WebModule in TLE-COOKERY 10 Second Quarter-Week 6 2 At the end of the lesson, you are expected to: LO4: Plate/Present fish and seafood 4.1 Prepare and present fish and … WebApr 14, 2024 · Daily Lesson Log (DLL) Quarter 3 Week 10 (April 17 – April 21, 2024) gives teachers the opportunity to reflect on what students need to learn, how students learn, and how best to facilitate the learning process.. They aim to empower teachers to provide quality teaching that recognizes the diversity of students in the classroom, strives for student …

Tle Module Grade 10 Answer Key Quarter 2 - adrivinglesson.com

Webof 2 School: BATIA HIGH SCHOOL Grade Level: 10 GRADES 1 to 12 Teacher: MR. JERALDO B. UBALDO Learning Area: T.L.E. – H.E. (Cookery) DAILY LESSON LOG Teaching Dates and Time: September 2-6, 2024 / 2:00 PM - 3:00 PM Quarter: SECOND SESSION 1 SESSION 2 SESSION 3 SESSION 4 I. OBJECTIVES WebCookery: Manual - Module 2 of 2 View Download Learning Material, Learning Module PDF Description This manual includes information and activities to develop desirable values, skills and understanding through authentic tasks on how to clean, maintain and sanitize kitchen tools and equipment. city lights lounge in chicago

COOKERY 10 QUARTER 2 LO2 Prepare Vegetable Dishes

WebLM-Cookery Grade 10. LM-Cookery Grade 10. LM-Cookery Grade 10. LM-Cookery Grade 10. katrina dawal. See Full PDF Download PDF. See Full PDF Download PDF. See Full PDF ... WebModule in TLE-COOKERY 10 Second Quarter-Week 6 2 At the end of the lesson, you are expected to: LO4: Plate/Present fish and seafood 4.1 Prepare and present fish and seafood dishes 4.2 Perform guidelines in serving fish and seafood dishes Fish is very delicate and easily overcooked. Fish and shellfish can be prepared by the dry-heat cooking methods of … WebThere are always seven steps in cook-chill production process 1. Cook 2. Fill the bag 3. Seal the bag 4. Chill 5. Store 6. Retherm 7. Serve Q6: Briefly explain how your equipment and staff influence which food production system youuse. Q7: What are two production factors that influence recipe selection? city lights judge judy