SKILLS FOR A LIFETIME IN TLE 10

CHAPTER 1 PREPARING EGG DISHES

LESSON 1 TOOLS, UTENSILS, AND EQUIPMENT NEEDED IN EGG PREPARATION

Suggested Projects/ Activities

Ask the learners to perform the activity under Transfer of Learning on page 11 of the work text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
page 11 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.

LESSON 2 NUTRITIONAL VALUES AND COMPETENCIES OF EGG

Suggested Projects/ Activities

Ask the learners to perform the activity under Transfer of Learning on page 25 of the work text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
pages 24-25 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.

LESSON 3 USES OF EGGS IN CULINARY ARTS

Suggested Projects/ Activities

Ask the learners to perform the activity under Transfer of Learning on pages 35-36 of the work
text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
pages 34-35 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.

CHAPTER 2 CEREALS AND STARCH DISHES

LESSON 1 PREPARING CEREAL DISHES AND STARCH DISCHES

Suggested Projects/ Activities

Ask the learners to perform the activity under Transfer of Learning on page 57 of the work text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
pages 56-57 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.
LESSON 2 PREPARING PASTA

Suggested Projects/ Activities

Ask the learners to perform the activity under Transfer of Learning on page 66 of the work text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
pages 65-66 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.

CHAPTER 3 VEGETABLE AND SEAFOOD DISHES

LESSON 1 PREPARING VEGETABLE DISHES

Suggested Projects/ Activities

Ask the learners to perform the activity under Transfer of Learning on page 79 of the work text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
page 79 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.

LESSON 2 PREPARATION OF SAUCES AND ACCOMPANIMENT FOR SRVING VEGETABLE DISHES

Suggested Projects/ Activities

Ask the learners to perform the activity under Transfer of Learning on page 96 of the work text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
page 95 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.

LESSON 3 TYPES OF SEAFOOD

Suggested Projects/ Activities

Ask the learners to perform the activity under Transfer of Learning on page 108 of the work text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
pages 107-108 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.

LESSON 4 PREPARATION OF FISH AND SHELLFISH PRODUCTS

Suggested Projects/ Activities
Ask the learners to perform the activity under Transfer of Learning on page 130 of the work text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
page 130 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.

CHAPTER 4 COOKING STOCKS, SAUCES, AND SOUPS

LESSON 1 PREPARING STOCKS, SAUCES, AND SOUPS

Suggested Projects/ Activities
Ask the learners to perform the activity under Transfer of Learning on page 191 of the work text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
page 190-191 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.

LESSON 2 PREPARE POULTRY AND GAME DISHES

Suggested Projects/ Activities
Ask the learners to perform the activity under Transfer of Learning on page 221 of the work text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
page 218-221 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.

LESSON 3 PREPARE AND COOK MEAT

Suggested Projects/ Activities
Ask the learners to perform the activity under Transfer of Learning on page 258 of the work text.
Assessment/ Evaluation
1. To evaluate the outcome of the lesson, ask the learners to answer the questions under Assessment on
page 258 of the work text.
2. Prepare/Provide a performance/written test or situation analysis to determine how well the learners
understand the lesson.
 SKILLS FOR A LIFETIME IN TLE 9

CHAPTER 1 PREPARING APPETIZERS

LESSON 1 CLEANING AND MAINTAINING KITCHEN TOOLS, EQUIPMENT, AND PREMISES

Suggested Projects/ Activities
Ask the learners to perform the activity under Transfer of Learning on page 21 of the work text
on how to clean and sanitize the following:
1. Household metals
2. Floors
3. Walls
4. Benches and work surfaces
5. Cabinets and counters
6. Cooking equipment and appliances
Assessment/ Evaluation
1. Let the learners check the appropriate column under What I have Learned on page 19 of the
work text to evaluate the learner’s mastery of the lesson.
2. To evaluate the outcome of the lesson, ask them to do the Assessment on pages 20-21 of the
work text.
3. You may prepare/provide an additional performance/written test or situation analysis to
determine how well the learners understand the lesson

LESSON 2 TOOLS AND EQUIPMNT NEEDED IN THE PREPARATION OF APPETIZER

Suggested Projects/ Activities
Ask the learners to do the suggested project and perform the activity under Transfer of Learning
on page 33 of the work text
Assessment/ Evaluation
1. Let the learners check the appropriate column under What I have Learned on page 31 of the
work text to evaluate the learner’s mastery of the lesson.
2. To evaluate the outcome of the lesson, ask them to do the Assessment on pages 32-33 of the
work text.
3. You may prepare/provide an additional performance/written test or situation analysis to
determine how well the learners understand the lesson.

LESSON 3 PREPARING APPETIZER

Suggested Projects/ Activities
Divide the class into five groups. Let each group perform the activity under Transfer of Learning
on page 52 of the work text.
Assessment/ Evaluation
1. Let the learners check the appropriate column under What I have Learned on page 51 of the
work text to evaluate the learner’s mastery of the lesson.
2. To evaluate the outcome of the lesson, ask them to do the Assessment on page 52 of the work
text.
3. You may prepare/provide an additional performance/written test or situation analysis to
determine how well the learners understand the lesson.
LESSON 4 FUNDAMENTALS OF PLATING
Suggested Projects/ Activities
Ask the learners to do the suggested project and perform the activity under Transfer of Learning
on page 63 of the work text.
Assessment/ Evaluation
1. Let the learners check the appropriate column under What I have Learned on page 62 of the
work text to evaluate the learner’s mastery of the lesson.
2. To evaluate the outcome of the lesson, ask them to do the Assessment on pages 62-63 of the
work text.
3. You may prepare/provide an additional performance/written test or situation analysis to
determine.

QUARTER 2 PREPARING SALAD AND DRESSING

LESSON 1 PREPARING SALAD

Suggested Projects/ Activities
Divide the class into seven. Ask each group to perform the activity under Transfer of Learning on
page 71 of the work text.
Assessment/ Evaluation
1. Let the learners check the appropriate column under What I have Learned on page 70 of the
work text to evaluate the learner’s mastery of the lesson.
2. To evaluate the outcome of the lesson, ask them to do the Assessment on pages 70-71 of the
work text.
3. You may prepare/provide an additional performance/written test or situation analysis to
determine.

LESSON 2 PREPARING A VARIETY OF SALAD AND DRESSINGS

Suggested Projects/ Activities
Group the class into five. Let each group to perform the activity under Transfer of Learning on
pages 87-88 of the work text. Let them be guide by the given criteria for evaluation.
Assessment/ Evaluation
1. Let the learners check the appropriate column under What I have Learned on page 86 of the
work text to evaluate the learner’s mastery of the lesson.
2. To evaluate the outcome of the lesson, ask them to do the Assessment on pages 86-87 of the
work text.
3. You may prepare/provide an additional performance/written test or situation analysis to
determine.

CHAPTER 3 PREPARING SANDWICHES

LESSON 1 CLASSIFICATIONS OF SANDWICHES

Suggested Projects/ Activities
Ask the learners to do the suggested project and perform the activity under Transfer of Learning
on page 102 of the work text.
Assessment/ Evaluation
1. Let the learners check the appropriate column under What I have Learned on page 100 of the
work text to evaluate the learner’s mastery of the lesson.
2. To evaluate the outcome of the lesson, ask them to do the Assessment on pages 100-101 of the
work text.
3. You may prepare/provide an additional performance/written test or situation analysis to
determine.