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Grade 9: TLE - Cookery Curriculum Map For 1 Quarter: Quarter 1 Lesson 1 - Prepare Egg Dishes (Ed)
Grade 9: TLE - Cookery Curriculum Map For 1 Quarter: Quarter 1 Lesson 1 - Prepare Egg Dishes (Ed)
Performance Learning
Content Standard Topic Content Competencies Code
Standard Material
The learners The learners 1. Tools, utensils, and
demonstrate an independently equipment needed in
LO 1. Perform mise en place
understanding prepare and cook egg preparation
preparing and egg egg dishes
dishes 2. Cleaning and
1.1. clean, sanitize, and prepare tools,
sanitizing tools and
utensils, and equipment needed in
equipment
preparing egg dished
3. Nutritional value and TLE_HECK912ED-
1.2. identify an egg’s components and Ia-1
components of eggs
its nutritive value
4. Characteristics of
1.3. identify and prepare ingredients
quality fresh eggs 1. CBLM II
according to standard recipes
Food Trades.
5. Ingredients for egg Module VI.
dishes Lesson III.
7. Uses of eggs in
2.1 identify the market forms of eggs
culinary arts
2.2 explain the uses of eggs in culinary TLE_HECK9-
8. Varieties of egg dishes
arts 12ED-Ib-d-2
Performance Learning
Content Standard Topic Content Competencies Code
Standard Material
The learners The learners 1. Tools and
demonstrate an independently LO1. Perform mise en place
equipment needed
understanding prepare and cook
preparing and cereals and starch 2. Quality of cereals
cooking cereals dishes and starch dishes 1.1. prepare the tools, equipment, and
and starch dishes ingredients based on prescribed standards
3. Nutritional value and 1.2.determine the sources and kinds of
components of cereals starch and cereals
and starch TLE_HECK9-
12CD-If-5
4. Food sources and 1.3. identify the ingredients in the
kinds of starch and preparation of various types of starch and
cereals cereal dishes
5. Ingredients for starch
and cereal dishes
7. Preparation of sauces
and accompaniments 2.1 cook various types of starch and
CBLM II
for starch and cereal cereal dishes
dishes TLE_HECK9- Food Trades.
12CD-Ig-i-6 Module VI.
8. Safety and hygienic
2.2 prepare sauces and Lesson II.
accompaniments of selected starch and
practices in the kitchen
cereal products
9. Suggested projects:
2.3 follow safety and hygienic practices
Cereal and starch
while working in the kitchen
dishes
CBLM II
11.Techniques for storing
LO4. Storing starch and cereal dishes Food Trades.
starch and cereal dishes
Module VI.
Lesson IV.
4.1 store starch and cereal at
12.FIFO
appropriate temperature
TLE_HECK9-
4.2 maintain optimum freshness and 12CD-Ij-8
quality of starch and cereal dishes
according to standards
4.3 store starch and cereal according to
standard operating procedures