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Trece Martires City National High School

This document provides a weekly home learning plan for a Grade 10 Cookery class. It outlines the learning area, competencies, tasks, and delivery mode for the week of February 8-12, 2021. Specifically, it focuses on Lesson 4 which teaches students how to properly store different types of vegetables, including fresh, frozen, dried, and canned. Students are asked to read the lesson, answer questions on storage methods, and provide labeled pictures of each vegetable type as their assigned task for the week. The task is to be personally submitted by parents to teachers following health and safety protocols.

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Akia Eugelyn
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84 views6 pages

Trece Martires City National High School

This document provides a weekly home learning plan for a Grade 10 Cookery class. It outlines the learning area, competencies, tasks, and delivery mode for the week of February 8-12, 2021. Specifically, it focuses on Lesson 4 which teaches students how to properly store different types of vegetables, including fresh, frozen, dried, and canned. Students are asked to read the lesson, answer questions on storage methods, and provide labeled pictures of each vegetable type as their assigned task for the week. The task is to be personally submitted by parents to teachers following health and safety protocols.

Uploaded by

Akia Eugelyn
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Cavite
TRECE MARTIRES CITY NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN


TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY GRADE 10
QUARTER 2 ( WEEK 5 )

Date and Time Learning Area Learning Competencies Learning task Mode of Delivery
February 8-12, 2021 TLE Grade 10 TLE_HECK9- 12VD-IId-12 TLE Module 1 Lesson 4: Personal submission by the
Cookery LO 4. Store Vegetable Dishes Quarter: 2 Week: 4 parents to teachers in school.
4.1 store vegetables based on the
prescribed location and temperature Read LO 4 on pages 192-193. Follow the health protocol
Answer and do the following implemented by DOH and
4.2 demonstrate vegetable storage in briefly and correctly: IATF in going to school.
accordance with FIFO operating
procedures
1. How do you store

a. Fresh Vegetables
b. Frozen Vegetables
c. Dried Vegetables
d. Canned Vegetables

2. Look for at least 1 sample


picture of vegetables and paste it
on your yellow pad/intermediate
paper and label as:
a. Fresh Vegetables
b. Frozen Vegetables
c. Dried Vegetables
d. Canned Vegetables

Prepared by :

Darell D. De Asis
Grade 10 TLE Teacher

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