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    Ormoc City Night High School School ID 313905

    Uploaded by

    Grace L. Acojedo
    This document outlines the weekly lesson plan for Cookery in TLE 10 from September 21-25, 2020. The week's lessons will cover factors that affect starch viscosity and gel strength, functions of starch in Filipino dishes, and guidelines for proper and safe food handling. Each day includes learning objectives, topics, activities, and instructional materials to help students independently prepare and cook cereals and starch dishes.

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    © All Rights Reserved
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    Ormoc City Night High School School ID 313905

    Uploaded by

    Grace L. Acojedo
    14 views1 page
    This document outlines the weekly lesson plan for Cookery in TLE 10 from September 21-25, 2020. The week's lessons will cover factors that affect starch viscosity and gel strength, functions of starch in Filipino dishes, and guidelines for proper and safe food handling. Each day includes learning objectives, topics, activities, and instructional materials to help students independently prepare and cook cereals and starch dishes.

    Original Title

    MELC-AFAHorti - Copy

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    This document outlines the weekly lesson plan for Cookery in TLE 10 from September 21-25, 2020. The week's lessons will cover factors that affect starch viscosity and gel strength, functions of starch in Filipino dishes, and guidelines for proper and safe food handling. Each day includes learning objectives, topics, activities, and instructional materials to help students independently prepare and cook cereals and starch dishes.

    Copyright:

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

    Ormoc City Night High School School ID 313905

    Uploaded by

    Grace L. Acojedo
    This document outlines the weekly lesson plan for Cookery in TLE 10 from September 21-25, 2020. The week's lessons will cover factors that affect starch viscosity and gel strength, functions of starch in Filipino dishes, and guidelines for proper and safe food handling. Each day includes learning objectives, topics, activities, and instructional materials to help students independently prepare and cook cereals and starch dishes.

    Copyright:

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

    Department of Education
    Region VIII
    Division of Leyte
    ORMOC CITY NIGHT HIGH SCHOOL
    School ID 313905
    SIMPLIFIED MELC - BUDGET OF LESSONS IN TLE 10- COOKERY
    WEEK 5 – September 21-25, 2020
    Performance Standard: The learners independently prepare and cook cereals and starch dishes.

    LO 2. Prepare starch and cereal dishes. CODE: TLE_HECK10CD-Ig-i-6

    September 21, 2020 September 22, 2020 September 23, 2020 September 24, 2020 September 25, 2020
    Factors affecting starch paste Factors affecting starch paste Functions of starch and application Guidelines on proper and safe
    viscosity and starch gel strength viscosity and starch gel strength in Filipino dishes handling of food
     Stress or other factor  Endpoint temperature  Functions of starch in each  Food handlers
     Kind and amount of starch  Cooling and storage type of food preparation  Kitchen facilities
     Heating rate conditions  Food preparation and
     Ingredients added Activity: cooking
    ICL
    Activity:  Identify the function of  Safe temperature
     Identification of terms Activity: starch in different food
    Instructional materials:  Answer with true or false preparation Activity:
     Information sheet about Instructional materials: Instructional materials:  Enumerate safety
    starch viscosity and gel  Information sheet on the  Information sheet on guidelines when handling
    strength factors affecting starch functions of starch and food
     Task sheet: Identify terms viscosity and gel strength application in Filipino Instructional materials:
    and factors affecting starch  Task sheet: Answer with recipes  Information sheet on
    viscosity and strength true or false.  Task sheet: Identify the safety guidelines when
    function of starch in the handling food
    different types of food  Task sheet: enumerate
    preparation safety guidelines in
    handling food

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