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  • Trece Martires City National High School

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    Akia Eugelyn
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    This document provides a weekly home learning plan for a Grade 10 Cookery class. It outlines the learning area, competencies, tasks, and delivery mode for the week of February 8-12, 2021. Specifically, it focuses on Lesson 4 which teaches students how to properly store different types of vegetables, including fresh, frozen, dried, and canned. Students are asked to read the lesson, answer questions on storage methods, and provide labeled pictures of each vegetable type as their assigned task for the week. The task is to be personally submitted by parents to teachers following health and safety protocols.

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    7.-WEEK-5-TLE

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    This document provides a weekly home learning plan for a Grade 10 Cookery class. It outlines the learning area, competencies, tasks, and delivery mode for the week of February 8-12, 2021. Specifically, it focuses on Lesson 4 which teaches students how to properly store different types of vegetables, including fresh, frozen, dried, and canned. Students are asked to read the lesson, answer questions on storage methods, and provide labeled pictures of each vegetable type as their assigned task for the week. The task is to be personally submitted by parents to teachers following health and safety protocols.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    25 views6 pages

    Trece Martires City National High School

    Uploaded by

    Akia Eugelyn
    This document provides a weekly home learning plan for a Grade 10 Cookery class. It outlines the learning area, competencies, tasks, and delivery mode for the week of February 8-12, 2021. Specifically, it focuses on Lesson 4 which teaches students how to properly store different types of vegetables, including fresh, frozen, dried, and canned. Students are asked to read the lesson, answer questions on storage methods, and provide labeled pictures of each vegetable type as their assigned task for the week. The task is to be personally submitted by parents to teachers following health and safety protocols.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 6

    Republic of the Philippines

    Department of Education
    Region IV-A CALABARZON
    Division of Cavite
    TRECE MARTIRES CITY NATIONAL HIGH SCHOOL

    WEEKLY HOME LEARNING PLAN


    TECHNOLOGY AND LIVELIHOOD EDUCATION
    COOKERY GRADE 10
    QUARTER 2 ( WEEK 5 )

    Date and Time Learning Area Learning Competencies Learning task Mode of Delivery
    February 8-12, 2021 TLE Grade 10 TLE_HECK9- 12VD-IId-12 TLE Module 1 Lesson 4: Personal submission by the
    Cookery LO 4. Store Vegetable Dishes Quarter: 2 Week: 4 parents to teachers in school.
    4.1 store vegetables based on the
    prescribed location and temperature Read LO 4 on pages 192-193. Follow the health protocol
    Answer and do the following implemented by DOH and
    4.2 demonstrate vegetable storage in briefly and correctly: IATF in going to school.
    accordance with FIFO operating
    procedures
    1. How do you store

    a. Fresh Vegetables
    b. Frozen Vegetables
    c. Dried Vegetables
    d. Canned Vegetables

    2. Look for at least 1 sample


    picture of vegetables and paste it
    on your yellow pad/intermediate
    paper and label as:
    a. Fresh Vegetables
    b. Frozen Vegetables
    c. Dried Vegetables
    d. Canned Vegetables

    Prepared by :

    Darell D. De Asis
    Grade 10 TLE Teacher

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