Quarter II

Overview
Remind your class of the following targets for this quarter, Provide brief discussion
for each obejetive.
Objectives:
At the end of the lesson, the students are expected to:
33 discuss principles, procedures , and ingredients in preparing hot meals - egg
dishes, pasta grain, and farinaceous dishes
33 prepare and present a range of cold meals;and,
33 store appetizers hygienically.

Let’s See What You Know

Pretest II

DRAFT
Test 1. Multiple-Choice
Direction: Read each questions carefully. Using a quiz booklet, write the letter that
corresponds to your answer in each question.

1. Which of the following refers to coddling an egg?

A. Egg is broken into a small cup.
B. Egg is boiled whole.
C. Eggs is simmered in water.
D. Egg is mixed with milk/cream and sweetener.

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2. Which of the following refers to “al dente” in pasta cooking?
A. Pasta is white and soft. B. Pasta snaps when chewed.
C. Pasta is soggy. D. Pasta is firm and chewy.
3. This refers to a food made from mixture of flour, sometimes eggs, and is formed
into different shapes.
A. cereal B. corn
C. pasta D. rice
4. Which of the following symbolizes life and fertility?
A. barley B. corn
C. rice D. wheat
5. Which of the following is considered a cereal?
A. banana B. cake
B. eggplant D. Wheat

Answer key:
1.A 2.D 3.B 4.A 5.D

Test II. True or False

Direction: Read each question carefully. If the statement is correct, write TRUE and
if the statement is incorrect, write FALSE. Write your answer in your quiz

DRAFT
booklet.
______1. Eggs can be eaten alone or mixed with other ingredients to form other dishes
______2. In cooking over easy, The white part of the egg determines if egg is cooked.
______3. Uncooked grain is best stored through freezing
______4. Microwave ovens are not used in cooking eggs.
______5. You can get fiber from whole grain cereals.
______6. Cereals do not serve as ingredients of alcoholic beverages
______7. Most animal feeds are made of flour.
______8. it only takes 3-4 minutes to cook a hardboiled egg
______9. Grains that are not cooked are indigestible
______10.Oil should be added to the water to be used in cooking pasta

Answer key:
1.TRUE 2.TRUE 3.FALSE 4.FALSE 5.FALSE
6.FALSE 7.FALSE 8.TRUE 9.TRUE 10.FALSE

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 LESSON 1: PREPARE HOT MEALS
Learning Outcome 1: PREPARE EGG DISHES

Activity 1. NAME THAT EGG DISH

Tell the learners to complete the boxes below by filling in the different egg dishes
that they know.

Different Egg
Dishes

DRAFT Review of Learning Outcome 1

Activity 2. KNOW YOUR KITCHEN PROWESS

Let the learners recall any egg dish that their family prepares during especial or
ordinary occasion at home. Ask them to present the recipe in class.

Let’s Do it!

Activity 3. COOKING TIME

Learners will form groups of four or five. Each group will prepare variety of egg
dishes from the different recipes, cultural background and condition of the patient.

Activity 4. PRESENTATION TIME

Ask the learners to create and to present an egg dish attractively using appropriate
accompaniment, garnishing and serving portion.

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 Enhancement activity
Activity
Individual Activity:
1. Watch the following video on how the egg/pasta dishes are prepared.
a. Egg dishes
• Scrambled eggs: http://allrecipes.com/video/14/how-to-scramble-
eggs/detail.aspx
• Frying an egg: http://www.youtube.com/watch?v=Z1wjhJaAC4Y
• Frittata: http://www.youtube.com/watch?v=8gQjVrAwvLs
b. Pasta dishes
• Spaghetti: http://www.youtube.com/watch?v=u0p_dBCEDs4
c. Cereal dishes
• Corn: http://www.youtube.com/watch?v=Lc3Rm2kSWQ4
2. Answer the following questions after watching the videos.
a. What are the ingredients needed to prepare each of the egg dishes
given.

DRAFT
b. What are some tips to note when preparing each specific egg/pasta/
cereal dish?
c. What do you think are other ways to make the egg dish/pasta/cereal
dish more appropriate for Filipinos?

Group Activity
Direction: Prepare dishes that are appropriate for a person who needs to have
a high caloric, high fiber and diet/meal (breakfast, lunch and dinner)
using eggs, pasta, and cereals.
1. Grouping should be 5-8 learners per group.
2. Create a meal which is high caloric, high fiber and diet/meal (breakfast, lunch
and dinner) using eggs, pasta, and cereals.
3. Compute for the caloric content of the planned meal.

Grading Rubrics
5 4 3 2 1
Performance Very Needs
Criteria Excellent satisfactory Satisfactory Fair improvement

prepares, checks, prepares, checks, prepares, checks, prepares, checks, no attempt to

prepares, checks,
and uses all and uses most and uses some and uses none of prepare, check
and uses needed
needed needed needed the needed and use needed
materials,
materials, materials, materials, materials, materials,
ingredients prior to
ingredients prior to ingredients prior to ingredients prior to ingredients prior to ingredients prior to
actual activity
actual activity. actual activity. actual activity. actual activity. actual activity.

never follows
systematic systematic systematic
systematic
Work application of all application of work application of work
application of no attempt to apply
Application work procedure procedure most procedure some
procedure procedure to the
Procedure all the time even of the time with of the time with
and highly Test given
without proper minimum constant
development on
supervision supervision supervision
supervision

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 self-
highly self- self- motivated and
needs to be
motivated and motivated and observes not motivated and
motivated and
observes all safety observes most sometimes some totally disregards
does not observe
Safety and security and security safety and security of the safety and safety and security
safety and security
work habits precautions all the precautions most security precautions in
precaution in work
time of the time in work precautions in work
work

prepares, checks,
and uses most
finished the work
finished the work needed finished the work
Speed/Time beyond the given no work at all
ahead of time materials, close to given time
time.
ingredients prior to
actual activity.

Integration
In what ways can emotions affect eating?
How can you make meals more pleasant?

Let’s See How Much You Learned

DRAFT
I. Multiple-Choice
Direction: Read each questions carefully. Using a quiz booklet, write the letter
that corresponds to your answer in each question.

1. Which of the following refers to coddling an egg?

A) Egg is broken into a small cup
B) Egg is boiled whole
C) Eggs is simmered in water
D) Egg is mixed with milk/cream and sweetener
2. Which of the following refers to “al dente” in pasta cooking?
A) Pasta is white and soft B) Pasta snaps when chewed
C) Pasta is soggy D) Pasta is firm and chewy
3. This refers to a food made from mixture of flour, sometimes eggs that are formed
into different shapes.
A) Cereal B) Pasta
C) Rice D) Corn
4. Which of the following symbolizes life and fertility?
A) Rice B) Corn
C) Barley D) Wheat
5. Which of the following is considered a cereal?
A) Barley B) Rice
B) Oats D) Wheat

A) A & B B) C & D C) A and C D) All of the above

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Test II. True or False

Direction: Read each question carefully. If the statement is correct, write the word
TRUE and if the statement is incorrect, write FALSE. Write your answer in
your quiz booklet.
______1. Omelet is beaten egg, cooked, and rolled into a cigar shape or folded into a
flat half circle.
______2. In cooking over easy, the egg is flipped when the whites are 75% set.
______3. Freezing is the best storage for uncooked grain.
______4. Eggs are not cooked in microwaves.
______5. Whole-grain cereal can provide additional fiber.
______6. Cereals are not used to make alcoholic beverages.
______7. Animal feeds are pure purely made of flour.
______8. Hardboiled egg is cooked for 3 to 4 minutes.
______9. Uncooked grains are tough and may be indigestible.
______10. In cooking pasta, oil should be included when boiling.

Answer key: True or False Answer key: Multiple-Choice

1.TRUE 6.FALSE 1.A
2.TRUE 7.FALSE 2.D
3.FALSE 8.TRUE 3.B

DRAFT
4.FALSE 9.TRUE 4.A
5.FALSE 10.FALSE 5.D