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Career Pathways in Technology and Livelihood Education (CP-TLE) Home Economics I Foods and Food Service

Module 3: Production of Meal Courses Quarter 1: Basic Cooking

What can you say about the picture? Why should you learn how to cook? Whether for fun or for income, do you think this might be a good activity to join? For sure, you will be happy to prepare, cook and serve these foods for your family.

Explore Your Understanding

This module will introduce you to the production of different meal courses which are well-loved by everybody. Each locality has its own way of cooking or preparing them. The preparation of meal courses are produced using tools, utensils and equipment as well as ingredients. These are served in attractive forms at affordable cost to attract a lot of people. Acquiring skills in production of a meal course can be your source of income by selling them to friends, market or supplying different food stalls and canteen. The skill of cooking is not learned quickly. It takes years of practice to develop the techniques that characterize a good cook. You may never become a chef but you can learn to enjoy cooking. If you do, you have learned something that will be of great interest to you.

Guide Question How does one apply the basic concepts and principles underlying the process and delivery in the production of meal products? Pre-Assessment: Direction: Write the letter of the best answer in your notebook 1. What meal course do you buy most of the time? a. b. 2. Barbeque Broiled Bangus c. d. Embutido Fried Chicken

What packaging design do you prefer when buying meal products? a. b. Plastic Bag Styropack c. d. Microwaveable Container Tin Can


What variation of embutido do you prefer ?



a. Embutido Original c. Beef Embutido b. Chicken Embutido d. Fish Embutido Cooking utensil used to cook food with steam a. b. Casserole Carajay c. d. Steamer Oven


Cooking food in an oven a. b. Broiling Boiling c. d. Baking Steaming


Used to peel and cut frites a. b. Paring French c. d. Spatula Bread Knife


Type of spoon used to lift food out of the liquid a. b. Soup Ladle Turner c. d. Basting Spoon Slotted Spoon


Most accurate way of measuring dry ingredients a. b. Measuring Spoon Measuring Cups c. d. Glass Spoons


The last step in sanitizing tools and utensils a. b. Scrub with soap and water Sanitize with chlorinated water c. d. Rinse tap water Air Dry

10. The main ingredients in cooking breaded pork chop a. b. Chicken Fish c. d. Pork Beef

11. What is added to determine product cost? a. b. Ingredients and unit cost Ingredients and sales c. Ingredients and operating expenses d. Ingredients and profit

12. What is the process of putting your product into containers for

easy distribution? a. b. Packaging Labeling c. d. Wrapping Storing

13. What do you need to prepare before venturing into a project? a. b. Project Plan Business Plan c. d. Market Order Market List

14. What do you need to use protect your clothing while cooking? a. b. Apron Hard Towel c. d. Pot Holder Towel

15. What utensil will you use for mixing all ingredients? a. b. Spatula Wooden Spoon c. d. Ladle Pastry Brush

Now that you have already assessed your level of understanding on the context of the module. Check your answer on page 30, if you got 10, congratulations. You can now move on the next activity.

Firm Up Your Understanding

Lesson 1 -

Tools, Utensils and Equipment Used in Production of Meal Products

In this lesson, you will learn the tools, utensils and equipment to work easily and efficiently. Learning to use such tools properly is a big step towards mastering the art in cooking. Tools are hand implements used for performing mechanical operations. Many of these tools are commonly found in both home kitchen and work station.

Cutting Tools Used for cutting, chopping and slicing food.

Butchers Knife (10 inches long) Used to section a raw meat Do not hold the sharp blade.

French Knife Used to chop, slice and mince Use the right knife for the task

Salad Knife Used to prepare salad green

Stirring, lifting, and turning tools. Made of materials such as stainless, plastic or wooden and have a heat proof handle. Hang such tools convenient from a rack or place in a drawer close to the area where they will be used.

Wooden Spoon Used for creaming, stirring and mixing Do not use porous wooden spoon.

Basting Spoon Used to lift foods out from liquids Be careful of hot liquids.

Slotted Spoon Used to lift foods out of the liquid in which they were cooked. Hold the insulated handle

Turnover Used to turn meals, pancakes, vegetables while browning. Turn the food away from you

Beating and Whipping Tools

Rotary Egg Beater Used for beating small amount of eggs or butter Wash and dry the whip.

Wire Whip or Whisk Used for whipping eggs or on butter for blending gravies, sauces and soups Wash and air dry.

Measuring Tools Measuring tools are among the most important items found in the laboratory. Good and successful cooking depends upon accurate measurements of ingredients.

Measuring Spoons Used to measure from teaspoon to one tablespoon.

Always follow the measurement as stated at the recipe.

Dry Measuring Cups Used to measure solid and dry ingredients. Never tap the cup.

Liquid Measuring Cups Used to measure liquids cup to one quart Avoid extreme temperature.

Utensils Utensils are containers used for cooking, combining and straining Cooking Utensils

Frying Pan Used to measure liquids cup to one quart Keep food from sticking to pan.

Sauce Pan Used for cooking small among of sauce. Do not scour you, might scratch the finish.

Steamer Used to cook food through hot steam. Always check the water at the bottom part of the steamer.

Mixing Utensils

Mixing Bowl Used for mixing and combining ingredients. Comes in different sizes. Always keep the bowl dry and clean to prevent rust.

Draining and Straining Utensils

Colander Used to rinse and drain greens, and cooked food. Always hang to let dry

Strainer Used to strain food which is too fine for a colander. Clean in hot detergent


Sanitation Sanitation means keeping food, equipment, utensils and work area clean. It also includes keeping oneself clean. Keeping the Food Clean 1. Avoid preparing food when ill. 2. Cover your mouth and nose when sneezing or coughing to avoid contaminating the food and utensils. 3. Avoid unnecessary handling of ingredients. 4. Wash raw food thoroughly before cooking. 5. Wipe off dirt from cans before opening canned goods. 6. Cover the food properly. 7. Store ingredients in properly sealed container.

Let us see how much you have learned from the lesson. Read and write your answer in your notebook. Check you answers on page 30. 5 very satisfactory 4 Satisfactory 3-1 Unsatisfactory If you got 3 and below go over the lesson. 5-4 you can now take the next lesson. Direction: Match column A with column B 1. Used to sift flour 2. Spoon with long handle 3. Used to remove sticky ingredients 4. Used for measuring small amount of ingredients 5. Used for measuring liquid ingredients a. Measuring spoon b. Measuring glass c. Mixing bowl d. Flour sifter e. Spatula f. Wooden spoon

Lets find out what you learned in this lesson:


Activity 1 Copy the table in your notebook and check the column that expresses your feelings about each statement. Write if you agree, Statement 1. Food handlers must keep their fingernails short and clean. 2. Avoid preparing and cooking food when you are sick. 3. Cover your mouth and nose when sneezing to avoid contaminating the food and utensils. 4. Wash raw food thoroughly before cooking. 5. Cover the food properly. Legend: 5 agree Excellent 4 agree Very satisfactory 3 agree Satisfactory 2-1 agree - Unsatisfactory If you agreed on 3 items only, go over again the lesson. And congratulations for very satisfactory, you can now take the next lesson. Agree Disagree

Lesson 2

Cooking of Meal Products In the world today, what businesses are in demand? Food station isnt it? Even street food stalls are profitable business in this lesson you will be guided on how to prepare and cook meal products that can help you to earn extra income. The following are cooking methods to help you cook meal products. A. Boiling Boiling is the cooking of food in boiling liquid. Because boiling can be a long slow cooking process, large and tougher portions of food can be worked using this method. Bring the liquid to the boiling temperature 100c/212 F When liquid boils, bubbles rise up continuously. They bunk the surface of the liquid. Lets try this recipe Pancit Molo

kilo pork, ground kilo cooked chicken 1 egg teaspoon pepper 1/3 cup singkamas, chopped finely

25 pieces wanton wrapper 2 tablespoon onion, chopped Reminder: Always lift the lid toward you at an angle so the opening is away from you.

Procedure: 1. 2. 3. 4. 5. 6. 7. Mix thoroughly the ingredients for the filling Wrap in wanton wrapper. Set aside Saut garlic and onion. Drop the stuffed wrapper into the broth. Season according to taste. Cover and let it boil for 5 minutes. Serve hot garnished with chopped spring onions.

B. Broiling The process of cooking using dry heat. Cook food uncovered without any liquid added in oven or outdoor grill. In broiling, the food is placed under the heating unit. It is cooked by the heat which flows down. Food is placed on the grid. As it broils, the fat will not be able to drain and food will fry. Foods without fat such as fish and fruits should be brushed with melted fat to protect them from drying. During the broiling time, turn foods halfway. Check frequently then remove the foods when done.


Broiling Fish

1. 2. 3. 4.

Oil the grid of the broiler pan Place the fish side down in a layer on the grid Brush with melted butter, margarine or sauce Place the boiler pan in the broiler so fillets are about 10 cm (4 inches) from the heat.

Reminder: Use food tong in turning food. Clean as you go.


C. Steaming Steaming is the process of cooking using hot mist or vapor created by boiling water. The moisture helps to tenderize the food as it cooks retaining the flavor, color and water soluble vitamins content in the food. In steaming you will need a pan with container on it to hold the food out of the water. The container has perforations or holes so to steam can penetrate through the food. Use adequate water in the pan to make steam. Put the container of food on top of the pan with water. Lets try the recipe. Embutido

1 kilo ground pork loin 1 cup bread crumbs, soaked in cup milk 2 vienna sausage, chopped fine 2 eggs beaten 3 tablespoons finest pickle relish 3 tablespoons seedless raisins Salt and pepper to taste


1. 2. 3. 4. 5.

Mix the first 5 ingredients. On a piece of foil, spread the mixture. Arrange slice pickles, hard-cooked eggs and sausage on mixture. Roll into shape and wrap. Cover with broth and simmer until done.

D. Frying Cooking in oil is called frying. There are several types of frying. The main difference is in the amount of oil used. You can pan broil, panfry and deep fry. You can use solid fat-oil. In pan frying the food is completely cooked in small amounts of oil until ready for serving. Deep Frying A deep pan with heavy base is used for this method and the oil completely covers the food. Only half fill the pan with fat because moisture in the food causes the fat to bubble up when the food is lowered into it. A frying basket is used so that it is easy to remove the food from the hot oil. Breaded Pork Chop

6 pieces large pork chops Salt and pepper to taste 2 teaspoons calamansi juice cup bread crumbs 1 egg, beaten Cooking oil


1. Season chops with salt and pepper and calamansi juice abut 20 minutes before cooking. 2. Roll in bread crumbs, dip in egg just to moisten. 3. Roll crumbs 4. Pan fry in oil over moderate heat. Reminder when Frying Always watch oil while frying to prevent it from burning. If it catches fire, turn off the heat and smother the flames with salt or flour or a suitable lid. Never throw water or burning oil. Let us see how much you learned from the lesson. answer in your notebook. Methods of cooking Direction: Listed below are meal courses. Write in your notebook the category of each meal according to the method of cooking: boiling, broiling, frying, baking, steaming. 1. 2. 3. 4. 5. Embutido Fried Chicken Tinolang Manok Inihaw na Isda Pancit Molo 6. Breaded Pork Chop 7. Hot cake 8. Barbeque 9. Meat loaf 10. Lechon Manok Read and write your

Check your answers on page _____ 10-8 Excellent 7-5 Very satisfactory 4-3 Satisfactory 2-1 - Unsatisfactory If you got satisfactory, take a second look on the previous lesson.

Lesson 3 Computation of Production Cost and Selling Price


Costing is the process of listing down the expenses incurred in processing the products. Among the costs considered are ingredients, packaging materials, labor, transportation and selling expenses. Through costing, you can determine the price at which you should sell your finished products. The following are steps on how to determine the selling price. 1. List all the ingredients and packaging materials used 2. Make a list of operating expenses labor transportation electricity gas rentals water bill 3. 4. 5. 6. List down all expenses for ingredients and operating expenses Determine the product yield Divide total cost with number of yield to set the cost Decide how much you will add to the cost of labor.

Packaging and Marketing of Products Packaging means packing the processed food into containers before they are marketed. Products are packaged for three reasons. 1. To protect the food against contamination 2. Make distribution of the products to various outlet 3. Minimize damage to product while in transit.

Packaging tools and equipment 1. Indigenous materials bayong, native bag, bilao, banana leaves, coconut leaves, coconut shell, native basket 2. Plastic plastic packages are lighter, polyethylene plastic, cellophanes 3. Styro foam The best way to promote your product is to produce one that has good quality at reasonable price. Once the customers are satisfied with what they got and paid for, then you have a walking advertisement working for you for free. This means that

these satisfied customers will tell the people around them about your product. This is otherwise known as word of mouth advertizing. Reminders: Wear cooking outfit always. Sanitize all utensils and tools. Always focus on your job to prevent accidents .

Let us see how much you have learned from the lesson on the computation of production cost, and packaging to arrive at the right selling price. Self-Check Direction: Arrange the steps in determining the selling price of your product. List all the ingredients and packaging materials Make a list of operating expenses List down all expenses for ingredients and operating expenses Divide the total cost and the number of yield Decide how much you will add to the cost of labor.

Lesson 4 Preparing a Project Plan You might be wondering why some business ventures are not successful. Well there are several reasons why this happen. It might not have been properly planned. So this lesson will help you achieve quality products. A plan is necessary before doing any project because it serves as your guide in accomplishing an activity. It will give you an idea regarding ingredients and equipment, and product cost. A well prepared project plan can save time, effort in costing ingredients.

Sample Project Plan


Name: ___________________________ Name of Project: ___________________ I. Objectives 1. 2. 3. 4. II.

Year and Section: ________________ Date: __________________________

To acquire knowledge and skills on how to cook Embutido. To produce quality and marketable Embutido. To gain profit in the production of Embutido To observe safety measure while doing the job.

Tools and utensils and equipment strainer set of mixing bowl utility tray measuring cups chopping board stool


Ingredients Are these ingredients for embutido? Quantity 6 2 1 2 TOTAL Unit pieces Description Pork Chops Unit Cost 20.00 .50 .50 3.00 15.00 5.00 50.00 Total Cost P120.00 .50 .50 3.00 15.00 5.00 50.00 P193.00

teaspoon Salt teaspoon Pepper (powder) teaspoon Calamansi juice teaspoon bread crumbs piece cups egg beaten cooking oil

B. Packaging and Labeling


6 pieces Styrofoam pack 6 pieces sando bag TOTAL

1.00 .25

P6.00 1.50 7.50

C. Labor Cost 1 person rate 25.00/hr 1 hour 100.00

D. Operating Expenses gas soap and water transportation TOTAL Total Production Cost P323.00 Yield: 6 pieces Unit Cost per piece Mark up (25% of Production Cost: Selling Price = Total Production Cost of 25% Mark up Number of Yield Total Profit IV. = 10.00 5.00 8.00 23.00

Procedure 1. Season pork chops with salt and pepper and calamansi juice for 20 minutes before cooking. 2. Roll in bread crumbs 3. Dip in egg just to moisten 4. Roll crumbs 5. Pan fry in oil over moderate heat


Criteria for Assessment



Dimension 1. Use of tools, equipment and materials

Highly Skilled 5 Appropriate selection, preparation and use of materials and tools/equipment all the time

2. Application of Systematic procedure application of procedures all the time without supervision

3. Safety/work habits

4. Speed/time

Highly selfmotivated and observes all safety precautions at all times Work finished ahead of time

Moderately Skilled 3 Appropriate Appropriate selection, selection, preparation and preparation and use of use of materials and materials and tools/equipmen tools/equipmen t most of the t some of the time time Systematic Systematic application of application of procedures procedures most of the some of the time with time with minimum constant supervision supervision Self-motivated Self-motivated and observes and observes most safety sometimes precautions some safety most of the precautions time Work finished Work finished meets deadline close to deadline

Skilled 4

Unskilled 2 Never selects, prepares and uses appropriate materials and tools/equipment

No Attempt 1 No attempt to use tools/equip ment

Never follows systematic application of procedures and highly development on supervision Needs to be motivated and does not observe safety precaution

No attempt to apply procedures to project

No motivation and totally disregards precaution No concept of time

Work finished way beyond deadline




Excellent 4

Very Good 3

Good 2

Fair 1

1. Marketability a. Quality Very functional and very versatile Functional and versatile Less functional and less versatile Less attractive Affordable by few Not functional and not versatile Not attractive Not affordable

b. Appearance

Very attractive


c. Price

Affordable by many

Affordable by some

2. Originality a. Color Very pleasing color combination pleasing color combinatio n Less pleasing combinatio n Not pleasing color combinatio n Not unique and not original Not indigenous and not innovative

b. Design

Very unique and very original

unique and original

c. Materials

Very indigenous and very innovative

Less unique and less original Less indigenous and less innovative

indigenous and innovative

Suggested Activity 1

Direction: In your own assessment, is project plan important in preparing quality and profitable breaded pork chop? Suggested Activity 2 Procedure: Prepare a project plan for quality and marketable breaded pork, chicken fillet, fish fillet. Reminders: Always focus on your job to avoid accidents Use the right tools on the particular task Wear your personal protection

Deepen your Understanding

After firming up your understanding on the tools, utensils, methods of cooking meal courses, computation of your production cost and selling price, you are now ready to try the following recipes. Remember the following for you to have a quality and marketable products or cooked meals. 1. Accurate measurement of ingredients

2. Follow the steps in cooking meals


A. Broiled Bangus

Ingredients: 1 large bangus 1 chopped onion 1 cup chopped tomatoes Salt and pepper Banana leaves Procedure: 1. 2. 3. 4. 5. Slit the fish form head to tail Wash well. Rub with salt inside Stuffed with chopped onions, tomatoes and pepper to taste Wrap tightly with wilted banana leaves Broil over the hot charcoals till done.

B. Breaded Chicken

Ingredients: 1 chicken, cut into serving pieces 2 tablespoons soy salt 2 tablespoons soy sauce teaspoon pepper 1/3 cup calamansi juice 1 tablespoon water cup all purpose flour 2 teaspoons melted shortening Procedures: 1. Wash the chicken 2. Mix salt, soy sauce, pepper, calamansi juice and vetsin. Marinade the chicken overnight. 3. Wrap the chicken in aluminum foil and steam for 30 minutes 4. Remove from steamer and let it cool 5. Beat egg add milk, water, flour, salt and melted shortening 6. Dip each pieces into butter 7. Roll it in flour and fry in medium hot oil till golden brown.

Let us see how much you have learned from the lesson. Let us see how much you have gained in the production of meal courses.

Read and write your answer in your notebook Activity 1. Explain why it is necessary to possess skills in using different types of kitchen tools and utensils. 2. Describe the common ingredients of meal courses. 3. Cook meal courses such as Embutido, Broiled Bangus and Breaded Pork Chop using the standard procedure Criteria: Standard Performance and Product Rubrics Use of appropriate tools and utensils Use of appropriate ingredients Marketable qualities Pleasant taste Well blended taste Tender Attractive color Safety and Sanitation Time Management 4. Considering the existence of commercial meal courses in your locality, what is the most saleable cooked meal product? Why? Criteria: Marketability quality, appearance, price Originality value added uniqueness 5. How confident are you in cooking meal courses? Why? If you have answered the 5 activities, this means you have deepen your understanding. Congratulations! And now, you are ready to show your skills learned in the production of meal courses.

Transfer Your Understanding


Theories, concepts and skills you learned in the production of meal courses are not enough right? You want to produce more. Work on the following: 1. Produce or create a marketable innovative cooked meal products 2. Conduct cooking demonstration with friends, market place, food fair and bazaar. 3. Your innovative product will be assessed based on the following: Marketability appearance, acceptability, price Originality - uniqueness After finishing this module how do you feel? In the score of 1-10, Happy 10-8 Confused 7-5 Sad 4-1

Check () one






Pre- Assessment 1. 2. 3. 4. 5. 6. 7. 8. 9. D C A C C B D B D

Utensils 1. d 2. f 3. e 4. a 5. b

Methods of cooking 1. steaming 2. Frying 3. boiling 4. broiling 5. boiling 6. Frying

Sanitation 1. agree 2. agree 3. agree 4. agree 5. agree

7. Pan frying 8. broiling 9. baking 10. broiling

10. C 11. C 12. A 13. A 14. A 15. B

References; Rojo, et al, Home Technology IV Home Technology, Culinary Arts I and II, SEDP series Kowtunluk Helen, Discovering Food, Chas A. Bernadette Co., Inc.