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  • Bow Cookery 9 Q3

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    Gilbert Malicdem
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    1) The document provides a budget of work for Cookery 9 that outlines the learning outcomes, topics, and estimated time needed to cover the topics for preparing sandwiches over a 3 month academic quarter from February to April. 2) It includes learning outcomes on mise en place, ingredients, terms, classifications, storing, preparing, portioning, and presenting sandwiches. 3) Key topics covered are tools and equipment, variety of ingredients, common terms, types of bread, suitable fillings, preparation methods, portion control, and creative presentation.

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    BOW-COOKERY-9-Q3

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    1) The document provides a budget of work for Cookery 9 that outlines the learning outcomes, topics, and estimated time needed to cover the topics for preparing sandwiches over a 3 month academic quarter from February to April. 2) It includes learning outcomes on mise en place, ingredients, terms, classifications, storing, preparing, portioning, and presenting sandwiches. 3) Key topics covered are tools and equipment, variety of ingredients, common terms, types of bread, suitable fillings, preparation methods, portion control, and creative presentation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    Bow Cookery 9 Q3

    Uploaded by

    Gilbert Malicdem
    1) The document provides a budget of work for Cookery 9 that outlines the learning outcomes, topics, and estimated time needed to cover the topics for preparing sandwiches over a 3 month academic quarter from February to April. 2) It includes learning outcomes on mise en place, ingredients, terms, classifications, storing, preparing, portioning, and presenting sandwiches. 3) Key topics covered are tools and equipment, variety of ingredients, common terms, types of bread, suitable fillings, preparation methods, portion control, and creative presentation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Republic of the Philippines

    Department of Education

    BUDGET OF WORK - Cookery 9

    Pre-test 138-139 1
    LO 1. Perform Mise en Place
    1
    1. Tools, equipment, and utensils needed in preparing 140-146 3
    sandwiches
    2. Variety of ingredients in preparing sandwiches 146-148
    2 3. Common culinary/industry terms used with regard to 4
    sandwiches
    4. Classification of sandwiches 150-153 2
    LO 4. Storing sandwiches
    3
    12. Safe and hygienic practices in storing sandwiches 182-183 2
    13. Required temperature in storing sandwiches 183
    LO 2. Prepare a Variety of Sandwiches
    4 5. Components of the sandwich 149-150 1
    6. Types of bread suited for sandwiches 154-158 3
    7. Suitable filling and spreads for each type of sandwich 158-160 2
    5-6
    8. Methods of preparing sandwiches 161-177 6
    LO 3. Present a Variety of Sandwiches
    7 10. Portion control of sandwich and its ingredients 178 2
    11. Creative sandwich preparation and presentation 178-179 2
    8 Culminating activity and Teachers Test 4
    Third Periodic Examination
    Completion week 4
    TOTAL 36
    Start of Academic Quarter 3: February 13, 2023 End of Academic Quarter 3: April 28, 2023
    3rd Quarter Examination: April 19-21, 2023 PTC/ Distribution of SF9: May 6, 2023
    Output: Written Task: Notebook, Learning Activity Sheets
    Performance Task: Portfolio, Culminating activity/Laboratory

    Prepared by: Checked by:

    GILBERT JR B. MALICDEM RENATO H. PILLONE CECILIA L. VALENCIA


    Teacher III Master Teacher I, TLE Head Teacher III, TLE

    Noted by: Approved by:

    EMMANUEL C. AGUILAR ALLAN G. SALOM


    Principal III Education Program Supervisor, EPP/TLE

    Address: Maria De Castro St. Corner General Malvar Extension,


    Bagong Barrio, Caloocan City
    Telephone No. : (+63 2) 8 277 – 2002
    Email Address: bbnhs1979@gmail.com

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