Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

BUDGET OF WORK IN TLE 10

COOKERY

FIRST QUARTER

Grade Level Standard
Content Standard
Performance Standard
The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
The learner demonstrates an understanding core concepts and underlying theories in cookery.
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.

Time
Topics Learning Competencies Assessment
Frame
Week 1  Orientation
-Basic concepts in cookery
-Relevance of the course
-Career opportunities
-Students Activity Program of HAU-JHS
-Kitchen and Classroom Rules and Regulations
-TLE Grading System
-Groupings and seat plan
 Pre – Test
Week 2  Dimensions of Personal  Evaluates Personal Formative:
–3 Entrepreneurial Competencies Entrepreneurial Competencies  Video Presentation
(PECs)  Explains dimensions/ clusters of  Discussion
- Three clusters of PECs PECs and the different  Self-rating Questionnaire
(achievement, planning, and characteristic traits per cluster (Assess your PECs by
power clusters)  Explains the different factors answering the test items)
- Characteristics influence business environment.  Group discussion
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

- Assessment of PECs  Explains procedures for (Determine different

 Business Environment and Market
- Factors in the business
environment
- Identifying business opportunities
 Review of different kitchen tools and
equipment and their uses
 Selecting a business idea
 Key concepts in selecting business
idea
- Criteria
- Techniques
 Branding
Valuing: Enhancing weak areas and
sustaining strong areas in their PECs.
Giving importance in the following:
- Business opportunities
- Different kitchen tools and
equipment
Week 4 Prepare Egg Dishes
–6  Tools, equipment and utensils
needed in preparing egg dishes
 Cleaning and sanitizing tools and
equipment
 Nutritional value and components of
eggs
 Characteristics of quality fresh eggs
and ingredients for egg dishes.
generating business ideas or
identifying business
opportunities.
 Generates business ideas.
 Recognizes kitchen tools and
equipment to be cleaned and
sanitized.
 Apply creativity and innovative
techniques to develop marketable
product.
 Determine a business idea based
on the criteria / techniques set.
 Develop a brand for the product.
 Generate a clear and appealing
product brand.
 Performs cleaning and
sanitizing of kitchen tools and
equipment and premises
 Identifies the egg components
and its nutritive value
 Recognize the market forms of
eggs.
 Distinguish the uses of eggs in
culinary arts.
business opportunities near
the community and identify
problems encountered and
their solutions)
Summative:
 Written Test (Complete the
given graphic organizer of
the different characteristics
of each clusters)
 Written Test (Identify the
following kitchen tools and
equipment according to their
use).
Formative:
 Picture Analysis
 Discussion
 Application
 Recitation
Summative:
 Short quiz about appetizer
 Actual preparation of egg
dishes
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

 Market forms of egg and its uses in  Cook egg dishes in accordance  Make project plan on egg
culinary arts. with the prescribed recipe. dishes.
 Suggested Products:  Select suitable plates according
- Omelet & Poach Egg to standards
- Deviled Egg  Present egg dishes hygienically
- Ham & Cheese Frittata and attractively using suitable
 Factors in consideration in garnishes and side dishes within
presenting egg dishes the required time frame.
- Plating
- Garnishing
- Side Dishes
 OHS & Principle and techniques in
storing appetizers
 Evaluation of the finished product
using rubrics.

Valuing: Appreciate the skills and values

learned in preparing appetizer.
Prepare Cereals and Starch Dishes  Identifies tool and equipment Formative:
 Tools, equipment and utensils needed in preparation of  Brainstorming
needed in preparing cereals and appetizers  Discussion
starch dishes  Classifies appetizer according to  Recitation
 Quality of cereals and starch dishes ingredients  Application
Week 6 -
 Nutritional value and components of  Identifies ingredient according to Summative:
8
cereals and starch dishes the given recipe  Short quiz about cereals
 Food sources and kinds of starch  Differentiates between hot and and starch dishes
and cereals. cold appetizers  Actual preparation of
 Ingredients and methods of cooking  Prepares variety of appetizers cereals and starch dishes
starches and cereals.  Evaluates the finished product  Make project plan on
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

 Preparation of sauces and and rate using rubric cereals and starch dishes.
accompaniments for starch and  Presents a range of appetizers
cereals dishes.  Stores appetizers
 Safety and hygienic practices in the
kitchen
 Suggested Products:
- Pasta
- Au Gratin
- Fundamentals of plating
 Principle and techniques in storing
appetizers
 Factors in consideration in
presenting egg dishes
- Plating
- Garnishing
- Sauces
- Accompaniments
 Principle and techniques in storing
appetizers
 FIFO

Valuing: Appreciate the skills and values

learned in preparing appetizer.
Written Test regarding the topics
 Applies the lesson learned during
Week 9 FIRST MID-QUARTER EXAM week 1 to 4
tackled/discussed on the First Mid-
Quarter
Summative:
 Applies the lesson learned during
Week 10 FIRST QUARTER EXAM the First Quarter
Written Test regarding the topics
discussed on the First Quarter
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

BUDGET OF WORK IN TLE 10

COOKERY

SECOND QUARTER

Grade Level Standard
Content Standard
Performance Standard
The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
The learner demonstrates an understanding core concepts and underlying theories in cookery.
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.

Time
Topics Learning Competencies Assessment
Frame
Week 1 Prepare Vegetable Dishes – Perform
 Identifies ingredients according Formative:
mise en place
to standard recipe  Picture Analysis
 Principles of preparing vegetables
 Prepare ingredients according  Discussion
 Characteristics of quality vegetables
to a given recipe, required rom  Application
 Thawing frozen vegetables and timeframe Summative:
 Thaw frozen ingredients and  Short quiz about vegetables
Valuing: Giving importance about the
wash raw vegetables following  Actual preparation/thawing
knowledge acquired in preparing vegetable
standard procedures vegetables
dishes
Week 2 Prepare Vegetable Dishes – Prepare  Identifies market forms of Formative:
vegetable dishes vegetables  Picture Analysis
 Market forms of vegetables  Select various kind of  Discussion
 Factors in the selection of vegetables according to a given  Application
vegetables used for culinary arts menu  Recitation
 Methods of cooking vegetable  Cook variety of vegetable Summative:
dishes dishes following appropriate  Short quiz about preparing
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

 Preparation of sauces and cooking methods to preserve  Demonstration on proper way

accompaniment for serving
vegetable dishes
 Suggested Products:
- Buttered vegetables
- Deep fried vegetables
- Glazed vegetables
- Baked vegetables
 OHS & Principle and techniques in
preparing vegetable dishes
 Evaluation of the finished product
using rubrics.
optimum quality and nutrition
 Prepare suitable sauces and
accompaniment in serving
vegetable dishes
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
vegetable dishes
 Actual preparation vegetable
dishes

Valuing: Appreciate the skills and values

learned in preparing vegetable dishes.
Week 3 Prepare Vegetable Dishes – Presents Formative:
vegetable dishes  Picture Analysis
 Presentation of prepared vegetable  Brainstorming
dishes  Discussion
 Factors to consider in plating and  Present vegetable dishes  Application
presenting vegetable dishes attractively Summative:
- Balance  Observe appropriate sauces and  Short quiz about plating and
- Harmony accompaniments presenting vegetable dishes
- Height  Rate the finished products using  Actual preparation of plating
- Color rubrics. and presenting vegetable
- Texture dishes
 Evaluation of the finished product  Demonstration on proper way
using rubrics. in using of tools, equipment
and utensils.
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

Valuing: Appreciate the skills and values  Demonstration in cleansing

learned in plating and presenting and sanitizing kitchen tools,
vegetables. equipment and utensils
vegetable dishes
Week 4 Prepare Salad and Dressings – Store
salad and dressing  Store vegetables based on the Formative:
 Techniques in storing vegetable prescribed location and
 Brainstorming
dishes temperature
 Discussion
 FIFO  Demonstrate vegetable storage
 Application
 Safety and hygienic practices in the in accordance with FIFO
Summative:
laboratory kitchen operating procedures
 Short quiz about storing
 Evaluation of the finished product  Follow standard safety and
vegetables
using rubrics hygiene procedures
 Actual preparation of storing
 Rate the finished products using
vegetables
Valuing: Giving importance on the rubrics
knowledge acquired in storing vegetables
Week 5 Prepare and Cook Seafood Dishes – Formative:
Perform mise en place  Prepare kitchen tools,  Picture Analysis
 Types of Seafood equipment and ingredients  Discussion
- Shellfish based on required standards  Application
- Fin Fish  Identify types, varieties, market Summative:
 Varieties of fish forms, nutritive value and  Actual selection of fish
- Structure composition of fish and seafood  Demonstration on proper way
- Body shape  Assemble ingredients according in using of tools, equipment
- Market forms to recipes, recipe card or and utensils.
- Fat contents enterprise standards  Demonstration in cleansing
- Water source  Identifies steps in processing and sanitizing kitchen tools,
- Processed fish fish equipment and utensils
 Market forms of fish and fish vegetable dishes
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

products
 Fish cuts
 Composition and nutritive value of
fish
 Processing fish
- Scaling
- Cutting of tails and fins
- Eviscerating
- Cleansing
- Canning

Valuing: Giving importance about the

knowledge acquired in preparing seafoods
Week 6 Prepare and Cook Seafood Dishes –
Handle fish and seafood
 Methods in thawing frozen
ingredients
 Preparation of sauces and
accompaniment for serving seafood
dishes
 OHS & Principle and techniques in
preparing seafood dishes
Valuing: Appreciate the skills and values
learned in preparing seafood dishes.
 Handle seafood hygienically
 Thaw frozen seafood correctly
to ensure maximum quality and
maintain nutritional value
 Cook variety of seafood dishes
following appropriate cooking
methods to preserve optimum
quality and nutrition
Formative:
 Picture Analysis
 Discussion
 Application
 Recitation
Summative:
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
vegetable dishes
 Actual preparation (Proper
handling) of seafood dishes
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

Week 7 Prepare and Cook Seafood Dishes – Formative:

Cook fish and shellfish  Picture Analysis
 Principles of cooking fish and  Discussion
seafood dishes  Application
 Dry heat method  Recitation
 Moist heat methods  Clean, cut and fillet seafood Summative:
 Varieties of shellfish and fish dishes  Prepare ingredients according  Demonstration on proper way
 Suggested Products: to a given recipe in using of tools, equipment
- Buttered shrimp  Demonstrate various methods and utensils.
- Fish fillet of cooking fish and shellfish  Demonstration in cleansing
 OHS & Principle and techniques in and sanitizing kitchen tools,
preparing seafood dishes equipment and utensils
vegetable dishes
Valuing: Appreciate the skills and values  Actual preparation seafood
learned in preparing seafood dishes. dishes
Week 8 Prepare and Cook Seafood Dishes – Formative:
Plate/Presents fish and seafood  Picture Analysis
 Presentation of fish and seafood  Brainstorming
dishes  Discussion
 Plating  Prepare/present fish and seafood  Application
 Garnishing dishes attractively Summative:
 Guidelines in serving fish and  Perform guidelines in serving fish  Actual preparation of plating
seafood dishes and seafood dishes and presenting seafood
 Evaluation of the finished product  Rate the finished products using dishes
using rubrics. rubrics.  Demonstration on proper way
in using of tools, equipment
Valuing: Appreciate the skills and values and utensils.
learned in plating and presenting fish and  Demonstration in cleansing
seafood. and sanitizing kitchen tools,
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

equipment and utensils

Week 9 Prepare and Cook Seafood Dishes –
Store fish and seafood dishes &
Evaluate the finished products
 Factors in storing and handling
seafood
 Storage requirements for fish
 Minimization techniques in relation
to seafood
 Temperature required in storing
seafood dishes
 Evaluation of the finished product
using rubrics
Valuing: Giving importance on the
knowledge acquired in storing seafood
dishes
SECOND MID-QUARTER EXAM
Week 10 SECOND QUARTER EXAM
vegetable dishes
 Ensure that trimming fish and Formative:
seafood are stored hygienically
 Brainstorming
 Check date stamps and codes
 Discussion
where applicable to ensure
 Application
quality control
Summative:
 Sore seafood in accordance with
 Short quiz about storing
FIFO operating procedures and
seafood dishes
standard storage requirements
 Actual preparation of storing
 Rate the finished products using
seafood dishes
rubrics
Written Test regarding the topics
 Applies the lesson learned during
week 1 to 8
tackled/discussed on the Second
Mid-Quarter
Summative:
 Applies the lesson learned during
the Second Quarter
Written Test regarding the topics
discussed on the Second Quarter
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

BUDGET OF WORK IN TLE 10

COOKERY

THIRD QUARTER

Grade Level Standard
Content Standard
Performance Standard
The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
The learner demonstrates an understanding core concepts and underlying theories in cookery.
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.

Time
Topics Learning Competencies Assessment
Frame
Week 1 Prepare Stocks, Sauces and Soups –
Prepare stocks for menu items
 Principles of preparing stocks
 Classifications of stocks Formative:
 Ingredients in preparing stocks  Picture Analysis
 Use ingredients and flavouring
 Types and uses of convenience  Discussion
according to standard
products  Application
enterprise
 Methods of preparing stocks Summative:
 Produce variety of stocks
 Suggested products:  Short quiz about stocks,
according to enterprise
- White stock sauces and soups
standards
- Brown stock  Actual preparation of stocks,
sauces and soups
Valuing: Giving importance about the
knowledge acquired in preparing stocks,
sauces and soups
Week 2 Prepare Stocks, Sauces and Soups –  Select and assemble correct Formative:
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

Prepare soups required for menu items ingredients in preparing soups,  Picture Analysis
 Classifications of soups including stocks and garnishes  Discussion
 Ingredients in preparing soups  Prepare variety soup recipes  Application
 Techniques in presenting and according to enterprise Summative:
evaluating soups standards  Short quiz about preparing
 Suggested soup recipes  Present and evaluate soup stocks, sauces and soups
 Garnishes for the presentation of recipes in accordance with the  Demonstration on proper way
soups criteria in using of tools, equipment
 Techniques in presenting and and utensils.
evaluating soups  Demonstration in cleansing
 Criteria in presenting and evaluating and sanitizing kitchen tools,
soup recipes equipment and utensils
- Right flavor vegetable dishes
- Color  Actual preparation stocks,
- Temperature sauces and soups
- Service ware
- Suitable garnishes
- Accompaniments
 Suggested projects:
- Various kinds of soups
 Evaluation of the finished product
using rubrics.

Valuing: Appreciate the skills and values

learned in preparing stocks, sauces and
soups.
Week 3 Prepare Vegetable Dishes – Prepare  Classify various types of sauces Formative:
sauces required for menu items and their corresponding  Picture Analysis
 Classifications of sauces  Prepare a variety of hot and cold  Brainstorming
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

 Ingredients in preparing sauces sauces based on the required  Discussion

 Methods of preparing sauces
 Types of thickening agents and
convenience products used in
preparing sauces
 Role of thickening agents and
convenience products in the
preparation of sauces
 Criteria for evaluating sauces
 Common problem in the preparation
of sauces
 Suggested project:
- Various types of sauces
 Evaluation of the finished product
using rubrics.
menu items
 Identify the types of thickening
agents and convenience
products used in preparing
sauces
 Use thickening agents and
convenience products
appropriately
 Evaluate sauces for flavor, color
and consistency
 Identify and deal with problems in
the preparation of sauces
 Application
Summative:
 Actual preparation of sauces
required
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils

Valuing: Appreciate the skills and values

learned in preparing stocks, sauces and
soups
Week 4 Prepare Stocks, Sauces and Soups – Formative:
Store and reconstitute stocks, sauces
 Maintain optimum quality of  Brainstorming
and soups & Evaluate the finished
products freshness of stocks, sauces and  Discussion
soups  Application
 Methods of storing and reheating
 Reconstitute stocks, sauces and Summative:
stocks, sauces and soups
soups  Short quiz about storing
 OHS
 Rate the finished products using stocks, sauces and soups
 Evaluation of the finished product
rubrics  Actual preparation of storing
using rubrics
stocks, sauces and soups
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

Valuing: Giving importance on the

knowledge acquired in storing stocks,
sauces and soups
Week 5 Prepare Poultry and Game Dishes – Formative:
Perform mise en place
 Picture Analysis
 Preparation of poultry for cooking
 Discussion
- Slaughter and bleeding
 Prepare kitchen tools,  Application
- Scalding
equipment and ingredients Summative:
- De – feathering
- Evisceration
based on required standards  Actual preparation of in
 Identify the market forms of cooking poultry dishes
- Deboning
 Market Forms of poultry
poultry  Demonstration on proper way
 Determine poultry cuts in in using of tools, equipment
 Poultry cuts
accordance with prescribed dish and utensils.
Valuing: Giving importance about the  Demonstration in cleansing
knowledge acquired in preparing poultry and sanitizing kitchen tools,
dishes equipment and utensils
Week 6 Prepare Poultry and Game Dishes – Formative:
Cook poultry and game bird dishes  Picture Analysis
 Types and causes of food spoilage  Discussion
 Prepare poultry and game birds
and cross contamination  Application
hygienically to minimize risk of
 Methods of cooking poultry and  Brainstorming
food spoilage and cross –
game dishes Summative:
contamination
- Dry – heat cookery  Demonstration on proper way
- Moist – heat cookery  Cook various poultry and game
in using of tools, equipment
bird dishes following
 Nutritional value of poultry and and utensils.
appropriately
game bird dishes  Demonstration in cleansing
 OHS & Principle and techniques in and sanitizing kitchen tools,
preparing poultry and game dishes equipment and utensils
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

 Actual preparation (Proper

Valuing: Appreciate the skills and values handling) of poultry and
learned in preparing poultry and game bird game bird dishes
dishes.
Week 7 Prepare Poultry and Game Dishes – Formative:
Cook fish and shellfish  Picture Analysis
 Principles of cooking fish and  Discussion
seafood dishes  Application
 Dry heat method  Recitation
 Moist heat methods  Clean, cut and fillet seafood Summative:
 Varieties of shellfish and fish dishes  Prepare ingredients according  Demonstration on proper way
 Suggested Products: to a given recipe in using of tools, equipment
- Buttered shrimp  Demonstrate various methods and utensils.
- Fish fillet of cooking fish and shellfish  Demonstration in cleansing
 OHS & Principle and techniques in and sanitizing kitchen tools,
preparing seafood dishes equipment and utensils
vegetable dishes
Valuing: Appreciate the skills and values  Actual preparation seafood
learned in preparing seafood dishes. dishes
Week 8 Prepare Poultry and Game Dishes – Formative:
 Identifies the type of service ware
Plate/Presents fish and seafood  Picture Analysis
 Factors in presenting / plating to be utilized in serving poultry
 Discussion
poultry and game – bird dishes and game – bird dishes
 Application
 Types of service ware  Present plated poultry and game
Summative:
– bird dishes with appropriate
 Plating  Actual preparation of plating
sauces, garnishes and
 Sauces and presenting poultry dishes
accompaniments
 Accompaniment  Demonstration on proper way
 Rate the finished products using
 Evaluation of the finished product rubrics.
in using of tools, equipment
using rubrics. and utensils.
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

Valuing: Appreciate the skills and values
learned in plating and presenting poultry
dishes
Week 9
Prepare and Cook Seafood Dishes –
Store fish and seafood dishes &
Evaluate the finished products
 Techniques in storing poultry and
game bird
 Evaluation of the finished product
using rubrics
Valuing: Giving importance on the
knowledge acquired in storing poultry and
game – bird dishes
THIRD MID-QUARTER EXAM
Week 10 THIRD QUARTER EXAM
 Store and maintain poultry and
game – bird dishes according to
standards
 Rate the finished products using
rubrics
 Applies the lesson learned during
week 1 to 8
 Applies the lesson learned during
the Third Quarter
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
Formative:
 Brainstorming
 Discussion
 Application
Summative:
 Actual preparation of storing
seafood dishes
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
Written Test regarding the topics
tackled/discussed on the Third Mid-
Quarter
Summative:
Written Test regarding the topics
discussed on the Third Quarter
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

BUDGET OF WORK IN TLE 10

COOKERY

FOURTH QUARTER

Grade Level Standard
Content Standard
Performance Standard
The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
The learner demonstrates an understanding core concepts and underlying theories in cookery.
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.

Time
Topics Learning Competencies Assessment
Frame
Week 1- Prepare and Cook Meat – Perform mise
2 en place Formative:
 Principles in meat preparation  Picture Analysis
 Market forms of meat  Discussion
 Different kinds of meat  Application
- Beef Summative:
 Prepare the tools, equipment,
- Pork  Short quiz about preparing
ingredients and other supplies
- Carabeef meat
based on the given recipe
- Chevon  Actual preparation of meat
 Identify the market forms and
 Tools, utensils and equipment for  Demonstration on proper way
cuts of meat
meat preparation in using of tools, equipment
 Techniques in meat tenderizing and utensils.
 Demonstration in cleansing
Valuing: Giving importance about the and sanitizing kitchen tools,
knowledge acquired in preparing meat equipment and utensils
dishes
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

Week 3- Prepare and Cook Meat – Cook meat

5 cuts
Formative:
 Variety of meat dishes
 Picture Analysis
 Methods of cooking meat
 Discussion
- Dry – heat cooking  Prepare meat cuts according to
the given recipe  Application
- Moist heat cooking
Summative:
 Cooking specialty cuts  Prepare and use suitable
 Short quiz about preparing
 Cooking frozen meat marinades for a variety of meat
cook meat cuts
- Types of marinades cuts
 Demonstration on proper way
 Suggested projects:  Identify appropriate cooking
in using of tools, equipment
- Teriyaki methods for meat cuts
and utensils.
- Morcon  Apply different techniques in
meat preparation  Demonstration in cleansing
- Tocino
and sanitizing kitchen tools,
- Roasted meat  Cook meat – cut dishes
equipment and utensils
 Evaluation of the finished product according to the given recipe
 Actual preparation of cook
using rubrics.
meats
Valuing: Appreciate the skills and values
learned in preparing meat cuts
Week 6- Prepare and Cook Meat – Present Meat Formative:
7 Dishes  Picture Analysis
 Present meat dishes aesthetically
 Methods of presenting meat dishes  Brainstorming
based on classical and cultural
 Plating  Discussion
standards
 Garnishing  Application
 Select suitable plate according to
 Portion control of cooked meat standard in serving meat dishes
Summative:
 Evaluation of the finished product  Actual preparation in plating /
 Present meat dishes hygienically
using rubrics. presenting meat cuts
within the required timeframe
 Demonstration on proper way
Valuing: Appreciate the skills and values in using of tools, equipment
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas

learned in preparing meat cuts and utensils.

 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
Week 8  Utilize quality trimmings and
Prepare and Cook Meat Cuts – Store
leftovers in storing meat
meat & Evaluate the finished products
 Store fresh and cryovac –
 Techniques in storing meat Formative:
packed meat according to
- Types of containers  Brainstorming
health regulations
- Temperature  Discussion
 Use required containers and
- FIFO requirements  Application
store meat in proper
 OHS Summative:
temperature to maintain quality
 Evaluation of the finished product  Short quiz about storing
and freshness
using rubrics cooked meat cuts
 Store meat in accordance with
 Actual preparation of storing
FIFO operating procedures and
Valuing: Giving importance on the cooked meat cuts
meat storage requirements
knowledge acquired in storing stocks,
sauces and soups  Rate the finished products using
rubrics
Week 9 Written Test regarding the topics
 Applies the lesson learned during
FOURTH MID-QUARTER EXAM week 1 to 8
tackled/discussed on the Fourth
Mid-Quarter
Summative:
 Applies the lesson learned during
Week 10 FOURTH QUARTER EXAM the Fourth Quarter
Written Test regarding the topics
discussed on the Fourth Quarter