SUBIC BAY COLLEGES (SBCI), INC.

“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City

Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com

SENIOR HIGH SCHOOL

TEACHER’S GUIDE

SUBJECT CATEGORY TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

SUBJECT TITLE TVL_H.E.
SUBJECT DESCRIPTION COOKERY NC II
TOPIC/LESSON PREPARE CEREALS and STARCH DISHES (CD)
CODE TLE_HECK9- 12CD-If-5
CONTENT STANDARD The learners demonstrate an understanding preparing and cooking cereals and starch dishes
PERFORMANCE STANDARD The learners independently prepare and cook cereals and starch dishes
LEARNING COMPETENCIES Perform mise en place
SPECIFIC LEARNING OUTCOME - prepare the tools, equipment, and ingredients based on prescribed standards
- determine the sources and kinds of starch and cereals
- identify the ingredients in the preparation of various types of starch and cereal dishes
INCLUSIVE DATES November 11-15, 2019
TIME ALLOTMENT 240
MATERIALS Laptop, marker, white board
RESOURCES Career Pathways in TLE: Cookery, Bartending, Catering, and Household Services (Caballero, 2018)

LESSON OUTLINE:
I. Introduction (30 Minutes)
II. Motivation (40 Minutes)
III. Instruction/Delivery (60 Minutes)
IV. Practice (40 Minutes)
V. Evaluation (40 Minutes)
VI. Enrichment (30 Minutes)
VII. Assignment (If any)
VIII. Remarks
IX. Reflection

PROCEDURE: MEETING LEARNERS’ NEEDS

I. Introduction:
- We have our prayer
- Checking of attendance
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 SUBIC BAY COLLEGES (SBCI), INC.
“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City
Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com

- Checking of assignment
- Brief discussion or over view of past topic.

II. Motivation:
Pictures of different grains. Learners will try to guess the name of the Breads, breakfast cereals, grains, and other products (types of
grains and cereals according to their research. grains). Rice, brown rice, red rice, maize, wheat, barley, sorghum,
millet, oats, and rye (types of cereals)
III. Instruction/Delivery:
“In our everyday life, cereals become part of our daily food especially “Cereal is a kind of grain used to make human and animal food.
during our breakfast. What can you say about cereal?” These grains are processed into a wide variety of products including
breads, cakes, desserts, and other meals.”

“Precisely! All cereals are wholegrain and are divided into large-seed
cereals, grown in fields or water paddies, and small grain millets. Whole “Grain foods are mostly made from wheat, oats, rice, rye, barley,
grains include maize/corn, wheat, barley, and oats. What about grain millet, quinoa, and corn. They can be cooked and eaten whole,
foods, can anyone from the class can explain?” ground into flour to make a variety of cereal foods like bread, pasta,
and noodles, or made into ready-to-eat breakfast cereals.”
“You are correct! Since cereals belong to the complex carbohydrates
food group and are rich sources of minerals, vitamins, carbohydrates, “Bran is layers of kernel that makes up 5% of its composition. It is
oils, proteins, and fats. Whole cereal grains have an outer bran coat, a rich in fiber and minerals. This layer contains high amounts of
starchy endosperm, and a germ. And those are the composition of thiamine and riboflavin. Aleurone is a layer lies just below the bran
cereal grains. Can you please differentiate those composition of cereal and is exposed during the refining process when the bran layer
grains?” removed. This layer is rich in phosphorous, proteins, fat, and
thiamin. Endosperm is a large central part of the kernel with high
percentage of starch and protein and low in vitamin or mineral
content but is unfortunately lost during processing. Germ is the
structure at the rear part of the kernel rich in protein, fat, minerals,
and vitamins during the germination process.”

“Let’s talk about the health benefits of cereals. Can you please share “Cereal is a good source of energy, high mineral content, can
your prevents cancer, constipation and colon disorders. It maintains
assignment.” blood sugar level, provides protein, and source of vitamins.”

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 SUBIC BAY COLLEGES (SBCI), INC.
“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City
Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com

“So amazing, class! Now we already tackled cereals and we found out
the importance of it to our body and health. Don’t forget to have
cereals in everyday life.”

IV. Practice:
Group Activity: Pass the information. The facilitator will pick a piece First group who can give 5 correct answer will declared as winner.
of paper with definition of types of cereal and will read it to the first
member who are in front and they will pass the question up to the last
member at the back and that member will give the right answer to the
facilitator.
V. Evaluation:
Drawing: Draw and label the composition of the Kernel on a ½ sheet of Bran, Aleurone, Endosperm, and Germ
yellow paper (crosswise)
VI. Enrichment:
Practice synonyms Corn - Kernel
VII. Assignment:
1. Types of Starchy foods.
2. Ingredients of Starch and cereal dishes.
3. Methods of Cooking Grains, Starch, and Cereal Dishes.
4. Cooking Cornstarch/Corn Flour

VIII. Remarks:

Prepared by: Checked by: Noted by:

FERNAN T. VILLANUEVA SHIELA MAE G. DELLOSA AGNES RACQUEL B. MENDONES, MAT, MHRM, LPT
Subject Teacher SHS Coordinator School Principal

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SUBIC BAY COLLEGES (SBCI), INC.
“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City
Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com