Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF SAN JOSE CITY

Unified Budget of Work (BOW)

TECHNOLOGY AND LIVELIHOOD EDUCATION 7
EXPLORATORY

Subject COOKERY Grade Level Grade 7

Quarter Total # of Teaching Days for the 40 days

whole quarter

Content Standards 1. The learners demonstrate an understanding of the use and maintenance of equipment in
cookery.
2. The learners demonstrate an understanding of performing mensuration and calculation in
cookery.
3. The learners demonstrate an understanding of the practice of occupational health and
safety.
Performance Standards 1. The learner independently uses and maintains tools, equipment, and materials in cookery
according to standard operating procedures.
2. The learners independently measure and calculate ingredients in cookery.
3. The learners independently practice occupational health and safety.

Week Most Essential Unpacked *Day/ Lesson Objectives (behavioral in nature & Suggested Mode of
Numb Learning Learning Activities/Tasks (List down Assessment
 Competency the target activities for F2F/,
(Formative &
er Competency (List down the Session SMART) Home-based/ODL, and/or
Summative)
unpacked LCs) Blended)

1 LO1: Utilize 1 1. Identify the different materials a. Picture parade Identification

appropriate of kitchen tools and equipment.
b. Jumbled letters
kitchen tools, 2. Explain the properties of each
equipment, and c. Question and Answer
material.
paraphernalia
3. Value the importance of
learning the materials used in
each kitchen tool and
TLE_HECK7/8UT-0a-1
equipment.

2 1. Describe the different a. Picture parade Recitation

preparation tools found in the
b. Video presentation
kitchen.
c. Brainstorming
2. Identify the function of each
preparation tool.
3. Appreciate the importance of
using these tools in preparing
food.

3 1. Identify the different serving a. Video presentation Identification

and cooking tools.
b. Jumbled letters Essay writing
2. Explain the uses of each
c. Game
serving and cooking tool.
3. Value the importance of
learning the different serving
 and cooking tools.

4 1. Identify the different cutting a. Picture parade Essay writing

tools
b. Video presentation
2. Explain the functions and
c. Word Hunt
differences of each cutting tool.
3. Appreciate the importance of
each cutting tool in cookery.

5 1. Identify the different measuring a. Picture parade Matching Type

tools.
b. Video presentation
2. Distinguish the difference
c. Word Hunt
between the measuring cup
used for dry and liquid
ingredients.
3. Value the importance of
measuring tools in cookery.

2 6 1. Explain the instructions and a. Making of Scrapbook Drawing

criteria of the drawing activity.
2. Draw the preparation tools and
serving tools following the
instruction and criteria.
3. Show discipline and
cooperation during the drawing
 activity.

7 1. Explain and follow the a. Scrapbook Drawing

instructions and criteria of the
b. Poster Making
drawing activity.
2. Draw the cooking tools, cutting
tools, and serving tools.
3. Show discipline and
cooperation during the drawing
activity.

8 1. Describe the different kitchen a. Jumbled letters Matching type

equipment.
b. Brainstorming Recitation
2. Explain the function of the
different kitchen equipment.
3. Appreciate the importance of
each kitchen equipment in
preparing and preserving foods.

9 1. Explain the instructions and a. Scrapbook

criteria of the drawing activity.
b. Question and
2. Draw the preparation tools and Answer
serving tools following the
instruction and criteria.
3. Show discipline and
cooperation during the drawing
 activity.

10 1. Enumerate the different a. Picture parade Identification

kitchen tools and equipment.
b. Video True or False
2. Classify the different kitchen presentation
Matching Type
tools and equipment based on
their uses. Classification
3. Value the importance of
learning the classification of the
kitchen tools and equipment.

3 LO2: Maintain 11 1. Define cleaning. a. Video presentation

appropriate
2. Identify the four categories of b. Match me
kitchen tools,
cleaning agents and their uses.
equipment, and c. Brainstorming
paraphernalia 3. Appreciate the importance of
cleaning agents in the kitchen.

TLE_HECK7/8MT 0b-2
12 1. Define sanitizing. a. Group discussion Matching type
2. Explain the different sanitizing b. Games
methods.
3. Value the importance of
sanitizing in maintaining the
kitchen.
13 1. Differentiate the three chemical a. Group discussion Fill in the box
sanitizers.
b. Demonstration
2. Discuss the advantages and
disadvantages of using
chemical sanitizers.
3. Appreciate the importance of
chemical sanitizers.

14 1. Identify and discuss the steps a. Picture parade Identification

in cleaning and sanitizing
b. Demonstration
kitchen utensils effectively.
2. Demonstrate the effective way
of cleaning and sanitizing
utensils.
3. Value the importance of
learning the steps in cleaning
and sanitizing utensils.

15 1. Identify the steps in cleaning a. Make-and-take Arrange It

kitchen premises.
b. Brainstorming
2. Prepare and use a homemade
c. Video
versatile cleaning solution.
Presentation
3. Appreciate the importance of
learning the different
household ingredients used in
cleaning kitchen premises.
4 LO1: Carry out 16 1. Familiarize with the different a. Connect Me Identification
measurements and measurement abbreviations.
b. Brainstorming
calculations in a
2. Identify the different cooking
required task
measurement abbreviations.
3. Value the importance of
TLE_HECK7/8PM 0d-4 learning the abbreviated
cooking measurements.

17 1. Identify pint and fluid ounce. a. Jumbled letter Matching Type

2. Convert pint to fluid ounce and b. Word Hunt
vice versa
3. Appreciate the importance of
converting pint to fluid ounce.

18 1. Identify gallons and quarts. a. Jumbled letter True or False

2. Convert gallons to quarts and b. Demonstration
vice versa.
3. Value the importance of
converting gallons to quarts.

19 1. Identify the steps in measuring a. Board Work True or False

ingredients correctly.
b. Picture parade
2. Discuss the steps in measuring
dry and liquid ingredients
 correctly.
3. Appreciate the importance of
learning the right procedures in
measuring the ingredients.

20 1. Recall the steps on how to a. Pick MEasure Enumeration

measure the dry and liquid
ingredients.
2. Follow the steps on how to
measure the dry and liquid
ingredients.
3. Value the importance of
following the steps or procedure
in measuring ingredients.

5 LO1: Carry out 21 1. Define the U.S. System of a. Video presentation Multiple choice
measurements and measurement.
b. Know me
calculations in a
2. Identify the U.S. equivalents of
required task-cont.
measuring each cup.
3. Appreciate the importance of
learning the U.S. equivalents in
measurement.

22 1. Define the metric system of a. Connect Me Fill in the

measurement. blanks
b. Jumbled Letter
2. Identify the metric equivalents
 of measuring each cup.
3. Value the importance of
learning the metric system of
measurement.

23 1. Identify the difference between a. Board work Multiple choice

the U.S. and Metric System of
Measurement.
2. Convert the U.S. to the Metric
system and vice versa.
3. Value the importance of the
U.S. and metric measurements.

24 1. Familiarize with the measuring a. Board work Matching Type

cup and its measurement
b. Video presentation
equivalents.
2. Convert the cup measurement
to fluid ounces to milliliter and
vice versa.
3. Value the importance of
learning each cup
measurement and its
equivalents.

25 1. Familiarize with the measuring a. Video Presentation True or False

spoon and its measurement
 equivalents.
2. Convert the spoon
measurement to milliliter and
vice versa.
3. Value the importance of
learning each spoon
measurement and its
equivalents.

6 LO1: Carry out 26 1. Recognize the different baking a. Group Me Fill in the
measurements and ingredients. blanks
b. Poster Making
calculations in a
2. Describe the characteristic of
required task-cont.
baking ingredients.
3. Appreciate the importance of
learning the different
characteristics of baking
ingredients.

27 1. Familiarize with the different a. Picture Parade Multiple choice

kinds of condiments.
2. Describe the characteristic of
each condiment.
3. Value the importance of
learning the different kinds of
condiments.
28 1. Identify the different dry a. Jumbled Letter True or False
ingredient substitutions.
b. Word hunt
2. Discuss the dry ingredient
substitution for ingredients
needed in cooking.
3. Appreciate the importance of
ingredients substitution.

29 1. Identify the factors to consider a. Picture Parade True or False

in substituting ingredients.
b. Investigate
2. Discuss the different
characteristics of ingredients
used in substitution.
3. Value the importance of
learning the characteristics of
substitute ingredients.

30 1. Recall the substitute a. Mix Me True or False

ingredients for baking and
b. Fill Me
cooking.
2. Mix the substitute ingredients
of catsup, honey, all spices,
chili sauce, and double-acting
baking powder.
3. Appreciate the importance of
ingredients substitution for
baking and cooking
7 LO2: 31 1. Identify the terms used in a. Jumbled Letter Multiple choice
calculating cost of production.
Calculate cost of b. Word hunt
production 2. Explain the terms used in
calculating the cost of
production.
TLE_HECK7/8PM -5 3. Value the importance of
learning different terms used in
calculating the cost of
production.

32 1. Define mark-up and mark-up a. Price Me True or False

percentage.
2. Discuss the steps in calculating
the mark-up percentage.
3. Appreciate the importance of
learning how to compute the
mark-up percentage.

33 1. Identify the mark-up based on a. Board Work Multiple

cost. Choice
b. Jumbled letter
2. Calculate the mark-up based
on cost.
3. Value the importance of how to
compute mark-up based on
cost.
 34 1. Identify the mark-up based on a. Board Work Matching Type
the selling price.
b. Jumbled letter
2. Discuss the steps in calculating
mark-up based on selling price.
3. Value the importance of
calculating mark-up and selling
price.

35 1. Recall the steps in calculating a. Arrange Me Problem

the mark-up from the selling Solving
price
2. Follow the steps in calculating
the mark-up from the selling
price
3. Value the importance of
following the steps on how to
calculate the mark-up from the
selling price.

8 LO1: Importance 36 1. Define OHSP and its a. Dramatization Multiple

of Occupational importance. Choice
b. Picture parade
Health and Safety
2. Perform OHSP in the kitchen.
Procedures
3. Share and value the
importance of OHSP in the
TLE_HECK7/8OHSP 0h- kitchen.
8
37 1. Define physical and biological a. Investigate Me Identification
hazards.
b. Picture parade
2. Identify the physical and
 biological hazards in the
kitchen.
3. Value the importance of
knowing physical and biological
hazards in the kitchen.

38 1. Define ergonomic and a. Word Hunt Matching Type

psychological hazards
b. Jumbled Letter
2. Differentiate the ergonomic and
psychological hazards in the
kitchen.
3. Value the importance of
knowing the ergonomic and
psychological hazards in the
kitchen.

39 1. Define chemical hazards. a. Scrapbook True or false

2. Draw the different chemical b. Word hunt
hazards in the kitchen.
3. Value the importance of
learning the different chemicals
in the kitchen.

40 1. Identify the different safety a. Jumbled Letter True or false

practices in the kitchen.
b. Dramatization
2. Perform the different safety
practices in the kitchen.
3. Value the importance of safety
practices in the kitchen.
*if 4 days/sessions per week
Prepared by:
CLARITA S. MARQUEZ JENNY ROSE C. DIZON
Teacher I Teacher I

Checked by: Re-checked by NOTED:

MARY MARGUERITE C. DASALLA EVELYN C. NOCUM, PhD VERONICA B.

PARAGUISON, PhD
Head Teacher-VI, SJCNHS Education Program Supervisor-1 CID Chief