Household-Services-Lm-G10-Jonhs Final

Department of Education
Region IV-A –CALABARZON

City Schools Division of Tanauan
SELF-LEARNING MODULE
Technology and Livelihood education
10 Household Services
Module Development Team

Writer: Marry Lyn S. Uno
Reviewer: Florinda C. Gagasa
Layout: Marry Lyn S. Uno
Management: SDS Helen A. Ramos
OIC, ASDS Rhina O. Ilagan
CID Chief Edna U. Mendoza
EPS-LRMDS Ronaldo V. Ramilo
Office Address: Pres. J. P. Laurel Highway, Tanauan City

For DepEd Division of Tanauan City USE only.
TABLE OF CONTENT
COVER PAGE I
TITLE PAGE II
PARTS OF MODULE III
TABLE OF CONTENT IV
PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs (PC)……………………….1-14
Answer Key………………………………………………………………………..…………..15
ENVIRONMENT AND MARKET (EM)
LO1 Develop an HS product/service……………………………..………………………….16-28
Answer Key…………………………………………………………………………………….29
LO 2. Select a business idea …………………………………………………………...........30-45
Answer Key……………………………………………………………………………...........45
LESSON 1: PREPARE HOT AND COLD MEALS/FOOD (HC)
LO1 Prepare ingredients according to recipe
Purchasing………….…………………………………………………………………………….46-62
Answer Key………………………………………………………..……………………………............62
Dish and Ingredients preparation……………………………………………………63-79

Answer key……………………………………………………………………………….80
References………………………………………………………………………………….81
PARTS OF THE MODULE
What I Need to Know ? What’ Other Enrichment
This section allows you to know the coverage Activities Can I Engaged In?
of lesson of this module. It is an outline of the This is to further enrich learners’ knowledge,
whole lesson that will be discussed in the skills and attitude/values (KSAVs), they will
module be performing other enrichment tasks.
What’s new ?
It is where you will gain new information

What I Have Learned
about the lesson. This section has topics and This serves as an outline of the lesson that
information that will help you understand the you have studied. This section will help you
topic and acquire the skills set forth by the an outline of what you have learned in the
competencies. lesson.
What I know?
What I can achieved
This serves as the pre-test of every lesson. (Assessment)
This will help you assess your prior knowledge
or initial idea about the lesson. This will also This is the post-test of the lesson. This will
give you an overview on the lesson that will be help you asses your over-all understanding of
tackled. the lesson.
What’s in ?
Answer Sheet
This is an initial instruction from the teacher.
In this section, the teacher will give you a hint In this section, you will list your answer from
on what you are going to learn in the lesson. all the activities in the module.
What’ is it ? References
This serves as an initial activity after every In this section, you will see where the
lesson. This will help you asses your author/s obtained the information of the
understanding on the lesson that you studied. module. It is provided for you to open the
links or the books listed.
What’s more?
Answer Key
This section gives another information from
the current lesson that you are studying. This In this section, you will see the correct
is also given so that you will be able to meet answers from all the activities in the module.
all the competencies of a specific lesson. It is labeled according to the name of the
activity for you to find the answer easily.
What I can do ?
This is the practical application of the lesson

you studied. This section will allow you to

apply what you have learned in real life
situations.
What I need to know?
Household Services
Quarter 1-Module 1

Developing and Strengthening Personal
Enterpreneurial Competencies (PECs)
Needed in Household Services
In this module, you will learn more about entrepreneurship and the
entrepreneurial competencies related to Household Services. You will have a first-
hand experience in educational activities leading to personal assessment of your
entrepreneurial competencies of a successful housekeeper within your province.
You will also have some activities that will align your competencies those of
successful practitioners. Moreover, this module will stimulate your mind to think
about entrepreneurship and its role in the business community, as well as in the
economic and social development.
After going through this lesson, you are expected to
1. identify areas of improvement, development, and growth
2. use one's Personal Entrepreneurial Competencies PEC’s toward a
business or career choice.
3. create an action plan to ensure success in the business or career choice.

What’s new? iii

Task 1. Guide Question Direction:
The following are guide question which encapsulate the entire module. Write
your answer on a separate sheet of paper.
A. Explain why entrepreneurial activities are important to social development
and progress of the economy.
B. What entrepreneurial activities do you know and capable of doing which are
related to Household Services?
C. Given the opportunity to own business that relates with Household Services
Are you confident to manage it? Explain your answer
D. what do you think are the most important competencies you must possess in
order to be successful in running your chosen business?
E. Name a successful entrepreneur from your province whose business is
related to Household Services .

Lesson Personal Entrepreneurial Competencies

1 (PECs)
What I know?

Pre –test
Multiple choice: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. There are people with skills and capabilities to see and evaluate business
opportunities.
a. bankers
b. businessman
c. entrepreneurs
d. trades
2. It is both an art science of converting ideas into marketable products or services to

improve the quality of living.
A. banking
B. business
C. entrepreneurship
D. trading
3. This means habitually working diligently for a long period of time.
A. ability to accept change.
B. discipline
C. hardworking
D. self-confidence
4. which is a fact about being committed?
A. he/she gives solid dedication to make a business successful
B. he/ she capitalized on positive changes to make the business grow.
C. he always sticks to the plan.
5. Successful entrepreneurs always stick to the plan and fight the temptation to do
what is
unimportant.
A. Creative
B. discipline
C. planner
D. profit– oriented
6. It is being innovative to have edge over other competitors.
A. creative
B. discipline
C. planner
D. profit– Oriented
7. When you own a business, you should cope-up and thrive on changes
A. ability to accept change
B. discipline
C. hardworking
D. self-confidence
8. This is trusting in one’s ability and own judgement
B. persistence
C. hardworking
D. self-confidence
9. Which is fact about having an initiative?
A. coping with risks of operating their own business
B. giving solid dedication to make business a successful
C. always making it sure that the business generates income
D. putting oneself in a position where you are responsible for the failure or
success of the business.
10. An entrepreneur capitalizes on positive modifications to make the business grow.

A. ability to accept things
B. discipline
C. hardworking
D. information seeking
11. An entrepreneur sees to it that the business can generate income.
A. creative
B discipline
C. planner
D. profit-oriented
12. They are individuals that can strategically identify products or by the community
and they have the capacity to deliver these at the right time and at the right place.
A. bankers
B. businessman
C. entrepreneur
D. traders
13. It is doing something continuously even though other people say that you will not
succeed or that you are just wasting your time and effort.
A. creative
B. discipline
C. planner
D. persistence
14. It means taking the chances to do something which is out of you comfort zone.
A. creative
B. risk-taking
C. planner
D. profit-oriented
15. It is behavior of gathering information from relevant sources.
B. discipline
C. hardworking
D. information seeking
Welcome to lesson 1 of this module “ Personal

Entrepreneurial Competencies PEC’s “. As a Grade 10 student,
you still have a lot of confusions about your own personality.
This lesson will help you discover the underlying entrepreneurial
competencies that you don’t think you have.
Good luck and enjoy!
What’s In? 2
1
Personal Entrepreneurial Competencies ( PEC’s)

Entrepreneurial competencies refer to the vital characteristics or attributes and
qualities that should be possessed by an individual in order to perform entrepreneurial
functions effectively and efficiently. In this module, you will learn some of the most vital
characteristics, attributes, lifestyle, skills, and traits of a successful entrepreneur in
order to be successful in a chosen career or field.

Entrepreneurship is both an art and science of changing business ideas into
sellable products or services to boost the quality of living of people and society.
Entrepreneurship is not just a simple business activity, it is a imperative process of
innovation and new venture creation.

Entrepreneurs are people with skills and competence to see business
opportunities that are present in the environment. They are persons that can
strategically identify products or services needed by the community and they have the
capacity to deliver these at the right time and at the right place profoundly.
Entrepreneurs are advocate of economic change; they organize, manage and assume
risks of a business. Some of the pleasant qualities of an entrepreneur are opportunity
seeker, risk taker, goal setter, excellent planner, a confident problem solver,
hardworking, persistent and a committed worker in the field they select.
What is it?
Important Characteristics / Traits/Attributes of a Good Entrepreneur One Must
Possess

HARDWORKING-
One of the vital characteristics of a good entrepreneur is hardworking.
This means habitually working diligently for a long period of time the
have. Hardworking people keep on reconstructing their performance to
produce good products and /or provide good services to the people
SELF-CONFIDENCE–
Entrepreneurs have trusts in his/her ability and own judgment. They
show self-confidence in order to carry on with all the risks of operating
their own business ventures.
DISCIPLINE–
Successful entrepreneurs always abide on the plan and flight the
temptation to do what are unimportant things
COMMITTED-
A good entrepreneur accepts full accountability of everything in his/her
business. He/she gives full committed and dedication to make the
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business profitable one.
ABILITY TO ACCEPT CHANGE-

Accordingly, nothing is permanent but change. Change occurs
frequently and is constant. When you own a business, you should go
up against in contest and thrive on changes that happen. Avail oneself
of on positive changes to make your business proper.
PERSISTENCE-
Is doing something bit-by-bit and honestly even though other people
say that you will not succeed or that you are just throwing your time
and effort.
RISK-TAKING-
Takings the opportunity to do something which is out of your comfort
zone and usual activities. It may also imply doing s
CREATIVE-
An entrepreneur should be creative and innovative to stay in the
business and in order to have an advantage over the other companies
or competitors.

PROFIT-ORIENTED –
An entrepreneur enters into the world of business to generate profit or
additional income and positive outcome. This shall become the bread
and butter for you, your family and the people working with you.
DEMAND FOR EFFICIENCY AND QUALITY -
A good entrepreneur demands quality and efficiency not only

from himself but also from his/her workers and suppliers. A successful
entrepreneur demands high quality standards and cannot stand a bad
performance from other people. This makes an assurance that he is
giving quality products and the best services to his customers and that
equates to a good business venture.
Quality is the standard customers and that equates to a good business
venture. Quality is the standard customers seek when buying a certain
product or receiving a certain service ——-it is the level of work that is
welcome in the market or environment.
HAS INITIATIVE-
An entrepreneur takes the drive in his business. You must put yourself
in a potion where you are accountable for the failure or success of your
business you are engage
IMPORTANT SKILLS OF A SUCCESSFUL ENTREPRENEUR WORTHY TO

EMULATE
PLANNER– Planning is strategic thinking and setting of goals to achieve
objectives by carefully increasing all the present resources that surround you. A good
entrepreneur develops and applies chronological plans to realize goals. A good entrepreneur
knows that planning is an effective skill only when combined with action and dedication.
PEOPLE SKILLS– It is a very important skills in order to be successful in any kind
of business venture. People skills refer to effective and efficient communication and relation
to people working inside and outside of your business. In day-to-day business transactions,
you need to deal with people. A well-developed people skill can spell out the difference
between success and failure of the business he is in.
DECISION MAKING- Successful entrepreneurs have the ability to think quickly
and to make a wise decision towards pre-determined set objectives or target. No one can
deny that the ability to make wise decisions is an important skill that an entrepreneur
should have. Wise decision should come out from given facts and information and should
be towards the pre-determined targets.
INFORMATION SEEKING– is the way of gathering information from relevant sources
around. The gathered information is critical to the formulation of different business
formulations. Information-seeking means an entrepreneur must always be ready to seek
useful information and ways from persons related to his business including clients,
suppliers, and competitors through contacts or information for expert consultation for
business and technical assistance if needed.
What’s more?
Activity 1.1 Match me!
Direction: Match Column A with column B. Connect with a line that corresponds to
your answer. You may also write your answer on your activity notebook
A B
1. Self– confidence A. This means habitually working diligently for
a
long period of time.
2. Hardworking B. People with skills and capabilities to see and
evaluate business opportunities
3. Profit-Oriented C. Behavior of gathering information from
relevant sources.
4. Has the Initiative D. Strategic process of innovation and new

venture
5. Committed E. Trust in one’s ability
6. People Skills F. Stick on the plan and fight the temptation to
do what is unimportant.
7. Planner G. Accepts full responsibility of everything in
his/ her business
8. Decision Making H. Adoptable to change
9. Accept changes I. Innovative to stay in the business
10. Discipline J. Strategic thinking and setting of goals
11. Creative K. ability to think quickly and to make wise
deci sion towards pre-determined set
objectives
12. Entrepreneurship L. Effective and efficient communication and
rela tion to people
13. PEC’s M. important characteristics of an individual
14. Information Seeking N. Sees to it that the business can generate in
come
15. Entrepreneurs O. Puts oneself in a position where you are
responsible for the failure or success of your
business.
Activity 1.2
TRUE or FALSE
Direction: Write TRUE if the statement is correct; FALSE if it is not correct.
_______________1. Hardworking people keep on improving their performance to
products and / or provide good services.
_______________2. An entrepreneur should be creative and Innovative to stay in the
business and in order to have an edge over the other competitors.
_______________3. An entrepreneur enters into the world of business to loss profit or
income.
_______________4. Successful entrepreneurs have the ability to think quickly and to
make a wise decision towards predetermined set objectives.
_______________5. It’s okay not to stick to the plan if the task is not that urgent or
unimportant.
_______________6. A good entrepreneur puts oneself in a position where he is

responsible for the failure or success of his business.
_______________7. An entrepreneur puts oneself in a position where he is responsible
for the failure or success of his business.
_______________8. The gathered information is critical to the formulation of different
business strategies.
_______________9. A good entrepreneur knows that planning is an effective skill only
when combined with action.
______________10. Nothing is permanent but change.
______________11. Entrepreneurs have confidence in one’s ability and own judgment.
______________12. Planning skills refer to effective and efficient communication and
relation to people working in and out of your business.
______________13. Capitalize on positive changes to make your business grow.
______________14. Decision making is a strategic thinking and setting of goals to
achieve objective by carefully maximizing all the available resources.
______________15. Entrepreneurs exhibits self-confidence in order to cope with all
the risks of operating their own business.
What I can do
Activity no. 1.3
Fill in the blank. Supply the missing word.

(1)__________________________are people with skills and(2)______________
to see business opportunities that are present in the (3)______________________. They
Are persons that can (4)__________________identify products or services needed by the
Community and they have the (5)_______________________to deliver these at the right
(6)_____________________ and at the right place profoundly. Entrepreneurs are advocate of
(7)__________________change, they organize, manage, and assume risks of a business. Some
of the pleasant (8)_________________of an entrepreneur are (9)___________________ Seeker,
risk taker, goal setter, excellent planner, a confident problem solver, hardworking,
persistent and a committed (10)____________________in the field they select.
What else I can do

Activity 1.4
A. Direction: Select one characteristic or attributes that best described you as
an entrepreneur. Draw your own icon/drawing to illustrate your chosen
characteristic or attribute and explain why you choose it. See sample below.

INITIATIVE-
_________________________________
________________________________
8
What I have learned
Task 2 Research Work!

B. Research online or read article from newspapers and magazines about the life of
a successful businessman or entrepreneur. Cite his/her entrepreneurial
attributes that made him/her a successful one. Follow the template below.
Name of Proprietor/Practitioner: ________________________________ Age;
______________
Number of Years in Business: ______________________________________
Business Name: __________________________________________________
Business Address: _________________________________________________
1. What are his/her preparations before he/she engaged in this type of business or
job?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. What are his/her special skills and characteristics that are related with
his/her business or job?
________________________________________________________________________
________________________________________________________________________
3. How did he/she solve business-related problems during the early years of
his/her business operation?
____________________________________________________________________________
____________________________________________________________________________
4. Dis he/she follow the tips from a successful businessman or practitioner before
he/she engage in his/her business?
______________________________________________________________________________
____________________________________________________________________________
10
5. What are the salient characteristics, attributes, lifestyle, skills, and traits that
made him/her successful in his/her business or job?
____________________________________________________________________________
___________________________________________________________________________

After performing the activities, let’s determine how much you have
. learned. Perform the next task to determine how well you have understood the
lesson.
Task 3 Work on it!

Direction: Using the table below and the information you had learned in the past
activities, prepare an action plan that indicates how you would align your
PEC’s to the PEC’s of a successful person you had indicate in the previous
activity
OBJECTIVES AREA ACTIVITIES STRATEGIES TIME FRAME EXPECTED
OUTPUT
To align my PEC’s
Of a successful
entrepreneur
In Household
Services

SCORING RUBRICS
CRITERIA SCORE
(29-30%) Clear (26-28%) relationship (24-25%) unclear (22-23%) little no

relationships between concept is relationship between attempt at all to
CLARITY (30%) betweenconcepts evident concepts explain
(9-10%) information is (6-8%) Information is (4-5%) Information is (2-3%) Little or no

COMPREHENSIVENESS (10%) clear, accurate and precise accurate inaccurate attempt at all to
explain
(9-10%) Logical (6-8%) Components (4-5%) component and (2-3%) Little or no

organization from and sub components sub components are not attempt at all to
COHERENCE (10%)
components to sub- are present organized explain
components
TOTAL SCORE
11
Assessment
POST TEST: Multiple Choice. Choose the letter of the best answer. Write the
chosen letter on a separate sheet of paper.
1. It means taking the chances to do something which is out of your comfort
zone.
A. Creative B. risk-taking
C. planner D. profit-oriented
2. It is the behavior of gathering information from relevant sources.
A. ability to accept change B. discipline
C. hardworking D. information seeking
3. These are people with skills and capabilities to see and evaluate business
opportunities
A. Bankers B. Businessmen
C. Entrepreneurs D. traders
4. It is both an art and science of converting ideas into marketable products or
services to improve the quality of living.
A. banking B. business
C. entrepreneurship D. trading
5. This is trusting in one’s ability and own judgement.

A. ability to accept change B. persistence
C. hardworking D. self-confidence
6. Which is fact about having an initiative?
A. Coping with risk of operating their own business.
B. Giving solid dedication to make business successful.
C. always making it sure that the business generates income.
D. putting oneself in a position where you are responsible for the failure or
success of the business.
7. An entrepreneur capitalizes on positive modifications to make the business
grow.
C. hardworking D. information seeking
8. An entrepreneur sees to it that the business can generate income.
A. creative B. discipline
C. Planner D. profit-oriented
9. This means habitually working diligently for a long period of time.
C. Hardworking D. self-confidence
10. Which is a fact about being committed?
A. he/she gives solid dedication to make a business successful
B. he/she capitalizes on positive changes to make the business grow.
C. he always sticks to the plan.
D. all are correct
12
11. Successful Entrepreneurs always stick to the plan and fight the
temptation to do what is unimportant.
12. It is being innovative to have edge over other competitors
13. When you own business, you should cope-up and thrive on change
C. hardworking D. self confidence
14. They are individual that can strategically identify products or services
needed by the community and they have the capacity to deliver these
at the right time and at the right place.
A. bankers B. businessman
C. entrepreneurs D. trades
15. It is doing something continuously even though other people say that
you will not succeed or that you are just wasting your time and effort

11-15 You are doing great! You really understand the lesson
6-10 You are doing well but you need to work more on the items
that you’d missed
You need to study harder. Ask help from your teacher,
parents or friend. You may need again the contexts to
1-5
understand the lesson more.
13
Additional Activities
Task 4 B. WORD SEARCH PUZZLE
Find and circle 15 words/ phrases that are related to the topic on the puzzle below. You may also write
your answer on a separate paper.
H N C Z W B R T R E K A M N O I S I C E D Y J
I D X F C E Q X L B I N I T I A T I V E Y X V
P F U C A W W C B O E E B Y C D I L P B W I E
E M N W K L R R N H A R D W O R K I N G X G A
R H R Q U S P R O F I T O R I E N T E D D F Y
S E K I L L W P I H S R U E N E R P E R T N E
I E N Y C N E I C I F F E H L Z Y B R P K K C
S R I S K T A K E R Q I X B H R E N N A L P D
T H L J J U G S N R C A Z E V I T A E R C W I
E I O B W P W G K B O C O M M I T T E D D Y I
N N E S E L F C O N F I D E N C E R V A P U Q
C D E T X R J C S W D M R Q L U I T Q T U A A
E P E N I L P I C S I D W T A X Y E R I R W R
T U X Q E G V Z J W T F E L N Z C T E X L A L
Y G B K S N T Q H Y T I L A U Q G B J N X J V
C S S L L I K S E L P O E P H S H E U C U O I
What’s What’s More

What’s More More
What I know Activity 1.1 Activity 1.3
Activity 1.2
1. C 1. E
1. TRUE
2. c 2. A ACROSS
2. TRUE
3.c 3. N 2. Hardworking
3. FALSE
4. a 4. O 4. committed
4. TRUE
5. b 5. G 6. creative
5. FALSE
6. a 6. L 8. self confidence
6. FALSE
7. a 7. J 14 9. people skills
7. TRUE
10. entrepreneurs
8. d 8. K 8. TRUE

9. d 9. H 9. TRUE
Down
10.a 10. F 10. TRUE
1. planner
Answer
11. d Key 11. I 11. TRUE
3. risk taker
12. c 12. D 12. FALSE
Lesson 1. 5. discipline
13. d 13. M 13. TRUE
7. persistence
14. b 14. C 14. TRUE
15.d 15. B 15. TRUE

What I have learned Post Test

What I can do
1. B
1. entrepreneurs 2. D
2. Competence 3. C
3. Environment The number4.of C
4. Strategically points will be
based on the5. D
5. Capacity scoring rubric
6. D
provided.
6. Time 7. A
7. Economic 8. D
8. Qualities 9. C
9. Opportunity 10. A
10. worker 11. B
12. A
13. A
14. C
15. D

15
Module 2
Environment and Market
Developing a Household Services

Product/Services
16
People who aspire to start a business need to explore the economic, cultural and social
conditions prevailing in an area. Needs and wants of the people in a certain area that are
not met may be considered as business opportunities. Identifying the needs of the
community, its resources, available raw materials, skills, and appropriate technology can
help a new entrepreneur in seizing a business opportunity.
Lesson 1 of this module will tell you about developing a Household Services
Product/services.
After going through this module, you are expected to:
1. Explain what makes a product unique and competitive.
2. Identify what is of “value” to the customer
3. Apply creative and innovative techniques to develop a marketable product.
4. Ensure that the product/service has a Unique Selling Proposition.
17
What’s new?
What I know?
Task 1: Guide Questions:
Directions: Read and study the guide questions below. Use a separate sheet of paper to
write your answer.
1. How does one determine the product or services to be produced and or to be offered or
delivered to the target customers?
2. How does one select an entrepreneurial activity?
__________________________________________________________________________________________
3. When can one say that a certain product has a ―value‖?

__________________________________________________________________________________________
__________________________________________________________________________________________
4. Is innovation and creativity to your product or services important? Why?
5. How can one effectively respond to the needs of the target customer?
Pre –test
Multiple choice: Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.
1. The term _______________ refers collectively to the entire process of identifying a
market opportunity, creating a product to appeal to the identified market, and finally,
testing, modifying
and refining the product until it become ready for production.
a. concept b. development
c. Market d. product
2. The following are considered as Needs except
a. Clothing b. food
c. jewelry d. shelter
3. Basic needs are essential to an individual to live with dignity and _________________in
a community.
a. Happiness c. pride
b. Joy d. shame
18
4. _________ are desire, luxury and extravagance that signify wealth and expensive way
of living.
a. Dreams c. needs
b. Wants d. vision
5. These are considered above all the basic necessities of life.
a. Dreams c. needs
b. Wants d. vision
6. Needs and wants of people are the basic indicators of the kind of
_______________________
That one may engage.
a. Business c. life
b. Endeavors d. situation
7. Product development entirely depends on the needs and wants of the
__________________.
a. Community c. customers
b. Competitors d. family
8. In this stage of product development process, one gathers information of product
specifications like performance, taste, size, color, shape and life span of the product.
a. Analyze competitive product
b. Establish target specifications
c. Identify customers’ needs
d. Generate product concepts
9. This stage of product development is based on customer needs and reviews of
competitive products.
c. Identify customer needs
d. Generate product concept
10. It is imperative to _______________________to provide important information in

establishing product or services specifications
11.In this stage, one tests the feasibility of various products if it meets the requirements
of the target specifications.
12.Through the process of evaluation between attributes, a final concept is selected
a. Perform economic analysis
b. Plan the remaining development project
c. Refine product specifications
d. Select a product concept.
13.In this stage product or services specifications are refined on the basis of input from
the foregoing activities.
c. refine product specifications
d. select a product concept
19
14.Throughout the process of product development, it is very important to always review

and estimate the economic implications.
15.In this stage you may prepare a detailed development plan, which include list of
activities, the necessary resources and expenses and development schedule with
milestones for tracking progress.
What’s In?
d. Select a product concept
Lesson Developing a Household Services

1 Product/Services
The creation of new products with different characteristics that offer new or
additional benefits to the customers, is always the trend in todays changing world.
Product development may involve modification or change of an existing product or
its presentation, or formulation of an entirely new product in order to satisfy a
newly defined customer want or market niche.
In the previous lessons, you’d learned about Personal Entrepreneurial
Competencies and how to do the SWOT analysis. Given your knowledge on
governing yourself on the tasks of an entrepreneur, this lesson will teach you on
how to develop a product.
Welcome to lesson 1 of this module “Developing

Household Services Product/Service”.
Developing a Product/Service is a task that had been
always connected to a household Service Worker. This lesson in
your course on Household Services will teach you on how to
develop a product/ service. I’m sure, you will learn a lot in this
lesson
. Good luck and enjoy!
20
What is it?
Marketing Environment
The marketing environment is composed of the people, institutions, and forces
outside marketing that influences marketing management’s ability to advance and maintain
a successful and profitable relationship with its target customers and even the market as a
whole. Constantly watching and adapting to the changing marketing environment is very
vital because the marketing environment offers both opportunities and threats.
Product Development
The marketplace is never static, it is a dynamic, fast and always changing. The
demand for products is constantly shifting as needs, wants and technology changes to cope
with the new trends. As a result, business individuals and companies must always see to it
if their existing product line works to ensure that it is up to date and in line with consumer
desires. Continuous and thorough decision making must be made to know whether new
products should be added and whether old products should be removed.
When we talk of product development, we are referring to a process of making new
product to be sold by a business or enterprise to its customers and to compete with its
competitors. The product development may involve modification and changes of an existing
product that satisfies a newly defined customer’s needs, wants, and /or market place.
The term development in this lesson refers collectively to the entire process of
identifying a market opportunity, creating or making a product to appeal to the identified
market and finally, testing, modifying and refining the product until it become ready for
production to fit the demand that always change.
There are basic, yet important questions that you can ask yourself about
product development. When you find acceptable and right answers to these, you
may now say that you are ready to develop product and/or render services.
1. For whom are the product services aimed and designed at?
2. What benefit will the customers expect or apprehend from it?
3. How will the product be distinguished from the existing brand? From its
competitor?
Also, needs, and wants of the people within an area should also be taken into
big consideration.
All of us has/her own needs and wants. However, everyone has different concepts of
needs and wants.
Needs in business are vital things that every individual cannot live without I a
society.
21
These include:
1. Basic commodities for consumption
2. Clothing and other personal belongings;
3. Shelter, sanitation and health and
4. Education
Basic needs are important to an individual to live with dignity and price in a
community. These needs can help you generate or produce business idea and
subsequently, it can help to product development.
Wants are desires, luxury and extravagance that signify wealth and expensive way of
living of a person. Wants or desires are considered above all the basic necessities of life
because of its nature. Some examples of wants or desires are fashion accessories and
embellishments, expensive shoes and clothes, travelling and visiting around the world,
eating in an expensive restaurant; watching movies, concerts, having luxurious cars,
wearing high priced jewelries, perfume, living in expensive and impressive homes among
others.
Needs and wants of people are the basic indicators or basis of the kind of business or
enterprise that you may engage into because it can serve as the measure of your success.
Some other goods points that might be taken into consideration in business undertakings
are the kind of people, their needs, wants, lifestyle, culture and tradition, and social
orientation that they belong to;
To summarize, product development totally depends on the needs and wants of the
costumers. Another vital issue to deal with is the key concepts of developing a product. The
succeeding topic shall enlighten and guide you about the procedure in coming up with a
product.
Concepts of Developing a Product

Concept development is a critical and difficult phase in the development of product.
In this stage the needs of the target market are identified to are review competitive products
before the product specifications are defined. The product concept is selected together with
an economic analysis to come up with an outline of how a product is being developed.
The process of product development follows the following steps:
A. Identify Customer Needs: Using survey forms and template, interviews, researches,
focus group discussions, and observations, an entrepreneur can easily
Identify customers’ needs and wants. In this stage, the information that can be
gathered here are product specifications (performance, taste, size, color, shape, life span of
the product, etc.). This stage is very vital because this would determine the product to be
produced or provided.
A. Establish Target Specifications: Based on customized needs and reviews of
competitive products, you may now secure and establish target specifications of the
prospective new product and /or services. Target specifications are the essential and
vital wish-list.
22
B. Analyze Competitive Products: It is vital to analyze existing products to provide

important information in establishing product or services specifications. Other
products may show successful design qualities that should be emulated to improve
upon in the new product or services.
C. Generate Product Concepts: After having gone with the previous steps, you may
now develop a number of product concepts to see what types of product or services
are both technically feasible, applicable and would best meet the requirements of the
target specifications.
D. Select a Product Concept: Through the process of evaluation between attributes

and qualities, a final concept is selected. After the final selection, additional and new
market research can be made to obtain feedback from certain selected customers.
E. Refine Product Specifications: In this stage, product or services specifications are

specifically refined on the basis of input from the foregoing activities. Final
specifications are the result of extensive and thorough study, expected service life,
projected selling price and among others are being considered in this stage.
F. Perform Economic Analysis: Throughout the process of product development. It is

very important to always review the development expenses to estimate the economic
implications regarding the manufacturing costs, and selling price of the product or
services to be offered or provided by your business.
G. Plan the Remaining Development Project: In this stage of concept development, It

is vital to prepare a detailed development plan which includes list of activities, the
necessary resources and expenses, and development schedule with milestone for the
purposes of tracking.
Activity 1. 1 What’s more?

Direction: Complete the figure below by writing inside the boxes the concepts of developing
a product.
Concept
Development
23
What I can do
Activity 1.2
True or False
Direction: Write TRUE if the statement is correct, FALSE if it is not correct.
_______________ 1. Using survey forms, interview, researches, focus group
discussions, and observation, an entrepreneur can easily identify
customers’ needs and wants.
_______________ 2. Product specifications can be found in Analyzing Competitive
Product Stage.
_______________ 3. Other products may exhibit successful design attributes that
should be emulated or improved upon in the new product or
services.
_______________ 4. It is vital to prepare a detailed development plan which includes
list of activities, the necessary resources and expenses, and
development schedule with milestones for the purposes of
tracking.
_______________ 5. Product concepts can help to illustrate what types of product or

services are both technically feasible and would best meet the
requirements of the target specifications.
_______________ 6. Through the process of evaluation between attributes, a final
concept is selected.
_______________ 7. After the final selection, additional market research can apply to
obtain feedback from certain key competitors.
_______________ 8. Performing economic analysis is the stage where product or
services specifications are refined on the basis of input from the
foregoing activities.
_______________9. Final specifications are the result of extensive study, expected
service life, projected selling price and among others are being
considered in this stage,
_______________10. Refining product specifications is the final stage of Concept
Development.
24
_______________11. Identifying Customer’s Needs is the first Stage of Concept

Development.
_______________12. Selecting a product concept is the most important stage in
developing a product.
_______________13. Preparing a detailed development plan is very vital in Concept
Development.
_______________14. Detailed development plan includes list of activities, the
necessary resources and expenses, and development schedule
with milestone for tracking progress.
_______________15. Concept development is a critical phase in the development of a
product.
What else I can do

Complete the Map!
Direction: Using the template below, make or develop a concept of your own product
or service.
1. Identify
Customers Need
7. Prepare a - 2. Target
Development Plan- - Specification
-
6. Refine Product 3. Analyze a

Specification Competitive
Product
-
-
5. Select a product 4. Generate Product
Concept Concept
- -
25
Criteria Score
Clarity(30%) (29-30%)clear (26-28%) (24-25%) (22-23%)
relationships
Relationship Unclear relationship Little or no
between concepts
attempt at all to
Between concept is Between concepts
explain
evident
Comprehensiveness (9-10%) (6-8%) (4-5%) (2-3%)
(10%) Information is clear, Information Information is Little or no

accurate and precise attempt at all to
Is accurate Inaccurate
explain
Coherence (9-10%) (6-8%) (4-5%) (2-3%)
10% Logical organization Components Components and sub Little or no

from components to components are not attempt at all to
And sub components
sub-components organized explain
Are present
Total score
Task 4: Video Viewing
In order to deepen your understanding of the lesson, perform the following tasks:
1. Browse the internet and view the topics related to:

a. customers ‘needs and wants
b. techniques in identifying customers ‘needs and wants
c. creativity or innovations in products and services
d. unique selling proposition
e. product development
2. Prepare a short narrative report about the aforementioned topics. You may highlight the
―aspect‖ that intensifies your knowledge of product development
What I have learned?

A. Fill in the blank. Supply the missing word.
When we talk of (1)._______________ development, we are referring to
a(2)________________ of making a new product to be sold by a (3)_______________ or
enterprise to its (4)____________________ and to compete with its competitors. The product
development may involve (5)_______________________ and changes of an existing product
Or its presentation, or formulation of an entirely new product that satisfies a newly defined
customers needs, wants and/or a market place. The term (6)_________________ in this lesson
refers collectively to the (7)____________________ process of identifying a market opportunity,
(8)__________________ or making a product to appeal to the identified market, and finally,
testing modifying and (9) ____________________ the product until become ready for
production to fit the ( 10) _____________________ that always change.
26
B. Essay
Direction: Based on the Product Concept that you developed in” What Can I do”,
answer the following questions genuinely.
1. For whom are the product/services aimed at?
______________________________________________________________________________________
______________________________________________________________________________________
2. What benefit will the customers expect from it?
3. How will the product/service differ from the existing brand? From its competitors?
What I can achieved ?
Post Test
Multiple Choice: Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.
1. The following are considered as Needs except.
a. Clothing c. Jewelry
b. Food d. shelter
2. _________ are desires, luxury and extravagance that signify wealth and expensive way
of living.
a. Dreams c. wants
b. Needs d. vision
3. Basic needs are essential to an individual to live with dignity and _____________in a
community.
a. Happiness c. pride
b. Joy d. shame
4. These are considered above all the basic necessities of life.
a. Dreams c. wants
b. Needs d. vision
5. Needs and wants of people are the basic indicators of the kind of
____________________that one may engage.
a. Busines c. life
b. Endeavor d. situation
6. The term ____________refers collectively to the entire process of identifying a market
opportunity, creating a product to appeal to the identified market, and finally,
testing , modifying and refining the product until it become ready for production.
a. Concept c. market
b. Development d. product
27
7. Product development entirely depend on the needs and wants of the _____________.
a. Community c. customers
b. Competitors d. family
8. It is imperative to ___________________ provide important information in establishing
product or services specifications.
a. Analyze competitive product c. identify customers’ needs
b. Establish target specification d. generate product concepts
9. In this stage you may prepare a detailed development plan which includes list of
activities, the necessary resources and expenses, and development schedule with
milestones for tracking progress.
10. This stage of product development is based on customer’s needs and reviews of
competitive products.
d. Generate product process
11. In this stage of product development process, one gathers information of product
specifications like performance, taste, size, color, shape, and life span of the product.
b. Establish target specification
12. In this stage, one tests the feasibility of various products if it meets the
requirements of the target specifications.
d. Generate product concepts.
13. Throughout the process of product development. It is very important to always
review and estimate the economic implications.
14. Through the process of evaluation between attributes, a final concept is selected.
c. Refine product specifications.
15. In this stage, product services specifications are refined on the basis of input from
the foregoing activities.
28
6-10 You are doing well but you need to work more on the items that
you’d missed.
1-5 You need to study harder. Ask help from your teacher, parents or
friend. You may read again the contexts to understand the lesson
more.
Answer Key
LESSON 1
What I can do
What I know What I have learned What I can achieved
Activity 1.2
1. b Product The number of
1.true points will be
2. c Process based on the
2.false scoring rubric
3.c Business
3.true provided.
4. c Costumers
4.ttrue
5. c Modifications
5.true
6. a Development
6. true
7. c Entire
7. false
8. c Creating
8. false
9. b Refining
9. true
10.a demand
10.false
11. d
11. true
12. d
12. false
13. c
13. true
14. a
14. true
15.b
15.true
Post assessment What I can achieved

The number of
points will be
based on the
scoring rubric
1.c provided.
2.c
3.c
4.c
5.a
6. b
7.c
8.a
9.b
10.b
11.c
12.d
13.a
14.d
29
LO2 SELECT BUSINESS IDEA

Lesson 2 of this module will tell you about Selecting a Business Idea.
After going through this lesson, you are expected to:
1. Enumerate various criteria and steps/acts in selecting a business idea
2. Analyze a business idea based from the criteria/techniques set
3. Apply the criteria/steps in selecting a variable and reasonable business idea
4. Identify the benefits of having a good brand
5. Enumerate the criteria in developing a brand.
30
What’s new?
Task 1
Direction: Below are famous and known brand and logo of a product in our
country.
Make a short background check about the history of the following
logo/brand. Share your research work through writing a short paragraph about
how each brand started and became famous. Write it on a separate sheet of paper.
What I know?
Guide Questions:
1. How these brands started?

2. Why it became famous?
31
Pre-Test
Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.
1. The value that you incorporate to your product is called as

a. Income c. unique selling proposition
b. Selling price d. value proposition
2. It is created by fulfilling deep desires and solving deep problems.
a. income c. price
b. value d. selling technique
3._________is the introduction of something new in your product or service.
a. creation c. innovation
b. imitation d. invention
4. It is the factor or consideration presented by a seller as the reason that one product
or service is different from and better than that of the competition.
a. income c. unique selling proposition
b. selling price d. value proposition
5. The following are ways to discover your Unique Selling Proposition except
a. use empathy
b. identify what motivate your customers
c. discover the actual and genuine reasons why customers buy your product
d. discover the actual and genuine reasons why customers buy your
competitors ‘product.
6. What is the best thing to do to improve sales and increase profits?
a. know competitors information
b. do better on sales talks.
c. always wear a smile on ones face when facing customers.
d. discover the actual reasons why customers buy products and services
7. It is very important that as entrepreneur, you must put yourself in the shoes of your
customers. What does this implies?
a. Wear shoes similar to your customers
b. One must fit their feet on the costumers’ shoes.
c. Make some effort to know some facts about your customer.
d. always focusses on the needs on the target costumers and forget falling in
love with your own product.
8. The following are important considerations that may be used to generate possible ideas
for business except.
a. examine existing goods and services
b. examine the present and future needs
c. examine how the needs are being satisfied
d. examine the whereabouts of your competitors.
9. It is a marketing practice of creating name
a. branding
b. naming
c. symbolizing
d. designing
32
10. The following are features of a good product brand except

a. motivates the buyer
b. delivers the message clearly
c. confirms your credibility
d. connects your target competitors emotionally
11. The following are simple tips to publicize your brand except
a. develops a tagline
b. gets a great logo
c. be true to your brand
d. hires an expensive commercial artist
What is it?
12. Needs for the products and services are referred to as
a. market demand
b. product demand
c. service demand
d. community demand
13. The value that you incorporate to your product or service is called value proposition.
Value proposition therefore is _______________________.
a. a believable collection of the most persuasive reasons people should notice.
b. created by fulfilling deep desires.
c. this is what gets people moving and spending for your product or service.
d. all are correct.
14. The term_______ refers to whoever will use or buy the products or services.
a. community
b. consumers
c. market
d. suppliers.
15. When you are improving the product or enhancing it, you are doing an________________.
a. creation
b. imitation
c. innovation
d. invention
Lesson
2 Selecting a Business Idea
What’s In?
The previous lesson gave you a very delightful journey. From learning different
entrepreneurial characteristics, analyzing your own strengths and weaknesses to
developing your own product concept., I’m sure that you are now very delighted on the
lessons that you had learned.
33
In this lesson, you will be learning another exciting experience. You will learn the Key
Concepts of Selecting Business Ideas.
Welcome to Lesson 2 of this Module

“ Selecting a Business Idea”
In the previous lesson you’d learn about product
development. This lesson is just a continuation of what you
had learn.
In this lesson, you will finally develop a brand of your
own!
Good Luck and enjoy!
Generating Ideas for Business
To some people, coming up with ideas is easy. For others, its nearly impossible. Ideas
give the start to everything. Though it may seem very easy to generate cool business ideas,
sometimes you just cannot find inspiration for this and difficult to start. Lack of
information prevents or hinders you from coming up with really successful idea.
The process of developing and generating business idea is not a simple process or
method. Some people just come up to a bunch of business idea but are not really feasible or
realistic. There are two problems that might arise, first is the excessive generation of ideas
that can forever remain dreaming stage and the second is when they don’t have and don’t
want to become entrepreneurs.
When we talk of product development, we are referring to a process of making a new
product to be sold by a business or enterprise to its prospected customers. The product
development may involve modification or alteration of an existing product.
The most optimal way is to have a systematic and orderly approach in generating
and selecting business idea that will be transferred in real business.
Here are some basic yet very vital considerations that may be used to generate
possible ideas fir business.
1. Examine existing goods, and services. How satisfied are you with the existing
product? How can it be improved? There are many ways of improving and
reconstructing a product from the way it is made to the way it is packed and sold.
You can also improve the materials used in crafting the product and make it yours.
Also, you can introduce new ways and techniques of using the product, making it
more useful and adaptable to the customers’ many needs.
 When you are improving the product or enhancing it, hence, you are doing an
innovation. You can also do an invention by introducing an entirely new
product to replace the old one to be in the trend.
 You can generate business ideas by examining what goods and services are
sold outside by the community. Often, these products are sold in a form that
can still be enhanced. Examples are raw products.
34
2. Examine the present and future needs. Look and listen to what the customers,
institutions, and communities do not have in terms of goods and services. Most of
the time, these needs are already present but is not notice. Some needs are only felt
in the future, making the unnoticeable. For example, a province will have its
electrification facility in the next ten months. Only by that time will the entrepreneur
could think of electrically -powered or generated businesses that works using
electricity.
3. Examine how the needs are being satisfied. The needs for the products and services
are referred to as market demand. In order to satisfy these needs, one must supply
the product and services that meet the demands of the market. The term markets
refers to someone who will use or buy the products or services, and these may be
people or institutions such as other businesses, establishments, organizations, or
government agencies. Sometime, it could be your own.
 There is a very good business opportunity when there is absolutely no supply
to a pressing market demand of the community.
 Businesses or industries in the certain locality also have needs for goods and
services.
You can have a good source of ideas for business by looking their needs for
raw materials, maintenance, and other services such as selling and
distribution
4. Examine the available resources around you. You can observe what materials or
skills are available in your area. A business can be started out of a available and
existing raw materials by selling them in raw form and by processing and
manufacturing them into finished products.
For example, in a pine apple producing town, there will be many pineapples leaves
available as waste products. These can be collected and made into pineapple rags or
doormats and sold profitably inside and outside the community.
 Everyone can harness their own business skills. For example, women in a
certain place possessed cooking skills that have been passed on from one
generation to another. Some communities there set up food businesses to
serve and cater to tourists and other communities. Business ideas may come
from your own skills. The work and experience you may have in Technology
and Livelihood Education classes will provide you with business opportunities
to acquire the needed skill which will earn you extra income, and should you
decide to engage or join in income-generating activities. With your skills, you
can earn something which you didn’t expect.
5. Read magazines, news articles, and other publications and advertisement on new
products and techniques or advances in technology. You can pick up new business
ideas from different resources such as newspapers and magazines. The internet also
serves as a library where you may browse and surf on possible businesses that you
like. It will also guide you on how to put the right product in the right place, at the
right price, at the right time and right source.
35
Finding Value
People buy for a reason, everyone does. There should be something in your
product or service that would give reasons to consumers to go back and buy for more.
There must be something that has to make you the best preference for your target
customers; otherwise they have no reason to buy what you’re selling. This indicates
further, that you offer something to your customers that they will make them value or
treasure your product or service.
The value that you incorporate or tie in to your product is called value
proposition. Value proposition is a believable collection of the most persuasive reasons
or basis people should notice you and take the action you’re asking for Value is made by
fulfilling deep desires and solving deep problems. This is the reason why people get
moving, what people gets spending for your product or service.
Innovation
Innovation is the introduction of something new features in your product or
service. This may be a new or similar idea, a new method or a device. If you desire to
increase your sales and profit, you must innovate. Some of the possible innovations and
changes in your products are change of packaging, improve taste, color, size, shape and
perhaps price. Some of the common possible innovations in providing services are
application of new improved methods, additional featured services and possibly freebies.
Unique Selling Proposition (USP)

Unique Selling Proposition is the factor or consideration conferred by a seller as
the reason that one product or service is different from and better that that of the
competition. Before you can begin to sell your product or service to your target
customers, you have to sell yourself on it and believe to it. This is especially important
when your product or service is the same to those around you. USP would need careful
analysis of other businesses ads and marketing messages. If you analyze what they say
or what they sell, not just their product or service characteristics, you can know a great
deal about how companies distinguish themselves from competitors.
Here’s how to discover your USP and use it to gain your sales and profit.
 Use empathy: Put yourself in the shoes of your customers. Always aim on the needs
of the target customers and forget falling in love with your own product or service.
Always remember, you are making this product or providing for the target customers
to eventually increase sales and ern profit and not making this product or services
for you. Very essential question such as what could make them back again and
ignore competition should be asked to oneself. Most possible answers may focus on
quality, availability, convenience, cleanliness, and reliability of the product or
service.
 Identify what motivates your customers. It is very important for you to know and
find out what drives and motivates your customers to buy your product or service.
Make some moves to find out , analyze and utilize the information what motivates
the customers in their decisions to purchase the product or service.
36
 Discover the very reasons why customers buy your product instead of a
competitor’s.
Information is very important in decision making. A competitive entrepreneur always
improve their products or services to provide contentment and of course retention of
customers. As your business expands, you should always consider the process of
asking your customers important information and question that you can use to
improve your product or service.
Key Concepts of Selecting a Business Idea.

Once you have embarked on identifying business opportunities, you will
eventually see that there are many possibilities that are available for you. It is very not
likely that you will have enough resources to pursue all of them at once.
You have to choose the most promising one among hundreds of ideas, it will
be good to do this in stages. In the first stage, you examine your ideas to narrow them down
to about few choices. In the next stage, cut down the choices to two options. In the final
stage, select between the two and decide which business idea is worth pursuing.
In screening your ideas, examine everything in terms of the following factors:

1. How much capital is needed to put up the business or enterprise?
2. How big is the demand for the product/services? Do many people need these
product/services and will continue to need it for a long time?
3. How is the demand met? Who processed the products to meet the needs (competition
or demand)?
How much of the need is now being attain (supply)?
4. Do you have the background and experiences needed to manage the particular
business?
5. Will the business be legal or not going against any existing or foreseeable government
regulation?
6. Is the business in line with your concern and expertise?
Your answer to these questions will be vital in screening which ones among your many
ideas are worth examining further and worth pursuing.
Branding
Branding is a marketing practice of creating and making name, symbol or designs
that identifies and differentiates product or services from the rest. It is also a promise you
give to your customers. It tells them what they can expect and see from your product or
service and it differentiates your offerings from other competitors. Your brand comes from
whom you are, who you want to be and what people perceive you to be.
Branding is one of the most vital aspects of any business entitles. A good brand
strategy gives you a major edge in increasingly competitive markets.
The features and characteristics of a good product brand are as follows:
 Delivers the message clearly and effectively
 Confirms your credibility and trustworthiness
 Connects your target prospects/customers emotionally
37
 Motivates the buyer/customers

 Concretizes user loyalty and trust.
Here are some simple ways to publicize your brand:
 Develop a tagline. Write a meaningful, unforgettable, and easy to remember
statement that captures the essence or importance of your brand.
 Get a great logo. Create a logo that is suitable and fits to your business and
consistent with your tagline and place it everywhere.
 Write down your brand messaging. Choose key message you want to
communicate about your brand.
 Be true to your brand. Deliver your brand promise.
 Be consistent. Be reliable and consistent every time.
What’s more?
Activity 1.1 Match me!
Direction: Match column A with column B. Connect with a line that corresponds to your
answer. You may also write your answer on a separate paper.
Important considerations that may be used to generate possible ideas for business
A B
1. Examine existing goods and services A. Look and listen to what the customers,
institutions, and communities are missing
in terms of goods and services.
2. Examine the present and future needs B. When you are improving the product or
enhancing it, you are doing an innovation.
3. Read from outside sources C. observe what materials or skills are

available in abundance in your area.
4. Examine how the needs are being

satisfied D. Read magazines, news articles, and other
publications on new products and
techniques or advances in technology.
5. Examine the available resources around you E. Needs for the products and service
are referred to as market demand.
38
What I can do
True or False.
Direction: Write TRUE if the statement is correct; FALSE if it is not correct
__________1. People buy for a reason.
__________2. Innovation is the introduction of something new in your product or service.
__________3. Unique Selling Proposition is the factor or consideration presented by a seller
as the reason that one product or service is different from and better that that
of the competition.
__________4. Unique Selling Proposition would require careful analysis of other businesses’
ads and marketing messages.
__________5. As a product developer, you must put yourself in the shoes of your customer.
__________6. It is not that important to understand what motivates the customers to buy. \
__________7. You must discover the actual and genuine reasons why customers buy your
product instead of a competitor.
__________8. The process of developing and generating business idea is a simple process.
__________9. When you are improving the product or enhancing it, you are doing an
innovation.
__________10. Business ideas may also be generated by examining what goods and services
are sold outside by the community.
_________ 11. In developing a tagline for your product, you must write a meaningful,
unforgettable,
and easy to remember statement that captures the essence of your brand.
__________12. Needs for the products and services are referred to as product demand.
__________13. There is a very good business opportunity when there is much supply to a
pressing Market Demand
__________14. It is very important to have a big capital in starting up a business.
__________15. Change is constant in the business world.
How is the activity? I hope

you are doing great!
What else I can do

Activity 1.3
The following are features of a good product brand. Write your own opinion on the following
contexts.
Delivers the message clearly
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
39
Confirms your credibility

__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
Connects your target prospects emotionally
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
Motivates the buyer
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
Concretizes user loyalty
40
Criteria Score
Clarity(30%) (29- (26-28%) (24-25%) (22-23%)
30%)clear
Relationship Unclear Little or
relationships
relationship no
between Between
attempt
concepts concept is Between
at all to
evident concepts
explain
(10%) Information Information Information Little or
is clear, is no
Is accurate
accurate attempt
Inaccurate
and precise at all to
explain
Coherence (9-10%) (6-8%) (4-5%) (2-3%)
10% Logical Components Components Little or
organization and sub no
And sub
from components components attempt
components are not at all to
Are present
to sub- organized explain
components
Total score
Activity 1.4 Direction: Generate a clear and appealing product brand with a logo and
tagline.
LOGO
______________________________________________________________
TAGLINE
_______________________________________________________________
SCORING RUBRICS
Criteria Weight
Design 50%
Creativity 50%
Total 100%
41

Activity 1.5 Fill in the blank
A. Direction: Fill in the blank. Supply the missing word.
People buy for reason. Everyone does. There should be something in your
(1)________________ or service that would give reasons to consumers to go back and buy for
more. There must be something that has to make you the best (2)______________________for
your target costumers otherwise they have no reason to buy what you’re selling. This
(3)________________ further, that you offer something to your customers that they will make
them value or treasure your product or (4)________________. The value that you
(5)_______________________ or tie in to your product is called(6)________________ proposition.
Value proposition is a believable (7)__________________ of the most persuasive reasons or
basis (8)_________________________________ should notice you and take the action you’re
asking for. Value is made by fulfilling deep (9)____________________ and solving deep
problems. This is the reason why people get moving, what people gets
( 10)_______________________________ for your product or service.
Activity 1.6 Research Works!
B. Direction: Through reading newspapers/magazines, watching television, listening to
radio or surfing the internet, cite one famous brand and notice the following:
What makes the brand known?
What can you say about the brand’s logo/tagline?
What are the characteristics of the products/services branding that you think worth to
emulates?
Scoring Rubrics
Criteria Score
Clarity(30%) (29-30%)clear (26-28%) (24-25%) (22-23%)
relationships
Relationship Unclear Little or no
between
relationship attempt at
concepts Between concept
all to
is evident Between concepts
explain
(10%) Information is Information Information is Little or no

clear, accurate attempt at
and precise all to
explain
Coherence (9-10%) (6-8%) (4-5%) (2-3%)
10% Logical Components Components and Little or no

organization sub components attempt at
And sub
from are not organized all to
components
components to explain
sub- Are present
components
Total score
42
Activity 1. 7 Watch and Learn! /
Watch the following link in YouTube. Write your reflection about the video.
1. https://www.youtube.com/watch?v=JKIAOZZritk
_____________________________________________________________________________
2. https://www.youtube.com/watch?v=J0yOlLe0wqw
What I can achieved
Post Test
sheet of paper.
1. It is created by fulfilling deep desires and solving deep problems.
a. Income c. value
b. price d. selling technique
2. The value that you incorporate to your product is called as
3. The following are ways to discover your Unique Selling Proposition except
a. Use empathy
b. Identify what motivates your customers
c. Discover the actual and genuine reasons why customers buy your product.
d. Discover the actual and genuine reasons why customers buy your
competitor’s product.
4. What is the best thing to do to improve sales and increase profits?
a. Know competitor’s information’s
b. Do better on sales talks
c. Always wear a smile on one’s face when facing customers
d. Discover the actual reasons why customers buy products and services
5. ________________ is the introduction of something new in your product or service.
a. Creation c. innovation
b. Imitation d. invention
6. It is the factor or consideration presented by a seller as the reason that one product
or service is different from and better than that of the competition
43
7. It is very important that as entrepreneur, you must put yourself in the shoes of your
customers. What does this imply?
a. Wear shoes similar to your costumer
b. One must fit their feet on the costumer’s shoes
c. Make some effort to know some facts about your costumer.
d. Always focus on the needs on the target costumers and forget falling in love
with your own product.
8. The following are important consideration that may be used to generate possible
ideas for business except
a. Examine existing goods and service
b. Examine the present and future needs
c. Examine how the needs are being satisfied
d. Examine the whereabouts of your competitors.
9. It is a marketing practice of creating name.
a. Branding
b. Naming
c. Symbolizing
d. Designing
10.The following are features of a good product brand except
a. Motivates buyers
b. Delivers the message clearly
c. Confirms your credibility
d. Connects your target competitors emotionally
11.The following are simple tips to publicize your brand except
a. Develop a tagline
b. Get a great logo
c. Be true to your brand
d. Hire an expensive commercial artist
12.Needs for the products and services are referred to as
a. Market demand
b. Product demand
c. Service demand
d. Community demand
13.The value that you incorporate to your product or service is called value proposition
therefore is ____________________________
a. a believable collection of the most persuasive reasons people should notice.
b. Created by fulfilling deep desires.
c. This is what gets people moving and spending for your product or service
d. All are correct.
14.The term_____________ refers to whoever will use or buy the products or services.
a. Community
b. Consumers
c. Market
d. Suppliers
15.When you are improving the product or enhancing it, you are doing
an_________________.
a. Creation
b. Imitation
c. Innovation
d. Invention
44
you’d missed.
What I can do What else I What I have learned
What I know more. can do
Activity 1.2 a. Product
1./d Activity 1.3
What’s more 1.true b. Preference
2. c The number of
Activity 1.1 2.true points will be c. Indicates
3.cANSWER KEY 1.b 3.true based on the d. Service
LESSON 2 scoring rubrics
4. c 2.a 4. true provided. e. Incorporate
5. d 3.d 5.true f. Value
6. d 4.e 6.false g. Collection
7. d 5.c 7.true h. People
8. d 8.false i. Desires
9. a 9.true j.Spending
10.d 10.true
11. d 11.true
12. a 12.false
13. d 13.false
14. c 14.false
15.c 15.trrue
LESSON 2
Post Additional
What can I assessment
achieved Activities
1.b
The points The number
2.d points will be
will be based based on the
on the 3.d Scoring
Scoring rubrics
Rubric 4.d
provided 5.c Provided.
6.c
7.d
8.d
9.d
10.d
11.a
12.d
13.c
14.a
15.c
45
Home Economics (Household Services)

Quarter 1-Module 3
Preparing
Ingredients According to
Recipe
“Purchasing”
46
This module was designed and written with you in mind. It is here to help you
master the nature of Technology and Livelihood Education. The scope of this module
permits it to be used in many different learning situations. The language used recognized
the diverse vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
The module is divided into two topics, namely
 Effective purchasing steps and procedures
 Determining food quantity and the right food prices
1. Explain the characteristics of effective purchasing steps and procedures
2. Determine the food quantity with the right price of goods
3. Develop skills in purchasing goods and products
What’s new?
Activity 1: Compare and Contrast
Analyze the differences and comparison of these two photos. Write down your explanation
on a separate sheet of paper.
47
What I know?
Pre-Test
sheet of paper.
1. These are foods that deteriorate quickly
a. Perishable foods
b. Semi-perishable foods
c. Staple or non-perishable foods
d. Contract items
2. These are food that can be kept for an unlimited period of time. These foods do
not spoil rapidly and can be purchase
a. Perishable foods
d. Contract items
3. These are foods that can be kept for a limited period of time. It can be purchased
from the local market every week.
a. Semi-perishable foods
b. Perishable foods
c. Grocery items
d. Staple or non-perishable foods
4. These include processed/preserved food like dried or deep frozen, canned goods
and jams.
a. Contract items
b. Grocery items
c. Perishable foods
d. Semi-perishable foods
5. Food purchases may be broken down into how many categories?
a. One
b. Two
c. Three
d. Four
6. These are foods supplies, which are ordered and delivered on a contractual basis.
a. Perishable items
b. Staple or non-perishable items
c. Contract items
d. Grocery items
7. Meat, poultry, seafood, fruits, vegetables, dairy products and eggs are classified
as _________________________.
a. Perishable foods
d. Contract items
8. Potatoes and other root crops, some varieties of banana like saba, nuts and
onions, garlic are classified as
b. Perishable foods
c. Grocery items
48
9. Items including milk, sugar, coffee, bread, ice cream and biscuits are classified
as:
a. Perishable foods
c. Grocery items
d. Contract items
10.Processed/preserved food like dried or deep frozen, canned goods and jams.
a. Perishable foods
c. Grocery items
d. Contract items
11.It is defined as the process of buying the right amount of food at the right time,
from the right place and from the right source.
a. Planning
b. Buying
c. Spending
d. Purchasing
12.The following are objectives of an effective purchasing program except
a. Buy the product that is best suited for the menu
b. Buy the proper quantity of the item
c. Pay the proper quantity of the item
d. Deal with only reputable and dependable buyers
13.Which of the following statements best describe the phrase “Buy the Right
Quantity”?
a. The right quality is not always the best qualities
b. Buy quantities based on the operation’s need and per stocks to avoid
storage cost, wastage, pilferage, and too much money tied up in the
storeroom.
c. Do not be satisfied with just one or two suppliers.
d. Be sure that your supplier is reputable and reliable.
14.Which of the following statements best describe the phrase? “Buy at the Right
time”?
a. Go out of your way to find establishments with good prices.
b. Schedule regular purchases based on the needs.
c. Be sure that your supplier is reputable and reliable
d. The right quality is not always the best qualities.
15.Which of the following statements best describe the phrase “Buy from the Right
source”?
a. The right quality is not always the best qualities
b. Buy quantities based on the operation’s needs and per stocks to avoid
storeroom.
d. Be sure that your supplier is reputable and reliable
49
Lesson Preparing Ingredients According to Recipe

1 “Purchasing”
On the preceding topics, you learn about Personal Entrepreneurial Competencies,

Environment and Market and Branding Products. Those things are very important in
generating business. While the previous topics talks about personality and improving
products, it is also important that one must learn how to purchase products wisely. If you
purchase the right products, you will have the right ingredients on the foods that you
planned to prepare.
Food distributors, producers, restaurants and other food companies often breaks their
attention between acquiring raw food materials and assembling or processing them into
finished goods. The finished product is apparently important, but you also need to consider
the safety, nutrition, and quality of the ingredients. Consequently, purchasing is a major
area of strategic development for most food companies; choosing the right suppliers, the
right ingredients, and sustaining that relationship can drastically impact both the
profitability and reputation of your company. The purchasing process is an important part
of every food service operation. All component cooks should be skilled in buying the
appropriate ingredients, in accurate amounts, at the right time, and at the best price.
Hello! Welcome to Modules 3!

Good food is what makes us healthy.! Securing that is safe
to eat is one of responsibilities of a Household Worker.
The module will give you the knowledge on how to have
foods that are safe to consume!
Moreover, you will also know how to determine good
quantity with the right price.
Have fun!
What is it?
Purchasing
If is defined as the action or process of buying the right amount of food at the right
time, from the right place and from the right source. Purchasing of food and supplies is one
of the most vital activities in home and in any food establishment. It is complex and
dynamic process with the goal of securing the pre-established standards for quantity and
economical price to meet the needs of food service operation.
50
The food purchaser must know effective purchasing procedures to ensure that the
best quality of food is bought at a reasonable price. Food can easily become
contaminated/dirty during the various stages of the food flow from purchasing, receiving,
storing, preparation, holding, and serving. Time and correct temperatures need to be
monitored closely.
In purchasing, quality should never be drop or sacrificed in favor of cost. Remember
that not all high-priced goods, however, are necessarily of good quality
The main goals of an effective purchasing program are to:
 Buy the product that is best suited/fitted for the menu
 Buy the proper quantity of the item
 Pay the proper quantity of the item
 Deal with only reputable and dependable suppliers.
Techniques Used in Purchasing: What are the Guidelines to Achieve it?

Purchasing Techniques involves comparative shopping, evaluation of new
products, wise judgement in timing large purchases seasonal items and selection of
the most efficient supplier. And, a buyer must understand food specifications and
formulations, and be able to evaluate these in terms of price and quantity. Quality
grade, weight, count, contents, and packaging of the product are need to be
considered in purchasing the products.
The following are important guidelines that you should remember for effective
purchasing activity:
1. Buy the Right Quantity. Buy quantities based on the operation’s needs and par
stocks to avoid storage cost, wastage, pilferage, and too much money tied up in the
storeroom.
2. Buy the Right Quality. The right quality is not always the best or most excellent
qualities. The right quality is that determined by the needs of operations and
communicated through food specifications. This is what must be closely followed and
monitored.
3. Buy at the Right Price. Canvass, canvass and canvass. Do not be satisfied with just
one or two suppliers. Go out of your way to find establishment with good prices.
4. Buy from the Right Source. Be sure that your supplier is reputable and reliable in
terms of product source. Their products must be safeguarded and come from good
sources. They must also transport what they promise within the given period of time.
5. Buy at the Right Time. Observe the needs of the production area with care.
Schedule regular purchases based on the needs. Avoid emergency purchases as this
cost’s money. Take into consideration the ingredients in season and delivery lead-
time of suppliers.
51
Effective Purchasing Steps and Procedures
Step 1 Identify needs by planning new reviewing existing menus for each
business unit of the food service organization
Step 2 Determine standards of quality for each food item and write
specifications
Step 3 Estimate quantities needed
Step 4 Calculate designed inventory or stock levels for each item.
Step 5 Identify the amounts to purchase by subtracting stocks level from
desired quantities.
Step 6 Develop purchase orders
Step 7 Conduct market research on potential vendors’ products
availability
Step 8 Select and negotiate with vendors
Groups of Purchases
Food purchases may be divided into three categories: perishable foods, semi-
perishable foods, and staple or non-perishable.
1. Perishable foods- These are foods that deteriorate quickly. It includes meat, poultry,
seafood, fruits, vegetables, dairy products, eggs, among others. These should be
bought from the local market regularly to ensure freshness of supply.
2. Semi-perishable – These are foods that can be kept for a limited period of time. We
can purchase it from the local market every week. It includes potatoes and other root
crops, some varieties of banana like saba, nuts, onions & garlic.
3. Staple or non-perishable foods- are foods that can be kept for an unlimited period
of time. These foods do not spoil rapidly
a. Grocery Items- It includes processed/preserved food like dried or deep
frozen, canned goods and jams.
b. Contract items- These are food item supplies, which are ordered and
delivered on a contractual basis. Items includes milk, sugar, coffee, bread ,
ice cream, and biscuits among others.
52
Remember: There are some perishable food and other dry products that can
be purchased as contract items but best to purchase because it can be kept for a long
period of time.
Here are other important reminders:

1. Make an inventory of the available and applicable ingredients and supplies
2. Classify your needs from suppliers into consumable and non-consumable, either wet
or dry goods.
This step will help you from over tripping to the market.
3. Know the source of wholesale buying,
4. Brought the cooking gas separately from basic items, as their item could be ordered
by phone as
Schedule. It is suggested that a reserved container be made available if needed.
5. Find out if your cold storage equipment is in good condition to be sure that the
purchased perishable goods will not be spoiled.
6. Buy supplies of fruits and vegetables which are in season.
What’s more?
Activity 2
Classification: Classify the following foods accordingly. Choose your answer on the choices inside the box below. Write the
letter of your choice on a separate paper.
A. PERISHABLE B. SEMI-PERISHABLE FOOD C. STAPLE OR NON-PERISHABLE

FOOD FOOD
1. Potato 2. Packed biscuits

___________ ______________
53
3.carrots 4. Canned goods

_________ ___________
5.eggs 6.ube
________ _________
7.meat 8. seafoods
______ _________
9. packed pasta 10. Fish

_______ _______
11. malunggay 12. Packed powdered milk
______ ______
54
13. rice grains 14. Flour
_______ _______
15. lettuce__________-
What I can do
Activity 3
True or False.
Direction: Write TRUE if the statement is correct. FALSE if it is not correct.
_____________1. Purchasing is the process of buying the right amount of food at the right
time, from the right time, from the right place and from the right source.
_____________2. The food purchaser must know effective purchasing procedures to ensure
that the best quality of food is bought at a reasonable price.
_____________ 3. Buy the product that is best suited for the menu.
_____________ 4. Deal with only reputable and dependable suppliers.
_____________ 5. Buy the proper quantity of the item.
_____________ 6. Be satisfied with just one or two suppliers.
_____________ 7. Schedule regular purchases based on the needs
_____________ 8. Consider ingredients in season for it is usually costly.
_____________ 9. When planning to purchase something, one must make an inventory of
the available ingredients and suppliers in the storage first.
_____________ 10. Buy and use food when cost and time do not warrant their use.
_____________ 11. Read label to find out what you need.
_____________ 12. Find out if your cold storage equipment is in good condition to be sure
that the purchased perishable goods will not be spoiled.
______________13. Quality grade, weight, count, contents, and packaging of the product are
needed to be considered in purchasing the products.
______________ 14. There are some perishable food and other dry products that can be
purchase as contract items
______________ 15. Conducting market research is the first step in purchasing activity.
55
Activity 4 Crossword Puzzle. Find the words as indicated in the hints below.

1

2

3 4
5
6

7 8 10
9

11

12
13 14

1
5

Across
5.Foods that deteriorate quickly
6.Buy and use____ when cost and time warrant
9.Find establishments with good price.
10.Foods that can be kept for a limited period of time.
11.Determined by the needs of operations
13. Ordered and delivered on a contractual basis.
14. Read____ to find out what you need.
15. Process of buying
Down
1. Buy based on the operation’s needs.
2. Calculate desired ______ or stock levels.
3. know the sources of _______ buying.
4. Processed/preserved food.
7. schedule regular purchases based on the need.
8. Supplier is reputable and reliable.
12. These foods do not spoil rapidly.
Activity 5 Field Work

Direction: Visit a nearby store or market. Canvass prices of basic ingredients that
you usually used at home. You may visit at least three stores. Compare the products of
the different establishments or vendors that you visited. Cite the characteristics, price
and quantity on why would you chose that certain product.
56
Store/vendor Good/ingredients Reason of choosing the

product
Scoring Rubrics
Criteria Score
Clarity( 30%) (29-30%) (26-28%) (24-25%) (22-23%)
Clear Relationship Unclear Little or
relationship between Relationship no
between Concept is Between attempt at
concepts evident concepts all to
explain
(10%) Information Information Information Little or
is clear, is accurate Is no
accurate inaccurate attempt at
and precise all
Coherence (9-10%) (6-8%) (4-5%) (2-3%)
(10%) Logical Components Components Little or
organization And sub And sub no
from components components attempt at
components all to
to sub- are present Are not explain.
components organized
Total score
Activity 6 Fill in the blank.
Direction: Supply the missing word.
Purchasing ( 1)_________________________ involves (2)__________shopping, evaluation

of new (3)__________, wise (4) _____________ in timing large purchases of seasonal items and
selection of the most (5)__________Supplier. And, a buyer must understand food
(6)____________and formulations, and be able to evaluate these in terms of price and
quantity. (7)_____________grade (8)___________________, count, contents, and
(9)_________________ of the product are need to be (10)_________________ in purchasing the
products.
57
Activity 7 Quick Writes!

Direction: Write briefly some of the practical purchasing tips that you can give about the
following items. Put your answers in your notebook. The scoring rubric will be the basis for
evaluating your output. 5 points for each item.
1. Meat
2. Grains
3. Vegetables
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
SCORING RUBRIC
CRITERIA WEIGHT
Content 4
Organization 1
Total 5 points (each
item)

Post Test
sheet of paper.
1. The following are objectives of an affective purchasing program except

a. Buy the product that is best suited for the menu
b. Buy the proper quantity of the item.
c. Pay the proper quantity of the item.
d. Deal with only reputable and dependable buyers.
2. Which of the following statements best describe the phrase “Buy the right Quantity”?
a. The right quantity is not always the best qualities.
b. Buy quantities based on the operation’s needs and par stocks to avoid
storeroom
58

d. Be sure that your supplier is reputable and reliable.
3. These are foods that can be kept for an unlimited period of time. These foods do not
spoil rapidly and can be purchase weekly.
a. Perishable foods
d. Contract items
4. Meat, poultry, seafood, fruits, vegetables, dairy products and eggs are classified as
a. Perishable foods
d. Contract items
5. Potatoes and other root crops, some varieties of banana like saba, nuts and onions,
garlic are classified as
b. Perishable foods
c. Grocery items
6. These are foods that can be kept for a limited period of time. It can be purchased
from the local market every week.
b. Perishable foods
c. Grocery items
7. These are foods that deteriorate quickly.
a. Perishable foods
d. Contract items
8. These include processed/preserved food like dried or deep frozen, canned goods, and
jams.
a. Contract items
b. Grocery items
c. Perishable foods
d. Semi-perishable foods
9. Food purchases may be broken down into how many categories?
a. One
b. Two
c. Three
d. Four
10. These are food item supplies, which are ordered and delivered on a contractual
basis.
a. Perishable items
b. Staple or non-perishable items
c. Contract items
d. Grocery items
11. Items including milk, sugar, coffee, bread, ice cream and biscuit are classified as
a. Perishable foods
c. Grocery items
d. Contract items
59
12. Processed/ preserved food like dried or deep frozen, canned goods and jams.
e. Perishable foods
f. Semi-perishable foods
g. Grocery items
h. Contract items
13. It is defined as the process of buying the right amount of food at the right time,
from the right place and from the right source.
i. Planning
j. Buying
k. Spending
l. Purchasing
14. Which of the following statements best described the phrase” Buy from the Right
source”?
m. The right quality is not always the best qualities
n. Buy quantities based on the operation’s needs and par stocks to avoid storage
cost, wastage, pilferage, and too much money tied up in the storeroom.
o. Do not be satisfied with just one or two suppliers.
p. Be sure that your supplier is reputable and reliable.
15. Which of the following statements best describe the phrase” Buy at the Right Time”?
q. Go out your way to find establishments with good prices.
r. Schedule regular purchases based on the needs.
s. Be sure that your supplier is reputable and reliable
t. The right quality is not always the best qualities.
you’d missed.
more.
Amazing! You just finish module 3! I’m sure you’ve got a lot
of new learning’s this time!
Thank you for holding on until the end of this module.
60
Glossary
Contract time These are item supplies, which are ordered and delivered
on a contractual basis
Grocery items It includes processed/preserved food like dried or deep
frozen, canned goods and jams
Non-Perishable Foods are foods that can kept for an unlimited period of time
Perishable Foods These are foods that deteriorate quickly
Purchasing It is defined as the action or process of buying the right
amount of food at the right time, from the right place, and
from the right source.
Semi-Perishable Foods These are foods that can be kept for a limited period of
time.
61
ANSWER KEY What else I can do

Activity 1.3
LESSON 1 PURCHASING What I Can do Across
What’s More Activity 1.2 5.perishable
What I know Activity 1.1 1.true 6.food
1.a 1.B 2. true 9.right price
2.c 2.C 3. true 10.semi-perishable
3.a 3.B 4. true 11.right quality
4.b 4.C 5. true 13. contract items
5.c 5.B 6. false 14. label
6.c 6.B 7. true 15. purchasing
7.a 7.A 8. false Down
8.a 8.A 9. true 1.right quantity
9.d 9.C 10. false 2. inventory
10.c 10.A 11. true 3. wholesale
11.d 11.A 12. true Assessment
4.grocery items
12.d 12.C 13. true a. D
7. right time
13.b 13.B 14.true b. B
8. right source
What I have learned
14.b 14.B What I can achieved
15. false 12.staplec. C
15.d a. Techniq 15.D The number of points will be
ues based on the Scoring rubrics d. A
provided. e. A
b. Compar
ative f. A
Additional activities
c. Product g. A
sField works
h. B
d. Judgme
The number of points will be
ntbased on the scoring rubric i. C
provided. j. C
e. Efficien
t
k. D
62
Preparing Ingredients According to

Recipe
“Dish and Ingredients Preparation”
63
This module was designed and written with you in mind. It is here to help you master the
nature of technology and livelihood Education specially in Preparing Ingredients According
to Recipe “Dish and Ingredients Preparation”. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard sequence of
the course. But the order in which you read them can be changed to correspond with the
textbook you are now using.
This module is composed of four topics, namely:
 Food safety handling

 Using recipes correctly
 Standardizing and quantifying recipes
 Important temperatures in food preparation

1. Demonstrate safety handling procedures
2. Show correct and proper use of recipe
3. Standardize and quantify recipes
4. List important temperature in food preparation
64
What’s new?
Activity 1 News Write Up!
Direction: Write a news story about food poisoning. Put your
insights on how the incidence could be prevented through safety
precautions. Be able to give additional reminders to prevent such
incident. The scoring rubrics will be basis of evaluating your output.
Criteria Score
Clarity(30%) (29-30%)clear (26-28%) (24-25%) (22-23%)
relationships
Relationship Unclear Little or no
between
relationship attempt at
concepts Between concept
all to
is evident Between concepts
explain
(10%) Information is Information Information is Little or no

clear, accurate attempt at
and precise all to
explain
Coherence (9-10%) (6-8%) (4-5%) (2-3%)
10% Logical Components Components and Little or no

organization sub components attempt at
And sub
from are not organized all to
components
components to explain
sub- Are present
components
Total score
Pre-Test
sheet of paper
1. It is the physical movement or transfer of harmful bacteria from one person,
object or place to another.
a. Cross contamination
b. Straight contamination
c. Complex contamination
d. Bacterial contamination
2. When harmful organisms from one food contaminate other foods
a. Hand to food contamination
b. Food to food contamination
c. Equipment to food contamination
d. Hand to equipment contamination
What I know?
65
3. Occurs when contaminated hands handle cooked or ready to eat food

4. This happens when food is being out or comes in contact with dirty equipment
5. The following are Government agencies that regulates food safety except
a. Department of Health
b. Bureau of Food and Drug Administration
c. Department of Agriculture
d. Department of Tourism
6. This is the best system for assurance of food safety
a. Hazard Analysis and Critical Center Point
b. Hazard analysis and Critical Control Point
c. Hazardous Analysis and Control Critical Point
d. Hazardous Analysis Control Point
7. Bacteria grow best at a slightly acidic and slightly neutral environment which is
a. pH 4.6-8.6
b. pH 6.4-3.7
c. pH 4.6-7.5
d. pH 7.5-9.0
8. Psychrophilic bacteria grow within the temperature range of
a. 0 C -21 C
b. 22 -49 C
c. Above 45 C
d. Below 0 C
9. Thermophilic bacteria grow best at
a. Above 43 C
b. Below-1 C
c. 0 C-21 C
d. 25 -44 C
10.Mesophilic bacteria grow within the temperature range of
a. 3 C-25 C
b. 21 C-43 C
c. Above 25 C
d. Below 0 C
11.Under ideal conditions, bacterial cells can double in number every 25-30
a. Seconds
b. Minutes
c. Hours
d. Days
12.This kind of bacteria cannot survive when oxygen is present because it is toxic to
them.
a. Anaerobic bacteria
b. Microaerophilic bacteria
c. Aerobic bacteria
d. Facultative anaerobic bacteria
66
13.It is the amount of water available for bacterial activity
a. Moist
b. Steam
c. Moisture
d. Steaming
14.Which is not the function of Bureau of Food and Drug Administration in Food
safety?
a. Enforce laws and rules to protect foods
b. Sets food/Drug safety standards
c. Maintains health and security of the market
d. Monitor the importation of food items.
15.It is the one that specifies the exact amount of ingredients, equipment and
preparation method needed before cooking.
a. Recipe
b. Standardized recipe
c. Standardizing meal
d. None of the choices
Lesson Preparing Ingredients According to Recipe

1
“Dish and Ingredients Preparation”
What’s In?
What’s In?
In the previous topic, you learned how to purchase products wisely. That by choosing
the right products, you will be able to get the right ingredients for the foods that you
planned to prepare.
What’s In?
In this module, you will learn the safety handling procedures in making meals. Also,
you will learn how to quantify recipes and the important temperatures in food preparation.
What is it? In?

What’s
What’s In?
Meal Preparation
Meal Preparation is a series of activities that start from washing, peeling, and cutting
of foods for cooking. In preparing meal, we need to ensure the good quality of food. Food
quality is a composite of several criteria determined by stimuli coming from food and
attitude of values attached by the consumer to food. A food is considered pleasant to eat if
it is nutritious, palatable, sanitary, digestible, and economical. In food preparation, it is
substantial to use and measure ingredients accurately to achieve consistency and right
taste and form a good presentation on the food that we prepare.
Food Safety Handling
The safety assurance of everybody should be ensured at all times. It should be first
and foremost consideration of every person at home and elsewhere, and utmost in food
hadling.
67
Food safety handling is one of the most essential concerns of any food service
operation. It includes storage, preparation, and disposal. The kitchen, being the production
area of food preparation, should be kept tidy and safe. Hazards and risks in the kitchen
should be identified as early as possible so outbreak of food borne illness could be
controlled.
Food must be safety taken cared of when it is served to the guest, too. Suitable tools
like service gear, tongs, and scoops, should be used while serving food. Dining materials
must be handles well. When handling plates, it should be handled by their outer surfaces
and edges, flatware by its handles, and glassware by its foot. Disposable gloves are
recommended. Do not re-used unused and uneaten food unless it is individually packed
containers.
Three basic areas to be considered in ensuring proper sanitation standards in the food
production facility
1. Hygiene of the individual food handlers themselves. Every sanitation program, no
matter how well conceived, would certainly fail, if food handlers themselves lack
personal hygiene.
2. Ensure proper sanitation practices in the food preparation facilities and equipment
which is essential to ensure proper sanitation.
3. Finally, the procedures and production practices have to be reviewed and possible
sources of contamination and unsanitary conditions eliminated and improved.
Food handler
Identifying common hazards and risks in the kitchen is not enough. These should be
immediately and properly addressed to ensure the safety of food being prepared. The food
handler in the home kitchen can spread infections. It is essential then for each person
handling foods to practice personal hygiene.
Food handler is anyone who works in a food business and who handles food and
surfaces that are likely to be in contact with foods such as cutlery, plates and bowls.
He/She may do many various things for a food business, which include cooking, preparing,
serving , packing, displaying, and storing food. Food handlers can also take part in
manufacturing, producing, collecting, extracting, processing, transporting, delivering,
thawing, and preserving food.
Employees must practice splendid personal hygiene when serving food. This must
begin with a clean uniform and an effective hair restraint.
 Food handlers must avoid touching food with bare hands
 Food handlers must use tongs, serving spoons, disposable gloves, or deli tissue when
handling meats, cheeses, prepared salads, or when making sandwiches
 Food service crew must hold serving utensils by the handle only, and they must
never touch the part of the utensils that comes into contact with foods.
 A single utensil should be used for each food items, and the utensils should be
stored in the food between uses.
 Always store serving utensils in a way that permits the food service crew to grab the
handle without touching the food.
68
Cross Contamination
It is the physical movement/activity or transfer of harmful bacteria from one person,
object or place to another. Prevent cross contamination is the key factor in preventing food
borne illness.
The bacteria can transfer from:

1. Hand to food Contamination- Takes place when contaminated hands handle
cooked or ready to eat foods.
How to avoid hand to food contamination:
 Wash hands properly
 Cover cuts, sores, and wounds
 Keep fingernails short, unpolished and clean
 Refrain wearing jewelry, except for plain ring.
2. Food-to-food Contamination- Happens when harmful organisms from one food
contaminate other foods ( raw meats, thawing meat on top of the shelf where it
can drip/plop on the other foods)
How to avoid Food to Food Contamination
 Store/place cooked foods that will not be cooked in the refrigerator on a
higher shelf than raw foods.
 Wash fruits and vegetables in a cold running water
 Do not let raw meat and raw vegetables be prepared or ready on the
same surface at the same time.
3. Equipment to Food Contamination
How to avoid Equipment to Food Contamination
 Use separate/different cutting boards for different foods ( meat-veg)
 Place raw foods in separate/different areas from fresh and ready to eat
foods
 Clean and sanitize equipment, work surfaces and utensils after
preparations of food.
 Use particular containers for various food products.
 Do not used cloth and paper towel for any other purposes
The Role of Government in Food Safety
The purpose of government regulation in food safety is to oversees the food producing
system and protect food intended foe human consumption. Governmental agencies enforce
laws and rules to protect food against contamination. Regulatory personnel watch both the
process and the product to ensure the safety of the food we eat.
There are several federal regulatory agencies, such as the Department of Health
(DOH), National Nutrition Council (NNC), Bureau of Food and Drug Administration and
Department of Agriculture ( DA ), that set food safety standards/guidelines to make our
food supply safer. They are also tasked accordingly to create, implement, and develop the
quality of foods to maintain the health and security of the market.
The Role of the Food industry/ Manufacturers in Food Safety
The food industry/manufacturer is assuming greater responsibility for overseeing the
safety of its own processes and products. Customers look forward and deserve food that is
safe to eat. If a food establishment is involved in a food borne disease outbreak, customers
may retaliate by taking their business elsewhere or by seeking legal action. Financial loss
and damaged reputation are some of the outcomes of a food borne disease outbreak that
can cause serious harm to the establishment found responsible for the problem.
69
One means of preventing the harmful effects of a food borne disease outbreak is to start a
food safety management, program in the food establishment. This helps ensure proper
safeguards are used during food production, handling and display. The ability to prove that
a food system was in place at the time of food borne disease outbreak occurred is very
important.
The Seven Principles of HACCP
Hazard Analysis and Critical Control Point (HACCP) is the best system for assurance
of food safety.
1. Identify hazards and assess their severity and risk- defined in the Food Code, means
biological , chemical, or Physical property that may cause an unacceptable consumer
health risk.
2. Identify the Critical Control Points(CCP) in Food preparation- a critical control point
for raw chicken would be the final cooking step because this is the last opportunity
to eliminate or reduce the salmonella to a safe level.
3. Establish critical limit for precautionary measure associated with each identified
CCP- for example, time and end-point cooking temperatures should be established
for cooking procedures.
4. Establish procedures to monitor/see CCPs- example of these procedures may include
visual evaluation and time temperature measurements.
5. Establish the corrective action to be taken when monitoring shows that a critical
limit has been exceeded/surmount- for example, the receiving procedures should
indicate that the frozen products with evidence of thawing be rejected.
6. Establish effective record-keeping system that document the HACCP system-
traditional record such as receiving records, temperature charts, and recipes can
serve as the basis for documentation.
7. Establish procedures to verify that the system is working- this may be as simple as
reviewing records on timely, routine basis or as complex as conducting
microbiological test.
Six Conditions where Bacteria Propaganda and Multiply (FATTOM)
1. Food- bacteria feed on Protein and Carbohydrates. Foods that contain these
items can be the bedding of the growth of microorganisms
 Potentially Hazardous Foods have the potential for contamination. They
have the attributes to allow microorganisms to grow and multiply.
How to Limit the Growth of Bacteria in Food
 Purchase from reputable suppliers
 Avoid cross-contamination of food
 Cook food to safe internal temperature and examine with food thermometer
2. Acidity- bacteria grows best at a slightly acidic and slightly neutral environment
of (pH 4.6 to 7.5)
o Some bacteria can develop a spore such as acidophilic bacteria, where it
could grow and propagate in an acidic environment.
o Bacteria such as E-coli can grow in unpasteurized apple (certain fruits)
that has a pH value of 4.0 0 4.6 7.0 12 14 Acidic Neutral Alkaline. If the
pH is: Below 4.5 Bacteria will not grow; between 4.6 to 7.0 Bacteria will
thrive; between 7.0 to 9.0 Bacteria might survive.
How to control Acidity to Control the Growth of bacteria.
o Highly acidic food such as vinegar and lemon restrict the growth of
microorganism.
o Salad dressing made with vinegar, oil and garlic may be used as a
marinade for meat.
70
3. Temperature- Temperature Danger Zone – temp. range 41F-140F (5C-60C)

Food borne bacteria grow and reproduce.
Temperature Abuse happens when foods that have not been to safe temperature
or kept at the proper temperature
Psychrophilic bacteria grows within the temperature range of 32 F ( 0 C)- 70 F (
21 C ) spoilage organisms)
Mesophilic bacteria grows at temperature of 70 F (21 C )- 110 F (43 C)
Thermophilic bacteria can grow best above 110 F ( 43 C)
How to Control Temperature to control/limit the growth of bacteria
o Cold foods, must be stored 41 Fahrenheit or below
o Hot foods, must be held at 140 Fahrenheit ( 60 C ) and above
o You must control the temperature of food during storing , preparing,
cooking , holding, re-heating, and serving .
o You should check internal temperature regularly
o You should cook foods at a required internal temperature with a food
thermometer
o Make sure to keep foods out of Temperature Danger Zone
4. Time-under ideal circumstances, bacterial cells multiply and can double in

number every 25 minutes to 30 minutes.
o Pathogen starts to multiply in four hours at the Temperature Danger Zone
How to control Time to control/limit the growth of bacteria

o You should store received foods as quickly as possible to limit the time in
Temp. Danger Zone
o If the food will not be cooked or served immediately, store it inside the
refrigerator or freezer.
o Check temperature on holding cabinets. Make sure that it maintains the
internal of 135 Fahrenheit and above.
o Documents/make a record of food inside the storage room, practice First
in First Out
o Re-heat foods at the internal temperature of 1.65 F for 15 seconds
5. Oxygen
o Bacteria differs in their oxygen requirement.
Anaerobic bacteria- this type of bacteria cannot survive when oxygen is present
because it is toxic to them. Anaerobic bacteria grow well in vacuum packaged foods
or canned foods where oxygen is unavailable.
Aerobic bacteria on the other hand-needs oxygen to grow.
Facultative anaerobic bacteria- these bacteria can grow with or without free oxygen
but have a preference.
Microaerophilic organisms – can survive in a very little amount of oxygen
How to Control Oxygen to Control/limit the growth of Microorganism
o Bacteria grow in different oxygen requirement. It is difficult to control this
condition.
o Bacteria such as Clostridium Botulinum and Clostridium Perfringens live
without the presence of oxygen. It is important to cool foods in a shallow
pan.
71
6. Moisture- Moisture is an important factor in bacterial growth. It is the amount of
water available for bacterial activity:
Water Activity level- is the measure of the amount of water that is not available
for bacterial to grow. ( 0-10)
Potentially hazardous foods (PHF)- these are foods that have a water activity
level of 85 or higher.
How to control moisture to control/limit the growth of microorganism
o Freeze the food to lower the amount of moisture.
o Dehydrate food by adding sugar or salt. Bacteria stay alive and become
potentially hazardous when moisture is added.
Using Recipes Correctly
Recipe is an instruction in cooking that tells you exactly how to cook a certain dish,
which includes the list of ingredients, method of cooking, preparation, and manner of
serving the dish.
Standardizing and Quantifying of Recipe

Standardized recipe is one that specifies the accurate amount of
ingredients, equipment and preparation method needed before cooking. It has been
adapted to a food service facility because of its consistency and it is continuously
adapted to develop the highest quality product in the most efficient manner every
time the recipe is produced.
Standardized recipes play an important role in operating a successful
foodservice establishment. Use of standardized recipes makes easy other functions of
a food service operation, including planning. Purchasing, forecasting, recipe costing,
and pricing. Costing and pricing, for example, can easily be calculated because
ingredients and amounts are the same each time a recipe is used. It is important for
computerized food service operations because individually coded recipes trigger other
functions, including purchasing and forecasting. In general, standardized recipes
help to economize on food and labor costs. In preparing standardized recipe conform
a desired format which includes
1.Recipe Title- the name of the product
2. Recipe Category- It is the classification based on food standard of the food service
facility (i.e. fruit, vegetables, salads, main dishes, etc.
3. Serving Size-It is the amount of a single portion of the final product
4. Recipe Yield- It is the total number of servings available at the end of production
5. Equipment and Utensils needed- cooking and serving tools
6, Ingredients- are food items used in a recipe
7.Weight/Volume of each Ingredients- the required needed amount of each ingredient in
the recipe
8. Preparation Instruction- are directions for preparing the recipe
9. Cooking Temperature and Time-the appropriate temperature and amount of time
needed for the highest quality
72
Here aresome of the Benefits of Standardizing a Recipe

 Provide means to establish consistency in the quality of all products being made.
 An easy way to keep track of dietary needs of the customers
 Preparation , cooking, and serving procedure is done scientifically approximation
of weight and size is avoided.
 Selling price is predetermined ;gain per recipe is targeted at no cost.
 Doubts, conflicts and errors are eliminated, during the entire process of food
preparation.
 Less time is consumed in distinguishing out of cooked products because of
standard measurements of food.
 Standardization eliminates food wastage. It determines quality and quantity of
proposed products.
To prepare a standard recipe, one should consider the following:
 Select and evaluate a basic family-size recipe as to its adaptability to the
operation.
 Prepare the family-size recipe in its original amount.
 Convert measurements
 Check tools and equipment to be used to obtain accuracy
 Double the recipe and evaluate the results with the original recipe.
 Increase the quantity, gradually, following the same procedure. The doubled
recipe must preserve the original flavor, appearance, and
 Texture of the product.
Standardize recipe by completing the following steps:
 Prepare the recipe and test until the highest quality product is produced.
 Write out the recipe on a facility-specific standardized form using the required
components.
 Adjust the recipe to reflect the desired yield.
 Conduct taste testing with staff and customers to judge the appearance,
texture. Flavor, and overall acceptability of the product.
 Use an established standard of measurement such as measuring cups,
spoons, and glass that will determine the yield size of one recipe accurately.
Quantifying a recipe
 Determine the amount of yields of certain course based on the original weight
and measures of basic ingredients used in cooking.
73
Important Temperature in Food Preparation

Bacteria multiply at room temperature ranging from 7.22 to 60 C . They grow
faster between 15.5 to 48.8 C. This include normal room temperature. For this reason, food
must not be placed on a counter or table at longer time.
 Use an approved temperature- measuring device that measure temperatures

from 0 F from (-18 C) to 220 F (104 C)
 Locate the sensing portion of the measuring device.
 Calibrate the measuring device using the ice or boiling point method
according to procedure.
 Measure the internal temperature of the food by inserting the probe into the
center or thickest part of the item, at least 2 inches for a dial thermometer
and 1 inch for digital thermometers
 Always wait for the temperature reading to stabilize.
Follow these guidelines for keeping food at proper temperature:
 Use the proper storage method for purchased food.
 Keep hot food above 60 C until served.
 Keep cold food below 4.4 C until served
 After serving, refrigerate food immediately. Do not allow food to stand at room
temperature. Keep food covered to prevent contamination with bacteria.
 Do not keep stuffed uncooked meat, poultry, or fish in the refrigerator.
 Custard, cream, meringue, pies, and cakes with rich fillings should be
refrigerated as soon as they cool, Do not allow them to stand below 44.4 C
once they have cooked. Thaw food in the refrigerator.
Additional reminders for sake temperature in food preparation

1. Do not leave cooked foods at room temperature for more than 2 hours.
2. Refrigerate promptly all cooked and perishable foods preferably below 5 0 C
within four hours.
3. Keep cooked food piping hot( more than 60 0 C prior to serving
4. Do not store food too long even in the refrigerator.
5. Thaw food inside the refrigerator not at room temperature.
6. Check internal temperature during cooking to assure proper end-point time and
temperature have been met to at least 70 0 C/165 0 F.
7. Cook food thoroughly ,especially meat , poultry ,eggs, and sea foods
8. Bring food like soup and stews to boiling to make sure that they have reached 70
OC . For meat and poultry , make sure that juices are clear, not pink , ideally ,
use a thermometer.
9. Re-heat cooked food thoroughly to 165 0F /700 C within 2 hour.
74
75
What’s more?
Activity 3.1 Write Up!
Directions. Interpret the figure below. Explain how each factor must be considered in
food handling procedure.
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
__
Rubrics. Each correct interpretation will get 5 points.

Content 3 points
Organization 2 points
Total 5 points
What I can do
Activity 3.2 List Me Up!
Direction: List down the prevention for each type of cross contamination.
76
What I else can do
Activity 3.3
Directions. Look at the pictures. These are the six conditions where bacteria grow
and multiply in food. Write the possible prevention that you can do to control/stop
growing the bacteria.
____________________________
____________________________
___________________________
____________________________
____________________________
___________________________
____________________________
____________________________
___________________________
____________________________
____________________________
___________________________
____________________________
____________________________
___________________________
____________________________
____________________________
___________________________
____________________________
____________________________
___________________________
____________________________
____________________________
___________________________
__
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________ MHParreño
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
____________________________
_
Rubrics
Content 3 points
Organization 2 points
Total 5 points each item
77

Activity 4.1 Watch and Learn!
Direction: Watch the video link carefully. Be familiarized with the food safety practices.
Answer the guide questions that follow. Write your answer in a separate sheet.
https://www.youtube.com/watch?v=mRVGEwSjKnI&pbjreload=101
Guide Questions:
1. Ano ang maaaring mangyari sa mga pagkain kung hindi maayos ang paghawak sa
mga ito?
2. Saang bahagi ng refrigerator inilalagay ang mga karne at gulay?
3. Ano ang unang dapat gawin bago magluto?
4. Bakit kailangang magkaiba ang gagamiting chopping board para sa karne at prutas
o gulay?
5. Bakit mahalagang malaman ang temperatura ng karne habang ito ay niluluto?

Post- Test
Multiple Choice: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper
1. It is the physical movement or transfer of harmful bacteria from one person,
object or place to another.
a. Cross contamination
b. Straight contamination
c. Complex contamination
d. Bacterial contamination
2. When harmful organisms from one food contaminate other foods
3. Occurs when contaminated hands handle cooked or ready to eat food
4. This happens when food is being out or comes in contact with dirty equipment
5. The following are Government agencies that regulates food safety except
a. Department of Health
b. Bureau of Food and Drug Administration
c. Department of Agriculture
d. Department of Tourism
6. This is the best system for assurance of food safety
a. Hazard Analysis and Critical Center Point
b. Hazard analysis and Critical Control Point
c. Hazardous Analysis and Control Critical Point
d. Hazardous Analysis Control Point
78
7. Bacteria grow best at a slightly acidic and slightly neutral environment which
is __________.
a. pH 4.6-8.6
b. pH 6.4-3.7
c. pH 4.6-7.5
d. pH 7.5-9.0
8. Psychrophilic bacteria grow within the temperature range of
a. 0⁰C -21⁰C
b. 22 -49 ⁰C
c. Above 45 ⁰C
d. Below 0⁰ C
9. Thermophilic bacteria grow best at
a. Above 43⁰C
b. Below-1⁰C
c. 0⁰C-21⁰C
d. 25 -44⁰C
10. Mesophilic bacteria grow within the temperature range of
a. 3⁰C-25 ⁰C
b. 21⁰ C-43⁰ C
c. Above 25⁰ C
d. Below 0⁰ C
11. Under ideal conditions, bacterial cells can double in number every 25-30
a. Seconds
b. Minutes
c. Hours
d. Days
12. This kind of bacteria cannot survive when oxygen is present because it is toxic to
them.
a. Anaerobic bacteria
b. Microaerophilic bacteria
c. Aerobic bacteria
d. Facultative anaerobic bacteria
13. It is the amount of water available for bacterial activity
a. Moist
b. Steam
c. Moisture
d. Steaming
14. Which is not the function of Bureau of Food and Drug Administration in Food safety?
a. Enforce laws and rules to protect foods
b. Sets food/Drug safety standards
c. Maintains health and security of the market
d. Monitor the importation of food items.
15. It is the one that specifies the exact amount of ingredients, equipment and
preparation method needed before cooking.
a. Recipe
b. Standardized recipe
c. Standardizing meal
d. None of the choices
79
ANSWER KEY
PRE-TEST/POST TEST WHAT’S MORE WHAT’S I CAN DO
1.a Answers’ vary. Hand to food- properly was hands before

2.b handling food and frequently during preparation
3.a Sores will be based on the
4.c given rubrics given by the Food to Food- separate unwashed fruits and
5.d teacher. vegetables from washed fruits. Use separate
6.b cutting boards
7.c
8.a Separate raw proteins from cooked proteins
9.a Equipment to Food -wash, rinse, sanitize all
10.b
equipment and utensils that will be in contact
11.b
12.a with foods such as fresh produce.
13.a Clean and sanitize work tables, equipment and
14. d
cutting boards after each use and before
15.b
beginning new task.
WHAT ELSE I CAN DO WHAT I HAVE LEARNED WHAT I CAN ACHIEVE
Activity 3.3 Activity 4.1 Activity 4.2 POST TEST
Answers’ Vary . 1. Kapag hindi maayos ang paghawak sa Answers are the same
pagkain maaari itong magkaroon ng harmful with Pre-test.
Students’ score will be
bacteria, parasites at chemicals.
based on the given rubric.
2. Ang karne ay maaaring ilagay sa fridge
freezer samantalang sa chiller naman ang mga
gulay.
3. Ang unang dapat gawin bago magluto ay

maghugas ng kamay.
4. Kailangang magkaiba ang chopping board

ng karne at gulay upang maiwasan ang cross
contamination ng mga pagkain.
5. Iluto ang karne sa tamang temperature na

aabot sa 63⁰C o 145⁰Fpara masigurado na
References safe ito kainin at wala na bacteria dito.

80
References

K to 12 Basic Education Program Technology and Livelihood
Education Home Economics Household Services Specialization
Course for Grade 10 Learner’s Material, 2016

Alusen , Ma. Leonora V. Personal Entrepreneurial Competencies
of LPU-Laguna BSBA Graduating Students: Basis for Curriculum
Enhancement, 2016, LPU Laguna Journal of Multidisciplinary
Research Vol. 4 No. 4 September 2016,
http:/,lplagun.edu.ph/content/uploaded/2017/03/Personal
Entrepreneurial-Competencies-of –LPU-Laguna-BSBA-Graduating-
students-Basis-For-Curriculum-Enhancement.pdf, 2016

Personal Entrepreneurial Competencies, 2018,
https/icttechtips.wordpress.com/2018/03/10/what-is-personal-
entrepreneurial-competencies-pecs/2018

SWOT Analysis How to Develop a Strategy for Success.
https://www.mindtools.com/pages/article/newTMC_05.htm,2008

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Module Development Team

Office Address: Pres. J. P. Laurel Highway, Tanauan City

PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs (PC)……………………….1-14

ENVIRONMENT AND MARKET (EM)

LO1 Develop an HS product/service……………………………..………………………….16-28

LO 2. Select a business idea …………………………………………………………...........30-45

LESSON 1: PREPARE HOT AND COLD MEALS/FOOD (HC)

LO1 Prepare ingredients according to recipe

Dish and Ingredients preparation……………………………………………………63-79

It is where you will gain new information

This is the practical application of the lesson

What’s new? iii

Lesson Personal Entrepreneurial Competencies

2. It is both an art science of converting ideas into marketable products or services to

10. An entrepreneur capitalizes on positive modifications to make the business grow.

Welcome to lesson 1 of this module “ Personal

ABILITY TO ACCEPT CHANGE-

DEMAND FOR EFFICIENCY AND QUALITY -

A good entrepreneur demands quality and efficiency not only

IMPORTANT SKILLS OF A SUCCESSFUL ENTREPRENEUR WORTHY TO

Activity 1.1 Match me!

4. Has the Initiative D. Strategic process of innovation and new

_______________6. A good entrepreneur puts oneself in a position where he is

Fill in the blank. Supply the missing word.

What else I can do

Task 2 Research Work!

Task 3 Work on it!

(29-30%) Clear (26-28%) relationship (24-25%) unclear (22-23%) little no

(9-10%) information is (6-8%) Information is (4-5%) Information is (2-3%) Little or no

(9-10%) Logical (6-8%) Components (4-5%) component and (2-3%) Little or no

5. This is trusting in one’s ability and own judgement.

What’s What’s More

What I have learned Post Test

Developing a Household Services

2. How does one select an entrepreneurial activity?

3. When can one say that a certain product has a ―value‖?

4. Is innovation and creativity to your product or services important? Why?

10. It is imperative to _______________________to provide important information in

14.Throughout the process of product development, it is very important to always review

Lesson Developing a Household Services

Welcome to lesson 1 of this module “Developing

Concepts of Developing a Product

B. Analyze Competitive Products: It is vital to analyze existing products to provide

D. Select a Product Concept: Through the process of evaluation between attributes

E. Refine Product Specifications: In this stage, product or services specifications are

F. Perform Economic Analysis: Throughout the process of product development. It is

G. Plan the Remaining Development Project: In this stage of concept development, It

Activity 1. 1 What’s more?

_______________ 5. Product concepts can help to illustrate what types of product or

_______________11. Identifying Customer’s Needs is the first Stage of Concept

What else I can do

6. Refine Product 3. Analyze a

(10%) Information is clear, Information Information is Little or no

10% Logical organization Components Components and sub Little or no

Task 4: Video Viewing

1. Browse the internet and view the topics related to:

What I have learned?

What I can achieved ?

Post assessment What I can achieved

LO2 SELECT BUSINESS IDEA

Purchasing ( 1)_______________ involves (2)shopping, evaluation