COOKERY 9 - Q1-Mod3
COOKERY 9 - Q1-Mod3
COOKERY 9 - Q1-Mod3
Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS - MANILA
Manila Education Center Administration Building People’s Park
A.J. Villegas St. Ermita Manila
COOKERY 9
BE PROTECTED IN FACING CHALLENGES
1
Quarter 1–Module3– New Normal Home Economics Cookery Grade 9
First Edition 2020
Republic Act 8293, section 176 states that: No copyright shall
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Borrowed materials (i.e. songs, stories, poems, pictures,
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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
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writers:
Candy T. Baylon Cristina Jumamil Rico
Clara C. Evangelista Ivy Kristine C. Tapalgo
Nolissa Manaloto Gemeniano Alicia B. Vera
2
TLE - Home Economics
COOKERY 9
MODULE 3 (QUARTER 1, WEEK 3)
3
TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS
COOKERY- GRADE 9
This module teaches you how to identify the different tools and
equipment needed in preparing appetizers. It also helps you
determine the uses of each tool and equipment, and the ways to
clean as well as sanitize them . It teaches you to prepare
tools and
equipment based on the required tasks.
This module also helps you to classify appetizers according to
ingredients. Moreover, it instructs you to identify ingredients of
appetizers according to given recipes.
Introduction
Appetizer a.k.a “starter” is a small dish being served before the
meal, to stimulate the person’s desire to eat. In order for you to set a
delicious appetizer, the knowledge on the different tools and
equipment in the kitchen and their uses is a great help.
A student like you can prepare different appetizers in a
systematic and orderly way by performing mise-en-place. Mise-en-
place is one of
the most essential aspect in cooking. It comes from a French culinary
phrase which means “set in place” or “to put everything in it’s
place”. It is also a step by step technique to prepare meals quickly
and easily.
By following all the advance preparation of food ingredients, tools
and equipment, a successful, well-made meal will be achieved.
Day 1 and 2
Objectives:
After studying this lesson, you should be able to:
identify the different tools, and equipment needed in
preparing appetizers.
use correct tools and equipment in preparing appetizers.
value the importance of choosing the correct tools and
equipment in preparing appetizers.
W hat I Know
P RE-TEST
Directions: Read the questions carefully. Choose the letter of
the correct answer and write it on the space provided before the
number.
1. Tricia wants to prepare a mashed, sweet potato for her
daughter. Which of the following tools should she use?
A. Grater C. Mortar and pestle
B. Grinder D. Potato masher
2. Ella needs to bake a chocolate moist cake for her mom’s
60th
birthday. What baking equipment does she need?
A. Bread toaster C. Microwave oven
B. Baking oven D. Steam oven
3. It refers to a French culinary term which means “to set in
place” or “to put everything in the right place”.
A. Au Gratin C. Nouvelle Cuisine
B. Mise-en-place D. Mise-en-vast
4. John organizes a thanksgiving party for his daughter’s
graduation. He notices that there are a lot of left over
food on the table. Which is the best storing equipment to
use?
A. Chiller C. Freezer
B. Crisper D. Refrigerator
5. This is an essential tool which is made up of a wooden or
plastic board with different set of colors, which are used as a
surface for cutting, slicing and chopping fruits ,vegetables
and meat .
A. Chopping Board C. Kitchen shears
B. Colander D. Knife
S
EMANTIC WEBBING
y Can you name some tools and equipment that can be found in
our kitchen? Write your answer inside the given box below.
5
Let’s think about this
(Critical Thinking Skills)
6
Let’s talk about this
BALL CUTTER
BUTTER CURLER
CHANNEL KNIFE
CONTAINER
CUTTING BOARDS
FRENCH KNIFE
KITCHEN SHEARS
Note:
Liquid measuring cup is a vessel used specifically
for measuring liquids.
When measuring liquids, fill the measuring cup
with liquid and hold the cup at eye level to check
the amount.
MEASURING SPOON
MIXING BOWLS
MIXING SPOONS
POTATO MASHER
RUBBER SCRAPER
SPATULA
WIRE WHIP
ZESTER
Kitchen Equipment
Usually refers to the larger items in the kitchen that handle bulk
preparation and cooking processes.
CHILLER
COOKING RANGE/STOVE
OVEN
REFIGERATOR
Step 3:
Note:
Place each ingredient Choose containers that fit the ingredients. For
in a container, and example, you could put your measured milk
position all the in a small bowl and place your chopped meat
containers near your on a plate.
cooking area.
Let’s do it creatively!
1. Keeping leftover
to prevent spoilage
2. Baking of cakes
and cupcakes
3. Zesting of lemon
for Leche plan
making
4. Slicing meat on it
5.Cooking of
delicious food for
the family
Let’s see what you have learned
(Collaborative Parent /Leader)
Parent will read the situations below. Then, the learner will answer
the questions briefly.
What I Know
PRE-TEST
Directions: Read the questions carefully. Choose the letter of
the correct answer and write it on the space provided before the
number.
1. Cocktails
These are made of seafood or fruit usually served
chilled with flavorful sauce. This cocktail consists of
bite size pieces of seafood, meat and fruit. Cocktails
are typically served cold at the beginning of a meal
as appetizer.
Shrimp served chilled with a flavorful sauce is an
example of a cocktail.
3. Canapé
5. Petite Salad
These are small portions of appetizers and usually
display the characteristics found in most salad.
Let’s do it creatively!
(Creativity )
Let us see what appetizer can you make out of the following
ingredients listed.
Classification of
Appetizer Ingredients used
Bread Bacon
Spread Eggs
Mustard
Mayonnaise
Herbs and pepper
Shrimp
Salt and pepper Lemon and
Catsup Onion, garlic
Worcestershire sauce Thyme
and bay leaf
Salt and pepper
White Vinegar
Sugar and Mustard
Onion and garlic
Celery
Turmeric
With the help of your family members, try to make your home
made appetizer by finding available ingredients and resources at
home. Write your answer on the box provided below.
What have you learned?
Let us see what appetizer can you make using the following
ingredients.
Name of Appetizer
Ingredients used
Made
Dip:
calamansi or lemon juice to taste
soy sauce to taste
chili garlic to taste
Dip:
2 tbsp mayonnaise
1tsp catsup
24 pieces of frozen half-shell
mussels, thawed
1 cup mayonnaise
1/2 cup Cheddar cheese, shredded
2 tablespoons sweet chili sauce
1 tablespoon green onions, chopped
1 teaspoon lime juice
2 pieces eggplant
6 ounces ground pork
3/4 cup bread crumbs
3/4 cup all-purpose flour
1 piece onion minced
1 teaspoon garlic powder
1 piece egg
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 cups cooking oil
4 cups water for boiling
Dip:
½ cup mayonnaise
¼ cup banana ketchup
Let’s Try it
One More Time!
Answer the puzzle briefly. Write your answer in the box
provided by each number.
What I Know
D POST-TEST
r
1. The best statement that describes an appetizer
A. Appetizers are attractive in appearance,with good aroma
c and contains appealing flavor.
B. Appetizers are foods which stimulate the appetite.
i
C. Appetizer is a small pieces or portions of highly seasoned
food, usually served before a meal.
n
D. All of the Above
2. The following are classification of appetizers except:
:
A. Buns C. Hors D’Oeuvres
B. Canape D. Relishes
R
3. Which of the following ingredients are needed in decorating
canapes?
a
A. Baking soda, Essential oil, Lemon juice and White sugar
B. Cheese, Salami, Steak and Strawberry syrup
C. Lettuce, Shrimp, Smoked oysters and Smoked Salmon
D. Olives, Pickled onions, Radish slices and Tomatoes
h
4. These are kind of appetizers that are made up of seafood or
fruit with sauce and usually served chilled.
A. Canape C. Hors D’Oeuvres
B. Cocktails D. Relishes
u 5. It refers to pickled item which are raw, crisp vegetables
such as julienne carrots or celery sticks
s A. Canape C. Hors D’Oeuvres
B. Cocktails D. Relishes
i 6. Mia wants to prepare a mashed potato for her three-year old
daughter. Which of the following tool should she use?
A. Potato flasher C. Potato smasher
n
B. Potato masher D. Potato trasher
7. Ella needs to bake a chocolate moist cake for her mom’s 60th
birthday. What baking equipment does she need?
A. Baking cup C. Baking pan
a
B. Baking oven D. Baking spoon
8. It refers to a French culinary term which means “to set in
e place” or “to put everything in the right place”.
A. Mise-en-just C. Mise-en-plus
u B. Mise-en-place D. Mise-en-vast
C 24
o
9. Joseph organizes an appreciation party for his daughter’s
graduation. While talking to the caterer, he
notices that there are a lot of left- over food on the table.
Which is the best storing equipment to use?
A. Chiller C. Freezer
B. Crisper D. Refrigerator
10. This is a hand held tool that is made up of a wooden or
plastic board and usually intended for cutting fruits and
vegetables.
A. Chopping Board C. Grater
B. Knife D. Tong
11. Which of the following is the best storage equipment for
frozen meat and goods?
A. Chiller C. Freezer
B. Crisper D. Refrigerator
12. Which of the following is NOT an example of appetizers?
A. Banana Chips C. Siomai
B. Dynamite D. None of the Above
13. It refers to small pieces or portions of highly seasoned
food, usually served before the meal to stimulate one’s
appetite? A. Appetizer C. Dessert
B. Coffee or Tea D. Main course
14. Which of the following appetizers is made out of thin
slices of bread in different shapes?
A. Canapé C. Hors D’ Oeuvres
B. Cocktail D. Petite Salad
15. Sofia owns a small Filipino restaurant in town. She is up
until 12 midnight in order to serve clients, and sees to it
that she has enough supplies and ingredients the next
day. What good character does Sofia shows?
A. Creative C. Motivated
B. Committed D. Self-confidence
25
Name: Gr. and Sec: School:
Perform Mise-en-Place
REFLECTIVE LEARNING SHEET NO. 1
2. What were
some of the
problems you 4. What are the
encountered with lessons you
the members of learned in this
your family, module that
while preparing are beneficial
tools and in the time of
equipment before pandemic?
cooking?
3. How did you
solve the
problems ?
Slide No. 6
https://www.slideshare.net/marykrystledawnsulleza/ 1-prepare-a
ppetizers-by-mary-krystle-dawn-d-sulleza
Slide no. 10
https://www.slideshare.net/rosselnavarro/appetizer-65467239
Slide no 9
https://www.slideshare.net/grinsoda/l m-cookery-final-132014
https://www.youtube.com/watch?v=jD8mneBwOHk
https://hmhub.me/appetizers-its-classification/
https://www.slideshare.net/grinsoda/lm-cookery-final-132014
Book References:
K to 12 Learning Module: Cookery 9 pp. 57-68
Supplementary References from the internet:
https://www.google.com/search?q=example+of+canape&source=l
nms&tbm=isch&sa=X&ved=2ahUKEwiQ2_quiNzpAhVOUd4KHXqZ
CJwQ_AUoAXoECA0QAw&biw=980&bih=620#imgrc=2syytc9IjwQ
pNM
https://www.slideshare.net/rosselnavarro/appetizer-65467239
https://ye-mek.net/recipe/spicy-cheese-canapes-recipe
https://www.mangiabenepasta.com/hors_doeuvres.html
https://www.thespruceeats.com/what-are-hors-doeuvres-995716
https://www.tasteofhome.com/recipes/salmon-mousse-canapes/
https://thefeedfeed.com/ladyandlarder/crudits-with-hummus
https://www.pinterest.de/kylajhorgeandra/petit e-salad-recipes/
https://simply-delicious-food.com/chips-and-dip-platter/
https://sites.google.com/site/foodmenu2016/vegetable-and-fruit-
trays
https://blog.centralrestaurant.com/index.php/tag/appetizer/
http://clipart-library.com/thinking-animated-cliparts.html
https://int.search.myway.com/search/AJimage.jhtml?&enc=0&n
=786712b0&p2=%5EY6%5Exdm405%5ETTAB03%5EPH&pg=AJi
mage&pn=1&ptb=AA2A5A3E-9028-4324-8A2C-462BB52B936F&q
s=&searchfor=students+clip+art&si=EAIaIQobChMI_baF7bXC5wI
VRy6WCh1XggZ5EAEYASAAEgKypPD_BwE&ss=sub&st=tab&tpr=
sbt&trs=wtt&imgs=1p&filter=on&im gDetail=true
Acknowledgements
Writers: Candy T. Baylon-MT1 Cristina Jumamil Rico-MT1
Clara C. Evangelista Ivy Kristine C. Tapalgo
Nolissa M. Gemeniano Alicia B. Vera
Editor: Alma P. Linsangan - Head Teacher VI Validator:
Carmelina DM Tan-PSDS-in-Charge of HE
Reviewers: Ma. Patria R. Andres-Head Teacher VI
Julieta Y. Almasco-Head Teacher VI
Management Team:
Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and Regional
ADM Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division Superintendent
Aida H. Rondilla, Chief-CID
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator
ANSWER KE Y
DAY 1-2
What I Know What Have You Learned?
Let’s Study and Analyze Critical Thinking Assessment
Pre-Test
1. D
1. B
2. C
2. B
3. B
3. B
4. D
4. D
5. C
5. A
1. D Let’s Try it
One More Time!
2. A
1. FRUITS
3. D
2. STRAINER
4. B
3. FREEZER
5. D
4. APPETIZER
6. B
5. CANAPE
7. C
6. CONTAINER
8. B
9. D
10. A
11. C
12. D
13. A
14. A
15. B