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    Home Learning Plan Third

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    Anneliese
    This document is a learning activity sheet for TLE 10 - Cookery 10. It provides activities and instructions for students to learn about preparing stocks, soups, sauces, and poultry dishes. The activities aim to teach students to identify ingredients, classify sauces, and store foods properly according to standards.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Home Learning Plan Third

    Uploaded by

    Anneliese
    14 views3 pages
    This document is a learning activity sheet for TLE 10 - Cookery 10. It provides activities and instructions for students to learn about preparing stocks, soups, sauces, and poultry dishes. The activities aim to teach students to identify ingredients, classify sauces, and store foods properly according to standards.

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    home-learning-plan-third

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    This document is a learning activity sheet for TLE 10 - Cookery 10. It provides activities and instructions for students to learn about preparing stocks, soups, sauces, and poultry dishes. The activities aim to teach students to identify ingredients, classify sauces, and store foods properly according to standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    14 views3 pages

    Home Learning Plan Third

    Uploaded by

    Anneliese
    This document is a learning activity sheet for TLE 10 - Cookery 10. It provides activities and instructions for students to learn about preparing stocks, soups, sauces, and poultry dishes. The activities aim to teach students to identify ingredients, classify sauces, and store foods properly according to standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Republic of the Philippines

    Department of Education
    Region X - Northern Mindanao
    Division of Lanao del Norte
    SALVADOR NATIONAL HIGH SCHOOL
    Salvador, Lanao del Norte

    LEARNING ACTIVITY SHEET


    THIRD GRADING PERIOD
    TLE 10- COOKERY 10
    SY: 2022-2023

    NAME: __________________________________________________ SECTION: ____________________


    ADDRESS & CP #: __________________________________________ DATE: _______________________

    MODULE MOST ESSENTIAL LEARNING LEARNING TASK/ ACTIVITIES/ PERFORMANCE


    NO. COMPETENCY (MELC)
    1 LO 1. PREPARESTOCKSFORMENU ACTIVITY 1
    ITEMS Directions: Can you tell whether it is an ingredient in preparing stock or a flavoring agent? Put a check mark √
     Use ingredients and flavoring on a black if it is a flavoring agent and X mark if it is an ingredient.
    according to enterprise
    standards 1. Herbs __________ 9. Oil Extracts ___________
     Produce variety of stocks 2. Thymes __________ 10. Egg whites ___________
    according to enterprise 3. Bones __________ 11. Mirepoix ___________
    standards 4. Chopped lean meat _____ 12. Herbs and Spice __________
    5. Tomatoes __________ 13. Wines ___________
    6. Sinigang __________ 14. Ginisa Mix ___________
    7. Celery __________ 15. Carrots ___________
    8. Salt __________
    2 LO 2. PREPARESOUPSREQUIRED ACTIVITY 2
    FOR MENU ITEMS Directions: Complete the following statements given below. Write your answer on the blank provided.

     select and assemble correct 1. Soup means _________________________________________________.


    ingredients in preparing soups, 2. I learned that a thick soup is __________________________ and thin soupis__________________________.
    including stocks and garnishes 3. I realized that l ________________________________________________.
     prepare variety soup recipes
    according to enterprise 4. This lesson enabled me to learn ___________________________________.
    standards 5. In our next lesson, I will _________________________________________.

    LO 3. PREPARESAUCES REQUIRED ACTIVITY 3


    3-4 FOR MENU ITEMS Directions: Identify the food below that requires sauce. Write YES if it requires sauce and NO if it doesn’t.
     Classify various types ofsauces
    andtheir corresponding 1. Tempura ________ 4. Chicken fillet __________
     Identify the types of 2. Kwek-kwek ________ 5. Spaghetti__________
    thickeningagents and 3. Fish scabetche __________
    convenience products used in
    preparing sauces
     Use thickening agents and ACTIVITY 4
    convenience products Directions: Complete the following statements given below. Write your answer on the blank provided.
    appropriately
     Identify and deal withproblems 1. A sauce is ____________________________________________________.
    inthe preparation of sauces 2. There are 6 kinds of sauce namely
    ______________________________________________________________
    ______________________________________________________________
    3. The 2 variations of sauce are ______________________________________.
    4. Roux is_______________________________________________________.
    5. The common problem in making sauce is ________________________

    5 LO 4. STOREAND RECONSTITUTE ACTIVITY 6


    STOCKS, SAUCES, AND SOUPS Directions: Identify the different cuts of poultry.

     Maintain optimum quality and


    freshness of stocks, sauces, and
    soups
     Reconstitute stocks, sauces,
    and soups
    6-8 PREPARE POULTRY AND GAME
    DISHES
     Identify the market forms of
    poultry
     Determine poultry cuts in
    accordance with prescribed dish

    LO 2. Cook poultry and game bird


    dishes
     Prepare poultry and
    gamebirdshygienically to
    minimize risk offood spoilage
    and cross-contamination

    LO 3. Plate/present poultry and


    game bird dishes
     Identify the type of service ware
    to be utilized in serving poultry
    and game-bird dishes

    LO 4. Store poultry and game bird


     Store and maintain poultry and
    game bird according to standards

    Prepared by: Noted by:

    ANNELIESE D. DONAIRE ALEAH T. RADIAB


    Teacher TLE Coordinator

    Approved by:

    CHARLYN A. AYING
    School Principal

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