DEPARTMENT OF EDUCATION

Region X
DIVISION OF ILIGAN CITY
ILIGAN CITY NATIONAL HIGH SCHOOL- TAMBACAN
ILIGAN CITY
WEEKLY HOME LEARNING PLAN
TLE – COOKERY GRADE 10
WEEK 1 - QUARTER 1 – MODULE 1-4
SY: 2020-2021

DAY & TIME LEARNING AREA LEARNING COMPETENCY LEARNING TASK MODE OF DELIVERY
MONDAY (DAY 1)
6:00AM – 7:00AM Wake – up, make up bed, eat breakfast, and get ready for an awesome day!
7:00AM – 7:30AM Prepare module or learning kit and fix learning space.
7:30AM – 8:00AM Module Orientation
Assess the prior learnings of the Answer the items in Pre Test. →Send outputs to Google classroom account provided
students for the 4 quarter lessons by by the teacher or any other platform recommended
answering the Pre Test. by the school.

1. Answer What I know (page 2) →Have the parent hand-in the output to the teacher in
1. Identify an egg’s components 2. Analyze the illustration and questions in What’s New (page 3) school.
2. Identify the nutritive value of an 3. Read What Is It: Physical Structure of an Egg, and Nutritive
8:00AM – 11:00AM TLE 10 - COOKERY egg. Value of Egg (page 3-4)
4. What’s More: Identify the parts of the egg. (page 4)
5. What I Have Learned: Complete the following sentences by
filling in the blanks. (page 4)
6. What I Can Do: Cook a hard-boiled egg or crack an egg.
Find out the prominent parts. (page 5)
7. Assessment: Identify what is being described in each
sentence. (page 5)
11:00 – 1:00PM Lunch Break, Household Chores, and Preparation for the next class.
1. Answer What I Know (page 6) →Send outputs to Google classroom account provided
2. Do the activity What’s In: Make a pictorial report with by the teacher or any other platform recommended
illustration showing the Physical Structure and Composition by the school.
of Eggs. (page 7)
3. Ponder on the questions What’s New (page 7) →Have the parent hand-in the output to the teacher in
1. Identify the market forms of egg. 4. Read What Is It: Market Forms of Egg, Uses of Eggs in school.
2. Explain the uses of eggs in Culinary, and Ways to Cook Egg Dishes (page 7-9)
1:00PM – 4:00PM TLE 10 - COOKERY culinary. 5. What’s More: What other dishes/meal preparations do you
3. Cook egg dishes in accordance know in which an egg is part of the ingredients? (page 9)
with the prescribed standard. 6. What I Have Learned: Complete the following sentences by
filling in the blanks. (page 9)
7. What I Can Do: Cook any (1) of the egg dishes prepared out
of the shell. List down the steps on how you prepared it for a
meal. (page 9)
8. Assessment: Answer the questions. (page 9)
4:00PM onwards Family Time / Household Chores
TUESDAY (DAY 2)
6:00AM – 7:00AM Wake – up, make up bed, eat breakfast, and get ready for an awesome day!
7:00AM – 8:00AM Prepare Module or learning kit and fix learning space.
 1. Answer What I Know (page 10) →Send outputs to Google classroom account provided
2. Enumerate/give what are being asked. What’s In (page 11) by the teacher or any other platform recommended
3. Look closely on the images and analyze. What’s New (page by the school.
11)
4. Read What Is It: Seven Simple Ways To Present Food Like →Have the parent hand-in the output to the teacher in
1. Select suitable plates according to A Chef, and Different Techniques In Presenting Egg Dishes
school.
standards. Attractively. (page 11-12)
2. Present egg dishes hygienically 5. What’s More: Identify the simple way/tip in presenting
8:00AM – 11:00AM TLE 10 - COOKERY
and attractively using suitable food/egg dish being described in each sentence. (page 12)
garnishing and side dishes 6. What I Have Learned: Compose a simple essay on how to
sequentially. present the food/egg dish hygienically and attractively on a
plate. (page 12)
7. What I Can Do: Cook one (1) egg dish. Present it
hygienically and attractively. (page 13)
8. Assessment: Identify the different ways in presenting cooked
eggs. (page 13)
11:00AM – 1:00 PM Lunch Break, Household Chores, and Preparation for the next class.
1. Answer What I Know (page 14) →Send outputs to Google classroom account provided
2. Enumerate/give what are being asked. What’s In (page 15) by the teacher or any other platform recommended
3. Look closely on the images and analyze. What’s New (page by the school.
15)
4. Read What Is It: Storage, Kind of Storage, and Tips For →Have the parent hand-in the output to the teacher in
1. Differentiate the 2 kinds of storage. Storing Raw And Cooked Eggs. (page 15-16) school.
1:00PM – 4:00PM TLE 10 - COOKERY 2. Identify the tips for storing raw and 5. What’s More: Write TRUE if the statement is correct and
cooked eggs. FALSE if it is incorrect. (page 16)
6. What I Have Learned: Complete the following sentences by
filling in the blanks. (page 16)
7. What I Can Do: Make a short advertisement/commercial on
how to store eggs properly. (page 16)
8. Assessment: Answer the questions. (page 16)
4:00PM onwards Family Time / Household Chores

WEDNESDAY (DAY 3)
6:00AM – 7:00AM Wake – up, make up bed, eat breakfast, and get ready for an awesome day!
7:00AM – 8:00AM Prepare module or learning kit and fix learning space.
1. Identify the ingredients in the 1. Answer What I Know (page 17) →Send outputs to Google classroom account provided by
preparation of various types of starch 2. List down at least 5 tips on how to store raw and cooked eggs. the teacher or any other platform recommended by the
and cereals dishes. What’s In (page 18) school.
3. Look closely on the images and analyze. What’s New (page 18)
4. Read What Is It: Sources And Classification Of Starch. (page 18) →Have the parent hand-in the output to the teacher in
5. What’s More: What other sources of starch and cereals that you school.
know aside from the above-mentioned products? (page 19)
8:00AM – 11:00AM TLE 10 - COOKERY
6. What I Have Learned: Complete the following sentences by filling
in the blanks. (page 19)
7. What I Can Do: Research at least 2 recipes of starch and cereal
dishes. Copy all the ingredients only. Identify the starch or
cereal ingredient used in that particular recipe by underlining it.
(page 19)
8. Assessment: Answer the questions. (page 19)
11:00AM – 1:00 PM Lunch Break, Household Chores, and Preparation for the next class.
1:00PM – 4:00PM TLE 10 - COOKERY 1. Determine the functions of starch and 1. Answer What I Know (page 21) →Send outputs to Google classroom account provided by
 its application in Filipino dishes. 2. Answer the questions. What’s In (page 22)
2. Identify the common problem in 3. Analyze the questions. What’s New (page 22)
starch cookery. 4. Read What Is It: Functions Of Starch And Application In Filipino
3. Determine the basic principles in Dishes, Common Problems In Starch Cookery, Principles In the teacher or any other platform recommended by the
cooking cereals and pasta. Cooking Cereals, and Basic Principles In Preparing Pasta. school.
(page 22-23)
5. What’s More: Match the Filipino dishes in column A with the →Have the parent hand-in the output to the teacher in
functions of starch in that particular dish in column B. (page 23) school.
6. What I Have Learned: Determine if the problem being described
is CORRECT or WRONG. If it is WRONG, write the CORRECT
answer. (page 23)
7. What I Can Do: Research and copy at least 2 different recipes of
starch and cereal dishes and compile it using any kind of paper,
any decorating materials, glue, and coloring materials. (page
24)
8. Assessment: I. Determine the functions of starch applied in the
following examples of Filipino dishes; II. Identify the common
problem of starch cookery being described; and III. Determine if
the stated principle in cooking cereals and pasta is TRUE or
FALSE. (page 24)
4:00PM onwards Family Time / Household Chores
THURSDAY (DAY 4)
6:00AM – 7:00AM Wake – up, make up bed, eat breakfast, and get ready for an awesome day!
7:00AM – 8:00AM Prepare Module or learning kit and fix learning space.
1. Determine the techniques in 1. Answer What I Know (page 25) →Send outputs to Google classroom account provided by
preparing pasta before plating. 2. Answer the questions. What’s In (page 26) the teacher or any other platform recommended by the
2. Present starch dishes with suitable 3. Analyze the pictures. What’s New (page 26) school.
plating and garnishing according to 4. Read What Is It: Techniques In Preparing Pasta Before Plating,
standards. and Plating And Presenting Pasta Dishes. (page 26) →Have the parent hand-in the output to the teacher in
5. What’s More: What other techniques in presenting starch and school.
cereal dishes can you add to the above-mentioned? Research
8:00AM – 11:00AM TLE 10 - COOKERY at least 3-5 and copy it on your answer/activity sheet or print it
on a 1 long bond paper. (page 26)
6. What I Have Learned: Complete the blank sentences. (page 27)
7. What I Can Do: Cook 1 simple recipe of cereal/starch/pasta dish
in small amount. Present it attractively on a plate. Document
your performance by taking a picture of it and print it on a 1 long
bond paper. (page 27)
8. Assessment: Answer the questions. (page 27)
11:00AM – 1:00 PM Lunch Break, Household Chores, and Preparation for the next class.
 1. Store starch and cereal at appropriate
temperature.
2, Maintain optimum freshness and
quality of starch and cereal dishes
according to standards.
3. Store starch and cereal according to
standard operating procedures.
1:00PM – 4:00PM TLE 10 - COOKERY
1. Answer What I Know (page 28)
2. What are the techniques in preparing pasta before plating? Write
at least 5. What’s In (page 29)
3. Analyze the pictures. What’s New (page 29) →Send outputs to Google classroom account provided by
4. Read What Is It: FIFO, and How to Store Pasta Noodles. (page the teacher or any other platform recommended by the
29-30) school.
5. What’s More: AGREE or DISAGREE with the statements. (page
30) →Have the parent hand-in the output to the teacher in
school.
6. What I Have Learned: Write something on how to store the
different pasta properly. (page 30)
7. What I Can Do: Make a slogan showing the importance of
proper storing of cereal/starch/pasta. Do this on a 1 long bond
paper (landscape). (page 30)
8. Assessment: Answer the questions. (page 30)

Let the students review all the modules Answer the Summative Test
for quarter 1 and answer the Summative
Test.
1:00PM – 4:00PM Family Time / Household Chores
FRIDAY (DAY 5)
SUBMISSION OF ACTIVITIES/OUTPUTS.
8:00AM – 11:00AM TLE 10 - COOKERY DISTRIBUTION OF ANOTHER LEARNING KIT FOR QUARTER 2 WEEK 1.
CONSULTATION WITH THE CLUSTER PARENT THRU PHONE OR ONLINE.

Prepared by: Noted by: Approved by:

BELLA L. OPOLENTISIMA DIVINE GRACE P. ANDAG, Ed.D. APOLINARIO C. AMOLAR
TLE, COOKERY 10 General Academic Coordinator Designate School In-Charge