Weekly Learning Plan Tle9 Q4 WK1

Republic of the Philippines
Department of Education
Region IV-A CALABARZON
SCHOOLS DIVISION OFFICE OF RIZAL
BARAS - PINUGAY PHASE 2 NATIONAL HIGH SCHOOL
WEEKLY LEARNING PLAN

Quarter: 4 Grade Level: 9
Week: 1 Learning Area:Technology Livelihood Education
MELC: LO 1. Perform mise en place- TLE_HECK9PD-IVa-15

1.2 Importance of dessert in a meal
1.3 Classify desserts according to types of ingredients used
Day Objectives Topic/s Classroom-Based Activities Home-Based Activities
1 Identify the importance of Importance of desserts Begin with the classroom Ask the learners to read their
desserts. Classifications of dessert routine: Learning Activity Sheets
Classify desserts and their characteristics
a. Prayer (LAS) Week 1 and answer
ingredients.
b. Checking of the following Activities:
Attendance Journal Writing-Activity 2
c. Reminder of the Health
Safety Protocols
d. Quick Kamustahan
A.Recall
What Am I
1. Guess the tool presented
by the following words.
B. Motivation
Picture Talks
Guess the pictures and its
sounds like to get the correct
answer. Let the learners
participate.
“Proactive and Resilient Intellectuals Moving towards empowering Education”

Southville 9, Phase 2, Brgy. Pinugay 1970 Baras, Rizal
baras-pinugayp2nhs.304798@deped.gov.ph
https://www.facebook.com/BPP2NHS/
C. Discussion
Guide Questions:
1. What are the ingredients in
preparing desserts?
2. Give the importance of
eating desserts.
3. What are the classification
of desserts ingredients?
D. Developing Mastery
Ask a volunteer to explain the
importance of eating a
dessert.
E. Application and
Generalization
Let the learners answer

Activity 1.
F. Evaluation
Multiple Choice. Choose the
letter of the correct answer.
2 Identify the importance of Importance of desserts Begin with the classroom Ask the learners to read their
desserts. Classifications of dessert routine: Learning Activity Sheets
Classify desserts and their characteristics
e. Prayer (LAS) Week 1 and answer
ingredients.
f.Checking of the following Activities:
Attendance Journal Writing-Activity
g. Reminder of the house
rules
h. Quick Kamustahan
A.Recall
What Am I
1. Guess the tool presented
by the following words.
B. Motivation
Picture Talks
Guess the pictures and its
sounds like to get the correct
answer. Let the learners
participate.
C. Discussion
Guide Questions:
1. What are the ingredients in
preparing desserts?
2. Give the importance of
eating desserts.
3. What are the classification
of desserts ingredients?
Ask a volunteer to explain the
importance of eating a

dessert.
E. Application and
Generalization
Let the learners answer Quiz

2.
F. Evaluation
3 -identify ingredients for -Varieties of ingredients in Begin with the

classroom Ask the learners to read their
desserts preparing desserts routine: Learning Activity Sheets
-select and prepare sweet -Methods of preparing a. Prayer (LAS) Week 1 and answer
sauces desserts b. Checking of the following Activities:
-Sauces for desserts Attendance Activity 3
c. Reminder of the house
rules
d. Quick Kamustahan
A.Recall
Ask the learners about the
importance of dessert and its
classification.
B. Motivation
Visit to Market!

Pass It On!
Big Custard picture will be
pass around the class and
each students will write
ingredients of custards. After
the music played the last
student holding the picture will
read the ingradients.
C.Discussion
Give the background
information of methods of
preparing desserts.
Let the learner identify the
sweet sauces.
Answer the Activity 1
Matching Type that describes
about meat.
E. Application/ Generalization
Table Completion.
F. Evaluation
True or False.
Write T if the statement is
correct and F if the statement
is wrong.
4 -identify ingredients for -Varieties of ingredients in Begin with the

classroom Ask the learners to read their
desserts preparing desserts routine: Learning Activity Sheets
-select and prepare sweet -Methods of preparing e. Prayer (LAS) Week 1 and answer
sauces desserts f. Checking of the following Activities:
-Sauces for desserts Attendance Activity 3
g. Reminder of the house
rules
h. Quick Kamustahan
A.Recall
Ask the learners about the
importance of dessert and its
classification.
B. Motivation
Visit to Market!
Pass It On!
Big Custard picture will be
pass around the class and
each students will write
ingredients of custards. After
the music played the last
student holding the picture will
read the ingradients.
C.Discussion
Give the background
information of methods of

preparing desserts.
sweet sauces.
about meat.
Table Completion.
F. Evaluation
True or False.
is wrong.
5 Catch-Up Friday
Prepared by: Checked by: Noted by:

DIVINA T. MARANAN HONESTY MARIE S. MAGRACIA JIMMYB S. PAJARILLO
TLE 9-Teacher OIC BPP2 NHS School Head


Week: 3-4 Learning Area: Technology Livelihood Education
MELC: LO 2. Cook meat cuts TLE_HECK10PCM-IVb-g-31

*Prepare the tools and equipment, ingredients and other supplies based
on the given recipe
Cook Meat Cuts (TLE_HECK10PCM-IVb-g-31)
*Identify the market forms and cuts of meat
1 Identify the market forms Variety of Meat Dishes Begin with the classroom Ask the learners to read their
and cuts of meat routine: Learning Activity Sheets
Attendance Activity 3
Safety Protocols
d. Quick Kamustahan
A.Recall
PAIR ME UP!

DIRECTIONS: Below are
word problems that consist of
two-word pairs. Look at the first
pair and decide the two words
relate to each other.
B. Motivation
Picture Talk!
Show pictures of meat cuts
and elicit some questions:
1. What cuts of meat is
presented?
2. What variety of dishes
is produced to the
different meat cuts?
C. Discussion
Let the learners explain their
experiences in meat
preparation.
Identify the different portion

cuts of meat.
Let the students explain the
different cuts of meat and
cutting procedures and term.
Answer Learning Task 1in
your LAS.

E. Application and
Generalization
Let the learners answer

Learning Task 2.
Identification.
F. Evaluation
2 Prepare and use suitable Identify the types of Begin with the classroom Let the learners answer the
marinades for a variety of Marinade routine: Reflection on a separate
meat cuts a. Prayer sheet of paper about their
b. Checking of personal insight.
Attendance
I realized …………………..…
Safety Protocols
d. Quick Kamustahan
A.Recall I understand …………………
Unscramble the letter word to
know the answer about meat
cuts. I need to Learn more ……….
B. Motivation
Show some pictures of
different cuts of meat and ask

learners their kinds to know
their knowledge about basic
meat cuts.
C.Discussion
Explain The Background

information and introduction of
meat.
Let the learners identify

different types of marinades of
meat.
D. Developing mastery
Video presentation on the
different meat marinades.
E. Application/Generalization
Answer Activity 2:
Fill in the blanks.
F. Evaluation
Answer the Guide questions
presented.
3 Methods of cooking Identify appropriate Begin with the classroom Let the learners answer the
meat cooking methods for meat routine: Reflection:

8.1. Dry-heat cooking cuts e. Prayer What Have I Learned?
8.2. Moist-heat cooking f. Checking of ______________________
Attendance I will Apply
g. Reminder of the Health
______________________
Safety Protocols
h. Quick Kamustahan
A.Recall I realized
Bamboozle. ______________________
Answer the questions being
asked about the different meat
forms.
B. Motivation
WORD IT OUT!
Pick 6 words that you can
identify that relates to our
discussion for today.
C.Discussion
Give the background
information of the Methods of
Cooking Meat.
What are the types of

Methods of cooking meats?

different Methods of Cooking
meat.

DIRECTIONS: The class will
be divided into 2 groups to
Classify the following
examples that belongs to Dry
Heat and Moist-heat method
of cooking meat
for 5 minutes. Present it to
class for discussion. Your
presentation will rated as
follows:
MY COOKING TIMELINE.
Directions:
Supply the sequence of
events in order that they
happened relating to your
cooking experience.
Give dish that you can
prepare at the given particular
age.
F. Evaluation
True or False.

is wrong.
4 Effects of Heat on Meat Begin with the classroom

routine:
a. Prayer
b. Checking of
Attendance
Safety Protocols
d. Quick Kamustahan
A.Recall
Question and answer:
1. What are the types of
cooking Methods of
Meat?
2. Give examples of Dry-
heat and Moist-heat
cooking Method?
B. Motivation
C.Discussion
Explain the factors affecting
choice of cooking methods in
meat.

about meat.
1. What the factors that
affect to the meat
cookery?
2. Describe the effect of
heat on meat.
F. Evaluation
Summative Test
Multiple Choices. Choose the
5 Completion of Written Works

and Performance Task
DIVINA T. MARANAN MA. JUNELIA M. TIBAY KRISTINE JOY S. PEDROSO

Subject Teacher Head Teacher Principal


Week: 5-6 Learning Area: Technology Livelihood Education
MELC:
LO3. Present meat dishes
3.1 present meat dishes aesthetically, based on classical and cultural standards
TLE_HECK10PCM-IVh-32
3.2 select suitable plate according to standard in serving meat dishes.
1 Present meat dishes Methods of presenting meat Begin with the classroom Ask the learners to read their
aesthetically, based on dishes routine: Learning Activity Sheets
classical and cultural Plating
standards
Attendance Activity 3
c. Reminder of the
Health Safety
Protocols
d. Quick Kamustahan
A. Recall

Unscramble Me!
DIRECTIONS:
Unscramble the letter word
presented to find the correct
answer.
B. Motivation
Picture Talk!
Show pictures of meat cuts
and elicit some questions:
1. What can about the
picture?
2.Does your mouth
waters upon seeing
this pictures?
C. Discussion
What is Plating?.
What is the Basic Principle in
platter presentation
Video Presentation on Basic
plating.
Elicit Ideas on basic plating
techniques.
E. Application and
Generalization
Essay 5 pts each.

F. Evaluation
2 Select suitable plate Garnishing Begin with the classroom Let the learners answer the
according to standard Portion control routine: Reflection on a separate
recipe in serving meat a. Prayer sheet of paper about their
dishes. b. Checking of Attendance personal insight.
Safety Protocols
I realized …………………..…
d. Quick Kamustahan
A.Recall I understand …………………

Question and answer on the
Basic palting techniques
I need to Learn more ……….
B. Motivation
Show video presentation on
garnishing aesthetically.
C.Discussion
What is garnishing?
What is portion Control?
D. Developing mastery
Explain the following:

How the portion control
works?
How garnishing appeals to the
eye?
E. Application/Generalization
Answer Activity 2:
Fill in the blanks.
F. Evaluation
Answer the Guide questions.
Explain the passage:
“The eyes eats first”
3 Store meat in accordance Techniques in storing Begin with the classroom Let the learners answer the
with FIFO operating meat routine: Reflection:
procedures and meat a. Prayer What Have I Learned?
storage requirements
b. Checking of Attendance ______________________
c. Reminder of the Health I will Apply
Safety Protocols ______________________
d. Quick Kamustahan
A.Recall
Explain the idea of portion I realized
control. ______________________
B. Motivation
Picture Parade!
Show pictures of proper and
improper storing meat.

C.Discussion
Give the background
information of the Proper meat
handling and storing.
DIRECTIONS: The class will
be divided into two then elicit
the ways on proper storing of
meat.
Methods of Preserving Meat
There are different methods of
preserving meat. These
include drying or dehydration,
smoking, salting, curing,
refrigerating, freezing, canning
and freeze drying.
Directions:
Supply the sequence of
events in order that they
happened relating to your
cooking experience.
Give dish that you can
prepare at the given particular
age.
F. Evaluation
True or False.
is wrong.
4 Effects of Heat on Meat Begin with the classroom

routine:
a.Prayer
b.Checking of Attendance
Safety Protocols
d. Quick Kamustahan
A.Recall
Question and answer:
1. What are the techniques in
food storing?
2. How to evaluate preserved
meat products?
B. Motivation
Audio visual presentation on
Meat Storing.
C.Discussion
Explain the food storage chart.

about meat.
F. Evaluation
Summative Test
Multiple Choices. Choose the
5 Completion of Written Works

and Performance Task
DIVINA T. MARANAN MA. JUNELIA M. TIBAY KRISTINE JOY S. PEDROSO

Subject Teacher Head Teacher Principal


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Republic of the Philippines

WEEKLY LEARNING PLAN

MELC: LO 1. Perform mise en place- TLE_HECK9PD-IVa-15

“Proactive and Resilient Intellectuals Moving towards empowering Education”

Let the learners answer

“Proactive and Resilient Intellectuals Moving towards empowering Education”

Let the learners answer Quiz

3 -identify ingredients for -Varieties of ingredients in Begin with the

“Proactive and Resilient Intellectuals Moving towards empowering Education”

4 -identify ingredients for -Varieties of ingredients in Begin with the

“Proactive and Resilient Intellectuals Moving towards empowering Education”

Prepared by: Checked by: Noted by:

“Proactive and Resilient Intellectuals Moving towards empowering Education”

WEEKLY LEARNING PLAN

MELC: LO 2. Cook meat cuts TLE_HECK10PCM-IVb-g-31

“Proactive and Resilient Intellectuals Moving towards empowering Education”

Identify the different portion

“Proactive and Resilient Intellectuals Moving towards empowering Education”

Let the learners answer

“Proactive and Resilient Intellectuals Moving towards empowering Education”

Explain The Background

Let the learners identify

“Proactive and Resilient Intellectuals Moving towards empowering Education”

What are the types of

Let the learner identify the

“Proactive and Resilient Intellectuals Moving towards empowering Education”

“Proactive and Resilient Intellectuals Moving towards empowering Education”

4 Effects of Heat on Meat Begin with the classroom

“Proactive and Resilient Intellectuals Moving towards empowering Education”

5 Completion of Written Works

Prepared by: Checked by: Noted by:

DIVINA T. MARANAN MA. JUNELIA M. TIBAY KRISTINE JOY S. PEDROSO

“Proactive and Resilient Intellectuals Moving towards empowering Education”

WEEKLY LEARNING PLAN

“Proactive and Resilient Intellectuals Moving towards empowering Education”

Essay 5 pts each.

“Proactive and Resilient Intellectuals Moving towards empowering Education”

A.Recall I understand …………………

“Proactive and Resilient Intellectuals Moving towards empowering Education”

“Proactive and Resilient Intellectuals Moving towards empowering Education”

4 Effects of Heat on Meat Begin with the classroom

“Proactive and Resilient Intellectuals Moving towards empowering Education”

5 Completion of Written Works

Prepared by: Checked by: Noted by:

DIVINA T. MARANAN MA. JUNELIA M. TIBAY KRISTINE JOY S. PEDROSO

“Proactive and Resilient Intellectuals Moving towards empowering Education”

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