LM - Household Services G10
LM - Household Services G10
LM - Household Services G10
HOUSEHOLD
SERVICES
Specialization Course for Grade 10
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LM -Household Services Grade 10
TABLE OF CONTENTS
Page
Cover Page
Table of Contents
Introduction...……………………………………………………….
Content Standard and Performance Standard………………
Objectives……………………………………………………….
Program Requirements…………………………………………
Learning Episodes………………………………………………
How to Use the Module…………………………………………
Diagnostic Assessment……………………………………………
Personal Entrepreneurial Competencies (PECs)………………
Environment and Market (EM)……………………………………
Quarters I and II
Overview…………………………………………………………
Objectives…………………………………………………………
Pre-Test 1…………………………………………………………
Lesson 1: Prepare Hot and Cold Meals/Food (HC)
LO 1Prepare ingredients according to recipe………………
LO 2 Cook meal and dishes according to recipe…………
LO 3 Present cooked dishes……………………..................
LO 4 Prepare sauces, dressings and garnishes…………….
LO 5 Prepare Appetizers ………………....................
LO 6 Prepare Desserts and Salads ………...................
LO 7 Prepare Sandwiches ………………...................
LO 8 Store Excess Foods and Ingredients.......................
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Enhancement Activity………………………………………………
Post Test 1……………………………………………………………………..
Pretest 2 …………………………………………………………….....
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INTRODUCT ION
The world of work today presents a picture of available jobs that are
getting scarcer each year. To address this reality, the Department of Education
is stretching its available resources, prioritizing needs, and developing
sustainable programs to lead and to prepare the young minds as future skillful
chef or any related job. The department further believes that it is in honing the
skills that the learner can have an edge over other job seekers. DepEd
endeavors to equip the learners with the appropriate knowledge, attitudes,
values and skills necessary to become productive citizen of our society.
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Content Standard
The learner demonstrates understanding of core concepts and theories in
household services lessons.
Performance Standard
The learner independently demonstrates core competencies in household
services as prescribed in the TESDA Training Regulation.
Objectives
Learners are expected to become proficient in performing skills on the following
competencies:
1. develop personal entrepreneurial skills;
2. demonstrate understanding of core concepts and principles in Household
services;
3. create independently a plan of action that develops and strengthens one‘s
entrepreneurial traits and business idea;
4. prepare and cook quality hot and cold meals according to standard recipe;
5. provide and serve cooked hot and cold meals according to standard
procedures;
6. show knowledge and right attitude of proper storing of excess and
unconsumed foods and ingredients accordingly;
7. provide food and beverage service according to quality standard;
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Program Requirements
Grade 10 students who will take Household Services course as their
specialization in Technology and Livelihood Education (TLE) – Home
Economics should have successfully taken the exploratory course in
Commercial Cooking in Grade 7/8 and have successfully completed the
competencies indicated in Grade 9.
This learner‘s material should be taken for one school year for a total of
160 hours. Lessons should be taken one at a time, following the correct
sequence being presented and should accomplish the assessment or
enhancement activities before proceeding to the next lesson.
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Learning Episodes
The two core competencies in this book that a Grade 10 student ought to
possess will be developed through an understanding of the concepts and principles in
providing quality products and services in the area of household services as
prescribed by industry work standards.
Quarter I, Prepare Hot and Cold Meals, focuses on knowledge and principles in
purchasing different food items with safety handling procedures. It also discusses
standardizing and quantifying of recipe with the use of different cooking methods and
preparation. Learning obtained in this quarter will lead to learners to prepare
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ingredients according to recipe, which they will cook and present before a prospective
client.
Quarter IV provides table service techniques and procedures together with the
rules to observe in clearing and cleaning the table for successful food and
beverage service activity.
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DIAGNOSTIC ASSESSMEN
T
MULTIPLE CHOICE
Directions: Read and analyze the statementcarefully.
Identify the letter that corresponds to the correct answer. Write your answer
on your answer sheet.
________ 1. The process of buying the right amount of food at the right time, from the
right place and from the right source.
A. Purchasing C. Storing
B. Serving D. Receiving
________ 2. An agency that monitors and evaluates the processin of foods, drugs,
and other related products of manufacturers to ensure the standard
quality for safety of the market.
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A. Department of Health
B. Department of Trade and Industry
C. Food and Drug Administration
D. National Nutrition Council
_______4. A guide in cooking that tells exactly how to cook a certain dish
A. Meal C. Menu
B. Meal pattern D. Recipe
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_______10. Cooking method where heat is conducted without moisture and no water is
added.
A. Broiling and grilling C. Dry heat
B. Combination method D. Moist heat
________12. Cooking process where food is first browned in a small amount of fat in a slow
heat.
A. Braising C. Roasting
B. Poaching D. Stewing
________13. Cooking in an open grid over a heat source which is below the food
A. Broiling C. Grilling
B. Frying D. Roasting
________15. A clear liquid soupderived by simmering meaty cuts in water until good
flavor, body and color develop.
A. Broths C. Cream soup
B. Consommé D. Thick soup
________ 16. One of the popular foods with vitamin B and Iron that is being cooked
uncovered in a large amount of boiling water in a stock pot
A. Cereals C. Rice
B. Pasta D. Root crops
________17. Fast and efficient meal service that is commonly used in school and
industrial services.
A. Buffet service C. Counter service
B. Cafeteria service D. Table service
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________20. Appetizers which are tiny open-faced sandwiches of bite size and
usually high flavored or tangy.
A. Canapé C. Hors d‘ oeuvres
B. Cocktail D. Relishes
________21 . Appetizer which includes carrots and curl lettuce, cucumber sticks,
celery, black olives , peanut and the like.
A. Cocktail C. Relishes
B. Hors d‘ oeuvres D. Salads
__________24. Piece of cloth, paper or plastic used to cover the dining table.
A. Placemat C. Silence cloth
B. Runner D. Table cloth
__________25. A long, narrow strip of cloth used to provide accent to a bare table
A. Placemat C. Silence cloth
B. Runner D. Table cloth
__________26. Water tumbler, juice glass, whiskey glass, and goblet are
some common examples of
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__________27. It includes all the tools used for eating and serving.
A. Chinaware C. Flatware
B. Dinnerware D.Glassware
_________28. A formal service type where food is arranged from soup to dessert and
served by the waiter from the platter to the individual plates of guests on the
left side.
A. American service C. French service
B. Buffet service D.Russian service
__________35.Serving dishes are placed in the middle of the table in a manner that
will not make the table look cluttered. Make sure that _____ for each dish
is provided and placed near the dishes
A. Serving flatware C. Knife
B. Fork D. Tong
__________40. Bread that is soaked in egg and milk and fried in a non stick pan
A. Layering C. Piping
B. Molding D. Portioning
_________41.These are slices of bread with fillings such as peanut butter and
jelly, cheese or meat and others before serving
A. Fried C. Open-faced
B. Grilled D. Regular
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_________44. This is a hot or cold type which is the main focusof a sandwich
A. Bread C. Garnishes
B. Fillings D. Spreads
__________47. These includes all dining implements used to serve all types of
beverage
A. Beverage ware C. Flatware
B. Dinnerware D. Linens
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Introduction
In this module, you will learn more about entrepreneurship and the
entrepreneurial competencies related to Household Services. You will have a
first-hand experience in educational activities leading to personal assessment of
your entrepreneurial competencies and assessment of entrepreneurial
competencies of a successful housekeeper within your province. You will also
have some activities that will align your competencies those of successful
practitioners. Moreover, this module will stimulate your mind to think about
entrepreneurship and its role in the business community, as well as in the
economic and social development.
Entrepreneurs are people with skills and capabilities to see and evaluate
business opportunities. They are individuals that can strategically identify
products or services needed by the community and they have the capacity to
deliver these at the right time and at the right place.
Entrepreneurs are agent of economic change; they organize, manage and
assume risks of a business. Some of the good qualities of an entrepreneur are
opportunity seeker, risk taker, goal setter, excellent planner, a confident
problem solver, hardworking, persistent and a committed worker.
Entrepreneurship, on the other hand, is not just a simple business activity. It is a
strategic process of innovation and new venture creation. Basically, entrepreneurship
is both an art and science of converting business ideas into marketable products or
services to improve the quality of living.
OBJECTIVES
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Now that you have an idea about the enabling knowledge and skill
that you will develop and master, take the first challenge in this module – the
pre-assessment.
PRE-ASSESSMENT
As part of your initial activity, you will be challenged to dig deeper on your
knowledge and previous experiences on the topic. Try to diagnose or assess what you
already know about PECs by answering Task 1.
A B
____1. Creative A. make a wise decision towards the set Objectives
____2. Profit-oriented B. strategic thinking and setting of goals
____3. Discipline C. trust in one‘s ability
____4. Decision Making D. adoptable to change
____5. People Skill E. innovative to have edge over other
competitors
____6. Planner F. solid dedication
____7. Self-confidence G. skillful in record keeping
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After answering all the guide questions to the best of your knowledge and
skills, share those with your classmates. You too, may compare your insights,
personal knowledge of, and relevant experiences on the topic to make it more
exciting and engaging.
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After setting your own personal goals and targets in achieving the objectives of
this module, check your inherent knowledge of PECs. Answer the following guide
questions with the help of your classmates.
Direction: Answer the following guide questions on a separate sheet of paper. Share
your answers to the class.
2. Are there other strategies or approaches where you can assess your PECs? Explain
how those strategies will become more useful in selecting a viable business venture.
________________________________________________________________
________________________________________________________________
________________________________________________________________
3. What are the desirable personal characteristics, attributes, lifestyles, skills and traits of
a prospective entrepreneur? Why are these important?
________________________________________________________________
________________________________________________________________
________________________________________________________________
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________________________________________________________________
________________________________________________________________
How was your experience in answering the guide questions with your
classmates? Were you able to benefit from them? What were the insights you have
realized?
This time you‘re going to study the different topics that will enrich your
knowledge of PECs. Read carefully all the important details about the succeeding
topic.
Know
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• Discipline: Successful entrepreneurs always stick on the plan and fight the
temptation to do what is unimportant.
• Has the Initiative: An entrepreneur takes the initiative. You must put
yourself in a position where you are responsible for the failure or success of
your business.
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• People Skills: It‘s a very important skill in order to be successful in any kind
of business. People skills refer to effective and efficient communication and
relation to people working in and out of your business. In day-to-day
business transactions, you need to deal with people. A well-developed
people skill can spell out the difference between success and failure of the
business.
Process
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the checklist, form a group and share your insights and experiences why you come up
with that personal assessment.
Strengths Development
Areas
Hardworking
Working diligently
Self-confidence
Confidence in one‘s ability
Discipline
Always stick to the plan
Committed
Solid dedication
Creative
Innovative to have edge over other
competitors
Profit-oriented
Always looking for income
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Planner
Strategic thinking and setting of goals
TOTAL
Interpretation or Insights:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
How was your experience in discovering your strengths and the areas to be
developed? Did you gain valuable experience in exchanging insights with your
classmates? To learn more and deepen your understanding of PECs, do the Task 5
below.
Task 5: Interview
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2. What are your special skills and characteristics that are related with your
business or job?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
3. How did you solve business-related problems during the early years of your
business operation?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
4. Did you follow the tips from a successful businessman or practitioner before you
engage in your business?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
5. What are your best business practices that you can share with aspiring
students?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
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6. What are the salient characteristics, attributes, lifestyle, skills and traits that
made you successful in your business or job?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
Note: Cull the needed information from the interview to supply answer/s to Row
1 in the table below. Meanwhile, fill out the second row with your PECs.
Personal
Entrepreneurial
Competencies Characteristics Attributes Lifestyles Skills Traits
Successful
Entrepreneur in
the province
My PECs
Using the information on the table above, analyze and reflect on the similarities
and differences in your answers. Put your reflection on the table below. Write
your conclusion on the space provided.
Personal
Entrepreneurial Similarities Differences
Competencies
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Characteristics
Attributes
Lifestyles
Skills
Traits
Conclusion:
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________
Transfer
After performing the activities on the importance of PECs, let‘s determine how
much you have learned. Perform Task 6 to determine how well you have understood
the lesson.
Directions: Using the table below and the information generated from Task 5
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(Interview), prepare an action plan that indicates how you would align your
PECs to the PECs of a successful entrepreneur in Household Servicesin
your province.
To align my Characteristics
PECs with
the PECs of
a successful
entrepreneur
inHousehold
Services.
Skills
Attribute
Traits
Directions: Read and study the following questions below. You may use a separate
sheet of paper or your notebook to write your answers.
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1. Why is there a need to compare and align one‘s PECs with the PECs of a successful
entrepreneur?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________.
2. How does your action plan help sustain your strong PECs and/or address your
development areas?
_______________________________________________________________
_______________________________________________________________
______________________________________________________________
_
______________________________________________________________
_
______________________________________________________________
_
______________________________________________________________
_
_______________________________________________________________
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Introduction
People who aspire to start a business need to explore the economic,
cultural and social conditions prevailing in an area. Needs and wants of the
people in a certain area that are not met may be considered as business
opportunities. Identifying the needs of the community, its resources, available
raw materials, skills, and appropriate technology can help a new entrepreneur in
seizing a business opportunity.
Now that you have read some important considerations to look into to be
successful in any business, you are now ready to explore more about the environment
and market.
To begin with, let‘s find out the competencies that you will master as you finish this
module.
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OBJECTIVES
At the end of this module, you are expected to:
Now that you have an idea about the things you will learn, take the first challenge in this
module – the pre-assessment.
PRE-ASSESSMENT
Task 1: Multiple-Choice
Directions: Choose the letter of the best answer. Write your answer on a separate
sheet of paper.
1. This is generated by examining the goods and services sold in the community.
A. business creation C. business concept
B. business pricing D. business idea
4. This is the factor or consideration presented by a seller as the reason that one
product or service is different from and better than that of the competition.
A. unique selling plan C. unique pricing policy
B. unique selling proposition D. finding value-added
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5. In this stage, the needs of the target market are identified, reviewed and
evaluated.
A. concept development C. project development
B. economic analysis D. refine specification
6. This is the introduction of new ideas to make the product and services more
attractive and saleable to the target customers.
A. new idea C. product development
B. creativity D. innovation
10. These are the things that people cannot live without.
A. wants C. requirements
B. desires D. needs
Directions: Read and study the guide questions below. Use a separate sheet
of paper to write your answer.
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5. How can one effectively respond to the needs of the target customer?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
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After all the guide questions have been answered and skills have
been mastered, share those with your classmates. Discuss your
insights, personal knowledge of, and relevant experiences on the topic
to make it more exciting and engaging.
After setting your own personal goals and targets in achieving the objectives of
this module, you will have the opportunity to read and learn more about environment
and market. You will also be given a chance to do practical exercises and activities to
deepen your understanding of the topic.
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Know
Product Development
Likewise, needs and wants of the people within an area should also be taken
into big consideration. Everyone has his/her own needs and wants. However,
everyone has different concepts of needs and wants. Needs in business are important
things that every individual cannot live without in a society. These include:
1. basic commodities for consumption;
2. clothing and other personal belongings; 3. shelter,
sanitation and health; and
4. education.
Basic needs are essential to an individual to live with dignity and pride in a
community. These needs can obviously help you generate business ideas and
subsequently to product development.
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Wants are desires, luxury and extravagance that signify wealth and expensive
way of living. Wants or desires are considered above all the basic necessities of life.
Some examples of wants or desires: fashion accessories, expensive shoes and
clothes, travelling around the world, eating in an expensive restaurant; watching
movies, concerts, having luxurious cars, wearing expensive jewelries, perfume, living
in impressive homes, among others.
Needs and wants of people are the basic indicators of the kind of business that
you may engage into because it can serve as the measure of your success. Some
other good points that might be considered in business undertakings are the kind of
people, their needs, wants, lifestyle, culture and tradition, and social orientation that
they belong to.
To summarize, product development entirely depends on the needs and wants of the
customers. Another important issue to deal with is the key concepts of developing a
product. The succeeding topic shall enlighten you about the procedure in coming up
with a product.
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Plan
Remaining
Developm
Analyze Perform ent Project
Competitiv Economic
e Products Analysis
Concept
Development
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People buy for a reason. There should be something in your product or service
that would give consumers a good reason to go back and buy for more. There must be
something that has to make you the best option for your target customers; otherwise
they have no reason to buy what you‘re selling. This implies further, that you offer
something to your customers that they will make them value or treasure your product
or service.
The value that you incorporate to your product is called value proposition. Value
proposition is ―a believable collection of the most persuasive reasons people should
notice you and take the action you‘re asking for.‖ Value is created by fulfilling deep
desires and solving deep problems. This is what gets people moving, what gets people
spending for your product or service.
Innovation
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change of packaging, improve taste, color, size, shape and perhaps price. Some of the
possible innovations in providing services are application of new improved methods,
additional featured services and possibly freebees.
Here's how to discover your USP and use it to increase your sales and profit:
• Use empathy: Put yourself in the shoes of your customers. Always focus on the
needs of the target customers and forget falling in love with your own product or
service. Always remember, you are making this product or providing for the
target customers to eventually increase sales and earn profit and not making
this product or service for you. Essential question such as what could make
them come back again and ignore competition should be asked to oneself. Most
possible answers may be focused on quality, availability, convenience,
cleanliness, and reliability of the product or service.
• Discover the actual and genuine reasons why customers buy your product
instead of a competitor's. Information is very important in decision making. A
competitive entrepreneur always improve their products or services to provide
satisfaction and of course retention of customers. As your business grows, you
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Process
In order to firm up your understanding of the topic previously presented, you will be
tasked to form a group and conduct an interview with a successful entrepreneur or
practitioner. You have to document this interview and present this to the whole class
for reflection and appreciation.
Task 3: Interview
Directions: Selecta successful entrepreneur or practitioner. Conduct an interview
using the set of questions below. Document the interview and present this to the class.
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4. Did you consult somebody before you engage in this business? Cite sample
insights that you gained from the consultation.
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
5. What were your preparations before you started the actual business?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
7. What strategy did you consider to have a unique selling proposition to your
product or service?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
In order to deepen your understanding of the lesson, perform the following tasks:
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2. Prepare a short narrative report about the aforementioned topics. You may highlight
the ―aspect‖ that intensifies your knowledge of product development.
Transfer
Direction: Using the space and figures below, develop your own concept
for your product or service. Utilize bullets in every stage of product
conceptualization in listing important key ideas.
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
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1 . Identify
Customers Need
7. Prepare a - 2 . Target
Development Plan - Specifications
- -
- - -
- -
- -
- -
- -
- -
-
Know
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1. Examine existing goods and services. Are you satisfied with the product? What do
other people who use the product say about it? How can it be improved? There
are many ways of improving a product from the way it is made to the way it is
packed and sold. You can also improve the materials used in crafting the product.
In addition, you can introduce new ways of using the product, making it more useful
and adaptable to the customers‘ many needs. When you are improving the product
or enhancing it, you are doing an innovation. You can also do an invention by
introducing an entirely new product to replace the old one.
Business ideas may also be generated by examining what goods and services are
sold outside by the community. Very often, these products are sold in a form that
can still be enhanced or improved.
2. Examine the present and future needs. Look and listen to what the customers,
institutions, and communities are missing in terms of goods and services.
Sometimes, these needs are already obvious and felt at the moment. Other needs
are not that obvious because they can only be felt in the future, in the event of
certain developments in the community. For example, a province will have its
electrification facility in the next six months. Only by that time will the entrepreneur
could think of electrically-powered or generated business such as photo copier,
computer service, digital printing, etc.
3. Examine how the needs are being satisfied. Needs for the products and services
are referred to as market demand. To satisfy these needs is to supply the products
and services that meet the demands of the market. The term market refers to
whoever will use or buy the products or services, and these may be people or
institutions such as other businesses, establishments, organizations, or
government agencies.
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4. Examine the available resources around you. Observe what materials or skills are
available in abundance in your area. A business can be started out of available
raw materials by selling them in raw form and by processing and manufacturing
them into finished products. For example, in a copra-producing town, there will be
many coconut husks and shells available as ―waste‖ products. These can be
collected and made into coco rags or doormat and charcoal bricks and sold
profitably outside the community.
A group of people in your neighborhood may have some special skills that can be
harnessed for business. For example, women in the Mountain Province possess
loom weaving skills that have been passed on from one generation to another.
Some communities there set up weaving businesses to produce blankets,
decorative and various souvenir items for sale to tourists and lowland communities.
Business ideas can come from your own skills. The work and experience you may
have in agricultural arts, industrial arts, home economics, and ICT classes will
provide you with business opportunities to acquire the needed skills which will earn
you extra income, and should you decide to engage in income-generating
activities.
With your skills, you may also tinker around with various things in your spare time.
Many products were invented this way.
5. Read magazines, news articles, and other publications on new products and
techniques or advances in technology. You can pick up new business ideas from
Newsweek, Reader‘s Digest, Business Magazines, ―Go Negosyo‖, KAB
materials, and Small-Industry Journal. The Internet also serves as a library where
you may browse and surf on possible businesses. It will also guide you on how to
put the right product in the right place, at the right price, at the right time.
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You have to select the most promising one among hundreds of ideas. It will be
good to do this in stages. In the first stage, you screen your ideas to narrow them
down to about few choices. In the next stage, trim down the choices to two options. In
the final stage, choose between the two and decide which business idea is worth
pursuing.
In screening your ideas, examine each one in terms of the following factors:
Your answers to these questions will be helpful in screening which ones among your
many ideas are worth examining further and worth pursuing.
Branding
Branding is a marketing practice of creating name, symbol or designs that
identifies and differentiates product or services from the rest. It is also a promise to
your customers. It tells them what they can expect from your product or service and it
differentiates your offerings from other competitors. Your brand is derived from who
you are, who you want to be and what people perceive you to be.
Branding is one of the most important aspects of any business. An effective brand
strategy gives you a major edge in increasingly competitive markets.
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• Get a great logo. Create a logo suitable to your business and consistent with
your tagline and place it everywhere.
• Write down your brand messaging. Select key messages you want to
communicate about your brand.
Process
In generating business idea, you should first identify what type of business is
suited to your business idea. You should analyze and scan the potential environment,
study the marketing practices and strategies of your competitors, analyze the
strengths, weaknesses, opportunities, and the threats in your environment to ensure
that the products or services you are planning to offer will be patronized within the
easy reach by your target consumers.
• SWOT Analysis should distinguish between where your business is today, and
where it could be in the future.
• SWOT Analysis should always be specific. Avoid any grey areas.
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• Always apply SWOT Analysis in relation to your competition‘ i.e. better than or
worse than your competition‘.
• Keep your SWOT Analysis short and simple. Avoid complexity and over
analysis.
• SWOT Analysis is subjective.
Directions: Utilize the SWOT Analysis table below to list up all your
observations.Be guided by the strategies in analyzing and formulating realistic and
attainable activities. Write down the activities on the available spaces provided to
create the best business idea.
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
Strategies:
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Analysis:
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
________________________________________________________________________________________
Activities:
____________________________________________________________________________________________
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____________________________________________________________________________________________
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Reading books and watching videos have been considered as one of the most
effective educational activities that can help learners deepen their understanding on a
certain topic. In this particular task, you will be asked to conduct extra readings and
video viewings in the Internet on the following topics:
After successfully performing the assigned task, make a narrative report about
it and share it to the class.
Transfer
Direction: Generate a clear and appealing product brand with a logo and
a tagline.
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Logo
Logo
________________________
Tagline
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Lesson 1
PREPAR E HOT A ND COLD MEALS/ FOOD
Overview
This quarter on Household Services focuses on the preparation of Hot and
Cold Meals / Food for in-house or food industries preparation. Knowledge and
skills in this area could help you obtain clear understanding of the concepts,
principles, and techniques in preparing, cooking and serving hot and cold
meals. Standard procedures on proper handling and storing of excess and
unconsumed foods and ingredients will be demonstrated.
This quarter will prepare and guide the learners in preparing hot and cold
meals following the recipe standard procedures.
Objectives
At the end of the quarter, the learner is expected to:
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LM -Household Services Grade 10
A.MULTIPLE CHOICE
Directions: Read and analyze the statement carefully and write the letter that best
describes the statement.Write your answer on your answer sheet.
________ 3. These are food supplies which are ordered and delivered on a contractual
basis.
A. Contract items C. Non - perishable
B. Perishable D. Staple food
________ 4. One who works in food business that handles food properly following good
hygiene practices.
A. Cook C. Seller
B. Food handler D. Supervisor
________ 5. A guide in cooking that tells exactly how food will be prepared.
A. Dish C. Menu
B. Meal D. Recipe
________ 10. Cooking method where heat is conducted without moisture and no
water is added.
A. Dry heat C. Broiling and grilling
B. Moist heat D. Combination method
B. QUICK WRITES
Directions:Explain how different cooking methods are being done.
Give at least one dish using the cooking method shown below. Write your
answer on your answer sheet.
_____________________________
_____________________________
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_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
C. WORD HUNT
Directions:Encircle the six (6) foods and cooking terms you can find in the puzzle
below, then explain each on a separate sheet of paper.
E M B I S Q U E S L I S C E R
A B G R P C D G R N D A R B E
I Y C B A X O R B G B U E U C
M D O O S O C A T A R C A F I
I E W M E N U N K L O E M F P
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S A L S A E K D O M T E S E E
E E T I Q M I S K T H E O J P
N S L I O M T A N G S G U K P
P B M O S M L U G A S R P M E
L F O Y G A Y C U L R P S Y R
A O B R P J L M F R E Y O O N
E
C I D E S S R T O D O M N R
E M L M A Y O N N A I S E J G
Learning Outcome 1:
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This lesson, Preparing Ingredients according to Recipe, provides the learners with the
basic concepts and principles in purchasing quality goods and products, proper
handling procedures, and monitoring of proper temperature range in food
preparation. Knowledge and skills in these aspects will help the learners to
effectively prepare and serve a special recipe for any type of occasions.
Objectives:
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Lesson 1: Purchasing
LM -Household Services Grade 10
In purchasing, quality should never be sacrificed in favor of cost. Remember that not
all expensive goods, however, are necessarily of good quality.
• Buy the product that is best suited for the menu Buy the proper quantity of the
item.
• Pay the proper quantity of the item.
• Deal with only reputable and dependable suppliers.
The following are essential guidelines that you should remember for effective
purchasing activity:
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The right quality is not always the best qualities. The right quality is that
determined by the needs of operations and communicated through food
specifications. This is what must be strictly followed and monitored.
A
Identify needs by planning new reviewing existing menus
d a
for each busin ess unit of the food service
organization p
t
e
d
Determine standards of quality for each food item and
i write specifications.
n
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I
nt Estimate quantities needed.
r
o
d
Calculate desired inventory or stock levels for each item.
u c
t
i
o
Identify the amounts n to purchase by subtracting
stock levels from desired quantities. t
o
v
i
c Select and negotiate with vendors
e
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G roups of Purchases
1.Perishable foods are foods that deteriorate quickly. It includes meat, poultry,
seafood, fruits, vegetables, dairy products, eggs, and the like. These should be
purchased from the local market regularly to ensure freshness of supply.
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b. Contract items are food item supplies, which are ordered and
delivered on a contractual basis. These items include milk, sugar,
coffee, bread, ice cream and biscuits.
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Planning food for the family gives both fun and excitement. It is a rewarding
activity when members of the family appreciate and enjoy the food that you
prepare for them. So it is a challenge for you to think and decide in advance the
preparation of food intended for a certain period of time which can satisfy their
food needs.
Providing varieties of food with nutritious content for family satisfaction and
spending money wisely are some of the factors to consider in planning the food
systematically.
The secret of getting the constant good taste of food is in the correct
measurement of ingredients. Hence, it is a must that one should clearly and
effectively understand the standard units of measurement, equivalents and its
possible substitute ingredients for a certain recipe. Knowing the exact
measurement of ingredients will greatly help you determine the cost of your
food and how much you can spend for it.
Sometimes ingredients are available in the packaging. You just need to know
the equivalent units of measurement in the different measuring systems, such
as the English and metric system. Exact measurement of ingredients is very
important in the kitchen. The accuracy of the measurements done guarantees
success in cooking a recipe and thus saves family budget.
________1. Purchasing is the process of buying the right amount of food at the right
time and at the right price.
________2. Food cannot easily be contaminated during purchasing, receiving, storing,
preparing and serving of foods and supplies.
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________3. Securing the pre-established standards for quantity and quality is the major goal
of planning activity.
________4. Conducting market research is the first step in purchasing activity.
________5. Buying from the right source means that the buyer should go to a reputable and
reliable source.
Enhancement activity
DISCUSSION
Directions: Discuss briefly some of the practical purchasing tips that you can give
about the following items. Put your answers in your notebook. The scoring rubric
will be basis for evaluating your output.
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Criteria Percentage
Content 5%
Organization 2.5 %
Creativity 2.5 %
TOTAL 10 %
Let’s Do it!
FIELD WORK.
Directions: Visit a nearby restaurant or any food establishment in your community
with your buddy. Interview at least three (3) owner managers or the chief cook. Ask
their main considerations in preparing the recipe, its quantity and determining the price
of their menu. Put the answers gathered from the interview in a half index card
following the given format below.
1._______________
2._______________
3._______________
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Lesson 2:
Meal/ Food Preparation
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clean and safe. Hazards and risks in the kitchen should be identified as
early as possible so outbreak of food borne illness could be controlled.
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Food Handler
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Employees must practice good personal hygiene when serving food. This
starts with a clean uniform and an effective hair restraint.
• Food handlers should avoid touching food with their bare hands
• They can use tongs, serving spoons, disposable gloves, or deli tissue when
handling meats, cheeses, prepared salads, or when making sandwiches
• Food service crew must hold serving utensils by the handle only, and they
must never touch the part of the utensil that comes into contact with food,
• A single utensil should be used for each food item, and the utensil should be
stored in the food between uses.
• Always store serving utensils in a way that permits the food service crew to
grab the handle without touching the food.
Food that has been served or sold to and is in the possession of a customer
may not be returned and offered for service or sale to another customer. Two
acceptable exceptions to this rule are:
Cross Contamination
It is the physical movement or transfer of harmful bacteria from one person,
object or place to another. Prevent cross contamination is the key factor in preventing
food borne illness.
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Before:
• Beginning food preparation
• Putting on disposable gloves
• Serving customers
After:
• Arriving at work and after break
• Using the restroom, washing sinks
• Eating, drinking, smoking, chewing tobacco and gums
• Using the telephone
• Using handkerchief or tissue
• Handling inventory
• Handling raw foods
• Touching or scratching a part of the body
• Coughing, sneezing
• Handling garbage
• Touching dirty surfaces
1. Use the hand washing sink with running water at approximately 100°F and
liquid soap.
2. Lather hands and exposed arms
3. Rub hands for at least 20 seconds
4. Wash hands thoroughly, paying attention to fingernails 5. Rinse in clean
running water. Turn off the faucet with paper towel in your hands) Dry
hands using paper towel or air dryer. not cloth or apron
How to prevent:
• Use separate cutting boards for different foods (meat- veg)
• Prepare raw foods in separate area from fresh and ready to eat foods
• Clean & sanitize equipment, work surfaces & utensils after preparing each food
• Use specific containers for various food products.
• Make sure cloth and paper towel used for wiping spills are not used for any
other purpose
You can protect the health and safety of your clients by developing and
implementing effective food safety and sanitation practices within your
establishment. In the following chapters, you will learn more about how food is
contaminated and what actions are needed to prevent, control, and eliminate
the agents that frequently cause food borne illness and spoilage.
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1. Identify hazards and assess their severity and risk – defined in the
Food Code, means a biological, chemical, or physical property
that may cause an unacceptable consumer health risk.
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Following are additional tips on sanitation practices for proper food preparation and
storage:
1. Food
• Bacteria feed on Protein and Carbohydrates. Foods that contain these items
can support the growth of microorganisms
2. Acidity
• Bacteria grow best at a slightly acidic and slightly neutral environment
(pH 4.6 to 7.5)
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3. Temperature
4.Time
• Under ideal conditions, bacterial cells can double in number every 25 minutes
to 30 minutes.
5. Oxygen
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- Water Activity level – is the measure of the amount of water that is not
available for bacterial to grow. ( 0- 10)
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Recipe is a guide in cooking that tells you exactly how to cook a certain dish,
which includes the list of ingredients, method of cooking, preparation, and
manner of serving the dish.
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________________________________________________
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5. Doubts, conflicts and errors are eliminated, during the entire process of
food preparation.
• Select and evaluate a basic family-size recipe as to its adaptability to the operation.
• Convert measurements.
• Double the recipe and evaluate the results with the original recipe.
• Increase the quantity gradually, following the same procedure. The doubled recipe
must preserve the original flavor, appearance, and
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Standardizing Facility
Specific Recipes
1) Prepare the recipe and test until the highest quality product is
produced. While the recipe is being tested, staff should be
documenting all steps taken and the outcome of each step.
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Important Temperatures in
Food Preparation
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1. Do not leave cooked foods at room temperature for more than 2 hours.
8. Bring food like soup and stews to boiling to make sure that they have
reached 70 0C. For meat and poultry, make sure that juices are clear, not
pink; ideally, use a thermometer.
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0 0
F C BOILING
A B
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_____5. One that specifies the exact amount of ingredeints, equipment, and
preparation method needed before cooking.
Standardized Recipe
Recipe Title
Serving Size
Recipe yield
Equipment and utensils needed
Ingredients and quantities
Cooking time and temperature
Enhancement activity
NEWS WRITE -UP
Directions: Write a news story about food poisoning. Put your insights on how the
incidence could be prevented through safety precautions. Be able to
give additional reminders to prevent such incident.Share your story to
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the whole class. The scoring rubric on the next page will be basis of
evaluating your output.
Criteria Percentage
Content 5%
Organization 2.5 %
Delivery 2.5 %
TOTAL 10 %
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Learning Outcome 2:
Cook meals and d ishes
according to r ecipe
This lesson, Cooking Meals and Dishes according to Recipe, provides learners with the
basic principles and techniques in cooking different meals in accordance with the recipe
provided. Appropriate cooking methods used for meat, fish, poultry, and vegetables are
also presentedalong with effective tips and guidelines.
Objectives:
2. Identify some samples of food using basic cooking techniques and their
procedures
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Lesson 1:
Basic Cooking Techniques and Proc edures
Cooking methods are classified into moist heat method, dry heat method, and
the combination method.
This is a method that involves cooking the food in flavorful boiling water or steam.
The amount of water or other liquids used varies with the technique employed.
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Temperatures used range from 70 0 C, which is simmering (at sea level), to boiling 100 0
C. Generally, in this type, the food cooked has a delicate flavor and pale color.
The moist heat includes blanching, boiling, enpapillote, deep poaching, pan
steaming, parboiling, poaching, pressure cooking, simmering, shallow poaching, and
steaming
1. Blanching– To cook food item partially and briefly in boiling liquid after which the
food is quickly immersed in cold water to stop further heating.
Typical products: Vegetables or fruits
2. Boiling- To cook food in boiling liquid with temperature at 212 0F.; method that
involves bringing the water to boiling as indicated by the appearance of bubbles
rapidly breaking on the surface, before the food is added. . Typical products:
Vegetables, pasta, cereals and rice
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Here’s how:
1. Assemble the packages.
2. Fold the other half over, then crimp the edges of the paper or foil
or tie the packet securely to seal it.
3. Place the package on a pre-heated sizzler platter or baking sheet
and bake in a moderate oven until the package is puffed and the
paper is browned.
5. Pan steaming–To gently cook the food usually with acid ingredient like lemon
juice and some herbs. The pan is covered to absorb the steam released by the
liquid during the cooking process.
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Here’s how:
1. Lower the food into fumet that has been brought to the appropriate
poaching temperature ( 160 0 to 185 0 F/710to 850 C)
2. Be sure that the food is completely submerged in the liquid.
3. Poach the food until properly done.
10. Shallow poaching– Is an a la minute technique. Foods are cooked in a
combination of steam and simmering liquid. Shallow - poached foods are partially
submerged in liquid, which often contains acid and aromatics for more flavor.
Typical products: Fish, eggs out of the shell, fruit
Here’s how:
1. Make sure the liquid level goes no higher than halfway up the
food; generally, less is required.
2. Cover the paupiettes with buttered parchment (cartouche)
before putting them in the oven.
3. Cook shallow –poached foods until just done.
4. Simmer the cooking liquid (caisson) over direct heat to
concentrate the flavor and thicken the liquid.
11. Steaming – To cook food, where water is allowed to vaporize and the food is
placed on a rack over the vaporizing steam. Fish, shrimps, lobster, siopao, and
siomai are some commonly steamed food items
Typical products: Vegetables, fruits, poultry, dumplings, pasta, rice,
cereals.
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Here’s how:
1. Bring the liquid and any additional aromatics to a full boil in a
covered vessel.
2. Place the main item in the steamer in a single layer.
3. Cook steamed foods until they are just done and serve
immediately.
B. Dry Heat
Method
It is a method that involves cooking the food where heat is conducted without
moisture. No water is added. It is a carry-over cooking, where the heat is
retained by the food even after it has been removed from the source of heat.
The internal temperature continues to rise which can change the degree of
doneness considerably.
The dry heat method includes baking, barbecuing, broiling and grilling, deep fry and
griddle, pan broiling, roasting and frying.
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Here’s how:
1. Brush the rods with a wine brush and then rub with a
cloth dipped in vegetable oil to lubricate and clean them
before pre-heating the grill.
2. Let the food cook undisturbed on the first side before
turning it over.
3. Remove the meat or fish when it is still slightly
underdone, so it does not end up over cooked by the
time it is served.
Sample Recipe
Beef Teriyaki
Makes 10
Servings:
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desired doneness.,
about 5 minutes more
rare( internal
temperature of 135 0
F/57 0
C) , 6 ½ minutes for medium
rare (145 0 F/63 0 C) , 8
minutes for medium
(1600F/ 71 0 C), 9
minutes for medium well (
165 0 F/74 0 C) , and 11
minutes for well done
( 170 0 F/ 77 0 C).
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5. Frying –To cook food using oil in an open pan. There are several
variations of frying depending on the amount of fat used in cooking. It
includes the following:
Sample Recipe
Buttermilk Fried Chicken Makes
10 Servings:
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16 floz/480 mL buttermilk 2. Combine the flour with the cayenne and Old
Bay. Mix well.
4 tbsp/ 12 g minced tarragon
4 oz/120 mL Dijon mustard 3. Drain the chicken from the buttermilk mixture.
Dredge in the flour and let sit for several
1 ½ tsp/2 g poultry seasoning
minutes. .
2 lb /907 g all –purpose flour1
½ tsp/3 g cayenne 4. Heat the shortening in the large cast – iron pan.
Dredge the chicken in the flour again. Working
½ oz/ 14 g Old Bay seasoning in batches, pan fry the chicken until golden
brown on both sides.
64 oz /1.92 vegetable
shortening, or as needed 5. Finish the chicken in a 3500 F/ 1770 C oven on
a roasting rack placed on top of a sheet pan
20 floz /600 mL Country Gravy until it reaches an internal temperature of 1800
(recipe follows) F/ 820C.
Here’s how:
1. Season foods with salt and pepper, as well as spice blend or
rubifjust before cooking to build flavor into the dish.
2. Turn sautéed food only once to develop a good flavor and color.
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Sample Recipe
Sautéed Trout a la Meuniere
Makes 10 Servings:
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e. Dry fry and Griddle – To cook food with very little or no fat is
added at all. When used, the fat is used only to grease the pan.
Pancakes, crepes and lumpia wrapper are cooked with this
process
Typical products: Meat, eggs, pancakes and sandwiches.
Here’s how:
1. Use the fat and juices released by the food itself for a
traditional basting liquid.
2. Use an instant-read thermometer to determine doneness in
roasted foods.
3. Serve roasted foods with a pan sauce based on the
accumulated drippings from the food.
4. After the roux browns, gradually add the stock to the pan
and stir constantly to work out to any lumps.
5. Use a fine-mesh sieve to strain the pan gravy into a clean
holding container for storage or into a pan to keep warm for
service.
It is a method that involves the two cooking processes which include braising
and stewing.
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Here’s how:
1. Trim fabricated cuts of meat of all excess fat and gristle.
2. Sear the meat to develop flavor and a rich brown color.
3. After browning the mirepoix, cook the tomato paste until it turns
a deep rust color and smells sweet.
4. Add enough stock to the pincage to cover the item by one third
to one half.
5. Braise until the main item is fully cooked and tender.
Here’s how:
1. Heat the pan and oil and sear the seasoned main item on all
sides to the desired color, or combine the main item with the
cooking liquid.
2. Cover the meat completely in the cooking liquid.
3. Before removing the meat to finish the sauce, check a few
pieces to be sure that the meat is fully cooked and tender.
4. Make the final adjustments to the stew‘s flavor and
consistency
Sample Recipe
Beef Stew
Makes 10 Servings:
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3 lb 12 oz/1.70 kg boneless
beef shank or chuck, cut into 1. Season the beef with salt and
2-in /5 cm cubes pepper.
1 tbsp / 15 g salt
1 ½ tsp/ 3 g ground black 2. Heat the oil over medium-high heat
pepper in a rondeau or braisier until it starts to
simmer. Place the beef carefully in the oil
2 floz /60 mL vegetable oil and sear until deep brown on as many
sides as possible. Transfer the beef to a
5 oz/142 g minced onions hotel pan and reserve.
5 garlic cloves, minced
3. Degrease the pan, if necessary. Add
2 floz/60 mL tomato paste
the onions to the pan and cook, stirring
(optional) from time to time, until caramelized. Add
the garlic and tomato paste, if using, and
30 floz/900 mL red wine
cook until the tomato paste, turns a deeper
40 floz/1.20 L Brown Veal color and gives off a sweet aroma for about
Stock, or as needed 1 minute.
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MATCHING TYPE
Directions: Match the item in Column A with those in Column B. Write the letter that
corresponds to the correct answer on your answer sheet.
A B
A. Baking
______1. To cook food where water is allowed to vaporize and B. Barbe
the food is placed on a rack over the vaporizing steam. cuing
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Enhancement activity
SEQUENCING
Directions. Arrange the following specific cooking techniques and procedures in
chronological order using number 1 as first step, 2 as second and so forth. Writeyour
answer on your notebook.
_______a. Fold the other half over, then crimp the edges of the
paper or foil or tie the packet securely to seal it. _______b.
Assemble the package
_______c. Place the package on a pre-heated sizzler platter or
baking sheet and bake in a moderate oven until the package is
puffed and the paper is browed.
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_______c. Brush the rods with a wine brush and then rub with a
cloth dipped in vegetable oil to lubricate and clean them before pre
heating the grill.
Let’s Do it!
VISITATION
Directions: Visit different foodestablishments in your
community. Ask permission to observe the food that they offered.
Be able to identify at least ten (10) different cooking methods and
food preparations beingused in the food that they serve for that
day and classifythem accordingly. Write your observations in a
half indexcard. Format below is provided for you as a guide.
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Learning Outcome 3:
P resent cooked d ishes
In this lesson, the students w ill learn the different principles in the dining
room operation, the proper method of cooking and serving different kind s of
dishes, the different types of meal, the types of equipment needed in a dining
operation, techniques in doing the miseen place and the proper method of
serving different kinds of dishes based on the standard operating procedures
Objectives:
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Lesson 1:
Dining Room Operations and Procedures
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require you to identify your target age group of your work force, the delegation
of the responsibility with your corresponding authority in order to establish a
harmonious relationship and work effectively in attaining the success of your
establishment.
The design and the layout of the food establishments greatly affect the
performance of the workers. In order to have a successful operation, here are
some principles of dining operations:
1. Good food - The quality of food to be served must be one of the main priorities of
the server. Food should always be properly prepared, cooked and served. One
must observe cleanliness during the preparation and serving of cooked food to
maintain the quality of a good food.
2. Prompt and courteous service - Happy and positive disposition in life helps an
individual to render his/her services in a courteous and respectful manner. A
smile on one‘s face while assisting the customer contributes to the enjoyment of
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their meals. Food must be served carefully by trained individuals to satisfy the
customer‘s needs.
3. Well balanced and varied menus - The menu for the day is the ultimate
experience of any dining services. It is the trademark of any food services that will
motivate the customers to dine in their place again.
6. High standards of cleanliness and sanitation - The food outlet should be set
up to ensure that healthy regulations for food services are followed. Utmost care
should be observed in food handling.
Importance of Dining
Dining staff must see to it that every customer is a satisfied customer who finds his
dining experience pleasurable and rewarding so that he/she will come back to a
repeat patronage. No matter how good the food and the ambieance is, if the
customer is traumatized or dissatisfied with the service and the behavior of the staff,
he/she may not come back and even mention his bad experience with friends so that
they will be discouraged from patronizing the restaurant.
1. The site- the top priority which determines the degree of contact or
exposure to market.
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2. The size- the size of the food and beverage operation determines the
desired impact on the market.
10. Meal functions- subdivided into breakfast, morning snacks, mid-day meal,
afternoon snacks, evening meals, etc. according to the anticipated and
identified market demands
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______ 7.It determines the average expenses and affects the sales volume.
B. TRUE OR FALSE
Directions: Write TRUE if the statement is correct; FALSE if
it is not correct. Write your answers on your answer sheet.
_______ 1.The food outlet should be set up to ensure that healthy regulations
for food service are followed.
_______ 2.The menu for the day is the ultimate experience of any
dining services
_______ 3.Food prices should be within the paying capability of customer.
Let’s Do it!
DEMONSTRATION
Directions: The class will be grouped accordingly, then each group will be asked to
prepare a good dining area. Scoring rubric on the next page will be the basis for your
group evaluation.
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Proper and Appropriate and Appropriate and Appropriate and Does not select,
effective use effective effective selection, effective selection, prepare and use No attempt to
of tools, selection, preparation and preparation and appropriate use tools/
equipment, preparation and use of materials use of materials materials and equipment to
and materials use of materials &tools/ equipment and tools/ equipment task given
and tools most of the time. tools/equipment
/equipment all sometimes
the time.
Safety and Highly self- Self- motivated and Self- motivated and Needs to be Not
security work motivated and observes most observes motivated and motivated
habits observes all safety and security sometimes some of does not observe and totally
safety and precautions most of the safety and safety and disregards
security the time security security safety and
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15%
(15-14) (13-12) (11-10) (9-8) (7-6)
Speed/Time Finished the Finished the work Finished the work Finished the work No work at
work ahead on time close to given time beyond the given all
of time time.
Lesson 2:
Kitchen Utensils, Tools and Equipment
Some utensils are both food preparation utensils and eating utensils; for
instance some implements of cutlery –especially knives-can be used for both
food preparation in a kitchen and as eating utensils when dining.
Purpose in food
Name Design Image
preparation
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An implement resembling
a simple pipette ,
consisting of a tube to hold
the lid and a rubber top
Used during cooking to which makes use of partial
cover meat in its own vacuum to control the
Baster juices or with a sauce. liquid intake and release
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Commonly used to
create a hard layer of
Blow torch
caramelized sugar in a
crème brûlée.[2]
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Used to produce
Butter curler decorative buttershapes.
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Straining substances
such as custards, soups
and sauces, or to dust
Chinoise food with powder A conical sieve
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A bowl-shaped container
with holes, typically made
from plastic or metal. It
Used for draining
differs from a sieve due to
Colander substances cooked in
its larger holes, allowing
water
larger pieces of food, such
as pasta, to be drained
quickly.
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A slotted spoon-like
utensil used to separate
Egg separator
the yolk of an egg from
the egg white.
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it in the process.
It is used to grate ,
shred,, and slice food
Grater
such as carrots, cabbage
and cheese.
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It is a long-handled
spoon with a deep bowl
used for serving or
transferring food,
especially soups and
sauces. It can be solid,
slotted, or perforated. It
can be made of steel,
silver, wood, melamine,
Ladle or copper.
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A long-handled, narrow
pick, used to pull meat
out of narrow legs and
other parts of a lobster
Lobster pick or crab.
Mandoline
It is a bowl – shaped
strainer with holes. It is
used to drain food such
as pasta. It can be made
of aluminum, thinly rolled
Mated stainless steel, plastic, or
colander pot silicone.
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Operated with a
handcrank, this presses
meat through a
chopping or
Meat grinder pureeingattachment.
Meat
tenderiser
Meat
thermometer
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To finely and
consistently
chop/mincefoods,
Mezzaluna especially herbs.
A small, specialized
Nutmeg grater grating blade fornutmeg.
Oven glove
To protect hands from
burning when handling
hot pots or trays.
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Presses very
smooth vegetable
Ricer mashes or purees,
operates similar to a
meat
grinder/mincer.
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Slotted spoon
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Measuring the
Sugar
temperature, or stage, of
thermometer
sugar
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To blend ingredients
smooth, or to Most whisks consist of a
long, narrow handle with a
incorporate air into a
Whisk series of wire loops joined
mixture, in a process
at the end. Whisks are also
known made from bamboo.
as whisking or whipping
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http://en.wikipedia.org/wiki/List_of_food_preparation_utensils COOKWARE
BAKING TOOLS
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Flour sifter
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Gas range
Dough roller
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IDENTIFICATION :
Directions: Identify what is being asked in each sentence.
Select your answer in the Box.
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13. It is being characterized of being small implement with a broad, flat, flexible
blade used to mix, spread and lift food ingredients. What do you call this baking
tool?
14. Its is known also as "saucepan" with a large, deep dish used both in the oven
and as a serving vessel. What is the term for this?
15. What is the type of pan or mold with fluted sides that is used to form the base
of the traditional French bread.
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if you discover you're out of brown sugar you can head for the computer, look
up a substitute and discover that all you need to do is add some molasses to
granulated sugar.
Last, how many times have you been interrupted in the middle of a
recipe. Then you return to the bread your were making and wonder, "Did I add
the salt or not?" Tasting the flour is possible but the average loaf of bread has a
teaspoon of salt mixed into 3 - 4 cups of flour. Good luck on that tasting.
However, if you'd measured out the salt before beginning and had it waiting in a
pinch bowl or slip of waxed paper then if the bowl is empty you added the salt
and if it's not you didn't.
ESSAY:
Directions: Based on the topic, explain and discuss the Miseen place technique. Be
able to enumerate the importance of this process in cooking. The scoring rubric below
will be the basis for evaluating your essay.
TOTAL 10 %
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Types of Dishes
Soups
CONDITIONS:
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Stocks - are often called the chef‘s building blocks because they form
the base for many soups and stocks.
Types of Stock:
• White Stock
• Brown Stock
• Fumet
• Court Bouillon
• Glace
• Remouillage
• Bouillon
The Four Essential Parts of a stock are:
• Mirepoix
• Aromatics
• Liquid
1. Flavor
2. Color
3. Aroma
4. Clarity
2. Thick Soup
a. Bisque
b. Cream
c. Purée
• If a cream soup becomes too thick, add water or stock until the correct consistency is
achieved. Never use heavy cream- it can hide the flavor of the main ingredient.
• If the soup has a sour or ―off‖ flavor, or has curdled, discard it. Cream soups have a
brief storage time once the cream has been added.
• To store cream soups longer, be sure that the base is properly chilled and stored. Finish
only the amount needed for a single service period.
• If the soup has a scorched taste, transfer it immediately to a cool, clean pot and check
the flavor. If it doesn‘t taste scorched in the clean pan, it is safe to continue cooking.
SAUCES:
1. Béchamel
2. Veloute
3. Espagnole (Brown)
4. Tomato
5. Hollandaise
Miscellaneous Sauces
• Coulis
• Jus
• Compound Butters
• Salsa
• They Function in much the same way that grand sauces do. They add flavor,
moisture, texture, and color to the dish.
• They also allow chefs to change the menu items by providing a lower-fat
alternative to the usually heavy grand or derivative sauces.
• Thickeners
• Are added to sauces to give them additional richness and body
Examples of Thickeners:
• Beurre manié
• Liaison
• Slurry
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• Roux
1 White roux
2 Blond roux
3 Brown roux
1. The sauce should be suitable for the main ingredient‘s cooking technique.
2. The sauce‘s flavor must be appropriate for the flavor of the food it is
accompanying.
Suggested Recipe:
Loaded Potato Soup
Ingredients
4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1.5 ounces cheddar cheese, shredded (about 1/3 cup)
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Garden Minestrone
Yield:8 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)
Ingredients
2 teaspoons olive oil
1 cup chopped onion
2 teaspoons chopped fresh oregano
4 garlic cloves, minced
3 cups chopped yellow squash
3 cups chopped zucchini
1 cup chopped carrot
1 cup fresh corn kernels (about 2 ears)
4 cups chopped tomato, divided
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
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• Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add
tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and
remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20
minutes.
• Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring
occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper.
Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground
black pepper, if desired.
Ingredients
1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups half-and-
1 3/4 cups whole kernel corn
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Procedure
• In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do
not burn or let it darken. Add milk gradually, stirring all the while, then add half
and half, stirring gently while blending. Add corn and green onions, and cook for
a few minutes until tender.
• Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small
bubbles form around the edge; do not let boil. Adjust seasonings to taste.
Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
• Variations: You may use 4 cobs of fresh corn instead of frozen or canned.
Cut the kernels off the cob, scrape cob for juices, and then add to soup.
Cook until corn is tender. Canned crabmeat or imitation crab may be
used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat
(drained) and 8 ounces imitation crab (cut into small pieces). Combine
the two and cook as noted above.
Molo Soup
Ingredients
Filling:
500 grams ground pork
1 pack wanton or siomai wrappers
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Broth:
1 chicken breast
4 cups water
3 gloves garlic, minced 1 small
onion, chopped salt and pepper
to taste spring onions,
chopped(optional) 1 chicken
cube(optional) toasted
garlic(optional) Procedure Part
1
• In a pot, boil water then add chicken and salt. Cook for 10 minutes. Reserve the
broth.
• Remove chicken and shred using fork. Set aside.
Part 2
• In a bowl, combine ground pork, egg, soy sauce, sesame oil, salt and pepper. Mix
until well combined.
• Scoop about 1 tablespoon filling and place into the center of molo wrapper.
• Seal the edges using water or egg white in triangular shapes. Repeat for the
remaining mixture.
Part 3
• In a bowl, heat oil and saute garlic and onion.
• Add shredded chicken, season with salt and pepper.
• Add chicken cube and pour chicken broth and bring to boil.
• Add molos and some wrappers and simmer for 5 minutes or until molos are
cooked.
• Sprinkle with spring onions.
• Transfer to serving bowl, garnish with toasted garlic. Serve. Good for 5
servings
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Hototay Soup
Yield:3 servings
Ingredients
1/2 lb pork, sliced thinly
1/2 lb boiled chicken, shredded
1/4 lb pig liver, sliced thinly
4 to 6 cups chicken stock or chicken broth
2 cups Napa cabbage, chopped
1 1/2 cups fresh Shitake mushrooms, chopped
1 cup carrots, sliced
1 cup green onion,chopped finely
1 medium onion, chopped
2 teaspoons minced garlic
3 to 4 pieces raw eggs
2 teaspoons salt
1 teasoon ground black pepper
2 tablespoons cooking oil
Procedure
• Heat oil in a cooking pot.
• Saute garlic and onion.
• When the onion becomes soft, add the pork and cook until the color turns light
brown.
• Put-in the chicken and liver, and cook for 3 to 5 minutes.
• Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10
minutes.
• Add carrots and mushroom. Stir and cook for 3 minutes.
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• Put-in the Napa cabbage, salt, and ground black pepper. Stir and cook for 2
minutes.
• Turn off heat, and then transfer to individual serving bowls.
• Crack and place one egg per bowl. Sprinkle green onions on top to garnish.
• Serve hot.Share and enjoy!
Soups are often one of the first dishes that a guest at a restaurant is served.
This versatile and extremely popular menu category provides chefs an opportunity to
expand upon the basic stock-making techniques.
Broths, which are similar to stocks by technique, are among the most
straightforward and adaptable of soups. A good broth can be enjoyed on its own or it
can be garnished to make a range of soups that fit the season or the clientele.
Simmering vegetables, meats, grains, legumes, or even pasta in a broth produces
hearty and satisfying vegetable soups
Puree-style and cream soups introduce some important techniques that are
used in sauce-making. Using thickeners like roux or slurries changes the texture of the
soups. Thick soups may be hearty and rustic or very smooth, and velvety .
1. Broths
Clear liquid soups derived by simmering meaty cuts in water until good flavor,
body, and color develop. Although similar, broths differ from stocks in that they are
made from meats rather than bones and can be served on their own.
2. Consommés
Clear soups made by combining a richly flavored stock or broth with a specific
mixture of ingredients to produce a crystal-clear soup with no traces of fat. This
combination of ingredients that enriches a consommé is known as a clarification
3. Vegetable Soups
Clear vegetable soups are based on clear broth, stock, or water.
The vegetables are cut into an appropriate and uniform size and the soup is simmered until
all ingredients are tender.
4. Purée Soups
Soups made from a wide variety of ingredients, including beans and starchy
vegetables such as potatoes and squash. Mushrooms, tomatoes, and even herbs
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are also included. Often, the main ingredient or ingredients thicken the soup
naturally, once they are pureed into the liquid. For some purée soups, a
supplemental ingredient is added to help thicken the soup and hold it together:
roux, rice, potatoes, and even bread can be used.
5. Cream Soups
Soups made by simmering an ingredient in a thickened liquid. The base for
many cream soups is actually a sauce: velouté, made by thickening stocks or
broths with roux, or béchamel, made by thickening mil with roux. Cream soups are
puréed for a very smooth texture and finished with a quantity of cream, milk, or a
liaison of egg yolks and heavy cream.
6. Bisques
The original bisque featured sea food as a garnish and was thickened with
dried bread or biscuits. In fact, the soup‘s name bisque comes from the French
term for dried bread, biscuit. Classic bisque is traditionally based on a stock made
from sautéed seafood shells and thickened with rice.
7. Clear soup
A clear soup is flavorful broths that are amber to brown in color. They are very
familiar to stocks, just that broths are based on meats rather than bones. They
are richer and have more defined flavor.
8. Thick soups
A cream soup based on a béchamel sauce and is finished with a heavy cream.
A béchamel sauce is milk thickened with roux
Let’s Do it!
DEMONSTRATION
Directions. Students will be grouped accordingly and they will perform the
following hands-on activities. Be able to accomplish the standardized Recipe Cost
Sheet in doing the assigned task.
Activity No.1 Loaded Potato soup
Activity No. 2 Garden Minestone
Activity No. 3 Crabmeat and Corn soup
Activity No. 4 Hototay soup
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TOTAL COST
Total Recipe Cost: ________________ Recipe Type: _____________________
Portion Cost : ________________ Date Costed : _____________________
LABORATORY # ______
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Plating 10%
Garnishing 10%
SENSORY EVALUATION 40%
______________________________________________________
______________________________________________________
______________________________________________________
_____________________________________________________
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Vegetable Dishes
• Baking
- Vegetables are cooked at a lower temperature for a long period of time. -
Root vegetables
• Sauteing
- Vegetables cook in a small amount of butter or oil.
- Heat is very high so the vegetables cook quickly. - Color stays bright.
- Mushrooms, squash
• Deep –frying
- Vegetables are coated in batter then submerged in hot oil
- Potatoes, cauliflower
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• Blanching
- Used to remove the skins from vegetables
- Involves plunging vegetables into boiling water briefly, then immediately into cold
water to stop the cooking process
- Used to increase color and flavor before freezing
• Parboiling
- Used to partially cook vegetables before another method of cooking
- Helps to remove strong flavors
- Root vegetables, cabbage
Conditions
Facilities
– workshop/laboratory, storage/stockroom
Equipment
– stove/range, oven, chiller, freezer
Tools/utensils
– measuring and weighing utensils, cooking tools and cooking implements
Supplies
– meat, seafood, poultry, vegetables, seasonings, herbs and spices
Others
– references, brochures, manuals, recipe book
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Recipe:
Nutmeg and butter season brocolli stalks for a simple but delicious vegetable
dish. If you are only one to eat the florets, you simply must try the stems. The broccoli
florets have a distinctive, pungent flavor, while the stems are sweet and mild.
Personally, I prefer the stems. Many markets now sell broccoli slaw, which is the
precut stems. If you can find it, it will save you some time.
Yield: 4 servings
Ingredients
Large, thick stems from 2 bunches broccoli
Water
Salt, to taste
2 tablespoons unsalted butter
Fresh-grated nutmeg, to taste
Fresh-ground black pepper, to taste
Pimiento strips, for garnish, optional
Procedure
• Peel broccoli stems carefully, then cut them into thin julienne strips about 2
inches long. Place in cold water to crisp 30 minutes in refrigerator. Drain.
• Bring pot of salted water to boil. Add broccoli stems, return to a boil and blanch 1
minute. Immediately drain and plunge broccoli into cold water to keep stems crisp
and green. Drain again.
• To serve, melt butter in saute pan or skillet, add a little nutmeg, then add broccoli.
Toss to coat well with butter and cook 1 to 2 minutes. Season with salt and
pepper. Serve immediately in neat piles, garnished with pimiento strips.
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Eggplant Parmigiana
Ingredients
1 medium black bell or Italian eggplant, sliced crosswise into half an inch thickness 1/2
cup all-purpose flour
1 1/2 cups breadcrumbs
3 cups marinara sauce
3 eggs, beaten
1 tablespoon dried oregano
1/2 cup Parmesan cheese, grated
1 1/2 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
3/4 teaspoon salt
1/8 teaspoon ground black pepper
3 cups cooking oil (vegetable oil or canola oil)
1 tablespoon olive oil
Procedure
• Combine salt, pepper, Parmesan cheese, oregano, and breadcrumbs in a bowl. Mix well
and set aside.
• Lightly season the eggplant with salt. Let it stay for 15 minutes.Juices from the eggplant
will be released during this process. Pat the eggplants dry using paper towels.
• Heat the cooking oil in a deep pot.
• Dredge the eggplant slices in flour and then dip in the beaten egg .Roll the eggplants
right away on the breadcrumbs and Parmesan cheese mixture. Make sure that every
side is properly coated.
• Deep fry the eggplant until the color turns golden brown (about 2 to 3 minutes). Remove
from the pot and place in a plate lined with paper towel to absorb the oil.
• Preheat oven to 375 degrees Fahrenheit.
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• Grease a baking pan with olive oil. Spread 1 cup of Marinara sauce in the bottom.
Arrange a batch of fried eggplants as the primary layer. Sprinkle with some cheddar and
Mozzarella cheese.
• Top with Marinara sauce and then arrange the second layer on top of the sauce.
Sprinkle cheese and spread some marinara sauce on top.Do this until all the eggplants
are consumed. Finally top with marinara sauce and cheese and then bake for 30
minutes.
• Remove from the oven. Serve with bread sticks or garlic bread.
Baby Corn, Ham, and Jicama Stir Fry is a quick and easy vegetable
stirfry recipe. This involves different veggies such as jicama, corn, green beans,
and green peas. The flavor and texture of this dish is really awesome.
For those who are not familiar with baby corn or young corn, this
ingredient is still corn on the cob that were harvested quickly before the
appropriate harvest time. It can be bought packaged in cans or in a container
with water (usually in Asian stores). The ham helps enhance the flavor of this
dish while the jicama gives-in a nice crunchy texture to it.
Yield: 6 servings
Ingredients
2 1/2 cups young corn
2 cups mixed vegetables (carrots, corn, green beans, green peas)
1 medium yellow onion, chopped
1 lb. ham, chopped
1 teaspoon minced garlic
1/4 cup cooking wine
3/4 cup chicken broth
1 1/2 cups Jicama, chopped
2 tablespoons cooking oil
Salt and pepper to taste
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Procedure
• Heat the oil in a wok.
• Sauté the garlic and onion
• Add the ham. Stir fry for 3 minutes.
• Put-in the Jicama, young corn, and mixed vegetables. Stir-fry for 3 to 5 minutes.
• Pour-in the cooking wine. Continue to cook for a minute.
• Add the chicken broth. Let boil and cook for another minute. Add salt and pepper to
taste.
Transfer to a serving plate.
Let’s Do it!
DEMONSTRATION
Directions: Students will be grouped accordingly to performthe following:
Activity No. 1 Sauteed Brocolli stems
Activity No. 2 Eggplant Parmigiana
Activity No. 3 Baby Corn, Ham and Jicama Stir Fry
STANDARDIZED RECIPE COST
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TOTAL COST
Total Recipe Cost: ________________ Recipe Type: _____________________
Portion Cost : ________________ Date Costed : _____________________
Previous portion Cost : _____________ Previous Dated___________________
SCORESHEET
LABORATORY # ______
Plating 10%
Garnishing 10%
SENSORY EVALUATION 40%
______________________________________________________
______________________________________________________
______________________________________________________
_____________________________________________________
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It is important to select the proper cooking method for the cut of meat. Less
tender cuts of meat require moist heat cooking methods to help break down the tough
connective tissues. Moist heat cooking means moisture is added to the meat and the
meat is cooked slowly over a long time; it includes: braising, and cooking in liquid,
such as stews or other slow cooker recipes.
Tender cuts of meat do not require moisture and long, slow cooking. They are usually
cooked with a dry heat method, including: roasting, broiling, pan-broiling, panfrying,
and grilling.
The method chosen to cook a certain cut of meat should relate directly to the inherent
tenderness of that cut. Tenderness is determined by:
• where on the animal the meat comes from,
• the degree of marbling,
• the age of the animal,
• how the meat was stored, and
• how the meat was prepared for market.
In general, cuts from the loin section are the most tender; the farther away from this
section the less tender the meat will be.
Roasting
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Broiling
Broiling is cooking by direct heat from a flame, electric unit, or glowing coals.
Meat is cooked one side at a time. Choose tender beef steaks, lamb chops, cured ham
slices, and bacon for broiling. Use steaks or chops cut 1 to 2 inches thick. If steaks or
chops are less than 1 inch thick, pan-broil them.
Consult the manufacturer‘s instructions for broiling since equipment varies.
Usually the door is left open when broiling in an electric range and closed when
broiling in a gas range.
• Place meat on a rack in a broiler pan.
• Place pan two to five inches from heat. The thicker the cut, the farther the meat
should be placed from the heating unit to assure even cooking.
• Broil one side until browned. Season cooked side, if desired.
• Turn meat; cook second side to desired doneness and until meat is browned.
Season, if desired.
Pan-broiling
Pan-broiling is cooking in an uncovered pan over direct heat. Fat that cooks out of
the meat is drained off.
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Pan-frying
Pan-frying is similar to pan-broiling, except that meat is cooked in a small amount
of fat.
• Heat a small amount of oil in a skillet over medium heat.
• When oil is hot, add meat; do not cover.
• Turn occasionally until done as desired and browned on both sides.
• Season, if desired.
The easiest way to tell when steaks and small pieces of meat are done when
you broil, pan-broil, or panfry is to make a small cut in the meat near the bone and
check the interior color.
• Rare beef will be reddish pink with lots of clear red juice.
• Medium beef has a light pink color and less juice than rare.
• Well-done beef is light brown with slightly yellow juice. Fresh pork should be
cooked until the juice is no longer pink.
Braising
Braising is cooking in steam trapped and held in a covered container or foil
wrap. The source of the steam may be water or other liquid added to the meat, or it
may be meat juices. Large, less tender cuts, such as chuck, round, and rump, are
braised as pot roasts.
• In a heavy frying pan, brown meat on all sides in a small amount of oil; pour off
fat.
• Season, if desired.
• Add a small amount of liquid to the meat; cover pan tightly.
• Simmer on top of the range or cook in the oven at 350°F until tender.
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Cooking in Liquid
This method involves covering a less tender cut of meat with liquid and
simmering in a covered kettle until tender and well-done.
• In a Dutch oven or heavy pan, brown meat on all sides in a small amount of oil;
pour off fat.
• Season, if desired.
• Add enough liquid to cover meat completely; cover pan tightly.
• Simmer on top of the range or in the oven until tender.
• Add vegetables just long enough before serving to be cooked.
Cooking Poultry
The type of method to use for cooking poultry depends on the bird. Young
poultry is best for roasting, broiling, and frying. Older poultry requires braising or
stewing methods. Either way, slow, even heat should be used for tender, juicy, evenly
done poultry. Do not overcook; it results in tough, dry meat.
Broiling
• Cut chicken broiler in half lengthwise, in quarters, or in pieces. Quarter young
turkey fryers or roasters, or cut in pieces.
• Fold wing tips across back side of poultry quarters.
• Set oven control to broil.
• Brush poultry with one tablespoon margarine or butter.
• Place poultry skin side down on rack in broiler pan.
• Place broiler pan so top of chicken is seven to nine inches from heat.
• Broil 30 minutes. Sprinkle with salt and pepper.
• Turn chicken and brush with one tablespoon margarine or butter. Broil 15 to 25
minutes longer or until chicken is brown and juices run clear.
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• Use the chicken immediately, or cool it completely before removing the meat from
the bones. Package the cooked chicken in freezer bags or containers in the
amounts needed in recipes. Store in the refrigerator up to two days or in the
freezer up to two months.
• Thaw the frozen cooked chicken in one of two ways:
o Place chicken in a microwave-safe covered casserole and microwave it on
DEFROST for four to six minutes or until the chicken is thawed. Break up
and rearrange the chicken halfway through thawing. When thawed, the
chicken will feel cool to the touch.
o Leave chicken in its moisture/vapor resistant freezer container and thaw
overnight in the refrigerator.
Note: Chicken breasts can also be poached in a large saucepan on top of the
stove. Add cold water just to cover chicken, bring to a boil, and simmer for 30 to
40 minutes or until chicken is tender. Skim off any scum that rises to the
surface.
Roasting
• Place poultry breast side up on a rack in a shallow roasting pan. Do not add
water. If desired, brush poultry with cooking oil or melted margarine or butter.
• Cover poultry with a loose tent of heavy-duty aluminum foil. To make a tent, tear
off a sheet of foil 5 to 10 inches longer than the poultry. Crease foil crosswise
through the center and place over the bird, crimping loosely onto sides of pan to
hold it in place. This prevents overbrowning, keeps the bird moist, and reduces
oven spatter.
• Insert a meat thermometer through the foil into the thickest part of the thigh
muscle without touching the bone. The inner thigh is the area that heats most
slowly. For turkey parts, insert the thermometer in the thickest area.
• Roast at 325°F according to the timetable. To brown poultry bird, remove the foil
tent 20 to 30 minutes before roasting is finished, and continue cooking until the
thermometer registers 185°F.
• Basting is usually not necessary during roasting since it cannot penetrate the
turkey; it does help brown the skin.
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6 to 89 2 1/4 to 3 ¼ 3 to 3 1/2
8 to 12 3 to 4 3 1/2 to 4 1/2
12 to 16 3 1/2 to 4 ½ 4 1/2 to 5 1/2
16 to 20 4 to 5 5 1/2 to 6 1/2
20 to 24 4 1/2 to 5 ½ 6 1/2 to 7
24 to 28 5 to 6 ½ 7 to 8 1/2
Drumsticks,
2 to 3 ½ not applicable
quarters, thighs
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Whole turkey
8 to 12 pounds 1 to 2 days
12 to 16 pounds 2 to 3 days
16 to 20 pounds 3 to 4 days
20 to 24 pounds 4 to 5 days
A whole frozen turkey without giblets and neck can be roasted, braised, or
stewed without thawing. Turkey parts can also be cooked without thawing. The
turkey should be cooked in a preheated 325°F oven.
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Slow Cooked Beef Brisket sounds like a nice idea for dinner during a busy day.
It is full of flavor and also very tender. You can have this with bread as beef brisket
sandwich, with tortillas and make some beef brisket taco burrito, or simply with white
steamed rice
Yield: 4 servings
Ingredients
2 lbs. beef brisket
1 (10 oz. can) beef consommé
2 tablespoons Worcestershire sauce
1 medium onion, minced
2 teaspoons garlic, minced (optional)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Procedure
1. Combine the beef consomme, Worcestershire sauce, salt, and pepper in a bowl.
Stir.
2. Arrange the beef brisket in a crock pot (slow cooker). Add the minced onions and
garlic on top.
3. Pour-in the sauce mixture.
4. Cover and slow cook the beef brisket for 5 to 6 hours.
5. Gently remove the beef brisket from the crock pot.
6. Pour the remaining liquid in a sauce pan and heat over the stove top. Let the
sauce reduce to half.
7. Pour the sauce over the beef brisket.
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Rib Eye Steak with Potatoes is perfect for dinner along with a glass of red wine. Just
like any other steak dish, it is important to not overcook the steak so that it will be juicy
and tender. Most of the time, this involves salt, ground black pepper, garlic powder,
and cayenne pepper for a little kick. Make sure that you let the rub get absorbed by
the steak before grilling.Leave the rubbed steak for at least 10 minutes to let the meat
absorb the flavor – then start grilling.
Set the grill in medium to high heat so that the steak gets seared right away.
This will prevent the liquid from going out of the meat, which will keep the rib eye steak
moist. Moist steaks are always pleasant and enjoyable to eat. The grilled baby potato
goes well with the rib eye steak.
Yield: 2 servings
Ingredients
1 lb. rib eye steak
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder a
pinch of cayenne pepper powder
1 pack Yukon gold potatoes (10 small gold potatoes)
1 tablespoon olive oil
Procedure
• Prepare the rub by combining salt, ground black pepper, garlic powder, and cayenne
pepper. Mix well.
• Rub the mixture all over the rib eye steak. Let it stay for 10 minutes.
• Meanwhile place oil on a large bowl then sprinkle a little salt. Add-in the potatoes and
coat with oil.
• Heat-up the grill.
• Grill the rib eye steak for 5 to 6 minutes per side.
• Grill the potatoes for 10 to 12 minutes.
• Let the steak rest for 10 minutes. Arrange the rib eye steak in a serving plate along with
the potatoes.
• Serve with your favorite steak sauce. Share and enjoy!
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Liempo Estofado
Liempo Estofado is a sweet stew composed of pork belly (liempo), saba banana,
and carrots. The components are cooked in mixture of soy sauce, vinegar, and sugar.
This estofado recipe is a mild version similar to humba and adobo– this means that it is
perfect with warm steamed white rice.
Preparing liempo estofado is simple. The garlic needs to be quickly sautéed
before the pork is added. The pork belly is made tender by simmering, and the rest of
the ingredients are added towards the end.
It takes around 45 minutes to tenderize the pork belly. There will be a chance that the
liquid will evaporate completely before the pork gets tender. In this case, try to add
water before it happens.
Prep time: 10 minsCook time: 60 mins
Ingredients
2 lbs. pork belly, sliced
4 pieces ripe saba banana, peeled and sliced
2 medium carrots, sliced
1 tablespoon dark brown sugar
½ cup soy sauce
3 pieces dried bay leaves
¼ cup red wine vinegar or cane vinegar
¼ teaspoon ground black pepper
1½ cups water
2 tablespoons cooking oil
Salt to taste
Procedure
• Heat the cooking oil in a cooking pot. Sauté the garlic.
• Add the pork and cook for 2 minutes.
• Pour-in the soy sauce and water. Add the bay leaves and ground black pepper.
Let boil and then simmer for 30 minutes.
• Add the vinegar and sugar. Cook for 15 minutes. Note: add water if needed Put-
in the banana and carrots. Cook for 10 minutes.
• Add salt to taste.
• Transfer to a serving bowl. Serve.
• Share and enjoy!
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Yield:3 servings
Ingredients
2 lbs. pork belly
5 cups water
1 to 1 1/2 tablespoons sea salt
1/2 teaspoon ground black pepper
Procedure
• Pour the water in a steamer. Bring to a boil.
• Arrange the pork belly in the steamer, cover and steam for 40 minutes. Add water as
needed.
• Remove the pork belly from the steamer and place in a plate. Let it cool for a few
minutes.
• Rub salt and pepper all over the steamed pork belly. Let it stay for 15 minutes.
• Set the oven to broil mode and preheat to 510 degrees Fahrenheit.
• Arrange the pork belly in a greased oven safe tray or plate. Broil for 15 to 17 minutes.
• Flip the pork belly so that the opposite side will be facing up. Continue to broil for another
12 to 15 minutes or until texture starts to get crispy.
• Chop the broiled pork belly the way you prefer.
• Serve with your favorite side dish.
• Share and enjoy!
Orange Chicken
Orange Chicken Recipe is absolutely delicious! Before we start cooking, did you
know that Orange Chicken is a dish of American-Chinese origin? There are claims that
this recipe originally came from Hunan (a province in China) and was modified when
brought here in North America for the purpose of adapting to the American palate.
Ingredients
2 lbs boneless chicken breast, cubed
1 cup brown sugar
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Procedure
• In a container, put-in the flour, salt, and ground black pepper then mix well
• Dip the chicken on the beaten egg mixture and place inside the container (where
the flour, salt, and pepper are)
• Close the container and shake until the chicken is evenly coated with the flour
mixture
• Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set
aside
• In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil
• Add the garlic and simmer for 5 minutes
• Add the sugar and and simmer for 3 to 5 minutes
• Put-in the green onions and corn starch (diluted in 2 tbsp. of water) then mix well
• Add the deep-fried chicken on pan and cook until sauce nearly evaporates
Yield:6 servings
Ingredients
12 pieces flour tortilla
29 ounces enchilada sauce
3/4 lb. cooked shredded chicken
1 teaspoon ground cumin
1 1/2 cup Monterey jack cheese
1 (16 oz.) can refried beans
2 cups sour cream
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Procedure
• Preheat oven to 350F.
• Combine the ground cumin with the shredded chicken. Mix well. Set aside.
• Meanwhile, scoop around 1/2 cup of enchilada sauce and pour in a baking dish.
Spread the sauce all over the dish.
• Lay four pieces of flour tortilla over the enchilada sauce. Spread some refried beans
and sour cream over the tortilla. Arrange half of the shredded chicken on top and
then top with cheese and enchilada sauce.
• Make the next layer by arranging four pieces of flour tortilla on top of the enchilada
sauce. Do the same step as in the first layer by spreading refried beans and sour
cream over the tortillas. Top with the remaining chicken. Add cheese and enchilada
sauce on top.
• Make the last layer by arranging the last 4 flour tortilla pieces over the enchilada
sauce. Spread the remaining refried beans, sour cream, and enchilada sauce. Top
with Monterey jack cheese.
• Bake the Chicken Enchilada Casserole for 35 to 40 minutes.
• Remove from the oven. Serve.
• Share and enjoy!
Let’s Do it!
DEMO N STRATION
Directions. Students that are grouped together have to perform meat dishes as
follows:
Activity No. 1 Rib Eye Steak with Potatoes
Activity No 2. Liempo Estofado
Activity No. 3 Crispy Oven Broiled Liempo
Activity No. 4 Chicken Enselada Casserole
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TOTAL COST
LABORATORY # ______
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Plating 10%
Garnishing 10%
SENSORY EVALUATION 40%
______________________________________________________
______________________________________________________
______________________________________________________
_____________________________________________________
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Fish is cooked to make it more palatable, to enhance flavor and color and to
breakdown small amount of connective tissues that are present. Cooking time for fish
is short. As fish cooks, it loses its translucency, the juice becomes milky and the flesh
becomes opaque and whitish in appearance. Fish is done when it is easily flaked with
a fork.
While shellfish may be cooked in the shell or out of the shell, depending on the type
of shellfish, all shellfish are cooked by the principles of moist and dry heat cookery.
Suggested Recipe
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Yield: 4 servings
Ingredients
4 (6 oz) slices salmon fillet
4 tablespoons hoisin sauce
1 tablespoon lemon juice
1/2 teaspoon Sriracha sauce
2 tablespoons low sodium soy sauce
2 teaspoons grated ginger
1 teaspoon garlic powder
1 tablespoon extra virgin olive oil
Procedure
• Combine Hosin sauce, lemon juice, soy sauce, garlic powder, Sriracha sauce,
ginger, and EV olive oil in a bowl. Stir until the mixture is well incorporated.
• Arrange the salmon fillets inside a resealable freezer bag. Pour-in the mixture
inside the bag. Make sure that the mixture coats the salmon.
• Place the bag in a flat surface then gently push the air out of the bag and seal it.
Refrigerate for 1 hour.
• Preheat the oven to 350 degrees Fahrenheit.
• Grease a baking tray by spraying or spreading a small amount of cooking oil.
Arrange the marinated salmon on the tray.Scoop the remaining marinade and pour
it over each salmon fillet.
• Bake for about 28 to 32 minutes.
• Remove from the oven. Let the temperature cool down.
• Arrange in a serving plate along with your favorite salad side dish. Serve,share,
and enjoy!
Yield: 2 servings
Ingredients
2 pieces (2 ounces) fish fillet
1/4 cup grated Parmesan Cheese
1/2 teaspoon paprika
1 teaspoon dried parsley flakes
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Shrimp Sautéed in butter with a lot of garlic is basically what this Garlic Butter
Shrimp Recipe. It is simply made of shrimp, garlic, butter, and lemon soda. Don‘t take
the lemon soda for granted because it is a major ingredient. The sweet taste of this
dish is attributed to this ingredient. It also reacts well with the flavor of butter which
makes this garlic butter shrimp recipe stand out.
Ingredients
2 lbs shrimp
2 tbsp parsley, finely chopped
½ cup butter
4 tbsp garlic, minced 1
cup lemon soda salt
and pepper to taste
Procedure
• Marinate the shrimp in lemon soda for about 10 minutes
• Melt the butter in a pan and heat it up until hot enough to cook the garlic Add the garlic
and cook until the color turns light to golden brown Put-in the shrimp and then cook
until the color turns orange.
• Pour-in the remaining lemon soda. Let the liquid evaporate completely.
• Sprinkle the parsley.
• Add some ground black pepper and salt as needed.
• Serve hot. Share and enjoy!
Stir Fried Crabs with Ginger and Scallions
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Stir Fried Crabs with Ginger and Scallions is a delicious Asian Crab
recipe that you can apply to any crab variety and it only takes a few minutes to
prepare.
Ingredients
4 lbs crabs
1 1/2 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons sugar
1 tablespoon cornstarch
1/2 cup water
1 cup scallions chopped
2 to 3 tablespoons ginger, minced
2 teaspoons garlic, minced
4 cups cooking oil
Procedure
• In a bowl, combine oyster sauce, sesame oil, salt, ground black pepper, sugar,
garlic, cornstarch, and water. Mix well ,then, set aside.
• Pour cooking oil in a wok or frying pan, then, apply heat.
• Deep-fry the crabs for 3 minutes. Remove from the wok and place in a
container letting excess oil to drip.
• On the same wok, remove cooking oil until about 2 tablespoons are left. Sauté
ginger and scallions for 2 minutes.
• Put-in the deep-fried crabs and pour the sauce mixture (mixed ingredients in
number 1). Stir and cook for a minute.
• Turn-off heat then, transfer to a serving plate.
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TOTAL COST
SCORESHEET
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LABORATORY # ______
Plating 10%
Garnishing 10%
SENSORY EVALUATION 40%
______________________________________________________
______________________________________________________
______________________________________________________
_____________________________________________________
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Egg Dishes
Eggs are complete protein food and also rich in vitamins. Egg yolks are
high in fat and iron, are excellent meat substitutes for luncheon and dinner in
addition to their popularity as breakfast item and low in food cost. Eggs are a
nutrient dense food and contain essential amino acids as well as many vitamins
and minerals.They are quick and easy to prepare for a nutritious meal or
contribute nutrients to food products. High quality protein-contain all essential
amino acids Vitamins-minerals. Only missing Vitamin C but high cholesterol
food.
Functions of Eggs
1.Emulsifying Agents
Egg yolk is an excellent emulsifying agent. The yolk surrounds the oil
droplets to keep them suspended . An emulsion is a mixture that forms when
you combine liquids that do not ordinarily mix.
To keep the liquid from separating you need an emulsifying agent
2.Foams
Foams are used to add air to foods. When you beat air into egg whites,
many air cells form. As the beating continues, the cells become smaller and
more numerous, as a result, the foam thickens incorporating air. These are
used in different food items, such as cakes, meringues, mousse, and soufflé
3.Thickener
Heat causes egg proteins to thicken (coagulate) like in making sauces,
custards, and puddings
4.Binding Agent
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5.Interfering Agent
Frozen desserts like ice cream stay creamy because eggs inhibit the
formation of large ice crystals which would ruin the texture of the dessert
6.Structure
Eggs form the structure of many baked goods.
7.Coating
Eggs are used to help a coating adhere to a food
B.Poached
Bring the poaching liquid to a boil and then reduce to a simmer before adding the
eggs (bubbles should not break the surface).
When you poach eggs, try adding a little vinegar and salt to the water. Try
creating a gentle whirlpool in the simmering water and slip your egg into the
middle of that. Don't disturb the egg once you have put it in the water
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C.Omelet
The proper pan is important for successful omelet making. For a 2 or 3 egg
omelet, an 8-inch skillet is the best size. It should be shallow with slopping
sides to make it easy to slide the finished omelet out.
Always prepare several individual omelets, rather than one large omelet.
Water, not milk, is recommended for omelet egg mixtures.
D. Fried
Use fresh eggs as much as possible.Use butter to cook eggs and use a nonstick pan.
E. Devilled
Extremely fresh eggs are not recommended when making hard-boiled eggs. They
are very difficult to peel. This is the best use for eggs nearing their expiration date.To
help center the yolks in the eggs, the night before the eggs are to be cooked
(approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the
egg carton with a piece of tape and turn on its side to center the yolks.
F. Scrambled
The secret to successfully scrambling eggs is slow cooking. A rubber spatula does a
good job of moving the eggs. Always remove scrambled eggs from the heat when they
are almost set but still appear shiny and a bit underdone.
Suggested Recipe:
Mushroom and Spinach Omelet is a good meal idea for breakfast. This healthy
dish involves spinach, mushrooms, and beaten egg. Use olive oil to make it more
health friendly. Preparing mushroom omelet is simple. You don‘t need to be a chef in
order to make one. Use non-stick pans to prevent the egg from sticking so that it would
easily glide from the pan to your plate. If you wantto have less cholesterol, you can
use egg whites instead, or, at least reduce the egg yolks.
Yield: 2 servings
Ingredients
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Procedure
• Heat 1 tablespoon of olive oil in a pan.
• When the oil is hot, put-in the mushroom. Cook for 2 minutes.
• Add the spinach. Sprinkle salt and pepper. Stir and then cook for 1 to 2 minutes.
Remove from the pan. Set aside.
• Crack the eggs and place in a bowl. Add salt and pepper. Beat the eggs until the
texture becomes soft.
• Wipe the pan with clean paper towel. Heat it again and then pour-in half of the
remaining olive oil.
• When the oil starts to get hot, pour half of the beaten egg mixture in the pan.
Spread the egg so that it will be cooked evenly.
• When the eggs are cooked halfway, scoop half of the cooked spinach and
mushroom and then arrange on one end of the egg.
• Fold the other end of the egg using a spatula to cover the spinach and mushroom.
• Gently slide the omelet to a serving plate. Serve. Share and enjoy!
Ground Beef Basil and Tomato Frittata is another easy frittata recipe that you
can cook for breakfast or lunch. As the name suggests, this recipe requires ground
beef, basil, and tomato slices. You will need a conventional oven to prepare this dish.
If you don‘t have an oven at home, you can use a turbo broiler, but make sure that you
cover the top with aluminum foil to prevent it from being burnt.
The basil and tomato make this dish tastes better. As substitute use ground pork,
ground chicken, or ground turkey to replace the beef.
Yield: 6 servings
Ingredients
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cooking oil
Procedure
• Heat the oil in a pan. Put-in the beef and then cook for 3 to 5 minutes.
• Add the basil. Cook for 1 minute. Turn the heat off and let the beef cool down.
• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, combine eggs, cooked beef and basil, tomato, salt, and pepper.
Beat.
• Pour the mixture into an oval baking pan.
• Bake for 20 to 30 minutes, or until the mixture rises and becomes solid. Do not over bake.
Serve with tomato ketchup.
Let’s Do it!
DEMONSTRATION
Directions : Students will be grouped accordingly and will
perform the following
Egg recipes:
Activity No. 1 Mushroom and Spinach Omelet
Activity No. 2 Ground beef Basil and Tomato Frittata
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TOTAL COST
Total Recipe Cost: ________________ Recipe Type: _____________________
Portion Cost : ________________ Date Costed : _____________________
Previous portion Cost : _____________ Previous Dated___________________
SCORESHEET
LABORATORY # ______
Plating 10%
Garnishing 10%
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______________________________________________________
______________________________________________________
______________________________________________________
_____________________________________________________
CONDITIONS:
Facilities workshop/laboratory,
storage/stockroom
Equipment
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PASTA
Pasta is one of the most versatile and popular foods in most cuisines. Preparing
both fresh and dried pastas offers the chef a selection for the dish being prepared.
Pastas are generally enriched with vitamin B, iron and high in protein content. Pasta is
cooked uncovered in a large amount of boiling water in a stock pot or steam- jacketed
kettle until tender but firm (al dente), then rinsed with cold water and drained. If pasta
is to be combined with other ingredients in a casserole, It should be undercooked
slightly. If the pasta is not to be served immediately, it may be drained and covered
with cold water.
Types of Pasta
• Dried
• Frozen
• Short
• Shaped
• Fresh
• Long
• Sheet
• Long Pasta
• Short Pasta
• Pasta used in Soups
Uses of Pasta:
1.Mainstream cooking
• Complement to main dish
• Alternative to potato
• Quick and easy to cook; can be stored easily
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2. Vegetarian Cooking
• Blends well with vegetables and sauce
• Can be served plain
• Cooking for people with special food needs
• Very adaptable products
Pasta Sauces:
Bolognese
Tomato
Provencale
Cream Pesto
Carbonara
Marinara
Suggested Recipe:
Yield: 4 servings
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Ingredients
500g spaghetti
½ cup 125ml) olive oil
3 cloves garlic, crushed
1 tin (410g) chopped tomatoes
4 anchovy fillets, rinsed and chopped
2 tablespoons tomato purée or tomato paste
3 tablespoons capers
20 kalamata olives, pitted and coarsely chopped
½ teaspoon dried crushed chillies, or to taste
Procedure
(Prep:10min › Cook:15min › Extra time:15min › Ready in:40min)
Ingredients
1 (9-ounce) package refrigerated fresh fettuccine
2 slices applewood-smoked bacon, chopped
1 teaspoon minced garlic
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Ingredients
5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg $
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen) $
Cooking spray $
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Let’s Do it!
DEMOSTRATION
Directions:The teacher will group the students accordingly to
perform the following:
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TOTAL COST
SCORESHEET
LABORATORY # ______
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Plating 10%
Garnishing 10%
SENSORY EVALUATION 40%
______________________________________________________
______________________________________________________
______________________________________________________
_____________________________________________________
RICE
Rice is the seed of the monocot plant, Oryza sativa, one of the oldest
foods traced to 5000 BC by archaeologists.It is the most important staple food
for a large part of the world‗s human population, especially in East and South
Asia, the Middle East, Latin America, and the West Indies.
When rice is harvested, it has an inedible husk (hull) that surrounds the
kernel, which is removed along with the stalk and other foreign materials using
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a variety of specialized equipment in a rice mill .As a rule, the shorter the grain,
the more tender the rice is, and the more it clings together
Forms of Rice
1. Brown rice: All rice is originally brown. Brown rice (as you buy it) is rice rom
which only the hull has been removed. When cooked, it has a slightly chewy
texture and a nutlike flavor. In different countries brown rice has different names
- Chinese: 糙 米 ; pinyin: cāomǐ; literally "rough rice"; Korean: 현 미 ; hyeonmi;
Japanese: 玄米; genmai; Thai: ; Vietnamese: gạo lứt
2. Regular milled rice (White rice): Has been completely milled and polished,
removing the bran layer.
3. Parboiled rice: Most commonly used in European and American cooking. The
grains do not stick together giving it a 'fluffy' texture that American/UK
cookbooks find desirable. The parboiled rice is soaked, steamed, and dried
before milling. This way nutrients stay within the grain, and the surface starch is
reduced, producing cooked rice that is somewhat more firm in texture and
separate when cooked.
4. Unmilled rice (whole grain):Before polished rice was introduced, people ate
unmilled rice, which was a little bit harder than polished rice. Many people still
cook and eat unmilled rice.
5. Pre (cooked)instant
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Seafood Risotto
Ingredients
2 cups fat-free, less-sodium chicken broth
1 (8-ounce) bottle clam juice
2 teaspoons butter
1/4 cup chopped shallots
1/2 cup uncooked Arborio rice
1/8 teaspoon saffron threads, crushed
1 tablespoon fresh lemon juice
1/2 cup grape tomatoes, halved
4 ounces medium shrimp, peeled and deveined
4 ounces bay scallops
2 tablespoons whipping cream
Chopped fresh parsley (optional)
Procedure
• Bring broth and clam juice to a simmer in a medium saucepan (do not boil).
Keep warm over low heat.
• Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2
minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30
seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring
constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is
nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a
time, stirring constantly until each portion of broth is absorbed before adding the
next (about 18 minutes total).
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• Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4
minutes or until shrimp and scallops are done, stirring occasionally. Remove
from heat; stir in cream. Sprinkle with parsley, if desired.
Paella
Ingredients:
3 (5-oz.) packages yellow rice
1 pound Spanish chorizo sausage, cut diagonally into 1/2-inch slices
4 skinned and boned chicken thighs, cubed
1 (8-oz.) container refrigerated prechopped tricolor bell pepper
1 (5.75-oz.) jar pimiento-stuffed Spanish olives, drained
1 (8-oz.) container refrigerated prechopped onion
2 garlic cloves, chopped
4 cups chicken broth $
1 (14.5-oz.) can diced tomatoes, undrained
1 pound unpeeled, medium-size raw shrimp
1 cup frozen English peas, thawed
Procedure
• Place rice at the bottom of a lightly greased 5-qt. slow cooker.
• Sauté sausage and chicken in a large skillet over medium-high heat 4 minutes or until
browned. Remove sausage mixture and place in slow cooker over rice, reserving 2
tablespoon drippings in pan. Top with bell pepper and olives.
• Sauté onion and garlic in hot drippings in skillet 3 minutes or until lightly browned.
Add chicken broth and tomatoes, stirring to loosen particles from bottom of skillet.
Bring to a boil; remove from heat. Pour onion mixture over chicken mixture in
slow cooker. (Do not stir.) Cover and cook on Low 3 hours.
• Meanwhile, peel shrimp, leaving tails on.
• Add shrimp and peas to slow cooker. Cover and cook 15 minutes or until shrimp turn pink
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Let’s Do it!
DEMONSTRATION
Directions: Students will be grouped accordingly and perform these hands-on activities:
Activity No. 1 Seafood Risotto
Activity No. 2 Paella
TOTAL COST
Total Recipe Cost: ________________ Recipe Type: _____________________
Portion Cost : ________________ Date Costed : _____________________
SCORESHEET
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LABORATORY # ______
Plating 10%
Garnishing 10%
SENSORY EVALUATION 40%
______________________________________________________
______________________________________________________
______________________________________________________
_____________________________________________________
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NOODLES
Noodle is a type of staple food made from some type of unleaveneddough which
is rolled flat and cut into one of a variety of shapes. While long, thin strips may be the
most common, many varieties of noodles are cut into waves, helices, tubes, strings, or
shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling
water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried.
Noodles are often served with an accompanying sauce or in a soup. Noodles can be
refrigerated for short-term storage, or dried and stored for future use.
Types of Noodles:
1. Soba noodles Soba noodles are native to Japan, traditionally eaten on New Year‘s Eve as
a symbol of longevity. Made from buckwheat flour, these noodles have a nutty flavor and a
slightly chewy texture—try them warm, like in this sesame chicken dish, or chilled in a
noodle salad.
2. Udon
Udon noodles are the thickest type of Japanese noodles, made from wheat flour,
salt, and water. In order to achieve the characteristic chewiness of the noodles,
it‘s not uncommon for udon makers to knead the stiff dough with their feet!
These noodles are most commonly served in a brothy soup, generally flavored
with mirin and soy sauce.
3. Ramen
Forget the instant kind—fresh ramen noodles have a springy bite that comes
from the mixture of wheat flour, egg, and salt. There are many varieties of
ramen noodle, from wavy to straight, thin to thick, and just as many variations of
broth. Although the dish originated in China, it became popular in Japan in the
late 1800s, and is now ubiquitous in Japanese cities.
4. Cellophane
Cellophane noodles, also known as glass noodles, are called so because they
become translucent when cooked. These noodles are made from mung bean,
yam, or potato starches, which means they are naturally gluten-free; they are
also quite versatile, and are used in a variety of East Asian cuisines, including
Korean, Thai, and Vietnamese dishes, like our Yu Choy Cellophane Noodle Stir
Fry. Try them in our cod with Szechuan sauce for another take! They‘re also the
noodle used for filling summer rolls.
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5. Rice Noodles
The noodle used in Vietnamese pho, rice noodles are also common in
Chinese, Thai, and Malaysian cooking. Made from rice flour and water,
these noodles are naturally gluten-free—you can find them either fresh or
dried in Asian markets. We usually use thin ones for Pad Thaiand slightly
wider ribbons for Pad See Ew, as well as an assortment for all these
delicious dishes.
6. Lo Mein The word ―lo mein‖ comes from the Cantonese term for stirred, or tossed,
noodles. Contrary to popular belief, these wheat noodles are not usually stir fried, but are
simply tossed with sauce after being boiled. The noodles are then mixed with meat, seafood,
or veggies, like in our spring vegetable version
7. Wonton Noodles
These Chinese wheat noodles get their name from the dish they‘re usually
found in—wonton noodle soup! Known for their yellow color, these noodles
have a chewiness that comes from the addition of egg in the dough. This
makes them great for soaking up curries and other sauces in heartier
dishes.
1.Bring a large pot of water to a boil. Fill up a big saucepan and place it on a burner over
high heat.
2.Drop a pinch of salt in the water. This helps flavor the noodles and helps the water boil
at a higher temperature, reducing the cooking time.
3.Place the noodles in boiling water. If you have long, thin noodles, like spaghetti, you
might need to break them in half to fit them all in the pot. Don't add the noodles until
the water has come to a rolling boil, or they'll end up getting soggy and mushy.Add the
noodles gently so you don't splash hot water back onto your skin.
4.Boil the noodles until tender. Depending on how thick the noodles are, you may
need to boil them from anywhere from 5 minutes to 12. Read the instructions on your
noodle package to determine the correct time.
5.Test to see whether the noodles are done. Pull out one noodle with a fork or slotted
spoon. Taste the noodle. It should be soft enough to easily chew, but still has a bit
of bite, meaning the noodle is 'al dente.' You can also try these other ways of testing
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6. Toss a noodle against the wall. If the noodle sticks, it's ready.Look at the ends of
the noodles. If they're white compared to the rest ofthe noodle, they need more
time.Hold the noodles up with a fork. If they swing easily back and forth, they're
done.
7.Remove the noodles from heat and drain. Pour the noodles into a colander to drain the
water away.
8.Put the noodles in a bowl and add a few drops of olive oil. Stirring in just enough oil
to finely coat the noodles keeps them from sticking together.
9. Dress the noodles or use them in a recipe. Wheat and egg noodles are delicious
with plain butter, olive oil, and salt and pepper. You can also use them as part of a
casserole, add them to soups, or top with pasta sauce.
1.Soak dried rice noodles in cold water for 30 minutes. This softens the noodles to
prepare them for cooking. If you're using fresh, rather than dried, noodles, you can
skip the soaking step.
4. Add the noodles to the boiling water. The boiling time will vary according to the style
of the rice noodle. They cook very quickly, and are ready when they're just soft.Rice
stick-style noodles should boil for about 5 minutes. Vermicelli-style rice noodles will
need to boil for only about 2 minutes.
5.Drain the noodles. Pour them into a colander to drain the hot water.
6.Serve the noodles. Use the noodles in salad or soup. Deep fried rice vermicelli is
also a popular dish. These noodles can be shaped into a bird's nest presentation
when freshly removed from hot oil.
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2. Remove the water from heat and let it cool slightly. Mung bean noodles shouldn't
be boiled; they need only to soak in hot water.
3. Add the noodles to the hot water. Leave them for about 15-20 minutes, until
they become soft.
4.Drain the water. Pour the noodles into a colander to let the hot water drain.
5.Add the noodles to a dish. These noodles can be added to soups, stews and
stir-fries.
Method of Cooking Buckwheat (Soba) Noodles
1.Bring a large pot of water to the boil. Add a pinch of salt to the water.
4.Add 1 cup of cold water to the pot. This prevents the noodles from overcooking.
5.Cook the noodles until they turn tender. It should take 5 - 7 minutes. The
noodles should still taste a little chewy when they're finished. Be careful not to
cook the noodles too long, as they become mushy very quickly.
7.Rinse them briefly under cool water to stop the cooking process.
8.Serve the noodles hot or cold. During the summer, the Japanese like to eat
soba noodles in a cold broth; during the winter, warm broth is often used.
They're delicious with a light dressing and grilled vegetables or fish.
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Let’s Do it!
DEMONSTRATION:
Directions. The students will be grouped composed of five
members. They have to perform the following tasks:
TOTAL COST
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LABORATORY# ______
Plating 10%
Garnishing 10%
SENSORY EVALUATION 40%
_____________________________________________________
______________________________________________________
______________________________________________________
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_____________________________________________________
Suggested Recipe:
Yield: 6 servings
Ingredients
2 tablespoons vegetable oil
4 cloves garlic, minced
200g pork belly or shoulder, cut into thin slices
200g prawns, peeled and deveined
2 medium squid, cleaned and cut into rings
1 teaspoon fish sauce
White pepper
200g fresh yellow Hokkien egg noodles, soaked in hot water to soften and remove
access oil
200g beehoon (rice noodles), soaked in hot water to soften, drained
and cut into shorter lengths 500ml (2 cups) chicken stock
300g bean sprouts
4 fishcakes, sliced
1 small bunch Chinese chives, cut into short lengths
Fried shallots for garnish
Procedure
(Prep:25min › Cook:25min › Ready in:50min)
• In a large wok, heat the oil until it shimmers. Stir the garlic until golden brown
and fragrant.
• Add the pork and fry until no longer pink. Then add the prawns and stir fry
until they turn pink.
• Add the squid and season with fish sauce and pepper. Stir fry until the squid
turns opaque. Remove all the ingredients from the wok and set aside.
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• Add the noodles and the stock and bring to a boil. Simmer for 5 minutes, or
until the noodles are cooked.
• Add the bean sprouts, fishcakes, and cooked ingredients. Stir fry briefly to
combine and heat through. Add the chives and toss.
• Sprinkle with fried shallots and serve hot with sambal belacan and limes.
Pancit Luglug
Yield: 5 servings
Ingredients
400g vermicelli (rice noodles)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 tbsp atchuete (annatto) powder
1kg small cooked prawns
1kg minced pork
2 (305g) cans cream of chicken soup
800ml (3 1/4 cups) chicken broth
Optional garnish
2 spring onions, chopped
3 hard boiled eggs, crumbled
Crushed pork rinds
Fried garlic
Procedure
(Prep:30min › Cook:30min › Ready in:1hr )
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• To serve, place a portion of the noodles on a plate, ladle a portion of the sauce
over, and top with a small portion of the prawn mixture.
• Garnish with spring onions, egg, crushed pork rinds, and fried garlic.
Let’s Do it!
DEMONSTRATION
Directions: Students will be grouped accordingly and
perform the following :
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TOTAL COST
SCORESHEET
LABORATORY # ______
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Plating 10%
Garnishing 10%
SENSORY EVALUATION 40%
______________________________________________________
______________________________________________________
______________________________________________________
_____________________________________________________
IDENTIFICATION
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Directions:Identify the word that is described in each statement. Choose the best
word in the box below. Write your answer in your notebook.
_______7. It is one of the most versatile and popular foods in most cusines.
_______8. It is cooked in a steamer, the oven, or by simply boiling. It
Is cooked until all of the water is absorbed
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Enhancement activity
1. Poultry Dish a. a.
.
b. b
.
c. c.
2. Vegetable Dish a. a.
b. b
.
c. c.
3. Fish Dish a. a.
b. b.
c. c.
4. Meat Dish a. a.
b. b.
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c. c.
Lesson 1
PREPARE HOT AND COLD
Overview
This quarter on Household Services focuses on the preparation of Hot and Cold Meals
/ Food in house or food industries preparation. Knowledge and skills on this area
could help you obtain clear understanding of the concepts, principles and techniques
in preparing, cooking and serving hot and cold meals. Standard procedures on proper
handling and storing of excess and unconsumed foods and ingredients will be
demonstrated.
This quarter prepares and guides the learners to perform the task on preparing hot
and cold meals following the recipe standard procedures.
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Objectives
At the end of the quarter, the learner is expected to:
1. Prepare sauces, dressings, and garnishes
2. Prepare appetizers
3. Prepare desserts and salads
4. Prepare sandwiches
5. Store excess foods and ingredient
A. MULTIPLE CHOICE
Directions:Read and analyze the statement carefully. Identify the
letter that corresponds to the correct answer. Write your answer on your
answer sheet.
_______1. Which of the following refers to a classic system of sauces based on the
French culinary standards?
A. Grand sauce C. Brown sauce
B. White sauce D. Tomato sauce
________2. Which of the following can be produced by thickening the liquid with roux
and the basic ingredient is milk?
A. White sauce C. Tomato sauce
B. Hollandaise sauce D. Brown sauce
________7. What is used in measuring dry and liquid ingredients in small quantity.
A. Measuring spoon C. Measuring cups
B. Mixing bowl D. Measuring glass
________9. It usually transparent and is smooth in the inside with the graduationmark
on the outside to read. This is used for measuring liquid ingredients like
water and oil.
A. Measuring spoon C. Measuring cups
B. Mixing bowl D. Measuring glass
_______10. These are containers with smooth and rounded interior surfaces withno creases
to retain some mixtures and use in mixing ingredients.
A. Measuring spoon C. Measuring spoon
B. Mixing bowl D. Measuring glass
B.IDENTIFICATION
Directions:Identify the word that is described in each statement. Choose the best
word in the box below. Write your answer in your notebook.
_________ 1. These are the simplest dessert and one of the best because they are nutritious,
appetizing, and easy to prepare and serve.
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_________ 2.These are made from fruits, juices, water and sugar
_________ 3. These are smooth frozen mixture of milk, cream, sugar, flavorings, and
sometimes eggs.
________6. It is also known as bread baser, or tartine consists of a single slice of bread
with one or more food items on top?
________7. A type of sandwich that is often heated by placing the buttered slices of
bread with a spread or filling on a frying pan or griddle.
________8. A type of tea sandwich, so named because the rectangular piece of bread
was sliced into long ―finger‖ slices, as opposed to triangles or squares
C.TRUE OR FALSE:
Directions: Write TRUE if the statement is correct; FALSE if it is not correct.
Write your answer on your answer sheet.
_______ 1. Meat or fish has texture which is in contrast with the texture of fresh
vegetables.
_______ 2. Too much dressing makes the salad limp.
_______ 4. Potato salad would be more interesting if chopped onions and celery are
added.
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_______ 6. Storing of food is one of the most important activities after preparation.
_______ 9. Freezing is done by applying low temperature that changes the state of
water in the food from liquid to solid ice.
________10. Eliminating the rodents and insects inside the working area is very
important.
Learning Outcome 4:
Prepare Sauces, Dressings and Garnishes
This lesson deals with the identification of the tools and recipes in
preparing sauces, the principles of seasoning in making a sauce,
application in preparing the different sauces, selecting the best dressing for
a certain recipe.
6. Prepare the kinds of ingredients in preparing dressing for the recipe correctly.
Lesson 1:
Tools, Materials, and Recipes in Preparing
Sauces, Dressings and Garnishes
Sauce is a seasoned thickened liquid which add flavor to a certain food. It can be
spicy, sour, sweet and tasty and can be added to the food to be a part of a main dish
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Sauces may be used for savory dishes or for desserts. They can be prepared cold but
served lukewarm , prepared and served cold, like mayonnaise, or can be cooked like
bechamel and served warm or again cooked and served cold like tomato sauce. Some
sauces are industrial inventions like Worcestershire sauce or other variations which
can be bought in ready-made like soy sauce or ketchup. However, there are still
freshly prepared by the cook using their expertise.
When you hear the term grand sauce, it may refer to a classic system of
sauces based upon French culinary standards. The grand sauces are also known as
mother sauces or leading sauces which include: brown sauce or espagnole, white
sauce, tomato sauce, warm butter sauces and emulsions. These sauces still hold a
place of importance in many kitchens. However, with the introduction of sauces from
around the world on the contemporary menu, the concept of the grand sauces has
changed.
It that can be prepared in advance in a significant amount, then finished
flavored so that it is ―custom fit‖ to a particular dish. This approach to sauce making
still has a great deal of relevance in the professional kitchen.
The sauce used to flavor a salad is commonly called a salad dressing; wellknown
types include ranch, Thousand Islands, and vinaigrette.
You can familiarize the different tools and equipment in preparing sauces, salad
dressings, and garnishes as shown below
TOOLS/EQUIPMENT
1.
Sauce 2.
3.
4.
5.
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1.
Salad dressings 2.
3.
4.
5.
1.
Garnishes 2.
3.
4.
5.
Lesson 2:
Seasoning Principles in Sauce Preparation
A flavor enhancer does not itself bring flavor to a dish. Instead it acts to
heighten the diner‘s perception of flavor, probably affecting the taste buds
in some way.
1. Salt is one of the oldest commodities known to man. It has played a major
role in history. Salt is one of the widely used seasoning and is also found
naturally in some foods. It is a crystallinesubstance with the chemical name
Sodium Chloride (NaCl). For mostcooked dishes, salt and other seasoning
should be added in small increment, with a tasting after each addition, until
the most desirable taste is achieved. RA no. 8172 is a provision mandating
all salt to be fortified with iodine.
The optimal amount of salt depends on the food product being prepared
and the preferences of the person who will consume the food. For most
cooked dishes, salt and other seasonings should be added in small
increment, with a tasting after each addition, until the most desirable taste
is achieved.
• Red pepper- comes from the plants of the genus capsicum. It has
also its distinctive flavor.
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usually refers to leaves and stem of soft stemmed plants that grow in temperate
climates.
3. Finishing
Some ingredients may be added to the simmering sauce after it has finished cooking:
a. Wine that was reduced from deglazing or has simmered with aromatics.
b. Fortified wines such as port, madeira, or sherry
c. Whole butter cold, or at room temperature.
4. Garnishing
A garnish of pre-cooked high moisture ingredients maybe added before serving.
a. Shallots
b. Mushrooms
c. Tomatoes
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• Appropriate for the flavor of the food with which it is paired. Brown
sauces have deep rich colors and tastes that make them suitable to
serve with the most red meats.
• Match to the main ingredient‘s cooking technique. Pair a cooking
technique that produces flavorful drippings (fond), such as roasting or
sautéing, with a sauce that makes use of those drippings
• Suitable for the style of service. In a banquet setting or in any situation
where large amount of food must be served rapidly and at the peak of
flavor, choose a sauce that may be prepared in advance and held in
large quantities at the correct temperature without affecting the quality.
Serving Sauces
• Keep hot sauces hot. Check the temperature of the sauce, of the food
being sauced, and of the plate.
• Add the sauce in a way that suits the texture of the food you are serving.
Serve an appropriate portion of sauce. There should be an enough
sauce for every bite of the sauced food but not so much that the dish
looked swamped.
A B
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Enhancement activity
INTERVIEW
Directions: Interview at least three chefs/cooks in your community Asked them the
basic seasonings that they use in cooking and the type of menu they cook. Follow the
given format below for the activity.
1.
2.
3.
Lesson 3:
Sauce Preparation Techniques
Sauces can dress up an ordinary dish and make it something special. Most sauce
recipes have only few ingredients and can be made in a very short time. It is usually a
lot cheaper than buying the canned or powdered package counterpart in the
supermarket.
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Most of the sauce recipes are simply a matter of combining a few ingredients, though
some of the classic sauces involve special techniques that must be followed.
1. Deglazing
A cooking technique to remove and dissolve browned food residue from a pan to
make a sauce, termed as a pan sauce, that is often made to accompany sauteed
meats.
Steps:
1. Deglaze a pan by moistening and then scraping up the browned bits of food
that stick to the bottom of the pan. These deglazed browned bits are loaded
with flavor. By deglazing the brown bits, you can transform them into a delicious
sauce:
2. Remove the meat, poultry, or fish from the pan onto a serving platter and
immediately add liquid. You can use water, wine, stock, or a combination. The
liquid should be twice the amount of sauce you want to make
3. Raise the heat to high, bringing the liquid to a boil while you stir and scrape the
browned bits until they dissolve into the sauce. This stirring and scraping is the
key to deglazing — all those delicious little caramelized bits of cooked meat
infuse the liquid, making it taste fantastic.
4. Keep boiling and stirring until the sauce is reduced by half the volume. When it
looks like half as much liquid as you began with, it‘s time to take a taste. Add
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more seasoning if you think the sauce needs more flavor. You might also stir in
a teaspoon or more of cold butter or some olive oil for flavor and to add a
smooth texture.
2. Reduction
This is the thickening and intensifying the flavor of a liquid mixture such as a
soup, sauce,wine,or juice by simmering or boiling which can be done by simmering or
boiling a liquid like stock, sauce, wine, vinegar, fruit or vegetable juices until the
desired volume is reached by evaporation.
Reduction sauce is often a sauce made with the drippings and juices left over
after cooking meat. These drippings are dense in flavor and make a sauce intense
with the cooking flavors from the dish. Other ingredients are added to these drippings
to create a reduction sauce, ranging from cream to vinegar to alcohol.
To make a basic reduction with meat drippings, follow these easy steps:
1. Remove the meat, chicken, or vegetables from your roasting or sauté pan
2. Add a cup of water or more
3. Turn the heat to high.
4. Stir, scraping the bottom of the pan to release any solids left from cooking,
until the liquid is reduced in quantity by about half.
5. Stir in some softened butter or cream.
3. Starch Thickness
Pie, gravy, pudding, stews and more are known for their thick
consistency. Most cooks use common types of powder to thicken their recipes
without adding extra fat. The most commonly known types of thickener are
starches, such as flour, tapioca and cornstarch. These thickeners are not simply
added by the spoonful, but they are carefully added in order to reach the proper
consistency. They also do not add much flavor. Different substances are
recommended for different types of food. Choose carefully and stir well to
produce a thick, creamy or shiny filling.
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3. Mix equal parts flour with cold water. There are canisters that are
bought that allow you to easily shake these two substances together.
Make sure there are not any lumps, which you can do with a small
whisk. Then whisk the substance into the gravy.
(Both flour and cornstarch start to thicken between 144 and 162 degrees
Fahrenheit (62 to 72 degrees Celsius). They usually complete their thickening just
after boiling at 205 degrees Fahrenheit (96 degrees Celsius). Sauces that are
thickened with flour may not remain stably thick. They can lose thickness if frozen,
thawed or overcooked)
Use cornstarch when thickening any filling or sauce that does
not have an acidic substance in it.
Any recipe that includes vinegar or lemon juice would not respond well to a
cornstarch thickener. It is especially useful in recipes with milk and eggs,
such as custard.
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The powder thickens quickly on low temperatures. Take care to use small
amount at a time. If your dish will be frozen, use tapioca over cornstarch or
flour. It will retain its thick texture.
Use cream to thicken and fatten a sauce. If you prefer to leave some of the
fat out of a cream-based recipe, you can use evaporated milk with a
cornstarch thickener. Yogurt is also used in certain soups and sauces to
create a creamy base, near the end of cooking process.
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Use gelatin or pectin according to package directions. These are found in the
supermarket and they are used to form thick, gelatinous deserts or jam.
Let’s Do it!
DEMONSTRATION
Directions: The class are grouped accordingly then each group is assigned to prepare
a sauce following deglazing method. Scoring Rubric below is used for evaluating the
group performance.
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2.Palatability
a. delicious ______ _______ ______
b. tastes just right ______ _______ ______
3.Nutritive Value
a. highly nutritious ______ _______ _______
Procedure
1.Use of Resources:
a. working table is kept orderly while _______ _______ ______
preparing the ingredients _______ _______ ______
b. used only the proper and needed _______ _______ ______
utensils and dishes
c. used time-saving techniques and
devices
_______ _______
2. Cleanliness and Sanitation
a. well-groomed and properly
dressed for cooking, use of clean
apron, hair nets, hand towel and pot
holders _______ _______
b. sanitary handling of food ________
_______ _______
3. Conservation of Nutrients ________
a. proper preparation and cooking
procedures
SCORE: (maximum of 42 pts.)
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COMMENTS:
Lesson 4:
Sauce Varieties
One of the important components of a dish is the sauce. Sauces are often
considered as one of the greatest tests of the chef‘s skill .Sauces serve a
particular function in the composition of a dish. These enhance the taste of the
food to be served as well as add moisture or juiciness to food that are cooked
dry. Sauces also enhance the appearance of a dish by adding luster and sheen.
A sauce that includes a flavor complementary to a food brings out the flavor of
that food.
1. Béchamel sauce
Béchamel is a basic white sauce and one of the five mother sauces of
classical cuisine. That means it's the starting point for making other sauces, like
the Cheddar Cheese sauce and the Mornay sauce.
You can also season it and serve it as is. Or try making it with bacon or
sausage fat for an amazing white gravy.
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Ingredients
2½ cups whole milk
2 Tbsp clarified butter, or ¼ stick unsalted butter (about 30 grams)
1/3 cup all-purpose flour (also 30 grams)
¼ onion, peeled
1 whole clove
Kosher salt, to taste
Ground white pepper, to taste
Pinch of ground nutmeg (optional)
Procedure
• In a heavy-bottomed saucepan, bring the milk to a simmer over medium heat,
stirring occasionally and taking care not to let it boil.
• Meanwhile, in a separate heavy-bottomed saucepan, melt the butter over
medium heat until it's liquefied. Don't let it turn brown, though — that'll affect the
flavor.
• With a wooden spoon, stir the flour into the melted butter a little bit at a time, until
it is fully incorporated into the butter, giving you a pale yellow-colored paste. This
paste is called a roux. Heat the roux for another minute or so to cook off the taste
of raw flour.
• Using a wire whisk, slowly add the hot milk to the roux, whisking vigorously to
make sure it's free of lumps.
• Now stick the pointy end of the clove into the onion and drop them into the sauce.
Simmer for about 20 minutes or until the total volume has reduced by about 20
percent, stirring frequently to make sure the sauce doesn't scorch at the bottom of
the pan.
• The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit
more milk until it's just thick enough to coat the back of a spoon.
• Remove the sauce from the heat. You can retrieve the clove-stuck onion and
discard it now. For an extra smooth consistency, carefully pour the sauce through
a wire mesh strainer lined with a piece of cheesecloth.
Season the sauce very lightly with salt and white pepper. Be particularly careful
with the white pepper — and the nutmeg, if you're using it. A little bit goes a
long way! Keep the béchamel covered until you're ready to use it.Makes about 2
cups of béchamel sauce.
2. Espagnole Sauce
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Before you tackle the espagnole, you might want to review some of
the basics of stock making:
1.Brown Stock stock made from beef (as from beef seared to give color) or
from a
mixture of meats including beef
2. Mirepoix
(pronounced "meer-pwah") is a combination of chopped carrots, celery and
onions used to add flavor and aroma to stocks, sauces, soups and other foods.
The proportion (by weight) for making mirepoix is 50% onions, 25% carrots and
25% celery.
3.Roux
(pronounced "roo") is one of the basic thickening agents in the culinary
arts. Used primarily for thickening sauces and soups, roux is made from
equal parts fat and flour, and the "equal parts" are measured by weight, not
volume.Traditionally, a roux is made with clarified butter
4.Sachet d’Epices
Sachet d'épices(pronounced "sa-SHAY DAY-pees") is a small cheesecloth
sack containing herbs and spices used to add flavor to stocks, soups and
sauces. It translates literally to "bag of spices" in French.
Often referred to simply as a sachet, it's used in a similar manner to a
bouquet garni, with the main difference being the fact that a sachet's
ingredients are enclosed in cheesecloth while a bouquet garni's are not. This
means that spices such as whole peppercorns, and dried herbs, which
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5.How to clarify Butter place the butter in a heavy saucepan and melt slowly
over low heat. Remove the pan from the heat and let stand for 5 minutes.
Skim the foam from the top, and slowly pour into a container, discarding the
milky solids in the bottom of pan. What makes clarified butter so great is its
higher smoke point.
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make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to
skim off any impurities that rise to the surface.
• Remove the sauce from the heat and retrieve the sachet. For an extra smooth
consistency, carefully pour the sauce through a wire mesh strainer lined with a
piece of cheesecloth.
• Serve hot. If not serving the sauce right away, keep it covered and warm until
you're ready to use it.
3. Hollandaise sauce
Hollandaise is a wonderfully rich, lemony and buttery sauce that goes with eggs,
vegetables and poached fish.For safety, it's best to use pasteurized eggs when making
hollandaise sauce. Here's a resource that can help you locate pasteurized eggs at
retailers near you. Or if you prefer, you can pasteurize your own egg yolks at home in
the microwave.
Ingredients
• Heat an inch or two of water in a saucepan over medium heat. Also, your
clarified butter should be warm, but not hot.
• Combine the egg yolks and the cold water in a glass or stainless steel bowl (not
aluminum) whisk for a minute or two, until the mixture is light and foamy. Whisk
in a couple of drops of lemon juice, too.
• The water in the saucepan should have begun to simmer. Set the bowl directly
atop the saucepan of simmering water. The water itself should not come in
contact with the bottom of the bowl. Whisk the eggs for a minute or two, until
they're slightly thickened.
• Remove the bowl from the heat and begin adding the melted butter slowly at
first, a few drops at a time, while whisking constantly. If you add it too quickly,
the emulsion will break.
• Continue beating in the melted butter. As the sauce thickens, you can gradually
increase the rate at which you add it, but at first, slower is better
• After you've added all the butter, whisk in the remaining lemon juice and season
to taste with Kosher salt and cayenne pepper (or a dash of Tabasco sauce).
The finished hollandaise sauce will have a smooth, firm consistency. If it's too
thick, you can adjust the consistency by whisking in a few drops of warm water.
• It's best to serve hollandaise right away. You can hold it for about an hour or so,
provided you keep it warm. After two hours, though, you should toss it — both
for quality and safety reasons.Makes 1 pint of Hollandaise sauce.
4. Tomato Sauce
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This simple, fresh tomato sauce recipe is perfect for pasta, pizza and lasagna.
The secret ingredient? Carrots, which give the tomato sauce a fresh flavor and add a
nice sweetness. Once the tomato sauce is puréed, you'll never see the carrots, but
you will definitely taste the difference.
The tomato sauce recipe calls for two 28-oz. cans of whole tomatoes, but you
could substitute crushed tomatoes, diced tomatoes or tomato purée.
Ingredients
2 28-oz cans whole tomatoes, with liquid
½ cup olive oil
4 carrots, chopped
1 medium onion, chopped
2 cloves garlic, finely minced
1 tbsp Kosher salt (or to taste)
2 tsp sugar
Procedure
• In a large, heavy-bottomed saucepan, heat the olive oil for a minute over medium
heat.
• Add the onions and carrots, and sauté for a bit until the onions are translucent but
not brown.
• Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes,
uncovered, until the sauce is slightly reduced. If you like, you can use a wooden
spoon to break up the whole tomatoes while the sauce simmers.
• Remove from heat and pass through a food mill, or purée in a food processor until
smooth, working in batches if necessary.
• Season to taste with Kosher salt and sugar.
5. Veloute sauce
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Velouté is one of the five mother sauces of classical cuisine. It can be made
with any white stock, but this version, the chicken velouté, is made with chicken stock
and is the most common. There's also a veal velouté and a fish velouté.
Chicken velouté is the basis for the traditional Suprême sauce, as well as the classic
Mushroom sauce, the Aurora sauce and many others.
Note: Velouté is not itself a finished sauce — that is to say, it isn't typically served as is.
You could, however, simply season it with salt and pepper and use it much as you
would a basic gravy.
Ingredients
6 cups chicken stock
2 oz clarified butter
2 oz all-purpose flour
Procedure
• Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so
that the stock just stays hot.
• Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over
medium heat until it becomes frothy. Take care not to let the butter turn brown,
though — that'll affect the flavor.
• With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it
is fully incorporated into the butter, giving you a pale yellow-colored paste. This
paste is called a roux. Heat the roux for another few minutes or so, until it has
turned a light blond color. Don't let it get too dark.
• Using a wire whisk, slowly add the hot chicken stock to the roux, whisking
vigorously to make sure it's free of lumps.
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• Simmer for about 30 minutes or until the total volume has reduced by about one-
third, stirring frequently to make sure the sauce doesn't scorch at the bottom of
the pan. Use a ladle to skim off any impurities that rise to the surface.
• The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit
more hot stock until it's just thick enough to coat the back of a spoon.
• Remove the sauce from the heat. For an extra smooth consistency, carefully pour
the sauce through a wire mesh strainer lined with a piece of cheesecloth.
• Keep the velouté covered until you're ready to use it.
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Enhancement activity
A.WORD SEARCH
Directions: Find words in the puzzle that will reveal the different ingredients in preparing
different kinds of sauces.
B U T T E R L U T E
O H L D R I C H G G
M S A M E B L M A G
L I S O L K I P R Y
P W A T E R J E L O
N Y S B E N N P I L
K K T P S E A P C K
I L O N I O N E Y L
R I C U S E A R N U
X M K S H A L L O T
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Let’s Do it!
DEMONSTRATION.
Directions: The students will be grouped accordingly. Each group will perform how to
cook the different sauces respectively:
Activity No. 1 Bechamel sauce
Activity No. 2 Veloute sauce
Activity No. 3 Espagnole sauce
Activity No. 4 Tomato sauce
Activity No. 5 Hollandaise sauce
STANDARDIZED RECIPE COST
Unit Cost
Item Amount Total Cost
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TOTAL COST
SCORESHEET
LABORATORY # ______
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______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Salad Dressings
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• Cooked- looks like mayonnaise, but uses cooked starch to thicken it instead
of eggs. eg. Miracle Whip
2. Shallot–White Wine: make classic vinaigrette (No. 1), replacing the red wine
vinegar with white wine vinegar; add 1 minced shallot.
3. Roasted Garlic: slice the top off 1 head garlic; drizzle with olive oil, wrap in
aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then
squeeze out the cloves. Make classic vinaigrette (No. 1) in a blender, adding the
roasted garlic and 3 tablespoons grated parmesan.
4. Bistro Bacon: make Classic vinaigrette (No. 1); add 1/3 cup crumbled blue
cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.
5. Mediterranean: make classic vinaigrette (No. 1); mash in 1/2 cup crumbled
feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1
diced plum tomato.
6. Dijon: whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2
teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
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8. Mango-Lime: purée 1 chopped peeled mango, the zest and juice of 1 lime,
and 1 teaspoon each dijon mustard, sugar and kosher salt in a blender. Gradually
blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.
9. Italian Soak: soak 2 tablespoons minced red onion in cold water, 15 minutes;
drain. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano
and 1/2 teaspoon kosher salt on aboard; chop and mash into a paste. Whisk with 2
tablespoons red wine vinegar and the onion. Gradually whisk in 1/2 cup olive oil.
10. Creamy Italian: blend 1/4 cup mayonnaise, 3 tablespoons red wine vinegar, 2
tablespoons each sour cream and olive oil, 1 teaspoon Italian seasoning, 1 garlic
clove and 1/4 teaspoon kosher salt in a blender. Stir in 1 tablespoon chopped parsley.
WORD HUNT
Directions: Find five types of salad dressings in the puzzle below. Describe briefly and
and write your answers on your notebook.
1. ____________ __________________
2. ____________ _________________
3. ____________ __________________
4. ____________ __________________
5. _____________ _____________________
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E M O I L B A S E D I S H E R
A B M R I C D E R N D I C B M
B Y A B C X O T B G R A T U R
R D Y O C O O K E D I L G F S
U E O L H C E L K A A R D F A
C Y N R N E K B O I T E R E L
H E N I C K L A S R I E I J A
E C A L D C U T S Y C G E K D
T B I O L O W N O N F A T M S
T H S R S D E O U V R E S Y G
A O S R P J E S F R E Y O O N
T I E T O M B L C A V I A R R
Let’s Do it!
DEMONSTRATION
Directions: From the groups of at least 7 members perform the following salad dressings:
Activity No. 1 Classic Vinaigrette
Activity No. 2 Shallot
Activity No. 3 Roasted Garlic
Activity No. 4 Bistro Bacon
Activity No. 5 Mediterranean
Activity No. 6 Dijon
Activity No. 7 Spicy honey mustard
Activity No. 8 Mango lime
Activity No. 9 Italian
Activity No. 10 Creamy Italian
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_________________________________________ ____________________________________
_________________________________________ ____________________________________
TOTAL COST
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Systematic Systematic Systematic Does not No attempt
Work application of application application of
follow to apply
Application all work of work work systematic procedure
Procedure procedure all procedure procedure isapplication to the task
the time even most of the sometimes of procedure given
without proper time with followed with
and highly
minimum
supervision constant dependent
supervision
supervision on
supervision
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Safety and Highly self- Self- Self- motivated Need to be Not
security motivated and motivated and observed motivated motivated
work habits observed all and observed sometimes and does and totally
safety and most safety safety and not disregards
security and security security observe safety and
precautions precautions precautions safety and security
precaution
security
s
precaution
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/Time Finished the Finished the Finished the Finished the No work at
work ahead of work on time work close to work beyond all
time given time the given
time.
Prepare Appetizers
Learning Outcome 5:
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Objectives:
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Here are some of the tools and equipment needed in the preparation of
appetizers.
6. Paring knife- used to remove the skin covering of fruit and vegetables.
11. Refrigerator
• Keep the equipment clean. If you need to disassemble the equipment consult
the manufacturer‘s operating manual. If an operating manual is not available,
consult with someone who has already cleaned the equipment.
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NAME IT!
Directions: Complete the table below. Name the tools and equipment in Column B and
give their uses and functions in Column C.
A B C
Tools / Equipment Name of Tools/ Equipment Uses / Functions
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Enhancement activity
COMPILATION
Directions: Cut out at least five pictures of different appetizers from magazines or old
newspapers. Be able to identify the different tools, materials, and equipment in
preparing appetizers. Compile them in your folder and submit to your teacher.
Appetizers literally "apart from the [main] work" or the first course, are
food items served before the main courses of a meal, typically smaller than
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main dishes, and often meant to be eaten by hand (with minimal use of
cutlery).
Importance of Appetizers
Before serving any courses of a meal, there are some itsy bitsy things which
are eaten and loved by everyone. Those tiny bits of food are known to increase
appetite and thus, known as appetizers.
Appetizers are light and interesting tiny little food items, which tantalize
our taste buds and increase our appetite. There are abundant appetizers which
are served but the major types are finger food and soups. There are some other
intricate food preparations also which are served at the beginning of our meal.
The most important thing about appetizer is that it should not be very
hard to eat. It should be light yet tempting. Various types of vegetable soups like
hot and sour, tomato soup are also preferred as appetizers. The types vary by
the culture and the restaurant. But the purpose is the same.
Kinds of Appetizers
2. Canapés-is a small, prepared and usually decorative food, held in the fingers
and often eaten in one bite.
4. Cold cuts- are cold cooked meats (such as turkey, roast beef, or ham) that
have been cut into thin slices
5. Crudités- are pieces of raw vegetables (as celery or carrot sticks) served as
an hors d'oeuvre often with a dip. Deviled eggs or eggs mimosa arehard- boiled eggs,
shelled, cut in half, and filled with the hard-boiledegg's yolk mixed with other
ingredients such as mayonnaise andmustard, but many other variants exist
internationally
9.Tongue toast-is an open sandwich prepared with sauteed beef tongue and
scrambled eggs. It is seasoned to taste with black pepper and onions. Sometimes the
tongue toast is served on buttered toast with a poached egg instead of a scrambled
one.
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"These crab tartlets have long since been a family favorite and are
requested often at holiday get togethers."
Ingredients
2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onions
1 teaspoon Worcestershire sauce
1 pinch paprika
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Procedure
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
• Divide rolls in half and press into the prepared tartlet pans. Set aside.
• In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese,
Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of
mixture into tarts and garnish with paprika.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown.
These freeze wonderfully. Just reheat before serving
Ingredients
1 poundlean ground beef
1egg
2 tablespoonswater
1/2 cupbread crumbs
3 tablespoonsminced onion
1 (8 ounce) canjellied cranberry sauce
3/4 cupchili sauce
1 tablespoonbrown sugar
1 1/2 teaspoonslemon juice
Procedure
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced
onion. Roll into small meatballs.
• Bake in preheated oven for 20 to 25 minutes, turning once.
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• In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili
sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before
serving.
Ingredients
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Procedure
• Place eggs in a saucepan, and cover with cold water. Bring water to a boil and
immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under
cold running water.
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• Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until
evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave
for about 1 minute per slice. Crumble and set aside.
• Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl.
Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill
egg white halves with the yolk mixture and refrigerate until serving.
Antipasto Squares
Ingredients
2 (10 oz.) cans refrigerated crescent dinner rolls
¼ pound thinly sliced boiled ham
¼ pound thinly sliced provolone cheese
¼ pound thinly sliced Swiss cheese
¼ pound thinly sliced Genoa salami
¼ pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red pepper, drained, cut into thin strips
3 eggs
3 tablespoons grated Parmessan cheese
½ teaspoon ground pepper
Procedure
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IDENTIFICATION
Directions: Read the sentences carefully and identify the correct answers.
Write your answers on your test notebook.
1. The other term for antipasto which consists of grilled bread rubbed with garlic and
topped with tomatoes, olive oil, salt and pepper.
2. Usually small, prepared and decorative food held in the fingers and eaten in one bite
4. It consists of pieces of raw vegetables like celery or carrot sticks served as an hors
d'oeuvre often with a dip.
5. An appetizer which consists of small pieces of dough, either cooked alone or wrapped
around a filling.
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Enhancement activity
COMPILATION
Directions: Cut out at least ten pictures of different
appetizers from magazines or old recipe books. Be able to
classify them accordingly and compile it in your portfolio.
Let’s Do it!
A. Interview
Directions: Interview at least three of your friends or your neighbors and ask them
what appetizers they usually order when having lunch or dinner in a restaurant.
Classify their answers using the given format.
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1.
2.
3.
B. Demonstration
Directions: The class will be divided into groups. Each group will
prepare the different appetizers following the correct methods of
preparation and using the appropriate tools and equipment needed. Fill-
in the standardized recipe cost and you will be graded based on the given
score sheet.
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TOTAL COST
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SCORESHEET
LABORATORY # ______
______________________________________________________
______________________________________________________
______________________________________________________
__________________________________________________
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Learning Outcome 6:
Prepar e Desserts and Salads
This lesson deals with the identification of the tools, materials, and equipment in
preparing desserts following standard operating procedures, preparation, and
presentation of different desserts salads and their component.
1. Identify and use the tools, materials, and equipment in preparing desserts
based on standard operating procedures.
3. Prepare sherbets, ices, and ice cream following step by step procedures.
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Lesson 1:
Some Commonly Served
Desserts for Occasions
Desserts are served after the main menu is taken. The choice of a
dessert depends on the type of meal. A light meal is to be followed by a
substantial dessert and a heavier meal by fruit or a fruit dessert. Salad can be a
single food or a combination of foods accompanied by a dressing.
1.Sherbet, ice and ice cream
• Sherbet and Ices – made from fruit juices, water and sugar.
American sherbet contains milk and cream and sometimes egg
white. The egg whites increase smoothness and volume. Ice
contains only fruit juice water, sugar and sometimes egg whites.
2.Fruit dessert
This dessert is delicious and sweet, the main component are fruits of
different kinds. There are ingredients added like syrup, creams and milk to
make it more palatable.This is the simplest dessert and one of the best are
fruits because they are nutritious, appetizing, and easy to prepare andserve.
Elements:
• Bread determines how and what can be put into the sandwich
• Shapes, types of batter ,flavors, and textures affect the type of closed sandwich
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Characteristics of Breads
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Spreads
Spreads used in breads such as fat-based spread keeps the bread from getting
soggy for awhile and add palatability. Spreads can also be dairy-based (cream
cheese), flavored butters, mayonnaise, ketchup, mustard, vegetable and herb
spreads, jelly, jam and compotes, guacamole, mayonnaise. The spread
however, should be complimentary to the filling which is the focus of the
sandwich.
The Fillings
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It may be cold, hot, chopped, ground and sliced. It can be meat, fish,
poultry, cheese, cheese spread, egg, egg salad and or a combination .It may
be grilled, roasted, marinated or baked
Garnishing breads:
Suggested Recipe:
Ingredients:
(For the pastry)
425g Plain white flour
½tsp Salt
250g Butter (unsalted)
100g Unrefined golden caster sugar
50g Almonds (ground)
1 egg (free range) medium, lightly beaten
2 egg yolks (free range) medium
2. Add the eggs and egg yolks one at a time and pulse until a smooth dough is
formed.
3. Wrap the dough in cling film and chill in the fridge for half an hour.
4. Preheat the oven to 180°C (gas mark 4). Grease and flour a 30 x 20cm/12 x 8″
loose bottom tart tin.
5. Unwrap the chilled pastry and roll out onto a cold, floured work surface. This
pastry can be very fragile to handle so work quickly.
6. Line the tart tin with the pastry and trim off any excess. Prick the base with a fork,
and then cover the pastry lightly with some baking paper. Cover the paper with
baking beans or uncooked rice and place into the oven to bake blind for 15
minutes.
7. Remove from the oven and remove the baking beans. Return to the oven for a
further 5 minutes to dry the pastry further.
8. Reduce the oven temperature to 165 °C C (fan oven 145 degrees C, gas mark
2).
9. For the filling, mix together the ground almonds and caster sugar. Add the beaten
eggs and almond extract and mix well. When the pastry has cooled spread a
generous layer of raspberry jam onto the pastry base. Pour the filling mixture over
the raspberry jam to fill the pastry case.
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10. Top with flaked almonds, then bake in the oven for 25-30 minutes or until the
filling is baked through and golden brown on top. Remove from the oven and
allow to cool. Cut into slices and serve.
4. Mousse
Chocolate Mousse
"Serve this simple chocolate mousse in a martini glass for a fancy presentation. A dollop
of whip cream adds an elegant touch."
Ingredients:
10 ounces Ghirardelli (60% Cacao Bittersweet Chocolate Chips)
2 cups whip cream
1/4 cup coffee, hot
4 eggs, room temperature
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2 tablespoons sugar
Procedure:
1. Whip the cream to form light peaks. Set aside in the refrigerator. Melt the
chocolate chips in a large mixing bowl set over barely simmering water.
Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10
minutes.
2. Stir the hot coffee into the melted chocolate chips. The mixture will start to
thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the
whipped cream. Pour or spoon mixture into cups or bowls, and chill until firm,
about 2 hours.
A cold dessert is usually sweet unheated dish or chilled and served after the
main course.
Panna Cotta
A traditional, easy, and delicious Italian custard. Serve with warm hot fudge
sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.
Prep: 5 mins cook 10 mins ready 4 hrs 15 mins
Ingredients:
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Procedure:
1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2. In a saucepan, stir together the heavy cream and sugar, and set over medium
heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the
top of the pan. Pour the gelatin and milk into the cream, stirring until completely
dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the
vanilla and pour into six individual ramekin dishes.
3. Cool the ramekins uncovered at room temperature. When cool, cover with plastic
wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
I. MULTIPLE CHOICE:
Directions:Read the questions intelligently. Choose the correct answers and write the
letter only.
2.It is characterized of being smooth frozen mixture of milk, cream, sugar, flavoring and
sometimes eggs.
A. sherbet
B. ice cream
C. mousse
D. fruit dessert
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3.What kind of dessert that is made from fruit juices, water and sugar which may contain milk
and cream and sometimes egg white
A. sherbet
B. ice cream
C. mousse
D. fruit dessert
4. What dessert that is generally delicious and sweet and the main component are
fruits of different kinds?
A. sherbet
B. ice cream
C. mousse
D. fruit dessert
5. What is the term for materials that are used in bread, can be cold, hot, chopped,
ground, sliced meat, fish, poultry and or eggs?
A. filling
B. dessert
C. appetizer
D. Spread
6. What dessert that is a prepared food which incorporates air bubbles to give it a light
and airy texture?
A. sherbet
B. ice cream
C. mousse
D. cold dessert
7. It is usually sweet unheated dish or chilled and served after the main course. A.
sherbet
B. ice cream
C. mousse
D. cold dessert
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10. It is made of cheese, sesame seeds, croutons, chopped herbs, toasted garlic,
toasted nuts, whipped cream or mouse. This is called:
A. Body of Salad
B. crispiness
C. Toppings
D. Dressings
I.COMPILATION:
Directions:Cut out at least five (5) pictures of different desserts in magazines or old
newspapers. Be able to identify the different tools, materials and equipment in
preparing desserts. Compile them in your folder and submit it to your teacher.
Portfolio
5 pictures of different desserts and salads.
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Include different tools, materials and equipment in preparing desserts and salads
B.QUICK WRITES:
Directions:Give your idea about the following desserts:
Name of Desserts
Fruit
Mousse
Let’s Do it!
DEMONSTRATION:
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Directions: The class will be grouped accordingly to prepare the commonly served
desserts. Fill-in the Standardized recipe cost sheet and you will be graded with the
given score sheet.
TOTAL COST
SCORESHEET
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LABORATORY # ______
Plating 10%
Garnishing 10%
SENSORY EVALUATION 40%
______________________________________________________
______________________________________________________
______________________________________________________
_____________________________________________________
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Salads
It is derived from the Latin word ―sal‖ or ―salata‖ meaning salted stuff
such as raw vegetables eaten in classical times with a dressing of oil, vinegar,
or salt. During the medieval period, salads were composed of green leaves,
sometimes with flowers. However, in England fruits such as oranges and
lemons were added.
Salad Components
2. Belgian
3. Boston Lettuce
4. Cabbage
5. Cress
6. Iceberg lettuce
7. Leaf Lettuce
8. Radicchio
9. Romaine
10. Spinach
11. Water Cress
1. Remove core from iceberg lettuce by hitting on counter & twisting out.
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3.Toppings
It can be cheese, sesame seeds, croutons, chopped herbs, toasted garlic,
toasted nuts, whipped cream, or mouse
4. Dressing
This is used to lubricate and add an accent to the salad. It should not be
overpowering to mask the flavor of the main ingredients. Salad dressing
is an emulsion in which one liquid is suspended in another, the two
liquids being immiscible with each other.
Classifications of Salads
According to Ingredients:
1. Fruit salad
A fruit salad may contain one or a combination of fruits plus dressing.
The simplest fruit salad is made up of a mixture of fruits or canof fruit
cocktail with a dressing made of evaporated orcondensed milk, whipped
cream, cream or cottage cheese. Here is an example of a recipe of a fruit
salad that you can prepare.
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Ingredients:
3 cups buko strips
1 can (15 oz) fruit cocktail
1 can (8 oz) pineapple chunks
1 can (10 oz) condensed milk
1 small can Nestle cream
1/2 cup cheddar cheese, grated
1 jar nata de coco
Procedure:
1. With a strainer, drain all the juices out of the fruit cocktail and pineapple
chunks for about 2 hours.
2.In a large mixing bowl, add the buko strips, nata de coco, fruit cocktail and
pineapple chunks. Toss gently.
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2. Vegetable salad
Almost all vegetables can be made into salads. There are leaf vegetables, legume –
based, and grain based salads.
Ingredients:
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Procedure:
1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies,
2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon
juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2.Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into
quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from
pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned.
Remove bread cubes from oil, and season with salt and pepper.
3.Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and
seasoned bread cubes.
Ingredients:
Procedure:
1. In a screw top jar, combine salad oil, vinegar, lemon juice, sugar, paprika,
1. prepared mustard and salt.
2. 2.Cover and shake until well blended. Chill.
3. 3.Just before serving, arrange lettuce in a salad bowl.
4. 4.Shake dressing and drizzle a few tablespoons over lettuce.
5. 5.Arrange beans, potatoes, tuna and tomatoes on top of lettuce.
6. 6.Garnish with egg wedges and season with salt and pepper.
7. 7.Pour remaining dressing over salad.
Types of Salads
Salads have a lot of uses in our meals. They can be part of our daily meal,
during special occasions or even as a main dish. Try to to look at the different ways
below on how salads are being served.
3. As main dish- sometimes this is used as a main dish with meat, cheese or
egg. Salads used for purpose are usually heavy. Salads used as main dish
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have healthy value higher than other salads, like potato salads with chicken or
ham.
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IDENTIFICATION
Directions:Identify the word that is described in each statement. Write your answers
on your notebook
Let’s Do it!
Directions: The class will be grouped accordingly. Each group will prepare fruit salad,
fruit salad and high protein salad. Fill-in the Standardized recipe cost sheet and be
evaluated by the scoring rubrics.
275
Unit Name: __________________ Recipe Number : _________________
Menu Item: __________________ Recipe Yield : ___________________
Special Notes: _______________ Portion Size: ____________________
____________________________ Portion Cost____________________
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Learning Outcome 7:
Prepar ing Sandwiches
Objectives:
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Lesson 1:
Sandwiches
Sandwich can be open or closed and hot or cold. It can be small enough to
serve as a hors d‘oeuvre or large enough to serve as an entree. No matter what
the style of service, sandwiches are best when the basic elements are
thoughtfully chosen, properly prepared, and appropriately garnished Conditions:
1. Facilities – workshop/laboratory, storage/stockroom
2. Equipment – stove/range, oven, chiller, freezer
3. Tools/utensils – measuring and weighing utensils, cooking tools and cooking
implements
4. Supplies – meat, seafood, poultry, vegetables, seasonings, herbs, bread and
spices
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Types of Sandwiches:
1.Open-faced sandwich
This is also known as bread baser, or tartine consisting of a single slice of bread with
one or more food items on top.
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Suggested recipes:
Ingredients
• Heat broiler. In a large skillet, heat the oil over medium-high heat. Season the
chicken with ¾ teaspoon salt and ¼ teaspoon pepper and, working in batches,
cook until cooked through, 2 to 3 minutes per side.
• Dividing evenly, top the bread with the chicken, tomatoes, and mozzarella.
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• Place on a broilerproof baking sheet and broil until the cheese is melted, 3 to 5
minutes. Sprinkle with the basil.
Ingredients
Procedure
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• Microwave the potatoes on high until soft, about 20 minutes. Using a fork,
mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and
mash; season with salt and pepper. Preheat the broiler.
• Toast the bread under the broiler, about 1 minute. Spread the mustard and
horseradish on toasts; place each on a plate. Pour some gravy over the
toast; top with the roast beef, more gravy, watercress and parsley. Season
with salt and pepper. Serve the sandwiches with the potatoes.
2.Club sandwich
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3 slices bread
1 heaping tablespoon light mayonnaise small
handful shredded iceberg lettuce
1 hard boiled egg, sliced handful
cooked chicken, chopped a few
slices onion
1 large slice mature Cheddar cheese
4 slices ripe tomato
4 slices cucumber
2 slices cooked crispy streaky bacon
salt and pepper to taste
Procedure
• On one slice add 1/2 the mayonnaise and spread all over. Add the lettuce, egg,
chicken and onion.
• Place another slice of bread on top and spread with the remaining mayonnaise.
Add the cheese, tomato, cucumber and bacon. Season well with salt and pepper.
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• Place the final slice of bread on top. Secure with toothpicks to help hold in place in
each corner. Carefully cut into quarters, plate up and serve.
Ingredients
margarine as needed
3 slices bread 4
slices Danish salami
good few slices onion
1 tablespoon low fat mayonnaise
1 teaspoon mint sauce
1 slice mature Cheddar cheese
4 slices cucumber salt
and pepper to taste
crisps of your choice, to serve
Procedures
• On the first slice add the salami and onion. Add another piece of bread and
spread with the mayonnaise and add the mint sauce on top. Spread and mix
with a knife.
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• Add the cheese and cucumber. Season with salt and pepper. Top off with final
slice of bread.
3.Griddled sandwich
Ingredients
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Procedures
Preheat skillet over medium heat. Generously butter one side of a slice of bread.
Place bread butter-side-down onto skillet bottom and add 1 slice of cheese.
Butter a second slice of bread on one side and place butter-side-up on top of
sandwich. Grill until lightly browned and flip over; continue grilling until cheese is
melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.
Ingredients
Procedures
• Preheat oven to 425 degrees F. Spread butter on one side of each slice of bread,
spreading more thickly around the edges and less in the center. This will prevent
the edges from burning before the center is crisp.
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• Place half of the slices, buttered side down, on work surface. Top each with a
slice of cheese, a tablespoon of pesto, then another slice of cheese. Top with
remaining bread slices, buttered side up.
• Place sandwiches on heavy-duty jelly roll pan. Bake for 4 minutes, then remove
the pan from the oven. Immediately turn the oven up to 450 degrees F. Carefully
turn the sandwiches using a large spatula.
• Bake for another 3-4 minutes, watching carefully, until bread is toasted and crisp
and cheese is melted. The first time you flip these sandwiches, they won't look
done at all - the bread will be only slightly brown. But when the sandwiches are
done, they will be beautifully crisp and brown on both sides. Serve immediately.
• You can, of course, omit the pesto for a pure grilled cheese sandwich experience.
Still use the two slices of cheese instead of one thick piece - I find that melts
better.
Procedure
1.Put ground beef, mustard, garlic, onions, blue cheese, water, egg, and a sprinkling
of salt and pepper into a large bowl. Use your hands to gently mix the ingredients
together until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch
thick and larger than your bun. Chill until you are ready to cook.
2 Prepare charcoal or gas grill for cooking over high direct heat. Using tongs and a
folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is
hot and well oiled before laying down the patties. Season patties with salt and
pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for
about 5 minutes per side. Do not press down on the burgers while cooking.
If you don't have a grill, you can use a grill pan or a cast iron frying pan for the
burgers.
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Ingredients
• In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder.
• Place the chicken breasts between two sheets of wax paper. Use a meat pounder to
pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you
are starting with 2 half-pound chicken breast halves, cut each one in half so that you
have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade,
turning to coat. Cover with plastic wrap. Marinate for at least 15 minutes, preferably
an hour.
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• Heat your grill on high heat if you are using a gas grill, or prepare coals for direct
heat if you are using charcoal. You can also use a cast-iron grill pan on your
stove if you do not have a grill. Grill the chicken pieces a couple of minutes on
each side, until cooked through. Once you have cooked the chicken pieces on
one side and flipped them, add a slice of cheese to the chicken. Cover the grill for
half a minute to melt the cheese. Toast the buns on the grill as well.
• Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and
lettuce, mayonnaise on the top bun
4.Finger sandwich
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Ingredients
• Stir together cream cheese and next 3 ingredients in a large bowl until blended. Stir
in shredded cheeses and sun-dried tomatoes until combined.
• Spread cheese mixture on half of bread slices (about 1/3 cup on each); top with
remaining bread slices.
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Procedure
• Spread 1 side of 8 bread slices evenly with Bacon-Olive Cream Cheese; topwith
remaining 8 bread slices, and cut evenly into 3 strips.
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Multiple choice:
Directions: Read each question carefully, choose the letter which corresponds to the
correct answer and write it in your test notebook.
1.Whatis also known as bread baser, or tartine which consists of a single slice of
bread with one or more food items on top?
A. Open Faced sandwichB. Club sandwich C. Griddled sandwich D. Finger
sandwich
2..What type of sandwich that is often heated by placing the buttered slices of bread with a
spread or filling on a frying pan or griddle.
A. Open Faced sandwichB. Club sandwich C. Griddled sandwich D. Finger
sandwich
3. What is the type of tea sandwich, so named because the rectangular piece of bread is
sliced into long ―finger‖ slices, as opposed to triangles or squares.
A. Open Faced sandwichB. Club sandwich C. Griddled sandwich D. Finger sandwich
4. What type of sandwich is composed of toasted bread, sliced poultry, bacon, lettuce,
tomato, and mayonnaise?
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Let’s Do it!
Demonstration
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TOTAL COST
Total Recipe Cost: ________________ Recipe Type: _____________________
Portion Cost : ________________ Date Costed : _____________________
Previous portion Cost : _____________ Previous Dated ___________________
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Speed/Time Finishes the Finishes the Finishes the Finishes the No work at
work ahead work on time work close work beyond all
of time to given time the given
time.
Learning Outcome 8:
Storing Excess Foods and
Ingredients
Objectives:
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The first in- first out system means that stocks delivered first must
be issued ahead of those that had just been recently delivered or stored.
Stocks must be properly rotated to prevent spoilage. One way to ensure
that the first-in first-out system is observed is to arrange new deliveries
on shelves behind those that have been previously stocked. The idea is
to take all withdrawals from the front row. Another practice is to arrange
new stocks on the left side of a row of goods and to withdraw older
stocks from the right side of the row.
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1.Working Area
• See to it that the physical equipment and layout are conducive to sanitary
practices.
• Clean floors, ceilings, counters, tables and chairs regularly.
• Eliminate insects and rodents from the food area.
• Maintain adequate employer-supervision and a constant program of
education in sanitation for food service workers.
• Make sure that food service employees are in good health and are not
carriers of communicable diseases.
• Provide employees with regular education on food service sanitation.
• Be concerned with your personal hygiene.
• Wear clean and washable clothes every day.
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2. Food
• Handle, store, and refrigerate food properly to prevent spoilage and
contamination.
• Washand sanitize utensils and equipment.
• Keep off hand contact with ingredients and food to a minimum.
• Stay away from the food laboratory when you are ill.
• Store food and ingredients properly. Check if your storage areas are
clean.
• Control microbial spoilage of prepared and cooked products. The major
causes of food spoilage are fungi, bacteria, and yeast.
• Safeguard the food during distribution and service.
Storing Techniques
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Dry Storage
Non-perishable or dry goods such as canned or bottled products and staples
are kept in the dry storage area. The following guidelines must be observed for
proper dry storage.
1. Keep the storage area dry, cool, and well ventilated. Dry staples such as flour,
sugar, rice and other condiments deteriorate fast when kept in damp places.
Damp areas also cause growth of mold and give off odors.
2. Room temperature must not go beyond 21 degree Celcius. Studies have
shown that food in general can be stored three times longer at 21 degree
Celcius than at 38 degree Celcius.
3. Do not leave food on the floor as this will cause absorption of moisture and
spoilage.
4. If the budget will allow, have metal shelves installed. Compared to wood,
metal shelves are easier to clean.
5. Keep shelves 5 centimeters (cm) away from the wall and 15 to 25 cm above
the floor for good circulation of air.
Cold Storage
Perishable goods such as meat, fish, poultry, fruits, vegetables, and dairy
products are stored in the cold storage areas. The following guidelines must be
observed for this type of storage:
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Review of Lear
ning Outcome 8
List it Down
Directions:Provide guidelines for storing of dry and wet goods. Write your
answer on your notebook.
1. _________________________ 1. ________________________
2. _________________________ 2. ________________________
3. _________________________ 3. ________________________
4. _________________________ 4. ________________________
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Demonstration
Directions:Let the learners perform what they have learned and be evaluated
using the performance scoring rubric
Activity No.1
The class will be divided into groups and they have to perform the proper storing of
wet and dry goods.
Activity No. 2
The class will be divided into groups. They have to perform packing and wrapping
procedures.
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Proper and Appropriate and Appropriate Appropriate and Does not No attempt
effective use effective and effective effective select, to use
of tools, selection, selection, selection, prepare tools/
equipment, preparation and preparation preparation and and use equipment
and materials use of materials and use of use of materials appropriate to task
and tools materials and and materials given
/equipment are tools/ tools/equipment and tools/
practiced all the equipment are are sometimes equipment
time. practiced practiced
most of the
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Systematic Systematic Systematic Does not No attempt
Work application of all application of application of follow to apply
Application work procedure work work procedure is systematic procedure
all the time even procedure sometimes application to the task
Procedure
without proper most of the followed with of given
supervision time with constant procedure
minimum and highly
supervision
supervision dependent
on
supervision
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Safety and Highly self- Self- Self- motivated Need to Not
security work motivated and motivated and and observes be motivated
habits observes all observes sometimes safety motivated and totally
safety and most safety and security and does disregards
security and security precautions not safety and
precautions precautions observe security
safety and precautions
security
precautio
n
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/Time Finishes the work Finishes the Finishes the work Finishes No work at
ahead of time work on time close to given time the work all
beyond the
given time.
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Lesson 2
PROVIDE FOOD AND BEVERAGE
Overview
This quarter on Household Services focuses onproviding food and
beverage for in-house or food establishment use. Knowledge and skills
in this area could help you obtain clear understanding of the knowledge,
skills, and attitude that are highly needed in food and beverage service.
Objectives
At the end of the quarter, the learner is expected to:
LO 1: Prepare Dining Area
2: Set – Up Table
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PRE-TEST III
I. MULTIPLE CHOICE:
Directions: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on your test notebook.If you have
questions, raise your hand and ask your teacher
1. What is the basic set-up performed before the guest arrive designed for a
main course only?
A. basic set-up (ala carte)
B. menu cover
C. table centrepiece
D. table appointments
2. What is the term for a set menu which features pre-arranged items at fixed
price meal based on the types of service use?
A. basic set-up (ala carte)
B. menu cover
C. table centrepiece
D. table appointments
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4. What is the term for materials used in setting individual covers on a table?
A. basic set-up (ala carte)
B. menu cover
C. table centrepiece
D. table appointment
5. What kind of cloth is used under the table cloth which deadens noise of dishes
and prevents tablecloth from sliding?
A. silence cloth
B. table cloth
C. table runner
D. center piece
6. What kind of cloth is used over the table and improves the overall look of the
table?
A. silence cloth
B. table cloth
C. table runner
D. center piece
7. What is the term for small pieces of materials placed on top of tablecloths
which lessen changing of large tablecloth more frequently?
A. silence cloth
B. table cloth
C. table runner
D. center piece
8. Which of the following linens have long, narrow strips of cloth used on bare
tables without under liners and can be used even without tablecloths?
A. silence cloth
B. table cloth
C. table runner
D. center piece
9. What is placed underneath the individual plates and dishes to catch crumbs
and protects the tablecloth?
A. table runner
B. center piece
C. place mat
D. napkin
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10. What is the term for a small piece of table linen used to wipe the mouth and to
cover the lap to protect clothing of the guest?
A. table runner
B. center piece
C. place mat
D. napkin
II. FILL IN THE BLANK:
Directions: Supply the correct word that will best describe each statement. Write your
answer on a sheet of paper.
1. ________ is the process of arranging the table in order.
2. ________is usually placed to the left of the fork(s).
3. ________is a plate placed to the left of the cover near the fork tip.
4. ________ are laid down in the order of use from the outside toward the plate.
5. ________ is placed with the tines facing up at the left of the plate.
6. ________ is placed at the tip of the knife.
7. ________should be placed with the bowls facing up at the right of the knife. 8.
________consists of the table cloths, placemats and other table covers and
napkins used on the diningtable, regardless of fiber content.
9.________ is laid with the table edge of not more than ½‖ from it.
10. _______is a four-pronged fork used for regular meals.
III. IDENTIFICATION:
Directions: Identify each utensil as indicated by each number. Write your answers
on a piece of paper.
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Learning Outcome 1:
This lesson provides you with the basic knowledge and principles in proper furniture
set-up and dining area preparation by using different table appointments and
ways of table setting according to standards.
Objectives:
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Furniture set up
After the food has been prepared and cooked, the next step will be
the place of delivery. In food service industry, there are different styles to
apply ranging from small to large groups and from simple to elegant
Set-up. It may depends on the type of occasion
Tables are usually ten feet apart from center to center Place
chains a minimum of two feet from sidewalks.
B. Classroom set-up
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C. U – shaped set-up
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The preparation of the dining room is not complete without well arranged
tables and chairs. The important guide is to provide enough space as required by
the type of service to be used. Formal services require wider covers compared to
the informal ones, such as the American and English services.
In a buffet service, tables can be arranged in different shapes such as the A shape,
G shape, zigzag, and hollow square. These can be arranged separately to form
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food stations, such as a station for roasts, salads, and the like. Folding tables can
be constructed for this type of service to allow for different arrangements.
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Below are some table setting guide to remember for a successful table
preparation:
2. Wipe the chairs and be sure they are clean and set at
an appropriate length from the tables.
3. Check that the tables are clean on the top and edges. If
plants or ledges are nearby, they should also be free of
dust and dirt.
4. Examine the salt and pepper shakers, sugar bowl and any
condiments. The shakers and bowl should be full and clean; sugar
and sugar substituteshould be stocked. Position these item
at the centerof tables according to the restaurant‘s procedures.
Placing of Linens
1. The shape of the tablecloth fit the shape of the dining table.
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2. Drop at the sides of the table or overhang should be even and should
not exceed 12 inches.
3. Place mats are laid with a distance of not more than 1 to 1 ½ inches
from the edge.
4. Napkins are placed at the left of cover beside the fork or may be placed
at the center on the plate or between knives and forks.
5. Napkins‘ open edges should face right.
Placement of Dinnerware
1. Bread- and- butter place is placed at the left of the cover near the tip of
the fork.
2. A salad plate is laid near the tip of the fork, if there is no bread-and-
butter plate but if present, place the salad plate a little below the bread-
and-butter plate.
3. Plates occupy the center of the cover and should be one inch from the
edge of the table.
1. Pieces are laid in order of use from the outside toward the plate.
2. Dinner knife is placed to the right of the plate with the cutting edge next to the
plate.
3. Spoons are laid with the bowls facing up at the right of the plate.
4. All forks are laid at the left of the plate with the exception of the oyster fork
which should be to the right of the soup spoon.
5. The butter spreader is placed on the bread –and-butter plate parallel to the
table edge.
6. The dessert fork or spoon is usually placed in the center of the cover above
the dinner plate.
7. No more than three forks should be set at the left.
8. Spoons for coffee served with the dessert should come with the service.
9. All flatware should be one inch from the edge of the table.
1. Water glass is placed just above the tip of the dinner knife.
2. Second glass, usually a wineglass, is placed to the right of the water
glass.
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3. At formal dinner, the second glass is moved back and the third glass is
in the forward position and the three forming a triangle or in a diagonal
fashion.
4. No more than three glasses should be placed at the cover.
(Dinnerware, flatware and beverage ware may vary depending on your menu.
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(Dinnerware, flatware and beverage ware may vary depending on your menu.)
1 Napkin 8 Teaspoon
(Dinnerware, flatware, and beverage ware may vary depending on your menu.)
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Work is made easier, labor costs are reduced, and sanitation is improved
with the use of the right food service equipment. Equipment must be properly
arranged in the dining area or kitchen, used and operated according to the
manufacturer‘s specifications to ensure lasting service
.
1. Serving counters
2. Trays
3. Shelving cabinets
4. Refrigerators and freezers
5. Working tables
6. Weighing scales
7. Ranges
8. Griddles
9. Mixers
10. Slicer
Trays are available in varied sizes and shapes but the one commonly
used in food service is the rectangular type which measures 36 by 46 cms.
Other kinds of trays include aluminum, stainless steel, plastic, and fiberglass
trays, Trays with divided sections are also used to eliminate the use of
breakable dishes and the problem of washing them.
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I. IDENTIFICATION
Directions: Identify each utensil that corresponds to each number. Write your answers
on your test notebook.
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II: TRUE/FALSE
Directions: Read each statement carefully. Place a T if you think a statement is
TRUE. Place an F if you think the statement is FALSE. If you have questions, raise
your hand and ask your teacher.
1. Always inspect the table settings to be sure everything is clean and aligned properly.
2. Whenever you have extra time, perform extra duties to make sure guests are taken care
of.
3. The centerpiece should not be so large that it covers one person from conversing with
another across the table
5. The dessert fork or spoon is usually placed at the left side of the cover near the dinner
plate
6. The shape of the tablecloth must not fit the shape of the dining table.
7. All flatware should be one inch from the edge of the table.
8. Spoons are laid with the bowls facing up at the right of the plate.
9. All forks are laid at the left of the plate with the exception of the oyster fork which should
be to the right of the soup spoon.
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Enhancement activity
I. WINDOW FRAMES
Directions:Make Window Frames in your portfolio with cut-out pictures from
magazines and/ or downloaded pictures showing the different table set-up. Write a brief
description.
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Let’s Do it!
II. Demonstration
Directions: Group the class accordingly to perform the different activities.
Group performance will be evaluated based on Scoring rubrics shown below.
.
A. Table Set-up
Activity No. 1 Banquet Set-up
Activity No, 2 Classroom Set-up
Activity No. 3 U-shaped Set-up
Activity No. 4 Board Room Set-up
B. Table Setting
Activity No. 1 Breakfast/Lunch
Activity No. 2 Formal Dinner
Activity No. 3 Family
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Proper and Appropriate Appropriate and Appropriate and Did not select,
effective and effective effective effective prepare, and No attempt to
use of selection, selection, selection, use appropriate use tools/
tools, preparation and preparation and preparation and materials and equipment to
equipment, use of use of materials use of materials tools/ task given.
and materials and and tools/ and equipment.
tools tools/equipment
materials equipment are
/equipment are are practiced
practiced most
practiced all the sometimes
time. of the time.
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This lesson provides learners with the basic knowledge and principles in dining area and
table preparation. It includes lessons on different table appointments and table
centerpieces, and table napkin demonstration.
Objectives:
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Dining Area
Table Cloth
Kinds of Linens
Silence Cloth
- a thick material used on a dining table under the table cloth whichdeadens
noise of dishes and prevents tablecloth from sliding
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Tablecloth
- a cloth used to over the table and improves overall look of the table.
Top Cloth
- small pieces of materials placed on top of tablecloths. It lessens the need of
changing the large tablecloth more frequently.
Table Runners
- long, narrow strips of cloth used on bare tables without under liners.These
can be used even without tablecloths especially when the tabletop is of
special finish.
Placemats
- it is placed underneath the individual plates and dishes to catch crumbs, and
protect the tablecloth, A protective table pad usually made of paper, plastic or
cloth for restaurants and households.
Napkins
- a small piece of table linen that is used to wipe the mouth and to cover the
lap in order to protect clothing of guests. It can be folded plain or in a variety
of fancy shapes when set on the table.
Doilies
- small ornamental piece of lace or linen or paper used to protect a surface
from scratches by hard objects such as vases or bowls; or to decorate a
plate of food. It can be round, oblong, or square depending on the material
placed over it. It is placed under the salt and pepper, or other dishes on the
table.
Formal occasions call for ramie or damask materials. Paper and plastic are only used for
informal occasions.
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The color and design of the linen must be selected to blend with the overall color
motif and style of the dining room. It is wiser and more practical in the long run
to purchase linens of a durable material, even at a relatively higher price, than
to practice false economy by buying cheaper linens which are not durable. The
more uses can be made of one‘s linen, the less investment is needed.
Table Appointment
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1. Dinnerware
Dinnerware includes all table appointments over which food is placed. The
following are some of its type:
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a. Shot Glass (2 oz.)- is a small glass designed to hold or measure spirits or liquor, which is
either drunk straight from the glass ("a shot") or poured into a cocktail.
c. Delmonico / Juice Glass (4-6 oz.) – is a juice glass, for fruit juices and
vegetable juices
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j. Margarita Glass (12 oz) is used for margarita, a Mexican cocktail consisting of tequila
mixed with Cointreau or flavored liqueur and lime or lemon juice, often served with salt on
the glass rim.
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3. Flatware (silverware/cutleries)
Flatware includes all tools used for eating and serving. It comes in
different materials such as sterling silver, plated silver, vermeil, stainless steel,
and other combination of metals. The more commonly used flatware pieces are
as follows:
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Spoon
a. Teaspoon (5-6” in length)- A small spoon with an oval bowl used for coffee or tea
b. Place Spoon (6.5-7.5” in length)- basically a larger version of the teaspoon.
c. Bouillon Spoon (5-6” in length)- A spoon with a round bowl used for thin soup
d. Cream Soup Spoon (6-7” in length)- A spoon with a round bowl used for thick
soup
e. Gumbo Spoon (7-8” in length)- spoons that are round and used for thick
soups with large pieces of meat and vegetables usually served in a rimmed soup bowl.
f. Fruit Spoon (5-6” in length)-tapers to a sharp point or teeth, used for citrus fruits
and melons.
g. Iced Tea/Sundae Spoon (7.5-8.5” in length)- A long handled teaspoon used for
drinks served in a tall glass.
h. Demitasse Spoon (4-5” in length) -smaller than standard teaspoon and used for
after dinner coffee or tea.
i. Dinner Spoon (8-10” in length)- a spoon with an oval bowl used for luncheons and
dinners.
j. Dessert Spoon (5-6” in length)-intermediate in size between a teaspoon and a
tablespoon and used in eating dessert and sometimes soup or cereals.
k. Sugar Spoon (6-7” in length)- a small teaspoon with spreading bowl used for
serving sugar
l. Salt Spoon (3-5” in length) –miniature in size and used with an open salt cellar for
individual service.
Fork
a. Luncheon Fork (7-7.38” in length)a size in proportion with a luncheon plate, and
found more often in older sets of flatware.
b. Dinner Fork (7-8” in length)- a fork used for regular meal.
c. Salad/Dessert Fork (6-7” in length)- a fork shorter and broader than the dinner fork
and used for salads and dessert.
d. Grille Fork (7-8” in length)- used to hold meat or fish directly from the grille.
e. Chipped Beef Fork (7-8” in length)- are used to serve chipped beef, a smokedried
beef that has been sliced very thinly. The chipped beef fork has tines that point outward
for the piercing and holding of the slice of meat
f.Cocktail Fork (5-6” in length)- also known as oyster forks used for eating small
appetizers, such as cheese cubes or olives.
g. Oyster/Fish Fork (7-8” in length)- A small three prolonged fork used to pick the
oyster, clams and other bivalves from it‘s shell
h. Escargot Fork(5-6” in length)-stainless steel fork for serving snails.
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Knife
Serving Utensils
They come in a variety of configurations to cut, spear, scoop,
grasp, spread, strain, and transfer food from plates, trays, platters,
and bowls. Learn more about each:
e. Fish Server (10-12” in length)- includes both a fish knife and a fish fork.
The fish knife is approximately 10 ½”- 12” long and has a long asymmetrical
blade that curves to a pointed tip.The fish fork has three or four wide tines
and is approximately 8”-10” inches long.
f. Serving Spoon/Fork(9-10”in length)the serving fork and serving spoon
are used as tongs to serve food that requires two implements, such as
a tossed salad or pasta. Individually, the serving fork is used to spear
food from a platter, and the serving spoon to lift food from a bowl.
g. Ice Cream Scooper- made of metal or aluminium used to scoop ice cream.
h. Ice Cream Slicer-made of metal used to slice ice cream into different shapes.
i.Soup Ladle – Cream(5-6” in length)- A big, round bowl with a long handle used for
serving soup
j.Ladle – Gravy(6-8” in length)- A big, round bowl with a long handle used
for serving gravy and sauces.
k. Pastry/Pie Server (9-10’in length) – a short handled spatula and bigger than spreader
used for serving butter.
l. Pasta Server/Ladle (10-12” in length)-is made with a deep oval bowl
(often slotted), surrounded by large wide tines and also known as
a pasta server; pasta scoop and fried oyster server.
m. Butter Server- a small broad spatula bigger than spreader used for serving butter
n. Sugar Tongs- small tongs used for serving sugar cubes
o. Iced Tongs- tongs with a rounded bowl and short prongs used to picked
cubes of iced.
Napkin folding is done with a table napkin. It is usually used in fine dining
restaurants and Hotels for table decorations to look more elegant and
classy. The table napkin is usually placed at the left of the fork or forks, but it
can be placed at the center of a cover between the knife and the fork as in
family service, on the dinner plate for the formal service, or at the center of
the table.
The manner by which the napkin is folded contributes to the beauty of the
table. Napkin at a formal meal should match the color of the tablecloth
(generally ivory or white). They should have a simple border and weave.
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Generally, the preferred shape for the folded napkin is the rectangle but the
square is also used. Refreshment (14‘x14‖), Standard (20‖x20‖) and Dinner
(24‖x24‖) are the three common sizes of table napkin use in any occasions.
The following are some of the commonly used table napkin design with its
steps by steps procedures.
6. Lay the napkin down so the corner points are on the top. Holding the
broad end of the napkin with one hand, pull up the four corner points to
form petals.
7.
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Table Centerpiece
1. Triangular Designs three distinct sides and corners, angles or tips one-sided
designs‖ (normally viewed only from one side) can be symmetrical or
asymmetrical
equilateral, isosceles
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2. Cone Designs
Typical of Byzantine style
3-D vertical isosceles triangle
Floral foam wrapped with chicken wire or
cut into a cone shape to be used.
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3. Circular Designs can be one-sided (oval, fan) or viewed from all sides
(round,
oval)
can be symmetrical or
asymmetrical
Round oval
fan-shaped
Line Styles
Crescent
Hogarth Curve
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2. Horizontal Designs
Strong horizontal line
Provides a peaceful, restful feeling
Usually combined with the triangular
shape
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4. Establish height
5. Add flowers to fill in
6. The chairs should be placed so that the center of the chair is in line with
the center of the plate.
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Here are some of the reminders in setting the dinnerware in the table.
Plates
Large plates, such as the dinner plate and luncheon plate, are laid about 1 inch in
from the edge of the table.
Small plates, such as the salad plate, fish plate, and dessert plate, are laid in the center
of the cover, about 2 inches from the edge of the table.
Bowls
Soup bowl and soup cup handle are aligned parallel with the edge of the table.
1. Flatware is laid on the table in the order of use. A placement that starts on
the outside of the place setting and moves inward toward the plate. Flatware
is never laid on the table according to size.
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2. Because the majority of people are right-handed, the knife and spoon are
laid on the right side of the place setting and the fork on the left. The
lefthanded diner reverses the placement.
4. The lower edges of the utensils are aligned with the bottom rim of the plate,
about 1 inch up from the edge of the table.
5. To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately
1 inch away from the side.
6. To eliminate fingerprints on the handle, hold flatware by the "waist," the area
between the handle and the eating end of the utensil.
Breakfast Set – up
1. Place the dinner fork on the left, dinner knife on the right, and
with blade facing left
2. Position folded napkin on top of the placemat or the show
plate (which is used)
3. Place water goblet on top of the dinner knife, at a distance of ½
inch. Glasses and beverage items are to be set up on the right
side so guests can conveniently reach for these.
5. Place bread plate on the left side of the fork when a square or
rectangular table is used; or on top of the fork if a round table is
used.
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6. Set up the cup and saucer on the right side of the cover, with the
handle in a 5 o‘clock position.
Cup, saucer, sugar, and creamer are set- up before the coffee/tea is
served ( if a coffee/tea is ordered)
For appetizer- an appetizer knife / fork or cocktail fork is set on the right
side of the outermost part of the cover.
For soup- a soup spoon is placed on the right side , next to the appetizer
knife or cocktail fork.
If wine is served, wineglass for white wine is placed at the center above
the dinner knife and beside the goblet ; and wine glass for red wine is
placed above the wineglass for white wine.
I. MULTIPLE CHOICE:
Directions: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on your test notebook.
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1. What is the basic set-up performed before the guest arrive designed for a main
course only?
A. basic set-up (ala carte)
B. menu cover
C. table centrepiece D. table appointments
2. What is the term for a set menu which features pre-arranged items at fixed price
meal based on the types of service use?
A. basic set-up (ala carte)
B. menu cover
C. table centrepiece
D.table appointments
4. Which of the following are the materials used in setting individual covers on a
table?
A. basic set-up (ala carte
B. menu cover
C. table centrepiece
D. table appointments
5. What kind of cloth used under the table cloth which deadens noise of dishes
prevents tablecloth from sliding?
A.silence cloth
B. table cloth
C. table runner
D. center piece
6. What kind of cloth used over the table andimproves the overall look of the
table?
A.silence cloth
B. table cloth
C. table runner
D. center piece
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7. What is the term for small pieces of materials placed on top of tablecloths which
lessen changing of large tablecloth more frequently?
A. silence cloth
B. table cloth
C. table runner
D. center piece
8. Which of the following linens with long, narrow strips of cloth used on bare tables
without under liners and can be used even without tablecloths?
A. silence cloth
B. table cloth
C. table runner
D. center piece
9. What is placed underneath individual plates and dishes to catch crumbs and
protects the tablecloth?
A. table runner
B. center piece
C. place mat
D.napkin
10. What is the term for a small piece of table linen that is used to wipe the mouth
and to cover the lap in order to protect clothing the guest?
A. table runner
B. center piece
C. place mat
D. napkin
II.IDENTIFICATION
Directions: Read each sentence carefully. Supply the word/ words being described by
writing your answers on your test notebook.
1. A knife with either straight or serrated blade and a broad or rounded tip used for
luncheons and dinners.
2. A knife with serrated blade and a pointed tip used for steaks.
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5.A four-pronged fork, shorter and broader than the dinner fork, used
for salads and desserts.
6. A 30 cm. plate usually made of metal, wood or porcelain and serves as an
underliner.
7. It is used to serve mixed drinks, especially Tom Collins cocktails. It is cylindrical
in shape and narrower than a highball glass.
8. It is used for a cocktail juices of mixed fruit juices, liqueurs, and various rums, so
named for its perceived effects upon the drinker.
9. It is also called a martini glass, a stemmed glass which has a cone-shaped bowl
placed upon a stem above a flat base.
10. It is characterized having a stem and base. Used for serving water in formal
dinners.
III. ENUMERATION
Enhancement activity
I. SCRAPBOOK
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Directions: Make your own scrapbook showing at least Five pictures of the following :
Kinds of Linens, Napkin Folding designs, Dinner ware, Beverage ware, Flat ware, and
Table Centerpiece. Write a brief description of the different pictures you collected .You
are given at least two weeks to prepare and collect it. Share your ideas about the
importance of this in relation to your course..
Activity No. 1.Familiarization with different Table appointment through parade of tools
POST-TEST III
I. IDENTIFICATION:
Directions: Identify each utensil as indicated by each number. Write your answers
on a piece of paper.If you have questions, raise your hand and ask your teacher.
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2.What is the term for a set menu which features pre-arranged items at fixed price meal
based on the types of service use?
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D.table appointments
4. What is the term for materials used in setting individual covers on a table?
A.basic set-up (ala carte)
B.menu cover
C.table centrepiece
D.table appointments
5.What kind of cloth used under the table cloth which deadens noise of dishes
prevents tablecloth from sliding?
A.silence cloth
B. table cloth
C. table runner
D. center piece
6.What kind of cloth used over the table and improves the overall look of the
table?
A.silence cloth
B. table cloth
C. table runner
D. center piece
7.What is the term for small pieces of materials placed on top of tableclothswhich
lessens changing of large tablecloth more frequently?
A. silence cloth
B. table cloth
C. table runner
D. center piece
8.Which of the following linens with long, narrow strips of cloth used on bare
tables without under liners and can be used even without tablecloths?
A. silence cloth
B. table cloth
C. table runner
D. center piece
9.What is placed underneath individual plates and dishes to catch crumbs and protects
the tablecloth?
A. table runner
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B. center piece
C. place mat
D. napkin
10. What is the term for a small piece of table linen that is used to wipe the mouth
and to cover the lap in order to protect clothing of the guest?
A. table runner
B. center piece
C. place mat
D. napkin
III. FILL IN THE BLANK:
Directions: Supply the correct word that will best describe each statement. Write your
answer on a sheet of paper.
1. ________ is the process of arranging the table in order.
2. ________is usually placed to the left of the fork(s).
3. ________is a plate placed to the left of the cover near the fork tip.
4. ________ are laid down in the order of use from the outside toward the plate.
5. ________ is placed with the tines facing up at the left of the plate.
6. ________ is placed at the tip of the knife.
7. ________should be placed with the bowls facing up at the right of the knife.
8. ________consists of the table cloths, placemats and other table covers and
napkins used on the dining table, regardless of fiber content.
9. .________ is laid with the table edge of not more than ½‖ from it.
10. ________ is a four-pronged fork used for regular meals
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Lesson 2
PROVIDE FOOD AND BEVERAGE SERVICE
Overview
This quarter on Household Services focuses on providing food and
beverage for in-house or food establishment use. Knowledge and skills
on this area could help you obtain clear understanding of the knowledge,
skills, and attitude highly- needed in food and beverage service.
This quarter prepares and guides you to provide food and beverage
service according to standards independently.
Objectives
At the end of the quarter, the learner is expected to:
LO 3.Serve food and beverage
4. Clear the table
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Learning Outcome 3 :
Serve Food and Beverage
This lesson Serve Food and Beverage gives knowledge, skills, and right attitude in
serving food for the client. Table service procedures together with the
techniques and guidelines are provided to perform the task independently and
effectively.
Objectives:
3. Have a working knowledge of the rules on the table service with regard to
order of service, loading trays, and clearing dishes
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_________18. It is made of sand, pot ash, lime and lead oxide, termed
Crystal. It gives a bell-like tone when tapped and with a
brilliant luster, known as _______
A. Blown lead glass C. Lead glass
B. Lime glass D. Aluminum glass
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Lesson 1:
2. Keep in mind the comfort of the diner when setting the table. Table
appointments should be placed logically and neatly where they are to
be used. For example, forks are placed at the left side of the plate
since it is generally used with the left hand.
3. Have an artistic mind when setting the table. There should be balance
and simplicity in the table setting. Balance can be achieved through
the size of serving platters and the type and color of table
appointments used. Make sure that table appointments fit the
occasion and style of service.
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4. Make sure that the table appointments are appropriate for the dishes
to be served. For example, teaspoons should be laid out when
serving ice cream. However, forks should be laid out when serving
cake since they are the more appropriate to use.
6. When laying flatware, the fork is placed with tines facing up at the left
side of the plate while the spoon is laid with bowls up at the right.
Knives are placed with the cutting edge toward the plate at the right
side. When the knives and spoons are set, the knife is placed nearer
the plate. When teaspoons are necessary, these are placed at the
right of the spoon or above the cover, with bowls up.
7. Serving flatware is generally at the right of the dish. When two pieces
are necessary, they may be placed at either side of the dish. It is
improper to have the serving flatware stuck into the food at the start
of the meal.
8. Dinner plates are placed turned up at the center of the cover. Soup
bowls are placed on the dinner plate. Cups and saucers are placed at
the top right or right side of the cover. If a salad plate is necessary, it
is placed at the top left.
9. Drinking glasses are placed at the tip of the knife or spoon at the right
side of the cover. If wine or juice glasses are needed in a meal, these
are placed below the drinking glass in a diagonal fashion. Coasters
should be set when cold beverages are served in ordinary drinking
glasses or unstemmed beverage ware.
10. Serving dishes are placed at the middle of the table in a manner that
will not make the table look cluttered. Make sure that serving flatware
for each dish is provided and placed near the dishes.
There are several styles of table service. Some ways are formal
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Below are the lists of table service procedures and its techniques
Advantages
- casual dining, portion control, less service skill needed
Disadvantages
- less personal, guests can not choose portion
Advantages
- casual dining, guests control portions, less service skill needed
Disadvantages
- less formal, may run out of food, no presentation
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The cover should have the setting of all the cuttleries and beverageware
needed for the entire course.
Advantages
- elegant, showcases food, high check average Disadvantages
- need highly -trained staff, high labor costs, capital investment in cart,
fewer turns of tables, fewer tables in dining room
4. Russian Service
Is the most popular style used in restaurant.The cover is arranged
the same as French Service.But the food is arranged on platters by the chef in
the kitchen. The platters are served from the guest‘s left side.The server holds
the platter with the left hand, holding the serving spoon and fork with the right
hand, apportions the food from the platter and places on the plate of the guest.
Advantages
- casual dining, server controls portions, less service skill needed
Disadvantages
- formal, no choice portion, no presentation
Advantages
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b) Tablecloth is then spread on the table, equal on all sides. Check also that
the shapes of the tablecloth conforms the shape of the table. The
tablecloth should have no holes, is well- ironed with no stain when set.
c) Table appointments are positioned following standard procedures. These
have to be done within the standard length of time.
________1.When laying flatware, the fork is placed with tines facing up at the
_________ of the plate
A. Left side C. Upper side
B. Right side D. Lower side
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Speed/Time Finishes the Finishes the work Finishes the work Finishes the No work at all
work ahead of on time close to given work beyond
time time the given time.
will be used in evaluating your group performance .
Lesson 2:
Rules to Observe in Table Service
Order of Service
There are some dining places that are not particular about the order
of service. Establishments like these only aim to get the food on the table. A
good food server however, does his/her work professionally; thus, he/she
observes the following guidelines on the order of service based on generally
accepted procedures:
3. In small, intimate groups, serve the female first, then the males.
Serve following a counterclockwise direction.
4. The service of lunch or dinner follows this order:
a. As soon as the guest is seated, fill the water glass
three-fourths full with ice water. Keep the water
glass refilled continuously during the meal.
b. Serve chilled butter on a bread and butter plate and
the appetizer at the center of the cover, if these are
included in the menu.
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5. For breakfast, the order of service begins with the fruit or fruit juice. This is
equivalent to soup and appetizer for lunch and dinner.
Loading of Trays
Part of being a good server is being systematic with one‘s work. Trays
are used to facilitate service. Knowing how to load trays contributes
to prompt, smooth, and efficient service and helps reduce accidents
and unnecessary work strain.
The following should be remembered when loading trays:
• Place heaviest plates at the center of the tray. Distribute
the other dishes evenly on the sides of the tray, while
maintaining proper balance.
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• Be sure trays are always clean, dry, and free from any
spillages or food particles. All throughout the service,
keep the tray clean and dry.
Beverage
Alcoholic Beverages
In this beverage the common ingredient is ethyl alcohol.
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1. Spirits
1.1 Whiskey
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1.2 Gin
1.3 Rum
Rums usually derive their name from their place of origin, and each has
its own distinctive flavor. Differing styles such as Amber, Spiced, Dark and
Blanco are produced by different methods.
1.4. Vodka
This is clear and colorless and thus resembles gin but has
a faint Citrus- ike flavor. It is often used instead of gin or whisky
in mixed drinks.
Food and beverage are the two major courses served on the table. Proper
serving of these courses is very important. Below are a list of techniques
that will help you do the task correctly.
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2. Use your left hand in placing the food plate of the customer while your
right hand holds the tray.
3. While placing the food plate from the customer‘s left side, step your
left foot forward for balance.
4. When removing dirty plates and dishes from the table, do it from the
right side of the customer.
5. While removing the used plates from the customer‘s right side, your
left hand should be holding the tray as your right hand reaches to take
out the plates. Maintain your left foot forward for balance.
3. If coffee was served and is still in the middle of the cover, the
waiter moves the cup and saucer to the right side of the guest,
while excusing himself. In moving the cup and saucer, lift,
never drag the cup and saucer.
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5. Hold tray with the right hand on the left side of the guest, and
with your left hand holding the plate. Put it in the middle of the
cover. Note your handling of plate: No thumb on the plate
margin.
6. Place the sandwich in front of the guest while the side dish
such as French fries or slices of vegetables is placed on the
top side.
7. After placing the plate, wish the guest a good meal. Say,
―Enjoy your clubhouse, sir.‖Move four places away from the
table and take a look at other tables.
8. If guest is finished with his sandwich, move to his right side
and ask, ―Are you done, sir?‖ If guest say yes, with the tray
on your left hand, hold the empty plate with your right hand
and place it on the tray. Likewise, remove the condiments,
move the cup and saucer to the middle of the cover,then, offer
another cup of coffee.
Serving Beverage
2. Serve all drinks from the right or front of the table, (whichever is
more convenient for the server and the guest) with a coaster and a
napkin.
4. To serve soft drinks, pour directly into the glass ¾ full without
touching the rim of the glass.
6. Serve bottled drinks ((beer and soft drinks) by pouring them into a
glass.
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7. To serve wine from the bottle, hold the bottle slightly to the right to
prevent spillage.
9. To serve red wine (high quality one and old types), pour very
delicately with the neck of the bottle almost in contact with the glass
without, however, actually touching the glass.
10. To serve sparkling wine, pour from quite high up so that the bubbles
of carbon dioxide are freed as it enters the glass and rise to the
surface of the wine in the famous ―star‖ form.
11. Serve red and high quality wine at 15 to 18 0C ((57-63 0F) Serve
red wine, new, slightly chilled at 12 to 14 0 C ( 54-57 0 F). Serve
white wine, light and gassy, quite cold at 8 to 10 0 C (46 to 50 0 F),
Serve white wine, robust and with a strong bouquet cold at 10 to 12
0 C (50-54 0F)
There are three principles to good food; freshness, flavor, and temperature.
Prepare food in small batches so it is always fresh.
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Ensure that the food is flavorful and looks naturally appetizing. And finally,
always serve food at the right temperature. Hot food should be piping hot and
cold foods should be thoroughly chilled. We garnish food to drive sales and
satisfy customers. Somegarnishes add value to the food and enhance the food
on the diner‘s plate while other garnishes are non-functional garnish and only
garnish the food serving line. Non-functional garnishes add no value to the food
on the diner‘s plate and should therefore be avoided unless they are
appropriately paired with the item they are garnishing.
1. The delivery system - This is the method that involves your equipment
and method of delivery to the customer.
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Refilling Water
1. Refill glasses or cups from the right, leaving them in position on the
table rather than picking them up.
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_________4. This is a table appointment which must not be placed near the
sides or edges of the tray where they are likely to fall
off. These are:
A. Plates C. Glasses
B. Spoons D. Whiskeys
__________5. Usually the food is served food from the________ side of thecustomer
A. left C. Center
B. Right D. Upper
__________6. Serve red wine, new, slightly chilled at a temperature of:
A. 12 -14 0 C C.15 -160 C
B. 10-11 0 C D. 22 -24 0 C
_________7.This is the method that involves your equipment and method of delivery
to the customer
A. Delivery system C. Functional Batch garnish
B. Functional garnish D. Functional Individual garnish
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_________9. In stacking soiled dishes, place the _________ at the center of the
tray so that one arm can support them
A. light glasses C. Spoon and fork
B. heaviest plates D. Heaviest teaspoons
Let’s Do it!
DEMONSTRATION
Directions: The class will be divided into groups.
E ach group will demonstrate the following table service
in front of the class. The scoring rubricon the next page will be
used in evaluating your group perfomance.
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Finished the Finished the Finished the Finished the No work at all
Speed/Time work ahead work on time work close to work beyond
of time given time the given time.
Lesson 1:
Clearing the Table
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bussing and clearing dishes from the table. The following must be observed
in clearing the dishes:
2. When everyone at the table has finished eating, remove all the
soiled chinaware, flatware, and wine from the rightside of the
guests‘ glasses. But do not clear the water
glass and coffee cups as they should be refilled. Remove them
only after the guests have left the table.
Never reach across in front of a guest in removing
dishes.Remove serving dishes and silver first, then
remove the dishes from each person's cover, usually
beginning with the hostess or guest of honor. Avoid
stacking dishes on the table in front of the guest inclearing
the table.Use your left hand to remove the plate. Transfer
it to your right hand for the salad plate or other dishes
6. . Use appropriate trays for bussing – bar tray for the bar items
(glasses and bottles), rectangular or oval tray for chinaware.
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Let’s Do it!
DEMONSTRATION
Directions : The clas s will be divided into group .
E ach group will demonstrate the proper way of clearing
tables in front of the class. The scoring rubric on the next page will
be used in evaluating your group performance.
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LM -Household Services Grade 10
Proper and Appropriate and Appropriate and Appropriate and Does not No attempt
effective use effective effective effective select, prepare, to use tools/
of tools, selection, selection, selection, and use equipment
equipment, preparation and preparation and preparation and appropriate to task given
and materials use of materials use of materials use of materials materials and
and tools and tools/ and tools/
equipment
/equipment all equipment most tools/equipment
the time. of the time. sometimes
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Finishes the work Finishes the work Finishes the work Finishes the No work at
Speed/Time ahead of time on time close to work beyond the all
given time given time.
Lesson 2:
Cleaning the Table and Changing Used Ashtrays
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After the bussing and clearing procedures, closing will be the last
step that staff should put in mind. Here are some helpful tips that
will guide you in accomplishing the task effectively.
1.Remove all debris from the table. This includes all dishes, napkins,
and garbage left behind by the previous customer. Check for
candy and gum that might have been smashed on seats or under
the table, and remove with a scraper.
2.Use a clean, damp rag to wipe the surface of the table. Use an
abrasive cream made from baking soda and water to remove any
sticky, hard-to-remove substance. Apply a thin layer of paste, then
use the rag to scrub the table top until the caked on debris is
removed. Check the seats for any food or sticky objects, and use
the baking soda paste to clean the chair or booth as well.
3.Rinse the rag with clean, hot water, and wipe off any traces of
baking soda from the table and chairs. This will likely require
several attempts to remove the baking soda residue.
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SEQUENCING
Directions: Arrange the following bussing and clearing
steps in chronological order. Put 1 for the1 st step, 2 for the
2nd step and so on, so forth. Write your answers in your
notebook.
_______1.Record shift.
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Let’s Do it!
DEMONSTRATION
Directions:The class will be divided into groups. Each
group will demonstrate the proper cleaning of tables and
changing of ashtrays in front of the class. The scoring
rubric on the next page will be used in evaluating your
group perfromance .
Proper and Appropriate and Appropriate Appropriate and Does not No attempt
effective effective and effective effective select, to use tools/
use of selection, selection, selection, prepare, and equipment to
tools, preparation and preparation preparation and use task given
equipment, use of materials and use of use of materials appropriate
and and tools materials and and materials and
materials tools/ tools/equipment tools/
/equipment all
equipment some of the equipment
the time.
most of the time.
time.
422
(24-23) (22-21)
SUMMATIVE SESSMEN
LM -Household Services Grade 10
AS T Systematic
Work application of Does not No attempt
work procedure follow to apply
MApplicati Systematic Systematic sometimes with systematic procedure to
on application of all application of constant application of the task
UProcedur work procedure work supervision
procedure procedure given
e all the time even
most of the and highly
L without proper
dependent on
supervision time with
T minimum supervision
I supervision
P
L (25-24) (23-22) (21-20) (19-18) (17-16)
25% E
CSafety and
Highly self- Self- Self- motivated Needs to be Not
motivated and motivated and and observes motivated and motivated
H
security observes all observes most sometimes does not and totally
work habits safety and safety and some of the observe safety disregards
security security safety and and security safety and
O precaution in
precautions all precautions security security
I work
the time‘ most of the precautions in precautions
C time in work work in work
E
D
i
r 15% (15-14) (13-12) (11-10) (9-8) (7-6)
e
cSpeed/Time Finished the Finished the Finished the Finished the No work at
work ahead work on time work close work beyond all
t to given time
of time the given
i time.
o
n s: Read and analyze the statements
carefully .
Identify the letter that corresponds to the correct answer. Write your
answeron your answer sheet.
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________ 16. One of the popular foods with vitamin B and Iron that is being
cooked uncovered in a large amount of boiling water in a
stock pot
A. Cereals C. Rice
B. Pasta D. Root crops
__________24. Piece of cloth, paper or plastic used to cover the dining table.
A. Placemat C. Silence cloth
B. Runner D. Table cloth
__________26. Water tumbler, juice glass, whiskey glass, and goblet are
some common examples of
A. Beverage ware C. Dinnerware
B. Chinaware D. Flatware
__________27. It includes all the tools used for eating and serving.
A. Chinaware C. Flatware
B. Dinnerware D.Glassware
_________40. Bread that is soaked in egg and milk and fried in a non stick
pan
A. Layering C. Piping
B. Molding D. Portioning
________41.These are slices of bread with fillings such as peanut butter
and jelly, cheese or meat and others before serving
A. Fried C. Open-faced
B. Grilled D. Regular
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GLOSSARY
Food safety - assurance that food will not cause harm to the
consumer when it is prepared and/or eaten
according to its intended use.
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References
Books
Bennion, M., & Sheule, B. (2004). Introductory to foods (12th Ed.). Place of publication:
Pearson Education.
Bobby George, Food and Beverage Service, Jaico Publishing House, pp. 19, 82 - 86
Chavez, Libia et al, Basic Foods for Filipinos, 4th edition, Merriam & Webster
Bookstore, Inc.2006, pp. 81 – 88, pp. 460 – 466, pp. 446 - 449
Cruz, Clarinda Rosario, T.H.E. in the 21st Century (1st edition 2003), Rex Printing Co., pp.
Diaz Edec and Soriano Nora; Home Technology, Phoenix Publishing House Inc.,
2003, pp. 162 - 165
Ditan, J. L., Fundamentals of Food and Beverage Service Operation, (2007), Quad
Alpha Centrum Bldg., pp.1-2.
Fulgencio Maria Gracia A and Paragas Alma, Technology and Livelihood Education IV,
Phoenix Publishing House, 2005
Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 96-105.
Payne Palacio, June and Theis Monica; Introduction to Food Service, 11th Edition,
2009, Pearson Education, Inc., pp. 198 – 199, pp. 260 – 261, 646
Samson, Janil Jose F. and Borja Mitchell; Food Production Management, Mind
shapers Co., pp. 51- 52, pp. 88
The Culinary Institute of America, The Professional Chef (9th edition), 2011,
Wiley and Sons, Inc., Hoboken, New Jersey,pp. 267-300.
Online Sources
http: www.rfsdelivers.com
http://www.thekitchn.com/technique-making-a-sauce-reduc-66604
http://www.dummies.com/how-to/content/how-to-deglaze-a-pan-to-make-
asauce.html
http://www.wikihow.com/Use-Thickeners-iCooking#Thickening_with_Cornstarch
http://escoffierathome.com/2012/11/17-sauce-espagnole-maigre-fishespagnole-
sauce/
http://escoffierathome.com/2012/11/17-sauce-espagnole-maigre-fish-
espagnole- sauce/
http://allergyfreetestkitchen.com/2012/10/veloute -sauce/
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http://www.ehow.com/how_7481733_effectively-clean-restaurant-
tablesseats.html
http://e-tesda.gov.ph/BusBoy/Mod1/M3_L1_clearing_soiled_dishes.html
Manual
DepEd Handbook on Food Safety in Schools , Health and Nutrition Center, Jofarenz
Printing and Enterprises, pp. 15, 25 - 26
436