GIYA

(Guided, Integrated, Yearning Activities)

for SHS Learners

Cookery NC II
First Quarter,Week 6 Day 1-4
Code: TLE_HECK9-12SW-IIIa-11, TLE_HECK9-12SW-IIIb-g-12, TLE_HECK9-12SW-IIIh-i-13, TLE_HECK9-12SW-IIIj-14
Learning Competencies:
LO 1.Perform mise en place
LO 2. Prepare a variety of sandwiches
LO 3. Present a variety of sandwiches
LO 4. Storing sandwiches

Writer:
Joven E.Writer:
Estolatan
KabasalanJoven E. Estolatan
National High School
Kabasalan National
Zamboanga High School
Sibugay Division
Zamboanga Sibugay Division
D
 Day 1

I. Mini Lesson
Tools, Equipment, and Utensils needed in preparing desserts/sweets Everyone
should be familiar with the tools, equipment and utensils needed in preparing
desserts. Every pastry chef must have these tools, utensils, and equipment for
efficient preparation of desserts. Each tools is designed to perform a specific job in
the kitchen.
Reflection:_________________________________________________________________________
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Day 2
Reflection:_________________________________________________________________________
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Day 3 Facilitating Activities:

A. Name the Tool Identification Type. Write the correct name of the tool/equipment
given its uses and function below.
Reflection:__________________________________________________________________
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_______________________________________________________________________.

Day 4 Facilitating Activities:

Give an example for each type of dessert.

1. Frozen Desserts ____________________________________

2. Fruit cobbler’s _____________

_______________________

3. Pudding ____________________________________

4. Fruit ____________________________________

5. Custard ____________________________________

6. Gelatin ____________________________________

7. Cheese __________________________

Reference: TVL-Home Economics Cookery Manual pp.