Republic of the Philippines

Department of Education
Region VIII (Eastern Visayas)
Division of Leyte
KANANGA NATIONAL HIGH SCHOOL
Kananga, Leyte
S.Y 2020- 2021
First Quarter

SIMPLIFIED MELC BASED BUDGET OF LESSONS IN TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE)
COOKERY

AUGUST 2020- SEPTEMBER 2020

MELC: Identify types of tools, equipment, and paraphernalia.
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 What is a kitchen?  Write T if it is a kitchen tool
 What are the common and E if it refers to kitchen
activities at home that you equipment
usually do in the kitchen? ___ refrigerator___ knife
 List at least 10 kitchen tools ___ oven ___ cutting board
that can be found in your  Based on the activity, what
kitchen? is the difference between
kitchen tools and kitchen
equipment?
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 What is kitchen equipment?
 Identify at least 5 kitchen
equipment.
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 Identify the following  List at least 5 examples of
kitchen tools. You can surf kitchen tools for each of the
the internet or refer to following
books.
*students will be provided with Measuring ingredients
worksheets on identifying the Cutting tools
names of the different kitchen tools Mixing ingredient
and equipment.

*Work Sheets are provided in doing

MELC: Classify the types of appropriate tools and equipment based on their uses.
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 What is a measuring tools?
 What are dry ingredients?
Liquid ingredients? Give
examples.
 List down tools used to
measure dry and liquid
ingredients.
this activity.
1 2 3 4
 What is a cutting tool?  What is a mixing tool?  What kitchen tools are used  Classify the types of
 List down cutting tools  List down mixing tools for blending ingredient? appropriate tools and
found in your kitchen. commonly used at home. equipment based on their
 Based on discussion,  Based on discussion classify *Work Sheets are provided in doing uses.
classify cutting tools based mixing tools based on their this activity.
on their uses. uses. *Work Sheets are provided in doing
this activity.
*Work Sheets are provided in doing *Work Sheets are provided in doing
this activity. this activity.
SEPTEMBER 2020
MELC : LO 2. Maintain appropriate kitchen tools, equipment, and paraphernalia.
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 What is cleaning?  What is sanitizing?  What are the advantages  Let the student read on the  Application Phase: Cleaning
 What cleaning agents do  Is cleaning and sanitizing and disadvantages of using steps to effectively clean and Sanitizing your kitchen
you commonly use on the the same? Why or why not? chemical sanitizer? and sanitize on equipment. premises.
following  Research on the different  Let the student answer a
 Soiled dishes sanitizing method. Self-Check Activity on *Work Sheets are provided in doing
 Used skillet, frying cleaning and sanitizing. this activity
pan

MELC: LO 1. Carry out measurements and calculations in a required task

1.1 Give the abbreviations and equivalents of measurements.
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 List down dry ingredients  How to measure dry  List down liquid ingredients  How to measure liquid  Make a video clip on how to
used in cooking? ingredients? commonly used in cooking? ingredients? measure ingredients
 What measuring tools are  What measuring tool are properly.
needed in measuring dry needed in measuring liquid
ingredients? ingredients?

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OCTOBER 2020
 MELC: LO 2. Calculate cost of production
2.1 discuss principles of costing
2.2 compute cost of production
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 What is mark up? How to calculate peso mark up? How to calculate percent mark-up How to calculate percent mark-up  Given the following recipe
 What is percentage mark- based on cost? based on selling price? and its estimated cost,
up based on cost? Percent compute for the total
mark-up on selling price? purchase cost and impose a
50% mark up to determine
the selling price of your
product.

*Work Sheets are provided in doing

this activity about safety.

MELC: LO 1. Importance of Occupational Health and Safety Procedures

1.1 recognize the importance of OSH
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 What is safety?  What are the common  How can you protect your  How can you protect your  Draw/ make slogans/
 When can you say that you accidents happening at business from fire? business from crime? posters on safety and
feel safe at home? School? workplace? E.g restaurants.  How can you protect your  How can you protect your hygiene practices in the
Workplace?  How can we apply health, business from natural staff from accidents? workplace
safety, security procedure hazards?
*Work Sheets are provided in doing in the workplace?
this activity about safety.

Prepared by:
Teacher

Checked by: EUSEBIO M. GULAY JR.

Master Teacher I

Noted by: ERLINDA A. DE LIRA Ed.D.

Principal II