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    CO Grade 10 Cookery

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    David Mikael Nava Taclino
    This document outlines the course topics and lessons for the Cookery class in Grade 10 at J. Oberas Scholastic Academy. The course is divided into 4 quarters covering different food groups. The 1st quarter covers Personal Entrepreneurial Competences, Eggs and Cereals with 5 lessons on eggs and 4 on grains and cereals. The 2nd quarter covers Vegetables and Seafoods with 2 lessons on vegetables, 1 on seafood anatomy, 1 on processing, and 1 on cooking seafood. The 3rd quarter covers Stocks, Sauces and Soups with 3 lessons and Poultry and Game Birds with 3 lessons. The final 4th quarter focuses on Meats with 3 lessons.

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    CO Grade 10 Cookery

    Uploaded by

    David Mikael Nava Taclino
    850 views1 page
    This document outlines the course topics and lessons for the Cookery class in Grade 10 at J. Oberas Scholastic Academy. The course is divided into 4 quarters covering different food groups. The 1st quarter covers Personal Entrepreneurial Competences, Eggs and Cereals with 5 lessons on eggs and 4 on grains and cereals. The 2nd quarter covers Vegetables and Seafoods with 2 lessons on vegetables, 1 on seafood anatomy, 1 on processing, and 1 on cooking seafood. The 3rd quarter covers Stocks, Sauces and Soups with 3 lessons and Poultry and Game Birds with 3 lessons. The final 4th quarter focuses on Meats with 3 lessons.

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    cOOKERY

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    This document outlines the course topics and lessons for the Cookery class in Grade 10 at J. Oberas Scholastic Academy. The course is divided into 4 quarters covering different food groups. The 1st quarter covers Personal Entrepreneurial Competences, Eggs and Cereals with 5 lessons on eggs and 4 on grains and cereals. The 2nd quarter covers Vegetables and Seafoods with 2 lessons on vegetables, 1 on seafood anatomy, 1 on processing, and 1 on cooking seafood. The 3rd quarter covers Stocks, Sauces and Soups with 3 lessons and Poultry and Game Birds with 3 lessons. The final 4th quarter focuses on Meats with 3 lessons.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    850 views1 page

    CO Grade 10 Cookery

    Uploaded by

    David Mikael Nava Taclino
    This document outlines the course topics and lessons for the Cookery class in Grade 10 at J. Oberas Scholastic Academy. The course is divided into 4 quarters covering different food groups. The 1st quarter covers Personal Entrepreneurial Competences, Eggs and Cereals with 5 lessons on eggs and 4 on grains and cereals. The 2nd quarter covers Vegetables and Seafoods with 2 lessons on vegetables, 1 on seafood anatomy, 1 on processing, and 1 on cooking seafood. The 3rd quarter covers Stocks, Sauces and Soups with 3 lessons and Poultry and Game Birds with 3 lessons. The final 4th quarter focuses on Meats with 3 lessons.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    J. OBERAS SCHOLASTIC ACADEMY INC.

    Amy's Subd. Mandurriao, Iloilo City

    COURSE OUTLINE IN
    TECHNOLOGY AND LIVELIHOOD EDUCATION
    COOKERY - GRADE 10
    TOPIC REFERENCE/S PAGE/S
    1st Quarter - PECS/EGG AND CEREALS

    PERSONAL ENTREPRENEURIAL COMPETENCES


    Lesson 1: Personal Entrepreneurial Competences TLE 10 Page 3-12
    Lesson 2: Business Environment and Business Opportunity TLE 10 Page 13-20

    EGGS AND CEREALS


    Lesson 1:Composition and Characteristics of Eggs TLE 10 Page 21-27
    Lesson 2:Preparing Egg Dishes TLE 10 Page 28-48
    Lesson 3:Carbohydrates in Foods TLE 10 Page 49-53
    Lesson 4: Grains and Cereals TLE 10 Page 54-62
    Lesson 5: Cereals and Grains Dishes TLE 10 Page 63-78

    2nd Quarter - VEGETABLES AND SEAFOODS


    Lesson 1: Consideration in Choosing and Preparing Vegetables TLE 10 Pages 79-88
    Lesson 2:Cooking Vegetables TLE 10 Pages 89-117
    Lesson 3:Types, anatomy and Nutritional Value of Seafoods TLE 10 Pages 118-123
    Lesson 4: Market Forms, Cuts and Methods of processing TLE 10 Pages124-131
    Lesson 5: Preparing and Cooking Seafoods TLE 10 Pages 131-156

    3rd Quarter - STOCKS, SAUCES AND SOUPS/POULTRY


    AND GAME BIRDS

    STOCKS, SAUCES AND SOUPS


    Lesson 1: Preparing Stocks TLE 10 Pages 157-165
    Lesson 2: Preparing Sauces TLE 10 Pages 166-170
    Lesson 3: Preparing Soups TLE 10 Pages 171-190

    POULTRY AND GAME BIRDS


    Lesson 1: Kinds and Nutritional value of Poultry and Game Birds TLE 10 Pages 191-195
    Lesson 2: Buying and Preparing Poultry and Game Birds TLE 10 Pages 196-206
    Lesson 3:Cooking Poultry and Game Birds TLE 10 Pages 207-222

    4th Quarter - MEATS


    Lesson 1: Kinds and Market Forms of Meat TLE 10 Pages 223-234
    Lesson 2: Principles in Selecting, Handling, and Storing Meat TLE 10 Pages 235-239
    Lesson 3: Cooking Meat Dishes TLE 10 Pages 240-251

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