Republic of the Philippines

Department of Education
Region I
Schools Division Office of San Carlos City
Guelew Integrated School
Guelew, San Carlos City, Pangasinan

Weekly Home Learning Plan for Grade 10

Quarter 2
March 1-5, 2020

Day & Time Learning Area Learning Competency Learning Tasks Mode of Delivery

7:00 - 8:30 Wake up, make-up your bed, eat breakfast, and get ready for an awesome day!

8:30 - 9:00 Have a short exercise/meditation/bonding with family.

Monday

9:00 - 11:00 TLE (Cookery) Factors to Consider in Plating Vegetable ACTIVITY Send module to the parents
Dishes I. prepared by subject teacher
10-Faraday Direction: Match Column A with and other platform provided
7-Einstein Column B. Choose the letter of your by the school.
7-Newton answer. Use your activity notebook.
Parents/guardian will hand-
in the output, answer
sheets, worksheets and
Column A notebook of the learner to
Column B the school based on the
Day & Time Learning Area Learning Competency Learning Tasks Mode of Delivery

1. This begins with the a. plate date and time scheduled.

mastering of the basic presentations *As the parent enters the
culinary techniques, school, strict
high quality food, and implementation of the
plate selections that minimum health protocols
fit the style of the dish. will be followed as
2. It is important b. dish prescribed by the DOH and
because it can make IATF.
or break a restaurant
and turn a dinner Monitor the learning
party into a great progress of the learner
success if done right. through text, chat, call,
3. This must be c. the rule of messenger/videocall.
carefully planned to thirds
balance tastes, Giving activity sheets with
textures, colors, and clear instructions.
cooking methods.
4. These must be prepared d. flavour
before you begin the actual bites
plating process.
5. The rule to be considered e. garnishes
that will highlight the
plate’s focal points.
6. The rule to consider in f. food
plating where using moist or presentation
runny ingredients first for they
will tend to move during
delivery.
7. These are forkfuls of food g. ingredients
that combine all of the
ingredients in your dish into
one bite.
8. The guideline of plating h. rule of
Day & Time Learning Area Learning Competency Learning Tasks Mode of Delivery

where it will catch your thumb

guests’ eyes.
9. These are ultimately i. power of
designed to enhance height
and complement the
flavors of the entrée
created.
10.These are very important j. molds
in plating tools and in cutting
ingredients.
k. plating
wedges
II.
Direction: Complete the sentences
by writing on the lines the correct
word or group of words. Write your
answers in your quiz notebook.

1. Having the proper food presentation

and plating tools is essential to high-
quality ___________.
2. Garnishing ___________ come with
everything you need to garnish all of
your signature dishes, including
plating wedges, tongs, squeeze
bottles, and brushes.
3. Ring ___________ helps to develop
the height and structure when
stacking ingredients.
4. Many tongs feature
__________________ for improved
grip and stability.
Day & Time Learning Area Learning Competency Learning Tasks Mode of Delivery

5. Plating __________ come pre-cut

with flat, round , or pointed edges
and are perfect for smearing sauces
and other soft ingredients into
designs on your plate.
6. Saucier ___________ helps to drag
smears of sauces across your plate.
7. Squeeze bottles are ideal when
applying sauces or __________ to
your finished plate.
8. __________ spoons quickly separate
solids from liquids as you complete
your presentation.
9. Many items of squeeze bottles come
with __________, precision control
tips that allow you to apply the
perfect amount for product.
10. Shavers work well when shaving or
____________ chocolate, hard
cheeses, or soft vegetables on top of
your finished creations.
III.
Write what you have learned about the
principles of preparing vegetables.

Prepared by: Checked by: Noted:

JELANY R. AQUINO
RACHEL ANN R. BANDONG GILBERT S. BAYSIC, Ed.D. GERTRUDES R. MARCELLANO, EdD
Subject Teachers Head Teacher I Principal IV