Tle 10 Q2 Module 3

TLE 10
Module 3
Week 3| Second Quarter
August 31- September 5-9, 2022
MARY JANE N. TEODORO

Teacher
GLORIA P. CHIANG Ma. Ed.

Coordinator
TLE10
Module 3 | Second Quarter
Week 3, September 5 - 9, 2022
LESSON 4
(a continuation on) Preparing Cereals and Starch
dishes
and Vegetables Dishes
Introduction:
Vegetables are edible plants that give color, flavor, and texture to meals. They are a good source of vitamins, minerals,
and fiber to our diet. Eat vegetables everyday especially the leafy, green, and yellow vegetables. They are not only
nutritious but low in calories as well.
As you go along with this course, you will be guided with these following questions:
 How do you promote cleanliness and sanitation in the kitchen?
 How do you produce good quality cereal and starch dishes based on expected standards?
Performance Standard: The learner independently demonstrates core competencies in cookery as

prescribed in the TESDA Training Regulation.
Content Standard: The learner demonstrates understanding of core concepts and theories in cookery
lessons.
Formation Standard: The learner pursues high achievement standards in everything one does in demonstrating core
competencies in cookery as prescribed in the TESDA Training Regulation and demonstrates understanding of core
concepts and theories in cookery lessons.
Lesson Title: Preparing Vegetables Dishes Textbook Pages: Pages 54- 78

Learning Objectives: At the end of the lesson, you are Focus Skills: At the end of the lesson, you are expected to:
expected to:  final product for vegetable dish
a. explain the consideration in the selection of  final product for cereals and starch dishes
vegetables for preparation and cooking; and  present final product
b. discuss how to prepare, serve, and store
vegetables
General Instructions:
1. Livelihood education in the qualification of Cookery is consist of 3 modules only.
2. Activities that are included in every module are expected to be answered at the end of the asynchronous class.
3. Do not proceed to the next activity without completing the previous one. Answer the activities HONESTLY.
This will test how honest you are to yourself.
4. You have to read instructions in every part of this module so you will know what and how to submit your
work. It can be in a form of a screenshot, video, picture, and the like.
EXPLORE
Vegetables are plants or parts of plant used as food. People on diet love these because of their low calories.
Activity 1: (Asynchronous)
Answer the given questions.

1. What are the nutrients/vitamins we can get in the vegetable?
2. Why we need to eat vegetables?
3. What is the nutritive value of starch and cereals?
FIRM UP
Vegetable are edible plants that give color, flavor, and texture to meals. They are a good source of vitamins, minerals,
and fiber to our diet.
Activity 1 (Asynchronous)
After all the lessons that we have discussed about preparing vegetable dishes, kindly answer this activity.
Match Me! Match the word to its corresponding meaning or description. Choose only the letter in Column B.
COLUMN A Column B
1. pare a. are short, thickened fleshy parts of an underground stem
2. tubers b. to sauté, cook quickly in a small amount of oil
3. flavonoids c. to remove skin of fruits or vegetables using a peeler
4. vegetables d. edible plants or parts of plants used as food
5. stir- fry e. these are underground buds and made of very short stem
f. anthocyanins, anthoxanthins, and tannin
DEEPEN
DEEPEN
Cereals and starch are more related to one another. Starch can be obtained from plant sources,
these plant sources mainly cereal grains and root crops are the sources of ingredients that
most Filipinos prepare for their major meals (rice, corn, root crops) and their snacks too.
Activity 2 (Asynchronous)
https://www.youtube.com/watch?v=GGn79s1oPk8
https://www.youtube.com/watch?v=2QNTKfNS2gQ
Watch the video provided, press the link provided.
From the video the you have watch kindly answer the following questions:
1. Explain the consideration in the selection of vegetables for preparation and cooking (10 pts)
2. Discuss how to prepare, serve, and store vegetables (10 pts)
3. Why Filipinos likes to eat starch and cereals dishes.
Value Integration:
How will you make use of the knowledge and skills
that you have learned into a livelihood program?
C
Performance Task
The Department of Tourism in collaboration with the National Commission for Culture and
Arts is hosting a culminating activity for Buwan ng Wika to promote Filipino cultural identity
and diversity.
In line with the celebration, as the hired chef, you have been requested to prepare Filipino
vegetable recipes and cereals/ starch dishes for the sharing of bounty among the heads and
officials of the said government agencies. Likewise, as a digital artist you are asked to create
a tech-based artwork of the said Filipino dishes.
RUBRICS for your Performance Task
Criteria 10-9 8-7 6-5 5-4

1. Use of tools Always uses Uses tools and Uses tools and Uses tools and
and equipment tools and equipment equipment equipment
equipment correctly correctly but less correctly but
correctly and confidently less
confidently sometimes confidently
most of the
time
2. Application of Manifests very Manifests Manifests Manifests less
procedures clear clear understanding of understanding
understanding understanding the step-by step of the step-by
of the step-by of the step-by procedure but step procedure
step procedure step procedure sometimes seeks but sometimes
clarification seeking
clarification
most of the
time
3. Safety work Always Observe safety Observe safety Not observing
habits observe safety precautions precautions safety
precautions most of the sometimes precautions
time most of the
time
4. Time Work Work Work Work not
management completed completed completed(mins.) completed
ahead of time within allotted (hours) (mins.) (hours)
time
5. Final Output Output is very Output is very Output is Output is not
presentable, presentable, presentable and so presentable,
and taste and taste taste is little below and taste is
exceeds the meets the the standard. within the
standard. standard. standard.
UMMATIVE
TEST
Choose from Cereals, Starch and Vegetable dishes that can be used into a business or a livelihood
program.
Name at least 10 products.

Example: Macaroni (pasta) chicharon
CLOSURE
Always remember that vegetables play an important part in the family’s diet because of its
immense effect to one’s health.
Prepared by:
MARY JANE N. TEODORO
TLE TEACHER
Checked by:
GLORIA P. CHIANG Ma. Ed.

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TLE 10

MARY JANE N. TEODORO

GLORIA P. CHIANG Ma. Ed.

Performance Standard: The learner independently demonstrates core competencies in cookery as

Lesson Title: Preparing Vegetables Dishes Textbook Pages: Pages 54- 78

Answer the given questions.

Watch the video provided, press the link provided.

Criteria 10-9 8-7 6-5 5-4

Name at least 10 products.

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