Republic of the Philippines

Department of Education

CURRICULUM GUIDE IN COOKERY 4 for Grade 11

FOURTH GRADING PERIOD/FINAL (2nd Semester)
S.Y. 2019-2020

PERFORMANCE
TOPIC/CONTENT CONTENT STANDARD STANDARD LEARNING COMPETENCIES LC CODE TIME FRAE

LESSON 1 - PREPARE AND COOK MEAT (PCM)

1. Principles in meat The learners demonstrate an The learners independently LO 1. Perform mise en place
preparation understanding preparing and prepare and cook meat dishes 1.1. prepare the tools, equipment,
2. Market forms of meat cooking meat dishes ingredients, and other supplies based
3. Different kinds of meat on the given recipe
3.1. Beef 1.2. prepare the tools, equipment,
3.2. Pork ingredients, and other supplies based
3.3. Carabeef on the given recipe
3.4. Others
4. Different types of meat January 14,
TLE_HECK10PCM-IVa-30
cuts 2020
5. Tools, utensils, and
equipment for meat
preparation
6. Techniques in meat
tenderizing

7. Variety of meat dishes LO 2. Cook and present meat dishes

8. Methods of cooking 2.1 identify the market forms and cuts
meat of meat
8.1. Dry-heat cooking 2.2 prepare meat cuts according to the
8.2. Moist-heat cooking given recipe
9. Cooking specialty cuts 2.3 prepare and use suitable
10. Cooking frozen meat marinades for a variety of meat cuts
11. Types of marinades 2.4 identify appropriate cooking
methods for meat cuts January 21,28-
12. Food 2.5 apply the different techniques in February
presentation (plating) meat preparation TLE_HECK10PCM-IVb-g-31
4,11,18 and 25,
2.6 prepare and cook meat-cut dishes 2020
according to the given recipe
8. Methods of cooking 2.1 identify the market forms and cuts
meat of meat
8.1. Dry-heat cooking 2.2 prepare meat cuts according to the
8.2. Moist-heat cooking given recipe
9. Cooking specialty cuts 2.3 prepare and use suitable
10. Cooking frozen meat marinades for a variety of meat cuts
11. Types of marinades 2.4 identify appropriate cooking
methods for meat cuts January 21,28-
12. Food 2.5 apply the different techniques in February
presentation (plating) meat preparation TLE_HECK10PCM-IVb-g-31
4,11,18 and 25,
2.6 prepare and cook meat-cut dishes 2020
according to the given recipe
2.7 present meat
dishes hygienically and sequentially
within the required timeframe

12. Methods of LO3. Present meat dishes

presenting meat dishes 3.1 present meat dishes aesthetically,
13. Plating based on classical and cultural
14. Garnishing standards
15. Portion control for 3.2 select suitable plate according to
cooked meat standard in serving meat dishes TLE_HECK10PCM-IVh-32 March 03, 2020
3.3 present meat dishes hygienically
and sequentially within the required
timeframe

16. Techniques in storing LO4. Store meat

meat 4.1 utilize quality trimmings and
1.1. Types of containers leftovers in storing meat
1.2. Temperature 4.2 store fresh and cryovac-packed
1.3. FIFO requirements meat according to health regulations
4.3 use required containers and store
meat in proper temperature to TLE_HECK10PCM-IVi-33 March 10, 2020
maintain quality and freshness
4.4 store meat in accordance with
FIFO operating procedures and meat
storage requirements

17. Evaluation of the LO5. Evaluate the finished product

finished product using 5.1 rate the finished products using TLE_HECK10PCM-IVj-34
rubrics rubrics March 17, 2020
17. Evaluation of the LO5. Evaluate the finished product
finished product using 5.1 rate the finished products using TLE_HECK10PCM-IVj-34
rubrics rubrics March 17, 2020