Grade 10

Subject: TLE (Cookery NC II)

Week of the Quarter/ Most Essential Learning competencies Content

Grading Period

2nd Quarter PREPARE VEGETABLES DISHES TLE_HECK10VD-IIa-9

LO 1. Perform mise en place 1. Characteristics of quality

1.1prepare ingredients according to a vegetables
Week 1
given recipe, required 2. Principles of preparing vegetables
form, and time frame, thaw frozen ingredients and wash
raw vegetables following standard procedures
3. Thawing frozen vegetables

LO 2. Prepare vegetable dishes TLE_HECK10VD-IIb-c-10

Week 2
2.1 identify market forms of vegetables 1. Market forms of vegetables
2.2 select various kinds of vegetables according to a given 2. Factors in the selection of
menu vegetables used for culinary arts
2.3 cook variety of vegetable dishes following appropriate 3. Methods of cooking vegetables
cooking methods to preserve optimum quality and nutrition dishes
prepare suitable sauces and accompaniment in serving 4. Suggested projects: Various
vegetable dishes vegetable dishes
Week 3 LO 3. Present vegetable dishes TLE_HECK10VD-IId-11
1. Factors in plating vegetable dishes
3.1present vegetable recipes with appropriate sauces and
accompaniments
Week 3 LO 4. Store vegetables TLE_HECK10VD-IId-12
1. Techniques in storing and vegetables
4.1 store vegetables based on the prescribed location and 2. Safety and hygienic practices in the
temperature laboratory kitchen
4.2 demonstrate vegetable storage in accordance with FIFO
operating procedures follow standard safety and hygiene
procedures
LO 5. Evaluate the finished product 1. Evaluation of the finished product
using rubrics
5.1 rate the finished products using rubrics

Week 4 PREPARE AND COOK SEAFOOD DISHES TLE_HECK10PC-IIe-14

LO 1. Perform Mise en Place 1. Types of Seafood
1.1prepare the kitchen tools, equipment, and ingredients based 1.1. Shellfish
on required standards 1.2. Fin fish
1.2identify types, varieties, market forms, nutritive value, and 1.3. Others
composition of fish and seafood 2. Varieties of Fish
1.3assemble ingredients according to recipes, recipe card, or 2.1. Structure
enterprise standard 2.2. Body shape
1.4. identify steps in processing fish 2.3. Market forms
2.4. Fat contents
2.5. Water source
2.6. Processed fish
2.7. Others
3. Market forms of fish and fish products
Fish cuts
4. Composition and nutritive value of fish
 5. Processing Fish
5.1. Scaling
5.2. Cutting of tails and fins
5.3. Eviscerating
5.4. Cleansing
5.5. Canning
Week 4 LO 2. Handle fish and seafood 1. Methods in thawing frozen
ingredients
2.1 handle seafood hygienically thaw frozen seafood correctly to
ensure maximum quality and maintain nutritional value

Week 5 LO 3. Cook fish and shellfish 1. Principles of cooking fish and sea
3.1 clean, cut, and fillet seafood food dishes
3.2 prepare ingredients according to a given recipe demonstrate 2. Dry-heat cookery
various methods of cooking fish and shellfish 3. Moist-heat cookery
4. Variety of shellfish and fish dishes

Week 6 LO 4. Plate/Present fish and seafood 1. Presentation of fish and seafood

dishes
4.1prepare and present fish and seafood dishes perform 2. Guidelines in serving fish and
guidelines in serving fish and seafood dishes
seafood dishes

Week 7 LO 5. Store fish and seafood 1. Factors in storing and handling

seafood
5.1 Ensure that trimmings, fish, and seafood are stored 2. Storage requirements for fish
hygienically
5.2 Check date stamps and codes where applicable to ensure
quality control store seafood in accordance with FIFO
operating procedures and standard storage requirements
Week 8 LO 6. Evaluate the finished product 1. Evaluation of the finished product
6.1 rate the finished products using rubrics