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Grade 9 Appetizer Preparation

The document outlines the first quarter content standards and performance standards for a Grade 9 topic on preparing appetizers. Students will demonstrate understanding of kitchen safety and food preparation basics. They will identify tools, ingredients, and plating techniques for appetizers. Activities include practicing mise-en-place, classifying appetizers, differentiating between hot and cold types, preparing and evaluating a variety of appetizers, and following sanitation procedures. The goals are for students to develop competencies in food service and safety skills, and transfer their learning through performance tasks.

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Reginald Jr Calderon
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60 views4 pages

Grade 9 Appetizer Preparation

The document outlines the first quarter content standards and performance standards for a Grade 9 topic on preparing appetizers. Students will demonstrate understanding of kitchen safety and food preparation basics. They will identify tools, ingredients, and plating techniques for appetizers. Activities include practicing mise-en-place, classifying appetizers, differentiating between hot and cold types, preparing and evaluating a variety of appetizers, and following sanitation procedures. The goals are for students to develop competencies in food service and safety skills, and transfer their learning through performance tasks.

Uploaded by

Reginald Jr Calderon
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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SUBJECT: T.L.

E QUARTER: FIRST QUARTER

GRADE LEVEL: NINE TOPIC: PREPARE APPETIZERS

QUARTER CONTENT PERFORMANCE


UNIT TOPIC: COMPETENCIES/ INSTITUTION
/ STANDARDS STANDARDS ASSESSMENT ACTIVITIES RESOURCES AL CORE
CONTENT SKILLS VALUES
MONTH (CS) (PS)

First PREPARE The learners The learners ACQUISITION


Quarter/ APPETIZERS demonstrate independently
August- understanding demonstrate
a.Clean, Mastery
October of A1. Identify tools and equipment ●LM-COOKERY 9
sanitize and Core (pages 57-59)
Basic concepts competencies in needed in the preparation of A1. Name Me! Experimental
store kitchen appetizers A1. Skills Trial ●https://bit.ly/32QFTOT
and theories in cookery service
tools and
cookery as prescribed in ●https://bit.ly/3mRa7s9
equipment lessons. TESDA Training
b.Perform
regulation Mastery
Mise’en Place A2. Identify ingredients A2. View the ●LM-COOKERY 9
A2. Fill Me in Innovation
according to the given recipe ways (pages 65-68)
c. Prepare a ●https://bit.ly/3EOTVOl Creativity
range of
Appetizers A3. Identify the fundamental of A3. Pose and A3. Complete ●LM-COOKERY 9 Mastery
plating Dispose Me (pages 76-78)

d. Present a ●https://bit.ly/3eIOOoj
Creativity
range of ●https://bit.ly/3mRa7s9 Experimental
Appetizers

e. Store
Appetizers
●LM-COOKERY 9
(pages 76-78) Mastery
A4. Identify the A4. Detect ●https://bit.ly/3eIOOoj
A4. Take Me In Experimental
accompaniments of appetizers and Write

MAKE MEANING

M1. Clean, sanitize, and ●LM-COOKERY 9 Mastery


M1. Writing
prepare tools, utensils, and M1. Guided (pages 57-69)
Generalizatio Creativity
equipment based on the Generalization
n ●https://bit.ly/32QFTOT
required tasks Perseverance

Mastery
●LM-COOKERY 9
M2. Classify appetizers M2. Concept M2. Video (pages 57-69) Creativity
according to ingredients Mapping Analysis Experimental
●https://bit.ly/3EOTVOl

Mastery
M3. Guided ●LM-COOKERY 9
M3. Differentiate between hot M3. Critique (pages 69-75)
Generalizatio Experimental
and cold appetizers Writing
n ●https://bit.ly/3eYKB01

M4. Prepare a variety of M4. Make it for M4. Video ●LM-COOKERY 9 Mastery
(pages 69-75)
appetizers me Analysis
●https://bit.ly/3eYKB01
Experimental
Mastery
M5. Evaluate the finished M5. Concept M5. Research
●https://bit.ly/3mRa7s9 Experimental
product Mapping and Piled Up

Creativity
M6. Guided ●LM-COOKERY 9
M6. Prove it (pages 78-80)
M6. Utilize quality trimmings Generalizatio Perseverance
more
n ●https://bit.ly/3mRa7s9
Mastery
TRANSFER

Mastery
T1. Scaffold ●https://bit.ly/3eYKB01
T1. Rate the finished product Experimental
for Transfer ●https://bit.ly/3mRa7s9
T1.Performance
Task

Perseverance
●LM-COOKERY 9
T2. Follow workplace safety T2.Performance T2. Scaffold (pages 69-75)
Globalization
procedures Task for Transfer
●https://bit.ly/3eYKB01
Mastery

Experimental
●LM-COOKERY 9
(pages 76-78) Globalization
T3. Present appetizers T3.Performance T3. Scaffold
attractively Task for Transfer ●https://bit.ly/3eIOOoj
Creativity
●https://bit.ly/3FPJhrM
Perseverance

T4. Observe sanitary T4.Performance T4. Scaffold Globalization


practices in presenting Task for Transfer
●LM-COOKERY 9
appetizers (pages 76-78)
Perseverance
●https://bit.ly/3FPJhrM
Mastery
●https://bit.ly/3eIOOoj

T5. Keep appetizers in Perseverance


●LM-COOKERY 9
appropriate conditions to T5.Performance T5. Scaffold (pages 78-80)
Mastery
maintain their freshness, Task for Transfer
●https://bit.ly/3eFSbMI
quality ,and taste

Prepared By: Mr. Reginald V. Calderon Jr. Checked By: Mr. Marvin A. Rose Noted By: Ms. Nonette N. Adonay

T.L.E Teacher Academic Coordinator Principal

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