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COOKERY 10 Learning Task Week 9

1. The document provides learning tasks and objectives for a Grade 10 TLE - Cookery distance learning module about presenting and storing starch and cereal dishes. 2. The learning objectives are to store starch and cereal at appropriate temperatures, maintain freshness and quality according to standards, and store according to procedures. 3. The learning tasks include reviewing a previous lesson, discussing the topic, and wrap-up activities of a narrative observation, pictorial report, and essay or slogan to be submitted to the class adviser.

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Menchie Paynor
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60 views2 pages

COOKERY 10 Learning Task Week 9

1. The document provides learning tasks and objectives for a Grade 10 TLE - Cookery distance learning module about presenting and storing starch and cereal dishes. 2. The learning objectives are to store starch and cereal at appropriate temperatures, maintain freshness and quality according to standards, and store according to procedures. 3. The learning tasks include reviewing a previous lesson, discussing the topic, and wrap-up activities of a narrative observation, pictorial report, and essay or slogan to be submitted to the class adviser.

Uploaded by

Menchie Paynor
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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PUTLOD – SAN JOSE NATIONAL HIGH SCHOOL

PUTLOD, JAEN, NUEVA ECIJA

LEARNING TASKS FOR DISTANCE LEARNING (DL)


S.Y. 2020-2021 -
Learning Delivery Modality : Modular
Grade Level and Learning Area : GRADE 10/TLE - COOKERY ( Week 8 - December 7 - 11 , 2020 )
Lesson/Topic : Present and Store Starch and Cereal Dishes
Learning Objectives:
 To store starch and cereal at appropriate temperature.
 Maintain optimum freshness and quality of starch and cereal dishes according to standards.
 Store starch and cereal according to standard operating procedures.
( TLE_HECK10CD-Ij-7 & 8 )
Learning Resources/Materials Needed : Self-Learning Module and see Module 7
LEARNING TASKS ADDITIONAL REMARKS
Before the Lesson

1. Review previous lesson : Techniques in Preparing Pasta before With the presence of Modules / Learning
Plating Activity Sheet
2. Present the target Learning Objectives (Q and A via messenger can be used for
3. Present pictures of different kinds of Starch and Cereal clarifications and inquiries.)

Lesson Proper
1. Discussion of today`s topic.
I. Starch and Cereal
 Factors Affecting Starch Paste Viscosity and Starch Gel
Strength With the presence of Modules and
 Common Problems in Starch Cookery Instructional Video.
 Principles in Cooking Cereals (Q and A via messenger can be used for
 Techniques in Preparing Pasta before Plating clarifications and inquiries.)
 Risk in the preparation and cooking of starch and cereal
dishes and other food
After the lesson
Wrap-up activities:
Activity 1 : Narrative Observation Parent will hand-in the outputs to the
Activity 2 : Pictorial Report class adviser in the school on the
Activity 3 : Essay & Slogan
scheduled date of submission.

Prepared by : FRANCISCA R. PIAD


Master Teacher I / TLE Department

Checked by : ABEGAIL R. PANAHON


Head Teacher III - TLE/ICT

Noted : EDITHA P. MENDOZA, EdD.


School Principal III

Address: Putlod, Jaen, Nueva Ecija


300835
Tel. No.: (044) 958 – 7918/ (044) 958 - 1808
Email Address: putlodsanjose@gmail.com SCHOOL ID
PUTLOD – SAN JOSE NATIONAL HIGH SCHOOL
PUTLOD, JAEN, NUEVA ECIJA

Address: Putlod, Jaen, Nueva Ecija


300835
Tel. No.: (044) 958 – 7918/ (044) 958 - 1808
Email Address: putlodsanjose@gmail.com SCHOOL ID

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