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Cookery 10/ 10
Quarter 3
Self-Learning Module 1
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Cookery – Grade 10
Quarter 3– Module 1: Mise ‘en Place
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.
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This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.
Post test - This measures how much you have learned from the
entire module.
EXPECTATIONS
At the end of this session, the students should be able to;
A. Identify tools, utensils and equipment in preparing seafood dishes;
B. Prepare tools, utensils and equipment in preparing seafood dishes based on
standard; and
C. Value the importance of proper tools, utensils and equipment used in preparing
dishes.
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PRETEST
I. Multiple Choice.
Direction: Read the following statement carefully and choose the word that has
described. Write the letter of your answer on your test answer sheet.
II. Identification.
Directions: Identify the following tools, utensils and equipment and write your
answer on your test booklet.
1. 4.
2. 5.
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2.
1.
RECAP
⚫ LESSON
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Boning Knife- kind of blade utilized for isolating meat
from bone, making filet fish, and cutting up meat. It is
likewise can be utilized instead of a paring blade for
stripping and cutting vegetables.
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Cutting Board- durable board made of wood, plastic or
hard on which to place material for cutting, chopping
and slicing in food preparation.
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Freezer- is a storage for big items that needs to be
frozen like meat, solidified fruits and vegetables, ice
cream, and bread, just as extras, for example, soup,
bean stew, meals, and heated products for longer times
and prevent food spoilage and contamination.
ACTIVITIES
I. Identification. Identify the following tools, utensils and
equipment. Write your answer on your test booklet.
1. 2. 3.
4. 5.
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II. Crossword Puzzle
WRAP – UP
Situation 2- Properly cut and sliced meat, fish and vegetables is required in preparing
any dish. How are you going to achieve proper or neat cuts and slices for you dishes?
Answer:__________________________________________________________________________
__________________________________________________________________________________
Situation 3- One of the standard in the kitchen is to use different cutting boards for
meats or fish and fruits or vegetables. Why it is important NOT to use one chopping board
for all ingredients needs to chop or cut?
Answer:__________________________________________________________________________
________________________________________________________________________________
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VALUING
1. Why it important to to use right tools, utensils and equipment in preparing dishes?
Give atleast 3 reasons.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
POST TEST
I. Multiple Choice.
Directions: Read the following statement carefully and choose the word that has
described. Write the letter of your answer on your test answer sheet.
1. A pair of scissor specifically made for food preparation that can used also
for cutting and trimming fins and tails of fish.
A. Kitchen shears C. Peeler
B. Can opener D. Strainer
2. A kitchen utensil used to grate foods into fine pieces.
A. Kitchen shears C. Mixing bowl
B. Grater D. Strainer
3. An equipment used for grilling fish, seafood , meat and vegetable dishes
A. Grill C. Freezer B. Steamer
D. Refrigerator
4. A storage for big items that need to be frozen.
A. Grill C. Freezer
B. Steamer D. Refrigerator
5. A machine for keeping beverages and nourishments chilled or cold to
delay time span of usage or prevent food breakdown.
A. Grill C. Freezer
B. Steamer D. Refrigerator
2.
1. 3.
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4. 5.
KEY TO CORRECTION
Pre-test
II. II.
1. B 1. oyster knife
2. C 2. clever knife
3. D 3. grill
4. B 4. strainer
5. D 5. Kitchen shears
Recap
1. Freezer
2. Quality
3. Expiration
4. Freezing
5. White
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R E F E R E N CE S
Teaching Guide(TG)_Cookery G10.pdf https://healthykitchen101.com/types-of-kitchen-
knives/
https://www.google.com/url?sa=i&url=https%3A%2F%2Fshopee.ph%2FP ortable-BBQ-
Griller-
i.46931447.2351734010&psig=AOvVaw0x10hvQs8mPnsyIUGQDk7P&ust
=1591941093584000&source=images&cd=vfe&ved=0CAIQjRxqFwoTCIDG nO2I-
ekCFQAAAAAdAAAAABAD
https://simple.wikipedia.org/wiki/Grill_(cooking)
https://www.google.com/url?sa=i&url=https% 3A%2F%2Fen.wikipedia.or
g%2Fwiki%2FMicrowave_oven&psig=AOvVaw0NtI5qF44FZgf38nVlb53_&u
st=1591941187815000&source=images&cd=vfe&ved=0CAIQjRxqFwoTCPj wypqJ-
ekCFQAAAAAdAAAAABAD
https://daneelyunus.com/2017/06/10/what-are-the-uses-of-
microwaveoven/#:~:text=A%20microwave%20oven%20is%20a,a%20different%20vari
ety%20of%20foods.
https://en.wikipedia.org/wiki/Food_steamer#:~:text=A%20food%20steam
er%20or%20steam,of%20cooking%20is%20called%20steaming.
https://www.wikipedia.org/ https://www.google.com/
https://brainly.ph/question/598454
https://www.foodnetwork.ca/kitchen-basics/blog/top-5-kitchenutensils-for-any-home-
cook-21908/ https://www.hunker.com/12545823/difference-between-tools-utensils
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