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CO Grade 10 Cookery

This document outlines the course topics and lessons for the Cookery class in Grade 10 at J. Oberas Scholastic Academy. The course is divided into 4 quarters covering different food groups. The 1st quarter covers Personal Entrepreneurial Competences, Eggs and Cereals with 5 lessons on eggs and 4 on grains and cereals. The 2nd quarter covers Vegetables and Seafoods with 2 lessons on vegetables, 1 on seafood anatomy, 1 on processing, and 1 on cooking seafood. The 3rd quarter covers Stocks, Sauces and Soups with 3 lessons and Poultry and Game Birds with 3 lessons. The final 4th quarter focuses on Meats with 3 lessons.

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David Mikael Nava Taclino
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953 views1 page

CO Grade 10 Cookery

This document outlines the course topics and lessons for the Cookery class in Grade 10 at J. Oberas Scholastic Academy. The course is divided into 4 quarters covering different food groups. The 1st quarter covers Personal Entrepreneurial Competences, Eggs and Cereals with 5 lessons on eggs and 4 on grains and cereals. The 2nd quarter covers Vegetables and Seafoods with 2 lessons on vegetables, 1 on seafood anatomy, 1 on processing, and 1 on cooking seafood. The 3rd quarter covers Stocks, Sauces and Soups with 3 lessons and Poultry and Game Birds with 3 lessons. The final 4th quarter focuses on Meats with 3 lessons.

Uploaded by

David Mikael Nava Taclino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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J. OBERAS SCHOLASTIC ACADEMY INC.

Amy's Subd. Mandurriao, Iloilo City

COURSE OUTLINE IN
TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY - GRADE 10
TOPIC REFERENCE/S PAGE/S
1st Quarter - PECS/EGG AND CEREALS

PERSONAL ENTREPRENEURIAL COMPETENCES


Lesson 1: Personal Entrepreneurial Competences TLE 10 Page 3-12
Lesson 2: Business Environment and Business Opportunity TLE 10 Page 13-20

EGGS AND CEREALS


Lesson 1:Composition and Characteristics of Eggs TLE 10 Page 21-27
Lesson 2:Preparing Egg Dishes TLE 10 Page 28-48
Lesson 3:Carbohydrates in Foods TLE 10 Page 49-53
Lesson 4: Grains and Cereals TLE 10 Page 54-62
Lesson 5: Cereals and Grains Dishes TLE 10 Page 63-78

2nd Quarter - VEGETABLES AND SEAFOODS


Lesson 1: Consideration in Choosing and Preparing Vegetables TLE 10 Pages 79-88
Lesson 2:Cooking Vegetables TLE 10 Pages 89-117
Lesson 3:Types, anatomy and Nutritional Value of Seafoods TLE 10 Pages 118-123
Lesson 4: Market Forms, Cuts and Methods of processing TLE 10 Pages124-131
Lesson 5: Preparing and Cooking Seafoods TLE 10 Pages 131-156

3rd Quarter - STOCKS, SAUCES AND SOUPS/POULTRY


AND GAME BIRDS

STOCKS, SAUCES AND SOUPS


Lesson 1: Preparing Stocks TLE 10 Pages 157-165
Lesson 2: Preparing Sauces TLE 10 Pages 166-170
Lesson 3: Preparing Soups TLE 10 Pages 171-190

POULTRY AND GAME BIRDS


Lesson 1: Kinds and Nutritional value of Poultry and Game Birds TLE 10 Pages 191-195
Lesson 2: Buying and Preparing Poultry and Game Birds TLE 10 Pages 196-206
Lesson 3:Cooking Poultry and Game Birds TLE 10 Pages 207-222

4th Quarter - MEATS


Lesson 1: Kinds and Market Forms of Meat TLE 10 Pages 223-234
Lesson 2: Principles in Selecting, Handling, and Storing Meat TLE 10 Pages 235-239
Lesson 3: Cooking Meat Dishes TLE 10 Pages 240-251

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