Republic of the Philippines

Department of Education

CURRICULUM GUIDE IN COOKERY 4 for Grade 11

THIRD GRADING PERIOD/PRELIMINARY (Second Semester)
S.Y. 2019-2020

PERFORMANCE
TOPIC/CONTENT CONTENT STANDARD STANDARD LEARNING COMPETENCIES LC CODE TIME FRAE

LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)

1. Principles of preparing The learners demonstrate an The learners prepares a variety LO 1. Prepare stocks for menu items
stocks understanding basic concepts of stocks, sauces, and soups 1.1 use ingredients and flavoring
2. Classifications of and underlying theories in used in different cultures according to enterprise standards
stocks preparing stocks, sauces, and 1.2 produce variety of stocks
3. Ingredients in soups according to enterprise standards
preparing stocks
4. Types and uses of
convenience products November 5,
TLE_HECK10SSS-IIIa-20
5. Methods of preparing 2019
stocks
6. Suggested Projects:
6.1. White stock
6.2. Brown stock

7. Classifications of LO 2. Prepare soups required for

soups menu items
8. Ingredients in 2.1 select and assemble correct
preparing soups ingredients in preparing soups,
9. Techniques in including stocks and garnishes
presenting and evaluating 2.2 prepare variety soup recipes
soups according to enterprise standards
10. Suggested soup 2.3 present and evaluate soup recipes
recipes in accordance with the criteria
11. Garnishes for the
presentation of soups
12. Techniques in
presenting and evaluating November 12,
TLE_HECK10SSS-IIIb-21
soups 2019
13. Criteria in presenting
9. Techniques in
presenting and evaluating
soups
10. Suggested soup
recipes
11. Garnishes for the
presentation of soups
12. Techniques in
presenting and evaluating
soups
13. Criteria in presenting
and evaluating soup
recipes (e.g. right flavor,
color, temperature,
service ware, and suitable
garnishes and
accompaniments)
14. Suggested projects:
Various kinds of soup
15. Classification of
Sauces
16. Ingredients in
preparing sauces
17. Methods of preparing
sauces
18. Types of thickening
agents and convenience
products used in
preparing sauces
19. Role of thickening
agents and convenience
products in the
preparation of sauces
20. Criteria for evaluating
sauces
21. Common problem in
the preparation of sauces
22. Suggested project:
Various type of sauces
including stocks and garnishes
2.2 prepare variety soup recipes
according to enterprise standards
2.3 present and evaluate soup recipes
in accordance with the criteria
November 12,
TLE_HECK10SSS-IIIb-21
2019
LO 3. Prepare sauces required for
menu items
3.1 classify various types of sauces
and their corresponding
3.2 prepare a variety of hot and cold
sauces based on the required menu
items
3.3 identify the types of thickening
agents and convenience products used
in preparing sauces
3.4 use thickening agents and
convenience products appropriately November 19,
TLE_HECK10SSS-IIIc-22
3.5 evaluate sauces for flavor, color, 2019
and consistency
3.6 identify and deal with problems in
the preparation of sauces
15. Classification of LO 3. Prepare sauces required for
Sauces menu items
16. Ingredients in 3.1 classify various types of sauces
preparing sauces and their corresponding
17. Methods of preparing 3.2 prepare a variety of hot and cold
sauces sauces based on the required menu
18. Types of thickening items
agents and convenience 3.3 identify the types of thickening
products used in agents and convenience products used
preparing sauces in preparing sauces
19. Role of thickening 3.4 use thickening agents and
agents and convenience convenience products appropriately November 19,
TLE_HECK10SSS-IIIc-22
products in the 3.5 evaluate sauces for flavor, color, 2019
preparation of sauces and consistency
20. Criteria for evaluating 3.6 identify and deal with problems in
sauces the preparation of sauces
21. Common problem in
the preparation of sauces
22. Suggested project:
Various type of sauces

23. Methods of storing
and reheating stocks,
sauces, and soups
24. OHS
The learners demonstrate an
understanding concepts and
principles in storing and
reheating stocks, sauces, and
soups
The learners independently
demonstrates competencies in
storing and reheating stocks,
sauces, and soups
LO 4. Store and reconstitute stocks,
sauces, and soups
4.1 maintain optimum quality and
freshness of stocks, sauces, and soups
4.2 reconstitute stocks, sauces, and TLE_HECK10SSS-IIId-23
soups November 26,
2019

25. Evaluation of the LO 5. Evaluate the finished product

finished product using 5.1 rate the finished products using
rubrics rubrics TLE_HECK10SSS-IIId-24

LESSON 2. PREPARE POULTRY AND GAME DISHES (PGD)

1. Preparation of poultry The learners demonstrate an The learners prepare a variety LO 1. Performs mise en place
for cooking understanding basic concepts of poultry and game dishes 1.1. prepare the tools, equipment, and
1.1. Slaughter and and underlying theories in found in different cultures ingredients based on standards
bleeding preparing poultry and game 1.2. identify the market forms of
1.2. Scalding dishes poultry
1.3. Defeathering 1.3. determine poultry cuts in
1.4. Evisceration accordance with prescribed dish December 3,
TLE_HECK10PGD-IIIe-25
1.5. Deboning 2019
1. Preparation of poultry The learners demonstrate an The learners prepare a variety LO 1. Performs mise en place
for cooking understanding basic concepts of poultry and game dishes 1.1. prepare the tools, equipment, and
1.1. Slaughter and and underlying theories in found in different cultures ingredients based on standards
bleeding preparing poultry and game 1.2. identify the market forms of
1.2. Scalding dishes poultry
1.3. Defeathering 1.3. determine poultry cuts in
1.4. Evisceration accordance with prescribed dish December 3,
TLE_HECK10PGD-IIIe-25
1.5. Deboning 2019
2. Market forms of
poultry
3. Poultry cuts

4. Types and causes of LO 2. Cook poultry and game bird

food spoilage and cross- dishes
contamination 2.1 prepare poultry and game birds
5. Methods of cooking hygienically to minimize risk of food
poultry and game birds spoilage and cross- contamination
5.1. Dry-heat cookery 2.2 cook various poultry and game January 7 and
TLE_HECK10PGD-IIIf-h-26
5.2. Moist-heat cookery bird dishes appropriately 14, 2020
6. Nutritional value of
poultry and game bird
dishes

7. Factors in LO 3. Plate/present poultry and

presenting/plating poultry game bird dishes
and game-bird dishes 3.1 identify the type of service ware
8. Types of service ware to be utilized in serving poultry and
9. Plating game-bird dishes January 21,
TLE_HECK10PGD-IIIi-27
10. Garnishing 3.2 present plated poultry and game- 2020
11. Sauces bird dishes with appropriate sauces,
12. Accompaniment garnishes, and accompaniments
13. Techniques in storing LO 4. Store poultry and game bird
poultry and game bird 4.1 store and maintain poultry and
14. game bird according
Evaluation of the finished January 28,
TLE_HECK10PGD-IIIj-28
product using rubrics LO 5. Evaluate the finished product 2020
5.1 rate the finished products using
rubrics