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Module 2 of 2

Cookery
Teacher’s Guide

This instructional material was collaboratively developed and reviewed by

educators from public and private schools, colleges, and/or universities. We
encourage teachers and other education stakeholders to email their feedback,
comments, and recommenda- tions to the Department of Education at

We value your feedback and recommendations.

Department of Education
Republic of the Philippines

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Technical-Vocational-Livelihood Education – Cookery Module
2 Teacher’s Guide
First Edition 2016

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Published by the Department of Education

Secretary: Br. Armin A. Luistro FSC
Undersecretary: Dina S. Ocampo, PhD

Development
Printed in the Philippines Team of Interlinks
by: Sunshine the Cookery Teacher’s
Publishing House, Inc.
3F Maine City Tower, 236 Tomas Morato Avenue, Brgy.
Guide Writers: Aniceta S. Kong and Anecita P. Domo
South Triangle, Quezon City
Editor: Merlyn Lee
Department of Education-Bureau of Learning Resources (DepEd-BLR)
Reviewer: Maila A. Dogelio
Office Address: Ground Floor Bonifacio Building, DepEd Complex, Meralco Avenue
Illustrator: Pasig
Henry Allen
City, M. Arcos
Philippines 1600
Telefax: (02) 634-1072; 634-1054;631-4985
Cover Artist:[email protected]
Ricardo Jose V. Santillan III
E-mail Address: *[email protected]

Management Team of the Cookery Teacher’s

Guide
Bureau of Curriculum Development
Bureau of Learning Resources

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TABLE OF CONTENTS

Page
Cover Page
Table of Contents…......................................................................................iii
Curriculum Guide………………………………….......….….……... vi
Content Standard and Performance Standard…............................................1
Learning Episodes…......................................................................................1
Introduction....................................................................................................2
Objectives...............................................................................................2
Learning Goals and Targets....................................................................3
Program Requirements...........................................................................3
Learning Episodes..................................................................................3
How to Use This Teacher’s Guide.........................................................4
Diagnostic Assessment…...............................................................................5
Personal Entrepreneurial Competencies (PECs)…........................................10
Environment and Market (EM)…..................................................................14

Quarter 1 Egg, Cereal, and Starch Dishes

Pretest 1………………………………………………………… 19

Lesson 1 Prepare Egg Dishes

LO 1 Perform Mise en Place…........................................................22
LO 2 Prepare and Cook Egg Dishes…............................................24
LO 3 Present Egg dishes…..............................................................31
LO 4 Evaluate Finished Product…..................................................36
Lesson 2 Prepare Cereals and Starch Dishes
LO 1 Perform Mise en Place...……………………………… 37
LO 2 Prepare Starch and Cereal Dishes…………………… 39
LO 3 Present Starch and Cereal Dishes…………………… 41
LO 4 Store Starch and Cereal Dishes……………………… 46
Posttest 1………………………………………………………….. 48

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Quarter 2 Vegetable and Seafood Dishes
Pretest 2…..............................................................................................51

Lesson 1 Prepare Vegetable Dishes

LO 1 Perform Mise’ En Place….....................................................54
LO 2 Prepare Vegetable Dishes…...................................................57
LO 3 Present Vegetable Dishes.......................................................68
LO 4 Store Vegetable Dishes...........................................................69
LO 5 Evaluate the Finished Product................................................69
Lesson 2 Prepare and Cook Seafood Dishes
LO 1 Perform Mise’ En Place….....................................................70
LO 2 Handle Fish and Seafood…....................................................71
LO 3 Cook Fish and Sheelfish….....................................................71
LO 4 Plate/Present Fish and Seafood Dishes…..............................76
LO 5 Store Fish and Seafood….......................................................79
Posttest 2….............................................................................................80

Quarter III Stocks, Sauces, Soups and Poultry Dishes

Pre-Test 3…...........................................................................................83

Lesson 1 Prepare Stocks, Sauces and Soups

LO 1 Prepare Stocks Required for Menu Items…...........................86
LO 2 Prepare Soups Required for Menu Items...............................91
LO 3 Prepare Sauces Required for Menu Items…..........................102
LO 4 Store and Reconstitute Stocks, Sauces and Soups… 109 LO 5
Evaluate the Finished Product...........................................................109
Lesson 2 Prepare Poultry Game Dishes
LO 1 Perform Mise En Place….......................................................110
LO 2 Cook Poultry and Game Bird Dishes….................................112

iv

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LO 3 Plate/Present Poultry Dishes……………………….… 117
LO 4 Store Poultry and Game Bird...................................... 117
LO 5 Evaluate the Finished Product................................... 118
Posttest 3….............................................................................................118
Quarter IV Meat Dishes
Pretest 4…...............................................................................................121
Lesson 1 Prepare and Cook Meat Dishes
LO 1 Perform Mise’en Place…........................................................124
LO 2 Cook Meat Cuts…..................................................................125
LO 3 Plate/Present Meat dishes…....................................................133
LO 4 Store Meat...............................................................................134
LO 5 Evaluate the Finished Product.................................................134
Posttest 4.................................................................................................135

Summative Assessment…..............................................................................138
Synthesis….....................................................................................................143
Glossary..........................................................................................................144

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K to 12 Basic Education Program
TECHNOLOGY AND LIVELIHOOD EDUCATION
TECHNICAL-VOCATIONAL-LIVELIHOOD EDUCATION
HOME ECONOMICS
TEACHER’S GUIDE
COOKERY

Grade Level Standard:

Technology and Livelihood Education for junior high school and Technical- Vocational-
Livelihood Education for senior high in Home Economics – Cookery leads to National
Certificate Level II (NCII). It covers core competencies namely;
(1) preparing egg dishes (2) preparing cereal and starch dishes (3) preparing vegetable
dishes (4) preparing and cooking seafood dishes (5) preparing stocks, sauces and soups
(6) preparing poultry and game dishes, and (7) preparing and cooking meat.

CONTENT STANDARD
The learner demonstrates understanding of core concepts, and principles in
Cookery.

PERFORMANCE STANDARD
The learner applies core competencies in cookery as prescribed by TESDA Training
Regulation.

LEARNING COMPETENCIES
• Develop and strengthen PECs needed in cookery
• Develop a product/service in cookery
• Select a business idea based on the set criteria and techniques
• Develop a brand for the product
• Perform mise en place
• Prepare, cook, present and evaluate egg dishes
• Prepare, cook, present and evaluate starch and cereal dishes
• Prepare, cook, present and evaluate vegetable dishes
• Prepare, cook, present and evaluate seafood dishes
• Prepare, cook, present and evaluate stocks, sauces and soups dishes
• Prepare, cook, present and evaluate poultry and game dishes
• Prepare, cook, present and evaluate meat dishes

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Introduction
The Technology and Livelihood Education (TLE) for junior high school and
Technical-Vocational-Livelihood Education (TVL) for senior high school is one track in
the implementation of the K to 12 Basic Education Program (BEP). The TLE/TVL
Track has four strands, namely: Agri-Fishery Arts, Home Economics, Industrial Arts,
and Information and Communication Technology. Learners in Grades 7 and 8 take
exploratory courses under the track; tackling common competencies that they would
need, helping them pursue a career in TVL. Their learnings and competencies are further
enhanced in Grades 9 and 10, up to Senior High.

This learning resource focuses on the course [Cookery (National Certificate

Level II)] under the [Home Economics] strand of the TVL track. The Department of
Education aims that this learning resource contributes to the attainment of the realization
of the overall goal of the K to 12 Basic Education Program, which is the holistic
development of every Filipino learner: equipped with 21st century skills, adequately
prepared for work, and has gained the right knowledge, attitude, values and skills to start
a business, acquire middle level skills, and to advance in higher education.

Cookery Module 2 of 2

This is the second of two modules that make up the Cookery Manual. It includes
information and activities to develop desirable values, skills and understanding through
authentic tasks on [how to clean, maintain and sanitize kitchen tools, equipment, and
working premises which are important routines after each preparation of foods in the
kitchen. It also contains step-by-step procedures and helpful techniques and guidelines
on how to prepare, present and store appetizers, salads and salad dressings, sandwiches
and desserts, all of which do not require heat in preparation]. Provisions for practical
application to real life situation are also included for lifelong learning.

The lesson on Personal Entrepreneurial Competencies (PECs) will help learners

to determine their abilities that need to be enhanced and weaknesses to be improved in
order to attain success. The market and environment lessons on the other hand, will show
them how to identify needs and wants of people in the community for possible business
opportunity. All of these expose learners to a wide variety of experiences and
opportunities to acquire work skills, work values and expertise which will help learners
in choosing an occupation or career and/or eventually put up his or her own
business in line with cookery thus, making learners self-reliant and productive
members of the society.

This Teaching Guide opts to guide teachers in facilitating learning geared toward the attainment of the lear

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Generally, learners are expected to become proficient in performing skills

on the following competencies:
1. develop personal entrepreneurial skills
2. prepare egg dishes
3. prepare cereals and starch dishes
4. prepare vegetables dishes
5. prepare and cook seafood dishes
6. prepare stocks, sauces and soups
7. prepare poultry and game dishes, and
8. prepare and cook meat

LEARNING GOALS AND TARGETS

Explain to the learners the objectives of the module and encourage them to think
and write their own learning goals. Set procedures and specific standards based on the
objectives of the lesson and results of the pre-assessment for the learners to follow as
they formulate their personal expected outcomes.
Ask them to write their goals/targets on their journal/portfolio.

PROGRAM REQUIREMENTS
Grade 10 students who will take Cookery course as their specialization in
Technology and Livelihood Education (TLE) – Home Economics should have
successfully taken the exploratory course in Commercial Cooking in Grade 7/8 and have
successfully completed the competencies indicated in Grade 9.

The student of this course must possess the following:

1. inclination in cooking and other cooking-related activities;

2. can communicate in both oral and written English;
3. physically and mentally fit;
4. with good moral character; and
5. can perform basic mathematical computation.

Learners are expected to develop their knowledge and skills in Cookery,

demonstrate mise’en place, cook, present and evaluate egg, starch and cereal, vegetable,
stocks, sauces and soups, poultry and game, and meat dishes.

This learner’s material should be taken for one school year for a total of 160
hours. Lessons should be taken one at a time, following the correct sequence being
presented and should accomplish the assessment or enhancement activities before
proceeding to the next lesson.

Along the learning process, learners of this course are required to complete the
25-hour industry involvement to different food services to experience the actual
workplace.

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LwEwAw.RshNspIhN.bGlogEsPpoItS.cOomDES
This learning resource is subdivided into four (4) quarters which may serve as the
recommended scope and limit for every academic grading period. In every quarter there
are lessons that comprise the learning outcomes.
Before exploring the core competencies of Cookery, the learners will be guided
on how to assess their Personal Entrepreneurial Competencies and Skills (PECS) and
demonstrate their understanding about the Environment and Market.

Quarter I is composed of two lessons. Lesson I is all about preparation, cooking

and presenting different kinds of egg dishes while Lesson II is on cereals and starch
dishes.

Quarter II has two lessons, the preparation of vegetable dishes and seafood
dishes and learning the different kinds and classifications of vegetables and seafood,
cooking, plating dishes and storing food items.

Quarter III consists of lessons on preparing stocks, sauces and soups, and
poultry and game dishes.

Quarter IV covers lessons on how to prepare and cook different kinds of

meat like pork, beef, carabeef and others.
Enjoy using this learner’s material as your guide to become a successful chef in the
future.

HOW TO USE THIS TEACHER’S GUIDE

Here are some reminders to learners on how to use this material.

1. Let the learners answer the diagnostic assessment before they proceed to the
different activities. The diagnostic assessment determines how much they know
about the lessons and identifies the areas they ought to learn more. You will
check and analyze their scores to determine their learning needs.
2. This teacher’s guide contains relevant information and activities. Go over each
activity carefully. Do not skip any topic unless you are told to do so.
REMEMBER that each activity is a preparation for the succeeding activities.
3. For every lesson and learning outcomes, let the learners perform the
enhancement activities to enrich their knowledge and skills.

4. After successfully finishing the tasks, let the learners answer the posttest to be
given by you. Analyze individual scores and use them for the computation of
their grades.
5. Lastly, tell the students to NOT mark the learner’s material in any way.

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Give the preassessement test below to your students.

DIAGNOSTIC ASSESSMENT

A. Multiple Choice.
Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on your test notebook.
1. Which of the following is the right step-by-step procedures in manual
dishwashing.
A. drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.
B. rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
2. Which of the following parts of an egg is produced by the oviduct and
consists of four alternating layers of thick and thin consistencies.
A. air cell C. chalaza
B. albumen D. yolk
3. Which of the following vitamins is found in eggs?
A. B1 C. D
B. C D. K
4. The appearance of egg is important for consumer appeal. On what basis are
shells evaluated?
A. cleanliness, shape, texture and soundness
B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness and size
D. texture, soundness, size and cleanliness
5. 5. Which of the following market forms of eggs is seldom used in cooking?
A. dried egg C. frozen egg
B. fresh egg D. shelled egg
6. Which of the following raises coagulation temperature producing softer,
weaker gel when added to egg used in culinary.
A. alkali C. sugar
B. salt D. vinegar
7. Which kind of egg dish is prepared by slipping shelled eggs into barely
simmering water and gently cooking until the egg holds its shape?
A. fried egg C. scrambled egg
B. poached egg D. soft-boiled egg
8. Which of the following tools is not used in cooking omelet?
A. bowls C. sauté pan
B. fork D. skimmer
9. Which of the following is true in plating egg dishes?
A. Choose a serving dish small enough to let each food item stand out.
B. Play with color and texture.
C. The protein dish should cover half of the plate.
D. Use even numbers in setting the dish.

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10. Which of the following sources of starch is rarely used in manufacturing food
starch?
A. cassava C. potato
B. corn D. rice
11. Which of the following changes in starch during cooking is the resistance to
flow; increase in thickness or consistency?
A. dextrinization C. retrogadation
B. gelatinization D. viscosity
12. Which of the following is suggested if you will hold pasta for a short time for
later service?
A. Cook pasta ahead of time and chill
B. Drain and add sauce
C. Drain, toss with a small amount of oil, cover and hold in warmer.
D. Undercook slightly the pasta
13. Which is the process of making a new product to be sold to the customers?
A. product analysis c. product development
B. product conceptualization d. product Implementation
14. This is a meaningful and unforgettable statement that captures the essence of
your brand.
A. branding C. tagline
B. product naming D. unique selling proposition
15. What managerial tool is used to assess the environment to gather important
information for strategic planning?
A. Environmental Scanning C. Survey Analysis
B. SWOT Analysis D. WOTS Analysis
16. From what animal does veal meat come from?
A. calf C. hog
B. deer D. sheep
17. Which of the following market forms of meat does not undergo chilling?
A. cured meat C. frozen meat
B. fresh meat D. processed meat
18. What part of the meat helps you identify the less tender cuts?
A. bone C. flesh
B. fat D. ligament
19. What part of the meat has the greatest amount of quality protein?
A. bone C. flesh
B. fat D. ligament
20. Which of the following meat cuts requires long and slow cooking
temperature?
A. less tender C. tender
B. slightly tough D. tough
21. Which of the following is a long – bladed hatchet or a heavy knife used by a
butcher?
A. butchers knife C. cleaver knife
B. chopper knife D. set of slicing knife
22. Which of the cooking methods does not belong to dry heat method?
A. baking C. roasting
B. broiling D. stewing

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23. What do you call the cooking method when meat is cooked in steaming liquid
in which bubbles are breaking on the surface?
A. boiling C. roasting
B. broiling D. stewing
24. Which is an oil-acid mixture used to enhance the flavor of meat?
A. brine solution C. soy sauce and vinegar
B. marinade D. salt and calamansi
25. Which of the following tools is used for carving?
A. cleaver knife C. slicer
B. fork D. razor knife
26. To which meat cut do internal organs belong?
A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts
27. Where should meat products be stored?
A. crisper C. dry shelf
B. cold shelf D. freezer
28. Which of the following is the tenderest cut of beef?
A. chunk C. sirloin
B. round cut D. tenderloin
29. Which will you consider first when buying meats?
A. brand C. quality
B. price D. round cut
30. What is your primary consideration when storing goods?
A. expiration date C. quantity
B. fragility D. size
31. What do you call a young immature pigeon of either sex with extra tender meat?
A. duck C. rooster
B. fryer D. squab
32. To what part of poultry does breast meat belong?
A. dark meat C. variety meat
B. tough meat D. white meat
33. Which of the following characteristics is a good quality of a live poultry?
A. Free from pin feathers and shows no cuts.
B. Eyes are clear.
C. Is heavy and the skin is watery.
D. Thighs are well-developed.
34. What do you call a young chicken that is usually 9 to 12 weeks old?
A. fryer C. roaster
B. hen D. stag
35. How many days should a whole chicken be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
36. How do you classify the fleshy part of chicken like breast?
A. entrails C. viscera
B. dark meat D. white meat

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37. What cookery method is used for a matured poultry?
A. boiling C. roasting
B. frying D. stewing
38. What cookery method is suitable for the less tender cuts?
A. boiling C. roasting
B. frying D. stewing
39. What is the best cooking temperature for poultry?
A. high temperature C. low to moderate temperature
B. low temperature D. moderate temperature
40. What factor affects the poultry meat’s tenderness and juiciness?
A. age C. cuts
B. cookery D. sex
41. What is the flavor component of vegetables which gives strong flavor and odor to
some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?
A. flavonoids C. sugar
B. glutamic acid D. sulfur compounds
42. What is a way of cooking by placing blanched or raw vegetables in the pan,
adding liquid (stock, water, wine) then covering and cooking it slowly?
A. boiling C. braising
B. baking D. sautéing
43. Which of the following plating styles is not a classic arrangement?
A. Starch or vegetable item is heaped in the center while the main item is sliced
and lean up against it.
B. The main item is in the center, with vegetable distributed around it.
C. The vegetable item is in the rear and main item, starch item and garnish at
the front.
D. The main item is in the center with neat piles of vegetables carefully
arranged around.
44. Which of the following vegetables is cooked uncovered?
A. fruit vegetables C. roots and tubers
B. green vegetables D. yellow vegetables
45. Which of the following is a freshwater fish?
A. bluefish C. grouper
B. catfish D. sole
46. Which is the market form of fish where both sides of a fish is still joined but
bones are removed?
A. butterfly C. fillet
B. drawn D. steak
47. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging.
C. Gills are red or pink.
D. Flesh shrinks when pressed.
48. Which of the following seafoods is cooked in just enough to keep it juicy and
plump?
A. fat fish C. flat fish
B. lean fish D. shellfish

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49. Which of the following is a cooking method suited to fat fish?
A. baking C. deep frying
B. boiling D. sautéing
50. What is used to baste lean fish to help prevent it from drying up?
A. butter C. soy sauce
B. cream D. tomato sauce

Key to Correction
1. D 11. C 21. D 31. D 41. D
2. B 12. A 22. D 32. D 42. A
3. D 13. C 23. A 33. A 43. C
4. A 14. D 24. B 34. A 44. B
5. C 15. B 25. C 35. C 45. B
6. D 16. A 26. D 36. D 46. A
7. B 17. B 27. D 37. D 47. C
8. D 18. D 28. D/C 38. D 48. D
9. B 19. C 29. C 39. C 49. A
10.D 20. A/D 30. A 40. A 50. A

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LEARNING EXPERIENCES

Personal Entrepreneurial Competencies (PECs)

Quarter I 4 hours

Grade Level Standard:

This is a specialization course which leads to Cookery National Certificate Level

II (NC II). It covers two (2) core competencies that a Grade 10 Technology and
Livelihood Education (TLE) student ought to possess, namely: 1) communicate
effectively using the English language; and 2) deliver quality customer service.

The preliminaries of this specialization course include the following: 1)

discussion on the relevance of the course; 2) explanation of key concepts relative to the
course and; 3) exploration on career opportunities.

Content Standard

The learner demonstrates understanding of one’s Personal Entrepreneurial

Competencies in Cookery.

Performance Standard

The learner independently creates a plan of action that strengthens and or further
develops his/her PECs in Cookery.

Learning Competencies

Develop and strengthen PECs needed in Cookery.

I. Introduction

This teacher’s guide will lead you to effectively and efficiently teach Module
1. Moreover, this will guide you in determining relevant and appropriate teaching
techniques and strategies that will tailor fit to the learning needs and demands of the
learners to make them best understand, appreciate and be inspired in realizing the
importance of entrepreneurship and the entrepreneurial competencies related to Cookery.
This module will also provide learners an opportunity to know that individuals possess
different PECs.These PECs include characteristics, attributes, lifestyles, skills, or traits
that make a person different from others. Likewise, when one aligns these competencies
with the competencies of successful practitioners or entrepreneurs, he or she may become
ready to face the experiences of starting a business or being employed.

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Moreover, the module is designed to stimulate the learners’ mind to think about
entrepreneurship and its role in the business community and in economic and social
development.

II. Objectives

With your assistance and guidance in using the module, learners are expected to
understand the underlying principles and concepts of PECs, more particularly in:

• identifying areas for improvement, development and growth;

• aligning learners’ PECs according to their business or career
choice; and
• creating a plan of action that ensures success in their business or career
choice.

III. Presentation of Content

Introduction

• Guide learners in appreciating and understanding PECs in order to be

successful in business or in the world of work by sharing / telling them
inspiring real-life stories of successful businessman and or well-known
workers in the field of Cookery in your area.
• Explain to learners the importance of assessing their PECs.
• Guide learners in understanding the importance of entrepreneurs and
entrepreneurship.

Objectives
• Guide learners in identifying and understanding the objectives of
Module 1.

Pre-assessment
• Utilize the sample pre-assessment test available in the Learner’s
Materials or craft a comprehensive teacher-made test to assess a
learner’s prior knowledge and skills in PECs.
• Evaluate the result of the pre-assessment and prepare a plan of action to
strategically address the learning needs and requirements of the learners.

Guide Questions
• Have learners answer Task 2, and let them share their answers and
relevant experiences to the class.
• Process learners’ understanding on the guide questions presented in
Task 2.

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Learning Goals and Target

• Help learners in utilizing available technology and resources in planning

their own learning goals and targets.

Group Activity

• Group the learners then let them perform Task 3 and let them share their
thoughts to the class.
• Process learners’ understanding and guide them in arriving at a relevant
and acceptable generalization.

IV. Know, Process, Reflect and Understand, and Transfer

What to Know

• Discuss the importance of assessing personal entrepreneurial

competencies (PECs) and skills vis-à-vis a practicing entrepreneur or
employee; provide a solid example of an entrepreneur or employee
existing in your area.
• Expand learners’ curiosity by asking essential questions on the
important characteristics / traits / attributes and skills of a good
entrepreneur.
• Guide learners in understanding the entrepreneurial competencies
(characteristics, traits, attributes) and skills of a good entrepreneur.
• Have an appropriate, relevant and timely learning activity for the
learners to appreciate the best entrepreneurial competencies.
• Assess learners’ knowledge, skills and understanding on the topic.
Utilize the result of the pre-assessment to improve their learning.

What to Process

• Let learners accomplish Task 4 (PECs Checklist).

• Let them have their own interpretation or personal insights based from
the accomplished task.
• Facilitate student-to-student interactions and process learners’
understanding.

What to Reflect and Understand

• Deepen learners’ understanding on PECs by guiding them to

accomplish Task 5 (Interview).
• Facilitate appropriate learning activities to finish the task.
• Encourage learners to report their accomplishments to the class.
• Process learners’ understanding.

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What to Transfer

• Assist learners in individually accomplishing Task 6 (Preparation of a

Plan of Action). Let them intelligently craft their own plan of
action. Have learners present this in class and process their
understanding.
• Guide learners in answering the essential questions presented on Task 7.
• Have learners share their answers to the class and then process their
understanding.
• Provide learners more concrete examples and enrichment activities to
further deepen their understanding about PECs and its importance in
day-to-day living as future entrepreneurs or workers.
• Provide learners suitable activities whereby they can transfer to the
community what they have learned.
• Let learners utilize available resources in the community to accomplish
the task.

V. Feedback

Pre / Post Assessment

1. E 6. B
2. K 7. C
3. H 8. I
4. A 9. D
5. J 10. F

VI. References

1. Module 5, Project EASE, Effective and Affordable Secondary Education

2. http://www.entrepreneur.com/article/77408#ixzz2twpYG49A

3. http://www.thetimes100.co.uk/theory/theory--opportunities-constraints- business-
environment--165.php#ixzz1PVjUuaWu

4. http:// www. thetimes100. co. uk/ theory/ theory-- constraints--421.

php#ixzz1PVki8a36

5. ht t p : / / w ww . t he t i m e s 10 0. c o. u k/ t h e or y/ t h e or y- - c o ns t r a i nt s - o n-
production--303.php#ixzz1PVkyDy8k

6. http://www.thetimes100.co.uk/theory/theory--production-and-resource-
requirements--354.php#ixzz1PVlGG7zv

7. http://www.thetimes100.co.uk/theory/theory--nature-and-role-of-
marketing--245.php#ixzz1PVlc88gR

13

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Environment and Market (EM)
Quarter I 4 hours

Grade Level Standard:

This is a specialization course which leads to Contact Center Services National

Certificate Level II (NC II). It covers two (2) core competencies that a Grade 10
Technology and Livelihood Education (TLE) student ought to possess, namely: 1)
communicate effectively using the English language and 2) deliver quality customer
service.

The preliminaries of this specialization course include the following:

1. discussion on the relevance of the course;
2. explanation of key concepts relative to the course and;
3. exploration on career opportunities.

Content Standard

The learner demonstrates understanding of environment and market in Cookery

in one’s area.

Performance Standard

The learner independently creates a business vicinity map reflective of

potential market in Cookery in a area.

Learning Competencies

• Develop a quality and marketable product or services in Cookery

• Select a business idea based on the criteria and techniques set
• Develop a brand for the product

I. Introduction

People who aspire to start a business need to explore the economic, cultural and
social conditions prevailing in an area. Needs and wants of the people in a certain area
that are not met may be considered as business opportunities. Identifying the needs of the
community, its resources, available raw materials, skills, and appropriate technology can
help a new entrepreneur in seizing a business opportunity.

To be successful in any kind of business venture, potential entrepreneurs should

always look closely at the environment and market. They should always be watchful on
the existing opportunities and constraints. The opportunities in the business environment
are those factors that provide possibilities for a business to

14

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expand and make more profits. Constraints, on the other hand, are those factors that limit
the business to grow, hence reduces the chance of generating profit. One of the best ways
to evaluate the opportunities and constraints is to conduct Strengths, Weakness,
Opportunities, and Threats (SWOT) Analysis.

II. Objectives

With your assistance and guidance of this module, learners are expected to
understand the underlying principles and concepts of EM more particularly in:

• identifying what is of “value” to the customer;

• identifying the customer;
• explaining what makes a product unique and competitive;
• applying creativity and innovative techniques to develop marketable
product; and
• employing a unique selling proposition (USP) to the product and or
service.

III. Presentation of Content

Introduction

• Utilizing appropriate activities, lead learners in giving value to

environment and market and its implication to be successful in a
business relating to Cookery.
• Guide learners in understanding the importance of environment and
market; likewise lead them in appreciating the value of SWOT
Analysis.
• Provide relevant, appropriate and meaningful examples of SWOT
Analysis pertaining to Cookery.
• Help learners in presenting the importance of assessing their immediate
environment and market pertaining to Cookery.
• Using your processing and questioning skills, guide learners in coming
up with a generalization about environment and market, and its relation
of becoming successful in the field of Cookery.

Objectives

• Guide learners in identifying and understanding the objectives of this

module.

Pre-assessment

• Utilize the sample pre-assessment test available in the Learner’s

Materials or craft a comprehensive teacher-made test to assess learners’
prior knowledge and skills in EM.
• Evaluate the result of the pre-assessment and prepare a plan of action to
strategically address the learning needs and requirements of the learners.

15

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Guide Questions

• Ask learners to actively perform Task 2 and guide them in presenting

their answers to the class.
• Process learners’ responses and guide them to come up with an
appropriate generalization.

Learning Goals and Target

• Help learners in planning their own learning goals and target as

reflected on page 26.
• Provide enrichment activities and guide them in analyzing available
resources and technology in the community in accomplishing their
learning goals and targets.

IV. Know, Process, Reflect and Understand, and Transfer

Product Development

What to Know

• Discuss product development, concept of developing a product, finding

value, innovation, unique selling proposition and its relationship to
environment and market and business at large.
• Let learners actively participate in the discussion on the aforementioned
topics. Assist or guide learners in presenting their ideas and relevant
experiences.
• Design varied levels of learning activities for the learners to better
understand the aforementioned topics.
• Guide learners in reflecting on the importance of product development,
concept of developing a product, finding value, innovation, and unique
selling proposition.
• Design an assessment tool to evaluate learners’ understanding on the
previous topics.
• Utilize the result of the assessment in designing or developing learning
activities that would enrich learner’s understanding.

What to Process

• Guide learners in accomplishing Task 3 on page 27. Let them conduct a

research by doing an interview to a successful entrepreneur or
practitioner within the province.
• Have learners present their research to the class and process their
understanding in relation to the objectives of this module.

What to Reflect and Understand

• Inspire learners to deepen their understanding on environment and

market by carefully watching the videos related to the prescribed topics
on Task 4.

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• Let them prepare a comprehensive narrative report on the videos they
have watched.
• Encourage learners to present their accomplishments to the class.
• Process learners’ understanding in relation to the objectives of this
module.

What to Transfer

• Guide learners in developing their concept for their own product or

service as reflected on Task 5 on pages 28-29.
• Assist learners in analyzing and utilizing available resources in
developing the concept of their own product or service.
• Evaluate learners’ output by referring to teacher-made rubrics
which are aligned to the performance standards.
• Let learners eloquently share and present their output to the class.
• Lead learners in reflecting on the importance of product
conceptualization.

Generating Ideas for Business

What to Know

• Let learners read and understand the topics related to generating ideas
for business, key concept of selecting a business idea, and branding.
• Let learners undergo varied levels of learning activities to better
appreciate the importance of generating ideas for business, key concept
of selecting a business idea, and branding.
• Process learners’ understanding relative to the objectives of this module.

What to Process

• Lead learners in reflecting on their SWOT Analysis and its importance

in generating business ideas by engaging themselves to learning
opportunities for interaction with others outside the classroom and with
the use of technology.
• Instruct learners to enrich their knowledge on SWOT Analysis by
conducting researches.
• Provide an appropriate type of assessment to evaluate learner’s
understanding on SWOT Analysis. Utilize the result of the assessment
to craft more appropriate and productive learning activities.
• Assist learners in performing Task 6 (SWOT Analysis).
• Assess learners’ output and check it against the objectives of this
module.

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What to Reflect and Understand

• Let learners work on an independent learning activity or cooperative

learning (ICL) in accomplishing Task 7 (Extra Readings and Video
Viewing) on page 33.
• Assist learners in presenting their output. Assess the evidence of
learning and provide useful input to improve their output.

What to Transfer

• Have learners accomplish task 9 (Making My Own Logo). Assist

learners in accomplishing this task by adhering to their real life
experience.
• Assess learners output using a teacher-made rubrics following the
standards and objectives of this module.

V. Feedback

Pre/Post Assessment
1. D 6. D
2. C 7. B
3. A 8. C
4. B 9. D
5. A 10. D

VI. REFERENCES

1. Module 5, Project EASE, Effective and Affordable Secondary Education

2. http://www.entrepreneur.com/article/77408#ixzz2twpYG49A

3. http://www.thetimes100.co.uk/theory/theory--opportunities-constraints-
business-environment--165.php#ixzz1PVjUuaWu

4. http://www.thetimes100.co.uk/theory/theory--constraints--421.
php#ixzz1PVki8a36

5. http://www.thetimes100.co.uk/theory/theory--constraints-on-
production--303.php#ixzz1PVkyDy8k

6. http://www.thetimes100.co.uk/theory/theory--production-and-resource-
requirements--354.php#ixzz1PVlGG7zv

7. http://www.thetimes100.co.uk/theory/theory--nature-and-role-of-
marketing--245.php#ixzz1PVlc88gR

18

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QUARTER I
Prepare Egg, Cereal, and Starch Dishes
Instruct learners to answer the pre-test on pages 35-38. Ask them to write their answer in
their test notebook. Have them check their answers using the key to correction.

Let’s See What You Know

Pretest 1
A. Multiple Choice.
Read each question carefully. Choose the letter which corresponds to the
correct answer and write it in your test notebook.
1. It is a small hand tool used generally in decorative works such as making
garnishes.
A. bread knife C. channel knife
B. butcher knife D. paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or
plastic used to drain washed or cooked ingredients from liquid.
A. canister C. mixing bowl
B. colander D. soup bowl
3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills,
sheet pans, and the likes and also used to scrape and clean griddles.
A. measuring spoon C. rubber scraper
B. offset spatula D. wooden spoon
4. It is used to scrape off all the contents of bowls and pans from the sides and
fold in beaten eggs in batter or whipped cream.
A. paring knife C. wire whisk
B. rubber spatula D. wooden spoon
5. It is a screen-type mesh supported by a round metal frame used for sifting
dry ingredients like starch and flour.
A. colander C. sieve
B. funnel D. skimmer
6. It is a device with loops of stainless steel wire fastened to a handle. It is used for
blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and
soups.
A. fork C. spoon
B. knife D. whisk
7. It is a miniature Bain Marie with an upper dish containing indentations each
sized to hold an egg or contains separate device for poaching.
A. egg poacher C. frying pan
B. double boiler D. omelet pan

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8. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. blender C. mixer
B. burner D. oven
9. It is the process of washing and sanitizing dishes, glassware, flatware,
pots, and pans either manually or mechanically.
A. bleaching C. ware washing
B. hand washing D. washing machine
10. It requires a dishwashing machine capable of washing, rinsing, and drying
dishes, flatware, and glassware.
A. hand washing C. mechanical ware washing
B. manual ware washing D. washing machine
11. It is the egg’s outer covering which accounts for about 9 to 12 % of its total
weight depending on egg size.
A. chalaza C. shell
B. germinal disc D. yolk
12. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. chalaza C. shell
B. germinal disc D. yolk
13. It is the yellow to yellow-orange portion which makes up to about 33% of the
liquid weight of the egg.
A. chalaza C. shell
B. germinal disc D. yolk
14. A disease that is carried and transmitted to people by food is referred to as food
borne .
A. bacteria C. infection
B. illness D. intoxication
15. It is a disease that results from eating food containing harmful
microorganisms.
A. food borne bacteria C. food borne infection
B. food borne illness D. food borne intoxication
16. It is a disease that results from eating food containing toxins from bacteria, molds
or certain plants or animals.
A. food borne bacteria C. food borne infection
B. food borne illness D. food borne intoxication
17. It is used for mixing creams, butter and for tossing salads.
A. electric mixer C. wire whisk
B. serving spoon D. wooden spoon
18. It is used for preparing meat, chicken, and other grains or legumes, such as
mongo and white beans in lesser time.
A. double boiler C. pressure cooker
B. frying pan D. rice cooker
19. It is a long chainlike molecule, sometimes called the linear fraction, produced by
linking together 500 to 2,000 glucose molecules which contribute to the gelling
characteristics of cooked and cooled starch mixtures.
A. amylopectin C. dextrin
B. amylose D. mucin

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20. This problem is usually encountered when using acid or acid ingredients such
as lemon or vinegar.
A. scorching C. thinning of gel
B. skin formation D. weak gelling
21. This results when there is too much liquid in relation to the starch.
A. scorching C. thinning of gel
B. skin formation D. weak gelling
22. This problem can be reduced by covering the container of the starch gel with a
waterproof cover.
A. scorching C. thinning of gel
B. skin formation D. weak gelling
23. This can be avoided by temperature control and constant stirring so the starch
granules do not settle at the bottom of the cooking pan.
A. scorching C. thinning of gel
B. skin formation D. weak gelling
24. It can be stored in the refrigerator for 2 or 3 days?
A. cooked pasta C. fresh pasta
B. dried pasta D. frozen pasta
25. FIFO stands for
A. Fan In Fan On C. First In First Out
B. First In Fight Out D. Fit In Fit Out

Key to Correction
1. C 6. D 11. C 16. D 21. D
2. B 7. A 12. B 17. D 22. B
3. B 8. D 13. D 18. C 23. A
4. B 9. C 14. B 19. B 24. A
5. C 10. C 15. C 20. C 25. C

B. Ask learners to give one risk in the preparation and cooking of starch,
cereal dishes and other foods and give some guidelines pertaining to food
safety.
Tell them that their answer will be rated using the scoring rubric below:

SCORE CRITERIA
Explains very clearly the complete guidelines to consider per-
4
taining to food safety related to the given risk.
Explains clearly the complete guidelines to consider pertaining to
3
food safety related to the given risk.
Explains partially the guidelines to consider pertaining to food
2
safety related to the given risk.
Was not able to explain any guidelines to consider pertaining to
1
food safety related to the given risk.

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Lesson 1: Prepare Egg Dishes

Know

Learning Outcome 1
Perform Mise’en Place

Guide learners to enable them gain knowledge and understanding on the

different tools, utensils and equipment needed in egg preparation; the proper ways on
how to clean, sanitize and prepare tools, utensils and equipment needed in preparing egg
dishes; the egg components and their nutritive values; and the preparation of ingredients
according to standard recipes.

Lead learners in understanding the concept about the preparation of egg dishes
starting with familiarizing themselves of the different tools, materials and equipment
needed in preparations. Then instruct them to follow the right procedures on how to clean
and sanitize kitchen tools and equipment after each use.

Instruct learners to do the enhancement activity on page 50. Tell them that
their performance in Activity B will be rated using the given rubric below the activity.

Review of Learning Outcome 1

A. YES/NO Cards. Using a 4 x 6 inches index card, do the activity below:

a. Write YES on one side and NO on the other side
b. When the teacher shows you a kitchen tool, a kitchen utensil or equipment
with label, raise the index card showing YES if the label is correct and NO if
it is wrong.
c. Do the same in the succeeding questions.

Performance Activity 1

B. Clean and sanitize tools and equipment by performing the given activity. You will be
asked to clean and sanitize the tools and equipment in the food laboratory. Follow the
procedures properly in performing the task.

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Your performance will be rated using the scoring rubric on the next page:
Follows correctly the procedures in cleaning and sanitizing tools and
equipment and performs the skill very satisfactorily
4
without supervision and with initiative and adaptability to problem
situations.
Follows correctly the procedures in cleaning and sanitizing tools and
3 equipment and performs the skill satisfactorily without assistance or
supervision.
Follows the procedures in cleaning and sanitizing tools and
2 equipment with minor errors and performs the skill with some
assistance and/or supervision.
Was not able to follow the procedures in cleaning and sanitizing tools
1
and equipment and performs the skill unsatisfactorily.

Guide learners in knowing the physical structure and composition of an egg on page 49.

ENHANCEMENT ACTIVITY

Instruct them to perform the activities on page 56. Tell them to write their answers in activity
A in their test notebook and that their output in activity B will be rated using the given rubric.
A. Minute to Write It
In your test notebook write whether you agree or disagree to the following
statements and justify your answer.
1. Egg is a complete food.
2. Egg is composed of the shell, egg white and egg yolk.

B. Pictorial Report
Make a pictorial report with illustration showing the qualities of a fresh egg in
terms of egg size and grading. Output will be evaluated using the scoring rubric
below.
SCORE CRITERIA
Compiled pictures properly and illustrated the qualities of a fresh egg in terms
5
of egg size and grading in a very attractive manner.
Compiled pictures properly and illustrated the qualities of a fresh egg in terms
4
of egg size and grading in an attractive manner.
Compiled pictures properly and illustrated the qualities of a fresh egg in terms
3
of egg size and grading in a less attractive manner.
Compiled pictures properly and illustrated the qualities of a fresh egg in terms
2
of egg size and grading in a less attractive manner.
Improperly compiled pictures and was not able to illustrate the qualities of a
1
fresh egg in terms of egg size and grading in an orderly manner.

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Learning Outcome 2: Prepare and Cook Egg Dishes

Facilitate learning of the market forms of egg, uses of egg in culinary, and the
different ways on how to cook egg dishes.

Process

Let’s D o It!

Performance Activity 2
Instruct learners to perform the suggested activities on page 55 and follow the
procedures therein for them to learn how to prepare and cook some egg dishes by pair or
by group. Tell them that their product and performance will be evaluated using the given
rubric.

Hard-Cooked Eggs
Makes 10 servings

Tools and Equipment Needed:

• gas range
• saucepan
• ladle

Ingredients:
• 20 eggs
• cold water

Procedure:
1. Prepare tools, equipment and food items.
2. Place the eggs in a pot. Fill the pot with enough cold water to cover the eggs
by 2in/5in.
3. Bring the water to a boil and immediately lower the temperature to a simmer.
Begin timing the cooking at this point.
4. Cook small eggs for 12 minutes, medium eggs for 13 minutes, large eggs for 14
to 15 minutes, and extra-large eggs for 15 minutes.
5. Drain immediately and place under cold running water to stop cooking.
6. Peel as soon as possible by cracking the shell starting from the large end. For
easier peeling, peel while still warm, and hold under running water to help loosen
the shell.
7. Serve the eggs or refrigerate until needed.

24

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Poached Eggs
Makes 10 servings
Tools and Equipment Needed:
• saucepan
• skimmer

Ingredients:
• 1 gal or 3.84L water
• 1tbsp or 15g salt
• 1 floz. or 30ml distilled white vinegar
• 20 eggs

Procedure:
1. Prepare tools, equipment and food items. Be sure that eggs are chilled until ready
to poach.
2. Combine the water, salt and vinegar, in a deep pan and bring it to a bare
simmer.
3. Break each egg into a clean cup, and then slide the egg carefully into the
poaching water.
4. Cook for 3 to 5 minutes, or until the whites are set and opaque.
5. Remove the eggs from the water with a slotted spoon, blot them on
absorbent toweling, and trim the edges if desired.
6. Serve or chill and refrigerate for later use.

Fried Eggs
Tools and Equipment Needed:
• Sauté pan (preferably non-stick)
• Dish, turner

Ingredients:
• Fresh egg
• Oil or clarified or whole butter, as needed for frying
• Salt, as needed
• Ground black pepper, as needed

Procedure:
1. Select very fresh grade AA eggs for best results.
2. Break the eggs into a dish.
3. Add about 1/8 inch fat to the sauté pan and set it to a moderate heat. Too much
fat will make the eggs greasy. Less fat will cause them to stick, unless a pan with
the nonstick coating is used.
4. When the fat is hot enough, slide the egg into the pan.
5. Tilt the pan, allowing the fat to collect at the side of the pan, and baste the eggs
with the fat as they cook.
6. Season the eggs with salt and pepper and serve at once.

25

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Understand

Instruct learners to perform the enhancement activity on page 61. Here, tell them
that the preparation and cooking of egg dishes will be done individually and that their
output will be rated using the given rubric. Have them choose one from among the given
recipes.

ENHANCEMENT ACTIVITY

Preparing and Cooking Egg Dishes

Scrambled Eggs

Tools and Equipment Needed:

• stainless bowl
• fork or egg beater
• sauté pan, steam kettle or tilting skillets

Ingredients:
• 30 eggs
• 1 tbsp./15g salt
• 1 tsp/2g ground pepper
• 5 FLoz./50ml water or milk (optional)
• 2 ½ FLoz./75 ml clarified butter or oil

Procedure:

1. Collect equipment and food items.

2. Break eggs into a stainless steel bowl and beat until well blended. Season with
salt and pepper.
3. Add small amount of milk or cream about 1 to 1 ½ tbsp, if desired.
4. Heat butter in a small sauté pan or heat nonstick pan over medium heat and add
butter or oil, tilting the pan to coat the entire surface. The pan should be hot but
not smoking.
5. Pour the egg mixture into the pan.
6. Cook over low heat, stirring frequently with the back of the fork or wooden
spoon until the eggs are soft and creamy.
7. Remove the eggs from the heat when fully cooked, but still moist.
8. Serve at once.

26

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Plain Rolled Omelet

Tools and Equipment Needed:

• small bowls
• sauté pan
• fork

Ingredients:
• 30 eggs
• 1tbsp or 15g salt
• 1tsp or 2g ground pepper
• 5fl oz./150 ml water, stock, milk, or cream (optional)
• 2 ½ FLoz./175 ml, as needed clarified butter or oil

Procedure:
1. Prepare equipment and food items.

2. For each portion, beat 3 eggs well and season with salt and pepper. Add the
liquid, if using.

3. Heat a nonstick omelet pan over high heat and add the butter or oil, tilting the
pan to coat the entire surface.

4. Pour the entire egg mixture into the pan and scramble it with the back of the fork
or wooden spoon.

5. Move the pan and the utensil at the same time until the egg mixture has
coagulated slightly. Smooth the eggs into an even layer.

6. Let the egg mixture finish cooking without stirring.

7. Tilt the pan and slide a fork or a spoon around the lip of the pan, under the
omelet, to be sure it is not sticking. Slide the omelet to the front of the pan and
use a fork or a wooden spoon to fold it inside to the center.

8. Turn the pan upside down, rolling the omelet onto the plate. The finished
omelet should be oval shaped.

27

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Ham and Cheese Frittata
Tools and Equipment Needed:
• skillet/non-stick pan
• small bowl
• chopping board
• knife
• non-stick turner
• fork or wire whisk

Ingredients:
• 1 cup diced cooked ham
• ½ cup sliced tomato
• 1pc white onion (cut into ring)
• ½ cup stripped sweet bell pepper
• 10pc slightly beaten egg
• ¼ tsp ground black pepper
• ¼ cup shredded cheddar cheese
• ¼ cup evaporated milk
• ¼ tsp iodized salt

Procedure
1. In a skillet coated non-stick turner, put little oil, sauté the ham, onion,
tomato, red bell pepper and season to taste.

2. In a bowl, combine the egg and milk, salt, black pepper and pour over ham
mixture. Let eggs set on the bottom, then lift the edges to allow any uncooked
egg to flow underneath. Cover and cook until the eggs are set for about 3
minutes. Sprinkle with cheese and cut into wedges to serve.

Read more: http://www.tasteofhome.com/recipes/ham-and-cheese-

frittata#ixzz36CpQIoa7

Standard Recipe CMDC

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Have them answer the assessment on page 66 and write their answers in their test
notebook.

Review of Learning Outcome 2

Label the types of fried eggs.

1.

2.

3.

4.

5.

Answer Key

1. sunny side up
2. basted
3. over easy
4. over medium
5. over hard

29

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Transfer

Let’s D o It!

Performance Activity 4
Tell learners to prepare poached egg individually following the procedure on
pages 67-68. Instruct them to use ingredients that may add flavor to the dish. Tell them
that their performance and output will be rated using the given rubric.

A. Prepare poached egg following the procedure below.

Tools and Equipment Needed:

• saucepan
• skimmer

Ingredients:
• eggs
• distilled vinegar
• water

Procedure:
1. Prepare mise en place

2. Add 1 teaspoon salt and 2 teaspoons distilled vinegar per quart

of water if eggs are not very fresh. This will help to coagulate
the egg white faster and keeps a better shape.

3. Bring water to a simmer.

4. Break eggs one at a time, into a dish or a small plate and slide
into the simmering water.

5. Simmer 3 to 5 minutes, until whites are coagulated but yolks are

still soft.

6. Remove eggs from pan with slotted spoon or skimmer.

30

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7. Drain well and trim off ragged edges.

8. Serve immediately.
(To hold for later service, plunge immediately into cold water
to stop cooking. Reheat briefly in hot water at service time).

4 Follows correctly the procedures in preparing and cooking

poached egg and performs the skill without supervision and with
initiative and adaptability to problem situations.
3 Follows correctly the procedures in preparing and cooking
poached egg and performs the skill satisfactorily without
assistance or supervision.
2 Follows correctly the procedures in preparing and cooking
poached egg with minor errors and performs the skill satisfactorily
with some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking
poached egg and performs the skill unsatisfactorily.

Learning Outcome 3
Present Egg Dishes

Know
Guide learners in knowing the different ways on how to present food like a
chef and the different techniques in presenting egg dishes attractively.

Let learners know the proper ways of handling eggs.

Emphasize the importance of Occupational Health and Safety (OHS) in the

workplace and the basic food microbiology to avoid food borne illness, diseases and
poisoning.

Lead learners in knowing the ways of handling egg.

Instruct learners to answer the given formative assessment on pages 76-

79.

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Review of Learning Outcome 3

A. Identify the different ways in presenting cooked eggs. Write your answer in your
test notebook.

1. 2.

3. 4.

5. 6.

7.
8.

9. 10.

32

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Answer Key
1. scrambled egg and bun on a plate
2. fried egg with bacon and toasted bread
3. egg in a sandwich
4. hard boiled eggs in different shapes
5. deviled eggs
6. salad egg
7. stuffed egg
8. poached egg
9. fried egg toppings
10. soft boiled egg

L ET ’ s D O I T !

B. Instruct learners to prepare and cook French Omelet individually following the
procedures below. Tell them to present their product in artistic way.

Tools and Equipment Needed:

• small bowls
• sauté pan
• fork

Ingredients:
• three eggs
• salt and pepper
• clarified butter
• fillings

Procedure:
1. Prepare the necessary equipment.

2. Beat two or three eggs in a small bowl first until well-

mixed. Do not whip until frothy. Season with salt and
pepper. A tablespoon water may be added to make the
omelet lighter.

33

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3. Place an omelet pan over high heat.

4. When the pan is hot, add one tablespoon clarified butter

and several amount to coat the inside of the pan. Give it a
second to get hot.

5. Add eggs to the pan.

6. With one hand, vigorously shake the pan back and forth.
At the same time, stir the eggs with a circular motion with
the bottom side of the fork, but do not let the fork scrape
the pan.

7. Tilt the handle up and shake the pan so the omelet slides
to the opposite side.

8. For filled omelet, spoon the filling across the center

of the egg.

9. With the fork, fold the sides of the omelet over the center.

10. Grasp the handle of the pan, and tilt the omelet into the
plate so it inverts and keeps an oval shape.

34

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Explain to learners the given rubric which will be used in rating their performance and output.

Dimension P E R F O RM A N C E L E V E L
Excellent Very Satisfac- Satisfactory Needs Improve- No Points
(4 pts.) tory (2 pts.) ment Attempt Earned
(3 pts.) (1 pt.) (0 pt.)

1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment equipment equipment equipment attempt
correctly and correctly and correctly but less incorrectly and
confidently at all confidently confidently less confident-
times most of the time sometimes ly most of the
time
2. Application of Manifests very Manifests clear Manifests under- Manifests less No
procedures clear under- understanding standing of understanding of attempt
standing of the of the step- by- the step-by-step the step- by-step
step- by-step step procedure procedure procedure seek-
procedure but sometimes ing clarification
seeks clarification most of the time
Works inde- Works inde- Works inde- Works inde- No
pendently with pendently with pendently with pendently but with attempt
ease and ease and con- ease and confi- assistance from
confidence at all fidence most of dence sometimes others most of the
times the time time
3. Safety work Observes safety Observes safety Observes safety Not observing No
habits precautions at all precau- tions precautions safety precautions attempt
times most of the time sometimes most of the time

4. Final Output Output is very Output is very Output is pre- Output is not so No
presentable and presentable and sentable and taste presentable and attempt
taste exceeds the taste meets the is within the taste is within the
standard standard. standard. standard.

5. Time man- Work completed Work com- Work completed Work completed No
agement ahead of time pleted within (mins./hours/ (mins./hours/ attempt
allotted time days) beyond days) beyond
TOTAL POINTS

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Review of Learning Outcome 4

Let the learners read and learn the proper ways on how to store raw and cooked
eggs.

Ask them to answer the given assessment on page 81.

A.Write True if the statement is correct and false if it is incorrect. Write
your answer on your test notebook.
1. Eggs should be stored properly to prevent increase in alkalinity and bacterial
growth.
2. Fresh eggs can be kept more than two weeks.
3. When storing egg yolks in the freezer, a small amount of sugar or salt should be
added to prevent the yolks from becoming too thick and thin over time.
4. To delay the deteriorative changes, reduce the penetration of mold and retard
spoilage of eggs, cover the pores by dipping the eggs in oil.
5. In the absence of refrigerator, eggs may be stored at room temperature for about
two weeks.

Answer Key
1. True
2. False
3. False
4. True
5. True

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Lesson 2: Prepare Cereals and Starch
Inform learners that at the end of this module they should be able to:

1. perform mise en place;

2. prepare starch and cereal dishes;
3. present starch and cereal dishes; and
4. store starch and cereal dishes.

Learning Outcome 1:
Perform Mise en Place

Know

Guide learners in identifying the tools and equipment needed in the preparation and cooking of
cereal and starch and all about cereal and starch.

Review of Learning Outcome 1

Instruct learners to answer the activity on page 90. Tell them to write the appropriate tools or
equipment needed to perform the given task in the first column and write their answer in
their test notebook.
A B
1. Used for separating coarse particles of flour, sugar, baking
powder, and powdered ingredients to retain finer
textures.
2. Used for cooking meat and fish dishes with gravy and
sauce.
3. Used for cooking food by steaming
4. Used for tenderizing meat, chicken, and other grains or
legumes, such as mongo and white beans in lesser time.

5. Used for separating liquids from fine or solid food

particles, such as coco cream from coconut and tamarind
extract.

B. Enumerate the different kinds of starch and give its nutritional value
1.
2.
3.
4.

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C. Give at least three starch properties and reactions and describe it in one
sentence.
1.
2.
3.
4.
5.

Answer Key
A.
1. sifter
2. sauce pan and pots
3. steamer
4. pressure cooker
5. strainer
B.
Potato Cassava Wheat Cornstarch
Moisture,% 19 13 13
Ash,% 0.4 0.2 0.2
Protein, % 0.06 0.1 0.4
Lipid,% 0.05 0.1 0.8
Phosphorus% 0.08 0.01 0.06
Amylose,% 21 17 28

C.
1. Gelatinization. The sum of changes that occur in the first stages of heating starch
granules in a moist environment which includes swelling of granules as water is
absorbed and disruption of the organized granule structure.
2. Viscosity. The resistance to flow; increase in thickness or consistency. When the
newly gelatinized starch is stirred, more swollen granules break and more starch
molecules spill causing increase in viscosity or thickness.
3. Retrogadation is the process in which starch molecules, particularly the amylose
fraction, re-associate or bond together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.
4. Syneresis. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or
baked custard). The oozing of liquid from a rigid gel; sometimes called weeping.
5. Dextrinization. The process of forming dextrin. Dextrin’s – are partially
hydrolyzed starches that are prepared by dry roasting. In home kitchens,
dextrinization is achieved by toasting flour for polvoron, rice flour for kare- kare
sauce and bread slices for breakfast.
6. Hydrolysis Starches undergo hydrolysis during cooking or processing and during
storage of food where a chemical reaction in which a molecular linkage is broken
and a molecule of water is utilized.

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Learning Outcome 2
Prepare and Cook Starch and Cereal Dishes

Lead learners in knowing the factors affecting starch paste viscosity and starch
gel strength, functions of starch and application in Filipino dishes and principles in
cooking cereal and pasta.

Process

Let’s D o It!

Instruct learners to follow the procedures on how to cook pasta by pair or by group.

How to Cook Pasta

Tools and Equipment needed
• burner
• kettle
• ladle
• colander

Ingredients:
• 500g pasta
• salt
• water

Procedure:
1. Put 4 quarter water per 500g of pasta in a kettle. Add 1 ½ teaspoon salt.
2. Boil the water rapidly and drop in the pasta. As it softens, stir gently to keep it
from sticking together and to the bottom. Continue to boil, stirring a few times.
3. Drain immediately in a colander as soon as it is al dente, and rinse with cold
running water until the pasta is completely cooled. If serve immediately, just
drain well from hot water.

Ensure that learners follow the guidelines in proper and safe handling of food.

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Understanding

ENHANCEMENT ACTIVITY

Instruct learners to collect 20 different recipes of starch and cereal dishes and
compile it like a book using any kind of paper, decorating materials, glue, and coloring
materials.
Tell them that their output will be rated using the scoring rubric below:

SCORE CRITERIA
Compiled properly 20 or more recipes of starch and cereal
5
dishes in a very attractive manner
Compiled properly 16-19 recipes of starch and cereal dishes in an
4
attractive manner
Compiled properly 10-15 recipes of starch and cereal dishes
3
in a simple manner
Compiled properly 6-9 recipes of starch and cereal dishes in a
2
simple manner
Compiled less than 6 recipes of starch and cereal dishes in a
1
disorganized manner

Let’s D o It!

Ask learners to prepare and present Fettuccine Alfredo using the given recipe on page 99:
Ingredients:
• 1 cup heavy cream
• 2 oz.butter
• 1 ½ lb.fresh fettuccine
• 1 cup heavy cream
• 6 oz. freshly grated parmesan cheese
• salt to taste
• pepper to taste
Procedure:
1. Combine the cream and butter in a sauté pan. Bring to simmer, reduce by
¼ and remove from heat.
2. Drop the noodles into boiling salted water, return to a full boil and drain.
Undercook slightly the noodles because they will cook further in the cream.

40

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3. Put the noodles in the pan with hot cream and butter. Toss the noodles with two
forks until they are well coated with the cream, over low heat.
4. Add the remainder of the cream and cheese and toss to mix well.
5. Add salt and pepper to taste.
6. Plate and serve immediately.

Tell them that their performance will be rated using the scoring rubric below:
Follows correctly the procedures in preparing and cooking starch dish and
4 performs the skill without supervision and with initiative and adapt- ability to
problem situations.
Follows correctly the procedures in preparing and cooking starch dish and
3
performs the skill satisfactorily without assistance or supervision.
Follows correctly the procedures in preparing and cooking starch dish with
2 minor errors and performs the skill satisfactorily with some assis- tance
and/or supervision.
Was not able to follow the procedures in preparing and cooking starch dish
1
and performs the skill unsatisfactorily.

Learning Outcome 3
Present Starch and Cereal Dishes

Facilitate learning of the techniques in plating pasta and presenting pasta dishes.

ENHANCEMENT ACTIVITY

Instruct learners to make an album of twenty different kinds of starch and cereal
dish presentations with its corresponding recipes.
Explain to them the rubric which will be used in rating their output.
SCORE CRITERIA
Created an album of 20 starch and cereal dish presentations,
5
with its recipes, in a very attractive manner
Created an album of 16-19 starch and cereal dish presenta- tions, with
4
its recipes, in an attractive manner
Created an album of(10-15) starch and cereal dish presenta- tions,
3
with its recipes in a simple manner
Created an album of (6-9) starch and cereal dish presentations in a
2
simple manner
Created an album of less than 6 recipes of starch and cereal dish
1
presentations in a disorganized manner

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Let’s D o It!

Tell learners to prepare and present Baked Lasagna following the given recipe below:

Baked Lasagna
Ingredients:
• ¾ lb. ricotta cheese
• 1 oz. parmesan cheese, grated
• 1 pc egg
• salt to taste
• pepper to taste
• 1 lb. lasagna
• 6 cups meat sauce
• ¾ lb.mozzarella cheese, shredded
• 2 oz.parmesan cheese, grated

Procedure:
1. Mix the ricotta, parmesan and eggs. Season to taste with salt and pepper.
2. Cook lasagna noodles. Lay them out in a single layer on oiled sheet pans.
3. Ladle a little meat sauce into the pan. Spread it across the bottom.
4. Arrange a layer of noodles in the pan. Add a layer of ricotta mixture, a layer of
noodles, a layer of sauce and a layer mozzarella.
5. Continue making layers of noodles, ricotta, sauce and mozzarella until all
ingredients are used. Top with parmesan cheese.
6. Bake at 375°F (190°C. for about 30-45 minutes. Cover lightly with foil, then
remove after 15 minutes of baking time.

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Tell them that their performance will be rated using the scoring rubric below:
Evaluate your finished product and performance using the score sheet.
VeryGood Good Fair Poor
(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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ENHANCEMENT ACTIVITY

In advance, download a video from YouTube on how to make fresh pasta with the use of
bare hands. Let the learners watch the video and instruct them to note down the procedures
and observations in their notebook. Tell them to make a narrative observation in a short bond
paper and submit it next meeting. Ask them to prepare for an actual demonstration on how to
make fresh pasta.

Transfer
Performance Activity 9

Instruct learners to make their own homemade pasta from scratch using the given
raw materials. Tell them that they may include other ingredients to the pasta.
Tools & Utensils:
• rolling pin
• mixing bowl
• measuring cup/spoon
• sharp cutter/knife

Ingredients:
• 2 cups all-purpose flour
• ¼ tsp salt
• 3 pcs egg
• 1tbsp milk
• 1tsp olive oil

Procedure:
1. Combine 2 cups all-purpose flour and 1/4 teaspoon salt on pastry board, culling
board, or countertop; make well in center. Whisk 3 eggs, 1 tablespoon milk, and
1 teaspoon olive oil in small bowl until well blended; gradually pour into the
flour mixture while mixing with fork or fingertips to form ball of dough.

2. Gradually add the mixture to the flour to make a ball of dough.

3. Place dough on lightly floured surface; flatten slightly. To knead dough, fold
dough in half toward you and press dough away from you with heels of hands.
Give dough a quarter turn and continue folding, pushing, and turning. Continue
kneading for 5 minutes until smooth and elastic, adding more flour to prevent
sticking if necessary. Wrap dough in plastic and let it stand for 15 minutes.

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4. Knead the dough until it becomes smooth and elastic.

5. Unwrap dough and knead briefly (as described in step 2) on lightly floured
surface. Using lightly floured rolling pin, roll out dough to 1/8-inch-thick circle
on lightly floured surface. Gently pick up dough circle with both hands. Hold it
up to the light to check for places where dough is too thick. Return to board. Let
rest until dough is slightly dry but can be handled without breaking.

6. Lightly flour dough circle; roll loosely on rolling pin.

7. Loosely roll the dough on a rolling pin.

8. Slide rolling pin out; press dough roll gently with hand and cut into strips of
desired width with sharp knife. Carefully unfold strips.

9. Cut the dough into strips of desired width.

10. Pasta can be dried and stored at this point. Hang strips over pasta rack or clean
broom handle covered with plastic wrap and propped between two chairs. Dry
for at least 3 hours; store in airtight container at room temperature for 4 days. To
serve, cook pasta in large pot of boiling salted water 3 to 4 minutes just until al
dente. Drain well.

11. Dry the pasta using a drying rack.

Ask them that their performance will be rated using the scoring rubric below:
Follows correctly the procedures in preparing and cooking
4 homemade pasta and performs the skill without supervision.

Follows correctly the procedures in preparing and cooking

3 homemade pasta and performs the skill without some assistance
or supervision.
Follows correctly the procedures in preparing and cooking
2 homemade pasta with minor errors and performs the skill with
some assistance and/or supervision.
Was not able to follow the procedures in preparing and
1 cooking homemade pasta and performs the skill
unsatisfactorily.

45

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Learning Outcome 4
Store Starch and Cereal Dishes

Guide learners in knowing the different ways on how to store pasta.

Instruct learners to do the given enhancement activity.

Review of Learning Outcome 4

Ask learners to explain the principle behind FIFO.

Tell them to create a slogan showing the importance of proper storing of food and that their
output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Done creatively and neatly showing much
relevance to the given topic
4 Done creatively and neat enough with
relevance to the given topic
3 Done creatively and neat enough but no
relevance to the given topic
2 Done simply and neat enough but not so
relevant to the given topic
1 Done poorly with erasures and irrelevant to the
given topic

46

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Performance Activity 8

To further enrich their understanding ask them to prepare and cook any recipe of cereal dish
from among those recipes which they have compiled in the previous activity.

Ask them that their performance will be rated using the scoring rubric below:

Dimension P ER F O RM A N C E L E V E L
Excellent Very Satisfactory Needs No Points
(4 pts.) Satisfactory (2 pts.) Improvement Attempt Earned
(3 pts.) (1 pt.) (0 pt.)
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment equipment equipment equipment attempt
correctly and correctly and correctly but less incorrectly and
confidently at all confidently most confidently less confident-
times of the time sometimes ly most of the
time
2. Application Manifests very Manifests clear Manifests under- Manifests less No
of procedures clear under- understanding of standing of the understanding of the attempt
standing of the the step-by- step step-by-step step- by-step
step-by-step procedure procedure procedure seeking
procedure but sometimes clarification most of
seeks clarification the time
Works inde- Works inde- Works inde- Works inde- No
pendently with pendently with pendently with pendently but with attempt
ease and ease and ease and confi- assistance from
confidence at all confidence most dence sometimes others most of the
times of the time time
3. Safety work Observes safety Observes safety Observes safety Not observing No
habits precautions at all precautions most precautions safety precautions attempt
times of the time sometimes most of the time
4. Final Output is very Output is very Output is pre- Output is not so No
Output presentable and presentable and sentable and taste presentable and attempt
taste exceeds the taste meets the is within the taste is within the
standard standard. standard. standard.
5. Time Work completed Work completed Work completed Work completed No
management ahead of time within allotted (mins./hours/ (mins./hours/ attempt
time days) beyond days) beyond
TOTAL POINTS

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Instruct the learners to answer the post test in their test notebook.

Let’s See How Much You Learned

Post test 1
A. Multiple Choice.
Read each question carefully. Choose the letter which corresponds to the
correct answer and write it in your test notebook.
1. Knife is chef’s best buddy. It is the busiest tool being used by people assigned
inside the kitchen. Which of the following knives is used for decorative works
such as garnishes?
A. bread knife C. channel knife
B. butcher knife D. paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or
plastic used to drain washed or cooked ingredients from liquid.
A. canister C. mixing bowl
B. colander D. soup bowl
3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills,
sheet pans, and the likes and also used to scrape and clean griddles.
A. measuring spoon C. rubber scraper
B. offset spatula D. wooden spoon
4. It is used to scrape off all the contents of bowls and pans from the sides and
fold in beaten eggs in batter or whipped cream.
A. paring knife C. wire whisk
B. rubber spatula D. wooden spoon
5. It is a screen type mesh supported by a round metal frame used for sifting
dry ingredients like starch and flour.
A. colander C. sieve
B. funnel D. skimmer
6. It is a device with loops of stainless steel wire fastened to a handle. It is used for
blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and
soups.
A. fork C. spoon
B. knife D. whisk
7. It is a miniature Bain Marie with an upper dish containing indentations each
sized to hold an egg or contains separate device for poaching.
A. egg poacher C. frying pan
B. double boiler D. omelet pan
8. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. blender C. mixer
B. burner D. oven
9. It is the process of washing and sanitizing dishes, glassware, flatware,
pots, and pans either manually or mechanically.
A. bleaching C. ware washing
B. hand washing D. washing machine

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10. A dishwashing machine capable of washing, rinsing, and drying dishes,
flatware, and glassware.
A. hand washing C. mechanical ware washing
B. manual ware washing D. washing machine
11. It is the egg’s outer covering which accounts for about 9 to 12 % of its total
weight depending on egg size.
A. chalaza C. shell
B. germinal disc D. yolk
12. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. chalaza C. shell
B. germinal disc D. yolk
13. It is the yellow to yellow - orange portion which makes up to about 33% of the
liquid weight of the egg.
A. chalaza C. shell
B. germinal disc D. yolk
14. A disease that is carried and transmitted to people by food is referred to as food-
borne .
A. bacteria C. infection
B. illness D. intoxication
15. It is a disease that results from eating food containing harmful
microorganisms.
A. food-borne bacteria C. food-borne infection
B. food-borne illness D. food-borne intoxication
16. It is a disease that results from eating food containing toxins from bacteria, molds
or certain plants or animals.
A. food-borne bacteria C. food-borne infection
B. food-borne illness D. food-borne intoxication
17. It is used for mixing creams, butter and for tossing salads.
A. electric mixer C. wire whisk
B. serving spoon D. wooden spoon
18. It is used for preparing meat, chicken, and other grains or legumes, such as
mongo and white beans in lesser time.
A. double boiler C. pressure cooker
B. frying pan D. rice cooker
19. It is a long chainlike molecule, sometimes called the linear fraction, and is
produced by linking together 500 to 2, 000 glucose molecules which contributes
to the gelling characteristics of cooked and cooled starch mixtures.
A. amylopectin C. dextrin
B. amylose D. mucin
20. This problem is usually encountered when using acid or acid ingredients such as
lemon or vinegar.
A. scorching C. thinning of gel
B. skin formation D. weak gelling
21. This results when there is too much liquid in relation to the starch.
A. scorching C. thinning of gel
B. skin formation D. weak gelling

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22. This problem can be reduced by covering the container of the starch gel with a
waterproof cover.
A. scorching C. thinning of gel
B. skin formation D. weak gelling
23. This can be avoided by temperature control and constant stirring so the starch
granules do not settle at the bottom of the cooking pan.
A. scorching C. thinning of gel
B. skin formation D. weak gelling
24. Food stuff has a required shelf life and storing requirement. Which of the
following food item can be stored in the refrigerator for 2 or 3 days?
A. cooked pasta C. fresh pasta
B. dried pasta D. frozen pasta
25. FIFO stands for
A. Fan In Fan On C. First In First Out
B. First In Fight Out D. Fit In Fit Out

Key to Correction
1. C 6. A 11. C 16. D 21. D
2. B 7. A 12. B 17. D 22. B
3. B 8. D 13. D 18. C 23. A
4. B 9. C 14. B 19. B 24. A
5. C 10. C 15. C 20. C 25. C

B. Give one risk in the preparation and cooking of starch, cereal dishes and
other foods and give some guidelines pertaining to food safety.(26-30)

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA
4 Explains very clearly the complete guidelines to con-
sider pertaining to food safety related to the given risk.

3 Explains clearly the complete guidelines to consider

pertaining to food safety related to the given risk.
2 Explains partially the guidelines to consider pertain- ing
to food safety related to the given risk.
1 Was not able to explain any guidelines to consider
pertaining to food safety related to the given risk.

50

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Quarter 2
Prepare Vegetable And Seafood Dishes
Inform learners that at the end of this module they are expected to:
1. perform Mise’en place;
2. prepare and cook vegetable and seafood dishes;
3. present vegetable and seafood dishes;
4. store vegetable and seafood dishes.

Ask learners to read the following questions carefully and choose the letter that best
describes the statement. Tell them to write their answers in their test notebooks.

Let’s See What You Know

Pre-test 2
1. Which of the following vegetables is rich in carbohydrates?
A. legumes, peas, and beans C. mushroom, tomatoes, and radish
B. nuts, olives, and avocado D. seeds, roots, and tubers
2. What is the flavor component of vegetables which gives strong flavor and odor
to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?
A. flavonoids C. sugar
B. glutamic acid D. sulfur compounds
3. Which tool is used to drain excess water after washing vegetables?
A. bowls C. steamer
B. colander D. utility tray
4. Which of the following is cooked by placing blanched or raw vegetables in the
pan, adding liquid (stock, water, wine) then covering and cooking it slowly?
A. boiling C. braising
B. baking D. sautéing
5. Which fat soluble compound is responsible for the green coloring of plants?
A. anthocyanins C. chlorophyll
B. carotenoids D. lycopene
6. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she
eat to give her the nutrient she needs?
A. alugbati C. lettuce
B. potatoes D. saluyot

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7. Which of the following plating styles is not a classic arrangement?
A. The starch or vegetable item is heaped in the center while the main item is
sliced and leaned up against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at the
rear.
D. The main item is in the center with neat piles of vegetables carefully
arranged around.
8. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a
cabbage. Which of the following knives will she use?
A. butcher knife C. cutting knife
B. channel knife D. paring knife
9. What kind of knife is used in removing the hard core of a cabbage?
A. butcher knife C. cutting knife
B. channel knife D. paring knife
10. At what temperature in a dry, dark place should potatoes and onions be stored?
A. 50 – 650F C. 60 – 850F
B. 40 – 45 F0
D. 70 – 950F
11. Which of the following vegetables is cooked uncovered?
A. fruit vegetables C. roots and tubers
B. green vegetables D. yellow vegetables
12. What kind of fish has no internal bone structure?
A. fin fish C. round fish
B. freshwater fish D. shell fish
13. Which of the following fishes is high in fat?
A. bass C. mackerel
B. cod D. red snapper
14. Which of the following fishes is low in fat?
A. cod C. trout
B. salmon D. tuna
15. What market form is produced when the viscera, head, tail and fins are
removed?
A. butterfly C. fillet
B. dressed D. sticks
16. Which of the following is a freshwater fish?
A. bluefish C. grouper
B. cat fish D. sole
17. What market form is produced when both sides are still joined but bones are
removed?
A. Butterfly C. fillet
B. Drawn D. steak
18. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
19. Which of the following is the third step in opening an oyster?

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A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
20. Which of the following is a characteristic of fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Gills are pink or red
D. Flesh shrink when pressed
21. How many colors are suggested on a plate to make it balanced?
A. four to five C. three to four
B. one to two D. two to three
22. Which of the following seafoods is cooked with just enough to heat to keep it
juicy and plump?
A. fat fish C. flat fish
B. lean fish D. shellfish
23. Which of the following enhances baked fish when served?
A. Butter C. lemon
B. Cream D. sauce
24. What cooking method is suited to fat fish?
A. Baking C. deep -frying
B. Boiling D. sautéing
25. Which is basted to baked lean fish to help prevent it from drying up?
A. butter C. soy sauce
B. cream D. tomato sauce

B. Give five characteristics of a fresh fish.

26.
27.
28.
29.
30.

Answer Key
A.
1. D 6. A/D 11. B 16. B 21. D
2. D 7. C 12. D 17. A 22. D
3. B 8. D 13. C 18. C 23. C
4. A 9. D 14. A 19. D 24. A
5. C 10. A 15. B 20. C 25. A
B.
26. Fresh and mild odor
27. Eyes are clear, shiny and bulging
28. Gills are red or pink
29. Texture of flesh is firm or elastic
30. Scales are shiny, and tightly cling, on skin

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Lesson 1 Prepare Vegetable Dishes
Learning Outcome 1
Perform Mise En Place

Know
Knowledge about the things to be done prior to cooking.

How to apply safe and accurate cutting techniques in preparing vegetables

according to enterprise standards.

Ask learners to bring actual materials before this activity so there could be
actual demonstration of the lesson by group. Instruct learners to answer the formative
assessment on page 133.

Review of Learning Outcome 1

A. Ask learners to identify and give the classification of the following vegetables.
Name Classification

1.

2.

3.

4.

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Name Classification

5.

6.

7.

8.

9.

10.

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B. Instruct learners to identify the different methods of preparing fresh vegetables and
write the correct method on the space provided.

1 2. 3.

4. 5.

6. 7.

Answer Key
A.
11. chayote - gourd family
12. corn - seeds and pods
13. bokchoy - cabbage family
14. artichoke - fruit vegetables
15. asparagus - stalks, stems and shoot
16. sweet potato - roots and tubers
17. spinach - leafy greens
18. mushroom - mushrooms
19. shallot - onion family
20. bamboo shoot - stalks, stems and shoot
B.

1. wash
2. cutting
3. soaking
4. wash
5. soaking
6. peeling
7. wash

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Learning Outcome 2
Prepare Vegetable
Dishes

Guide learners in knowing the effects of cooking vegetables, standard quality of

cooked vegetables and culinary terms of vegetables.

ENHANCEMENT ACTIVITY

Instruct learners to do the given enhancement activity on page 139.

Ask learners to make a compilation of technical words commonly used in the world of culinary
for vegetable cookery. Tell them to follow concrete instructions below:
• Make a personalized and improvised dictionary (half folded bond paper).
• Include local and foreign terminologies which are used in vegetable cookery.
• Limit your dictionary to a minimum of 10 pages and a maximum of 20 pages.
• Bind and cover it.
• You can work in collaboration with others and submit after 1 week.

Tell them that their output will be rated using the given rubric.

SCORE CRITERIA
5 Done creatively and neatly with more than 20 pages
4 Done creatively and neat enough with 15 to 20 pages
3 Done creatively and neat enough but with10 to 14 pages
2 Done simply and neat enough but with 10 to 14 pages
1 Done poorly with less than 10 pages

Process

Let’s D o It!

Performance Activity
Ask learners to perform by pair the different ways of cooking vegetables. Tell them to
choose 2 from any of the given recipes. Explain to them the rubrics on how their
performance and product will be rated.

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Boiling Vegetables

Tools and Equipment Needed:

• stove
• pots and pan
• chopping board
• knife
• strainer
• ladle

Ingredients:
• vegetables (any kind)
• water

Procedure:

Boiling Vegetables
1. Trim, peel, and cut vegetables as required.
2. Add required amount of water to the pot.
3. Add salt and bring to boil.
4. Place vegetables in the pot and return the water to a boil.
5. Reduce heat to a simmer and cook vegetable, to required doneness.
*Green vegetables and strong flavored vegetables are cooked uncovered.
6. Drain vegetables quickly to avoid overcooking.
7. Cool them in cold water, drain as soon as cool, and refrigerate until needed.

Steaming Vegetables
1. Trim and cut vegetables as required.
2. Pre-heat the steamer.
3. Arrange vegetables in pan or baskets for cooking. Make a shallow, even layers for
uniform cooking.
4. Steam for required time.
5. Remove vegetables from steamer.
6. Finish vegetables according to recipe and serve at once, or cool quickly.

Your performance will be rated using the scoring rubric below:

Follows correctly the procedures in boiling/steaming vegetables and
4 performs the skill very satisfactorily without supervision and with initia- tive
and adaptability to problem situations.
Follows correctly the procedures in boiling/steaming vegetables and
3
performs the skill satisfactorily without assistance or supervision.
Follows correctly the procedures in boiling/steaming vegetables with minor
2 errors and performs the skill satisfactorily with some assistance and/or
supervision.
Was not able to follow the procedures in boiling/steaming vegetables and
1
performs the skill unsatisfactorily.

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Cooking Vegetables by Sautéing and Frying

Tools and Equipment Needed:

• stove
• pots and pan
• ladle
• strainer
• spatula

Ingredients:
• Vegetables (any kind)
• clarified butter, oil, or fat

Procedure:
Sautéing Vegetables
1. Prepare vegetables as required.
2. Place sauté pan on high heat.
3. When pot is hot, add small amount of clarified butter, oil or other fat enough to
coat the bottom of the pan.
4. Add vegetables. Do not overload the pan, or the temperature will be lowered too
much and the vegetables will simmer instead of sauté.
5. After the heat has recovered, flip the pan to toss vegetables.
6. Continue to flip as necessary.
7. As soon as vegetables are cooked, remove from pan and serve.

Frying Vegetables
1. Prepare mise-en place. Use a griddle if only a small amount of fat is required.
2. Heat the pan and add fat, and let it heat.
3. Place prepared vegetables in the pan. Cook to desired degree of browning.
4. Turn vegetables with a spatula and continue to cook until done.
5. Remove from pan, and drain on absorbent paper to eliminate excess fat.

Tell learners that their performance will be rated using the scoring rubric below:

Follows correctly the procedures in sautéing/frying vegetables and per- forms the
4 skill very satisfactorily without supervision and with initiative and adaptability to
problem situations.
Follows correctly the procedures in sautéing/frying vegetables and per- forms
3
the skill satisfactorily without assistance or supervision.
Follows correctly the procedures in sautéing/frying vegetables with minor errors
2 and performs the skill satisfactorily with some assistance and/or supervision.

Was not able to follow the procedures in sautéing/frying vegetables and performs
1
the skill unsatisfactorily.

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Cooking Vegetables by Braising

Tools and Equipment Needed:

• stove
• pots and pan
• strainer
• ladle

Ingredients:
• vegetables
• water or wine

Procedure:
1. Heat pan, add fat.
2. Place vegetables in a pan.
(Vegetables may or may not be cooked in fat before adding liquid)
3. Add liquid, stock, water or wine or combination of liquids.
4. Cover the pan and cook vegetables.
5. Remove from heat, and serve vegetables with the cooking liquid, or drained
off the liquid and reduced over high heat before serving to concentrate flavor.

Your performance will be rated using the scoring rubric below:

Follows correctly the procedures in braising vegetables and performs the skill
4 very satisfactorily without supervision and with initiative and adaptability to
problem situations.
Follows correctly the procedures in braising vegetables and performs the skill
3
satisfactorily without assistance or supervision.
Follows correctly the procedures in braising vegetables with minor errors and
2 performs the skill satisfactorily with some assistance and/or supervision.

Was not able to follow the procedures in braising vegetables and per- forms
1
the skill unsatisfactorily.

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Cooking Vegetables by Baking and Deep Frying

Tools and Equipment Needed:

• oven, stove
• fryer
• pots and pan
• baking pan

Ingredients:
• vegetables
• breading
• oil

Procedure:
Baking Vegetables
1. Collect all equipment and food products.
2. Prepare vegetables as required.
3. Place in appropriate pan and set in pre-heated oven.
4. Bake to desired doneness.

Deep-Frying Vegetables
1. Collect all equipment and food products.
2. Pre-heat fryer to proper temperature (325°F - 350°F).
3. Prepare food items as required. Apply breading or batter if necessary.
4. Place proper amount of food in fryer. Do not overload.
5. Fry to desired doneness.
6. Remove from pan. Drain to remove excess fat.
7. Serve at once or if necessary, hold uncovered in a warm place for the shortest
possible time.

Your performance will be rated using the scoring rubric below:

Follows correctly the procedures in baking/deep-frying vegetables and
4 performs the skill very satisfactorily without supervision and with initiative
and adaptability to problem situations.
Follows correctly the procedures in baking/deep-frying vegetables and
3 performs the skill satisfactorily without assistance or supervi- sion.

Follows correctly the procedures in baking/deep-frying vegetables with

2 minor errors and performs the skill satisfactorily with some as- sistance
and/or supervision.
Was not able to follow the procedures in baking/deep-frying vegeta- bles
1
and performs the skill unsatisfactorily.

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Transfer

Performance Activity 2
Given the different recipes, instruct learners to follow the procedures by pair or by
group. Tell them that their performance will be evaluated using the given rubric.

Vegetable Tagliatelle

Tools and Equipment Needed:

• chopping board
• knife
• pots and pan
• coriander
• ladle

Ingredients:
• 450 grams zucchini, trimmed
• 450 grams. carrots, peeled and trimmed
• 450 grams. celery root, peeled
• 4tbsp. butter

Procedure:
1. Cut vegetables lengthwise into thin slices. About 1/8 inches thick, cut into long
thin strips to resemble flat noodles.
2. Blanch each vegetable separately into boiling salted water. Refresh under cold water
and drain.
3. Just before serving, heat butter in saucepan over moderate heat. Add
vegetables and toss in butter until hot.

Your performance will be rated using the scoring rubric below:

Follows correctly the procedures in preparing and cooking vegetable tagli- atelle
4 and performs the skill very satisfactorily without supervision and with initiative
and adaptability to problem situations.
Follows correctly the procedures in preparing and cooking vegetable tagliatelle
3 and performs the skill satisfactorily without assistance or super- vision.

Follows correctly the procedures in preparing and cooking vegetable tagliatelle

2 with minor errors and performs the skill satisfactorily with some assistance
and/or supervision.
Was not able to follow the procedures in preparing and cooking vegetable
1
tagliatelle and performs the skill unsatisfactorily.

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Mushroom

Tools and Equipment Needed:

• pan
• ladle
• plate

Ingredients:
• 1 1/2kg mushrooms, fresh
• 10 tbsp. clarified butter or
• salt to taste
• pepper to taste

Procedure:
1. Rinse the mushrooms quickly and dry them with towels. Trim off the bottom of
the stems and slice the mushrooms.
2. Heat sauté pans over high heat. Add fat to the pan.
3. Place mushrooms in the pan. Do not overload. Sauté over high heat until
browned. Do not overcook.
4. Season with salt and pepper.

Your performance will be rated using the scoring rubric below:

Follows correctly the procedures in preparing and cooking sautéed

4 mushroom and performs the skill very satisfactorily without supervi- sion
and with initiative and adaptability to problem situations.
Follows correctly the procedures in preparing and cooking sautéed
3 mushroom and performs the skill satisfactorily without assistance or
supervision.
Follows correctly the procedures in preparing and cooking sautéed
2 mushroom with minor errors and performs the skill satisfactorily with some
assistance and/or supervision.
Was not able to follow the procedures in preparing and cooking sau- téed
1
mushroom and performs the skill unsatisfactorily.

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Braised Celery
Tool/Equipment Needed:
• chopping board
• knife
• pan
• ladle

Ingredients:
• 1 kg celery
• 4 tbsp butter
• 1 ½ pt. brown stock or chicken stock
• salt to taste
• pepper to taste

Procedure:
1. Trim and wash celery. Peel the outside part and use the tender inner stems. Cut into
1 ½ inches lengths.
2. Heat the butter in a braising pot and add the celery. Cook over moderate heat until the
celery is just beginning to soften.
3. Add enough stock to cover the celery. Season with salt and pepper to taste. Cover
and cook slowly in an oven or range top until tender.
4. Drain the celery and keep it warm in a steam table. Reduce the stock over high heat.
Adjust the seasonings and pour the sauce over the celery.

Your performance will be rated using the scoring rubric below:

Follows correctly the procedures in preparing and cooking braised

4 celery and performs the skill very satisfactorily without supervision and
with initiative and adaptability to problem situations.
Follows correctly the procedures in preparing and cooking braised celery
3 and performs the skill satisfactorily without assistance or supervision.

Follows correctly the procedures in preparing and cooking braised celery

2 with minor errors and performs the skill satisfactorily with some assistance
and/or supervision.
Was not able to follow the procedures in preparing and cooking braised
1
celery and performs the skill unsatisfactorily.

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Glazed Sweet Potatoes

Tools and Equipment Needed:

• pan
• ladle
• knife
• chopping board
• baking pan

Ingredients:
• 1.8 kg sweet potatoes
• 6 tbsp. water
• ¾ c light corn syrup or maple syrup
• 6 tbsp. brown sugar
• 8 tbsp. orange juice
• 2 tbsp. lemon juice
• 2 tbsp. butter
• ½ tsp cinnamon
• 1/8 t ground cloves
• ¼ t salt

Procedure:
1. Scrub sweet potatoes. Boil or steam until tender. Do not overcook.
2. Spread the potatoes on a sheet pan to cool.
3. Peel the potatoes when they are cool enough to handle. Cut into uniform pieces.
Arrange in a buttered baking pan.
4. Place water, syrup and sugar in a saucepan. Stir over heat until sugar dissolved.
Add remaining ingredients and boil mixture is reduced, and forms a heavy syrup.
5. Pour syrup over potatoes.
6. Bake at 350°F until potatoes are thoroughly cooked and glazed, about 45
-60 minutes.

Your performance will be rated using the scoring rubric below:

Follows correctly the procedures in preparing and cooking glazed sweet

4 potatoes and performs the skill very satisfactorily without supervision and
with initiative and adaptability to problem situations.
Follows correctly the procedures in preparing and cooking glazed sweet
3 potatoes and performs the skill satisfactorily without assistance or
supervision.
Follows correctly the procedures in preparing and cooking glazed sweet
2 potatoes with minor errors and performs the skill satisfactorily with some
assistance and/or supervision.
Was not able to follow the procedures in preparing and cooking glazed
1
sweet potatoes and performs the skill unsatisfactorily.

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Lumpiang Ubod with Egg Wrapper
Tools and Equipment Needed::
• wok
• colander
• turner
• measuring spoon
• knife
• measuring cups
• chopping board
• casserole

Ingredients:
• ½ kl stripped ubod
• 1 kl stripped sweet potato
• ½ kl carrot
• ½ kl cabbage
• 2 stalk celery
• 2 cups ground peanut
• 1 head garlic
• 2pcs onion
• ½ kl ground pork
• 1/4kl shrimps
• 2T fish sauce
• 1pc pork bouillon

Procedure:
1. Blanch the ubod first
2. Sauté the garlic and onion, put the ground pork and 2T fish sauce
3. Put sweet potato until tender
4. Put the ubod, carrots, cabbage and celery
5. Put the ground peanut
6. Season to taste

Sauce:
Ingredients:
• ½ kl sugar
• 1/4T fish sauce
• ½ cup ground peanut
• ¼ cup minced garlic
• 1 stalk chopped celery
• ¼ cup cornstarch mixed with ¼ cup water
• 1.5L water

Procedure:
1. Caramelize sugar, put 1.5 liter of water and let it boil
2. Put the minced garlic, celery and peanut
3. Let it boil
4. Thicken with cornstarch dispensed in water

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ENHANCEMENT ACTIVITY

Instruct learners to perform the enhancement activity on page 150.

A. Ask learners to make a research on various recipes of the following vegetables:

1. malunggay leaves
2. bell pepper
3. sayote
Note: Tell learners to include a comprehensive data in their report.

B. Make a research on the different ways of cooking vegetables in the Philippines

and other countries. Follow the instructions below:
1. Group yourselves into 5 groups
2. Assign a leader.
3. Leaders will assign task to each member.
4. Work with your research following the assigned country
a. Group I - Asian Countries
b. Group II - European Countries
c. Group III - American Countries
d. Group IV - African Countries
e. Group V - Ethnic cooking in the Philippines.

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Learning Outcome 3
Present Vegetable
Dishes
Facilitate learning of the factors in plating vegetable dishes, techniques in storing
vegetables the principle behind FIFO and the safety hygienic practices in the kitchen laboratory.

ENHANCEMENT ACTIVITY

Instruct learners to do the enhancement activity on page 154.

Photo Collection

Follow the instructions below:

1. Make a photo album on the creative presentation techniques for vegetable
cookery.
2. It should contain a minimum of 10 pages and a maximum of 15 pages.
3. Label each creative presentation.
4. Your output will be rated using the scoring rubric below:

5 Done creatively and neatly showing much relevance to the given task
4 Done creatively and neat enough with relevance to the given task
3 Done creatively and neat enough but no relevance to the given task
2 Done simply and neat enough but not so relevant to the given task
1 Done poorly with erasures and irrelevant to the given task

Let’s D o It!

Ask learners to perform the given formative assessment and apply the chosen plate presentation. Tell
them that they will be rated using the given rubric.

Performance Activity No. 3

Instruct learners to prepare and present creatively a Stir Fried Mixed Vegetables applying
their own presentation design. Tell them to follow the procedures and ingredients given.
Stir Fried Mixed Vegetables

Tools and Equipment Needed:

• pan • chopping board
• mixing bowl • knife
• ladle • plate for serving

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Ingredients:
• 350 g Chinese cabbage, cut into chunks
• 8 dried black mushrooms, julienned
• 4tbsp. carrots, cut julienne
• 4tbsp baby corn, drained
• 4 scallions, cut into shreds
• 4tbsp oil
• 1 garlic cloves, crushed
• 2 slices ginger root
• ½ t salt
• 12tbsp water or chicken stock
• 1/8 c cornstarch
• 12tbsp water, cold
• ½ t sesame oil

Procedure:
1. Heat oil in a wok.
2. Add garlic.
3. Add ginger and salt.
4. Add cabbage and stir fry.
5. Add the remaining vegetables except shredded cabbage. Continue to stir fry for 1
-2 minutes, then add shredded cabbage.
6. Add the stock, soy sauce, and cook until vegetables are cook but crisp.
7. Mix cornstarch with cold water, then stir into vegetables to thicken the
sauce.
8. Stir in the sesame oil and serve at once.

Your performance will be rated using the scoring rubric below:

Follows correctly the procedures in preparing, cooking and presenting stir

4 fried vegetables and performs the skill very satisfactorily without
supervision and with initiative and adaptability to problem situations.
Follows correctly the procedures in preparing, cooking and presenting stir
3 fried vegetables and performs the skill satisfactorily without assistance or
supervision.
Follows correctly the procedures in preparing, cooking and presenting stir
2 fried vegetables with minor errors and performs the skill satisfactorily with
some assistance and/or supervision.
Was not able to follow the procedures in preparing, cooking and
1
presenting stir fried vegetables and performs the skill unsatisfactorily.

Learning Outcome 4
Store Vegetable
Dishes

Guide learners in knowing the different ways on how to store vegetables.

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Lesson 2 Prepare And Cook
Seafood Dishes
Explain to learners that at the end of this module they are expected to:
1. perform mise en place;
2. handle fish and seafood;
3. cook fish and shellfish;
4. plate/present fish and seafood; and
5. store fish and seafood.

Learning Outcome 1
Perform Mise En Place
Guide learners in knowing the classifications of seafood, composition and structure
of fish, market forms of fish, and characteristics of fish and shellfish.

Review of Learning Outcome 1

Instruct learners to answer the formative assessment on page 162. Tell them to write their
answers in their test notebook.
Answer Key:

1. whole or round 2. drawn 3. dressed

4. steaks 5. fillets

6. butterfly fillet 7. sticks or tranches

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Learning Outcome 2
Handle Fish and Seafood Dishes

Guide learners in knowing the different ways on how to handle seafood hygienically and the
proper ways on how to thaw frozen seafoods correctly to ensure its maximum quality and
maintain its nutritional value.

ENHANCEMENT ACTIVITY

Instruct learners to do the given enhancement activity on page 167. Tell them to follow
the instructions below:
• Visit at least 2 markets or supermarkets and list down the fishes
and seafood that they are selling. Note down their characteristics.

• Identify the kind and market forms of the fishes and other seafood
products available in the market visited.

• Create a documentation of the market forms, each with a picture and a

short description.

Tell learners that their output will be rated using the given rubric.
SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given topic
4 Done creatively and neat enough with relevance to the given topic
3 Done creatively and neat enough but no relevance to the given topic
2 Done simply and neat enough but not so relevant to the given topic
1 Done poorly with erasures and irrelevant to the given topic

Learning Outcome 3
Cook Fish and Shellfish

Guide learners in knowing the cooking techniques for fish and shellfish and preparations
done prior to cooking like scaling, filleting, skinning, deboning, opening oyster, opening
clams, cleaning a squid, and splitting lobster.

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Process

Let’s D o It!

The following will be the different activities that needs to be undertaken:

• Group learners into eight.

• Let the group do collaborative learning and study the step by step procedure on how
to perform scaling, filleting, skinning, deboning, opening oysters, opening clams,
cleaning a squid, and splitting lobsters. Tell them to be ready for a demonstration.

• Tell them that they can watch a video in You Tube or visit markets to see actual
demonstration for deeper learning.

• Instruct learners to bring materials needed for the purpose of demonstration of the
lesson.

• Tell learners that they will demonstrate the different ways of preparing fish and
seafood prior to cooking activities.

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Let’s D o It!

Understan
Performance Activity
Instruct learners to perform the given assessment on page 181. Tell them that the performance
rating will start from the preparation of the fish or seafood up to cooking. Explain to them the
rubric you will use in rating their performance and output.

Broiled Shrimp Campy

Tools and Equipment Needed:

• broiler, griller
• brush
• baking Sheet

Ingredients:
• 1 1/2 pounds large shrimp, peeled and deveined, tails left on, patted dry
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• coarse salt and ground pepper
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Procedure:
1. Heat broiler with rack set 4 inches from heat. Place shrimp on a large broiler
proof rimmed baking sheet.
2. Sprinkle the shrimp with oil and garlic, and season generously with salt and
pepper; toss to coat. Arrange shrimp in a single layer.
3. Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and
parsley; toss to combine. Serve immediately; garnish with lemon wedges.

Can perform the skill without supervision and with initiative and adaptability to
4
problem situations.
3 Can perform the skill satisfactorily without assistance or supervision.
Can perform the skill satisfactorily but requires some assistance and/or supervision.
2
Can perform parts of the skill satisfactorily, but requires considerable assistance
1
and/or supervision.

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Performance Activity
Given the different recipes, learners by group will be asked to prepare and cook fish and
shellfish. Tell them that their performance will be evaluated using the given rubric. Note: The
teacher can provide at least three activities to deepen learners’ competency in preparing and
cooking seafood.

Fillet of Sole Meniere

Tools and Equipment Needed:

• mixing bowl
• ladle
• pan
• spatula

Ingredients:
• fish
• fish rub (or any combination of seasonings you like)
• 2 tbs. butter
• lemon juice

Procedure:
1. Season all the fillets by sprinkling the seasoning and pressing it into the
meat.
2. Get a spatula to handle the fish. If you have 10-12” fillets cut them in half
unless you’re using a fish spatula
3. Heat the pan on medium heat and add the butter. When the butter is melted
put some fish in the pan. Leave it on one side for about three to four minutes.
4. Move them around often to assure they’re not sticking.
5. Flip one piece to check the brownness. If it’s partially browned flip them all
and continue to cook until the other side is browned.
6. Add more oil as needed.
7. Once it’s out of the pan, put six to eight drops of lemon juice on each piece. You
may use other sauces if you want.

Note: Testing the degree of doneness is as simple as taking your spatula and gently pushing on
the thickest part of the fillet in the spinal bone line. When done, meat separates when you gently
push with spatula.

Can perform the skill without supervision and with initiative and adaptability
4
to problem situations.
3 Can perform the skill satisfactorily without assistance or supervision.
Can perform the skill satisfactorily but requires some assistance and/or
2
supervision.
Can perform parts of the skill satisfactorily, but requires considerable
1
assistance and/or supervision.

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Cooking Fish or Shellfish by Deep Frying
using the Standard Breading Procedure

Tools and Equipment Needed:

• stove
• mixing bowls
• ladle
• refrigerator
• baking sheet
• food tong

Ingredients:
• 1 cup self-rising cornmeal • 1/4 tsp garlic salt
• 1/2 cup self-rising flour • 2 tbsp. peanut oil
• 3/4 tsp table salt • 1 large egg
• 1/2 tsp powdered white pepper • 1 tsp cool tap water
• 1/3 tsp cayenne pepper (optional)

Procedure:
1. Use a small bowl and prepare an egg wash by mixing 1 large egg with 1 tsp of
water.
2. In another bowl, place the cornmeal, flour, salt, pepper, cayenne pepper, garlic
salt, and blend well. This breading recipe will cover about 2 pounds of fillets.
3. Rinse the fillets and pat dry, then place them into the
refrigerator for about 30 minutes.
4. Place the fillets in the egg wash, then the breading
mix before placing them on the prepared cookie
sheet.
5. Prepare the cookie sheet by spreading the peanut oil
evenly on the sheet.
6. The oven should be pre-heated to 375 °F. Cook
the fillets 5 minutes on each side.

Can perform the skill without supervision and with initiative and adaptability
4
to problem situations.
3 Can perform the skill satisfactorily without assistance or supervision.
Can perform the skill satisfactorily but requires some assistance and/ or
2
supervision.
Can perform parts of the skill satisfactorily, but requires considerable
1
assistance and/or supervision.

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Learning Outcome 4
Plate/Present Fish and Seafood Dishes

Facilitate learning of the fundamentals of plating.

Instruct learners to briefly explain the relationships of the following in food

preparation. Tell them to write their answers in their test notebook.

1. balance
2. portion size
3. serving hot food on hot plates
4. serving cold foods on cold plates
5. garnishes

Answer Key
1. Food must have a variety and contrast in color, shapes, textures and flavors
to make it appetizing.
2. Portion size - match portion sizes and plates
3. Select plates large enough to hold all the items without crowding
4. Balance the portion sizes of the items on the plate – don’t let the main item get
lost with excessive garnish
5. Keep food off the rim of the plate.
6. Arrange the items for the convenience of the customer.
7. Add gravy or sauce attractively.
8. Keep it simple.

Let’s D o It!

Performance Activity
Given the recipe, the students will perform the following by group:
• Group learners in advance and asked them to prepare for the
preparation, cooking and presentation of fish and shellfish.
• Tell them to apply the principles learned in food presentation.
• Guide them in preparing by group especially in the assignment of tasks.
• Explain to them the rubric which you will use in evaluating their product and
performance.

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Broiled Fish Steaks

Tools and Equipment Needed:

• oven
• baking sheet
• brush
• fork
• plate

Ingredients:
• 3 fish steaks, 1” thick
• ½ tsp. salt
• dash of pepper
• 2 tsp. lemon juice
• 2 tbsp. butter, melted

Procedure:
1. Sprinkle both sides of fish with salt, pepper and lemon juice.
2. Brush with half of the butter.
3. Put fish in broiler pan in 550 degree oven, don’t cover.
4. Broil with tops about 4 inches from heat until light brown.
5. Brush fish with butter turn very carefully.
6. Brush with rest of the butter.
7. Broil until fish flakes easily with fork, 4-6 more minutes.

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Poached Fillet of Sole in White Wine Sauce

Tools and Equipment Needed:

• pan
• baking dish
• food tong
• spoon
• broiler/oven

Ingredients:
• 2 lbs. sole fillets
• 2 lbs. spinach, cooked and drained
• ½ c. dry white wine
• 1 c. fish stock
• 3 tbsp. butter
• 4 tbsp. flour
• 1 c. grated cheese
• salt and pepper

Procedure:
1. Roll and secure each fillet with toothpicks
2. Poached for 8 minutes in wine or fish stock
3. Drain and save liquid

Sauce
1. Melt butter
2. Blend in flour, salt and pepper and fish liquid
3. Assemble, butter shallow serving dish
4. Arrange spinach on bottom
5. Cover with poached fish (remove toothpicks)
6. Spoon sauce over fish
7. Sprinkle with cheese
8. Broil under hot broiler a few minutes

Can perform the skill without supervision and with initiative and adaptability
4
to problem situations.
3 Can perform the skill satisfactorily without assistance or supervision.
Can perform the skill satisfactorily but requires some assistance and/ or
2
supervision.
Can perform parts of the skill satisfactorily, but requires considerable
1
assistance and/or supervision.

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Learning Outcome 5
Store Seafood

Review of Learning Outcome 5

Guide learners in knowing how to store fish and shellfish.

Instruct learners to match Column A with Column B and write the letter of their correct answer
in their test notebook. Items in column B may be answered twice or more.
Column A Column B
1. Remove viscera first before storing A. fresh fish
2. Wrap to prevent freezer burns B. frozen fish
3. Keep in cold, wet cartons C. lobster and shrimp
4. Pack in moist seaweed D. shellfish
5. First in, first out e. all of the above
6. Wrap before freezing
7. Leave in original moisture proof wrapped
8. Refrigerate at 30° to 34°F (-1° to 1°C)
9. Store at 0°F ( -18°C. or colder)
10. Store for 1 to 2 days

Answer Key
1. A 6. E
2. B 7. A
3. D 8. A
4. C 9. E
5. E 10. E

Let’s D o It!

Performance Activity
Let learners perform an experimental fish cookery. Ask them to make their own recipe and
let them prepare, cook and present the product. Have them explain how to properly store
their output. Tell them that their performance will be evaluated using the given rubric.
Can perform the skill without supervision and with initiative and
4
adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or supervision.
Can perform the skill satisfactorily but requires some assistance
2
and/or supervision.
Can perform parts of the skill satisfactorily, but requires considerable
1
assistance and/or supervision.

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Ask learners to answer the post test on pages 192-194. Tell them to write their answers in their
test notebook.

Let’s See How Much You Learned

Post test 2
Multiple Choice.
Read the following questions carefully and choose the letter that best describes the
statement. Write your answer in your test notebook.
1. Which of the following vegetables is rich in carbohydrates?
A. legumes, peas, and beans C. mushroom, tomatoes, and radish
B. nuts, olives, and avocado D. seeds, roots, and tubers
2. What is the flavor component of vegetables which gives strong flavor and odor to
some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?
A. flavonoids C. sugar
B. glutamic acid D. sulfur compounds
3. Which tool is used to drain excess water after washing vegetables?
A. bowls C. steamer
B. colander D. utility tray
4. Which of the following is cooked by placing blanched or raw vegetables in the
pan, adding liquid (stock, water, wine) then covering and cooking it slowly?
A. boiling C. braising
B. baking D. sautéing
5. Which fat soluble compound is responsible for the green coloring of plants?
A. anthocyanins C. chlorophyll
B. carotenoids D. lycopene
6. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she
eat to give her the nutrient she needs?
A. alugbati C. lettuce
B. potatoes D. saluyot
7. Which of the following plating styles is not a classic arrangement?
A. The starch or vegetable item is heaped in the center while the main item is
sliced and leaned up against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at the
rear.
D. The main item is in the center with neat piles of vegetables carefully
arranged around.
8. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a
cabbage. Which of the following knives will she use?
A. butcher knife C. cutting knife
B. channel knife D. paring knife

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9. What kind of knife is used in removing the hard core of a cabbage?
A. butcher knife C. cutting knife
B. channel knife D. paring knife
10. At what temperature in a dry, dark place should potatoes and onions be stored?
A. 50 – 650F C. 60 – 850F
B. 40 – 45 F0
D. 70 – 950F
11. Which of the following vegetables is cooked uncovered?
A. fruit vegetables C. roots and tubers
B. green vegetables D. yellow vegetables
12. What kind of fish has no internal bone structure?
A. fin fish C. round fish
B. freshwater fish D. shell fish
13. Which of the following fishes is high in fat?
A. bass C. mackerel
B. cod D. red snapper
14. Which of the following fishes is low in fat?
A. cod C. trout
B. salmon D. tuna
15. What market form is produced when the viscera, head, tail and fins are
removed?
A. butterfly C. fillet
B. dressed D. sticks
16. Which of the following is a freshwater fish?
A. bluefish C. grouper
B. cat fish D. sole
17. What market form is produced when both sides are still joined but bones are
removed?
A. butterfly C. fillet
B. drawn D. steak
18. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
19. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
20. Which of the following is a characteristic of fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Gills are pink or red
D. Flesh shrink when pressed
21. How many colors are suggested on a plate to make it balanced?
A. four to five C. three to four
B. one to two D. two to three

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22. Which of the following seafoods are cooked with just enough to heat to keep
it juicy and plump?
A. fat fish C. flat fish
B. lean fish D. shellfish
23. Which of the following enhances baked fish when served?
A. butter C. lemon
B. cream D. sauce
24. What cooking method is suited to fat fish?
A. baking C. deep -frying
B. boiling D. sautéing
25. Which is basted to baked lean fish to help prevent it from drying up?
A. butter C. soy sauce
B. cream D. tomato sauce
B. Give five characteristics of a fresh fish.
26.
27.
28.
29.
30.

Answer Key
A.
1. D 6. A 11. B 16. B 21. D
2. D 7. C 12. D 17. A 22. D
3. B 8. D 13. C 18. C 23. C
4. A 9. D 14. A 19. D 24. A
5. C 10. A 15. B 20. C 25. A

B.
26. With fresh and mild odor
27. Eyes are clear, shiny and bulging
28. Gills are red or pink
29. Texture of flesh is firm or elastic
30. Scales are shiny and tightly cling, on skin

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Quarter 3
Prepare Stocks, Sauces, and Soups
Poultry And Game Dishes
At the end of the quarter students are expected to:
1. prepare stocks required for menu item;
2. prepare soups required for menu item;
3. prepare sauce required for menu item;
4. store and reconstitute stocks, sauces and soups;
5. perform mise en place;
6. cook poultry and meat dishes;
7. plate and present poultry and meat dishes;
8. evaluate finished products; and
9. store poultry and meat.

Let’s See What You Know

Instruct learners to answer the given pre-test on page 196.

Pre-test 3
1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables.
Which of the following liquids is a by-product after the different food stuffs have
been simmered?
A. glaze C. stock
B. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock C. glace viande
B. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock C. prawn stock
B. ham stock D. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock
6. What stock is made by boiling prawn shell?
A. fish stock C. prawn stock
B. ham stock D. vegetable stock
7. As a rule, which should not be added to the stock because it causes saltiness?
A. MSG C. spices
B. salt D. sugar

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8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their
dinner, which of the following flavoring agents will she use to give aroma to the
stock?
A. aromatic flavoring C. ginger
B. garlic D. smoke
9. What makes the stock tasty and appetizing?
A. appearance C. ingredients
B. color D. smell
10. Which of the following is a clear soup?
A. bisques C. cream
B. bouillon D. puree
11. Which of the following examples is a thick soup?
A. bisques C. consommé
B. bouillon D. fruit
12. Which of the following is not a thickening agent?
A. flour C. rice
B. grain D. salt
13. Which of the four basic sauces whose basic ingredient is milk is thickened with
flour enriched with butter?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
14. Which among the four basic sauces has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
15. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and
lemon juice with seasoning for accent?
A. Hollandaise sauce C. white sauce
B. savory butter D. veloute sauce
16. Which of the four basic sauces has a basic ingredient like butter that is creamed
and blended with other ingredients to give individual flavor?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
17. Which of the following is not a thickening agent?
A. dairy cream C. flour
B. egg D. spice
18. What do you call birds that are hunted for food?
A. game C. poultry
B. livestock D. swine
19. Which of the following poultry originated from China and is noted for its tender
and flavorful meat?
A. chicken C. itik
B. goose D. peking duck
20. A young immature pigeon of either sex with extra tender meat is called .
A. duck C. rooster
B. fryer D. squab

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21. Poultry is composed of different parts. To which of the following does breast
meat belong?
A. dark meat C. variety meat
B. tough meat D. white meat
22. Which of the following characteristics is a good quality of live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. well develop thighs
23. What do you call a young chicken that is usually 9 to 12 weeks of age?
A. fryer C. roaster
B. hen D. stag
24. How many days should a whole chicken should be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
25. How do you classify the chicken breast?
A. entrails C. viscera
B. dark meat D. white meat
26. In cookery, we apply different cooking methods depending on the ingredients that we
have. If you will cook a matured poultry, which of the following methods will you
apply?
A. boiling C. roasting
B. frying D. stewing
27. What cookery method is suitable for the less tender cuts?
A. boiling C. roasting
B. frying D. stewing
28. What is the best cooking temperature for poultry?
A. high temperature C. low to moderate temperature
B. low temperature D. moderate temperature
29. What factor affects the poultry meat’s tenderness and juiciness?
A. age C. cuts
B. cookery D. sex
30. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy
B. overcook the poultry meat
C. remove fat before cooking
D. none of the above

Key to Correction
1. C 6. C 11. A 16. B 21. D 26. A
2. A 7. B 12. D 17. D 22. C 27. C
3. B 8. A 13. D 18. A 23. A 28. C
4. D 9. C 14. C 19. D 24. C 29. A
5. D 10. B 15. A 20. D 25. D 30. A

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Lesson 1: Prepare Stocks, Sauces
and Soups
Know
Learning Outcome 1
Prepare Stocks for Required Menu Items

Let’s D o It!

Activity 1. Prepare Stock (Group Activity)

Choose any of the given stocks and prepare following the given procedure. Your
performance and output will be rated using the given rubric.

Basic White Stock

Tools and Equipment:
• stove
• stock pot
• chopping board
• knife
• skimmer/strainer
• ladle
• container

Ingredients:
• 4 -5 kg bones; chicken, veal or beef
• 1 L water, cold
Mirepoix Bouquet Garni
• 450 g onion, chopped • 1 pc dried bay leaf
• 16 tbsp. carrot, chopped • ¼ tsp Dried thyme
• 16 tbsp. celery, chopped • ¼ tsp peppercorns
• 6-8 stems parsley
• 2 whole cloves
Procedure:
1. Cut the bones into pieces, 3 to 4 inches long for easy extraction.
2. Rinse in cold water to remove impurities that cloud the stock.
3. Place the bones in the stockpot and cover with cold water to speed
extraction.
4. Bring water to a boil and then reduce to simmer. Skim the scum that comes

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from the surface for a clear stock. Do not let the stock boil because it makes the
stock cloudy.
5. Keep the water level above the bones because bones cooked while exposed to air
will turn dark and darken the stock. Also, bones will not release flavor into the
water.
6. Add the mirepoix.
7. Simmer for recommended length of time:
8. Strain through several layers of cheesecloth.
9. Cool the stock as quickly as possible by:
• setting the pot in a sink and allow cold water to flow under the pot
and around it.
• stirring the pot occasionally so all the stock cools evenly.
10. When cooled, refrigerate the stock properly in covered containers for 2-3 days.
If properly frozen, it will last for several months.
OVERALL EVALUATION
Level
PERFORMANCE LEVELS
Let your learners Achieved
assess their 4 - Can perform the skill very satisfactorily without
performance in the supervision and with initiative and adaptability to
following critical task problem situations.
and performance 3 - Can perform the skill satisfactorily without
criteria below assistance or supervision.
2 - Can perform the skill less satisfactorily but
Rate them based on
requires some assistance and/or supervision.
the evaluation on the
right side. 1 - Can perform parts of the skill satisfactorily, and
requires considerable assistance and/or supervision.

Teacher will initial level achieved.

PERFORMANCE STANDARDS
1 2 3 4
For acceptable achievement, all items should receive an
answer.
1. Cut the bones into pieces, 3 to 4 inches long.
2. Rinse in cold water to remove impurities that cloud the stock.

3. Place the bones in the stockpot and cover with cold water to speed
extraction
4. Bring water to boil and then reduce to simmer. Skim the
scum
5. Keep the water level above the bones
6. Add mirepoix
7. Simmer for recommended length of time
8. Strain through several layers of cheesecloth
9. Cool the stock as quickly as possible
10. When cool, refrigerate the stock properly in covered
containers to keep for 2-3 days.

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Basic Brown Stock
Tools and Equipment:
• stove
• stock pot
• chopping board
• knife
• skimmer/strainer
• ladle
• container

Ingredients:
• 4 ½ kg. bones; chicken, veal or beef
• 10-12 qtr.water, cold
Mirepoix
• 450 g onion, chopped
• 16 tbsp. carrot, chopped
• 16 tbsp. celery, chopped
• 450 g tomato puree
Bouquet Garni
• 1 pc dried bay leaf
• ¼ tsp dried thyme
• ¼ tsp peppercorns
• 6-8 stems parsley
• 2 whole cloves

Procedure:
1. Cut the bones into pieces, 3-4 inches long. Use veal or beef bones.
2. Do not wash or blanch the bones. The moisture would hinder browning.
3. Place the bones in a roasting pan in one layer, and brown in a hot oven at
375°F (190°C. or higher. The bones must be well browned to color the stock
sufficiently. Bones may be oiled lightly before browning.
4. When the bones are well browned, remove from pan and place in a stockpot.
Cover with cold water and bring to simmer.
5. Drain and reserve the fat from the roasting pan. Deglaze the pan by adding water
and stirring over heat until all the brown drippings are dissolved or loosened.
Add to stockpot.
6. While the stock is getting started, place the mirepoix in the roasting pan with
some of the reserved fat and brown the vegetable well in the oven.
7. When the water in the stockpot comes to a simmer, skim the scum at the surface.
8. Add the browned vegetable and tomato puree to the stockpot.
9. Put the bouquet garni by tying it to the handle of the pot for easy removal.
10. Continue to simmer for recommended length of time, 6-8 hours.
11. Strain through several layers of cheesecloth.
12. Cool the stock and refrigerate properly in a covered container to keep for 2-3
days. If properly frozen, it will last for several months.

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How Well Did You Perform?
Instruct the learners to accomplish the Scoring Rubric honestly.
OVERALL EVALUATION
Level
Achieved PERFORMANCE LEVELS
Let your learners assess their 4 - Can perform the skill satisfactorily
performance in the following without supervision and with initiative
critical task and performance and adaptability to problem situations.
criteria below
3 - Can perform the skill satisfactorily
Rate them based on the without assistance or supervision.
evaluation on the right side. 2 - Can perform the skill satisfactorily
but requires some assistance and/or
supervision.
1 - Can perform parts of the skill sat-
isfactorily, but requires considerable
assistance and/or supervision.

Teacher will initial level achieved.

PERFORMANCE STANDARDS
For acceptable achievement, all items should receive 1 2 3 4
an answer.
1. Cut the bones into pieces, 3 to 4 inches long.
2. Rinse in cold water to remove impurities that cloud the stock.

3. Place the bones in the stockpot and cover with cold water to
speed extraction
4. Bring water to boil and then reduce to simmer. Skim the
scum.
5. Keep the water level above the bones
6. Add mirepoix
7 Simmer for recommended length of time
8 Strain through several layers of cheesecloth
9. Cool the stock as quickly as possible
10. When cool, refrigerate the stock properly in covered
containers to keep for 2-3 days.

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Review of Learning Outcome 1

Instruct learners to read the following questions carefully and choose the letter of the correct
answer. Tell them to write their answer in their test notebook.

1. What do you call the liquid in which meat, fish, and sometimes vegetables have
been cooked?
A. glaze C. stock
B. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock C. glace viands
B. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock
B. ham stock
C. prawn stocks
D. chicken stocks
5. Which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock

Answer Key
1. C
2. A
3. B
4. D
5. D

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Learning Outcome 2
Prepare Soups Required for Menu Items

Process

ENHANCEMENT ACTIVITY

Guide learners in performing the suggested soup recipes.

Enhancement Activity 1
Instruct your learners to perform the given soup recipe.

CREAM OF POTATO SOUP

Tools and Equipment

• casserole
• gas or electric stove
• knife
• chopping board
• strainer
• saucepot
• measuring cup
• measuring spoon
• wooden spoon
• soup ladle

Ingredients:
• ½ cup chopped bacon • ¼ cups butter
• ¾ kg potatoes • ¼ tsp. pepper
• 3 cups water • 2 tbsp. all-purpose flour
• 2 bulbs onions, chopped • ½ tsp. salt
• 1 whole chicken bouillon cube • 1½ c all-purpose cream
• 2 cups hot water

Procedure:
1. Cook bacon until crispy. Cool. Set aside. Peel potatoes and cut into cubes, place in a
saucepot and add water and chopped onions. Bring to a boil and cook until potatoes
are tender. Remove potatoes and sear the broth.
2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth
and stir until dissolved. Add the hot water. Place cooked potatoes in blender in 2
batches, adding ¾ cup of the potato-chicken broth with each batch. Cover and blend
for 1 minute or until smooth. Set aside.

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3. Melt butter in a saucepan. Add flour, salt and pepper. Add all-purpose cream at once.
Stir while cooking until slightly thickened and bubbly. Cook for 1 minute more. Stir
until heated through. If necessary, stir in additional milk to make the desired
consistency. Serve with sprinkled bacon bits.

Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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Instruct learners to perform the following:

Let’s D o It!

CONSOMME A LA MADRILENE
Tools and Equipment
• casserole
• gas or electric stove
• knife
• chopping board
• measuring cup
• measuring spoon
• wooden spoon
• soup ladle

Ingredients
• 1kg. lean beef, cut in 3 portions • 2 spring parsley
• ½ kg bone marrow • pinch basil
• 3 ½ liter cold water • 1 clove garlic
• 3 large carrots, cut up • 1pc bay leaf
• 2 cloves onion, stuck with 3 cloves • 3 large egg whites, beaten
• 2 stalks celergy with leaves • 3 crushed eggshells
• 3 leeks, sliced lengthwise and • 2 cup tomato puree
• 1½ tbsp. wash salt • 2tbsp finely chopped onions
• 6 peppercorns • ½ tsp dried basil

Procedure:
1. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer for 5
minutes and skim. Cover and simmer for 1 hour.
2. Add to the onion stock with cloves, the carrots, celery, leeks, salt peppercorns,
parsley, thyme, garlic and bay leaf. Cover and cook slowly for 4 – 5 hours.
3. Strain through a double thickness of cheesecloth and skim off fat. Use absorbent
paper towels. Remove the remaining particles and reserve the meat for another
purpose.
4. To clarify the consommé, return it to the heat and add beaten egg whites and
eggshells.
5. Bring to a rolling boil and strain once more through 3 thickness cheesecloth.

6. Pour 6 cups of consommé into a saucepan and reserve the remainder for another
use.
7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes, remove
from the heat and strain through cheesecloth.
8. Serve hot.

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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EGG DROP SOUP
Tools and Equipment
• casserole
• stockpot with cover
• gas or electric stove
• knife
• chopping board
• mortar and pestle
• strainer
• measuring cup
• measuring spoon
• wooden spoon
• soup ladle

Ingredients
• 6 ½ cups prepared basic chicken stock light
• 2 tbsp. soy sauce
• 2 tbsp. sherry
• ¼ tsp. white pepper
• 2 large egg whites
• 1 tbsp. salt
• 2 tbsp. sesame oil
• 1/8 tsp cornstarch
• 2 large eggs
• 1 tbsp. scallions, thinly sliced

Procedure:
1. In a 2-quart soup pot, pour 6 cups of chicken broth to a simmer. Add the soy sauce,
sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture
3. Mix the cornstarch with the remaining ½ cup chicken stock until lump free. Add to
the soup. Stir in the sesame oil, garnish with scallions and serve hot.

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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CREAMY CARROT SOUP

Tools and Equipment

• casserole
• stockpot with cover
• gas or electric stove
• knife
• chopping board
• measuring cup
• measuring spoon
• wooden spoon
• soup ladle

Ingredients
• 22 grams butter
• 1 medium onion, chopped
• 3 strips bacon, chopped
• 600 grams carrots, cubed
• 1 pc small chicken cube
• ½ cup cream
• dash salt/pepper

Procedure:
1. Melt butter in a large saucepan, add onion and bacon, stir constantly over heat until
onion is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil, reduce heat, cover,
simmer for about 30 minutes or until carrots are tender. Remove sauce- pan from
heat.
3. Blend or process mixture in several batches until smooth.
4. Return mixture to pan, stir in cream, reheat, and stir constantly without boiling.
5. Season with salt and pepper. Serve hot.

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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CHICKEN AND CORN CHOWDER
Tools and Equipment
• saucepan
• saucepot
• gas or electric stove
• knife
• chopping board
• mortar and pestle
• strainer
• measuring cup
• measuring spoon
• wooden spoon
• soup ladle
Ingredients
• 200 grams butter
• 1 tsp. salt
• 1 pc carrot, strips
• 1 pc onion, sliced
• 6 cups water
• 6 strips bacon strips
• ½ cup chopped onion
• ½ cup cubed celery
• ½ cup cubed carrot
• 7 cup chicken stock
• ½ cup all-purpose flour
• 1 can small corn kernels

Procedure:
1. In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring to a
boil. Cook for 20 minutes.
2. Strain out chicken stock. Set aside. Remove chicken breast. Slice meat into cubes.
Set aside.
3. In a saucepan, put bacon strips. Cook until brown. Set aside.
4. Retain about 2 tablespoons of the bacon drippings.
5. In a saucepan, using the bacon drippings, sauté onions until soft. Add chick-
en meat. Mix well. Add flour. Stir well.
6. Add the chicken mixture. Let it simmer. Stir until thick.
7. Put soup in a bowl, top with chopped bacon. Serve while hot.
It may be served with barley-garlic, bread, and bacon at the side.

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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Review of Learning Outcome 2

Instruct learners to read the question carefully and choose the letter of the
correct answer. Tell them to write their answer in their test booklet.
1. Which of the following is a clear soup?
A. bisque C. cream
B. bouillon D. puree
2. What substance is added that gives taste to the food?
A. decoration C. seasoning
B. flavoring D. thickening
3. What type of soup can be served either hot or cold?
A. ancient soup C. dessert soup
B. cold soup D. fruit soup
4. What utensil is appropriate in serving hot soup?
A. bowl C. soup bowl
B. basin D. tray
5. What makes a soup appetizing?
A. garnish C. taste
B. ingredients D. all of the above

Answer Key
1. B
2. C
3. D
4. C
5. D

ENHANCEMENT ACTIVITY

Activity No.2. Photo Gallery

Instruct your learner to follow instruction below:
• Make a photo album of different soup creatively serve here and abroad.
• It should contain minimum of 10 pages and maximum of 15 pages
• Label each creative presentation

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Learning Outcome 3
Prepare Sauces Required for Menu Items

Understanding

Let’s D o It!

Guide learners in performing the following activities. Tell them to follow the
procedures correctly and accurately.

MAKING PAN GRAVY

Tools and Equipment Needed:

• roasting pan
• saucepan
• strainer
• ladle

Procedure:
Method 1
1. Remove the roast from the roasting pan.
2. Clarify the fat.
3. Deglaze the pan.
4. Combine with stock and simmer.
5. Make a roux or a slurry of arrowroot or cornstarch and water.
6. Thicken the gravy with the roux or cornstarch slurry.
7. Strain.
8. Adjust seasoning.

Method 2
1. Remove the roast from the roasting pan.
2. Clarify the fat.
3. Add flour to the roasting pan and make a roux.
4. Add stock. Stir until thickened and the pan is deglaze.
5. Strain. Skim excess fat.
6. Adjust consistency, if necessary, with more stock or more roux.
7. Season.

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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BÉCHAMEL SAUCE

Tools and Equipment Needed:

• saucepan
• ladle
• cheesecloth
• spoon

Ingredients:
• 4 tbsp. clarified butter
• 4 tbsp. bread flour
• ¼ gal milk
• ¼ pc bay leaf
• ¼ pc onions
• salt to taste
• nutmeg to taste
• white pepper to taste

Procedure:
1. Heat the butter in a heavy sauce pan in a very low heat. Add the flour and
make a white roux. Cool the roux slightly.
2. In another sauce pan, scald the milk. Gradually add it to the roux, beating
constantly.
3. Bring the sauce to a boil, stirring constantly. Reduce heat to simmer.
4. Stick the bay leaf and onions and add to the sauce. Simmer at least 15 - 30
minutes or more. Stir occasionally while cooking.
5. Adjust the consistency with more hot milk if necessary.
6. Season lightly with salt, nutmeg and white pepper. Spice flavor should not
dominate.

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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HOLLANDAISE SAUCE
Tools and Equipment Needed:
• saucepan
• beater
• ladle
• spoon
• strainer
• mixing bowl

Ingredients:
• 1 kg.butter
• 12pcs egg yolks
• 4 tbsp. cold water
• 6 tbsp . lemon juice
• salt to taste
• cayenne to taste

Procedure:
1. Clarify the butter. Keep the butter warm but not hot.
2. Place the egg yolks and cold water in a stainless steel bowl and beat well. Beat in
a few drops of lemon juice.
3. Hold the bowl over a hot water bath and continue to beat until the yolks are
thickened and creamy.
4. Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the
warm butter. Add the butter drop by drop at first. If the sauce becomes too thick
to beat before all the butter is added, beat in a little of the lemon juice.
5. When all the butter has been added, beat in lemon juice to taste and adjust
seasoning with salt and cayenne. Keep warm for service. Hold no longer than 1
½ hours.

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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Review of Learning Outcome 3

Instruct learners to choose the correct answer from the given choices and write the letter of
their answer in their test notebook.

1. A roux-based sauce made with margarine or butter, flavor, and brown stock.
A. brown sauce C. Hollandaise sauce
B. butter sauce D. tomato sauce
2. Sauce made from melted butter or margarine to which seasonings are added.
A. brown sauce C. Hollandaise sauce
B. butter sauce D. tomato sauce
3. Sauce made by forming an emulsion with fat such as margarine, butter or salad
oil and egg.
A. brown sauce C. Hollandaise sauce or Dutch
B. butter sauce D. tomato sauce
4. Sauce made with tomatoes and seasoned with spices and herbs.
A. brown sauce C. Hollandaise sauce
B. butter sauce D. tomato sauce
5. Sauce made from a blend of salad oil, vinegar and seasoning.
A. brown sauce C. tomato sauce
B. butter sauce D. white sauce

Answer Key
1. A
2. B
3. C
4. D
5. D

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ENHANCEMENT ACTIVITY

Activity No.3: Research Hour

Instruct your students to make a research on the different kinds of sauce and the food
where it is commonly used. Remind them to include pictures and description. Require them
to give at least 10 sauces common in the Philippines and 10 from different countries.

Learning Outcome 4
Store and Reconstitute Stocks, Sauces and Soups

ENHANCEMENT ACTIVITY

Activity No. 4 Photo Grid

Instruct your students to make an album (collage or scrapbook) of different stocks, sauces,
and soups. Includes description, ingredients, procedures, storing procedures and how it
isreconstituted. Instruct the learners that their output will be evaluated using rubrics.

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Lesson 2 Prepare Poultry and Game Dishes

Review of Learning Outcome 1

Let learners answer the assessment on page 239.

Read each of the following questions carefully and choose the letter of the correct answer. Write
your answer in your test notebook

1. What do you call the birds that are hunted for food?
A. game C. poultry
B. livestock D. swine

2. What do you call a desexed male chicken usually under 8 months old?
A. broiler C. hen
B. capon D. rooster

3. Which of the following poultry originated from China and is noted for its
tender and flavorful meat?
A. chicken C. itik
B. goose D. peking duck

4. What do you call the young immature pigeon of either sex with extra tender
meat?
A. duck C. rooster
B. fryer D. squab

5. Which of the following classes of poultry is on sale especially during the

Christmas Holiday?
A. broiler C. jumbo broiler
B. capon D. roaster

6. To what part of poultry does breast meat belong?

A. dark meat C. variety meat
B. tough meat D. white meat

7. Which of the following characteristics is a good quality of a live poultry?

A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. thighs well develop

8. What do you call a young chicken that is usually 9 to 12 weeks of age ?

A. fryer C. roaster
B. hen D. stag

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9. How many days should a whole chicken be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days

10. What is a male chicken under 10 months old?

A. fryer C. rooster
B. hen D. stag

Answer Key
1. C
2. B
3. D
4. D
5. C
6. D
7. C
8. A
9. C
10. D

ENHANCEMENT ACTIVITY

Instruct learners to make a research on the market forms of poultry, different cuts of
poultry, characteristics of good quality poultry and preparation of poultry for cooking.

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Learning Outcome 2
Cook Poultry and Game Dishes

ENHANCEMENT ACTIVITY

Activity No.2 – Market Visit

Let learners follow the instructions below. Tell them that this will be a collaborative
activity.
 Find a partner
 Visit a supermarket or a wet market near you and do the following:
 List down the market forms of poultry being sold
 Take note of the appearance, color, odor and its cuts
 Make a report of your activity
 Submit your report in a short bond paper with folder

Process

Let’s D o It!

Guide learners in demonstrating the steps in fabricating and deboning a chicken. Instruct them
to follow the procedures on page 250. Tell them that their performance will be evaluated
using the rubric below.
SCORING RUBRICS
Level
Achieved PERFORMANCE LEVELS
Let your learners to assess 10 - Can perform the skill very
their performance in the satisfactorily without supervision and
following critical task and with initiative and adaptability to
performance criteria below problem situations.
7 - Can perform the skill satisfactorily
Rate them based on the
without assistance or supervision.
evaluation on the right
side. 4 - Can perform the skill less satisfactorily
but requires some assistance and/or
supervision.
1 - Can perform parts of the skill
satisfactorily, but requires considerable
assistance and/or supervision.
Instructor will initial level achieved.

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Understand
Guide learners in the preparation and cooking of the following recipes.

Chicken Galantina/Relleno
Find a partner and perform the given chicken recipe. Performance activity will be eval- uated
based on the given rubric

Tools and Equipment:

• knife
• chopping board
• measuring cup
• measuring spoon
• oven
• wooden spoon

Ingredients:
• 1 whole chicken, deboned • 3/4 cup chopped Vienna sausage
• ½ kilo ground pork • 1/2 cup minced onions
• ½ kilo ground beef • 1/2 cup grated carrot
• 300 g ground chicken • 1/2 cup chopped red bell pepper
• 4 pieces sausage • 5 tbsp bread crumbs
• 3 tbsp. sweet pickle relish • 3/4 cup soy sauce
• 1/2 cup raisins • 1 1/2 tsp.juice of 1 lemon
• 2 pieces hard boiled eggs • 1/2 tsp. salt
• 3/4 cup minced ham • ground black pepper

Procedure:
1. Combine ground pork, ham, sausage, bell pepper, carrot, onion, raisins, sweet pickle
relish, salt, and pepper. Mix well.
2. Add the bread crumbs and then continue mixing. Set aside.
3. Combine lemon juice and soy sauce in a large container. Stir.
4. Marinate the whole chicken in the lemon and soy sauce mixture for 30 minutes.
5. Remove the chicken from the mixture and then stuff with half of the meat and
vegetable mixture.
6. Arrange the boiled eggs inside the chicken and then continue to put-in the rest of the
meat mixture.
7. Secure the chicken by wrapping it in aluminum foil
8. Meanwhile pre heat oven at 350 degree Fahrenheit.
9. Bake the Chicken Relleno for about 1 hour
10. Remove from oven. Remove aluminum foil on the surface then brush with butter
on top and on side
11. Bake again for 15-20 minutes or until golden brown.
12. Allow to cool
13. Slice into serving pieces.
14. Serve. Share and enjoy!
pinoykitchenette.blogspot.com

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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Italian Chicken Roll-Ups
Tools and Equipment:
• casserole
• gas or electric stove
• knife
• chopping board
• measuring cup
• measuring spoon
• wooden spoon
• frying pan

Ingredients:
• 8 boneless skinless chicken breast halves (4 ounces each)
• 8 thin slices (4 ounces) ham
• 4 slices cheese, halved
• 2/3 cup seasoned bread crumbs
• 1/2 cup grated cheese
• 1/4 cup minced fresh parsley
• 1/2 cup milk
• cooking spray

Procedure:
1. Pre-heat oven to 425°.
2. Flatten chicken to 1/4-in. thickness.
3. Place a slice of ham and half slice of provolone cheese on each piece of
chicken.
4. Roll up from a short side and tuck in ends; secure with a toothpick.
5. In a shallow bowl, combine crumbs, Romano cheese and parsley.
6. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb
mixture.
7. Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with
cooking spray.
8. Bake, uncovered, 25 minutes or until meat is no longer pink.
9. Remove toothpicks. Yield: 8 servings.

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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Learning Outcome 3
Plate/Present Poultry and Game Bird Dishes

Review of Learning Outcome 3

Ask learners to choose the correct answer from the given choices and write the letter of their
answer on their answer sheet.

1. Act of arranging the meal on the individual plate immediately before it’s serving
A. garnishing
B. cooking
C. plating
D. serving

2. If the food is the masterpiece, then the plate is its

A. accessories
B. base
C. body
D. frame

3. To enhance in appearance by adding decorative touches

A. plating
B. Presenting
C. Garnishing
D. Serving

Answer Key
1. C
2. C
3. C

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Let’s See How Much You Learned

Let your learners answer the posttest

Post test 3
Read and understand the statements/questions below. Choose the letter of the correct
answer and write it on your test notebook.
1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables.
Which of the following liquids is a by-product after the different food stuffs have
been simmered?
A. glaze C. stock
B. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock C. glace viande
B. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock C. prawn stock
B. ham stock D. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock
6. What stock is made by boiling prawn shell?
A. fish stock C. prawn stock
B. ham stock D. vegetable stock
7. As a rule, which should not be added to the stock because it causes saltiness?
A. MSG C. spices
B. salt D. sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their
dinner, which of the following flavoring agents will she use to give aroma to the
stock?
A. aromatic flavoring C. ginger
B. garlic D. smoke
9. What makes the stock tasty and appetizing?
A. appearance C. ingredients
B. color D. smell
10. Which of the following is a clear soup?
A. bisques C. cream
B. bouillon D. puree
11. Which of the following examples is a thick soup?
A. bisques C. consommé
B. bouillon D. fruit

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12. Which of the following is not a thickening agent?
A. flour C. rice
B. grain D. salt
13. Which of the four basic sauces whose basic ingredient is milk is thickened with
flour enriched with butter?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
14. Which among the four basic sauces has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
15. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and
lemon juice with seasoning for accent?
A. Hollandaise sauce C. white sauce
B. savory butter D. veloute sauce
16. Which of the four basic sauces has a basic ingredient like butter that is creamed
and blended with other ingredients to give individual flavor?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
17. Which of the following is not a thickening agent?
A. dairy cream C. flour
B. egg D. spice
18. What do you call birds that are hunted for food?
A. game C. poultry
B. livestock D. swine
19. Which of the following poultry originated from China and is noted for its tender
and flavorful meat?
A. chicken C. itik
B. goose D. peking duck
20. A young immature pigeon of either sex with extra tender meat is called .
A. duck C. rooster
B. fryer D. squab
21. Poultry is composed of different parts. To which of the following does breast
meat belong?
A. dark meat C. variety meat
B. tough meat D. white meat
22. Which of the following characteristics is a good quality of live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. well-develop thighs
23. What do you call young a chicken that is usually 9 to 12 weeks of age?
A. fryer C. roaster
B. hen D. stag
24. How many days should a whole chicken should be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days

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25. How do you classify the chicken breast?
A. entrails C. viscera
B. dark meat D. white meat
26. In cookery, we apply different cooking methods depending on the ingredients that we
have. If you will cook a matured poultry, which of the following methods will you
apply?
A. boiling C. roasting
B. frying D. stewing
27. What cookery method is suitable for the less tender cuts?
A. boiling C. roasting
B. frying D. stewing
28. What is the best cooking temperature for poultry?
A. high temperature C. low to moderate temperature
B. low temperature D. moderate temperature
29. What factor affects the poultry meat’s tenderness and juiciness?
A. age C. cuts
B. cookery D. sex
30. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy
B. overcook the poultry meat
C. remove fat before cooking
D. none of the above

Posttest
Key to Correction

1. C 11. A 21. D
2. A 12. D 22. C
3. B 13. D 23. A
4. D 14. C 24. C
5. D 15. A 25. D
6. C 16. B 26. A
7. A 17. D 27. C
8. A 18. A 28. C
9. C 19. D 29. A
10. B 20. D 30. A

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Quarter 4
Prepare And Cook Meat
Explain to the learners that at the end of the quarter they are expected to:
1. perform mis ‘en place
2. cook meat cuts
3. present and evaluate meat dishes
4. store meat

Let’s See What You Know

Pretest 4
Ask learners to read the following statements/questions carefully, choose the letter of the
correct answer, and write their answer in their test note book.
1. From what animal can you derive veal meat?
A. calf C. hog
B. deer D. sheep
2. Which of the following market forms of meat does not undergo chilling?
A. cured meat C. frozen meat
B. fresh meat D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone C. flesh
B. fat D. ligament
4. What part of the meat has the greatest amount of quality protein?
A. bone C. flesh
B. fat D. ligament
5. Which of the following meat cuts requires long and slow cooking
temperature?
A. less tender C. tender
B. slightly tough D. tough
6. What is a long-bladed hatchet or a heavy knife used by a butcher?
A. butcher knife C. cleaver knife
B. chopper knife D. set of slicing knife
7. Which of the cooking methods does not belong to dry heat method?
A. baking C. roasting
B. broiling D. stewing
8. What do you call the cooking method when meat is cooked in steaming liquid
in which bubbles are breaking on the surface?
A. boiling C. roasting
B. broiling D. stewing

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9. What is an oil-acid mixture which is used to enhance the flavor of meat?
A. brine solution C. soy sauce and vinegar
B. marinade D. salt and calamansi
10. Which of the following tools is used for carving?
A. cleaver knife C. slicer
B. fork D. razor knife
11. To which meat cut do internal organs belong?
A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts
12. Where should meat products be stored?
A. crisper C. dry shelf
B. cold shelf D. freezer
13. Which of the following is the tendered cut of beef?
A. chunk C. sirloin
B. round cut D. tenderloin
14. When buying meat, what should you consider first?
A. brand C. quality
B. price D. round cut
15. What is your primary consideration when storing goods?
A. expiration date C. quantity
B. fragility D. size
16. These are taken from the internal organs of animals.
A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts
17. A slaughtered animal is called .
A. a carabeef C. a pork
B. a carcass D. a poultry
18. The most common method of preserving meat is .
A. curing C. refrigerating
B. drying D. salting
19. In this method, salt, sugar, potassium, or sodium nitrate, etc. are used in
preserving meat by drying.
A. curing C. freezing
B. dehydration D. salting
20. The following are the characteristics of good quality pork, except
A. breast is plump C. no foul odor
B. flesh is pink D. texture is fine and firm
21. A tool used for cutting through bones.
A. butcher knife C. cleaver
B. chef knife D. utility knife
22. Used for carving and slicing cooked meats.
A. butcher knife C. slicer
B. chef knife D. utility knife
23. A knife used for general purposes.
A. butcher knife C. cleaver
B. chef knife D. utility knife

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24. It is used in carving roasts chicken and duck.
A. carving knife C. slicer
B. cleaver knife D. utility knife
25. Used for cutting and trimming raw meats.
A. butcher knife C. cleaver
B. chef knife D. utility knife
26. Meat of swine is called:
A. beef C. chevon
B. carabeef D. pork
27. Veal is the meat of:
A. cattle over 1 year old C. sheep
B. goat D. young calf
28. Deer meat is called:
A. beef C. chevon
B. carabeef D. pork
29. Meat of cattle over 1 year old:
A. beef C. pork
B. carabeef D. chevon
30. Meat of sheep is called:
A. lamb C. pork
B. carabeef D. chevon
Answer Key
1. D 2. A 11. D 12. D 21. C 22. D
3. D 4. B 13. D 14. B 23. C 24. D
5. D 6. A 15. D 16. C 25. B 26. C
7. C 8. B 17. C 18. A 27. D 28. A
9. D 10. B 19. A 20. A 29. A 30. A

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Learning Outcome 1
Perform Mis en Place

Know

Review of Learning Outcome 1

Ask learners to match Column A with Column B and write the letter of their answer in a
separate sheet.

A.
Column A Column B

1. used for cutting through bones. A. butcher knife

2. used for carving and slicing cooked meats b. B. chef knife
3. for general purposes. C. cleaver
4. carving roast chicken and duck. D. utility knife
5. used for cutting, trimming raw meats. E. slicer

B. Column A Column B
1. young calf A. beef
2. goat B. carabeef
3. sheep C. veal
4. cattle over one year old D. lamb
5. carabao E. chevon

Answer Key
A. B.
1. C 1. C
2. E 2. E
3. B 3. D
4. D 4. A
5. A 5. B

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Learning Outcome 2
Cook Meat Cuts

Process

Let’s D o It!

Prepare and Cook Meat

Guide learners in preparing and cooking the given recipes. This will be a group collaboration
activity. Instruct students to perform recipes using different methods of cooking meat. Your
outputs will be evaluated using a performance rubric.

Roasted Meat

Tools and Equipment Needed:

• knife
• chopping board
• roasting pan
• rack
• oven
• pan
• serving plate

Materials/Ingredients:
• meat (any kind)
• seasoning
• brown stock
• mirepoix

Procedure:
1. Collect all equipments and food supplies. Use roasting pans that have low side
and just large enough to hold the roast.
2. Prepare a trim meat for roasting.
3. Season meat several hours or the day before.
4. Place meat fat side up on a rack in the roasting pan.
5. Place meat in preheated oven.
6. Roast to desired doneness.
7. Remove roast from oven and let stand in a warm place for 15-30 minutes.
8. Prepare pan gravy from drippings by;
a. degrees pan used in roasting meat
b. add mirepoix and let brown

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c. deglaze with brown stock
d. simmer for desired time
e. strain and skim fat
9. Slice roast meat across the grain and serve with gravy.

Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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BRAISED SHORT RIBS

Tools and Equipment Needed:

• oven
• string for tying
• pan
• ladle
• strainer

Ingredients:
• 25 kg short rib sections
• 250 ml oil
• 300 g onions
• 150 g celery
• 150 g carrots
• 150 g bread flour
• 25 l brown stock
• 150 ml tomato puree
• 2 pcs. Bay leaves
• Salt to taste
• Pepper to taste

Procedure:
1. Tie the short ribs so the meat will stay on the bone during cooking.
2. Dry the meat so it will brown easily.
3. Heat the oil in a heavy skillet until very hot. Brown the meat on all sides.
Transfer browned meat to a browning pan.
4. Sauté onions, celery and carrot to the skillet until lightly browneD.
5. Stir in the bread flour to make a roux.
6. Add the brown stock and tomato puree. Simmer until thickens.
7. Add bay leaf and season to taste with salt and pepper.
8. Pour the sauce over the steaks. Cover and braise until tender.
9. Transfer the steaks in a serving plate.
10. Strain the sauce and pour over steaks.

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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Broiling/Grilling Meats

Tools and Equipment Needed:

• broiler or griller
• brush for meat
• fork
• knife
• tong
• ladle
Ingredients:
• meat
• oil
• salt and pepper to taste

Procedure:
1. Collect and prepare all equipment and supplies. Trim excess fat from
meats to avoid flare-ups.
2. Preheat the broiler or grill.
3. Brush the meat with oil, or dip it in oil and let excess drip off. Place the meat on
the broiler or grill. The oil helps prevent sticking and keeps the product moist.
4. When one side is brown and the meat is cooked halfway, turn it over with a fork
(piercing only the fat, not the meat, or juices will be lost) or tongs.
5. Cook the second side until the meat is cooked to the desired doneness. If the
meat is to be brushed with a glaze or sauce, it is usually best to wait until the
product is partially cooked on each side before applying the first coat. After the
meat has been cooked on both sides ½ to ¾ done, brush the top with a light coat
of the sauce. Turnover and repeat as necessary.
6. Remove from broiler or grill and serve immediately.

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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MORCON
Tools and Equipment Needed:
• measuring spoon
• measuring cup
• knife
• weighing scale
• pot or pressure cooker

Ingredients:
• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
• ¼ k ground beef liver
• 200 grams sliced sausages or ham
• 200 grams pork fat (cut is strips)
• 3 pcs. hard boiled eggs, sliced
• 100 grams cheddar cheese in strips
• 100 grams grated cheddar cheese
• 2 onions, chopped
• 5 pcs. bay leaf (laurel)
• ½ tsp ground black pepper
• ½ cup vinegar
• 2 tsp. salt
• 2 cups water
• 2 meters thread or string (for tying)

Procedure:
1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced
eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated
cheese, chopped onions, bay leaves, ground black pepper and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer for another hour or until beef is tender.
8. Slice the beef morcon, arrange on a platter, and top with the sauce/ gravy.
(Estimated cooking time: 2 to 3 hours.)

Cooking Tips:
• A spoon or two of flour can be added to water to thicken the sauce.
• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
• Optional: Garnish with olives before serving.

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Instruct the learners to accomplish the Scoring Rubric honestly. Let them evaluate
their finished product and performance using the given score sheet.

VeryGood Good Fair Poor

(4) (3) (2) (1)
A. Products:
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the
ingredients.
b. Learner uses only the proper and needed utensils and
dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well-groomed and properly dressed for
cooking, uses a clean apron, hairnet, hand towels and
pot holders.
b. Learner observes proper sanitary handling of food.
3. Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Score: (maximum 46 points)
Comments:

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Learning Outcome 3:
Present Meat Dishes
Guide learners in knowing the basic principles of platter presentation.

Review of Learning Outcome 3

Ask learners to select the best answer and write only the letter of their answer on their
answer sheet
1. In platter presentation, the uncut portion of the main food item is the .
A. garnish B. serving portions C. centerpiece

2. It is arranged artistically in proportion to the cut slices.

A. slices B. serving portions C. garnish

3. The food should be easy to handle and :

A. garnished B. served C. arranged

4. Use attractive platter presentation made of metals, mirrors, plastic or wood, and
.
A. china B. pan C. platter

5. or serving portions of the main food item are arranged artistically.

A. slices B. garnish C. centerpiece

Answer Key
1. C
2. C
3. B
4. A
5. A

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Transfer

ENHANCEMENT ACTIVITY

Guide learners in performing the given recipes. Tell them that they may use ingredi- ents to
make their product more palatable and nutritious.

PORK TOCINO
Tools and Equipment Needed:
• knife
• chopping board
• mortar and pestle
• strainer
• measuring cup
• measuring spoon
• wooden spoon
• mixing bowl

Ingredients:
• 1 k pork , slice thinly
• 1 tbsp. salt
• ½ tsp. curing salt
• 1 tbsp. phosphate
• ¼ cup water

Second mixture
• 1 cup garlic
• 2 tbsp. garlic
• 2 tbsp. Anisado wine or rum
• 1 tsp meat enhancer (optional)
• ¼ cup pineapple juice
• 2 tsp. oyster sauce
• 1 tsp Worcestershire sauce

Procedure:
1. In a bowl, combine all ingredients for the 1st mixture together. Set aside.
2. On another bowl, mix all ingredients for the 2nd mixture.
3. Combine 1st and 2nd mixture
4. Pack it by 250 grams.

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Let’s See How Much You Learned

Let your learners answer the posttest

Post test 4
Read the following statements/questions carefully and choose the letter with the correct
answer. Write your answer in your test note book.
1. From what animal can you derive veal meat?
A. calf C. hog
B. deer D. sheep
2. Which of the following market forms of meat does not undergo chilling?
A. cured meat C. frozen meat
B. fresh meat D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone C. flesh
B. fat D. ligament
4. What part of the meat has the greatest amount of quality protein?
A. bone C. flesh
B. fat D. ligament
5. Which of the following meat cuts requires long and slow cooking
temperature?
A. less tender C. tender
B. slightly tough D. tough
6. What is a long-bladed hatchet or a heavy knife used by a butcher?
A. butcher knife C. cleaver knife
B. chopper knife D. set of slicing knife
7. Which of the cooking methods does not belong to dry heat method?
A. baking C. roasting
B. broiling D. stewing
8. What do you call the cooking method when meat is cooked in steaming liquid
in which bubbles are breaking on the surface?
A. boiling C. roasting
B. broiling D. stewing
9. What is an oil-acid mixture which is used to enhance the flavor of meat?
A. brine solution C. soy sauce and vinegar
B. marinade D. salt and calamansi
10. Which of the following tools is used for carving?
A. cleaver knife C. slicer
B. fork D. razor knife
11. To which meat cut do internal organs belong?
A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts

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12. Where should meat products be stored?
A. crisper C. dry shelf
B. cold shelf D. freezer
13. Which of the following is the tenderest cut of beef?
A. chunk C. sirloin
B. round cut D. tenderloin
14. When buying meat, what should you consider first?
A. brand C. quality
B. price D. round cut
15. What is your primary consideration when storing goods?
A. expiration date C. quantity
B. fragility D. size
16. These are taken from the internal organs of animals.
A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts
17. A slaughtered animal is called .
A. a carabeef C. a pork
B. a carcass D. a poultry
18. The most common method of preserving meat is .
A. curing C. refrigerating
B. drying D. salting
19. In this method, salt, sugar, potassium, or sodium nitrate, etc. are used in
preserving meat by drying.
A. curing C. freezing
B. dehydration D. salting
20. The following are the characteristics of good quality pork, except
A. breast is plump C. no foul odor
B. flesh is pink D. texture is fine and firm
21. A tool used for cutting through bones.
A. butcher knife C. cleaver
B. chef knife D. utility knife
22. Used for carving and slicing cooked meats.
A. butcher knife C. slicer
B. chef knife D. utility knife
23. A knife used for general purposes.
A. butcher knife C. cleaver
B. chef knife D. utility knife
24. It is used in carving roasts chicken and duck.
A. carving knife C. slicer
B. cleaver knife D. utility knife
25. Used for cutting and trimming raw meats.
A. butcher knife C. cleaver
B. chef knife D. utility knife
26. Meat of swine is called:
A. beef C. chevon
B. carabeef D. pork

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27. Veal is the meat of:
A. cattle over 1 year old C. sheep
B. goat D. young calf
28. Deer meat is called:
A. beef C. chevon
B. carabeef D. pork
29. Meat of cattle over 1 year old:
A. beef C. pork
B. carabeef D. chevon
30. Meat of sheep is called:
A. lamb C. pork
B. carabeef D. chevon

Answer Key
1. D 11. D 21. C
2. D 12. D 22. C
3. D 13. D 23. B
4. C 14. C 24. D
5. D 15. A 25. A
6. A 16. D 26. D
7. D 17. B 27. D
8. A 18. C 28. C
9. B 19. A 29. A
10. B 20. A 30. A

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SUMMATIVE ASSESSMENT

Instruct learners to read the following questions carefully and choose the letter that best
describes the statement. Tell them to write their answer on their test notebook.

1. Which of the following sources of starch is rarely used in manufacturing food

starch?
A. cassava C. potato
B. corn D. rice
2. Which of the following starch properties/reactions is the resistance to flow,
increase in thickness or consistency?
A. dextrinization C. retrogadation
B. gelatinization D. viscosity
3. Which of the following is suggested if you will hold pasta for a short time for
later service?
A. Cook pasta ahead of time and chilled
B. Drain and add sauce
C. Drain, toss with a small amount of oil, cover and hold in warmer
D. Slightly undercook the pasta
4. Which is the process of making a new product to be sold to customers?
A. Product Analysis C. Product Development
B. Product Conceptualization D. Product Implementation
5. Which refers to creating a meaningful and unforgettable statement that
captures the essence of your brand?
A. branding C. tagline
B. product naming D. unique selling proposition
6. What managerial tool is used to assess the environment to gather important
information used for strategic planning?
A. Environmental Scanning C. Survey Analysis
B. SWOT Analysis D. WOTS Analysis
7. Which of the following is the right step-by-step procedure in manual
dishwashing?
A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.
B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
8. Which of the following parts of an egg is produced by the oviduct and
consist of four alternating layers of thick and thin consistencies?
A. air cell C. chalaza
B. albumen D. yolk

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9. Egg contains high quality protein with all the essential amino acids. Which of the
following vitamins is not found in eggs?
A. B C. D
B. C D. K
10. The appearance of an egg is important for consumer appeal. How are egg shells
evaluated?
A. cleanliness, shape, texture and soundness
B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness and size
D. texture, soundness, size and cleanliness
11. Which of the following market forms of eggs is seldom used in cooking?
A. dried egg C. frozen egg
B. fresh egg D. shelled egg
12. Which of the following raises the coagulation temperature, producing softer,
weaker gel when added to egg used in culinary?
A. alkali C. sugar
B. salt D. vinegar
13. What kind of egg dish is prepared by slipping shelled eggs into barely
simmering water and gently cooking until the egg holds its shape?
A. fried egg C. scrambled egg
B. poached egg D. soft-boiled egg
14. Which of the following tools is not used in cooking an omelet?
A. bowls C. sauté pan
B. fork D. skimmer
15. Which of the following is true in plating egg dishes?
A. Choose a serving dish small enough to let each food item stand out.
B. Play with color and texture
C. Protein dish should cover half of the plate.
D. Use even numbers in setting the dish.
16. From what animal can you derive veal meat?
A. calf C. hog
B. deer D. sheep
17. Which of the following market forms of meat does not undergo chilling?
A. cured meat C. frozen meat
B. fresh meat D. processed meat
18. What part of the meat helps you identify the less tender cuts?
A. bone C. flesh
B. fat D. ligament
19. What part of the meat has the greatest amount of quality protein?
A. bone C. flesh
B. fat D. ligament
20. Which of the following meat cuts requires long and slow cooking
temperature?
A. less tender C. tender
B. slightly tough D. tough

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21. What do you call the young immature pigeon of either sex with extra tender
meat?
A. duck C. rooster
B. fryer D. squab
22. What part of poultry does breast meat belongs?
A. dark meat C. variety meat
B. tough meat D. white meat
23. Which of the following characteristics is a good quality of live poultry?
A. Free from pin feathers and shows no cuts
B. Eyes are clear
C. Skin is heavy and watery
D. Thighs well develop
24. What do you call a young chicken that is usually 9 to 12 weeks of age?
A. fryer C. roaster
B. hen D. stag
25. How many days should a whole chicken be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
26. How do you classify fleshy part of chicken like breast?
A. entrails C. viscera
B. dark meat D. white meat
27. What cookery method is used for a matured poultry?
A. boiling C. roasting
B. frying D. stewing
28. What cookery method is suitable for the less tender cuts?
A. boiling C. roasting
B. frying D. stewing
29. What is the best cooking temperature for poultry?
A. high temperature
B. low temperature
C. low to moderate temperature
D. moderate temperature
30. What factor affects the poultry meat’s tenderness and juiciness?
A. age C. cuts
B. cookery D. sex
31. What do you call a long-bladed hatchet or a heavy knife used by a butcher?
A. butcher knife C. cleaver knife
B. chopper knife D. set of slicing knife
32. Which of the cooking methods does not belong to dry heat method?
A. baking C. roasting
B. broiling D. stewing
33. What cooking method is performed when meat is cooked in steaming liquid and
bubbles are breaking on the surface?
A. boiling C. roasting
B. broiling D. stewing
34. What is an oil-acid mixture which is use to enhance the flavor of meat?
A. brine solution C. soy sauce and vinegar
B. marinade D. salt and calamansi
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35. Which of the following tools is used for carving?
A. cleaver knife C. slicer
B. fork D. razor knife
36. To which meat cut do internal organs belong?
A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts
37. Where should meat products be stored?
A. crisper C. dry shelf
B. cold shelf D. freezer
38. Which of the following is the tenderest cut of beef?
A. chunk C. sirloin
B. round cut D. tenderloin
39. When buying meat, what should you first consider?
A. brand C. quality
B. price D. round cut
40. What is your primary consideration when storing goods?
A. expiration date C. quantity
B. fragility D. size
41. What is the flavor component of vegetables which gives strong flavor and odor to
some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?
A. flavonoids C. sugar
B. glutamic acid D. sulfur compounds
42. Which is a way of cooking by placing blanched or raw vegetables in the pan,
adding liquid (stock, water, wine) then covering and cooking it slowly?
A. boiling C. braising
B. baking D. sautéing
43. Which of the following plating styles is not a classic arrangement?
A. The starch or vegetable item is heaped in the center while the main item is
sliced and leaned up against it.
B. The main item is in the center, with vegetable distributed around it.
C. The vegetable item is in front and main item, starch item and garnish at the
rear.
D. The main item is in the center with neat piles of vegetables carefully
arranged around.
44. Which of the following vegetables is cooked uncovered?
A. fruit vegetables C. roots and tubers
B. green vegetables D. yellow vegetables
45. Which of the following is a freshwater fish?
A. bluefish C. grouper
B. cat fish D. sole
46. Which is the market form of fish wherein both sides of a fish are still joined
but bones are removed?
A. butterfly C. fillet
B. drawn D. steak

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47. Which of the following is a characteristic of fresh fish?
A. Fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Red or pink gills
D. Flesh shrinks when pressed
48. Which of the following seafoods is cooked just enough to heat to keep juicy and
plump?
A. fat fish C. flat fish
B. lean fish D. shellfish
49. What is the cooking method suited to fat fish?
A. baking C. deep -frying
B. boiling D. sautéing
50. What is used to baste lean fish to help prevent it from drying up?
A. butter C. soy sauce
B. cream D. tomato sauce

Key to Correction
1. D 11. C 21. A 31. D 41. D
2. C 12. D 22. D 32. D 42. A
3. A 13. A 23. A 33. C 43. C
4. C 14. B 24. B 34. A 44. B
5. D 15. B 25. C 35. C 45. B
6. B 16. A 26. D 36. D 46. A
7. D 17. B 27.D 37. A or D 47. C
8. B 18. B 28.D 38. A or D 48. D
9. D 19. C 29. C 39. C 49. A
10. A 20. A 30. A 40. A 50. A

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Synthesis

Over the past years, a transition in cooking and food preparation skills has been
observed. This transition in cooking and food preparation skills involves the increased use of
readily prepared or cooked food, which require less preparation and time than the traditional
way of cooking. But cooking is an expression of creativity, happiness, magic and culture. The
satisfaction gained by the chef and other persons preparing, cooking, serving and storing the
food is unquestionable, not to mention the pleasure it gives to the customer.

Different food products may come and go but the demand for food cooked in
traditional way, in restaurants, food chains, and others is indispensable. Varieties of foods
such as egg, cereal and starch, vegetables, seafood, red meat, poultry dishes and also stocks,
soups and sauces are still made available to give the customer’s satisfaction.

Taste is not the only sense that can motivate customers but touch also play with
contrasts of temperatures and textures, and so with smell and sight for colors, shapes and
others, whereby the five senses become one of the main points of refer- ence in the creative
cooking process.

Now, if you have a passion for delicious food and love for cooking gain appli- cable,and
practical guidance that will teach you to become successful chef or busi- nessman in the field of
cookery someday.

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GLOSSARY

aromatic having a smell of fragrant spicy

béchamel sauce a white sauce made of cream, butter, flour and flavored with
onion and seasoning.
birefringence When starch granules are viewed under the microscope using
polarized light, they exhibit a phenomenon known as birefrin- gence.
The refraction of polarized light by the intact crystalline regions in
starch give characteristic “Maltese cross” patterns on each granule.
The disappearance of these crosses on heating a starch suspension
can be used to determine gelatinization temperature.
bouillon a clear soup from beef, chicken, and other meat

broth a fluid food made by boiling meat and vegetable in water

butcher a person who slaughters animals for food
chowder a soup usually of clams or fish, stewed vegetables often in milk
clarification to make or become clear
coating to cover with flour
combine to mix the ingredients in the bowl
consommé a clear soup made of meat and sometimes vegetables boiled in water
contamination unintended presence of harmful substances or disease-causing
microorganisms in food
damp moist; slightly wet
dark meat the dark meat parts which include the legs, drumstick, wings and
neck
decomposition the state of being rotten or spoiled
dressed slaughtered birds that have been bled, defeathered and the organs
are removed
drip to fall or let fall in drops
drippings the juice that drips from roasting or baking meat or a sauce made
from it.
entrails the animals internal organs such as liver, heart and gizzard
entrees main course
food handling any operation in the production, preparation, processing, pack-
aging, storage, transport, distribution and sale of food
freeze to preserve meat by refrigeration below freezing point

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frozen subject to long and serve cold, chilly or cold manner
fumet the savory color of meat while cooking
games birds that are hunted for food
Haugh unit for describing egg freshness, based on the thickness of the
albumen
leavener substances that are used to make bread and other baked goods rise
marinade an oil-acid mixture used to give flavor and to tenderize meat
mirepoix a mixture of vegetable, herbs, and spices with or without meat,
used to enhance flavor of meat, fish and shell fish
perishable food subject to decay or spoilage
pheasant long tailed domesticated bird
plump fleshy
poach to cook food in hot liquid in such a manner that it retains its
original shape
portion a part of whole or to divide into parts
processed food meat processed by curing ingredients
quality characteristics
reconstitute to add appropriate amount of water to sauce or soup
roux a melted butter mixed with brown flour for thickening soup and
grains
sanitation keeping the food equipment, utensils, and work area clean
sauce a thickened liquid used to flavor and enhance other food
savory a hardy, annual aromatic culinary herb of the mint family scum
a firmly layer of impure matters on the surface of a liquid
seasoning a spice for enhancing the flavor of food
simmer to cook very gently in water just below the boiling point
skim to remove floating water from the surface with a ladle
slaughter to butcher an animal for food
spice an aromatic, pungent vegetable substance used to flavor food
and beverages
spoilage to become rotten or decayed
stew to simmer or boil in a small quantity of liquid
stock a liquid in which meat fish and sometimes vegetables have
been cooked
storage a space for storing
stripped off to remove or to take away
suitable appropriate
tender cut part of meat that requires less period of cooking
thaw to change from a frozen solid to a liquid by gradual warming

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tough cut part of meat that requires longer period of cooking
veloutes a rich white sauce made by thickening chicken or veal stock
with flour and water.
vermin various small animals or insects such as rats or cockroaches that
are destructive, annoying or hazardous to health.
wastage loss by use
white meat includes the white, fleshy part of the chicken such as the breast

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