COT-1
COT-1
COT-1
I. OBJECTIVES
The learners demonstrate an understanding of how to
A. Content Standards
prepare sandwiches.
B. Performance The learners independently prepare sandwiches.
Standards
C. Learning At the end of the lesson, learners should be able to:
Competencies or 1. identify the factors to consider in creative sandwich
Objectives preparation and presentation
2. recognize ways on how to achieve creative sandwich
presentation
3. analyze whether a sandwich is prepared and
presented attractively; and
4. understand the importance of preparing and
presenting sandwich attractively.
D. Most Essential
Learning
LO3. Present a variety of sandwiches.
Competencies (MELC)
TLE_HECK9SW-IIIh-i-13
(If available, write the
indicated MELC)
E. Enabling
Competencies
LO3. Present a variety of sandwiches.
(If available, write the
- present sandwiches attractively
attached enabling
competencies)
II. CONTENT Creative Sandwich Preparation and Presentation
III. LEARNING
RESOURCES
A. References
a. Teacher’s Guide
Pages
b. Learner’s
Guide Pages
c. Textbook Pages
d. Additional
Materials from
Learning Resources
B. List of Learning
Resources for
Development and
Engagement
Activities
IV. PROCEDURES
A. Introduction
What I need to know?
The learners will do the walkthrough of the lesson
expectations.
In this part, the content of the lesson will be
presented.
Learning objectives will also be introduced to guide
the learners on the learning targets found on KSAV
principles.
What is new?
Activity 1.1 “What’s Within?”
Directions: Learners will identify the ingredients on
the given pictures and categorize the
component where each of them belongs.
Afterwards, learners will explain the
adage which says “The eyes eat first.”
Questions:
1. What are the given ingredients?
2. Which component of sandwich does the following
ingredient belong?
- mayonnaise
- white bread
- patties
- cucumber
- bacon
- tomato
3. What does the adage “The eyes eat first.” mean?
Explain your answer.
B. Development
What I know?
PRETEST
Directions: Identify which factor is being described on
the following statement. Write your answer
on your paper.
What is in?
Activity 2.1 “Which is Which?”
Directions: Learners will be shown two (2) different
clubhouse sandwich plate presentation.
They will choose which of the clubhouse
sandwich would they prefer to eat.
Questions:
1. Do you think there is a difference between the
clubhouse sandwich? Explain your answer.
What is it?
Balance
Balance in sandwich making is important. It is
achieved through having balance in flavor, texture, and
color. The filling should go with the kind of bread to be
used for a sandwich. A white bread is floppy which
goes well with heartier filling like steak and crunchy
vegetables.
Height
A basic sandwich can be made appealing and
satisfying. Add filling and vegetables for the height of
the sandwich. Lettuce is laid on the slice of bread after
the spread. On top of the green, meat filling is added,
and topped with shredded carrots, shredded cabbage,
and thinly sliced tomato in rounds. This adds height to
sandwich. A club sandwich or multi-decker sandwich
is the best example of sandwich with height and looks
attractive.
Texture
It refers to softness, tenderness and smoothness
and crunchiness of the ingredients in preparing
sandwiches as perceived by the mouth. Choose bread
that has a close and smooth crumb. The filling must be
tender and easy to eat. Meat should be deboned and
not in bone. In vegetable, garnish improves the
mouthfeel of the sandwich; therefore, it should be a bit
crunchy when bitten.
Flavor
The choice of spread and filling are very
important in preparing sandwich. Both add flavor to
the sandwich. Plain butter, compound butter, and
mayonnaise do not add moisture and richness but also
flavor to the sandwich. Filling is the main body of the
sandwich and contains different nutrients and should
Color
Garnishes do not only enhance the flavor of the
sandwich, but they also add color that make
sandwiches attractive. The fillings should harmonize
not only with the flavor, but also with the color. A
variation of the colors in a sandwich contributes to eye
appeal.
Question:
1. What are the five factors to consider in
preparing and presenting sandwiches?
Group 1 Group 2
Group 3 Group 4
Group 5
Scoring Rubric:
Content - 20 pts.
Presentation - 20 pts.
Total - 40 pts.
Prepared by:
MARICAR H. PARREŃO
Teacher III
Noted:
MERLITA M. TRINIDAD
Principal III