Lesson Plan in TLE 10

October 28, 2019
Lesson Plan in TLE 10

Household Services
Content Standard:
The learners demonstrate an understanding of the concepts, principles, and techniques in preparing
and cooking hot and cold meals.
Performance Standard:
The learners independently prepare and cook quality hot and cold meals according to recipe.
I. Learning Competencies:
LO3: Present cooked dishes
1. Serve cooked meat dishes with different culinary methods.
2. Identify two basic methods of meat and poultry dishes.
3. Recognize the suitable cooking techniques in cooking tender cuts or less tender cuts of
meat.
II. Subject Matter: Prepare Hot and Cold Meals/Food (HC)

Topic: Types of Dishes (meat and poultry dishes)
References: CG of Household Services 10, Learners Materials for Grade 10 (HS) pages 156-168
Code: TLE_HEHS10-HC-Ie-i-3
Materials: blackboard, chalk, eraser, laptop, metastrips, ballpen
Value focus: cooperation
III. Procedures
a. greetings
b. checking of attendance
c. review of previous lesson
A. Activity
Group the class into 4 groups. Each group should have one rapporteur. List in the meta-strips
the cooking techniques for tender cut and less tender cut meat.
B. Analysis
1. What have you observe in our activity?
2. Why recognizing suitable cooking techniques in cooking meat is advisable?
C. Abstraction
Lecture about Types of Dishes (meat and poultry dishes)
D. Application
1. What are methods of cooking meat and poultry?
2. How roasting can be done?
3. How braising can be done in cooking less tender cuts?
IV. Evaluation:
Formative test
V. Agreement:
Write one recipe of fish and seafood dish.
Prepared by:
Mariane Joy B. Samsona

November 4, 2019

Household Services
Content Standard:
1. Serve cooked meat dishes with different culinary methods.
2. Identify two basic methods of meat and poultry dishes.
3. Recognize the suitable cooking techniques in cooking tender cuts or less tender cuts of
meat.

Topic: Types of Dishes (meat and poultry dishes)
III. Procedures
a. greetings
A. Activity
the cooking techniques for tender cut and less tender cut meat.
B. Analysis
2. Why recognizing suitable cooking techniques in cooking meat is advisable?
C. Abstraction
Lecture about Types of Dishes (meat and poultry dishes)
D. Application
1. What are methods of cooking meat and poultry?
2. How roasting can be done?
3. How braising can be done in cooking less tender cuts?
IV. Evaluation:
Formative test
V. Agreement:
Write one recipe of fish and seafood dish.
Prepared by:

November 12, 2019
Household Services
Content Standard:
I. Objectives:
1. Perform Mise en Place.
2. Prepare and present hot meals according to recipe.
3. Serve cooked meat dishes with different culinary recipe.
3. Follow workplace safety procedures.

Topic: Types of Dishes (Meat and Poultry)
Materials: different kitchen tools, and utensils
III. Procedures
a. greetings
c. performance activity
IV. Evaluation
Output will be evaluated through the following criteria and percentage:
Criteria Percentage Score

Sanitation and Hygiene 40%
Cooking Outfit 20%
Sanitation Practices 20%
Presentation 20%
Garnishing 10%
Plating 10%
Sensory Evaluation 40%
Texture and Color 20%
Flavor and Aroma 20%
V. Agreement:
Identify methods of egg dishes.
Prepared by:

October 28, 2019

(Cookery)
Content Standard:
The learners demonstrate an understanding how to prepare sandwiches.
The learners independently prepare sandwiches.
LO 1: Perform mise en place
1.1 Identify tools, utensils and equipment needed in preparing sandwiches
1.2 Use appropriate tools, utensils, equipment, for different types of sandwiches.
1.3 Clean, sanitize, and prepare tools, utensils, and equipment based on the required
task.
II. Subject Matter

Topic: Prepare Sandwiches
References: CG of Cookery, TVL HE Cookery Manual pages 123-129
Materials: pictures, blackboard, scotch tape
Value Focus: accuracy
III. Procedures
a. prayer
A. Activity
Name the tools, equipment, or utensils needed in preparing sandwiches by matching
column A to column B on the board.
B. Analysis
a. Do you have that tools, utensils, and equipment at home?
b. Did you use it when preparing your sandwiches?
c. How these tools, utensils, and equipment help you when you’re preparing sandwiches?
C. Abstraction
Discussion of different tools, utensils, and equipment for sandwich making.
D. Application
In your notebook, draw and describe any tools, utensils, equipment for sandwich making.
IV. Evaluation
Oral Recitation
V. Agreement:
Identify the ingredients used for sandwiches.
Prepared by:

November 4, 2019

(Cookery)
Content Standard:
LO 1: Perform mise en place
1.1 Identify ingredients according to the given recipe.
1.2 Identify culinary terms related to sandwiches and type or classification of sandwiches
1.3 Classify and describe type/ classification of sandwiches
II. Subject Matter

Materials: Cookery manual
III. Procedures
a. prayer
c. review of a previous lesson
A. Activity
Answer activity on page 130
B. Analysis
a. How do you find the activity?
b. Are you familiar with these ingredients?
C. Abstraction
Lecture Ingredients and different types of Sandwiches
D. Application
In your notebook identify the following sandwiches either hot or cold sandwiches.
1.chicken wraps sandwich
2. club sandwich
3. tea sandwiches
4. hamburgers
5. toasted sandwiches
IV. Evaluation
Oral Recitation
V. Agreement:
Identify sandwich component.
Prepared by:

November 7-8, 2019

(Cookery)
Content Standard:
LO 2: Prepare variety of sandwiches
2.1 Identify sandwich component.
2.2 Identify bread suited for sandwich making.
2.3 Prepare suitable filling or spread
II. Subject Matter

Code: TLE_HECK9-12SW-IIIb-g-12
III. Procedures
a. prayer
c. review of the previous lesson
A. Activity
Using a cabbage relay. Peel off the leaves. As you peel it off, classify what types of bread
is being written.
B. Analysis
b. What are the types of bread?
c. It is essential to know these different types of bread in making a sandwich? Why?
C. Abstraction
Lecture components of sandwiches and types of bread/fillings.
D. Application
Can you name me?
1 .Fillings that are highly perishable and should be left chilled at all times.
2. The most commonly used bread for sandwiches.
3. Stronger tasting bread
4. The heart of a sandwich.
IV. Evaluation
Oral Recitation
V. Agreement:
Read the sample recipe of sandwiches in your module.
Prepared by:

November 7, 2019

(Cookery)
Content Standard:
LO 2: Prepare variety of sandwiches
2.1 Identify sandwich component.
2.2 Identify bread suited for sandwich making.
2.3 Prepare suitable filling or spread
2.4 select and prepare glazes/sweet sauces
II. Subject Matter

Code: TLE_HECK9-12SW-IIIb-g-12
III. Procedures
a. prayer
A. Activity
Using a cabbage relay. Peel off the leaves. As you peel it off, classify what types of bread
is being written.
B. Analysis
b. What are the types of bread?
c. It is essential to know these different types of bread in making a sandwich? Why?
C. Abstraction
Lecture components of sandwiches and types of bread/fillings.
D. Application
Can you name me?
1 .Fillings that are highly perishable and should be left chilled at all times.
2. The most commonly used bread for sandwiches.
3. Stronger tasting bread
4. The heart of a sandwich.
IV. Evaluation
Oral Recitation
V. Agreement:
Read the sample recipe of a sandwiches in your module.
Prepared by:

November 8, 2019

(Cookery)
Content Standard:
LO 3: Present a variety of sandwiches
3.1 Portion and control of sandwiches and their ingredients.
3.2 Present sandwiches attractively.
II. Subject Matter

Code: TLE_HECK9-12SW-IIIh-i-13
Value Focus: creativity
III. Procedures
a. prayer
A. Activity
Show pictures of different types of sandwiches
B. Analysis
a. What can you say about the pictures?
b. How these sandwiches arrange in a platter?
C. Abstraction
Lecture about portion sandwiches and its ingredients and a creative sandwich preparation.
D. Application
a. What tool you are going to use for sandwich fillings to make sure it does not exceed the scoop
edges?
b. How could you enhance the overall, presentation of your sandwich in a platter?
IV. Evaluation
a. What you are going to do in order to keep your layered sandwich together in a tray?
b. Is portion control of ingredients important? Why?
c. How should pin wheel sandwiches arrange in a plate?
V. Agreement:
How to store sandwiches hygienically and keep in appropriate conditions to maintain freshness and
quality?
Prepared by:

November 11, 2019

(Cookery)
Content Standard:
LO 4: Storing Sandwiches
4.1 Store sandwiches properly.
4.2 Keep sandwiches in appropriate conditions to maintain their quality and taste.
II. Subject Matter

Code: TLE_HECK9-12SW-IIIj-14
Value Focus: hygiene and safety
III. Procedures
a. prayer
A. Activity
a. What do we need in order to store and keep our sandwiches hygienically and to keep
it fresh?
b. In your own opinion, why important to maintain the freshness and quality of a
sandwich?
B. Analysis
a. What are the storing techniques we can use in sandwiches?
b. How to do the proper storage for sandwiches?
C. Abstraction
Lecture about on how to store sandwiches.
D. Application
Identify the storing techniques being described in the following statements:
1. It is used to package sandwich.
2. The process of preserving perishable food on a large scale by means of refrigeration.
3. To draw, fold in order to cover.
IV. Evaluation
Formative test
V. Agreement:
Study for a summative test.
Prepared by:

November 12, 2019

(Bread and Pastry Production)
I. Objectives:
1. Answer the test questions independently.
2. Check the test papers correctly.
II. Subject Matter
Conduct of a Summative test
Reference: LM Cookery for Grade 9
Material: printed test questionnaire
Value Focus: Honesty
III. Procedure
A. Greetings
B. Checking of Attendance
C. Review of the previous lesson
D. Test proper
IV. Evaluation
Checking and recording of test results
V. Agreement
Prepare for activity tomorrow “sandwich making”.
Prepared by:

November 12, 2019
Household Services
Content Standard:
I. Objectives:

Topic: Types of Dishes (Meat and Poultry)
III. Procedures
a. greetings
IV. Evaluation

Cooking Outfit 20%
Presentation 20%
Garnishing 10%
Plating 10%
V. Agreement:
Identify methods of egg dishes.
Prepared by:

November 22, 2019

(Household Services)
I. Objectives:
II. Subject Matter
Reference: LM Household Services for Grade 10
III. Procedure
A. Greetings
D. Test proper
IV. Evaluation
V. Agreement
Prepare for activity on Monday “Fish, Seashells and Egg Dishes”.
Prepared by:

November 24, 2019

Household Services
Content Standard:
I. Objectives:

Topic: Types of Dishes (Fish, Shellfish and Egg Dishes)
Code:TLE_HEHS10-HC-Ie-i-3
Materials: kitchen tools needed in preparation of a dish
III. Procedures
a. greetings
IV. Evaluation

Cooking Outfit 20%
Presentation 20%
Garnishing 10%
Plating 10%
V. Agreement:
Identify methods of cooking pasta.
Prepared by:

January 9-10, 2020

Household Services
Content Standard:
1. Serve cooked noodles dishes with different culinary methods.
2. Identify different kinds of noodles.

Topic: Types of Dishes (noodles dishes)
III. Procedures
a. greetings
A. Activity
the cooking methods noodles.
B. Analysis
2. Why recognizing suitable cooking techniques in cooking noodles is advisable?
C. Abstraction
Lecture about Types of noodles and the recipes
D. Application
1. Which type of noodles you like best? Why?
IV. Evaluation:
Formative test
V. Agreement:
Prepare for a performance activity next meeting.
Prepared by:

January 13, 2020
Household Services
Content Standard:
I. Objectives:

Topic: Types of Dishes (Pasta, Rice, Noodles)
References: CG of Household Services 10, Learners Materials for Grade 10 (HS) pages
III. Procedures
a. greetings
IV. Evaluation

Cooking Outfit 20%
Presentation 20%
Garnishing 10%
Plating 10%
V. Agreement:
Prepare for a long test tomorrow
Prepared by:

January 14, 2020

I. Objectives:
II. Subject Matter
Conduct of a Long test
III. Procedure
A. Greetings
D. Test proper
IV. Evaluation
V. Agreement
Prepare for your final examination.
Prepared by:

January 20-21, 2020
Household Services
Content Standard:
I. Objectives: Prepare sauces, dressings, and garnishes.

1. Identify tools, materials and recipes in preparing sauces, dressings, and garnishes.
2. Explain seasoning principles in sauce preparation.

Topic: Tools, materials, recipes, and seasoning principle in sauce, dressing and garnish preparation.
Code: TLE_HEHS10HC-I.IIi-j-4
III. Procedures
Preliminary activity ( greetings / checking of attendance)
A. Activity
Give a brief description of the items below and identify the tools at least 3 tools in the
preparation process.
Description Tools
Sauce 1.
2.
3.
Dressings 1.
2.
3.
Garnishes 1.
2.
3.
B. Analysis
1. Based from activity, is the sauce, dressings, garnishes have the same tools used?
2. How do this sauce, dressings, garnishes being prepare?
3. What seasonings do you use?
C. Abstraction
Lecture about tools, materials and the recipes in preparing sauces, dressings, and
garnishes and the seasoning principle.
D. Application
a. Which do you think is easy to prepare?
b. What are the seasoning principles? Are these principles important? Why or why not?
c. How will you prepare sauce, dressings, garnishes in the absence of tools , materials
presented?
IV. Evaluation
Formative test
V. Agreement:
Identify the sauce preparation technique.
VI. Remarks:
In any cooking activity use of proper tools , materials is important to work efficiently and in order
to achieve the desired outcome.
Prepared by:
January 20-21, 2020
Household Services
Content Standard:

1. Identify tools, materials and recipes in preparing sauces, dressings, and garnishes.
2. Explain seasoning principles in sauce preparation.

III. Procedures
A. Activity
Give a brief description of the items below and identify the tools at least 3 tools in the
preparation process.
Description Tools
Sauce 1.
2.
3.
Dressings 1.
2.
3.
Garnishes 1.
2.
3.
B. Analysis
1. Based from activity, is the sauce, dressings, garnishes have the same tools used?
2. How do this sauce, dressings, garnishes being prepare?
C. Abstraction
Lecture about tools, materials and the recipes in preparing sauces, dressings, and
garnishes and the seasoning principle.
D. Application
a. Which do you think is easy to prepare?
b. What are the seasoning principles? Are these principles important? Why or why not?
c. How will you prepare sauce, dressings, garnishes in the absence of tools ,materials
presented?
IV. Evaluation
Formative test
V. Agreement:
Identify the sauce preparation technique.
VI. Remarks:
In any cooking activity use of proper tools , materials is important to work efficiently and in
order to achieve the desired outcome.
Prepared by:
January 23-24, 2020
Household Services
Content Standard:

1. Identify sauce preparation techniques.
2. Apply techniques in sauce preparation.

Materials: blackboard, chalk, eraser
III. Procedures
A. Activity
Fill in the missing letter
a. D__GLAZ__NG
b. R_D_C_I_N
c. _AR_H T_IC_N_S_
d. _T_R_H L_SS _H_CK_ES_
B. Analysis
1. What are the techniques in sauce preparation?
2. How does this techniques being performed?
C. Abstraction
Lecture about sauce preparation techniques
D. Application
a. What is deglazing?
b. What are the steps in deglazing technique?
c. How is reduction being done?
IV. Evaluation
Formative test
V. Agreement:
Be able to know different sauce varieties.
VI. Remarks:
Prepared by:

January 27, 2020

I. Objectives:
II. Subject Matter
Conduct of a Summative Test
III. Procedure
A. Greetings
D. Test proper
IV. Evaluation
V. Agreement
Identify the different varieties of sauce
Prepared by:

January 28 – February 3, 2020
Household Services
Content Standard:

1. Identify ingredients in preparing 5 mother sauces.
2. Prepare five ‘’mother sauces’’ and their variations.

Materials: blackboard, chalk, eraser
III. Procedures
A. Activity
Find words in the puzzle that will reveal the ingredients needed in preparing different
kinds of sauces.
B U T T E R L U T E
O H L D R I C H G G
M S A M E B L M A G
L I S O L K I P R Y
P W A T E R J E L O
N Y S B E N N P I L
K K T P S E A P C K
I L O N I O N E Y L
R I C U S E A R N U
X M K S H A L L O T
B. Analysis
1. What ingredients you did discover?
2. How are these ingredients being used in these sauces?
C. Abstraction
Lecture about sauce varieties (ingredients and its procedure).
D. Application
Below are the different kinds of sauces. List down the ingredients needed in preparing
these sauces.
a. Hollandaise sauce b. Tomato sauce c. Espagnole sauce
d. Veloute sauce d. Bechamel sauce
IV. Evaluation
Formative test
V. Agreement:
Identify different salad dressings
VI. Remarks:
Prepared by:
February 4-6, 2020

Household Services
Content Standard:

1. Utilize proper ingredients in preparing dressing for a recipe.
2. Correctly prepare kinds of dressing for certain recipes

Materials: blackboard, chalk, eraser, laptop, manila paper, pen
III. Procedures
A. Activity
WORD HUNT. Let the learners find the five types of salad dressings in the puzzle given.
E M O I L B A S H E R
A B M R I C D E C B M
B Y A B C X O T T U R
R D Y O C O O K G F S
U E O L H C E L D F A
S Y N R N E K B R E L
C E N I C K L A I J A
H C A L D C U T E K D
E B I O L O W N T M S
T H S R S D E O S Y G
T O S R P J E S O O N
A I E T O M B L A R R
B. Analysis
1. What have you discover in the activity?
2. How these dressings being prepared?
C. Abstraction
Lecture about salad dressings and recipe .
D. Application
a. What are the ingredients in making a classic vinaigrette?
b. How are you going to prepare a creamy Italian dressing?
IV. Evaluation
Formative test
V. Agreement:
Identify the commonly used tools and materials in preparing an appetizers.
VI. Remarks:
Prepared by:
February 7, 2020

Household Services
Content Standard:
I. Objectives: Prepare appetizers

1. Identify the commonly used tools and materials in preparing appetizers.
2. Clean, sanitize and prepare tools, utensils, equipment based on the required tasks.

Topic: Tools and materials in preparing appetizers
References: CG of Household Services 10, Learners Materials for Grade 10 (HS) pages 241-242, LM
Cookery Grade 9
Code: TLE_HEHS10HC-IIb-c-5
Materials: blackboard, chalk, eraser, laptop
III. Procedures:
A. Activity
Name it. Show a picture of a tools or equipment to learners. Let them name and give its
uses or functions.
B. Analysis
1. What have you discover from the activity?
2. How these tools/equipment prepare prior to use?
C. Abstraction
Lecture about tools and equipment (appetizer).
D. Application
a. What are the tools / equipment needed in preparing appetizers?
b. Why preventive maintenance of a tool or equipment is necessary?
b. How to check the tools and equipment before using?
IV. Evaluation
Formative test
V. Agreement:
Identify the different kinds of an appetizer.
VI. Remarks:
Prepared by:

February 10, 2020

Household Services
Content Standard:

1. Classify appetizers according to ingredients
2. Identify ingredients according to the given recipe.

Cookery Grade 9
III. Procedures:
A. Activity
Arrange these jumbled words:
a. VRES D’ OEU HORS
b. LISREHES
c. HETTABRUCS
d. ITSFRU
e. PESCANA
B. Analysis
a. What are the different ingredients used in the mentioned appetizers?
b. Which classification of appetizers they belong?
C. Abstraction
Lecture about classification of appetizers.
D. Application
1. What are the common raw vegetables served with dips?
2. What includes Italian appetizer?
3. How appetizer being classified?
IV. Evaluation
Formative test
V. Agreement:
What is dessert?
Prepared by:

February 14, 2020

Household Services
Content Standard:

1. Classify appetizers according to ingredients
2. Identify ingredients according to the given recipe.
3. Produce some basic appetizers based on clients need in accordance with procedures.

Cookery Grade 9
III. Procedures:
A. Activity
Arrange these jumbled words:
a. VRES D’ OEU HORS
b. LISREHES
c. HETTABRUCS
d. ITSFRU
e. PESCANA
B. Analysis
a. What are the different ingredients used in the mentioned appetizers?
b. Which classification of appetizers they belong?
C. Abstraction
Lecture about classification of appetizers.
D. Application
1. What are the common raw vegetables served with dips?
2. What includes Italian appetizer?
3. How appetizer being classified?
IV. Evaluation
Formative test
V. Agreement:
What is dessert?
Prepared by:
February 17, 2020

I. Objectives:
II. Subject Matter
III. Procedure
A. Greetings
D. Test proper
IV. Evaluation
V. Agreement
What is a dessert?
Prepared by:

February 18, 2020

Household Services
Content Standard:

1. Use appropriate tools, materials, and equipment in preparing desserts per standard operating
procedures.
2. Identify commonly served desserts for occasions.
3. Value the importance of using the appropriate tools, materials, and equipment in preparing
desserts.

Topic: Prepare Desserts
Code: TLE_HEHS10HC-IId-e-6
III. Procedures:
A. Activity
Puzzle the cut out pictures to form a figure.
B. Analysis
b. What have you discovered?
C. Abstraction
Lecture about commonly served desserts
D. Application
1. What are the commonly served desserts for occasions?
2. What are the characteristics of good fruit dessert?
3. How are these desserts differ from one another?
IV. Evaluation
Formative test
V. Agreement:
What is salad?
Prepared by:

February 20, 2020

Household Services
Content Standard:

1. Use appropriate tools, materials, and equipment in preparing desserts per standard operating
procedures.
2. Identify commonly served desserts for occasions.
3. Value the importance of using the appropriate tools, materials, and equipment in preparing
desserts.

Topic: Prepare Desserts
Code: TLE_HEHS10HC-IId-e-6
III. Procedures:
Review of the previous lesson
A. Activity
Show a pictures of different types of a bread, let the learners arrange the scrambled
letters.
B. Analysis
b. What have you discovered?
C. Abstraction
Lecture about commonly served desserts
D. Application
1. What are the commonly served desserts for occasions?
2. What are the characteristics of good fruit dessert?
3. How are these desserts differ from one another?
IV. Evaluation
Formative test
V. Agreement:
What is salad?
Prepared by:

February 21, 2020

Household Services
Content Standard:
I. Objectives:
1. Identify salad /sandwich component.
2. Classify salad according to ingredients and in a place in a meal.
3. Prepare cold and molded salads per procedure.
4. Prepare hot sandwiches and its cold dressing accordingly

Topic: Prepare Salads/sandwiches
Code: TLE_HEHS10HC-IId-e-6, TLE_HEHS10HC-IIf-g-7
III. Procedures:
A. Activity
Let the learners arrange the jumbled word by showing a picture of different types of
salad and sandwiches.
B. Analysis
a. What can you say about the pictures?
b. How can we classify a salad? How about a sandwich?
C. Abstraction
Lecture about salads and sandwiches
D. Application
1. What do you call a salad composed of mixed vegetables of different kinds?
2. How are salads being served?
IV. Evaluation
Formative test
V. Agreement:
What to do in an excess and unconsumed foods and ingredients?
Prepared by:

February 24, 2020

Household Services
Content Standard:
The learners demonstrate an understanding of procedures and techniques in serving hot and cold
meals, and storing excess and unconsumed foods and ingredients properly.
The learners independently prepare and cooked hot, and cold meals according to standard
procedure, and store excess and unconsumed foods and ingredients accordingly.
I. Objectives:
1. Follow proper procedures in storing excess ingredients and unconsumed cooked food.
2. Follow proper storage of dry and wet food/ingredients in accordance with standard
procedure.
3. Convert unconsumed cooked food into a new dish.
4. Demonstrate how to pack/wrap food in proper procedures.

Topic: Store excess foods and ingredients
Code: TLE_HEHS10HC-IIh-j8
III. Procedures:
A. Activity
Show a picture of a storage condition for foods.
B. Analysis
a. What can you say about the picture? Do you have an idea about our new lesson today?
b. How are foods stored in the picture?
C. Abstraction
Discussion about Excess and Unconsumed Foods and Ingredients.
D. Application
1. What is storing food?
2. How to store dry and wet goods?
IV. Evaluation
Formative test
V. Agreement:
List down step by step procedures in dining area preparation.
Prepared by:

Lesson Plan in TLE 10

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October 28, 2019