COOKERY School Grade Level GRADE 10

SESSION PLAN SECTOR: HOME ECONOMICS

Learning
Teacher
Area QUALIFICATION TITLE: COOKERY NC II
Class Schedule: (Days /Hours)
Total No. of No. of Students
Teaching Dates: Quarter FIRST QUARTER
Students per Class

A. SESSION DESCRIPTION
UNIT OF COMPETENCY: PREPARE EGG DISHES
MODULE TITLE: PREPARING EGG DISHES
CONTENT STANDARDS: The learners demonstrate an understanding preparing and cooking egg dishes
PERFORMANCE STANDARDS The learners independently prepares and cook egg dishes
At the end of the lesson, 100% of the learners shall be able to achieve 80% PL of the following:
LO1: PERFORM MISE EN PLACE TLE_HECK9-12ED-Ia-1
1.1 Clean, sanitize and prepare tools, utensils and equipment needed in preparing egg dished
1.2 Identify an egg’s components and its nutritive value
1.3 Identify and prepare ingredients according to standard recipes
LO2: PREPARE AND COOK EGG DISHES TLE_HECK9-12ED-Ib-d-2
LEARNING COMPETENCIES AND 2.1 Identify the market forms of eggs
CONTENT: 2.2 Explain the uses of eggs in culinary arts
2.3 Cook egg dishes in accordance with the prescribed salad
LO3: PRESENT EGG DISHES TLE_HECK9-12ED-Ie-3
3.1 Select suitable plates according to standards
3.2 Present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame.
LO4: EVALUATE THE FINISHED PRODUCT TLE_HECK9-12ED-Ie-4
4.1 Rate the finished product using the rubrics
DURATION: Week 1-5 / 20 Hours

1 COOKERY 10
 B. LEARNING ACTIVITIES

Learning Content Methods Presentation Practice Feedback Resources Time

Learning Module-
- INTRODUCTION Diagnostic Test Reflect your answer be able Cookery 10
Formative Assessment Let’s See What You Know 30 minutes
to proceed to the next task pp. 8-12
Test paper
LO1: PERFORM MISE EN PLACE
1. Tools, utensils, and Group Discussion Identifying the Tools, utensilsPerform Task Sheet 1.1-1 Evaluate performance using Learning Module- 1 hour
equipment needed in egg and equipment needed in egg Identifying the name of the Scoring rubrics Cookery 10 pp. 39-43
preparation preparation tools, utensils and equipment Tools, utensils and
needed in egg preparation equipment,
2. Cleaning and sanitizing Demonstration/ Cleaning and sanitizing the Perform Job Sheet 1.1-2 on Evaluate performance using
tools and equipment Application tools, utensils and equipment p.43 Scoring rubrics
needed in preparing egg dishes Cleaning and sanitizing the Tools, utensils and
tools, utensils and equipment equipment,
needed in preparing egg Cleaning materials
dishes and sanitizing solution

3. Nutritional value and Self-paced or Modular Read Information Sheet 1.1-3 Answer Self-Check 1.1-3 Compare answers with the Learning Module- 1 hour
components of eggs Physical Structure and Answer Key Cookery 10
Composition of Eggs and its pp. 46-49
nutritive value Perform Task Sheet 1.1-3 Evaluate performance using Egg
“Minute to Write It” scoring rubrics Paper
Pen

4. Characteristics of quality Self-paced or modular Read Information Sheet 1.1-4 Answer Self-Check 1.1-4 Compare answers with the Learning Module- 1 hour
fresh eggs Egg Quality Answer Key Cookery 10
pp. 46-49
Perform Task Sheet 1.1-4 Evaluate performance using Bond paper, colored
“Pictorial Report” scoring rubrics paer, coloring
p. 49 materials, pen, paste,
(Note: materials were given pair of scissor & cut
as assignment during the out pictures
previous discussion)

2 COOKERY 10
5. Ingredients for egg dishes Self-paced or modular Read Information Sheet 1.1-5 Learning Module- 30 minutes
Compare answers with the
Ingredients Used for Egg Answer Self-Check 1.1-5 Cookery 10
Answer Key
Dishes pp. 46-49
Video Presentation View Video presentation About Oral questioning about the Evaluate answers using LCD,
different ingredients to be used video clip presented scoring rubrics for recitation Projector,
in egg dishes Laptop
https://www.youtube.com/
watch?v=zglsDdaBf4g
https://www.youtube.com/
watch?v=VP0Tu9xY3hU
https://www.youtube.com/
watch?v=XJ_pEjUXgIM
LO 2: PREPARE AND COOK EGG DISHES
1. Market forms of egg Self-paced or Modular Read Information Sheet 1.2-1 Answer Self-Check 1.2-1 Compare answers with the Learning Module- 1 hour
Identifying Market Forms of Answer Key Cookery 10 pp. 50
Egg
2. Uses of eggs in culinary arts Self-paced or Modular Read Information Sheet 1.2-2 Answer Self-Check 1.2-2 Compare answers with the Learning Module- 1 hour
instruction Uses of egg in culinary arts Answer Key Cookery 10 pp. 51-52

Perform Task Sheet 1.2-2 Evaluate performance using

Group sharing on the Uses of
Group Discussion Group presentation of the scoring rubrics
egg in culinary arts
output
3. Varieties of egg dishes Self-paced or Modular Read Information Sheet 1.2-3 Answer Self-Check 1.2-3 Compare answers with the Learning Module- 1 hour
Varieties of Egg dish /“Review of Learning Answer Key Cookery 10
Outcome 2” pp. 53-67
(pp. 66-67)
Perform Task Sheet 1.2-3 Evaluate performance using
Peer sharing of their personal
Reporting of the gathered scoring rubrics
Group Discussion ideas about varieties of egg
ideas from peer sharing
dishes
activity
4. Suggested projects: Demonstration/ Perform Job Sheet 1.2-4 Evaluate performance using Learning Module- 9 hours
Various egg dishes Application Cooking various egg dishes scoring rubrics Cookery 10
-Scrambled eggs pp.61-65
Preparing and cooking egg
-Plain Rolled Omelette
dishes
-Ham and Cheese Frittata

3 COOKERY 10
LO3: PRESENT EGG DISHES
1. Factors for consideration in Lecture/Discussion Discuss the following Learning Module- 30 minutes
presenting egg dishes: Information Sheet: Cookery 10
1.3-1.1 Plating - 1.3-1 on Factors for Pp. 69-73
1.3-1.2 Garnishing consideration in
Trainee will answer Self- Compare answers with the
1.3-1.3 Side dishes presenting egg dishes.
Check 1.3-1 Answer Key
- 1.3-1.1 – Plating
- 1.3-1.2 – Garnishing
- 1.3-1.3 – Side dishes

• Video/Picture View Video presentation using Oral questioning on the Evaluate answers using Laptop, projector, 30 minutes
Presentation the suggested URL’s ideas presented in the scoring rubrics in recitation projector
https://youtu.be/kcbRpLX-mqs 30 ways on how to plate
food like a chef video/picture screen/white screen,
https://youtu.be/lLhykGxHLaM Plating 01 - Eggs and
Potatoes television, photos or
https://youtu.be/2FkYKrtuQ1o Food Art Garnishing
Made Easy : Chef Techniques actual tools and
https://youtu.be/JTFCOcBVaic?list=PL5nNXoB_-
uh3ZQPXBMJqMueZDZSOfxaQg HOW TO MAKE
materials
CUCUMBER DESIGN - VEGETABLE CARVING
& CUCUMBER GARNISH - ART IN CUCUMBER

2. Occupational Health and Self-paced/Modular Read Information Sheet 1.3- Learning Module- 30 minutes
Safety (OHS) 2.1 on Occupational Health Answer Self-Check 1.3-2.1 Cookery 10
Compare answers with the
and Safety “Review of Learning pp.74-75
Answer Key (pp. 320)
Outcome 3”(pp. 76-77)
Pen and Paper
Lecture/Discussion Discuss Information Sheet 1.3- Learning Module- 30 minutes
2.2 on Storing Egg Dishes Answer Self-Check Cookery 10
Compare answers with the
“Review of Learning pp. 80-81
Answer Key (pp. 320)
Outcome 4” (pp.81)
Pen and Paper
LO4: EVALUATE THE FINISHED PRODUCT
1. Evaluation of the finished • Demonstration Prepare, Cook and Evaluate Performance using Learning Module- 2 hours
Perform the Job Sheet 1.4-1
product using rubrics • Application Present egg dish. Performance Criteria Cookery 10
French Omelette
Checklist pp. 77-79

4 COOKERY 10
 • Observation Teacher will ask questions and
observe the students while Refer to recipe
performing the activity collected/chosen for
the tools and
materials needed

C. ASSESSMENT PLAN
• Written Test: The written test for this unit of competency will include the following:
• Pre - Test and Post - Test
• Self-Check 1.1-3
• Self-Check 1.1-4
• Self-Check 1.1-5
• Self-Check 1.2-1
• Self-Check 1.2-2
• Self-Check 1.2-3
• Self-Check 1.3-1
• Self-Check 1.3-2.1
• Self-Check 1.3-2.2
• Performance Test: The performance test for this unit of competency will include the demonstration of the following:
• Task Sheet 1.1-1 Identifying the name of the tools, utensils & equipment needed in egg preparation
• Job Sheet 1.1-2 Clean and sanitize tools and equipment needed in egg preparation
• Task Sheet 1.1-2 “Minute to Write it”
• Task Sheet 1.1-3 “Pictorial Report”
• Task Sheet 1.2-1 Oral Report on the Uses of Egg in Cooking
• Task Sheet 1.2-2 Group Presentation on the result of Peer Sharing
• Job Sheet 1.2-4 Preparing and Cooking Various Egg Dishes
• Job Sheet 1.4-1 Prepare, Cook and Present Egg Dishes

D. TEACHER’S SELF – REFLECTION ON THE SESSION

5 COOKERY 10
 COOKERY School Grade Level GRADE 10

SESSION PLAN SECTOR: HOME ECONOMICS

Learning
Teacher
Area QUALIFICATION TITLE: COOKERY NC II
Class Schedule: (Days /Hours)
Total No. of No. of Students
Teaching Dates: Quarter FIRST QUARTER
Students per Class

A. SESSION DESCRIPTION
UNIT OF COMPETENCY: PREPARE CEREALS AND STARCH DISHES (CD)
MODULE TITLE: PREPARING CEREALS AND STARCH DISHES (CD)
CONTENT STANDARDS: The learners demonstrates an understanding preparing and cooking cereals and starch dishes
PERFORMANCE STANDARDS The learners independently prepare and cook cereals and starch dishes
At the end of the lesson, 100% of the students shall be able to achieve 80% of preparing and cooking cereals and starch dishes.
LO1. PERFORM MISE EN PLACE TLE_HECK9-12CD-If-5
1.1 Prepare the tools, equipment, and ingredients based on prescribed standards
1.2 Determine the kinds of starch and cereals
1.3 Identify the ingredients in the preparation of various types of starch and cereal dishes
1.4 Ingredients for starch and cereal dishes
LO2. PREPARE STARCH AND CEREAL DISHES TLE_HECK9-12CD-Ig-i-6
2.1 Cook various types of starch and cereal dishes
LEARNING COMPETENCIES AND
2.2 Prepare sauces and accomplishments of selected starch and cereal products
CONTENT:
2.3 Follow safety and hygienic practices while working in the kitchen
Suggested projects: Cereal and Starch dishes
LO3. PRESENT STARCH AND CEREAL DISHES TLE_HECK9-12CD-IJ-7
3.1. Present starch dishes with suitable plating and garnishing according to standards
LO4. STORING STARCH AND CEREAL DISHES TLE_HECK9-12CD-IJ-8
4.1. Store starch and cereal at appropriate temperature
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
DURATION: Week 1-5 / 20 Hours

6 COOKERY 10
 B. LEARNING ACTIVITIES

LO 1: Perform mise en place

Learning Content Methods Presentation Practice Feedback Resources Time
1. Tools and equipment Learner’s Material in
Read Information Sheet 2.1-1 on
needed Modular/Self-paced Cookery 10 45 minutes
Tools and equipment needed
Pages 103 -104
Answer Self-Check Compare answers with the Laptop, projector,
Trainee will view the PowerPoint 2.1-1 Answer Key projector screen/white
PowerPoint Presentation presentation on Tools and screen, photos or actual 15 minutes
equipment needed tools and materials

2. Quality of cereals and Discuss Information Sheet 2.1-2

Answer Self-Check Compare answers with the Internet
starch dishes Lecture/Discussion on Quality of cereals and starch
2.1-2 Answer Key (www.google.com)
dishes
3. Nutritional value and Read Information Sheet 2.1-3 on Learner’s Material in
Answer Self-Check Compare answers with the
components of cereals Modular/Self-paced Nutritional value and Cookery10 Page 2 hours
2.1-3 Answer Key
and starch components of cereals and starch 109
4. Food Sources and kinds Read Information Sheet 2.1-4 on Learner’s Material in
Answer Self-Check Compare answers with the
of starch and cereals Modular/Self-paced Food Sources and kinds of starch Cookery10
2.1-4 Answer Key
and cereals Page 104
5. Ingredients for starch Discuss Information Sheet 2.1-5
Trainee will answer Compare answers with the Internet
and cereal dishes Lecture/Discussion on Ingredients for starch and 1 hour
Self-Check 2.1-5 Answer Key (www.google.com)
cereal dishes
LO 2: Prepare starch and cereal dishes
1. Methods of cooking CBLM II Food Trades.
starch and cereal dishes Read Information Sheet 2.2-1 on Module VI. Lesson II.
Lecture/Discussion Methods of cooking starch and Learner’s Material in 45 minutes
cereal dishes Answer Self-Check Compare answers with the Cookery 10
2.2-1 Answer Key Page 117 - 119
Laptop, projector and
View presentation on Methods of
Video Presentation projector screen/white 15 minutes
cooking starch and cereal dishes
screen

7 COOKERY 10
 Demonstration Trainer will perform the task Perform Task Sheet Evaluate Performance using Learner’s Material in
sheet 2.2-1 on Methods of 2.2-1.1 - Cooking Performance Criteria Checklist Cookery
cooking starch and cereal dishes Cereal 2.2-1.1 and 2.2-1.2 Materials needed:
Task Sheet 2.2-1.2 - • 500g pasta
Cooking Pasta • Salt
Task Sheet 2.2-1.3 – Evaluate output using Scoring • Water
3 hours
Compilation of 20 Rubric (Page 121) Tools/equipment
different recipes of needed:
starch and cereal • Burner
dishes • Kettle
• Ladle
• Colander
2. Preparation of sauces Discuss Information Sheet 2.2-2 15 minutes
Learner’s Material in
and accompaniments for on Preparation of sauces and
Lecture Cookery 10
starch and cereal dishes accompaniments for starch and 30 minutes
Pages 271 - 277
cereal dishes Answer Self-Check Compare answers with the
View presentation on 2.2-2 Answer Key
Laptop, projector and
Preparation of sauces and
Video Presentation projector screen/white 15 minutes
accompaniments for starch and
screen
cereal dishes
Perform: Evaluate Performance using CBLM II
Demonstrate the process of
Task sheet 2.2-2.1, Performance Criteria Checklist: Food Trades.
making the following:
Task sheet 2.2-2.2, & 2.2-2.1, 2.2-2.2 & 2.2-2.3 Module VI.
Observation with oral - Alfredo sauce
Task sheet 2.2-2.3 Lesson II 2 hours
questioning/interview - Pesto sauce
- Marinara
Internet
(www.google.com)
3. Safety and hygienic Trainee will be asked to read
practices in the kitchen Information Sheet 2.2-3 on Answer Self-Check Compare answers with the Internet
Modular/Self-paced 1 hour
Safety ad hygienic practices in 2.2-3 Answer Key (www.google.com)
the kitchen
4. Suggested projects: Observation with oral Perform Job Sheet Learner’s Material in
4 hours
Cereal and starch dishes questioning 2.2-4 on Prepare and Cookery 10

8 COOKERY 10
 present Fettuccine Refer to recipe
Alfredo collected/chosen for
Perform the Job sheet 2.2-4 on Evaluate Performance using
the tools and materials
Prepare and present Fettuccine Performance Criteria Checklist
needed in preparing
Alfredo 2.2-4
and presenting
Fettuccine Alfredo
LO3. Present starch and cereal dishes
1. Factors to consider in Discuss the following Information
presenting starch and Sheet:
cereal dishes 2.3-1 on Factors to consider
1. Plating in presenting starch and
2. Garnishing cereal dishes Answer Self-Check Compare answers with the Internet
3. Sauces - 2.3-1.1 – Plating 2.3-1 Answer Key (www.google.com)
4. Accompaniments - 2.3-1.2 – Garnishing
Lecture/Discussion - 2.3-1.3 – Sauces 30 minutes
- 2.3-1.4 Accompaniments

Task Sheet 2.3-1

Perform Task Sheet 2.3-1 on
Make an album on 20 Learners Material in
Making an album about the 20 Evaluate output using Scoring
different kinds of Cookery 10
different kinds of starch and Rubric
starch and cereal dish Page 100
cereal dish presentations
presentations
Learners Material in
Cookery 10
Perform Job Sheet 2.3-1 on Job Sheet 2.3-1 Evaluate product and Page 101-102 1 hour & 30
Observation with Oral
prepare and present Baked Prepare and Present performance using score sheet Please refer to page minutes
Questioning
Lasagna Baked Lasagna 2.3-1 101 for the tools,
materials & ingredients
needed
LO4. Storing starch and cereal dishes

9 COOKERY 10
1. Techniques for storing Learners Material in
starch and cereal dishes Cookery 10
Read Information Sheet 2.4-1on Page105 - 108 15 minutes
Answer Self-Check Compare answers with the
Modular/ Self-Paced Techniques for storing starch and CBLM II
2.4-1 Answer Key
cereal dishes Food Trades.
Module VI.
Lesson IV.
2. FIFO

Read Information Sheet 2.4-2 on Answer Self-Check Compare answers with the Learners Material in 15 minutes
Modular/ Self-Paced
FIFO 2.4-2 Answer Key Cookery 10

Task Sheet 2.4-2

Perform Task Sheet 2.4-2 on
Create a Slogan Learners Material in
Creating a slogan showing the Evaluate output using scoring 30 minutes
Demonstration showing the Cookery 10
importance of proper storing of rubric
importance of proper Page 108
food
storing of food

Perform Job Sheet 2.4-2 on

Job Sheet 2-4-2 Evaluate Performance using
Observation with Oral Preparing and Cooking any Cereal Learners Material in 1 hour
Prepare and Cook Performance Criteria Checklist
Questioning Dish among recipes compiled in Cookery
Cereal Dish 2.4-2
the previous activity

C. ASSESSMENT PLAN

Written Test: The written test for this unit of competency will include the following:
• Self-Check 2.1-1
• Self-Check 2.1-2
• Self-Check 2.1-3
• Self-Check 2.1-4
• Self-Check 2.1-5
• Self-Check 2.2-1
• Self-Check 2.2-2
• Self-Check 2.2-3

10 COOKERY 10
 • Self-Check 2.3-1
• Self-Check 2.4-1
• Self-Check 2.4-2
•
Performance Test: The performance test for this unit of competency will include the demonstration of the following:
• Task Sheet 2.2-1.1 Cooking Cereal
• Task Sheet 2.2-1.2 Cooking Pasta
• Task Sheet 2.2-1.3 Compilation of 20 different recipes of starch and cereal dishes
• Task sheet 2.2-2.1 Alfredo Sauce
• Task sheet 2.2-2.2 Pesto Sauce
• Task sheet 2.2-2.3 Marinara
• Job sheet 2.2-4 Prepare and Present Fettuccine Alfredo
• Task sheet 2.3-1 Album on 20 different kinds of starch and cereal dish presentations
• Job sheet 2.3-1 Prepare and present Baked Lasagna
• Task sheet 2.4-2 Slogan making on the importance of proper storing of food
• Job sheet 2.4-2 Prepare and cook cereal dish

D. TEACHER’S SELF – REFLECTION ON THE SESSION

11 COOKERY 10
 COOKERY School Grade Level GRADE 10

SESSION PLAN SECTOR: HOME ECONOMICS

Learning
Teacher
Area QUALIFICATION TITLE: COOKERY NC II
Class Schedule: (Days /Hours)
Total No. of No. of Students
Teaching Dates: Quarter SECOND QUARTER
Students per Class

A. SESSION DESCRIPTION
UNIT OF COMPETENCY: PREPARE VEGETABLE DISHES
MODULE TITLE: PREPARING VEGETABLE DISHES
CONTENT STANDARDS: The learners demonstrates an understanding preparing and cooking cereals and starch dishes
PERFORMANCE STANDARDS The learners independently prepare and cook cereals and starch dishes
At the end of the lesson, 100% of the learners shall be able to achieve 80% PL of the following:
LO1: PERFORM MISE EN PLACE TLE_HECK9-12VD-IIa-9
1.4 Identify ingredients according to standard recipe
1.5 Prepare ingredients according to a given recipe, required form, and timeframe
1.6 Thaw frozen ingredients and wash raw vegetables following standard procedures
LO2: PREPARE VEGETABLE DISHES TLE_HECK9-12VD-IIb-c-10
2.1 Identify market forms of vegetables
2.2 Select various kinds of vegetables according to a given menu
LEARNING COMPETENCIES AND 2.3 Cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality and nutrition
CONTENT: 2.4 Prepare suitable sauces and accompaniments in serving vegetable dishes
LO3: PRESENT VEGETABLE DISHES TLE_HECK9-12VD-d-11
3.1 Present vegetable recipes with appropriate sauces and accompaniments
LO4: STORE VEGETABLES TLE_HECK9-12VD-IId-12
4.1 Store vegetables based on prescribed location and temperature
4.2 Demonstrate vegetable storage in accordance with FIFO operating procedures
4.3 Follow standard safety and hygiene procedures
LO5: EVALAUTE THE FINISHED PRODUCT TLE_HECK9-12VD-IId-13
5.1. Rate the finished product using the rubrics
DURATION: Week 1-4 / 16 Hours

12 COOKERY 10
 B. LEARNING ACTIVITIES

Learning Content Methods Presentation Practice Feedback Resources Time

Learning Module-
Compare answers with the
Formative Assessment Cookery 10 pg.321
INTRODUCTION Let’s See What You Know Diagnostic Test Answer Key 30 minutes
Test paper & pen
LO1: PERFORM MISE EN PLACE
1. Principles of preparing
vegetables Read Information Sheet 3.1.- Learning Module-
Lecture/Discussion
1.1 on Classification of Cookery 10
Vegetables Answer “Review of Learning pages 124 -132 &
Compare answers with the page 135
Outcome 1” on page 133 - 1 hour
Answer Key
Active lecture on Information 135
Learning Module-
Modular / self-paced Sheet 3.1-1.2 on Preparing
Cookery 10 pages
Vegetables
121-122
2. Characteristics of quality
vegetables Read Information Sheet 3.1-2
Learning Module-
on the Factors to Consider in Compare answers with the
Modular / self-paced Answer Self-Check 3.1-2 Cookery 10 pages 30 minutes
Choosing Good Quality Answer Key
121-122
Vegetables

3. Thawing of frozen Read Information Sheet 3.1-3 Oral questioning using 30 minutes
Internet
vegetables Modular / self-paced on Thawing of Frozen “Hand Signal”
(www.google.com)
Vegetables
Students will display hand
Video View video on Thawing of Laptop, projector, 1 hour and
signals to indicate their
presentation/picture frozen vegetables using understanding as the projector 30 minutes
presentation suggested URL teacher presents the screen/white
https://youtu.be/M1NpVOp5xz
statement on thawing Compare answers with the screen/television
M - Simple, Fast Way to Thaw Answer Key
Frozen Vegetables vegetable:
https://youtu.be/T5C335jleZA - Thumbs up – (I understand…
How to Thaw Foods Properly explain)
https://youtu.be/va2u1m4KoLE Thumbs down – (I do not
- 7 Tips for Cleaning Fruits, understand yet)
Vegetables Wave hand – (I am not
completely sure about it

13 COOKERY 10
LO2: PREPARE VEGETABLE DISHES
1. Market forms of vegetables Lecture/Discussion Discuss Information Sheet 3.2- Internet
Compare answers with the
1 on Market Forms of Answer Self-Check 3.2-1 (www.google.com) 30 minutes
Answer Key
Vegetables
Learning Module-
Cookery 10
Perform Task Sheet 3.2-2 pg.137-139
2. Factors in the selection of Read Information 3.2-2 on Compilation of Technical
Words Commonly Used in Evaluate performance using
vegetables used for culinary Modular / self-paced Factors in the Selection of Internet 1 hour
the World of Culinary for scoring rubrics
arts Vegetables
Vegetable Cookery Bond paper, colored
paper, glue, pair of
scissors, pen, cut outs
3. Methods of cooking Modular / self-paced Read Information Sheet 3.2-3 Perform the following Task
vegetables dishes on Methods of Cooking Sheets: Learning Module-
Vegetables Dishes 3.2-3.1 Cookery 10 pg. 140
Cooking Vegetable by
Video View video regarding Methods Boiling and Steaming Laptop, projector,
presentation/picture of cooking vegetables dishes projector
presentation using suggested URL 3.2-3.2 screen/white screen,
https://youtu.be/Qi_G367LVco - Cooking Vegetable by television
How to cook vegetables the Evaluate performance using
Sautéing and Frying 2 hours
proper way scoring rubrics
https://youtu.be/zu8FS3-MIAs -
Beginners Guide to Cooking 3.2-3.3
Vegetables Cooking Vegetable by Stove, pots and pan,
https://youtu.be/kbZiZgYZ5TI - chopping board, knife,
Methods of Cooking
Braising
https://youtu.be/rgceGEuCI5w -
strainer, ladle,
methods of cooking 3.2-3.4 spatula, fryer, oven
Cooking Vegetable by
Baking and Deep Frying
4. Preparation of sauces and Perform Task Sheet 3.2-4 Internet
accompaniment for serving Read Information Sheet 3.2-4 Make a research on the (www.google.com)
vegetable dishes on Preparation of sauces and appropriate recipes, sauces Evaluate Performance using
Lecture/Discussion
accompaniment for serving and accompaniments in Performance Criteria 30 minutes
• School supplies
vegetable dishes serving the following Checklist 3.2-4
• Internet
vegetables:

14 COOKERY 10
 a. Malunggay leaves
b. Bell pepper
c. Sayote
5. Suggested Projects Observation with Oral Perform Job Sheet 3.2-5 on Perform Job Sheet 3.2-5 on Evaluate Performance using Refer to the tools, 4 hours
Questioning Preparing and cooking Preparing and cooking scoring rubrics page 145 - materials &
vegetable vegetable: 149 equipment needed in
the recipe
Job Sheet 3.2-5.1 Vegetable
Tagliatelle
Job Sheet 3.2-5.2 Sautéed
Mushroom
Job Sheet 3.2-5.3 Braised
Celery
Job Sheet 3.2-5.4 Sweet
Glazed Potatoes
LO3: PRESENT VEGETABLE DISHES
1. Presentation of prepared Modular / self-paced Read Information Sheet 3.3-1 Learning Module- 15 minutes
Compare answers with the
vegetables dishes Presentation of prepared Answer Self-Check 3.3-1 Cookery 10 pg. 150
Answer Key
vegetables dishes
• Video /Picture View video regarding Oral questioning on the Evaluate answers using Laptop, projector, 30 minutes
presentation Presentation of prepared ideas presented in the scoring rubrics in recitation projector
vegetables dishes using video/picture screen/white screen/
suggested URL television
https://youtu.be/9YBnczqciHI -
Plating & Food Presentation
https://youtu.be/J4glWZ3EzIs -
How to make Vegetable Garnish -
Food Decoration - Plating
Garnishes - Food Presentation -
Food Art
https://youtu.be/7krwoypPIKg -
101 Food Plating - Vegetable
Plate Presentation #5 - Picture
Ideas
https://youtu.be/Px20s9deeJA -
101 Food Plating - Vegetable
Plate Presentation #6 - Picture
Ideas
https://youtu.be/kNpH1hnSbIk -
101 Food Plating - Vegetable

15 COOKERY 10
 Plate Presentation #8 - Picture
Ideas
https://youtu.be/QmThQUWdu-M -
101 Food Plating - Vegetable
Plate Presentation #7 - Picture
Ideas
2. Factors of plating vegetable Lecture/Discussion Discuss Information Sheet 3.3- Learning Module- 15 minutes
dishes 2 on Factors of plating Compare answers with the Cookery 10 page 151 -
Answer Self-Check 3.3-2
vegetable dishes Answer Key 153
Perform Task Sheet 3.3-2 Evaluate performance using
Bond paper, colored
on Photo Collection scoring rubrics
paper, scissor, glue,
cut out pictures
Observation with Oral Perform Job Sheet 3.2-5 on Perform Job Sheet 3.2-5 Evaluate Performance using Learning Module-
Questioning Preparing and presenting a Preparing and presenting a Performance scoring rubrics Cookery 10 page 155
creative Stir Fried Mixed creative Stir Fried Mixed
1 hour
Vegetable Vegetable Pan, mixing bowl,
ladle, chopping board,
knife, plate for serving
LO4: STORE VEGETABLES
1. Techniques for storing Modular / self-paced Read Information Sheet 3.4-1 Learning Module- 30 minutes
vegetable dishes and FIFO Techniques for storing Cookery 10 pg.155
Compare answers with the
methods vegetable dishes and FIFO Answer Self-Check 3.4-1
Answer Key
methods

2. Safety and hygienic Read Information Sheet 3.4-2 30 minutes

practices in the laboratory Safety and Hygienic Practices Compare answers with the Internet
Lecture/Discussion Answer Self-Check 3.4-2
kitchen in the Laboratory Kitchen Answer Key (www.google.com)

LO5: EVALUATE THE FINISHED PRODUCT

1. Evaluation of the finished • Application Perform Job Sheet 3.5-1 on Perform Job Sheet 3.5-1 on Evaluate Performance using Tools and Equipment
product using rubrics Preparing and cooking cooking vegetable dishes scoring rubrics needed:
vegetable: Wok, colander, turner,
measuring spoon, 1 hour
Lumpiang Ubod with Egg
knife, measuring cups,
Wrapper
chopping board &
casserole

16 COOKERY 10
 C. ASSESSMENT PLAN
• Written Test: The written test for this unit of competency will include the following:
• Pre - Test and Post – Test
• Review of the Learning Outcome 1
• Self-Check 3.1-2
• Self-Check 3.2-1
• Self-Check 3.3-1
• Self-Check 3.3-2
• Self-Check 3.4-1
• Self-Check 3.4-2

• Performance Test: The performance test for this unit of competency will include the demonstration of the following:
• Task Sheet 3.2-2 Compilation of Technical Words Commonly Used in the World of Culinary for Vegetable Cookery
• Task Sheet 3.2-3.1 Cooking Vegetable by Boiling and Steaming
• Task Sheet 3.2-3.2 Cooking Vegetable by Sautéing and Frying
• Task Sheet 3.2-3.1 Cooking Vegetable by Braising
• Task Sheet 3.2-3.1 Cooking Vegetable by Baking and Deep Frying
• Task Sheet 3.2-4 Research on the appropriate recipes, sauces and accompaniments in serving vegetable
• Job Sheet 3.2-5.1 Vegetable Tagliatelle
• Job Sheet 3.2-5.2 Sauteed Mushroom
• Job Sheet 3.2-5.3 Braised Celery
• Job Sheet 3.2-5.4 Sweet Glazed Potatoes
• Task Sheet 3.3-2 Photo Collection
• Job Sheet 3.2-5 Preparing and presenting a creative stir fried mixed vegetable
• Job Sheet 3.5-1 Cooking vegetable dishes: Lumpiang Ubod with Egg Wrapper

D. TEACHER’S SELF-REFLECTION OF THE SESSION

17 COOKERY 10
 COOKERY School Grade Level GRADE 10

SESSION PLAN SECTOR: HOME ECONOMICS

Learning
Teacher
Area QUALIFICATION TITLE: COOKERY NC II
Class Schedule: (Days /Hours)
Total No. of No. of Students
Teaching Dates: Quarter SECOND QUARTER
Students per Class

A. SESSION DESCRIPTION
UNIT OF COMPETENCY: PREPARE AND COOK SEAFOOD DISHES
MODULE TITLE: PREPARING AND COOKING SEAFOOD DISHES
CONTENT STANDARDS: The learners demonstrates an understanding preparing and cooking seafood dishes
PERFORMANCE STANDARDS The learners independently prepares and cooks seafood dishes
At the end of the lesson, 100% of the students shall be able to achieve 80% of preparing and cooking seafood dishes.
LO1. PERFORM MISE EN PLACE TLE_HECK9-12PC-IIe-14
1.5 Prepare the kitchen tools, equipment, and ingredients based on required standards
1.6 Identify types, varieties, market forms, nutritive value, and composition of fish and seafood
1.7 Assemble ingredients according to recipes, recipe card, or enterprise standard
1.8 Identify steps in processing fish
LO2. HANDLE FISH AND SEAFOOD TLE_HECK9-12PC-11f-15
2.4 Handle seafood hygienically
2.5 Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value
LO3. COOK FISH AND SHELLFISH TLE_HECK9-12PC-IIg-i-16
LEARNING COMPETENCIES AND 3.2. Clean, cut and fillet seafood
CONTENT: 3.2 Prepare ingredients according to given recipe
3.3 Demonstrate various methods of cooking fish and shellfish
LO4. PLATE/ PRESENT FISH AND SEAFOOD TLE_HECK9-12PC-IIj-17
4.4. Prepare and present fish and seafood dishes
4.5. Perform guidelines in serving fish and seafood dishes
LO5. STORE FISH AND SEAFOOD TLE_HECH9-12PC-IIj-18
5.1 Ensure that trimmings, fish and seafood are stored hygienically
5.2 Check date stamps and codes where applicable to ensure quality control
5.3 Store seafood in accordance with FIFO operating procedures and standard storage requirements
LO6. EVALUATE THE FINISHED PRODUCT TLE_HECK9-12PC-IIj-19
6.1 Rate the finished product
DURATION: Week 1 – 6 / 24 hours

18 COOKERY 10
 B. LEARNING ACTIVITIES

LO 1: Perform mise en place

Learning Content Methods Presentation Practice Feedback Resources Time
1. Tools and Equipment Discuss Information Sheet 4.1-1 Answer Self-Check Compare answers with Answer Internet
Lecture/Discussion 30 minutes
Needed on Tools and Equipment Needed 4.1-1 Key (www.google.com)
2. Types of seafood Learner’s Material in
Read Information Sheet 4.1-2 on
a. Shellfish Modular/Self-paced Cookery 10 minutes
Types/Classification of Seafood
b. Fin fish Pages 158
c. Others Answer Self-Check Compare answers with the Laptop, projector,
4.1-2 Answer Key projector screen/white
View the PowerPoint presentation
PowerPoint Presentation screen, photos of 10 minutes
on Types/Classification of Seafood
type/classification of
seafood
3. Varieties of Fish
a. Structure Read Information Sheet 4.1-3 on Learner’s Material in
b. Body shape Modular/Self-paced
Varieties of Fish Cookery 20 minutes
c. Fat contents Page 159
d. Water source Answer Self-Check Compare answers with the
e. Processed fish 4.1-3 Answer Key
f. Others View PowerPoint presentation on
PowerPoint Presentation Internet
Varieties of Fish 10 minutes
(www.google.com)

4. Market forms of fish Learner’s Material in

Read Information Sheet 4.1-4 On
and fish products Answer Self-Check Compare answers with the Cookery
Modular/Self-paced Market Forms of Fish and Fish 15 minutes
4.1-4 Answer Key Page 159 - 161
Products
Perform Task Sheet
Learner’s Material in
4.1-4 on Creating
Leaflets/flyers-Making on Market Cookery; Pictures of
Collaborative Group leaflets/flyers on Evaluate Performance using
Forms of Fish and Other Seafood Fish and Other Seafood 45 minutes
Activity Market Forms of fish scoring rubric
Products Products
and Other Seafood
Products

19 COOKERY 10
5. Composition and
nutritive value of fish Learner’s Material in
Modular/Self-paced Discuss Information Sheet 4.1-5 Cookery
Answer Self-Check Compare answers with the
on Composition and Nutritive 30 minutes
4.1-5 Answer Key 4.1-5
Value of Fish
Internet
(www.google.com)
6. Processing fish Learner’s Material in
a. Scaling Read Information Sheet 4.1-6 On Answer Self-Check Compare answers with the
Modular/Self-paced Cookery 10 minutes
b. Cutting of tails Processing Fish 4.1-6 Answer Key
Pages 169 -178
and fins
c. Eviscerating Perform Task Sheet:
d. Cleansing 4.1-6.1 Scaling Evaluate Performance Using
Perform Task Sheet Learner’s Material in
e. Canning Observation with Oral 4.1-6.2Cutting of tails and fins Performance Criteria Checklist
4.1-6.1, 4.1-6.2, 4.1- Cookery 1 hour
Questioning 4.1-6.3 Eviscerating 4.1-6.1, 4.1-6.2, 4.1-6.3, 4.1-6.4
6.3, 4.1-6.4 & 4.1-6.5 Pages 169 -178
4.1-6.4 Cleansing & 4.1-6.5
4.1-6.5 Canning
LO 2: Handle fish and seafood
1. Methods in thawing
frozen ingredients View video presentation on Learner’s Material in
Answer Self-Check Compare answers with the
Video Presentation Methods in Thawing Frozen Cookery 2 hours
4.2-1 Answer Key
Ingredients Page 165

2. OHS Discuss Information Sheet 4.2-2 Answer Self-Check Compare answers with the Internet
Lecture/Discussion 2 hours
on Occupational Health and Safety 4.2-2 Answer Key 4.2-2 (www.google.com)
LO3. Cook fish and shellfish

1. Principles of cooking Read Information Sheet 4.3-1 on Learners Material in

Answer Self-Check Compare answers with the
fish and seafood Modular/ Self-Paced Principles of Cooking Fish and Cookery 2 hours
4.3-1 Answer Key
dishes Seafood Dishes Pages 179 -

20 COOKERY 10
 View Video Presentation on
Cooking Techniques for Fish and
Shellfish
Fish:
A. Scaling Whole Fish
B. Filleting Fish
Video Presentation C. Skinning Fish
D. Deboning Fish
Shellfish:
A. Opening Oysters
B. Opening Clams
C. Cleaning a Squid
D. Splitting a Lobster

2. Variety of shellfish View PowerPoint presentation on Answer Self-Check Compare answers with the Internet
PowerPoint Presentation 2 hours
and fish dishes Variety of Shellfish and Fish Dishes 4.3-2 Answer Key (www.google.com)

Discuss Information Sheet 4.3-3 Answer Self-Check Compare answers with the Internet
Lecture/Discussion 1 hour
on Dry-heat method 4.3-3 Answer Key (www.google.com)

Learners Material in
Cookery
3. Dry-heat method
Page 168;
Tools & Equipment
Perform Job Sheet
Observation with Oral Perform Job Sheet 4.3-3 on Evaluate Performance using needed:
4.3-3 Broiled Fish 3 hours
Questioning Broiled Fish Steaks scoring rubrics (p. 184) Oven, baking sheet,
Steaks
brush, fork & plate
Ingredients:
Fish steaks, salt, pepper,
lemon juice & butter

21 COOKERY 10
 Discuss Information Sheet 4.3-4 Answer Self-Check Compare answers with the Internet
Lecture/Discussion 1 hour
on Moist-heat Method 4.3-4 Answer Key (www.google.com)

Learners Material in
Cookery (p. 189);
Tools & Equipment
4. Moist-heat method
needed:
Perform Job Sheet Pan, baking dish, food
Perform Job Sheet 4.3-4 on
Observation with Oral 4.3-4 Poached Fillet of Evaluate Performance using tongs, spoon, broiler or
Poached Fillet of Sole in White 3 hours
Questioning Sole in White Wine scoring rubrics oven
Wine Sauce
Sauce Ingredients:
Sole fillet, spinach,
white wine, fish stock,
butter, flour, cheese,
pepper
LO4. Plate/Present fish and seafood
1. Presentation of fish
and seafood dishes
Read Information Sheet 4.4-1 on
• Plating Learners Material in
Modular/ Self-Paced Presentation of fish and seafood 15 minutes
• Garnishing Cookery Pages 184 -185
dishes
Answer Self-Check Compare answers with the
4.4-1 Answer Key Laptop, projector,
projector screen/white
View PowerPoint presentation on
screen, photos of
PowerPoint Presentation Presentation of fish and seafood 30 minutes
garnishes or
dishes
accompaniments for
plating

22 COOKERY 10
2. Guidelines in serving
fish and seafood
Read Information Sheet 4.4-2 on
dishes Answer Self-Check Compare answers with the Learners Material in
Modular/ Self-Paced Guidelines in serving fish and 15 minutes
4.4-2 Answer Key Cookery Pages 185 -187
seafood dishes

LO5. Store fish and seafood

1. Factors in storing
and handling
Read Information Sheet 4.5-1 on Learners Material in
seafood Answer Self-Check Compare answers with the
Modular/ Self-Paced Factors in storing and handling Cookery 15 minutes
4.5-1 Answer Key
seafood Page 190

2. Storage
requirements for fish
Learners Material in
Read Information Sheet 4.5-2 on Answer Self-Check Compare answers with the
Modular/ Self-Paced Cookery 15 minutes
Storage Requirements for Fish 4.5-2 Answer Key
Page 190

3. Minimization
techniques in
relation to seafood Read Information Sheet 4.5-3 on Answer Self-Check Learners Material in
Compare answers with the
Modular/ Self-Paced Minimization Techniques in 4.5-3 Cookery 15 minutes
Answer Key
Relation to Seafood Page 190

Learners Material in
Cookery
Page 191
Perform Job Sheet 4.5-3 On Perform Job Sheet
Observation with Oral Evaluate Performance Using Note: Please refer to 1 hour and 30
Prepare, Cook, Present and Store 4.5-3 on Experimental
Questioning scoring rubrics your own recipe for the minutes
Seafood Fish Cookery
tools, materials,
equipment and
ingredients needed

23 COOKERY 10
LO6. Evaluate the finished product
1. Evaluation of the
finished product
Learners Material in
Observation with Oral Evaluate finished products using
Evaluate finished products Cookery: Finished 45 minutes
Questioning rubrics
Products

C. ASSESSMENT PLAN

Written Test: The written test for this unit of competency will include the following:
• Self-Check 4.1-1
• Self-Check 4.1-2
• Self-Check 4.1-3
• Self-Check 4.1-4
• Self-Check 4.1-5
• Self-Check 4.1-6
• Self-Check 4.2-1
• Self-Check 4.2-2
• Self-Check 4.3-1
• Self-Check 4.3-2
• Self-Check 4.3-3
• Self-Check 4.3-4
• Self-Check 4.4-1
• Self-Check 4.4-2
• Self-Check 4.5-1
• Self-Check 4.5-2
• Self-Check 4.5-3

Performance Test: The performance test for this unit of competency will include the demonstration of the following:
• Creating Leaflets/Flyers-Making on Market Forms of fish and Other Seafood Products
• 4.1-6.1 Scaling
• 4.1-6.2 Cutting of tails and fins
• 4.1-6.3 Eviscerating
• 4.1-6.4 Cleansing
• 4.1-6.5 Canning

24 COOKERY 10
• 4.3-3 Broiled Fish Steaks
• 4.3-4 Poached Fillet of Sole in White Wine Sauce
• 4.5-3 Experimental Fish Cookery

D. TEACHER’S SELF – REFLECTION ON THE SESSION

25 COOKERY 10
 COOKERY School Grade Level GRADE 10

SESSION PLAN SECTOR: HOME ECONOMICS

Learning
Teacher
Area QUALIFICATION TITLE: COOKERY NC II
Class Schedule: (Days /Hours)
Total No. of No. of Students
Teaching Dates: Quarter THIRD QUARTER
Students per Class

A. SESSION DESCRIPTION
UNIT OF COMPETENCY: PREPARE STOCKS, SAUCES AND SOUPS
MODULE TITLE: PREPARING STOCKS, SAUCES AND SOUPS
CONTENT STANDARDS: The learners demonstrate an understanding basic concepts and underlying theories in preparing stocks, sauces and soups
PERFORMANCE STANDARDS The learners prepare a variety of stocks, sauces and soups used in different cultures.
At the end of the lesson, 100% of the learners shall be able to achieve 80% PL of the following:
LO1: PREPARE STOCKS FOR MENU ITEMS TLE_HECK9-12SSS-IIIa-20
1.1 Use ingredients and flavouring according to enterprise
1.2 Produce variety of stocks according to enterprise standards
LO2: PREPARE SOUPS REQUIRED FOR MENU ITEMS TLE_HECK9-12SSS-IIIb-21
2.1 Select and assemble correct ingredients in preparing soups, including stocks ad garnishes
2.2 Prepare variety of soup recipes according to enterprise standards
2.3 Present and evaluate soups recipes in accordance with the criteria
LO3: PREPARE SAUCES REQUIRED FOR MENU ITEMS TLE_HECK9-12SSS-IIIc-22
LEARNING COMPETENCIES AND 3.1 Classify various types of sauces and their corresponding
CONTENT: 3.2 Prepare variety of cold and hot sauces based on the required menu items
3.3 Identify the types of thickening agents and convenience products used in preparing sauces
3.4 Use thickening agents and convenience products appropriately
3.5 Evaluate sauces for flavour, color and consistency
3.6 Identify and deal with problems in the preparation of sauces
LO4: STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS TLE_HECK9-12SSS-IIId-23
4.1 Maintain optimum quality and freshness of stocks, sauces and soups
4.2 Reconstitute stocks, sauces and soups
LO5: EVALAUTE THE FINISHED PRODUCT TLE_HECK9-12SSS-IIId-24
5.1. Rate the finished product using the rubrics
DURATION: Week 1-4 / 16 Hours

26 COOKERY 10
 B. LEARNING ACTIVITIES

Learning Content Methods Presentation Practice Feedback Resources Time

• Learning Module-
Compare answers with the
Formative Assessment Cookery 10
INTRODUCTION Let’s See What You Know Diagnostic Test answer key pg.321 30 minutes
• Test paper & Pen

LO1: PREPARE STOCKS FOR MENU ITEMS

1. Principles, classifications, Read Information Sheet 5.1-1
ingredients in preparing on Principles, Classifications,
Modular / self-paced 15 minutes
stocks Ingredients in Preparing
Stocks Learners Material in
Answer Self-Check Compare answers with the
Cookery 10
5.1-1 Answer Key
View PowerPoint presentation Pages 198 - 202
PowerPoint on Principles, Classifications, 15 minutes
Presentation Ingredients in Preparing
Stocks
2. Types and uses of Discuss Information Sheet 5.1-
convenience products and 2 on Types And Uses of Internet
Lecture/Discussion 45 minutes
methods in preparing Convenience Products and (www.google.com)
stocks Methods in Preparing Stocks
Video View video presentation
Presentation/Picture regarding methods in
Presentation preparing stock using the
suggested URL
https://youtu.be/yLqm1DLduu Answer “Review of
Compare answers with the
A -Four Stocks, Four Ways: Learning Outcome 1” Laptop, projector,
Answer Key
How-to Make a Homemade Page 207 projector
Stock screen/white screen, 45 minutes
https://youtu.be/ojZIgseX7Xo - television
knife skills for stocks, sauces and
soups
https://youtu.be/q2aH-SKIlO4 -
Stocks, Soups and Sauces
https://youtu.be/c-XHHazUHHo -
Stocks, Soups and Sauces
presentation

27 COOKERY 10
 https://youtu.be/A8t9aVF-
dZY - 8 simple plating
techniques for sauces
3. Suggested projects: Learners Material in
a. White stocks Cookery
Perform Task Sheet Perform Task Sheet
b. Brown stocks Page 203 - 206
5.3-3.1 on Preparing Basic 5.3-3.1 on Preparing Basic Evaluate Performance Using
Observation with Oral Tools and Equipment:
White Stock White Stock scoring rubrics 2 hours
Questioning Stove, stock pot,
5.3-3.2 on Preparing Basic 5.3-3.2 on Preparing Basic (Page 203 – 206)
chopping board, knife,
Brown Stock Brown Stock
skimmer/strainer,
ladle, container
LO2: PREPARE SOUPS REQUIRED IN MENU ITEMS
1. Classifications of soups, Read Information Sheet 5.2-1
Modular / self-paced Answer “Review of
ingredients in preparing, on Classifications of soups, Learners Material in
Learning Outcome 2” Compare answers with the
techniques in presenting ingredients in preparing, Cookery 1 hour
Answer Key
and evaluating soups. techniques in presenting and Page 220 Pages 207-211
evaluating soups
2. Garnishes for presentation, View a video presentation on Internet
techniques in presenting Garnishes for presentation, (www.google.com)
and evaluating soups and techniques in presenting and
its criteria. evaluating soups and its • Magazine
criteria using the suggested • Newspaper
URL • Colored paper
Video https://youtu.be/uV-011oWQ9A Perform Task Sheet 5.2-2 Evaluate Performance using • Internet
Presentation/Picture -Soup Presentation “Photo Gallery” Performance Criteria • Pen and Paper 1 hour
presentation https://youtu.be/1wRYmHMTz Checklist
SA -Easy soup garnish
https://youtu.be/vGSj4lWI8TY Laptop, projector,
- Soup Decoration Ideas projector
https://youtu.be/elwOtPah1vs- screen/white screen,
Cooking Demo: Soup television
Garnishing

3. Suggested soup recipes Perform Job Sheet Learners Material in

Perform Job Sheet Evaluate Performance Using
Observation with Oral 5.2-3 on Prepare Cream of Cookery
5.2-3 on Preparing Cream of scoring rubrics 2 hours
Questioning Potato Soup Page 212 – 213
Potato Soup
Tools and Equipment:

28 COOKERY 10
 Casserole, gas/electric
stove, knife, chopping
board, strainer, sauce
pot, measuring cup,
measuring spoon,
wooden spoon, soup
ladle
LO3: PREPARE SAUCES REQUIRED FOR MENU ITEMS
1. Classification of sauces and Read Information Sheet 5.3-1
ingredients in preparing Classification of soups and
Modular / self-paced 30 minutes
sauces. ingredients in preparing
Learners Material in
sauces. Answer Self-Check Compare answers with the
Cookery
Discuss Information Sheet 5.3-1 Answer Key
Page 221 – 223
5.3-1 Classification of soups
Lecture/Discussion 30 minutes
and ingredients in preparing
sauces.
2. Methods, Types of Modular / self-paced Read Information Sheet 5.3-2
thickening agent, its role, on Methods, Types of
criteria in evaluating sauces thickening agent, its role, 30 minutes
and common problems. criteria in evaluating sauces Answer “Review of
Learners Material in
and common problems Learning Outcome 3” Compare answers with the
Cookery
Lecture/Discussion Discuss Information Sheet 5.3- Answer Key
Page 230 Page 223 – 225
2 on Methods, Types of
thickening agent, its role, 30 minutes
criteria in evaluating sauces
and common problems
3. Suggested Projects Learners Material in
Perform Task Sheet
Cookery
5.3-3.1 on Preparing Pan Evaluate Performance Using
Page 226 – 229
Gravy scoring rubrics
Observation with Oral Perform Job Sheet Tools and Equipment:
5.3-3.2 on Preparing Béchamel 5.3-3.2 – Page 226 - 227 2 hours
Questioning 5.3-3.1, 5.3-3.2 & 5.3-3.2 Roasting pan, sauce
Sauce 5.3-3.3 – Page 227
pan, strainer, ladle,
5.3-3.3 on Preparing 5.3-3.3 – Page 228 - 229
cheesecloth, spoon,
Hollandaise Sauce
beater, mixing bowl

29 COOKERY 10
LO4: STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS
1. Methods of storing, and Read Information Sheet 5.4-1 Learners Material in
reheating stocks, sauces on Methods of storing, and Answer Self-Check Compare answers with the Cookery
Modular / self-paced 30 minutes
and soups and OHS reheating stocks, sauces and 5.4-1 Answer Key Page 231 – 232
soups and OHS
• Magazine
Discuss Information Sheet 5.4- Perform Task Sheet 5.4-1
Evaluate Performance using • Newspaper
1 on Methods of storing, and
Lecture/Discussion “Photo Grid of Different Performance Criteria • Colored paper 30 minutes
reheating stocks, sauces and
Stock, Sauces and Soups” Checklist • Internet
soups and OHS
• Pen and Paper
LO5: EVALUATE THE FINISHED PRODUCT
1. Evaluation of the finished Learners Material in
product using rubrics Cookery
Perform Job Sheet Page 215 – 220
5.5-1.1 on Preparing Tools and Equipment:
Evaluate Performance Using
Consommé A La Madrilene Casserole, electric
scoring rubrics
5.5-1.2 on Preparing Egg Drop Perform Job Sheet stove, knife, chopping
Observation with Oral 5.5-1.1 – Page 215
Soup 5.5-1.1, 5.5-1.2, 5.5-1.3 & board, measuring cup, 3 hours
Questioning 5.5-1.2 – Page 216 - 217
5.5-1.3 on Preparing Creamy 5.5-1.4 measuring spoon,
5.5-1.3 – Page 218
Carrot Soup wooden spoon, soup
5.5-1.4 – Page 219 - 220
5.5-1.4 on Preparing Chicken ladle, stock pot with
and Corn Chowder cover, mortar and
pestle, strainer,
saucepan

C. ASSESSMENT PLAN
• Written Test: The written test for this unit of competency will include the following:
• Diagnostic Test
• Self-Check 5.1-1
• Review of Learning Outcome 1
• Review of Learning Outcome 2
• Self-Check 5.3-1
• Review of Learning Outcome 3
• Self-Check 5.4-1

30 COOKERY 10
• Performance Test: The performance test for this unit of competency will include the demonstration of the following:
• Task Sheet 5.3-3.1 Preparing Basic White Stock
• Task Sheet 5.3-3.2 Preparing Basic Brown Stock
• Task Sheet 5.2-2 Photo Gallery
• Job Sheet 5.2-3 Prepare Cream of Potato Soup
• Task Sheet 5.3-3.1 Preparing Pan Gravy
• Task Sheet 5.3-3.2 Preparing Béchamel Sauce
• Task Sheet 5.3-3.3 Preparing Hollandaise Sauce
• Task Sheet 5.4-1 “Photo Grid of Different Stock, Sauces and Soups”
• Job Sheet 5.5-1.1 on Preparing Consommé A La Madrilene
• Job Sheet 5.5-1.2 on Preparing Egg Drop Soup
• Job Sheet 5.5-1.3 on Preparing Creamy Carrot Soup
• Job Sheet 5.5-1.4 on Preparing Chicken and Corn Chowder

D. TEACHER’S SELF-REFLECTION OF THE SESSION

31 COOKERY 10
 COOKERY School Grade Level GRADE 10

SESSION PLAN SECTOR: HOME ECONOMICS

Learning
Teacher
Area QUALIFICATION TITLE: COOKERY NC II
Class Schedule: (Days /Hours)
Total No. of No. of Students
Teaching Dates: Quarter THIRD QUARTER
Students per Class

A. LEARNING ACTIVITIES

UNIT OF COMPETENCY: PREPARE POULTRY AND GAME DISHES

MODULE TITLE: PREPARING POULTRY AND GAME DISHES
CONTENT STANDARDS: The learners demonstrate an understanding basic concepts and underlying theories in preparing poultry and game dishes
PERFORMANCE STANDARDS The learners prepare a variety of poultry and game dishes found in different culture
At the end of the lesson, 100% of the learners shall be able to achieve 80% PL of the following:
LO1: PERFORM MISE EN PLACE TLE_HECK9-12PGD-IIIe-25
1.1. prepare the tools, equipment, and ingredients based on standards
1.2. identify the market forms of poultry
1.3. determine poultry cuts in accordance with prescribed dish
LO2: COOK POULTRY AND GAME BIRD DISHES TLE_HECK9-12PGD-IIIf-h-26
2.1 Prepare poultry and game birds hygienically to minimize risk of food spoilage and cross contamination
LEARNING COMPETENCIES AND 2.2 Cook various poultry and game bird dishes appropriately
CONTENT: LO3: PLATE/PRESENT POULTRY AND GAME BIRD DISHES TLE_HECK9-12PGD-IIIi-27
3.1 Identify the type of service ware to be utilized in serving poultry and game bird dishes
3.2 Present plated and game bird dishes with appropriate sauces, garnishes and accompaniments
LO4: STORE POULTRY AND GAME BIRD TLE_HECK9-12PGD-IIIj-28
4.1 Store and maintain poultry and game bird according to standards
LO5: EVALUATE THE FINISHED PRODUCT TLE_HECK9-12PGD-IIIj-29
5.1 Rate the finished products using rubrics
5.2 Evaluation of the finished product using rubrics
DURATION: Week 1-6 / 24 Hours

32 COOKERY 10
 B. LEARNING ACTIVITIES

Learning Content Methods Presentation Practice Feedback Resources Time

LO1: PERFORM MISE EN PLACE
1. Preparation of poultry for Discuss Information Sheet 6.1-
cooking Lecture/Discussion 1 on Preparing the tools,
• Slaughter and bleeding equipment and ingredients
• Scalding View video clips in Preparing of
• Defeathering poultry for cooking: Answer Self-Check Compare answers with the Internet
30 minutes
• Evisceration • Slaughter and bleeding 6.1-1 Answer Key (www.google.com)
• Deboning Video presentation • Scalding
• Defeathering
• Evisceration
• Deboning
Perform Task Sheet Perform Task Sheet Learners Material in
Observation with Oral Evaluate Performance Using
6.1-1 on Fabricating and 6.1-1 Fabricate and Debone Cookery 2 hours
Questioning scoring rubrics
Deboning Chicken Chicken Page 249
Learners Material in
Read Information Sheet 6.1-2 Compare answers with the
2. Market forms of poultry Modular / self-paced Answer Self-Check 6.1-2 Cookery 30 minutes
on Market Forms of Poultry Answer Key
Page 235

Learners Material in
Read Information Sheet 6.1-3 Compare answers with the
Modular / self-paced Answer Self-Check 6.1-3 Cookery
Different Cuts of Poultry Answer Key
Pages 236-239
3. Poultry cuts 1 hour
Laptop, projector,
View PowerPoint presentation Perform Task Sheet 6.1-3
PowerPoint Evaluate performance using projector
on Different Cuts of Poultry on Pictorial Report on
Presentation scoring rubrics screen/white screen,
Meat Different Cuts of Poultry
television
LO2: COOK POULTRY AND GAME DISHES
1. Types and causes of food Read Information Sheet 6.2-1
Learners Material in
spoilage and cross- Types and causes of food Answer Self-Check 6.2-1 Compare answers with the
Modular / self-paced Cookery 1 hour
contamination spoilage and cross- Answer Key
Page 241
contamination

33 COOKERY 10
2. Methods of cooking poultry Read Information Sheet 6.2-2
and game birds Methods of Cooking Poultry Learners Material in
• Dry-heat cookery and game birds Compare answers with the Cookery
Modular / self-paced Answer Self-Check 6.2-2
• Moist-heat cookery -dry heat method Answer Key Pages 241 -242
- moist-heat method
Perform Job Sheet Perform Job Sheet Learners Material in
6.5-1.1 on Preparing and 6.5-1.1 on Prepare and Cookery
Cooking Chicken Cook Chicken Pages 251 & 253
Evaluate Performance Using
Galantina/Relleno Galantina/Relleno Tools & Equipment
scoring rubrics
6.5-1.2 on Preparing and 6.5-1.2 on Prepare and needed:
Observation with Oral 6.5-1.1 – Page 251
Cooking Italian Chicken Roll- Cook Italian Chicken Roll- Knife, chopping board, 10 hours
Questioning 6.5-1.2 – Page 253
Ups Ups measuring cup,
6.5-1.3
6.5-1.3 on Preparing and 6.5-1.3 on Prepare and measuring spoon,
6.5-1.3
Cooking Moist Garlic Chicken Cook Moist Garlic Chicken oven, wooden spoon,
6.5-1.4 on Preparing and 6.5-1.3 on Prepare and casserole, electric
Cooking Chicken Festive CooChicken Festive stove & frying pan
3. Nutritional value of poultry Modular / self-paced Read Information Sheet 6.2-3 Learners Material in
Compare answers with the
and game bird dishes Nutritional Value of poultry Answer self-check 6.2-3 Cookery 1 hour
Lecture/Discussion Answer Key
and game birds Page 242
LO3: PLATE/PRESENT POULTRY AND GAME BIRD DISHES
PowerPoint View PowerPoint Presentation Learners Material in
1. Factors in
Presentation on Factors in Compare answers with the Cookery
presenting/plating poultry Answer self-check 6.3-1 1 hour
presenting/plating poultry and answer key Page 255
and game-bird dishes
game bird
Discuss information sheet 6.3-
2 on Types of Service Ware in
Compare answers with the Internet
2. Types of service ware Lecture/Discussion Presenting/Plating Poultry and Answer self-check 6.3-2 1 hour
answer key (www.google.com)
Game Dishes

Learners Material in
View PowerPoint presentation
3. Plating Answer self-check 6.3-3, Cookery
on Presenting Plated and
4. Garnishing PowerPoint Answer self-check 6.3-4, Compare answers with the Page 255-257
Game Dishes with Appropriate 2 hours
5. Sauces presentation Answer self-check 6.3-5 answer key
Sauces, Garnishes and
6. Accompaniments Answer self-check 6.3-6 Laptop, projector,
Accompaniments
projector

34 COOKERY 10
 screen/white screen,
television
LO4: STORE POULTRY AND GAME BIRD
1. Techniques in storing Read Information Sheet 6.4-1 Learners Material in
poultry and game bird Modular / self-paced on Techniques in storing Cookery
poultry and game bird Pages 259-263
Laptop, projector,
Compare answers with the projector
Answer Self-Check 6.4-1 2 hours
View video presentation on answer key screen/white screen,
Video Presentation Techniques in storing poultry television
and game bird https://www.you
tube.com/Watch/v=7Xe
E9cdiv8c
LO5: EVALUATE THE FINISHED PRODUCT
1. Evaluation of the finished
product using rubrics
Learners Material in
Observation with Oral Evaluate finished products
Evaluate finished products Cookery: Finished 1 hour
Questioning using rubrics
Products

Learners Material in
Answer Let’s See How Much Compare answers with the
Post Evaluation Post Test/ Assessment Cookery 1 hour
You Learned answer key
Pages 264-266

C. ASSESSMENT PLAN
• Written Test: The written test for this unit of competency will include the following:
• Self-Check 6.1-1
• Self-Check 6.1-2
• Self-Check 6.1-3
• Self-Check 6.2-1
• Self-Check 6.2-2
• Self-Check 6.2-3
• Self-Check 6.3-1
• Self-Check 6.3-2
• Self-Check 6.3-3
• Self-Check 6.3-4

35 COOKERY 10
 • Self-Check 6.3-5
• Self-Check 6.3-6
• Self-Check 6.4-1
• Post Test
• Performance Test: The performance test for this unit of competency will include the demonstration of the following:
• Task Sheet 6.1-1 Fabricate and Debone Chicken
• Task Sheet 6.1-3 Pictorial Report on Different Cuts of Poultry
• Job Sheet 6.5-1.1 Chicken Galantina/Relleno
• Job Sheet 6.5-1.2 Italian Chicken Roll-Ups
• Job Sheet 6.5-1.3 Moist Garlic Chicken
• Job Sheet 6.5-1.4 Chicken Festive

D. TEACHER’S SELF-REFLECTION OF THE SESSION

36 COOKERY 10
 School Grade Level GRADE 10
COOKERY
SESSION PLAN SECTOR: HOME ECONOMICS
Learning
Teacher
Area QUALIFICATION TITLE: COOKERY NC II
Class Schedule: (Days /Hours)
Total No. of No. of Students
Teaching Dates: Quarter FOURTH QUARTER
Students per Class

A. SESSION DESCRIPTION
UNIT OF COMPETENCY: PREPARE AND COOK MEAT (PCM)
MODULE TITLE: PREPARING AND COOKING MEAT (PCM)
CONTENT STANDARDS: The learners demonstrates an understanding preparing and cooking meat dishes
PERFORMANCE STANDARDS The learners independently prepare and cook meat dishes
At the end of the lesson, 100% of the ___ students shall be able to achieve 80% of preparing and cooking cereals and starch dishes.
LO1. PERFORM MISE EN PLACE TLE_HECK9-12PCM-IVa-30
1.9 Prepare the tools, equipment, ingredients and other supplies based on the given recipe
1.10 Techniques in meat tenderizing
LO2. COOK MEAT CUTS TLE_HECK9-12PCM-IVb-g-31
2.1. Identify the market forms and cuts of meat
2.2. Prepare meat cuts according to the given recipe
2.3. Prepare and use suitable marinades for a variety of meat cuts
2.4. Identify appropriate cooking methods for meat cuts
2.5. Apply the different techniques in meat preparation
LEARNING COMPETENCIES AND 2.6. Cook meat-cut dishes according to the given recipe
CONTENT: LO3. PRESENT MEAT DISHES TLE_HECK9-12PCM-IVh-32
3.1. Present meat dishes aesthetically, based on classical and cultural standards
3.2. Select suitable plate according to standard in serving meat dishes
3.3. Present meat dishes hygienically and sequentially within the required timeframe
LO4. STORE MEAT TLE_HECK9-12PCM-IVi-33
4.1. Utilize quality trimmings and garnishes, and leftovers in storing meat
4.2. Store fresh and cryovac-packed meat according to health regulations
4.3. Use required 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
LO5. EVALUATE THE FINISHED PRODUCT TLE_HECK9-12PCM-IVj-34
5.1. Rate the finished products using rubrics

37 COOKERY 10
DURATION: Week 1 –Week 10 (40 hours)
B. LEARNING ACTIVITIES

LO 1: Perform mise en place

Learning Content Methods Presentation Practice Feedback Resources Time
Test paper
Overview Answer sheet
Discuss the Overview and Ball pen
Compare answers with the
distribute the test paper Answer Pre-Test 15 minutes
answer key
afterwards. Learner’s Material in
Pre-Test Cookery
Pages 329 -331
1. Principles in meat preparation Read Information Sheet 7.1-1
Modular/Self-paced on Principles in meat
Learner’s Material in
preparation Answer Self-Check Compare answers with the
Cookery 30 minutes
Discuss Information Sheet 7.1-1 7.1-1 answer key
Pages 273 - 274
Lecture on Principles in meat
preparation
2. Market forms of meat Read Information Sheet 7.1-2
Modular/Self-paced Learner’s Material in
on Market forms of meat Answer Self-Check Compare answers with the
Cookery 45 minutes
PowerPoint View PowerPoint presentation 7.1-2 answer key
Page 277
Presentation on Market forms of meat
3. Different kinds of meat
a. Beef Discuss Information Sheet 7.1-3 Learner’s Material in
Answer Self-Check Compare answers with the
b. Pork Lecture/Discussion on Different kinds of meat: Cookery 45 minutes
7.1-3 answer key
c. Carabeef Beef, Pork, Carabeef and others Page 337 - 339
d. Others
4. Different types of meat cuts Learner’s Material in
Cookery
View the PowerPoint Pages 342 - 343
PowerPoint Answer Self-Check Compare answers with the
presentation on Different types Laptop, projector, 15 minutes
Presentation 7.1-4 answer key
of meat cuts projector
screen/white screen,
photos
5. Tools, utensils, and equipment Learner’s Material in
Read Information Sheet 7.1-5 Answer Self-Check Compare answers with the
for meat preparation Modular/Self-paced Cookery 30 minutes
on Tools, utensils, and 7.1-5 answer key
Page 271

38 COOKERY 10
 equipment for meat
preparation
Internet
(www.google.com)
View the PowerPoint
Laptop, projector,
PowerPoint presentation on Tools, utensils,
projector 10 minutes
Presentation and equipment for meat
screen/white screen,
preparation
photos or actual tools
and materials
6. Techniques in meat tenderizing Learner’s Material in
Discuss Information Sheet 7.1-6 Cookery
Lecture/Discussion on Techniques in meat Page 279 -280 35 minutes
tenderizing Answer Self-Check Compare answers with the Internet
7.1-6 answer key (www.google.com)
Laptop, projector and
View video presentation on
Video Presentation projector 15 minutes
Techniques in meat tenderizing
screen/white screen
LO 2: Cook meat cuts
1. Variety of meat dishes View video presentation on Laptop, projector and
Answer Self-Check Compare answers with the
Video Presentation Variety of meat dishes using projector 1 hour
7.2-1 answer key
different cuts screen/white screen
2. Methods of cooking meat Read Information Sheet 7.2-2
a. Dry-heat cooking on Methods of cooking meat
Modular/Self-paced 1 hour
b. Moist-heat cooking a. Dry-heat cooking
Learner’s Material in
b. Moist-heat cooking
Cookery
Discuss Information Sheet 7.2-2
Page 281 - 285
on Methods of cooking meat
Lecture 1 hour
a. Dry-heat cooking
b. Moist-heat cooking Answer Self-Check Compare answers with the
7.2-2 answer key

View video presentation on

Laptop, projector,
Methods of cooking meat
Video Presentation projector 1 hour
a. Dry-heat cooking
screen/white screen
b. Moist-heat cooking

39 COOKERY 10
3. Cooking specialty cuts Discuss Information Sheet 7.2-3 Internet
Lecture/Discussion 1 hour
on Cooking specialty cuts (www.google.com)
Answer Self-Check Compare answers with the
Laptop, projector,
View video presentation on 7.2-3 answer key
Video Presentation projector 1 hour
Cooking specialty cuts
screen/white screen
4. Cooking frozen meat Discuss Information Sheet 7.2-4 Internet
Lecture/Discussion 1 hour
on Cooking frozen meat (www.google.com)
Answer Self-Check Compare answers with the
Laptop, projector,
View video presentation on 7.2-4 answer key
Video Presentation projector 1 hour
Cooking frozen meat
screen/white screen
Learner’s Material in
Cookery
Pages 287 – 291
Tools & Materials
Evaluate Finished Products Needed:
Perform the Job Sheet: and Performance using Knife, chopping board,
7.2-2.1 - Roasted Meat Perform Job Sheet Score Sheet roasting pan, rack,
Observation with Oral
7.2-2.2 - Braised Short Ribs 7.2-2.1, 7.2-2.2, 7.2- 7.2-2.1 – Page 286 oven, pan, serving 15 hours
Questioning
7.2-2.3 - Broiling/Grilling Meats 2.3 & 7.2-2.4 7.2-2.2 – Page 287-288 plate, string for tying,
7.2-2.4 – Morcon 7.2-2.3 – Page 289 ladle, strainer, broiler,
7.2-2.4 – Page 291 brush for meat, fork,
tongs, measuring
spoon, measuring cup,
weighing scale,
pressure cooker
5. Types of marinades Learner’s Material in
Discuss Information Sheet 7.2-5
Lecture/Discussion Cookery 30 minutes
on Types of marinades
Answer Self-Check Compare answers with the Pages 279 – 280
7.2-5 answer key Laptop, projector,
View video presentation on
Video Presentation projector 30 minutes
Types of marinades
screen/white screen
LO 3: Present meat dishes
1. Methods of presenting meat Discuss Information Sheet 7.3-1 Learner’s Material in
Answer Self-Check Compare answers with the
dishes Lecture/Discussion on Methods of presenting meat Cookery 45 minutes
7.3-1 answer key
dishes Page 292

40 COOKERY 10
 View PowerPoint presentation
PowerPoint
on Methods of presenting meat 15 minutes
Presentation
dishes
2. Plating Learner’s Material in
Discuss Information Sheet 7.3-2
Lecture/Discussion Cookery 45 minutes
on Plating
Answer Self-Check Compare answers with the Page 297
7.3-2 answer key Laptop, projector,
PowerPoint View PowerPoint presentation
projector 15 minutes
Presentation on Plating
screen/white screen
3. Garnishing Learner’s Material in
Discuss Information Sheet 7.3-3
Lecture/Discussion Cookery 45 minutes
on Garnishing
Answer Self-Check Compare answers with the Pages 293 -294
7.3-3 answer key Laptop, projector,
View video presentation on
Video Presentation projector 15 minutes
Garnishing
screen/white screen
4. Portion control for cooked meat Discuss Information Sheet 7.3-4 Learner’s Material in
Answer Self-Check Compare answers with the
Lecture/Discussion on Portion control for cooked Cookery 1 hour
7.3-4 answer key
meat Pages 295-296
LO 4: Store Meat
1. Techniques in storing meat Read Information Sheet 7.4-1
1.1 Types of containers on Techniques in storing meat
1.2 Temperature • Types of containers
1.3 FIFO requirements Modular/Self-paced • Temperature 1 hour
• FIFO requirements
Learner’s Material in
Cookery
Pages 298 - 302
Discuss Information Sheet 7.4-1
Answer Self-Check Compare answers with the
on Techniques in storing meat
7.4-1 answer key
Lecture/Discussion • Types of containers 2 hours
• Temperature
• FIFO requirements
View PowerPoint presentation
on Techniques in storing meat Laptop, projector,
PowerPoint
• Types of containers projector 1 hour
Presentation
• Temperature screen/white screen
• FIFO requirements

41 COOKERY 10
LO 5: Evaluate the finished product
1. Evaluation of the finished Observation with oral Perform Job Sheet 7.5-1 on Perform Job Sheet Evaluate Performance using Tools & Equipment: 2 hours
product using rubrics questioning/interview Preparing Pork Tocino 7.5-1 on Prepare Pork Performance Criteria Knife, chopping board
Tocino Checklist mortar and pestle,
strainer, measuring
cup measuring spoon,
wooden spoon, mixing
bowl
Test paper
Post-Test Answer sheet 1 hour
Answer Post-Test & Ball pen
Compare answers with the
Distribute the test paper Summative
answer key
Summative Assessment Assessment Learner’s Material in
Cookery 1 hour
Pages 304 - 310

C. ASSESSMENT PLAN

Written Test: The written test for this unit of competency will include the following:
• Pre-test
• Self-Check 7.1-1
• Self-Check 7.1-2
• Self-Check 7.1-3
• Self-Check 7.1-4
• Self-Check 7.1-5
• Self-Check 7.1-6
• Self-Check 7.2-1
• Self-Check 7.2-2
• Self-Check 7.2-3
• Self-Check 7.2-4
• Self-Check 7.2-5
• Self-Check 7.3-1

42 COOKERY 10
 • Self-Check 7.3-2
• Self-Check 7.3-3
• Self-Check 7.3-4
• Self-Check 7.4-1
• Post Test
• Summative Assessment
Performance Test: The performance test for this unit of competency will include the demonstration of the following:
• Job Sheet 7.2-2.1 Roasted Meat
• Job Sheet 7.2-2.2 Braised Short Ribs
• Job Sheet 7.2-2.3 Broiling/Grilling Meats
• Job Sheet 7.2-2.4 Morcon
• Job Sheet 7.5-1 on Prepare Pork Tocino

D. TEACHER’S SELF – REFLECTION ON THE SESSION

43 COOKERY 10
44 COOKERY 10