SECOND

QUARTER
 SCOPE
I- VEGETABLE
DISHES AND
II- SEAFOOD
DISHES
SEQUENCE
 • Prepare vegetable
• Perform Mise
dishes
en Place • identify market
• prepare
forms of
ingredients vegetables
according to a • select various
given recipe, kinds of
required form, vegetables
and timeframe. according to a
given menu
 • prepare suitable
• cook variety of sauces and
vegetable dishes accompaniment in
following serving vegetable
appropriate dishes
cooking methods
to preserve • Store vegetables
optimum quality
and nutrition • Evaluate the
finished product
• Perform Mise en
Place • Handle fish and
• identify types, seafood
varieties, market • handle seafood
forms, nutritive value,
and composition of hygienically thaw
fish and seafood frozen seafood
correctly to
• assemble ingredients
ensure maximum
according to recipes,
recipe card, or quality and
enterprise standard maintain
nutritional value
• identify steps in
processing fish
  
Cook fish and shellfish
• Plate/Present fish • clean, cut, and fillet
and seafood seafood
• prepare ingredients
according to a given
• prepare and present recipe
fish and seafood • demonstrate various
dishes methods of cooking fish
and shellfish
• perform guidelines  Store fish and seafood
in serving fish and • ensure that trimmings,
fish, and seafood are
seafood dishes
stored hygienically
 SECOND
GROUP 1
GROUP 2
GROUP 3 QUARTER
GROUP 4
GROUP 5
GROUPINGS
 Each group will have
10-15 minutes
MINI
presentation. Members
must help in
the presentation.
Include the
TRANSFER
source/reference of
your topic.

#1
● Each group must MINI
have 1 student who
will ask the
presenters. The
TRANSFER
question must be
related to the
topic to gain
points. #1
 The
presentation
MINI
will be graded
according to:
TRANSFER
● PRESENTATION
● COLLABORATION
● CONTENT
● TIME #1
 MINI
GROUP 1
CLASSIFICATION
OF VEGETABLES TRANSFER
According to
parts of plants

#1
 MINI
GROUP 2
CLASSIFICATION
OF VEGETABLES TRANSFER
According to
Chemical Composition
and Nutritive value

#1
 MINI
GROUP 3
Tools and
Equipment Needed TRANSFER
in Preparing
Vegetables
#1
 MINI
GROUP 4
Flavor and color TRANSFER
components of
vegetables

#1
 MINI
GROUP 5
Factors to consider
in choosing good TRANSFER
quality vegetables
and Nutritional
value of vegetables
#1
Thank You