TECHNOLOGY

7/8
LIVELIHOOD AND
EDUCATION

HOME ECONOMICS
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 7&8
COOKERY
EXPLORATORY COURSE
GRADE 7 AND GRADE 8

Module # 1
Basic Concept in Cookery
Development Team of Modified Strategic Instructional Material

Author : BRENDA D. RIVERA/ SST-II/ DON JESUS GONZALES H.S.

Editor : MARIA CARMEN M. EVANGELISTA
Education Program Supervisor EPP/TLE/TVL/EsP

Layout Artist : Alzien S. Malonzo – MT-1 / Senior High School in Apalit

Princess Joy O. Bondoc – T1 / Suclaban Elementary School

Management Team:
Zenia G. Mostoles, EdD, CESO-Schools Division Superintendent
Leonardo C. Canlas, EdD-Assist. Schools Division Superintendent
Rowena T. Quiambao, Assist. Schools Division Superintendent
Celia R. Lacanlale, PhD, Chief, CID
Maria Carmen M. Evangelista – EPS – EPP/TLE/TVL/EsP
Ruby M. Jimenez, PhD, EPS-LRMS
June D. Cunanan, ADM Division Coordinator
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 WHAT I NEED TO KNOW

Entering the commercial cookery industry provides a lot of avenues to

become a professional cook. Cooking and food preparation jobs are usually
considered professions. Specialization in cooking combined with certificate
and/or professional experience, makes one a professional cook and eventually a
chef.

Learning Competencies:
1. Basic concepts in cookery;
2. Relevance of the course;
3. Opportunities for cookery as a career;
4. Business idea that relates with a career choice in cookery; and
5. SWOT analysis.

Cookery is defined as a “chemical process” of mixing the ingredients; the

application and withdrawal of heat to raw ingredients to make it more
digestible, palatable, and safe for human consumption.

Here are some of the reasons why we cook foods:

a. cooking partly sterilizes food;
b. helps make the food more digestible;
c. increase the palatability of various dishes;
d. introduces variety; and
e. helps to provide a balance meal.

WHAT I KNOW

Read the statements carefully and determine the letter of the correct answer.
Please don’t forget to write your answer on your notebook.

1. It is defined as a “chemical process” of mixing the ingredients; the

application and withdrawal of heat to raw ingredients to make it more
digestible, palatable, and safe for human consumption.
a. Boiling b. Electricity c. Cookery d. Handicrafts

2. A person who cooks professionally for others.

a. Chef b. Seller c. Writer d. Cooker

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 3. The activity of setting up a business or businesses, taking on financial risks in
the hope of profit.a. PEC’s c.
entrepreneurship
b. entrepreneur d. business
4. It is a managerial tool used to assess the environment and to gather
important information that can be used for strategic planning.
a. Scanning c. WOTS analysis
b. SWOT analysis d. survey
5. A method of cooking which occurs when energy is transferred by waves
from the source to the food.
a. Boiling b. Frying c. Grilling d. Radiation
6. The following are the proper ways of handling food except:
a. Wash ingredients
b. Mix batches of cook food
c. Keep work area clean
d. Use clean equipment and table
7. The following are some of the careers in cookery except:
a. Restaurant Management c. Chef
b. Programmer d. Food photographer
8. It is generated by examining the goods and services sold in the
community.
a. business creation c. business idea
b. business pricing d. business concept
9. It is the first step in identifying a good business opportunity.
a. idea generation c. product conceptualization
b. business pricing d. business concept
10. This pertains to the number of people living in the area, their age, gender,
socio- economic status, family size, religion and even growth trends.
a. Technology b. Economy c. Culture d. Demography
11. Some are the reason why we cook food except:
a. helps make the food more digestible
b. cooking partly sterilizes food
c. helps to provide a balance meal
d. introduces same color and taste of food
12. What do you call a chef’s hat?
a. Toque b. togue c. torue d. tocue
13. It is the introduction of new ideas to make product and services more
attractive and saleable to the target customers.
a. new idea b. creativity c. product d. innovation
14. It occurs when the movement of air, steam, or liquid spreads heat.
a. Convection b. Conduction c. Roasting d. Radiation
15. It is the art of preparing and cooking foods.
a. Baking b. Culinary arts c. Roasting d. Frying

WHAT’S NEW

Kasini is thirteen years old. She loves to cook. She reads a cook book on the
school bus every morning and before bedtime. Nobody knows her secret that she
sleeps with a wooden mingling stick every night. When she sleeps she dreams that
she is smiling, wearing a chef’s hat and holding her mingling stick high up in the
air. Help Kasini achieve her dream of becoming a chef by unveiling different
activities as we go along.

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ACTIVITY 1:
Unscrambled the letters to find the different methods of cooking. Write your
answer on your notebook.

1. _______________ (INROIBLG) – means to cook with radiant heat from

above.
2. _______________ (TRINOADAI) – occurs when energy is transferred by
waves from the source to the food.
3. _______________ (TCVENOCNIO) – occurs when the movements of air,
steam or liquid spreads heat.
4. _______________ (CHIOANGP) – means to cook in a liquid, usually a small
amount that is hot but not actually bubbling.
5. _______________ (ASTENIGM) – means to cook foods by exposing them
directlt to steam.

ACTIVITY 2:

Word Search: Find all the cookery career words that are hidden in any direction
in the grid. Write them on your notebook.

FOOD STYLISTS COOK COMMUNARD

ENTREPRENEURSHIP FOOD CRITIC

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 WHAT IS IT

In order the food to be cooked, heat must be

transferred from the heat source (such as a gas
flame or an electric element) to and through
the food. Understanding the ways in which
heat is transferred and the speed at which it is
done helps the cook to control the cooking
process. Heat is transferred in three ways
conduction, covection and radiation. Cooking
methods are broadly classified as “dry heat
method” and “moist heat method”.

Variety of cookery occupations

1. Chef (master chef, sous chef, chef de
partie)
2. Consulting and design specialists
3. Restaurant management’
4. Entrepreneurship
5. Food stylists and photographers
6. Food writers and critics
7. Sales
8. Instructors

WHAT’S MORE

SWOT Analysis is a managerial tool used to assess the environment and to

gather important information that can be used for strategic planning. Once
you have chosen your business idea, he next step is to conduct a SWOT
analysis in order to determine the Strenghts, Weaknesses, Opportunities and
Threats of your potential business. This step will help you improve your
business of choice and prepare for challenges.

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STRENGTHS – positive factors that contribute to the favorability of a business
opportunity.
Examples: Cheap raw materials, skilled employees, small capital outlay

WEAKNESSES – set of problems, difficulties or shortcomings encountered by

the business.
Examples: Lack of working capital, inexperienced owner, poor location

OPPORTUNITIES – positive factors that are not within the control of the
business.
Examples: Absence of similar products in the market, favorable
government policy, new markets being developed

THREATS – negative factors that are beyond the control of the business
Examples: Rising costs, raw material shortages, too many competitors

ACTIVITY 1:

TRUE or FALSE: Write T if the statement is correct and F if the statement is

incorrect. Write your answer on your notebook.

_____1. Cookery is considered to be both an art and science.

_____2. Many different types of dishes can be prepared using the same
ingredients.
_____3. The denser the food, the denser it is to cook.
_____4. Cooking increases the palatability of various dishes.
_____5. Heat can only be transferred by radiation.
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ACTIVITY 2 :

Identify the cookery occupation in each of the following items. The answers
are found in the box, then write them on your notebook.
_____________________1. Manage a restaurant, cafeteria, hotel dining area.
_____________________2. Introduce chefs and business owners to new
products
And equipment relevant to food production and service.
_____________________3. Is a person who cooks professionaly for other people.
_____________________4. Deepen and invest in business, such as bakeries,
restaurants or specialty foods (such as chocolates, cheese).
_____________________5. Work with restaurant ownersin developing menus, the
layouts and design of dining room, and service protocols.

Sales Chef

Consulting and Design specialists

Restaurant Management

Entrepreneurship

ACTIVITY 3:

Determine the best answer from the given situations. Write the letter of your
answer on your notebook.
1. Mrs. Magno follows the advice of a friend to be flexible especially if she
intends to open a bakery. What characteristics has been
demonstrated by Mrs. Magno?
a. Self- confidence c. Open to feedback
b. Reliable and has integrity d. Persistent
2. Sean plans to put a “milktea house” in their locality. Which of the
following will help him determine a successful plan for setting up his
business?
a. Survey of consumer associations
b. Checking for similar business to avoid competition
c. Getting feedback on the quality of service
d. Conduct a SWOT analysis
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 3. Ceasar studies the population in his immediate community. He is
doing this to –
a. Identify his would be “suki”
b. Predict his biggest buyer
c. Select his favorite costumers
d. Determine whom to sell his product or service
4. What entrepreneurial trait is being described if you have the ability to
innovate to have an edge over other competitors?
a. Creative c. Confident
b. Hardworking d. Committed
5. Which of the following should be considered first by a
prospective entrepreneur in choosing the right location
for his/her store?
a. Types of merchandise
b. Access of the target customers
c. The attractiveness of the store layout
d. The prevailing prices of goods in the area

Cookery is defined as a “chemical process” of mixing the ingredients; the

application and withdrawal of heat to raw ingredients to make it more
digestible, palatable, and safe for human consumption.

Aims and objectives of cooking food

a. cooking partly sterilizes food;
b. helps make the food more digestible;
c. increase the palatability of various dishes;
d. introduces variety; and
e. helps to provide a balance meal.

Methods of cooking
1. Conduction
2. Convection (Natural, Mechanical)
3. Radiation
Dry heat method: Baking, Broiling, Barbecue, Roasting, Frying, Grilling
Moist method of cooking: Boiling, Poaching, Stewing, Braising,
Steaming
Variety of cookery occupations
1. Chef (master chef, sous chef, chef de partie)
2. Consulting and design specialists
3. Restaurant management’
4. Entrepreneurship
5. Food stylists and photographers
6. Food writers and critics
7. Sales
8. Instructors 9
 Positive Negative
Controllable Strenghts Weaknesses
Factors Positive factors Set of
that contribute problems,
to the difficulties or
favorability of a shortcomings
business encountered
opportunity by the business
Uncontrollable Opportunities Threats
Factors Positive factors Negative
thast are not fgactors that
within the are beyond the
control of the control of the
business business

APPLICATION

Now, let us apply what

you have learned.

Classify whether the following examples are Strengths, Weaknesses,

Opportunities or Threats. Copy the table on your notebook before answering.
1. Cheap raw materials 2. Rising costs 3. Too many competitors

4. Poor location 5. Absence of similar products in the market

STRENGHTS WEAKNESSES OPPORTUNITIES THREATS

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ACTIVITY 1:
Solve the crossword puzzle below by identifying the different methods of
cooking. Use an extra sheet of paper for this.

HORIZONTAL

1. A method of cooking whereby the food to be cooked is brought into

contact with hot fat.
2. It means to cook covered in a small amount of liquid, usually after
preliminary browning.
3. Means to cook in a liquid, usually a small amount that is hot but not
actually bubbling.
4. To cook food by exposing them directly to steam.
5. To cook with dry heat created by the burning of hardwood or by the
hot coals of this woods.
6. Used synonymously with broiling.

VERTICAL

2. Means to cook food by surrounding them with hot, dry air, usually
in an oven.
6. Used synonymously with baking.
8. To cook with radiant heat from above.
9. Very gentle method cooking in a closed pan using only a small
quantity of liquid.

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ACTIVITY 2:

Match column A with column B. Write the answer on your notebook.

A B
_____1. Entrepreneurs are known for a. Instructor
calculated risks and doing tasks b. Risk taking
that are moderately challenging. c. Sous-chef
_____2. Entrepreneurs have a strong d. Chef de partie
belief in themselves and their own e. Self confidence
abilities. f. Master chef
_____3. Also known as the “station
chef”.
_____4. Second in command and
direct assistant of the chef de
cuisine.
_____5. Teach aspects of culinary
arts in high school, vocational
schools, colleges.

ACTIVITY 3:
Spell out the acronym and give atleast two example for each letter. Write
your answer on your notebook.

S
W
O
T

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 13
Activity 1: Activity 2:
1. Broiling
2. Barbecue
3. Frying
4. Poaching
5. Steaming
ENRICHMENT CARD
Activity 1: Activity 2: Activity 3:
1. T 1. Restaurant Management 1. C
2. T 2. Sales 2. D
3. F 3. Chef 3. D
4. T 4. Entrepreneurship 4. A
5. F 5. Consulting and Design Specialists 5. C
APPLICATION
1. Strenghts
2. Threats
3. Threats
4. Weknesses
5. Opportunities
ASSESMENT CARD
Activity 1:
PRE – TEST:
1. C 6. B 11. D
2. A 7. B 12. A
3. C 8. C 13. D
4. B 9. A 14. A
5. D 10. C 15. B
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Activity 2:
1. B
2. E
3. D
4. C
5. A
Activity 3:
Strengths (Cheap raw materials, Skilled employees)
Weaknesses (poor location, inexperienced owner)
Opportunities (favourable government policy, new
markets being developed)
Threats (high costs, too many competitors)