Tle 10 Quarter 1

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Cookery 10week 1 Revised
Hotel and Restaurant Management (Bohol Island State University)
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10
TLE COOKERY
Quarter 1 – Module 1:
(WEEK 1)
PERFORM MISE EN PLACE

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TLE Exploratory – Grade 10

Alternative Delivery Mode
Quarter 1 – Module 1: PERFORM MISE EN PLACE
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.
Published by the Tagbilaran City Division

Schools Division Superintendent: Joseph Irwin A. Lagura
Assistant Schools Division Superintendent: Marcelo K. Palispis
Development Team of the Module

Writer: Christine Tiara T. Zamora
Editor: Pablita R. Cabarles
Reviewers: Editha G. Gone, Aimee T. Amistoso, Neolita S. Sarabia, Joseph C. Barette
Illustrator:
Layout Artist:
Management Team: CID Chief: Beatriz C. Luga
Division EPS In Charge of LRMS: Neolita S. Sarabia
Division ADM Coordinator: Elizabeth R. Escolano
Printed in the Philippines by ________________________
Department of Education –Region VII
Office Address: Rajah Sikatuna Avenue, Dampas, Tagbilaran City

Telefax: (038) 544-2147, 427-1702
E-mail Address: tagbilarancitydivision@yahoo.com

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10
TLE COOKERY
WEEK 1
PERFORM MISE EN
PLACE

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Introductory Message
For the Facilitator:
Welcome to the TLE 10 Alternative Delivery Mode (ADM) Module on

PERFORM MISE EN PLACE!
This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic constraints in
schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:
Notes to the Parents/Guardians

This contains helpful tips or strategies
that will help you in guiding the learners.
As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them
to manage their own learning. Furthermore, you are expected to encourage and
assist the learners as they do the tasks included in the module.

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For the Learner:

PERFORM MISE EN PLACE!
The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn, create
and accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies
in your own hands!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while being
an active learner.
This module has the following parts and corresponding icons:
What I Need to This will give you an idea of the skills or

Know competencies you are expected to learn in
the module.
What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
What’s In This is a brief drill or review to help you link

the current lesson with the previous one.
What’s New In this portion, the new lesson will be

introduced to you in various ways such as
a story, a song, a poem, a problem opener,
an activity or a situation.
What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.
What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
What I Have This includes questions or blank
Learned sentence/paragraph to be filled in to
process what you learned from the lesson.
What I Can Do This section provides an activity which will

help you transfer your new knowledge or
skill into real life situations or concerns.

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Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.
Additional In this portion, another activity will be
Activities given to you to enrich your knowledge or
skill of the lesson learned. This also tends
retention of learned concepts.
Answer Key This contains answers to all activities in the

module.
At the end of this module you will also find:
References This is a list of all sources used in

developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate 1 whole sheet of paper in answering the
exercises. Label this paper accordingly to the part you are answering.
Example:
Name: Juan Dela Cruz Gr./Sec: Grade 7-Beige August 24-28, 2020
Module 1-Week 1- Supplying words and expressions that complete an
Analogy
What I Know
1. B
2. C
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do

not hesitate to consult your teacher or facilitator. Always bear in mind that you
are not alone.
We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You can do
it!

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What I Need to Know

Welcome to the world of Cookery!
This module was designed and written with you in mind. It is here to help
you master the Most Essential Competency (MELC) that a Grade 10 (COOKERY)
Technology and Livelihood Education (TLE) student like you ought to possess,
namely:
PERFORM Mise En Place
In this module, it covers only 2 lessons which are under of the same MELC:
The module focuses on:
Lesson 1- clean, sanitize, and prepare kitchen tools and
equipment
needed in preparing egg.
Lesson 2 - identify eggs and eggs components and its nutritive
value
After going through this module, you are expected to:

1. practice mise en place
2. identify egg components
What I Know
.Note: Write your answer on a separate sheet of paper.
Directions: Read each question carefully. Choose the letter which corresponds to
the correct answer.
1. It is a screen – type mesh supported by a round metal frame used for sifting
dry ingredients like starch and flour.
A. Colander B. Sieve C. Funnel D. Skimmer
2. 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 B. Spoon C. Knife D. Whisk
3. 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 B. Frying pan C. Double boiler D. Omelet pan
4. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender B. Mixer C. Burner D. Oven
5. It is the process of washing and sanitizing dishes, glassware, flatware, and
pots and pans either manually or mechanically.
A. Bleaching B. Ware washing C. Hand washing D. Washing machine
6. 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

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7. It is the egg ‘s outer covering which accounts for about 9 to 12 % of its total
weight depending on egg size.
A. Chalaza B. Shell C. Germinal disc D. Yolk
8. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer B. Wire whisk C. Serving spoon D. Wooden spoon
9. It is used for preparing meat, chicken, and other grains or legumes, such as
mongo and white beans in lesser time.
A. Double boiler B. pressure cooker C. Frying pan D. rice
cooker
10.This is the entrance of the latebra, the channel leading to the center of the
yolk.
11.It is the yellow to yellow - orange portion which makes up to about 33% of the
liquid weight of the egg.
12.It is a perforated bowl of varying sizes made of stainless steel, aluminum or
plastic used to drain, wash or cook ingredients from liquid.
A. Canister B. Mixing bowl C. Colander D. Soup bowl
13.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 B. Rubber scraper C. Offset spatula D. Wooden
spoon
14.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 B. Wire whisk C. Rubber spatula D. Wooden spoon
15.It is a small hand tool used generally in decorative works such as making
garnishes.
A. bread knife B. channel knife C. butcher knife D. paring knife
Lesson
Clean, Sanitize, and Prepare Kitchen Tools
1 and Equipment needed in preparing egg.
Mise en place refers to the gathering, weighing, organizing, and preparing of all
needed tools and ingredients before the actual cooking. In short, mise en place
is getting everything ready before starting to cook.
Do you help in cooking at home? How do you go about preparing all the things
needed to make the actual cooking easier and faster? If you plan to engage in
the food business someday, would you know the fastest way?
What’s In
In this module you will learn that it is the continuation of the things that
you have learned in Cookery 9. Only that, in Cookery 10 you will engage more
and hone your skills in cooking.

Let the students recall past lessons on Basic Cookery
Grade 9. Allow them also to prepare for the new 8
lesson by giving them enough time to read and
understand the lesson for them to be able to answer
the given activities.
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DAY 1 -2
What’s New
Write your answers in a separate paper.
A. Give four types of performing mise en place for egg dishes.

1. ______________ 2. ____________ 3. _____________ 4. _______________
B. Name three nutrients found in eggs.
1. ____________________ 2. ____________________ 3. ____________________
What Is It
In the preparation of egg dishes, the first consideration is to identify the
needed tools and equipment and how to clean and sanitize them after each use.
POINTERS TO BE FOLLOWED IN PERFORMING MISE EN PLACE IN

PREPARING EGG DISHES
1. Collect/gather all suitable tools needed for egg dishes.

- non-stick pan - carajay - wire whisk
- sauce pan - turner - measuring spoon
- chopping board - measuring cups - paring knife
- bowls - chef’s knife
2. Place all tools within easy reach and all equipment, such as pots and pans,
in a permanent place.
3. Use electric-operated tools carefully to avoid accidents.
4. Check quality and quantity of the ingredients.
5. Check if all the needed ingredients are available.
6. Measure the ingredients needed in the recipe accurately using the correct
measuring cups and spoons.
7. Arrange the tools and ingredients systematically.
8. Work within the time frame to ensure quality foods served at the right time
and with the right temperature. Serve hot foods hot and cold foods cold.
9. Clean and sanitize all tools and equipment before and after using them.
Serving safe and hygienic foods lead to continuous flow and patronage of
customers.
TIPS FOR EFFECTIVE CLEANING AND SANITIZING OF TOOLS AND

UTENSILS
1. Use warm and sudsy water in washing tools and utensils.

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2. Sanitize by using hot water or safe chemical sanitizers especially if a

dishwasher is not available.
3. Dry thoroughly all utensils before using again.
4. Air drying is the best way of drying used tools and utensils.
5. Use towel in drying cleaned tools and utensils before putting them away.
What’s More
Activity 1.1 True or False
Direction: Write TRUE if the statement is correct. And write FALSE
if the statement is incorrect. Use a separate sheet of paper in answering the
activity.
______ 1. Arrange the tools and ingredients systematically.
______ 2. Don’t check for the quality and quantity of the ingredients.
______ 3. You can use tools and utensils without drying them first.
______ 4. Mise en place means getting everything ready before starting to cook.
______ 5. Clean and sanitize tools only before using them.
Activity 1.2 Arrange the following. Use number 1 as the first step.
______ 1. Cook egg following the standard procedure.
______ 2. Check quality and quantity of ingredients’
______ 3. Collect/gather all suitable tools needed for egg dishes.
______ 4. Arrange the tools and ingredients systematically.
______ 5. Clean tools and equipment.
What I Have Learned
Direction: Finish the following statement in paragraph form and explain

thoroughly. Please use another sheet of paper.
1. It is important to place tool within easy reach during cooking because
__________________________________________________________________________________
2. Check if all needed ingredients are available to avoid
__________________________________________________________________________________
What I Can Do
On a one whole sheet of paper. Write an essay about the
following statement.
The importance of cleaning and sanitizing tools and equipment before
and after using them
Your essay is graded with the following rubrics:
CRITERIA 5 4 3 2
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Organization Writing shows high Overall unity of Transitions evident Writing lacks
degree of attention ideas is present. but not logical
to logic and used throughout organization. It
reasoning of points. essay. shows some
Unity coherence but
clearly leads the ideas lack
reader to the unity. Serious
conclusion and errors.
stirs thought
regarding
the topic.
Content Content indicates Content indicates Content indicates Shows some
synthesis of ideas, original thinking thinking and
in-depth thinking and and reasoning reasoning but most
analysis and develops ideas applied with ideas are
evidences original with sufficient and original thought on underdeveloped
thought and firm a few and
support for the evidence. ideas. unoriginal.
topic.
Development Main points well Main points well Main points are Main points lack
developed with developed present with detailed
high with quality limited detail and development. Ideas
quality and supporting development. are
quantity support. details and Some critical vague with little
Reveals quantity. Critical thinking is present. evidence of
high degree of thinking is weaved critical thinking.
critical thinking. into points
DAY 3-4
Lesson
Identify Eggs Components and its Nutritive
2 Value
In cookery, egg refers to poultry or fowl products. The versatility of eggs
is evident in its presence in numerous food items. Eggs may be eaten cooked in
its shell, fried or poached or may be combined with other ingredients to produce
another dish.
What’s In
You have now learned on how to clean, sanitize and prepare the needed
tools in preparing eggs. Its time for you now to learn all about eggs and its
nutritive value. In the next lesson, you will learn about eggs component and its
nutritive value.
What’s New
Note: Write your answers in a separate paper.
Direction: Analyze the picture below and answer the guide questions given.
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https://www.pcrm.org/news/blog/new-study-finds-eggs- https://www.lovemysalad.com/recipes/breakfast-toast
Guide questions:
1. How will you describe the egg in the picture? Appearance, size and color.
__________________________________________________________________________________
__________________________________________________________________________________
2. What nutritional value can you get from egg?
___________________________________
3. Have tried cooking egg dishes? What egg dishes did you prepare?
__________________________________________________________________________________
__________________________________________________________________________________
4. In selecting quality fresh, why do you need to consider the size and grade of
an egg as one of the ingredients of our dish?
__________________________________________________________________________________
What Is It
Eggs are produced commercially in farms with a few hundred laying

chickens, or in large laying complexes with thousands of layers. Small and micro-
sized backyard poultry either in small poultry cages or as free-range chicken are
also producing eggs. Egg is indeed a convenient food for any meal in and out of
the house.
PHYSICAL STRUCTURE AND COMPOSITION OF EGG
We normally distinguish 3parts of an egg, the shell, the egg white, and
the egg yolk, but a closer scrutiny reveals more detailed components of an egg.
1. Shell.
The
egg ‘s outer covering, the shell, accounts for about 9 to 12 % of its
total weight depending on egg size.
2. Air cell. This is the empty space between the white and shell at the
large end of the egg which is barely existent in newly laid egg. When
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an egg is first laid, it is warm. As it cools, the contents contract and

the inner shell membrane separate from the outer shell membrane
to form the air cell.
3. Albumen/Egg white. Albumen, also called egg white, accounts for
most of an egg ‘s liquid weight, about 67%.
4. Chalaza. This is the ropey strands of egg white at both sides of the
egg, which anchor the yolk in place in the center of the thick white.
5. Germinal Disc. This is the entrance of the latebra, the channel
leading to the center of the yolk.
6. Membranes. There are two kinds of membranes, one just under the
shell and the other covering the yolk. These are the shell membrane
and the vitelline membrane. Just inside the shell are two shell
membranes, inner and outer.
7. Yolk. the yellow to yellow- orange portion makes up about33% of the
liquid weight of the egg.
NUTRITIVE VALUE OF EGGS

In the Philippines, chicken eggs are the most widely consumed eggs.
Other types that are included in the Filipino diet are duck and quail egg.
1. Eggs contain high quality or complete protein with the essential
amino acids.
2. Source of energy – a large egg supplies 75 calories.
3. Vitamins
- Vitamin A - Vitamin D
- Vitamin B- complex - Vitamin E
4. Minerals
- phosphorous - zinc
- folate (important for the prevention of birth defects and heart
disease for the elderly)
5. Omega – 3 polyunsaturated fatty acids.
6. Lutein – reduces cataracts
OTHER BENEFITS DERIVED FROM EGGS
1. Cheapest source of high-quality protein.

2. Read available.
3. Convenient and easy to prepare.
4. Requires short cooking time.
5. Easy to chew and digest - recommended for children and elderly
people.
6. May help in memory retention due to choline content.
CHARACTERISTICS OF FRESH EGGS
1. The shell is white, thick, and rough

2. The air cell is regular.
3. The egg white is clear, firm, and thick.
4. It sinks when placed in water.
5. The egg yolk is round, firm, well-centered and free from defects.
EGG QUALITY
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Egg quality has two general components: shell quality (exterior quality) and
interior egg quality.
EGG GRADING
1. Grading is a form of quality control used to classify eggs for exterior
and interior quality. In the Philippines, the grade designations are A,
B, C, and D.
2. Exterior Quality –shell quality based on shell cleanliness, shell
soundness, shell texture, shell shape.
3. Interior Quality- based on the relative viscosity of the albumen
freedom from foreign matters in the albumen, shape and firmness of
the yolk and freedom from yolk defects.
Egg Size
The egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee.
Medium, Large, and Extra Large are the sizes commonly available.
https://kitchenmisadventures.com/2019/05/30/ajitsuke-tamago-ramen-egg/
What’s More
NOTE: Please use a separate sheet of paper in answering each activity.

Activity 2.1 Look at me
Direction: Draw, identify and label the components of Egg. Use a short bond paper for
this activity.
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Activity 2.2 THINK AND WRITE

Direction: Identify the size of an egg. (X-large, Large, Medium, Small, Peewee).
Write your answer in a separate paper.
Activity 2.3 Situational Analysis

Direction: Put a check (/) to the correct answers and a cross (x) before the
wrong ones. Copy and answer it on a separate sheet of paper.
Edna is cooking eggs for breakfast. How can she choose fresh eggs?
_____ 1. Rough shell
_____ 2. Sink in water
_____ 3. Dirty shell
_____ 4. Firm Yolk
_____ 5. Watery white
What I Have Learned
Direction: Make a short essay on the following statement below
Why is Eggs are considered as the cheapest source of high quality?

__________________________________________________________________________________
__________________________________________________________________________________
Your essay is graded with the following rubrics:
CRITERIA 5 4 3 2
Organization Writing shows high Overall unity of Transitions evident Writing lacks
degree of attention ideas are present. but not logical
to logic and used throughout organization. It
reasoning of points. essay. shows some
Unity coherence but
clearly leads the ideas lack
reader to the unity. Serious
conclusion and errors.
stirs thought
regarding
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the topic.
Content Content indicates Content indicates Content indicates Shows some
synthesis of ideas, original thinking thinking and
in-depth thinking and and reasoning reasoning but most
analysis and develops ideas applied with ideas are
evidences original with sufficient and original thought on underdeveloped
thought and firm a few and
support for the evidence. ideas. unoriginal.
topic.
Development Main points well Main points well Main points are Main points lack
developed with developed present with detailed
high with quality limited detail and development. Ideas
quality and supporting development. are
quantity support. details and Some critical vague with little
Reveals quantity. Critical thinking is present. evidence of
high degree of thinking is weaved critical thinking.
critical thinking. into points
What I Can Do
DO IT YOUR SELF!
Pictorial Report
Directions: Make a pictorial report with illustration showing the qualities of a
fresh egg in terms of egg size and grading. Use a short bond paper.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
5 Compiled pictures properly and illustrate the qualities of a fresh egg in
terms of egg size and grading in a very attractive manner.
terms of egg size and grading in an attractive manner.
terms of egg size and grading in a less attractive manner.
terms of egg size and grading in a less attractive manner.
1 Improperly compiled pictures but were not able to illustrate the qualities of
a fresh egg in terms of egg size and grading in disorderly manner.
Additional Activity
Direction: Starting today. You are required to make a log book on

your daily task and activity in your own kitchen. Please provide a 30 leaves
notebook. Please follow direction on what to do with your log book.
1. Cover your log book with a red art paper. Label it with the following:
MANGA NATIONAL HIGH

SCHOOL
LOG BOOK IN TLE 10

S.Y. 2020 - 2021 16
ICEY T. ZAMORA
Grade 10 – E
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2. Inside your note books skip 1 page. On the second page, divide the page and
write the following:
Example
DATE ACTIVITY OR TASK PARENTS
(write particular task done on the day in phrase SIGNATUR
or sentence) E
8/30/2020 I was tasked to do the cooking for our lunch. After
cooking, I cleaned the kitchen work area and get rid of
the mess I made when preparing the things I needed
in cooking.
3. Your logbook will be passed during the required time.
DAY 5
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Assessment
Please use another sheet of paper

Test I.
Direction: Identify the egg composition by arranging the scramble letters. Write
your answer in the activity sheet.
1. UMNALBE It also called egg white, accounts for most of an egg‘s

liquid weight, about 67%.
2.AACHLAZ This is the ropey strands of egg white at both sides of the
egg, which anchor the yolk in place in the center of the
thick white.
3.LELHS The egg‘s outer covering, the shell, accounts for about 9
to 12 % of its total weight depending on egg size
4. OKLY The yellow to yellow- orange portion makes up about33%
of the liquid weight of the egg
5.IAR LELC This is the empty space between the white and shell at
the large end of the egg which is barely existent in newly
laid egg.
Test II. MATCHING TYPE
Direction: Match Column A with Column B. Choose the letter of the correct
answer.
COLUMN A COLUMN B
1. Firmness of the yolk and freedom from yolk a. Grading
defects.
2. Shell cleanliness, shell soundness, shell b. Peewee
texture, shell shape.
3. A quality control used to classify eggs for c. Interior quality
exterior and interior quality.
4. Jumbo, Extra Large, Large, Medium, Small and d. Egg size
Peewee. Medium, Large, and Extra Large are the
commonly available
5.The smallest size of the egg available in the e. Exterior quality
commonly available.
f. Quality control
Test III. Enumeration
Direction: List down 10 possible tools and equipment needed for preparing
eggs. Write their description and uses.
1. ___________________________ 6. _____________________________
2. ___________________________ 7. _____________________________
3. ___________________________ 8. _____________________________
4. ___________________________ 9. _____________________________
5. ___________________________ 10. ____________________________
Answer Key
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What I Know What’s More

1. B
2. D Lesson 1
3. A Activity 1.1
4. D 1. TRUE
5. B 2. FALSE
6. C 3.FALSE
7. B 4. TRUE
8. D 5. FALSE
9. B Activity 1.2
10.A 1. 5
11.D 2. 3
12.D 3. 1
13.D 4. 4
14.C 5. 2
15.D
Lesson 2
What’s New Activity 2.1
A. 1. Shell
1. Gathering 2. Air Cell
2. Weighing 3. Albumen
3. Organizing 4. Yolk
4. Preparing 5. Chalaza
B.
1. Vitamin A Activity 2.2
2. Omega 3 1. Extra Large
3. Luten 2. Medium
3. Large
4. Peewee
REFERRENCES 5. Small
Activity 2.3
Books: 1. √
Lee, Merlyn, ed. et. al., 2.√ (2016) Technical –
Vocational- Livelihood 3.X Home
Economics COOKERY 4.√ Manual. First Edition.
Seoul, Korea: Prinpia 5. X
Co., LTD. 2016
Peralta, Joanna. (2016) Modules in Home
Economics Cookery 10.
Philippines: St. Bernadeth Publishing House Corporation
Rondilla, Aida H. et.al., (2017) Home Economics: Cookery Volume 1.
Philippines: Adriana Publishing House Co., Inc. 2017
Sumasim, Corazon M. et.al., (2015) Technology and Livelihood Education
Cookery 9. Philippines: The Library Publishing House, Inc. 2017
Electronic Sources:
Clean Pedia (n.d) Retrieved July 29, 2020.
https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-and-
sanitizing-kitchen-tools-and-equipment.html
Word Mint (n.d.) Retrieved July 29, 2020. https://wordmint.com/puzzles/2617483
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Images
https://www.indiamart.com/proddetail/non-stick-cookware-set-16851542312.html
https://www.hergunyeniurun.com/Evo-Silikon-Baton-Kek-Kalibi-hergunyeniurun-
com-2001x8104x30124_orj.jpg
https://www.potsandpansplace.com/wp-content/uploads/2018/12/Stone-Earth-
Frying-Pan-e1543904867880.jpg
https://steamykitchen.com/wp-content/uploads/2016/11/neoflam-retro-ceramic-
cookware-review.jpg
https://www.pcrm.org/news/blog/new-study-finds-eggs-
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Cookery 10- Module

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10
TLE COOKERY
PREPARE, COOK and PRESENT
EGG DISHES

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TLE – Grade 10
Quarter 1 – Module 2: PREPARE, COOK, AND PRESENT EGG DISHES
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.


Compiler: Christine Tiara T. Zamora
Editor: Pablita R. Cabarlez
Illustrator:
Layout Artist:

Telefax: (038) 544-2147, 427-1702

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10
TLE COOKERY
WEEK 2
PREPARE, COOK, AND
PRESENT EGG DISHES

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PREPARE, COOK, AND PRESENT EGG DISHES!
This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12 Curriculum
while overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:

This contains helpful tips or strategies that
will help you in guiding the learners.
As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

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For the Learner:

PREPARE, COOK, AND PRESENT EGG DISHES!
The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn, create
and accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant competencies
and skills at your own pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning resource while being an active
learner.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

module.


introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

help you transfer your new knowledge or skill
into real life situations or concerns.

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competency.
Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

module.
References This is a list of all sources used in developing

this module.
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate 1 whole sheet of paper in answering the exercises. Label
this paper accordingly to the part you are answering.
Example:
Name: Juan Dela Cruz Gr./Sec: Grade 10 - E August 24-28, 2020
Module 2-Week 2- PREPARE, COOK, AND PRESENT EGG DISHES
What I Know
1. B
2. C
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

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What I Need to Know

Technology and Livelihood Education (TLE) student like you ought to possess, namely:
PREPARE, COOK, AND PRESENT EGG DISHES
Lesson 1 - Prepare and cook egg dishes
Lesson 2 – Present egg dishes

1. explain the uses of eggs in culinary arts
2. cook egg dishes in accordance with the prescribe recipe
3. present egg dishes
What I Know
Note: Write your answer on a separate sheet of paper.
A. Directions: As part of your initial activity, you will be challenged to dig deeper
on your knowledge and previous experiences on the topic.
Pre-Test
A. Direction: Read the statements carefully and supply the correct word that is
being asked.
1. Eggs cooked out of the shell and dropped into a shallow pan of boiling water are
_______________________.
2. Eggs with shell cooked in simmering water for 3-5 minutes are called
_________________.
3. The other term used for shirred egg is _______________________________.
4.________________________ is the local name for scrambled egg with filling.
5. Eggs are used as _______________________ in baking sponge cake.
B. Direction: Write the letter of the correct answer in your activity sheet.
1. Beaten whole egg or yolk brushed into food items before baking will give it to a
gloss or :
A. Glazed finished B. Glazed dull B. Dull finished D. Liquid in suspension
finished
2. Sliced sieved or chopped hard-boiled egg can be used as ______________
A. Decoration B. Thickener C. Garnishing D. Leavening agent
3. Beaten egg yolks will coagulate and hold a liquid in suspension when heated is
called_______________
A. Thickener B. Suspension C. Glazed D. Garnish
4. It is a perforated bowl of varying sizes made of stainless steel, aluminum or

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5. 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 B. Rubber scraper C. Offset spatula D. Wooden spoon
6. 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 B. Wire whisk C. Rubber spatula D. Wooden spoon
7. It is a screen – type mesh supported by a round metal frame used for sifting dry
ingredients like starch and flour.
8. 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.
9. 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 B. Frying pan C. Double boiler D. Omelet pan
Lesson
Prepare and Cook Egg Dishes
1
Eggs are fantastically versatile ingredient and mainstay of many
cuisines. They can be served alone; however, they can be combined with many
ingredients to create a huge variety of foods from simple omelets, quiches,
tarts, flans and delicious soups and sauces.
Eggs are a serious power ingredient in the kitchen. They're delicious on
their own, of course, and once you know how to cook eggs, you can master
dozens of different dishes.
What’s In
In this module you will learn that it is the continuation of the things that you
have learned in Cookery 9. Only that, in Cookery 10 you will engage more and hone
your skills in cooking.

Let the students recall past lessons on Basic Cookery Grade 9. Allow them also to prepare for the new
lesson by giving them enough time to read and understand the lesson for them to be able to answer

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DAY 1 -2
What’s New
Egg is cooked in many ways. It can be the main proteins dish; it can be a main
or accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry
heat, moist heat, with or without oil, as simply as elaborately as one’s inclination for
the moment. Indeed, it can be eaten anywhere.
Many foods play a significant role in cooking, one of which is the egg. It can
be served as a main course, supporting other dishes or as an ingredient in an item.
List five egg dishes that you have eaten. Use a separate paper for your
answers.
1. ______________________ 3. __________________ 5. ______________________
2. ______________________ 4. __________________
What Is It
When do you usually cook and eat eggs? Egg is considered a breakfast
food because it is usually served for breakfast. What is your favorite dish? Have you
tried preparing it? Would you like to have a delectable breakfast made easily and
quickly? Economically, eggs are inexpensive meat substitute. In addition to fresh egg,
several other forms are available. It can be bought also in frozen and pasteurized
form:
Market Forms of Eggs
Fresh Egg – these can be purchased individually, by dozen,

in trays or 2.5 dozen or in case or half case.
Frozen Eggs – these pasteurized and must be Figure 1 Fresh Egg

https://unsplash.com/s/photos/farm-fresh-
thawed before use since they are all frozen. eggs
They come in the form of whole eggs with extra

yolks wherein 5% sugar is added.
Figure 2 Pasteurized
Pasteurized Dried Eggs – these come in Dried Eggs
https://www.amazon.com/Past
powdered form. It is available in whole, yolk or eurized-Ingredient-additives-
Produced-
whites depending on their use such as white in Freshest/dp/B01G24Z06G Figure 3Frozen Egg
preparing meringues. These eggs are used by https://elderhsquill.org/24897/features/s
tocking-up-on-food-a-few-tips-amid-
manufacturers of cakes mixes. mass-quarantines/
Uses of Eggs in Culinary

Eggs are commonly used in culinary arts. Below is a table that summarizes the uses
of eggs in cooking.
Culinary Method Example of Uses

Use
Aerating Whipped egg whites contain tiny air bubbles. When this Sponge Cakes
mix is added to other ingredients, it makes the dish Souffles
Pavlova

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light and fluffy. There are three stages of whisking egg

whites to a foam. These are:
• Soft peak – peaks are formed but do not hold up.
• Firm peak – peaks hold up but are slightly bent at the
peaks
• Stiff peaks – the peaks stand straight up. The foam
should look moist and shiny.
Binding Eggs can be used to bind ingredients together as they Hamburger
are coagulated when cooked. Patties
Omelets’
Clarifying Beaten egg whites are added to remove impurities and Stocks, Consommé
produce clear finish Soups
Coating Coating batters use whole eggs and breadcrumbs to Fried or deep fried
provide a coating or protection for the food item prior to foods such as fish,
cooking. meats, chicken
and vegetables.
Enriching Whole eggs add flavor and nutritional value Cakes, Puddings,
Pasta, Egg-nog
drinks
Emulsion Whipped egg yolks can hold other ingredients together Hollandaise,
that do not mix, such as oil and vinegar. Mayonnaise
Garnishing Sliced, sieved or chopped hard boiled egg can be used Consommé, Royal
as garnish. Consommé,
Glazing Beaten whole egg or yolk brushed onto food items Bread and bread
before baking will give it a gloss or glazed finished. rolls, Duchesse
Potatoes
Thickener Beaten egg yolks will coagulate and hold a liquid in Soups custard
suspension when heated
Common Ingredients for Egg Dishes

1. Salt – it adds to the taste of egg dishes.
2. Sugar – it is used specially as a sweetening agent in food.
3. Oil – it improves the flavor and adds moisture and richness.
4. Herbs, spices and seeds - they are used to enhance the taste and aroma of egg
dishes. Examples are: paprika, curry powder, mustard, all spice, cinnamon, and
pepper.
5. Vegetables – add volume, enhance the taste, serve as garnishes, and add nutritive
value to egg dishes. Examples are celery, parsley, potatoes, tomatoes,
horseradish, garlic, onion, etc.
6. Processed Meat Products - add distinctive taste, color and aroma. Examples are
: bacon, ham, hotdog, and other sausages.
7. Other ingredients: cheese, milk, flour, rice, bread and bread rolls, fruit and
cereals.
Variety of Egg Dishes
Type Description
Boiled Boiled eggs are eggs, typically from a chicken, cooked with
Eggs their shells unbroken, usually by immersion in boiling water.
Hard-boiled eggs are cooked so that the egg white and egg yolk
both solidify, while soft-boiled eggs may leave the yolk, and
sometimes the white, at least partially liquid and raw.
Coddled In cooking, coddled eggs are eggs that are gently or lightly
Eggs cooked in water just below boiling temperature in or out of the
shell or other container. They can be partially cooked, mostly
cooked, or hardly cooked at all. Poached eggs are a type of
coddled egg cooked in water.
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Fried Eggs A fried egg, is a cooked dish made from one or more eggs
which are removed from their shells and placed into a frying
pan, and fried with minimal accompaniment. Fried eggs are
traditionally eaten for breakfast in many countries but may
also be served at other times of the day.
Omelette In cuisine, an omelette or omelet is a dish made from beaten
eggs, fried with butter or oil in a frying pan. It is quite common
for the omelette to be folded around fillings such as cheese,
chives, vegetables, mushrooms, meat, or some combination of
the above.
Poached A poached egg is an egg that has been cooked, outside the
Egg shell, by poaching, as opposed to simmering or boiling liquid.
This method of preparation can yield more delicately cooked
eggs than cooking at higher temperatures such as with boiling
water.
Scrambled Scrambled eggs is a dish made from eggs stirred or beaten
Eggs together in a pan while being gently heated, typically with salt,
butter and sometimes other ingredients.
Balut Balut is a fertilized developing egg embryo that is boiled and
eaten from the shell. It is commonly sold as street food in the
Philippines and other parts of Southeast Asia. The length of
incubation before the egg is cooked is a matter of local
preference, but generally ranges between 14 and 21 days.
Century Century eggs also known as preserved egg, hundred-year egg,
Egg thousand-year egg, thousand-year-old egg, millennium egg,
skin egg and black egg, are a Chinese preserved food product
and delicacy made by preserving duck, chicken or quail eggs
in a mixture of clay, ash, salt, quicklime, and rice hulls for
several weeks to several months, even years, depending on the
method of processing.
Deviled Deviled eggs or devilled eggs, also known as stuffed eggs,
Eggs Russian eggs, or dressed eggs, are hard-boiled chicken eggs
that have been shelled, cut in half, and filled with a paste
made from the egg yolks mixed with other ingredients such as
mayonnaise and mustard.
Pickled Pickled eggs are typically hard-boiled eggs that are cured in
Eggs vinegar or brine. As with many foods, this was originally a way
to preserve the food so that it could be eaten months later.
Eggs Eggs Benedict is an American breakfast or brunch dish,
Benedict consisting of two halves of an English muffin, each topped
with Canadian bacon, a poached egg, and hollandaise sauce.
It was popularized in New York City.
Egg drop Egg drop soup is a Chinese soup of wispy beaten eggs in boiled
soup chicken broth. Condiments such as black or white pepper,
and finely chopped scallions and tofu are optional, but
commonly added to the soup
Fritata Frittata is an egg-based Italian dish similar to an omelette or
crustless quiche or scrambled eggs, enriched with additional
ingredients such as meats, cheeses or vegetables. The word
frittata is Italian and roughly translates to "fried."
Shirred Also known as baked eggs, it is a dish in which eggs have been
Eggs baked in a flat-bottomed dish; the name originates from the
type of dish in which it was traditional baked.
Basted Sunny-side-up eggs that are slightly cooked on the top. This
egg can be accomplished by spooning fat from the pan onto the
eggs or by turning them and cooking the yolk side for a few
seconds.
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Egg Curry A spicy dish made with boiled eggs, tomatoes, and fried onions
and normally eaten with bread.
Egg Salad Egg salad is often used as a sandwich filling, typically made
of chopped hard-boiled eggs, mayonnaise, mustard, minced
celery, onion, salt, pepper, and paprika. It is also often used
as a topping on green salads. It’s also sometimes referred to
as egg mayonnaise.
Egg An egg sandwich is a sandwich with some kind of cooked egg
Sandwich filling. Fried eggs, scrambled eggs, sliced boiled eggs and egg
salad are popular options. In the fourth case, it may be called
an egg salad sandwich.
Hangtown Hangtown fry is a type of omelette made famous during the
fry California Gold Rush in the 1850s. The most common version
includes bacon and oysters combined with eggs, and fried
together.
https://www.google.com/search?q=Simple+egg+plating&tbm=isch&hl=en&chips=q:simple+egg+plating,g_1:breakfa
st&hl=en&sa=X&ved=2ahUKEwinhvD73IvsAhUtEqYKHYzGBToQ4lYoAnoECAEQGQ&biw=1903&bih=888#imgrc=L
ZkEPofyeq7V-M&imgdii=1vWAG1Mtk26XrM
What’s More
Please write your answer on a separate sheet of paper.
ACTIVITY 1. 1
Arrange the jumbled letters to form the uses of eggs in Cookery and give examples of
egg dishes.
Jumbled Letters Arranged Letters Egg Dishes

NOISLUME
TINGCOA
RICHENING
DINGBIN
RATANGEI
ACTIVITY 1. 2
Rearrange the jumbled letters in the parenthesis to form the correct answers.
Write your answers on a separate sheet of paper.
_____________ 1. ( rrished ) To baked eggs until set.
_____________ 2. ( tebasd ) Sunny side -up eggs that are slightly cooked on the top.
_____________ 3. ( cloded ) To cook in liquid slowly and gently just below the boiling
point.
_____________ 4. ( oachp ) To cook in simmering liquid.
_____________ 5. ( clipke ) To preserve with salt, water, and vinegar.
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What I Have Learned
Please write your answers on a separate sheet of paper.

1. What are the uses of eggs in cookery? Explain and cite examples.
2. How are eggs important in cookery? Explain and cite examples.
What I Can Do
1. Collect pictures of egg dishes and try to identify what culinary use of egg is applied.
Make a collage out of recycled materials. Show your creativity. Free form.
DAY 3-4
Lesson
2 Present egg dishes

While egg dishes are some of the simplest to prepare and cook, it is still
important to present them in a manner that is attractive and appetizing. As such,
plating or arranging the eggs and any other component of the dish on a plate needs
careful consideration, planning, and preparation.
What’s New
Note: Write your answers in a separate paper.
Direction: Write TRUE if the sentence is correct and FALSE if the statement is wrong.
__________ 1. The correct size of plate can make the food look more appetizing.
__________ 2. Garnishes can be made of plastic.
__________ 3. A small amount of food to be presented needs a large plate.
__________ 4. Egg should be presented with garnishes that can add flavor and color.
__________ 5. The proper arrangement and styling of eggs place on the plate can make
them look more appetizing.
__________ 6. Choose garnishes to be the center of interest to be emphasized.
__________ 7. Plating is the overall styling of food placed in plate.
__________ 8. Keep everything clean.
__________ 9. Creativity can be seen when the food looks messy and colorful.
__________ 10. Avoid drippings that can contaminate egg dish.
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What Is It
Factors for Consideration in Presenting Egg Dishes

Quality food is food that is appealing to the eye. Eye appeal depends on the
skillful use of form, color, texture, arrangement, quantity and garnish. The following
should be considered in presenting egg dishes: plating, garnishing, and the side
dishes.
1. Create Framework – Start with drawings and sketches to

visualize the plate. Then assemble a “practice” plate to work
on executing your
2. Keep it simple- Select one ingredients to focus on and use
space to simplify the presentation. Clutter distracts from the
main elements of your dish and it might confuse the diners
on what to focus on.
3. Balance the Dish – Play with colors, shapes and textures
to ensure diners are not overwhelmed. The presentation
should never overpower flavor and function.
4. Get the right portion size – Ensure there is the right
amount of ingredients and the plate complements the dish,
not too big or too small.
5. Highlight the key ingredient – Ensure the main ingredient
stands out and pay equal attention to the “support”. This
refers to the other elements on the plate such as garnishes,
sauces and even the plate itself.
https://garnishandgather.com/blog/how-to-perfectly-poach-eggs
https://www.cabotcelebritycruise.com/ham--broccoli---alpine-omelet-recipe-926.php
Plating is the more popular term for food presentation. It is the proper arrangement
and overall styling of food placed on the plate.
What’s More
NOTE: Please use a separate sheet of paper in answering each activity.
Activity 2.1 Situational Analysis
Adona is practicing how to present her cooked eggs attractively. How can
she make the egg dish look attractive and appetizing?
Put a check ( √ ) on the blank before a correct answer and a cross ( X ) before the
wrong ones.
______ 1. Use plain plate.
______ 2. Use plastic garnish.
______ 3. Use clean plates and tools for eating.
______ 4. Include garnish that can add color and flavor.
______ 5. Use a plate much bigger than the food to be placed
14

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What I Have Learned

Direction: Finish the following statement in paragraph form and explain
thoroughly. Please use another sheet of paper.
1. To make an egg dish more appetizing you must consider
__________________________________________________________________________________
__________________________________________________________________________________
2. Always use edible ingredients because
__________________________________________________________________________________
__________________________________________________________________________________
3. Choose the correct size of the plate
__________________________________________________________________________________
__________________________________________________________________________________
What I Can Do
DO IT YOUR SELF!
Pictorial Report
Directions:
1. Students will ask the assistance of their parents for this activity.
2 . Each student will show how to present the following egg dishes:
a. Hard cooked egg b. Omellete
3. After preparing it take a picture of your finished product and picture of you doing
it. It would be better if you can send your teacher a video of you doing the activity.
4. Post your finish product on your Facebook account and tag your teacher.
CHRISTINE TIARA ZAMORA
SCORE CRITERIA
5 Can present plated egg dishes attractively and hygienically without
supervision and with initiative.
4 Can perform the skill satisfactorily with minimal assistance and supervision.
3 Can perform the skill satisfactorily but requires some assistance and/or
supervision.
2 Can perform parts of the skill satisfactorily but requires some assistance
and/or supervision.
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Assessment
Note: Please use another sheet of paper

Test 1 Choose the best answer. Write the letters only.
1. The method of beating whole egg or yolk brushed onto food items before baking
thus giving it a glossy finish.
A. Coating B. Garnishing C. Glazing D. Thickening
2. A Chinese cuisine made by preserving duck, chicken or quail eggs in a mixture of
clay, ash, salt, quicklime and rice hulls for several weeks or months.
A. Balut B. Century Eggs C. Deviled Eggs D. Pickled Eggs
3. An egg dish placed and cooked in a cup suspended in simmering liquid.
A. Coddled Eggs B. Omelette C. Poached Egg D. Scrambled Eggs
4. Typically hard-boiled eggs that are cured in a vinegar or brine.
A. Basted egg B. Pickled egg C. Scotch egg D. Shirred eggs
5. One of the culinary uses of egg is to remove the impurities and produce a clear
finish of soups and stocks.
A. Aerating B. Binding C. Clarifying D. Garnishing
Test II Fill in the blanks with the correct answer. Choose the answers from
the box.
Main garnishes appealing flavor dish

Poached egg baked eggs omelette leavening
soft cooked eggs
1. Quality food is food that is _________________ to the eye.

2. Clutter distracts from the __________________ elements of your dish.
3. The plate should complement the _______________ not too big or too small.
4. Support to other elements on plate such as ____________ and sauces.
5. Presenting dish should never overpower ____________ and function.
6. Eggs cooked out of the shell and dropped into a shallow pan of boiling water are
___________.
7. Eggs with shell cooked in simmering water for 3-5 minutes are called
___________________.
8. It is another term of shirred eggs __________________.
9. __________________ is the local name of scrambled eggs with fillings.
10. Eggs are used as _________________ in baking sponge cakes.
16

17
What I Know
A.
1. Poached egg
2. Soft cooked egg
3. Baked eggs
What’s More 4. Omelette
5. Leavening
Lesson 1 B.
1. A
Activity 1.1
2. C
1. EMULSION – Hollandaise, Mayonnaise 3. B
2. COATING - Fried foods 4. C
3. ENRICHING – Cakes, pudding 5. C
4. BINDING – Hamburger patties 6. C
5. AERATING – Sponge cakes 7. B
8. D
Activity 1.2 9. A
10.D
1. Shirred
2. Basted What’s New
3. Coddle
LESSON 1
4. Poach
5. Pickle 1. Scramble eggs
2. Balut
LESSON 2 3. Fried Eggs
4. Hard Boiled eggs
Activity 2.1 5. Devil eggs
1. √
LESSON 2
2. X
1. TRUE
3. √
2. FALSE
4. √ 3. FALSE
4. TRUE
5. X 5. TRUE
6. FALSE
7. TRUE
8. TRUE
9. FALSE
10.TRUE
Answer Key
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REFERRENCES
Books:
Lee, Merlyn, ed. et. al., (2016) Technical – Vocational- Livelihood Home
Economics COOKERY Manual. First Edition. Seoul, Korea: Prinpia
Co., LTD. 2016
Peralta, Joanna. (2016) Modules in Home Economics Cookery 10.
Electronic Sources:
Clean Pedia (n.d) Retrieved July 29, 2020.
https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-and-
sanitizing-kitchen-tools-and-equipment.html
Word Mint (n.d.) Retrieved July 29, 2020.

https://wordmint.com/puzzles/2617483
Images
https://www.indiamart.com/proddetail/non-stick-cookware-set-
16851542312.html
https://www.hergunyeniurun.com/Evo-Silikon-Baton-Kek-Kalibi-hergunyeniurun-
com-2001x8104x30124_orj.jpg
https://www.potsandpansplace.com/wp-content/uploads/2018/12/Stone-Earth-
Frying-Pan-e1543904867880.jpg
https://steamykitchen.com/wp-content/uploads/2016/11/neoflam-retro-ceramic-
cookware-review.jpg
https://www.pcrm.org/news/blog/new-study-finds-eggs-
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Cookery 10- Module 3

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10
TLE COOKERY
Perform Mise ‘en Place (Cereals
and Starch Dishes)

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TLE – Grade 10
Quarter 1 – Module 3: Perform Mise ‘en Place (Cereals and Starch Dishes)
over them.


Compiler: Christine Tiara T. Zamora
Editor: Pablita R. CabarleS
Illustrator:
Layout Artist:

Telefax: (038) 544-2147, 427-1702

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10
TLE COOKERY
Cereals and Starch
Dishes

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Weekly Home Learning Plan

Quarter 1 – Module 3 October 29 – November 12, 2020
Subject: TLE 10 Teacher: CHRISTINE TIARA T. ZAMORA
Module/LM No.: 3
Note: This module is good for 2 weeks. This will be submitted on November 12, 2020 together with
your outputs/project.
Learning Task Learning Task Learning Task
Day & Time
Week 1 Week 2 Week 3
THURSDAY Submission of Outputs and Claiming of Modules/LM
(8:00 – 12:00)
THURSDAY Familiarize the module. Continue reading Lesson 2 Review reading on
(2:00 – 3:00) Answer pretest on page 5 and answer What’s New lesson 2
FRIDAY Start reading Lesson 1 from Read Lesson 2 from page Answer Activities What’s
(2:00 – 3:00) page 5- 12. Answer activity 12 to 19 More and What I have
What’s New on page 6. learned
MONDAY Note taking Note taking Make your WHAT I CAN DO
(2:00 – 3:00) PROJECT lesson 2 Collage.
TUESDAY Answer activities on page 11- 12 Do the WHAT I CAN DO – Answer assessment
What’s More, What I have
(2:00 – 3:00)) learned.
Survey (Lesson 1) activity.
With the help of your parents
WEDNESDAY Note taking or guardian. Check all your activities
(2:00 – 3:00) using the answer key.
If you have questions or clarifications, you can text or call me with this number: 0966-455-2076 globe
What I Need to Know

Technology and Livelihood Education (TLE) student like you ought to possess, namely:
Cereals and Starch Dishes
Lesson 1 – Perform mise en place

Lesson 2 – Prepare Starch and Cereal Dishes

1. prepare the tools and equipment, ingredients based on prescribed standards.
2. determine the sources and kinds of starch and cereals
3. cook various types of starch and cereals
4. prepare sauces and accompaniments of selected starch and cereal products.
What I Know
Note: Write your answer on a separate sheet of paper.
A. Directions: As part of your initial activity, you will be challenged to dig deeper
on your knowledge and previous experiences on the topic.
Pre-Test
A. Direction: Read the statements carefully and supply the correct word that is
being asked.

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1. It is a small hand tool used generally in decorative works such as making

garnishes.
A. bread knife B. butcher knife C. channel knife D. paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or
A. Canister B. Colander C. Mixing bowl D. Soup bowl
3. 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 B. Rubber scraper C. Wire whisk D. Wooden spoon
A. Colander B. Funnel C. Sieve D. Skimmer
5.It is used for mixing creams, butter and for tossing salads.
A. Electric mixer B. Serving spoon C. Wire whisk D. Wooden spoon
6.It is used for preparing meat, chicken, and other grains or legumes, such as
mongo and white beans in lesser time.
A. Double boiler B. Frying pan C. pressure cooker D. rice cooker
7. One of the world’s most commonly consumed cereal grains.
A. Corn B. Rice C. Durum D. Wheat
8. While it contains beneficial nutrients, it can also spike blood sugar levels.
9. Staple food for more than half of the world’s population, and 90% of the world’s
rice comes from Asia.
10.FIFO stands for ___________
A. Fan In Fan On B. First In Fight Out C. First In First Out D. Fit In Fit Out
11. Plastic or metal container with a lid that is used for keeping dry products.
12. It is used for cutting, sectioning, and trimming raw meats.
A. Butcher knife B. Wire whisk C. Rubber spatula D. Wooden spoon
14. 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.
Lesson
1 Perform mise en place

Starches are the principal constituents of the cereal grains. Numerous food
applications of cereal starches have been examined and reported in the literature.
What’s In
In this module you will learn all about starch and cereals.

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Let the students recall past lessons on Basic Cookery Grade 9. Allow them also to prepare for the new
lesson by giving them enough time to read and understand the lesson for them to be able to answer
What’s New
The term cereal is closely associated with breakfast cereals, a type of processed
food commonly eaten in the morning. However, cereals actually encompass a wide
range of food items that are produced from the seed of edible grasses or plants.
Cereals can be prepared in a number of ways. When consumed as a whole
grain, they can provide the body with many different essential vitamins, minerals and
other nutrients.
List down 5 kinds of starch and cereals grains that are sold in your local
market or grocery store. Use a separate paper for your answers.
1. ______________________ 3. __________________ 5. ______________________
2. ______________________ 4. __________________
What Is It
Cereals are usually starchy pods or grains. Cereal grains are the most
important group of food crops in the world named after the Roman goddess of
harvest, Ceres. Rice, wheat and corn are the three most cultivated cereals in the
world. Starch on the other hand, exists in nature as the main component of cereals
and tubers. In manufactured and processed foods, it plays an obvious role in
achieving the desired viscosity in such products as cornstarch pudding, sauces, pie
fillings, and gravies.
Before attempting to cook starch and cereals, it is advisable to prepare
all the utensils that are to be used within easy reach.
Pointers in Performing Mise en Place for Cereal
1. Gather all the tools and ingredients before cooking.
2. Choose the right tools and equipment’s for a particular dish
3. Place all tools within reach to avoid waste of time and unnecessary fatigue.
4. Use electric-operated tools skillfully and carefully to avoid accidents.
5. Arrange the tools and ingredients systematically.
6. Check the availability of the needed ingredients.
7. Check on the quality of the needed ingredients
8. Use the correct tools for measuring the ingredients needed in the recipe.
9. Work within the time frame so that hot foods are serve hot and cold foods serve
cold.
10. Use sanitized tools and equipment to ensure hygienic foods are served.
Equipment
Deep fryer – a cooking equipment used for deep frying.
Frying pan – this is used for frying, sautéing, and other recipes
prepared in fats
Steamer – this is used for cooking food by steaming
Double boiler – this is used for preparing sauces which easily get
scorched when cooked directly on the stove.
Oven - a kitchen appliance used for heating and baking

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Rice cooker – used for cooking rice and other foods.
Pressure cooker – used for tenderizing or cooking meat, chicken, and

other grains or legumes, in lesser time.
https://www.alzashop.com/sencor-srm-3150ss-d5581510.htm
Tools
Mixing bowl – used when preparing cake mixture, salads, creams, and
sauces.
Sifter – used for separating coarse particles of flour, sugar, baking
powder, and powdered ingredients to retain finer textures.
Wire whisk – used for beating egg whites, egg yolk, creams and
mayonnaise.
Wooden spoon – used for mixing creams, butter, and for tossing
salads.
Slotted spoon – used to separate solid particles from soup; also for
stirring purposes, such as making egg white fine in texture for bird‘s
nest soup and mock nido soup.
Blending fork – used for testing the tenderness of meat, combining big
cuts and particles of meat and vegetables, and for blending other
ingredients with flour.
Rubber scraper – used for scraping off mixtures of butter, sugar, and
egg from the sides of the mixing bowl.
Strainer – used for separating liquids from fine or solid food particles,
such as coco cream from coconut and tamarind extract.
Tongs – used for handling hot foods.
Dry Measuring Cups – used for measuring dry ingredients.
Liquid Measuring cup - used to measure liquid ingredients.
Measuring spoon – used for measuring dry and liquid ingredients

which require a little amount.
Sauce pan and pots – used for cooking meat and fish dishes with gravy
and sauce.
Colander - a perforated bowl of varying sizes made of stainless steel,
aluminum or plastic, used to drain, wash, or cook ingredients from
liquid
Canister - a plastic or metal container with a lid that is used for
keeping dry products.
Butcher knife – used for cutting, sectioning, and trimming raw meats.
Channel knife – a small hand tool used generally in decorative works

such as making garnishes.
https://www.amazon.com/Zesty-Citrus-Zester-Channel-True/dp/B00BJDNWPW
https://www.mattblatt.com.au/mb/buy/knivesonline-victorinox-5pc-butcher-knife-set-kit-skinning-boning-s-steel-5-piece-n9109/
A. CEREALS
Cereals are seeds/grains of grasses and are cultivated
in order to obtain the largest bounty of their fruit
(seed) which consists of germ, endosperm and bran,
and is also referred to as the caryopsis. Important
cereals are wheat, rice, corn, maize, oat, barley, rye,
millet and sorghum.
Common Cereal Grains

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1. Rice – Rice is a staple food for more than half of the

world’s population, and 90% of the world’s rice
comes from Asia. There are thousands of types of
rice, but depending on how producers process them,
they fit into two groups: white or brown (whole grain).
White rice is the most common type, though brown
rice offers more health benefits.
Rice according to processing
a) Polished rice
- White rice in which the germ and bran have been removed
- Less nutritive value
- Keeping quality is excellent.
b) Brown rice
- otherwise known as unpolished rice
- contains more nutrients compared to polished rice
- has nutty taste
c) Enriched rice
- rice with added vitamins and minerals such as titanium, niacin, and
iron
TIPS IN BUYING RICE
• Buy by weight.
• Buy from reliable source
• Smell to detect off-odors specially from insect infestation.
• Check how clean the rice is.
• Check for the presence of seeds, rice weevils, larvae and small stones
• Check proportion of broken kernel or binlud
2. Corn - Corn is a starchy vegetable and cereal grain that has been eaten all over
the world for centuries. It's rich in fiber, vitamins and minerals. However, the
health benefits of corn are controversial — while it contains beneficial nutrients,
it can also spike blood sugar levels.
Varieties of Corn
a. Sweet corn
b. Lagkitan or waxy corn
c. yellow flint
d. popcorn
Corn products include the following:
• Corn grits
o ground coarsely from whole kernels
o more coarsely ground than corn meal
• Corn meal
o results from grinding white or yellow corn
o smaller than corn grits
• Corn flour
o finely pulverized grit similar to wheat flour
• Cornstarch
o refined starch whose form is like powder
• Corn breakfast cereals and snack foods
o made from corn grits that are precooked, dried then puffed,
toasted, flaked or shredded with a desired flavoring.

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3. Wheat - Wheat is one of the world’s most commonly

consumed cereal grains.
It comes from a type of grass (Triticum) that is grown in
countless varieties worldwide. Bread wheat, or common
wheat, is the primary species. White and whole-wheat
flour are key ingredients in baked goods, such as bread.
Other wheat-based foods include pasta, noodles,
semolina, bulgur, and couscous.
a. Bread flour
- milled from hard wet
- contains great amounts of gluten ideal for breadmaking.
b. All-purpose flour
- Milled from blends of soft and hard wheat flour containing 10 -12% protein.
- Used for general purposes because it contains less gluten than bread flour
c. Cake flour
- comes from soft wheat containing 9% protein
- more expensive than bread and all-purpose flour
- Has very fine texture and white in color
4. Bulgur is a nutritious and easy whole grain that works as a great replacement for
brown rice or quinoa if you're trying to switch things up.
5. Durum wheat is a variety of spring wheat that's typically ground into semolina
and used to make pasta. It can also be ground into a finer flour and used to make
bread or pizza dough.
6. Sorghum or Millet Sorghum and finger millet have been
essential staple foods in the semi-arid tropics of Africa for
centuries. Nutritionally, the grains are equal or superior to
other staple cereals as they are a good source of quality
protein and various minerals. https://bioinnovate-africa.org/delivering-new-
sorghum-and-finger-millet-innovations-for-food-security-and-improving-livelihoods-in-
eastern-africa/
7. Barley is a cereal grain that people can use in bread,

beverages, stews, and other dishes. As a whole grain, barley provides fiber,
vitamins, and minerals.
8. Rye, (Secale cereale), also called cereal rye or winter rye, cereal grass (family
Poaceae) and its edible grain that is chiefly used to make rye bread and rye
whiskey. It is high in carbohydrates and dietary fiber and provides small
quantities of protein, potassium, and B vitamins.
https://bartonspringsmill.com/products/wrens-abruzzi-rye
9. Oats are a type of cereal grain. People often eat

the seed of the plant (the oat), the leaves and stem
(oat straw), and the oat bran (the outer layer of
whole oats). Some people also use these parts of
the plant to make medicine. Oat bran and whole
oats are used for heart disease and high
cholesterol.
https://www.tastingtable.com/cook/national/steel-cut-vs-rolled-oats-
difference
Nutritive Value of Cereals
1. Carbohydrate - 75%
2. Protein - 10%
3. Water or Moisture - 8-12%
4. Fat - 1-2 %
5. Vitamins

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• Thiamine
• Riboflavin
• Niacin
6. Minerals - 1-2 %
• Calcium
• Iron
7. Whole grain can lower cholesterol, triglycerides, and insulin levels
8. Whole grain can protect the heart
B. STARCH
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units
joined by glycosidic bonds. This polysaccharide is produced by most green plants as
energy storage.
Common sources of starch
1. Cereals – rice, corn, oatmeal, barley, wheat, sorghum, rye
2. Root crops
a. Cassava or kamoteng kahoy
b.Sweet potato or kamote
c. Potato or patatas
d.Taro or gabi
e. Goa yam or tuge
f. Purple yam or ubi
3. Legumes
a. Cowpeas
b.Lima beans
c. Mung beans
d. Soybeans
Kinds of Local Noodles made of starch
1. Fresh bihon
• Thin noodles made from rice and corn or just rice.
• The rice and corn are soaked, ground, drained and ground
finer in stone rollers.
• Thick and moist
2. First – class bihon
• Made from well-polished white rice
• Strands of bihon are boiled until the noodles float on the
surface of the water.
• The strands are then cooled and wound around bamboo poles into
rectangular shape about 10 inches long and 6 inches wide, dried and packed
in 2 or 3 sheets.
3. Miki
• Flat yellowish noodles
• Made from wheat flour, lye, salt, water and fat mixed and
formed into a dough
• The dough is flattened to desired thickness and cut into
strips of desired length then boiled.
• Noodles are drained and oil is applied on the surface.
4. Misua
• Made from cassava and wheat flour
• called thread-like white or hairy noodles
• Salt has been added
• Least expensive
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5. Pancit Canton
• Egg noodles made from flour, duck eggs, salt and soda,
made into a dough in kneading machine.
• The dough is cut and pressed hard, boiled, flattened
between rollers, cut washed, and drained.
6. Sotanghon
• Long, thin, round, translucent noodles
• Otherwise known as silk noodles
• Made from mungo bean and cassava starch
What’s More
Please write your answer on a separate sheet of paper.
ACTIVITY 1. 1
A. Write the correct word/term being referred to on the blank before each number.
___________________ 1. The systematic organizing and collecting of all the needed tools
and ingredients before the cooking process.
___________________ 2. Staple food for the most Filipinos.
___________________ 3. Local name for cassava.
___________________ 4. Local name of purple yam.
___________________ 5. The grains are equal or superior to other staple cereals as they
are a good source of quality protein and various minerals.
ACTIVITY 1. 2
A. Put a check (√) on the blanks before the correct answer and a cross (X) for the
wrong ones.
In buying rice, what qualities of cereal do you look for?
_____________ 1. Clean without hulls.

_____________ 2. No undesirable odor.
_____________ 3. Many broken kernels.
_____________ 4. Buy by weight.
_____________ 5. Plenty of small stones and seeds.
What I Have Learned

1. In cooking, it is important to prepare everything that you need because
__________________________________________________________________________________
__________________________________________________________________________________
2. Choose 2 among the pointers in performing Mise en Place for cereal and starch
dishes and explain further what does it mean or what do you understand from the
statement.
a. _______________________________________________________________________________
b. _______________________________________________________________________________
What I Can Do
Please use ½ size index card for this survey.
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In this activity, you must observe Health protocols specially that you go out
from the house and do a survey in a sari - sari store or in the market near to your
house. Please observe social distancing, wear your mask, and face shield. Always ask
your parents assistance during execution of this activity.
1. Conduct a price survey of five (5) varieties of rice in supermarkets, sari-sari store
or in the “palengke” – wet market.
2. Try to extract information using the table below.
NAME OF RICE Supplier (either farmers Price Remarks (presence of

VARIETY from “bukid”, imported foul odor, clean, broken
from province of, place or not broken, insect
of origin) infestation)
1.
2.
3.
4.
5.
Lesson Prepare starch and cereal

2 dishes
Starch is the second most abundant organic substance on earth. It is
found in all forms of leafy green plants, located in the roots, fruits or grains. Many
of the food staples of man throughout the world are basically starchy foods, such as
rice, corn, cassava, wheat, potato and others. Starch is the source of up to 80% of
calories worldwide.
What’s New
Before we go further, let us determine how much you already know about
start and cereal dishes. Please use separate sheet of paper for your answer.
Directions: Fill in the blanks with the correct answers.
1. A __________________ is a nutrient carbohydrate found notably in corn, potatoes,
wheat and rice, and is commonly prepared as a whole tasteless powder.
2. Modified Starches are those with structures altered by treatment with __________.
3. When the newly gelatinized starch is stirred, more swollen granules break and
more starch molecules spill causing increase in ________________.
4. ____________________ when cooled, gelatinize amylase containing starches set into
a rigid gel.
5. _________________ this problem is usually encountered when using acid or acid
ingredients such as lemon or vinegar.
What Is It
Starch – a nutrient carbohydrates found notably in corn, potatoes, wheat
and rice, and is commonly prepared as a whole tasteless powder.
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• Viscosity – define and the resistance to flow when sheer is applied.

• Gel – jelly like mixture formed when the particle of a colloidal become
relatively large.
• Gelatinization – a point when jelly is form.
• Amorphous – lacking definite organization or form.
Classification of Starch
1. Native or Natural Starch refers to the starches as originally derived from its plant
source.
2. Modified Starches are starches that have been altered physically or chemically,
to modify one or more of its key chemicals and/or physical property.
3. Purified starch may be separated from grains and tubers by a process called wet
milling. This procedure employs various techniques of grinding, screening, and
centrifuging to separate the starch from fiber, oil, and protein.
METHODS OF COOKING STARCH AND CEREAL DISHES

1. Dry Heat
a. Dry heat, as in toasting bread, making biscocho, toasting rice for kare-
kare, and preparing polvoron and broiled corn, changes starch to dextrin
b. Dextrinization is the effect of dry heat on starch resulting in changes in

color and flavor, reduced thickening power, and higher solubility.
c. Dry heat methods include baking, grilling, boiling and frying.
2. Moist Heat
a. Starch cooked by moist heat is used for thickening
soups sauces, and gelatinization of puddings.
b. Gelatinization is the process of heating starch with
water; can absorb moisture, expand, then becomes
firm but not tough.
c. Starches are used to thicken soups, sauces, gravies,
and pie fillings.
d. Thickening occurs when the starch gelatinizes.
e. Sauce made with cornstarch are clearer and more
translucent than wheat flour.
Starch Properties and Reactions
1. Gelatinization. Native starch granules are insoluble solids. When
suspended in water, one gram of starch can associate with 0.5 to 1.0 g
water, swelling very slightly.
2. Viscosity. When the newly gelatinized starch is stirred, more
swollen granules break and more starch molecules spill causing
increase in viscosity. This increase in viscosity is a characteristic of
gelatinized starches.
Factors Affecting Starch Paste Viscosity and Starch Gel Strength:
a. Stress (Stirring) – granules in gelatinized cornstarch dispersion
break apart due to stirring.
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b. Kind and Amount of Starch –

kind of starch will influence paste
viscosity and gel strength.
• With “native starches”
the greater the amount of
amylopectin the more
viscous the starch paste,
whereas, the greater the
amount of amylose
the firmer the gel (greater gel strength).
c. Heating rate – The faster starch-water dispersion is heated, the thicker
it will be at the identical endpoint temperature.
d. Endpoint Temperature –
• Each type of starch has a specific endpoint temperature at
which it will undergo optimum gelatinization.
• Incompletely gelatinized starch will not attain optimum starch
paste viscosity or gel strength.
• Over gelatinization, results in decreased starch paste viscosity
and gel strength because the swollen granule fragmented with
stirring and/or imploded due to the extensive loss of amylase
from the granule.
e. Cooling and storage conditions
• If cooled too fast, the amylase will not have time to form the vital
micelles necessary for the three-dimensional structure.
• If cooled to slowly, the amylase fractions will have a chance to
align too much and become too close together and the liquid
portion will not be trapped in the micelles. In both instances there
will be weeping and syneresis.
Ingredients added (acid, enzyme, sugar, fat and emulsifiers)
Addition of acid or enzyme can also cause dextrinization.
• Dextrin – a pale powder obtained from starch, used mainly as an adhesive.
• In making kalamansi pudding or pie, if the juice is added early in the
gelatinization process, dextrinization of the starch will occur resulting in
decreased viscosity and gel strength.
• Sugar will delay or inhibit gelatinization of starch.
• Starch pudding with excess sugar will be
less viscous or form less firm gel.
• A cake may collapse as the structural
contribution of starch is delayed or
inhibited.
• Decreased starch paste viscosity and gel
strength results because the sugar competes
for water won’t be available for
gelatinization. The kind of sugar used also
affects viscosity.
• Fat and surfactants, will serve to “waterproof” the starch granules so that
water will not penetrate as readily during the gelatinization process
3. Retrogradation when cooled, gelatinize amylase containing starches set into

a rigid gel.
4. Retroradation is defined as the reassociation of the linear amylase chains
by hydrogen bonding. The rate of staling is dependent on the product
formation, the baking process and the storage conditions.
5. Syneresis is characterized by the expulsion of moisture from the gel.
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This reaction occurs in all kinds of gels:

puddings jellies custards gelatin agar
6. Dextrinization. Dextrin – are partially hydrolyzed starches that are prepared
by dry roasting starch. In home kitchens, dextrinization is achieved by
toasting of flour for polvoron, rice flour for kare-kare sauce and bread slices
for breakfast.
7. Hydrolysis Starches undergo hydrolysis during cooking or processing
and during storage of food.
a. Prolonged heating of starches with acid will promote hydrolysis. This can
happen when cooking an acidic food, such as:
Pineapple pie resulting in reduced viscosity or firmness of the pie filling
Functional Properties of Starches
Starch plays various roles in food, a typical multitasker.
1.Thickeners in gravies, sauces and pudding.
2.Colloidal stabilizers
3.Moisture retainer
4.Gel forming agents
5.Binders
6.Package
7.Flavor carriers
Common Problems in Starch Cookery

1. Thinning of Gel. This problem is usually encountered when using acid or
acid ingredients such as lemon or vinegar.
2. Weak Gel. Weak gel results if there is too much liquid in relation to the
starch.
3. Skin Formation. Skin formation is due to loss of water from the starch and
protein molecules near the surface of the mixture. To reduce this problem,
cover container of the starch gel with a waterproof cover.
4. Scorching. This can be avoided by temperature control and constant stirring
so the starch granules do not settle at the bottom of the cooking pan.
5. Raw Starch Flavor. This is due to ungelatinized starch.
Functions of Starch and Application in Filipino Dishes

Functions of Type of Food Recipes
Starch Preparation
Thickening Sauces, Gravies, Pie Sauces: Sweet sour, lechon, lumpia,
fillings and soups kare-kare, palabok
Pie filling: mango, buko, apple,
pineapple
Soups: Arrozcaldo, cream soups.
Gelling Puddings, kakanin Bread pudding, Maja Blanca, sapin-
sapin, kutchinta, cassava bibingka
Binding and Meat loaves and Luncheon meat, hot dogs, Vienna
filling meat emulsions sausage, chicken nuggets, chicken
balls, Ukoy, tempura
Stabilizing Beverage, syrup, Chocolate drinks, fruits drinks, yogurt
salad dressing drinks, cooked dressings
Moisture Cake fillings, candies Cake rolls, cream fillings
retaining
Coating or Breads, Pan de sal, Biscuits, candies, espasol
ducting confectionery,
pastries
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Diluent Baking powder, Cupcake
Coloring Toasts, bread Polvoron, Lechon sauce, Kare-kare

crumbs sauce, breading
Preparation of Sauces and Gravy
A. White Sauce
Characteristics of good quality white sauce
1. Well-seasoned
2. smooth
3. appropriate viscosity
Different Ways of Preparing White

Sauce
1. Thin White Sauce
a. Recommended for cream soups
b. Prepare 1 T flour
1 t. butter 1 c. milk
pinch of salt
2. Medium- thick sauce
a. Recommended for creamed vegetables and gravy
b. Prepare 2 T. flour
2 T. butter 1 c. milk pinch of salt
3. Thick sauce
a. Recommended for souffle’
3 T. butter 1 c. milk pinch of salt
4. Very thick
a. Recommended for croquettes
4 T. flour 1 c. milk
GENERAL PROCEDURE FOR MAKING WHITE SAUCE

1. Melt the fat completely.
2. Add the flour and blend thoroughly.
3. Add the cold milk.
4. Blend thoroughly with the starch, continuously stirring with the use of a
wire whisk.
B. Cream Soups
1. Use bechamel sauce, a thin white sauce thickened with
roux and the addition of heavy cream.
2. Use strained or pureed solids before returning to the soup.
3. Straining of solids results in a velvety and smooth texture.
4. The consistency is similar to a heavy cream .
CHARACTERISTICS OF GOOD QUALITY CREAM SOUP

1. Pleasing color
2. Resembles viscosity of heavy cream
3. No fat film
4. smooth
5. well – blended flavor
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C. Red Sauce
Commonly used for Pancit Luglog/ Palabok
Ingredients:
½ c. oil
6 gloves garlic, minced
1 c. cooked pork, cut into strips
2 cakes tofu
¼ c. achuete water (2 T. achuete soaked in ¼ c. water)
2 c. shrimp juice
6 T. flour dissolved in ½ c water
salt and pepper to taste
Procedure:
1. Brown garlic in hot oil. Set aside.

2. Fry the pork strips until brown.
3. Add the tofu and fry for 1 minute.
4. Add the achuete water and shrimp juice. Let boil.
5. Add the flour dispersed in ½ c. water
6. Let boil, stirring continuously.
7. Season with salt and pepper.
D. Gravy
1. Preparation of gravy depends upon the type of
drippings.
2. Drippings refer to the fat or liquid that
accumulates after frying, baking, roasting or
steaming the meat.
Methods of Cooking the Gravy
1. Roux method
Ingredients:
2 T. flour 1 c. liquid
2 T. drippings ¼ t. salt
Procedure:
1. Using a closed
container, shake the
flour with a small
amount of cold liquid
vigorously until all
lumps are removed.
2. Stir into the drippings.
3. Let it boil, stirring
continuously. The
gravy is thinner than a
roux.
CHARACTERISTICS OF A
GOOD QUALITY GRAVY
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1. No fat film
2. Smooth
3. Well blended- flavor
Recipes of Starch and Cereal Dishes
BOILED RICE
Rice, regardless of type, can be prepared

the same way. The biggest difference is in
the cooking time. Although rice can be
baked, the easiest way to learn how to
cook rice is by boiling. Here is a basic
method that will work on all types of rice.
Step 1:
Measure 1 cup of rice to every 1 to 1 1/2 cups of water and add to a pot. Bring the
water to a boil, reduce heat and cook rice until soft.
Step 2:
Alternatively, you can bring the water to a boil and transfer the hot pot into a
preheated oven. Bake the rice at 375 F until the water has evaporated.
White rice is done when it’s fluffy with a soft texture. Cooking time is 22-35
minutes.
Brown rice is cooked when tender but with the capsule still intact. Additional
water may be needed, which you can add towards the end. Cooking time is 28-45
minutes.
Cooking time for wild rice is 45 minutes to 1 hour.

It is best for Basmati rice needs to be soaked in water for a couple of hours and
cooked for 20-30 minutes.
PINOY STYLE CARBONARA
Ingredients :
1 lb. spaghetti
½ lb. bacon chopped
½ lb. ground beef
3 tablespoons butter
¾ cup sliced button mushrooms
1 cup beef broth
2 ½ cups heavy whipping cream
½ cup Parmesan Cheese
2 egg yolks
1 small yellow onion minced
3 cloves garlic minced
Salt and pepper to taste
Procedure:
1. Cook the spaghetti according to
package instructions. Set aside.
2. Heat a cooking pot. Sear the bacon. Continue to cook until the fat comes
out and the bacon becomes crispy.
18

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3. Remove the bacon from the pot including half of the bacon fat. Set the
bacon aside. We will add it later. As for the bacon fat, you can keep it in a
sealed container for later use or you may discard it.
4. Heat the remaining bacon fat in the pot. Add the ground beef and cook
until it browns.
5. Add the onion and garlic. Stir and cook until the onion becomes tender.
6. Pour the beef broth. Let boil. Continue to cook until the liquid evaporates
completely.
7. Add the mushrooms. Stir.
8. Slide-in the butter and then continue to cook until it melts.
9. Pour 2 ¼ cups of heavy whipping cream. Stir and let boil. Set the heat to
medium.
10. Add Parmesan cheese, salt and ground black pepper.
11. In a bowl, beat the egg yolks and then add the remaining ¼ cup heavy
whipping cream. Continue to beat until all the ingredients are well blended.
12. Pour the egg yolk mixture on the pot. Continuously stir until the texture of
the white sauce becomes thick.
13. Arrange a serving of spaghetti in a bowl and pour-in some carbonara sauce.
Mix well.
14. Twirl the spaghetti carbonara using a fork and then transfer to a pasta
bowl. Top with bacon and Parmesan cheese
15. Serve.
What’s More
Note: Please use another sheet of paper.
Activity 2.1
Direction: Explain the following terms in at least three sentences.
1. Gelatinization
2. Dextrinization
3. Viscosity
4. Retroradation
5. Syneresis
Activity 2.2
Direction: Give the Proportion of:
1. Thin white sauce ___________________________
2. Very thick white sauce ______________________
What I Have Learned

Direction: Answer the following questions. Please use another sheet of paper.
1. What are the common problem in starch cookery? Explain each problem and
state how can it affects the finish product in starch cookery?
2. What are the functions of starch in cookery? Can you say that starch or cereals
are essential in cookery?
19

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What I Can Do
Performance task.
With the guidance of your parents or older siblings. You are going to perform
the step by step procedure in preparing BOILED RICE.
1. Prepare boiled rice following the procedure that is given in this module or
your tradition procedure that you used at home.
2. Document each procedure starting from Mis En Place until the rice is
cooked.
3. Post on your wall the performance task that your did and caption it with
the following:
PREPARING STARCH AND CEREAL
BOILD RICE
TLE COOKERY GRADE 10
4. Tag me in your post in my account TIN ZAMORA
Your activity is graded according to the rubric below.

Level Achieved Performance Level
10 -Can prepare BOILED RICE without supervision
8 - Can perform the skill satisfactorily without too much
supervision
6 – Can perform the skill satisfactorily but requires some
assistance and supervision
4 – Can perform parts of the skill but requires
considerable assistance and/or supervision
Additional activity
Direction: On a 1/8 ILLUSTRATION BOARD. Create GRAINS/SEEDS MOSAIC using 1 – 3
kinds of cereal grains with the theme “New Day, New Hope, New Normal”. An example of
art is shown to you in these pictures.
Cover your project with a plastic cellophane and pass it on November 12, 2020
Rubrics for scoring

Criteria Score
Relevance to the theme 45
Creativity and Conceptualization 40
Cleanliness and Neatness 15
Total 100%
20

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Assessment
Note: Please use another sheet of paper

Test 1. Match the items in column A with their descriptions in column B.
Write only the letter of the correct answer.
COLUMN A COLUMN B
1. Fresh Bihon A. Some people also use these parts of the plant to make
2. Barley medicine.
3. Durum B. Flat yellowish noodles
4. Rice C. Thin noodles made from rice and corn or just rice.
5. Corn D. Cereal grain that people can use in bread.
6. Wheat E. It's rich in fiber, vitamins and minerals
7. Starch F. It can also be ground into a finer flour
8. Miki G. Staple food for more than half of the world’s
9. Sorghum population.
10. Oats H. World’s most commonly consumed cereal grains.
I. This polysaccharide is produced by most green plants
as energy storage.
J. Staple foods in the semi-arid tropics of Africa for
centuries.
K. Made from cassava and wheat flour.
Test 2.
A. Give three advantages of performing mise en place for cereal and starch
dishes.
1. _____________________________________________________________________________
2. _____________________________________________________________________________
3. _____________________________________________________________________________
B. Answer the following question. Explain briefly.
1. Why is it important to consider the odor or smell of a rice when buying it?
__________________________________________________________________________________
__________________________________________________________________________________
2. Why is it important to consider working within time frame when preparing starch
and cereals?
__________________________________________________________________________________
__________________________________________________________________________________
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Answer Key
What I Know What’s More What’s New
1. C
2. C Lesson 1 Lesson 2
3. B Activity 1.1 1. Starch
4. C 2. Physical or
5. D 1. Mise en chemical
6. C Place agents
2. Rice 3. Viscosity
7. D
3. Kamoteng 4. Retrogradation
8. A kahoy
9. B 5. Thinning of Gel
4. Ubi
10. B 5. Sorghum
11. A
12. A Activity 1.2
13. B
14. D 1. √
15. D 2. √
What’s New -lesson 1 3. X
1. Mung beans 4. √
2. Rice
3. Corn 5. X
4. Soy beans
5. Oats
REFERRENCES
Books:
Lee, Merlyn, ed. et. al., (2016) Technical – Vocational- Livelihood Home
Economics COOKERY Manual. First Edition. Seoul, Korea: Prinpia
Co., LTD. 2016
Peralta, Joanna. (2016) Modules in Home Economics Cookery 10.
22

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1 Q4 TLE Cookery 10 - Module 1 Quarter 4
Technology and Livelihood Education (Davao Oriental State University)

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10
TLE
Cookery
Quarter 4 – Module 1
Principles in Meat Preparation
(Weeks 1 & 2)

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What I Need to Know
This module was designed and written to help you in your self-learning activity. It is
here to help you master the Principles of Meat Preparation. The scope of this module
is to have a thorough understanding of the types of knives to use in meat preparation
and market forms of meat. The language and activities prepared the diverse
vocabulary level and capacities of the students. The lessons are arranged to follow
the standard sequence of the course.
This module will discuss the following lessons:

• Type of Knives and Their Uses
• Market Forms of Meat
At the end of the module, you should be able to:

1. describe and classify the type of knives and their uses;
2. identify the market forms of meat;
3. differentiate the market forms of meat; and
4. explain the significance of using different knives in meat preparation.
What I Know
Instructions. Read and choose the correct answer by writing the letter of your choice
on a separate sheet of paper.
1. This is known as dehydrated meat. There is a limited amount of supply in the

market.
A. Chilled meat C. fresh meat
B. Dried meat D. Salted meat
2. The fat content of meat is about ____.
A. 1 % C. 5%
B. 3% D. 7%
3. This nutrient in meat is present and responsible for its complex reaction which
takes place when meats are browned by roasting, broiling, or sauteing.
A. Carbohydrates C. Juice
B. Fat D. Protein
4. This is available in the market as fresh chilled, frozen, cured, canned, or dried.
A. Eggs C. Live poultry
B. Fish D. Meat
5. Seventy percent (70%) of muscle tissue in meat is composed of _____
A. Fat C. Protein
B. Juiciness D. Water

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6. A long knife with serrated edges that resembles the cutting edges of saws, allows
you to slice through bread and carve without leaving crumbs.
A. Cleaver C. Bread knife
B. Scimitar D. Paring knife
7. When you need a versatile and efficient knife, this is ideal for you. It can handle
almost any cutting task with utmost precision.
A. Boning knife C. Cleaver
B. Chef’s knife D. Slicer
8. This type of knife is general-purpose it has a thinner Japanese blade. It is sturdy
and hard.
A. Boning knife C. Scimitar
B. SANTOKU D. Slicer
9. A type of knife with a sharp point and narrow blade. It is used in food preparation
for removing the bones of poultry, meat, and fish.
B. Butcher knife D. Scimitar
10. This type of knife is used for cutting, sectioning, and trimming raw meats in the
butcher shop.
A. Bread knife C. Butcher knife
B. Boning knife D. Cleaver
Lesson
Types of Knives and Their Uses
1
What’s New
Please read the information below. Enjoy reading!
Introduction of Meat
Meat is a term for the flesh of cattle (beef and veal), sheep(lamb), and pigs(pork).
Meat comprises water, protein, fat, and various amounts of minerals and vitamins.
Beef is divided into large sections called primal cuts. These beef primal cuts or
“primal” are broken down further into individual steak and other retail cuts. The
“side” of beef is one side of the beef carcass that is split through the backbone. Each
side is halved between the 12th and 13th ribs into sections called the forequarter and
hindquarter.
Pork is divided into large sections called primal cuts. These primal cuts are then
broken down further into individual retails cuts. Pork is another choice, as far as

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meat types are concerned. Pork is derived from pig and is classified as red meat.
However, this meat is less fatty than beef.
Beef is very popular and is used across the globe. This meat is obtained from cows
and is one of the much sought-after types of red meat.
Sheep meat is also a staple food in some parts of the world and is consumed in
many regions. Sheep meat is otherwise known as mutton (meat of mature sheep) or
lamb (immature lamb) also classified as red meat.
What Is It
In meat preparation, it is necessary to be familiar with the types of knives and their
uses. A knife is a kitchen tool with a cutting edge or blade used for cutting or slicing.
A knife is made according to its specific uses, and it comes in various types, shapes,
and sizes. Of all the different kitchen tools and utensils, knives are the most essential
ones. Without these tools, your options to prepare any dish like meats would be
greatly limited.
Did you know that there are different types of knives for different purposes? Although
using them interchangeably is possible but, each type of knife is specifically designed
for a specific need. So, you will work faster and more efficiently when you choose the
right knife for the task.
Do you want to see how these knives are used in the kitchen? Let me show you!
TYPES OF KNIVES AND THEIR USES

1. BREAD KNIFE A long knife with serrated edges that
resembles the cutting edges of saws. It
allows you to slice through bread and
carve it without leaving crumbs.
2. BONING KNIFE
A tool used for boning raw meats and
poultry.
3. BUTCHER KNIFE
A knife used for cutting, sectioning,
and trimming raw meats in the butcher
shop.

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4. CHEF’S KNIFE/FRENCH KNIFE

A knife ideal for general purposes, like
chopping, slicing, and dicing.
5. CLEAVER
This type of knife is ideal for cutting
through bones.
6. PARING KNIFE
This type of knife can handle almost any
cutting task with utmost precision. It is
smaller than any other knives.
7. SANTOKU
A knife used for general purposes, it has
a thinner Japanese blade. It is sturdy
and hard.
8. SCIMITAR
This type of knife is known as a steak

knife used to cut steak accurately.
9. SLICER
This knife is used for carving and slicing

work in cooked meats.
10. UTILITY KNIFE.

A knife used for carving roast chicken
and duck.

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What’s More
Test I. Directions: Identify and Unscramble the letter to get the correct word. Write
your answers on a separate sheet of paper.
1. _____________ - is used to separate meat from bones. OINGNBIEFNK

2. _____________ - is used to fabricate raw meat. HBETRUCFKENI
3. _____________ - is used for chopping, slicing, and mincing. NFECHRIEFNK
4. _____________ - is an all-purpose knife that can cut through bones.
ALECREVFKENI
5. ____________ - is used to trim vegetables and fruits, about 2-4 inches.
RNACGIPIEFNK
6. ____________ - is a general-purpose knife. KATUNSOFKNIE
7. ____________ - is used to cut large cuts of raw meat, long and curved.
MAIRCIST
8. ____________ - is used to slice cooked meats, up to 14 inches. LIRCSE
Test II. Directions: Match the terms in Column A with the Pictures in Column B.
Write the letters of your answers on a separate sheet.
COLUMN A COLUMN B
1. SANTOKU A.
2. UTILITY KNIFE B.
3. SCIMITAR C.
4. BUTCHER KNIFE D.
5. BONING KNIFE
E.
6. FRENCH KNIFE
F.
7. SLICER
G.

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What I Have Learned
Directions: Answer the following questions briefly on a separate sheet of paper.
1. When preparing a beef dish, which knife is ideal to use and why?
______________________________________________________________________________
2. In cutting the primal cuts of meat, butcher knife is the most ideal to use. Why or
why not?
______________________________________________________________________________
3. What is the difference between mutton and lamb? How does it affect an ingredient
in a dish?
______________________________________________________________________________
4. Briefly explain the words “primal cuts”
______________________________________________________________________________
5. As a student, which knife mentioned above have you tried using at home? Briefly
explain your experience.
______________________________________________________________________________
What I Can Do
Directions: List the different kitchen knives you have used in school and/or at home.
Write the names of the knives and their corresponding descriptions.
Descriptions should be specific to what ingredients you slice/chop or
cut the knives with. Copy the format below as your example on a
separate sheet to answer this activity.
TYPES OF KNIVES DESCRIPTIONS
1. BREAD KNIFE It is used in slicing and cutting bread to pieces. I had the
opportunity to use it in grade 9 when we prepared an appetizer.
2.
3.
4.
5.
6.
7.
8.

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10.
Lesson
Market Forms of Meat
2
What’s New
Composition of Meat
1. Water - 70% of muscle tissue
WATER CONTENT OF MEAT AND POULTRY

PERCENTAGE WATER
PRODUCT NAME
RAW COOKED
1.Chicken fryer, whole 66% 60%
2.White meat chicken, with skin 69% 61%
3.Dark Meat chicken, with skin 66% 59%
4.Ground beef, 85% lean 64% 60%
5.Ground beef, 73% lean 56% 55%
6.Beef, eye of round 73% 65%
7.Beef, whole brisket 71% 56%
2. Protein – 20% of muscle tissue. Protein

coagulates when it is heated. It becomes firmer
and loses moisture. When a protein has
coagulated to the desired degree, the meat is
said to be done.
3. Fat - 5% of the muscle tissue. The fat in meat

contributes to:
a. Juiciness. Marbling is fat that is deposited
within the muscle tissue. Surface fats
protect the meat from drying out during
cooking. Adding surface fat is called
barding.
b. Tenderness. Marbling separates muscle
fibers, making the meat easier to chew.
c. Flavor. Fat is the main source of flavor in
the meat.

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4. Carbohydrates play a necessary part in

the complex reaction, called the Maillard
reaction, which takes place when meats
are browned by roasting, broiling, or
sautéing. Without carbohydrates, the
desirable flavor appearance of browned
meats would not be achieved.
What Is It
Market Forms of Meat
1. Fresh Meat
This is meat immediately after slaughter,

without undergoing chilling or freezing.
2. Chilled Meat
Meat that has been cooled to the
temperature just above freezing within 24
hours after slaughter. It can also be placed
in a chiller or slightly cold.
3. Cured Meat
Cured meat is meat that has been
preserved through aging, drying, canning,
salting, brining, or smoking. The goal of
curing is to slow spoilage and prevent the
growth of microorganisms.
4. Frozen Meat
Freezing food preserves it from the time it
is prepared to the time it is eaten. Freezing
food slows down decomposition by turning
residual moisture into ice, inhibiting the
growth of most bacterial species.
5. Canned Meat Canned meat products are prepared by

hermetically sealing preventing the escape
or entry of air. The product in the container
usually tin-coated steel cans and thermally
processed to destroy spoilage
microorganisms. Canned meat product
includes whole muscles, meat stews,
luncheon meat, sausages, and sauces with
meat pieces.

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Structure of Meat
1. Muscle Fibers.
Lean meat is composed of long, thin muscle
fibers bound together in bundles. These
determine the texture or grain of a piece of
meat.
• Fine-grained meat is composed of small
fibers bound in small fibers.
• Course-textured meat has large fibers.
2. Connective Tissue
These are networks of proteins that bind the
muscle fibers together. Connective tissue is
tough. Meats are high in connective tissue if
the muscles are more exercised like meat
from legs and the meat comes from older
animals.
Two Kinds of Connective Tissue
A. Collagen is a white connective tissue that

dissolves or breaks down by long, slow cooking
with liquid. Moist-heat cooking methods at low
temperatures are not effective for turning meat
high in connective tissue into a tender, juicy
finished product. The acid helps dissolve
collagen.
B. Elastin is a yellow connective tissue that is not

broken down in cooking. Tenderizing can be
accomplished only by removing the elastin,
pounding, and slicing and grinding.
What’s More
Activity 1. TRUE or FALSE

Directions: Write TRUE if the statement is correct and FALSE if it is incorrect.
1._____ Keep meats separate in the cooler to promote cross-contamination.
2._____ Wrap frozen meats well to prevent freezer burn.
3._____ Freezer burnt items are still considered good quality.
4._____ The recommended shelf life for beef, veal, and lamb: 12 months

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5._____ The recommended shelf life for pork is 4 months, pork fat turns rancid easily
in the freezer.
6._____ Use fresh meat as quickly as possible; fresh meats keep well for only two to
four days.
7._____ Frozen meats should be stored at 0 degrees Fahrenheit or one hundred 20
degrees Celsius or colder.
8._____ Defrost frozen meats carefully in the freezer or under running water.
9._____ Fresh meats should be stored at 32 degrees Fahrenheit or 0 degrees Celsius
to 36 degrees Fahrenheit or 2 degrees Celsius
10.____It is OK to refreeze thawed meats.
Activity 2. IDENTIFICATION
Directions. Identify the correct word/words that best describe or will complete the
sentence. Write your answer on a separate sheet.
1._____ A type of meat that has been cooled just above the freezing point.
2._____ A process that will slow spoilage and prevent the growth of microorganisms.
3._____ Collagen is a connective tissue that is hard to break down. What ingredient
4._____ In meat, these are considered network proteins that bind the muscle fiber
together.
5._____ When meat undergoes ______, it slows down decomposition since the
residual of moisture turns into ice, inhabiting the growth of most bacterial
species.
What I Have Learned
Directions: Answer what is being asked in each item. Write your answers on a
separate answer sheet.
1. In your understanding, explain the structure of the meat.

___________________________________________________________________________
___________________________________________________________________________
2. Discuss the similarities between cured meat and canned meat.
___________________________________________________________________________
___________________________________________________________________________
3. Explain the Maillard reaction in meat.
___________________________________________________________________________
___________________________________________________________________________
4. How important is Fat in meat?
___________________________________________________________________________
___________________________________________________________________________
5. Differentiate between “coagulate and marbling” in the meat.
___________________________________________________________________________
___________________________________________________________________________
10

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What I Can Do
ADVANTAGES and DISADVANTAGES

Directions. As a student and a future chef, write some advantages and
disadvantages of the different market forms of meat especially as an ingredient in a
dish. Write your answers on a separate sheet following the given template.
MEAT ADVANTAGES DISADVANTAGES

e.g., a. can be used in the future - the cooking dish is
Salted Meat and longer shelf life limited
1.
2.
3.
4.
5.
Assessment
Instructions. Read and choose the correct answer by writing the letter of your choice
1. Most meat has ______ protein of muscle tissue.

A. 5% C. 15%
B. 10% D. 20%
2. This type of knife is known as a steak knife used to cut steak accurately.
A. Paring knife C. Slicer
B. Scimitar D. Utility knife
3. It is fat deposited within the muscle tissue. It also separates muscle fiber,
making the meat easier to chew.
A. Juiciness C. Flavor
B. Tenderness D. Marbling
4. A market form of meat that has been preserved through drying, canning,
brining, or smoking.
A. Frozen meat C. Canned meat
B. Cured meat D. Chilled meat
11

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5. To accomplish tenderizing, the yellow connective tissue needs to be removed by

pounding, slicing, and grinding. What is yellow connective tissue?
A. Collagen C. Fat
B. Elastin D. Protein
6. What kind of substance helps dissolve collagen?
A. Acid C. Salt
B. MSG D. Spices
7. This is used to separate meat from bones.
B. Butcher knife D. Paring knife
8. This type of knife is used for carving chicken and duck.
A. Santoku C. Paring knife
B. Slicer D. Utility knife
9. This knife is used to cut large cuts of raw meat, long and curved.
A. Paring knife C. Slicer
B. Scimitar D. Utility knife
10. This process will show spoilage and prevent the growth of microorganisms.
A. Acid C. Cured
B. Chilled D. Freezing
Additional Activity
Directions: Write at least five (5) nutrients that our body can benefit from eating
meat. Explain how these nutrients work in the body. Write your answer in a
paragraph form at least two hundred (200) words on a separate sheet.
12

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Answer Key
5. FREEZING
TISSUE 7. B
4.CONNECTIVE 6. E
3.ACID 5. G
2.CURED 4. F
1.CHILLED 3. A
Activity #2 2. D
10. FALSE 1. C
9. TRUE Activity #2
8. FALSE 8. Slicer
7. FALSE 7. Scimitar
6. TRUE 6. Santoku
5. TRUE 5. Paring Knife
4. FALSE 4. Cleaver Knife
3. FALSE 3. French Knife
2. TRUE 2. Butcher Knife
1. FALSE 1. Boning Knife
Activity#1 Activity#1
What’s more (L2) What’s More (L1)
References
K-12 Cookery 10 Module
Online Sources:
https://tinyurl.com/yyxaej4w
https://tinyurl.com/y4y66d2g
https://tinyurl.com/y6afksbm
https://tinyurl.com/y2m8axqc
https://tinyurl.com/y2duyga8
https://tinyurl.com/y5py5e8m
https://tinyurl.com/y52ug4pu
https://tinyurl.com/y2qy95ra
https://prezi.com/sj1eh1fewxvt/market-forms-of-meat/
http://www.cookingmypoundsoff.com/7-most-important-types-of-kitchen-knives-
for-every-home-cook/
13

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Cookery 10 Module 5
Bachelor of Technology and Livelihood Education (Nueva Ecija University of Science

and Technology)

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10
Technology
Technology and Livelihood
Education
Home Economics - Cookery
Quarter 1 - Module 5
Presenting Starch and Cereal Dishes
Department of Education • Republic of the Philippines

lOMoARcPSD|20255625
Technology Home Economics (Cookery) - Grade 10

Quarter 1 – Module 5: Presenting Starch and Cereal Dishes
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand
names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.
Published by the Department of Education – Division of Bukidnon

Author: Erlinda S. Ligan
Editors: Grace T. Palahang,PhD; Nanette D. Soriano,PhD
Helen N. Ybañez
Reviewers: Mary Jane R. Cardente,PhD
Illustrator and layout Artist: Erlinda S. Ligan
Management Team:
Chairperson: Arturo B. Bayocot, PhD,CESO III
Regional Director
Co-Chairpersons:
Victor G. De Gracia Jr.,CESO III

Asst. Regional Director
Randolph B. Tortola, Ph.D, CESO IV

Schools Division Superintendent
Shambaeh A. Abantas - Usman, PhD

Asst. Schools Division Superintendent
Mala Epra B. Magnaong, PhD Chief ES, CLMD
Neil A. Improgo, PhD, EPS-LRMDS
Bienvinido U. Tagolimot. Jr. ,EPS-ADM
Members:
Elbert R. Francisco, PhD. Chief ES , CID
Mary Jane Cardente , PhD. EPS in TLE
Rejynne Mary L. Ruiz, PhD, LRMDS Manager
Jeny B. Timbal, PDO II
Shella O. Bolasco, Division Librarian II
Department of Education – Division of Bukidnon

Office Address: Fortich Street , Sumpong Malaybalay City
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

lOMoARcPSD|20255625
10
Technology and
Livelihood Education
Home Economics - Cookery
Quarter 1 - Module 5
Presenting Starch and Cereal Dishes
This instructional material was collaboratively developed

and reviewed by educators from public school, Colleges, and
or/universities.
We encourage teachers and other education

stakeholders to email their feedback, comments and
recommendations to the Department
of Education at Bukidnon @ deped.gov.ph.
We value your feedback and recommendation
Department of Education • Republic of the Philippines
Table of Contents
2

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Page
COVER PAGE
COPYRIGHT PAGE
TITTLE PAGE
TABLE OF CONTENTS
WHAT THIS MODULE IS ABOUT
Lesson 1 - Plating - Monday
What I Need to Know 8
What I Know 9
What’s In 11
What’s New 12
What is It 13
What’ More 15
What I have Learned 16
What I can Do 17
Assessment 17
Additional activities 19
Lesson 2- Garnishing -Tuesday
What I Need to know 19
What I know 20
What’s In 21
What’s New 22
What is It 23
What’ More 25
What I can Do 27
Assessment 28
Lesson 3- Sauces - Wednesday

What I Need to Know 30

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What I Know 30
What’s In 32
What’s New 32
What is It 33
What’ More 35
What I can Do 38
Assessment 39
Lesson 4- Accompaniments - Thursday
What I Need to know 42
What I know 42
What’s In 45
What’s New 46
What is It 46
What’ More 47
What I can Do 50
Assessment 51
Answer Key 54
References 55
WHAT THIS MODULE IS ABOUT


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Welcome to the Technology Home Economics (Cookery) Grade 10

Alternative Delivery Mode (ADM) Module on Presenting Starch
and Cereal Dishes
This module was collaboratively designed, developed and

reviewed by educators both from public and private institutions to
assist you, the teacher or facilitator in helping the learners meet the
standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into

guided and independent learning activities at their own pace and
time. Furthermore, this also aims to help learners acquire the
needed 21st century skills while taking into consideration their
needs and circumstances.
In addition to the material in the main text, you will also see
this box in the body of the module:
Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.
As a facilitator you are expected to orient the learners on how

to use this module. You also need to keep track of the learners'
progress while allowing them to manage their own learning.
Furthermore, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the Learner and Parents
Welcome to the Technology Home Economics- Home Economics

(Cookery) Grade 10 Alternative Delivery Mode (ADM) Module on
Presenting Starch and Cereal Dishes .
The hand is one of the most symbolized part of the human

body. It is often used to depict skill, action and purpose. Through our
hands we may learn, create and accomplish. Hence, the hand in this
learning resource signifies that you as a learner is capable and
empowered to
successfully achieve the relevant competencies and skills at your

own
pace and time. Your academic success lies in your own hands!

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This module was designed to provide you with fun and

meaningful opportunities for guided and independent learning at
your
Own pace and time. You will be enabled to process the contents of
the learning resource while being an active learner.
What I Need to This will give you an idea of the skills

Know or competencies you are expected to
learn in the module.
What I Know This part includes an activity that
aims to check what you already
know about the lesson to take. If you
get all the answers correct (100%),
you may decide to skip this module.
What’s In This is a brief drill or review to help
you link the current lesson with the
previous one.
introduced to you in various ways
such as a story, a song, a poem, a
problem opener, an activity or a
situation.
What is It This section provides a brief
discussion of the lesson. This aims to
help you discover and understand
new concepts and skills.
What’s More This comprises activities for
independent practice to solidify your
understanding and skills of the topic.
You may check the answers to the
exercises using the Answer Key at
the end of the module.
What I Have This includes questions or blank
Learned sentence/paragraph to be filled in to
process what you learned from the
lesson.
What I Can Do This section provides an activity
which will help you transfer your new
knowledge or skill into real life

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situations or concerns.
Assessment This is a task which aims to evaluate
your level of mastery in achieving
the learning competency.
Additional In this portion, another activity will
Activities be given to you to enrich your
knowledge or skill of the lesson
learned. This also tends retention of
learned concepts.
Answer Key This contains answers to all activities
in the module.
References This is a list of all sources used in

developing this module.
1. Use the module with care. Do not put unnecessary mark/s on

any part of the module. Use a separate sheet of paper in
answering the exercises.
2. Don’t forget to answer What I Know before moving on to the
other activities included in the module.
4. Observe honesty and integrity in doing the tasks and checking
your answers.
6. Return this module to your teacher/facilitator once you are
through with it.
If you encounter any difficulty in answering the tasks in this
module, do not hesitate to consult your teacher or facilitator.
Always bear in mind that you are not alone.
We hope that through this material, you will experience

meaningful learning and gain deep understanding of the relevant
competencies. You can do it!

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Lesso
n
Plating
1
What I Need to Know
This module was designed and written with you in mind. It is

here to help you master the nature of TLE-Home Economics. The
scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary
level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.
The module has 4 lessons namely:

 Lesson 1 – plating
 Lesson 2 - Garnishing
 Lesson 3 – Sauces
 Lesson 4 _ Accompaniments

1. Explain the health benefits of Starch and Cereals to our body;
2. Explain the uses of Starch
3. Discuss the different source of Starch and Cereals.
4. Discuss the importance of making sauce;
5. Explain the reasons of making a garnish;
6. Appreciate the value of making accompaniments.

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Lesson 1
This module was designed and written with you in mind. It is

here to help you master the nature of TLE-Home Economics. The
scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary
level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.
1. Define Plating
2. Explain the importance of plating food;
3. Discuss the process of plating food.
4. Identify the tools used for plating.
5. Explain the uses of each tool;
6. Appreciate the value of plating food.
What I Know
Pre-test
Multiple choice:
Direction:
Choose the letter of the best answer. Write the chosen letter
1. which of the following is not commonly used in adding height
to a dish?
a. natural bone c. molded starches
b. cut vegetables d. cut fruits
2. When planning the overall design of a plate, which of the
following should not be considered?
a. Arrangement c. cost
b. Color d. shape and height
3. Which of the following is the correct order in which people
‘’eat’’?
a. eyes ,nose ,mouth c. mouth, eyes, nose
b. nose, mouth, eyes d. nose, eyes, mouth
4. What are the two areas of food plating?
a. color and food c. shape and plate
b. food and height d. plate and food

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5. It is important to remember KIS when it comes to garnishing

and plating. What does KIS stand for?
a. keep it saucy c. keep it super
a. keep it succulent d. keep it simple
6. It is recommended to use no more than how many colors
when
plating?
a. 1 c. 3
b. 2 d. 4
7. Sauces should be;
a. thick and pastry c. dark and smooth
b. light and natural d. creamy and buttery
8. Which of the following is the process of arranging and
decorating food.
a. food plating c. garnishes
b. sauce d. accompaniments
9. Which of the following tool is used for measuring dry and liquid
ingredients .
a. measuring spoon c. tong
b. rubber scraper d. blending fork
10. A tool used to scrap extra mixtures of butter , sugar and egg
from
the sides of the mixture bowl.
11. Which of the following tool is used for testing the tenderness of
Meat and blending other ingredients with flour.
12. A tool used for handling hot foods.
13. What tool is used in preparing cake mixtures, salads, creams
and
sauces?
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
14. Which of the following tool is used for separating coarse
particles
Of flour, baking powder, and powdered ingredients
15. what tool is used for beating egg whites ,egg yolk ,creams and
mayonnaise?
.
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What’s In
In order to firm up. what you have learned and to have a

better appreciation of the Plating food.
Make an album of twenty different pictures of food plating.
Your output will be rated using the rubric below:
Score Criteria
Created an album of 20 pictures
of food plating preparation in
5 very attractive manner.
Created an album of 16-19
pictures of food plating
4 preparation in attractive manner.
pictures of food plating
3 preparation in a simple manner.
Created an album of 6-9 pictures
of food plating preparation in a
2 simple manner.
Created an album of 6 pictures of
food plating preparation in a
1 disorganized.

After all the guide outputs have been answered,
Discuss your insights personal knowledge and relevant
experiences on the topic to make it more exciting and
engaging.
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What’s New
Plating is one of the factor in Presenting starch and Cereal

dishes. Food Plating is the process of arranging and decorating
food to enhance its presentation. Improving the presentation of a
dish adds value to the dining experiences and provides room for a
higher mark-up on your food
An attractive plate of food has many benefits for the chef, the
establishment and the consumer. For the chef, it allows many
creative possibilities a chance to stamp their identity on the menu
and create a signature dish. It is also a way to introduce flavours
that work well together, and present them in unique style. From the
management side it can be a simple way to upscale ingredients and
justify a higher price per head. Diners will also enjoy a better
experience with the stunning plate of food appealing to their visual
taste.
The current plating trends are the landscape, taking

inspiration from landscape gardens, this linear arrangement of food
is usually kept low and long. The next is free form, food on organic
materials ,futuristic and alternative receptacles. A plated dessert is
an arrangement of one or more components.
Guidelines for Plating
1. choose the right plate

2. choose the right size plate
3. choose a complementary plate color
4. plate with a clock in mind
5. use moist ingredients as your base
6. serve odd amounts of food
7. place food to create flavour bites
8. don’t overcooked you plate
The 5 Basic Elements of Plating
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 Create a framework. Start with drawings

and sketches to visualize the plate.
 Keep it simple , Select one ingredient to focus on and use
space to
simplify the presentation.
 Balance the dish
 Get the right portion size
 Highlight the key ingredient
Techniques in Preparing Pasta before Plating
1. Pasta is best if cooked and served immediately, try to cook

pasta upon order.
2. If pasta is to serve immediately, just drain and do not rinse in
Cold water.
3. If pasta is to be used cold in salad , it is ready to be
incorporated
in the recipe as soon it has cooked.
4. If pasta is to be held , toss gently with a small amount of oil to
keep it from sticking.
5. Measure portions into mounds on trays. Cover with plastic film
and refrigerate until service time.
6. To serve, place the desired number of portions in a china cap
and immerse in simmering water to reheat ,drain, plate and
add
the sauce.
What is It
Plating is the arrangement and overall styling of food upon

bringing it to the plate is termed plating.
Food plating trends refers to the dining table where you can
find ideas for food presentation. Plating trends are plentiful and
have many wider applications including buffet display and shop
windows. Like any art form, and there is always room for fresh
ideas.
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Guidelines in Plating Dessert
1. Make garnishes edible. Everything on the dessert plate should

be edible and delicious.
2. Keep it clean and simple. Don’t crowd the plate.
3. Make your garnishes relate to the dessert on the plate.
4. Layer flavors and textures in your dessert.
5. Try different plates – various sizes and shapes.
The Importance of Food Presentation
 It helps with mindful eating. When it comes to mindful eating,

seeing our food is really important.
 Food taste better. Eating is a sensuous experience.
 Food feels better too.
 You can get creative.
 Because you’re worth it.
Tools and Equipment :
1. mixing bowl
2. wire whip
3. sifter
4. wooden spoon
5. slotted spoon
6. blending fork
7. rubber scraper
8. strainer
9. tongs
10. measuring cup
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What’s More
Multiple choice
Direction:
1.Tiny cubed cuts of uncooked, unseasoned vegetables; often used
as
a garnish.
a. dauphanoise c. tourne
b. brunoise d. dice
2. Coating food lightly with a thin layer of sauce.
a. Nipping c. tipping
b. Shaping d. napping
3. A dish with various ingredients , often a starch and vegetables,
baked in a round mold.
a. Simbale c. timball
b. Cymbal d. timbale
4. Refers to how something feels or its visible surface
characteristics;
for instance, a food might be described as crispy,creamy, rough,
or ;
a. texture c. textualize feeling
b. feeling d. mouth feel
5. One of the important elements in plating and presenting food, is
food should be cut neatly and uniformly.
a. napping c. texture
b. framing d. shape
6. Where things are placed, such as where and how food items are
placed on a dish in order to maximize its appeal.
a. framing c. arrangement
b. texture d. plating
7. The overall plan for food plating will look like?
a. design c. taste
b. shape d. texture
8. Which of the following is not a purpose of a garnishing?
a. accentuates main flavor
b. increases overall profit margin
c. complements main dish color, flavor , texture
d. visual appeal
9. In planning the overall design of a plate, which of the following is
Not included?
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‘’eat’’?
a. eyes ,nose ,mouth c. mouth ,eyes, nose
12. In plating food, What does KIS stands for:
b. keep it succulent d. keep it simple
13. How many colors are advised in plating food?
a. 1 c. 3
b. 2 d. 4
15. Which of the following is not commonly used in plating a
dish?
a. a natural bone c. molded starches
What I Have Learned
You are now ready to apply important learning’s from lesson 1,

the better way to strengthen the value of plating food.
A. Put down your greatest concern about plating food.
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
B. What do you wish you have done? Use the stem, I wish , I could.
Relate your answer to those in exercise A.
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
B. Write down your plan of action for the three concerns listed in A.
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______________________________________________________________
______________________________________________________________
What I Can Do
On your notebook list down all the tools and utensils used in
preparing pasta, and identify its uses. Follow the format below
Tools/Utensils Uses
Assessment
Post test
Multiple choice:
Direction:
mayonnaise?
3. A tool used to scrap extra mixtures of butter , sugar and egg from
The sides of the mixing bowl.
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4. Which of the following is not commonly used in plating a dish?

5. Which of the following is the correct order in which people ‘’eat’’?
c. eyes ,nose ,mouth c. mouth, eyes, nose
d. nose, mouth, eyes d. nose, eyes, mouth
c. color and food c. shape and plate
d. food and height d. plate and food
7. It is important to remember KIS when it comes to garnishing and
plating. What does KIS stand for?
8. It is recommended to use how many colors when plating?
a.1 c. 3
b. 2 d. 4
10. Which of the following is the process of arranging and decorating
food.
11. Which of the following tool is used for measuring dry and liquid
ingredients .
12. A tool used to scrap extra mixtures of butter , sugar and egg from the
sides of the mixing bowl.
13. Which of the following tool is used to test the tenderness of meat
and blending other ingredients with flour.
14. When planning the overall design of a plate, which of the following
should not be considered?
b. Color d. shape and height A tool
15. What tool is used in preparing cake mixtures, salads, creams and
sauces?
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Additional activity
Clip at least five pictures of plating, Mount the items

below and write a short reaction to each.
Items/pictures Reactions
Lesso
n
Garnishing
2
What I Need to Know
1. Define garnishing
2. Explain the importance of garnishing food;
3. Discuss the process of garnishing food.
4. Identify the tools used for garnishing.
5. Appreciate the value of garnishing food.
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What I Know
Pre-test
Multiple Choice:
Direction:
1. Which vegetable is not the best choice to use when garnishing
a
hot platter?
a. Cauliflower c. peas
b. Broccoli d. green beans
2. When things are placed on a dish in order to maximize the
dish appeal is called?
a. Shapes c. height
b. Arrangement d. texture
3. Particularly for buffet presentation, variety is what importance
As color variation?
a. Cuts c. platter arrangement
a. Sauces d. texture
4. A tool used for mixing creams, butter, and for frosting salad.
a. wooden spoon c. slotted spoon
b. wire whip d. mixing bowl
5. Which of the following tool is used for beating eggs whites;
6. Which of a tool is used to separate solid particles from a soup;
also used for stirring purposes.
8.What tool is used in preparing cake mixtures, salads, creams
and
sauces?
particles
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mayonnaise?
11. When should a dish be garnished?
a. after the dish is served
b. right before serving
c. before the main ingredient is placed
d. before being held for future service
12. In platter presentation, the uncut portion of the main food item
is;
a. garnish c. serving portions
b. centerpiece d. setting
13. It is arranged artistically in proportion to the cut slices.
a. garnish c. serving portions
b. centerpiece d. setting
14. Use attractive platter presentation made of metal, mirrors,
plastic
or wood and:
a. china ware c. pan
b. platter d. dinner ware
15. The act of serving or arranging portions of main food item
artistically:
a. slicing c. garnishing
b. setting d. cutting
What’s In
In order to firm up what you have learned and to have a
better appreciation of garnishing.
Make an album of twenty different pictures of food garnishes.
Score Criteria
food garnishes preparation in very
5
attractive manner.
of food garnishes preparation in
4
attractive manner.
of food garnishes preparation in a
3
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simple manner.
Created an album of 6-9 pictures of
food garnishes preparation in a
2
simple manner.
food garnishes preparation in
1 disorganized manner.

After all the guide outputs have been answered, Discuss your
insights personal knowledge and relevant experiences on the topic
to make it more exciting and engaging.
What’s New
Now a days we can garnished our own food simply by looking

at some videos at YouTube, some garnish are selected mainly to
augment the visual impact of the plate. The primary reasons to
garnish food is to accompany a prepared dish or drinks. A food
which is served with garnish may be described as being ‘’garni’’, the
French term for ’’garnished,’’ many garnishes are not intended to be
eaten. Herbs like parsley, basil, thyme and rosemary are among the
most common garnishes because they are fresh and often brighten
a dish or cut through rich, dense flavour palates. Other ingredients
that can be used as garnishes include slices of citrus ,like lemon.
Lime or orange.
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A garnish is an item or substance used as a decoration or

embellishment accompanying a prepared food dish or drink . In
many cases it may give added or contrasting flavour. Some
garnishes are selected mainly to augment the visual impact of the
plate, while others are selected specifically for the flavour they may
impart. Garnishes consist of an edible component , brighten the
plate, give a clue to the flavour of the meat and compliment the
taste of a dish or fill empty space on the plate.
Garnish should enhance the food with colour, not to overpower

it, always consider the colour of your serving dishes and table
decorations in creating a total picture.
What is It
Garnish is an act of adding the final touch of a dish using

edible decoration, while plating requires proper placement of every
single element of a dish including the garnish on a plate. Garnishes
brighten the plate , it also gives a clue to the flavour of a meal and
complement the taste of the dish or fill empty space on the plate.
The three rules for garnishing a plate are garnishes should always
be functional. If you can’t eat it, it doesn’t belong on the plate.
Garnish should always enhance the primary ingredients and garnish
should always add contrasting colors , textures and overall interest.
The principle of garnish
 Should complement flavor and textures of the meal and not

compete with it or take attention away from it. For example a
sandwich should be garnish on the side.
 Garnish should be good partner with its food item. Pair things
that are alike in some way.
 Vegetables like tomatoes, bell peppers and cabbages can be
hollowed out and use for raw vegetable dip.
Suggested food that can be garnish
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 Citrus garnishes, take lemons and make lemonade ,or create

beautiful decorations for your table
 Fans, flowers, and butterfly garnishes, these garnishes are really
creative
 Chocolate garnishes
 bell pepper garnishes
 carrot garnishes
 cucumber and zucchini garnishes
 vegetable garnishes
 fruit basket garnishes
Some common garnishes include:
 Herbs can be chopped to sprinkle over top of finished salad for

flavor and eye appeal.
 Herbs sprigs can be used to decorate top of salads.
 Thin slices of vegetables; julienne of carrot, slivers of spring

onion.
 Nuts ,roasted and chopped to add flavor
 Deep fried shaving of vegetables
Common types of garnishes used to enhance the look and

flavour of a dish
 Herbs and leaves

 Roots and greens
 Edible flowers
 Fruits and vegetables
 Purees
 Sauces and syrups
 Lemon decoration
 Salmon canapés with a cream garnish
What’s More
Multiple Choice:
Direction:
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1. Tiny cuts of uncooked, unseasoned vegetables; that add colour
but do not enhance flavour.
a. Clamart c. brunoise
b. Doria d. Florentine
2. The overall plan on how something will look like is called;
a. arrangement c. design
b. shape d. texture
3. When creating the design for a dish, how many colors on a plate
is usually applicable.
a. 1 c. 2
b. 3 d. 4
4. Using the natural shapes of bones and molding or shaping
starches and vegetables are good ways to add appealing aspect
to
a plate.
a. Texture c. height
b. design d. color
5. Which of the following refers to something that feels, when you
touch it?
a. design c. texture
b. Color d. garnish
6. When to garnish a dish ?
a. after the dish is served
b. right before serving
c. before the main ingredient is placed
d. before being held for future service
7. Which cut refers to long thin strips similar to matchsticks.
a. julienne c. brunoise
b. paysanne d. florentine
8. Which vegetable is not the best choice to use when garnishing
a
hot platter?
a. Shapes c. height
b. arrangement d. texture
10. Particularly for buffet presentation, what is important in color

variation?
a. Cuts c. platter arrangement
b. Sauces d. texture
11. What do you called a chocolate pipes that is used for
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garnishing?
a. napping c. docking
b. string work d. piping
12. What are the two ingredients used in making frosted grapes?
a. water and sugar
b. honey and lemon juice
c. sugar and lemon
d. water and molasses
13. Which food would be best presented in a molded timbale?
a. Potato gratin
b. Sautéed peppers
c. Wild mushroom and rice
d. Roasted sweet potatoes
14. String work is a type of garnish used with;
a. salad c. soup
b. dessert d. appetizers
15. Which of the following is not used in adding height to a dish?
b. cut vegetables d. clear
What I Have Learned
After going through the activities, you probably realize that

garnishing is one of the component of presenting starch and cereal
dishes.
Summarize what you can do to improve learning on garnishing food.
_____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
What I Can Do
Direction: Read the menu carefully and answer ,what is being ask.
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Write your answer in your notebook.
Linguine with ham , Lemon and Basil

Direction: Fill in blanks with the words, from the box below.
Cut serve boil mix cook
First ___________________ water.

Second, add linguine to the water ______________the linguine
for 10 minutes in the hot water.
Third ________________ the ham into small pieces then, fry the
ham in the olive oil.
Fourth __________________ together with the pasta, ham,
lemon juice, egg yolks, crème, basil and parmesan cheese.
Fourth ___________________ and enjoy!
Answer the following questions about the recipe.
1.Is this dish easy or difficult to cook?
___________________________
__________________________________________________________________
__________________________________________________________________
2.How many minutes does it take to cook?
_______________________
__________________________________________________________________
__________________________________________________________________
3. What ingredients do you need for the recipe?
__________________
__________________________________________________________________
4. Is this dish healthy or unhealthy? _____________________________
__________________________________________________________________
5. Would you like to cook linguine with ham, lemon and basil?
Why or Why not?
___________________________________________________________
__
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Assessment
Post test.
Multiple choice:
Direction:
on the a separate sheet of paper.
when
plating?
a.1 c. 3
b.2 d. 4
b.light and natural d. creamy and
buttery
3.Which of the following is the process of arranging and
decorating food.
4. Which of the following tool is used for measuring dry and
liquid ingredients.
5. A tool used to scrap extra mixtures of butter , sugar and
egg
from the sides of the mixing bowl.
6. Which of the following tool is used for testing the
tenderness of
Meat and blending other ingredients with flour.
8. What tool is used in preparing cake mixtures, salads,
creams
and sauces?
b. wire whip d. wooden
spoon
particles of flour, baking powder and powdered ingredients.
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10. what tool is used for beating egg whites ,egg yolk ,creams
and
mayonnaise?
11.Which vegetable is not the best choice to use when

garnishing
a hot platter.

a. Shapes c. height
b. arrangement d. texture
13. Particularly for buffet presentation ,variety is importance
as
color variation?
a. Cuts c. platter
arrangement
b. sauces d. texture
14. A tool used for mixing creams, butter, and for frosting
salad.
15. Which of the following tool is used for beating eggs whites;
Additional activities
Through the varied readings you underwent, you may have

firmed up some concepts about garnishing. How can you
share learning’s to others. In five sentences, state these
concepts that you have internalized.
__________________________________________________________________
_________________________________________________________________
_________________________________________________________________
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___________________________________________________________________
___________________________________________________________________
__________________________________________________________________
Lesso
n
Sauces
3
What I Need to Know
1. Explain the importance of making a sauce;

2. Discuss the procedure in making a sauce .
3. Identify the ingredients according to the given recipe.
4. Present sauce attractively using suitable ingredients.
What I Know
Pre-test
Multiple choice
Direction:
30

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1. Sweet and sour sauce are based on which mother sauce?

a. Tomato –based c. hollandaise
b. Stock-based d. vinegar and oil
2. A small sauce creates from a tomato –based sauce is;
a. Béchamel c. sweet and sour
b. orange d. barbecue
3. Is béchamel a white sauce .

a. Maybe c. true
b. False d. none of the above
4. A marinade is a sauce used to flavour meals by soaking them,
What sauce is this based on?
a. vinegar and oil c. tomato-base
b .stock- based d. white sauce
5. Which of the following is a clear soup?
a. bisque c. cream
b. bouillon d. puree
6. What substance is added to give taste to the food?
a. decoration c. seasoning
b. flavouring d. thickening
7. What utensil is appropriate in serving hot soup?
a. bowl c. soup bowl
b. basin d. tray
8. Sauce made from a blend of salad oil, vinegar and seasoning.
a. brown sauce c. tomato sauce
b. butter sauce d. white sauce
9. Sauce made with tomatoes and seasoned with spices and herbs.
a. brown sauce c. hollandaise sauce
b. butter sauce d. tomato sauce
10. Sauce made by forming an emulsion with fat such as margarine,
butter or salad oil and egg.
11. A kind of sauce made from melted butter or margarine to which
seasoning are added.
12. A roux –based sauce made with margarine or butter, flavour
,and
brown stock.
13. Oil – and vinegar sauce use the same basic ingredients as
vinaigrettes
a. oil, vinegar, and pepper
b. oil, acidic liquids and seasoning
c. vinegar and ginger sauce
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d. oil and garlic

14. classical sauces that are the basis for most other sauces;
a. king sauces c. master sauces
b. mother sauces d. hierarchy sauce
15. A derivative sauce from Hollandaise is;
a. chevon c. supreme
b. white sauce d. bearnaise
What’s In
In order to firm up What you have learned and to have a
better appreciation of Sauce making.
On your notebook list down all the tools, Ingredients, and
Procedure in preparing a Hollandaise sauce. Follow the format
below.
Tools/ Ingredients Procedure

equipment
What’s New
Sauce play an important role in maximising flavour, adding
juiciness and improving the mouth feel of a dish. For instance ,if
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you’re having a BBQ party at home ,having a delicious sauce to

slather over your BBQ meat will make a world of difference. Sauces
are essential element in cuisines all over the world.
A food item which is served with garnish may be described as
being garni, the French term for ’’garnished,’’ many garnishes are
not intended to be eaten. Herbs like parsley, basil, thyme and
rosemary are among the most common garnishes because they are
fresh and often brighten a dish or cut through rich, dense flavour
palates. Other ingredients that can be used as garnishes include
slices of citrus ,like lemon. Lime or orange.
Garnish should enhance the food with colour, not over power
it. Consider the colour of your serving dishes and table decorations
in creating a total picture.
What is It
Sauce is a liquid or semiliquid mixture that is added to a food
as it cooks or that is served with it. Sauce provide flavour, moisture
and a contrast in texture and colour.
They may also serve as a medium in which food is contained, for
example the veloute sauce of creamed chicken. This sauce is
simple , rich and heavy, yet it contains only three ingredients : egg
yolks, butter and lemon. The quality standards of a good sauce are
measured by the following characteristics; the thickness
consistency is given by partially thickening with roux or starch.
Some common problems in making sauce : It happens when the
sauce is over cooked. Poor colour -using dirty utensils and incorrect
cooking causes poor colour of the sauce. Raw starch flavour –starch
is insufficiently cooked.
The five qualities of a good sauce
1. Moistness
2. Flavor
3. Richness
4. Appearance
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5. Interest and appeal
Four different types of sauces

1. Cream sauces are creamy, rich and generally fattening
2. oil/butter sauces are mostly comprised of butter and egg
Yolk
3. Stock ,most of your gravies will be made using stock,

either
chicken, beef or fish .
4. Tomato
Basic sauces for meat, vegetables and fish
1.White sauce- basic ingredient is milk which is thickened

with
flour and enriched with butter
2. Veloute sauce- chief ingredients are veal ,chicken and fish
broth.
3. Hollandaise- It is rich emulsified sauce made from butter
,egg yolks, lemon juice and cayenne.
4. Emulsion – consists of liquid dispersed with or without an
emulsifier.
5. Brown sauce/espagnole – a brown roux-based sauce made
with margarine or butter, flavour and brown stock.
6. Tomato – made from tomato products
Samples of sauce:
white sauce Emulsion hollandaise
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tomato sauce brown sauce Veloute
What’s More
Multiple Choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Mother sauce that is an emulsion made from eggs ,butter and
lemon.
a. espagnole c. hollandaise
b. Tomato d. béchamel
2. Tomato based sauce is started with ;
a. tomato, mustard, onions and garlic
b. chopped tomatoes or squeezed line
c. sautéed aromatic vegetable and tomato product
d. none of the above
3. Sauces were developed to cover the taste of food that were
going
bad.
a. True c. Maybe
b. False d. none of these
4. Stock- based sauces is used to create;
a. Casserole c. soups
b. Desserts d. gravies
b. white sauce d. béarnaise
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b. Orange d. barbecue
8. Is béchamel a white sauce.
a. Maybe c. true
b. False d. none of these
9. A marinade is a sauce used to flavour meals by soaking . What

sauce is this based on?
a. vinegar and oil c. tomato
b. stock- based d. white sauce
10. A cook which specialises in making sauce;
a. saucier c. sauce masseur
b. sauce master d. sauce maker
11. How do you store a sauce;
a. Cover the tap of the sauce with plastic wrap the
surface of the sauce ,then store in refrigerator
b. air tight container
c. in the refrigerator
d. it can be left out and doesn’t need to be refrigerated
vinaigrettes
c .vinegar and ginger sauce
d. oil and garlic
b. mother sauces d. hierarchy
14. What is the purpose of making sauce;
a. add texture , visual appeal, moistener
b. add moist
c. texture, body, color
d. adds flavor
15. A thick pureed sauce made from vegetables or fruit called coulis
can be used:
a. pureed sauce c. flavor enhancement
b. an added nutrients d. thickener
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What I Have Learned
Give one type of sauce that you know. Describe it briefly and
write how it is being prepared by completing the following.
1. The type of sauce I know is ______________________________________
_______________________________________________________________
_______________________________________________________________
2. This type of sauce is ____________________________________________
_______________________________________________________________
_______________________________________________________________
3. This type of sauce is being prepared by:
a. _____________________________________________________________
b. _____________________________________________________________
c. _____________________________________________________________
d. _____________________________________________________________
e. _____________________________________________________________
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What I Can Do
On your notebook list down all the tools, Ingredients, and
Procedure in preparing a Bechamel Sauce. Follow the format
below.
Tools/ Ingredients Procedure

equipment
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Assessment
Post test.
Multiple choice:
Direction:
b. mother sauces d. hierarchy sauce
b. white sauce d. bearnaise
3. Is béchamel a white sauce,
a. Maybe c. true
b. False d. none of the above
4. A marinade is a sauce used to flavour meals by soaking them,
What sauce is this based on?
a. vinegar and oil c. tomato-base
b. stock- based d. white sauce
5. Which of the following is a clear soup?
a. bisque c. cream
b. bouillon d. puree
6. What substance is added to give taste to the food?
a. decoration c. seasoning
b. flavouring d. thickening
7. Sauce made by forming an emulsion with fat such a
margarine, butter or salad oil and egg.
8. A kind of sauce made from melted butter or margarine to which
seasoning are added.
9. A roux –based sauce made with margarine or butter, flavour,
39

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And brown stock.

Vinaigrettes.
c. vinegar and ginger sauce
d. oil and garlic
11. What utensil is appropriate in serving hot soup?

a. bowl c. soup bowl
b. basin d. tray
12. Sauce made from a blend of salad oil, vinegar and seasoning.
a. brown sauce c. tomato sauce
b. butter sauce d. white sauce
13. Sauce made with tomatoes and seasoned with spices and
herbs.
b. orange d. barbecue
40

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Additional Activities
Activity 1.
Let us determine how much you already know about Presenting
Starch and Cereal dishes. Take this activity.
Activity 1.A
Arrange the following steps chronologically. Use A for the
first step, B for the second and so on. Write your answer in your
notebook.
41

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Lesso
n Accompaniments
4
What I Need to Know

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1. Define accompaniment.
2. Discuss the function of accompaniments in making sauce.
3. Identify the ingredients according to the given recipe.
4.Present accompaniments attractively using suitable
ingredients.
What I Know
Pre-test.
Multiple Choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1. Which of 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
2. This results when there is too much liquid in relation to starch?

a. scorching c. thinning gel
b. skin formation d. weak gelling
3. This problem is usually encountered when using acid or acid

Ingredients such as lemon in vinegar.
particles
5. Which of the following sources of starch is rarely used in
manufacturing food starch?
a. cassava c. potato
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b. corn d. rice
6. Which of the following is suggested if you will hold pasta for
cooking?
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. under cook slightly the pasta

meat and blending other ingredients with flour.
8. What tool is used in preparing cake mixtures, salads, creams
and
sauces?
spoon
10.A tool used to scrap extra mixtures of butter , sugar and egg
from
the sides of the mixing bowl.
11. Which of the following should be practiced when using cutting
board to reduce the spread of bacteria.
a. use separate chopping board for different kinds of
food.
b. keep separate chopping board for your meat and your
vegetables.
c. clean the chopping board before using
d. scrape chopping board before using
12. Which of the following guidelines is not included in making
vegetable Salad?
a. cooked to firm ,crisp texture and good color
b. cooked until completely tender and overcooked
c. thoroughly drained and chilled before using
d. marinated or soaked in a seasoned liquid
13. Which of the following is not a factor to consider in salad

preparation ?
a. contrast and harmony of colors
b. quality of ingredients
c. arrangement of food
d. proper food combinations
14. How food items are placed on a dish in order to maximize
its appeal.
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15. The overall plan for food plating will look like?
a. design c. taste
b. shape d. texture
45

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What’s In
In order to firm up What you have learned and to have a better

appreciation of Accompaniments.
Photo grid
Make an album (collage or scrapbook) of different pictures of food
accompaniments.
Score
Criteria
Created an album of 20
pictures of food
5 accompaniments in very
attractive manner.
pictures of food
4 accompaniments in attractive
manner.
pictures of food
3 accompaniments in simple
manner.
pictures of food
2 accompaniments in simple
manner.
Created an album of 6 pictures
of food accompaniments in a
1
disorganized manner.
What’s
46
New
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Sauces ,Garnishes
Sauces, Garnishes and Accompaniments are additions to
to the main ingredients of a meal. They can be used to enhance the
flavour ,colour, aroma and overall presentation of the meal.
A flavoured food and sauces offered with specific main dishes.
appropriate accompaniment enhance the flavour of the dish by
providing a balance and contrast to taste.
Accompaniments are typically things like vegetables and side
salads but they also include sauces and relishes. Sometimes the
accompaniments also comes with a garnish of its own.
Accompaniments can be define as any additional food items
that are served with the main dish. It is generally offered with specific
main dishes . the object of offering accompaniments with the dishes
is to improve the flavour of the food.
What is It
Accompaniments plays an important role in preparing a dish.

The Continental breakfast do not have cooked food such as ggs or
pancakes instead they mainly consist of smaller. Light bites, such
as toast, muffins, various fruit and berries you will also find
accompaniments of butter, cheese and coffee, there are two types
of accompaniments they are the sauce and dressings. You can use
one or both of them at a time. Dressings can be classified into two
types : the vinegar based and mayonnaise based. While vinaigrette
based sauce can be value added: French, Roquefort, blue cheese
added to base dressing, other flavour added to base dressing
muffins, various fruit and berries you will also find accompaniments of
jam, in butter, cheese and coffee.
There are two types of accompaniments the sauce and
Dressings. Dressing can be classified into two types namely the
Vinegar bases and mayonnaise based and vinaigrette based.
Desserts and Sweet accompaniments

 Almond and orange cake
 Amaretto cream
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 Amaretto cream tart with caramelized banana

 Amaretto torte with sweet cherry compote
 Angel cake with strawberries
. What’s More
Multiple Choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on
A separate sheet of paper.
1. Which of this is not a category of soup garnishes?
a. garnishes SERVED WITH the soup
b. garnishes on top of the soup
c. garnishes with soup inside
d. garnishes in the soup
2. Which of the following is a sample of continental breakfast.
a. eggs and pancakes c. fruit cake
b. vegetables d. cheese
3. It is additional food items that are served with the main dish.
a. Accompaniments c. plating
b. Sauce d. garnishes
4. The main objective offering of accompaniments is;
a. to improve the flavor

b. to improve the color
c. to improve the appearance
d. to improve its shape
5. When planning the overall design of a plate, which of the

following
should not be considered?

‘’eat’’?
a. eyes ,nose ,mouth c. mouth, eyes, nose
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7. What are the 2 areas of presentation techniques?

8. It is important to remember KIS when it comes to garnishing
and plating. What does KIS stand for?
when plating?
a. 1 c.3
b. 2 d.4
Manufacturing food starch?
b. corn d. rice
cooking?

c. drain toss with a small amount of oil cover and hold in
warmer
13. Stock- based sauces is used to create;
a. Casserole c. soups
b. Desserts d. gravies
b. white sauce d. béarnaise
15.Which of the following refers to something that feels, when you
touch it.
a. design c. texture
b. Color d. garnish
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What I Have Learned
You are now ready to apply important learning’s from lesson 4,

the better way to strengthen the value of accompaniments of food.
A. Put down your greatest concern about accompaniments of food.
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
B. What do you wish you have done? Use the stem, I wish , I could.
Relate
your answer to those in exercise A.
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
B. Write down your plan of action for the three concerns listed in A.
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
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What I Can Do
A. Complete the table by writing the Appropriate tool and

equipment in column B to perform the task given in column A. Write
your answer in your test notebook.
A B
1. Used for separating coarse
particles
Of flour ,sugar ,baking
powder, and powdered
ingredients to retain finer
texture
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 bean sin lesser time.
5. Used for separating liquids
from fine or solid food
particles ,such as coco cream
from coconut and tamarind
extract.
6. Use to handle delicate
flowers and herbs as not to
disturb petals and help them
retain their color for longer.
51

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Assessment
Post test
Multiple Choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Which of 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
2. This results when there is too much liquid in relation to starch?
3. This problem is usually encountered when using acid or acid
Ingredients such as lemon in vinegar.
4. Which of the following tool is used for separating coarse particles
manufacturing food starch?
b. corn d. rice
6. What tool is used in preparing cake mixtures, salads, creams and
sauces?
spoon
8. A tool used to scrap extra mixtures of butter , sugar and egg from
The sides of the mixing bowl.
9. Which of the following should be practiced when using cutting
board to reduce the spread of bacteria.
a. use separate chopping board for different kinds of
food.
b. keep separate chopping board for your meat and your
vegetables.
52

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c. clean the chopping board before using

d. scrape chopping board before using
cooking?
c. drain toss with a small amount of oil cover and hold in
warmer
meat and blending other ingredients with flour.
12. Which of the following guidelines is not included in making
vegetable salad?
a. cooked to firm ,crisp texture and good color
b. cooked until completely tender and overcooked
c. thoroughly drained and chilled before using
d. marinated or soaked in a seasoned liquid
13. Which of the following is not a factor to consider in salad
preparation ?
a. contrast and harmony of colors
b. quality of ingredients
c. arrangement of food
d. proper food combinations
14. What food items are placed on a dish in order to maximize its
Appeal?
15.The overall plan for food plating will look like?
a. design c. taste
b. shape d. texture
53

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Activity
Show that you learned something by doing this activity. Write Your
answer in your notebook.
54

8. A 8. A 7.D
9. A 9. D 8.C
10.B 10.A 9.D
11.D 11. A 10.A
12.C 12.B 11.A 55
13.A 13.C 12.B
14.C 14.D 13.D
15.B 15.A 14.C
15.A
Answer Key
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56
Lesson 4-Accompaniments
Pre-test What’s More
1. C 1. D POST TEST
2. D 2. A 1. C
3. C 3. A 2. D
4. C 4. A 3. C
5. C 5. D 4. C
6. C 6 .D 5. C
7. D 7. A 6. A
8. A 8. D 7.C
9. C 9. C 8.B
10.B 10.D 9.B
11.B 11. A 10.C
12.B 12.C 11.D
13.A 13.C 12.B
14.A 14.D 13.A
15.A 15.C 14.A
15.A
Lesson 3- Sauce
Pre-test What’s More
1. D 1. C POST TEST Lesson 2 -Garnishing Lesson I - Platng
2. D 2. C 1. B Pre-test What’s More Pre-test What’s More
3. C 3. A 2. D 1. C 1. D POST TEST 1. C 1. D POST TEST
4. A 4. D 3. C 2. B 2. B 1. C 2. C 2. B 1. B
5. B 5. D 4. A 3. C 3. B 2. D 3. D 3. D 2. C
6. C 6 .D 5. B 4. D 4. C 3. A 4. A 4. A 3. B
7. C 7. D 6. C 5. B 5. C 4. A 5. D 5. D 4. C
8. B 8. C 7.C 6. C 6 .B 5. B 6. B 6 .C 5. D
9. D 9. A 8.A 7. C 7. A 6. D 7. D 7. A 6. C
10.C 10.A 9.A 8. A 8. C 7.C 8. A 8. A 7.D
11.A 11. A 10.B 9. C 9. B 8.A 9. A 9. D 8.C
12.A 12.B 11.C 10.B 10.C 9.C 10.B 10.A 9.D
13.B 13.B 12.B 11.B 11. B 10.B 11.D 11. A 10.A
14.B 14.A 13.D 12.A 12. A 11.C 12.C 12.B 11.A
15.D 15.D 14.D 13.C 13.A 12.C 13.A 13.C 12.B
15.D 14.A 14.B 13.C 14.C 14.D 13.D
Pre-test What’s More 15.B 15.A 14.D 15.B 15.A 14.C
1. C 1. D POST TEST 15.B 15.A
2. C 2. B 1. B
3. D 3. D 2. C
4. A 4. A 3. B
5. D 5. D 4. C
6. B 6 .C 5. D
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References:
BOOKS
Technical- Vocational- Livelihood
Home Economics
COOKERY (Anecita S. Kong and Anecita P. Domo) (pages: 99-
104)
INTERNET
https://savvytokyo.com, Technical-Vocational-livelihood
https//en.m.wikipedia.org
Prezi.com gimmesomeoven.com escoffieronline.com
www.abie2learn.com
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For inquiries or feedback, please write or call:
Department of Education - Bureau of Learning Resources (DepEd-BLR)

Deped Division of Bukidnon
Fortich st., Sumpong ,Malaybalay City
Telefax:088 813-3634
Email Address: bukidnon @ deped.gov.ph

Website:depedbukidnon.net.ph

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6 Q1 TLE Cookery 10
technology and livelihood education (Davao Oriental State University)

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10
TLE
Cookery
Egg Cookery: Factors for
Consideration in Presenting Egg
Dishes
(Week 6)

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What I Need to Know
This module was designed and written to help you in your self-learning activity. It is
here to help you master Egg Cookery specifically on the Factors for Consideration. The
scope of this module is a thorough understanding on presenting egg dishes with selected
suitable plates according to standards, and hygienically and attractively presentable
using suitable garnishes. Criteria for rating the finished products will be provided. The
language and activities prepared the diverse vocabulary level and capacity of the
students. The lessons are arranged to follow standard sequence of the course.
This module will discuss the Factors for Consideration in Presenting Egg Dishes
At the end of this module you should be able to:

1. present egg dishes;
2. select suitable plates according to standards;
3. present egg dishes hygienically and attractively using suitable garnishing and
side dishes sequentially within the required time frame; and
4. rate the finished products using the criteria.
What I Know
Use a separate sheet in answering the test. Be sure to write the following:
Name: ________________________________ Grade and Section: ______________________
Subject: ______________________________ Lesson Title: ____________________________
Directions: Identify the different ways in presenting cooked eggs. Write your answer on
a separate sheet of paper.
1._________ 2._________ 3._________ 4__________ 5._________

__ _ __
__ __

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6._________ 7._________ 8._________ 9._________ 10.__________

__ __ __ __
What’s In
Now let us see if you could still remember your previous lesson. Kindly answer the
following questions below on a separate sheet of paper.
1. What are the market forms of eggs? List three.

2. Explain the uses of eggs in culinary.
3. What is the difference between poached and boiled egg?
Do you think our previous lessons about various egg dishes have something to do with
our new lessons for this week that would be about factors to consider in presenting
eggs, OHS, and evaluation of the finished products? These new lessons will usher you
for further learning. Let us proceed to the next activity.
What’s New
I want you to read and examine the article below, for you to be able to answer the
subsequent activities. Enjoy reading!
Occupational Health and Safety (OHS)
Occupational Health and Safety (OHS) is a cross-disciplinary area concerned with

protecting and safety, health and welfare of people engaged in work or employment.
Knowing OHS is essential to minimize the hazards and risks not only to students,
trainers, and other people within the training institution but also to others who will be
affected.

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Good OHS Practice

1. Disaster plan - there should be in place to deal with any emergency
2. Training and providing Relevant Information
3. Work and storage areas should be designed, constructed, and equipped to ensure
that there is minimum risk to archive material or staff. It should be kept free of
food and drinks, harmful contaminants, pollutants, or vermin radiation.
4. Near Miss and hazardous Accidents Investigation
5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
6. First Aid
7. Personal Protective Equipment
Basic Food Microbiology

Certain microscopic organism, such as bacteria, can invade the human body and cause
illness and sometimes death. Because contaminated foods are the major sources of
organism transmitted to people, it is essential that food production must have a clear
understanding of food microbiology and the conditions involve in it.
• What is food borne illness?

• What is food borne infection?
• What is food intoxication?
Foodborne illness – is a disease that is carried and transmitted to people by food.
Foodborne infection – is a disease that results from eating food containing harmful
microorganism.
Foodborne intoxication – is a disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals.
The common causes of outbreaks of foodborne illness are:

1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor hygiene practices
4. Foods prepared a day more before they are served
5. Raw, contaminated ingredients incorporated into foods into foods that receive no
further cooking
6. Cross-contamination of cooked food through improperly cleaned equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacteria growth

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Aside from food safety we should also be aware of the different hazards in our workplace
such as kitchen hazards, electrical hazards, and others. To avoid or control these kinds
of hazards the following should be observed:
1. Use caution when working around hot oil
2. Get trained in the proper use and maintenance of your deep fryer
3. Observe all safety procedures and wear all protective equipment provided for your
use while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep fryer.
6. Keep stove surface clean to prevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and others hot surfaces.
8. Keep floor surfaces clean and dry to prevent slipping or failing onto hot surfaces
9. Wear slip-resistant shoes. Floors should be cleaned often with grease-cutting
solutions.
10.Do not work closely to hot fryers and other hot surfaces. Clean vents when
oil is cool
11.Do not spill water or ice into hot oil as this may cause to flare up
12.Do not overfill pour excessive number of frozen fries into deep fryer at one
time.
13.Overfilling causes excessive splashing and bubbling over hot oil.
14.Do not pour excess ice from fry packages into the fryer.
15.Do not overheat the oil; use only manufactures recommended cooking
temperatures
16.Do not move or strain hot oil containers; wait until the oil is cool!
17. Extinguish hot oil/grease fires by using a class K fire extinguisher.
Here are some tips on how to handle eggs:

• Purchasing: Do not buy dirty, cracked, or outdated eggs
• Storage:
1. Store at 45 degrees Fahrenheit/ 7.222°Celcius or below
2. Store in close container
3. Store away from strong odors
4. Refrigerate leftover egg dishes in shallow containers
5. Do not allow drippings to contaminate eggs
• Preparation/Cooking:
1. Keep refrigerated before and after cooking
2. Keep everything clean
3. Use only clean, not cracked eggs
4. Cook thoroughly
5. Wash container used for egg thoroughly
6. Use egg separator.

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• Service/Transport:
1. Serve promptly after cooking
2. Keep cold food cold, hot food hot
3. Use ice or cold packs when transporting
4. Void eating raw eggs or food that contains raw eggs.
What Is It
Did you enjoy reading the information provided for you?
Are you ready to answer the following questions? Let us try...
1.Based on your readings, what is OHS? How important is OHS?

2.Explain what basic food microbiology is.
3.How to avoid hazards and risk in the workplace while working?
Did you find it easy to answer the questions? Here is another activity that awaits you.
Are you ready to give me your attention? Here it is.
In preparing eggs, it is an advantage to learn how to present your dish attractively. Every
dish has its versatility in presenting, it can be through plating, garnishes, and sides
dishes. The subsequent information will explain further on the techniques and tricks
on how to do plating like a pro!
You will have your individual egg preparation following the recipe assigned to you, and
you will have an evaluation of your finished products!
Do you want to discover how these simple yet effective techniques and tricks in
presenting your dish?
Okay, let me show you…
Presenting Egg Dishes
Part of serving food is presentation. It should appeal to your mouth, nose, and eyes.
You do not have to be trained by a chef to learn the basics of plating, which is the art
of presenting food in an attractive way.

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Seven Simple Ways to Present Food like a Chef
1. Set table properly. Your day-to-day

meals might be free -for -all, but if you
have got guest coming over, it is nice to
have the knives and forks at the right
places.
2. Choose your plates wisely. Make sure

your serving plates are big enough to
let each food item stand out, but small
enough that the portions do not look
tiny.
3. Read the clock! A food proof way to

arrange food on a plate is to place the
carbohydrate ( rice, pasta, bread, etc.)
at “11 o’clock” the vegetables at “2
o’clock”, and the protein at “6 o’clock”
from the diner’s point of view. This will
also help you portion correctly, if you
remember that vegetables should cover
about half of the plate, starch one
fourth, and protein one fourth.
4. Just like with a centerpiece, it is good to

have a little bit of height, but don’t
overdo it or you guest won’t know how
to proceed! If you have a mound of
mashed potatoes (mid-height), you may
want to lean your pork chop against it
so that it is standing up (high), with a
row of snow peas (low) in front, or, top
some rice (low) with slice grilled chicken
(cut into a few diagonal slices, and fan
them out) 9mid-height) and cross
asparagus over top of it (high).

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5. Have odd food items. Do not be

strange, but things generally look more
interesting when they are in sets of odd
numbers, rather than even numbers.
6. Play with color and texture. Even if

you’re just serving Tomato Soup and
Grilled Cheese Sandwiches, a green
paper napkin can make this simple
meal look really special
7. Play with Height. This Chicken Stir-fry-

with Broccoli looks more interesting
because of the high mound of rice
sitting next to it.
8. Garnish appropriately. Do not lose

sight of the recipe you made in the first
place! Any garnish on the plate should
be edible and should enhance the
flavor of the main dishes. Grilled
salmon might be served with a lemon
wedge, for example. Garnishes like the
cut-up fruit with the fried egg below,
are also a great way to add color or
texture.

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Different Techniques in Presenting Egg Dishes Attractively
Scrambled egg and Boiled eggs on the Scrambled egg Fried egg with bacon
bun on a plate with white plate with with herbs and toasted bread
cereal
Hard-boiled egg in
Egg in a sandwich Scrambled Egg in
different sizes and shapes Deviled Egg
Manhattan plate
Poached Egg Stir-fried Egg

Stuffed Egg Salad Egg
Baked Eggs Hard-boiled

Fried Egg Toppings Soft boiled egg
Easter Eggs

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What’s More
Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: _________________
Yr. Level & Subject (Specialization): _____________ Module No: ____________
Name of Activity: What’s More Date: __________________
Instructions. Match picture in column A with its description in column B.
Column A Column B
1.
a. Scrambled Eggs with
herbs
2.
b. Egg in a Sandwich
3. c. Stuffed Egg
d. Hard-boiled egg in
4. different sizes and shape
e. Poached Egg
5.

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What I Have Learned

Name: ___________________________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): _____________ Module No: ________________
Name of Activity: What I Have Learned Date: ______________________
Directions: Do your best in answering the given questions in paragraph form.
1. How to present eggs hygienically and attractively?

2. Explain the factors to consider in presenting egg dishes.
3. Why is it necessary to learn the different techniques in presenting eggs?
What I Can Do
Name: ___________________________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): _____________ Module No: ________________
Name of Activity: What I Can Do Date: ______________________
Performance Task 1
Following the recipe given, prepare a poached egg dish and present it hygienically and
attractively using the learning you have acquired from the lesson. Using your notebook,
write at least three hundred (300) words describing your experience in cooking and
presenting the poached egg dish. Please take a picture or a video for documentation and
send it to your teacher. The Criteria are also provided below as your guide.
Tools/Equipment Needed:
Saucepan
Skimmer
Ingredients Needed
Eggs
Distilled vinegar
Water
10

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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.
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.)
Your performance will be rated using the scoring rubric below.

20 Correctly follows the procedures in preparing, cooking, and plating egg
and performs the skill very satisfactory without supervision and with
initiative and adaptability to problem situations.
and performs the skill satisfactorily without supervision and with
initiative and adaptability to problem situations.
and performs the skill less satisfactory with some assistance or
supervision.
5 Was not able to follow the procedures in preparing and cooking
poached egg and performs the skill unsatisfactorily.
11

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Assessment
Use a separate sheet in answering the test. Be sure to write the following:
Name: ________________________________ Grade and Section: ______________________
Subject: ______________________________ Lesson Title: ____________________________
Directions: Read and analyze the sentence. Write TRUE if the sentence is correct and
FALSE if not. Write your answer on a separate sheet.
1. Two or three colors on a plate are usually more interesting than just one
2. “The eye eats second” is a well-known saying.
3. Three Essentials of Food Preservation are: 1. Good Preparation and Cooking
Techniques, 2. Serving attractive food is largely a matter of being neat and
careful and using common sense, and 3. Visual Sense.
4. Flavor is one of the fundamentals needed when plating food.
5. Serve hot-food cold, and cold-food hot.
6. Store eggs at 45 degrees Fahrenheit/ 7.222°Celcius or below.
7. Refrigerate leftover egg dishes in shallow containers.
8. Foodborne illness is a disease that is carried and transmitted to people by food.
9. Work and storage areas should be designed, constructed, and equipped to
ensure that there is risk to archive material or staff.
10. Foodborne infection is a disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals.
12

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Answer Key
5.C
4.B
3.A
2.E
1.D
What’s More
References
K-12 Cookery 10 module
Online Sources:
https://www.bbcgoodfood.com/howto/guide/10-modern-ways-serve-eggs
https://www.delish.com/cooking/recipe-ideas/g3784/healthy-egg-recipes/
https://www.indianhealthyrecipes.com/recipes/egg-recipes/
https://www.lightspeedhq.com/blog/10-food-plating-and-presentation-tips/
https://www.nisbets.co.uk/the-art-of-food-plating
https://latourangelle.com/general/food-plating-tips-for-plating-your-food-like-a-chef/
https://backyardpoultry.iamcountryside.com/eggs-meat/candling-eggs-artificial-incubation-
hatching/
https://www.eggcartons.com/Egg-Grading-Sizing-p/article-10.htm
https://slideplayer.com/slide/1737381/
https://afs.ca.uky.edu/files/1-composition_of_the_egg.pdf
https://quizlet.com/308166702/market-forms-of-egg-flash-cards/
https://quizizz.com/admin/quiz/5d81dbaaad6d01001a4bd259/egg-cookery
https://www.flickr.com/photos/notahipster/3027162617
https://www.peakpx.com/592795/four-boiled-eggs
https://slideplayer.com/slide/1737381/
13

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Grade 10- Cookery-SIM7
Culinary Fundamentals (Stratford International School)

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10
TLE
Cookery 10

lOMoARcPSD|20255625
TLE Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 6: Present and Store Starch and Cereal Dishes
First Edition, 2020
over them.

Writer: Farahnaz D. Mama, Annabelle C. Zape, Arjean T. Villanueva, Jaime G. Vacaro,
Sandee Annie M. Bayeta, Ma. Agnes C. Romuar, Farhana S. Mastura,
Narda U. Kasan, Alma Adelma P. Bustamante
Editors (Language/Social Content): Rachelle T. Amando, Ed.D
Reviewers: Belinda L. Distor, Ed.D
Illustrator: Geunicar A. Perez, MAELT
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda Orendain – REPS- EPP/TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Belinda L. Distor,Ed.D – EPS-EPP/TLE/TVL
Printed in the Philippines by Department of Education – SOCCSKSARGEN Region
Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph

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11
TLE
Present and Store Starch and
Cereal Dishes

lOMoARcPSD|20255625
For the facilitator:
Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!
This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
Focus on what the learners can do

rather than what he/she cannot do
and build on his/her strengths.
As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:
Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!
The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

module.


introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

help you transfer your new knowledge or skill
into real life situations or concerns.

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competency.
Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

module.
References This is a list of all sources used in developing

this module.
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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What I Need to Know
This module was designed and written with you in mind. It is here to help you master
on preparing and cooking starch and cereal dishes. The scope of this module permits
it to be used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
The module covers the lesson namely:

 Learning Outcome 3: Present and Store Starch and Cereal Dishes

1. Enumerate the techniques in preparing pasta before plating;
2. Explain how the pasta is stored; and
3. Plate and present pasta like a chef.

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What I Know
As part of your initial activity, you will be challenged to dig deeper on your
knowledge and previous experiences on the topic.
Pre-Test
Direction: Write true id the statement is correct and false if it is incorrect.
1. Cooked pasta can be stored unsauced in an airtight container and
refrigerated for 7 days.
2. FIFO means first in, first out.
3. Pasta is best if cooked and served immediately.
4. Frozen filled pasta will keep for up to 2 months if held at -18 degree
celcius or lower.
5. Store pasta sauce separate from noodles.
Lesson Cookery: Present and Store

Starch and Cereal
6 Dishes
What’s In
Identification:
Identify the terms and factors affecting starch paste viscosity and starch gel strength.
1. It is the faster starch-water dispersion.
2. It is state of being thick, sticky, and semifluid in consistency.

3. The construction of a gel accompanied by the separating out of liquid.

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4. It is a pale powder obtaining from starch, used mainly as an adhesive.

5. It is an ingredients added to delay or inhibit gelatinization of starch.
What’s New
Proper storage of food is very crucial in keeping food safe because the
manner and temperature of storage will affect the food‘s susceptibility to
bacterial growth, other contaminants, and infestation. Storing food will not
improve its quality, it will only delay the rate of deterioration, and thus, the
proper period of storage should also be observed.
FIFO (First In, First Out) in storing food is very important. Though it is
a long-time method in store-keeping where the first food stored should be the
first food to be out from the storage it is high time to make it a habit or put
into practice. Write the expiry date, date received and date of storage to the
food package and regularly check the expiration date.
What is It
Techniques in Preparing Pasta before Plating

1. Pasta is best if cooked and served immediately. Try to cook pasta upon
order.
2. If pasta is to be served immediately, just drain and do not rinse in cold
water.
3. If pasta is to be used cold in salad, it is ready to be incorporated in the
recipe as soon as it has cooled.
4. If pasta is to be held, toss gently with a small amount of oil to keep it
from sticking.
5. Measure portions into mounds on trays. Cover with plastic film and
refrigerate until service time.
6. To serve, place the desired number of portions in a china cap and
immerse in simmering water to reheat. Drain, plate, and add sauce.

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How to Store Pasta Noodles

Pasta is stored in airtight containers.
Pasta noodles are usually sold dry at the grocery store, allowing you to
store them with other staples in your pantry. Dry noodles have a long storage
life when properly packaged. Improper storage causes the pasta to become
moist, which leads to mildew. Even without moisture, pasta can become stale
if it's not stored correctly. Proper storage ensures your pasta to always taste
its best.
1. Dry Pasta
a
box or other non-airtight container.
closes tightly. For long noodles, such as spaghetti, use a tall plastic storage
container.
pasta in a cool, dry
place. Dry pasta stores indefinitely, but should be used within two years to
prevent loss of flavor. Store dried egg noodles for up to six months.
Dried pasta need not to be refrigerated. It can be stored on the shelf in
an airtight container in a dry area that is not exposed to extreme temperature.
Dried pasta can be stored indefinitely and still be safe to eat. Some
manufacturers will stamp their packages with a "best if used by" date, which
indicates that the flavor, color and nutritional value may be affected if used
beyond that date.
2. Cooked Pasta
to drain. Noodles left in standing water become overly soft and mushy.
Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the noodles
are evenly coated in the oil. Salad oil prevents the pasta from sticking
together.
-sealed container. Store in the refrigerator
for three to five days.
refrigerated for 4 or 5 days. The sauce should be refrigerated separate from

the pasta and can be stored for 6 or 7 days. This prevents the pasta from
soaking up too much flavor and oil from the sauce, which causes the taste of
the pasta to be drowned out. If the pasta is stored together with the sauce, it
should be eaten within 1 or 2 days to limit the amount of sauce that is
absorbed. If cooked pasta is not going to be used within the suggested time

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period, it should be frozen and then it can be stored for approximately 3

months.
To store, cook the pasta as you normally would and then rinse with cold
water and allow it to drain well.
* Add a small amount of olive oil or butter to help prevent the pasta from
clumping together while it is stored. Use only enough oil or butter to lightly
coat the pasta.
*To refrigerate, place the pasta in an airtight plastic bag or an airtight
container and place in the refrigerator. To freeze, place in an airtight plastic
freezer bag and press out as much excess air as possible and place in the
freezer.
*If storing sauced pasta, eat within 1 to 2 days to prevent it from absorbing
too much sauce.
3. Fresh Pasta.
same day as manufactured. This
is not always possible, but if it is used within the next two days it will give
adequate results. After this it tends to crack through excess drying. It must
be stored, keep it well-covered in the fridge, to minimize the risk of this
happening. Frozen filled pastas will keep for up to three months if held at -
18oC or lower.
not be used within that time, it can be frozen and stored in the freezer for 2
to 3 months. Homemade pasta can be stored in the refrigerator for 1 or 2 days
or frozen for 2 to 3 months. Homemade pasta can also be allowed to dry
thoroughly and then placed in a plastic bag or airtight container. The length
of time it will take to dry will vary depending on the type of pasta and its size,
shape and thickness. If dried completely, the pasta can then be stored in a
cool dry place for a couple of months. If you are going to use the pasta on the
same day as it is made, you can allow it to dry on a clean towel for a couple
of hours before you cook it unless it is stuffed pasta. Stuffed pasta, such as
ravioli, should be cooked within half an hour, otherwise it will begin to discolor
and become damp.
4. Frozen pasta does not have to be thawed before it is cooked. Just place
the frozen pasta into boiling water and reheat it. It will need to cook a little
longer than unfrozen pasta.
Tips & Warnings
• Store pasta sauce separate from the noodles, otherwise the noodles will
become mushy.
• You can freeze cooked pasta but it may be too soft once thawed. Use frozen
pasta in baked dishes so the softer texture is not noticeable.

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What’s More
Directions:
1. Watch a video in the YouTube showing how to make a homemade pasta.
2. Note down the procedures in your notebook and
3. Make a narrative observation on a short bond paper for submission next

meeting.
4. Review procedures and prepare for actual preparation.
What I Have Learned
You did a great job in the previous activities! Now, it is time to process
what you have learned from the lesson.
Directions: Make your homemade pasta using your bare hands. You may
include other ingredients. Your products, performance and presentation will
be rated using the given rubric.
How to Make Homemade Pasta by Hand
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,
cutting 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
10

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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.
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.
Your performance will be rated using the rubric below.
4 Follows correctly the procedures in preparing and cooking
homemade pasta and performs the skill without supervision.
homemade pasta and performs the skill without some assistance or
supervision.
homemade pasta with minor errors and performs the skill with
some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking
homemade pasta and performs the skill unsatisfactorily.
11

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What I Can Do
Make a slogan showing the importance of proper storing of food.

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
Assessment
Identify following statement of How to store pasta noodles. Write DP for Dry
Pasta, CP for Cooked Pasta, FP if it is Fresh Pasta and FN for Frozen Pasta.
_____1. Seal the bag or screw the lid on tightly. Store the pasta in a cool, dry
place. Dry pasta stores indefinitely, but should be used within two years to
prevent loss of flavor. Store dried egg noodles for up to six months.
_____2. Pasta should ideally be used on the same day as manufactured. This
is not always possible, but if it is used within the next two days it will give
adequate results. After this it tends to crack through excess drying. It must
be stored, keep it well-covered in the fridge, to minimize the risk of this
happening. Frozen filled pastas will keep for up to three months if held at -
18oC or lower.
_____3. Does not have to be thawed before it is cooked. Just place the frozen
pasta into boiling water and reheat it. It will need to cook a little longer than
unfrozen pasta.
_____4. Cooked pasta can be stored unsauced in an airtight container and
refrigerated for 4 or 5 days. The sauce should be refrigerated separate from
the pasta and can be stored for 6 or 7 days. This prevents the pasta from
12

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soaking up too much flavor and oil from the sauce, which causes the taste of
the pasta to be drowned out.
_____5. Place the noodles in a sealable plastic bag or other container that
closes tightly. For long noodles, such as spaghetti, use a tall plastic storage
container.
Explain the principle behind FIFO.

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
13

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Answer Key
5. DP
5. true 4. CP
4. False 3. FN
3. True 2. FP
2. True 1. DP
1. False Assessment
Pre test
14

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References
Learning Manual Cookery G10
Online link:
www.amazon.com
www.insider.com
www.foodinnovation.com
15

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Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations
Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)
Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax No.: (083) 2288825/ (083) 2281893
Email Address: region12@deped.gov.ph
16

lOMoARcPSD|20255625
Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)
Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax No.: (083) 2288825/ (083) 2281893
Email Address: region12@deped.gov.ph
17

Tle 10 Quarter 1

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lOMoARcPSD|20255625

Cookery 10week 1 Revised

Hotel and Restaurant Management (Bohol Island State University)

Scan to open on Studocu

Studocu is not sponsored or endorsed by any college or university

PERFORM MISE EN PLACE

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TLE Exploratory – Grade 10

Published by the Tagbilaran City Division

Development Team of the Module

Printed in the Philippines by ________________________

Department of Education –Region VII

Office Address: Rajah Sikatuna Avenue, Dampas, Tagbilaran City

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Welcome to the TLE 10 Alternative Delivery Mode (ADM) Module on

This module was collaboratively designed, developed and reviewed by

Notes to the Parents/Guardians

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For the Learner:

Welcome to the TLE 10 Alternative Delivery Mode (ADM) Module on

This module has the following parts and corresponding icons:

What I Need to This will give you an idea of the skills or

What I Know This part includes an activity that aims to

What’s In This is a brief drill or review to help you link

What’s New In this portion, the new lesson will be

What is It This section provides a brief discussion of

What’s More This comprises activities for independent

What I Can Do This section provides an activity which will

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Assessment This is a task which aims to evaluate your

Answer Key This contains answers to all activities in the

References This is a list of all sources used in

3. Read the instruction carefully before doing each task.

5. Finish the task at hand before proceeding to the next.

If you encounter any difficulty in answering the tasks in this module, do

We hope that through this material, you will experience meaningful

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What I Need to Know

PERFORM Mise En Place

After going through this module, you are expected to:

2. identify egg components

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Notes to the Parents/Guardians

A. Give four types of performing mise en place for egg dishes.

POINTERS TO BE FOLLOWED IN PERFORMING MISE EN PLACE IN

1. Collect/gather all suitable tools needed for egg dishes.

TIPS FOR EFFECTIVE CLEANING AND SANITIZING OF TOOLS AND

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2. Sanitize by using hot water or safe chemical sanitizers especially if a

What I Have Learned

Direction: Finish the following statement in paragraph form and explain

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Eggs are produced commercially in farms with a few hundred laying

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an egg is first laid, it is warm. As it cools, the contents contract and

NUTRITIVE VALUE OF EGGS

1. Cheapest source of high-quality protein.