TLE 10 Cookery Module 5 Quarter 1

10
Technology
Technology and
Livelihood Education
Home Economics - Cookery
Quarter 1 - Module 5
Presenting Starch and Cereal Dishes
Department of Education • Republic of the Philippines

Technology Home Economics (Cookery) - Grade 10
Alternative Delivery Mode
Quarter 1 – Module 5: Presenting Starch and Cereal Dishes
First Edition, 2020
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Published by the Department of Education – Division of Bukidnon
Development Team of the Module

Author: Erlinda S. Ligan
Editors: Grace T. Palahang,PhD; Nanette D. Soriano,PhD
Helen N. Ybañez
Reviewers: Mary Jane R. Cardente,PhD
Illustrator and layout Artist: Erlinda S. Ligan
Management Team:
Chairperson: Arturo B. Bayocot, PhD,CESO III
Regional Director
Co-Chairpersons:
Victor G. De Gracia Jr.,CESO III

Asst. Regional Director
Randolph B. Tortola, Ph.D, CESO IV

Schools Division Superintendent
Shambaeh A. Abantas - Usman, PhD

Asst. Schools Division Superintendent
Mala Epra B. Magnaong, PhD Chief ES, CLMD
Neil A. Improgo, PhD, EPS-LRMDS
Bienvinido U. Tagolimot. Jr. ,EPS-ADM
Members:
Elbert R. Francisco, PhD. Chief ES , CID
Mary Jane Cardente , PhD. EPS in TLE
Rejynne Mary L. Ruiz, PhD, LRMDS Manager
Jeny B. Timbal, PDO II
Shella O. Bolasco, Division Librarian II
Department of Education – Division of Bukidnon

Office Address: Fortich Street , Sumpong Malaybalay City
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph
1
10
Technology and
Livelihood Education
Home Economics - Cookery
Quarter 1 - Module 5
Presenting Starch and Cereal Dishes
This instructional material was collaboratively developed

and reviewed by educators from public school, Colleges, and
or/universities.
We encourage teachers and other education

stakeholders to email their feedback, comments and
recommendations to the Department
of Education at Bukidnon @ deped.gov.ph.
We value your feedback and recommendation
Department of Education • Republic of the Philippines
Table of Contents
2
Page
COVER PAGE
COPYRIGHT PAGE
TITTLE PAGE
TABLE OF CONTENTS
WHAT THIS MODULE IS ABOUT
Lesson 1 - Plating - Monday
What I Need to Know 8
What I Know 9
What’s In 11
What’s New 12
What is It 13
What’ More 15
What I have Learned 16
What I can Do 17
Assessment 17
Additional activities 19
Lesson 2- Garnishing -Tuesday
What I Need to know 19
What I know 20
What’s In 21
What’s New 22
What is It 23
What’ More 25
What I can Do 27
Assessment 28
Lesson 3- Sauces - Wednesday
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What I Need to Know 30
What I Know 30
What’s In 32
What’s New 32
What is It 33
What’ More 35
What I can Do 38
Assessment 39
Lesson 4- Accompaniments - Thursday
What I Need to know 42
What I know 42
What’s In 45
What’s New 46
What is It 46
What’ More 47
What I can Do 50
Assessment 51
Answer Key 54
References 55
WHAT THIS MODULE IS ABOUT

4
For the Facilitator:
Welcome to the Technology Home Economics (Cookery) Grade 10

Alternative Delivery Mode (ADM) Module on Presenting Starch and
Cereal Dishes
This module was collaboratively designed, developed and

reviewed by educators both from public and private institutions to
assist you, the teacher or facilitator in helping the learners meet the
standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided

and independent learning activities at their own pace and time.
Furthermore, this also aims to help learners acquire the needed 21st
century skills while taking into consideration their needs and
circumstances.
In addition to the material in the main text, you will also see
this box in the body of the module:
Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.
As a facilitator you are expected to orient the learners on how to

use this module. You also need to keep track of the learners' progress
while allowing them to manage their own learning. Furthermore, you
are expected to encourage and assist the learners as they do the tasks
included in the module.
For the Learner and Parents
Welcome to the Technology Home Economics- Home Economics

(Cookery) Grade 10 Alternative Delivery Mode (ADM) Module on
Presenting Starch and Cereal Dishes .
The hand is one of the most symbolized part of the human body.
It is often used to depict skill, action and purpose. Through our hands
we may learn, create and accomplish. Hence, the hand in this
learning resource signifies that you as a learner is capable and
empowered to
successfully achieve the relevant competencies and skills at your own
5
pace and time. Your academic success lies in your own hands!
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 resource while being an active learner.
This module has the following parts and corresponding icons:
What I Need to This will give you an idea of the skills or

Know competencies you are expected to learn in the
module.
What I Know This part includes an activity that

aims to check what you already know
about the lesson to take. If you get all
the answers correct (100%), you may
decide to skip this module.
What’s In This is a brief drill or review to help you link the

current lesson with the previous one.
What’s New In this portion, the new lesson will be

introduced to you in various ways
such as a story, a song, a poem, a problem
opener, an activity or a situation.
What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.
What’s More This comprises activities for independent

practice to solidify your understanding and skills
of the topic. You may check the answers to the
exercises using the Answer Key at the end of the
module.
What I Have This includes questions or blank
Learned sentence/paragraph to be filled in to
process what you learned from the lesson.
What I Can Do This section provides an activity which will help

you transfer your new knowledge or skill into real
life situations or concerns.
Assessment This is a task which aims to evalua te

your level of mastery in achieving the learning
competency.
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Additional In this portion, another activity will
Activities be given to you to enrich your
knowledge or skill of the lesson learned.
This also tends retention of learned concepts.
Answer Key This contains answers to all activities

in the module.
At the end of this module you will also find:
References This is a list of all sources used in

developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on

any part of the module. Use a separate sheet of paper in
answering the exercises.
2. Don’t forget to answer What I Know before moving on to the
other activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking
your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are
through with it.
If you encounter any difficulty in answering the tasks in this
module, do not hesitate to consult your teacher or facilitator.
Always bear in mind that you are not alone.
We hope that through this material, you will experience

meaningful learning and gain deep understanding of the relevant
competencies. You can do it!
Lesson
1 Plating
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What I Need to Know
This module was designed and written with you in mind. It is

here to help you master the nature of TLE-Home Economics. 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.
The module has 4 lessons namely:

 Lesson 1 – plating
 Lesson 2 - Garnishing
 Lesson 3 – Sauces
 Lesson 4 _ Accompaniments
After going through this module, you are expected to:

1. Explain the health benefits of Starch and Cereals to our body;
2. Explain the uses of Starch
3. Discuss the different source of Starch and Cereals.
4. Discuss the importance of making sauce;
5. Explain the reasons of making a garnish;
6. Appreciate the value of making accompaniments.
Lesson 1
This module was designed and written with you in mind. It is

here to help you master the nature of TLE-Home Economics. The
scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level
8
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.
1. Define Plating
2. Explain the importance of plating food;
3. Discuss the process of plating food.
4. Identify the tools used for plating.
5. Explain the uses of each tool;
6. Appreciate the value of plating food.
What I Know
Pre-test
Multiple choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1. which of the following is not commonly used in adding height
to a dish?
a. natural bone c. molded starches
b. cut vegetables d. cut fruits
2. When planning the overall design of a plate, which of the
following should not be considered?
a. Arrangement c. cost
b. Color d. shape and height
3. Which of the following is the correct order in which people
‘’eat’’?
a. eyes, nose ,mouth c. mouth, eyes, nose
b. nose, mouth, eyes d. nose, eyes, mouth
4. What are the two areas of food plating?
a. color and food c. shape and plate
b. food and height d. plate and food
5. It is important to remember KIS when it comes to garnishing

and plating. What does KIS stand for?
a. keep it saucy c. keep it super
a. keep it succulent d. keep it simple
6. It is recommended to use no more than how many colors when
plating?
a. 1 c. 3
b. 2 d. 4
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7. Sauces should be;
a. thick and pastry c. dark and smooth
b. light and natural d. creamy and buttery
8. Which of the following is the process of arranging and
decorating food.
a. food plating c. garnishes
b. sauce d. accompaniments
9. Which of the following tool is used for measuring dry and liquid
ingredients.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
10. A tool used to scrap extra mixtures of butter , sugar and egg from
the sides of the mixture bowl.
11. Which of the following tool is used for testing the tenderness of
Meat and blending other ingredients with flour.
12. A tool used for handling hot foods.
13. What tool is used in preparing cake mixtures, salads, creams and
sauces?
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
14. Which of the following tool is used for separating coarse particles
Of flour, baking powder, and powdered ingredients
15. what tool is used for beating egg whites ,egg yolk ,creams and
mayonnaise?
.
What’s In
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In order to firm up. what you have learned and to have a better
appreciation of the Plating food.
Make an album of twenty different pictures of food plating.

Your output will be rated using the rubric below:
Score Criteria
Created an album of 20 pictures
of food plating preparation in very
5 attractive manner.
Created an album of 16-19
pictures of food plating
4 preparation in attractive manner.
pictures of food plating
3 preparation in a simple manner.
Created an album of 6-9 pictures
of food plating preparation in a
2 simple manner.
Created an album of 6 pictures of
food plating preparation in a
1 disorganized.

After all the guide outputs have been answered,
Discuss your insights personal knowledge and relevant
experiences on the topic to make it more exciting and
engaging.
What’s New
Plating is one of the factor in Presenting starch and Cereal

dishes. Food Plating is the process of arranging and decorating food
to enhance its presentation. Improving the presentation of a dish
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adds value to the dining experiences and provides room for a higher
mark-up on your food
An attractive plate of food has many benefits for the chef, the
establishment and the consumer. For the chef, it allows many
creative possibilities a chance to stamp their identity on the menu and
create a signature dish. It is also a way to introduce flavours that
work well together, and present them in unique style. From the
management side it can be a simple way to upscale ingredients and
justify a higher price per head. Diners will also enjoy a better
experience with the stunning plate of food appealing to their visual
taste.
The current plating trends are the landscape, taking inspiration

from landscape gardens, this linear arrangement of food is usually
kept low and long. The next is free form, food on organic
materials ,futuristic and alternative receptacles. A plated dessert is
an arrangement of one or more components.
Guidelines for Plating
1. choose the right plate

2. choose the right size plate
3. choose a complementary plate color
4. plate with a clock in mind
5. use moist ingredients as your base
6. serve odd amounts of food
7. place food to create flavour bites
8. don’t overcooked you plate
The 5 Basic Elements of Plating
 Create a framework. Start with drawings

and sketches to visualize the plate.
 Keep it simple , Select one ingredient to focus on and use space
to
simplify the presentation.
 Balance the dish
 Get the right portion size
 Highlight the key ingredient
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Techniques in Preparing Pasta before Plating
1. Pasta is best if cooked and served immediately, try to cook

pasta upon order.
2. If pasta is to serve immediately, just drain and do not rinse in
Cold water.
3. If pasta is to be used cold in salad , it is ready to be incorporated
in the recipe as soon it has cooked.
4. If pasta is to be held , toss gently with a small amount of oil to
keep it from sticking.
5. Measure portions into mounds on trays. Cover with plastic film
and refrigerate until service time.
6. To serve, place the desired number of portions in a china cap
and immerse in simmering water to reheat ,drain, plate and add
the sauce.
What is It
Plating is the arrangement and overall styling of food upon

bringing it to the plate is termed plating.
Food plating trends refers to the dining table where you can find
ideas for food presentation. Plating trends are plentiful and have
many wider applications including buffet display and shop windows.
Like any art form, and there is always room for fresh ideas.
Guidelines in Plating Dessert
1. Make garnishes edible. Everything on the dessert plate should

be edible and delicious.
2. Keep it clean and simple. Don’t crowd the plate.
3. Make your garnishes relate to the dessert on the plate.
4. Layer flavors and textures in your dessert.
5. Try different plates – various sizes and shapes.
The Importance of Food Presentation
 It helps with mindful eating. When it comes to mindful eating,

seeing our food is really important.
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 Food taste better. Eating is a sensuous experience.
 Food feels better too.
 You can get creative.
 Because you’re worth it.
Tools and Equipment :
1. mixing bowl
2. wire whip
3. sifter
4. wooden spoon
5. slotted spoon
6. blending fork
7. rubber scraper
8. strainer
9. tongs
10. measuring cup
What’s More
Multiple choice
Direction:
1.Tiny cubed cuts of uncooked, unseasoned vegetables; often used as
a garnish.
a. dauphanoise c. tourne
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b. brunoise d. dice
2. Coating food lightly with a thin layer of sauce.
a. Nipping c. tipping
b. Shaping d. napping
3. A dish with various ingredients , often a starch and vegetables,
baked in a round mold.
a. Simbale c. timball
b. Cymbal d. timbale
4. Refers to how something feels or its visible surface characteristics;
for instance, a food might be described as crispy,creamy, rough,
or ;
a. texture c. textualize feeling
b. feeling d. mouth feel
5. One of the important elements in plating and presenting food, is
food should be cut neatly and uniformly.
a. napping c. texture
b. framing d. shape
6. Where things are placed, such as where and how food items are
placed on a dish in order to maximize its appeal.
a. framing c. arrangement
b. texture d. plating
7. The overall plan for food plating will look like?
a. design c. taste
b. shape d. texture
8. Which of the following is not a purpose of a garnishing?
a. accentuates main flavor
b. increases overall profit margin
c. complements main dish color, flavor , texture
d. visual appeal
9. In planning the overall design of a plate, which of the following is
Not included?
10. Which of the following is the correct order in which people ‘’eat’’?
a. eyes ,nose ,mouth c. mouth ,eyes, nose
12. In plating food, What does KIS stands for:
b. keep it succulent d. keep it simple
13. How many colors are advised in plating food?
a. 1 c. 3
b. 2 d. 4
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15. Which of the following is not commonly used in plating a
dish?
a. a natural bone c. molded starches
What I Have Learned
You are now ready to apply important learning’s from lesson 1,

the better way to strengthen the value of plating food.
A. Put down your greatest concern about plating food.
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
B. What do you wish you have done? Use the stem, I wish , I could.
Relate your answer to those in exercise A.
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
B. Write down your plan of action for the three concerns listed in A.
______________________________________________________________
______________________________________________________________
What I Can Do
On your notebook list down all the tools and utensils used in
preparing pasta, and identify its uses. Follow the format below
Tools/Utensils Uses
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Assessment
Post test
Multiple choice:
Direction:
mayonnaise?
3. A tool used to scrap extra mixtures of butter , sugar and egg from
The sides of the mixing bowl.
4. Which of the following is not commonly used in plating a dish?

5. Which of the following is the correct order in which people ‘’eat’’?
c. eyes ,nose ,mouth c. mouth, eyes, nose
d. nose, mouth, eyes d. nose, eyes, mouth
c. color and food c. shape and plate
d. food and height d. plate and food
7. It is important to remember KIS when it comes to garnishing and
plating. What does KIS stand for?
8. It is recommended to use how many colors when plating?
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a.1 c. 3
b. 2 d. 4
10. Which of the following is the process of arranging and decorating
food.
11. Which of the following tool is used for measuring dry and liquid
ingredients .
12. A tool used to scrap extra mixtures of butter , sugar and egg from the
sides of the mixing bowl.
13. Which of the following tool is used to test the tenderness of meat
and blending other ingredients with flour.
14. When planning the overall design of a plate, which of the following
should not be considered?
b. Color d. shape and height A tool
sauces?
Additional activity
Clip at least five pictures of plating, Mount the items below

and write a short reaction to each.
Items/pictures Reactions
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Lesson
Garnishing
2
What I Need to Know
1. Define garnishing
2. Explain the importance of garnishing food;
3. Discuss the process of garnishing food.
4. Identify the tools used for garnishing.
5. Appreciate the value of garnishing food.
What I Know
Pre-test
Multiple Choice:
Direction:
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1. Which vegetable is not the best choice to use when garnishing a
hot platter?
a. Cauliflower c. peas
b. Broccoli d. green beans
2. When things are placed on a dish in order to maximize the
dish appeal is called?
a. Shapes c. height
b. Arrangement d. texture
3. Particularly for buffet presentation, variety is what importance
As color variation?
a. Cuts c. platter arrangement
a. Sauces d. texture
4. A tool used for mixing creams, butter, and for frosting salad.
a. wooden spoon c. slotted spoon
b. wire whip d. mixing bowl
5. Which of the following tool is used for beating eggs whites;
6. Which of a tool is used to separate solid particles from a soup;
also used for stirring purposes.
8.What tool is used in preparing cake mixtures, salads, creams and
sauces?
mayonnaise?
11. When should a dish be garnished?
a. after the dish is served
b. right before serving
c. before the main ingredient is placed
d. before being held for future service
12. In platter presentation, the uncut portion of the main food item
is;
a. garnish c. serving portions
b. centerpiece d. setting
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13. It is arranged artistically in proportion to the cut slices.
a. garnish c. serving portions
b. centerpiece d. setting
14. Use attractive platter presentation made of metal, mirrors, plastic
or wood and:
a. china ware c. pan
b. platter d. dinner ware
15. The act of serving or arranging portions of main food item
artistically:
a. slicing c. garnishing
b. setting d. cutting
What’s In
In order to firm up what you have learned and to have a better

appreciation of garnishing.
Make an album of twenty different pictures of food garnishes.

Score Criteria
food garnishes preparation in very
5
attractive manner.
of food garnishes preparation in
4
attractive manner.
of food garnishes preparation in a
3
simple manner.
Created an album of 6-9 pictures of
food garnishes preparation in a
2
simple manner.
food garnishes preparation in
1 disorganized manner.
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After all the guide outputs have been answered, Discuss your
insights personal knowledge and relevant experiences on the topic to
make it more exciting and engaging.
What’s New
Now a days we can garnished our own food simply by looking at

some videos at YouTube, some garnish are selected mainly to
augment the visual impact of the plate. The primary reasons to
garnish food is to accompany a prepared dish or drinks. A food
which is served with garnish may be described as being ‘’garni’’, the
French term for ’’garnished,’’ many garnishes are not intended to be
eaten. Herbs like parsley, basil, thyme and rosemary are among the
most common garnishes because they are fresh and often brighten a
dish or cut through rich, dense flavour palates. Other ingredients
that can be used as garnishes include slices of citrus ,like lemon.
Lime or orange.
A garnish is an item or substance used as a decoration or

embellishment accompanying a prepared food dish or drink . In many
cases it may give added or contrasting flavour. Some garnishes are
selected mainly to augment the visual impact of the plate, while others
are selected specifically for the flavour they may impart. Garnishes
consist of an edible component , brighten the plate, give a clue to the
flavour of the meat and compliment the taste of a dish or fill empty
space on the plate.
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Garnish should enhance the food with colour, not to overpower
it, always consider the colour of your serving dishes and table
decorations in creating a total picture.
What is It
Garnish is an act of adding the final touch of a dish using edible

decoration, while plating requires proper placement of every single
element of a dish including the garnish on a plate. Garnishes
brighten the plate , it also gives a clue to the flavour of a meal and
complement the taste of the dish or fill empty space on the plate. The
three rules for garnishing a plate are garnishes should always be
functional. If you can’t eat it, it doesn’t belong on the plate. Garnish
should always enhance the primary ingredients and garnish should
always add contrasting colors , textures and overall interest.
The principle of garnish
 Should complement flavor and textures of the meal and not

compete with it or take attention away from it. For example a
sandwich should be garnish on the side.
 Garnish should be good partner with its food item. Pair things
that are alike in some way.
 Vegetables like tomatoes, bell peppers and cabbages can be
hollowed out and use for raw vegetable dip.
Suggested food that can be garnish
 Citrus garnishes, take lemons and make lemonade ,or create

beautiful decorations for your table
 Fans, flowers, and butterfly garnishes, these garnishes are really
creative
 Chocolate garnishes
 bell pepper garnishes
 carrot garnishes
 cucumber and zucchini garnishes
 vegetable garnishes
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 fruit basket garnishes
Some common garnishes include:
 Herbs can be chopped to sprinkle over top of finished salad for

flavor and eye appeal.
 Herbs sprigs can be used to decorate top of salads.
 Thin slices of vegetables; julienne of carrot, slivers of spring

onion.
 Nuts ,roasted and chopped to add flavor
 Deep fried shaving of vegetables
Common types of garnishes used to enhance the look and

flavour of a dish
 Herbs and leaves

 Roots and greens
 Edible flowers
 Fruits and vegetables
 Purees
 Sauces and syrups
 Lemon decoration
 Salmon canapés with a cream garnish
What’s More
Multiple Choice:
Direction:
1. Tiny cuts of uncooked, unseasoned vegetables; that add colour
but do not enhance flavour.
a. Clamart c. brunoise
b. Doria d. Florentine
2. The overall plan on how something will look like is called;
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a. arrangement c. design
b. shape d. texture
3. When creating the design for a dish, how many colors on a plate
is usually applicable.
a. 1 c. 2
b. 3 d. 4
4. Using the natural shapes of bones and molding or shaping
starches and vegetables are good ways to add appealing aspect to
a plate.
a. Texture c. height
b. design d. color
5. Which of the following refers to something that feels, when you
touch it?
a. design c. texture
b. Color d. garnish
6. When to garnish a dish ?
a. after the dish is served
b. right before serving
c. before the main ingredient is placed
d. before being held for future service
7. Which cut refers to long thin strips similar to matchsticks.
a. julienne c. brunoise
b. paysanne d. florentine
8. Which vegetable is not the best choice to use when garnishing a
hot platter?
a. Shapes c. height
b. arrangement d. texture
10. Particularly for buffet presentation, what is important in color

variation?
a. Cuts c. platter arrangement
b. Sauces d. texture
11. What do you called a chocolate pipes that is used for
garnishing?
a. napping c. docking
b. string work d. piping
12. What are the two ingredients used in making frosted grapes?
a. water and sugar
b. honey and lemon juice
c. sugar and lemon
d. water and molasses
13. Which food would be best presented in a molded timbale?
a. Potato gratin
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b. Sautéed peppers
c. Wild mushroom and rice
d. Roasted sweet potatoes
14. String work is a type of garnish used with;
a. salad c. soup
b. dessert d. appetizers
15. Which of the following is not used in adding height to a dish?
b. cut vegetables d. clear
What I Have Learned
After going through the activities, you probably realize that

garnishing is one of the component of presenting starch and cereal
dishes.
Summarize what you can do to improve learning on garnishing food.
_____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
What I Can Do
Direction: Read the menu carefully and answer ,what is being ask.
Write your answer in your notebook.
Linguine with ham , Lemon and Basil

Direction: Fill in blanks with the words, from the bo x below.
Cut serve boil mix cook
First ___________________ water.
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Second, add linguine to the water ______________the linguine
for 10 minutes in the hot water.
Third ________________ the ham into small pieces then, fry the
ham in the olive oil.
Fourth __________________ together with the pasta, ham, lemon
juice, egg yolks, crème, basil and parmesan cheese.
Fourth ___________________ and enjoy!
Answer the following questions about the recipe.
1.Is this dish easy or difficult to cook?
___________________________
__________________________________________________________________
__________________________________________________________________
2.How many minutes does it take to cook?
_______________________
__________________________________________________________________
__________________________________________________________________
3. What ingredients do you need for the recipe?
__________________
__________________________________________________________________
4. Is this dish healthy or unhealthy? _____________________________
__________________________________________________________________
5. Would you like to cook linguine with ham, lemon and basil?
Why or Why not?
___________________________________________________________
__
Assessment
Post test.
Multiple choice:
Direction:
the a separate sheet of paper.
27
1. It is recommended to use no more than how many colors
when
plating?
a.1 c. 3
b.2 d. 4
b.light and natural d. creamy and
buttery
3.Which of the following is the process of arranging and
decorating food.
4. Which of the following tool is used for measuring dry and
liquid ingredients.
5. A tool used to scrap extra mixtures of butter , sugar and egg
from the sides of the mixing bowl.
6. Which of the following tool is used for testing the tenderness
of
Meat and blending other ingredients with flour.
8. What tool is used in preparing cake mixtures, salads, creams
and sauces?
9. Which of the following tool is used for separating coarse
particles of flour, baking powder and powdered ingredients.
10. what tool is used for beating egg whites ,egg yolk ,creams
and
mayonnaise?
11.Which vegetable is not the best choice to use when

garnishing
a hot platter.
28
a. Shapes c. height
b. arrangement d. texture
13. Particularly for buffet presentation ,variety is importance as
color variation?
a. Cuts c. platter
arrangement
b. sauces d. texture
14. A tool used for mixing creams, butter, and for frosting salad.
15. Which of the following tool is used for beating eggs whites;
Additional activities
Through the varied readings you underwent, you may have

firmed up some concepts about garnishing. How can you share
learning’s to others. In five sentences, state these concepts that
you have internalized.
__________________________________________________________________
_________________________________________________________________
_________________________________________________________________
___________________________________________________________________
___________________________________________________________________
__________________________________________________________________
29
Lesson
Sauces
3
What I Need to Know
1. Explain the importance of making a sauce;

2. Discuss the procedure in making a sauce .
3. Identify the ingredients according to the given recipe.
4. Present sauce attractively using suitable ingredients.
What I Know
Pre-test
Multiple choice
Direction:
Choose the letter of the best answer. Write the chosen letter
on a separate sheet of paper.
1. Sweet and sour sauce are based on which mother sauce?
a. Tomato –based c. hollandaise
b. Stock-based d. vinegar and oil
2. A small sauce creates from a tomato –based sauce is;
a. Béchamel c. sweet and sour
b. orange d. barbecue
3. Is béchamel a white sauce .

a. Maybe c. true
30
b. False d. none of the above
4. A marinade is a sauce used to flavour meals by soaking them,
What sauce is this based on?
a. vinegar and oil c. tomato-base
b .stock- based d. white sauce
5. Which of the following is a clear soup?
a. bisque c. cream
b. bouillon d. puree
6. What substance is added to give taste to the food?
a. decoration c. seasoning
b. flavouring d. thickening
7. What utensil is appropriate in serving hot soup?
a. bowl c. soup bowl
b. basin d. tray
8. Sauce made from a blend of salad oil, vinegar and seasoning.
a. brown sauce c. tomato sauce
b. butter sauce d. white sauce
9. Sauce made with tomatoes and seasoned with spices and herbs.
a. brown sauce c. hollandaise sauce
b. butter sauce d. tomato sauce
10. Sauce made by forming an emulsion with fat such as margarine,
butter or salad oil and egg.
11. A kind of sauce made from melted butter or margarine to which
seasoning are added.
12. A roux –based sauce made with margarine or butter,
flavour ,and
brown stock.
13. Oil – and vinegar sauce use the same basic ingredients as
vinaigrettes
a. oil, vinegar, and pepper
b. oil, acidic liquids and seasoning
c. vinegar and ginger sauce
d. oil and garlic
14. classical sauces that are the basis for most other sauces;
a. king sauces c. master sauces
b. mother sauces d. hierarchy sauce
15. A derivative sauce from Hollandaise is;
a. chevon c. supreme
b. white sauce d. bearnaise
31
What’s In
In order to firm up What you have learned and to have a
better appreciation of Sauce making.
On your notebook list down all the tools, Ingredients, and
Procedure in preparing a Hollandaise sauce. Follow the format
below.
Tools/ Ingredients Procedure

equipment
What’s New
Sauce play an important role in maximising flavour, adding
juiciness and improving the mouth feel of a dish. For instance ,if
you’re having a BBQ party at home ,having a delicious sauce to
slather over your BBQ meat will make a world of difference. Sauces
are essential element in cuisines all over the world.
A food item which is served with garnish may be described as
being garni, the French term for ’’garnished,’’ many garnishes are
not intended to be eaten. Herbs like parsley, basil, thyme and
rosemary are among the most common garnishes because they are
32
fresh and often brighten a dish or cut through rich, dense flavour
palates. Other ingredients that can be used as garnishes include
slices of citrus ,like lemon. Lime or orange.
Garnish should enhance the food with colour, not over power
it. Consider the colour of your serving dishes and table decorations
in creating a total picture.
What is It
Sauce is a liquid or semiliquid mixture that is added to a food
as it cooks or that is served with it. Sauce provide flavour, moisture
and a contrast in texture and colour.
They may also serve as a medium in which food is contained, for
example the veloute sauce of creamed chicken. This sauce is simple
, rich and heavy, yet it contains only three ingredients : egg yolks,
butter and lemon. The quality standards of a good sauce are
measured by the following characteristics; the thickness
consistency is given by partially thickening with roux or starch.
Some common problems in making sauce : It happens when the
sauce is over cooked. Poor colour -using dirty utensils and incorrect
cooking causes poor colour of the sauce. Raw starch flavour –starch
is insufficiently cooked.
The five qualities of a good sauce
1. Moistness
2. Flavor
3. Richness
4. Appearance
5. Interest and appeal
Four different types of sauces

1. Cream sauces are creamy, rich and generally fattening
2. oil/butter sauces are mostly comprised of butter and egg
Yolk
33
3. Stock ,most of your gravies will be made using stock,
either
chicken, beef or fish .
4. Tomato
Basic sauces for meat, vegetables and fish
1.White sauce- basic ingredient is milk which is thickened

with
flour and enriched with butter
2. Veloute sauce- chief ingredients are veal ,chicken and fish
broth.
3. Hollandaise- It is rich emulsified sauce made from butter
,egg yolks, lemon juice and cayenne.
4. Emulsion – consists of liquid dispersed with or without an
emulsifier.
5. Brown sauce/espagnole – a brown roux-based sauce made
with margarine or butter, flavour and brown stock.
6. Tomato – made from tomato products
Samples of sauce:
white sauce Emulsion hollandaise
tomato sauce brown sauce Veloute
34
What’s More
Multiple Choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Mother sauce that is an emulsion made from eggs ,butter and
lemon.
a. espagnole c. hollandaise
b. Tomato d. béchamel
2. Tomato based sauce is started with ;
a. tomato, mustard, onions and garlic
b. chopped tomatoes or squeezed line
c. sautéed aromatic vegetable and tomato product
d. none of the above
3. Sauces were developed to cover the taste of food that were going
bad.
a. True c. Maybe
b. False d. none of these
4. Stock- based sauces is used to create;
a. Casserole c. soups
b. Desserts d. gravies
b. white sauce d. béarnaise
b. Orange d. barbecue
8. Is béchamel a white sauce.
a. Maybe c. true
b. False d. none of these
35
9. A marinade is a sauce used to flavour meals by soaking . What
sauce is this based on?
a. vinegar and oil c. tomato
b. stock- based d. white sauce
10. A cook which specialises in making sauce;
a. saucier c. sauce masseur
b. sauce master d. sauce maker
11. How do you store a sauce;
a. Cover the tap of the sauce with plastic wrap the
surface of the sauce ,then store in refrigerator
b. air tight container
c. in the refrigerator
d. it can be left out and doesn’t need to be refrigerated
vinaigrettes
c .vinegar and ginger sauce
d. oil and garlic
b. mother sauces d. hierarchy
14. What is the purpose of making sauce;
a. add texture , visual appeal, moistener
b. add moist
c. texture, body, color
d. adds flavor
15. A thick pureed sauce made from vegetables or fruit called coulis
can be used:
a. pureed sauce c. flavor enhancement
b. an added nutrients d. thickener
36
What I Have Learned
Give one type of sauce that you know. Describe it briefly and
write how it is being prepared by completing the following.
1. The type of sauce I know is

______________________________________
_______________________________________________________________
_______________________________________________________________
2. This type of sauce is ____________________________________________
_______________________________________________________________
_______________________________________________________________
3. This type of sauce is being prepared by:
a. _____________________________________________________________
b. _____________________________________________________________
c. _____________________________________________________________
d. _____________________________________________________________
e. _____________________________________________________________
37
What I Can Do
On your notebook list down all the tools, Ingredients, and
Procedure in preparing a Bechamel Sauce. Follow the format
below.
Tools/ Ingredients Procedure

equipment
38
Assessment
Post test.
Multiple choice:
Direction:
Choose the letter of the best answer. Write the chosen letter
on a separate sheet of paper.
b. mother sauces d. hierarchy sauce
b. white sauce d. bearnaise
3. Is béchamel a white sauce,
a. Maybe c. true
b. False d. none of the above
4. A marinade is a sauce used to flavour meals by soaking them,
What sauce is this based on?
a. vinegar and oil c. tomato-base
b. stock- based d. white sauce
5. Which of the following is a clear soup?
a. bisque c. cream
b. bouillon d. puree
6. What substance is added to give taste to the food?
a. decoration c. seasoning
b. flavouring d. thickening
7. Sauce made by forming an emulsion with fat such a
margarine, butter or salad oil and egg.
8. A kind of sauce made from melted butter or margarine to which
seasoning are added.
9. A roux –based sauce made with margarine or butter, flavour,
And brown stock.
Vinaigrettes.
39
c. vinegar and ginger sauce
d. oil and garlic
11. What utensil is appropriate in serving hot soup?

a. bowl c. soup bowl
b. basin d. tray
12. Sauce made from a blend of salad oil, vinegar and seasoning.
a. brown sauce c. tomato sauce
b. butter sauce d. white sauce
13. Sauce made with tomatoes and seasoned with spices and
herbs.
b. orange d. barbecue
40
Additional Activities
Activity 1.
Let us determine how much you already know about Presenting
Starch and Cereal dishes. Take this activity.
Activity 1.A
Arrange the following steps chronologically. Use A for the
first step, B for the second and so on. Write your answer in your
notebook.
41
Lesson
Accompaniments
4
What I Need to Know

1. Define accompaniment.
2. Discuss the function of accompaniments in making sauce.
3. Identify the ingredients according to the given recipe.
4.Present accompaniments attractively using suitable
ingredients.
What I Know
Pre-test.
Multiple Choice:
Direction:
1. Which of following food item can be stored in the refrigerator for 2
Or 3 days?
a. cooked pasta c. fresh pasta
b. dried pasta d. frozen pasta
2. This results when there is too much liquid in relation to starch?

a. scorching c. thinning gel
42
b. skin formation d. weak gelling
3. This problem is usually encountered when using acid or acid

Ingredients such as lemon in vinegar.
5. Which of the following sources of starch is rarely used in
manufacturing food starch?
a. cassava c. potato
b. corn d. rice
6. Which of the following is suggested if you will hold pasta for
cooking?
a. cook pasta ahead of time and chill
b. drain and add sauce
c. drain toss with a small amount of oil cover and hold
in warmer
d. under cook slightly the pasta

meat and blending other ingredients with flour.
sauces?
10.A tool used to scrap extra mixtures of butter , sugar and egg from
the sides of the mixing bowl.
11. Which of the following should be practiced when using cutting
board to reduce the spread of bacteria.
a. use separate chopping board for different kinds of food.
b. keep separate chopping board for your meat and your
vegetables.
c. clean the chopping board before using
d. scrape chopping board before using
12. Which of the following guidelines is not included in making
vegetable Salad?
a. cooked to firm ,crisp texture and good color
b. cooked until completely tender and overcooked
c. thoroughly drained and chilled before using
43
d. marinated or soaked in a seasoned liquid
13. Which of the following is not a factor to consider in salad

preparation ?
a. contrast and harmony of colors
b. quality of ingredients
c. arrangement of food
d. proper food combinations
14. How food items are placed on a dish in order to maximize
its appeal.
15. The overall plan for food plating will look like?
a. design c. taste
b. shape d. texture
44
What’s In
In order to firm up What you have learned and to have a better

appreciation of Accompaniments.
Photo grid
Make an album (collage or scrapbook) of different pictures of food
accompaniments.
Criteria
Created an album of 20
pictures of food
5 accompaniments in very
attractive manner.
pictures of food
4 accompaniments in attractive
manner.
pictures of food
3 accompaniments in simple
manner.
pictures of food
2 accompaniments in simple
manner.
Created an album of 6 pictures
of food accompaniments in a
1
disorganized manner.
45
Sauces ,Garnishes
Sauces, Garnishes and Accompaniments are additions to
to the main ingredients of a meal. They can be used to enhance the
flavour ,colour, aroma and overall presentation of the meal.
A flavoured food and sauces offered with specific main dishes.
appropriate accompaniment enhance the flavour of the dish by
providing a balance and contrast to taste.
Accompaniments are typically things like vegetables and side
salads but they also include sauces and relishes. Sometimes the
accompaniments also comes with a garnish of its own.
Accompaniments can be define as any additional food items
that are served with the main dish. It is generally offered with specific
main dishes . the object of offering accompaniments with the dishes
is to improve the flavour of the food.
What is It
Accompaniments plays an important role in preparing a dish.
The Continental breakfast do not have cooked food such as ggs or
pancakes instead they mainly consist of smaller. Light bites, such
as toast, muffins, various fruit and berries you will also find
accompaniments of butter, cheese and coffee, there are two types
of accompaniments they are the sauce and dressings. You can use
one or both of them at a time. Dressings can be classified into two
types : the vinegar based and mayonnaise based. While vinaigrette
based sauce can be value added: French, Roquefort, blue cheese
added to base dressing, other flavour added to base dressing
muffins, various fruit and berries you will also find accompaniments of
jam, in butter, cheese and coffee.
There are two types of accompaniments the sauce and
Dressings. Dressing can be classified into two types namely the
Vinegar bases and mayonnaise based and vinaigrette based.
Desserts and Sweet accompaniments

 Almond and orange cake
 Amaretto cream
 Amaretto cream tart with caramelized banana
 Amaretto torte with sweet cherry compote
46
 Angel cake with strawberries
. What’s More
Multiple Choice:
Direction:
A separate sheet of paper.
1. Which of this is not a category of soup garnishes?
a. garnishes SERVED WITH the soup
b. garnishes on top of the soup
c. garnishes with soup inside
d. garnishes in the soup
2. Which of the following is a sample of continental breakfast.
a. eggs and pancakes c. fruit cake
b. vegetables d. cheese
3. It is additional food items that are served with the main dish.
a. Accompaniments c. plating
b. Sauce d. garnishes
4. The main objective offering of accompaniments is;
a. to improve the flavor

b. to improve the color
c. to improve the appearance
d. to improve its shape
5. When planning the overall design of a plate, which of the

following
should not be considered?
6. Which of the following is the correct order in which people

‘’eat’’?
a. eyes ,nose ,mouth c. mouth, eyes, nose
7. What are the 2 areas of presentation techniques?
47
8. It is important to remember KIS when it comes to garnishing
and plating. What does KIS stand for?
9. It is recommended to use no more than how many colors
when plating?
a. 1 c.3
b. 2 d.4
Manufacturing food starch?
b. corn d. rice
cooking?

c. drain toss with a small amount of oil cover and hold in
warmer
13. Stock- based sauces is used to create;
a. Casserole c. soups
b. Desserts d. gravies
b. white sauce d. béarnaise
15.Which of the following refers to something that feels, when you
touch it.
a. design c. texture
b. Color d. garnish
What I Have Learned
48
You are now ready to apply important learning’s from lesson 4,
the better way to strengthen the value of accompaniments of food.
A. Put down your greatest concern about accompaniments of food.
1.
___________________________________________________________
2.
___________________________________________________________
3.
___________________________________________________________
B. What do you wish you have done? Use the stem, I wish , I could.
Relate
your answer to those in exercise A.
1.
___________________________________________________________
2.
___________________________________________________________
3.
___________________________________________________________
B. Write down your plan of action for the three concerns listed in A.
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
49
What I Can Do
A. Complete the table by writing the Appropriate tool and equipment in column B to
perform the task given in column A. Write your answer in your test notebook.
A B
1. Used for separating coarse
particles
Of flour ,sugar ,baking
powder, and powdered
ingredients to retain finer
texture
2. Used for cooking meat and
fish dishes with gravy and
sauce.
3. Used for cooking food by
steaming.
4. Used for tenderizing meat,
chicken and other grains or
legumes,such as mongo and
white bean sin lesser time.
5. Used for separating liquids
from fine or solid food particles
,such as coco cream from
coconut and tamarind extract.
6. Use to handle delicate
flowers and herbs as not to
disturb petals and help them
retain their color for longer.
50
Assessment
Post test
Multiple Choice:
Direction:
1. Which of following food item can be stored in the refrigerator for 2
Or 3 days?
a. cooked pasta c. fresh pasta
b. dried pasta d. frozen pasta
2. This results when there is too much liquid in relation to starch?
3. This problem is usually encountered when using acid or acid
Ingredients such as lemon in vinegar.
manufacturing food starch?
b. corn d. rice
sauces?
8. A tool used to scrap extra mixtures of butter, sugar and egg from
The sides of the mixing bowl.
9. Which of the following should be practiced when using cutting
board to reduce the spread of bacteria.
a. use separate chopping board for different kinds of
food.
b. keep separate chopping board for your meat and your
vegetables.
c. clean the chopping board before using
51
d. scrape chopping board before using
cooking?
c. drain toss with a small amount of oil cover and hold
in
warmer
meat and blending other ingredients with flour.
12. Which of the following guidelines is not included in making
vegetable salad?
a. cooked to firm ,crisp texture and good color
b. cooked until completely tender and overcooked
c. thoroughly drained and chilled before using
d. marinated or soaked in a seasoned liquid
13. Which of the following is not a factor to consider in salad
preparation ?
a. contrast and harmony of colors
b. quality of ingredients
c. arrangement of food
d. proper food combinations
14. What food items are placed on a dish in order to maximize its
Appeal?
15.The overall plan for food plating will look like?
a. design c. taste
b. shape d. texture
52
Additional Activities
Activity
Show that you learned something by doing this activity. Write Your
answer in your notebook.
53
15.A
14.C 15.A 15.B
13.D 14.D 14.C
54
Lesson 4-Accompaniments
Pre-test What’s More
1. C 1. D POST TEST
2. D 2. A 1. C
3. C 3. A 2. D
4. C 4. A 3. C
5. C 5. D 4. C
6. C 6 .D 5. C
7. D 7. A 6. A
8. A 8. D 7.C
9. C 9. C 8.B
10.B 10.D 9.B
11.B 11. A 10.C
12.B 12.C 11.D
13.A 13.C 12.B
14.A 14.D 13.A
15.A 15.C 14.A
15.A
Lesson 3- Sauce Lesson 2 -Garnishing Lesson I - Plating
Pre-test What’s More Pre-test What’s More Pre-test What’s More
1. D 1. C POST TEST 1. C 1. D POST TEST
1. C 1. D POST TEST
2. D 2. C 1. B 2. B 2. B 1. C 2. C 2. B 1. B
3. C 3. A 2. D 3. C 3. B 2. D 3. D 3. D 2. C
4. A 4. D 3. C 4. D 4. C 3. A 4. A 4. A 3. B
5. B 5. D 4. A 5. B 5. C 4. A 5. D 5. D 4. C
6. C 6 .D 5. B 6. C 6 .B 5. B 6. B 6 .C 5. D
7. C 7. D 6. C 7. C 7. A 6. D 7. D 7. A 6. C
8. B 8. C 7.C 8. A 8. C 7.C 8. A 8. A 7.D
9. D 9. A 8.A 9. C 9. B 8.A 9. A 9. D 8.C
10.C 10.A 9.A 10.B 10.C 9.C 10.B 10.A 9.D
11.A 11. A 10.B 11.B 11. B 10.B 11.D 11. A 10.A
12.A 12.B 11.C 12.A 12. A 11.C 12.C 12.B 11.A
13.B 13.B 12.B 13.C 13.A 12.C 13.A 13.C 12.B
14.B 14.A 13.D 14.A 14.B 13.C 14.C 14.D 13.D
15.D 15.D 14.D 15.B 15.A 14.D 15.B 15.A 14.C
15.D 15.B 15.A
Pre-test What’s More
1. C 1. D POST TEST
2. C 2. B 1. B
3. D 3. D 2. C
4. A 4. A 3. B Answer Key
5. D 5. D 4. C
6. B 6 .C 5. D
7. D 7. A 6. C
8. A 8. A 7.D
9. A 9. D 8.C
10.B 10.A 9.D
11.D 11. A 10.A
12.C 12.B 11.A
References:
BOOKS
Technical- Vocational- Livelihood
Home Economics
COOKERY (Anecita S. Kong and Anecita P. Domo) (pages: 99-
104)
INTERNET
https://savvytokyo.com, Technical-Vocational-livelihood
https//en.m.wikipedia.org
Prezi.com gimmesomeoven.com escoffieronline.com
www.abie2learn.com
55
For inquiries or feedback, please write or call:
Department of Education - Bureau of Learning Resources (DepEd-BLR)

Deped Division of Bukidnon
Fortich st., Sumpong ,Malaybalay City
Telefax:088 813-3634
Email Address: bukidnon @ deped.gov.ph

Website:depedbukidnon.net.ph

TLE 10 Cookery Module 5 Quarter 1

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Department of Education • Republic of the Philippines

Published by the Department of Education – Division of Bukidnon

Development Team of the Module

Victor G. De Gracia Jr.,CESO III

Randolph B. Tortola, Ph.D, CESO IV

Shambaeh A. Abantas - Usman, PhD

Department of Education – Division of Bukidnon

This instructional material was collaboratively developed

We encourage teachers and other education

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Department of Education • Republic of the Philippines

Lesson 3- Sauces - Wednesday

WHAT THIS MODULE IS ABOUT

Welcome to the Technology Home Economics (Cookery) Grade 10

This module was collaboratively designed, developed and

This learning resource hopes to engage the learners into guided

Notes to the Teacher

As a facilitator you are expected to orient the learners on how to

For the Learner and Parents

Welcome to the Technology Home Economics- Home Economics

successfully achieve the relevant competencies and skills at your own

This module has the following parts and corresponding icons:

What I Need to This will give you an idea of the skills or

What I Know This part includes an activity that

What’s In This is a brief drill or review to help you link the

What’s New In this portion, the new lesson will be

What is It This section provides a brief discussion of the

What’s More This comprises activities for independent

What I Can Do This section provides an activity which will help

Assessment This is a task which aims to evalua te

Answer Key This contains answers to all activities

At the end of this module you will also find:

References This is a list of all sources used in

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on

We hope that through this material, you will experience

This module was designed and written with you in mind. It is

The module has 4 lessons namely:

After going through this module, you are expected to:

This module was designed and written with you in mind. It is

After going through this module, you are expected to:

5. It is important to remember KIS when it comes to garnishing

Make an album of twenty different pictures of food plating.

Notes to the Teacher

Plating is one of the factor in Presenting starch and Cereal

The current plating trends are the landscape, taking inspiration

Guidelines for Plating

1. choose the right plate

The 5 Basic Elements of Plating

 Create a framework. Start with drawings

1. Pasta is best if cooked and served immediately, try to cook

Plating is the arrangement and overall styling of food upon

Guidelines in Plating Dessert

1. Make garnishes edible. Everything on the dessert plate should

 It helps with mindful eating. When it comes to mindful eating,

Tools and Equipment :

What I Have Learned

You are now ready to apply important learning’s from lesson 1,

4. Which of the following is not commonly used in plating a dish?

Clip at least five pictures of plating, Mount the items below

In order to firm up what you have learned and to have a better

Make an album of twenty different pictures of food garnishes.