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.
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Performance Standard
Training Regulation.

Time
Topics Learning Competencies Assessment
Frame
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
Week 2 -Dimensions
TLE Grading System
of Personal Evaluates Personal Formative:
–3 - Entrepreneurial
Groupings andCompetencies
seat plan Entrepreneurial Competencies Video Presentation
Pre – Test
(PECs) Explains dimensions/ clusters of Discussion
- Three clusters of PECs PECs and the different Self-rating Questionnaire
(achievement, planning, and
characteristic traits per cluster (Assess your PECs by
power clusters) Explains the different factors
answering the test items)
- Characteristics influence business environment.
Group discussion
 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 Explains procedures for (Determine different

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
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
Develop a brand for the product.
Generate a clear and appealing
on the criteria / techniques set.
product brand.
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 Prepare Egg Dishes Performs cleaning and Formative:
–6 Tools, equipment and utensils sanitizing of kitchen tools and Picture Analysis
needed in preparing egg dishes equipment and premises
Discussion
Cleaning and sanitizing tools and Identifies the egg components
equipment Application

Nutritional value and components of Recitation

eggs
Characteristics of quality fresh eggs
and ingredients for egg dishes.
Recognize the market forms of
Summative:
and its nutritive value
eggs.
Short quiz about appetizer
Distinguish the uses of eggs in Actual preparation of egg
culinary arts. dishes
 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 Cook egg dishes in accordance Make project plan on egg
culinary arts. with the prescribed recipe. dishes.
Suggested Products: Select suitable plates according
- Omelet & Poach Egg to standards
- Deviled Egg Present egg dishes hygienically
- Ham & Cheese Frittata and attractively using suitable
garnishes and side dishes within
Factors in consideration in
the required time frame.
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.
 Prepare Cereals and Starch Dishes Identifies tool and equipment Formative:
Tools, equipment and utensils needed in preparation of Brainstorming
needed in preparing cereals and
appetizers Discussion
starch dishes
Classifies appetizer according to Recitation
Week 6 - Quality of cereals and starch dishes
Nutritional value and components of ingredients Application
8
cereals and starch dishes Identifies ingredient according to Summative:
Food sources and kinds of starch the given recipe Short quiz about cereals
and cereals. and starch dishes
Differentiates between hot and
Ingredients and methods of cooking Actual preparation of
starches and cereals. cold appetizers
Prepares variety of appetizers cereals and starch dishes
Make project plan on
Evaluates the finished product
 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 and rate using rubric cereals and starch dishes.
accompaniments for starch and Presents a range of appetizers
cereals dishes. Stores appetizers
Safety and hygienic practices in the
kitchen
Suggested Products:
- Pasta
- Au Gratin

Principle and techniques in storing

- Fundamentals of plating
appetizers
Factors in consideration in
presenting egg dishes
- Plating
- Garnishing
- Sauces
- Accompaniments
Principle and techniques in storing
 Written Test regarding the topics
Applies the lesson learned during
tackled/discussed on the First Mid-
Week 9 FIRST MID-QUARTER EXAM week 1 to 4 Quarter
Summative:
Applies the lesson learned during
Week 10 FIRST QUARTER EXAM the First Quarter
Written Test regarding the topics
discussed on the First Quarter
 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
Content Standard
Performance Standard
The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
The learner demonstrates an understanding core concepts and underlying theories in cookery.
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.

Time
Topics Learning Competencies Assessment
Frame
Week 1 Prepare Vegetable Dishes – Perform
Identifies ingredients according Formative:
mise en place
to standard recipe Picture Analysis
Principles of preparing vegetables
Prepare ingredients according Discussion
Characteristics of quality vegetables
to a given recipe, required rom Application
Thawing frozen vegetables
and timeframe
Summative:
Thaw frozen ingredients and
Short quiz about vegetables
Valuing: Giving importance about the
wash raw vegetables following Actual preparation/thawing
knowledge acquired in preparing vegetable
Week 2 Prepare Vegetable Dishes – Prepare Identifies market forms of Formative:
vegetable dishes vegetables Picture Analysis
Market forms of vegetables Select various kind of Discussion
Factors in the selection of vegetables according to a given Application
vegetables used for culinary arts menu
Recitation
Methods of cooking vegetable Cook variety of vegetable
dishes Summative:
dishes following appropriate
Short quiz about preparing
 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 cooking methods to preserve Demonstration on proper way

accompaniment for serving optimum quality and nutrition in using of tools, equipment
and utensils.
vegetable dishes Prepare suitable sauces and
Demonstration in cleansing
Suggested Products: accompaniment in serving
and sanitizing kitchen tools,
- Buttered vegetables vegetable dishes
equipment and utensils
- Deep fried vegetables
vegetable dishes
- Glazed vegetables
Actual preparation vegetable
- Baked vegetables
dishes
OHS & Principle and techniques in

Evaluation of the finished product

preparing vegetable dishes
using rubrics.

Valuing: Appreciate the skills and values

learned in preparing vegetable dishes.
Week 3 Prepare Vegetable Dishes – Presents Formative:
vegetable dishes Picture Analysis
Presentation of prepared vegetable Brainstorming
dishes
Present vegetable dishes Discussion
Factors to consider in plating and attractively Application
presenting vegetable dishes
Observe appropriate sauces and Summative:
- Balance
accompaniments Short quiz about plating and
- Harmony
Rate the finished products using presenting vegetable dishes
- Height
rubrics. Actual preparation of plating
- Color and presenting vegetable
- Texture dishes
Evaluation of the finished product Demonstration on proper way
using rubrics. in using of tools, equipment
and utensils.
 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 Demonstration in cleansing

learned in plating and presenting and sanitizing kitchen tools,
vegetables. equipment and utensils
Week 4 Prepare Salad and Dressings – Store
vegetable dishes
salad and dressing Store vegetables based on the Formative:
Techniques in storing vegetable prescribed location and
Brainstorming
dishes
temperature
Discussion
FIFO
Demonstrate vegetable storage
Application
Safety and hygienic practices in the
in accordance with FIFO
laboratory kitchen Summative:
operating procedures
Evaluation of the finished product Short quiz about storing
using rubrics Follow standard safety and vegetables
hygiene procedures Actual preparation of storing
vegetables
Valuing: Giving importance on the Rate the finished products using
knowledge acquired in storing vegetables rubrics
Week 5 Prepare and Cook Seafood Dishes – Formative:
Perform mise en place Prepare kitchen tools, Picture Analysis
Types of Seafood equipment and ingredients Discussion
- Shellfish based on required standards Application
- Fin Fish Identify types, varieties, market Summative:
Varieties of fish Actual selection of fish
- Structure Demonstration on proper way
Assemble ingredients according in using of tools, equipment
- Body shape
forms, nutritive value and and utensils.
- Market forms composition of fish and seafood
to recipes, recipe card or
enterprise standards Demonstration in cleansing
- Fat contents
Identifies steps in processing and sanitizing kitchen tools,
- Water source
fish equipment and utensils
- Processed fish
vegetable dishes
Market forms of fish and fish
 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.
Formative:
Picture Analysis
Discussion
Handle seafood hygienically Application
Thaw frozen seafood correctly Recitation
Summative:
Demonstration on proper way
Cook variety of seafood dishes in using of tools, equipment
to ensure maximumvalue
maintain quality and and utensils.
following nutritional
appropriate cooking
methods to preserve optimum Demonstration in cleansing
quality and nutrition and sanitizing kitchen tools,
equipment and utensils
vegetable dishes
Actual preparation (Proper
handling) of seafood dishes
 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 – Formative:

Cook fish and shellfish Picture Analysis
Principles of cooking fish and Discussion
seafood dishes
Application
Dry heat method Clean, cut and fillet seafood
Recitation
Moist heat methods Prepare ingredients according
Summative:
Varieties of shellfish and fish dishes to a given recipe
Demonstration on proper way
Suggested Products:
Demonstrate various methods in using of tools, equipment
- Buttered shrimp and utensils.
of cooking fish and shellfish
- Fish fillet Demonstration in cleansing
OHS & Principle and techniques in and sanitizing kitchen tools,
preparing seafood dishes
equipment and utensils
vegetable dishes
Valuing: Appreciate the skills and values
learned in preparing seafood dishes. Actual preparation seafood
dishes
Week 8 Prepare and Cook Seafood Dishes – Formative:
Plate/Presents fish and seafood Picture Analysis
Presentation of fish and seafood Brainstorming
dishes
Prepare/present fish and seafood Discussion
Plating
dishes attractively Application
Garnishing
Perform guidelines in serving fish Summative:
Guidelines in serving fish and and seafood dishes
seafood dishes Actual preparation of plating
Rate the finished products using and presenting seafood
Evaluation of the finished product
dishes
using rubrics. rubrics.
Demonstration on proper way
in using of tools, equipment
Valuing: Appreciate the skills and values and utensils.
learned in plating and presenting fish and
seafood. Demonstration in cleansing
and sanitizing kitchen tools,
 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
Ensure that trimming fish and Formative:
Factors in storing and handling
seafood
Brainstorming
Storage requirements for fish Check date stamps and codes Discussion
Minimization techniques in relation seafood are stored hygienically
where applicable to ensure Application
to seafood
quality control
Summative:
Temperature required in storing
Sore seafood in accordance with
seafood dishes Short quiz about storing
FIFO operating procedures and seafood dishes
Evaluation of the finished product
using rubrics Actual preparation of storing
seafood dishes
Rate the finished products using Written Test regarding the topics
Applies the lesson learned during
standard storage requirements tackled/discussed on the Second
SECOND
Valuing: MID-QUARTER
Giving EXAM
importance on the rubrics
week 1 to 8
knowledge acquired in storing seafood Mid-Quarter
Summative:
dishes Applies the lesson learned during
Week 10 SECOND QUARTER EXAM the Second Quarter
Written Test regarding the topics
discussed on the Second Quarter
 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.
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Performance Standard
Training Regulation.

Time
Topics Learning Competencies Assessment
Frame
Week 1 Prepare Stocks, Sauces and Soups –
Prepare stocks for menu items
Principles of preparing stocks Formative:
Classifications of stocks
Use ingredients and flavouring Picture Analysis
Ingredients in preparing stocks
Types and uses of convenience according to standard Discussion
products enterprise Application
Methods of preparing stocks Produce variety of stocks Summative:
Suggested products: according to enterprise Short quiz about stocks,
- White stock standards sauces and soups
- Brown stock Actual preparation of stocks,
Week 2 Prepare Stocks, Sauces and Soups – Select and assemble correct Formative:
sauces and soups
Valuing: Giving importance about the
knowledge acquired in preparing stocks,
sauces and soups
 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 ingredients in preparing soups, Picture Analysis
Classifications of soups
including stocks and garnishes Discussion
Ingredients in preparing soups
Prepare variety soup recipes Application
Techniques in presenting and according to enterprise
evaluating soups Summative:
standards Short quiz about preparing
Suggested soup recipes
Present and evaluate soup stocks, sauces and soups
Garnishes for the presentation of
recipes in accordance with the Demonstration on proper way
soups
criteria in using of tools, equipment
Techniques in presenting and and utensils.
evaluating soups
Demonstration in cleansing
Criteria in presenting and evaluating
and sanitizing kitchen tools,
soup recipes
equipment and utensils
- Right flavor
vegetable dishes
- Color
Actual preparation stocks,
- Temperature
- Service ware sauces and soups

- Suitable garnishes
- Accompaniments
Suggested projects:
Week 3 Prepare Vegetable Dishes – Prepare Classify various types of sauces Formative:
- Various kinds of soups
sauces required for menu items and their corresponding Picture Analysis
Evaluation of the
Classifications finished product
of sauces
Prepare a variety of hot and cold Brainstorming
using rubrics.

Valuing: Appreciate the skills and values

learned in preparing stocks, sauces and
soups.
 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 sauces based on the required Discussion

menu items
Methods of preparing sauces Application
Identify the types of thickening
Types of thickening agents and Summative:
convenience products used in agents and convenience
Actual preparation of sauces
preparing sauces products used in preparing required
Role of thickening agents and sauces Demonstration on proper way
convenience products in the Use thickening agents and in using of tools, equipment
and utensils.
preparation of sauces convenience products
Demonstration in cleansing
Criteria for evaluating sauces appropriately
and sanitizing kitchen tools,
Common problem in the preparation Evaluate sauces for flavor, color
of sauces equipment and utensils
and consistency
Suggested project:
Identify and deal with problems in
- Various types of sauces
the preparation of sauces
Evaluation of the finished product
using rubrics.

Valuing: Appreciate the skills and values

learned in preparing stocks, sauces and
soups
Week 4 Prepare Stocks, Sauces and Soups – Formative:
Store and reconstitute stocks, sauces
Maintain optimum quality of Brainstorming
and soups & Evaluate the finished
products freshness of stocks, sauces and Discussion
soups
Methods of storing and reheating Application
stocks, sauces and soups Reconstitute stocks, sauces and
Summative:
OHS soups
Short quiz about storing
Evaluation of the finished product Rate the finished products using stocks, sauces and soups
using rubrics
rubrics Actual preparation of storing
stocks, sauces and soups
 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 – Formative:
Perform mise en place
Picture Analysis
Preparation of poultry for cooking -
Discussion
Slaughter and bleeding Prepare kitchen tools,
- Scalding equipment and ingredients Application

- De – feathering Summative:

- Evisceration Actual preparation of in

Identify the market forms of
cooking poultry dishes
- Deboning based on required standards
poultry
Demonstration on proper way
Market Forms of poultry Determine poultry cuts in in using of tools, equipment
and utensils.
Poultry cuts accordance with prescribed dish
Demonstration in cleansing
and sanitizing kitchen tools,
Valuing: Giving importance about the
knowledge acquired in preparing poultry equipment and utensils
dishes
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
Formative:
Picture Analysis
Prepare poultry and game birds Discussion
hygienically to minimize risk of Application
food spoilage and cross –
Brainstorming
contamination
Cook various poultry and game Summative:
bird dishes following Demonstration on proper way
in using of tools, equipment
appropriately and utensils.
Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

Actual preparation (Proper

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

Demonstration in cleansing
Valuing: Appreciate the skills and values and sanitizing kitchen tools,
learned in plating and presenting poultry equipment and utensils
Week 9 Formative:
dishes
Prepare and Cook Seafood Dishes – Brainstorming
Store fish and seafood dishes &
Evaluate the finished products Discussion
Store and maintain poultry and Application
Techniques in storing poultry and
game bird game – bird dishes according to Summative:
standards
Evaluation of the finished product Actual preparation of storing
using rubrics Rate the finished products using seafood dishes
rubrics Demonstration on proper way
in using of tools, equipment
Valuing: Giving importance on the
knowledge acquired in storing poultry and and utensils.
Written Test regarding the topics
game – bird dishes Applies the lesson learned during Demonstration
tackled/discussed on in
thecleansing
Third Mid-
THIRD MID-QUARTER EXAM week 1 to 8 Quarter
and sanitizing kitchen tools,
Summative:
Applies the lesson learned during
equipment and utensils
Week 10 THIRD QUARTER EXAM the Third Quarter
Written Test regarding the topics
discussed on the Third Quarter
 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.
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Performance Standard
Training Regulation.

Time
Topics Learning Competencies Assessment
Frame
Week 1- Prepare and Cook Meat – Perform mise
en place
2 Formative:
Principles in meat preparation
Picture Analysis
Market forms of meat
Discussion
Different kinds of meat Prepare the tools, equipment, Application
- Beef
Summative:
- Pork
Short quiz about preparing
- Carabeef Identify the market forms and meat
ingredients
based and other supplies
- Chevon cuts ofon the
meat given recipe Actual preparation of meat
Tools, utensils and equipment for Demonstration on proper way
meat preparation
in using of tools, equipment
Techniques in meat tenderizing and utensils.
Demonstration in cleansing
Valuing: Giving importance about the and sanitizing kitchen tools,
knowledge acquired in preparing meat
dishes equipment and utensils
 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- Prepare and Cook Meat – Cook meat

5 cuts
Formative:
Variety of meat dishes
Picture Analysis
Methods of cooking meat Prepare meat cuts according to
Discussion
- Dry – heat cooking the given recipe
Application
- Moist heat cooking Prepare and use suitable
Summative:
Cooking specialty cuts marinades for a variety of meat
cuts Short quiz about preparing
Cooking frozen meat cook meat cuts
Identify appropriate cooking
- Types of marinades Demonstration on proper way
methods for meat cuts in using of tools, equipment
Suggested projects: and utensils.
Apply different techniques in
- Teriyaki
Demonstration in cleansing
meat preparation
- Morcon
and sanitizing kitchen tools,
Cook meat – cut dishes
- Tocino
equipment and utensils
according to the given recipe
- Roasted meat
Actual preparation of cook
Evaluation of the finished product meats
using rubrics.

Valuing: Appreciate the skills and values

Week 6- Prepare and Cook Meat – Present Meat
Dishes
7 Picture Analysis
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
Formative:
Present meat dishes aesthetically
Brainstorming
based on classical and cultural
standards Discussion
Select suitable plate according to Application
standard in serving meat dishes Summative:
Present meat dishes hygienically Actual preparation in plating /
presenting meat cuts
within the required timeframe
Demonstration on proper way
in using of tools, equipment
 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,
Week 8 Utilize quality trimmings and
Prepare and Cook Meat Cuts – Store equipment and utensils
meat & Evaluate the finished products leftovers in storing meat
Techniques in storing meat Store fresh and cryovac – Formative:
- Types of containers packed meat according to Brainstorming
- Temperature health regulations Discussion
- FIFO requirements Use required containers and Application
OHS store meat in proper Summative:
Evaluation of the finished product temperature to maintain quality Short quiz about storing
using rubrics cooked meat cuts
and freshness
Actual preparation of storing
Week 9 Store meat in accordance with Written Test regarding the topics
Applies the lesson learned during cooked meat cuts
Valuing: Giving importance on the tackled/discussed on the Fourth
FOURTH MID-QUARTER
knowledge acquired EXAM
in storing stocks, FIFO operating procedures and
week 1 to 8
sauces and soups Mid-Quarter
Summative:
Applies the lesson learned during
Week 10 FOURTH QUARTER EXAM Rate
the the finished
Fourth Quarterproducts using
Written Test regarding the topics
meat storage requirements discussed on the Fourth Quarter
rubrics