial Cooking. P. 66
c. Materials: test questionnaire, pen, one whole sheet of paper

VII. Procedure

TEACHER’S ACTIVITY STUDENTS’ ACTIVITY

D. Classroom Routine
 Opening Prayer One of the students will lead the prayer
 Greetings
Good Morning Class. Good Morning Sir
 Checking of attendance
Say, present when your name is Present
called.

E. Motivation

I will show you a motivational video. Try to

focus and get some wisdom from it and apply
it in the near future.

How was the video? We are now inspired to study hard and be a
model for every student and to the next
 generation

F. Lesson Proper

Listen carefully as I read tell all the directions

and rules for examination.

This is not open book examination; there are 3

pages, including this one.

5. You may consult me when you have a

question regarding to the test and do
not cheat with your classmates.

6. You will be given 1 hour to complete

the examination. There are 4 questions.
You should allocate your time
approximately as follows: Question I -
30 minutes Question II - 45 minutes
Question III - 45 minutes Question IV -
60 minutes

7. Please read all questions carefully and

make sure you understand the facts
before you begin answering. Write
legibly and be as concise as possible.

8. In answering any question, you should

not feel bound by anything you have
said in answering an earlier question.

Ias it all clear?

Yes sir
You may now start.

VIII. Assignment

Sleep early and pray and prepare for tomorrow’s exam.