TG - Household Services G10 PDF

Kto12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION

HOME ECONOMICS – HOUSEHOLD SERVICES
QUARTER I
GRADE LEVEL STANDARD:
At the end of Grade 10, learners are expected to demonstrate their

understanding of the concepts and core competencies as prescribed in TESDA
Training Regulation in Household Services namely: 1.) Prepare Hot and Cold Meals/
Food; and 2). Provide Food and Beverage.
This will also a good training to prepare learners to become an enterprising
individual, who are skilled, competent and ready to face in the real world of work that
gives them a gainful employment or to set up their own business in the area of
household servicing.
CONTENT STANDARD
At the end of this quarter, the learners demonstrate an understanding of the

concepts, principles, and techniques in preparing and cooking hot and cold meals/
food.
PERFORMANCE STANDARD
The learners independently prepare and cook quality hot and cold meals
according to recipe.
LEARNING COMPETENCIES
 Prepare ingredients according to recipe

 Cook meals and dishes according to recipe
 Present cooked dishes
I. INTRODUCTION
In thi In this quarter Prepare Hot and Cold meals/ food present knowledge and
principles on purchasing different food items with safety handling procedures. It also
standardizing and quantifying of recipe with the use of different cooking methods and
preparation. Learning obtain on this quarter will lead to learners to prepare ingredients
according to recipe then after which cook and present the cook dishes to prospective
client.
II. OBJECTIVES
At the end the quarter, the learner are expected to:
Learning Outcome 1:
 Explain the characteristics of effective purchasing steps and procedures
 Determine the food quantity with the right price of goods
 Develop skills in purchasing goods and products
 Demonstrate safety handling procedures
 Show correct and proper use of recipe
 Standardize and quantify recipes
 List important temperatures in food preparation
Household Services – Grade 10 TEACHERS‘ GUIDE Page 1

Learning Outcome 2:
 Explain different basic cooking techniques and their procedures
 Identify some samples of food using basic cooking techniques and their
procedures
Learning Outcome 3:
 Provide basic principles of dining room operations and procedures
 Demonstrate use of kitchen tools and equipment
 Demonstrate proper mise en place techniques
 Enumerate the different types of dishes according to their recipes
 Demonstrate serving of quality cooked vegetable, poultry, and seafood dishes
according to recipe
 Serve cooked meat dishes with different culinary methods
 Serve pasta grain and farinaceous dishes per standard operating procedure
III. PRE-ASSESSMENT
Guide the students to answer honestly and individually the Diagnostic Test
found in this Learners Material on Pages ______. Give them enough time to read and
analyze the questions carefully and write the letter of their choice in their answer sheet.
Let the learners score their answers honestly. Together with the learners,
analyse the results of the Diagnostic Test given to determine where they are in terms
of background both in knowledge and skills; their strengths and weaknesses as your
bases for planning instructional activities for the whole year round.
DIAGNOSTIC ASSESSMENT
I. I. MULTIPLE CHOICE
II.
________ 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 monitor and evaluate the processed

of foods, drugs, and other related products of manufacturers
to ensure the standard quality for safety of the market.
A. Department of Health
B. Department of Trade and Industry
C. Food and Drug Administration
D. National Nutrition Council
________ 3. The following are effective purchasing steps and

procedures except one:
A. Develop purchase orders
B. Estimate inventory of stocks
C. Identify needs by planning
D. Select and negotiate with vendors
________ 4. A guide in cooking that tells exactly how to cook a certain dish
A. meal C. menu
B. meal pattern D. Recipe
_______ 5. It refers to the distinctive taste of the food.

A. color C. palatability
B. flavor & aroma D. texture

________ 6. This refers to the amount of a single portion of a final product
A. ingredients C. serving size
B. recipe yield D. volume of an ingredients
_______ 7. These are the food items used in the recipe.

A. ingredients C. meal
B. dish D. menu
_______ 8. Process that includes storage, preparation, and disposal of food

A. food safety C. purchasing
B. marketing D. management
_______ 9. The range of room temperature where bacteria multiply rapidly

A. 5. 32 to 60 0 C C. 10 to 48. 8 0 C
0
B. 7. 22 to 60 C D. 15. 5 to 52 0 C
_______ 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
________11. Process where food is repeatedly basted with highly seasoned

sauce.
A. baking C. grilling
B. barbecuing D. steaming
________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
________14. Soup made by simmering an ingredient in a thickened liquid

A. clear soup C. puree soup
B. cream soup D. vegetable soup
________15. A clear liquid soups derived 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 food 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
__________18. A sauce that is prepared by emulsifying melted or clarified butter and

water with partially cooked egg yolks.
A. brown sauce C. grand sauce
B. hollandaise sauce D. white sauce
__________19. Used to lubricate and add accent to the salad.

A. dressing C. sauce
B. garnishing D. starch
_________20. An appetizer which are tiny open-faced sandwiches of bite size and
usually high flavored or tangy.
A. canape 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
__________22. Cheese, sesame seeds, croutons, herbs, toasted garlic and

whipped cream are examples of:
A. body of salad C. salad green
B. dressing D. toppings
__________23. An ingredient that add moisture to a sandwich and help to hold it

together as it picked up and eaten.
A. bread C. garnishes
B. fillings D. spreads
__________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
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
__________28. A formal service type where food 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
__________29. An alcoholic beverage that is distilled from a fermented mash

of sugar come from juice or molasses which is generally
bottled at 40 % alcohol
A. gin C. wine
B. rum D. whiskey
__________30. A flavored, distilled, and colorless to pale yellow liquor made

from a fermented mash of cereal grains
A. gin C. wine
B. rum D. whiskey
__________31.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
__________32.Serving flatware is generally laid at the _______ of the dish to

have the serving flatware stuck into the food at the start of the meal.
__________33. Cups and saucers are placed at the top
__________34. Drinking glasses are placed at the tip of the knife or spoon at
_________ of the cover
__________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
__________36.What is also known as bread baser, or tartine consists of a single

slice of bread with one or more food items on top?
A. Open Faced sandwich C. Griddled sandwich
B. Club sandwich D. Finger sandwich
_________ 37.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.
_________ 38. It is 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. Which of the following?
_________39 .What type of is a sandwich composed of toasted bread, sliced

poultry, bacon, lettuce, tomato, and mayonnaise. It is ofte n cut into
quarters or half and held together by hors d'œuvre sticks.
_________40. What is a component of a sandwich?

A. Hor de ouveres C. Assorted shapes
B. chilled D. Garnish
_________41. What is the other term for antipasto consists of grilled bread rubbed
with garlic and topped with tomatoes, olive oil, salt and pepper.
A. Canapes C. Caviar
B. Bruschetta D. Crudites
_________42.What is the term for a small, prepared and usually decorative food held
In the fingers and eaten in one bite
A.Canapes C. Caviar
_________43.It is a delicacy consisting of salt-cured fish-eggs of

the Acipenseridae family
A. Canapes C. Caviar
_________ 44. It consists of pieces of raw vegetables (as celery or carrot sticks)
served as an hors d'oeuvre often with a dip. Which of the following?
A.Canapes C. Caviar

________45. Following are materials for packaging except one:
A. chopping board C. grease proof food wrap
B. container D. wrapper
________46. Includes all tools used for eating and serving.

A. beverage ware C. flatware
B. dinnerware D. linens
________47. These include all dining implements used to serve all types of
beverage.
A. beverage ware C. flatware
B. dinnerware D. linens
_______48. The most common type of napkin folding use in any occasion
A. basic fold C. candle
B. birds of paradise D. Mexican fold
_______49. An alcoholic beverage that is produced from the fermented juices

and other fruits.
A. beer C. liquors
B. gin D. wine
_________50. Recognized as distilled alcoholic beverage

A. beer C. liquors
B. gin D. wine
Answer Key:
1. A purchasing
2. C. Food and Drug Administration
3. B. Estimate Inventory of Stocks
4. D. Recipe
5. B. Flavor and Aroma
6. C. Serving Size
7. A. Ingredients
8. A. Food Safety
9. B. 7.22 to 60 C
10. C. Dry heat
11. B. Barbecuing
12. A. Braising
13. C. Grilling
14. B. Cream Soup
15. A. Broths
16. B. Pasta
17. B. Cafeteria Service
18. B. Hollandaise Sauce
19. A. Dressing
20. A. Canapé
21. C. Relishes
22. D. Toppings
23. D. Spreads
24. D. Table Cloth
25. B. Runner
26. A. Beverage Ware
27. C. Flatware
28. D. Russian Service
29. B. Rum
30. A. Gin

31. A. Flatware
32. B. Right side
33. B. Right side
34. B. Right side
35. A. Serving Flatware
36.A. Open Faced sandwich
37.C. Griddled sandwich
38. D. Finger sandwich
39. B. Club sandwich
40.D. Garnish
41. B. Brushetta
42. A. Canapes
43. C. Caviar
44. D. Crudités
45. A. Chopping board
46. C. Flatware
47. A. Beverage ware
48. A. Basic fold
49. D. Wine
50. C. Liquor
IV. PROCESS AND DELIVERY

Learning Outcome 1: Prepare Ingredients According to Recipe
A. Know
1. Through Brainstorming the teacher will asked the class with their own
personal experience on purchasing activity. Let the class share it to
the group and give some pointers to remember.
2. The teacher will present the word purchasing and purchaser then let
the learners give some idea on that terms.
3. Group of purchases will be enumerated through socialized recitation
4. The teacher will facilitate learning on Dish and Ingredients preparation
through picture presentation depicting food handling
5. The term Food Safety Handling will be define to give the learners
background on the Dish and Ingredients Preparation
B. Process
1. The class will be asked to explain the characteristics of effective
purchasing steps and procedures through the diagram on basic flow of
purchasing activities on page______. Let the class identify the types of
purchases together with the practical tips on buying different
commodities
2. The teacher will list down essential guide in purchasing activity then
let the class discuss and explain it briefly
3. The learners will be asked how the food is determined with its right
food prices. They should be able to give some factors to consider in
prices determination.
4. On the basis of picture presented let the learners discuss how food
should be properly handled.
5. The learner will explain the important task of food handler in food
preparation.

C. Understand
1. Let the learners answer correctly the Review of Lesson 1 A and B
Purchasing on page _____. They will put their answer on a sheet of
paper/ notebook.
2. Scoring Rubric is provided as basis for learners‘ evaluation.
Review of Lesson 1
A. MODIFIED TRUE OR FALSE

Directions: Write the word TRUE if the statement
is correct and FALSE if it is not correct. Then change the
underline word/s to make the statement correct.
_________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.
________3. Securing the pre –established standards for quantity and quality is the
major goal of planning activity.
_________4. Conduct market research will be the first step on purchasing activity.
_________5. Buy from the right source means that buyer should go to a reputable
and reliable source
Answer Key:
1. True
2. False
3. True
4. False
5. True
B. DISCUSSION
Directions: Discuss the following words inside the box.

Scoring Rubrics for Discussion
Criteria Percentage
Content 5%
Organization 2.5 %
Creativity 2.5 %
TOTAL 10 %
MATCHING TYPE:
Directions: Match Colum A with those in Column B. Write the letter only.
A B
____1. An item that ensures consistency of

recipe every time that a menu is a. Recipe
being prepared.
_____2. One of the important concerns of any b. Food handler

food service operation which
includes storage, preparation, and c. Food safety handling
disposal.
d. Standardization
_____3. An individual who works and handle
food. e. Standardized Recipe
_____4. A guide in cooking that includes that

list of ingredients, method of cooking,
preparation, and manner of serving a
certain dish.
_____5. Procedure in measuring a yielded of

produce making the serving portion
tools. .
Answer Key:
1. E. Standardized Recipe
2. C Food Safety Handling
3. B. Food Handler
4. A. Recipe
5 D. Standardization
A. FIELD WORK
Directions : Let the learners accomplish the task below:
Field Work Activity on page _____. Write your interview in a half Index card

Name of Food establishment Factors to Consider in Quantity Price
recipe preparation
1.______________
B. Complete the table

Directions: Let the learners prepare a Standardized Recipe of their
own choice by completing the table found on page______
Standardized Recipe
Recipe Title
Serving Size
Recipe yield
Equipment and utensils needed
Ingredients and quantities
Cooking time and temperature
C. News Write- Up.

Directions : Let the learner write a news story about food poisoning
found on page _____ Safety precautions should be indicated. Story
should be reported to the class. Scoring rubrics below will bethe basis
for evaluation.
Scoring Rubrics for News Write - Up
Criteria Percentage
Content 5%
Organization 2.5 %
Delivery 2.5 %
TOTAL 10 %

Learning Outcome 2: Cook Meals and Dishes according to Recipe
A. Know
1. The teacher will facilitate learning through picture presentation.
Different pictures of foods will be showcased in front of the class
2. Let the learner identify what cooking methods have been used for the
food presented.
3. The learners should identify the three basic cooking methods.
B. Process
1. The class will be grouped accordingly. Each group will be assigned to
discuss the basic methods of cooking, namely: moist heat, dry heat
and the combination method.
2. Each group should be able to explain clearly how each method had
been done with corresponding examples.
3. After each group, the teacher will now present a video showing how
the basic methods of cooking are applied.
C. Understand
1. The learner should analyze how the method of cooking has been
applied in a given recipe. They should be able to discuss it with their
group and write their understanding in their notebook.
2. Let the learners answer correctly the Review of Lesson 1 A and B

Basic Cooking methods on page _____. They will put their answer on a
sheet of paper.
3.
Review of Lesson 2
A. MATCHING TYPE:
Directions: Match the item in Column A with Column B. Write
the letter that corresponds to the correct answer in your answer sheet
A B
a. baking
b. barbecuing
c. boiling
_____1. To cook food where water is allowed to
vaporize and the food is placed on a rack d. dry fat and
over the vaporizing steam griddle
_____2. To cook food in a boiling liquid temperature at 212 0 F e. frying
_____3. Method where food is cook in an oven
_____4. Using oil in an open fan frying f. braising
_____5. Commonly used method by Chinese that lays g. poaching
great emphasis on speed, which is achieved
h. steaming
by slicing the food thinly / into mall pieces.
_____6. Cooking process done on a turning spit over an i. stir frying
open fire j. roasting
_____7. The food is first browned in a small amount of fat
which is similar to sautéing.
_____8. Process where food is repeatedly basted while it
is cooking
_____9. To cook food in an oven lower temperature
at 71 to 810 C. Used to cook very delicate
Household Services – Grade
foods such 10 TEACHERS‘
as eggs GUIDE
– out of shell and fish. Page 11
_____10. Too cook food with very little or no fat is added at all
Answer Key:
1. H. steaming
2. C. Boiling
3. A. baking
4. E. frying
5 I. Stir frying
6. J. roasting
7. F. braising
8. B. barbecuing
9. G. poaching
10. D. Dry fat and griddle
Enhancement activity
Activity
SEQUENCING:
Directions. Arrange the following specific cooking
techniques and procedures in chronological order using number 1
as the first step, 2 as second and so forth. Put your answer in your
notebook.
HOW TO COOK EN PAPILLOTE?
_______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.
HOW TO GRILL OR BROIL?
_______a. 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.
_______b. Let the food cook undisturbed on the first side before turning it over
_______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.
MAKE THE STEW
_______a. Cover the meat completely in the cooking liquid
______b. Before removing the meat to finish the sauce, check a few
pieces to be sure that the meat is fully cooked and tender.
______c. 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.
______d. Make the final adjustments to the stew‗s flavor and consistency

Answer Key:
HOW TO COOK EN PAPILLOTE?
A. 2
B.1
C.3
HOW TO GRILL OR BROIL?
A. 3
B. 2
C 1
MAKE THE STEW
A. 2
B.3
C.1
D.4
1. Let the learners visit different food establishments in a nearby community

and let them observe the different foods offered to clients. They must
identify at least ten (10) different cooking methods used . Observation
must be written in a half index card following the guide card given below.
2. Result of activity card should be analyzed and discussed with their groups.
Leader will generalize all the interview and observations of the group and
briefly report it to the whole class.
Name : _________________________ Section: __________________
ACTIVITY CARD NO. ____
Name of Food Establishment: _________ Date:_______________________
No. Recipe Cooking Method Classification

Learning Outcome 3: Present Cooked Dishes
A. Know
1. The lesson will start through posting the word Dining Room. Let the
students give their own definition with that term.
2. After gathering all the information coming from the class the teacher will
now post the picture of a good Dining Area which will add clear
understanding of students‘ knowledge about the day‘s topic.
3. The teacher will facilitate learning through lecture discussion on the topic
Dining Room Operations and Procedures. Principles, Importance and
Factors to consider will be explained clearly
4. Lesson on Kitchen Tools and Equipment will be facilitated through actual
presentation of tools and equipment. Students will be asked to describe
and give their background knowledge on the tools and equipment
presented.
5. Through brainstorming the class will be asked about the meaning of Mise
en place.
6. Through video presentation varieties of foods made of soups,
vegetables, meat, poultry, fish and sea foods, egg, and pasta grains
dishes will be shown to the class. Then with the guide questions teachers
will ask about the video presented to the class.
7. After asking some basic questions on the video presented, the teacher
will now ask the class to define and give good examples of the following:
soup, vegetables, meat and poultry, fish and sea foods, egg dishes, and
pasta grains.
8. The teacher will facilitate learning through oral questioning, the class will
be asked to tell their own experience on hotels, and the like. They should
be able to state their experience on the venue, the foods, rooms, and the
service as a whole.
9. After storytelling, the teacher will now list down the different meal service
offered in food and beverage service.
B. Process
1. Through Socialized Recitation students will be asked why factors listed in
Dining Room Operations are important considerations in Operations and
Procedures.
2. Through lecture discussion students will be given clear and concise
understanding on the uses and importance of different dining room tools
and equipment.
3. Through lecture discussion the teacher will give more background
understanding on the topic Mise en place techniques.
4. To deepen the students‘ knowledge, the teacher will ask more students
observations regarding the video presented to the class.
5. Through group discussion, the class are assigned to prepare and discuss
the assign topic to them. Two representative of each group will present
and discuss in front of the class about the summary of their discussions.
6. With the given recipe of each dish, the students will be asked to study
and analyze how each dish are being prepared and cooked.
7. With the group assignment the teacher will now move on to the group
discussions. Each group will demonstrate each service and ask
questions to the class based on the topic they will discuss the different
meal service assign to them. They should be able to present specific
examples for each service discussed.
8. Students will be asked to identify the importance of each meal service to
food and beverage service industry. They should also give the
advantages and disadvantages of each meal service to different clients.

C. Understanding
1. Through paper and pen assessment students will be asked to answer
the Review of the Lesson 1 A and B on Page _____
Review of Lesson 1
A. IDENTIFICATION :
Directions: Identify the word that is described in each statement.
Write your answer in your notebook.
______ 1. This is subdivided into breakfast, morning snacks, mid-day meal,

afternoon snacks, evening meals, etc. according to the anticipated
and identified market demands.
______ 2.This must be appealing to the market segments.
______ 3.This must be according to the customer requirements.
______ 4. A pleasant environment and ambiance contribute to customer

satisfaction.
______5. These are days according to marketing strategies and customer

requirement
_______ 6. This is in conjunction with the type of restaurant, menus,

customers and seating arrangement.
________7. It determines the average expenses and affects the sales volume.
_______ 8. This is a fundamental aspect of the early decision- making process

aimed at satisfying customer expectations.
_______ 9. The food and beverage operation determines the desire impact on the
market.
______10. It is the top priority. It determines the degree of contact or exposure to‘
market.
Site Pricing Policies Decor and Music

Size Service Standard and Quality
Menu Opening Hours Meal functions
Advertising and Merchandise
Answer Key:
1. Meal functions
2. Advertising and Merchandise
3. Standard and Quality
4. Décor and Music
5. Opening hours
6. Service
7. Pricing policies
8. Menu
9. Size
10. Site

B. TRUE OR FALSE:
Directions: Write TRUE if the statement is correct and FALSE if it is not
correct. Write your answer 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.
______ 4. Happy and positive disposition in life helps an individual to render his /
her services in a courteous and respectful manner.
______ 5.The outlet‘s facilities play an important part in eating enjoyment.
Answer Key:
1. True
2. True
3. True
4. True
5. True
In their individual answer sheets students are tasked to read and answer.
Review of the Lesson on page ______. For the topic tools and equipment.
Review of Lesson 2
IDENTIFICATION :
Directions: Identify what is being asked in each sentence.
Select your answer in the Box.
Pastry cutter cookie cutter rolling pin colander food mill
Pressure cooker blender baster mixing bowl pestle & mortar
Brioche pan casserole chinoise colander spatula
Fish poacher colander cherry pitter oven zester
1. What is used to mash or sieve soft foods

2. What is an equipment used to soften meat?
3. Which refers to an equipment intended to blend, pulse or mix ingredients?
4. What is tool used in pounding ingredients?
5. It comes in graduating sizes and sloping sides used for mixing ingredients.
What is the term for this cooking tool?
6. What is the term for a baking tool used to cut cookies to desired shapes?
7. What is the appropriate tool used to cut pies?
8. What is used for shaping and rolling dough?
9. What is a cooking tool used for draining substances cooked in water?
10. What referred to as ―Olive stoner‖ used for the removal of pits from cherries
or olives?
11. It is used for straining substances such as custards, soups and sauces, or to
dust food with powder. What is the term for this kitchen tool?
12. It is a long narrow pan with high sides and a perforated rack, used to poach a
whole fish at once. What is being referred to?

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.
Answer key
1. Food mill
2. Pressure cooker
3. Blender
4. Pestle and mortar
5. Mixing bowl
6. Cookie cutter
7. Pastry cutter
8. Rolling pin
9. Colander
10. Cherry pitter
11. Chinoise
12. 12. Fish poacher
13. Spatula
14. Casserole
15. Brioche pan
In their notebooks students will answer Review of the Lesson A and B.
Review of Lesson 3
ESSAY
Directions: Based on the topic, explain Mise en 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.
Scoring Rubrics for Essay
Criteria Percentage
Content 5%
Organization 2.5 %
Delivery 2.5 %
TOTAL 10 %

Review of Lesson 4
MATCHING TYPE
Directions : Match Column A with Column B. Write the
letter only
COLUMN A
1. Cooking in steam trapped and held in a covered container or foil wrap
2. Clear liquid soups derived by simmering meaty cuts in water until good flavor,
body, and color develop.
.
3.Often one of the first dishes that a guest at a restaurant noodles is served.
4. A flavorful liquid made by gently simmering bones and/or vegetables in a liquid

to extract their flavor, aroma, color, body and nutrients extract their flavor,
aroma, color, body and nutrients
5. Cooking by direct heat from a flame, electric unit, noodles glowing coals. Meat
is cooked one side at a time.
6. Cooking in an uncovered pan over direct heat. Fat that cooks out of the meat is
drained off.
7. Clear soups made by combining a richly flavored stock broth with a specific
mixture of ingredients to produce a crystal –clear soup with no traces of fat.
8. Soups made from a wide variety of ingredients, including beans and starchy
vegetables such as potatoes and squash.
9. Soups made by simmering an ingredient in a thickened liquid. It pureed for very

smooth texture and finished with a quantity of cream, milk, or a liaison of egg
yolks and heavy cream.
10. Comes from the French term for dried bread, biscuit.
11. 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.
12. Complete protein food and also rich in vitamins
13. A kind of noodle native to Japan, traditionally eaten on New Year‘s Eve as a
symbol of longevity.
14. The thickest type of Japanese noodle, made from wheat flour, salt, and water.
15. Noodles a springy bite that comes from the mixture of wheat flou, egg and salt.
16. Also known as glass noodles, are called so because they become translucent
when cooked.
17. Noodles made from rice flour and water and naturally gluten-free.
18. It is derived from Cantonese term for stirred, or tossed, noodles.
19. A Chinese wheat noodles get their name from the dish they‘re usually found in
and known for their yellow color
20. A cream soup based on a béchamel sauce and is finished with a heavy cream.

COLUMN B
A. Thick soup
B. Wanton noodles
C. Lo Mein
D. Rice noodles
E. Cellophane
F. Ramen noodles
G. Udon noodles
H. Soba noodles
I. Eggs
J. Clear soups
K. Bisque
L. Cream soups
M. Puree soups
N. Consomme
O. Pan boiling
P. Broiling
Q. Broths
R. Soups
S. Stock
T. Braising
Answer Key:
1. T- braising
2. S- stock
3. R- soup
4. Q- broth
5. P- broiling
6. O- pan boiling
7. N-consomme
8. M- puree soup
9. L- cream soup
10. K- bisque
11. I-eggs
12. J- clear soup
13. H-soba noodles
14. G- udon noodles
15. F- ramen noodles
16. E-cellophane noodles
17. D- rice noodles
18. C- lo mein noodles
19. S- wonton noodles
20. T- Braising
TESTING YOUR MEMORY

Directions: Below are the different types of dishes. List down at
least 3 recipes with different methods of cooking which is applicable for
each dish

Types of Dish Suggested Recipe Methods of Cooking
1. Meat /Poultry Dish a. A

.
b. b
.
c. c.
2. Vegetable Dish a. a.
b. b
.
c. c.
3. Fish /Seafood Dish a. a.
b. b.
c. c.
4. Pasta/Rice/ a.
Noodle Dish a.
b.
b.
c.
c.
4. Students will be asked to answer Review of Lesson 5 A and B on Food

Service topic on page ______ in their notebook.
Answer Key:
Types of Dish Suggested Recipe Methods of Cooking
1. Meat /Poultry Dish

a.Rib eye steak with potato a.grilled
b.Liempo estofado b.braising
c.crispy oven broiled liempo c.broiling/baking
a.Sauteed broccoli stems a.saute

2. Vegetable Dish
b.eggplant parmigiana b.frying
c.baby corn,ham, jicama fry c.stir frying
3. Fish /Seafood Dish

a.seafood risotto a.simmering/steaming
b.garlic butter shrimp b.saute
c.parmesan crusted fish c.baking
4. Pasta/Rice/ a.boiling
a.Fetuccine alfredo
Noodle Dish
b.Spaghetti ala puttanesca b.boiling
c.Fried hokkien mee
c. frying

DEMONSTRATION
Directions. Students will be grouped accordingly and they
will cook the following recipes. Be able to accomplish the standardized
Recipe Cost Sheet in doing the assigned task and be guided of the given
score sheet.
A. SOUPS
Activity No.1 Loaded potato soup
Activity No.2 Garden Minestone
Activity No.3 Crabmeat and Corn soup
Activity No.4 Hototay soup
B. VEGETABLE
Activity No. 1 Sauteed Brocolli stems
Activity No. 2 Eggplant Parmigiana
Activity No. 3 Baby Corn, Ham and Jicama Stir Fry
C. MEAT AND POULTRY

Activity No. 1 Rib eye steak with potatoes
Activity No 2. Liempo Estufado
Activity No. 3 Crispy oven broiled liempo
Activity No. 4 Chicken enselada casserole
D. FISH AND SEAFOOD

Activity No. 1 Parmesan Crusted fish
Activity No. 2 Garlic butter shrimp
Activity No. 3 Stir Fried Crabs with ginger & scallions
E. EGG
Activity No. 1 Mushroom and spinach omelet
Activity No. 2 Ground beef Basil and Tomato Frittata
F. PASTA, RICE AND NOODLES

1. PASTA
Activity 1 Spaghetti alla puttanesca
Activity 2 Fettucine Alfredo
Activity3 Tomato-Basil Lasagna with Prosciutto
2. RICE
Activity No. 1 Seafood Risotto
Activity No. 2 Paella
3. NOODLES
Activity No. 1 Cooking wheat or egg noodles
Activity No. 2 Cooking rice noodles
Activity No.3 Cooking of Mung bean noodle
Activity No. 4 Cooking of Buckwheat (Soba) Noodles

STANDARDIZED RECIPE COST
Unit Name: __________________ Recipe Number: _________________

Menu Item: __________________ Recipe Yield : ___________________
Special Notes: _______________ Portion Size: ____________________
____________________________ Portion Cost____________________
Ingredients Ingredients Cost

_________________________________________ _____________________________________
_________________________________________ ____________________________________
_________________________________________ ____________________________________
Item Amount Unit Cost Total Cost
TOTAL COST
Total Recipe Cost: ________________ Recipe Type: _____________________

Portion Cost : ________________ Date Costed : _____________________
Previous portion Cost : _____________ Previous Dated___________________
SCORESHEET
LABORATORY # ______
Recipe Name: ___________________ Date: ___________________

Preparation Time: ________________ Cooking Time: ___________
Time Started: ___________________ Time Finished: ___________
Cooking Method: ________________
Criteria Percentage Score

SANITATION AND HYGIENE 40 %
Cooking Outfit 15%
Sanitation Practices 25%
PRESENTATION 20%
Plating 10%
Garnishing 10%
SENSORY EVALUATION 40%
Color and Texture 20%
Flavor and Aroma 20%
TOTAL 100%
COMMENTS AND SUGGESTIONS:
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________

WORD HUNT
Directions: Encircle the six (6) foods and cooking terms you
can find in the puzzle below, then explain each in 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
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
C I D E S S E R T O D O M N R
E M L M A Y O N N A I S E J G
Answer Key:
WORD HUNT
 Mise en place
 Menu
 Recipe
 Dessert
 Mayonnaise
 Sauce

QUICK WRITES
Directions: Write in the box how the different cooking
methods arebeing done and give one example in each category.
Answer Key:
 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
 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
Typical products: Fish, shellfish chicken, vegetables, meat
 Braising– To cook where food is first browned in a small amount of

fat similar to sautéing then small quantity of liquid either broth, wine or
water is added, the pan covered with a tight-fitting lid and the cooking
is continued in a slow heat.
Typical products: Fish, meat
 Grilling – Cooking on an open grid over a heat source which is below

the food.
Typical products: Meat and fish
 Barbecuing – Process where food is repeatedly basted with a highly

seasoned sauce while it is cooking. The food is usually inserted
through a skewer.
Typical products: meat and poultry
 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,cereals

MULTIPLE CHOICE
Directions: Choose the correct answer in each number and write the letter
only in your answer sheet.
________1. The person who bought quality of foods at a reasonable price

A. manager C. seller
B. purchaser D. supervisor
________ 2. The following are perishable goods except one:

A. cereals C. meat
B. fruits D. poultry
________ 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
________ 6. This refers to the amount of a single portion of a final product

A. ingredients C. serving size
B. recipe yield D. volume of an ingredients
_______ 7. These are the food items used in the recipe.

A. ingredients C. meal
B. dish D. menu
_______ 8. It refers to the distinctive taste of the food.

A. color C. palatability
B. flavor & aroma D. texture
_______ 9. The range of room temperature where bacteria multiply rapidly

A. 5. 32 to 60 0 C C. 10 to 48. 8 0 C
B. 7. 22 to 60 0 C D. 15. 5 to 52 0 C
_______ 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
Answer Key:
1. Purchaser
2. Cereals
3. A. Contract Items
4. B. Food Purchaser
5. D. Recipe
6. C. Serving Size
7. A. Ingredients
8. B. Flavor and Aroma
9. B. 7. 22 to 60 0 C
10. A. Dry Heat

QUARTER II
GRADE LEVEL STANDARD:
At the end of Grade 10, learners are expected to demonstrate their

understanding of the concepts and core competencies as prescribed in TESDA
Training Regulation in Household Services namely: 1.) Prepare Hot and Cold Meals/
Food; and 2). Provide Food and Beverage.
This will also a good training to prepare learners to become an enterprising
individual, who are skilled, competent and ready to face in the real world of work that
gives them a gainful employment or to set up their own business in the area of
household servicing.
CONTENT STANDARD
At the end of this quarter, the learners demonstrate an understanding of the

concepts, principles, and techniques in preparing and cooking hot and cold meals/
food.
PERFORMANCE STANDARD
The learners independently prepare and cook quality hot and cold meals
according to recipe.
 Prepare sauces, dressings and garnishes

 Prepare appetizers
 Prepare desserts and salads
 Prepare sandwiches
 Store excess foods and ingredients
I. INTRODUCTION
In th In cooking, a sauce is always considered so that the food to be accompanied will

appear to be savory and attractive. It is a thickened liquid, cream or semi-solid food
served on or used in preparing other foods. It adds flavor, moisture, and visual appeal
to another dish.
In this quarter, the learners will familiarize themselves with the different materials,
tools and equipment involved in the preparation of sauces, dressings, garnishes,
appetizers, desserts, sandwiches, cold dressings, storing ingredients, and food. This
also includes the principles of seasoning, preparing the different sauces, selecting the
best dressing and garnishes for a certain recipe. The learners will have to prepare
different food that will be beneficial for them.
As part of this quarter, the learners also will know the basic skills in storing,
packing and wrapping ingredients and food.
II. OBJECTIVES
At the end the quarter, the learners are expected to:
Learning outcome 4
 Identify tools, equipment and materials in preparing sauces, dressings and
garnishes
 Explain seasoning principles in sauce preparation
 Apply techniques in sauce preparation
 Prepare the ―five mother sauces‖ and their variations
 Prepare different kinds of dressings
Learning Outcome 5:
 Identify the commonly used tools and materials in preparing appetizers
 Produce some basic appetizers based on clients‘ need in accordance
with procedures.
Learning Outcome 6:
 Use appropriate tools, materials and equipment in preparing desserts
per standard operating procedures
 Prepare sherbets and ice cream following respective procedures
 Prepare bread and pastry desserts per procedure
 Prepare cold and molded salads per procedure
Learning Outcome 7:
 Prepare hot sandwiches and cold dressings accordingly
Learning Outcome 8:
 Follow procedures in storing excess ingredients and unconsumed
cooked food
 Follow proper storage of dry and wet food/ingredients in accordance
with standard procedures
 Convert unconsumed cooked food into a new dish
 Demonstrate how to pack/wrap food in proper procedure
III. PRE-ASSESSMENT
Guide the students to answer honestly and individually the Pre -test found in
Learners Material on Pages ______. Give them enough time to read and analyze the
questions carefully and write the letter of their choice in their answer sheet.
Let the learners score their answers honestly. Together with the learners, analyze the
results of the Pre-test given to determine where they are in terms of background both in
knowledge and skills; their strengths and weaknesses are your basis for planning
instructional activities in this quarter.

PRE-TEST
A. MULTIPLE CHOICE
Directions: Read each questions carefully. Choose the letter of the correct
answer and write your answer on your test notebook.
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
3. What is the oldest commodities known by man?

A. Salt C. Spices
B. Spices and herbs D. Flavor enhancers
4. Which of the following sauce preparation techniques refers to

moistening and then scraping up the brown bits of food that stick
to bottom of the pan?
A. Deglazing C. Starch Thickening
B. Reduction D. Finishing
5. Which of the following does not serve as thickening agent?

A. Spices C. Eggs
B. Flour D. Cornstarch
6. In preparing a tomato sauce, which of the following is not included?

A. Ground pepper C. Basil Chiffonade
B. White roux D. Olive oil
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
8. What is used to measure dry ingredients and come in various sizes and volumes.
9. It is usually transparent and is smooth in the inside with the graduation

mark on the outside to read. This is used for measuring liquid
ingredients like water and oil.
10. These are containers with smooth and rounded interior surfaces with
no creases to retain some mixtures and use in mixing ingredients.
A. Measuring spoon C. Measuring spoon

B. IDENTIFICATION
Directions: Read each sentences carefully and find the correct answer inside
the box. Write your answer on your test notebook.
fruit dessert sherbets and ice holandaise

ice cream pasta griddled sandwich
velotte salad finger sandwich
toppings open-faced sandwich appetizer
club sandwich garnish dessert
1. These are the simplest dessert and one of the best because they are
nutritious, appetizing, and easy to prepare and serve.
2. These are made from fruits, juices, water and sugar
3. These are smooth frozen mixture of milk, cream, sugar, flavorings, and
sometimes eggs.
4. This is a single food or mixture of different foods accompanied or bound

by a course following its dressing.
5. It can be in a form of cheese,sesame seeds, croutons, chopped herbs,

toasted garlic, toasted nuts, whipped cream or mouse.
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.
9. A type of sandwich which is composed of toasted bread, sliced poultry,

bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or half
and held together by hors d'œuvre sticks.
10. It is a component of a sandwich.
C. TRUE OR FALSE:
Directions: Write TRUE if the statement is correct or FALSE if it is
incorrect. Write your answer on your test notebook.
1. Meat or fish has texture which is in contrast with the texture of fresh
vegetables.
2. Too much dressing makes the salad limp.
3. Properly washed vegetables can caused many microorganisms
4. Potato salad would be more interesting if chopped onions and celery are
added.

5. Almost all vegetables can be made into salads.
6. Storing of food is one of the most important activities after preparation.
7. Working inside the laboratory when someone is ill is fine.
8. Defrost and clean refrigerated units regularly.
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.
Key to Correction:
A. Multiple Choice B. Fill in the Blanks C. True or False

1. A 1.Fruit salad 1. True
2. A 2.Sherbets and Ice 2. True
3. A 3.Ice Cream 3. False
4. A 4.Salad 4. True
5. A 5.Toppings 5. True
6. B 6.Open-faced sandwich 6. True
7. A 7.Griddled sandwich 7. False
8. C 8. Finger sandwich 8. True
9. D 9.Club sandwich 9. True
10. B 10. Garnish 10.True
Learning Outcome 4 : Prepare sauces, dressings and garnishes

A. Know
1. Let the learners name the tools, equipment and materials in preparing sauces,
dressings and garnishes through video presentation.
2. The learners have to give the seasoning principles in sauce preparation.
3. Different sauces varieties have to be identified.
4. The learners should enumerate the kinds of dressings and garnishes.
B. Process
1. The learners will familiarize themselves with different materials, tools and
equipment in preparing sauces, dressings and garnishes after the video
presentation and through parade of tools.
2. Let the learners analyze the seasoning principles in sauce preparation
3. Guide learners in distinguishing the different sauce varieties
4. Facilitate learners in differentiating the different kinds of dressings and
garnishes. Ask learners why dressings and garnishes are important in meal
preparation?

C. Understand
Let the learners answer correctly the Review of Learning Outcome 4

Prepare sauces, dressings and garnishes on page _____. They will write their
answer on a sheet of paper or notebook.
This part of the learner‘s material provides other learning resources and
experiences to enrich the learner‘s understanding of the lesson through
additional activities, reading resources, and or critical questions.
D. Transfer
In this part, learners are expected to demonstrate or show a completed
product or performance as an output required for the lesson.
Review of Learning Outcome 1
LET’S TEST YOUR MEMORY!

Directions: Give a brief description of the items below and identify at
least 5 tools/ and or equipment used in the preparation process.
Description Tools/Equipment
Sauce 1.
2.
3.
5.
5.
Salad dressings 1.
2.
3.
5.
5.
Garnishes 1.
2.
3.
5.
5.

MATCHING TYPE:
Directions: Match the item in Column A with those in Column B. Write the letter
of your choice on your test notebook.
COLUMN A COLUMN B
1. Dried unripe berry of a climbing vine. a. Herb
2. Leaves and stems of soft

stemmed plants that grow in b. Flavor enhancer
temperature climate.
c. Pepper
3. Substances that enhance the natural
flavor of a food or a combination of d. Seasonings
foods without changing its flavor.
e. Spices
4. Monosodium glutamate that looks
like salt..
5. A variety of dried, aromatic vegetable

product that are used in building
flavors of prepared food.
Answer Key:
1. c
2. e
3. b
4. d
5. a
Activity
INTERVIEW
Directions: Interview at least three chefs in your community . Ask
them what are the basic seasonings that they use in cooking and the type
of menu they cook. Follow the given format below for the activity.
Name of Chef/ Cook Menu Type of Seasonings used
1.
2.
3.

QUICK WRITES
Directions: Define the following sauce preparation techniques
DEMONSTRATION
Directions: The learners will be grouped accordingly to prepare
the following sauce preparation techniques.
Activity No. 1 Deglazing

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
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

Activity No. 2 Reduction
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.
Activity 3: Starch thickness
1. Make a roux by putting 1 oz. (30 ml) of butter in a saucepan on medium heat.
Add 1 oz. (28 g) of flour and then stir well until the mixture is brown. The
longer a roux is browned, the richer the flavor becomes. Take the pan off the
stove and whisk your half pint of animal stock into the brown mixture. Make
sure to whisk vigorously and then place it back on the heat to boil. It should
boil for at least 2 minutes before it is used further.
2. Make a "beurremanie," a common French cooking thickener, if you already

have created a substance that you need to thicken. Mix equal parts melted
butter and flour. Add small amounts of this mixture to your already heated
substance. Whisk in the small parts while you bring the substance to a boil
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.
Scoring Rubrics for Sauce Preparation Techniques
Product: Good (3) Fair (2) Poor (1)
1. General Appearance
a. attractive and appealing to

______ _______ ______
appetite
b. pleasing and has a good color
combination
______ _______ ______
c. ingredients cooked just right
d. correct consistency not mushy/ ______ _______ ______
very thick/thin consistency
______ _______ ______
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 45 pts.)
COMMENTS:
A. LET’S TEST YOUR MEMORY

Directions: Below are the different kinds of sauces. List down the
ingredients needed in preparing these sauces. Write your answers in your
notebook.

Activity
B. 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
Answer Key:
1. onion
2. mirepoix
3. stock
4. black pepper
5. garlic
6. eggyolk
7. shallot
8. butter
9. salt
10. water
DEMONSTRATION
Directions: The students will be grouped accordingly. Each group will
perform how to cook the different sauces. Fill-in the Standardized recipe cost
sheet and be guided with the Score sheet.
Activity No. 1 : Prepare Bechamel sauce
Ingredients:
Makes 1 gal/3.84 L
2 tbsp/30 mL clarified butter or vegetable oil
2 oz/58 g minced onion
1 lb/454 g White Roux

5 qt/4.80 L milk
Salt, as needed
Ground white pepper, as needed
Freshly grated nutmeg, as needed (optional)
Procedure:
1. Heat the butter or oil in a heavy bottomed, medium sauce pot and add the onion.
Sauté over low to medium heat, stirring frequently, until the onions are tender and
translucent, 6 to 8 minutes.
2. Add the roux to the onion and cook until the roux is very hot, about 2 minutes.
3. Warm the milk and add it to the pan gradually, whisking or stirring to work out any
lumps. Bring the sauce to a full boil, then reduce the heat and simmer on low heat
until the sauce is smooth and thickened, about 39 minutes. Stir frequently and
skim as necessary throughout the cooking time.
4. Season with salt, pepper, and nutmeg, if using. Strain through a fine-mesh
strainer or double thickness of rinsed cheesecloth using the wringing method
5. Return the sauce to a simmer on low heat. Taste and adjust seasoning with salt
and pepper.
6. Finish the sauce as desired
7. The sauce is ready to be served now, or it may be cooled rapidly and refrigerated
for later serving.
Activity No. 2 : Prepare Espagnole sauce
Prep Time: 15 minutes Cook Time: 1 minutes Total Time: 16 minutes
Ingredients:
½ cup onions, diced
¼ cup carrots, diced
¼ cup celery, diced
1 oz clarified butter
1 oz all-purpose flour
3 cups brown stock
2 Tbsp tomato purée
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems
Procedure:
1. In a heavy-bottomed saucepan, melt the butter over medium heat until it becomes
frothy.
2. Add the mirepoix and sauté for a few minutes until it's lightly browned. Don't let it
burn, though.
3. With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is
fully incorporated and forms a thick paste or roux. Lower the heat and cook the
roux for another five minutes or so, until it's light brown. Don't let it burn! The roux
will have a slightly nutty aroma at this point.
4. Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking
vigorously to make sure it's free of lumps.
5. Bring to a boil, lower heat, add the sachet and simmer for about 50 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.
6. 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.
7. Serve hot. If not serving the sauce right away, keep it covered and warm until
you're ready to use it.
Activity No. 3 : Prepare Hollandaise sauce
Ingredients:
1 cup clarified butter (about 2½ sticks before clarifying)
4 egg yolks
2 tbsp lemon juice (the juice from 1 small lemon)
1 tbsp cold water
Kosher salt, to taste
Cayenne pepper (or a dash of Tabasco sauce), to taste
Procedure:
1. Heat an inch or two of water in a saucepan over medium heat. Also, your
clarified butter should be warm, but not hot.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
Activity No. 4 : Prepare Tomato sauce
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:
1. In a large, heavy-bottomed saucepan, heat the olive oil for a minute over
medium heat.
2. Add the onions and carrots, and sauté for a bit until the onions are translucent
but not brown.
3. 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
4. use a wooden spoon to break up the whole tomatoes while the sauce
simmers.

5. Remove from heat and pass through a food mill, or purée in a food processor
until smooth, working in batches if necessary.
6. Season to taste with Kosher salt and sugar.
Activity no. 5 : Prepare Velote sauce
Ingredients:
6 cups chicken stock
2 oz clarified butter
2 oz all-purpose flour
Procedure:
1. Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so
that the stock just stays hot.
2. 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.
3. 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.
4. Using a wire whisk, slowly add the hot chicken stock to the roux, whisking
vigorously to make sure it's free of lumps.
5. 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.
6. 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.
7. 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.
8. Keep the velouté covered until you're ready to use it.

____________________________ Portion Cost____________________

_________________________________________ _____________________________________
_________________________________________ ____________________________________
_________________________________________ ____________________________________
TOTAL COST


SCORESHEET
LABORATORY # ______
Recipe Name: ___________________ Date: ___________________

Time Started: ___________________ Time Finished: ___________

Cooking Outfit 15%
PRESENTATION 20%
Plating 10%
Garnishing 10%
TOTAL 100%
______________________________________________________
____________________________________________________

WORD HUNT
Directions: Find five types of salad dressings in the puzzle below.

Describe briefly and write your answers on your notebook.
Types of Dressings Description
1. ____________ ___________________
2. ____________ ___________________
3. ____________ ___________________
4. ____________ ___________________
5. _____________ _____________________

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 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
Answer Key:
1.oil- based oil and vinegar separate easily. eg. Italian or

vinaigrette
2. dairy uses sour cream, yogurt, cottage chees

or buttermilk
3. mayonnaise emulsion of oil, vinegar or lemon juice and

egg that do not separate.
4. cooked looks like mayonnaise, but uses cooked

starch to thicken it instead of eggs. eg.
Miracle Whip
5. low or no-fat uses less oil or no oil.

DEMONSTRATION
Directions: Divide the class into groups. Each group will have to prepare
the given salad dressing as shown below and will be evaluated based on the
given rubrics.
Activity No 1. Classic Vinaigrette
Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon
kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
Activity No 2 Shallot–White Wine
Make classic vinaigrette (No. 1), replacing the red wine vinegar with white wine
vinegar; add 1 minced shallot.
Activity No. 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.
Activity No. 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.
Activity No. 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.
Activity No.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.
Activity No. 7 Spicy Honey-Mustard
Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and
1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive
oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced
jalapeno.
Activity No. 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.

Activity No.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.
Activity No. 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.
Scoring Rubric for Salad Dressings Preparation
30% Highly Skilled Moderately Unskilled No

Skilled (28-27) Skilled(26-25) (24-23) attempt
(30-29) (22-21)
Proper and Appropriate Appropriate Appropriate Does not No attempt
effective use and effective and effective and effective select, to use
of tools, selection, selection, selection, prepare and tools/
preparation preparation preparation use equipment
equipment,
and use of and use of and use of appropriate to task
and materials and materials and materials and materials and given
materials tools tools/ tools/equipmen tools/
/equipment equipment t are equipment
are practiced most of the sometimes
all the time. time. practiced
30% (30-29) (28-27) (26-25) (24-23) (22-21)

Systematic Systematic Systematic Did not follow No attempt
application of application of application of systematic to apply
Work all work work work procedure application of procedure
Application procedure all procedure is sometimes procedure to the task
Procedure the time even most of the followed with and highly given
without proper time with constant dependent
supervision minimum supervision on
supervision supervision
25% (25-24) (23-22) (21-20) (19-18) (17-16)

Safety and Highly self- Self- Self- motivated Need to be Not
security work motivated and motivated and observed motivated motivated
habits observed all and observed sometimes and did not and totally
safety and most safety safety and observe disregards
security and security security safety and safety and
precautions precautions precautions security security
precautions precautions
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.

V. SUMMARY
The term grand sauce refers to a classic system of sauces based upon French
culinary standards. The grand sauces are also known as mother sauces or leading
sauces. 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
A grand sauce is a sauce that can be prepared In advance in a significant

amount, then finished or 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. There are different varieties of sauces namely: béchamel, espangole,
hollandaise, tomato and velote.
Hence, there are different seasonings added to improve the taste of a sauce.
And in sauce preparation it involves different techniques such as, deglazing, reduction,
and starch thickness. One should also be particular with the preparation of dressings
and garnishes to complement with the prepared meal.
SCORESHEE
LABORATORY # ______
Recipe Name: ___________________ Date: ___________________
Time Started: ___________________ Time Finished: _____________

Cooking Outfit 15%
PRESENTATION 20%
Plating 10%
Garnishing 10%
TOTAL 100%
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Review of Lesson 5
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. _____________ ________________________________
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 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

Answer Key:
Oil-based oil and vinegar separate easily
Mayonnaise emulsion of oil, vinegar or lemon juice and egg

that do not separate.
Cooked looks like mayonnaise, but uses cooked starch to
thicken it instead of eggs
Dairy uses sour cream, yogurt, cottage cheese or
buttermilk
Low/non-fat uses less oil or no oil
Let’s Do it!
DEMONSTRATION
Directions: From groups of at least 7 members to perform the following salad
dressings:
Activity No. 1 Classic Vinaigrette

Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon
kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
Activity No. 2 Shallot–White Wine

Make classic vinaigrette (No. 1), replacing the red wine vinegar with white wine
vinegar; add 1 minced shallot.
Activity No. 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.
Activity No. 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.
Activity No. 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.
Activity No. 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.
Activity No. 7 Spicy Honey-Mustard

Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and
1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive
oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
Activity No. 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.
Activity No.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.
Activity No. 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.

____________________________ Portion Cost____________________
____________________________________ ___________________________________
___________________________________ ____________________________________
____________________________________ ____________________________________
TOTAL COST
Total Recipe Cost: ___________________Recipe Type: _____________________

Portion Cost : ___________________Date Costed : ____________________
Previous portion Cost : _____________ Previous Dated_____________________

Scoring Rubric for Furniture and Table Set – up
30% Highly Skilled Moderately Unskilled No

Skilled (28-27) Skilled(26-25) (24-23) attempt
(30-29) (22-21)
Proper and Appropriate Appropriate Appropriate Does not No attempt
effective use and effective and effective and effective select, to use
of tools, selection, selection, selection, prepare and tools/
preparation preparation preparation use equipment
equipment,
and use of and use of and use of appropriate to task
and materials and materials and materials and materials and given
materials tools tools/ tools/equipmen tools/
/equipment equipment t are equipment
are practiced most of the sometimes
all the time. time. practiced
30% (30-29) (28-27) (26-25) (24-23) (22-21)

application of application of application of systematic to apply
Work all work work work procedure application of procedure
Application procedure all procedure is sometimes procedure to the task
Procedure the time even most of the followed with and highly given
without proper time with constant dependent
supervision minimum supervision on
25% (25-24) (23-22) (21-20) (19-18) (17-16)

Safety and Highly self- Self- Self- motivated Need to be Not
security work motivated and motivated and observed motivated motivated
habits observed all and observed sometimes and did not and totally
safety and most safety safety and observe disregards
security and security security safety and safety and
precautions precautions precautions security security
precautions precautions
15% (15-14) (13-12) (11-10) (9-8) (7-6)

time.
V. SUMMARY
The term grand sauce refers to a classic system of sauces based upon French
culinary standards. The grand sauces are also known as mother sauces or leading
sauces. 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.
A grand sauce can be prepared in advance in a significant amount, then finished
or flavored so that it is ―custom fit‖ to a particular dish. This approach of sauce-making
has a great deal of relevance in the professional kitchen. There are different varieties
of sauces namely: béchamel, espangole, hollandaise, tomato and velote. Hence, there
are different seasonings added to improve the taste of a sauce. And in sauce
preparation it involves different techniques such as, deglazing, reduction, and starch
thickness. One should also be particular with the preparation of salad dressings and
garnishes to complement with the prepared meal.

Learning Outcome 5: Prepare Appetizers
A. Know
1.Let the learners define the word appetizer through semantic map
2.The different tools and materials used in preparing appetizers will be identified
by the learners through picture collage and actual presentation
3.Commonly served appetizers will be presented through picture analysis
B.Process
1.The learners will be asked to explain the meaning of the word appetizer.
2. Let the learners explain the functions of the different tools and
materials used in preparing appetizers
3.On the basis of pictures presented, let the learners discuss the commonly
served appetizers and explain the reasons why it is necessary to serve
appetizer
C. Understand
Let the learners answer correctly the Review of Lesson 5. 1 .Prepare Appetizers
on page _____. They will put their answer on a sheet of paper/ notebook.
.
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
3. It is a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family
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.
Answer key:
1. Brushetta
2. Canapés
3. Caviar

4. Crudites
5. Dumplings
INTERVIEW:
Directions: Interview at least three of your friends or your neighbors and ask them what
are the different appetizers that they usually order every time that they have their lunch
or dinner in a food establishment. List down and be able to identify their classifications.
Write your interview on a sheet of paper following the given format.
Name: ________________________ Age: __________
Name of Food Appetizers Classifications

Establishment
1.
2.
3.
DEMONSTRATION
Directions: The class will be divided into groups. Each group will have to prepare
the different appetizers following the correct methods of preparation and using the
appropriate tools and equipment needed. Each group will fill up the Standard Recipe
Cost sheet and be graded by the given score sheet.
Activity No. 1 King Crab appetizer
Tools/Equipment Ingredients Procedure
measuring spoon 2 (12 ounce) packages 1.Preheat oven to 375

refrigerated biscuit dough degrees F (190 degrees C).
cheese grater/shredder
Lightly grease 12 tartlet
1 (8 ounce) package cream
mixing bowl pans.
cheese, softened
wooden spoon 1 (6 ounce) can crab meat, 2.Divide rolls in half and
drained press into the prepared
baking pan tartlet pans. Set aside.
2 tablespoons mayonnaise
chopping board 3. In a large bowl, combine
tablespoons grated
cream cheese, crab,

tong Parmesan cheese mayonnaise, Parmesan
cheese, Cheddar cheese,
oven 1/2 cup shredded Cheddar green onions and
cheese Worcestershire sauce.
refrigerator Spoon 1 teaspoon of mixture
2 tablespoons thinly sliced
into tarts and garnish with
green onions paprika.
1 teaspoon Worcestershire 4.Bake at 375 degrees F

sauce (190 degrees C) for 15 to 20
minutes, or until light brown.
1 pinch paprika
These freeze wonderfully.
Just reheat before serving
Activity No. 2 Beef ground round
measuring spoon 1 pound lean ground beef Preheat oven to 350

1egg degrees F (175 degrees C).
measuring cups 2 tablespoons water
1/2 cupbread crumbs In a large bowl, mix together
measuring glass 3 tablespoons minced
the ground beef, egg, water,
onion
1 (8 ounce) canjellied bread crumbs, and minced
cheese grater/shredder
cranberry sauce onion. Roll into small
mixing bowl 3/4 cupchili sauce meatballs.
1 tablespoon brown sugar
wooden spoon 1 1/2 teaspoons lemon Bake in preheated oven for
juice 20 to 25 minutes, turning
mixing bowl once.
chopping board In a slow cooker or large

saucepan over low heat,
baking pan
blend the cranberry sauce,
tong chili sauce, brown sugar,
and lemon juice. Add
knife meatballs, and simmer for 1
hour before serving.
oven/gas range
stove
Activity No. 3 Bacon cheddar deviled eggs
measuring spoon 12 eggs  Place eggs in a

saucepan, and cover
measuring cups 1/2 cup mayonnaise with cold water. Bring
water to a boil and
mixing bowl 4 slices bacon immediately remove
from heat. Cover, and
wooden spoon/ladle 2 tablespoons finely let eggs stand in hot
shredded Cheddar water for 10 to 12
minutes. Remove from
mixing bowl cheese hot water, and cool. To
cool more quickly, rinse
chopping board 1 tablespoon mustard eggs under cold running
water.
baking pan  Meanwhile, place bacon
in a large, deep skillet.
knife Cook over medium-high
heat until evenly brown.
saucepan Alternatively, wrap
bacon in paper towels
skillet and cook in the
microwave for about 1
oven/gas range minute per slice.
Crumble and set aside.
stove  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.
Activity No. 4 Antipasto square
measuring spoon 2 (10 oz.) cans Preheat oven to 350 degrees

refrigerated crescent F (175 C).
measuring cups dinner rolls
Unroll one package of
mixing bowl ¼ pound thinly sliced crescent roll dough, and
wooden spoon/ladle boiled ham cover the bottom of a 9x13
inch pan. Layer the ham,
mixing bowl ¼ pound thinly sliced provolone cheese, Swiss
provolone cheese cheese, salami, pepperoni,
chopping board and red peppers, on top of
¼ pound thinly sliced
Swiss cheese the dough.
baking pan
¼ pound thinly sliced In a bowl, beat the eggs

knife
Genoa salami lightly, and stir in the
shredder parmesan cheese and black
¼ pound thinly sliced pepper. Pour 3/4 of this
sauce pan pepperoni sausage mixture over the peppers.
Unroll the second package
strainer 1 (12 ounce) jar roasted of dough, and place over the
red pepper, drained, cut top of the peppers. Brush
aluminium foil
into thin strips with the remaining egg
oven/gas range mixture. Cover with
3 eggs
aluminum foil.
3 tablespoons grated
Bake for 25 minutes in the
Parmessan cheese
preheated oven. Remove
½ teaspoon ground foil, and bake for another 10
pepper to 20 minutes, or until dough
is fluffy and golden brown.
Cut into squares. Serve
warm, or at room

temperature

SCORESHEET
LABORATORY # ______
Recipe Name: ___________________ Date: ___________________


Cooking Outfit 15%
PRESENTATION 20%
Plating 10%
Garnishing 10%
TOTAL 100%
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
V. Summary
Appetizers are small pieces or portions of highly seasoned food, usually
served before a meal to induce and stimulate one‘s appetite. It gives relish to the food
we eat.
There are different tools, materials and equipment used and one must be
familiar with these. These include : measuring spoons, measuring cups, measuring
glass, wooden spoon, fork, paring knife, strainer, colander, containers, stove and
refrigerator in order to produce satisfying and appealing appetizers.
Some common appetizers are: bruschetta, canapés and finger foods.

Learning Outcome 6: Prepare Desserts and Salads
A. Know
1. The learners will have to differentiate desserts from salad through
brainstorming
2. The different tools, materials and equipment used in preparing desserts
will be identified by the learners through picture parade and actual
presentation
3. Commonly served desserts and salads will be presented through group
presentation
B. Process

1. The class will be asked to differentiate dessert from salad
2. Let the class be familiar and give the functions of the different tools
materials and equipment used in preparing desserts and salads
3. On the basis of group presentation, let the learners discuss the
commonly served desserts and appetizers
C. Understand
1. Let the learners answer correctly the Review of Lesson 1 .Prepare
dessert and salad on page _____. They will put their answer on a sheet
of paper/ notebook.
2. Compilation on page _____ will be accomplished by the students and
arranged in a folder or in their portfolio
Review of Learning
I.IDENTIFICATION Outcome 6
MULTIPLE CHOICE:
Directions: Read the questions intelligently. Choose the correct answers and write
the letter only on your test notebook.
1. What is usually serve after the main menu is taken?
A. filling
B. dessert
C. appetizer
D. spread
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
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
8.The commonly used green vegetable is :

A. cabbage
B. camote tops
C. chayote
D. string beans
9. It is the main ingredient , a mixture of vegetables, fruits, cooked meat, poultry or

fish, called :
A. Body of Salad
B. crispiness
C. Toppings
D. Dressings
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
Answer key:
1. B
2. B
3. A
4. D
5. A
6. C
7. D
8. A
9. A
10. C

A. 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.
Include different tools, materials and equipment in preparing
desserts and salads
B. QUICK WRITES
Directions: Give at least 3 good characteristics of the following desserts:
Name of Desserts Characteristics
Fruit 1.________________________________
2. _______________________________
3. _______________________________
Bread and Pastry

1.________________________________
2. _______________________________
3. _______________________________
1._______________________________
Mousse 2. _______________________________
3. _______________________________
Answer Key:
Name of Dessert Characteristics:
Fruit Desserts appetizing aroma

clean washed appearance
slightly chilled
Bread and pastry creamy fillings

soft texture
different sizes and shapes

Mousse creamy and thick
soft texture
chilled
Let’s Do it!
DEMONSTRATION
Directions: The class will be grouped accordingly to prepare the commonly served
desserts.
Activity No. 1 Almond tart slices
measuring spoon (For the pastry)

measuring cup 425g Plain white flour
measuring glass 1. Put the flour, salt, sugar, butter and almonds
into a food processor and pulse until the
spatula ½ tsp Salt mixture resembles breadcrumbs.
flour sifter 2. Add the eggs and egg yolks one at a time
and pulse until a smooth dough is formed.
mixing bowl 250g Butter (unsalted) 3. Wrap the dough in cling film and chill in the
wooden spoon fridge for half an hour.
round tart pan 4. Preheat the oven to 180°C (gas mark 4).
100g Unrefined golden Grease and flour a 30 x 20cm/12 x 8″ loose
pie shield caster sugar bottom tart tin.
rolling pin 5. Unwrap the chilled pastry and roll out onto a
pastry blender cold, floured work surface. This pastry can
50g Almonds (ground) be very fragile to handle so work quickly.
dough scraper 6. Line the tart tin with the pastry and trim off
electric beater 1 egg (free range) any excess. Prick the base with a fork, and
then cover the pastry lightly with some
brush medium, lightly beaten baking paper. Cover the paper with baking
oven beans or uncooked rice and place into the
refrigerator/chiller oven to bake blind for 15 minutes.
2 egg yolks (free 7. Remove from the oven and remove the
range)medium baking beans. Return to the oven for a
further 5 minutes to dry the pastry further.
(For the filling) 8. Reduce the oven temperature to 165 °C C

(fan oven 145 degrees C, gas mark 2).
175g Unrefined golden 9. For the filling, mix together the ground
almonds and caster sugar. Add the beaten
caster sugar eggs and almond extract and mix well. When
the pastry has cooled spread a generous
Unrefined golden caster layer of raspberry jam onto the pastry base.
Pour the filling mixture over the raspberry
sugar jam to fill the pastry case.
10. Top with flaked almonds, then bake in the
4 Egg(s) (free range) oven for 25-30 minutes or until the filling is
baked through and golden brown on top.
medium, beaten Remove from the oven and allow to cool. Cut
into slices and serve.
½ tsp Almond extract
400g Almonds (ground)
50g Almonds (flaked)
3tbsp Raspberry jam good

quality
Activity No. 2 Chocolate mousse

measuring cup 10 ounces Ghirardelli 1. Whip the cream to form light peaks. Set
aside in the refrigerator. Melt the chocolate
measuring spoon (60% Cacao Bittersweet chips in a large mixing bowl set over barely
spatula simmering water. Meanwhile, whip the eggs
mixing bowl Chocolate Chips) with the sugar until very fluffy and thick,
wooden spoon about 10 minutes.
saucepan 2 cups whip cream 2. Stir the hot coffee into the melted chocolate
chips. The mixture will start to thicken, so
electric beater work quickly. Quickly stir in the beaten
stove/gas range 1/4 cup coffee, hot eggs, then fold in the whipped cream. Pour
refrigerator/chiller or spoon mixture into cups or bowls, and
chill until firm, about 2 hours.
4 eggs, room temperature
2 tablespoons sugar
Activity No. 3 Panna Cotta

measuring cup 1/3 cup skim milk
measuring spoon
spatula 1 (.25 ounce) envelope 1. Pour milk into a small bowl, and stir in the
mixing bowl gelatin powder. Set aside.
unflavored gelatin 2. In a saucepan, stir together the heavy
wooden spoon cream and sugar, and set over medium
saucepan heat. Bring to a full boil, watching carefully,
electric beater 2 1/2 cups heavy cream as the cream will quickly rise to the top of
stove/gas range the pan. Pour the gelatin and milk into the
refrigerator/chiller 1/2 cup white sugar cream, stirring until completely dissolved.
Cook for one minute, stirring constantly.
Remove from heat, stir in the vanilla and
1 1/2 teaspoons vanilla pour into six individual ramekin dishes.
3. Cool the ramekins uncovered at room
extract temperature. When cool, cover with plastic
wrap, and refrigerate for at least 4 hours,
but preferably overnight before serving.
IDENTIFICATION:
Directions: Identify the word that is being described in each statement. Write your
answers on your notebook
________1.It is a single food or mixture of different foods accompanied or

bound by a a course following dressing
________2.It is a part of a salad consists of cheese, sesame seeds, croutons,

chopped herbs, toasted garlic, toasted nuts, whipped cream or mouse
________3.This is used to lubricate and add an accent to the salad
________4.A salad of mixed vegetables of diffrent kinds

________5. A kind of salad with a combination of vegetables and
protein foods such as shrimps, fish, meat, cheese or egg.
COOKING TIME
Directions: The class will be grouped accordingly . Each group will prepare the
following and the scoring rubrics will be the basis for evaluation:
Activity No. I Fruit Salad (Buko Fruit Salad )
Preparation Time: 20 mins

Yield: 6 servings
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.
3. Add the condensed milk and cream. Blend well to ensure that all ingredients are
evenly distributed. Add the grated cheddar cheese.
4. Cover and leave in the refrigerator for at least 2 hours before serving.
5. Transfer to individual salad bowls or to a large serving bowl.
Activity No. 2: Vegetable Salad ( Cesar Salad supreme)
Ingredients:
6 cloves garlic, peeled

3/4 cup mayonnaise
5 anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
ground black pepper to taste
1/4 cup olive oil
4 cups day-old bread, cubed
1 head romaine lettuce, torn into bite-size pieces
Procedure:
 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.
 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.
 Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese,
and seasoned bread cubes.
Activity No. 4 High Protein Salad (Tuna vegetable salad)
Ingredients
1/2 c. salad oil

2 tbsp. vinegar
2 tbsp. lemon juice
2 tsp. sugar
1 tsp. paprika
1 tsp. prepared mustard
1/2 tsp. salt
1 med. head lettuce, torn in bite-size pieces
1 (16 oz.) can cut or whole green beans, drained
2 c. cooked, peeled & diced potatoes
1 (7 oz.) can tuna, drained & flaked
2 tomatoes, peeled & sliced
2 hard boiled eggs, cut into wedges
Procedure
In a screw top jar, combine salad oil, vinegar, lemon juice, sugar, paprika, prepared mustard
and salt. Cover and shake until well blended. Chill.
Just before serving, arrange lettuce in a salad bowl. Shake dressing and drizzle a few
tablespoons over lettuce. Arrange beans, potatoes, tuna and tomatoes on top of lettuce.
Garnish with egg wedges and season with salt and pepper. Pour remaining dressing over
salad.
STANDARDIZED RECIPE COST SHEET

____________________________ Portion Cost____________________
TOTAL COST
SCORESHEET
LABORATORY # ______
Recipe Name: ___________________ Date: ___________________


Cooking Outfit 15%
PRESENTATION 20%
Plating 10%
Garnishing 10%
TOTAL 100%
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
V. SUMMARY
Salads and desserts are served after the main menu was taken. The choice of a
dessert depends on the type of a meal. A light meal is to be followed by a substantial
dessert such as blancmange with chocolate sauce 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. However, there are various tools, equipments, materials and likewise different
ingredients depending on the kind of a dessert you are going to prepare.
A palatable salad may depend upon how it is being done based on the standard
procedure and how skilful you are being a practicing cook

Learning Outcome 7: Prepare Sandwiches
A.Know
1. Let the learners give examples of different sandwiches through
picture collage
B. Process
1. The learners will be asked to explain what are the different types of
sandwiches;
2.and how are these different sandwiches prepared.
C.Understand
1. Let the learners answer correctly the Review of Lesson 1 .Prepare
hot sandwiches and its cold dressings on page___
2 .Compilation on page _____ will be accomplished by the students
and arranged in a folder or in their portfolio
\
MULTIPLE CHOICE
Directions: Read each question carefully, choose the letter which corresponds to the
correct answer and write it in your test notebook.
1. What is 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 sandwich B. 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.

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.

sandwich
4. What type of sandwich is composed of toasted bread, sliced poultry, bacon, lettuce,
tomato, and mayonnaise?

sandwich
5. What is a component of a sandwich?

A. Hor de ouveres B. Chilled C. Assorted shapes D. Garnish
Key to Correction:
1. A-Open-faced sandwich
2. C- Griddled sandwich
3. D- Finger sandwich
4. B- Club sandwich
5. D- Garnish
Enrichment Activity
Directions:
Describe the following types of Sandwiches:
Open faced Sandwich
Club Sandwich
Griddled Sandwich
Finger Sandwich
Key to Correction:
1.Open-faced sandwich
This is also known as bread baser, or tartine which consists of a single slice of
bread with one or more food items on top
2. Club sandwich
Clubhouse sandwich is a sandwich of toasted bread, sliced poultry, bacon, lettuce,

tomato, and mayonnaise. It is often cut into quarters or half and held together by hors
d'œuvre sticks.
3.Griddled sandwich
A griddled or grilled sandwich is often heated by placing the buttered slices of

bread with a spread or filling on a frying pan or griddle.
4. Finger sandwich
A finger sandwich is a type of tea sandwich, so named because the rectangular

piece of bread is sliced into long ―finger‖ slices, as opposed to triangles or
squares.

DEMONSTRATION:
Directions: Group the class accordingly and let them prepare the sandwiches
shown below. Fill in the Standard Recipe Cost sheet and you will be graded by the
given score sheet.
1.Open-faced sandwich
Open-Face Chicken Caprese Sandwiches
Hot Open-Face Roast Beef Sandwiches
2. Club sandwich
Chicken and bacon club sandwich
Caravan club sandwich
3. Griddled sandwich
Grilled cheese sandwich
Baked Grilled Cheese Pesto Sandwiches
Blue cheeseburger
Chipotle Grilled Chicken with Avocado sandwich
4. Finger sandwich
Smokey Pimiento cheese sandwich
Bacon-olive Party sandwich
STANDARDIZED RECIPE COST SHEET

____________________________ Portion Cost____________________
TOTAL COST


SCORESHEET
LABORATORY # ______
Recipe Name: ___________________ Date: ___________________


Cooking Outfit 15%
PRESENTATION 20%
Plating 10%
Garnishing 10%
TOTAL 100%
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Learning Outcome 8: Store excess foods and ingredients
A. Know
1. Let the learners enumerate the storing techniques through fishbone.
2. The learners have to give their idea about the proper storage of wet
and dry ingredients
B.Process
1. The learners will discuss the storing techniques and explain further why
it is necessary to store food and ingredients
2. The learners will explain the proper storage of wet and dry ingredients.
3. Facilitate learning on proper packaging and wrapping procedures. How

are these being done?
C. Understand
1. Let the learners answer correctly the Review of Lesson 1 .Store excess
food and ingredients on page___
LIST IT DOWN
Directions: Provide guidelines for storing of dry and wet goods. Write your
answers in your notebook.
Dry storage Cold storage
1. _________________________ 1. ________________________
2. _________________________ 2. ________________________
3. _________________________ 3. ________________________
4. _________________________ 4. ________________________
Answer Key
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 degrees Celcius. Studies have
shown that the food in general can be stored three times longer at 21
degrees Celcius than at 38 degrees 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.
Cold Storage
1. Whenever possible, provide separate refrigerated areas for meat, fish,

poultry, and dairy products. These food items have different storage
temperature requirements and there is danger of cross – contamination
when they are stored in the same place.
2. Limit refrigerated space to what is necessary. Refrigerated space is very
expensive. Too much space encourages unnecessary accumulation of too
many stored goods.
3. Keep temperature of refrigerated food at -1 degree Celcius or lower.
Freezing temperature must be -20 to -29 degree Celcius. Fruits and
vegetables are generally stored at 4.5 degree to 7 degree Celcius.
4. Defrost and clean refrigerated units regularly. Defrosting helps maintain
the unit‘s efficiency and reduces unnecessary electrical costs.

DEMONSTRATION
Directions: Let the learners group accordingly and perform what they have learned
and be evaluated using the Performance Scoring rubric shown below.
Activity No.1 : Perform proper storing of wet and dry goods.
Activity No. 2 : Perform packing and wrapping procedures.
Performance Scoring Rubric
30% Highly Skilled Skilled Moderately Unskilled No attempt

(30-29) (28-27) Skilled(26-25) (24-23) (22-21)
Proper Appropriate and Appropriate Appropriate and Did not select, No attempt
and effective and effective effective prepare and to use tools/
effective selection, selection, selection, use equipment to
use of preparation and preparation preparation and appropriate task given
tools, use of materials and use of use of materials materials and
and tools materials and and tools/
equipme /equipment are tools/ tools/equipment equipment
nt, and practiced all the equipment are are sometimes
materials time. practiced practiced
most of the
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Work application of all application of application of systematic to apply
Applicatio work procedure all work work procedure application of procedure to
n the time even procedure is sometimes procedure the task
Procedur without proper most of the followed with and highly given
supervision time with constant dependent on
e
minimum supervision supervision
supervision
25% (25-24) (23-22) (21-20) (19-18) (17-16)

Safety Highly self- Self- Self- motivated Need to be Not
and motivated and motivated and observed motivated motivated
security observed all and some safety and did not and did not
work safety and observed and security observe observe
habits security most safety precautions safety and safety and
precautions and security security security
precautions precaution precautions
15% (15-14) (13-12) (11-10) (9-8) (7-6)

Speed/Ti Finished the Finished the Finished the Finished the No work at
me work ahead of work on time work close to work beyond all
time.
POST TEST II

I. TRUE OR FALSE:
Directions: Write TRUE if the statement is correct or FALSE if it is not correct. Write
your answer on your test notebook.
1. Meat or fish has texture which is in contrast with the texture of fresh vegetables.
2. Too much dressing makes the salad limp.
3. Properlywashed vegetables can caused many microorganisms
4. Potato salad would be more interesting if chopped onions and celery are added.
5. Almost all vegetables can be made into salads.
6. Storing of food is one of the most important activities after preparation.
7. Working inside the laboratory when someone is ill is fine.
8. Defrost and clean refrigerated units regularly.
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.
II. MULTIPLE CHOICE:

Directions: Read each questions carefully. Choose the letter of the correct answer and
write your answer on your test notebook.
1. Which of the following refers to a classic system of sauces based

on the French culinary standards?
C. Grand sauce C. Brown sauce
D. 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?
C. White sauce C. Tomato sauce
D. Hollandaise sauce D. Brown sauce
3. What is the oldest commodities known by man?

C. Salt C. Spices
D. Spices and herbs D. Flavor enhancers
4. Which of the following sauce preparation techniques refers to

moistening and then scraping up the brown bits of food that stick
to bottom of the pan?
C. Deglazing C. Starch Thickening
D. Reduction D. Finishing
5. Which of the following does not serve as thickening agent?

C. Spices C. Eggs
D. Flour D. Cornstarch
6. In preparing a tomato sauce, which of the following is not

included?
C. Ground pepper C. Basil Chiffonade
D. White roux D. Olive oil
7. What is used in measuring dry and liquid ingredients in small quantity.

C. Measuring spoon C. Measuring cups
D. Mixing bowl D. Measuring glass
8. What is used to measure dry ingredients and come in various sizes

and volumes.
9. It usually transparent and is smooth in the inside with the graduation

mark on the outside to read. This is used for measuring liquid
ingredients like water and oil.
10. These are containers with smooth and rounded interior surfaces with
no creases to retain some mixtures and use in mixing ingredients.
C. Measuring spoon C. Measuring spoon

III. IDENTIFICATION:
Directions: Read each sentences carefully and find the correct answer inside the box.
Write your answer on your test notebook.
fruits sherbets and ice holandaise
ice Cream pasta griddled sandwich

velotte Salad finger sandwich
toppings open-faced sandwich appetizer
club sandwich garnish dessert
1. These are the simplest dessert and one of the best because they are
nutritious, appetizing, and easy to prepare and serve.
2. These are made from fruits, juices, water and sugar
3. These are smooth frozen mixture of milk, cream, sugar, flavorings, and
sometimes eggs.
4. This is a single food or mixture of different foods accompanied or

bound by a course following its dressing.
5. It can be in a form of cheese,sesame seeds, croutons, chopped herbs,

toasted garlic, toasted nuts, whipped cream or mouse.
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.
9. A type of sandwich which is composed of toasted bread, sliced poultry, bacon,

lettuce, tomato, and mayonnaise. It is often cut into quarters or half and held
together by hors d'œuvre sticks.
10. It is a component of a sandwich.
Key to Correction:

I. True or False II.Multiple Choice III. Identification
1. True 1.A 1.Fruits
2. True 2. A 2.Sherbets and Ice
3. False 3. A 3.Ice Cream
4. True 4. A 4.Salad
5. True 5. A 5.Toppings
6. True 6. B 6.Open-faced sandwich
7. False 7. A 7.Griddled sandwich
8. True 8. C 8. Finger sandwich
9. True 9. D 9.Club sandwich
10.True 10. B 10. Garnish

QUARTER III
LESSON 2: PROVIDE FOOD AND BEVERAGE SERVICE
 Prepare Dining Area
 Set – Up Table
I. INTRODUCTION
In this quarter Provide Food and Beverage Service presents knowledge, skills, and
attitude in Dining Area Preparation which shows correct table set-up and table setting
following the standard procedures. Table appointments which include table cloth,

napkin folding and table centerpiece are also discussed and illustrated to prepare
students in the actual industries.
Here, the individual students will learn how to usually design table appointments
based in the decorative theme of a gathering of people for a special event, such as a
wedding or a holiday get-together. Hence, the theme of the event serves as the
inspiration for the table appointment.
There are rules to be taken into consideration with regards to preparing the
dining area wherein the table appointments like dinnerware, flatware, glassware and
decorative accent piece are laid in specific places. However, nowadays, table
appointment setters become innovative wherein they create their own elegant,
functional table settings by decorating event and holiday tables according to their own
tastes, budgets and available resources.
II. OBJECTIVES
Learning Outcome 1:
 Show furniture set up following standard correctly
 Demonstrate table and table settings correctly
 Properly use dining equipment per standard procedure.
. Learning Outcome 2:
 Lay out different types of tablecloth
 Set up table appointments according to standards
 Demonstrate basic napkin folding.
 Design creative table centerpiece
III. PRE-ASSESSMENT
Guide the students to answer honestly and individually the Pre Test found in
questions carefully and write the letter of their choice on their answer sheet.
analyse the results of the Pre -Test given to determine where they are in terms of
background both in knowledge and skills; their strengths and weaknesses are your
bases for planning instructional activities for this quarter.
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?
B. menu cover
3. Which of the following is considered as a central object with a decorative

purpose intended for .table decoration?
A. basic set-up (ala carte)
B. menu cover
4. Which of the following are the materials used in setting individual covers on a
table?
B. menu cover
5. What kind of cloth 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 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 that
eliminates need for changing the 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 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 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.
III. IDENTIFICATION:
Directions: Identify each utensil that corresponds to each number. Write your answers
on your test notebook.

Key to Correction
I. Multiple Choice II. Fill in the Blank Identification
1. basic set up (ala carte) 1. table setting 1.table napkin
2.menu cover 2. table napkin 2. salad fork
3. table centerpiece 3. butter plate 3. dinner fork
4. table appointments 4. flat wares 4. dessert & fork spoon
5. silence cloth 5. fork 5. bread & butter plate w/
spreader
6. table cloth 6. beverage glass 6. dinner plate
7. top cloth 7. cup and saucer 7. dinner knife
8. table runners 8. linens 8. teaspoon
9. place mat 9. placemat 9. soup spoon
10. table napkin 10. dinner fork 10. cocktail fork
11. water glass
12.beverage glass
13. beverage glass
14. coffee cup & saucer

Learning Outcome 1: Prepare Dining Area
A. Know
1. Through Brainstorming the teacher will ask the class their own definition of
the word Dining Room. Let also students give the importance of Dining
Room.
2. Pictures of different Dining Room Set up will also be presented to the class.
Let the students give their own observations with those dining room types
presented.
3. Through Question and Answer teacher will ask students about their idea of
the term table appointments.
4. The class should identify different table appointments they know. They
should also give some background knowledge about it.
B. Process
1. Through lecture discussion, let students explain one by one room
considerations in preparing a dining room.
2.With the pictures of different dining room set – up , the class will be
asked to compare and give its advantage and disadvantage.
3. The teacher will list down the table and chairs set – up then let the
class explain how it is arranged accordingly.
C. Understand
1.Through paper and pen assessment students are asked to answer in a
sheet of paper the Review of the Learning Outcome 1-I/II on Page _____
I. IDENTIFICATION
Directions: Identify each utensil that corresponds to each number. Write your answers
on your test notebook.
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
4. More than three glasses should be placed at the cover.
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.
10. Candles should be short enough to be at the level of the glass.

Answer key
I. IDENTIFICATION
1. Napkin 8. Teaspoon
2. Salad fork 9. Soup spoon
3. Dinner fork 10. Cocktail fork
4. Dessert and fork spoon 11. Water glass
5. Bread and butter plate w/spreader 12. Beverage glass
6. Dinner plate 13. Beverage glass
7. Dinner knife 14. Coffee cup and saucer
II. TRUE OR FALSE
1. T
2. T
3. T
4. F
5. F
6. F
7. T
8. T
9. T
10. F
Activity
I. WINDOW FRAMES
Directions: Draw Window Frames in your portfolio with cut-out pictures from
magazines and/ or downloaded pictures showing the different table set-up.
Let’s Do it!

II. DEMONSTRATION
Directions: Group the class accordingly to perform the different activities enumerated
below. 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 Table Setting
Activity No. 2 Formal Dinner Table Setting
Activity No. 3 Family Table setting
Scoring Rubrics for Table Set – Up and Table setting
Highly Skilled Moderately Unskilled No attempt

Skilled Skilled
30% (28-27) (24-23) (22-21)
(30-29) (26-25)

Does not select,
Proper and Appropriate Appropriate Appropriate prepare and use No attempt to use
effective and effective and effective and effective appropriate tools/ equipment to
use of selection, selection, selection, materials and task given
tools, preparation preparation preparation tools/ equipment
equipment, and use of and use of and use of
and materials and materials and materials and
materials tools tools/ tools/equipm
/equipment all equipment ent
the time. most of the sometimes.
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Work Systematic Systematic Systematic Does not follow No attempt to

Application application of application of application of systematic apply procedure
Procedure work work work application of to the task given
procedure all procedure procedure procedure and
the time even most of the sometimes highly dependent
without time with with constant on supervision
proper minimum supervision
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Safety and Highly self- Self- Self- Need to be Not motivated

security motivated motivated motivated motivated and did and totally
work habits and observed and and not observe disregard safety
all safety and observed observed safety and and security
security safety and some of the security precautions
precautions security safety and precaution
all the time precautions security
most of the precautions
time
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/Time Finished the Finished the Finished the Finished the work No work at all
work ahead work on time work close to beyond the given
of time given time time.
LEARNING OUTCOME 2
Set-up Table
A. Know
The class are divided into five groups equally then they are tasked to
report the following process. They should give and enumerate also
some reminders on preparing the following:
A. Placing of Linens
B. Placement of Dinnerware
C. Laying the Flatware
D. Laying of the Beverage ware
E. Laying the Table Décor or Centerpiece
B. Process
With the group assignment, the class will discuss in front of the
class about the table appointments they are tasked to explain and discuss in front of
the class.
Through video presentation the teacher will showcase different
table set – up of different hotels in the country. The class should
give their own observation based on the video presented to them.

The class will list down the characteristics of each table set – up presented
to the class.
C. Understand
This part of the learner‘s material provides other learning resources and
experiences to enrich/ broaden the learner‘s understanding of the lesson through
additional activities, reading resources, and or critical questions.
D. Transfer
In this part, learners are expected to demonstrate or show a completed
product or performance as an output required for the lesson.
I. MULTIPLE CHOICE:
describes the statement. Write your answer on your test notebook.
1. What is the basic set-up performed before the guest arrive designed for a main
course only?
B. menu cover
2. What is the term for a set menu which features pre-arranged items at fixed price
B. menu cover
D.table appointments
3. Which of the following is considered as a central object with a decorative

purpose intended for .table decoration?
B. menu cover
table?
B. menu cover
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 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
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
A. table runner
B. center piece
C. place mat
D. napkin
and to cover the lap in order to protect clothing of 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.
3. A small, broad spatula used as an individual butter server.
4. A four-pronged fork used for regular meals.
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
Kinds of Linens Dinnerware Flatware Beverageware Types of Napkin Folding

1. 1. 1. 1. 1.
2. 2. 2. 2. 2.
3. 3. 3. 3. 3.
4. 4. 4. 4. 4.
5. 5. 5. 5. 5.
Answer Key
LO3
I. MULTIPLE CHOICE
1. basic set up (ala carte)
2.menu cover
3. table centrepiece
4. table appointment
5. silence cloth
6. table cloth
7. top cloth
8. table runners
9. place mat
10.table napkin
II. IDENTIFICATION
1. dinner knife
2. steak knife
3. butter knife or spreader
4. dinner fork
5. salad fork
6. place/show plate
7. collin glass
8. zombie glass
9. cocktail / martini glass
10. goblet
III. ENUMERATION
Kinds of Dinner ware Flatware Beverageware Napkin Folding

Linens Design
1. table cloth 1.Place plate 1. dinner fork 1.Water tumbler 1. Pyramid
2. table 2.Dinner 2. Salad/ 2. Juice Glass 2. Bird of Paradise

runner plate dessert fork
3. placemat 3.Luncheonpl 3. serving fork 3. High ball 3.Candle

ate
4. under liner 4.Soup plate 4. dinner spoon 4. Goblet 4.Mexican Fan
5. table 5.Salad plate 5. soup spoon 5. Cocktail 5.Rose

cloth glass

Activity
I. SCRAPBOOK:
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..
To assess students‘ learning on table appointments the following hands on activities

are given to each group. They should be able to perform it properly following the
scoring rubrics provided by the teacher.
Activity No. 1. Familiarization with different table appointments through parade of

tools
Activity No. 2. Designs of Napkin folding:
A. pyramid napkin folding

B. candle Napkin folding
C. birds of paradise napkin folding
D. fan napkin folding
Activity No. 3. Design a Creative centrepiece
Rubrics for Napkin Folding/Centerpiece

Criteria 5 3 1 Score
Appropriate and Appropriate and Inappropriate

1. Use of Tools correct used correct used of and incorrect
of tools all the tools most of the used of tools
time time all the time
Used the correct Used the correct Failed to use the

method. method. correct method.
2.Procedure Procedures Procedures Procedures not
correctly partly followed.
followed. followed.
Finished the Finished the Finished the
work ahead of work on time. work more
3. Speed time. than the allotted

time.
All details were Some All details

correctly and details were were presented
4. Design accurately inaccurately and incorrectly and
presented inaccurately inaccurately.
(attractive) presented (not attractive)
(less attractive)
Scoring Rubrics for Napkin Folding/Centerpiece
Highly Skilled Moderately Unskilled No attempt

Skilled Skilled
30% (28-27) (24-23) (22-21)
(30-29) (26-25)
Proper and Appropriate Appropriate and Appropriate and Did not select, No attempt to
effective use and effective effective prepare, and use tools/
of tools, effective selection, selection, use appropriate equipment to
equipment, selection, preparation and preparation and materials and task given.
and materials preparation use of materials use of materials tools/
and use of and tools/ and equipment.
materials equipment are tools/equipment
and tools practiced most are practiced
/equipment of the time. sometimes
are

practiced all
the time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Work Systematic Systematic Systematic Did not follow No attempt to

Application application application of application of systematic apply
procedure of all work work procedure work procedure application of procedure to
procedure is is followed most is followed procedure and the task
followed all of the time with sometimes with highly given.
the time minimum constant dependent on
even supervision. supervision. supervision.
without
supervision.
(25-24) (23-22) (21-20) (19-18) (17-16)
25%
Highly self- Self- motivated Self- motivated Need to be Not motivated

motivated and observed and observed motivated and and totally
Safety and and safety and some safety and did not observe disregard
security work observed all security security safety and safety and
habits safety and precautions precautions security security
security most of the time precautions precautions
precautions
all the time.
(13-12) (11-10) (9-8) (7-6)
15%
(15-14)
work ahead work on time. work close to work beyond all.
of time. given time. the given time.
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.

II. MULTIPLE CHOICE
describes the statement. Write your answer on your test notebook.
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
2.What is the term for a set menu which features pre-arranged items at fixed price
B.menu cover
C.table centrepiece
3. Which of the following is considered as a central object with a decorative purpose

intended for table decoration?
B.menu cover
C.table centrepiece
table?
A.basic set-up (ala carte)
B.menu cover
C.table centrepiece
5.What kind of cloth 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 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 that
eliminates need for changing the 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
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
A. table runner
B. center piece
C. place mat
D. napkin
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.
Answer key:
Port Test III
I. Identification II. Multiple Choice III. Fill in the Blank
1.table napkin 1. basic set up (ala carte) 1. 1. table setting
2. salad fork 2.menu cover 2. table napkin

3. dinner fork 3. table centerpiece 3. butter plate
4. dessert & fork spoon 4. table appointments 4. flat wares
5. bread & butter plate w/ 5. silence cloth 5. fork
spreader
6. dinner plate 6. table cloth 6. beverage glass
7. dinner knife 7. top cloth 7. cup and saucer
8. teaspoon 8. table runners 8. linens
9. soup spoon 9. place mat 9. placemat
10. cocktail fork 10. table napkin 10. dinner fork
11. water glass
12.beverage glass
13. beverage glass
14. coffee cup & saucer

QUARTER IV

 Serve Food and Beverage Service
 Clear the Table
II. INTRODUCTION
In this quarter Provide Food and Beverage Service present knowledge, skills,
and attitude in serving and providing food and beverage in house or in any food
establishment. It includes the table service procedure, serving food at the table and
preparing beverages. Proper clearing and cleaning of tables with table etiquette are
also emphasized.
II. OBJECTIVES
Learning Outcome 3:
 Demonstrate correct table service procedures and techniques
 Describe the procedure for serving food at the table
 Have working knowledge of the rules in table service with regard to order of
service, loading trays, and clearing dishes.
 Serve beverage with garnishing in accordance with standard procedure
. Learning Outcome 4:
 Have a working knowledge of rules and regulations in clearing the table.
 Demonstrate clearing of table following standard procedure
 Perform cleaning the table and changing used ashtrays
 Observe table manners and etiquette.
III. PRE-ASSESSMENT
Guide the students to answer honestly and individually the Pre Test found in
questions carefully and write the letter of their choice in their answer sheet.
analyse the results of the Pre Test given to determine where they are in terms of
background both in knowledge and skills; their strengths and weaknesses as your
bases for planning instructional activities for this quarter.
MULTIPLE CHOICE
Directions: Read each sentences carefully. Choose the letter of the correct answer
and write on a piece of paper.
________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
________2.Serving flatware is generally laid at the _______ of the dish to

have the serving flatware stuck into the food at the start of the meal.

________3. Cups and saucers are placed at the top
________4.Drinking glasses are placed at the tip of the knife or spoon at

_________ of the cover
________5.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
_______6.General name for liquors, which means ―water of life. ― It is

distilled from a fermented mash or corn or other cereal grains
called:
a. gin b. juice c.rum d .whiskeys
_________7. It is distilled from a fermented mash of sugar cane juice or

molasses, which is produced in most tropical countries and generally bottled at 40
% alcohol, known as
a. gin b. juice c. rum d. whiskeys
__________8. It comes from the French word genievre, which means junifer berry,
the chief flavoring agent in a kind of beverage referred to as:
a. gin b. juice c.rum d. whiskeys
_________9. This is a table appointment must not be placed near the sides or
edges of the tray where they are likely to fall off. These are:
a. plates b. spoons c. glasses d. knife
_________10.Usually the food is served food from the________ side of the

customer
a. left b. right c. center d. upper
_________11. Serve red wine, new, slightly chilled at a temperature of:

a. 12 -14 0 C b. 10-11 0 C c.15 -160 C d. 22 -24 0 C
_________12. For breakfast, the order of service begins with :

a. Water b. Fruits c. Coffee d. bread
_________13. It is defined as any liquid is swallowed to quench thirst for
nourishment or enjoyment. This term referred to as:
a. Water b. coke c. liquor d. beverage
_________14. 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
________15. The ―march of the menu‖ should include:

a. appetizer, soup, main course, dessert
b. soup, rice, meat, fish
c. salad, dressing, beverage, water
d. breakfast, cake, wine, coffee
_________16. A common type of glass that is brittle and scratch resistant is

a. Blown Lead glass b. Lime glass c. Lead glass
d. Aluminium glass
________17.It is considered fine and expensive with exquisitely intricate

decorations like etchings and sand carvings. This kind of glass is :
a. Blown Lead b. lime c. lead d. aluminium
________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
_________19. It is a half orange slice and a stemmed cherry on a pick used in

garnishing . This is referred to as:
a. Manhattan b. screw driver c. flag d. Gibson
__________20. It is a garnish with three cocktail onions on a pick, known as:

a. Manhattan b. screw driver c, flag d. Gibson
II. TRUE OR FALSE:
Directions: Read each sentence carefully. Write T if the statement is correct and F if
the statement is wrong. Write your answer in your quiz notebook.
_________1. Tables must be left unattended after the guests finished

Eating.
_________2. Small plates must be the first to be removed.
_________3. You can use any kind of tray for bussing
_ _______4. It is proper to remove the plates of the guests without

their permission
_________5. It is appropriate to remove soiled utensils at the right side

of the guests.
__________6. In serving food you can reach across in front of a guest

in removing dishes.
__________7. Remove serving dishes and silver first, then

remove the dishes from each person's cover, usually
beginning with the hostess or guest of honor.
__________8. Always stack dishes on the table in front of the

guest in clearing the table.
_________9. Brush the tables with a clean, moist side towel

whenever necessary. Take care not to spill the crumbs
on the lap of the customer.
_________10.When bussing, follow the standard procedure the 3S‘s

–segregate, scrape, and stack away from the guest.
Key to correction:
I. Multiple Choice
1. A
2. C
3. B
4. B
5. A
6. D
7. C
8. A
9. C
10. B

11. A
12. B
13. D
14. B
15. A
16. B
17. A
18. C
19. C
20. D
II. TRUE OR FALSE:

KEY TO CORRECTION:
1.F
2.F
3.F
4.F
5.T
6.F
7.T
8.F
9.T
10.T
A. Know
1.Let the learners familiarize the correct table service procedures and
techniques through group reporting
2.The learners have to enumerate the procedure in serving food at the table
3.The learners must give the rules in table service, to include order of
service, loading of trays and clearing dishes
4.The learners must be skilful in preparing and serving beverages with
garnishing in accordance with the standard procedure
5.The learners must have the knowledge of the rules in clearing the tables
through Role playing
6.The learners have to be familiar with the clearing and cleaning of tables;
and changing ashtray
7.The learners have to observe table manners and etiquettes
D. Process
1. The teacher should emphasize how learners set-up correct table procedures
and learn proper techniques
2. Through video presentation, the learners must explain the procedures in serving
food at the table?
3. Discuss the rules in table service and how are beverages being prepared and
served to the guests with proper garnishing?
4. Let the learners answer the following questions:
a. What are the rules in clearing the tables?
b. How to clear tables after the guests finished dining?
c. What are the procedures in cleaning tables and changing used ash tray?
E. Understand
1. Let the learners answer correctly the Review of Lesson . 1 in

page_____. They will put their answer on a sheet of
paper.
A. MULTIPLE CHOICE
Directions: Read each sentences carefully. Choose the letter of the correct answer and
write on a piece of paper.
______1.When laying flatware, the fork is placed with tines facing up

at the ______of the plate
_______2.Serving flatware is generally laid at the _______ of the dish

to have the serving flatware stuck into the food at the start
of the meal.
________3. Cups and saucers are placed at the top
________4. Drinking glasses are placed at the tip of the knife or spoon
at _______ of the cover
b. right side d. lower sid
________5. 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
b .fork d. Tong
Key to Correction:
1. A
2. B
3. B
4. C
5. A
Let the students answer the Multiple Choice test on pages____ in their notebook.
MULTIPLE CHOICE
Directions: Read the statement carefully and write the letter of your choice in your
answer sheet. .
_________1. General name for liquors, which means ―water of life. ― It is

called:
_________2. It is distilled from a fermented mash of sugar cane juice or

molasses, which is produced in most tropical countries and
generally bottled at 40 % alcohol, known as
a. gin b. juice c. rum d. whiskeys
_________3. It comes from the French word genievre, which means junifer
berry, the chief flavoring agent in a kind of beverage referred to
as:
_________4. This is a table appointment must not be placed near the sides or
edges of the tray where they are likely to fall off. These are:
_________5. Usually the food is served food from the________ side of the
customer

a. 12 -14 0 C b. 10-11 0 C c.15 -160 C d. 22 -24 0 C
_________7. For breakfast, the order of service begins with the :

a. Water b. Fruits c. coffee d. bread
_________8. It is defined as any liquid is swallowed to quench thirst for

nourishment or enjoyment. This term referred to as:
_________9. In stacking soiled dishes, place the _________ at the center of
the tray so that one arm can support them

c. salad, dressing, beverage, water

a.Blown Lead b. lime c. lead d. aluminium
________12. It is considered fine and expensive with exquisitely intricate

decorations like etchings and sand carvings. This kind of glass
is :
_________13. 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.
a. Blown Lead b. lime c. lead d. Aluminium
_________14. It is a half orange slice and a stemmed cherry on a pick used

in garnishing referred to as:
_________15. It is a garnish with three cocktail onions on a pick referred to as:


Key to correction:
1. D
2. C
3. A
4. C
5. A
6. A
7 B
8 D
9 A
10. A
11. B
12. A
13. C
14. C
15. D
To assess students learning on Clearing the table lesson let

the class answer the formative test Review of Lesson 1
provided for them on pages______. Put their answer on their
notebook.
Review of Learning Outcome
TRUE OR FALSE
_________1. Tables must be left unattended after the guests finished

Eating.
_ _______4. It is proper to remove the plates of the guests without

their permission
_________5. It is appropriate to remove soiled utensils at the right side

of the guests.
__________6. In serving food you can reach across in front of a guest

in removing dishes.
__________7. Remove serving dishes and silver first, then

remove the dishes from each person's cover, usually
beginning with the hostess or guest of honor.

_________9. Brush the tables with a clean, moist side towel

whenever necessary. Take care not to spill the crumbs
on the lap of the customer.

Key to Correction:
1.F
2.F
3.F
4.F
5.T
6.F
7.T
8.F
9.T
10.T
The class will answer the Review of the Lesson 2 of clearing the table on page____.
Put their answer on their notebook.
A. SEQUENCING
Directions: Arrange the following in chronological order. Write your answer on a

piece of paper.
.
_______1.Recording of shift
________2.Wrap, date, and refrigerate perishable food in clean
________3.Clean all tools, utensils, and containers containers
________4.Secure station.
________5.Empty, clean, and return all equipment at their right places
_ ______6.Turn off all appliances as necessary
________7.Requisition and restock station with the required

ingredients and utensils that were used during the day
Key to correction:
1.5
2.4
3.1
4.7
5. 2
6. 3
7. 6

Role Playing : Correct Table Service
Directions: The Students will be grouped accordingly. They will perform Correct
table service procedures and techniques through role playing. Scoring Rubrics
below will be basis for evaluating the group performance
Scoring Rubric for Correct Table Service Procedures and Techniques
Moderately Unskilled No attempt

Skilled(26-25)
30% Highly Skilled Skilled (24-23) (22-21)
(30-29) (28-27)
Appropriate and Appropriate Appropriate and Never selects, No attempt

effective and effective effective prepares and to use tools/
Proper and selection, selection, selection, use equipment
effective preparation and preparation preparation and appropriate to task given
use of use of materials and use of use of materials materials and
tools, and tools materials and and tools/
equipment, /equipment all tools/ tools/equipment equipment
and the time. equipment some of the
materials most of the time.
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Systematic Systematic Systematic Never follows No attempt

application of all application of application of systematic to apply
Work work procedure work procedure work procedure application of procedure to
Application all the time even most of the some of the procedure and the task
Procedure without proper time with time with highly given
supervision minimum constant development
supervision supervision on supervision
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Highly self- Self- motivated Self- motivated Needs to be Not

motivated and and observes and observes motivated and motivated
Safety and observes all most safety sometimes does not and totally
security safety and and security some of the observe safety disregards
work habits security precautions safety and and security safety and
precautions all most of the security precaution in security
the time‘ time in work precautions in work precautions
work in work
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/Time Finishes the Finishes the Finishes the Finishes the No work at
time given time the given time.
2. The class will be divided into groups accordingly. Each group will demonstrate the
following table service in front of the class. Scoring rubrics below will be guide as
basis for group evaluation.

DEMONSTRATION 1: Demonstration on the rules to observe in the table service
(Order of Service)

(Loading of Trays)
(Prepare beverage listed below and serve with garnishing)
Bloody Mary
Ingredients:
1 ½ oz vodka fill w/bloody Mary mix
Procedure:
On ice, then garnish with celery stalk & lime wedge
Glass:
Napoli Grande
1. Champagne cocktail
Ingredients:
¾ oz. brandy
¾ oz. dark crème de cacao
2 oz. crème
Procedure:
Blend/ strain, garnish with lemon twist
Glass:
Pre-chilled Bella Grande
Manhattan
Ingredients:
2 oz. Bourbon
¾ oz. sweet Vermont
Procedure:
Stir/ strain, garnish with cherry
Glass: Pre-chilled cocktail
Martini
Ingredients:
¼ oz. Dry Vermouth
2 oz. gin
Procedure:
Stir in mixing glass and strain, garnish with olive
Glass: Pre-chilled cocktail
Rob Roy
Ingredients:
¼ sweet Vermouth
2 oz. scotch
Procedure:
Stir / strain. Garnish with cherry
Glass: Pre chilled cocktail
DEMONSTRATION 4:
Demonstration on the rules to observe in the table service (Refilling with water )

Scoring Rubric
30% Highly Skilled Moderately Unskilled No attempt

Skilled(30-
(28-27) Skilled(26-25) (24-23) (22-21)
29)
Appropriat Appropriate Appropriate Never No attempt

e and and effective and effective selects, to use
Proper and effective selection, selection, prepares and tools/
effective use selection, preparation preparation use equipment
of tools, preparation and use of and use of appropriate to task
equipment, and use of materials and materials and materials given
and materials tools/ tools/equipmen and tools/
materials and tools equipment t some of the equipment
/equipment most of the time.
all the time. time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Systematic Systematic Systematic Never No attempt

application application of application of follows to apply
Work of all work work work systematic procedure
Application procedure procedure procedure application of to the task
Procedure all the time most of the some of the procedure given
even time with time with and highly
without minimum constant development
proper supervision supervision on
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Highly self- Self- Self- motivated Needs to be Not

motivated motivated and and observes motivated motivated
Safety and and observes sometimes and does not and totally
security observes most safety some of the observe disregards
work habits all safety and security safety and safety and safety and
and precautions security security security
security most of the precautions in precaution in precaution
precaution time in work work work s in work
s all the
time‘
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/Time Finishes Finishes the Finishes the Finishes the No work at

the work work on time work close to work beyond all
ahead of given time the given
time time.
Directions: The class will be divided into groups accordingly. Each group will
demonstrate the Proper Clearing of tables in front of the class. Scoring Rubrics
below will be guide as basis for evaluation

Scoring Rubrics for Proper Clearing of Tables
Highly Skilled Moderately Unskilled No

Skilled Skilled attempt
30% (28-27) (24-23)
(30-29) (26-25) (22-21)
Proper Appropriate Appropriate Appropriate Never No attempt

and and and and effective selects, to use tools/
effective effective effective selection, prepares equipment to
use of selection, selection, preparation and use task given
tools, preparation preparation and use of appropriate
equipme and use of and use of materials and materials
nt, and materials materials tools/equipme and tools/
material and tools and tools/ nt some of the equipment
s /equipment equipment time.
all the time. most
of the time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Work Systematic Systematic Systematic Never No

Applicat application application application of follows attempt to
ion of all work of work work systematic apply
Procedu procedure procedure procedure application procedure
re all the time most of the some of the of procedure to the task
even without time with time with and highly given
proper minimum constant development
supervision supervision supervision on
supervision
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Safety Highly self- Self- Self- Needs to be Not

and motivated motivated motivated and motivated motivated
security and and observes and does not and totally
work observes all observes sometimes observe disregards
habits safety and most safety some of the safety and safety and
security and security safety and security security
precautions precautions security precaution in precaution
all the time most of the precautions in work s in work
time in work work
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/T Finished the Finished the Finished the Finished the No work
ime work ahead work on work close to work beyond at all
of time time given time the given
time.
Demonstration 4. The class is divided into groups, then each group will demonstrate
the Proper Cleaning of tables and Changing of Ashtrays in front of the class.
Scorings Rubrics below will be guide as basis for evaluation.

Scoring Rubrics for Proper Cleaning of Tables and Changing of Ashtrays
30% Highly Skilled Skilled Moderately Unskilled No

Skilled attempt
(30-29) (28-27) (24-23)
(26-25) (22-21)
Proper Appropriate Appropriate Appropriate Never No attempt

and and and effective and effective selects, to use tools/
effective effective selection, selection, prepares and equipment
use of selection, preparation preparation use to task
tools, preparation and use of and use of appropriate given
equipme and use of materials materials and materials and
nt, and materials and tools/ tools/equipm tools/
material and tools equipment ent some of equipment
s /equipment most the time.
all the time. of the time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Work Systematic Systematic Systematic Never follows No

Applicat application application application of systematic attempt
ion of all work of work work application of to apply
Procedu procedure procedure procedure procedure procedur
re all the time most of the some of the and highly e to the
even without time with time with development task
proper minimum constant on given
supervision supervision supervision supervision
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Safety Highly self- Self- Self- Needs to be Not

and motivated motivated motivated motivated motivated
security and and and observes and does not and
work observes all observes sometimes observe totally
habits safety and most safety some of the safety and disregard
security and security safety and security s safety
precautions precautions security precaution in and
all the time most of the precautions work security
time in work in work precautio
ns in
work
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/T Finished the Finished the Finished the Finished the No work
ime work ahead work on time work close to work beyond at all
of time given time the given
time.

I. TRUE OR FALSE
_________1. Tables must be left unattended after the guests finished eating.
_________4. It is proper to remove the plates of the guests without their

permission
_________5. It is appropriate to remove soiled utensils at the right side of the

guests.
__________6. In serving food you can reach across in front of a guest in

removing dishes.
__________7. Remove serving dishes and silver first, then remove the dishes
from each person's cover, usually beginning with the hostess
or guest of honor.

_________9. Brush the tables with a clean, moist side towel whenever
necessary. Take care not to spill the crumbs on the lap of the
customer.

II. MULTIPLE CHOICE

Directions: Choose the letter of the correct answer. Write your answer on a piece of
paper.
________1.When laying flatware, the fork is placed with tines facing up at

the_________ of the plate
________2.Serving flatware is generally laid at the _______ of the dish to have the
serving flatware stuck into the food at the start of the meal.
________3.. Cups and saucers are placed at the top

________4.Drinking glasses are placed at the tip of the knife or spoon at _________
of the cover

________5.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
b .fork d. tong
_______6.General name for liquors, which means ―water of life. ― It is

called:
_________7. It is distilled from a fermented mash of sugar cane juice or molasses,

which is produced in most tropical countries and generally bottled at 40 %
alcohol, known as
a. gin b.juice c. rum d. whiskeys
__________8. It comes from the French word genievre, which means junifer berry, the
chief flavoring agent in a kind of beverage referred to as:
_________9. This is a table appointment must not be placed near the sides or edges of
the tray where they are likely to fall off. These are:
_________10.Usually the food is served food from the________ side of the customer

a. 12 -14 0 C b. 10-11 0 C c.15 -160 C d. 22 -24 0 C
_________12. For breakfast, the order of service begins with :

a. Water b. Fruits c. Coffee d. bread
_________13. It is defined as any liquid is swallowed to quench thirst for nourishment or

enjoyment . This term referred to as:
_________14. In stacking soiled dishes, place the _________ at the center of the tray
so that one arm can support them

c. salad, dressing, beverage, watr

a. Blown Lead glass b. Lime glass c. Lead glass
d. Aluminium glass
________17.It is considered fine and expensive with exquisitely intricate

decorations like etchings and sand carvings. This kind of glass is :
________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
_________19. It is a half orange slice and a stemmed cherry on a pick used in

garnishing. This is referred to as:

__________20. It is a garnish with three cocktail onions on a pick, known as:
ANSWER KEY:
I. TRUE OR FALSE
1. F
2. F
3. F
4. F
5. T
6. F
7. T
8. F
9. T
10. T
II. MULTIPLE CHOICE

1. A
2. C
3. B
4. B
5. A
6. D
7. C
8. A
9. C
10. B
11. A
12. B
13. D
14. B
15. A
16. B
17. A
18. C
19. C
20. D


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TG - Household Services G10 PDF

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Kto12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE LEVEL STANDARD:

At the end of Grade 10, learners are expected to demonstrate their

At the end of this quarter, the learners demonstrate an understanding of the

 Prepare ingredients according to recipe

Household Services – Grade 10 TEACHERS‘ GUIDE Page 1

________ 2. An agency that monitor and evaluate the processed

________ 3. The following are effective purchasing steps and

_______ 5. It refers to the distinctive taste of the food.

Household Services – Grade 10 TEACHERS‘ GUIDE Page 2

_______ 7. These are the food items used in the recipe.

_______ 8. Process that includes storage, preparation, and disposal of food

_______ 9. The range of room temperature where bacteria multiply rapidly

________11. Process where food is repeatedly basted with highly seasoned

________12. Cooking process where food is first browned in a small amount

________14. Soup made by simmering an ingredient in a thickened liquid

________15. A clear liquid soups derived by simmering meaty cuts in water

__________18. A sauce that is prepared by emulsifying melted or clarified butter and

__________19. Used to lubricate and add accent to the salad.

__________22. Cheese, sesame seeds, croutons, herbs, toasted garlic and

__________23. An ingredient that add moisture to a sandwich and help to hold it

__________29. An alcoholic beverage that is distilled from a fermented mash

__________30. A flavored, distilled, and colorless to pale yellow liquor made

__________31.laying flatware, the fork is placed with tines facing up at the

__________32.Serving flatware is generally laid at the _______ of the dish to

__________36.What is also known as bread baser, or tartine consists of a single

_________39 .What type of is a sandwich composed of toasted bread, sliced

_________40. What is a component of a sandwich?

_________43.It is a delicacy consisting of salt-cured fish-eggs of

Household Services – Grade 10 TEACHERS‘ GUIDE Page 5

________46. Includes all tools used for eating and serving.

_______49. An alcoholic beverage that is produced from the fermented juices

_________50. Recognized as distilled alcoholic beverage

Household Services – Grade 10 TEACHERS‘ GUIDE Page 6

IV. PROCESS AND DELIVERY

Household Services – Grade 10 TEACHERS‘ GUIDE Page 7

A. MODIFIED TRUE OR FALSE

Household Services – Grade 10 TEACHERS‘ GUIDE Page 8

____1. An item that ensures consistency of

_____2. One of the important concerns of any b. Food handler

_____4. A guide in cooking that includes that

_____5. Procedure in measuring a yielded of

Household Services – Grade 10 TEACHERS‘ GUIDE Page 9

B. Complete the table

Equipment and utensils needed

Ingredients and quantities

Cooking time and temperature

C. News Write- Up.

Scoring Rubrics for News Write - Up

Household Services – Grade 10 TEACHERS‘ GUIDE Page 10

2. Let the learners answer correctly the Review of Lesson 1 A and B

HOW TO COOK EN PAPILLOTE?

_______b. Assemble the package

_______c. Place the package on a pre heated sizzler platter or baking

HOW TO GRILL OR BROIL?

_______a. Remove the meat or fish when it is still slightly underdone,

MAKE THE STEW

_______a. Cover the meat completely in the cooking liquid

Household Services – Grade 10 TEACHERS‘ GUIDE Page 12

HOW TO GRILL OR BROIL?

MAKE THE STEW

1. Let the learners visit different food establishments in a nearby community

____32.Serving flatware is generally laid at the _ of the dish to

Name : _______ Section:

Name of Food Establishment: _ Date:_______________

Unit Name: __ Recipe Number: _

Total Recipe Cost: Recipe Type: _____

Recipe Name: _ Date: _