WEEK 7 TO 8 MODULES IN TLE 7

MELCS;

Identify the ingredient’s used in preparing native delicacies

Make a native delicacies

Introduction

Our native delicacies, which are served on special occasions are delicious easy to prepare and profitable.

DISCUSSION

What is your favorite delicacy? Do you think your will like it when it is given as a gift?

Native delicacies are always served in special occasions in the province .Would you like to make
delicious and appetizing native delicacies.

Basic ingredients of basic delicacies

1. Glutinous rice or malagkit

2. Root crops – Cassava , yam(Ube) gabi, sweet potato
3. Bananas - Saba variety
4. Cocobut
5. Galapong- Ground glutinous rice)
6. Pinipig
7. Sugar

Methods of cooking native delicacies

1. Boiling
Suggested recipe- Palitaw, nilupak, Puto maya, SUman cassava, Suman sa lihiya, Ginataang halo
halo, Ginataang mais. Bico and Maja blanca
2. Steeaming
Suggested recipe- Puto ,Kutsinta Pichi-pichi, sapin sapin and cassava pudding

3.Frying

Suggested recipe- Turon, buchi , Banana que, Camote cue , Karioka, Maruya

4 Baking

Suggested recipe- Bibingka cassava, coconut macaroon, Bibingka malagkit

5. Broiling – Bibingka cassava, Bibingkang kanin and tupig.

Points to remember
 1. Native delicacies are prepared for indigenous skills
2. Preparing native delicacies can be a source of livelihood

Performance task (activity)

Make a list of native delicacies that are available in supermarkets.

ASSESMENT

1. Enumeration
A. Give 5 ingredients of native Delicacies
B. Give 5 methosds of cooking native delicacies
C. Give 5 function of packaging
D. Give 5 materials used in food packaging
E. Give 5 native delicacies prepared by boiling