Cookery Updated Tesda Online Course
Cookery Updated Tesda Online Course
Cookery Updated Tesda Online Course
This module will present the knowledge and skills that you must have in order to perform the
procedures for cooking beef, pork and lamb. Preparing meat from other sources such as fowls and
game animals will be discussed in a separate module.
This module will present the knowledge and skills that you must have in order to perform the
procedures for cooking poultry meat such as chicken, turkey, duck and quail and both furred and
feathered game animals.
In this module, we will present to you the knowledge and skills that you must have in order to
perform the basic techniques of egg cookery. This module will also present to you the basic
procedures for preparing vegetables and starch dishes.
In this module, we will discuss the procedures for preparing and storing, as well as standard recipes
for stocks, sauces and soups.
This module will present the knowledge and skills that you must have in order to perform the
procedures for cooking fish and shellfish dishes.
Cookery NC II: Preparing Appetizers and Hors d’oeuvres covers the unit of competency required
to prepare and present appetizers and hors d’oeuvres. This self-paced module is part of the cluster
Cookery NC II: Preparing Cold Meals.
In this module, we will present to you the knowledge and skills that you must have in order to
perform the procedures for preparing appetizers and hors d’oeuvres properly.
PREPARING SANDWICHES
Cookery NC II: Preparing Salads and Dressings covers the unit of competency required to prepare
and present salads and dressings. This self-paced module is part of the cluster Cookery NC II:
Preparing Cold Meals.
In this module, we will present to you the knowledge and skills that you must have in order to
perform the procedures for preparing salads and dressings properly.
PREPARING DESSERTS
Preparing Desserts covers competence required to prepare a range of hot, cold, and frozen desserts.
This self-paced course is under the cluster Cookery NC II - Prepare Sweets.
KNOWLEDGE AND SKILLS INSIDE THE KITCHEN BEFORE PERFORMING HANDDS ON FOOD
PREPARATION
Kitchen Department
Responsibilities
Basic Knowledge
a. Paysanne
b. Bruniose
c. Mirepoix
d. Julienne
This kitchen equipment has an enclosed space which allows hot air to circulate.
Select one:
a. Oven
b. Griddle
c. Rangetop
d. Deep-fryer
These are set of instructions that indicate appropriate actions for any workplace situations that the staff
may encounter.
Select one:
d. On-the-job Training
a. 1/3 tsp
b. 1/4 tsp
c. 1 tsp
d. 1/8 tsp
It is a technique by which alcohol is added to a dish and ignited, both for effect and to burn off the alcohol.
Select one:
a. Croquettes
b. Chiffonade
c. Soufflé
d. Flambé
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He/She is the assistant to the head chef, aiding in kitchen administration and supervises food production.
Select one:
a. Sous Chef
b. Executive Chef
c. Commis
d. Chef de Partie
This will help the kitchen staff find his/her place in the organization and identify the chain of command and
flow of authority in the establishment.
Select one:
a. Organization Construction
b. Hierarchical Arrangement
c. Organizational Structure
d. Assembly
Which of the following are the Personal Protective Equipment (PPEs) used in the kitchen.
Select one:
a. Concassé
b. Mise en place
c. Monter au beurre
d. En papilotte
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