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1. WELCOME GRADE 9 DIAMOND !

2. CLASSROOM RULES 1 Show respect for your classmates and teacher. Work quietly so you dont understand each other. Always listen when someone is speaking. Participate in class activity. Raise your hand if you are leaving from the class. 2 3 4 5

3. Game : 4pics 1 Word (30 seconds to complete the activity)

4. Learning objectives At the end of the lesson, the students should be able to. Identify what is Salad. Classify the salad according to their functions in the meal. Prepare salad and dressing. Appreciate the importance of preparing salad according to their function in the meal. 1 2 3 4

5. j CLASSIFICATION OF SALAD ACCORDING TO THEIR FUNCTION IN THE MEAL Ms. Sheryl B. Pastera

6. WHAT IS SALAD? Salad

7. SALAD SALAD is a mixture of small pieces of food (pasta, meat, fruit, eggs, vegetables) combined with a dressing. Salad

8. CLASSIFICATION OF SALADS: 1. Appetizer Salad Salad 2. Accompaniment Salad 3. Side dish Salad 4. Main course Salad 5. Separate course Salad 6. Desert Salad

9. 1. APPETIZER SALAD Also known as “stimulator salad”, which has fresh, crisp ingredients, tangy flavorful dressing. Salad

10. ACCOMPANIMENT SALAD It must balance and harmonize with the rest of the meal, like any other side dish. Salad 2

11. SIDE DISH SALAD Should be light and flavorful,not too; much vegetable salads are often good choices. Salad

12. MAIN COURSE SALAD Also known as “dinner salads” that composed of as main ingredients. Example : Grilled chicken salad Salad

13. SEPARATE COURSE SALAD is served after the main course to cleanse the palate,refresh the appetite. These salad must be very light without filling. Salad 5.

14. DESERT SALAD Often sweetmade up of gelatin,fruit and whipped cream (all purpose cream) and/or (mayonnaise). Salad 6.

15. Salad DESERT 01 Fruit Salad 02 Gelatin Salad

16. Salad ACTIVITY 2. SALAD "PREPARATION CHALLENGE"

17. DIRECTION: MAKE A TWO GROUPS AND PREPARE A SALAD ACCORDING TO THEIR FUNCTIONS IN THE MEAL Prepare a salad according to your assigned meal function. 01 Allow 5 minutes for preparation. 02 Each group will present the salad explaining the flavor profile, texture,and nutritional balance. 03

18. 20pts CRITERIA Salad

19. GENERALIZATION AS A STUDENT, WHY DO YOU NEED TO UNDERSTAND EACH CLASSIFICATION OF SALAD?

20. ASSESSMENT GET 1/4 SHEET OF PAPER AND TRY TO ANSWER THE FOLLOWING.

21. ASSESSMENT DIRECTION: READ AND UNDERSTAND THE STATEMENT CAREFULLY. WRITE "TRUE" IF THE STATEMENT IS CORRECT AND "FALSE" IF THE STATEMENT IS INCORRECT. USE SEPARATE SHEET OF PAPER AS YOUR ANSWER SHEET.

22. ASSESSMENT 1. SIDE DISH SALADS SHOULD BE LIGHT AND FLAVORFUL, NOT TOO; MUCH VEGATABLE SALADS ARE OFTEN GOOD CHOICES. 2. APPETIZER SALADS STIMULATES APPETITE WHICH HAS FRESH, CRISP INGREDIENTS; TANGY FLAVOR DRESSING; ATTRACTIVE ,APPETIZING APPEARANCE.

23. ASSESSMENT 3. ACCOMPANIMENT SALAD MUST BALANCE AND HARMONIZE WITH THE REST OF THE MEAL. 4. MAIN COURSE SALADS SHOULD BE LIGHT ENOUGH TO SERVE AS SMALL MEAL AND SHOULD CONTAIN SUBSTANTIAL PORTION OF PROTEIN.

24. ASSESSMENT 5. DESSERT SALADS ARE USUALLY SWEET AND MAY CONTAIN ITEMS SUCH AS FRUITS, SWEETEENED GELATIN, NUTS ?AND CREAM.

25. ASSIGNMENT DIRECTION: WRITE AN ESSAY minimum of 50 words and maximum of 100 words. 1. HOW DO YOU DIFFERENTIATE APPETIZER SALAD FROM ACCOMPANIMENT SALAD?