Atasha Psyche Rabino Ylagan T.L.

E 10 (cookery) Week 5
Grade 10 SSC Heisenberg

Pre-test:
1. B
2. B
3. A
4. C
5. A
6. A
7. B
8. D
9. A
10. A

ACTIVITY 1:
ACTIVITY 2:

COMMERCIAL CEREAL PRODUCTS ROOTS CROPS AND TUBERS

1.oats 1.beets
2.homemade granola 2.parsnips
3. raisin bran 3.radishes
4.cheerios 4.carrots
5.cinnamon toast crunch 5.sweet potatoes

ACTIVITY 3:

VISCOSITY- the thickness or a measure of how resistance a liquid to flow.

GELATINIZATION- the process into a gelatinious form into jelly.
DEXTRINIZATON- the process of forming dextrin.

ACTIVITY 5:

3 KINDS OF STARCH NUTRITIONAL VALUE

cornstarch 389 calories
tapioca 381 calories
arrowroot 78 calories per cup

ACTIVITY 6: ANSWER KEY

1. B
2. C
3. A
4. D
5. A
6. B
7. C
8. B
9. A
10. A

Atasha Psyche Rabino Ylagan T.L.E 10 (cookery) Week 6

Grade 10 SSC Heisenberg

Pre- test:
1. D
2. B
3. C
4. B
5. D
6. A
7. B
8. C
9. A
10. C

ACTIVITY 1: A Minute To Write It

MY FIRST PASTAA RECIPE

My first pasta recipe is spaghetti,it very simple and all your loved ones
will surely enjoy eating it. The objects used in making this pasta is the
following: casserole,sauce pan,pasta spoon,wooden spatula,knife,cheese
grater,chopping board,and don’t forget the ingredients. First boil water
and when it’s boiling put 1tbsp. Of cooking oil and a dash of salt and add
the pasta. Stir occasionally. Check if the pasta is already cooked, set
aside and proceed in making the sauce. In a sauce pan put 2tbsp.
 cooking oil, saute onion and garlic,add hotdogs,and ground pork, add
pepper and salt and saute until ground pork is brown in color, and the
add the spaghetti sauce, allow to simmer for 5-6 minutes while stirring
occasionally. Serve.

WHAT I HAVE LEARNED:

A B
1. If cooled too fast, the amylase 1. Cooling and storage conditions.
will not have enough time to form
a gel.
2.the faster starch water 2.heating rate
dispersion is heated, thicker it will
be at the identical endpoint
temperature.
3.Incompletely gelatinized startch 3. endpoint temperature
will not attain optimum starch
paste viscosity or gel strength.
4.The starch granules broke apart 4. stress
because of too much string.
5.Certain types of starch will 5. kind and amount of starch
influence the characteristics of the
starch paste and viscosity and gel
strength.
Addition of acids can cause 6. Ingredients added
dextrinization.

ACTIVITY 2:

1. Sweet and sour encompasses many styles of sauce, cuisine and

cooking methods. It is commonly used in East Asia and Southeast Asia.

2. Sapin - sapin is a layered glutinous rice and coconut dessert in the

Philippine cuisine.

3. Sausages- a meat product usually made from ground meat, often

pork, beef, or poultry, along with salt and other flavorings.
ACTIVITY 4:

Barilla- rotini pasta

Royal- linguine pasta
Ideal- Rigatoni pasta
San remo- ziti pasta
Fiesta-elbow macaroni pasta

ACTIVITY 5: HOW TO COOK PASTA(spaghetti)

In making the spaghetti we need our cooking equipments and our

ingredients. First boil water, and once the water is hot enough, add
1tbsp.cooking oil and a dash of salt, add the pasta and stir occasionnally.
Check if the noodles is cooked, set aside. Then make the sauce, in a
sauce pan heat-up 2 tbsp.of cooking oil saute onion and garlic. Add the
hotdogs and ground pork. Add pepper and salt and saute until it’s firmly
cooked, add spaghetti sauce, allow to simmer for 5-6 minutes while
stirring occasionally. Serve.

WHAT I HAVE LEARNED:

A. Give the importance of sauces. At least 5 importance.

1. Moistness
2. Flavor
3. Richness
4. Appearance
5. Interest and appeal

B. Give one type of sauce that you know. Describe it briefly and write
how it is being prepared by completing the following:

A.
B.
C.
D.
E.
WHAT CAN I DO:

TOOLS EQUIPMENT INGREDIENTS PROCEDURE

Sauce pan Butter 1. Melt the butter in a
sauce pan.
Flour 2. Stir in the flour and
cook for 1-2 minutes.
Milk 3. Take the pan off the
heat and gradually stir
in one third of the
milk. Return to the
heat and simmer,
stirring, until all the
milk is absorbed.
Salt 4. Repeat this process,
stirring all the time,
allowing the sauce to
become thick and
shiny before adding
more milk.
White pepper 5. When all the milk is
added bring to boil.
Simmer gently for 8-10
minutes and season
with salt and white
pepper.

ACTIVITY 6:

1. The obstacles I’ve experienced while working in the kitchen is having

wounds and bruises due to my carelessness.

2. We can be more efficient in maintaining safety in the kitchen by

following the safety and hygienic practices, so that we can correct our
mistakes and it will be easy for us to maintain cleanliness and safety in
our kitchen.
3. If one does not have enough money and time to prepare and cook
every practicum. The best thing to do is talk to your classmate and ask
them if they want to partner up with you so the both of you can
distribute the expenses and the both of you will pay same amount of
money in able to buy all the stuff you’ll need in cooking.

ACTIVITY 7:

PRE-TEST:
1. D
2. A
3. A
4. B
5. A
6. A
7. D
8. B
9. A
10.C