Convergence
Convergence
Convergence
2.3 present and evaluate soup TLE_HECK10SSS 11. Garnishes for the presentation of soups
recipes in accordance with the -IIIb-21
criteria
12. Techniques in presenting and evaluating soups
13. Criteria in presenting and evaluating soup
recipes (e.g. right
14. Suggested flavor, Various
projects: color, temperature, service
kinds of soup
ware, and suitable garnishes and accompaniments)
15. Classification of Sauces
LO 3. Prepare sauces required for 16. Ingredients in preparing sauces
menu items
3.1 classify various types of 17.
sauces and atheir corresponding 18.Methods of preparing
Types of thickening sauces
agents and convenience
3.2 prepare variety of hot and products used in preparing sauces
cold sauces the
3.3 identify based onof
types thethickening
required
menu
agentsitems
and convenience products 19. Role of thickening agents and convenience
used in preparing sauces TLE_HECK10SSS products in the preparation of sauces
3.4 use thickening agents and -IIIc-22
convenience products
appropriately 20. Criteria for evaluating sauces
3.5 evaluate sauces for flavor,
color, and consistency
21. Common problem in the preparation of sauces
3.6 identify and deal with
problems in the preparation of
sauces 22. Suggested project: Various type of sauces
LO 4. Store and reconstitute TLE_HECK9- 23. Methods of storing and reheating stocks,
stocks, sauces, and soups 12SSS-IIId-23 sauces, and soups
4.1 maintain optimum quality and 24. OHS
freshness of stocks, sauces, and
soups
4.2 reconstitute stocks, sauces,
and soups
MARGIEBEL D. SALINAS
Prepared by:
Subject Teacher
CONTENT
Content Standards Performance Standards Learning Competencies
Code Taught Non-Taught