FATHER SATURNINO URIOS COLLEGE OF BAYUGAN, INC.

Lawaan St. Poblacion, Bayugan City, Agusan del Sur

Tel. No. (085) 303-0766 ||fsucbi@gmail.com

Basic Education Department

School Year 2020-2021

TLE 10 (HOUSEKEEPING)

Content The learner demonstrates an understanding of the concepts and

Standard underlying principles in preparing ingredients according to recipe.

Performance The learner independently prepares ingredients according to

Standard recipe.
1. Explain the characteristics of effective purchasing steps and
procedures
2. Determine the food quantity with the right price of goods
Learning 3. Develop skills in purchasing goods and products
Competencies 4. Demonstrate safety handling procedures
5. Show correct and proper use of recipe
6. Standardize and quantify recipes
7. List important temperatures in food preparation.
WEEK 6

1.
Learning
Targets
Week 7

References
 FATHER SATURNINO URIOS COLLEGE OF BAYUGAN, INC.
Lawaan St. Poblacion, Bayugan City, Agusan del Sur
Tel. No. (085) 303-0766 ||fsucbi@gmail.com

TLE 10 (HOUSEKEEPING)
LEARNING ACTIVITY SHEET
Week 6
Name: __________________________________________ Score: _______________
Grade and Section: _____________________________ Date: ________________
Teacher: ROSELLY D. GAVIOLA

Activity Title: Prepare Ingredients According to Recipe

Learning Target/s:
Here are some of the Benefits of Standardizing a Recipe

1. Provide means to establish consistency in the quality of all products

being made.
2. An easy way to keep track of dietary needs of the customers
3. Preparation, cooking, and serving procedure is done scientifically.
Approximation of weight and size is avoided.
4. Selling price is predetermined; gain per recipe is targeted at no cost.
5. Doubts, conflicts and errors are eliminated, during the entire process
of food preparation.
6. Less time is consumed in distinguishing out of cooked products
because of standard measurements of food.
7. Standardization eliminates food wastage . It determines quality and
quantity of proposed products.

To prepare a standard recipe, one should consider the

following:

 Select and evaluate a basic family-size recipe as to its adaptability

to the operation.
 Prepare the family-size recipe in its original amount.
 Convert measurements.
 Check tools and equipment to be used to obtain accuracy.
 Double the recipe and evaluate the results with the original
recipe.
 Increase the quantity gradually, following the same procedure.
The doubled recipe must preserve the original flavor, appearance,
and
 texture of the product.