Department of Education: Republic of The Philippines

Republic of the Philippines
Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF LEYTE
BURAUEN COMPREHENSIVE NATIONAL HIGH SCHOOL
BURAUEN, LEYTE
SIMPLIFIED MELC-BASED BUDGET OF LESSON IN COOKERY -11

School Year 2020-2021
FIRST QUARTER
OCTOBER 5, 2020 – DECEMBER 12, 2020 (WEEK 1)
QUARTER 1. Prepare Egg Dishes
LO 1. Perform mise en place TLE_HECK9-12ED-Ia-1

1.1 clean, sanitize, and prepare tools, utensils, and equipment needed in preparing egg dishes
1.1.a recognized the tools, utensils and equipment needed in egg preparation
October 5, 2020 October 6, 2020 October 7, 2020 October 8, 2020 October 9, 2020
 What are the  What are the  What are the  How do you
kitchen tools, proper ways of steps in manual perform manual
utensils and cleaning and and mechanical dish washing of Note: The teacher
equipment to be sanitizing tools dishwashing? glass ware, will collect all the
cleaned, and equipment?  Which method of flatware, pots, task sheets for
sanitized, and  Which method of dish washing is and pans? checking and
store? dish washing is practiced at Activity: recording purposes.
Activity: preferably used home? How?  Practice the Likewise,
 Draw kitchen at home? Why? Why? proper ways of distribution of
tools, utensils, ware washing, another LAS for the
and equipment Activity: Activity: cleaning and following week.
Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516
Email Address: BurauenCompre@gmail.com
BURAUEN, LEYTE
needed in egg  List down at least  Word scramble. sanitizing tools,

preparation 5 experiences of Arrange the utensils, and
 Recognize the manual letters to equipment in Note: The teacher
following tools, dishwashing at construct a word. preparing egg will collect all the
utensils and its home.  Make an outline dishes available task sheets for
uses.  Arrange the steps on procedures of at home. checking and
of manual manual and recording purposes.
Instructional dishwashing from mechanical Note: Take pictures or Likewise,
Materials: the first to last dishwashing. video while doing the distribution of
procedure by activity if available, if another LAS for the
 Information writing the Instructional not, make a short following week.
sheet on the numbers 1 to 5 in Materials: journal on the process
classification of a separate sheet. and let your parents or
tools, utensils,  Information guardian and sign it.
and equipment Instructional sheet on the
and their uses. Materials: procedures of Instructional
manual and Materials:
 Task Sheet-  Information mechanical
Recognize the sheet on the dishwashing.  Information
following tools, procedures on Sheet on the
utensils, and its how to perform  Task Sheet – procedures of
uses. Write your both manual and Make an outline manual dish
answer in a mechanical on the procedures washing.
BURAUEN, LEYTE
separate sheet. dishwashing. of manual and Note: The teacher

mechanical dish  Task sheet- will collect all the
 Task sheet- washing of practice the task sheets for
Arrange the steps glassware, actual cleaning checking and
on manual flatware and pots and sanitizing recording purposes.
dishwashing in a and pans in a tools, utensils, Likewise,
separate sheet separate sheet. and equipment in distribution of
preparing egg another LAS for the
dishes available following week.
at home. The
performance will
be rated using
rubric.
OCTOBER 12, 2020-OCTOBER 16, 2020 (WEEK 2)
BURAUEN, LEYTE
QUARTER 1. Prepare Egg Dish
LO 1. Prepare and cook egg dishes Code: TLE_HECK9_12ED-Ib-d-2

2.1 identify the market forms of eggs
2.2 uses of eggs in culinary
October 12, 2020 October 13, 2020 October 14, 2020 October 15, 2020 October 16, 2020
 What are the  How will you  What are the  What are the Note: The teacher will
market forms of purchase fresh or uses of eggs in factors to be collect all the task
egg? shell eggs? culinary? considered in sheets for checking
 Which market  Why do we need  Why do we foam formation and recording
forms of egg are to study the need to identify of an egg? purposes. Likewise,
made of high market forms of the market  Do we need to distribution of another
quality fresh eggs? egg? forms of egg? determine the LAS for the following
proper heat or week.
Pre-activity: Pre-activity: temperature
 Give at least 5 Activity:  Name at least 5 when cooking
kitchen tools.  Write whether you menus wherein eggs? How and
Activity: agree or disagree egg is one of the Why?
 Name the market to the following ingredients in Pre-activity:
forms of egg. statements and food  Name at least 5
justify your preparation. menus wherein
answer in a Activity: egg is one of the
BURAUEN, LEYTE
separate sheet.  Give the uses of ingredients in

Instructional Materials:  Identify the eggs in culinary food
following nutrient arts in a form of preparation.
 Information content of a large paragraph. Activity: Note: The teacher will
sheet on the egg. Instructional  Give the uses of collect all the task
market forms of Instructional Materials: Materials: eggs in culinary sheets for checking
egg arts in a form of and recording
 Information  Information paragraph. purposes. Likewise,
 Task Sheet- sheet on the sheet on the Instructional distribution of another
Match the market forms of uses of egg in Materials: LAS for the following
descriptions from egg. culinary,  Information week.
column A to factors to be sheet on the
market forms of  Task Sheet- considered in uses of egg in
egg in column B. Identify the form formation, culinary,
following nutrient and effects of factors to be
content of a large heat on eggs. considered in
egg. form formation,
 Task Sheet- and effects of
Give the uses of heat on eggs.
eggs in culinary Task Sheet-
arts in a form of Give the uses of
paragraph. eggs in culinary
arts in a form of
BURAUEN, LEYTE
paragraph.
LO 2. Prepare and cook egg dishes Code: TLE_HECK9-12ED-Ie-3
2.3 cook egg dishes with appropriate taste and seasoned in accordance with prescribe standard
OCTOBER 19, 2020 OCTOBER 20, 2020 OCTOBER 21, 2020 OCTOBER 22, 2020 OCTOBER 23, 2020
 What are the  What are the  Why do we need Note: The teacher will
cooking types of different types of to follow correctly collect all the task
eggs you like fried egg? the procedures in sheets for checking
most?  How do you cook HOLIDAY cooking egg and recording
 Which of the omelet and dish? purposes. Likewise,
variety of egg dish scrambled egg? Pre-activity: distribution of another
is best serve to Pre-activity:  List down the LAS for the following
adult?  List down the different week.
Pre-activity: different kitchen ingredients in
 Name at least 5 tools and utensils cooking egg
kinds of herbs needed in cooking omelet.
used for egg dish. Activity:
garnishing egg Activity:  Prepare and cook
dishes.  Prepare and cook scrambled egg
Activity: folded or American then take a
 Familiarize the style omelet then picture including
BURAUEN, LEYTE
variety of egg take a picture yourself that you Note: The teacher will
dishes. including yourself are the one doing collect all the task
that you are the it. (You can use sheets for checking
Instructional Materials: one doing it. (You one or more and recording
can use one or piece/s of eggs purposes. Likewise,
 Information more piece/s of depending on distribution of another
sheet on the eggs depending on your preference.) LAS for the following
variety of egg dish. your preference.) Paste it in a week.
Paste it in a short short bond paper
 Task Sheet- bond paper or or take a video
Study the cooking take a video and and send it to my
procedures of egg send it to my messenger
omelet and messenger account.
scrambled egg. account. Instructional
Materials:
Instructional Materials:
 Information
 Information sheet on the
sheet on the variety of egg
variety of egg dish dish and cooking
and cooking procedures.
procedures.
 Task Sheet-
BURAUEN, LEYTE
 Task Sheet- Prepare and cook Note: The teacher will

Prepare and cook scrambled egg collect all the task
folded or American then take a sheets for checking
style omelet then picture including and recording
take a picture yourself that you purposes. Likewise,
including yourself are the one doing distribution of another
that you are the it. (You can use LAS for the following
one doing it. (You one or more week.
can use one or piece/s of eggs
more piece/s of depending on
eggs depending on your preference.)
your preference.) Paste it in a
Paste it in a short short bond paper
bond paper or or take a video
take a video and and send it to my
send it to my messenger
messenger account.
account. Note: Wear complete
*Note: Wear complete PPE (Personal
PPE (Personal Protective
Protective Equipment: Equipment: Apron,
Apron, disposable disposable gloves,
gloves, face mask, face mask, hairnet,
BURAUEN, LEYTE
hairnet, and 2 towels and 2 towels for Note: The teacher will
for wiping the wiping the utensils, collect all the task
utensils, the other one the other one for sheets for checking
for wiping your wiping your and recording
perspiration perspiration purposes. Likewise,
especially your face especially your face distribution of another
and hands.) and hands.) LAS for the following
week.
Your output and Your output and
performance will be performance will be
rated using the rated using the
scoring rubric. (Please scoring rubric.
refer to LAS week 3 of (Please refer to LAS
Cookery NC II) week 3 of Cookery
NC II)
BURAUEN, LEYTE

LO 3. Present egg dishes Code: TLE_HECK9-12ED-Ie-3
3.2 present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially
within the required time frame
LO 4. Evaluate the finished product Code: TLE_HECK9-12ED-Ie-4
4.1 rate the finished products using rubrics
OCTOBER 26, 2020 OCTOBER 27, 2020 OCTOBER 28, 2020 OCTOBER 29, 2020 OCTOBER 30, 2020
 What are the  Aside from the  How will you  Why is it Note: The teacher will
different shapes of plates achieve important to collect all the task
techniques in you use in attractive and follow the sheets for checking and
presenting egg presenting egg presentable egg different recording purposes.
dishes dish, what are dishes? techniques in Likewise, distribution of
attractively? the other  What are the egg dish another LAS for the
 Which technique techniques you best presentation? following week.
in presenting egg may apply? considerations in
dish would best  Do you think the egg dish Activity:
applied to types of garnish presentation?  Present salad
scrambled egg? would have an egg dish
Pre-activity: impact in the Activity: following the
 Arrange the presentation of  Present hard- different
given scrambled output? How boiled eggs in techniques in
letters to form a and why? different sizes presenting egg Note: The teacher will
BURAUEN, LEYTE
word. Pre-activity: and shape using dish. collect all the task
Activity:  Give at least 5 local ingredients Instructional sheets for checking and
 Present at least herbs and spices for garnishing Materials: recording purposes.
1 egg dish, that you may found at your Information sheet on Likewise, distribution of
following one of use as backyard the different techniques another LAS for the
those different garnishing for garden. in presenting egg following week.
techniques in egg dishes. Instructional dishes attractively.
presenting egg Activity: Materials:
dishes using  Present deviled Task sheet-
local ingredients egg following Information sheet on Present salad egg dish
found in your your own the different techniques following the different
backyard techniques in in presenting egg techniques in
garden, the take presenting egg dishes attractively. presenting egg dish
a picture dish using local using local ingredients
including ingredients Task sheet- for garnishing found at
yourself that you found in your Present hard-boiled your backyard garden,
are the one backyard eggs in different sizes the take a picture
doing it. garden, the take and shape using local including yourself that
Instructional a picture ingredients for you are the one doing
Materials: including garnishing found at it. Then label it on what
yourself that you your backyard garden, technique did you
Information sheet on are the one the take a picture apply by writing in a
the different techniques doing it. including yourself that sheet of paper then
BURAUEN, LEYTE
in presenting egg Information sheet on you are the one doing place that on the top or
dishes attractively. the different techniques it. Then label it on what side of your finished Note: The teacher will
in presenting egg technique did you product before you take collect all the task
Task sheet- dishes attractively. apply by writing in a a picture. Paste it in sheets for checking and
Present at least 1 egg sheet of paper then short bond paper or recording purposes.
dish, following one of Task sheet- place that on the top or take a video and send it Likewise, distribution of
those different Present deviled eggs side of your finished to my messenger another LAS for the
techniques in following your own product before you take account. following week.
presenting egg dishes techniques in a picture. Paste it in *Note: Wear complete
using local ingredients presenting egg dish short bond paper or PPE (Personal Protective
found in your backyard using local ingredients take a video and send it Equipment: Apron,
garden, the take a found in your backyard to my messenger disposable glove, face
picture including garden, the take a account. mask, hairnet, and 2
yourself that you are picture including *Note: Wear complete towels: 1 towel for
the one doing it. Then yourself that you are PPE (Personal Protective wiping the utensils, the
label it on what the one doing it. Then Equipment: Apron, other one for personal
technique did you label it on what disposable glove, face use.) and write in a
apply by writing in a technique did you mask, hairnet, and 2 sheet of paper.
sheet of paper then apply by writing in a towels: 1 towel for Your performance
place that on the top or sheet of paper then wiping the utensils, the will be rated using the
side of your finished place that on the top or other one for personal scoring rubric.
product before you take side of your finished use.) and write in a
a picture. Paste it in product before you take sheet of paper.
BURAUEN, LEYTE
short bond paper or a picture. Paste it in Your performance

take a video and send it short bond paper or will be rated using the
to my messenger take a video and send it scoring rubric.
account. to my messenger Note: The teacher will
*Note: Wear complete account. collect all the task
PPE (Personal Protective *Note: Wear complete sheets for checking and
Equipment: Apron, PPE (Personal Protective recording purposes.
disposable glove, face Equipment: Apron, Likewise, distribution of
mask, hairnet, and 2 disposable glove, face another LAS for the
towels: 1 towel for mask, hairnet, and 2 following week.
wiping the utensils, the towels: 1 towel for
other one for personal wiping the utensils, the
use.) and write in a other one for personal
sheet of paper. use.) and write in a
Your performance sheet of paper.
will be rated using the Your performance
scoring rubric. will be rated using the
scoring rubric.
NOVEMBER 1, 2020-NOVEMBER 5, 2020 (WEEK 5)
BURAUEN, LEYTE
QUARTER 1. Prepare Cereals and Starch Dishes

LO 1. Perform mise en place
1.2 Determine the sources and kinds of starch and cereals Code: TLE_HECK9-12ED-If-5
NOVEMBER 2, 2020 NOVEMBER 3,2020 NOVEMBER 4, 2020 NOVEMBER 5, 2020 NOVEMBER 6, 2020
HOLIDAY HOLIDAY  What are the  What are the Note: The teacher will
samples of food sources and collect all the task
or dishes that kinds of starch sheets for checking and
contains and cereals? recording purposes.
carbohydrates?  Why do need to Likewise, distribution of
 How does eat foods reach another LAS for the
carbohydrates in following week.
help our body carbohydrates?
growth? Pre-activity:
 List at least 5
Pre-activity: vegetables or
 “4 Pics, 1 word” roots crops that
Identify the contains
pictures to form carbohydrates.
a word. Activity:
(Please refer to LAS  Choose 3 starch
LO1, TLE_HECK9- properties and
12CD-If-5) reactions then
BURAUEN, LEYTE
Activity: give an example

 Enumerate the of each. Note: The teacher will
different kinds of Instructional collect all the task
starch and give Materials: sheets for checking and
its nutritional recording purposes.
value. Information sheet on Likewise, distribution of
Instructional the sources of starch, another LAS for the
Materials: functional properties of following week.
starches, nutritional
Information sheet on significance of noodles
the sources of starch and pasta alimentary
Task Sheet- paste.
Enumerate the Task Sheet-
different kinds of  Choose 3 starch
starch and give its properties and
nutritional value. Write reactions then
it in your activity give an example
sheets. of each. Write it
in your answer
sheets
NOVEMBER 9, 2020-NOVEMBER 13, 2020 (WEEK 6)

BURAUEN, LEYTE
LO 1. Perform mise en place Code: TLE_HECK9-12ED-If-5

1.3 identify the ingredients in the preparation of various types of starch and cereal dishes
NOVEMBER 9, 2020 NOVEMBER 9, 2020 NOVEMBER 9, 2020 NOVEMBER 10, 2020 NOVEMBER 11, 2020
 What are the  What are the  Which among  What are the Note: The teacher will
different types of ingredients of ingredients ingredients of collect all the task
pasta dish? Filipino style added to make Filipino style sheets for checking and
 Which pasta spaghetti? the sauce heavy? carbonara? recording purposes.
dish do you like Activity: Activity:  How will Likewise, distribution of
to eat most?  Make at least  Make at least differentiate the another LAS for the
Pre-activity: one own simple one own simple spaghetti from following week.
 Name the of Filipino style of Filipino style carbonara?
following spaghetti with carbonara with  Why is it very
pictures. the use of local the use of local important to
(Please refer to ingredients ingredients choose the right
Cookery 11 LAS, found in your found in your ingredients for
TLE_HECK9- backyard backyard each kind of
12CD-If-5) garden. garden. starch dish?
Activity: Instructional Activity:
 Make at least Materials: Instructional Make at least one own
one own simple Materials: simple of fried rice with
recipe with Information sheet on Information sheet on the use of local
picture of starch ingredients of starch ingredients of starch ingredients found in Note: The teacher will
BURAUEN, LEYTE
dish using local dish (Filipino style dish (Filipino style your backyard garden. collect all the task
ingredients spaghetti, Filipino style spaghetti, Filipino style sheets for checking and
found at home. carbonara, fried rice) carbonara, fried rice) Instructional recording purposes.
Instructional Materials: Likewise, distribution of
Materials: Task Sheet- Task Sheet- another LAS for the
In your own idea, make In your own idea, make Information sheet on following week.
Information sheet on simple recipe of Filipino simple recipe of Filipino ingredients of starch
ingredients of starch style spaghetti with the style carbonara with dish (Filipino style
dish (Filipino style use of local ingredients the use of local spaghetti, Filipino style
spaghetti, Filipino style found in your backyard ingredients found in carbonara, fried rice)
carbonara, fried rice) garden. Write the title, your backyard garden.
ingredients, and the Write the title, Task Sheet-
Task Sheet- cooking procedures in a ingredients, and the In your own idea, make
In your own idea, make short bond paper. cooking procedures in simple recipe of fried
at least one simple Your output will be a short bond paper. rice with the use of
recipe with picture of rated using rubric. Your output will be local ingredients found
starch dish using local rated using rubric. in your backyard
ingredients found at garden. Write the title,
home. Write the title, ingredients, and the
ingredients, and the cooking procedures in a
cooking procedures in short bond paper.
a short bond paper. Your output will be Note: The teacher will
Your output will be rated using rubric. collect all the task
BURAUEN, LEYTE
rated using rubric. sheets for checking and

recording purposes.
Likewise, distribution of
another LAS for the
following week.
NOVEMBER , 2020-NOVEMBER 11, 2020 (WEEK 6)

BURAUEN, LEYTE
LO 1. Perform mise en place Code: TLE_HECK9-12ED-If-5

1.3 identify the ingredients in the preparation of various types of starch and cereal dishes
Prepared by: Recommending Approval:
BURAUEN, LEYTE
VIRGILYN R. SALARDA MA. CHERRYLL A. ABLAY

SHS TVL T-I District Head
Checked and Reviewed by: Noted:
ROSARIO N. COMORA ELEANOR E. CAGARA

HT I/TLE/TVL Department Head Secondary School Principal IV
Approved:
ROSARIO E. TELINGBAN GIL R. ESPLANADA JR.
MT I/TVL Coordinator TLE/TVL Education Program Supervisor

Department of Education: Republic of The Philippines

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Republic of the Philippines

SIMPLIFIED MELC-BASED BUDGET OF LESSON IN COOKERY -11

LO 1. Perform mise en place TLE_HECK9-12ED-Ia-1

needed in egg  List down at least  Word scramble. sanitizing tools,

separate sheet. dishwashing. of manual and Note: The teacher

OCTOBER 12, 2020-OCTOBER 16, 2020 (WEEK 2)

QUARTER 1. Prepare Egg Dish

LO 1. Prepare and cook egg dishes Code: TLE_HECK9_12ED-Ib-d-2

separate sheet.  Give the uses of ingredients in

 Task Sheet- Prepare and cook Note: The teacher will

OCTOBER 26, 2020-OCTOBER 30, 2020 (WEEK 4)

QUARTER 1. Prepare Egg Dishes

short bond paper or a picture. Paste it in Your performance

NOVEMBER 1, 2020-NOVEMBER 5, 2020 (WEEK 5)

QUARTER 1. Prepare Cereals and Starch Dishes

Activity: give an example

NOVEMBER 9, 2020-NOVEMBER 13, 2020 (WEEK 6)

LO 1. Perform mise en place Code: TLE_HECK9-12ED-If-5

rated using rubric. sheets for checking and

NOVEMBER , 2020-NOVEMBER 11, 2020 (WEEK 6)

LO 1. Perform mise en place Code: TLE_HECK9-12ED-If-5

Prepared by: Recommending Approval:

VIRGILYN R. SALARDA MA. CHERRYLL A. ABLAY

Checked and Reviewed by: Noted:

ROSARIO N. COMORA ELEANOR E. CAGARA

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