TVL - (Cookery) Cookery Grade 12 - Quarter 1: Subject Area/ Level

SUBJECT AREA/
LEVEL :
TVL- (COOKERY) COOKERY GRADE 12- QUARTER 1
K to 12 BEP CONTENT/ LEARNING PROCESS
SUGGESTED
CONTENTS CONTENT PERFORMANCE LEARNING ACTIVITIES/
STANDARDS STANDARDS COMPETENCIES TEACHING
STRATEGIES
Quarter 1 The learners The learners LO2. Prepare starch and  Observe
Lesson 1: demonstrate an independently prepare cereal dishes sanitation in
PREPARE CEREALS and understanding and cook cereals and preparing
STARCH DISHES (CD) preparing and starch dishes 2.1 cook various types of Bakintol
cooking cereals and starch and cereal dishes  Apply/ know
Methods of cooking starch dishes the process in
starch and cereal dishes 2.3 follow safety and making
hygienic practices while Bakintol
Safety and hygienic working in the kitchen  Measure the
practices in the kitchen exact amount
of ingredients
TLE_HECK912CD-Ig-i-6 in preparing
DLHTM Bakintol
VIII. Food and Local  Give and
Products Cook various types of follow
VIII.2. Bakintol starch and cereal dishes directions in
like Bakintol preparing
Bakintol
 Identify
Follow safety and hygienic ingredients
practices while preparing according to
Bakintol the given
recipe
DIVISION CONTEXTUALIZED LEARNING RESOURCES (DCLR )
TEACHING GUIDE
I. OBJECTIVES
Learning Competencies LO.2 Prepare Starch and Cereal Dishes
(TLE_HECK912CD-Ig-i-6)
2.1 cook various types of starch and cereal dishes

2.2 follow safety and hygienic practices while working in the kitchen
Cook various types of starch and cereal dishes like Bakintol

Follow safety and hygienic practices while preparing Bakintol
KBI: PATIENCE
II. CONTENTS: PREPARE CEREALS and STARCH DISHES (CD)
6. Methods of cooking starch and cereal dishes

8. Safety and hygienic practices in the kitchen
III. LEARNING RESOURCES

A. References
Teacher’s Guide TG_Cookery Gr.10 (2nd Sem)
Learner’s materials Cookery Module 2 of 2 pp.44-46
Textbook Page pp. 29-35
Additional Materials DLHTM VIII. Food and Local Products p. 56-59 A.2 Bakintol
Recipe of Bakintol ( to be flashed during the duration of the activity)
IV. PROCEDURES
A. Preliminary activities A. Recall examples of starch and cereals (specifically in this activity
the students are going to use glutinous rice)
After the short recall, tell the students to be ready for the day’s activity
B. Prepare Mise en Place
B. Developmental activity A. Teacher will show the ingredients and procedures in preparing
Bakintol through a slide deck. This will be flashed during the entire
duration of the activity.
B. Let the class enumerate safety and hygienic practices before,

during,and after an activity. Remind the students to wear their PPE.
C. Activity Proper (each student is just required to prepare at least 3

Bakintol)
From time to time, the teacher will go around to the different working
tables to make sure that the students are following the correct
procedures in preparing Bakintol as well as following and using safety
and hygienic practices while working. It is also important to make sure
that proper tools and equipment are used to avoid accidents in the
kitchen.
C. Analysis  What are the difficulties that you have encountered during the
activity? How did you overcome those difficulties?
 Are the ingredients easily available in your community?
 What did you feel when you have finished your work?
 Are you satisfied with your finished product?
D. Abstraction Teacher to discuss:
“Starchy foods are an important source of energy. After they have

eaten, they are broken down into glucose, which is the body’s main
fuel, especially for our brain and muscles. It provides important
nutrients to the diet including B vitamins, iron, calcium and folate.
Starchy food can also provide fiber which is needed for good digestive
health and is associated with a lower risk of heart disease, stroke, type
2 diabetes and bowel cancer.
E. Enrichment/ Let them get ½ sheet of paper and answer the question below.
Application
 How are you going to use your knowledge about starches and
cereals in your everyday life?
Possible answers will be:
 They can cook other starch products and sell it for additional income
 They can modify the recipes to make it a family recipe
 Eat starchy foods to be able to obtain its nutritional value
F. Assessment Finished product will be assessed using a rubric
G. Assignment Conduct an interview from elders, ask a recipe from them on some of
the local food products in their area using starch and cereals.
Prepared by:
Rowena A. Voces
TVL Teacher

TVL - (Cookery) Cookery Grade 12 - Quarter 1: Subject Area/ Level

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

TVL - (Cookery) Cookery Grade 12 - Quarter 1: Subject Area/ Level

Uploaded by

Copyright:

Available Formats

SUBJECT AREA/

2.1 cook various types of starch and cereal dishes

Cook various types of starch and cereal dishes like Bakintol

II. CONTENTS: PREPARE CEREALS and STARCH DISHES (CD)

6. Methods of cooking starch and cereal dishes

III. LEARNING RESOURCES

B. Let the class enumerate safety and hygienic practices before,

C. Activity Proper (each student is just required to prepare at least 3

“Starchy foods are an important source of energy. After they have

Possible answers will be:

You might also like