Learning Material in TLE 10 | 2018

TABLE OF CONTENTS

Cover Page
Table of Contents Page Number
Introduction...………………………………………… 3
Content Standard and Performance Standard………… 3
Objectives………………………………………………………. 4
Program Requirements………………………………………… 4
Learning Episodes……………………………………………… 5
How to Use the Module………………………………………… 6
Diagnostic Assessment…………………………………………… 7

Unit 1
Module 1
PECs………………………………………………………… 13
Objectives……………………………………………………… 14
Pre-Assessment………………………………………………… 15
Learning Target Goals………………………………………….16
Process……………………………………………………………..19
Transfer……………………………………………………………..23
Module 2
Environment and Market ………………………………………25
Objectives…………………………………………………………26
Pre-Assessment……………………………………………………26
Product Development…………………………………………..29
Concept Development…………………………………………31
Key Concepts of Selecting a Business Idea…………………38

REGEAN U. ELLORIMO | TRAINER I

 Learning Material in TLE 10 | 2018

UNIT 1: Cookery
Chapter 1 Prepare Meals according to Recipe ……………………….44
Lesson 1 Purchasing, Receiving, & Storing Food Supplies………45
Lesson 2 Preparing Ingredients and Dishes ………………………..54
Lesson 3 Basic Cooking Techniques and Procedures …………...60
Lesson 4 Kitchen Utensils, Tools and Equipment…………………..72
Chapter 2 Egg and Cereal Dishes Preparation………………………..101
Overview/Objectives………………………………………………..…102
Lesson 1 Egg Cookery……………………………………………........103
LO 1 Perform Mise’ en Place……………………………………...109
LO 2 Prepare and Cook Egg Dishes……………………………..112
Sample REcipes……………………………………………………. 121
LO3 Store Egg Dishes………………………………………………128
Lesson 2 Cereals and Pasta Cookery…………………………........132
LO 1 Perform Mise’ en Place……………………………………...133
LO 2 Prepare and Cook Starch and Cereal Dishes…………..140
LO 3 Present Starch and Cereal Dishes………………………….159
Lesson 3 Store Starch and Cereal Dishes……………………………163
Post Test……………………………………………………………………..…167

UNIT 2 Prepare Vegetable and Seafood Dishes

Chapter 1 Prepare and Cook Seafood Dishes
Overview/Objectives/Pretest…………………………………………172
LO 1 Perform Mise-en-Place……………………………………176
LO 2 Handle Seafood Dishes…………………………………..181
LO 3 Cook Seafood …………………………………………….184
LO 4 Plate/Present Seafood Dishes…………………………..191
LO 5 Store Seafood……………………………………………..193
Sample Fish and Shellfish Dishes………………………………194

Chapter 2 Prepare & Cook Vegetable Dishes

Overview ………………………………………………………………...200

REGEAN U. ELLORIMO | TRAINER II

 Learning Material in TLE 10 | 2018

Classification of Vegetables……………………………………..201
Factors to consider in choosing good quality vegetables...205
LO 2 Prepare Vegetable Dishes…………………………………207
Ways of Cooking Vegetables…………………………………...212
LO 3 Present Vegetable Dishes…………………………………213
LO 4 Store Vegetable Dishes……………………………………216
Sample Recipes……………………………………………………218

UNIT 3 Prepare Stocks, Sauces & Soups, Poultry & Game, and Meat Dishes

Chapter 1 Prepare Stocks, Sauces, and Soups…………………….222

Overview/Objectives/Pretest………………………………………222
Lesson 1 Stock Cookery
LO 1 Prepare Stocks for Required Menu Items……………227
LO 2 Prepare Stocks according to its Standard Recipe...233
LO 3 Proper Storage of Stocks………………………………..237
Lesson 2 Soup Cookery……………………………………………239
Classifications of Soups…………………………………………239
Basic Principles of Preparing Soup……………………………243
Cooking soups……………………………………………………244
Suggested Recipes………………………………………………246
Lesson 3 Sauce Cookery…………………………………………..253
Kinds of Sauces………………………………………………..…253
Basic Sauces for Meat, Vegetables, and Fish……………..254
Seasoning Principles in Sauce Preparation…………………256
Serving Sauces..………………………………………………….258
Sauce Varieties…………………………………………………..260
Salad Dressings…………………………………………………..268
Lesson 4 Store and Reconstitute Stocks, Sauces and Soups…….271

Chapter 2 Prepare Poultry & Game Dishes

LO 1 Perform Mise’en Place…………………………………….…274
LO 2 Cook Poultry and Game Dishes……………………………280
LO 3 Preparation and Cooking of Poultry and Meat…………291
LO 4 Store poultry and Game bird……………………………….296

Chapter 3 Prepare and Cook Meat

Overview/Objectives………………………………………………304
LO 1 Perform Mise’en place………………………………………310
LO 2 Cook meat cuts……………………………………………....314

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 Learning Material in TLE 10 | 2018

LO 3 Present and evaluate meat dishes………………………329

LO 4 Store Meat…………………………………………..……….338
POST TEST ……………………………………………………………………344
SUMMATIVE ASSESSMENT………………………………………………………348

UNIT 4 PREPARE HOT AND COLD MEALS/DISHES

CHAPTER 1 PREPARE HOT AND COLD MEALS
LO 1 Prepare Appetizers ………………................................357
LO 2 Prepare desserts and salads…………………………….372
LO 3 Prepare sandwiches………………………………………390
LO 4 Store excess foods and ingredient……………………..404

CHAPTER 2 PROVIDE FOOD AND BEVERAGE SERVICES

OVERVIEW/OBJECTIVES……………………………………………………412
Lesson 1 Principles in Dining Room Operation………………….416
Lesson 2 Table Set Up………………………………………………..428
Lesson 3 Serving Food and Beverages…………………………..456
Lesson 4 Meal Service and Etiquette…………………………….462

UNIT 5 THE PHILIPPINE TOURISM INDUSTRY

Chapter 1 Introduction: Tourism in the Philippines
Lesson 1 Historical Development of Tourism………………….470
Lesson 2 Philippine Tourism and Industry: Government Sector
and Private Sector…………………………………….473
Lesson 3 Different Tourism Services…………………………….482
Lesson 4 The Attractions and Activities Industry ……………486

Chapter 2 Travel Management

Lesson 1 Travel Agencies (Traditional/New Way)………….492
Lesson 2 Functions of Travel Management Company
(TMC)/Travel Agency………………………………….496
Lesson 3 Types and Qualities of an Ideal Tour Guide………499
Lesson 4 Proper Attitude in Tour Guiding…………………..…502

Synthesis ………..………………………………………………………………..504

Glossary ………………………………………………………………………...505

References…….…………………………………………………………………509

REGEAN U. ELLORIMO | TRAINER IV