CURRICULUM MAP IN COOKERY 10

SECOND QUARTER- C O O K E R Y
( EGG, STARCH AND CEREAL DISHES)
Key Stage Standard: This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks.

Grade Level Standards: It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4)
preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

Unit 1: PREPARE EGG DISHES Number of Days: 45

PREPARE CEREALS and STARCH DISHES

Content Standard Performance Standards

The learners demonstrate an understanding of : The learners:
1. core concepts and principles in cookery 1. apply core competencies in cookery as prescribed in the TESDA
2. preparing and cooking cereals and starch dishes 2. independently prepare and cook cereals and starch dishes

Lesson Number/ Key Understanding Knowledge Skills 21st Century Points of Teaching Assessment Resources
Title/Focus and Key Questions Skills Integration Strategies/Differentiated Strategies
Instruction
LESSON 1 – The Learners 1. Tools, utensils, LO 1. Perform EXPERIENTAL Textbooks
demonstrate an and equipment mise en place Cleaning is very Presentation of cleaning LEARNING:
understanding on: needed in egg 1.1. clean, sanitize, essential for Kitchen Tools and Realia
PREPARE EGG preparing and preparation and prepare tools, cooking. It is the Equipment through ORAL
DISHES (ED) cooking egg dishes. 2. Cleaning and utensils, and process of removing presenting Real tools and From a previous Power Point
sanitizing tools and equipment needed in soil or residue by equipment
equipment preparing egg dished experience, what
the use of soap and
3. Nutritional value 1.2. identify an egg’s are the tool and
The learners detergents. DISCUSSION:
and components of components and its equipment needed
independently Why do we need to know
eggs nutritive value in cookery.
prepare and cook egg ways on the cleaning the
4. Characteristics of 1.3. identify and
dishes. tools and equipment?
quality fresh eggs prepare CLASSIFICATION:
5. Ingredients for ingredients
egg dishes according to Classify the tools,
standard recipes
equipment and
 Materials.

6. Market forms of LO 2. Prepare and Eggs has 100% Socrates Method Quiz Text Books
egg cook egg dishes protein. Discussion about the True or False Pictures
7. Uses of eggs in 2.1 identify the market forms of eggs, its Eggs
culinary arts market forms uses in culinary and the
8. Varieties of egg of eggs different method of cooking.
dishes 2.2 explain the
9. Suggested uses of
projects: eggs in culinary arts
10. Various egg 2.3 cook egg dishes
dishes in accordance with
the prescribed
salad
11. Factors for LO 3. Present egg Plating is the Demonstration Activity: Tools
consideration in dishes arrangement of Demonstrate how to plate Based on the Equipmemt
presenting egg 3.1 select suitable food on a plate to the different egg dishes. learnings gained, Materials
dishes: plates according look appetizing. students will
11.1 Plating to standards
demonstrate how to
11.2 Garnishing 3.2 present egg
11.3 Side dishes dishes hygienically do plating.
12 OHS and attractively
using suitable
garnishing and
side dishes
sequentially within
the required time
frame
13 Evaluation of the LO 4. Evaluate the Learning by doing Laboratory Laboratory Laboratory Room
finished product finished product is very effective Teacher will set the schedule Each group will
using rubrics 4.1 rate the finished way to learn. to perform the different prepare an egg
products using method of dishes and present it.
rubrics cooking eggs.
LESSON 2 What are the 1. Tools and LO1. Perform Discussion Collaborative Product Packaging
different product equipment needed mise en place Starch and Cereals The teacher will discuss Learning with starch and
PREPARE students can make 2. Quality of cereals 1.1. prepare the are the sources for the different kinds of cereal cereals.
CEREALS and out of cereals and and starch dishes tools, equipment, native delicacies. and starch. By pair
STARCH DISHES starch? 3. Nutritional value and ingredients Brainstorming about Textbooks
and components of based on cereals and starch,
cereals and starch prescribed make your own recipe.
4. Food sources and standards Discuss its
kinds of starch and 1.2. determine the nutritional value
cereals sources and kinds
5. Ingredients for of starch and
starch and cereal cereals
1.3. identify the
ingredients in
the

dishes preparation of
various types of
starch and cereal
6. Methods of LO2. Prepare Safety and hygienic Video Presentation Activity Video Clip
cooking starch and starch and cereal practices in the Video about different From the given Text Book
cereal dishes dishes kitchen is the key to types of starch and cereal different name of
7. Preparation of 2.1 cook various success in preparing dishes with sauces. the dishes, state if it
sauces and types of starch various types of is uses starch and
accompaniments for and cereal dishes starch and cereals Discussion cereals.
starch and cereal 2.2 prepare sauces dishes. Discuss the safety and
dishes and hygienic practices while
8. Safety and accompaniments of working in the kitchen.
hygienic practices selected starch and
in the kitchen cereal products
9. Suggested 2.3 follow safety and
projects: hygienic practices
Cereal and starch while working in the
dishes kitchen
10. Factors to LO 3. Present Demonstration Service Learning Realia
consider in starch and cereal When Plating the Demonstrate how to With their
presenting starch dishes arrangement of the plated starch and cereals groups, students
and cereal 3.1 present starch food and the food dishes. must prepare a starch
dishes dishes with suitable itself will be and cereal dishes.
10.1. Plating plating and complement. Present it.
10.2. Garnishing garnishing according
10.3. Sauces to standards
10.4.
Accompaniments
11. Techniques for LO4. Storing Storing Technique is Discussion Pen- and paper Textbooks
storing starch and starch and cereal very important in Discuss how to store test Internet
cereal dishes dishes cookery to avoid cereals and starches properly.
12. FIFO 4.1 store starch and food contamination. Make an essay
cereal at how to store
appropriate cereals and starches
temperature properly.
4.2 maintain
optimum freshness
and quality of
starch and cereal
dishes according to
standards
4.3 store starch and
cereal according to
standard operating
procedures
 CURRICULUM MAP IN COOKERY 10

SECOND QUARTER- VEGETABLES DISHES and SEAFOOD DISHES

Key Stage Standard: This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks.

Grade Level Standards: It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4)
preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

Unit 2: PREPARE VEGETABLES DISHES Number of Days:

PREPARE AND COOK SEAFOOD DISHES

Content Standard Performance Standards

The learners demonstrate an understanding of : The learners:
- preparing and cooking vegetable dishes - independently prepare and cook vegetable dishes
- preparing and cooking seafood dishes. - independently prepares and cooks seafood dishes

Lesson Number/ Key Understanding Knowledge Skills 21st Century Points of Teaching Assessment Resources
Title/Focus and Key Questions Skills Integration Strategies/Differentiated Strategies
Instruction
LESSON 1 – Vegetables have 1. Principles of LO 1. Perform Vegetables must be Textbooks
different variety preparing mise en place taking care of. Small Discussion ORAL Recitation
and uses. vegetables 1.1. identify bruises of vegetable Identify the different types Open- Ended Realia
PREPARE 2. Characteristics of ingredients can loss a lot of of vegetables. Question about
VEGETABLES quality vegetables according to nutrient. the topic. Power Point
DISHES 3. Thawing frozen standard Demonstration
vegetables recipe
Demonstrate how to
How to classify 1.2. prepare
thaw and wash vegetables.
vegetables? ingredients
according to a given
recipe, required
form, and timeframe
1.3. thaw frozen
ingredients and
wash raw
vegetables
 following standard
procedures

What are the 4. Market forms of LO 2. Prepare Cooking Vegetables Socrates Method Activity ( by pair) Text Books
market forms of vegetables vegetable dishes is a crucial one. A Discussion about the Pictures
vegetables? 5. Factors in the 2.1 identify market chef need to select market forms of vegetables, 1. From the given Power point
selection of forms of good quality its uses in culinary and the list of vegetables,
vegetables used vegetables vegetables. different method of cooking. classify them
for culinary arts 2.2 select various
6. Methods of kinds of vegetables according to its
cooking according to a category.
vegetables dishes given menu 1.1 how will you
7. Preparation of 2.3 cook variety of going to market
sauces and vegetable dishes the vegetables.
accompaniment for following 1.2 State the cooking
serving vegetable appropriate cooking method appropriate
dishes methods to preserve
to the vegetables.
8. Suggested optimum quality and
1.3 Think a recipe
projects: nutrition
Various vegetable 2.4 prepare of a sauce that will
dishes suitable sauces and serve as an
accompaniment in accompaniment of
serving vegetable your vegetable
dishes dishes.
9. Presentation of LO 3. Present Plating is the Laboratory Laboratory Tools
prepared vegetables vegetable dishes arrangement of Teacher will set the Each group will Equipmemt
dishes. 3.1 present food on a plate to schedule to perform the prepare an Materials
10. Factors in plating vegetable recipes look appetizing. different method of cooking vegetable dishes
vegetable dishes with appropriate vegetables. and present it.
sauces and
accompaniments
11. Techniques in LO 4. Store Storing of Food will Discussion Reflection Text Book
storing and vegetables always be hygienic Discuss the proper way of What are the safety Power Point
vegetables 4.1 store vegetables and should follow the storing vegetables. and hygienic
12. FIFO based on the kitchen SOP. practices in kitchen
13. Safety and prescribed location laboratory?
hygienic practices and temperature
in the laboratory 4.2 demonstrate
kitchen vegetable storage
in accordance with
FIFO operating
procedures
4.3 follow standard
 safety and hygiene
procedures
14. Evaluation of the LO 5. Evaluate the Laboratory Laboratory Laboratory Room
finished product finished product Teacher will set the In presentation of the
using rubrics 5.1 rate the finished schedule to perform the dishes, teacher will
products using different method of cooking evaluate the product
rubrics vegetables. of the
learner.
LESSON 2 What are the 1. Types of Seafood LO 1. Perform Discussion Task:
nutrients we could 1.1. Shellfish Mise en Place Every part of a fish Interactive discussion of the Group Activity: Visual aide/ Tools
PREPARE AND get from seafood? 1.2. Fin fish 1.1. prepare the is useful and has a topic. Arrange the and equipment
COOK SEAFOOD 1.3. Others kitchen tools, specific uses and scramble words.
DISHES 2. Varieties of Fish equipment, and function. Power Point
2.1. Structure ingredients based
2.2. Body shape on required Textbooks
2.3. Market forms standards
How to clean fish 2.4. Fat contents 1.2. identify types,
properly? 2.5. Water source varieties, market Collaborative Learning:
2.6. Processed fish forms, nutritive Recipe serves as a Students will discuss Individual
2.7. Others value, and
What are the guide when cooking the different parts of the Activity:
3. Market forms of composition of
appropriate cuts of fish and seafood. fish and the proper way of Draw a fish and
4. Fish cuts fish and seafood
fish? 5. Composition and
cutting it. label its parts.
1.3. assemble
nutritive value of ingredients
fish according to
6. Processing Fish recipes, recipe card,
6.1. Scaling or enterprise
6.2. Cutting of tails standard
and fins 1.4. identify steps in
6.3. Eviscerating processing fish
6.4. Cleansing
6.5. Canning
 7. Methods in LO 2. Handle fish Proper way of Video Presentation Video Clip
Three methods of thawing frozen and seafood thawing fish and Video Clip about Group Reporting
thawing: ingredients 2.1 handle seafood will methods of thawing about the methods of Text Book
1. Ingredients will 8. OHS seafood ensure maximum frozen ingredients. thawing.
enclose in plastic hygienically quality and
and immerse in 2.2 thaw frozen maintain its Discussion
water, change the seafood correctly to nutritional value. Discuss the safety and
water every 30 ensure maximum hygienic practices while
minutes. quality and
working in the kitchen.
maintain nutritional
2. Use the
value.
microwave oven.
3. Put in the

refrigerator

Standard Operation 9. Principles of LO 3. Cook fish Discussion Service Learning Visual Aide
Procedure is cooking fish and sea and shellfish Cooking fish and Collaborative discussion With their
needed in food dishes 3.1 clean, cut, and shellfish involves about the topic. groups, students Tools, Equipment,
preparing dishes. 10. Dry-heat cookery fillet seafood scientific methods. must prepare Materials
11. Moist-heat 3.2 prepare . ingredients according
cookery ingredients to a given recipe.
12. Variety of according to a Demonstration
shellfish and fish given recipe demonstrate various
dishes 3.3 demonstrate methods of cooking fish and
presenting starch various methods shellfish
and cereal dishes of cooking fish and
10.1. Plating shellfish
10.2. Garnishing
10.3. Sauces
10.4.
Accompaniments
Are garnishes being 13. Presentation of LO 4. Following the Discussion Demonstration Visual Aide
edible or not edible? fish and seafood Plate/Present guidelines in Discuss how to store fish demonstrate
dishes fish and seafood preparing and and seafood. various methods of Tools, Equipment,
14. Plating 4.1 prepare and serving fish and cooking fish and Materials
15. Garnishing present fish shellfish. shellfish, how to do
16. Guidelines in and seafood the plating with
serving fish and dishes garnishes and must Textbooks
seafood dishes 4.2 perform be follow the
guidelines in guidelines in serving Internet
serving fish and fish and seafood
seafood dishes. dishes.
17. Factors in storing LO 5. Store fish Storing Technique is Discussion Individual Visual Aide
and handling and seafood very important in Collaborative discussion Activity:
seafood 5.1 ensure that cookery to avoid about the topic. Tools, Equipment,
18. Storage trimmings, fish, food contamination. Make your own recipe Materials
requirements for fish and seafood are of fish and shell fish.
19. Minimization stored hygienically Indicate there how
techniques in 5.2 check date Textbooks
to store it properly.
relation to seafood stamps and codes
where applicable
to ensure quality
control
5.3 store seafood in

accordance with
FIFO operating
procedures and
standard storage
requirements
20. Evaluation of the LO 6. Evaluate the Rubric is used to Laboratory Laboratory Rubrics
finished product finished product rate the product Teacher will set the schedule In presentation of the
6.1 rate the finished fairly and to perform the different dishes, teacher will Laboratory Room
products using accurately. method of cooking fish and evaluate the product
rubrics shellfish. of the
learner.
 CURRICULUM MAP IN COOKERY 10

PREPARE STOCKS, SAUCES AND

SOUPS PREPARE POULTRY AND GAME
DISHES

Key Stage Standard: This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks.

Grade Level Standards: It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4)
preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

Unit 3: PREPARE STOCKS, SAUCES AND SOUPS Number of Days:

PREPARE POULTRY AND GAME DISHES

Content Standard Performance Standards

The learners demonstrate an understanding of : The learners:
- basic concepts and underlying theories in preparing stocks, sauces, and soups - prepares a variety of stocks, sauces, and soups used in different cultures
- concepts and principles in storing and reheating stocks, sauces, and soups - independently demonstrates competencies in storing and reheating stocks, sauces, and soups
- basic concepts and underlying theories in preparing poultry and game dishes - prepare a variety of poultry and game dishes found in different cultures

Lesson Number/ Key Understanding Knowledge Skills 21st Century Points of Teaching Assessment Resources
Title/Focus and Key Questions Skills Integration Strategies/Differentiated Strategies
Instruction
LESSON 1 – What are the 1. Principles of LO 1. Prepare There are two Textbooks
differences between preparing stocks stocks for menu major types of Discussion ORAL Recitation
stocks, sauces and 2. Classifications of items stocks; the brown Interactive Discussion Open- Ended Realia
PREPARE STOCKS, soup? stocks 1.1 use ingredients stock and white about the topic. Question about
SAUCES AND 3. Ingredients in and flavoring stock. the topic. Power Point
SOUPS preparing stocks according to Demonstration
4. Types and uses enterprise
Demonstrate how to
of convenience standards
products 1.2 produce prepare the stocks.
5. Methods of variety of stocks
preparing stocks according to
6. Suggested enterprise
standards
procedures
Projects:
6.1. White stock
6.2. Brown stock

7. Classifications of LO 2. Prepare Selecting good Socrates Method Library Work Text Books
soups soups required for quality ingredients Discussion about the topic.
8. Ingredients in menu items in preparing soup. Search 10 recipe Pictures
preparing soups 2.1 select and of soup. Compile it
9. Techniques in assemble correct
in long folder. Video Clip
presenting and ingredients in
evaluating soups preparing soups, Study the
Video Presentation
10. Suggested soup including stocks procedure on how
Video clip on how to
recipes and garnishes to make it.
prepare soup and how to
11. Garnishes for the 2.2 prepare variety present it.
presentation of soup recipes
soups according to
12. Techniques in enterprise standards
presenting and 2.3 present and
evaluating soups evaluate soup
13. Criteria in recipes in
presenting and accordance with
evaluating soup the criteria
recipes (e.g. right
flavor, color,
temperature, service
ware, and suitable
garnishes and
accompaniments)
14. Suggested
projects:
Various kinds of soup
15. Classification of LO 3. Prepare Sauce derived from Discussion Activity Task: Text Books
Sauces sauces required Latin word salsa Interactive Discussion
16. Ingredients in for menu items meaning salted. about the topic. Brainstorming with
preparing sauces 3.1 classify various the group mates on
17. Methods of types of sauces what sauces to be
preparing sauces and their prepared.
18. Types of corresponding
thickening 3.2 prepare a
agents and variety of hot and
convenience cold sauces based
 products used in on the required
menu items

preparing sauces 3.3 identify the

19. Role of types of thickening
thickening agents and
agents and convenience
convenience products used in
products in the preparing sauces
preparation of 3.4 use thickening
sauces agents and
20. Criteria for convenience
evaluating products
sauces appropriately
21. Common 3.5 evaluate sauces
problem in the for flavor, color,
preparation of and consistency
sauces 3.6 identify and deal
22. Suggested with problems in
project: the preparation of
Various type of sauces
sauces
23. Methods of LO 4. Store and Storing of Food will Demonstration Demonstration Text Book
storing and reconstitute always be hygienic
reheating stocks, stocks, sauces, and should follow the Demonstrate how to store Students how to store Power Point
sauces, and soups and soups kitchen SOP. and reconstitute the soup, and reconstitute the
24. OHS 4.1 maintain stocks and soups. soup, stocks and soups Visual Aide
optimum quality Reconstitute the
and freshness of stocks, sauce and
stocks, sauces, and Tools, Equipment
soups in hygienicc
soups and Materials
way.
4.2 reconstitute
stocks,
25. Evaluation of the LO5. Evaluate the Laboratory Laboratory Laboratory Room
finished product finished product Teacher will set the schedule In presentation of the
using rubrics 5.1 rate the finished to perform the different dishes, teacher will Rubrics
products using method of evaluate the
cooking stocks, soup and product of the
sauces. learner.
LESSON 2 What is poultry? 1. Preparation of LO 1. Performs Discussion Collaborative
poultry for cooking mise en place Mise en Place is a Interactive discussion of the Learning Students Visual aide/ Tools
PREPARE 1.1. Slaughter and 1.1. prepare the French term topic. will perform the and equipment
POULTRY AND What are the steps in bleeding tools, equipment, meaning to the activity on how to
GAME DISHES preparing poultry? 1.2. Scalding and ingredients arrange everything prepare poultry. Power Point
1.3. Defeathering based on before working in
1.4. Evisceration standards the laboratory. Textbooks
1.5. Deboning 1.2. identify the
2. Market forms of market forms
poultry of poultry
3. Poultry cuts 1.3. determine
poultry cuts in

accordance with
prescribed dish

4. Types and causes LO 2. Cook poultry Food Spoilage and Video Presentation Video Clip
of food spoilage and and game bird cross contamination Video Clip about Oral recitation
cross- contamination dishes have different types methods of cooking Text Book
5. Methods of 2.1 prepare poultry and causes. poultry. Quiz
cooking poultry hygienically to
and game birds minimize risk of Discussion
5.1. Dry-heat food spoilage and Interactive Discussion
cookery cross- contamination about the topic.
5.2. Moist-heat 2.2 cook various
cookery poultry and
6. Nutritional value game bird dishes
of poultry and game
bird dishes
Standard Operation 9. Principles of LO 3. Cook fish Discussion Service Learning Visual Aide
Procedure is cooking fish and sea and shellfish Cooking fish and Collaborative discussion With their
needed in food dishes 3.1 clean, cut, and shellfish involves about the topic. groups, students Tools, Equipment,
preparing dishes. 10. Dry-heat cookery fillet seafood scientific methods. must prepare Materials
11. Moist-heat 3.2 prepare . ingredients according
cookery ingredients to a given recipe.
12. Variety of according to a Demonstration
shellfish and fish given recipe demonstrate various
dishes 3.3 demonstrate methods of cooking fish and
presenting starch various methods shellfish
and cereal dishes of cooking fish and
10.1. Plating shellfish
10.2. Garnishing
10.3. Sauces
10.4.
Accompaniments
Are garnishes being 13. Presentation of LO 4. Following the Discussion Demonstration Visual Aide
edible or not edible? fish and seafood Plate/Present guidelines in Discuss how to store fish demonstrate
dishes fish and seafood preparing and and seafood. various methods of Tools, Equipment,
14. Plating 4.1 prepare and serving fish and cooking fish and Materials
15. Garnishing present fish shellfish. shellfish, how to do
16. Guidelines in and seafood the plating with
serving fish and dishes garnishes and must Textbooks
4.2 perform

seafood dishes guidelines in serving be follow the

fish and seafood guidelines in serving Internet
dishes. fish and seafood
dishes.
17. Factors in storing LO 5. Store fish Storing Technique is Discussion Individual Visual Aide
and handling and seafood very important in Collaborative discussion Activity:
seafood 5.1 ensure that cookery to avoid about the topic. Tools, Equipment,
18. Storage trimmings, fish, food contamination. Make your own recipe Materials
requirements for fish and seafood are of fish and shell fish.
19. Minimization stored hygienically Indicate there how
techniques in 5.2 check date Textbooks
to store it properly.
relation to seafood stamps and codes
where applicable
to ensure quality
control
5.3 store seafood in
accordance with
FIFO operating
procedures and
standard storage
requirements
7. Factors in LO 3. Presentation of Discussion Demonstration Visual Aide
presenting/plating Plate/present menu must Collaborative discussion Students will
poultry and game- poultry and game consider the about the topic. demonstrate how to Tools, Equipment,
bird dishes bird dishes following: prepare and present Materials
8. Types of service 3.1 identify the type the poultry dishes.
ware of service ware to Customer
9. Plating be utilized in serving Textbooks
Environment
10. Garnishing poultry and game-
11. Sauces bird dishes
12. Accompaniment 3.2 present plated
poultry and game-
bird dishes with
appropriate
sauces, garnishes,
and
accompaniments
13. Techniques in LO 4. Store Discussion Reporting Visual Aide
storing poultry and poultry and game Collaborative discussion
game bird bird about the topic. Textbooks
4.1 store and
maintain poultry and
game bird according
to standards
14. Evaluation of the LO 5. Evaluate the Rubric is used to Laboratory Laboratory Rubrics
 finished product finished product rate the product Teacher will set the schedule In presentation of the
using rubrics 5.1 rate the finished fairly and to perform the different dishes, teacher will Laboratory Room
products using accurately. method of cooking fish and evaluate the
rubrics shellfish. product of the
learner.
CURRICULUM MAP IN COOKERY 10

PREPARE AND COOK MEAT

Key Stage Standard: This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks.

Grade Level Standards: It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4)
preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

Unit 3: PREPARE AND COOK MEAT Number of Days:

Content Standard Performance Standards

The learners demonstrate an understanding of : The learners:
- preparing and cooking meat dishes - independently prepare and cook meat dishes

Lesson Number/ Key Understanding Knowledge Skills 21st Century Points of Teaching Assessment Resources
Title/Focus and Key Questions Skills Integration Strategies/Differentiated Strategies
Instruction
LESSON 1 – How to cook meat 1. Principles in meat LO 1. Perform Learning how to Textbooks
in different preparation mise en place cook will help Discussion ORAL Recitation
methods? 2. Market forms of 1.1. prepare the students to ensure Interactive Discussion Realia
PREPARE AND meat tools, equipment, that the way of about the topic. Open- Ended
COOK MEAT 3. Different kinds of ingredients, and preparation will Question about the Power Point
meat other supplies maintain the
3.1. Beef based on the given
topic.
nutrients of the
3.2. Pork recipe meat.
3.3. Carabeef 1.2. prepare the Peer Review
3.4. Others tools, equipment, With Peer ( 3
4. Different types of ingredients, and member) brainstorm
 other supplies
based

meat cuts on the given recipe. about the topic on

5. Tools, utensils, the different types of
and equipment for meat.
meat preparation
6. Techniques in
meat tenderizing

7. Variety of meat LO 2. Cook meat Cooking of variety Socrates Method Multiple Choice Text Books
How to cook frozen dishes cuts meat dishes will Discussion about the topic. Questions.
meat? 8. Methods of 2.1 identify the add the more eating Pictures
cooking meat market forms experiences.
8.1. Dry-heat and cuts of meat
Video Clip
cooking 2.2 prepare meat
8.2. Moist-heat cuts according to Video Presentation
cooking the given recipe Video clip on how to
9. Cooking specialty 2.3 prepare and use prepare soup and how to
cuts suitable marinades
present it.
10. Cooking frozen for a variety of
meat meat cuts
2.4 identify
Demonstration
appropriate cooking
methods for meat Demonstrate how to cut
cuts meat
2.5 apply the
different
techniques in meat
preparation
2.6 cook meat-cut
dishes according
to the given
recipe.
12. Methods of LO3. Present meat Portion Controlling Demonstration Activity Task: Text Books
presenting dishes is needed for
meat dishes 3.1 present meat accurate Demonstrate how to Prepare a recipe on Tools/ Equipment
13. Plating dishes measurement of the prepare, plating and portion meat preparation.
14. Garnishing aesthetically, based ingredients. controlling for cooked meat. Video Clip
15. Portion control on classical and
for cooked meat cultural standards Video Presentation
3.2 select Video Clip on
suitable plate preparation, plating and
according to garnishing of meat.
standard
1.1. Types of trimmings and and should follow on how to select packaging demonstrate the Power Point
containers leftovers in storing the kitchen SOP. materials and how to store techniques in
1.2. Temperature meat it properly. storing meat via Visual Aide
1.3. FIFO 4.2 store fresh and Utilization of the role playing.
requirements cryovac-packed appropriate Tools, Equipment
meat according to packaging materials
health regulations and Materials
for commercial and
4.3 use required for storing purposes.
containers and
store meat in
proper temperature
to maintain quality
and freshness
4.4 store meat in
accordance with
FIFO operating
procedures and
meat storage
requirements
17. Evaluation of the LO5. Evaluate the Laboratory Laboratory Laboratory Room
finished product finished product Teacher will set the In presentation of the
using rubrics 5.1 rate the finished schedule to perform the dishes, teacher will Rubrics
products using different method of cooking evaluate the product
meat. of the
learner.

PREPARED BY:
STEPHANIE SHANE S. ARELLANO

TLE TEACHER