Republic of the Philippines
Department of Education
Schools Division of Oriental Mindoro
INARAWAN NATIONAL HIGH SCHOOL
Inarawan, Naujan
BUDGET OF WORK (BOW)
TLE COOKERY 10
MOST ESSENTIAL
CONTENT PERFORMANCE K-12 CG
LEARNING DURATION
STANDARD STANDARD CODE
COMPETENCIES
FOURTH QUARTER
LESSON 1: MEAT DISHES
The learners The learners Perform Mise en
demonstrate an independently Place.
understanding prepare and 1.1. prepare the tools,
in preparing cooks meat equipment,
and cooking dishes. ingredients, and
meat dishes. other supplies
based on the given TLE_HECK9-
recipe 12PCM-IVa- Week 1
1.2. prepare the tools, 30
equipment,
ingredients, and
other supplies
based on the given
recipe
Cook meat cuts
2.1 identify the market
forms and cuts of
meat
2.2 prepare meat cuts
according to the
given recipe
2.3 prepare and use
TLE_HECK9-
suitable marinades
12PCM-IVb-g- Week 2
for a variety of
31
meat cuts
2.4 identify
appropriate
cooking methods
for meat cuts
2.5 apply the different
techniques in meat
preparation
Present meat TLE_HECK9- Week 3
dishes 12PCM-IVh-
3.1 present meat 32
dishes
aesthetically, based
on classical and
cultural standards
3.2 select suitable
plate according to
standard in serving
meat dishes
3.3 present meat
dishes hygienically
and sequentially
within the required
timeframe
Store meat
4.1 utilize quality
trimmings and
leftovers in storing
meat
4.2 store fresh and
cryovac-packed TLE_HECK9-
meat according to 12PCM-IVi-33
health regulations
4.3 use required
containers and
store meat in
proper temperature
to maintain quality
Week 4
and freshness
4.4 store meat in
accordance with
FIFO operating
procedures and
meat storage
requirements
Evaluate finished
product TLE_HECK9-
5.1 rate the finished 12PCM-IVj-34
products using
rubrics
Prepared by:
LADY LYN M. NARSOLES
Teacher I
Noted:
MARCIAL M. ACHA, JR.
Principal II
