Budget of work in tle 10 cookery - Melanie M. Alido

1. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas BUDGET OF WORK IN TLE 10 COOKERY FIRST QUARTER Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery. Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery. Performance Standard The learner independently demonstrates core competencies in cookery as prescribed in the TESDA Training Regulation. Time Frame Topics Learning Competencies Assessment Week 1  Orientation - Basic concepts in cookery - Relevance of the course - Career opportunities - Students Activity Program of HAU-JHS - Kitchen and Classroom Rules and Regulations - TLE Grading System - Groupings and seat plan  Pre – Test Week 2 – 3  Dimensions of Personal Entrepreneurial Competencies (PECs) - Three clusters of PECs (achievement, planning, and power clusters) - Characteristics  Evaluates Personal Entrepreneurial Competencies  Explains dimensions/ clusters of PECs and the different characteristic traits per cluster  Explains the different factors influence business environment. Formative:  Video Presentation  Discussion  Self-rating Questionnaire (Assess your PECs by answering the test items)  Group discussion

2. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas - Assessment of PECs  Business Environment and Market - Factors in the business environment - Identifying business opportunities  Review of different kitchen tools and equipment and their uses  Selecting a business idea  Key concepts in selecting business idea - Criteria - Techniques  Branding Valuing: Enhancing weak areas and sustaining strong areas in their PECs. Giving importance in the following: - Business opportunities - Different kitchen tools and equipment  Explains procedures for generating business ideas or identifying business opportunities.  Generates business ideas.  Recognizes kitchen tools and equipment to be cleaned and sanitized.  Apply creativity and innovative techniques to develop marketable product.  Determine a business idea based on the criteria / techniques set.  Develop a brand for the product.  Generate a clear and appealing product brand. (Determine different business opportunities near the community and identify problems encountered and their solutions) Summative:  Written Test (Complete the given graphic organizer of the different characteristics of each clusters)  Written Test (Identify the following kitchen tools and equipment according to their use). Week 4 – 6 Prepare Egg Dishes  Tools, equipment and utensils needed in preparing egg dishes  Cleaning and sanitizing tools and equipment  Nutritional value and components of eggs  Characteristics of quality fresh eggs and ingredients for egg dishes.  Performs cleaning and sanitizing of kitchen tools and equipment and premises  Identifies the egg components and its nutritive value  Recognize the market forms of eggs.  Distinguish the uses of eggs in culinary arts. Formative:  Picture Analysis  Discussion  Application  Recitation Summative:  Short quiz about appetizer  Actual preparation of egg dishes

3. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas  Market forms of egg and its uses in culinary arts.  Suggested Products: - Omelet & Poach Egg - Deviled Egg - Ham & Cheese Frittata  Factors in consideration in presenting egg dishes - Plating - Garnishing - Side Dishes  OHS & Principle and techniques in storing appetizers  Evaluation of the finished product using rubrics. Valuing: Appreciate the skills and values learned in preparing appetizer.  Cook egg dishes in accordance with the prescribed recipe.  Select suitable plates according to standards  Present egg dishes hygienically and attractively using suitable garnishes and side dishes within the required time frame.  Make project plan on egg dishes. Week 6 - 8 Prepare Cereals and Starch Dishes  Tools, equipment and utensils needed in preparing cereals and starch dishes  Quality of cereals and starch dishes  Nutritional value and components of cereals and starch dishes  Food sources and kinds of starch and cereals.  Ingredients and methods of cooking starches and cereals.  Identifies tool and equipment needed in preparation of appetizers  Classifies appetizer according to ingredients  Identifies ingredient according to the given recipe  Differentiates between hot and cold appetizers  Prepares variety of appetizers  Evaluates the finished product Formative:  Brainstorming  Discussion  Recitation  Application Summative:  Short quiz about cereals and starch dishes  Actual preparation of cereals and starch dishes  Make project plan on

4. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas  Preparation of sauces and accompaniments for starch and cereals dishes.  Safety and hygienic practices in the kitchen  Suggested Products: - Pasta - Au Gratin - Fundamentals of plating  Principle and techniques in storing appetizers  Factors in consideration in presenting egg dishes - Plating - Garnishing - Sauces - Accompaniments  Principle and techniques in storing appetizers  FIFO Valuing: Appreciate the skills and values learned in preparing appetizer. and rate using rubric  Presents a range of appetizers  Stores appetizers cereals and starch dishes. Week 9 FIRST MID-QUARTER EXAM  Applies the lesson learned during week 1 to 4 Written Test regarding the topics tackled/discussed on the First Mid- Quarter Week 10 FIRST QUARTER EXAM  Applies the lesson learned during the First Quarter Summative: Written Test regarding the topics discussed on the First Quarter

5. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas BUDGET OF WORK IN TLE 10 COOKERY SECOND QUARTER Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery. Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery. Performance Standard The learner independently demonstrates core competencies in cookery as prescribed in the TESDA Training Regulation. Time Frame Topics Learning Competencies Assessment Week 1 Prepare Vegetable Dishes – Perform mise en place  Principles of preparing vegetables  Characteristics of quality vegetables  Thawing frozen vegetables Valuing: Giving importance about the knowledge acquired in preparing vegetable dishes  Identifies ingredients according to standard recipe  Prepare ingredients according to a given recipe, required rom and timeframe  Thaw frozen ingredients and wash raw vegetables following standard procedures Formative:  Picture Analysis  Discussion  Application Summative:  Short quiz about vegetables  Actual preparation/thawing vegetables Week 2 Prepare Vegetable Dishes – Prepare vegetable dishes  Market forms of vegetables  Factors in the selection of vegetables used for culinary arts  Methods of cooking vegetable dishes  Identifies market forms of vegetables  Select various kind of vegetables according to a given menu  Cook variety of vegetable dishes following appropriate Formative:  Picture Analysis  Discussion  Application  Recitation Summative:  Short quiz about preparing

6. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas  Preparation of sauces and accompaniment for serving vegetable dishes  Suggested Products: - Buttered vegetables - Deep fried vegetables - Glazed vegetables - Baked vegetables  OHS & Principle and techniques in preparing vegetable dishes  Evaluation of the finished product using rubrics. Valuing: Appreciate the skills and values learned in preparing vegetable dishes. cooking methods to preserve optimum quality and nutrition  Prepare suitable sauces and accompaniment in serving vegetable dishes  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils vegetable dishes  Actual preparation vegetable dishes Week 3 Prepare Vegetable Dishes – Presents vegetable dishes  Presentation of prepared vegetable dishes  Factors to consider in plating and presenting vegetable dishes - Balance - Harmony - Height - Color - Texture  Evaluation of the finished product using rubrics.  Present vegetable dishes attractively  Observe appropriate sauces and accompaniments  Rate the finished products using rubrics. Formative:  Picture Analysis  Brainstorming  Discussion  Application Summative:  Short quiz about plating and presenting vegetable dishes  Actual preparation of plating and presenting vegetable dishes  Demonstration on proper way in using of tools, equipment and utensils.

7. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas Valuing: Appreciate the skills and values learned in plating and presenting vegetables.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils vegetable dishes Week 4 Prepare Salad and Dressings – Store salad and dressing  Techniques in storing vegetable dishes  FIFO  Safety and hygienic practices in the laboratory kitchen  Evaluation of the finished product using rubrics Valuing: Giving importance on the knowledge acquired in storing vegetables  Store vegetables based on the prescribed location and temperature  Demonstrate vegetable storage in accordance with FIFO operating procedures  Follow standard safety and hygiene procedures  Rate the finished products using rubrics Formative:  Brainstorming  Discussion  Application Summative:  Short quiz about storing vegetables  Actual preparation of storing vegetables Week 5 Prepare and Cook Seafood Dishes – Perform mise en place  Types of Seafood - Shellfish - Fin Fish  Varieties of fish - Structure - Body shape - Market forms - Fat contents - Water source - Processed fish  Market forms of fish and fish  Prepare kitchen tools, equipment and ingredients based on required standards  Identify types, varieties, market forms, nutritive value and composition of fish and seafood  Assemble ingredients according to recipes, recipe card or enterprise standards  Identifies steps in processing fish Formative:  Picture Analysis  Discussion  Application Summative:  Actual selection of fish  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils vegetable dishes

8. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas products  Fish cuts  Composition and nutritive value of fish  Processing fish - Scaling - Cutting of tails and fins - Eviscerating - Cleansing - Canning Valuing: Giving importance about the knowledge acquired in preparing seafoods Week 6 Prepare and Cook Seafood Dishes – Handle fish and seafood  Methods in thawing frozen ingredients  Preparation of sauces and accompaniment for serving seafood dishes  OHS & Principle and techniques in preparing seafood dishes Valuing: Appreciate the skills and values learned in preparing seafood dishes.  Handle seafood hygienically  Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value  Cook variety of seafood dishes following appropriate cooking methods to preserve optimum quality and nutrition Formative:  Picture Analysis  Discussion  Application  Recitation Summative:  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils vegetable dishes  Actual preparation (Proper handling) of seafood dishes

9. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas Week 7 Prepare and Cook Seafood Dishes – Cook fish and shellfish  Principles of cooking fish and seafood dishes  Dry heat method  Moist heat methods  Varieties of shellfish and fish dishes  Suggested Products: - Buttered shrimp - Fish fillet  OHS & Principle and techniques in preparing seafood dishes Valuing: Appreciate the skills and values learned in preparing seafood dishes.  Clean, cut and fillet seafood  Prepare ingredients according to a given recipe  Demonstrate various methods of cooking fish and shellfish Formative:  Picture Analysis  Discussion  Application  Recitation Summative:  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils vegetable dishes  Actual preparation seafood dishes Week 8 Prepare and Cook Seafood Dishes – Plate/Presents fish and seafood  Presentation of fish and seafood dishes  Plating  Garnishing  Guidelines in serving fish and seafood dishes  Evaluation of the finished product using rubrics. Valuing: Appreciate the skills and values learned in plating and presenting fish and seafood.  Prepare/present fish and seafood dishes attractively  Perform guidelines in serving fish and seafood dishes  Rate the finished products using rubrics. Formative:  Picture Analysis  Brainstorming  Discussion  Application Summative:  Actual preparation of plating and presenting seafood dishes  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools,

10. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas equipment and utensils vegetable dishes Week 9 Prepare and Cook Seafood Dishes – Store fish and seafood dishes & Evaluate the finished products  Factors in storing and handling seafood  Storage requirements for fish  Minimization techniques in relation to seafood  Temperature required in storing seafood dishes  Evaluation of the finished product using rubrics Valuing: Giving importance on the knowledge acquired in storing seafood dishes  Ensure that trimming fish and seafood are stored hygienically  Check date stamps and codes where applicable to ensure quality control  Sore seafood in accordance with FIFO operating procedures and standard storage requirements  Rate the finished products using rubrics Formative:  Brainstorming  Discussion  Application Summative:  Short quiz about storing seafood dishes  Actual preparation of storing seafood dishes SECOND MID-QUARTER EXAM  Applies the lesson learned during week 1 to 8 Written Test regarding the topics tackled/discussed on the Second Mid-Quarter Week 10 SECOND QUARTER EXAM  Applies the lesson learned during the Second Quarter Summative: Written Test regarding the topics discussed on the Second Quarter

11. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas BUDGET OF WORK IN TLE 10 COOKERY THIRD QUARTER Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery. Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery. Performance Standard The learner independently demonstrates core competencies in cookery as prescribed in the TESDA Training Regulation. Time Frame Topics Learning Competencies Assessment Week 1 Prepare Stocks, Sauces and Soups – Prepare stocks for menu items  Principles of preparing stocks  Classifications of stocks  Ingredients in preparing stocks  Types and uses of convenience products  Methods of preparing stocks  Suggested products: - White stock - Brown stock Valuing: Giving importance about the knowledge acquired in preparing stocks, sauces and soups  Use ingredients and flavouring according to standard enterprise  Produce variety of stocks according to enterprise standards Formative:  Picture Analysis  Discussion  Application Summative:  Short quiz about stocks, sauces and soups  Actual preparation of stocks, sauces and soups Week 2 Prepare Stocks, Sauces and Soups –  Select and assemble correct Formative:

12. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas Prepare soups required for menu items  Classifications of soups  Ingredients in preparing soups  Techniques in presenting and evaluating soups  Suggested soup recipes  Garnishes for the presentation of soups  Techniques in presenting and evaluating soups  Criteria in presenting and evaluating soup recipes - Right flavor - Color - Temperature - Service ware - Suitable garnishes - Accompaniments  Suggested projects: - Various kinds of soups  Evaluation of the finished product using rubrics. Valuing: Appreciate the skills and values learned in preparing stocks, sauces and soups. ingredients in preparing soups, including stocks and garnishes  Prepare variety soup recipes according to enterprise standards  Present and evaluate soup recipes in accordance with the criteria  Picture Analysis  Discussion  Application Summative:  Short quiz about preparing stocks, sauces and soups  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils vegetable dishes  Actual preparation stocks, sauces and soups Week 3 Prepare Vegetable Dishes – Prepare sauces required for menu items  Classifications of sauces  Classify various types of sauces and their corresponding  Prepare a variety of hot and cold Formative:  Picture Analysis  Brainstorming

13. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas  Ingredients in preparing sauces  Methods of preparing sauces  Types of thickening agents and convenience products used in preparing sauces  Role of thickening agents and convenience products in the preparation of sauces  Criteria for evaluating sauces  Common problem in the preparation of sauces  Suggested project: - Various types of sauces  Evaluation of the finished product using rubrics. Valuing: Appreciate the skills and values learned in preparing stocks, sauces and soups sauces based on the required menu items  Identify the types of thickening agents and convenience products used in preparing sauces  Use thickening agents and convenience products appropriately  Evaluate sauces for flavor, color and consistency  Identify and deal with problems in the preparation of sauces  Discussion  Application Summative:  Actual preparation of sauces required  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils Week 4 Prepare Stocks, Sauces and Soups – Store and reconstitute stocks, sauces and soups & Evaluate the finished products  Methods of storing and reheating stocks, sauces and soups  OHS  Evaluation of the finished product using rubrics  Maintain optimum quality of freshness of stocks, sauces and soups  Reconstitute stocks, sauces and soups  Rate the finished products using rubrics Formative:  Brainstorming  Discussion  Application Summative:  Short quiz about storing stocks, sauces and soups  Actual preparation of storing stocks, sauces and soups

14. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas Valuing: Giving importance on the knowledge acquired in storing stocks, sauces and soups Week 5 Prepare Poultry and Game Dishes – Perform mise en place  Preparation of poultry for cooking - Slaughter and bleeding - Scalding - De – feathering - Evisceration - Deboning  Market Forms of poultry  Poultry cuts Valuing: Giving importance about the knowledge acquired in preparing poultry dishes  Prepare kitchen tools, equipment and ingredients based on required standards  Identify the market forms of poultry  Determine poultry cuts in accordance with prescribed dish Formative:  Picture Analysis  Discussion  Application Summative:  Actual preparation of in cooking poultry dishes  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils Week 6 Prepare Poultry and Game Dishes – Cook poultry and game bird dishes  Types and causes of food spoilage and cross contamination  Methods of cooking poultry and game dishes - Dry – heat cookery - Moist – heat cookery  Nutritional value of poultry and game bird dishes  OHS & Principle and techniques in preparing poultry and game dishes  Prepare poultry and game birds hygienically to minimize risk of food spoilage and cross – contamination  Cook various poultry and game bird dishes following appropriately Formative:  Picture Analysis  Discussion  Application  Brainstorming Summative:  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils

15. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas Valuing: Appreciate the skills and values learned in preparing poultry and game bird dishes.  Actual preparation (Proper handling) of poultry and game bird dishes Week 7 Prepare Poultry and Game Dishes – Cook fish and shellfish  Principles of cooking fish and seafood dishes  Dry heat method  Moist heat methods  Varieties of shellfish and fish dishes  Suggested Products: - Buttered shrimp - Fish fillet  OHS & Principle and techniques in preparing seafood dishes Valuing: Appreciate the skills and values learned in preparing seafood dishes.  Clean, cut and fillet seafood  Prepare ingredients according to a given recipe  Demonstrate various methods of cooking fish and shellfish Formative:  Picture Analysis  Discussion  Application  Recitation Summative:  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils vegetable dishes  Actual preparation seafood dishes Week 8 Prepare Poultry and Game Dishes – Plate/Presents fish and seafood  Factors in presenting / plating poultry and game – bird dishes  Types of service ware  Plating  Sauces  Accompaniment  Evaluation of the finished product using rubrics.  Identifies the type of service ware to be utilized in serving poultry and game – bird dishes  Present plated poultry and game – bird dishes with appropriate sauces, garnishes and accompaniments  Rate the finished products using rubrics. Formative:  Picture Analysis  Discussion  Application Summative:  Actual preparation of plating and presenting poultry dishes  Demonstration on proper way in using of tools, equipment and utensils.

16. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas Valuing: Appreciate the skills and values learned in plating and presenting poultry dishes  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils Week 9 Prepare and Cook Seafood Dishes – Store fish and seafood dishes & Evaluate the finished products  Techniques in storing poultry and game bird  Evaluation of the finished product using rubrics Valuing: Giving importance on the knowledge acquired in storing poultry and game – bird dishes  Store and maintain poultry and game – bird dishes according to standards  Rate the finished products using rubrics Formative:  Brainstorming  Discussion  Application Summative:  Actual preparation of storing seafood dishes  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils THIRD MID-QUARTER EXAM  Applies the lesson learned during week 1 to 8 Written Test regarding the topics tackled/discussed on the Third Mid- Quarter Week 10 THIRD QUARTER EXAM  Applies the lesson learned during the Third Quarter Summative: Written Test regarding the topics discussed on the Third Quarter

17. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas BUDGET OF WORK IN TLE 10 COOKERY FOURTH QUARTER Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery. Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery. Performance Standard The learner independently demonstrates core competencies in cookery as prescribed in the TESDA Training Regulation. Time Frame Topics Learning Competencies Assessment Week 1- 2 Prepare and Cook Meat – Perform mise en place  Principles in meat preparation  Market forms of meat  Different kinds of meat - Beef - Pork - Carabeef - Chevon  Tools, utensils and equipment for meat preparation  Techniques in meat tenderizing Valuing: Giving importance about the knowledge acquired in preparing meat dishes  Prepare the tools, equipment, ingredients and other supplies based on the given recipe  Identify the market forms and cuts of meat Formative:  Picture Analysis  Discussion  Application Summative:  Short quiz about preparing meat  Actual preparation of meat  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils

18. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas Week 3- 5 Prepare and Cook Meat – Cook meat cuts  Variety of meat dishes  Methods of cooking meat - Dry – heat cooking - Moist heat cooking  Cooking specialty cuts  Cooking frozen meat - Types of marinades  Suggested projects: - Teriyaki - Morcon - Tocino - Roasted meat  Evaluation of the finished product using rubrics. Valuing: Appreciate the skills and values learned in preparing meat cuts  Prepare meat cuts according to the given recipe  Prepare and use suitable marinades for a variety of meat cuts  Identify appropriate cooking methods for meat cuts  Apply different techniques in meat preparation  Cook meat – cut dishes according to the given recipe Formative:  Picture Analysis  Discussion  Application Summative:  Short quiz about preparing cook meat cuts  Demonstration on proper way in using of tools, equipment and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils  Actual preparation of cook meats Week 6- 7 Prepare and Cook Meat – Present Meat Dishes  Methods of presenting meat dishes  Plating  Garnishing  Portion control of cooked meat  Evaluation of the finished product using rubrics. Valuing: Appreciate the skills and values  Present meat dishes aesthetically based on classical and cultural standards  Select suitable plate according to standard in serving meat dishes  Present meat dishes hygienically within the required timeframe Formative:  Picture Analysis  Brainstorming  Discussion  Application Summative:  Actual preparation in plating / presenting meat cuts  Demonstration on proper way in using of tools, equipment

19. Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Batangas District of Mabini MABINI NATIONAL HIGH SCHOOL Solo, Mabini, Batangas learned in preparing meat cuts and utensils.  Demonstration in cleansing and sanitizing kitchen tools, equipment and utensils Week 8 Prepare and Cook Meat Cuts – Store meat & Evaluate the finished products  Techniques in storing meat - Types of containers - Temperature - FIFO requirements  OHS  Evaluation of the finished product using rubrics Valuing: Giving importance on the knowledge acquired in storing stocks, sauces and soups  Utilize quality trimmings and leftovers in storing meat  Store fresh and cryovac – packed meat according to health regulations  Use required containers and store meat in proper temperature to maintain quality and freshness  Store meat in accordance with FIFO operating procedures and meat storage requirements  Rate the finished products using rubrics Formative:  Brainstorming  Discussion  Application Summative:  Short quiz about storing cooked meat cuts  Actual preparation of storing cooked meat cuts Week 9 FOURTH MID-QUARTER EXAM  Applies the lesson learned during week 1 to 8 Written Test regarding the topics tackled/discussed on the Fourth Mid-Quarter Week 10 FOURTH QUARTER EXAM  Applies the lesson learned during the Fourth Quarter Summative: Written Test regarding the topics discussed on the Fourth Quarter

Budget of work in tle 10 cookery - Melanie M. Alido

Budget of work in tle 10 cookery - Melanie M. Alido

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