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    A Detailed Lesson Plan in Garnishing

    Uploaded by

    Nica San
    The lesson plan discusses garnishing and identifies its key objectives as defining rules of garnishing, identifying materials used, and creating different shapes using fruits and vegetables. It outlines the procedures which include motivating students by recalling a past lesson on contamination, explaining the difference between garnishing and garnishes, and identifying four tools used in garnishing - a small sharp paring knife, cutters, strippers, and a bowl of ice water.

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    © All Rights Reserved
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    A Detailed Lesson Plan in Garnishing

    Uploaded by

    Nica San
    2K views2 pages
    The lesson plan discusses garnishing and identifies its key objectives as defining rules of garnishing, identifying materials used, and creating different shapes using fruits and vegetables. It outlines the procedures which include motivating students by recalling a past lesson on contamination, explaining the difference between garnishing and garnishes, and identifying four tools used in garnishing - a small sharp paring knife, cutters, strippers, and a bowl of ice water.

    Original Description:

    DLP in GARNISHING

    Original Title

    Prof Ed 9A

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    The lesson plan discusses garnishing and identifies its key objectives as defining rules of garnishing, identifying materials used, and creating different shapes using fruits and vegetables. It outlines the procedures which include motivating students by recalling a past lesson on contamination, explaining the difference between garnishing and garnishes, and identifying four tools used in garnishing - a small sharp paring knife, cutters, strippers, and a bowl of ice water.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views2 pages

    A Detailed Lesson Plan in Garnishing

    Uploaded by

    Nica San
    The lesson plan discusses garnishing and identifies its key objectives as defining rules of garnishing, identifying materials used, and creating different shapes using fruits and vegetables. It outlines the procedures which include motivating students by recalling a past lesson on contamination, explaining the difference between garnishing and garnishes, and identifying four tools used in garnishing - a small sharp paring knife, cutters, strippers, and a bowl of ice water.

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    © All Rights Reserved
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    A detailed lesson Plan in Garnishing

    I. Objectives.
    At the end of the lesson, the students should be able to:
    1. Define the rules of garnishes/garnishing.
    2. Identify the materials used in garnishing how to be used.
    3. To do different shape using fruit and vegetable.
    II. Subject Matter.
    Reference: TLE Book
    Materials: Instructional Materials, Pictures
    Topic: Garnishing
    III. Procedure
    Learning Activity.
    Teacher’s Activity Student’s Activity
    A. Preliminaries (all the students stand)
    “good morning, class.” “good morning, ma’am.”

    “who wants to lead the prayer.” (one of the students lead the prayer)
    “amen.”

    “you may now take your sit.” “thank you, ma’am.”

    “ok, as I call your name, raise your right hand “yes, ma’am.”
    and say present.” (students raise their right hand and say
    present as the teacher say their name)

    B. Motivation.
    “let’s make have some recall about your past (one of the students recite)
    lesson. What is our lesson that we discussed “ma’am our topic that we discuss last
    last meeting?” meeting is all about contamination.”

    “and what is contamination.” (one of the students identify what is


    contamination)

    “good. Kindly recognize the 4 categories of


    contamination.” (all the students recognize)
    1. Inherent in Raw Materials
    2. Contamination through Time Temperature
    Abuse
    3. Cross Contamination
    4. Poor Personal Hygiene
    “very good. Now, all of you, eyes on the
    board.” (all of the students look on the board)

    “what can you say or think about these


    photos. It this beautiful? It these delicious?” (one of the student’s response)
    “yes ma’am. Very creative.”
    C. Lesson Proper,
    “I have a question for you guys. Just for you.”
    “what is ma’am?”
    “are you guys aware or have an idea in
    decorating or creating any of your favorites (everyone get curious)
    food?” “no, ma’am.”

    “today class, we discuss another set of


    lesson.”

    “in your own opinion or words, what is the


    difference between garnishing and garnishes. (one of the students recite)
    Anyone from the class?” “ma’am, in my own words, the different
    between this two is garnishing is giving
    decorates or creating not only in foods but
    also in alcoholic and non-alcoholic beverages
    while garnishes is giving beautiful sight and
    giving a flavor in our food.
    “great point. But the different of this two is
    garnishing is the sumptuous art of shaping
    and arranging food, capitalizing on its
    inherent decorative qualities while garnishes “yes ma’am.”
    are meant to compliment, to give color,
    flavor and nutrient of foods. Do you
    understand, class?”

    “ok. But in garnishing, there are four tools


    that help us to make more beautiful and 1. Small sharp paring knife.”
    more attractive of our foods. Kindly read all” 2. Cutters
    3. Strippers that removes a lemon or oranges
    peel in one thin spiral or the fleeting knife
    that prettily scallops the peel of vegetables.
    4. Bowl of ice water to keep the carved fruits
    or vegetables fresh and crisp. To prevent
    discoloration a handful of salt is placed in the
    water.

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