Republic of the Philippines

Department of Education
Region 02 (Cagayan Valley)
Schools Division Office of Isabela
District of San Manuel
STA.CRUZ INTEGRATED SCHOOL- 501615
San Manuel, Isabela 3317
_________________________________________________________________________________________________________________________________________________________

Weekly Learning Plan

QUARTER: 1st Quarter Grade Level: 9

WEEK: Week 3 Learning Area: T.L.E
MELC/s: Perform mise en place (TLE_HECK9- 12PA-Ic-3)
PS: The learners independently prepare appetizers.
Day Objectives Topic/s Classroom-Based Activities Home-Based Activities
1  Identification of tools and  Identify tools and Begin with classroom routine: Ask the learners to answer the
equipment needed equipment needed in the a. Prayer given activity from T.L.E
 Tools, equipment, and preparation of appetizers b. Reminder of classroom health and safety Cookery 9-SLM.
utensils needed in  Clean, sanitize, and protocols
preparing appetizers prepare tools, utensils, and c. Checking of attendance
equipment based on the d. Quick “kumustahan”
required tasks
A. RECALL (Elicit)
Learners will identify the safety and first aid
procedures in cleaning and storing the kitchen
tools and equipment.

B. MOTIVATION (Engage)
Teacher will give a puzzle picture of tools and
equipment’s.

C. DISCUSSION OF CONCEPTS
(Explore)
Flash the different kitchen tools, measuring tools,
and equipment. For each kitchen premises, let the
learner identify its name and give its function/s.

D. DEVELOPING MASTERY (Explain)

Present the Activity wherein they need to match
every tool/equipment into each function. And
 state the procedures on how to clean and sanitize.

E. APPLICATION AND
GENERALIZATION (Elaborate)
Ask the learners to share what tool/equipment are
present in their home. And ask ways on how they
Clean and sanitize.

F. EVALUATION
Learners will fill the table. It contains name,
drawing, function and proper cleaning and
sanitizing.

End the class by explaining the Home-based

activities that they need to accomplish.

2  Classify appetizers  Classification of appetizers Begin with classroom routine: Ask the learners to answer the
according to ingredients a. Prayer given activity from T.L.E
b. Reminder of classroom health and safety Cookery 9-SLM.
protocols
c. Checking of attendance
d. Quick “kumustahan”

A. RECALL (Elicit)
Ask for the past lesson.

B. MOTIVATION (Engage)
Show different foods that is classified as an
appetizer. Ask learners what come to their mind
and what they feel when they eat this food.

C. DISCUSSION OF CONCEPTS
(Explore)
Learners are asked to classify the given appetizer
according to its classification then they need to
justify their answer.

D. DEVELOPING MASTERY (Explain)

From the prior activity, teacher will administer
the correct classification of each food. Then, for
wrong placement they need to analyze and
 identify its correct classification.

E. APPLICATION AND
GENERALIZATION (Elaborate)
Learners will identify the different classification
of appetizers and their characterizations.

F. EVALUATION
Learners will answer the given activity.

End the class by explaining the Home-based

activities that they need to accomplish.

Prepared by:

KRISTINE A. DOMINGO
Teacher

Checked by:

ANA A. RUBANG,EdD
Principal I

Republic of the Philippines

 Department of Education
Region 02 (Cagayan Valley)
Schools Division Office of Isabela
District of San Manuel
STA.CRUZ INTEGRATED SCHOOL- 501615
San Manuel, Isabela 3317
_________________________________________________________________________________________________________________________________________________________

Weekly Learning Plan

QUARTER: 1st Quarter Grade Level: 9

WEEK: Week 1 Learning Area: T.L.E
MELC/s: Clean, sanitize, and store kitchen tools and equipment. (TLE_HECK9- 12KP-Ia-1)
PS: The learners independently maintain clean kitchen tools, equipment, and premises.
Day Objectives Topic/s Classroom-Based Activities Home-Based Activities
1  Recognize kitchen tools  Kitchen tools and Begin with classroom routine: Ask the learners to answer
and equipment to be equipment to be cleaned, e. Prayer Assessment and Additional
cleaned and sanitized sanitized, and stored f. Reminder of classroom health and safety Activities on T.L.E Cookery 9
protocols SLM.
g. Checking of attendance
h. Quick “kumustahan”

G. RECALL (Elicit)
Play video which a mother is cooking. Then let
learners identify the kitchen premises used.

H. MOTIVATION (Engage)
Show variety of kitchen premises that are being
grouped according to each function. Let the
learners infer about its groupings.

I.DISCUSSION OF CONCEPTS
(Explore)
Present the different cooking materials, kitchen
tools, measuring tools, and equipment. For each
tool/equipment, let the learner identify its name
and function/s.

J. DEVELOPING MASTERY (Explain)

Present the Activity wherein they need to match
 every tool/equipment into each function.

K. APPLICATION AND
GENERALIZATION (Elaborate)
Ask the learners to share what tool/equipment are
present in their home. And ask which of these
tools/equipment’s they frequently used.

L. EVALUATION
Ask the learners to draw and label an example of
cooking materials, kitchen tools, measuring
tools, and equipment.

End the class by explaining the Home-based

activities that they need to accomplish.

2  Identify the chemicals to  Types of chemicals used in Begin with classroom routine: Ask the learners to answer
be utilized in cleaning and cleaning and sanitizing e. Prayer Activity 3 on T.L.E Cookery 9
sanitizing kitchen tools kitchen tools and f. Reminder of classroom health and safety – SLM.
and equipment equipment protocols
g. Checking of attendance
h. Quick “kumustahan”

G. RECALL (Elicit)
Show different tools and equipment then learners
will identify and give its function.

H. MOTIVATION (Engage)
Present a different picture of cleaned and
uncleaned kitchen premises. Ask the learner
which of the two they most prefer and why.

I. DISCUSSION OF CONCEPTS
(Explore)
From the prior activity, ask learners what are the
things needed in order to clean premises, and
vice versa.
Then, present each types of chemicals used in
cleaning and sanitizing kitchen tools and
equipment.
J. DEVELOPING MASTERY (Explain)
Each learner is required to name the chemicals
used in cleaning and sanitizing kitchen tools and
equipment.

K. APPLICATION AND
GENERALIZATION (Elaborate)
From the different types of chemicals used in
cleaning and sanitizing kitchen tools and
equipment, let learners identify what is
commonly used in their home. And let them
share the proper usage of these chemicals.

L. EVALUATION
Ask the learners to write a short essay about the
importance of knowing the proper use of
chemicals in cleaning and sanitizing kitchen
tools and equipment.

End the class by explaining the Home-based

activities that they need to accomplish.

Prepared by:

KRISTINE A. DOMINGO
Teacher

Checked by:

ANA A. RUBANG,EdD
Principal I
 Multiple Choice: Choose the
letter of the best answer. Write the chosen letter on a separate sheet of paper.
1. The following are cutting tools used in preparing appetizers EXCEPT:
1. potato mashers b. kitchen shear
c.   kitchen knife d. paring knife

2. What is a tool used for removing zest or citrus peels in thin strips?
a. zesterb. paring knife
c.  French knife d. kitchen shear
3. Which of the following best describes cutting or chopping board?
 a. a kitchen utensil used as a protective surface on which to cut or slice ingredients
b. used for keeping cold foods chilled for service
c. designed to press cooked ingredients
d. used for mixing thinner liquids
4. Which knife is used for chopping, slicing and dicing?
a. butcher’s knife b. French knife
c.  cleaver knife d. paring knife
5. Which type of tools is used for making butter curls?
a. peeler b. butter curler
c.  paring knife d. kitchen shears
6. Which statement is NOT correct?
a. Measuring spoons are used for measuring dry and liquid ingredients in large quantity.
b. Measuring cups are used to measure dry ingredients. They come in various sizes and volumes.
c. Glass measuring cup is usually transparent. It is smooth inside with the graduation mark outside. This is used for measuring
liquid ingredients like water and oil.
d. Mixing bowls are containers with smooth, rounded interior surfaces with no creases to retain some mixture.
7. Why do chefs preferably use refrigerator or chiller when preparing appetizers?
a. to maintain the freshness b. to freeze the ingredients
c.   to bake ingredients d. to chill ingredients
8. Which tool is used for mixing thinner liquids?
a. fork b. wire whisks
c. wooden spoon d. rubber spatula
9. What is the purpose of using oven in preparing appetizers?
a. for chilling finished appetizer products
b. for baking foods or appetizers
c. for storing finished appetizers
d. for storing finished appetizers for toasting ingredients
10. What is the difference between paring knife and French knife?
a. Paring knife is used to remove the skin covering of fruit and vegetables while French knife is for chopping, slicing and
dicing
b. French knife is used for chopping ingredients while paring knife is used for slicing ingredients.
c. French knife is used to remove the skin covering of fruit and vegetables while paring knife is for chopping, slicing and
dicing
d. Paring knife is used for chopping ingredients while French knife is used for slicing ingredients.