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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

3.1 store or stack cleaned


equipment and utensils safely
in the designated place
PERFORM MENSURATION AND CALCULATIONS (PM)
1. Types of measuring tools The learners demonstrate an The learners independently LO 1. Carry out TLE_HECK7/8PM-0d-4
and their uses understanding performing measure and calculate measurements and
2. Measuring dry and liquid mensuration and calculation ingredients in cookery calculations in a required
ingredients in cookery task
3. Measurement 1.1 give the abbreviations
abbreviations and equivalents of
4. Equivalent measurements measurements
5. Conversion of weights and 1.2 identify the types of
measurements measuring tools
6. Substitution of ingredients 1.3 describe the functions of
measuring tools
1.4 measure ingredients
according to recipe
requirement 1.5 convert
systems of measurement
according to recipe
requirement
1.6 perform substitution of
ingredients
7. Costing the finished LO 2. Calculate cost of TLE_HECK7/8PM-0e-5
products/recipes production INTERPRET
7.1. Expenses 2.1 discuss principles of
7.2. Mark-up costing
7.3. Selling price 2.2 compute cost of
7.4. Profit production
2.3 validate computed cost of
production
INTERPRET KITCHEN LAYOUT (KL)
1. types of kitchen layout The learners demonstrate an The learners independently LO 1. Read and interpret TLE_HECK7/8KL-0f-6
understanding the interpret kitchen/shop kitchen plans
interpretation of diagrams, layouts based on given 1.1 read and interpret
plans, and kitchen layouts blueprints kitchen symbols and layout

1.2 determine parts and


functions of a kitchen layout
2. Kitchen types and layouts LO 2. Prepare a kitchen TLE_HECK7/8KL-0g-7
layout
2.1 prepare a sketch and
layout according the type of
kitchen

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP)


1. 3. Types of Hazard/Risk in The learners demonstrate an The learners independently LO 1. Importance of TLE_HECK7/8OHSP-0h-8
the work place understanding the practice of practice occupational health Occupational Health and
3.1. Physical occupational health and and safety Safety Procedures
3.2. Biological safety 1.1 recognize the importance
3.3. Chemical of ohsp
3.4. Fire 1.2 explain safety regulations,
hazard control practices, and
procedures based on
organization procedures
LO 2. Identify Hazards and TLE_HECK7/8OHSP-0i-9
Risks in the Workplace
2.1 determine the types of
hazards and risks the
workplace

4. Control hazards and risks LO 3. Evaluate and Control TLE_HECK7/8OHSP-0j-10


in the workplace Hazards and Risks in the
4.1. Environmental control Workplace
4.2. Work practice control 3.1 Follow consistently OHS
4.3. Personal Protective procedure for controlling
Equipment (PPE) hazards/risks
5. Emergency-related drills 3.2 Use Personal Protective
and training Equipment (PPE) in
6. Occupational Health and accordance with OHS
Safety personal records 3.3 Conduct emergency-
related drills and training

CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)


1. Kitchen tools,laboratory The learners demonstrate an The learners independently LO 1. Clean, sanitize, and TLE_HECK9-12KP-Ia-1
tools and equipment to be understanding the maintain clean kitchen tools, store kitchen tools and
cleaned, sanitized, and stored knowledge, skills, and equipment, and premises. equipment
1.1. cutting tools and attitudes required in 1.1 recognize kitchen tools
equipment maintaining kitchen tools, and equipment to be cleaned
1.2. measuring tools and equipment, and work and sanitized
equipment premises. 1.2 identify the chemicals to
1.3. mixing tools and be utilized in cleaning and
equipment sanitizing kitchen tools and
equipment
1.4. baking tools and 1.3 prepare cleaning agents
equipment in accordance with
2. Types of chemicals used in manufacturer’s instructions
cleaning and sanitizing 1.4 clean and sanitize
kitchen tools and equipment kitchen tools in accordance
3. Methods of cleaning and with prescribed standards
sanitizing kitchen tools and 1.5 store cleaned kitchen
equipment tools and equipment safely in
4. Proper dishwashing the designated space
techniques 1.6 Use localized sanitizer in
5. Techniques in storing cleaning tools and equipment
cleaned kitchen tools and
equipment
6. Surfaces to be cleaned LO 2. Clean and sanitize TLE_HECK9-12KP-Ib-2
6.1. walls kitchen premises
6.2. floors 2.1 recognize kitchen
6.3. shelves premises to be cleaned and
6.4. etc sanitized
2.2 classify and describe the
6.7.cupboards uses of cleaning agents
7. Types and uses of cleaning 2.3 clean the kitchen area
agents 2.4 clean surfaces without
7.1. specifications damaging property and
7.2. usage instructions adversely affecting health
7.3. methods of mixing 2.5 use cleaning agents in
7.4. precautionary measures sanitizing kitchen premises
8. Sanitation procedures safely
9. Cleaning schedules 2.6 follow cleaning schedule
based on enterprise
procedures 2.7 follow safety
and first aid procedures

PREPARE APPETIZERS (PA)


1. Identification of tools and The learners demonstrate an The learners independently LO 1. Perform mise en TLE_HECK9-12PA-Ic-3
equipment needed understanding the prepares appetizers place
2. Tools, equipment, and knowledge, skills, and 1.1 identify tools and
utensils needed in preparing attitudes required in equipment needed in the
appetizers preparing appetizers preparation of appetizers
3. Cleaning, sanitizing, and 1.2 clean, sanitize, and
preparing tools and utensils prepare tools, utensils, and
to be used equipment based on the
4. Classification of appetizers required tasks
5. Variety of ingredients in 1.3 classify appetizers
preparing appetizers according to ingredients
6. Nutritional value of 1.4 identify ingredients
appetizer according to the given recipe
7. Varieties of hot and cold LO 2. Prepare a range of TLE_HECK9-12PA-Ic-3
appetizers appetizers
8. Methods of preparing 2.1 differentiate between hot
appetizers and cold appetizers
9. Suggested projects 2.2 prepare a variety of
9.1. Canapés appetizers
9.2. Hors d’oeuvres 2.3 evaluate the finished
9.3. Fruit appetizers product
9.4. Vegetable appetizers 2.4 rate the finished product
9.5. Etc. using rubric
10. Occupational Health and 2.5 follow workplace safety
Safety (OHS) procedures

11. Fundamentals of plating LO 3. Present a range of TLE_HECK9-12PA-Ii-5


12. Accompaniments of appetizers
appetizers 3.1 identify the fundamental
13. Occupational Health and of plating
Safety (OHS) 3.2 identify the
accompaniments of
appetizers
3.3 present appetizers
attractively
3.4 observe sanitary
practices in presenting
appetizers

14. Principles and techniques LO 4. Store appetizers TLE_HECK9-12PA-Ij-6


in storing appetizers 4.1 utilize quality trimmings PREPARE
15. Safety and hygienic 4.2 keep appetizers in
practice appropriate conditions to
16.Prepare different kinds maintain their freshness,
appetizers use localized quality, and taste
ingredients
PREPARE SALAD AND DRESSING (SD)
1. Tools, equipment, and The learners demonstrate an The learners independently LO 1. Perform mise en TLE_HECK9-12SD-IIa-7
utensils needed in preparing understanding he knowledge, prepare salad and dressing. place
salad and dressing skills, and attitudes required 1.1 identify tools and
2. Classification of salads in preparing appetizers. equipment needed in the
according to ingredients preparation of salad and
3. Classification of salads dressing
according to place in the 1.2 clean, sanitize, and
meal prepare tools, utensils, and
4. Nutritional values of salad equipment based on the
and dressing required tasks
1.3 identify ingredients
according to the given recipe
1.4 prepare ingredients
based on the required form
and
10. Factors and techniques LO 3. Present a variety of TLE_HECK9-12SD-IIh-i-9
in presenting salads and salads and dressings 13
dressings 3.1 Present salads and
11. Factors to consider in dressings attractively
plating and presenting salads 3.2 Observe sanitary
11.1. Balance practices in presenting salad
11.2. Harmony and dressing
11.3. Height 3.3 Identify the
11.4. Color accompaniments of salads
11.5. Texture and dressings
12. Accompaniments of 3.4 Rate the finished
salads products using rubrics
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
PREPARE SANDWICHES (SW)
1. Tools, equipment, and The learners demonstrate an The learners independently LO 1. Perform mise en TLE_HECK9-12SW-IIIa-11
utensils needed in preparing understanding how to prepare sandwiches place
sandwiches prepare sandwiches 1.1 clean, sanitize, and
2. Variety of ingredients in prepare tools, utensils, and
preparing sandwiches equipment based on the
3.. Classification of required tasks
sandwiches 1.2 identify ingredients
according to the given recipe

5. Components of the LO 2. Prepare a variety of TLE_HECK9-12SW-IIIb-g12


sandwich sandwiches 10
6. Types of bread suited for 2.1 Identify sandwich
sandwiches component
7. Suitable filling and 2.2 Identify bread suited for
spreads for each type of sandwich making
sandwich 2.3 Suitable filling and
8. Methods of preparing spreads
sandwiches 2.4 Select and prepare
9. Suggested Projects: glazes/sweet sauces
9.1. Hot sandwich 2.5 Prepare sandwiches
9.2. Cold sandwich using sanitary practices
9.3. Open-faced sandwiches
9.4. Rolled sandwiches
9.5. Stuffed sandwiches
9.6. Etc.

10. Portion control of LO 3. Present a variety of TLE_HECK9-12SW-IIIh-i-13


sandwich and its ingredients sandwiches
11. Creative sandwich 3.1 Portion and control of
preparation and presentation sandwiches and their
11.1. Balance ingredients
11.2. Height 3.2 Present sandwiches
11.3. Texture attractively
11.4. Flavor
11.5. Color
12. Safe and hygienic LO 4. Storing sandwiches TLE_HECK9-12SW-IIIj-14
practices in storing 4.1 store sandwiches
sandwiches properly
13. Required temperature in 4.2 keep sandwiches in
storing sandwiches appropriate conditions to
maintain their quality and
taste

PREPARE DESSERTS (PD)


1. Tools, equipment, and LO 1. Perform mise en TLE_HECK9-12PD-IVa-15
utensils needed in preparing place
deserts 1.1 Identify tools and
2. Importance of desserts equipment needed in
3. Classifications of dessert preparing desserts 1.2
and their characteristics Importance of dessert in a
meal
1.3 Classify desserts
according to types of
ingredients used
1.4 identify characteristics of
desserts

4. Varieties of ingredients in LO 2. Prepare desserts TLE_HECK9-12PD-IVb-f-16


preparing desserts 2.1 identify ingredients for
5. Methods of preparing desserts
desserts 2.2 select and prepare sweet
6. Sauces for desserts sauces
7. Suggested Projects : 2.3 prepare variety of
7.1. Fruit dessert 7.2. Cream desserts and sauces using
dessert sanitary practices
7.3. Frozen dessert 2.4 follow workplace safety
7.4. Hot dessert procedures
7.5. Etc.
8. Accompaniments for LO 3. Plate/Present TLE_HECK9-12PD-IVg-17
desserts desserts
9. Factors and techniques in 3.3 Identify dessert
plating and presenting accompaniments and
deserts hygienic procedures
9.1. Color 3.4 Present desserts
9.2. Texture attractively
9.3. Height 3.5 Identify factors in plating
9.4. Flavor and presenting desserts
9.5. Balance

10. Safety and hygienic LO 4. Storing desserts TLE_HECK9-12PD-IVh-18


practices in storing desserts 4.1 Keep desserts in
11. Required temperature in appropriate conditions to
storing dessert maintain their quality and
taste.

PACKAGE PREPARED FOOD STUFF (PF)


1. Functions of food LO 1. Select packaging TLE_HECK9-12PF-IVi- 19
packaging and its importance materials
2. Types of packaging 1.1 Define packaging, its
materials importance and functions
1.2 Select packaging
materials in accordance with
enterprise standards

3. Safety procedures in LO 2. Package food items TLE_HECK9-12PF-IVj- 20


packaging food 2.1 Package food items in
4. Methods of food packaging compliance with
5. Labeling of packaged food Occupational Health and
Safety Procedures
2.2 Adopt appropriate
packaging method according
to enterprise standards
2.3 Label food according to
industry standards
Quarter 1 LESSON 1 –
PREPARE EGG DISHES (ED)
1. Tools, utensils, and LO 1. Perform mise en TLE_HECK9-12ED-Ia-1
equipment needed in egg place 1.1. clean, sanitize,
preparation and prepare tools, utensils,
2. Cleaning and sanitizing and equipment needed in
tools and equipment components of eggs.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE


3. Nutritional value and 4. Characteristics of quality
components of eggs fresh eggs
4. Characteristics of quality 5. Ingredients for egg dishes
fresh eggs preparing egg dished
5. Ingredients for egg dishes 1.2. identify an egg’s
components and its nutritive
value
1.3. identify and prepare
ingredients according to
standard recipes

6. Market forms of egg LO 2. Prepare and cook egg TLE_HECK9-12ED-Ib-d-2


7. Uses of eggs in culinary dishes
arts 8. Varieties of egg dishes 2.1 identify the market forms
9. Suggested projects: of eggs
10. Various egg dishes 2.2 explain the uses of eggs
in culinary arts
2.3 cook egg dishes in
accordance with the
prescribed salad
11. Factors for consideration LO 3. Present egg dishes TLE_HECK9-12ED-Ie-3
in presenting egg dishes: 3.1 select suitable plates
11.1 Plating according to standards
11.2 Garnishing 3.2 present egg dishes
11.3 Side dishes hygienically and attractively
12 OHS using suitable garnishing
and side dishes sequentially
within the required time
frame

13 Evaluation of the finished LO 4. Evaluate the finished TLE_HECK9-12ED-Ie-4


product using rubrics product
4.1 rate the finished products
using rubrics

PREPARE CEREALS and STARCH DISHES (CD)


1. Tools and equipment The learners demonstrate an The learners independently LO1. Perform mise en place TLE_HECK9-12CD-If-5
needed 2. Quality of cereals understanding preparing and prepare and cook cereals and 1.1. prepare the tools,
and starch dishes cooking cereals and starch starch dishes equipment, and ingredients
3. Nutritional value and dishes based on prescribed
components of cereals and standards 1.2. determine the
starch sources and kinds of starch
4. Food sources and kinds of and cereals
starch and cereals 5. 1.3. identify the ingredients
Ingredients for starch and in the preparation of various
cereal dishes types of starch and cereal
dishes.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE


6. Methods of cooking starch LO2. Prepare starch and TLE_HECK9-12CD-Ig-i-6
and cereal dishes cereal dishes
7. Preparation of sauces and 2.1 cook various types of
accompaniments for starch starch and cereal dishes
and cereal dishes 2.2 prepare sauces and
8. Safety and hygienic accompaniments of selected
practices in the kitchen starch and cereal products
9. Suggested projects: Cereal 2.3 follow safety and hygienic
and starch dishes practices while working in
the kitchen
10. Factors to consider in LO 3. Present starch and TLE_HECK9-12CD-Ij-7
presenting starch and cereal cereal dishes 11
dishes 3.1 present starch dishes
10.1. Plating with suitable plating and
10.2. Garnishing garnishing according to
10.3. Sauces standards
10.4. Accompaniments
LO4. Storing starch and TLE_HECK9-12CD-Ij-8
cereal dishes
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
Quarter 2 LESSON 1.
PREPARE VEGETABLES DISHES (VD)
1. Principles of preparing The learners demonstrate an The learners independently LO 1. Perform mise en TLE_HECK9-12VD-IIa-9
vegetables understanding preparing and prepare and cook vegetable place 1.1. identify
2. Characteristics of quality cooking vegetable dishes dishes . ingredients according to
Vegetables standard recipe
3. Thawing frozen vegetables 1.2. prepare ingredients
according to a given recipe,
required form, and timeframe
1.3. thaw frozen ingredients
and wash raw vegetables
following standard
procedures

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

4. Market forms of vegetables LO 2. Prepare vegetable TLE_HECK9-12VD-IIb-c-10


5. Factors in the selection of dishes
vegetables used for culinary 2.1 identify market forms of
arts vegetables
6. Methods of cooking 2.2 select various
vegetables dishes kinds of vegetables
7. Preparation of sauces and according to a given menu
accompaniment for serving 2.3 cook variety of vegetable
vegetable dishes dishes following appropriate
8. Suggested projects: cooking methods to preserve
Various vegetable dishes optimum quality and
nutrition 2.4 prepare suitable
sauces and accompaniment
in serving vegetable dishes
9. Presentation of prepared LO 3. Present vegetable TLE_HECK9-12VD-IId-11
vegetables dishes dishes
10. Factors in plating 3.1 present vegetable recipes
vegetable dishes with appropriate sauces and
accompaniments

11. Techniques in storing LO 4. Store vegetables TLE_HECK9-12VD-IId-12


and vegetables 4.1 store vegetables based on
the prescribed location and
12. Safety and hygienic temperature
practices in the laboratory 4.2 demonstrate vegetable
kitchen storage in accordance with
FIFO operating procedures
4.3 follow standard safety
and hygiene procedures
13. Evaluation of the finished LO 5. Evaluate the finished TLE_HECK9-12VD-IId-13
product using rubrics product
5.1 rate the finished products
using rubrics
LESSON 2.
PREPARE AND COOK SEAFOOD DISHES (PC)
1. Types of Seafood The learners demonstrate an The learners independently LO 1. Perform Mise en TLE_HECK9-12PC-IIe-147
1.1. Shellfish understanding preparing and prepares and cooks seafood Place 1.1. prepare the
1.2. Fin fish cooking seafood dishes. dishes kitchen tools, equipment,
1.3. Others and ingredients based on
2. Varieties of Fish required standards
2.1. Structure 1.2. identify types, varieties,
2.2. Body shape market forms, nutritive
2.3. Market forms value, and composition of
2.4. Fat contents fish and seafood
2.5. Water source 1.3. assemble ingredients
2.6. Processed fish according to recipes, recipe
2.7. Others card, or enterprise standard
3. Market forms of fish and 1.4. identify steps in
fish products processing fish
4. Fish cuts
5. Composition and nutritive
value of fish
6. Processing Fish
6.1. Scaling
6.2. Cutting of tails and fins
6.3. Eviscerating
6.4. Cleansing
6.5. Canning

7. Methods in thawing frozen LO 2. Handle fish and TLE_HECK9-12PC-IIf-15


ingredients seafood
8. OHS 2.1 handle seafood
hygienically
2.2 thaw frozen seafood
correctly to ensure maximum
quality and maintain
nutritional value
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
9. Principles of cooking fish LO 3. Cook fish and TLE_HECK9-12PC-IIgi-16
and sea food dishes shellfish
10. Dry-heat cookery 3.1 clean, cut, and fillet
11. Moist-heat cookery seafood
12. Variety of shellfish and 3.2 prepare ingredients
fish dishes according to a given recipe
3.3 demonstrate various
methods of cooking fish and
shellfish

13. Presentation of fish and LO 4. Plate/Present fish TLE_HECK9-12PC-IIj-17


seafood dishes and seafood
14. Plating 4.1 prepare and present fish
15. Garnishing and seafood dishes
16. Guidelines in serving fish 4.2 perform guidelines in
and seafood dishes serving fish and seafood
dishes

17. Factors in storing and LO 5. Store fish and TLE_HECK9-12PC-IIj-18


handling seafood seafood
18. Storage requirements for 5.1 ensure that trimmings,
fish fish, and seafood are stored
19. Minimization techniques hygienically
in relation to seafood 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
20. Evaluation of the finished LO 6. Evaluate the finished TLE_HECK9-12PC-IIj-19
product product
6.1 rate the finished products
using rubrics
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Quarter 3 LESSON
1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)
1. Principles of preparing The learners demonstrate an The learners prepares a LO 1. Prepare stocks for TLE_HECK9-12SSS-IIIa-20
stocks understanding basic variety of stocks, sauces, and menu items
2. Classifications of stocks concepts and underlying soups used in different 1.1 use ingredients and
3. Ingredients in preparing theories in preparing stocks, cultures flavoring according to
stocks sauces, and soups enterprise standards
4. Types and uses of 1.2 produce variety of stocks
convenience products according to enterprise
5. Methods of preparing standards
stocks 6. Suggested
Projects:
6.1. White stock
6.2. Brown stock
7. Classifications of soups LO 2. Prepare soups TLE_HECK9-12SSS-IIIb-21
8. Ingredients in preparing required for menu items
soups 9. Techniques in 2.1 select and assemble
presenting and evaluating correct ingredients in
soups preparing soups, including
10. Suggested soup recipes stocks and garnishes
11. Garnishes for the 2.2 prepare variety soup
presentation of soups recipes according to
12. Techniques in presenting enterprise standards
and evaluating soups 2.3 present and evaluate
13. Criteria in presenting and soup recipes in accordance
evaluating soup recipes (e.g. with the criteria
right flavor, color,
temperature, service ware,
and suitable garnishes and
accompaniments)
14. Suggested projects:
Various kinds of soup

15. Classification of Sauces LO 3. Prepare sauces TLE_HECK9-12SSS-IIIc-22


16. Ingredients in preparing required for menu items
sauces 3.1 classify various types of
17. Methods of preparing sauces and their
sauces corresponding
18. Types of thickening 3.2 prepare a variety of hot
agents and convenience and cold sauces based on
products used in preparing the required menu items
sauces 3.3 identify the types of
19. Role of thickening agents thickening agents and
and convenience products in convenience products used in
the preparation of sauces preparing sauces
20. Criteria for evaluating 3.4 use thickening agents
sauces and convenience products
21. Common problem in the appropriately
preparation of sauces 3.5 evaluate sauces for
22. Suggested project: flavor, color, and consistency
Various type of sauces 3.6 identify and deal with
problems in the preparation
of sauces
23. Methods of storing and The learners demonstrate an The learners independently LO 4. Store and TLE_HECK9-12SSS-IIId-23
reheating stocks, sauces, understanding concepts and demonstrates competencies reconstitute stocks, sauces,
and soups principles in storing and in storing and reheating and soups
24. OHS reheating stocks, sauces, and stocks, sauces, and soups 4.1 maintain optimum
soups quality and freshness of
stocks, sauces, and soups
4.2 reconstitute stocks,
sauces, and soups

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE


LESSON 2.
PREPARE POULTRY AND GAME DISHES (PGD)
1. Preparation of poultry for The learners demonstrate an The learners prepare a LO 1. Performs mise en TLE_HECK9-12PGD-IIIe-25
cooking understanding basic variety of poultry and game place 1.1. prepare the tools,
1.1. Slaughter and bleeding concepts and underlying dishes found in different equipment, and ingredients
1.2. Scalding theories in preparing poultry cultures based on standards
1.3. Defeathering and game dishes 1.2. identify the market
1.4. Evisceration forms of poultry
1.5. Deboning 1.3. determine poultry cuts
2. Market forms of poultry in accordance with
3. Poultry cuts prescribed dish

4. Types and causes of food LO 2. Cook poultry and TLE_HECK9-12PGD-IIIf-h26


spoilage and cross- game bird dishes
contamination 2.1 prepare poultry and game
5. Methods of cooking poultry birds hygienically to minimize
and game birds risk of food spoilage and
5.1. Dry-heat cookery cross- contamination
5.2. Moist-heat cookery 2.2 cook various poultry and
6. Nutritional value of poultry game bird dishes
and game bird dishes appropriately

7. Factors in LO 3. Plate/present poultry TLE_HECK9-12PGD-IIIi-27


presenting/plating poultry and game bird dishes
and game-bird dishes 3.1 identify the type of
8. Types of service ware service ware to be utilized in
9. Plating serving poultry and
10. Garnishing gamebird dishes
11. Sauces 3.2 present plated poultry
12. Accompaniment and game-bird dishes with
appropriate sauces,
garnishes, and
accompaniments
13. Techniques in storing LO 4. Store poultry and TLE_HECK9-12PGD-IIIj-28
poultry and game bird game bird
4.1 store and maintain
poultry and game bird
according to standards
14. Evaluation of the finished LO 5. Evaluate the finished TLE_HECK9-12PGD-IIIj-29
product using rubrics product
5.1 rate the finished products
using rubrics
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Quarter 4
LESSON 1 - PREPARE AND COOK MEAT (PCM)
1. Principles in meat The learners demonstrate an The learners independently LO 1. Perform mise en TLE_HECK9-12PCM-IVa-30
preparation understanding preparing and prepare and cook meat place 1.1. prepare the tools,
2. Market forms of meat cooking meat dishes dishes equipment, ingredients
3. Different kinds of meat 1.2. prepare the tools,
3.1. Beef equipment, ingredients, and
3.2. Pork other supplies based on the
3.3. Carabeef given recipe
3.4. Others
4. Different types of meat
cuts
5. Tools, utensils, and
equipment for meat
preparation
6. Techniques in meat
tenderizing
7. Variety of meat dishes LO 2. Cook meat cuts TLE_HECK9-12PCM-IVb-g31
8. Methods of cooking meat 2.1 identify the market forms
8.1. Dry-heat cooking and cuts of meat
8.2. Moist-heat cooking 2.2 prepare meat cuts
9. Cooking specialty cuts according to the given recipe
10. Cooking frozen meat 2.3 prepare and use suitable
11. Types of marinades 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
2.6 cook meat-cut dishes
according to the given recipe
12. Methods of presenting 12. Methods of presenting TLE_HECK9-12PCM-IVh-32
meat dishes meat dishes
13. Plating 13. Plating
14. Garnishing 14. Garnishing
15. Portion control for cooked 15. Portion control for cooked
meat meat sequentially within the
required timeframe

16. Techniques in storing LO4. Store meat TLE_HECK9-12PCM-IVi-33


meat 4.1 utilize quality trimmings
1.1. Types of containers and leftovers in storing meat
1.2. Temperature 4.2 store fresh and
1.3. FIFO requirements cryovacpacked 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
17. Evaluation of the finished LO5. Evaluate the finished TLE_HECK9-12PCM-IVj-34
product using rubrics product
5.1 rate the finished products
using rubrics

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