2021 JHS INSET Template for Modular/Online Learning

Subject: TLE Grade Level: 10

Unit Topic: Preparation of Egg, Cereals, and Starch Dishes Quarter: 1

UNIT STANDARDS AND COMPETENCIES DIAGRAM

TRANSFER GOAL PERFORMANCE TASK

TRANSFER Video Demonstration
The students on their own and
in the long run will be able to
prepare eggs, cereals, and
starch dishes independently as
a responsible cook in the
workplace/home.

PERFORMANCE STANDARD
The learners: independently
prepares egg, cereals, and
starch dishes

ACQUISITION MAKE MEANING

 To list the steps of mise en place for
egg dishes
 List the market forms of eggs.
 To enumerate the steps of mise en
place for starch dishes
Preparation of Egg, Cereals,
and Starch Dishes
EQ: why is it important to identify the
ingredients in the preparation of various
types of starch and cereal dishes and know
the uses of eggs in culinary arts?
EU: the students will know how to prepare
and serve healthful, delectable and safe to
eat egg, starch and cereal dishes

CONTENT STANDARD
The learners demonstrate an
understanding preparing and
cooking egg, starch and
cereal dishes

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 LEARNING PLAN

EXPLORE

This unit is about: Preparation of Egg, Cereals, and Starch Dishes

Consider this question: why is it important to identify the ingredients in the preparation of various
types of starch and cereal dishes and know the uses of eggs in culinary arts?

LEARNING
COMPETENCY FIRM-UP (ACQUISITION)
LO. 1 Activity 1. Enumeration
To list the steps of mise Instruction: List the pointers to be followed in performing mise en place for egg dishes. Write
en place for egg dishes your answer in the space provided.

LO.4 Activity 1: Enumeration

List the market forms of
eggs. Instruction: List the four Market forms of Egg. Write your answers in the space provided.
1.___________________
2.___________________
3.___________________
4.___________________

LO. 7 Activity 1. Enumeration

To enumerate the steps Instruction: List the pointers to be followed in performing mise en place for egg dishes. Write
of mise en place for your answer in the space provided.
starch dishes
1. Enumerate the tips in proper cooking of Starch and Cereal dishes

LO.10 Acitivity 1.Enumeration

Enumerate the tips in Instruction: List the the tips in proper cooking of Starch and Cereal dishes. Use the given space
proper cooking of provided.
Starch and Cereal
dishes

LEARNING DEEPEN (MAKE MEANING)

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COMPETENCY
LO.2 Identification
To explain the
importance of Instruction: Identify the characteristics of fresh eggs using concept map. Write your answers in
characteristics of fresh the space provided.
eggs through concept
mapping

LO. 5 Activity 1
Explain the uses of Instruction: Write your answer in the space provided. (10 points)
eggs in culinary arts 1. Write the uses of egg uses in culinary arts using the concept map

LO. 8
Activity 1
To explain the
importance of Instruction: Explain the importance of good quality starch products in cooking starch dishes using
characteristics of good concept map. Write your answers in the space provided.
quality starch products
through concept
mapping

LO. 11
Compare and contrast Activity 1: Compare and contrast
the moist and dry Instruction: Compare and contrast the moist and dry cooking methods using Venn diagram
cooking methods of below.
cooking Starch and
Cereal dishes

Learning Competency TRANSFER

LO. 3 Activity 2. Menu Writing
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Prepare egg dishes Instruction: Write the menu of Egg Tuna Omelet using the given format below. (50 points)
1.
Name of the dish
Cooking time
Preparation time

Ingredients:

Equipment and Materials:

Procedure:

Activity 2. Menu Writing

Instruction: Write the Menu of Egg Drop Soup using the given format below. (50 points)

Name of the dish

Cooking time
LO.6 Preparation time
Cook egg dishes Ingredients:
according to prescribed
standard. Equipment and Materials:

Procedure:

Activity 2. Menu Writing

Instruction: Write the menu of Sotanghon using the given format below. (50 points)
1.
Name of the dish
Cooking time
LO.9
Preparation time

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Prepare starch dishes
Ingredients:

Equipment and Materials:

Procedure:

Activity 3. Project plan for cooking a starch/cereal dish

Instruction: Write the menu of Fresh Lumpia using the given format below. (50 points)

Name of the dish

Cooking time
Preparation time

Ingredients:

LO. 12 Cook Starch and Equipment and Materials:

Cereal dishes
Procedure:

Transfer Goal
Performance Task: (One Product)
Instruction: make your own vlog/video while preparing a variety of egg, starch and cereal dishes
(must prepare at least 1 egg dish, 1 starch/cereal dish). Pass your cooked dish.
Watch this video for reference:
 https://www.youtube.com/watch?v=hwiH67fxIhE
 https://www.youtube.com/watch?v=Mprr5Q5Z7H4

Scaffold 1: the teacher will discuss how to prepare starch and cereal dishes
Scaffold 2: the teacher will let the students to watch downloaded YouTube video
PERFORMANCE Scaffold 3: the student will independently demonstrate how to prepare and cook starch dishes
STANDARD: Scaffold 4: The student will independently present cooked starch and cereal dishes
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The learners:
independently prepares
egg, cereals, and starch Criteria 5 3 1
dishes Appearance The dish looks The dish looks The dish lacks color
colorful and somewhat colorful and is not appetizing
appetizing and appetizing to look at
Texture The dish are tender, The dish are The dish are
not overcooked somewhat tender overcooked
Taste The dish has well- The flavor is just The dish does not
blended flavor, with right taste good
correct proportion of
ingredients
Time management Finished cooking Cooking was Cooking was not
ahead of time finished just on time finished on time
Procedure The procedure was There were lapses The correct
followed correctly in following the procedure was not
procedure followed
Work habits Cleanliness and Somewhat clean Safety and
safety in working and and careful in using cleanliness in
using tools were tools working were not
observe followed

Reflective Journal
Instruction: Write a Reflective journal of your experience and the things you have learned in
performing the task. Use the table below.

How do you find the performance task? How does Technology and Livelihood
Education (TLE) affect our daily lives?

INSTITUTIONAL CORE VALUES: How do you apply your knowledge in this module to become
a successful cook in the future?

LAM Week 8: Performance Task

Transfer Goal
Performance Task: (One Product)
Instruction: make your own vlog/video while preparing a variety of egg, starch and cereal dishes (must prepare at least 1
egg dish, 1 starch/cereal dish). Pass your cooked dish.
Watch this video for reference:
 https://www.youtube.com/watch?v=hwiH67fxIhE
 https://www.youtube.com/watch?v=Mprr5Q5Z7H4

Scaffold 1: the teacher will discuss how to prepare starch and cereal dishes
Scaffold 2: the teacher will let the students to watch downloaded YouTube video
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Scaffold 3: the student will independently demonstrate how to prepare and cook starch dishes
Scaffold 4: The student will independently present cooked starch and cereal dishes

Criteria for the Cooked Dish

Criteria 5 3 1
Appearance The dish looks colorful The dish looks The dish lacks color RUBRIC in
and appetizing somewhat colorful and and is not appetizing to Evaluating a
appetizing look at Business Idea
Texture Criteria The dish are
Componenttender, not The dish are
Developing The dishStarting
are
1. Achievable Itovercooked
is easy o achieve Itsomewhat
is somewhat tender
easy to overcooked
It is hard to achieve
Taste The dish has well- The
achieve flavor is just right The dish does not taste
2. Feasible blended
The flavor,
business with
idea is The business idea is good
The business idea is
correct proportion of
capable of being carried somewhat difficult to impossible to carry out
ingredients
out carry out
Time3.management
Practical Finished cooking
The business idea is ahead Cooking
The was idea
business finished
is Cooking was not
The business idea is not
of time
useful just on time
somehat useful finished
useful on time
Procedure
4. SWOT Analysis TheSWOT
The procedure was
analysis There
The SWOTwereanalysis
lapses in The
The correct
SWOT procedure
analysis
followed
was correctly
thoroughly following
was not toothethorough was not followed
was not done
performed procedure
Work5.habits
Meets the Cleanliness
The needs of and
the safety SomeSomewhatneedsclean
of theand Safety and cleanliness
Not responsive to the
needs of the in working and
customers are met using careful in using
customers are not tools
met in working were
needs of the not
customers
customer tools were observe followed

A. PERFORMANCE TASK (1 PRODUCT)

PERFORMANCE STANDARD: The learners: independently prepares egg, cereals, and starch dishes

SITUATION:
The rise of Filipino millennial food entrepreneur despite of the crisis (COVID -19) becomes an opportunity to every student
and the forecast for growth is quite promising. You as a student will be given a chance from DTI to establish your own food
business (eatery/café). You are tasks to present your best egg, starch and cereal dishes together with your business plan.
GOAL: student will independently prepare and cook egg, cereals, and starch dishes

ROLE: Entrepreneur/Cook

PRODUCT: egg, cereals, and starch dishes

AUDIENCE: Teachers

STANDARDS: Marketable egg, cereals, and starch dishes

6. PERFORMANCE TASK ANALYTIC RUBRIC:

CRITERIA1 4 3 2 1 0 RATING
OUTSTANDING SATISFACTORY DEVELOPING BEGINNING MISSING
1
Criteria in column 1 should be the same as the Standards mentioned in tables in nos. 5A-C.
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 TOTAL:

Reflective journal
Instruction: Write a Reflective journal of your experience and the things you have learned in performing the task. Use the
table below.
How do you find the performance task? How does Technology and Livelihood Education (TLE)
affect our daily lives?
Instruction: Draw :) if you find the performance task easy
while :( if its difficult.

INSTITUTIONAL CORE VALUES: How do you apply your knowledge in this module to become a successful cook in the
future?

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Prepared by: Checked by:

KRISTIL KAYE P. MEMBREVE BLANDINA B. TABOR, LPT

TLE Subject Teacher TLE Department Head

Reviewed by: Approved by:

JEZA-MAE B. VELEZ, LPT MEYNARD R. BERIAL, MAEdA

JHS Teacher-in-charge JHS Principal

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