final tle_he cookery 7-10 03.11.14

8/12/2019 Final TLE_HE Cookery 7-10 03.11.14

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K to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATION

K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013 *LOLearning Outcome Page 1of 30

HOME ECONOMICS - COOKERYGrade 7/8 (Exploratory)

Course Description:

This curriculum guide is an exploratory course in Cookery, which leads toNational Certificate Level II (NC II). It covers five common competencies that a Grade7/8 Technology and Livelihood Education (TLE) student ought to possess,namely: 1) knowledge of the use of tools, equipment, and paraphernalia; 2)

maintenance of tools, equipment, and paraphernalia; 3) performance of mensuration and calculation; 4) interpretation of technical drawings and plans; and 5) thepractice of Occupational Health and Safety Procedures (OHSP) The preliminaries of this exploratory course include the following: 1) discussion on the relevance ofthe course; 2) explanation of key concepts relative to the course, and 3) exploration of career opportunities

CONTENT CONTENT STANDARDPERFORMANCE

STANDARD

LEARNING

COMPETENCIESCODE

Introduction1. Basic concepts in cookery2. Relevance of the course3. Career opportunities

The learners demonstrate anunderstanding of basicconcepts and theories incookery

The learners independentlydemonstrate commoncompetencies in cookery asprescribed in the TESDATraining Regulation

The learners:1. explain basic concepts in

cookery2. discuss the relevance of

the course

3.

explore opportunities forcookery as a careerPERSONAL ENTREPRENEURIAL COMPETENCIESPECs

1. Assessment of PersonalEntrepreneurialCompetencies and Skills(PECs) vis--vis apracticingentrepreneur/employee:1.1. Characterstics1.2. Lifestyle1.3. Skills1.4. Traits

2. Analysis of PECs inrelation to anentrepreneur

The learners demonstrate anunderstanding ones PECs

The learners recognize his/herPECs and prepare an activityplan that aligns that with thatof a practitioner/entrepreneurin cookery

LO 1. Recognize PECsneeded in cookery1.1assess ones pecs:

characteristics, lifestyle,skills, traits

1.2compare ones pecs withthose of an entrepreneur

TLE_PECS7/8-00-1

ENVIRONMENT AND MARKET (EM)

SWOT analysis1. Key concepts in

environment and market2. Differentiation of

products, services,

The learners demonstrate anunderstanding environmentand market in cookery

The learners create a businessidea based on the analysis ofenvironment and market incookery

LO 1.Generate a businessidea that relates with acareer choice in Cookery1.1discuss swot analysis1.2generate a business idea

TLE_EM7/8-00-1


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STANDARDLEARNING

COMPETENCIESCODE

customers and theirbuying habits

3. Competitors in the marketbased on the swotanalysis

USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT)

1. Types of kitchen tools,equipment andparaphernalia

2. Uses of kitchen tools,equipment, andparaphernalia

The learners demonstrate anunderstanding the use andmaintenance of equipment incookery

The learners independentlyuse and maintain tools,equipment, and materials incookery according to standardoperating procedures

LO 1. Utilize appropriatekitchen tools, equipment,and paraphernalia1.1 identify types of tools,

equipment, andparaphernalia

1.2classify the types ofappropriate cleaning toolsand equipment based ontheir uses

1.3describe the various typesof kitchen tools,equipment, andparaphernalia

TLE_HECK7/8UT-0a-1

MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (MT)

1. Types of chemicals forcleaning and sanitizingkitchen tools andequipment

2. Steps in cleaning andsanitizing kitchen toolsand equipment

3. Cleaning kitchen premises(floor and storage areas)

4. Maintenance of kitchentools, equipment, andwork areas

LO 2. Maintain appropriatekitchen tools, equipment,and paraphernalia2.1select various types of

chemicals for cleaning andsanitizing kitchen tools,equipment, andparaphernalia

2.2clean and sanitize kitchentools and equipmentfollowing manufacturersinstructions

2.3use cleaning tools,equipment, andparaphernalia inaccordance to standardoperating procedures

2.4maintain kitchen tools,equipment, and work

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STANDARDLEARNING

COMPETENCIESCODE

areas1. Storing/stacking tools and

equipmentLO 3. Store and stackkitchen tools andequipment

3.1store or stack cleanedequipment and utensilssafely in the designatedplace

TLE_HECK7/8MT-0c-3

PERFORM MENSURATION AND CALCULATIONS (PM)

1. Types of measuring toolsand their uses

2. Measuring techniques ofingredients2.1. Dry ingredients2.2. Liquid ingredients

3.

Measurementabbreviations4. Equivalent measurements5. Conversion of weights and

measurements6. Substitution of ingredients

The learners demonstrate anunderstanding performingmensuration and calculation incookery

The learners independentlymeasure and calculateingredients in cookery

LO 1. Carry outmeasurements andcalculations in a requiredtask1.1give the abbreviations and

equivalents of

measurements1.2 identify the types ofmeasuring tools

1.3describe the functions ofmeasuring tools

1.4measure ingredientsaccording to reciperequirement

1.5convert systems ofmeasurement accordingto recipe requirement

1.6perform substitution ofingredients

TLE_HECK7/8PM-0d-4

7. Costing the finishedproducts/recipes7.1. Expenses7.2. Mark-up7.3. Selling price7.4. Profit

LO 2. Calculate cost ofproduction2.1discuss principles of

costing2.2compute cost of

production2.3validate computed cost of

production

TLE_HECK7/8PM-0e-5

INTERPRET KITCHEN LAYOUT (KL)

1. Alphabet of lines The learners demonstrate an The learners independently LO 1. Read and interpret TLE_HECK7/8KL-0f-6


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STANDARDLEARNING

COMPETENCIESCODE

2. Architectural kitchensymbols, diagram, andlayout

understanding theinterpretation of diagrams,plans, and kitchen layouts

interpret kitchen/shop layoutsbased on given blueprints

kitchen plans1.1 read and interpret

architectural kitchensymbols and layout

according to specificationsin the blueprint

1.2determine parts andfunctions of a kitchenlayout

3. Kitchen types and layouts LO 2. Prepare a kitchenlayout2.1 prepare a sketch andlayout according the type ofkitchen

TLE_HECK7/8KL-0g-7

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP)1. Concepts of the following:1.1. Safety1.2. Health1.3. OHSP standards

2. Safety Regulations2.1. Clean Air Act2.2. Building Code2.3. National Electrical

and Fire Safety Code2.4. Ph OSHS

The learners demonstrate anunderstanding the practice ofoccupational health and safety

The learners independentlypractice occupational healthand safety

LO 1. Importance ofOccupational Health andSafety Procedures1.1 recognize the importance

of ohsp1.2explain safety regulations,

hazard control practices,and procedures based onorganization procedures

TLE_HECK7/8OHSP-0h-8

3. Types of Hazard/Risk inthe work place3.1. Physical3.2. Biological3.3. Chemical3.4. Fire

LO 2. Identify Hazards and

Risks in the Workplace2.1 determine the types ofhazards and risks theworkplace

TLE_HECK7/8OHSP-0i-9

4. Control hazards and risksin the workplace4.1. Environmental

control4.2. Work practice control

LO 3. Evaluate and ControlHazards and Risks in theWorkplace3.1Follow consistently OHS

procedure for controlling

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STANDARDLEARNING

COMPETENCIESCODE

4.3. Personal ProtectiveEquipment (PPE)

5. Emergency-related drillsand training

6. Occupational Health andSafety personal records

hazards/risks3.2Use Personal Protective

Equipment (PPE) inaccordance with OHS

3.3Conduct emergency-related drills and training

3.4Maintain OHSP awareness


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HOME ECONOMICS - COOKERY

Grade 9 (Specialization)Course Description:

This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 9student to develop knowledge, skills, andattitudes in the performance of Cookery tasks. It covers core competencies, namely: (1) cleaning and maintaining kitchen premises, (2) preparing appetizers, (3)

preparing salads and dressings, (4) preparing sandwiches, (5) preparing desserts, and (6) packaging prepared foods.


STANDARDLEARNING

COMPETENCIESCODE

Introduction1. Core concepts in cookery2. Relevance of the course3. Career opportunities

The learners demonstrate anunderstanding of coreconcepts and underlyingtheories in cookery lessons

The learners independentlydemonstrate corecompetencies in cookery asprescribed in the TESDATraining Regulation

The learners:1. explain core concepts in


the course3. explore opportunities for a

career in cookery

CONCEPT REVIEWPERSONAL ENTREPRENEURIAL COMPETENCIESPECs

1. Dimensions of PersonalEntrepreneurialCompetencies (PECs)1.1. three clusters of

PECS (achievement,planning, and powerclusters)

1.2. characteristics2. Assessment of PECs

The learners demonstrate anunderstanding the dimensionsand characteristics of PECs

The learners recommendspecific strategies to improve

weak areas and sustainstrong areas in their PECs

LO 1. Assess PersonalEntrepreneurialCompetencies1.1. explain

dimensions/clusters ofPECs and the differentcharacteristic traits percluster

1.2. evaluate ones PECs

TLE_PECS9-00-1

BUSINESS ENVIRONMENT AND MARKET (EM)

1. Factors in the businessenvironment

2. Identifying businessopportunities

The learners demonstrate anunderstanding the differentfactors that influence thebusiness environment.

The learners analyze howfactor influence the businessenvironment.

The learners relate experiencein generating business ideasor identifying businessopportunities.

LO 2. Understand thebusiness environment andbusiness ideas2.1explain how different

factors influence thebusiness environment

2.2explain procedures forgenerating business ideasor identifying businessopportunities

2.3generate business ideas

TLE_EM9-00-1

Prerequisite: Grade 7/8 Cookery


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STANDARDLEARNING

COMPETENCIESCODE

10.Occupational Health andSafety (OHS)

2.5 follow workplace safetyprocedures

11.Fundamentals of plating12.Accompaniments of

appetizers13.Occupational Health and

Safety (OHS)

LO 3. Present a range ofappetizers

3.1 identify the fundamentalof plating

3.2 identify theaccompaniments ofappetizers

3.3present appetizersattractively

3.4observe sanitary practicesin presenting appetizers

TLE_HECK9PA-Ii-5

14.Principles and techniquesin storing appetizers

15.Safety and hygienicpractices

LO 4. Store appetizers4.1utilize quality trimmings4.2

keep appetizers inappropriate conditions tomaintain their freshness,quality, and taste

TLE_HECK9PA-Ij-6

PREPARE SALAD AND DRESSING (SD)

1. Tools, equipment, andutensils needed inpreparing salad anddressing

2. Classification of saladsaccording to ingredients

3. Classification of saladsaccording to place in themeal

4. Nutritional values of saladand dressing

The learners demonstrate anunderstanding he knowledge,skills, and attitudes requiredin preparing appetizers.

The learners independentlyprepare salad and dressing.

LO 1. Perform mise enplace

1.1 identify tools andequipment needed in thepreparation of salad anddressing

1.2clean, sanitize, andprepare tools, utensils,and equipment based onthe required tasks

1.3 identify ingredientsaccording to the givenrecipe

1.4prepare ingredients basedon the required form andtime frame

TLE_HECK9SD-IIa-7

5. Components of salads6. Important considerations LO 2. Prepare a variety ofsalads and dressings TLE_HECK9SD-IIb-g-8


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STANDARDLEARNING

COMPETENCIESCODE

in salad preparation7. Tools and equipment

needed in salad making8. Methods of preparing

salad9. Kinds of salad dressing

and their ingredients

2.1 identify the componentsof a salad

2.2 identify the factors toconsider in salad

preparation2.3select and use correct

equipment in preparingsalads and dressings

2.4prepare a variety of salad2.5 identify the different kinds

of salad dressings andtheir ingredients

2.6prepare salad dressings2.7 follow workplace safety

procedures10.Factors and techniques in

presenting salads anddressings

11.Factors to consider inplating and presentingsalads11.1. Balance11.2. Harmony11.3. Height11.4. Color11.5. Texture

12.Accompaniments of salads

LO 3. Present a variety ofsalads and dressings3.1Present salads and

dressings attractively3.2Observe sanitary practices

in presenting salad anddressing

3.3 Identify theaccompaniments of saladsand dressings

3.4Rate the finished productsusing rubrics

TLE_HECK9SD-IIh-i-9

13.Safe and hygienicpractices in storing saladsand dressings

14.Temperature required instoring salads anddressings

LO 4. Store salad anddressing4.1Utilize quality trimmings4.2Store appetizers in

appropriate conditions tomaintain their freshness,quality, and taste

TLE_HECK9SD-IIj-10

PREPARE SANDWICHES (SW)

1. Tools, equipment, andutensils needed inpreparing sandwiches

The learners demonstrate anunderstanding how to preparesandwiches

The learners independentlyprepare sandwiches

LO 1.Perform mise enplace1.1clean, sanitize, and

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STANDARDLEARNING

COMPETENCIESCODE

2. Variety of ingredients inpreparing sandwiches

3. Common culinary/industryterms used with regard to

sandwiches4. Classification of

sandwiches

prepare tools, utensils,and equipment based onthe required tasks

1.2 identify ingredientsaccording to the givenrecipe

1.3 identify culinary termsrelated to sandwichesidentify type/classificationof sandwiches

5. Components of thesandwich

6. Types of bread suited forsandwiches

7. Suitable filling andspreads for each type ofsandwich

8. Methods of preparingsandwiches

9. Suggested Projects:9.1. Hot sandwich9.2. Cold sandwich9.3. Open-faced

sandwiches9.4. Rolled sandwiches9.5. Stuffed sandwiches9.6. Etc.

LO 2. Prepare a variety ofsandwiches2.1 Identify sandwich

component2.2 Identify bread suited for

sandwich making2.3Suitable filling and

spreads2.4Select and prepare

glazes/sweet sauces2.5Prepare sandwiches using

sanitary practices

TLE_HECK9SW-IIIb-g-12

10.Portion control ofsandwich and itsingredients

11.Creative sandwichpreparation andpresentation11.1. Balance11.2. Height11.3. Texture11.4. Flavor11.5. Color

LO 3. Present a variety ofsandwiches3.1Portion and control of

sandwiches and theiringredients

3.2Present sandwichesattractively

TLE_HECK9SW-IIIh-i-13


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STANDARDLEARNING

COMPETENCIESCODE

12.Safe and hygienicpractices in storingsandwiches

13.Required temperature instoring sandwiches

LO 4. Storing sandwiches4.1store sandwiches properly4.2keep sandwiches in

appropriate conditions to

maintain their quality andtaste

TLE_HECK9SW-IIIj-14

PREPARE DESSERTS (PD)

1. Tools, equipment, andutensils needed inpreparing deserts

2. Importance of desserts3. Classifications of dessert

and their characteristics

LO 1.Perform mise enplace1.1 Identify tools and

equipment needed inpreparing desserts

1.2 Importance of dessert in ameal

1.3Classify dessertsaccording to types ofingredients used

1.4 identify characteristics ofdesserts

TLE_HECK9PD-IVa-15

4. Varieties of ingredients inpreparing desserts

5. Methods of preparingdesserts

6. Sauces for desserts7. Suggested Projects :

7.1. Fruit dessert7.2. Cream dessert7.3. Frozen dessert7.4. Hot dessert7.5. Etc.

LO 2. Prepare desserts2.1 identify ingredients for

desserts2.2select and prepare sweet

sauces2.3prepare variety of

desserts and sauces usingsanitary practices

2.4 follow workplace safetyprocedures

TLE_HECK9PD-IVb-f-16

8. Accompaniments fordesserts

9. Factors and techniques inplating and presentingdeserts9.1. Color9.2. Texture9.3. Height

LO 3. Plate/Present

desserts3.3 Identify dessert

accompaniments andhygienic procedures

3.4Present dessertsattractively

3.5 Identify factors in plating

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STANDARDLEARNING

COMPETENCIESCODE

9.4. Flavor9.5. Balance and presenting desserts

10.Safety and hygienicpractices in storing

desserts11.Required temperature in

storing dessert

LO 4. Storing desserts4.1Keep desserts in

appropriate conditions tomaintain their quality andtaste

TLE_HECK9PD-IVh-18

PACKAGE PREPARED FOOD STUFF (PF)

1. Functions of foodpackaging and itsimportance

2. Types of packagingmaterials

LO 1.Select packagingmaterials1.1Define packaging, its

importance and functions1.2Select packaging materials

in accordance withenterprise standards

TLE_HECK9PF-IVi- 19

3.

Safety procedures inpackaging food4. Methods of food

packaging5. Labeling of packaged food

LO 2. Package food items2.1Package food items incompliance withOccupational Health andSafety Procedures

2.2Adopt appropriatepackaging methodaccording to enterprisestandards

2.3Label food according toindustry standards

TLE_HECK9PF-IVj- 20


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HOME ECONOMICS - COOKERYGrade 10 (Specialization)

Course Description:

This curriculum guide on Cookeryleads to National Certificate Level II (NCII). This course is designed for a Grade 10student to develop the knowledge, skills,and attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3)

preparation of vegetable dishes, (4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game

dishes, and (7) preparation of and cooking meat.


STANDARDLEARNING

COMPETENCIESCODE

Introduction1. Concepts in cookery2. Relevance of the course3. Career opportunities

The learners demonstrate anunderstanding of coreconcepts and principles incookery.

The learners apply corecompetencies in cookery asprescribed in the TESDATraining Regulation.

The learners:1. explain concepts in


the course3. explore careeropportunities in cookery

PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs

1. Assessment of PersonalCompetencies and Skills(PECs) vis--vis a practicingentrepreneur/employee in aprovince.1.1. Characteristics1.2.Attributes1.3. Lifestyle1.4. Skills1.5. Traits

2. Analysis of PECs in relationto a practitioner

3. Application of PECs to thechosen business/career

The learners demonstrate anunderstanding ones PECs incookery.

The learners independentlycreate a plan of action thatstrengthens/ further developsones PECs in cookery.

LO 1. Develop andstrengthen PECs neededin Cookery1.1 identify areas for

improvement,development, and growth

1.2align ones PECsaccording to his/herbusiness/career choice

1.3create a plan of actionthat ensures success ofhis/her business/careerchoice

TLE_PECS10-00-1

ENVIRONMENT AND MARKET (EM)1. Product development2. Key concepts in product

development

The learners demonstrate anunderstanding theenvironment and market in

The learners independentlycreate a business vicinity mapreflective of a potential

LO 1. Develop a product/service in Cookery1.1. identify what is of

TLE_ 10EM-00-1

Prerequisite: Grade 9 Cookery


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STANDARDLEARNING

COMPETENCIESCODE

3. Finding value4. Innovation

4.1. Unique SellingProposition (USP)

cookery in onestown/municipality.

cookery market in thelocality/town.

value to the customer1.2. identify the customer1.3. explain what makes a

product unique and

competitive1.4. apply creativity and

innovative techniques todevelop marketableproduct

1.5. employ a Unique SellingProposition (USP) to theproduct/service

5. Selecting a business Idea6. Key concepts in selecting a

business idea6.1. Criteria6.2. Techniques

LO 2. Select a businessidea based on the criteriaand techniques set2.1enumerate various

criteria and steps inselecting a business idea

2.2apply the criteria/steps inselecting a viablebusiness idea

2.3determine a businessidea based on thecriteria/techniques set

TLE_HECG10EM-I0-2

7. Branding LO 3. Develop a brand forthe product3.1 identify the benefits of

having a good brand3.2enumerate recognizable

brands in thetown/province

3.3enumerate the criteria fordeveloping a brand

3.4generate a clear andappealing product brand

TLE_HECG10EM-I0-3


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STANDARDLEARNING

COMPETENCIESCODE

Quarter 1LESSON 1 - PREPARE EGG DISHES (ED)1. Tools, utensils, and

equipment needed in egg

preparation2. Cleaning and sanitizing tools

and equipment3. Nutritional value and

components of eggs4. Characteristics of quality

fresh eggs5. Ingredients for egg dishes


1.1. clean, sanitize, andprepare tools, utensils,and equipment neededin preparing egg dished

1.2. identify an eggscomponents and itsnutritive value

1.3. identify and prepareingredients according tostandard recipes

TLE_HECK10ED-Ia-1

6. Market forms of egg7. Uses of eggs in culinary arts8. Varieties of egg dishes9. Suggested projects:10.Various egg dishes

LO 2. Prepare and cookegg dishes2.1 identify the market forms

of eggs2.2explain the uses of eggs

in culinary arts2.3cook egg dishes in

accordance with theprescribed salad

TLE_HECK10ED-Ib-d-2

11.Factors for consideration inpresenting egg dishes:11.1Plating11.2Garnishing11.3Side dishes

12 OHS

LO 3. Present egg dishes3.1select suitable plates

according to standards3.2present egg dishes

hygienically andattractively using suitablegarnishing and sidedishes sequentially withinthe required time frame

TLE_HECK10ED-Ie-3

13 Evaluation of the finishedproduct using rubrics

LO 4. Evaluate thefinished product

4.1 rate the finished productsusing rubrics

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STANDARDLEARNING

COMPETENCIESCODE

PREPARE CEREALS and STARCH DISHES (CD)

1. Tools and equipmentneeded

2. Quality of cereals and starchdishes

3. Nutritional value andcomponents of cereals andstarch

4. Food sources and kinds ofstarch and cereals

5. Ingredients for starch andcereal dishes

The learners demonstrate anunderstanding preparing andcooking cereals and starch

dishes

The learners independentlyprepare and cook cereals andstarch dishes

LO1. Perform mise enplace

1.1. prepare the tools,equipment, andingredients based onprescribed standards

1.2. determine the sourcesand kinds of starch andcereals

1.3. identify the ingredients inthe preparation of varioustypes of starch and cerealdishes

TLE_HECK10CD-If-5

6. Methods of cooking starchand cereal dishes

7. Preparation of sauces andaccompaniments for starchand cereal dishes

8. Safety and hygienic practicesin the kitchen

9. Suggested projects:Cereal and starch dishes

LO2. Prepare starch andcereal dishes

2.1 cook various types ofstarch and cereal dishes

2.2 prepare sauces andaccompaniments ofselected starch and cerealproducts

2.3 follow safety and hygienicpractices while working inthe kitchen

TLE_HECK10CD-Ig-i-6

10. Factors to consider inpresenting starch and cereal

dishes10.1. Plating10.2. Garnishing10.3. Sauces10.4. Accompaniments

LO 3. Present starch andcereal dishes

3.1 present starch dishes withsuitable plating andgarnishing according tostandards

TLE_HECK10CD-Ij-7

11.Techniques for storing starchand cereal dishes

12.FIFOLO4. Storing starch andcereal dishes4.1 store starch and cereal at

appropriate temperature4.2 maintain optimum

freshness and quality of

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STANDARDLEARNING

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6.3. Eviscerating6.4. Cleansing6.5. Canning

7. Methods in thawing frozeningredients

8. OHSLO 2. Handle fish and

seafood2.1handle seafood

hygienically2.2 thaw frozen seafood

correctly to ensuremaximum quality andmaintain nutritional value

TLE_HECK10PC-IIf-15

9. Principles of cooking fishand sea food dishes

10.Dry-heat cookery11.Moist-heat cookery12.Variety of shellfish and fish

dishes

LO 3. Cook fish andshellfish3.1clean, cut, and fillet

seafood3.2prepare ingredients

according to a givenrecipe

3.3demonstrate variousmethods of cooking fishand shellfish

TLE_HECK10PC-IIgi-16

13.Presentation of fish andseafood dishes

14.Plating15.Garnishing16.Guidelines in serving fishand seafood dishes

LO 4. Plate/Present fishand seafood4.1prepare and present fish

and seafood dishes

4.2perform guidelines inserving fish and seafooddishes

TLE_HECK10PC-IIj-17

17.Factors in storing andhandling seafood

18.Storage requirements forfish

19.Minimization techniques inrelation to seafood

LO 5. Store fish and

seafood5.1ensure that trimmings,

fish, and seafood arestored hygienically

5.2check date stamps andcodes where applicable toensure quality control

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STANDARDLEARNING

COMPETENCIESCODE

5.3store seafood inaccordance with FIFOoperating procedures andstandard storage

requirements

20.Evaluation of the finishedproduct



TLE_HECK10PC-IIj-19

Quarter 3LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)

1. Principles of preparingstocks

2. Classifications of stocks3. Ingredients in preparing

stocks4. Types and uses of

convenience products5. Methods of preparing stocks6. Suggested Projects:

6.1. White stock6.2. Brown stock

The learners demonstrate anunderstanding basic conceptsand underlying theories inpreparing stocks, sauces, andsoups

The learners prepares avariety of stocks, sauces, andsoups used in differentcultures

LO 1. Prepare stocks formenu items

1.1use ingredients andflavoring according toenterprise standards

1.2produce variety of stocksaccording to enterprisestandards

TLE_HECK10SSS-IIIa-20

7. Classifications of soups8. Ingredients in preparing

soups9. Techniques in presenting

and evaluating soups10.Suggested soup recipes11.Garnishes for the

presentation of soups12.Techniques in presenting

and evaluating soups13.Criteria in presenting and

evaluating soup recipes(e.g. right flavor, color,temperature, service ware,and suitable garnishes and

LO 2. Prepare soupsrequired for menu items2.1select and assemble

correct ingredients in

preparing soups,including stocks andgarnishes

2.2prepare variety souprecipes according toenterprise standards

2.3present and evaluatesoup recipes inaccordance with thecriteria

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STANDARDLEARNING

COMPETENCIESCODE

accompaniments)14.Suggested projects:

Various kinds of soup15.Classification of Sauces16. Ingredients in preparingsauces17.Methods of preparing

sauces18.Types of thickening agents

and convenience productsused in preparing sauces

19.Role of thickening agentsand convenience products inthe preparation of sauces

20.Criteria for evaluating sauces21.Common problem in the

preparation of sauces22.Suggested project:

Various type of sauces

LO 3. Prepare sauces

required for menu items3.1 classify various types of

sauces and theircorresponding

3.2 prepare a variety of hotand cold sauces basedon the required menuitems

3.3 identify the types ofthickening agents andconvenience productsused in preparing sauces

3.4 use thickening agentsand convenienceproducts appropriately

3.5 evaluate sauces forflavor, color, andconsistency

3.6 identify and deal withproblems in thepreparation of sauces

TLE_HECK10SSS-IIIc-22

23.Methods of storing andreheating stocks, sauces,

and soups24.OHS

The learners demonstrate anunderstanding concepts and

principles in storing andreheating stocks, sauces, andsoups

The learners independentlydemonstrates competencies

in storing and reheatingstocks, sauces, and soups

LO 4. Store andreconstitute stocks,

sauces, and soups4.1maintain optimum quality

and freshness of stocks,sauces, and soups

4.2 reconstitute stocks,sauces, and soups

TLE_HECK10SSS-IIId-23

25.Evaluation of the finishedproduct using rubrics



TLE_HECK10SSS-IIId-24

LESSON 2. PREPARE POULTRY AND GAME DISHES (PGD)


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STANDARDLEARNING

COMPETENCIESCODE

1. Preparation of poultry forcooking1.1. Slaughter and bleeding1.2. Scalding1.3. Defeathering1.4.Evisceration1.5.Deboning

2. Market forms of poultry3. Poultry cuts

The learners demonstrate anunderstanding basic conceptsand underlying theories inpreparing poultry and game

dishes

The learners prepare a varietyof poultry and game dishesfound in different cultures

LO 1. Performs mise enplace1.1. prepare the tools,

equipment, and

ingredients based onstandards1.2. identify the market forms

of poultry1.3. determine poultry cuts in

accordance withprescribed dish

TLE_HECK10PGD-IIIe-25

4. Types and causes of foodspoilage and cross-contamination

5. Methods of cooking poultryand game birds

5.1. Dry-heat cookery5.2. Moist-heat cookery

6. Nutritional value of poultryand game bird dishes

LO 2. Cook poultry andgame bird dishes2.1 prepare poultry and game

birds hygienically tominimize risk of food

spoilage and cross-contamination

2.2 cook various poultry andgame bird dishesappropriately

TLE_HECK10PGD-IIIf-h-26

7. Factors in presenting/platingpoultry and game-bird dishes

8. Types of service ware9. Plating10. Garnishing11. Sauces12.Accompaniment

LO 3. Plate/presentpoultry and game birddishes3.1 identify the type of service

ware to be utilized inserving poultry and

game-bird dishes3.2 present plated poultry and

game-bird dishes withappropriate sauces,garnishes, andaccompaniments

TLE_HECK10PGD-IIIi-27

13. Techniques in storing poultryand game bird

LO 4. Store poultry andgame bird

4.1 store and maintain poultryand game bird according

TLE_HECK10PGD-IIIj-28


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STANDARDLEARNING

COMPETENCIESCODE

to standards14.Evaluation of the finished

product using rubricsLO 5. Evaluate the

finished product5.1 rate the finished products

using rubrics

TLE_HECK10PGD-IIIj-29

Quarter 4LESSON 1 - PREPARE AND COOK MEAT (PCM)1. Principles in meat

preparation2. Market forms of meat3. Different kinds of meat

3.1. Beef3.2. Pork3.3. Carabeef3.4. Others

4. Different types of meat cuts5. Tools, utensils, and

equipment for meatpreparation

6. Techniques in meattenderizing

The learners demonstrate anunderstanding preparing andcooking meat dishes

The learners independentlyprepare and cook meat dishes


1.1. prepare the tools,equipment, ingredients,and other supplies basedon the given recipe

1.2. prepare the tools,equipment, ingredients,and other supplies basedon the given recipe

TLE_HECK10PCM-IVa-30

7. Variety of meat dishes8. Methods of cooking meat

8.1. Dry-heat cooking8.2. Moist-heat cooking

9. Cooking specialty cuts10.Cooking frozen meat11.Types of marinades

LO 2. Cook meat cuts2.1 identify the market forms

and cuts of meat2.2prepare meat cuts

according to the givenrecipe

2.3prepare and use suitablemarinades for a varietyof meat cuts

2.4 identify appropriatecooking methods formeat cuts

2.5apply the differenttechniques in meatpreparation

2.6cook meat-cut dishesaccording to the given

TLE_HECK10PCM-IVb-g-31


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uncontrollable force.French knife or chefs knife A cutting tool used to chop, dice, or mince food.Fruit and salad knife or lettuceknife

A utensil that has a serrated blade and is used to prepare salad greens, vegetables, and fruits.

FunnelA pipe wi th a wide and of ten conica l mouth and a narrow stem, used to f ill jars, bottles and other things whichhave a small opening.

Garlic Press A kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.Glass

A hard, brittle substance, typically transparent or translucent, made by fusing sand with soda, lime, etc. and cooling rapidly;itis good for baking but not practical on top or surface cooking.

Grater A kitchen toolused to grate, shred or slice food into smaller pieces.

GrateTo rub food against the rough surface of a metal device having holes through which small pieces of the food fall as they

break off.Grounded Occurs when the electrical conductor is connected to the ground, which becomes part of the electrical circuit.Handy Poultry & RoastingTool

Tools that make it easier to lift a hot roasted turkey or other poultry from the roaster to the serving platter, without itfalling apart.

Hazard A thing or situation that could be dangerous to people in the workplace.Infestation The state of being infested as with parasites or vermin.

Island An indispensable food preparation station which can act as a butcher block area. It is also an ideal place to add an extrasink or an island grill,Kitchen A room especially set apart to contain the necessary utensils and equipment for cooking food.

Kitchen KnifeA cook's or chef's tool, that is used for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roastor turkey.

Kitchen ShearsA tool that is practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tagsfrom items.

L-Shaped Kitchen A kitchen shape that is one of the most flexible and most popular; a compact triangular workspace.

MicroorganismLiving cells so small that they can only be seen through a microscope. They are commonly found to contaminate food.Examples include bacteria, molds, and yeast.

Microwave OvenA kitchen appliance whereby food can be prepared ahead of time, frozen or refrigerated and cooked or heated quicklyusing such appliance.

Molds A microorganism that hasfurrygrowth and is often found on spoiled food.Paring knife A tool used to core, peel, and section fruits and vegetables; it has blades that are short and concave with hollow ground.Parts per million(PPM) The mass ratio between the pollutant component and the solution; it is a measure of small levels of pollutants in air,

water, body fluids, etc.; it usually describes the concentration of something in water or soil. One ppm is equivalent to 1milligram of something per liter of water (mg/l) or 1 milligram of something per kilogram soil (mg/kg).

Pasta Spoon or Server A utensil thatisused to transfer a little or much cooked pasta to a waiting plate, without mess.

Plastic and Hard RubberThe material used for making cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They aremuch less dulling to knives than metal and more sanitary than wood. Plastics are greatly durable and cheap but may notlast long.

Pedestal A base or support.
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Potato Masher Atoolused for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.Refrigerator/Freezer An appliance that is necessary for the prevention of bacterial growth in food.Roast beef slicer A tool used to slice roasts, ham, and thick, solid cuts of meats.

Rotary eggbeaterA tool used for beating small amounts of eggs or batter; it is usually made of stainless steel and a gear driven for easyrotation.

SanitationThe science and practice of maintaining clean and healthy conditions for food production so that the food served will not

any person ill.Sanitizer A chemical agent used for cleansing and sanitizing surfaces and equipment.Sanitizing The process of reducing number of harmful organisms to safe level on food contact services.Scraper A rubber or silicone tool used in blending or scraping food from a bowl; metal, silicone or plastic egg turners or flippersSeafood Serving Tool Things thatmake the task of cleaning seafood and removing the shell much easier.Serving spoon A utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating food.

Serving TongsA tool thatenables grabbing and transferring larger food items, poultry or meat portions to a serving platter, to a hot skilletor deep fryer, or to a plate more easily.

Solvent cleaner or degreaser Something used periodically on surfaces where grease has been burned.Soup Ladle Autensil that isused for serving soup or stews, but can also be used for gravy, dessert sauces or other dish.Spatula A utensil used to level off ingredients when measuring and to spread frostings and sandwich fillings

Spoon A utensil consisting of a small shallow bowl, oval or round, at the end of a handle.Stack A case composed of several rows of shelves.

Stainless SteelThe most popular material used for tools and equipment, and is also more expensive. It is easier to clean and shine anddoes not wear out easily.

TeflonA special coating applied to the inside of some aluminum or steel pots and pans.It helps food from not sticking to the pan and is easier to wash and clean.

Temperature scale/s A tool used to measure heat intensity.

The Island OptionA kitchen layout that is most often seen in L-Shaped kitchens. It can keep work areas traffic-free and create a wealth ofextra counter and storage space..

The G-Shaped Kitchen A kitchen style that is very much like the U-Shaped with the addition of an elongated partial wall, which offers a great deal of space.The Corridor/Galley Kitchen A kitchen style which makes the most out of a small space.The Single Wall/Pullman Kitchen A kitchen style designed for homes or apartments, and which offers a very open and airy feel.Toxin A poisonous substance that makes a person sick.Two-tine fork A utensil used to hold meat while slicing, and to turn solid pieces of meat while browning or cooking.U-Shaped Kitchen A kitchen layout named for the "U" shape it resembles,

Vegetable peeler A tool used to scrape vegetables such as carrots and potatoes, and to peel fruits.Whisk A toolused for whipping eggs or batter, and for blending gravies, sauces, and soups.Wooden spoon A utensil that is made of wood and is essential because of its usefulness for creaming, stirring, and mixing.

Work CenterThe space in a kitchen which focuses around major appliances such as the refrigerator-freezer, range, or sink. Thesecenters make possible an orderly flow of activities connected with food storage, preparation, cooking serving, and clean-up.

Workflow How work is done most efficiently a s when it flows in a natural progression, either from left to right or right to left.Work Simplification Doing the job in the easiest, simplest and quickest way.
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K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013 *LO

Learning Outcome Page 29of 30

Work Station A specific work area where a particular kind of food is prepared or where a specific job is done.

Work TriangleAn imaginary line drawn from each of the three primary work stations, which helps to avoid traffic flow problems in thekitchen.


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K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013 *LO

Learning Outcome Page 30of 30

HOME ECONOMICS - COOKERY

Code Book Legend

Sample: TLE_HECK10PCM-IVj-34

LEGEND SAMPLE

First Entry

Learning Area andStrand/ Subject or

Specialization

Technology andLivelihood

Education_HomeEconomicsCookery TLE_HE

CK10

Grade Level Grade 10

Uppercase Letter/sDomain/Content/Component/ Topic

Prepare and CookMeat

PCM

-

Roman Numeral*Zero if no specific

quarterQuarter Fourth Quarter IV

Lowercase Letter/s*Put a hyphen (-) inbetween letters to

indicate more than aspecific week

Week Week Ten j

-

Arabic Number CompetencyEvaluate the Finished

Product34

DOMAIN/ COMPONENT CODE

Personal Entrepreneurial Competencies PECS

Environment And Market EM

Use Of Kitchen Tools, Equipment, And Paraphernalia UT

Maintenance Of Kitchen Tools, Equipment, AndParaphernalia

MT

Perform Mensuration And Calculations PM

Interpret Kitchen Layout KL

Practice Occupational Health And Safety Procedures OSHP

Clean And Maintain Kitchen Tools, Equipment AndPremises

KP

Prepare Appetizers PA

Prepare Salad And Dressing SD

Prepare Sandwiches SW

Prepare Desserts PD

Package Prepared Food Stuff PF

Prepare Egg Dishes ED

Prepare Cereals And Starch Dishes CD

Prepare Vegetables Dishes VD

Prepare And Cook Seafood Dishes PC

Prepare Stocks, Sauces And Soups SSS

Prepare Poultry And Game Dishes PGD

Prepare And Cook Meat PCM

final tle_he cookery 7-10 03.11.14

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