Republic of the Philippines

Department Of Education
Region III
Division of Pampanga
Concepcion Integrated School
Concepcion, San Simon, Pampanga

A DETAILED LESSON PLAN

IN TLE-COOKERY 9
(Prepare and present Canapé)
 I. Objectives
At the end of the lesson, the students should be able to:

a. identify what is canapé; and its components,

b. value the importance of following guidelines / procedures in preparing canapé,
c. demonstrate cooperation in preparing and presenting canapé.

II. Subject Matter

Topic: Canapé
Reference: Technical-Vocational-Livelihood Home Economics Cookery Manual
(Module 1) pages 66-68
Materials: PowerPoint presentation, Laptop and Cartolina
Tools and Utensils: Mixing bowl, Cutting board, French Knife, Strainer, Scraper,
Whisk and Serving plate, bowls
PPEs: Apron, Hairnet, Facemask, Plastic gloves and Rags
Time Allotment: (8:30-9:30) 1 hour
Method: Discussion and Demonstration

III. Instructional Procedure:

Teacher’s Activity Student’s Activity

A. Preparation/Preliminary Activity

1. Prayer
Our father, I pray today that you grant us
Class, before we begin let us ask our Almighty God to wisdom, knowledge and understanding. Increase
guide us for today. Who wants to lead the prayer? our capacity, Lord, as we learn. Give us
understanding, that we will be able to grasp
whatever is being taught. May what we receive
today be beneficial to our growth and
development.

2. Greetings

Good morning, Class. Good morning, ma’am

Okay before you take your seat, I would like to

request everyone to arrange your chair properly and
make sure that there is no any trash around you.

So, how’s your day?

(The students will answer)
That’s good to know.

Let us start our session by presenting our classroom

rules, _____ will you please read it. (________ read the classroom rules)

Class Rules
• Be kind to yourself and others
• Come to class on time, prepared and ready to
learn.
• Listen to direction.
• Raise your hand if you have question or you
 want to answer.
• Keep our classroom clean.
• Work hard and do your best.

Thankyou, ______

We also need to follow the different health and safety

protocols, as we all know Covid 19 is still existing.

Health and Safety Protocols

• Do not remove your facemask.
• Don’t share personal things with your
classmates.
• Avoid touching your eyes and mouth.
• Always disinfect your hands. (The students will answer)

Is that clear with you, class?

3. Checking of Attendance (Class monitor will response)

Class monitor, do we have absentees for today?

Okay, thank you.

4. Review

Before we proceed to our discussion, let’s have some

recap of what we tackled last meeting. So, anyone in
this class who still remember the previous lesson?
Ma’am our last topic is all about the Tools and
You’ve got it right, thank you. According to _____ Equipment needed in Preparing Appetizer.
last meeting we discussed about the tools and
equipment needed in preparing appetizer. As a sort
review can anyone give the different tools used in
preparing appetizer?

Yes, _________? (The students will raise their hand to answer)

Very good, thank you ______. How about the

equipment used in preparing appetizers?
(The students will raise their hand to answer)
Excellent, thank you _________! Now that you’re
already knowledgeable about the previous topic, we
can proceed with our new lesson.

B. Motivation

Our game is called, COMBI WORD.

Direction. Determine a certain word by combining the

picture clues given.

1. Spread
2. Canapé
 3. Guidelines
4. Base
5. Simple

Great job, class!

Did you enjoy our game?

Yes Ma’am
C. Presentation

So, based on the game, what do you think is our topic

for today? Ma’am I think our topic for today is about
canape appetizer.
That’s correct! Our topic for today is all about canapé
appetizer.

Class, when you heard the word appetizer what comes

first in your mind?
Ma’am appetite
Yes, thank you. From the word itself.
Another?
Ma’am appetizers are usually small food.
Very good, thank you! Food, usually when we’re
hungry we instantly think about food.

According to Socrates, hunger is the best appetizer,

because if you are hungry, food can catch your
attention and it will boost your appetite. So, the
purpose of appetizer is to excite, rather than to satisfy
hunger, meaning we eat appetizer not to full our
stomach. That’s why it is served in small pieces and
serve before the meal. Appetizer should carefully plan
and attractive, because it can be more appreciated if
the appetizer is presented in an appealing way.

Class, any addition about appetizer?

Great, thank you! Usually, it is a finger food. So, we

can define appetizer as a food or drink served before Ma’am appetizer usually eat using fingers.
the meal to stimulate the appetite and serve in small
pieces.

Do you have any question about appetizer?

Thank you. (The students will answer)

Let’s now proceed to one type of appetizer which is

canapé.

Let’s define what is Canapé, anyone who wants to (The students will raise their hand)
read?

Okay________, kindly read. (_______ will read)

• Canapé
Thankyou, _________. Bite-size open faced sandwiches consist of tiny
 portions of food presented on bases of bread,
Canapé are made out of thin slices of bread in toast or pastry easily handled and eaten.
different shapes. Canapé is a bite-size open sandwich.
It means that it can be eaten in one bite. It is a small,
prepared, and often decorative food consisting of a
small piece of bread (sometimes toasted), puff pastry,
or a cracker wrapped or topped with some savory
food, held in the fingers and often eaten in one bite.
Savory foods have strong flavors and tend to make
your mouth water in a good way as you look forward
to eating them.

In your own idea, how can you make a canapé looks

appetizing?

Yes, ____________?
(The students will raise their hand and answer)
You’ve got it right! Thank you, ______. You can
make a canapé looks more appetizing if you assemble (Student answer may vary)
it simple but attractively.

Let’s proceed to the parts of canapé. Are you familiar

to the three parts of canapé?

Okay, thank you. There are three parts of canapé. The

first part is the base. Who wants to read? (The students will answer)

Yes _______, kindly read.

(The students will raise their hand)

Thank you _________. (_______ will read)

Base holds the spread and garnish. Crackers and • Base

toasts are firmer and give a pleasing texture and It holds the spread and garnish.
crispness to the canapé. Suggestions for canapés bases
are the bread cutouts, toast cutouts and crackers.

(The students are listening to the discussion)

As you can see on the picture the bread cut and form
it in different shapes.
It may also be produced from a variety of foods such
as croutons, toasts, crackers, and pastry bases.

• Croutons and Toasts

• Crackers and Pastry bases

Take note class that creativity is important when you

are making or assembling a canapé.

If you will be given a chance to make a canapé, what

bread you will use and why?

Yes_________?
(The students will raise their hand and answer)

Nice, thank you__________.

(Student answer may vary)
How about the others?

Great! thank you _________.

Now, let’s proceed to the second part of canapé. Who

wants to read?

Yes, _________?
(The students will raise their hand)
Thankyou, ________. (_______ will read)
• Spread
Spread placed on the top of the base. It adds moisture It placed on top of the base so the garnish sticks
and flavor while also forming a barrier so that the to it without falling off.
bread underneath doesn’t become soggy.
It also serves as a sort of glue, so that the toppings are
less likely to slide off the base.

What’s your favorite spread class?

Wow, thankyou class.

(The students will share their favorite spread)
There are three types of spread. Who wants to read?
(The students will raise their hand)
Yes_________, kindly read.
(_______ will read)
“Three types of Spread”
Thank you ____________. 1. Flavored Butter
2. Flavored Cream Cheese
The three types of spread are flavored butter, flavored 3. Meat and Fish Salad Dress
cream cheese, and meat and fish salad dress.

• In Flavored Butter, it is made from softened

butter with flavorings.

• In flavored Cream Cheese, it is made from

flavored butters, except cream cheese is
substituted for the butter.

• In Meat and Fish Salad Dress, it is made from

finely chopped meat or fish that are
 spreadable.

Class, among the three types of spread, what do you

like most? Why do you like that type of spread?

Yes_________?

Nice idea! Thank you ________, another?

Yes_________?
(The students will raise their hand and answer)
That’s good! Thank you ______________.
(Student answer may vary)
The last part of canapé is garnish. Anyone who wants
to read?

Yes, ________?
(The students will raise their hand)
Thankyou, ________.
(_______ will read)
Garnish is any food item or combination of items
• Garnish
placed on top of the spread which usually gives color,
Any food item or combination of items placed
design, and texture or flavor accent to the canapé.
on the top of the spread.

Why do we need to consider the color, design, and

texture or flavor accent to the canapé? Anyone?

Yes _________?

Precisely, thank you ________.

How about the others?
Yes __________?

Great! Thank you_____________. (The students will raise their hand and answer)

Those are the three parts of canapé. Do you have any

questions or clarification about the three types of (Student answer may vary)
canapés?

Okay, thank you.

So, now let’s proceed to the guidelines when None Ma’am!

assembling a canape. Class, why do you think it is
important to follow the guidelines when assembling a
canapé?

Yes________?

Very good! Thank you ______________.

Class take note that it is important to follow the (The students will raise their hand and answer)
guidelines when assembling a canapé to have a better
result of the product, and also to make the canapé
look appetizing. Guidelines can also help you to (Student answer may vary)
easily finished your product ahead of time.

1. Good mise en place is essential. Mise en place

means to put everything in place.

Class, why do you think mise en place is essential

when assembling a canapé?

Yes__________?

Correct, thank you! Another idea? (The students will raise their hand and answer)

Very good, thank you!

(Student answer may vary)
Good mise en place is essential. Preparing thousands
of canapés for large functions can be a lot of work, so
it is essential that all bases, spreads, and garnishes be
prepared ahead of time in order that final assembly
may go quickly and smoothly.

2. Assemble as close as possible to serving time.

Class, why do you think canapé need to assembled as

close as possible to serving time? Any idea?

Yes_______?

Exactly, thank you! Because bases quickly become (The students will raise their hand and answer)
soggy, while spreads and garnishes dry out easily. As
trays are completed, they may be covered lightly with
plastic and held for a short time under refrigeration. (Student answer may vary)
3. Use high quality ingredients.
Class, why do you think using high quality ingredient
is included in the guidelines?
(The students will raise their hand and answer)
Yes_________?

Precisely, thank you! Canapés can be a good way to (Student answer may vary)
utilize leftovers, but only if the leftovers have been
carefully handled and stored to retain freshness.

4. Keep it simple. Simple, neat arrangements are more

attractive than elaborate and overworked designs.
Besides, you don’t have time to get too fancy. Be sure
the canapés hold together and do not fall apart in the
customers’ hands.

5. Arrange canapés carefully and attractively on trays.

Much of the attraction of canapé is eye appeal, and
the customer never sees just one at a time, but a full
tray. Each tray should carry an assortment of flavors
and textures, so there is something for every taste.

Class, those are the guidelines for assembling a

canapé.

Is there any questions/clarification regarding to our

topic for today?

Okay, very good class. I hope you have learned

something from our discussion. (The students will answer)
Now, I guess you’re all ready to make your canapé.

D. Application

For your activity, you will work together with your

groupmates and each group will create a canapés
recipe with your own creativity. You will present
your work in the class.
(The students are attentively listening)
Tools, Utensils and Equipment:
Mixing Bowl
Bowl
Cutting Board
French Knife
Strainer
Scraper
Whisk
Serving Plate

Ingredients Needed:
1 can tuna chunk in water, drained
3 tablespoons mayonnaise
1 medium-sized onion finely minced
1 packet crackers
2 teaspoons minced celery
A dash of ground black pepper
A dash of salt

Steps/Procedure in making canapé

1. Combine tuna, onion, and celery in a bowl.
Using a spoon, mix all the ingredients
together.
2. Add mayonnaise and continue to mix. Taste
the mixture and add salt and pepper as needed.
Make sure that the ingredients are well
blended.
3. Scoop a tablespoon of the mixture and top
over crackers and add garnish on top.
4. Arrange on the plate. Share and enjoy!

All of you class will be graded using the rubrics.

Before you do the task, let us discuss first the rubrics.

E. Generalization

Through this lesson we have learned the three parts of

canapés. Can you at least give the three parts of
canapés?

Yes __________?

Precisely, the three parts of canapé are the base,

spread and garnish. The base holds the spread and
garnish while the spread placed on top of the base, so
the garnish sticks to it without falling off. Then, the
garnish is any food item or combination of items
placed on the top of the spread which usually gives
color, design, and texture or flavor accent to the
canapé.

Class, who among you can give the guidelines when

assembling canapé?

Yes ______________? (The students will raise their hand and answer)
Very good, another? Ma’am the three parts of canape are the base,
spread, and garnish.
Yes ______________?
Excellent! Those are the guidelines when assembling
canapes. It's good to hear that you're all paying
attention to our discussion. (The students will raise their hand and answer)

F. Valuing Good mise en place is essential and assemble as

close as possible to serving time.
How can you relate our topic into real life situation?
Use high quality ingredients, keep it simple and
arrange canapés carefully and attractively on
trays.

(The students will raise their hand and answer)

IV. Evaluation

I. Identification

Direction: Identify what is being asked on the following question. Write your answer on
the space provided.

___________1. Any food item or combination of items placed on the top of the spread.
___________2. It placed on top of the base so the garnish sticks to it without falling off.
___________3. It is made from softened butter with flavorings.
___________4. A bite-size open faced sandwiches consist of tiny portions of food presented on
bases of bread, toast or pastry easily handled and eaten.
___________5. It holds the spread and garnish.

II. True or False

Direction: Write your name if the statement is TRUE and write the name of your crush if
the statement is FALSE.

___________6. Make use of low-quality ingredients when making can

___________7. Simple, neat arrangements are more attractive than elaborate, overworked
designs.
___________8. Assemble as close as possible to serving time
___________9. The three parts of spread are flavored butter, flavored garnish and flavored
cream cheese.
___________10. Following the guidelines is important when assembling a canapé to have a
better result of the product.

V. Assignment

Answer the following questions. Write the answer in your TLE notebook.

1. What is Hors d'oeuvres?

2. What are the examples of Hors d’oeuvres?
Prepared by:

KRISHIANE RIZCHELLE B. SIMBULAN

BTLEd Home Economics 4I

Checked by:

JASMIN M. YAMBAO
Cooperating Teacher

Reviewed by:

ROSANNA S. CUIZON Ed. D

Master Teacher I- TLE/TVL

Approved by:

SHERYL C. DELA PEÑA

School Principal

AMOR S. LAZARO
Instructor, Practice Teaching