Republic of the Philippines

Department of Education

CURRICULUM GUIDE IN COOKERY 2 for Grade 11

SECOND GRADING PERIOD (FINAL)
S.Y. 2019-2020

PERFORMANCE
TOPIC/CONTENT CONTENT STANDARD STANDARD LEARNING COMPETENCIES LC CODE TIME FRAE

Lesson 1. Prepare Vegetables Dishes (VD)

1. Principles of preparing The learners demonstrate an The learners independently LO 1. Perform mise en place
vegetables understanding in preparing and prepare and cook vegetable
2. Characteristics of cooking vegetable dishes dishes 1.1. identify ingredients according to
quality vegetables standard recipe
3. Thawing frozen 1.2. prepare ingredients according to August 13,
vegetables a given recipe, required form, and TLE_HECK9-12VD-IIa-9
2019
timeframe
1.3. thaw frozen ingredients and wash
raw vegetables following standard
procedures
4. Market forms of The learners demonstrate an The learners independently LO 2. Prepare vegetable dishes
vegetables understanding in preparing and prepare and cook vegetable
5. Factors in the selection cooking vegetable dishes dishes
of vegetables used for 2.1 identify market forms of
culinary arts vegetables

6. Methods of cooking 2.2 select various kinds of vegetables

vegetables dishes according to a given menu August 20-27,
TLE_HECK9-12VD-IIb-c-10
7. Preparation of sauces 2019
2.3 cook variety of vegetable dishes
and accompaniment for following appropriate cooking
serving vegetable dishes methods to preserve optimum quality
and nutrition
8. Suggested projects: 2.4 prepare suitable sauces and
Various vegetable accompaniment in serving vegetable
dishes dishes
9. Presentation of LO 3. Present vegetable dishes
prepared vegetables
dishes 3.1 present vegetable recipes with TLE_HECK9-12VD-IId-11
10. Factors in plating appropriate sauces and
vegetable dishes accompaniments
11. Techniques in storing LO 4. Store vegetables
of vegetables 4.1 store vegetables based on the
12. FIFO prescribed location and temperature
September 3,
13. Safety and hygienic 4.2 demonstrate vegetable storage in 2019
practices in the laboratory TLE_HECK9-12VD-IId-12
accordance with FIFO operating
kitchen procedures
4.3 follow standard safety and
hygiene procedures
14. Evaluation of the LO 5. Evaluate the finished product
finished product using
rubrics TLE_HECK9-12VD-IId-13
5.1 rate the finished products using
rubrics
Lesson 2. Prepare and Cook Seafood Dishes (PC)
1. Types of Seafood The learners demonstrate an The learners independently LO 1. Perform Mise en Place
understanding in preparing and prepares and cooks seafood
1.1. prepare the kitchen tools,
1.1. Shellfish cooking seafood dishes. dishes
equipment, and ingredients based on
required standards
1.2. Fin fish 1.2. identify types, varieties, market
1.3. Others forms, nutritive value, and
2. Varieties of Fish composition of fish and seafood
2.1. Structure 1.3. assemble ingredients according
2.2. Body shape to recipes, recipe card, or enterprise
2.3. Market forms standard
2.4. Fat contents 1.4. identify steps in processing fish

September 10,
TLE_HECK9-12PC-IIe-14
2019
 1.4. identify steps in processing fish
2.5. Water source
September 10,
2.6. Processed TLE_HECK9-12PC-IIe-14
2019
fish
3. Market forms of fish
2.7.
and fish products
others
4. Fish cuts
5. Composition and
nutritive value of fish
6. Processing Fish
6.1. Scalling
6.2. Cutting of tails and
fins
6.3. Eviscerating
6.4. Cleansing
6.5. Caning
7. Methods in thawing LO 2. Handle fish and seafood
frozen ingredients
8. OHS 2.1 handle seafood hygienically September 17,
TLE_HECK9-12PC-IIf-15
2.2 thaw frozen seafood correctly to 2019
ensure maximum quality and
maintain nutritional value
9. Principles of cooking LO 3. Cook fish and shellfish
fish and sea food dishes
10. Dry-heat cookery 3.1 clean, cut, and fillet seafood September 24-
3.2 prepare ingredients according to a TLE_HECK9-12PC-IIg-i-16 October 1 and
11. Moist-heat cookery given recipe 8, 2019
12. Variety of shellfish 3.3 demonstrate various methods of
and fish dishes cooking fish and shellfish
13. Presentation of fish LO 4. Plate/Present fish and seafood
and seafood dishes
14. Plating 4.1 prepare and present fish and
15. Garnishing seafood dishes TLE_HECK9-12PC-IIj-17
 TLE_HECK9-12PC-IIj-17
16. Guidelines in serving 4.2 perform guidelines in serving fish
fish and seafood dishes and seafood dishes

17. Factors in storing and LO 5. Store fish and seafood

handling seafood
18. Storage requirements 5.1 ensure that trimmings, fish, and
for fish seafood are stored hygienically October 15,
2019
19. Minimization 5.2 check date stamps and codes
techniques in relation to where applicable to ensure quality TLE_HECK9-12PC-IIj-18
seafood control

5.3. store seafood in accordance with

FIFO operating procedures and
standard storage requirements
20. Evaluation of the LO 6. Evaluate the finished product
finished product
TLE_HECK9-12PC-IVIj-19
6.1 rate the finished products using
rubrics