WebFIELD STUDY 1 : OBSERVATION OF TEACHING-LEARNING IN ACTUAL SCHOOL ENVIRONMENT; ABM FABM2 Module 1 Lesson 2 SFP Report FORM AND Account … WebW1 Learning Area TLE -COOKERY Grade Level 10 Quarter 3 Date I. LESSON TITLE LO3 Prepare Stocks, Sauces and Soups II. MOST ESSENTIAL LEARNING COMPETENCIES (MELCs) Prepare sauces required for menu items TLE_HECK9-12SSS-IIIc-22 III. CONTENT/CORE CONTENT 1.3.1Classify various types of sauces and their …

Learning Module Cookery G9 - [PDF Document]

WebSUBJECT MATTER LO 2 PREPARE VEGETABLE DISHES Code: TLE _ HECK10VD-IIb-c-10 References: Cookery NC II Learners Manual DepEd Learning Portal – Cookery LM Module 2 SHS pages 116- 149. Materials: Cut out pictures, Computer, DLP Teaching Strategies: Collaborative learning, Inquiry based learning III. WebLEARNING RESOURCES CG, TG, LM, Print Materials, TV, Laptop B. References 1. Teacher’s Guide Pages CG page 5, Teacher’s Guide page TLE_HECK7/8OHSP-0i-9 2. Learner’s Material Pages K to 12 Learning Manual in Commercial Cooking (Grade 7-8) 3. Textbook Pages Home Economics Cookery Grade 7-8 (Exploratory Course) by Lina M. … hudson heart center

DepEd Learning Portal

WebLEARNING RESOURCESA. References Teachers Guide pages Learners Manual pagesTextbook pages B. Other Resources TG Cookery Grade 10 pages 65-70 CG … Web1. Coagulation of proteins: white at 60-65 °C, yolk at 65-70 °C. Beyond this temperature, over coagulation takes place and water is. pressed out resulting in a decrease and tougher product. 2. Formation of greenish marks at the interface of the yolk. and white. when white when egg is overcooked. WebNov 6, 2016 · GRADE 10 Teachers Guide (TG) In this article, you will find our compiled GRADE 10 Teachers Guide. We aim to complete all the GRADE 10 Teachers Guide to make them available to our fellow teachers and help them complete their resources to make their efforts more directed into the actual teaching process. You will find the GRADE 10 … hudson heartbreaker jeans