Republic of the Philippines

Capiz National High School

Fuentes Drive, Roxas City
Grade 9, Cookery

Lesson Plan
I.Objectives: At the end of the lesson the students should be able to:
-mise en place;
-prepare and perform composed salad (Salad Nicoise) by following the
given procedure;
-Value the importance of plating in presenting composed salad.

II.Content :
Topic: Composed Salad

Teaching Aids: Visual Aids, Pictures,Projector, Tools, Utensils, and Ingredients

in preparing composed salad

References: Learning Module Page 89

III.Procedure

A. Pre-activity
Prayer, Checking of Attendance
B. Review

Teacher Activity Students Activity

1.What are the classification of -Vegetable Salad, Bound Salad,

salad according to ingredients Fruit Salad, Composed Salad and
used. Green Salad.
2.What are the types of salad -Oil and vinegar dressing,
dressing emulsified dressing, and other
dressing.

C. Motivation

Video Presentation

D. Unlocking of Difficulties

1.Composed Salad Made by arranging two or more elements attractively on a plate.

2.Mise en Place is a French culinary phrase which means putting in place or everything
in its place.

3. Wedges Driven between two objects or parts of an object to secure or separate them or
a piece of food shaped like a wedge.

4.Trimmed Something neat or the required size or form by cutting away regular or
unwanted parts.

5.Vinaigrette a mixture of oil, vinegar, and seasonings that is used especially as a salad
dressing
 E. Development of the lesson:
1. Demonstration
The teacher will demonstrate to the class on how to prepare composed
salad (Salad Nicoise)
2. Returned Demonstration
Based on what they observed from the teacher, students will have a
return demonstration on how to prepare composed salad and they will
perform by groups

Salad Nicoise

Ingredients.

2 pcs Potato
2 pcs. Carrots
1 pack Green Beans
160 oz can Tuna
10 pcs. Anchovy
10 pcs. Olives
4 Hard-Cooked Egg
5 pcs Tomatoes (big)

Vinaigrette:
1 cup Olive oil

1 cup Vinegar or Wine Vinegar

1 tsp Garlic

1 tbsp Salt

tsp White Pepper

Procedure:

1.Cooked the potatoes in boiling water until just tender. Drain and let cool. Peel. Cut into thin
slices.

2.Cook beans in boiling water salted water. Drain and cool under cold running water. Cut
into 2-in pieces.

3.Line cold salad bowls or plates with the lettuce leaves.

4.Combine the potatoes and the green beans. Divide the mixture among the salad bowls,
about 3 or per portion.

5.Drain the tuna break it into chunks. Pace a 1 1/2- oz portion in the center of each salad.

6.Arrange the anchovy, olives, egg quarters, and tomato wedges attractively on the salad.

7.Sprinkle the salad with the chopped parsley.

8.Set aside.

9.Combine the dressing ingredients and mix all well. Just before service, mix again and dress
each salad with 1 oz dressing.
 G. Generalization:
Why is plating is important in presenting composed salad?

V. Evaluation:
NOTE: The teacher will evaluate the work of the students and show to the class as
an example.

Criteria

Use of tools and utensils 20%

Application 25%
Presentation 30%
Flavor 15%
Safety work habit 10%
100%

V. Assignment:
for those who are not able to perform, bring your utensils and ingredients
for composed salad tomorrow you will also evaluated with the scoring rubrics.

Prepared by:

Recel A. Tumampil Mrs. Nenita O. Bengan

Students Teacher CoopertingTecaher