LEARNING PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION 10

Date/s:
Learning Area: Grade Level: Quarter:
February 27- March
T.L.E. 10 High School Third Quarter
03, 2023
Graduate Attribute

 To put up a food business that is efficient and offering quality service and healthy food
(GA): prepared in a sanitary environment.
Community
Builder
Learning T.L.E. 10 Book T.L.E. 10 Book
Resources: PowerPoint Presentation PowerPoint Presentation
At the end of the lesson, you are At the end of the lesson, you are Asynchronous
expected to: expected to: Class
1. identify the temperature of 1. identify the market forms of
frozen vegetables; vegetables;
I. Objectives: 2. value the 3 ways of thawing 2. value the nutrition value of
vegetables; and vegetables; and
3. demonstrate the 3 ways of 3. list the types of vegetables;
thawing vegetables.
AraLinks
(CLE)
A. Content The learners demonstrate an understanding preparing and cooking vegetable
Standards/ dishes
Doctrine
B. Performance The learners independently prepare and cook vegetable dishes
Standards/
Morals
C. Most Essential LO 1. Perform mise en place LO 2. Prepare vegetable dishes
Learning 1.3. thaw frozen ingredients and 2.1 identify market forms of
Competencies wash raw vegetables following vegetables
(MELCS) standard procedures
THAWING FROZEN MARKET FORMS OF
II. Content:
VEGETABLES VEGETABLES
III. Explore/
Procedure
The student will recall the The student will recall the previous
A. Correlation previous lesson. lesson.
Picture association Picture association
Present pictures of frozen Four Pics, One Word
B. Presentation of vegetables and let the student
New Lesson observe the vegetables. Identify the market forms of
vegetables by using games.
C. Discussion/ THAWING FROZEN Market Forms of Vegetables
Interaction VEGETABLES There are three market forms of
(CLE) vegetables. These are the following:
Foods remain safe while frozen
but danger sets between 4˚C to 1. FRESH- Fresh vegetables are
60˚C when bacteria multiplies available in wet markets and
rapidly. Thaw foods in the supermarkets.
refrigerator in cold water less than
70 % or in the microwave if 2. CANNED- examples include
cooking take place immediately. tomatoes, peas, corn, green beans,
asparagus, and mushrooms
3 Ways of Thawing Vegetables 3. FROZEN- these are commercially
1.Thawing in the refrigerator packed in plastic bags or cardboard
a. It takes longer time. Set the boxes, include green peas, lima beans,
frozen vegetables in the green peas, broccoli, asparagus, carrots
 refrigerator for slow, safe thawing, 4. DRIED – drying or dehydrating
which takes several hours or preserves vegetables and prolongs
overnight. their shelf life.
Julienne-knife cut in which the Removing water from vegetables
food item is cut into long thin inhibits the growth of bacteria, yeasts
strips, similar to matchsticks. and molds that can otherwise promote
Mincing – producing very fine cut spoilage and rot in vegetables. It
usually for onions and garlic includes legumes such as mung beans,
Batonnet – making long kidney peas and cowpeas
rectangular cut. Means "little
stick". It is also the starting point How important is vegetables in one’s
for the small dice. diet and one’s health? Do you know
Pays Anne (Fermi ere) – making how to prepare right ingredients for
curved or uneven cuts of the same vegetable dish? Can you cook the
thickness. vegetable that your family likes to eat?
Rondelle– making cylindrical cut Vegetables are good sources of
Bias –making diagonal cut. vitamins and minerals, they can be
Oblique, or roll cuts – making eaten raw or cooked, if they are not
diagonal cut by rolling the long properly prepared and cooked, these
cylindrical vegetables. nutrients maybe possible loss.
2. Thawing in cold water
a. It requires less time but
requires more attention to ensure
that the water is kept cold (less
than 21˚C) and changed every 30
minutes.
b. Vegetables encased in plastic or
glass container immersed in water
should be changed every 30
minutes.
3. Thawing in the microwave oven
a. Microwave the vegetables
which have been removed from
their packaging set process on
defrost at 30 % power according
to weight.
b. Use the microwave when the
food is to be cooked immediately.
Explain the 3 ways of thawing List down twenty (20) vegetables you
D. Formative vegetables. know and write their physical
Assessment appearance, nutrients you can get and
sample name of menu.
E. Values
Integration/ If you are going to choose one way of thawing vegetable, what it is and why? And what
Life graduate attributes will you show and apply?
Experience
Exit Slip: Exit Slip:
F. Generalization/
Write 3 sentences about what you CROSSWROD PUZZLE GAMES
Synthesis
learned from our topic today.
Read and understand the following Read and understand the following
questions. Write your answer in questions. Write your answer in your
G. Agreement
your TLE notebook. TLE notebook.
1. 1.
Prepared by: Checked by:

MS. RYZA MAY M. PEREZ MS. AURORA C. KALAW

Subject Teacher in TLE/Computer SATL in M.A.P.E.H & T.L.E.
Date Submitted: February 24, 2023

Noted by:

SR. ENRIQUETA B. ARNAIZ O.P.

Director/Principal
 WEEKLY SUMMARY OF TEACHING – LEARNING PLAN IN T.L.E. 10
GRADE & TOPIC/ LEARNING
DATE DAY & TIME REMARKS
SECTION ACTIVITIES
Accomplished
Partially
Accomplished
Monday
February 27, 2023 10 – Fortitude Not
10:00 a.m. – 11:00 a.m.
Accomplished
Reason:
______________
Accomplished
Partially
Accomplished
Tuesday
February 28, 2023 10 – Temperance Not
8:30 a.m. – 9:30 a.m.
Accomplished
Reason:
______________
Accomplished
Wednesday Partially
10 – Temperance
8:30 a.m. – 9:30 a.m. Accomplished
March 01, 2023 Not
Wednesday Accomplished
10 – Fortitude Reason:
10:00 a.m. – 11:00 a.m.
______________
Accomplished
Thursday Partially
10 – Temperance
8:30 a.m. – 9:30 a.m. Accomplished
March 03, 2023 Not
Thursday Accomplished
10 – Fortitude Reason:
2:30 a.m. – 3:30 a.m.
______________

Prepared by:

MS. RYZA MAY M. PEREZ

Subject Teacher in TLE/Computer
Date Submitted: February 24, 2023

Comments:
__________________________________________________________________________________________________
__________________________________________________________________________________________________

Checked by: Noted by:

MS. AURORA C. KALAW SR. ENRIQUETA B. ARNAIZ O.P.

SATL in M.A.P.E.H & T.L.E. Director/Principal
Date: Date: