Kitchen Basics

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PREFACE
This module brings together information in the basic kitchen essentials, food
selection, preparation and evaluation which will be a comprehensive resource of students
enrolled under HPC 101 – Kitchen Essentials and Basic Food Preparation. Some of the
information was gathered on some books and internet links.
Each chapter comprises expected learning outcomes, pre-test, glossary of terms,

content discussions, learning activities in each sub topics and mastery activity.
The text is divided into three parts to be covered during midterm and finals
respectively. The Chapter 1 represents information on Food Selection Criteria- Sensory
Criteria, Cultural, Religious, Psychological, Nutritional and Budgetary Criteria. The
Chapter 2 will deal on the Methods of food preparation- moist heat and dry heat
preparation, and Basic Kitchen Tools and Utensils. The last part will be on the
application of the Basic Knife Skills and the various Basic Food Items and Preparations.
The distinctive features of this module allow for flexibility in teaching and learning
process allowing students to be in a dynamic learning environment. Some of the learning
activities require application and transfer of technology.
 Glossary of Terms – difficult terms are listed before the content discussion with its
corresponding definition utilized on the topic.
 Figures – figures are downloaded to present graphical presentation and give a

picturesque idea on the students.
 Pre- Test – tests that are included on each chapter to test the student’s background
knowledge on the topic to be discussed.
 Learning Activities – activities that are given on each sub topics to test the
learning’s of the students. Rubrics are included to grade outcomes and outputs.
 Appendices – attachments which are included on the last part of the module
comprises the rubrics, answer keys, and other fact sheets related to the module.
ACKNOWLEDGMENT
The author would like to convey her heartfelt thanks and gratitude to all the
people who in one way or another made this module a success. First and foremost, to the
J.H Cerilles State College System –headed by the Office of the President, Dr. Mary
Jocelyn V. Battung and the Office of the Vice President for Academic Affairs (OVPAA),
Dr. Lina T. Codilla for engaging the faculty to attend a webinar on module development.
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To Dr. Jovelyn M. Cantina, without whose knowledge and experience, this book
would never come to be, and for sparing some time in commenting and editing the first
parts of this module.
To my Council of Tourism and Hospitality Educators of the Zamboanga

Peninsula (CTHEZP) family, who contributed their beneficial recommendations on my
syllabus of the course, upon which this module is grounded on.
To Mr. Arnold P. Vergara, my uncle for his endless help in achieving the lay out
cover I always imagined for this module.
To the rest of my family, who served as my sounding board, I thank them for
keeping me motivated and supported all along. To my inspirations, my husband Narmie
and my baby Jaeden Avery, thank you for reminding me that I have to take a rest, every
time I feel like I just don’t want to work on it.
Lastly, the author would also like to thank the outstanding members of the
Bachelor of Science in Hospitality Management Department for their excellent skills in
working with me and inspire me to create this module with utmost confident.
The Author
Table of Contents
Preface
Acknowledgment
Lesson 1 Food Selection and Evaluation
Lesson 2 Methods of Heating Foods
Lesson 3 Cutlery Technique
Lesson 4 Kitchen Tools and Utensils
Lesson 5 Measuring and Converting Ingredients
Lesson 6 Egg and Egg Cookery
Lesson 7 Meat and Meat Cookry

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Lesson 8 Poultry and Game Dishes
Lesson 9 Fish and Shellfish
Lesson 10 Cereal Grains and Pasta
Lesson 11 Soups and Salads
References
Appendices
Appendix A Answer Key
Appendix B Rubrics
Appendix C Approved Syllabus
Appendix D Sample Recipe Format
Appendix E Brainstorming Activity Sheet
LESSON 1
FOOD SELECTION AND EVALUATION

“Normal eating is being able to give some thought to your food selection so you get nutritious food, but not being so wary and
restrictive that you miss out on enjoyable food –Ellyn Satter”
LEARNING CONTENTS
a. Sensory Criteria
b. Religious and Cultural
Criteria
c. Psychological and
Sociological Criteria
d. Nutritional Criteria
e. Budgetary Criteria
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https://rb.gy/wk9maq
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LEARNING OUTCOMES
At the end of the discussion, the students are expected to
 Identify the different factors related to sensory criteria

being considered in food selection;
 Writes a reaction paper on the importance of
understanding the various cultural and religious criteria as
factors in food preferences and
 Creates a video presentation on the advantages
and disadvantages of considering nutritional criteria
factors in one’s food consumption.
ACTIVATING PRIOR KNOWLEDGE

To elicit what you already know, and build initial knowledge that you need in
order to access upcoming content, answer the pre-test and the brain teaser below.
PRE-TEST – True or False

Directions On the space provided before each item, write T if the statement is
correct and F, if the statement is not correct.
__________1. The eyes receive the first impression of the food.

__________2. Odor is usually the most influential factor in people’s selection of foods.
__________3. Flavour is the combined sense of taste, odour and mouthful.
__________4. Taste relies on the tastes buds.
__________5. Religion relies on the ideas, customs, skills and art of a group of people in
a given period of civilization
__________6. Culture is another factor that influences food choices by dictating what it
is or is not acceptable to eat.
__________7. Psychological factor affects ones food preferences.
__________8. The smell of the food is as important as the taste.
__________9. Some religion hinders some foods to eat.
__________10. Cost is a very significant limiting factor in purchasing food.
BRAIN TEASER – Graphic Organizer
Directions: Given the graphic organizer below, write your ideas or thoughts
about WHY DO PEOPLE EAT WHAT THEY EAT.
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Why
Why Do
Do People
People
Eat
Eat What
What They
They
Eat?
Eat?
GLOSSARY OF TERMS
Astringency - A sensory phenomenon characterized by a dry, pucker

feeling in the mouth.
Flavour - it is the combined sense of taste, odor and mouth feel.
Functional Food - any food item or beverage that has a physiological benefit
that may enhance the overall health of an individual
Culture - The ideas, customs, skills and art of a certain group of
people in a given period of civilization.
Kosher -food that is fit, right, and proper to be eaten according to
Jewish dietary laws of the Hebrews.
Genetic Engineering -The alteration of a gene In a bacterium, plat or
animal to change one of its characteristics/
CONTENT/DISCUSSION
Sensory Criteria
Figure 1-1 Sensory Impressions of
When people select a particular food, they assess it food provided by the five senses
intentionally or unintentionally. 10,000 or so taste buds play
the most vital role in food selection. Beyond taste, sensory
properties such as smell, sound, appearance and texture
influence what people select to eat. Food must taste
delicious, certainly, but mouth feel, texture, looks and smell
are also important to the overall eating experience.
https://rb.gy/7m6ivg
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Figure 1-1 shows a graphical representation of the sensory impressions attributed by the
five human senses which are believed to be more significant for most of the consumers
than nutritional consideration.
Sight The eyes receive the first impressions of foods. The food’s color, texture, size
and shape and the presence of any physical outward defects are all perceived by the eyes.
Odor “The aroma component of flavour is key” – Jean Xavier Guinard. Smell is as
important as appearance when consumers evaluate a certain food item for quality and
desirability. The food should always smell fresh or ripe or as what the food should be as
accepted.
Smell acts in tandem with taste to identify food and help us to appreciate the
flavors of the food and drink. One food might taste so good but does not smells good.
Classification of Odors – system recognizes six groups of odors. Spicy, flowery,

fruity, resinous, burnt and foul
Taste – mostly influences people’s choice in the selection of food or drink.

Tastes also signal the nutritional qualities of the food, and from the taste itself,
consumers may identify the ingredients that have been utilized.
Taste varies from Flavour since it is referred to as the combined sense of taste,
odor and mouth feel.
The Five Taste Stimuli

 Sweet  Salty
 Sour  Savoury
 Bitter
Touch allows the consumers to feel the sensation that may be cause by the
outward surfaces. Food texture refers to the qualities felt by the consumers as the food
reaches the tongue, teeth and palate or mouth feel or even how it feels when it reaches
ones finger tips. As the food is chewed inside the mouth, it is then that it is assessed as
thick, chewy, brittle, slippery or soft.
Consistency – is slightly different from tenderness and is expressed in terms of
brittleness, chewiness, viscosity, thickness and thinness.
Astringency – causes the puckering of the mouth. Foods such as vinegar,
cranberries, lemon juice have astringent qualities.
Hearing Being able to hear the sounds of the food being served contributes to the
pleasure of eating. Sometimes, consumers enjoy the sizzles and the cracks of the food
like that of the sizzling sisig and chicharon. Food sounds may vary from crunching,
pouring, popping, swirling, dripping and exploding, which might give clue to the foods
freshness or doneness.
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Cultural and Religious Criteria
Culture and religion have played a very vital role in the selection of foods for
some. These are factors that are more on the consideration of beliefs rather than fulfilling
ones desire on food.
Cultural Criteria - Culture influences ones food habit by dictating what is or is not
acceptable to partake. These are customs and traditions that should be followed by a
certain group of people in accordance to their civilization. Ethnic influences, place of
birth and cultural influences manners comprise cultural criteria in food selection.
 Ethnic Influences – the country and the world has a diverse population.
 Place of Birth - dietary patterns for some may be influenced as to where they
are born and raise. Foods that are merely available within their surroundings
might be of greater considerations and will be more likely to be consumed.
 Cultural influences Manners – The diverse values which influence the
cultural aspects emanates from the place where these groups have originated.
 Geography and Climate – Long before, people just consumed foods that were
grown within their premise. Living near a shore might consider seafood as
their food preference, while living near farms tend to consume more root crops
and other plants.
Religious Criteria – declaring what food are acceptable and not acceptable to eat in
agreement to religious beliefs affect the diet of some consumers. People vary on what
religion they are into; thus, partaking foods is in accordance to their faith too.
 Buddhism
 Hinduism
 Seventh Day Adventist
 Church of Jesus Christ of Latter-Day Saints
 Judaism
 Sikhism
 Islam
*Continue reading on Religion and Dietary at https://rb.gy/azczb1
Psychological and Sociological Criteria

For most people, the sense of security that the food is ready and safe for
consumption greatly influences one’s decision in the selection of food. Most the food
and beverage industry consider advertising their product so as to give awareness and
assurance to consumers.
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On the other hand, social conscience and peer pressure occasionally influence
food choices. One might purchase a certain food item because a family, a relative or a
friend have recommended it too.
With these factors, a consumer considers food and is utilized more for a display
of hospitality or a status rather than the nourishment it can provide.
Psychological factors may be affected by Values, Beliefs, Habits, and Self-
Concept.
 Caviar is just plainly fish eggs but is valued

by some as delicacy and might even be
expensive when bought.
https://www.tastewiththeeyes.com/2016/12/holiday-entertaining-oysters-
 Beer does not taste good for the first try, but the
social environments and pressure may cause it to
be an acceptable taste.
https://www.tastewiththeeyes.com/2016/12/holiday-entertaining-oysters-
*Continue reading on Factors Affecting Food Selection on https://rb.gy/f5ahrl
Nutritional Criteria
For some consumers, nutrition is sometimes taken for granted, and is only second
after to taste as to the factor to be considered in selecting food choices.
But as days goes by, people of today have become more particular on their diet,
considering the rising of diseases that is related to poor diet and nutrition. Overweight is
one of the biggest health problems in the world. Being obese is closely related to
diabetes, high blood pressure and cancer which can be fatal for some, and other common
health conditions like tuberculosis and osteoporosis.
With these, Food Guide Pyramid and the plate model was established to at least
reduce dietary risk for some.
Figure 1-2 The Asian Pyramid Food Guide The Asian Food Pyramid
Guide is a graphic representation of an
Asian food and beverage suggested
proportion for consumption. This was
developed by Ms. Sanirose S. Orbeta.
The lowest level which caters

the largest space should also be
consumed a lot. As the level gets
smaller, the food and beverage on this
level should be consumed in
accordance to its size.
{https://steemit.com/@stee
mitdigest}
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https://steemit.com/health/@steemitdigest/asian-food-pyramid-a-guide-for-
Budgetary Criteria
Cost is a very significant limiting factor in choosing ones food. the food
preference for some depends on their buying capacity and purchasing power. Which
leads to the idea of, money is equals to food.
Costs helps determine the types of food and the brands consumer may consider.
Some people may feel financially strain and opt to eat less costly food products
sacrificing nutritional standards.
Can I afford this? Is a frequent question that is asked from time to time by
individuals which make convenience foods more economical.
LEARNING ACTIVITY1: BOX OUT

Directions:Sensory
From the statement in each number, identify the food selection
Criteria
criteria it is referring to. Select
Religious from the box the correct food selection criteria and write
Criteria
it on the space provided after Criteria
Cultural the number.
Psychological and Social Criteria
Nutritional Criteria
Budgetary Criteria
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1. A criterion which affects the diet of many by declaring which foods are
acceptable and not acceptable by specifying preparation procedures. __________
2. A criterion which adheres to kashruth and kosher foods. ______________
3. A food selection criterion which is sometimes affected by peer pressure.
___________
4. A criterion which influences food habits by dictating what is or is not acceptable
to eat __________
5. Food selection criterions which are based on how the food looks, smells, taste
and even sounds. __________
6. Food selection criterion which is deemed very important but is sometimes taken
for granted by many _________
7. Food selection criterion which affects the food habits of an individual
___________
8. Food selection criterion that is sometimes based on what the people see over the
television or internet sites ______________
9. Food selection criterion which prohibits some of the food according to their faith
and belief ________
10. Food selection criterion which is affected by the geographical location
__________
LEARNING ACTIVITY 2: REACTION PLS
Directions: Write a reaction paper on the how does various culture and religion
impact one’s food choices. (See Rubric in Writing)
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LEARNING ACTIVITY3: Point it Out

Directions:
 With a group of 5, Look over magazines, newspapers or internet sites on
several advertisements that you think had made an impact on one’s food
choices.
 Choose at least 10 ads and give a brief explanation on how does these affect
food choices.
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 Present it through a powerpoint

presentation and upload it via
google classroom (See Rubric in
Video/ Multimedia Presentation)
Example
MASTERY TEST
General Direction: Read each direction
written in every type of the test.
IDENTIFICATION: Identify the terms being asked or missing in the statements below.
Some numbers may have at least 2 answers. Write your answers on the blank space
provided before the number.
_________________ 1. Refers to the criterion which considers the buying capacity and
purchasing power of an individual.
_________________ 2. Ripening-delayed fruits is an example of _______.
_________________ 3. A food that imparts a physiological benefit that enhances overall
health and prevents disease.
_________________ 4. A guide that was developed to encourage people to improve
diets.
_________________ 5. How many taste stimuli are available inside one’s tongue?
_________________ 6. A criterion that is base merely on the five senses.
_________________ 7. A term which means meat permitted and approved to Muslim
guidelines.
_________________ 8. A food that is fit, right and proper to e eaten according to Jewish
dietary laws.
_________________ 9. A list of dietary laws adhered to by orthodox Jews.
_________________ 10. A concept that implies that good is rewarded with good and
evil is rewarded with evil.
BRIEF ESSAYS: Answer the following questions in short and concise essays.
1. How does odor affect one’s food preference?
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2. What is the diet recommendation of the Seventh-Day Adventist followers?

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3. How does geography and climates play a vital role in selecting food?
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LESSON 2
METHODS OF HEATING FOODS

“Cooking requires confident guesswork and improvisation—experimentation and substitution, dealing with
failure and uncertainty in a creative way.”
– Paul Theroux
LEARNING CONTENTS
a. MOIST HEAT PREPARATIONS b. DRY HEAT PREPARATION
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https://rb.gy/qe7eky
1. Scalding 1. Microwaving
2. Poaching 2. Baking
3. Simmering 3. Roasting
4. Stewing 4. Broiling
5. Braising 5. Grilling
6. Boiling 6. Frying
7. Steaming 7. Barbecuing
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LEARNING OUTCOMES
 Identify the different techniques in preparing foods

of either moist heat or dry heat preparations;
 Differentiate the various techniques in moist heat
and dry heat preparations through oral examination
and
 Creates a brief and concise write ups on their
understanding on the different moist heat and dry
heat preparation of food.

PRE -TEST True or False

__________1. A method of cooking food in which heat is transfer through radiation, fat
air or metal is referred to as dry heat preparation.
__________2. Stewing and braising are called by different names and both entails
simmering in a small amount of liquid
__________3. Parboiling refers to dipping food briefly into a boiling water.
__________4. Heating foods through cooking destroys microorganisms and bacteria that
are present in a food ingredient.
__________5. Scalding is usually applied to milk and milk products.
__________6. In order to boil water, temperature must reach 212°F at sea level.
__________7. Roasting is similar to baking
__________8. Heating foods with the use of liquid fat such as oil is an example of moist-
heat preparations.
__________9. Grilling is to cook foods under intense heat source.
__________10. Basting is usually done during roasting.
BRAIN TEASER - Brainstorming
Directions: Given the graphic organizer below, write your ideas and anything
that comes into your mind when we talk about METHODS OF HEATING
FOODS. You can come up with sub topics on each icon and write as many
details as you can. Use the activity sheet found on Appendix E, page _____ .
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Methods of Food
Preparation
KEY TERMS
Parboil - to partially boil, but not fully cook, a food.

Blanch - to dip a food briefly into boiling water
Baste - to add a liquid such as drippings,https://rb.gy/6fw4d9
sauce, or water to the
surface of roasting meat to help prevent drying
Sear - to brown the surface of meat by brief exposure to high
meat.
CONTENT/DISCUSSION
METHODS OF HEATING FOODS

Cooking Is a craft which can rise on occasion, to an art, said Arno Schmidt.
Understanding the factors on the basic of food preparation is essential in how to come up
with a good meal. No matter how knowledgeable and master the preparer is, the outcome
of the food varies from meal to meal.
Cooking always requires the transfer of heat from a heating source to a food
being cooked. Heating does not only destroy microorganisms and bacteria in foods that
can cause food borne illness, but it changes the molecular structure of food, altering its
texture, odor, taste and appearance. As such, the food is then acceptable for
consumption. During food preparation, heat is transferred to food either by moist heat or
dry heat methods.
Moist- Heat Preparation
- a method of cooking in which heat is transferred to food by water or any water-

based liquid such as stocks and sauces or by steam.
- This method is used particularly in softening tough fibers such as meat and the
cellulose in plants, making them more tender.
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- Moist heat preparation techniques include scalding, poaching, boiling, parboiling,

simmering, stewing, blanching and steaming.
Scalding
- Scalding water reaches temperature of 150°F.

- It is indicated by the appearance of large but
still bubbles on the bottom and sides of the
pan being used.
- This process is commonly used in milk to
improve its function in recipes and destroys https://rb.gy/juc5aj
the available bacteria in it.
Poaching
- Water heated to a temperature of 160°F to

180°F wherein food is partially or totally
immersed in the water.
- Th water is hotter than scalding but has not yet
reached the point of actually bubbling and
relatively motionless bubbles appear on the
bottom of the pan.
- This process is commonly applicable to https://rb.gy/cds8dv
prepare delicate food such as fish and eggs.
Simmering
- Water simmers at just below the boiling point,

never less than 180°F.
- This is characterized by gently rising bubbles
- There are various food dishes that are first
brought to boil first before simmering like that
of rice, soups and stews.
 Stewing https://rb.gy/xuuydh
- Refers to simmering ingredients in small to
moderate amount of liquid which often becomes a sauce of food.
- It is consists of chopped meats and vegetables placed in a large casserole or stock
pot with some water.
 Braising
- Is similar to stewing in that food is simmered in a small amount of liquid in a
covered pot wherein the liquid may be the foods own juices, fat, soup or stock.
Boiling
- Water reaches 212°F .
- In this case, water bubbles rapidly.
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- The high temperature and agitation of boiling water is usually applied to tougher
texture vegetables and for dried pastas and beans.
Figure 2-1 Bubble size and movement differ during poaching, simmering and boiling.
https://rb.gy/dknynp
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- Foods may also be parboiled in boiling water, after which it is removed and
cooking may be done or completed after a later time or by either different heating
method.
- Another used of boiling water is blanching, which sets the color of the green
vegetables, loosens the skins of the fruits and destroys enzymes that contributes
to its deterioration.
Steaming
- Water is at +212°F
- It is done by placing a food in a rack or steamer
above boiling water and cover it with a lid in
order to trap the steam that comes from the
boiling water.
- The steam will cook the food without having
direct contact with the liquid. https://rb.gy/e8w85g
- An indirect method which also applies
steaming is referred to as En Papilote (in paper),
wrapping the food in foil or parchment paper before it
is baked or grilled. The food is cooked by its own
juices which is trap inside its wrapper.
https://rb.gy/qkly0o
Dry-Heat Preparation
– a method of cooking in which heat is transferred by air, radiation, fat or metal.
Baking
- It is heating of food by hot air in an oven.
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- Usually done in baked pastries rather than in meats, but may be applied to in a
form of Roasting.
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Roasting
- Is similar to baking except that the term is
mostly applicable to meat ingredients such as
poultry.
- Roasted meats are often basted every 20 minutes
to prevent from drying out.
- Some foods are also seared at 400°F for about
https://rb.gy/quauxx
15 minutes before reducing the heat to normal
roasting temperature.
Broiling
- To broil is to cook foods under an intense heat source.
- The high temperature in broiling allows
only 5-10 minutes of cooking foods so
only tender meats and fish are broiled.
Grilling
- Is the reverse of broiling wherein food is
cooked above rather than below and https://rb.gy/iidqsv
intense heat source.
Barbecuing
- Refers to foods being slow cooked usually
covered with a zesty sauce over a longer
period of time
- The temperature in this process is regulated
by adjusting the heat source like that of a
charcoal. https://rb.gy/f3qu0y
Frying
- Is heating foods in fat. Oils used in frying serves to transfer heat into the foods
and acts as a lubricant to prevent from sticking from the pan.
- Although oils are liquid, frying is a dry heat preparation method because pure fat
contains no water.
Watch videos on
 Sautéing and Stir Frying
- These methods utilize the least amount of fat in
heating the food.
- Stir-frying is predominantly done in Asian Cooking
wherein the pan is held stationery while the food is
being stirred or turned over very quickly. https://www.youtube.com/watch?v=WujehK7kYLM
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 Pan Broiling and Pan Frying

- Pan Broiling refers to placing food in a very hot frying
pan with no fat at all and pouring out fat as it
accumulates. If the fat is not poured out, then it is
referred to as pan frying.
https://www.youtube.com/watch?v=sbUw8_rUu6w
 Deep Frying
- The food is completely submerged in hot fat.
- Many deep-fried foods are first coated with batters to
enhance moisture retention, develop flavor and enhance its
over-all appearance.
v=5KP0Z30q7Y8
LEARNING ACTIVITY1: Video Talks

Directions: Watch a summarized video on moist-heat and dry-heat
preparation of food with this link https://www.youtube.com/watch?v=g9WV1TAfL-o
and write the information being asked from the table below, which could either
be a definition or a technique.
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Moist-Heat Preparation Dry-Heat Preparation
Is a food preparation Grilling

technique in which foods
are cooked in hot liquids
just below boiling point.
Steaming Is the rapid method to
cook food using direct
heat.
A combination cooking The method of cooking
method that uses both using dry air usually in
wet and dry heats. oven for meats.
A technique that Baking
involves cooking by
submerging food in a
liquid.
Stewing Pan Broiling
Boiling Involves high heat and

very little oil is used
The process of briefly Deep Frying
cooking food in boiling
water.
LEARNING ACTIVITY2: One Call Away

Directions:
 Within the class scheduled time, expect a call from me through your given
mobile numbers.
 I will let you choose 5 of your most favorable numbers from numbers 1-25.
 Each number has a corresponding question regarding the various techniques in
moist heat and dry heat preparation.
 Answer the 5 questions with your best comprehension.
 Your answers will be scored based on the oral recitation rubric found on
Appendix B.
LEARNING ACTIVITY3: You’ve Got Mail

Directions:
 Answer the questions in essay form I have sent on your email.
 Make your write ups short and concise based on your own understanding.
 Email back your answer to me (llanevieazel.niez@jhcsc.edu.ph). Your essay will
be scored based on the rubric for Essay writing found on Appendix B.
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MASTERY TEST
IDENTIFICATION: Identify the word/s being referred by the statements on each
number. Write your answers on the space provided before the number.
_________________ 1. A process that destroys microorganisms that may cause illness

and changes the molecular structure of food.
_________________ 2. A method of cooking in which heat is transferred by water, any
water-based liquid or steam.
_________________ 3. A term which refers to partially boil but not totally cook a food.
_________________ 4. A French term which means to wrap the food in foil or paper.
_________________ 5. A dry heat preparation which heats the foods by hot air in an
oven.
_________________ 6. A method of cooking in which is heat is transferred by air,
radiation, fat or metal.
_________________ 7. A term which refers to dipping a food briefly into a boiling
water.
_________________ 8. A moist heat preparation method usually done in milk
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_________________ 9. A process of adding liquid such as drippings, sauces or fruit

juice to the surface of roasting meat
_________________ 10. A dry heat preparation which heats the food in fat
_________________ 11. A term which means browning the surface of the meat by brief
exposure to high heat.
_________________ 12. A type of frying which uses very hit frying pan with no fat
added in cooking the meat.
_________________ 13. A moist heat preparation method which is used to prepare
delicate foods.
_________________ 14. A process which uses pan that is held in stationery while the
food is being turned over very quickly.
_________________ 15. A moist heat preparation which refers to simmering
ingredients in small moderate amount of liquid which often become a sauce with the
food.
LESSON 3
CUTTLERY TECHNIQUES
“No one is born a great cook; one learns by doing –Julia Child.”
LEARNING CONTENTS
Handling Knives
a. Basic Knife Grips
b. The Guiding Hand
Cutting Styles
a. Slice f. Batonnet
b. Mince g.Brunoise
c. Peeling h. Jardiniere
d. Julienne i. Tournet
https://rb.gy/aljz6x
e. e. Shred k Mire-Poix
https://rb.gy/aljz6x
24
LEARNING OUTCOMES
 Handle a knife safely and correctly using the four basic

knife grips;
 Label by its name, various cutting styles utilized in
food preparation and
 Slice food ingredients in different basic cutting styles.

PRE- TEST – True or False

_________1. There are 2 basic knife grips.

_________2. The guiding hand is responsible for controlling the food being cut
_________3. When peeling or trimming foods, the product should always remain on the
cutting board
_________4. The flavor and texture and appearance of the dish suffer when the
ingredient is not properly cut.
_________5. Mincing is generally used in mirepoix
_________6. Shredding and batonnet are similar knife cuts.
_________7. Paring knives is usually utilized in cutting out vegetable ingredients.
_________8. Mincing is chopping food in to a very fine piece.
_________9. Handling knives is one of the basic pillars in food preparation
________10. Different section of knife blades is used for different tasks.
BRAIN TEASER – Word Play
Directions: Each number is consists of jumbled letters that forms a word when
rearranged. These words will be part of this lesson’s discussions.
1. NTOBTANTE - ___________________________
2. DIHNLANG SINKEV - ____________________________
3. HREDNIDGS - ____________________________
25
4. NGICNMI - ____________________________
5. FENIK SPRIG - ____________________________
6. LIPENGE -____________________________
7. CINLSIG - ____________________________
8. PCHO - ____________________________
9. NIDICG - ____________________________
10. TNEUORT - ____________________________
KEY TERMS
Parboil - to partially boil, but not fully cook, a food.

Blanch - to dip a food briefly into boiling water
Baste - to add a liquid such as drippings, sauce, or water to the
surface of roasting meat to help prevent drying
Sear - to brown the surface of meat by brief exposure to high
meat.
CONTENT/DISCUSSION
CUTTLERY TECHNIQUES
Another basic pillar in food preparation basic is the knowledge and the proper use
of cutlery tools. Various kinds and types of knives are made available in the kitchen
with different uses. The technique in handling knife vary from the type of knife being
used.
Handling Knives
In the basic kitchen set-up, the most common type of knife being used in the
Chef’s Knife or French Knife. It was originally designed to cut out beef meat into pieces,
but nowadays, it is primarily used as a general-utility knife or all-purpose knife.
How to Use Kitchen Knives Safely
Knives can cut you, whether they’re super sharp or very dull. Very sharp knives can
easily cut skin, and dull knives can slip, putting you at risk for losing control and getting
cut. You can prevent kitchen cuts in several ways:
 Keep your knives sharp.
 Slice away from your hand and keep your fingers clear of the blade.
 Don’t ever use the palm of your hand as a cutting board.
 When mincing, keep the tip of your knife on the cutting board
 Curl your fingers under and hold the food with your fingertips when chopping.
Credit: Marshall Gordon/Cole

Group/PhotoDisc
26
 Use caution with steak knives.

 Secure your cutting board.
 Never slice things freehand over the sink.
*Continue reading How To Use Kitchen Knife Safely on

(https://www.dummies.com/food-drink/cooking/kitchen-safety/how-to-use-kitchen-knives-
safely/)
Holding the Knife
The first factor to be considered in holding a knife is that the handler should be
comfortable with the knife held in the hands. Knife varies its comfortability from the
type of knife being used and how it a knife is held in the hands. The grip the handler
chose will be determined according to the task at hand. There are four basic grips used
with a chef’s knife that is illustrated on the table below.
Grip the handle with all four fingers and hold the thumb
gently but firmly against the blade’s spine
Grip the handle with all four fingers and hold the thumb
gently but firmly against the side of the blade
Grip the handle with three fingers, rest the index finger flat
against the blade on one side, and hold the thumb on the
opposite side to give additional stability and control
27
Grip the handle overhand, with the knife held vertically – this
grip is used with a boning knife for meat fabrication tasks
(Source :http://uctbakeshopprogram.weebly.com/uploads/5/4/7/8/54782537/cia_knife_skills.pdf )
CUTTING STYLES
The primary goal in cutting ingredients inFigure
food 1-3 Basic Cutting
preparation Styles
is uniformity. With
proper and uniform cutting, it allows even
cooking and gives the dish an appetizing
appearance.
Basic cutting styles includes slicing,
shredding, peeling, dicing, mincing and
julienne. Other special cuts are also utilized in
https://rb.gy/hweywj
the kitchen premise such as batonnet,
mirepoix, jardinière and brunoise. (Figure 1-3)
Slice
- To move the food under the blade of the knife, keeping the point of the blade
firmly on the cutting board. (See Figure 3-1)
Chop
- to roughly cut food into bite size pieces.
Shred
- To cut leafy vegetable into thin strips. This maybe done first by rolling
vegetables into cigarette like rolls before cutting them.
Cube
- To cut into a uniform size e.g ½” cube. This is used in may foods like potatoes,
meats and even bread.
Dice
- To cut of foods into even sized cubes.
Mince
- To chop food into very fine pieces. Proper handling of knife is applied to achieve
proper minced ingredient. Watch video on https://www.youtube.com/watch?
v=2Yt6pKLU_10 on proper mincing.
Peeling
- To remove the skin, the rind or the peel of an ingredient. Proper peeling is also
encouraged to lessen food cost in food preparation.
- Paring knife is frequently used in peeling. (Figure 3-2)
Julienne
28
- To cut food into very thin stick-like shapes usually 1-3 inches long and only
1/16-1/8 inches thick.
Brunoise (Bru-nua)
- To cut first into julienne and cut into quarter and later cut it into dice, producing
cut that is 3mm long
Batonnet (bah-tow-nay)
- To cut food into little sticks usually ¼ by ¼ in size
MirePoix (meer-pwah)
- To cut onions. Celery, carrots and leeks into 1cm dice cut.
- The sliced vegetables is usually cooked with butter, oil or other fat for a couple of
minutes until it turns into brown color.
Jardenierie
- To cut into short and thick baton cuts usually 2cm x 4cm x 4cm in size. It is
thicker than julienne slice.
- This size is usually used in frozen mixed vegetables.
Tourne (tour-nay)
- To cut and peel root vegetables into oblong, seven-sided football-like shapes in
the same size. French word for “turn”
Chifonade - To cut herbs or leafy vegetables into long ribbons. The vegetable is first
rolled up and then cut across.
*Continue reading on From Chiffonade To Juliene: A Guide to Culinary Cutting Terms

at https://whatsfordinner.com/kitchen-tips/culinary-cutting-terms-images/
Figure 3-1Slicing Technique Figure 3-2 Peeling with a Paring Knife
https://rb.gy/mqgwfz
https://rb.gy/kwytj3
  Watch supplemental videos on
https://www.youtube.com/watch?v=G-Fg7l7G1zw
https://www.youtube.com/watch?v=ML5flgorZYc
https://www.youtube.com/watch?v=8VBnaFhOEn8
LEARNING ACTIVITY1: Video Simulation

Directions:
 Watch the video on How to Hold a Knife with the 4 different grips on
https://www.youtube.com/watch?v=20gwf7YttQM.
 Familiarize the basic grips and practice with
your own knife and chopping board at home.
 After practicing, make a video of yourself
performing the basic grips.
29
 Send the video on mp4 file through the google classroom.
LEARNING ACTIVITY2: Label Me

Directions: From the discussion on the different cutting styles, label the
pictures below with their proper cutting styles and give a brief definition of the
cuts.
Basic Cut Name Definition
LEARNING ACTIVITY3: Laboratory Rotation Activity

Directions:
 From the scheduled laboratory posted on the google classroom, students will
have to take turns in performing the basic cutting styles individually.
 Strict implementation of the new-normal protocols will be implemented.
 Refer to the announcements on the google class on what to bring during the
laboratory.
 Performance skills will be based on the rubrics found on Appendix B.1
MASTERY TEST
CROSSWORD PUZZLE: Find at least 10 words inside the puzzle and
write down important details or information of what you have
understood about the word.
C U R B F P B Z R Y
U A J R K E A M N V
T O U U N E T F T U
T D N N M L O M G H
I G I O M I N C E R
N H F I L N N V P T
G J O S M G E E O U
S H R E D W T R K I
T N M A I S A T L L
30
Y M I G C U R L G N
L B T S E Q W E R T
E A Y P A R I N G Y
S J A R D I N I E R
H A N D L I N G S V
J A R D I N I E R E
M I R E P O I X W W
1. ____________________ - ____________________________________
_____________________________________
______________________________________
2. ____________________ - ____________________________________
_____________________________________
______________________________________
3. ____________________ - ____________________________________
_____________________________________
______________________________________
4. ____________________ - ____________________________________
_____________________________________
______________________________________
5. ____________________ - ____________________________________
_____________________________________
______________________________________
6. ____________________ - ____________________________________
_____________________________________
______________________________________
7. ____________________ - ____________________________________
_____________________________________
______________________________________
8. ____________________ - ____________________________________
_____________________________________
______________________________________
9. ____________________ - ____________________________________
31
_____________________________________
______________________________________
10. ____________________ - ____________________________________
_____________________________________
______________________________________
LESSON 4
KITCHEN TOOLS & UTENSILS

“The kitchen is where you put all the ingredients and tools together. No matter what you do in life, you have to plan
and put it together—Yo Gotti”
LEARNING CONTENTS
a. Cutting Tools
b. Measuring Tools
c. Preparation Tools
d. Cookware
e. Cooking Utensils
f. Kitchen Equipment
g. Miscellaneous
Equipment
https://rb.gy/ypm4i7
https://rb.gy/ypm4i7
LEARNING OUTCOMES
 Recall and recognize the different tools and utensils

utilized in the kitchen premise;
 List different kitchen tools and utensils and
describe its uses and functions and
 Name the various tools and utensils and its uses in
the actual food preparation through a moving
exam.
32

PRE-TEST - Matching Type

Directions: Match column a which is the name of the tools/utensils, to column b
its uses. Write the letter of your answer on the space provided before the number.
____1. French Knife a. used in different baking procedure

____2. Measuring Spoon b. known as all-purpose knife
____ 3. Bread knife c. used to pick up hot food items
____ 4. Colander d. used to cook delicate sauces
____ 5. Measuring Cup e. used for crushing and grinding
____ 6. Mallet f. used in tenderizing meat
____ 7. Mortar and Pestle g. used to drip water from large food items
____ 8. Double Boiler h. used in measuring liquid
____ 9. Tong i. used in measuring small quantities
____ 10. Hand Mixer j. used in measuring dry ingredients
k. has a saw-toothed blade which make a
a smooth edge when slicing breads.
BRAIN TEASER – Daydream and Share

Directions: Imagine that you are inside a kitchen, be it in your own kitchen, your
friend’s kitchen, or a kitchen that you have seen anywhere. Think of the different
tools and utensils you have seen and share a list of it below. Write as many as
you can.
11. ____________________ 21. ____________________

12. ____________________ 22. ____________________
13. ____________________ 23. ____________________
14. ____________________ 24. ____________________
15. ____________________ 25. ____________________
16. ____________________ 26. ____________________
17. ____________________ 27. ____________________
18. ____________________ 28. ____________________
19. ____________________ 29. ____________________
20. ____________________ 30. ________________
33
KEY TERMS
Mise-en-Place - refers to pre-preparation

Cookware - refers to Cookware comprises cooking vessels, such as
saucepans and frying pans, intended for use on a stove or
range cooktop
Cooking Utensils - refers to utensils used for preparing, handling and serving
food
Miscellaneous Equipment - refers to the kitchen utilities used during
preparation, cooking and serving of food.
Preparation Tools - refers to the tools utilized during mise-en-place
CONTENT/DISCUSSION
KITCHEN TOOLS AND UTENSILS

Kitchen tools, utensils and equipment are vital items needed for cutting, stirring,
turning, measuring, and serving food. these are very important items needed in
preparation, cooking and serving of food.
Various kitchen tools are utilized inside the kitchen premise with different uses
and functions. As such, proper handling, sanitizing and storing is suggested to prolonged
its shelf life and avoid malfunctioning which can hamper the production.
Kitchen tools, utensils and equipment’s is categorized into cutting tools,
measuring tools, preparation tools, cookware, cooking utensils, kitchen equipment and
miscellaneous equipment.
Cutting Tools and Knives

Chef’s Knife
- Also known as French knife is the largest
and serves as an all-purpose knife for
cutting meats and other food items.
- Blade lengths are from 6,8 up to 12 inches
long which is somewhat delicate to use
when learning how to slice.
Paring Knife
- Commonly used in peeling and cutting out
fruits and vegetables in carving. https://rb.gy/a51tra
- It has a short blade and a very good point.
Bread Knife
- Has a saw-toothed like blade which make smooth edge when slicing breads or
cutting out sandwiches.
Butcher’s Knife
34
- Generally used for large and heavy cutting

like that of a meat carcass.
Boning Knife
- A very handy knife which is use for
separating meat from its bone
Kitchen Shears
- A scissor which is intended for kitchen
utilization and is commonly used for
trimming wilted vegetables.
Poultry Shears – cut through fowl and fish bones
https://rb.gy/m1xvfj
Peeler - remove the outer surface of fruits and
vegetable
Measuring Tools
Measuring Spoon
- Used to measure small quantities of ingredients.
With 1 tablespoon as the biggest spoon and 1’8
tsp as the smallest to measure.
Measuring Cups
- Are sets of individualized cups used to measure
dry ingredients such as flour, sugar and
cornstarch. https://rb.gy/m1xvfj
- The cups are indicated with different fractions

from 1 cup to ¼ cup.
Graduated Measuring Cup
- A graduated cup with measurements printed on it which is used in measuring
liquid ingredients like water, milk and juices.
Kitchen Weighing Scale
- Unlike the common weighing scale, the kitchen weighing scale is regularly used
to weigh larger ingredients using gram as a unit.
Preparation Tools
Mixing Bowls
- Used to hold ingredients together for mixing.
- Mixing bowls can either be glass, aluminum or plastic.
Strainer
- A tool which have holes in it made
of crisscrossed wires used to
separate solid ingredients to the
liquid
Sifter
- A fine mesh strainer, use to sift
ingredients like flour and sugar to
separate coarse particles.
35
Colander
- A perforated material used to drip or strainhttps://rb.gy/5xrntz
water from foods such as pastas, rice
or used in rinsing vegetables.
Wire Whip
- Consist of a long handle with a series of wire loops which is used in beating large
number of eggs, whipping cream and mixing batter.
Chopping Board
- A durable board either made up of wood or plastic used to protect the table when
slicing or chopping
Grater
- Also known as shredder used to grate foods like cheese, chocolate or fresh
coconut into fine pieces.
Mallet
- Used to pound raw meat to make it more tender before cooking.
Mortar and Pestle
- Used for crushing and grinding ingredients such as black pepper and nuts.
- The ingredient to be crushed is placed on the mortar and ground and crushed
using the pestle.
Masher
- A food preparation utensil used to crush, soft food for dishes such as mashed
potato, apple sauce or refried beans.
Spatula
- A broad, flat, flexible blades used to mix, spread and lift foods.
Rolling Pin
- A wooden kitchen utensil which is used to roll and flatten out dough usually in
baking. Some dishes call for ingredients that needs to be rolled such as oatmeal.
Cookware
Sauce Pan
- A deep stovetop pan that has one
long handle used to cook sauces,
fruits ang vegetable.
Skillet
- Has a slanted sides that is used for
frying, sautéing, and pan broiling
Wok
- A round bottomed cooking pot
which originated from China that https://rb.gy/llq9cb
is use for stir-frying, pan frying,

deep frying and more frequently in
cooking noodles.
Double Boiler
36
- Is a kitchen tool that is composed of 2 sauce pans, with one over the other. The
lower portion is placed with water while the upper pan is placed with the food
that is to be melted.
- Commonly, double boiler is used to melt delicate food ingredients like chocolate,
making of hollandaise sauce and cooking custards.
Pressure Cooker
- It is an airtight cooking device that cooks food faster than the usual because of
the steam pressure that builds up inside.
- The device whistles when it starts to accumulate pressure inside, signaling that it
should not be open until the whistle stops.
Casserole
- A deep pan used for oven cooking such as baked meats and pastas. The pan could
also be used as a serving dish.
Steamer
- A small kitchen appliance used to prepare and cook food by means of holding the
food into a closed vessel wherein the steam is used to cook the food.
Stockpot
- have two handles used in holding food after cooking
Griddle
- a skillet without sides used in French toast and pancakes.
COOKING UTENSILS
Tong
- A kitchen tool that is used to grip or hold food
items that might be hot instead of directly
holding them with bare hands.
Kitchen Spoon
- A kitchen utensil that is used for several
purposes such as stirring, serving and
transferring of food.
Kitchen Fork
- Used for turning and lifting meat
Slotted Spoon
- A spoon implement that has slots, holes or other https://rb.gy/mt64ha
opening which allows liquids to pass through

retaining the larger solid on top of it.
Food turner
- A cooking utensil which have a flat flexible part and a long handle used for
turning food during frying or serving food.
Ladle
- A type of spoon which has a large long-handled spoon with a cup shape used to
scoop out soup, stew, sauces or other liquid foods.
37
THERMOMETERS
Oven safe
- thermometers designed to be placed in food while
it is cooking • Instant read thermometers inserted
into a food at the end of cooking
Candy thermometers
- marked with different temperatures needed for
different kinds of candy
Deep fat thermometers https://rb.gy/m1xvfj
- register oil temperature for deep frying foods

(doughnuts and French fries)
KITCHEN EQUIPMENT
Electric Hand Mixer
- A kitchen appliance which is used in different baking procedures to beat, stir, and
blend.
Blender
- A kitchen appliance which is used to
puree or emulsify food substance.
Food Processor
- A kitchen appliance used to use to
facilitate various repetitive task in food
preparation.
Oven Toaster
- A kitchen appliance that is used to
warm, toast and bake food.
Microwave Oven
- A kitchen appliance that is used heats https://rb.gy/r6ead8
and even cook food by blasting it with

electromagnetic radiation.
MISCELLANEOUS EQUIPMENT
Plastic Wrap/ Cling Film
- Help keeps food fresh and bug-free during preparation or even after keeping
excess ingredients fresh for later usage.
Kitchen Foil
- Great for baking because it reflects heat which can greatly help in the cooking
process.
Baking Parchment
- A grease-proof paper ensuring that batter won’t stick where they shouldn’t.
Kitchen Towel
- Used for drying up dishes and covering food without the risk of trapping too
much moisture.
38
LEARNING ACTIVITY 1: Recognize Me

Directions: Read the statement on each number and recognize what tool or
utensil it is referring to. Write your answers on the space provided on the
opposite side of the statements.
1. A kitchen appliance used to facilitate - _____________________

Various repetitive task in food preparation.
2. A kitchen appliance that is used to - _____________________
Warm or toast a bread.
3. Use for turning and lifting meat - _____________________
4. A cooking utensil which allows the liquid- _____________________
To pass through the holes retaining the solid ingredient.
5. An airtight cooking device that cooks - _____________________
The food faster than usual.
6. Used to melt delicate ingredient like - _____________________
Chocolate and other sauces.
7. A cookware that is used for stir-frying ______________________
8. A measuring tool that is used in measu- - ______________________
Ring liquid ingredients like milk and juices.
9. A perforated material used to drip water- ______________________
From food like pastas.
10. Allows food ingredients to pass through - ______________________
A sieve to separate coarse particles.
LEARNING ACTIVITY 2: What’s My Name

Directions: Name the pictures of the kitchen tools and utensils in each box.
Label the box on the right-hand corner if these are cookware, cutting tools,
measuring tools, thermometers etc.
39
______________
______________
_____________
_____________
40
______________
LEARNING ACTIVITY 3: Moving Exam

Directions:
have to take turns in performing the Moving Exam inside the laboratory to
have actual familiarization of the tools and utensils available in the kitchen.
 Instructions will be given on the day of the exam.
moving exam.
MASTERY TEST
Multiple Choice: Read the statements on each number, and understand
carefully the question. Choose and encircle the letter of the best answer.
1. A type of knife commonly used in peeling and cutting out of fruits.

a. Paring Knife c. Chef’s Knife
b. Bread Knife d. Butcher’s Knife
2. A measuring tool used to measure small ingredients like salt and pepper.
a. Graduated Measuring Cup c. Measuring Spoon
b. Weighing Scale d. Measuring Cup
3. A preparation tool which is used to hold ingredients together.
41
a. Colander c. Sifter
b. Baking Pan d. Mixing Bowls
4. A preparation tool that is used to beat large number of eggs together.
a. Spatula c. Wire Whisk
b. Wooden Ladle d. Hand Mixer
5. A tool used to pound raw meat to make it more tender.
a. Mortar and Pestle c. Spatula
b. Boning Knife d. Mallet
6. A wooden kitchen utensil which is used to roll out dough or flatten breads.
a. Spatula c. Pastry Dough Cutter
b. Rolling Pin d. Baking Sheet
7. A cookware that is used to hold food after cooking.
a. Casserole c. Sauce Pan
b. Stock Pot d. Double Boiler
8. A kitchen tool that is used to hold food items that might be hot.
a. Food Tongs c. Kitchen Fork
b. Pot Holder d. Cooling Rack
9. A type of thermometer that is used for deep frying foods.
a. Deep Fat Thermometer c. Candy Thermometer
b. Oven Safe Thermometer d. Infrared Thermometer
10. A kitchen appliance which is used to puree or emulsify food substance.
a. Food Processor b. Blender
b. Microwave Oven d. Hand Mixer
11. A miscellaneous supply used for drying up dishes and covering food
a. Kitchen Towel c. Parchment Paper
b. Cling Wrap d. Foil Paper
12. A knife which is generally used for large and heavy cutting
a. Butchers Knife c. Boning Knife
b. Chef’s Knife d. Bread Knife
13. A kitchen scissors that is intended for kitchen use only.
a. Poultry Shears c. Peeler
b. Grater d. Kitchen Shears
14. A cutting tool which is used to remove easily the outer surface of fruits .
a. Poultry Shears c. Peeler
b. Grater d. Kitchen Shears
15. A measuring tool which is used in measuring larger ingredients.
a. Graduated Measuring Cup c. Measuring Spoon
b. Weighing Scales d. Measuring Cup
LESSON 5
MEASURING and CONVERTING INGREDIENTS

42
“Cooking requires confident guesswork and improvisation-experimentation and substitution, dealing with failure and uncertainty in a
creative way—Paul Theroux”
LEARNING CONTENTS
a. Choosing Tools and Equipment

b. Measuring Dry & Liquid
Ingredients
c. Measuring Liquid and Solid Fat
d. Basic Metric Measurements and
Equivalents
https://rb.gy/ksckkc
https://rb.gy/ksckkc
LEARNING OUTCOMES
 Sequence the step by step procedure in measuring

Liquid and dry ingredients;
 Converts unit measurement ingredients of a recipe
into metric measurements and
 Demonstrate proper measuring of ingredients and
Accurate conversion in cooking a recipe.

order to access upcoming content, answer the pre-test below.
PRE-TEST
43
Directions: Match column a with its abbreviation on column b. Write the letter of
your answer on the space provided before the number.
_____ 1. Tablespoons a. fl.Oz

_____ 2. Teaspoons b. lb
_____ 3. Pound c. kg
_____ 4. Pint d. oz
_____ 5. Gallon e. gal
_____ 6. Ounce g. tbsp
_____7. Quart h. ml
_____ 8. Milliliter i. tsp
_____ 9. Kilogram j. qt
_____ 10. Gram k. g
l. pt
KEY TERMS

Imperial Measures -The imperial system of units, imperial system or imperial
units is the system of units first defined in the
British Weights and Measures Act 1824
CONTENT/DISCUSSION
To produce quality cooked baked products, it is important to measure accurately
all the ingredients to be used. The main goal in measuring ingredients is to achieved taste
and flavor consistency of the food. some recipe, calls for a proper ratio of ingredients
too.
Choosing Measuring Tools and Utensils

Choosing the correct measuring tools and utensils plays a vital role in making
accurate measurements. Different measuring equipment’s is selected depending the upon
the type of ingredient to be measured and the amount of ingredients to be measures.
Measuring tools may provide metric measures or imperial measures.
 Measuring Cup
- measuring cups can either be plastic or metal which is used to measure
dry ingredients such as flour and sugar.
 Graduated Measuring Cups
- graduated measuring cups come in either transparent glass or translucent
plastics which is used to measure liquid ingredients such as water, juices and
extracts. also called as measuring jugs. Liquid measuring cups have spout for
pouring and have space between the top and the rim so that liquids do not spill
during transfer.
 Measuring Spoons
- measuring spoon can either be plastic or metals which is used to
measure small amount of ingredients like herbs and spices.
44
Measuring Dry and Liquid Ingredients

Dry Ingredients
 Flour
 Sift the flour
 Spoon the flour into the dry
measuring cup, filling to
overflowing, but do not shake
or tap.
 Level the flour off by
dragging a straight edged
utensil across the top of the
measuring cup
 Granulated Sugar
 Sifting is not necessary before measuring unless it is lumpy.
 Measure granulated (white) sugar using the same method as is used for
measuring flour
 Brown Sugar
 Check if the sugar is lumpy before
measuring
 Roll out the lumps. Remove the
dirt
 Brown sugar should be firmly
packed into the dry measuring cup.
 You will know if it is packed correctly, when the sugar
holds its shape when emptied
Small Amounts of Dry Ingredients

 When small amounts of a dry ingredient, such as
flour, sugar, baking powder, baking soda, salt and
spices, are to be measured, measuring spoons are
utilized.
 Overfill the measuring spoon and level of the dry
ingredient with a straight-edged
Liquid Ingredients
 Place measuring cup on a level surface when measuring liquid ingredients
 Avoid lifting the cup to read the measure as this will result in an
inaccurate amount
 Once the measuring cup is on a level surface, add the liquid you wish to
measure
 Read the level of the liquid by
bending down to the eye level.
45
Fats and Oils

 Solid Fat
 Solid fats including butter, margarine, lard and shortening
 Several methods can be used when measuring solid fats, however depends
on the kind of fat and the quantity
 Soft fats, such as margarine and soft butter
can be pressed into a dry measure and
levelled off with a straight-edge utensil
 Firm fats, such as butter may be cut from the
block, using the measurements provided on
the packaging
 Liquid Fat
 Oil is measured using the method for
measuring liquid ingredients
Basic Metric Measurement and Equivalents
Cooking Measurement Abbreviations
When following a recipe, it is important to understand those cooking

abbreviations. Many recipes utilize shorthand when writing out recipes, and if you are
not familiar with it, you will end up making mistakes of what you are cooking. cooking
abbreviations are as follows;
Standard imperial measurements

Tbsp = Tablespoon (also TB, Tbl) Metric Measurement Abbreviations
tsp = Teaspoon mL = Milliliter
Oz = Ounce g = grams
fl. Oz = Fluid ounce kg = kilogram
c = Cup l = liter
qt = Quart
pt = Pint
gal = Gallon
lb = Pound
Kitchen Conversion and Equivalents

Understanding basic cooking measurements and cooking conversions is
important knowledge to have in the kitchen. When you’re following a recipe, you need
to know what it all means. And sometimes you just can’t find that darn tablespoon to
measure out your ingredients, so you have to wing it. But if you know that 1 tablespoon
also equals 3 teaspoons, and the rest of the conversions equivalents, measuring will be
easy to facilitate.
46
Dry Measurement Conversion Chart
3 teaspoons = 1 tablespoon = 1/16 cup

6 teaspoons = 2 tablespoons = ⅛ cup
12 teaspoons = 4 tablespoons = ¼ cup
24 teaspoons = 8 tablespoons = ½ cup
36 teaspoons = 12 tablespoons = ¾ cup
48 teaspoons = 16 tablespoons = 1 cup
Liquid Measurements Conversion Chart
8 fluid ounces = 1 cup = ½ pint = ¼ quart

16 fluid ounces = 2 cups = 1 pint = ½ quart
32 fluid ounces = 4 cups = 2 pints = 1 quart = ¼ gallon
128 fluid ounces = 16 cups = 8 pints = 4 quarts = 1 gallon
Butter
1 cup butter = 2 sticks = 8 ounces = 230 grams = 8 tablespoons
Metric to Imperial Conversion
Oven Temperatures
120 c = 250 F 205 c = 400 F
160 c = 320 F 220 c = 425 F
180 c = 350 F
Baking in grams
1 cup Flour = 140 grams 1 cup powdered sugar = 160 grams
1 cup sugar = 150 grams 1 cup heavy cream = 235 grams
Volume
1 milliliter = ⅕ teaspoon 15 ml = 1 tablespoon
5 ml = 1 teaspoon 240 ml = 1 cup or 8 fluid ounces
1 liter = 34 fl. ounces
Weight
1 gram = .035 ounces 500 grams = 1.1 pounds
100 grams = 3.5 ounces 1 kilogram = 35 ounces
Imperial Measurement to Metric

⅕ tsp = 1 ml 1 pint (2 cups) = 473 ml
1 tsp = 5 ml 1 quart (4 cups) = .95 liter
1 tbsp = 15 ml 1 gallon (16 cups) = 3.8 liters
1 fl ounce = 30 ml 1 oz = 28 grams
1 cup = 237 ml 1 pound = 454 grams
What does 1 cup equal?

It is helpful to know what 1 cup equals, because even when you’re short on kitchen
measuring tools, most people will have a 1 cup measurement. If you have that, you can
go far! Plus it can be useful for making cooking conversions when trying to halve or
double recipes. Just remember that 1 cup equals these various measurements, which
means that everything in this chart is equivalent.
1 cup = 8 fluid ounces 1 cup = ½ pint
1 cup = 16 tablespoons 1 cup = ¼ quart
1 cup = 48 teaspoons 1 cup = 1/16 gallon
47
1 cup = 240 ml
* Check helpful conversion online on

http://southernfood.about.com/library/info/blconv.htm •
http://www.globalgourmet.com/food/resource
LEARNING ACTIVITY 1: Quick Summary

Directions:
 On each box, write a brief step by step procedure on how to measure
ingredients based on what you have understood.
How to measure Brown Sugar How to measure Liquid
LEARNING ACTIVITY 2: Convert Me

Directions:
 2 recipes are projected below that are on imperial measurement.
 Convert these recipes into metric measurement applying the basic conversion
discussed on the previous pages.
 Write the conversion on the space provided, on the opposite side
48
Spaghetti Bolognese Spaghetti Bolognese

Course Main Course Course Main Course
Cuisine Italian Cuisine Italian
Price Moderate Price Moderate
Skill Level Experienced Skill Level Experienced
Prep Time 10 minutes Prep Time 10 minutes
Cook Time 20 minutes Cook Time 20 minutes
Passive Time 100 minutes Passive Time 100 minutes
INGREDIENTS INGREDIENTS
300 g minced meat- minced meat-
1 onion 1 onion
1 clove garlic 1 clove garlic
2 sticks celery 2 sticks celery
1 carrot - 1 carrot -
125 g mushrooms mushrooms
50 g tomato paste - tomato paste -
400 g tomatoes chopped tomatoes chopped
150 ml passata - passata -
100 ml water - water -
50 ml red wine - red wine -
250 g spaghetti - spaghetti -
100 g cheese Emmental cheese Emmental
rosemary rosemary
thyme thyme
oregano oregano
bay leaf-INSTRUCTIONS bay leaf-INSTRUCTIONS
Chop all your vegetables. Chop all your vegetables.
Make the sauce and let it simmer for at Make the sauce and let it simmer for at
least 2 hours. least 2 hours. Corn
Corn Bread
Bread
Cook the pasta.LEARNING ACTIVITY 3: Cooking Cook the pasta.
Course Main Course
Put the sauce with
on theMetric Put the sauceCourse
pasta. Measurement Assignment on the Main
pasta.Course
Eat the pasta. Try the beat the Cuisine
Eat the pasta.Cuisine
Try the beat the Italian
Italian
world record. Directions: Price
world record. Price Moderate
Moderate
 Find a simple recipe that you would like to Skill
SkillLevel
Level Experienced
Experienced
Prep
PrepTime
Time 10
10minutes
minutes
try making (Pick something you have not Cook Time 20 minutes
Cook Time 20 minutes
done before and that you think would be Passive
PassiveTime
Time 100100minutes
minutes
good to share with the class).
INGREDIENTS
 Convert the units to the metric system. INGREDIENTS
 Make or bake your recipe with complete 25 gr white cake flour
white cake flour
video from measuring ingredients up to
cooking. 135 gr plain
plainwhite
whitesugar
sugar
 For those who do not have enough tools and
utensils for measurement at home, ask for a 10 gr baking powder
baking powder
schedule from the instructor, to utilize the
3 gr saltsalt
laboratory.
140 gr cornflour
cornflour
235 ml milk
milk
2 eggs
2 eggs
115 gr butter melted
butter melted
-- 49
 Put your recipe and a video of you cooking on a PowerPoint Slide/s and either
email to llanevieazel.niez@jhcsc.edu.ph or submit via usb on a scheduled face
to face class.
MASTERY TEST
Fill in the Missing Data: With the conversion chart below. Fill in the data that is
being asked.
source: https://rb.gy/j2nu4q
50
source: https://rb.gy/j2nu4q
LESSON 6
EGG & EGG COOKERY

“Love and Eggs are best when they are fresh – Russian Proverb”
LEARNING
CONTENTS
a. Composition of
Eggs
b. Purchasing of Eggs
c. Functions of Eggs
in Foods
d. Preparation of
Eggs
https://rb.gy/pr5tmp
https://rb.gy/pr5tmp
LEARNING OUTCOMES
51
 Describe the composition of eggs and its functions;

 Make a presentation of food dishes that uses egg
as a functioning ingredient though a PowerPoint
presentation and
 Demonstrate variety of egg dishes through an actual
Laboratory activity.

order to access upcoming content, answer the pre-test and familiarize the key terms
below.
PRE-TEST - MULTIPLE CHOICE

Directions: Select the letter of the best answer on the questions being asked
below. Encircle the letter of the best answer.
1. What is the smallest size of an egg available in the market?

a. Peewee c. Small
b. Extra-Small d. Medium
2. What is the function of eggs in cooking?
a. Emulsifier c. Leavening Agent
b. Foaming d. All of the above
3. what part of the egg accounts the largest to its weight?
a. Egg Yolk c. Egg White
b. Air Sac d. chalazae
4. A method of frying eggs wherein the egg white is totally coked, while the
yellow is not totally set?
a. Egg over easy c. Sunny Side-up Egg
b. Over-Medium d. Over Hard
5. A beaten egg whites with sugar is called _____?
a. Meringue c. Shirred Eggs
b. Custard d. Omelet
KEY TERMS
Weeping - the escape of liquid to the bottom of meringue

Chalaza - the ropy twisted strands of the albumen
52
Beading - the formation of tiny syrup droplets on the surface of a

baked meringue
Storage of Eggs - eggs that are treated with a light coat of oil or plastic
Vitelline Membrane- the membrane surrounding the egg yolk
Cuticle - a waxy coating on an eggshell that seals the pores from
contamination.
Meringue - a mixture of beaten egg whites and sugar
CONTENT/DISCUSSION
Eggs, those that are from bird and other gamebirds have been part of one’s diet
for thousands of years. It is believed to be a sign of fertility and provided nutrients to the
body be it, young or old.
Moreover, it has numerous functions and is deemed significant in food
preparation and production.
Composition of EGGS
The egg has 5 major components, the Figure 6-1 Composition of an Egg
yolk, albumen (egg white), air cell, shell
membrane and the shell. (Figure 6-1). Each of
these components plays diverse role in the
eggs exceptional characteristics that makes it
valuable in food preparation.
Yolk
- The sunny yellow colored yolk that is
situated in the center of the egg is
about 30% of the total weight of the
egg. https://rb.gy/5gc35n
- - the color of the yolk depends on the

hen’s diet. It ranges from pale yellow to deep red in color.
Albumen
- The albumen is the egg’s egg white which accounts for almost 58% of the egg’s
total weight that is made up mostly of water and protein.
- Egg white have different viscosity depending on the amounts of protein on the
different layer of the egg white.
- Around the yolk is the thick protein called chalaza, which secure the yolk to its
vitaline membrane so the yolk stays in the center.
Shell Membranes
- Shell membranes are of two parts, the thin and the thick membranes. These are
found ion between the egg white and the shell which protects the egg against
bacterial invasion.
53
Air Cell
- When the egg is laid, the inner shell separates from the outer shell membranes
which forms a pocket of air found in between the two membranes that is known
as air cell.
Shell
- It is considered as the natures way of protecting the delicate composition of the
egg, that it needs to be surrounded with hard calcium carbonate shell.
- Shell color depends on the breed of the hen.
- The shell is protected by cuticle.
PURCHASING OF EGGS
Inspection
The Bureau of Agriculture and Fisheries Standards have set a Code of Hygienic
Practice for Table Eggs as Philippine National Standard. This aims to ensure the safety
and suitability of the eggs purchase in the market for consumption.
Eggs that do not pass the inspections are called Restricted eggs and are not
allowed to be sold to the consumer. Some examples of restricted eggs are ones with
shells that are cracked called “checks”; those that have cracked shells as well as broken
membranes called “leakers”; those that shells are covered at least ¼ of dirt and stain are
called “dirties” and “inedible” have greenish, rotten, moldy or bloody egg whites.
Sizing
Not all eggs are created equal. When a dish call for an egg as an ingredient, it is a
very important factor that the size of it is taken into consideration. The size and weight of
the eggs constitutes to the achievement of the best result, specifically in baking. Eggs
sizes are determined by its minimum weight and are categorized into (Figure 6-2);
Figure 6-2 Egg Sizes
https://rb.gy/5xksxh
Pewee Eggs - comes from the chickens who lay eggs infrequently.
Small Eggs - are called “pullet eggs” comes from young hens
Medium Eggs - the smallest sizes of eggs available in groceries
Large Eggs - most common egg a recipe calls for
Extra Large Eggs - slightly bigger than large eggs
Jumbo Eggs - 20% than typical large eggs
FUNCTIONS OF EGGS IN FOODS

54
Eggs are often combined with other ingredients so that its function into the dishes
is achieved. The unique ability of the eggs to flavor, color, emulsify, bind, foam and
interfere makes it very essential in food preparation.
Emulsifying
- Egg yolk has a lecithin which is a natural emulsifying agent. Eggs help keep
water and fat from separating that is why it is often used to thicken and stabilize
foods such as salad dressings, ice cream and cakes.
Binding
- Eggs are very rich in protein, making it an exceptional binder, that is commonly
applied during breading of fried fish, chicken and other foods. It is also the binder
used in meat loafs, meatballs and lasagna.
- When the mixture is cook, the egg proteins become firm and stabilizes, however
too much eggs may cause foods to be overly firm and dry.
Foaming
- Egg whites has the capability to be beaten and Figure 6-3 Stages of Foam Formation
becomes foamy and increases up to 6 times of
its original volume.
- Foaming egg whites has been used to leaven
and aerate various food products such as
souffles, angel food cake, sponge cake and
meringues (mee-rang).
- The formation and stability of egg whites
depends on the beating technique.
- Various stages of foam formation is achieve
when consistency in beating is applied; which is
categorized in to foamy, soft peaks, stiff peaks
and dry peaks. (Figure 6-3) https://rb.gy/hnrxd6
Interfering
- Eggs interfere in the formation of ice crystals making it very suitable in the
production of ice cream and some kind of candies.
PREPARATION OF EGGS
Eggs are tremendously versatile that it can be prepared alone or with other foods.
Numerous recipes can be prepared by either dry heat or moist heat preparation
However, cooking eggs is not as easy as what you think. Factors such as
temperature and time cooking should be considered because heating eggs in high
temperature at a longer period of time eliminates egg texture making it to shrink and d
rubbery.
Fried Eggs
- A cooked dish wherein eggs are removed from their shells and place into a frying
pan with enough amount of fat like butter or oil.
55
- Yolk are less likely to break when it is first transferred into a bowl rather than
breaking it directly into the pan.
- Coagulation is then allowed to occur according to the following “cook to order”
stages (Figure 6-4)
- A comparative table on the determining of doneness is shown on Figure 6-5
below.
Figure 6-4 Fried Eggs

Sunny Side up - the egg is not flipped and is Cook To Order
cooked until the egg white is set,
but the yolk Is still soft.
Over Easy - the egg is flipped over when the
egg white is at least 75% set, and
continues until the white is
completely cook but the yolk is
still soft.
Over Medium - the same as over easy, except
that the yolk is partially set.
Over Hard - the same as over easy except that

the yolk is completely set.
Scrambled Eggs - the egg is beaten wile raw until
well blended, may be seasoned
with salt and pepper. The mixture
is then poured into the heated pan,
and stirred when it starts to
coagulate
Omelets - the egg is beaten, cooked and
folded into a flat half circle, which
can be filled with some
ingredients like hams, onions, leeks etc. or just plain with

salt and pepper with it.
Figure 6-5 Determining Doneness on Fried Egg
Source: https://rb.gy/wrbi3g
56
*Watch supplemental video on How to Fry an Egg – Sunny Side Up, Over Easy etc. at
https://www.youtube.com/watch?v=Aq3XFdYYx8E
Baking
Shirred Eggs - whole eggs are baked and serves in individual dishes
Meringue - A beaten egg whites added with sugar and then later on
baked that is sometimes added into a layer of cake or as a
frosting.
Souffles - a modified omelet wherein the egg yolk is separated from
egg white, combined with white sauce or pastry cream.
Watch video on https://www.youtube.com/watch?
v=xH60bCE7w_g.
Selection of Equipment
• ramekins, soufflé or gratin dishes
• deep baking sheet or pan for a bain marie
• brush to spread butter
Selection of Ingredients
• whole eggs in the shell (because the egg's appearance is important, the egg
must be fresh; the fresher the egg, the less likely the yolk is to break).
• butter
• salt
• pepper
• other garnish or finishing ingredients
Technique
1. Prepare and fill the ramekins
• Warm the ramekins before you fill them; this reduces overall baking time.
• Butter the baking dish generously.
• Add any additional ingredients in an even layer. Add the eggs
2. Bake the eggs in a bain-marie, if desire, until the whites are set and milky i
Hard- or Soft-Boiled Eggs

The term hard boiled eggs do not refer to hard cooking, because
Figure 6-5 Stages ofeggs
Boiledare
Eggsactually
simmered only rather than boiling it so as not to
make it rubbery. There are two methods of cooking
hard or soft-boiled eggs- the hot start method and the
cold start method. Every method varies from the time
of cooking the eggs. (Figure6-5)
Hot-Start Method - in this method, the https://rb.gy/uocgyn

egg is immersed into a
water that is heated first into boiling point, and then later
57
on reduced to simmer. Cooking time is at 6-14 minutes

depending on the desired doneness.
Cold-Start Method - in this method, the eggs is placed in a sauce with enough
cold water covering it. The water will be bringing to a boil
and immediately reduced to simmer. Cooking time is from
1-10 minutes.
Selection of Equipment
• pot large enough to hold eggs and water to cover by at least 2 inches
• ice bath to cool eggs after cooking, if necessary
• colander
• containers for holding cooked eggs or heated plates for service
Technique
1. Place the eggs in a sufficient amount of water to completely submerge them.
• For coddled, soft-, or medium-cooked eggs, bring the water to a simmer
first.
• Hard-cooked eggs may start in either boiling or cold water.
2. Bring (or return) the water to a simmer.
• Water at or close to a simmer cooks eggs evenly without toughening the
whites.
• The proper cooking temperature produces eggs with a good consistency and
texture. A rapid boil can crack the eggs
3. Start timing the cooking once the water has returned to a simmer.
• For example, a 3-minute egg cooks for 3 minutes once the water has
returned to a simmer after the egg has been added to the water.
Coddling
Is a moist heat preparation method of cooking eggs. Breaking eggs into a small
cup called a coddler with a screw on top. The coddler will be submerged into a
simmering water until the egg is cooked
*Watch video on Egg Coddlers -What They are and How to Use Them at
https://www.youtube.com/watch?v=cxjlAVBDbBs
Poaching
Eggs are poached by cracking it into a simmering water in at least twice as its
depth. It is cooked for 3-5 minutes and a slotted spoon is used to remove it from the
water.
*Watch video on the Alton Brown Makes the Perfect Poached Eggs at
https://www.youtube.com/watch?v=UMiCy8EH1go&t=8s
Custards
58
Is a term which refers to the combination of milk, cream,

sweeteners, flavoring and eggs or egg yolks to thickened it.
Custard may vary its consistency from a thin pouring sauce to a
thick pastry cream. It can be cooked in two ways, either cooked on
top of the stove or baked in an oven.
https://rb.gy/xtz0fx
LEARNING ACTIVITY 1: Describe Me So Well

Directions:
 Label each part of the composition of eggs.
 After labeling, give a brief description about the part and how does it function
on the space provided below.
4.
1.
5.
6.
2.
7.
8.
3.
9.
https://rb.gy/mt25w8
59
1. ___________________ -
2. ___________________ -
3. ___________________ -
4. ___________________ -
5. ___________________ -
6. ___________________ -
7. ___________________ -
8. __________________ -
9. __________________ -
LEARNING ACTIVITY 2: PowerPoint Presentation

Directions:
 Research various dishes that uses egg as a functioning ingredient.
 Present at least 3-5 dishes on each egg function such as Binding, Foaming,
Emulsifying, Interfering and Clarifying.
 Each dish should have an image and give a brief description on how does egg
function on it.
 Present it on through a PowerPoint presentation and post it on google
classroom.
 Check on the google classroom about the guidelines and the rubric for scoring
the presentation.
LEARNING ACTIVITY 3: Lab-Rotation

Directions:
have to take turns in performing the actual demonstration on preparing
various types of egg dishes.
laboratory.
 The laboratory activity will be rated using the rubric found on Appendix B.1.
60
MASTERY TEST
IDENTIFICATION: Identify the word/s being referred by the statements on each
number. Write your answers on the space provided before the number.
_________________ 1. The egg has ___ major components that plays an important role
in the eggs unique attribute.
_________________ 2. It is the component of an egg that constitutes about 30% of the
eggs total weight
_________________ 3. It is the ropy twisted strands of the albumen that anchor the yolk
to the center of the egg white.
________________ 4. It’s the part of the egg that protects the delicate internal contents
that is comprise of hard calcium.
________________ 5. The size of the egg that is 21 oz per dozen.
________________ 6. A function of eggs that is applicable in breading chicken and fish.
________________ 7. The capacity of the egg whites to beaten and double its size to six
or eight times than its original volume.
________________ 8. The function of egg in making ice creams and other frozen
desserts.
________________ 9. A type of fried egg wherein the egg white is set but the yolk is
still soft.
________________ 10. A type of fried egg wherein the egg is flipped over when the
whites are 75% set.
________________ 11. A term which refers to the formation of tiny syrup droplets on a
surface of a baked meringue.
________________ 12. A term which refers to the escape of liquid to the bottom of a
meringue or the formation of pores filled with liquid.
________________ 13. A dish referred to as a modified omelet
61
________________ 14. A method in boiling eggs where the eggs are placed in a
saucepan with enough cold water to cover and then brought to a boil and then simmer
after.
________________ 15. These are mixtures of eggs, milk/cream and sweeteners.
LESSON 7
MEAT & MEAT COOKERY

“Don’t take a butcher’s advice on how to cook meat. If he knew, he’d be a chef- Andy Rooney”
Learning Contents
a. Types of Meats
b. Cuts of Meat
Primal Cut
Retail Cut
c. Purchasing Meats
d. Preparation of Meats
https://rb.gy/9laytt
LEARNING OUTCOMES
At the end of the discussion, the students are expected to;
 Identify the different types of meat utilized in food

preparation;
 Explain the factors to be considered in purchasing
meats locally available in the market and
 Produce variety of meat dishes applying the different
cuts of meats.
62

below.
PRE-TEST– True or False

_________1. Meat is usually the most expensive item in the menu.

_________ 2. All meat has the same molecular structure.
_________ 3. Meat is cut according to the dish to be cooked.
_________ 4. Veal is the meat of the sheep.
_________ 5. Most pork is derived from young swine.
_________ 6. Cooking meat initially converts the color into light red.
_________ 7. Meats can be processed to prolong its shelf life.
_________ 8. Bacon is a cured and smoked meat.
_________ 9. Canned meats are processed through pasteurization.
_________ 10. Tocino is an example of processed meats.
KEY TERMS

Castrated - removal or inactivation of the testicles of the male
animal.
Brine Solution - a high concentration of salt in water.
Pasteurization - a process in which package and non-packaged foods are
treated with mild heat to eliminate pathogens and extend
shelf-life.
Thawing - the process of warming food that has been frozen so that
the food can be cooked for consumption.
Maillard Reaction - the browning reaction that occur when meat is roasted or
seared
Rigor Mortis - Rigor mortis is a loss of muscle extensibility marking the
conversion of muscle to meat. In other words, living
muscles can be stretched and they return to their resting
length when released. Meat cannot be stretched and has
63
very little elasticity. ... A muscle will only contract if there

are no skeletal restraints
CONTENT/DISCUSSION
Meat is usually the most expensive food item in a menu. Its cost will vary from
the type of meat, cut and the tenderness of the portion. Some parts of the meat are
naturally tender, while others are tough, that is why preparation methods must be varied
accordingly.
TYPES OF MEATS
Beef
- Is the culinary name for meat from cattle. It is believed that beef has been
consumed by humans since ancient times. It is a good source of protein and
nutrients.
- Cattles are classified according to age and gender which are steers, bulls, heifers
and cows and calves.
 Steers – most of the consumed beef is supplied by this type of
cattle. It is a male cattle that has been castrated while young so that they
can gain weight more quickly.
 Bulls - it is an older uncastrated male that provide stag meats that
is used in the production of processed meats and pet foods.
 Heifers and Cows - Heifers are female cattle that have not borne a
calf.
 Calves -Calves that are three to eight months old that are too old for veal
and too young for beef
Beef Primal Cuts and Retail Cuts
Rib, short loin and sirloin wholesale cuts lie along the back of the animal and are
usually the most tender parts making it the most expensive part too. (see Figure 7-1)
Figure 7-1 Primal Cut Figure 7-2 Retail Cut
https://rb.gy/hc2ije
https://rb.gy/qx6the
Click on
the link
for further readings and discussion of the
64
primal and retail cuts of beef. https://gofreshsingapore.wixsite.com/wet-market/single-

post/2015/06/23/Choose-your-Cut
Lamb & Mutton

Lamb and mutton are the meats from the sheep. Its main difference is the age of
the animal from which they come from. Lamb is the meat from sheep that is below 14
months old, while mutton is from those over 14 weeks.
Lamb Primal Cuts and Retail Cuts
Figure 7-3 Lamb Primal Cut Figure 7-4 Lamb Retail Cut
https://rb.gy/xc1eqk
https://rb.gy/wog3tw
Pork
Most pork comes from young swine that is slaughtered between 7-12 months old.
Technically, pigs are less than four months, while hogs are older than four months. Pork
has been one of the leading meats utilized in culinary dishes nowadays because of its
tenderness in nature. About one-third of pork is sold fresh, while the rest is cured and
processed.
Pork Primal Cuts and Retail Cuts
Figure 7-5 Pork Primal Cut Figure 7-6 Pork Retail Cut
https://rb.gy/fljr2n
https://rb.gy/pj7wnq
PROCESSED MEAT
When meat is processed, the original fresh cut has been changed. Before the
advent of refrigeration. Meat was preserved by processing methods as curing, smoking,
canning and drying. These methods extend the shelf life of the pork products. Some
examples of these processed pork meats are ham, bacon, sausages, salami and tocino.
(see Figure 7-7)
65
Processing Methods
 Curing Figure 7-7 Examples of Processed Meat
- curing is applied in several
ways. One is to rub curing salt directly
into the flesh of the meats. The other
one is to immerse the meat into a brine
solution. And the most common curing
technique is injecting the curing solution
into the meat.
 Smoking
- most cured meats is smoked https://rb.gy/7yuhqk
after. This method imparts aroma and adds color to the foods. In this process,
cured meat is placed in smokers wherein they are exposed to the smoke of the
burning wood. Sawdust is the most common wood utilized in smoking.
 Canning
- canned meats is processed through pasteurization or sterilization.
Pasteurized meats need refrigeration that is why it is commonly labeled with
“Perishable, Keep Refrigerated, while sterilized meats don’t need to be
refrigerated as long as it is keep sealed.
 Drying
- this is not as common among the other methods, but some processed
meats like pepperoni and salami are dried.
Types of Processed Meats

 Ham
- is an example of a cured pork wherein the meat that is utilized for this
processed is derived from the hind of the leg of a hog.
 Bacon
- Is a cured and a smoked meat derived from the sides of a hog. The meat
should have a balanced proportion of lean and fat, because too much lean will
make it less tender, and high fat will shrink much.
 Sausages
- a meat that has been finely chopped and ground and mixed with other
ingredients, seasonings and spices. Its is then placed into a casing which is
traditionally the intestines of the pig, but nowadays cellulose collagen is being
utilized.
 Salami
- is a type of a smoked cure sausage that is comprised of fermented and
air-dried meat.
 Tocino
- is a native cured meat in the Philippines and is sometimes referred to as
sweet red pork. Thin slices of pork belly or pork shoulder is marinated for a few
days in a mixture of salt, sugar and salitre.
66
PURCHASING MEATS
Meat plays an important role in at least one of our daily meals. It is a good source
of protein, which is vital for a healthy diet. It also has a very high mineral content
including body essentials like magnesium, zinc and iron.
Most of the meats that are sold in the local wet market are slaughtered earlier of
the day. Thorough inspection is made by the local officer to ensure that the meats are
safe for consumption.
For some instances, meats are sold frozen in the market because of lesser
purchase. That is why, careful and wise buying should be applied in purchasing meats in
the market
Beef
 Beef meat should be red with fat content that is creamy white in color
 Texture should be fine-grained and firm
 The higher the fat content, the cheaper the price, but this will shrink too much
when cooked.
Veal
 Veal meat should be visibly fat free with lean, fine texture and firm pink meat.
 If the meat of the veal is red, it indicates that the animal is old and as expected it
is lower in quality, flavor and tenderness.
Lamb and Mutton
 Lamb meat should be pink to light red in color, with fat covering it that is firm
and white.
 When the meat is dark, it usually indicates older meat.
Pork
 Pork meat should be light pink in color, with fine-grained and firm texture
 The fat should be firm and white in color and bone should be pink.
Frozen/Processed Meats
 Frozen meats should be in a well-sealed package and fell solid to touch. It is
important to note that packages with tears, freezer bum and or evidence of frost
crystals are to avoided, which indicates bacterial contamination.
PREPARATION OF MEATS
Whether the meat will be prepared by a dry-heat or a moist-heat method, all meat
should be wiped first with a paper towel to remove any moisture. After wiping out, the
meat can be trimmed of any visible fat to lessen its calories.
In preparing frozen meats, meats should be properly thawed in the refrigerator or
microwave before cooking it to avoid uncooked parts.
Changes During Heating

 Tenderness and Juiciness
67
- correct temperature for the right amount of time will maximize the
meats tenderness, juiciness and flavor. Exposing meat into too much heat will
toughen, shrink, and harden the meat, making it difficult to eat.
 Flavor Changes
- the natural composition of the meat like protein, fats and organic acids
will improve as the meat will be heated, imparting acceptable flavor to the meat.
The enough amount of carbohydrates in meat contributes to the special of the
meat as these sugars react with the protein in Maillard Reaction allowing the
meat to brown in color.
 Flavor Enhancement
- meat flavor can be enhanced on broiled or baked meat by basting and seasoning
it. Most of the professional chefs recommends the adding of salt and seasonings after
the meat has browned, because the salt draws out juices and retards browning.
METHODS OF COOKING MEAT
Methods of cooking meat include dry heat (roasting, broiling, pan-broiling, pan-
frying, stir-frying and outdoor grilling) or moist heat (braising and cooking in liquid).
Methods should be selected based on initial tenderness of the cut, desired quality
characteristics of the resulting product, available cooking facilities and equipment, and
the amount of time available for preparation.
Tender cuts of meat, cooked by dry-heat methods, result in tender and juicy
products. Less-tender cuts must be cooked for longer periods of time by moist-heat
methods, to soften the connective tissue, prevent surface drying and to develop flavor.
Some less tender cuts such as beef top round and chuck arm can be cooked by a dry heat
method if marinated before cooking.
The degree of doneness can easily be determined by measuring internal

temperature, using a standard meat thermometer or a quick recovery/ instant read
thermometer. The more tender the cut, the lower the internal temperature needed to
produce a satisfactory product.
*Click on the link for further reading on the Ways of Cooking Meat
https://meatscience.org/TheMeatWeEat/topics/meat-safety/meat-cookery
68
LEARNING ACTIVITY 1: Meat Me

Directions:
 From the statements on each number, identify what type of meat it is referring
to.
 Choose from the given option on boxes and write it on the space provided after
the statements.
 This is to evaluate if you can identify all the meats you have meet within the
discussion.
Beef Lamb and Mutton Pork Processed Meats
1. A type of wild ox domesticated in Ancient times. __________________

2. Cattle are classified according to age and gender. _______________
3. Veal comes from the calves of the cattle. ________________________
4. Young swine and hogs. _____________
5. Older uncastrated male cattle that provide stag meat. ___________
6. Are the meat of the sheep __________________
7. Slaughtered between 7 and 12 months of age. ___________________
8. Its primal cuts are chuck, rib, short loin, sirloin, round, flank and short plate.
_____________
9. Sausage is meat that has been finely chopped or ground. __________
10. It is one of the most expensive type of meats. __________________
LEARNING ACTIVITY 2: Oral Summary

Directions:
 Students will be given topic relating to the factors in purchasing meat, and
will create a 4-minute oral explanation of it.
 The oral explanation will be shared with the other members of the class through
a live presentation on a scheduled session using google meet online platform.
 All the participating students will then write a short summary of each of the
aspects explained.
 These written summaries will be shared with the class online through the google
classroom.
 Students will be rated using the Rubric for Oral Exam found Appendix B.
69

Directions:
have to take turns in performing the actual demonstration on producing
various meat dishes in a group of 3-5.
laboratory.
 The laboratory activity will be rated using the rubric found on page ____.
70
LESSON 8
POULTRY & GAME DISHES

“A hen is only an eggs way of making another egg-Samuel Butler”
LEARNING OUTCOMES
At the end of the discussion, the students areSubtopics

expected to
a. Classifications of
Poultry
b. Types and Styles of
Poultry
c. Common Poultry
Cuts
d. Preparation of
https://rb.gy/4pyxlr
Poultry
  Recognize the different classifications of poultry,

its type and styles that are locally available in the
market;
 Propose possible dishes utilizing the different cuts of
poultry and
 Apply common poultry cuts and the factors to be
considered in cooking poultry dish.

below.
71
PRE-TEST– True or False

_________1. Chicken is the most common poultry utilized in food preparation.

_________ 2. Poultry is a term which refers to chicken only.
_________ 3. Turkeys are bred for their meat
_________ 4. Poultry cuts are varied according to the dish it is to be utilized.
_________ 5. Ducks is also an example of domesticated poultry.
_________ 6. Slaughtering is the first step in preparing poultry.
_________ 7. Chicken is sold in the market either live or dressed
_________ 8. Chickens are best source of protein
_________ 9. Poultry are considered as white meat
_________ 10. Poultry is the most common meat utilized in culinary world.
KEY TERMS

Eviscerate - to remove the entrails from the body cavity
Craw - is the punch like gullet of a bird where food is stored
and softened.
Gutted - remove the intestines and other internal organs before
cooking it.
CONTENT/DISCUSSION
CLASSIFICATION OF POULTRY
Poultry refers to the edible flesh, with adhering bones, of any bird that is
commonly used as food. It is a category of farm birds, that includes, chickens and turkey
and other domesticated poultry such as ducks, geese, guinea fowl. Ready to eat poultry
is classified according to its gender and its age of processed. Classifications vary from
species to species which will be discuss below.
Chicken
Chicken that are commercially sold in
market is either male or female, that differ in age
and weight at which they are slaughtered. These
chickens are classed in the markets as
broilers/fryers. Roasters, capons and game hens.
 Broilers/Fryers https://rb.gy/bw39er
- is a chicken that is either male or female, slaughtered under 10 weeks of age

and only weighs 3-5 pounds.as the name implies, these chickens is suitable for
broiling and frying.
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 Roaster
- is a chicken that is older than a broiler/fryer, and is usually processed at nine
o eleven weeks of age, and weighs 6-8 pounds
 Capons
- is a chicken that is a neutered male, that is usually sold in the market under
4 months of age that weighs around 12-14 pounds.
 Game Hens
- is a chicken that is bred by crossing a Cornish hen to a chicken. The hen is
usually slaughtered at five to six weeks, keeping their weight not more than 2
pounds.
 Mature Chickens
- is a chicken that is over ten months of age, that have survived their breeding
capabilities. The meat of this chicken is tougher, the skin coarser and the
breastbone less flexible, compared to other class.
Turkey
Turkey belongs to the family of poultry, that is
traditional in every thanksgiving in USA. It is considered
as a fortune animal that brings luck to every home that
prepares roast turkey during the said celebration.
 Fryer-roaster https://rb.gy/5nr0hd
- is a turkey that is very young around 12
weeks old, with a ready to cook weight of about 7
pounds.
 Hens
- it is turkey that weighs less than a Tom even if they are on the same age.
it is usually process when it is about 14 weeks old weighing 26 pounds.
 Toms
- It is usually processed when it is about 17 ½ weeks of age.
Other Domestic Poultry

Other domestic poultry such as ducks, geese, guinea fowl and pigeon is not
mostly consumed, as that of chicken and turkey. These poultry are considered luxury
food that are often served in fine dining restaurants and hotel buffet as delicacies or as
special entrees
 Ducks
- ducks are usually sold in the market when they are 7-8 weeks old and its
ready to cook state weight at 3-7 pounds.
 Geese
- geese are sold in the market when they are about eleven weeks of age and
weighs 6-12 pounds, and is considered ready to cook.
 Guinea Fowl
- guinea fowl that are young, weighing 1- 2 ½ pounds are consumed as
food. those matured fowl are not utilized in food preparation anymore because of
its tough flesh.
 Pigeon
73
- a squab (young pigeon) is locally sold in the market when they leave
their nest at about 30 days of age.
TYPES AND STYLES OF POULTRY

Poultry reached the market in a number of types and styles. Type of poultry refers
to whether it is fresh, frozen cooked, sliced, canned or dehydrated. While style, describes
the degree to which it has been cleaned and processed, either it is lived, dressed, ready to
cook or convenience
 Dressed
Figure 8-1Convenience Cuts
- dressed birds are those which had only
the feathers, the blood and the craw have been
removed
 Ready-to-Cook
- ready to cook bird are eviscerated. It is
free from blood, feather, head and feet and is
usually the type of poultry utilized in food
service. The internal organs such as heart, liver
and gizzard have been cleaned and put back
inside the inner cavity.
 Convenience https://rb.gy/0p1wst
- convenience poultry is referred to a
poultry that has been cut into pieces such as halves, breast, drumstick, thighs and
wings. (see Figure 8-1)
 Processed Poultry
– convenience poultry is also available in the market as processed poultry.
These are commonly used in canned or dried soups.
COMMON POULTRY CUTS

For maximum yield and precise processing, poultry can be segmented by cutting
through the soft natural joints of the bird. The term 8-cut chicken is used to describe a
chicken segmented into two drumsticks, two thighs, and both breasts split in half across
the rib bone (one half may contain the wing). This procedure is always done with the
bone in. These segments can be processed further to boneless skinless cuts if desired.
 White Meat Cuts Figure 8-2 Wings Cut

- White or light meat comes from the breast and
wings. The breast and wings are generally separated, but a
chicken breast with the drumette portion of the wing still
attached is called a suprême. Wings can be broken down
into three parts: wing tip, winglette, and wing drumette. (see
Figure 8-2)
- The breast can also be broken down further and the
tenderloins (fillets) removed. The portion without the https://rb.gy/uevgwq
tenderloin can be split and pounded into a thin cutlet known as a paillard.
74
 Dark Meat Cuts

Figure 8-3 Ballotine
The dark meat of poultry comes from the legs,
which can be broken down into two parts: the thigh and
the drumstick. In restaurants, you may occasionally find
a boneless leg that has been stuffed, which is called
a ballotine. (see Figure 8-3)
https://rb.gy/xpnkpi
Chicken legs are split at the knee joint to separate the thigh from the drumstick.
Drumsticks are usually cooked bone in, while thighs can be deboned and skinned to use
in a variety of dishes, including slicing or dicing for stir-fry’s and similar dishes.
PREPARATION OF POULTRY
Among all the poultry products, chicken has been the most widely consumed
poultry. It has been a great source of protein.
Most of the poultry sold in the market has been gutted, meaning, intestines and
other internal organs has been removed. Proper gutting must be practiced at all times,
specially if the poultry is to be gutted at home. Improper gutting might contaminate the
meat or other food and may cause food poisoning.
Preparation Safety Tips
There are two bacteria associated with poultry. These are Salmonella and
Campylobacter. With proper handling, preparation, cooking and storing, the risk of
foodborne illness will be reduced.
 Thawing Poultry
 Do not thaw poultry at room temperature
 If thawing in the microwave, cook the poultry immediately.
 If thawing poultry in running water, keep it in its original packaging and
the water should be kept cold.
 Preparing and Cooking Poultry
 poultry should be washed inside and out and then patted dry with paper
towel.
 Washing hands, using warm water and soap should be practiced always
after handling the raw poultry and before holding another food.
 As with all meat, poultry should be prepared at proper temperature. never
eat raw and undercooked poultry
 Storing Poultry
 Place raw poultry at the bottom of the fridge to avoid drippings to other
food.
 Raw poultry should only be kept in the fridge for about 2-3 days
 Cut up pieces can be kept in the freezer for about 6 months and whole
birds up to 1 year.
Preparation of Poultry for Cooking
In preparing poultry for cooking, a step by step procedure is followed to

minimize bacterial contamination and best result is achieved after cooking.
 Slaughtering and Bleeding

75
- killing of poultry animals for food.

 Scalding
- immersing briefly in boiling water for various purposes such as to
facilitate the removal of skin easily.
 Defeathering
- removing of feathers
 Evisceration
- removing of internal organs or viscera
 Deboning/ Cutting
- removing of bones
LEARNING ACTIVITY 1: The Six Thinking Hats and Mine
Directions:
 This is a modified six thinking hats (De Bono) activity.
 Each hat is represented by a question regarding the classification, types and
styles of poultry.
 Each hat should be answered via MS Word document.
 The font color of your answer on each hat, should be the same color with that
of the hat.
 Refer to google class regarding the specific guidelines of the document.
Source https://rb.gy/o32jky
What are the 3

classifications of What are the other 4
Describe a Differentiate dressed, ready to
Turkey? domestic poultry?
fryer/roaster turkey. cook, convenience and processed
poultry
What are the 4 types What are the 5 Describe what is a

of chicken? classification of broiler chicken.
chicken?
LEARNING ACTIVITY 2: Decent Proposal

Directions:
 Research for possible dishes that utilizes the different cuts of poultry, either
from the white or the dark meat cuts.
 Submit at least 5 dishes as your proposal to a laboratory activity following the
format posted on google classroom.
76
 The approved recipe proposal will be emailed back to you and will be utilized
on the actual laboratory demonstration.

Directions:
have to take turns in performing the actual demonstration on poultry products
individually.
 The approved recipe proposal will be utilized for this laboratory.
 Strict implementation of the new-normal protocols will be implanted.
laboratory.
77
LESSON 9
FISH & SHELLFISH

“Cooking fish is so much difficult than cooking protein meats, because there are no temperatures in the medium, rare,
well done cooking a stunning bass or a scallop
—Gordon Ramsay ”
Subtopics
a. Classification of
Fish and Shellfish
b. Selection of Finfish
c. Purchasing of Fish
and Shellfish
d. Preparation of Fish
and Shellfish
https://rb.gy/rnuawa
LEARNING OUTCOMES
 Recognize the different classifications of fish and

Shellfish;
 Create a multimedia presentation on the various type
of fish and shellfish locally available in the market and
 Prepare and cook variety of fish and shellfish dishes.

PRE-TEST – True or False

78
____ 1. The classification of water animals is according to the presence or absence of a

backbone.
____ 3. Crustaceans and mollusk are examples of shellfish.
____ 4. Majority of fish are found on fresh waters
____ 5. Most fish that are used in cooking are those coming from fresh waters.
____ 6. Fish ca be sliced into fillets and sticks.
____ 7. Most common shellfish are shrimps and crabs.
____ 8. Shellfish can also be cured to extend its shelf life.
____ 9. Crabs are cooked best when it is still alive before cooking.
____ 10. Fish are purchased either fresh or frozen.
BRAIN TEASER – Modified Fish Bone Diagram
Directions: A fish diagram is projected below. On the head portion, write

important details or information that comes into your mind when we talk about
fish and shellfish. On each bone, list name a fish and shellfish that you are
familiar with. You can add more bone if you wish too.
Fish and Shellfish
Fish Main Topic
Examples
Examples of fishof Fish
Shellfish
Examples of shellfish
https://rb.gy/dzyzix
KEY TERMS

Invertebrates - are animals without a backbone or bony skeleton. They range in
size from microscopic mites and almost invisible flies to giant
squid with soccer-ball-size eyes. This is by far the largest group in
the animal kingdom
79
Gaping - The separation of fish flesh into flakes that occurs as the steak or
fillet ages.
Deveined - remove the central vein.
CONTENT/DISCUSSION
CLASSIFICATIONS OF FISH AND SHELLFISH

Fish are vertebrates with fins for swimming
and gills for breathing. There are more than 30, 000
known species and most of these species live in seas
and ocean. There are some who thrives on freshwater
but there are less numerous.
On the other hand, shellfish are aquatic
invertebrates with shells or carapaces. They can
https://rb.gy/m53x8a
either be found in salt or fresh water.
Due to the increasing demand nowadays, good quality fish and shellfish are
readily available in the market. Most of the fish and shellfish are expensive. They are
highly perishable. Its cooking time is generally short than that of cooking meat. Taste is
generally mild and delicate that is why careful attention should be given to prevent
spoilage and retain its quality.
The fish and shellfish that is being utilized in food service industries divided into
3 categories; Fish, Mollusks and Crustaceans.
Fish
- Finfish is the most common fish utilized in cooking. It can either be found on in
the fresh waters of rivers, lakes and streams and the salt water of ocean and seas.
- Finfish is classed into Round Fish and Flat Fish
- Round Fish swims in vertical position, with their eyes on both sides of their head.
Examples of round fish includes bass, cod, mackerel, catfish, pollock etc.
- Flat fish are bottom dwellers and can only be found on deep waters. Both eyes
are on the sides of the body and their scales are small. Examples of flat fish sold
in the market are halibut, flounder, domestic dover sole, English sole and turbot.
Shellfish
- Shellfish are commercial rather than a scientific classification includes the
invertebrate’s mollusk and crustaceans.
Mollusks
- Are shellfish characterized by soft un-segmented body with no internal skeleton.
Most of them have hard shells. The three types of mollusks are univalve (abalone,
conch), bivalve (clams, scallops, mussels, oysters) and cephalopods (squid,
octopus).
Crustaceans
- Are shellfish that have harder skeletal shells than that of mollusk. Crustaceans
includes lobster, crab and shrimps.
80
- Crab – King crabs, blue crabs, spider crabs, stone crabs

- Lobster – Maine lobster, spiny lobster, slipper lobster, langoustine
SELECTION OF FINFISH
The factors to be considered when selecting finfish is different from that of the
shellfish. Finfish can be purchased fresh or frozen, canned, cured, fabricated or a fish
roe.
Fresh and Frozen Fish

Fish can be purchased fresh or frozen as whole, Figure 9-1
drawn, dressed, steaks, fillet and fish sticks. (see Figure 9-1)
 Whole Fish
- The body is entirely intact
 Drawn Fish
- whole fish wherein the entrails (inner organs)
are removed.
 Dressed Fish
- the head, the tail and scales have been
removed in addition to entrails.
 Steaks
- cut from dressed fish by slicing from the top
fin to the bottom
 Fillets
- made by slicing the fish lengthwise from
front to back to avoid the bones.
 Fish Sticks
- uniform portions cut from fillets or steaks. https://rb.gy/w1zgmy
They can also be made from fish that has been minced,
which is then shaped, breaded and frozen.
Determining Freshness of Fish

 Sniffing for aroma is one of the safest and easiest method of determining whether
or not the fish is fresh.
 When selecting whole fish, look for the skin that is bright and shiny, and the eyes
that bulge.
 A stiff body is preferred when selecting a finfish because it is an indication that it
is still in rigor mortis.
 Tight scales
 Firm flesh
 Red gills
 Belly free of swelling
Signs of Decay in Fresh Finfish

 Eyes flatten and become concave
 The pupil turns gray or creamy brown and the cornea becomes opaque and
discolored
 The bright red gills turn a paler brown
Canned Fish
81
About half of all fish that is consumed in the

United States Is canned commonly as tuna. On the other
hand, Philippines is known for canning fish as sardines.
Canning lessens the problem of the rapid perishability of
fish.
 Tuna
- more or less there are six species of https://rb.gy/jowquw
tuna are canned and sold in the market.

- Canned tuna comes in three different styles: fancy or solid pack (a fillet
or whole piece), chunk (large pieces) and flake (fine pieces or grated).
- each 1 tablespoon of oil added into a can of tuna is equivalent to 100
kcal and 15 grams of fat.
 Salmon
- salmon are canned fish often packed with bones, which increases the
calcium content.
- Chinook or King Salmon is the most expensive of the canned salmons.
 Sardines
- sardines are always packed with their bones, unless noted on the label.
They are packed with tomato sauces or in oi.
Cured Fish
Curing is one of the oldest ways of preserving
fish. Its distinctive taste is achieved by prolonged
keeping of the cured fish.
 Anchovies
- anchovies is classified as oily fish
and processed by gutting and salting them in
salt and brine allowing them to mature and https://rb.gy/gxbyiw
then packed in oil or salt.
 Caviar
- a salt-cured roe. It is considered as a delicacy and is eaten as a garnish or
a spread.
Fabricated Fish
Fabricated fish make use of the less popular
species. The fish are mechanically deboned, improving
60-90% of the edible meat, and the flesh is then
ground, seasoned and shaped, and breaded. These
products are usually frozen for sale to the consumer.
https://rb.gy/f0hd4o
Fish Roe
Fish roe contains eggs of vertebrate fish held
together by a thin sac with membranes. Its is available
only from female fish during the spawning season an is
highly perishable.
Freshwater roe is often breaded and fried.
https://rb.gy/1ieesu
82
SELECTION OF SHELLFISH
Anyone one who purchase shellfish is faced with a number of different forms
from which to choose to, but the first decision they are to make is whether to buy them
alive or processed.
Purchasing Live Shellfish

- shellfish are highly perishable, and to maintain the quality, it must be kept alive
until they are to be cook, or sometimes consumed raw like the oysters.
Purchasing Processed Shellfish

Shellfish can also be bought cooked in the shell and chilled or frozen.
Alternatively, the meat can be removed from the shell and sold fresh, chilled, frozen,
canned, salted, smoked or dried.
 Oysters
- oysters can be bought live in the shell or shucked and then chilled,
frozen or can. Live oysters should have tightly closed shells, a little gap between
shells means the oyster is dead.
 Clams
- clams can be bought in the similar form as oysters. The shells must still
be closed and there should be no decaying odor.
 Scallops
- scallops is a sweet tasting mollusk. The only part of it that is consumed
is the creamy white abductor muscle which is accountable for the opening and the
closing of the shell.
 Mussels
- mussels should be scrubbed to be free of barnacles, but the black thread
called the “beard” that is used to attach the shell should not be pulled not until it
is ready to be cook. Pulling it kills the mussels.
 Lobsters
- lobsters are the largest crustaceans. Most of the chef prefer to cook the
female lobster for it has finer flavor.
- The majority of the meat in the lobster is found on the tail.
 Shrimp
- shrimps are sometimes sold in the market headless, cooked either with
or without shell. When shrimps are bought with shells, it should be peeled and
deveined.
 Crab
- crab meats are mostly found on the claws and on the legs. The top 4
commercially harvested crabs are discussed earlier.
 Crayfish
- crayfish is a small crustacean averaging 4 ounces in weight. Its appearance is
similar to that of a lobster but smaller.
PREPARATION OF FISH & SHELLFISH

In the preparation of seafood, utmost care must be taken into considerations not
to overcook; cooking for too long at a very high temperature is the common mistakes
when preparing fish and shellfish. This might result to too much flakiness, dryness and
flavor loss in fish and toughness in shellfish. Some of the key points to remember are as
follows;
83
 Cook fish while it is fresh

 Fish should be cleaned, was and placed in a polyethylene plastic bag before
putting in the fridge for storing
 Once thawed, should not be frozen again
 Cook shellfish while it is fresh, for some, it is best when it is alive before
preparing it for cooking
 Scrub clean outer shell or remove shell, for cockles and mollusk, it must be soak
in water with a little salt in it.
*Click on the link for the most popular fish dish https://www.tasteatlas.com/100-most-
popular-fish-dishes-in-the-world
*Click on the link for the most popular shellfish dishes

https://www.saveur.com/best-shellfish-recipes/
LEARNING ACTIVITY 1: Basketful of Ideas

Directions:
 The basket below is posted with the various types and classification of
fish and shellfish.
 Select at least 10 and give a brief description idea of it.
 Write your answers on the number provided below.
Fish
Fish Roe
Roe Crabs
Crabs
Caviar
Caviar
Fillets
Fillets
Shrimp
Shrimp Drawn
Drawn Fish
Fish
Finfish
Finfish Lobster Sardines
Lobster Sardines
Fish
Fish Sticks
Sticks
Mussels
Mussels Scallops
Scallops
Clams
Clams
Oyster
Oyster https://rb.gy/r1wtfm
1. __________________
2. __________________
84
3. __________________
4. __________________
5. ___________________
6. ___________________
7. ___________________
8. ___________________
9. ____________________
10. ____________________
LEARNING ACTIVITY 2: Fish Be with You

Directions:
 Visit a wet market or a supermarket near you.
 Be mindful of the new normal protocols, bring with you your face mask,
face shield and avoid crowning with other people.
 List the various fish and shellfish that is locally available in the market.
 Take pictures of these items (ask for permission) and present it in a
multimedia presentation.
 Research its characteristics and possible cooking preparations.
 Email your output at llanevieazel.niez@jhcsc.edu,ph
 Your presentation will be rated utilizing the rubric found on Appendix B.

Directions:
have to take turns in performing the actual demonstration on producing
various fish and shellfish, bearing in mind the factors to be considered in
purchasing them, in a group of 3-5.
laboratory.
 The laboratory activity will be rated using the rubric found on Appendix B.1.
85
LESSON 10
CEREAL, GRAINS & PASTA

“The kitchen is where you put all the ingredients and tools together. No matter what you do in life, you have to plan and put it
together—Yo Gotti”
Subtopics
a. Composition of Cereal
Grains
b. Uses of Cereal Grains
c. Types of Cereal Grains
d. Preparation of Cereal
Grains
e. Pastas
f. Preparation of Pastas
https://rb.gy/5nsvyd
LEARNING OUTCOMES
 Recognize the composition of cereal grains and how

it functions;
 Compare the difference between the type of cereal
Grains that are commonly used in food preparation and
 Produce various cereal grain and pasta dishes.

86
PRE-TEST True or False

____ 1. Rice is one of the staple foods in the Philippines.

____ 2. Flour comes from cereal grains
____ 3. Cereal grains can used to process alcoholic drinks like malt beer.
____ 4. Breakfast cereals can replace breakfast item foods.
____ 5. A grain is composed of 5 main parts that functions differently.
____ 6. Animal feeds is a by-product of cereal grains.
____ 7. Pasta is made out of cereal.
____ 8. Corn is a root crop and not a cereal grain.
____ 9. Noodles are example of pasta.
____ 10. Pasta is rich in protein.
KEY TERMS
Al-Dente - firm to the tooth

Hulled - the outer covering of a fruit seed, having the husk
removed
Temperate Countries - country that has tepid climates characterized by mild
temperatures.
CONTENT/DISCUSSION
Cereal grains are any grass cultivated for the edible components of its grain,
composed of the endosperm , germ, and bran (https://en.wikipedia.org/wiki/Cereal) . The
products of the seeds are indeed considered as “the staff of life”.
Grains are the world’s major food crops, and in the Philippines, considered as one
of the staple foods. The most common grains are wheat, rice, corn and barley.
COMPOSITION OF CEREAL GRAINS

All grasses have individual kernels or grains which are all similar in structure.
Each grain has a protective outer husk, a bran covering, a starchy endosperm and a germ.
(see Figure 10-1)
Husk
- is also called the chaff that protects the Figure 10-1 Parts of a Grain
grain from wind, extreme temperatures and insects.
Husk are not mostly consumed but is processed as
fiber supplements.
87
Endosperm
- is the biggest part of the grain, at about 83% of the total weight of the grain.
This is the basis for all flours, which is done by separating the endosperm from the bran,
husk and germ, and then milled to fine powder. https://rb.gy/1gjc1g
Germ
- is the embryo of the grain. It is found at the bottom of the grain and is only
about 2.5% of the grains weight. The germ is collected separated and is sold in the
market as wheat germ which is a good source of B-Vitamins and Vitamin E.
USES OF CEREAL GRAINS

Most of the cereal grains are processed to be utilized as flour, pasta and breakfast
cereals. Some of the grains are also used in the production of alcoholic beverages and
some are processed to be used as animal feeds.
Flour
- flour is the fine powder obtained from processing the endosperm of the grain.
Although any type of grain can be made into flour, wheat flour is the most commonly
use because it has the ability to provide protein structure which facilitates the rising of
baked products.
Pasta
- Pasta was the name given to a type of starchy noodle or dumpling food or dish
typically made from grain flour commonly wheat flour. It is mixed with eggs or water
and then cut into various shapes.
Breakfast Cereal
- Breakfast cereal was the innovations made out of the aim to substitute the
traditional breakfast like ham, hotdogs and sausages into a vegetarian meal in a form of
dry cereal.
- It was originated in the mid-1800s in the United States when the seventh-day
Adventist vegetarian advocates hired Dr. John Harvey Kellog to be the director of a
health sanitarium. It is then the first ever breakfast cereal Kellogs Corn Flakes was
introduced in the market.
Alcoholic Beverages
- some grains are utilized to make alcoholic beverages. One good example of it is
the production of sake from rice, and barley is used in brewing beer.
Animal Feeds
- grains have been very important in the manufacture of livestock and other pet
feed. Most of the dog foods have “ground yellow corn” as the first ingredient.
TYPES OF CEREAL GRAINS

There are three most common grains that is grown for the past years. It is the
wheat, barley and rice. But as the food manufacturing evolves, the grains that are
88
considered as of primary importance are wheat, rice, corn, barley, millet, sorghum, oats
and rye.
Wheat - is a cereal plant that is considered as significant for some temperate countries.
Almost 75% of the harvested wheat grain is ground to make a flour, while only 255 of it
is used for cereal and pasta.
 Classification of Wheat
 Winter Wheat (hard) – highest protein which is suitable for bread and pasta
 Spring wheat (soft) – lower protein which is ideal for cakes, cookies and
other pastries.
Rice – a cereal grain which is over half of the world’s population consider it as a staple
food. rice is considered as a symbol of life and fertility.
 Classification of Rice
 Mode of Cultivation – lowland, wet, irrigated
 Length – short grain, medium grain, long grain
 Forms of Rice
 White Rice  Glutinous Rice
 Converted Rice  Specialty Rice
 Instant Rice  Rice Bran
 Brown Rice  Wild Rice
Corn - Corn is a tall annual cereal grass (Zea mays) that is widely grown for its large
elongated ears of starchy seeds. The seeds, which are also known as corn, are used as
food for humans and livestock and as a source of biofuel and can be processed into a
wide range of useful chemicals.( https://www.britannica.com/plant/corn-plant)
 Classifications of Corn - corn is Figure 10-2 Classification of

classified according to its kernel type and its
color. (see Figure 10-2)
 Dent Corn
 Sweet Corn
 Flint Corn
 Popcorn
 Flour Corn
 Pod Corn
 Forms of Corn
 Corn on the Cob & Kernel Corn - https://rb.gy/k5ekm3
corn on the cob is directly eaten while corn
kernels are removed from the cob, that can be used a s a vegetable for
some.
 Hominy - is an enlarged kernel of hulled corn with the bran and
germ removed.
 Hominy Grits - grits are coarsely ground grain
 Cornmeal - coarsely ground corn
 Cornstarch - a finely ground corn endosperm
 Corn Syrup - is a viscous liquid consisting of various sugars.
 Corn Oil - is extracted from the germ of the corn kernel.
89
Barley - Barley, a member of the grass family, is a major cereal grain grown in temperate
climates globally. It was one of the first cultivated grains, particularly in Eurasia as early
as 10,000 years ago (https://en.wikipedia.org/wiki/Barley)
 Forms of Barley
 Hulled Barley
 Pearled Barley
 Flake Barley
 Barley Grits
 Malt
Millet - Millets are a group of highly variable small-seeded grasses, widely grown
around the world as cereal crops or grains for fodder and human food. Millets are
important crops in the semiarid tropics of Asia and Africa, with 97% of millet production
in developing countries (https://en.wikipedia.org/wiki/Millet)
Sorghum - Sorghum is a genus of flowering plants in the grass family Poaceae,

which includes about 25 species. Some of these species have grown as cereals for human
consumption and some in pastures for animals. (https://en.wikipedia.org/wiki/Sorghum)
Oats - The oat, sometimes called the common oat, is a species of cereal grain grown
for its seed, which is known by the same name. While oats are suitable for human
consumption as oatmeal and oat milk, one of the most common uses is as livestock feed.
Oats are associated with lower blood cholesterol when consumed regularly.
(https://en.wikipedia.org/wiki/Oat)
 Forms of Oats
 Steel Cut Oats  Oat Groats
 Rolled Oats  Quick Oats
 Oat Bran
Rye - Rye is a grass grown extensively as a grain, a cover crop and a forage crop. It is a
member of the wheat tribe and is closely related to barley and wheat. Rye grain is used
for flour, bread, beer, crispbread, some whiskeys, some vodkas, and animal fodder.
(https://en.wikipedia.org/wiki/Rye)
PASTA
Pasta which means “Paste” in Italian is made mostly from starch and water. The
starch comes from durum wheat semolina, the second most cultivated wheat in the
world. It is the protein of the durum wheat that gives the pasta its elasticity that aids
preserve its shape throughout cooking.
Nowadays, pasta is one of the most popular carbohydrates in the culinary world.
Various sizes and shapes are now available in the market to be utilized in various food
preparation.
*Continue reading on the various sizes and shapes of Pasta with its corresponding
cooking time and ideal sauces and ingredients
https://www.webstaurantstore.com/guide/692/types-of-pasta.html
Types of Pasta
 Noodles - if eggs are added into the mixture of making pasta.
 Asian Noodles- may be made from rice mung bean, taro or potato flours.
90
 Whole Wheat - slightly higher in nutrients and fiber than standard pasta.
 Flavored - vegetable purees made from spinach, tomatoes or beets
that is added to the pasta to alter flavor.
 Fanciful - unusual shapes such as dinosaurs and turtles.
 High Protein Pasta - adding soy flour, wheat germ or dairy products.
 Fresh - has higher moisture content which gives it a softer
consistency and cooking time is shorter than the usual.
 Couscous - Morrocan Pasta made from semolina that has been
cooked, dried and pulverized into small rough particles.
CULINARY USES
Pasta is generally served with some type of sauce; the sauce and the type of pasta
are usually matched based on consistency and ease of eating. Northern Italian cooking
uses less tomato sauce, garlic and herbs, and white sauce is more common.
In Central Italy, there are sauces such as tomato
sauce, amatriciana, arrabbiata and the egg-based carbonara. Tomato sauces are also
present in Southern Italian cuisine, where they originated. In Southern Italy more
complex variations include pasta paired with fresh vegetables, olives, capers or seafood.
Varieties include puttanesca, pasta alla norma (tomatoes, eggplant and fresh or
baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive
oil), spaghetti aglio, olio e peperoncino (literally with garlic, [olive] oil and hot chili
peppers), pasta con peperoni cruschi (crispy peppers and breadcrumbs). (source
https://en.wikipedia.org/wiki/Pasta)
VARIETIES OF PASTA
Pasta varies from long, short, pasta all’uovo (egg pasta), fresh pasta and pasta al
frono for baked dishes (see Figure 10-3). Each variety have numerous types which also
varies from its cooking time, shapes and sizes.
Figure 10-3 Examples of Each Variety of Pasta
Long Pasta Short Pasta
Egg Pasta Fresh Pasta
Minute Pasta Baked Pasta

Source https://en.wikipedia.org/wiki/Pasta
*Continue reading on 20 Popular Types of Pasta and When to Use Each One at
https://rb.gy/7l6pe0
PREPARATION OF PASTA
Preparing pasta is somewhat easy. The only goal in cooking it is to cook the pasta
in “Al Dente”. During heating, pasta expands its size to two or three times more than its
original size. The pasta-to-cooking-water ratio should ensure that the pasta is heated and
submerged into the water.
Pasta Cooking Tips

91
When creating a pasta-based dish, it’s important to prepare all other ingredients
in the recipe, including sauce, vegetables, seafood, and meats, first. Since pasta is best
served as soon as it’s cooked, you can simply add the finished noodles to your already-
prepared dish. When cooking your pasta, keep these tips in mind:
 Use 4 - 6 qt. of water to every 1 lb. of pasta.

 Boil water and cook pasta in a pasta cooker to eliminate the use of a colander.
 Add 1 tbsp. of sea salt per 1 lb. of pasta to boiling water to add flavor to noodles.
 Add 1 tbsp. of olive oil per 1 lb. of pasta to boiling water to prevent noodles from
clumping together once drained.
 While cooking, frequently stir pasta with a wooden spoon to prevent clumping.
 If you want al dente pasta, set your timer for one minute less than the minimum
cooking time specified on the package.
 Immediately after the timer goes off, fish a few noodles out of the pot using a
pasta server or slotted spoon to see if they’re cooked al dente or soft enough for
your preference. If done, drain immediately.
 Rinse cooked, drained pasta in ice water to prevent it from cooking further.
 Wondering how much pasta per person? Try using 2 oz. of dried pasta per person
for a small course, and 4 oz. of dried pasta per person for a main course.
Source : https://www.webstaurantstore.com/guide/692/types-of-pasta.html
*Watch video on How to Cook Pasta Properly at

https://www.youtube.com/watch?v=OMRUIrbZDpM
LEARNING ACTIVITY 3: Describe Me So Well

Directions:
 Label each part of the composition of eggs.
 After labeling, give a brief description about the part and how does it function
1. ________________________
________________________
________________________
1.
2. ________________________
2. ______________________
__
______________________
__
3.
3. ________________________
________________________
________________________
92
LEARNING ACTIVITY 3: Meaningful Comparison

Directions:
 Fill in the table below with the difference between the types of cereal, its
characteristics or its uses.
Wheat
Barley
Oats
Millet
Sorghum
Rye
Corn
Rice

Directions:
have to take turns in performing various cereal grains and pasta dishes in a
group of 3.
laboratory.
93
References
Patience,S. ( 2016, September 19). Religion and dietary choice. Retrieved on July 10,
2020 from https://rb.gy/azczb1
Hardin,B. (2017). Basic cooking measurements & conversion chart. Retrieved on July
24, 2020 from https://www.thecookierookie.com/cooking-measurements-kitchen-conversion-
chart/
Ratray,D. (2019) Conversion charts for cooking and baking. Retrieved on July 25, 2020
from https://www.thespruceeats.com/metric-conversion-charts-3054058
All About Imperial and metric conversion. Retrieved on July 25, 2020 from
https://www.wpultimaterecipe.com/docs/imperial-metric-conversion/
All About Technique of the quarter: egg cookery from the pages of the professional chef.
Retrieved on July 25, 2020 from https://rb.gy/wrbi3g
Jamila,T. (2014) . Rules in buying meat. Retrieved on August 4, 2020 from

https://www.slideshare.net/tintinjamila/rules-in-buying-meat
Free press quotes. Goodreads. https://www.goodreads.com/quotes/tag/free-press
Lukacher,K. (2016). Helpful tips in buying meat. Retrieved on August 4, 2020 from
https://blog.buymeapie.com/helpful-tips-buying-meat/
Wise, J. (2016). Meat cookery. Retrieved on August 4, 2020 from

https://meatscience.org/TheMeatWeEat/topics/meat-safety/meat-cookery
About Preparing poultry. Retrieved on August 5, 2020 from

https://www.nidirect.gov.uk/articles/preparing-poultry#:~:text=put%20raw%20poultry
%20or%20game,you%20start%20gutting%20the%20bird
94
Gamboa,C. (2019). Poultry and game. Retrieved on August 5, 2020 from

https://www.slideshare.net/chechay123/poultry-and-game-ppt-155438448
All About Poultry. (2018) Retrieved on August 5, 2020 from

https://www.unlockfood.ca/en/Articles/Cooking-Food-Preparation/Cooking-with-
Poultry.aspx
Strickland, M. (2016). Fish and shellfish. Retrieved on August 5, 2020 from

https://slideplayer.com/slide/10242390/
https://www.tasteatlas.com/100-most-popular-fish-dishes-in-the-world
https://www.saveur.com/best-shellfish-recipes/
Moore,J. (2019, July 7). 20 Popular types of pasta and when to use each one. Retrieved
on August 20, 2020 from https://www.mybluprint.com/article/popular-types-of-pasta-
when-to-use-each-one
95
Appendix A
Answer Key
Lesson 2 7. B
8. A
Identification 9. A
10. C
1. Heating
11. A
2. Moist Heat Preparation
12. A
3. Parboil
13. D
4. En Papilote
14. C
5. Baking
15. B
6. Dry Heat Preparation
7. Blanch
8. Scalding
9. Basting Lesson 6
10. Frying
1. 5
11. Searing
2. Yolk
12. Pan-Broiling/ Pan Frying
3. Chalaza
13. Poaching
4. Egg shell
14. Stir Frying
5. Medium
6. Binder
7. Foaming
Lesson 4 Multiple Choice 8. Interfering
9. Sunny side up
1. A
10. Over Easy
2. C
11. Beading
3. D
12. Weeping
4. C
13. Omelet
5. D
14. Cold start method
6. B
15. Custard
96
Appendix B
Rubrics
B.1 Rubrics for Laboratory Activity
CRITERIA POSIBLE COMMENT SCORE

SCORE
 Mise-En-Place 10 pts
Tables are covered, area is cleaned and
free from water marks, garbage bag is
utilized, appropriate tools and utensils
are being used
 Food Preparation 20 pts
Standard operating procedures are
observed, CAYGO is practiced, correct
procedures are being followed and
safety measures are observed.
 Taste and Aroma 40 pts
Taste of the food is good and palatably
acceptable. Aroma is good does not
over power its taste.

 Plating and Garnishing 20 pts
Appropriate plates are used. The size of
the plates are in proportion to the food
being served. Flatwares are placed in
accordance to the food being prepared.
Garnishing is done artistically.
Compliments to the color and creative
imagination is practiced.
 Over all Presentation 10 pts
All the items needed for presentation is
present and done neatly
TOTAL 100 PTS
B.2 Rubrics for Video / Multimedia Presentation
Criteria Levels of Performance

4 3 2 1
Exemplary Accomplished developing basic
Content & Concept is very Concept is relevant Concept is Concept is not
Organization relevant to purpose. to purpose. Video is somewhat relevant to
(50%) Video shows fairly well relevant to purpose. Not
97
spontaneity of documented and purpose. organized.

ideas and tells a organized. Format is Portions may be Difficult to
complete, easily easy to follow. poorly follow. Almost
followed story. Good explanation documented all portions are
Well documented shows good effort. and/or poorly
and organized. organized. documented
Progressions are and/or organized
hard to follow.
Explanation
shows some
effort
Creativity and Excellent use of Good use of Minimal use of Use of elements
Elements of design. Video and graphics and/or design elements. detracts the
Design (30% pictures are of other design No transitions. video. Too many
good quality. elements. Some Some pictures or too gaudy
Smooth transitions transitions are or video clips graphics;
are appropriate and inappropriately may be out of transitions, too
aid in delivery of placed. Video clips focus or many clips.
the content. or pictures are clear “shaky”. Pictures or video
and in focus clips may be out
of focus or “shak
Audio Editing The audio is clear The audio is clear The audio is The audio is
(10%) and effectively and assists in inconsistent in cutoff,
assists in communicating the clarity (too inconsistent, and
communicating the main idea. loud/too overpowering.
main idea. soft/distorted) at
Background audio times and/or the
is kept in background
audio
overpowers the
primary audio
Mechanics Grammar, spelling, Includes 2-3 Includes 3-4 Includes five or
(10% punctuation, and grammatical, grammatical, more
capitalization are spelling, and spelling, and grammatical,
correct; sources are punctuation errors; punctuation spelling, and
all properly sources are properly errors; some punctuation
documented. documented. sources are errors; sources
documented but are not
not correctly. documented
B.3 Rubrics for Essay Writing
Criteria Levels of Performance

4 3 2 1
Exemplary Accomplished developing basic
Content & Essay statement is Essay statement is Essay statement No established
(40%) very well established and the is fairly essay statement;
established. Writer writer takes a developed. lacks clarity of
takes a clear somewhat clear Writer’s position, focus
position in position in response while stated in
response to the to the article’s some way, lacks
article’s argument. argument. clarity.
Organization Very clearly and Effectively Somewhat No attempt at
(40%) effectively structured. organized. organization; no
structured. Transitions are Transitions many transitions used
Transitions are somewhat smooth not be smooth and/or frequent
smoothly and and generally and there are errors in usage.
effectively used. effective. some errors in
usage.
98
Mechanics All sentences are Most sentences are Most sentences Sentences sound
(20% well constructed well constructed are well awkward, are
and have varied and have varied constructed, but distractingly
structure and structure and they have similar repetitive, or are
length; no errors length; few errors in structure and difficult to
in spelling, spelling, length; several understand;
punctuation, punctuation, errors in spelling, numerous errors
capitalization, capitalization, punctuation, in spelling,
grammar, etc. grammar, etc., but capitalization, punctuation,
they do not interfere grammar, etc., capitalization,
with understanding that interfere with grammar, etc.,
understanding. that interfere
with
understanding
About the Author
Llanevie Azel V. Zamora-Niez is currently an Instructor-1 of J.H

Cerilles State College- Pagadian Annex, Pagadian City. A faculty in
the Bachelor of Science in Hospitality Management teaching food
and beverage related subjects and other major subjects in the
department. She has been teaching for almost ten years now, earning
professional trainings from both junior high school and higher education system.
Presently performing officer duties as Secretary for the Council of Tourism and
Hospitality Educators of the Zamboanga Peninsula (CTHEZP).
She finished her undergraduate studies at Mindanao State University-Iligan
Institute of Technology with a degree of Bachelor of Science in Industrial Education
major in Food Technology. Obtained her Master’s in Business Administration at
Southern Mindanao Colleges-Pagadian City, and completed academic requirements for
Masters in Education major in Educational management on the same school.
99

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1

Each chapter comprises expected learning outcomes, pre-test, glossary of terms,

 Figures – figures are downloaded to present graphical presentation and give a

To my Council of Tourism and Hospitality Educators of the Zamboanga

Lesson 1 Food Selection and Evaluation

Lesson 2 Methods of Heating Foods

Lesson 3 Cutlery Technique

Lesson 4 Kitchen Tools and Utensils

Lesson 5 Measuring and Converting Ingredients

Lesson 6 Egg and Egg Cookery

Lesson 7 Meat and Meat Cookry

Lesson 8 Poultry and Game Dishes

Lesson 9 Fish and Shellfish

Lesson 10 Cereal Grains and Pasta

Lesson 11 Soups and Salads

Appendix A Answer Key

Appendix C Approved Syllabus

Appendix D Sample Recipe Format

Appendix E Brainstorming Activity Sheet

FOOD SELECTION AND EVALUATION

At the end of the discussion, the students are expected to

 Identify the different factors related to sensory criteria

ACTIVATING PRIOR KNOWLEDGE

PRE-TEST – True or False

__________1. The eyes receive the first impression of the food.

BRAIN TEASER – Graphic Organizer

Astringency - A sensory phenomenon characterized by a dry, pucker

Classification of Odors – system recognizes six groups of odors. Spicy, flowery,

Taste – mostly influences people’s choice in the selection of food or drink.

The Five Taste Stimuli

Cultural and Religious Criteria

*Continue reading on Religion and Dietary at https://rb.gy/azczb1

Psychological and Sociological Criteria

 Caviar is just plainly fish eggs but is valued

*Continue reading on Factors Affecting Food Selection on https://rb.gy/f5ahrl

The lowest level which caters

LEARNING ACTIVITY1: BOX OUT

LEARNING ACTIVITY 2: REACTION PLS

LEARNING ACTIVITY3: Point it Out

 Present it through a powerpoint

2. What is the diet recommendation of the Seventh-Day Adventist followers?

METHODS OF HEATING FOODS

At the end of the discussion, the students are expected to

 Identify the different techniques in preparing foods

ACTIVATING PRIOR KNOWLEDGE

PRE -TEST True or False

BRAIN TEASER - Brainstorming

Parboil - to partially boil, but not fully cook, a food.

METHODS OF HEATING FOODS

Moist- Heat Preparation

- a method of cooking in which heat is transferred to food by water or any water-

- Moist heat preparation techniques include scalding, poaching, boiling, parboiling,

- Scalding water reaches temperature of 150°F.

- Water heated to a temperature of 160°F to

- Water simmers at just below the boiling point,

 Pan Broiling and Pan Frying

LEARNING ACTIVITY1: Video Talks

Moist-Heat Preparation Dry-Heat Preparation

Is a food preparation Grilling

11. 21.