Beruflich Dokumente
Kultur Dokumente
(With inclusion of the provisions of D.O. No. 8, s. 2015 and D.O. 42, s. 2016)
Date:
DLP No.: 13 Learning Area: TLE Grade Level: 10 Quarter: 1 Duration: 2hour
Learning Competency/ies: Prepare Egg Dishes Code:
(Taken from the Curriculum Guide) TLE_HECK10ED-Ia-1
TLE_HECK10ED-Ib-d-2
TLE_HECK10ED-Ie-3
TLE_HECK10ED-Ie-4
Key Concepts / In the preparation of egg dishes, the first consideration is to identify the need tools and
Understandings to be equipment and how to clean and sanitize them after. Next consideration is to know what
Developed makes up an egg and appreciate other things about egg.
1. Objectives
Knowledge Identify the materials and ingredients used in preparing egg dish.
Skills Prepare egg dish.
Attitude Present egg dishes attractively.
Giving of Instructions
The teacher will discuss the DO’s and DON’T’s during the performance test proper.
Test Proper
4 Follows correctly the procedures in preparing and cooking fried egg and performs the skill very satisfactorily
without supervision and with initiative and adaptability to problem situations.
3 Follows correctly the procedures in preparing and cooking fried egg and performs the skill satisfactorily
without assistance or supervision.
2 Follows correctly the procedures in preparing and cooking fried egg with minor errors and performs the skill
less satisfactorily with some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking fried egg and performs the skill
unsatisfactorily.
4. Assessment /Evaluation The student’s will be evaluated based on their written and performance test results.
Name: School:
Position/Designation: Teacher 1 Division: CITY OF NAGA
Contact Number/s: Email address:
Detailed Lesson Plan (DLP)
(With inclusion of the provisions of D.O. No. 8, s. 2015 and D.O. 42, s. 2016)
Learning Area: TLE Grade Level: 10 Quarter: 1 Time:
Learning Competency/ies: Perform mise en place. Code:
(Taken from the Curriculum Guide) TLE_HECK10CD-If-5
Key Concepts / In the preparation of cereals and starch dishes, the first consideration is to identify the
Understandings to be needed tools and equipment.
Developed
1. Objectives
Knowledge Identify the tools and equipment needed in preparing cereals and starch dishes.
Skills Use the tools, and equipment based on prescribed standards.
Attitude State the importance of knowing the different tools and equipment needed in preparing
cereals and starch dishes.
2. Content Tools and Equipment Needed in Preparing Cereals and Starch Dishes
Learning Resources Curriculum guide, Learning Module, Realia (Material and Ingredients)
3. Procedures
Introductory The teacher let the students to arrange the given jumbled letters to form word/words. Then they are tasked also to say
Activity/ies something on the formed word/words.
Activity The teacher divides the class into five, each group will think-pair-and paste the given names and functions of the needed tools
and equipment in preparing cereals and starch dishes.
Analysis How was the activity given? Did you get the correct answers? What are the challenges met in doing the activity? What are the
tools and equipment needed in preparing cereals and starch dishes? Have you experienced using the different tools and
equipment at home? How did you use the different tools and equipment?
Abstraction The teacher will introduce the content through power point presentation.
Application With the same group, each group will choose a representative to demonstrate how to use the particular kitchen tool used in
preparing cereals and starch dishes.
Rubric.
4 Performs the skill very satisfactorily without supervision and with initiative and adaptability to problem situations.
2 Performs the skill less satisfactorily with some assistance and/or supervision.
Materials needed:
500g pasta
Salt
Water
Tools/equipment needed
Burner
Kettle
Ladle
Colander
Procedure for Cooking Pasta
1. Put 4 quarter water per 500 g of pasta in a kettle. Add 1 ½ teaspoon salt.
2. Boil the water rapidly and drop in the pasta. As it softens, stir gently to keep it from sticking
together and to the bottom. Continue to boil, stirring a few times.
3. Drain immediately in a colander as soon as it is al dente, and rinse with cold running water
until the pasta is completely cooled. If serve immediately, just drain well from hot water.
4 Follows correctly the procedures in preparing and cooking pasta and performs the skill without
supervision.
3 Follows correctly the procedures in preparing and cooking pasta and performs the skill with
some assistance or supervision.
2 Follows correctly the procedures in preparing and cooking pasta with minor errors and performs
the skill with some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking pasta and was not able to
perform the skill.
1-5 Factors affecting starch paste viscosity and starch gel strength
B. Essay.
1. Why is it necessary for you follow the general rule for cooking pasta in boiling water?
2. Is it important for you to be familiar with different shapes of pasta? Why?
Analysis
How was the activity given? What are the challenges met in doing the activity? What are
the properties and reactions of starch? Why do we need to know the properties and reactions
of starch before preparing starch dishes?
Abstraction The teacher will introduce the content through power point presentation.
Application With the same group, each group will choose a representative to demonstrate the process of
forming dextrin by toasting flour for polvoron.
Rubric.
4 Performs the skill very satisfactorily without supervision and with initiative and
adaptability to problem situations.
2 Performs the skill less satisfactorily with some assistance and/or supervision.
5. Assignment What is the significance of knowing the properties and reactions of starch before preparing
cereals and starch dishes?
Date: AUGUST 8, 2018- Wednesday Learning Area: TLE Grade Level: 10 Quarter: 1 Time: 1:00-3:00PM
Learning Competency/ies: Prepare and Present Starch Dishes. Code:
(Taken from the Curriculum Guide) TLE_HECK10
Key Concepts / Ingredients needed in preparing Fettuccine Alfredo are identified.
Understandings to be
Developed
1. Objectives
Knowledge Identify the ingredients needed in preparing Fettuccine Alfredo.
Skills Prepare and present Fettuccine Alfredo
Attitude Show enthusiasm in doing the activity.
Giving of Instructions The teacher will discuss the DO’s and DON’T’s during the summative test proper and performance
test proper.
Performance Test The students will prepare and present Fettuccine Alfredo.
Proper
The teacher will evaluate the student’s product using the given rubric and feed backing will
Checking and follow.
Recording of Scores Your performance will be rated using the scoring rubric below:
P E R F O R M A N C E L E V E L
Dimensi
on
1. Use Uses tools and Uses tools and Uses tools and Uses tools and No
of tools equipment equipment correctly equipment correctly equipment attempt
and correctly and and confidently but less confidently incorrectly and
equipme confidently at most of the times sometimes less confidently
nt all times most of the time
TOTAL POINTS
Interpretation of Scores:
38-48 = Excellent
27-37 = Very Good
16-26 = Fair
15 Below = Poor
4. Assessment /Evaluation The student’s will be evaluated based on their performance test results.