APPENDIX A

A.1. Fruits and Vegetables

Vegetables are plants or parts of plants used as food. As parts of plants, they include roots,
tubers, bulbs, stems, shoots, leaves, fruits, and flowers.

They can be served raw or cooked. They are prepared and served as entrees, as salads, and as main
dishes. Fruits, on the other hand, are fleshy, juicy products of seed-containing plants. They are
predominantly sweet. When ripe, they can be eaten fresh.

The culinary way of distinguishing fruits and vegetables is their primary use or role in our diet.
Vegetables are used as viands, while fruits are used as desserts.

Parts of Plants Used as Vegetables

1. Roots- These are underground parts of plants which include sweet potato, cassava, carrot,
radish, turnip, sugar beets, yam bean or singkamas, and violet yam or ube.

2. Tubers-These are short, thickened fleshy parts of an underground stem, such as Irish potatoes and
Jerusalem artichokes.

3. Seeds- These are parts from which a new plant will grow, which include legumes or beans
like monggo bean, broad beans. garbanzos or chickpeas, papaya or cow peas, soybeans, white beans,
lima beans, and kidney beans.

4. Bulbs-These are underground buds and are made of very short stems covered with layers like garlic,
onions, chives, leeks, and shallots.

5. Leaves- These include the onion family like spring onion, leeks, scallion, and a wide variety. of leaves
like sili leaves, ampalaya, alugbati, spinach, kangkong or swamp cabbage, kintsay or
Filipino celery, celery, lettuce or letsugas, mustasa or mustara, petsay or Chinese cabbage.

A.2.Suggested Recipes for Vegetables, Fruits, Eggs, and starcn Dishes

Stuffed Sweet Green Peppers

Ingredients:
3 whole green bell peppers
1 Cup ground pork ("kasim)
1 1tbsp. chopped canned water chestnuts
1 tbsp. chopped canned bamboo shoots pinch of salt, sugar, and MSG
1 beaten egg or 2 beaten egg yolks
3
cups hot chicken stock
4
1 tsp. soy sauce
2 tsps. corn flour
1 tbsp. water
2 tbsps. peanut oil
Procedure:
1. Cut off the top part of bell peppers to remove stems and seeds.
2. Mix in a bowl the following: ground pork, water chestnuts, bamboo shoots, salt, sugar, MSG, and
beaten egg.
3. Fill up the three bell peppers with the mixture, pressing the mixture well into each of the bell pepper.
4. Heat oil until very hot; fry the stuffed peppers.
5.Then, add the chicken stock, pinch of Salt, sugar, MSG, and soy sauce. Cook for 3 minutes. Thicken
stock with flour dispersed in water.
6. Arrange in a serving dish. Spoon the sauce over the stuffed bell pepper.

Mushrooms in White Sauce

Ingredients:
6 white unpeeled mushrooms, washed and dried
1 tbsp. peanut oil
3
cups of hot chicken stock
4
4 tbsps. cream
pinch of salt, sugar, and MSG
1 tbsp. cornstarch
1 tbsp. cold water
1 sprig parsley

Procedure
1.Pan fry mushrooms in hot oil for a minute.
2. Add chicken stock and cook over high heat for 4 minutes.
3. Add the cream,seasonings, parsley, and cornstarch dispersed in water. Cook for another minute.

Chopsuey
ingredients:

2 tbsp. oil
1 cup coarsely chopped onion
2 Cups bean sprouts
1
Cup camote sliced thinly
2
1 cups coarsely chopped celery
2 Cup bamboo shoots
1 cup mushroom, sliced
3 tbsps. cornstarch
1 cup gluten, cut into pieces
1
cup water
2
salt to taste
soy sauce to taste
1
tsp. paprika
4
2 tbsps. chopped parsley
2 cups hot water
1
Cup toasted cashew or peanuts cups
4
6 Chinese fried noodles

Procedure
1. Sauté onion, celery, mushroom, and gluten in oil; add next 6 ingredients and simmer for about 15
minutes. Add cornstarch with cup water, add soy sauce, and stir into hot mixture to thicken.
2.Simmer for 10 minutes. Serve over Chinese fried noodles. Garnish with cashew and parsley.

Chicken, Ham, and Prawn Omelette

Ingredients:
1
1 tbsps. peanut oil
2
1 chopped small onion
1 tbsp. bean sprout
1 tbsp. cooked chicken
1 tbsp. boiled ham
1 tbsp. shelled cooked prawn
1t bsp. canned bamboo shoots
½ unopened cultivated white mushroom
1 tbsp. cooked peas
pinch of salt
pinch of sugar and MSG
½ tsp. ginger sherry
½ tsp. sesame oil
few drops of soy sauce
1 tbsp. chicken stock
1 egg

Sauce:
½ cup chicken stock
½ tsp. corn flour
1 tbsp. tomato sauce
1 tbsp. water, pinch of salt, and MSG
All thinly sliced

Procedure:
1. Sauté onion in hot oil. Add bean sprouts and stir for 15 seconds. Add all remaining ingredients except
the egg.(Toss ingredients as you cook for 1-2 minutes, tossing allows the ingredients to cook in
steam.)
2. Shape into a mound on a serving dish. Heat ½ tablespoon oil in pan.
3. Pour the beaten egg on the pan. Spread it out thinly all over the pan like a thin pancake
 Place egg on top of the mound.

Chinese Egg Rolls with Cabbage

Ingredients:
½ small head of cabbage, cut in wedge
2 ribs of celery, cut in ½ " chunks
2 large cooked chicken breast halves
2 cups cooked shrimp or pork or a combination of both
8 scallions
1 can water chestnuts
2 cloves garlic
¼ cup soy sauce
1 tbsp. sugar
½ tsp. salt
¼ tsp. pepper
1 tsp. sesame oil
1 dozen prepared egg roll skins
oil for deep frying

Procedure:

1. Place celery and cabbage in saucepan with 1 cup of water. Boil for 30 seconds, then drain.
2. Heat oil in skillet or wok and stir fry meat and garlic.
3. Add vegetables; toss and stir-try for several
minutes.
4. Add seasonings. Chill for several hours. Drain excess liquid.
5. Place 2 tablespoons filling in the center of each skin and fold up envelope style, tucking edges in and
sealing last flap with a paste made of 1 tablespoon flour and 2 tablespoons water.
6. Heat oil to 375 0 F and deep-fry 2 or 3 pieces at a time. When bottom is brown and crisp, turn and
continue cooking.
7. Drain on paper towels. Reheat in 400 0 F oven for 10 minutes or until crisp. These can be frozen after
being cooked and cooled.

Pork and Egg Dumplings

Ingredients:

Noodle Paste:
½ cup flour
1 tsp. melted fat/lard
1 small egg

Filling
½ Cup ground pork
1 tsp. chopped water chestnuts
pinch of salt, sugar, pepper, MSG
½ tsp.ginger sherry
1 tsp. beaten egg
1 tsp. all-purpose flour
4 small hard boiled eggs, shelled

Procedure:
Noodle Paste:
1. Sift the flour and sugar in a bowl. Make a well at the center and add the melted fat and egg. Mix well
and form a dough. Knead until smooth.
2. Cover in a bowl and set aside for 15 minutes. Divide into 4 pieces. Form each piece into a ball.

Filling:
In a bowl, mix all ingredients except hard-boiled eggs. Divide mixture into 4. Cover each hard-boiled
egg with each meat mixture. Spread out one ball of noodle paste with the heel of the hand about 4-6
inches depending on the size of the egg.
Place the meat-coated egg at the center of the noodle paste then gather the surrounding
paste up and over. Pinch the edges together to seal.Place each dumpling on a small square of paper
Arrange in a steamer and steam for 20 minutes.

Baked Potatoes
Ingrediets:

Cheese and Potatoes Rissole

Ingredients:
2 lbs. potatoes
½ Salt
¼ cup of butter
6 egg yolks
½ tsp. white pepper
1 lb. Swiss cheese, grated sifted all-purpose flour
2 eggs
soft bread crumbs

Procedure:
1. Clean, pare and cut potatoes into pieces. Boil in water sprinkled with a teaspoon of salt.
Cook until tender.
2. Drain and mash in a carajay or open saucepan.
3. Add butter and cook over low heat, stirring constantly until dry. Set aside and cool
4. Beat in egg yolks, pepper, and salt to taste. Add cheese and mix well. Chill until mixture
can hold its shape.
5. Shape with hands into 4-inches sausage-shaped rolls. Coat each roll with flour. Dip in beaten eggs
mixed with ¼ cup water.Then roll in bread crumbs. Deep fry until golden brown. Drain on paper
towels. Arrange in a serving dish and garnish with parsley.

Scrambled Eggs with Dried Shrimps

Ingredients:
2 tbsps. dried shrimps, rinsed and dried
2 eggs
pinch of salt, pepper, and MSG
2 tsps. peanut oil
 generous pinch or sugar
½ tsp. ginger sherry
few drops sesame oil
1 tsp. finely chopped spring onion green

Procedure:
1. Beat eggs sprinkled with salt, pepper, and MSG.
2. Heat one teaspoon of oil in a frying pan. Add shrimps, pinch of salt, pepper, MSG, sugar
sherry, and sesame oil
3. Stir fry for one minute. Then add beaten egg. Place on serving dish. Sprinkle with chopped spring
green onion.

Chinese Omelette
Ingredients:
1 onion
3 0Z. chopped ham (optional)
1 9 ½ can bean sprouts
1-2 tbsps. cooking oil
6 eggs
a few drops soy sauce
salt and pepper
chopped parsley

Procedure:
1. Peel and finely chop the onion and add to chopped ham (optional) along with well-drained bean
sprouts.
2. Heat oil in frying pan. Fry onion, ham, and bean sprout for 2 minutes.
3. Beat lightly eggs, soy sauce, and seasoning together, and then pour into pan.
4. Stir mixture in the base of pan with a fork so that the uncooked egg flows underneath and cook until
omelette is set.

Scrambled Egg
Ingredients:
2 eggs
2 tbsps. Milk or cream
¼ tsp. salt
½ tbsp. butter
Dash pepper
Procedure:
1. Mix in a bowl eggs, milk, salt and pepper.
2. Beat gently until well blended. Heat butter in a skillet. Pour egg mixture. As mixture begins
to set, lift mixture gently with a turner and spatula, allowing uncooked mixture to flow into the
bottom of skillet.
3. Cooked until eggs are well formed, moist and tender.

A.3 Market Forms of Poultry

1. Live Poultry - when buying live poultry, select those that are alert, healthy, well-feathered, and
well-formed.
2. Whole Poultry - this is poultry with all its parts intact but not alive.
3. Dressed Poultry - this is the slaughtered bird that have been bled and defeathered.
4. Drawn Poultry - this is dressed poultry in which the internal organs have been removed and cleaned.

5. Poultry Parts - these are parts of the chicken that are packed, sold, and frozen or fresh. It includes neck,
breast, legs, thighs, and wings.
6. Frozen - whole or chicken parts that are packed and frozen; usually found in the frozen section of the
supermarket.
7. Ready-to-Cook - this can be sold whole, split in halves, quartered without backbone, boned chicken
breast, boned half-breasts, chicken ham, and tocino.
8. Precooked- these include breaded chicken nuggets, breaded chicken fillet, chicken roll chicken kiev,
and chicken relleno.

A.4 Seafood: Definition, Types, and Characteristics

Seafood refers to aquatic animals used as food. They include the marine animals from the sea and those
found in other bodies of water.

Types of seafood include the following:

A. Vertebrates of fishes - these are generally classified as:

1. Round fish that lives near the seabed. Examples are cod, haddock, and whiting;
2. Flat fish, which include sole and plaice; and
3. Pelagic fish or ocean fish, which are caught on an open sea and include “fat fish” role
mackerel. Fat fish have oil all over their bodies as compared to lean fish in which oil is
concentrated in the liver.
.
B. Shellfish-this type contains hard shells outside of their soft tissues. They are classified as:
1.Crustaceans - includes crabs, lobster, and varieties of shrimps. They have hard protective
coverings called chitinous armor. This covering is segmented giving them the
power to move and walk.
2. Mollusks - this type have bodies that are soft ànd unsegment. Their bodies are protected by
incalcified shells. Some mollusks have two shells, others have one. Those with
two shells are called bivalves like tahong (mussel), talaba (oysters), clams, and
abalone. One-shell mollusks are called univalve. Examples are all kinds of edible
snails (suso).
3.Invertebrates - these are aquatic animals without backbone. Examples are octopus,squids, and
related species.

A.5.Fish Sources and Fish Culture

Fish are obtained from two sources of bodies of water. These fish include:
1. Marine fish - These are fish obtained from salt water, mainly the sea.
2. Inland fish - These fish are caught in lakes, rivers, ponds, and other inland bodies of wate.r
3. Aquaculture - This is the cultivating of some marine fish in man-made fish pens such as that of the fish
pens in Laguna Lake. Bangus, or milkfish, is cultured in fish pens.
4. Mariculture -This is culturing fish in bodies of salt water such as those in coves and shores. Examples
of these are tahong (mussel) and talaba (oyster). This type of culturing has not yet been popularly
adapted.

A.6. Good Qualities of Fresh Fish

1. A mild seaweed-like odor

2. Shiny and tight skin
3. Bright red gills 4. 5.
4. Clear and full eyes Firm body
5. Firm body

APPENDIX B.
B.1 MATCHING TYPE
Match column A with column B. Write the letter of the correct answer.
A B
______1. Alimentary pastes a. effects of moist heat on starch where it hydrates,
swells, and thickens as paste
______2. Acid b. pre-cooked dried noodles of different flour
______3. Sotanghon c. delays gelatinization
______4. Instant noodles d. made from mung bean
______5. Local noodles e. carbohydrate stored as granules in leucoplast of plant
cells
______6. Gelatinization f. starch products from rice, soybean, cassava
______7. Starch g. family of macaroni products
______8. Vegetables h. primary role of fruits in the diet
______9. Fruits i. primary role of vegetables in the diet
______10. Viand j. parts of plants used as food
______11. Dessert k. fleshy, juicy products of plants
______12. In-season l. time of abundant harvest of fruits/vegetables plants
that are seed-containing
______13. Eggs m. testing egg freshness against light
______14. Protein n. major nutrient derived from egg
______15. Candling o. poultry products of chicken, ducks, and quail
______16. Clarifying p. use of egg in custards or leche flan pudding
______17. Thickening q. use of egg white in wine
______18. Cornstarch r. twice the thickening power of wheat flour
______19. Gelation s. separation of liquid from the solidified mass of starch
______20. “weeping” or syneresis t. setting of sol (gelatinized starching paste) into a
solidified mass
B.2 POST-ASSESSMENT
Let’s find out how much you already know about the lessons in this module. Using your assessment
notebook write the letter of your answer.

1. It is used to roll out and flatten the dough.

a.Kitchen Mallet b. Spatula c. Rolling pin d. Pastry Blender
2. It is used to scrape the ingredients down from the sides of mixing bowls.
a.Rubber Scraper b. Spring form Pan c. Spatula d. Turner
3. It is used to add air to ingredients to make them light and fluffy or stir thin sauces and
batter.
a.Pastry blender b. Spatula c. Mixer d. Wire Whisk
4. It is used to protect your counter tops while you cut and chop food.
a.Cooling rock b. Whisk c. Cutting board d. Turner
5. It is used to place hot foods.
a.Pastry blender b. Sifter c. Spatula d. Cooling
rock
6. It is used to allow liquids to drain away from foods, like corn or green beans.
a.Sifter b. Mixing spoon c. Rotary Beater d. Slotted
spoon
7. It used to measure small amounts of both liquid and dry ingredients.
a.Spoons b. Measuring spoons c. Peeler d. Slotted
Spoons
8. This utensils measure large amount large amounts of food such as oil, water, milk, etc.
a.Liquid measuring cup b. Measuring spoon c. Dry measuring cup
9. It is a large bowl with holes. It drains liquid away from foods like cooked pasta and etc.
a.Steamer b. Strainer c. Ricer d. Slotted spoon
10. It is used to bake muffins or cupcakes.
a.Cake pan b. Muffin pan c. Jelly roll Pan d. Pie pan

B.3 POST-ASSESSMENT
Let’s find out how much you already know about the lessons in this module. Using your
assessment notebook write the letter of your answer. (Write your answer on your activity notebook)

Test 1. Multiple Choice. Write the letter of the correct answer.

_______1. Poultry includes all of the following EXCEPT

a. Chicken b. Turkey d. Ham e. Geese

_______2. All protein is a good source of

a. Phosphorus b. Niacin c. Riboflavin d. Iron e. All of the

Above
_______3. This is market form of poultry with all its parts intact but not live.

a. Live poultry b. Whole poultry c. Frozen d. Precooked

_______4. Dark meat is slightly lower in fat than light meat.

a. True b. False
_______5. Grade B and C birds are usually used in processed products.

a. True b. False
_______6. Which chicken pieces are very meaty?

a. Breast b. Legs c. Thigh d. All of the above

_______7. Which is NOT a cooking method of poultry?

a. Roast b. Broil c. Stew d. Boil e. fry

_______8. You can roast

a. Ducks b. Chickens c. Turkeys d. Geese e. All of the above

_______9. This refer to the male chicken under 10 months old.

a. Rooster b. Stag c. Capon d. Broiler

_______10. A market form of poultry refers to a slaughtered bird that have been bled and defeathered.

a. Live poultry b. Dressed Poultry c. Ready to cook d. Precooked

B.4 POST-ASSESSMENT
Let’s find out how much you already know about the lessons in this module. Using your
assessment notebook write the letter of your answer. (Write your answer on your activity notebook)

Test 1. Multiple Choice. Write the letter of the correct answer.

______1. Which type of fish is eaten more than any other worldwide?
a. Tuna b. Herring c. Cod
________2. Seafood consumption can cut down on which health issue?
a. Respiratory Problems b. Cardiovascular disease c. Liver degeneration
________3. This type contains had shells outside of their soft tissue.

a. Fishes b. Shellfish c. Pelagic fish

________4. All are good qualities of fish except

a. Shiny and tight skin b. Form body c. bluish color d. Bright red gills

________5. These are sticks that are cut further into small squares

a. Stick b. cubes c. fillet d. Deboned

________6. Which type of seafood do Americans eat more than any other?
a. Tuna b. Alaska Pollock c. Shrimp
________7. What liquid is most often used to make soused herring?
a. Vinegar b. vodka c. gin
________8. There is no different between shrimp and prawns.

a. True b. false
________9. This is the fleshy part of the fish.

a. Sticks b. cubes c. fillet

_______10. The very first process of preparing a fish.

a. Eviscerating b. Rinsing c. Cleaning the fish d. Slicing the fish