Epp Midterm

Republic of the Philippines
Davao Oriental State College of Science and Technology

Guang-guang, Dahican, Mati City, Davao Oriental
Edukasyong Pantahanan at
Pangkabuhayan
Learning Module (Midterm)
Project WRITE XI: An Easy Guide for Course Pack making and Module Development
1
Course Title EDUKASYONG PANTAHAN AT PANGKABUHAYAN
This course shall include pedagogical content, knowledge and

skills in technology and livelihood education necessary in
Course Description teaching and learning in the elementary level. Selected topics
in Home Economics, Industrial Arts, technology and
Livelihood Education shall form a major part of the course.
Experiential learning approach shall be the focus of this
course.
Units / Credit Equivalent 3.0 Units
Upon completing this course, EED3 students are expected to

develop certain habits, attitudes, abilities, knowledge and
Course Outcomes skills in the areas of Home Economics and Industrial Arts as
part of TLE. The students will learn basic skills in cooking,
sewing, housekeeping and carpentry.
Learning Outcomes;
Identify different kinds of meat and vegetable dishes
Execute basic cooking.
Familiarize processes of housekeeping services
Perform basic housekeeping.
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TEMPLATE 2: Course pack Structure
Module Intended Learning Outcome/s Lessons
Identify different kinds of meat Basic Cookery Samples

and vegetable dishes - Vegetable dishes
1 - Meat dishes
Execute basic cooking.
Basic Housekeeping
Familiarize processes of
housekeeping services
- Cleaning
- Washing
Perform basic housekeeping. - Changing of bed linens
3
TEMPLATE 3: Module Template
Module No. & Title Module 1 - BASIC COOKERY AND HOUSEKEEPING
This module contains information and suggested learning activities

in BASIC COOKERY AND HOUSEKEEPING. This module
Module Overview
consists of 4 learning outcomes which states the needed information
for each specialization. The module also consists of learning
activities which may contribute for the development of learning of
the EED students.
Identify different kinds of meat and vegetable dishes

Objectives/Outcomes Execute basic cooking.
Familiarize processes of housekeeping services
Perform basic housekeeping
Lesson 1 – Basic Cookery

- Vegetable dishes
Lessons in the module

- Meat dishes
Lesson 2 – Basic Housekeeping

- Cleaning
- Washing
- Changing of bed linens
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TEMPLATE 4: The Lesson Structure
Module No. and Title Module No. 1: INTRODUCTION FOR EDUKASYONG PANTAHANAN
AT PANGKABUHAYAN
Lesson No. and Title - Vegetable dishes
- Meat dishes
-
Lesson 2 – Basic Housekeeping
- Cleaning
- Washing
- Changing of bed linens
Learning Objectives - Identify different kinds of meat and vegetable dishes

- Execute basic cooking.
- Familiarize processes of housekeeping services
- Perform basic housekeeping.
Time Frame 6 weeks
This module contains information on the basics of cookery and
Introduction housekeeping. It also has suggested learning activities that may help the
development of the knowledge of students. Upon completing this module,
report to your teacher for assessment to check your achievement of
knowledge and skills requirements of this module.
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PRE/DIAGNOSTIC ASSESSMENT
I. IDENTIFICATION
Directions: Read and answer the following statements. Write your answers on the
space provided.
____________1. This is a method of cooking that means cooking your food in water vapor
over boiling water.
___________2. This method is used where the food is part-cooked, and then immediately
submerged in ice cold water to stop the cooking process.
___________3. These are fabric household goods intended for daily use, such as bedding,
tablecloths and towels
___________4. It helps us keep our physical and mental health clean, which will make us feel
good.
___________5. It is a prepared item of food that consists either wholly or partly of

meat.
II. ENUMERATION
1-5 Samples of basic PPE for cooking
6-10 Samples of meat dishes
11- 15 samples of vegetable dishes
16- 20 Samples of methods of cooking
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INFORMATION SHEET 1.1
Cooking involves the application of heat to foodstuffs. The basic object of cooking is to
tenderize (or in the case of flour goods such as cake, to stabilize) food so that it will be easier to
digest. There are two other reasons for cooking food. One is related to taste and the physical aspects
of eating and nourishment of the body; the other concerns social values related to the preparation and
sharing of meals. These are the foundations on which the attitude of the professional cook is built.
What marks out the professional cook is the ability to make food combinations into attractive,
nourishing and appropriate meals for people, whether in hospitals, offices, motels or restaurants.
Concern for cooking does not finish with the work at the stove, fryer or steamer, but continues to the
point where the meal is consumed. A cook must always be conscious of the expectations and needs of
the patient, guest or customer.
The skill involved in cookery is not only concerned with recipes, but also with the ability to
control the amount and intensity of heat applied to a wide range of foodstuffs. The teaching of
professional cookery should emphasize this skill. If the principles and methods of cookery can be
mastered, any recipe can be prepared to an acceptable standard. The recipes in this book have been
selected, in part, to give this experience
Methods of cooking
1. BAKING
This involves applying a dry convection heat to your food in an enclosed

environment.
The dry heat involved in the baking process makes the outside of the food go brown,
and keeps the moisture locked in.
Baking is regularly used for cooking pastries, bread and desserts
2. FRYING
This means cooking your food in fat – there are several variations of frying:
Deep-frying, where the food is completely immersed in hot oil

Stir-frying, where you fry the food very quickly on a high heat in a oiled pan
Pan-frying, where food is cooked in a frying pan with oil; and
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Sauteing, where the food is browned on one side and then the other with a small
quantity of fat or oil.
Frying is one of the quickest ways to cook food, with temperatures typically reaching between
175 – 225ºC.
3. ROASTING
Roasting is basically a high heat form of baking, where your food gets drier and
browner on the outside by initial exposure to a temperature of over 500F.
This prevents most of the moisture being cooked out of the food.
The temperature is then lowered to between 425 and 450F to cook through the meat
or vegetables.
4. GRILLING
This is a fast, dry and very hot way of cooking, where the food is placed under an
intense radiant heat.
You can use various sources of heat for grilling: wood burning, coals, gas flame, or
electric heating.
Before grilling, food can be marinated or seasoned.
A similar method to grilling is broiling, where the heat source originates from the
top instead of the bottom.
5. STEAMING
This means cooking your food in water vapor over boiling water.
For this, it’s handy to have a steamer, which consists of a vessel with a perforated
bottom placed on top of containing water.
Steam rises as the water boils, cooking the food in the perforated vessel above.
6. POACHING
This involves a small amount of hot liquid, ideally at a temperature between 160
and 180F.
The cooking liquid is normally water, but you can also use broth, stock, milk or
juice.
Common foods cooked by poaching include fish, eggs and fruit.
7. SIMMERING
This involves cooking liquid on top of a stove in a pot or pan. It should be carried out on a low heat,
and you will see bubbles appearing on the surface of the liquid as your dish cooks.
8. BROILING
Similar to grilling, the heat source comes directly from the top.
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You should be able to adjust your oven setting to broiling, but be careful, as this
cooking method works quickly and your meal could easily become burned.
Favorite dishes for broiling include chicken, beef and fish.
9. BLANCHING
Here the food is part-cooked, and then immediately submerged in ice cold water to stop
the cooking process.
All sorts of vegetables can be blanched, including green beans, asparagus and potatoes
10. BRAISING
First the food is sauted or seared, and then simmered in liquid for a long period of time
until tender.
Pot roasts, stews and casseroles can be cooked in this way if they contain larger food
items such as poultry legs
11. STEWING
The food is sautéed or seared first, and then cooked in liquid, but normally uses smaller
ingredients such as chopped meats or vegetables.
MEAT DISHES
A meat dish is a prepared item of food that consists either wholly or partly of meat.
Meat dishes are considered distinct from dishes which are seafood, fish, insect or other animal
based. Dairy and egg dishes, though based on animal products, are also considered separate
from meat dishes. Meat dishes made with meat from wild animals are considered meat dishes,
though because of their stronger taste, are generally classified separately as Game Dishes .
Some examples of meat dishes:
Adobo Sinigang
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Lechon Kaldereta Bulalo
VEGETABLE DISHES
These are dishes that use different kinds of vegetables. Below are some examples of
Filipino vegetable dishes.
Examples:
Adobong sitaw Ginisang monggo Bitter gourd with egg
Chopseuy Adobong Okra
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Lesson 2 - Basic Housekeeping
INFORMATION SHEET 1.2
In the occupational setting, housekeeping refers to the routine cleaning and organizing of the
workplace. As housekeeping is an ongoing safety practice, orderly conditions in the workplace should
be maintained on a consistent basis, not restored after orderliness has been allowed to slip.
Housekeeping operations in the workplace are considered to be a fundamental tenet of occupational
safety and are a mandatory workplace safety activity in most jurisdictions.
CLEANING
Cleaning is an essential part of disinfection. Organic matter can inactivate many disinfectants.
Cleaning reduces the soil load, allowing the disinfectant to work. With the help of cleanliness, we can
keep our physical and mental health clean, which will make us feel good. Cleanliness gives rise to a good
character by keeping body, mind, and soul clean and peaceful. Maintaining cleanliness is the essential part
of healthy living because it is the cleanliness only which helps to improve our personality by keeping clean
externally and internally.
WASHING
Washing is a method of cleaning, usually with water and often some kind of soap or
detergent. Washing and then rinsing both body and clothing is an essential part of good hygiene and
health. Often people use soaps and detergents to assist in the emulsification of oils and dirt particles so
they can be washed away.
Laundry is an exclusive place where clothes and other articles are washed, dry and finished. And
housekeeping is a department who takes care of the cleanliness and maintenance of rooms, bathrooms,
and surroundings. The department also takes care of and maintains furniture, bedding, etc. for
customers, guests’ safety and hygiene.
CHANGING OF LINENS
Linens are fabric household goods intended for daily use, such as bedding, tablecloths and towels.
Bedding includes sheets, pillowcases, mattress covers, blankets, pillow protectors, shams, bedspreads,
duvets and duvet covers. Table linens are tablecloths and napkins, and may include placemats, runners
and biscuit warmers. Bath linen inventory divides towels into washcloths, hand towels and bath
towels, and includes bath mats and decorative seasonal or guest towels. Kitchen linens are towels used
for drying dishes, general hand-drying and mopping up, and may include dish rags.
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BED MAKING
Preparing for Bed Making:

- Remove soiled bed linen from the bed.
-Look at the mattress pad / mattress protector to see if it is stained, torn or damaged. If it is not
straighten it and make sure the mattress and box spring are even.
-Always adjust the mattress with your leg and not with your back to avoid any injuries.
-If the mattress pad is stained then remove it.
-Get a clean mattress pad and place it on the mattress:
-Lay the fresh pad on the bed.
-Unfold the pad right-side up and spread it evenly over the centre of the bed.
- Smooth out any wrinkles.
-Mattress pads / mattress protector comes in different size, be sure to use the correct size.
-Make sure you have the correct size sheets.
-Do not use a stained or torn sheet. Place them immediately in your solid linen bag.
-Take three fresh sheets and 04 pillow cover / slips as per the bed size.
Making the bed:

-Pull the bed a little away from the headboard.
-Spread the 1st bed sheet and tuck the bottom side of the bed except for the four corners.
-Take the loose end of the sheet, about a foot from the corner at the head of the bed and pull it straight
out, foaming a flap. Pull up the flap so it is flat.
-Tuck in the free part of the corner.
-Pull the flap out toward you and down over the side of the bed. Tuck the flap in.
-Move to the corner at the foot of the bed on the same side of the bed and repeat the procedure.
-Spread the second sheet the wrong side up, from the edge of mattress.
-Put Quilt 6” lower than the 2nd sheet.
-Spread the third sheet over the quilt.
-Fold the second sheet above the quilt and the third sheet and make a fold approximately 6” to 8”.
-Tightly tuck the sheets under the mattress.
-Go towards the foot of the bed and tightly tuck the second sheet, quilt and third sheet together.
-Maître the corners.
-Inset the pillows into the new pillowcase and tuck in the loose ends.
-Repeat this process for the other pillows.
-Place the pillow on the bed with the tucked edges facing the centre and the tucked flaps on the other
side of the pillows.
-Position the bedspread on the bed with equal amounts hanging over both sides and the foot of the bed.
-Report to the supervisor if you notice stains or tears in the bedspread.
-Smooth the bedspread over the pillows to the head of the bed.
-Tuck the remaining of the bedspread under the front edge of the pillows.
-Smooth the surface of the bed.
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-Check the bedspread for evenness on both sides.

-Push back bed towards the side of headboard in the exact position.
-All the four corners of the bed is mitered properly. Bed linen is stain free and properly pressed. Bed
has to be firm.
-Distance of the pillow from Headboard to the fold of the bed is approximately 20”.
SELF-CHECK
General Instructions: Read carefully the following statements. Provide what is being asked on the
given number items. Cite the reference of the answer if it needs researching using APA
format. PARAPHRASING is highly recommended.
Features Expert (4) Accomplished (3) Capable (2) Beginner (1)

Very Somewhat Give some new Gives no new III. RESTRIC
Quality of informative informative and information but information and TED ESSAY.
Writing and well organized poorly poorly In maximum
organized organized organized number of ten
So many (10), discuss
Spelling and Virtually no Few spelling and A number of spelling, the following
Grammar spelling, punctuation grammar, grammar and specialization:
punctuation or errors, minor spelling and punctuation
grammatical grammatical punctuation error that it 1. What is
errors errors errors interferes the cookery?
meaning. How does
The paragraph The paragraph has The paragraph The paragraph it help
Sentence Count has 9-10 7-8 sentences has 6 sentences has 5 sentences individual
sentences in every
day’s
sustainability?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
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____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
2. What is housekeeping? What is its significance?

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
IV. IDENTIFICATION
Directions: Read and answer the following statements. Write your answers on the space
provided.
____________1. This is a method of cooking that means cooking your food in water vapor over
boiling water.
___________2. This method is used where the food is part-cooked, and then immediately submerged
in ice cold water to stop the cooking process.
___________3. These are fabric household goods intended for daily use, such as bedding, tablecloths
and towels
___________4. It helps us keep our physical and mental health clean, which will make us feel good.
___________5. It is a prepared item of food that consists either wholly or partly of meat.
V. ENUMERATION
Directions: Supply the answer for the following:
1-5 Examples of meat dishes aside from the given samples above.
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6-10 Examples of vegetable dishes aside from the given samples above.
11-20 Methods of cooking
VI. Demonstration of Task.
General Instructions:
Provide a video presentation in cooking a simple meat dish. The steps and ingredients
must be indicated in the module.
Provide a video presentation in cooking a simple vegetable dish. The steps and
ingredients must be indicated in the module.
Provide a video presentation on how to remove dust and sweep the floor; clean the
toilet.
Competency achieved Performance level Rating

A - Advance Excellent 5
P - Proficient Very Satisfactory 4
AP - Approaching Satisfactory 3
proficient
D - Developing Fair 2
B - Beginning Poor 1
Performance standard
Evidence must show that the student:
1. Demonstrate the procedures well

2. Wearing of PPE
15
3. Management of the conduct of the demonstration
Congratulations! You did a good

job!
REFERENCES:
Cook’s Info (2012). Meat Dishes. Retrieved from https://www.cooksinfo.com/meat-dishes
Fontilla, A. (2020). 15 Most Popular Filipino Dishes. Retrieved from https://www.chefspencil.com/15-

most-popular-filipino-dishes/
Food Editorial (2020). Basic Principles of Cookery. Retrieved from

https://www.streetdirectory.com/food_editorials/cooking/cooking_tips/basic_principles_of_cook
ery.html
The Culinary Cookbook (2019). Basic cooking Methods and Techniques. Retrieved from
https://theculinarycook.com/cooking-methods-how-to-cook/
n.a (2020). Methods of Cooking. Retrieved from https://www.studential.com/university/student-

cooking/cooking-methods
n.a (2018). Housekeeping. Retrieved from https://www.safeopedia.com/definition/5220/housekeeping
16
Prepared by:
DIANE MARGARET G. VAQUILAR, LPT
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Epp Midterm

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Republic of the Philippines

Davao Oriental State College of Science and Technology

Course Title EDUKASYONG PANTAHAN AT PANGKABUHAYAN

This course shall include pedagogical content, knowledge and

Units / Credit Equivalent 3.0 Units

Upon completing this course, EED3 students are expected to

TEMPLATE 2: Course pack Structure

Module Intended Learning Outcome/s Lessons

Identify different kinds of meat Basic Cookery Samples

TEMPLATE 3: Module Template

Module No. & Title Module 1 - BASIC COOKERY AND HOUSEKEEPING

This module contains information and suggested learning activities

Identify different kinds of meat and vegetable dishes

Lesson 1 – Basic Cookery

Lessons in the module

Lesson 2 – Basic Housekeeping

TEMPLATE 4: The Lesson Structure

Learning Objectives - Identify different kinds of meat and vegetable dishes

Time Frame 6 weeks

This module contains information on the basics of cookery and

___________5. It is a prepared item of food that consists either wholly or partly of

6-10 Samples of meat dishes

11- 15 samples of vegetable dishes

16- 20 Samples of methods of cooking

Lesson 1 – Basic Cookery

INFORMATION SHEET 1.1

This involves applying a dry convection heat to your food in an enclosed

Baking is regularly used for cooking pastries, bread and desserts

Deep-frying, where the food is completely immersed in hot oil

Some examples of meat dishes:

Lechon Kaldereta Bulalo

Adobong sitaw Ginisang monggo Bitter gourd with egg

Chopseuy Adobong Okra

Lesson 2 - Basic Housekeeping

INFORMATION SHEET 1.2

Preparing for Bed Making:

Making the bed:

-Check the bedspread for evenness on both sides.

Features Expert (4) Accomplished (3) Capable (2) Beginner (1)

2. What is housekeeping? What is its significance?

11-20 Methods of cooking

VI. Demonstration of Task.

Competency achieved Performance level Rating

1. Demonstrate the procedures well

3. Management of the conduct of the demonstration

Congratulations! You did a good

Cook’s Info (2012). Meat Dishes. Retrieved from https://www.cooksinfo.com/meat-dishes

Fontilla, A. (2020). 15 Most Popular Filipino Dishes. Retrieved from https://www.chefspencil.com/15-

Food Editorial (2020). Basic Principles of Cookery. Retrieved from

n.a (2020). Methods of Cooking. Retrieved from https://www.studential.com/university/student-

n.a (2018). Housekeeping. Retrieved from https://www.safeopedia.com/definition/5220/housekeeping

DIANE MARGARET G. VAQUILAR, LPT

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