0 valutazioniIl 0% ha trovato utile questo documento (0 voti)
110 visualizzazioni2 pagine
This document outlines the learning continuity map for Technology and Livelihood Education Grade 10 for the first quarter. It details 7 weeks of topics covered including purchasing procedures, recipe preparation, basic cooking techniques, dining room operations, types of dishes, food serving, and a first quarter assessment. Key topics involve effective purchasing steps, food safety handling, standardizing recipes, moist and dry heat cooking methods, dining equipment use, serving different dishes according to recipe, and meal service etiquette.
This document outlines the learning continuity map for Technology and Livelihood Education Grade 10 for the first quarter. It details 7 weeks of topics covered including purchasing procedures, recipe preparation, basic cooking techniques, dining room operations, types of dishes, food serving, and a first quarter assessment. Key topics involve effective purchasing steps, food safety handling, standardizing recipes, moist and dry heat cooking methods, dining equipment use, serving different dishes according to recipe, and meal service etiquette.
This document outlines the learning continuity map for Technology and Livelihood Education Grade 10 for the first quarter. It details 7 weeks of topics covered including purchasing procedures, recipe preparation, basic cooking techniques, dining room operations, types of dishes, food serving, and a first quarter assessment. Key topics involve effective purchasing steps, food safety handling, standardizing recipes, moist and dry heat cooking methods, dining equipment use, serving different dishes according to recipe, and meal service etiquette.
LEARNING CONTINUITY MAP IN TECHNOLOGY AND LIVELIHOOD EDUCATION G10, FIRST QUARTER
MELC WEEK/MELC CODE TOPIC/S COVERED DATES
Prepare ingredients according to recipe explain the characteristics of effective purchasing steps and Purchasing Week 1 procedures Effective purchasing steps and procedures TLE_HEHS10HCIab-1 determine the food quantity with the right price of goods Determining food quantity and the right food prices develop skills in purchasing goods and products Prepare ingredients according to recipe Dish and ingredients preparation demonstrate safety handling procedures Food safety handling Week 2 show correct and proper use of recipe Using recipes correctly TLE_HEHS10HCIab-1 standardize and quantify recipes Standardizing and quantifying recipes list important temperatures in food preparation Important temperatures in food preparation Cook meals and dishes according to recipe Basic Cooking Techniques and Procedures explain different basic cooking techniques and their procedures Week 3 Moist-heat preparation identify some samples of food using basic cooking techniques and TLE_HEHS10HC-Icd-2 Dry-heat preparation their procedures Combination method Present cooked dishes Dining room operations and procedures provide basic principles of dining room operations and procedures Week 4 Dining room equipment demonstrate use of dining room equipment TLE_HEHS10HCIei-3 demonstrate proper mise en place techniques Mise en place techniques
Present cooked dishes Types of dishes
enumerate the different types of dishes according to their recipes Soups demonstrate serving of quality cooked vegetable, poultry, and Vegetable dishes Week 5-6 seafood dishes according to recipe Meat and poultry dishes TLE_HEHS10HCIei-3 serve cooked meat dishes with different culinary methods Fish and seafood dishes serve pasta grain and farinaceous dishes per standard operating Egg dishes procedure Pasta, grain and farinaceous dishes Present cooked dishes Food serving Week 7 enumerate and explain types of meal service Types of meal service TLE_HEHS10HCIei-3 demonstrate etiquette in serving food Serving etiquette First Quarter Assessment Prepared by: Checked by: