Republic of the Philippines

Department of Education
National Capital Region
Division of City Schools – Valenzuela
Justice Eliezer R. Delos Santos National High School

TECHNOLOGY AND LIVELIHOOD EDUCATION – GRADE LEVEL

Teacher CATHERINE B. DELA CRUZ Grade Level GRADE 10
Sections, Teaching Dates and Time Section Teaching Dates Time Specialization COOKERY
Manila M, T, W, TH 8:00-9:00
Vigan M, T, W,F 10:20-11:20 Quarter FIRST
Albay M, T, W,TH 11:20-12:20

SESSION 1 SESSION 2 SESSION 3 SESSION 4

October 16,2023 October 17, 2023 October 18, 2023 October 19-20, 2023
I.OBJECTIVES
A. Content Standards The learners demonstrate an understanding in preparing and cooking of cereals and starch dishes.
B. Performance Standards The learners independently prepare and cook cereals and starch dishes.
C. Learning Competencies/ LO2: PREPARE STARCHES AND LO3: PRESENT STARCH AND LO4: STORING STARCH AND Group silent reading of the
Objectives (write the LC code CEREAL DISHES CEREAL DISHES CEREAL DISHES previous lessons for the
for each) 2.2 Prepare sauces 3.1 Present starch and cereal 4.1 Store starch and cereal preparation of Unit Test on
accompaniments for starch and dishes with suitable garnishing at appropriate temperature Monday and individual
cereal dishes. and plating. 4.2 Maintain optimum recitations.
(TLE_HECK9-12CD-Ig-i-7) (TLE_HECK9-12CD-Ig-i-8) freshness and quality of starch
At the end of this lesson, the At the end of this lesson, the and cereal dishes according to
learners are able to; students are able to; the standard. Each member of group will
a. Identify the common a. Determine the techniques 4.3 Store starch and cereal create 2-multiple question to be
sauces for pasta dishes. in preparing pasta before according to standard operating answered by the other group
plating; and procedures. members to assess their
b. Classify pasta noodles
(TLE_HECK9-12CD-Ij-8) understanding about our
according to its shape. b. explain the principles of
At the end of this lesson, the previous lessons.
c. Realize the importance of FIFO. students are able to;
sauce accompaniments in c. Value the importance of a. Familiarize in proper storage
different pasta dishes. following the principles of of pasta.
FIFO. b. Explain the importance of
proper storage of pasta.

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 Republic of the Philippines
Department of Education
National Capital Region
Division of City Schools – Valenzuela
Justice Eliezer R. Delos Santos National High School

c. Appreciate the importance of

II. CONTENT
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide Pages
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from
Learning Resources (LR)
Portal)
B. Other Learning Resources
IV.PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
 Pasta Noodles according to its Shape
 Pairing Pasta with Sauce
NA
KS3-GRADE-10-COOKERY
pp.58-62
Learning Module Cookery 10
Visuals from Laptop and TV.
DISH & THAT!
Directions:
a. 3 food covers contain a
statement that will
identify what words on
the right will be removed.
b. Once the 2 food covers are
exposed, the students can
now guess what the words
left are all about based on
Present and Store Starch and
Cereal Dishes
Techniques in Preparing Pasta
before Plating
NA
KS3-GRADE-10-COOKERY
pp.
Learning Module Cookery 10
Visuals from Laptop and TV.
Conduct a recap of the previous
discussion
proper storing pasta.
How to Store Pasta Noodles
NA
KS3-GRADE-10-COOKERY
pp.
Learning Module Cookery 10
Visuals from Laptop and TV.
Conduct a recap of the previous
discussion

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(02) 8788-45-07
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 Republic of the Philippines
Department of Education
National Capital Region
Division of City Schools – Valenzuela
Justice Eliezer R. Delos Santos National High School

the previous lesson.

B. Establishing a purpose for
the lesson
c. For every correct answer
there is a corresponding
reward.
Guide Question:
Why there are hundreds of pasta
shapes?
MEMORY GAME! AGREE OR DISAGREE Video Watching about How to
Directions: store pasta properly.
a. 12 cards are shown on
the screen with a
corresponding math
problem then behind the
12 cards are 6 pairs of
variety of images.
b. The students will solve
the math problems to get
the right pairs of images.
c. You will receive a reward
for every correct pairs.

C. Presenting The teacher plays a short video
examples/instances of the clip about the history of pasta.
new lesson Guide Question:
 What are the ingredients
used in making dough?
 Where did the pasta
originate?
The teacher plays a short video
clip about storing pasta.
How to Store Pasta Noodles 
1. Dry Pasta
 Remove the pasta from the
store packaging if the noodles
come in a box or other non-
airtight container.
 Place the noodles in a sealable
plastic bag or other container

1011 C. De Leon St., Boundary of Gen T. De Leon and Ugong, Valenzuela City
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 Republic of the Philippines
Department of Education
National Capital Region
Division of City Schools – Valenzuela
Justice Eliezer R. Delos Santos National High School

that closes tightly. For long

noodles, such as spaghetti, use
a tall plastic storage container.
 Seal the bag or screw the lid
on tightly. Store the pasta in a
cool, dry place. Dry pasta
stores indefinitely, but should
be used within two years to
prevent loss of flavor. Store
dried egg noodles for up to six
months.
2. Cooked Pasta
 Pour the noodles into a
colander. Allow as much
moisture as possible to drain.
Noodles left in standing water
become overly soft and
mushy.
 Sprinkle 1 tsp. salad oil over
the noodles. Toss the pasta so
the noodles are evenly coated
in the oil. Salad oil prevents
the pasta from sticking
together.
 Place the pasta in a tight-
sealed container. Store in the
refrigerator for three to five
days.
 Cooked pasta can be stored
unsauced in an airtight
container and refrigerated for

1011 C. De Leon St., Boundary of Gen T. De Leon and Ugong, Valenzuela City
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 Republic of the Philippines
Department of Education
National Capital Region
Division of City Schools – Valenzuela
Justice Eliezer R. Delos Santos National High School

4 or 5 days. The sauce should

be refrigerated separate from
the pasta and can be stored for
6 or 7 days.If the pasta is
stored together with the sauce,
it should be eaten within 1 or
2 days to limit the amount of
sauce that is absorbed. If
cooked pasta is not going to
be used within the suggested
time period, it should be
frozen and then it can be
stored for approximately 3
months. Frozen cooked pasta
should be thawed in the
refrigerator and not on the
kitchen counter.
3. Fresh Pasta.
 Fresh pasta should ideally be
used on the same day as
manufactured. This is not
always possible, but if it is
used within the next two days
it will give adequate results.
 Fresh pasta can be stored in
the refrigerator for 2 or 3
days. If the pasta will not be
used within that time, it can be
frozen and stored in the
freezer for 2 to 3 months.
 Homemade pasta can be

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D. Discussing new concepts
and practicing new skills #1
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Justice Eliezer R. Delos Santos National High School
YOUR VOICE MATTERS!
Directions. The students will
share his/her thoughts about
the images posted on the
screen.
Guide Question:
Why do we need to consider the
shape of pasta in preparing
sauce?
Republic of the Philippines
National Capital Region
Division of City Schools – Valenzuela
stored in the refrigerator for 1
or 2 days or frozen for 2 to 3
months.
 If it is not going to be cooked
immediately it should be
placed on a lightly floured
towel that is placed on a
baking sheet, sprinkled lightly
with flour, and then placed in
the freezer. Once they are
frozen they can be stored in a
freezer proof bag or wrap and
then place it in the freezer for
8 or 9 months.
4. Frozen pasta-does not have to be
thawed before it is cooked. Just
place the frozen pasta into boiling
water and reheat it. It will need to
cook a little longer than unfrozen
pasta.
The teacher will give an Tips & Warnings
introduction about the topic. • Store pasta sauce separate
from the noodles, otherwise
the noodles will become
mushy.
• You can freeze cooked pasta
but it may be too soft once
thawed. Use frozen pasta in

E. Discussing new concepts
and practicing new skills #2
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Department of Education
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WATCHA GONNA DO WITH
THAT NOODLES!
Directions. Each group will
choose one representative to
answer and pick the missing
ingredients on the type of pasta
sauce given in each scenario.
Scenario #1: Imagine you're in
the middle of preparing a
delicious carbonara pasta for
dinner, and you suddenly
realize you're missing one of the
key ingredients which described
as one of the nature’s complete
foods and the smallest size of it
is called “peewee”. What is the
missing ingredient?
Scenario #2: A renowned
family-owned trattoria called
"La Cucina" known far and wide
for its mouthwatering pesto
sauce. However, in recent weeks,
a baffling mystery has unfolded,
leaving the family in turmoil. One
of the main ingredients for the
treasured pesto sauce, have gone
missing from the trattoria's
Republic of the Philippines
National Capital Region
Division of City Schools – Valenzuela
baked dishes so the softer
texture is not noticeable.
Present and Store Starch and Cereal NA
Dishes
Proper storage of food is very crucial
in keeping food safe because the manner
and temperature of storage will affect the
food‘s susceptibility to bacterial growth,
other contaminants, and infestation.
Storing food will not improve its quality,
it will only delay the rate of
deterioration, and thus, the proper period
of storage should also be observed.
FIFO (First In, First Out) in storing
food is very important. Though it is a
long-time method in store-keeping where
the first food stored should be the first
food to be out from the storage it is high
time to make it a habit or put into
practice. Write the expiry date, date
received and date of storage to the food
package and regularly check the
expiration date.
Techniques in Preparing Pasta before
Plating
1. Pasta is best if cooked and served
immediately. Try to cook pasta upon
order.
2. If pasta is to be served immediately,

F. Developing Mastery
(Leads to Formative
Assessment)
G. Finding practical
application of concepts and
skills in daily living
H. Making generalizations
and abstractions about the
lesson
1011 C. De Leon St., Boundary of Gen T. De Leon and Ugong, Valenzuela City
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Republic of the Philippines
Department of Education
National Capital Region
Division of City Schools – Valenzuela
Justice Eliezer R. Delos Santos National High School
pantry. The missing ingredients just drain and do not rinse in cold water.
is a popular herb known for its 3. If pasta is to be used cold in salad, it is
fragrant leaves, it belongs to the ready to be incorporated in the recipe as
Lamiaceae family and is soon as it has cooled.
botanically named Ocimum 4. If pasta is to be held, toss gently with a
basilicum. The missing ingredient small amount of oil to keep it from
describe is known as what? sticking.
5. Measure portions into mounds on
trays. Cover with plastic film and
refrigerate until service time.
6. To serve, place the desired number of
portions in a china cap and immerse in
simmering water to reheat. Drain, plate,
and add sauce.
TRUE OR FALSE Directions:
1. Watch a video showing
Direction: Tell whether the how to make a homemade
Directions: The student will statement is True and False if it’s pasta.
not. 2. Review procedures and
guess the Type of sauce using
prepare for actual preparation.
the given ingredients. 3. Go to your designated
group and talk about your
performance task next meeting.
As a learner, how will you apply What is the importance of Why do we need to follow the proper
what you have learned today in applying FIFO in serving food? storage in each type of pasta?
the future?
QUIZ MIZ! The teacher will summarize the The teacher will summarize the topic
The teacher gives the topic through asking the learners and ask the learners questions that
summarization of the lesson in related to the topic. related to the topic.

I. Evaluating learning
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Republic of the Philippines
Department of Education
National Capital Region
Division of City Schools – Valenzuela
Justice Eliezer R. Delos Santos National High School
a form of a game called “Quiz
Miz” to engage the learner’s
participation.
Directions:
●Read carefully and answer 10-
item multiple choice question
with a 10-second timer.
●The group with the highest
number of points will have a
surprise reward.
●No cheating. Raise your
answer once time is up.Then
move at the back after
answering to let the other
member answer the next
question.
●Violating these rules may lead
to disqualifications to answer
the next question.
ASSESSMENT! Directions: IDENTIFICATION
Directions: Read ang analyze Make a slogan showing the Directions: Identify following
each statement carefully and importance of proper storing of statement of How to store pasta
food. Your output will be rated noodles. Write DP for Dry Pasta, CP
choose the correct answer
using the scoring rubric that for Cooked Pasta, FP if it is Fresh
from the choices. Pasta and FN for Frozen Pasta.
provided by your teacher.
1. This pasta shape is best
paired with light sauces. _____1. Seal the bag or screw the
A. Long tube noodles lid on tightly. Store the pasta in a
B. Thin long noodles cool, dry place.
 Republic of the Philippines
Department of Education
National Capital Region
Division of City Schools – Valenzuela
Justice Eliezer R. Delos Santos National High School

C. Short tube pasta _____2. Pasta should ideally be

D. Short shape pasta used on the same day as
2. This pasta shape is ideal manufactured. This is not always
for louder, brighter possible, but if it is used within the
flavors. next two days it will give adequate
A. Bucatini results.
B. Fettuccini _____3. Does not have to be
C. Capellini
thawed before it is cooked. Just
place the frozen pasta into boiling
D. Penne
water and reheat it.
3. This pasta shape is best
_____4. Cooked pasta can be
paired with rich or creamy stored unsauced in an airtight
sauces. container and refrigerated for 4 or 5
A. Wagon wheels days.
B. Penne _____5. Place the noodles in a
C. Fettuccini sealable plastic bag or other
D. Spaghetti container that closes tightly. For
4. Which of the following long noodles, such as spaghetti, use
does not belong to the a tall plastic storage container.
group?
A. Penne Answers:
1. DP
B. Ziti
2. FP
C. Rigatoni
3. FN
D. Bow tie
4. CP
5. The main ingredients for
5. DP
the treasured pesto sauce
are ______, pine nuts,
Parmesan cheese, garlic,

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 Republic of the Philippines
Department of Education
National Capital Region
Division of City Schools – Valenzuela
Justice Eliezer R. Delos Santos National High School

and extra-virgin olive oil,

A. Bay leaf
B. Cayenne pepper
C. Basil
D. Paprika
Answer:
1.B
2.A
3.C
4.D
5.C
J. Additional activities for ASSIGNMENT: ASSIGNMENT: ASSIGNMENT:
application or remediation Prepare the following for our Prepare the following for our Prepare the following for our
Performance task on Thursday: Performance task on Thursday: Performance task on Thursday:
a. PPE a. PPE a. PPE
b. Soft copy of the Chosen b. Soft copy of the Chosen b. Soft copy of the Chosen
Pasta Recipe Pasta Recipe Pasta Recipe
c. Materials needed in c. Materials needed in c. Materials needed in
preparing and cooking the preparing and cooking the preparing and cooking
chosen pasta recipe. chosen pasta recipe. the chosen pasta recipe.

V. REMARKS  Accomplished  Accomplished  Accomplished  Accomplished

 Not Accomplished  Not Accomplished  Not Accomplished  Not Accomplished

Reason: ________________________ Reason: ________________________ Reason:________________________ Reason: ________________________

VI. REFLECTION
A.No. of learners who earned ____ of Learners who earned 80% ____ of Learners who earned 80% ____ of Learners who earned ____ of Learners who earned 80%
80% in the evaluation in the evaluation in the evaluation 80% in the evaluation in the evaluation

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B. No. of learners who requires
additional acts.for remediation
who scored below 80%
C. Did the remedial lessons
work? No. of learners who have
caught up with the lessons
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why did
this work?
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Department of Education
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____ of learners who requires
additional activities for
remediation who scored below
80%
 Yes
 No
____ of learners who caught up
with the lessons.
____ of learners who continue to
require remediation
Strategies used that work well:
__Group Work
__Collaboration
__Differentiated Instruction
__Profiling Students
__Video Presentation
__Interactive Games
__Discovery Method
__Lecture Method
__Peer Tutoring
__Reward system
__Answering Activities/Exercises
__ Others: _____________________
Why did it work?
__Learners’ eagerness to learn
__Learners’ engagement
__Complete IMs
__Availability of materials
__ Others: _____________________
Republic of the Philippines
National Capital Region
Division of City Schools – Valenzuela
____ of learners who requires ____ of learners who requires ____ of learners who requires
additional activities for additional activities for additional activities for
remediation who scored below remediation who scored below remediation who scored below
80% 80% 80%
 Yes  Yes  Yes
 No  No  No
____ of learners who caught up ____ of learners who caught up ____ of learners who caught up
with the lessons. with the lessons. with the lessons.
____ of learners who continue to ____ of learners who continue to ____ of learners who continue to
require remediation require remediation require remediation
Strategies used that work well: Strategies used that work well: Strategies used that work well:
__Group Work __Group Work __Group Work
__Collaboration __Collaboration __Collaboration
__Differentiated Instruction __Differentiated Instruction __Differentiated Instruction
__Profiling Students __Profiling Students __Profiling Students
__Video Presentation __Video Presentation __Video Presentation
__Interactive Games __Interactive Games __Interactive Games
__Discovery Method __Discovery Method __Discovery Method
__Lecture Method __Lecture Method __Lecture Method
__Peer Tutoring __Peer Tutoring __Peer Tutoring
__Reward system __Reward system __Reward system
__Answering Activities/Exercises __Answering __Answering Activities/Exercises
__ Others: _____________________ Activities/Exercises __ Others: _____________________
Why did it work? __ Others: _____________________ Why did it work?
__Learners’ eagerness to learn Why did it work? __Learners’ eagerness to learn
__Learners’ engagement __Learners’ eagerness to learn __Learners’ engagement
__Complete IMs __Learners’ engagement __Complete IMs
__Availability of materials __Complete IMs __Availability of materials
__ Others: _____________________ __Availability of materials __ Others: _____________________

F. What difficulties did I
encounter which my
principal/supervisor can help
me solve?
G. What innovations or localized
materials did I used/discover
which I wish to share with other
teachers?
ANCILLARY TASK WORK LOG
Prepared by:
CATHERINE B. DELA CRUZ
Grade 10 Teacher
1011 C. De Leon St., Boundary of Gen T. De Leon and Ugong, Valenzuela City
(02) 8788-45-07
justiceeleizer.nhs@deped.gov.ph
Department of Education
Justice Eliezer R. Delos Santos National High School
Difficulties encountered:
__Availability of Technological
Equipment
__Bullying among students
__Unified Rubrics
__Tardiness/Absenteeism
__Lack of restrooms
__Trash bins
__ Others: _____________________
Innovations used to share with:
__Localized Video
__Quarterly Scoresheet
__Exit Slip
__Health Break
__Group Review Quiz
__Well thought worksheet.
__Interactive PowerPoint
presentation
__ Others: _____________________
Monitoring of canteen operations
Assisting the feeding program
Republic of the Philippines
National Capital Region
Division of City Schools – Valenzuela
Difficulties encountered:
__Availability of Technological
Equipment
__Bullying among students
__Unified Rubrics
__Tardiness/Absenteeism
__Lack of restrooms
__Trash bins
__ Others: _____________________
Innovations used to share with:
__Localized Video
__ Quarterly Scoresheet
__Exit Slip
__Health Break
__Group Review Quiz
__Well thought worksheet.
__Interactive PowerPoint
presentation
__ Others: _____________________
Monitoring of canteen operations
Assisting the feeding program
Checked by:
ERIC S. VIRAQUE
Master Teacher I
__ Others: _____________________
Difficulties encountered:
__Availability of Technological
Equipment
__Bullying among students
__Unified Rubrics
__Tardiness/Absenteeism
__Lack of restrooms
__Trash bins
__ Others: _____________________
Innovations used to share with:
__Localized Video
__ Quarterly Scoresheet
__Exit Slip
__Health Break
__Group Review Quiz
__Well thought worksheet.
__Interactive PowerPoint
presentation
__ Others: _____________________
Monitoring of canteen operations
Assisting the feeding program
SONIA C. YAP
Head Teacher III
Difficulties encountered:
__Availability of Technological
Equipment
__Bullying among students
__Unified Rubrics
__Tardiness/Absenteeism
__Lack of restrooms
__Trash bins
__ Others: _____________________
Innovations used to share with:
__Localized Video
__ Quarterly Scoresheet
__Exit Slip
__Health Break
__Group Review Quiz
__Well thought worksheet.
__Interactive PowerPoint
presentation
__ Others: _____________________
Monitoring of canteen operations
Assisting the feeding program