10

Technology and Livelihood

Education
HOUSEHOLD SERVICES

Quarter 1 - Module 3
COOKING MEALS AND DISHES
ACCORDING TO RECIPE
Self-Learning Module

“Una sa tanan, BATA: Buligan, Amligan, Tudluan, Alalayan!”

DIVISION OF BACOLOD CITY

TLE-10
Self-Learning Module
Quarter 1 – Module 2 – Household Services
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Self Learning Module

Writer: Roselyn N. Moralda

Editor: Ella Louis D. Jalwin
Reviewer: Ella Louis D. Jalwin, Julius Caesar M. Salido,
Windell B. Victoriano
Illustrator: Erwin A. Jalwin Jr.
Layout Artist: Erwin A. Jalwin Jr.
Management Team: Gladys Amylaine D. Sales
Michell L. Acoyong
Janalyn B. Navarro
Susan A. Jalwin
Ellen G. Dela Cruz
Clara V. Tigallo

Printed in the Philippines by

Department of Education – Region VI – Division of Bacolod City

Office Address: Rosario-San Juan Sts., Bacolod City 6100

Telefax: (034) 704-2585
E-mail Address: bacolod.city@deped.gov.ph
Introductory Message
For the facilitator:
This stand-alone module in TLE- Grade 10 Household Services (Home Economics) is
intended for distance learning modality. Learners who could not afford online or face-
to-face learning can utilize this module. It includes a learner-friendly pre-test, self-
check exercises, additional activities, and other learning instructions intended to help
learners learn even teachers and learner are geographically remote from each other.
This covers topics in TLE- Grade 10 Household Services in the 1st Quarter with
corresponding learning activities for learners to achieve the most essential learning
competencies and lesson objectives. Moreover, each exercise in this module is
designed for independent learning and practice. However, ensure that the learners’
parents, elder siblings, guardians or relatives at home will guide and support them as
they accomplish its given tasks.
Furthermore, explain to students that taking the tests diligently will allow them to learn
their lessons for their academic progress. Most importantly, remind them to answer
the given activities on a separate answer sheet and handle this module with utmost
care.

For the learner:

This learner-friendly module TLE- Grade 10 Household Services (Home Economics)
is specially designed for your learning needs and progress. Your patience and
dedication in reading and answering its learning exercises will help you successfully
cope with lessons. You are free to ask assistance from your teachers, parents,
siblings, friends, and family members whom you think can help you best. Read each
lesson carefully and follow the instructions for your activities after reading.
Remember to answer the given exercises in a separate sheet of paper. When you are
done, kindly return it to your teacher to check and evaluate your level of competency.

Good luck and God bless.

Parts of the Self-Learning Module
The following are the parts of this module that will help you finish your tasks.
Read the following descriptions below to better understand each part.

This part will be your guide to learn in the

I Need to Know specific lessons specifically your skills and
competencies.

These contains activities to check your

I Will Check on This knowledge.

This section will give you the topic,

Lesson Overview information and concepts as a brief
discussion for you to learn.

It is in this part that the new lesson will be

introduced to you in different ways: a story, a
poem, a problem opener, an activity, or a
I Will Do This situation. You will be given specific
instructions on how to go about the activity.

In this part helps you generalize your

I Learned This
understanding of the concepts.

This provides you questions and exercises to

I Practice This help you deepen your understanding of the
concept.

This section includes an activity or exercises

I Apply This that will help you apply your knowledge into
real-life situations

This is composed of 5-item exercises to

I Test Myself assess if you have attained the learning
competency.

References
 I Need to Know
This module was purposely designed for self-learning guide where you will learn more

to Cooking Meals and Dishes According to Recipe (TLE_HEHS10HCIcd-2) related

to Household Services.

After going through this module, you are expected to:

1. Explain different basic cooking techniques and their procedures;

2. Identify some samples of food using basic cooking techniques and their

procedures.
 I Will Check on This

Direction: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. To cook food item partially and briefly in boiling liquid after which the food is
quickly immersed in cold water to stop further heating.
a. a. blanching b. boiling c. enpapillote d. parboiling

2. To cook food in an even lower temperature at 71 to 81 C.

a. a. blanching b. boiling c. enpapillote d. poaching

3. Cooking on an open grid over a heat source which is below the food
a. a. barbecuing b. frying c. grilling d. roasting

4. To cook food using oil in an open pan

a. a. barbecuing b. frying c. grilling d. roasting

5. The food is cooked when maximum puffing is achieved and is served

immediately still in the parchment envelope
a. a. boiling b. enpapillote c. parboiling d. steaming
 Lesson
COOKING MEALS AND
DISHES ACCORDING TO
3 RECIPE

Lesson Overview
What are the cooking methods?
Cooking methods are classified into three:
1. moist heat method,
2. dry heat method,
3. combination method.

A. Moist Heat Method

This is a method that involves cooking the food in flavorful boiling water or steam.
The amount of water or other liquids used varies with the technique employed.
Temperatures used range from 700 C, which is simmering (at sea level), to boiling
1000 C. Generally, in this type, the food cooked has a delicate flavor and pale color.

The moist heat includes blanching, boiling, enpapillote, deep poaching, pan
steaming, parboiling, poaching, pressure cooking, simmering, shallow poaching, and
steaming.
1. Blanching– To cook food item partially and briefly in boiling liquid after which
the food is quickly immersed in cold water to stop further heating.
Typical products: Vegetables or fruits
2. Boiling- To cook food in boiling liquid with temperature at 212 ⁰F.; method that
involves bringing the water to boiling as indicated by the appearance of bubbles
rapidly breaking on the surface, before the food is added.
Typical products: Vegetables, pasta, cereals and rice among
others

3. Deep poaching – To cook food in a lower temperature and is better suited to

naturally tender cuts of meat, poultry or fish.
Typical products: meat, poultry and fish

4. Enpapillote - The food is cooked when maximum puffing is achieved and is

served immediately still in the parchment envelope. The term comes from the
French word meaning parchment which is a variation of steaming. Parchment is
used to loosely wrap the food and the accompanying ingredients to be cooked.
5. Pan steaming–To gently cook the food usually with acid ingredient like lemon
juice and some herbs. The pan is covered to absorb the steam released by the
liquid during the cooking process.
6. Parboiling – A preliminary cooking method applied to vegetables as well as
meat
7. Poaching –To cook food in an even lower temperature at 71 to 81⁰ C. Poaching
is used to cook very delicate foods such as eggs-out-of shell and fish.
Typical products: Fish, eggs out of the shell and fruits
8. Pressure cooking – To cook using pressure cooker that produces pressurized
steam with equivalent temperatures of 110 – 116 ⁰C
Typical products: meat
9. Simmering – To cook food below the boiling point usually 85 to 96 ⁰ C.
Typical products: Soups, sauces, meat and poultry
 10. Shallow poaching– Is an a la minute technique. Foods are cooked in a
combination of steam and simmering liquid. Shallow – poached foods are partially
submerged in liquid, which often contains acid and aromatics for more flavor.
Typical products: Fish, eggs out of the shell, fruit.
11. Steaming – To cook food, where water is allowed to vaporize, and the food is
placed on a rack over the vaporizing steam. Fish, shrimps, lobster, siopao, and
siomai are some commonly steamed food items.
Typical products: Vegetables, fruits, poultry, dumplings, pasta,
rice, cereals.

B. Dry Heat Method

It is a method that involves cooking the food where heat is conducted without
moisture. No water is added. It is a carry-over cooking, where the heat is retained by
the food even after it has been removed from the source of heat. The internal
temperature continues to rise which can change the degree of doneness considerably.
The dry heat method includes baking, barbecuing, broiling and grilling, deep fry and
griddle, pan broiling, roasting and frying.

1. Baking– To cook food using an oven. The heat is transferred through radiation,
conduction and convection.
Typical products: cakes, pastries

2. Barbecuing – Process where food is repeatedly basted with a highly seasoned

sauce while cooking. The food is usually inserted through a skewer.
Typical products: meat and poultry

3. Broiling– Process using heat as a source for cooking where heat is above the
food. The actual heat transfers in these methods of cooking are radiation
and conduction
 • Pan broiling – To cook food in a top-of-stove using a heavy bottom cast
iron warp resistant stainless-steel pan over intense heat. No fat or oil is
added to the pan as fat and/or juices are released from the meat being
cooked, these are poured out to prevent burning.
Typical products: Tender cuts of meat (steaks, chops), fish and poultry

4. Grilling – Cooking on an open grid over a heat source which is below the food.
Typical products: Meat and fish

5. Frying – To cook food using oil in an open pan. There are many variations of
frying depending on the amount of fat used in cooking. It includes the following:

• Deep fat frying – To cook food using enough amount of oil. Its
temperature ranges from 170 ⁰ C or 340 – 375 F
Typical products: Fish, shellfish, chicken, vegetables, meat

• Pan frying- Like sautéing, except that more fat is applied with longer
time of cooking. It is normally done over low heat than sautéing
because larger pieces are being cooked.
Typical products: Meat, chicken pieces, fish fillets

• Sautéing – To cook food in a small amount of fat generally using a frying

pan or a griddle over a relatively high heat. The term sauté is derived
from the French word sauter; which means to jump, referring to the
action of small pieces of food on a sauté pan.
Typical products: Poultry, fish fillets, tender cuts of meat

• Stir frying – Commonly used cooking method by Chinese that lays great
emphasis on speed, which is achieved by slicing the food thinly into
small pieces. It takes only about 2-3 minutes to complete the cooking.
Typical products: Vegetables, chicken, pork, tender beef, or shrimp
 • Dry fry and Griddle – To cook food with very little or no fat is added at
all. When used, the fat is used only to grease the pan. Pancakes, crepes
and lumpia wrapper are cooked with this process
Typical products: Meat, eggs, pancakes and sandwiches.

6. Roasting – Cooking process done on a turning spit over an open fire. It is more
similar to baking where foods are cooked through contact with dry heated air
held in a closed environment. Nowadays, most roasting is done in an oven or
in a rotisserie. Typical products: Poultry, tender cuts of beef, pork, lamb, or veal.

C. Combination of Dry and Moist Heat

Method

It is a method that involves the two cooking processes which include braising
and stewing.
1. Braising– To cook where food is first browned in a small amount of fat similar to
sautéing then, small quantity of liquid either broth, wine or water is
added. The pan is covered with a tight-fitting lid and the cooking is
continued in a slow heat.

2. Stewing–To cook food like braising but it is applicable to cut up pieces with the
use of shallow frying or sautéing then cooked in a small amount of liquid
until the food is tender. It is applicable to meats, fish, vegetables and
fruits. Typical products: meat, poultry, and fruit.
 I Will Do This

WORD PUZZLE!
Direction: Locate the given words in the grid, running in these
possible directions: horizontally and vertically.

Poaching P O A C H I N G N T S R B
B A L E V T C A R E I T O
Boiling O D E F R Y I N G P I T I
Cooking K O I A E R S R S C B E L
I B A H R B A C T O R I I
Baking
T O D R U U F O O O E T N
Steaming C T G O I H E B A K I N G
O I R A O I T A I I A D N
Frying
O E E S N O Y T N N E T A
Grilling K A S T E A M I N G R O P
I A I I M P I I I Y I O A
Roasting
N S P N R E Y D N E J E S
Poultry G M E G R I L L I N G A T
E R S N I A P N S S K E A
Pasta
W N A L O D A E A B N O R
O P O U L T R Y L M B E A

I Learned This
In this lesson, we learned about ________, which is a process that involves
putting the ingredients in contact with heated solid, liquid, or gas. It is also an art that
transforms the ______ materials into various appearance, flavors, and textures. It can
be home making or commercial cooking. It is a daily _______ that one should be
familiar him/herself which can effectively give skills in preparing available ingredients
at home or in any food establishment. It has varieties of _______ which can give
different results in terms of taste, texture, and palatability. Some methods can preserve
the nutritive value of food, while others do not. Use appropriate preparation for cooking
where certain foods require a kind of cookery. In general, cooking enhances the
_______ of the food and destroys harmful organisms to make it safe for human
consumption.
 I Practice This
MATCHING TYPE
Direction: Match column A with column B. Write the letter of your choice in your
activity notebook.

A B
1. Stewing a. To cook food in an even lower temperature at 71 to 81⁰ C.
b. To cook food, where water is allowed to vaporize, and the
k. Roasting food is placed on a rack over the vaporizing
c. Process using heat as a source for cooking where heat is
k. Sautéing above the food.
d. Process where food is repeatedly basted with a highly
k. Pan frying seasoned sauce while cooking
e. To cook food using an oven.
k. Frying f. Cooking on an open grid over a heat source which is below
the food.
k. Grilling g. To cook food using oil in an open pan.
h. Similar to sautéing, except that more fat is applied with longer
k. Baking time of cooking.
i. To cook food in a small amount of fat generally using a frying
k. Barbecuing
pan or a griddle over a relatively high heat.
j. Cooking process done on a turning spit over an open
9. Broiling
fire.
k. To cook food like braising but it is applicable to cut up pieces
10. Steaming
with the use of shallow frying or sautéing then cooked in a small
amount of liquid until the food is tender.
 I Apply This
SEQUENCING

Directions. Arrange the following specific cooking techniques and procedures in

chronological order using number 1 as first step, 2 as second and so forth. Write

your answer on your notebook.

How to make stew

vegetables
_______a. Cover the meat completely in the cooking liquid

_______b. Before removing the meat to finish the sauce, check a few pieces to be

sure, that the meat is fully cooked and tender.

_______c. Heat the pan and oil and sear the seasoned main item on all sides to the

desired color or combine the main item with the cooking liquid.

_______d. Make the final adjustments to the stews flavor and consistency

How to roast tender cut

beef
_______a. Use a fine-mesh sieve to strain the pan gravy into a clean holding

container for storage or into a pan to keep warm for service.

_______b. After the roux browns, gradually add the stock to the pan and stir

constantly to work out to any lumps.

_______c. Serve roasted foods with a pan sauce based on the accumulated

drippings from the food.

_______d. Use an instant-read thermometer to determine doneness in roasted foods.

_______e. Use the fat and juices released by the food itself for a traditional basting

liquid.
 How to pan frying
fish fillet

_______a. Add the food carefully to the hot fat and pan fry on the first side until a

good crust and color develop.

_______b. Bread the cutlets using the standard breading procedure.

_______c. Turn the food once and continue to pan fry until the second side is golden

and the food is properly cooked.

 I Test Myself
Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. To cook food in an even lower temperature at 71 to 81 ⁰ C.
a. poaching b. enpapillote c. boiling d. blanching

2. To cook food in a small amount of fat generally using a frying pan or a griddle
over a relatively high heat.
a. shallow poaching b. baking c. sautéing d. broiling

3. To cook food using oil in an open pan

a. grilling b. frying c. barbecuing d. roasting

4. To cook food below the boiling point usually 85 to 96 ⁰ C

a. parboiling b. simmering c. poaching d. simmering

5. It is a method that involves cooking the food where heat is conducted

a. without moisture.
b. moist heat method
c. combination method
d. mixed method

6. A preliminary cooking method applied to vegetables as well as meat.

a. parboiling b. poaching c. simmering d. pressure cooking

7. Cooking on an open grid over a heat source which is below the food.
a. frying barbecuing b. barbecuing c. roasting d. grilling

8. A preliminary cooking method applied to vegetables as well as meat

a. Parboiling
b. dry heat method
c. braising
d. moist heat method

9. Process using heat as a source for cooking where heat is above the food
a. baking b. braising c. broiling d. sautéing

To cook food in boiling liquid with temperature at 212 ⁰F.

a. boiling b. braising c. broiling d. sautéing
References
• Technical Education and Skills Development Authority –Qualification
Standards Office. Training Regulation for Household Services NCII. Taguig
City, Philippines: Tesda,2012
• K 9 to 12 Technological – Vocational- Livelihood Home Economics Household
Services Manual