10/

12
Technology and Livelihood Education
Technical Vocational Livelihood
(TLE/TVL)
CAREGIVING
Quarter 1 – Module 1: Weeks 1-2
Preparing Cold Meals – Prepare Appetizers
TLE-Caregiving NC II – Grade 10/12
Quarter 1 – Module 1: Weeks 1 - 2
Preparing Appetizers
First Edition, 2020
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 10/12
Technology and Livelihood Education
Technical Vocational Livelihood
(TLE/TVL)
CAREGIVING
Quarter 1 – Module 1: Weeks 1-2
Preparing Cold Meals – Prepare Appetizers
Introductory Message
For the facilitator:
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 at home.
Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.

For the learner:

As a learner, you must learn to become responsible of your own
learning. Take time to read, understand, and perform the different
activities in the module.
As you go through the different activities of this module be
reminded of the following:
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 Let Us Try before moving on to the other
activities.
3. Read the instructions 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
done.
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!

ii
 Let Us Learn

This quarter will guide you, to acquire the essential knowledge and competencies
and develop your skills with understanding in the preparation, cooking,
presentation, and storing appetizers. Products/performances required in every
activity will help you to practice gained understanding.
This module was anchored on the following Most Essential Learning Competencies
(MELCs) in TLE 10/12 CAREGIVING NC II: TLE_HECGCM9- 12-Ia-d-1
Understand concepts related to prepare cold meals - appetizers for the patients.

 Variety of ingredients in preparing appetizers

 Prepare varieties of appetizers
 Methods of preparing appetizers
 Presentation of prepared appetizers
 Safety and hygienic practices in storing appetizers

Specifically, you are expected to:

 Discuss principles and procedures in the preparing appetizers
 Identify ingredients according to the given recipe
 Prepare variety of appetizers based on appropriate techniques
 Present appetizers attractively using suitable garnishes, condiments and
service wares
 Compute the nutritive value per order/serving of an appetizer
 Store appetizers hygienically at the proper temperature

3
 Let Us Try

MULTIPLE CHOICE Direction: Read each question carefully. Choose the best

answer and write the letter only in your activity notebook.

1. It is a portion of food meant to be eaten directly using hands, in contrast to

food eaten with a knife and spoon, chopsticks, or other utensils.
A) Canapes’ B) Finger food C) Salad D) Green Salad
2. It is made of clear glass or plastic. It has lines on the outside so that you can
measure 1 cup or fractions of a cup.
A) Timer B )Liquid measuring cup C). Dry measuring cup D) Spoon
3. It is used to measure the length of time up to 1 hour when food is being
cooked or baked.
A) Measuring spoon B) Spatula C) Time D) Weighing scale
4. It is made of medium to fine metal mesh and is used to separate mesh and is
used to separate solid ingredients from liquids.
A) Strainer B) Can opener C) Skewer D) Knives
5. All of these are preparation equipment, EXCEPT ONE:
A) Pastry bag B) Pastry brush C) Cutting board D) Measuring spoon
6. It is a small serving of food and beverages which help in increasing appetite
slightly. It is usually served before the meal.
A) Dessert B) Appetizer C) Canapes’ D) Sandwiches
7. This question is a part of a group with common instructions; Appetizers.
A) Entrée B) Croutons C) Hors d’ouvres D) Dessert
8. Which of the following words means appetizing or tasty ?
A) bacteria B) candidate C) ceremony D) delicious
9. When is an appetizer served at a meal?
A) the end B) the beginning C) the middle D) it is not served
10. An appetizer is…
A) a small portion of food served at the beginning of a meal to whet the
appetite
B) a small bite of food
C) a piece of bread with a topping
D) a sweet soup served at the beginning of the meal
11. A small piece of bread, cut into interesting shapes with flavorful toppings is
called?
A) Canape B) appetizer C) hors d’oeuvre D) beverage
12. Canapes can be altered by
A) using crackers or pastry
B) making into a sandwich
C) changing the spices and herbs
D) sprinkling with salt and pepper
13. Which of the following is a type of appetizer?
A) whole fruit B) cubed fruit chunks C) apple sauce D) juice

4
14. Which of the following is a type of appetizer?
A) bacon-wrapped shrimp B) steak C) pork chops D) lamb stew
15. Type of appetizer that uses a highly flavored seasoning.
A) Hors D' Oeuvres B) canape C) relishes D) petite salad
16. Which of the following is a type of appetizer?
A) tortilla chips and bean dip
B) burritos
C) enchiladas
D) tostadas
17. It holds the spread and garnishes.
A) toppings B) tray C) base D) bread
18. A type of appetizer usually served chilled.
A) canape B) hors d’ oeuvre C) cocktail D) petite salad

19. It is a very heavy, thick-bottomed frying pan used for pan-frying when a very
steady, heat is needed.

A) can opener B) knives C) skillet D) cutting board

20. Which of the following is the proper core four practices in safe food
handling?
A) clean, separate, cook, and chill
B) chill, separate, clean, and cook
C) separate, chill, cook, and clean
D) separate, clean, cook, and chill

Let Us Study

Lesson
PREPARE COLD MEALS – APPETIZERS
1

5
 Appetizers are small servings of food and beverages which help in
increasing the appetite slightly. It is usually served before the main meal. They are
also known as hors d’œuvres and vary from country to country. They are snack
items predominantly and cannot be too filling. They are often served along with
cocktails or at a reception party. They may also be served while away the time
until all the guests arrive for a celebratory dinner. An appetizer frequently doubles
up as an entrée dish particularly during a formal meal which includes several
courses.

Principles and Procedures involved in preparing Appetizers

1. Serving a party of 100 guests could therefore mean making and arranging
600 or more varied pieces. The cold-food expert is expected to put in many
work hours requiring not only patience but also staying powers as well as
skill and attention to detail.
2. The host/hostess should plan the preparation of appetizers carefully
because hors d‘oeuvres and canapés do not keep their appearance well for a
long period time.
3. Prepare the various parts of mini-foods separately ahead of time and
assemble them as close to serving time as possible.
4. Dry canapé bases stored dry, keep well for several days.
5. Bread bases may be cut ahead but must be kept moist or frozen. Some
bread-based canapés can be made ahead and frozen if their toppings are
foods that freeze well.
6. Butters and spreads hold well in the cooler or refrigerator when covered
well; some even improve in flavor. However, these should be brought to
room temperature before application on the bases.
7. Garnishes may be cut ahead, meat sliced and marinated, sauces prepared.
8. Meatballs may be cooked ahead, stored in the cooler or refrigerator or
frozen, and heated in sauce at serving time.
9. Many canapés and hors d‘oeuvres ingredients – fish, poultry, meats, eggs,
and eggs product – are good bacteria growers and must not stay long at
room temperature.
10. Both raw ingredients and assembled products must be kept out of the
danger- zone temperatures while food is being prepared.
11. Finished platters should be chilled before service. Once served they may
have to stay at room temperature for an hour or more before being eaten.
12. Hot food should be kept at a temperature above 71º Celsius or served
immediately.
13. A miniature hibachi, fondue cooker, or chafing dish can be used to keep
the hot food hot. Crushed ice will keep the cold ones cold

6
Variety of Ingredients in Preparing Appetizers

Hors d’Oeuvres (r-ˈdərv\)

An hors d’oeuvre is used in meals for the same reason as canapés. These two
are often confused for each other. There are, however, three differences between
hors d‘oeuvres and canapés, as follows:

 Hors d‘oeuvres are not served on a bread or crust base.

 Hors d‘oeuvres are eaten with cocktail picks or cocktail forks.
 The major ingredient of hors d‘oeuvres is usually served whole rather than
pureed, chopped, or made into a spread.

Hors d‘oeuvres are dainty foods, colorful and vary in size and shape. They
may be simple, such as bits of meat and cheese such as crackers with liver pate.
Some are served cold on toothpicks in special holders, while others are served hot
from a chafing dish.

Some simple hors d‘oeuvres are deviled egg, cocktail sausages, sliced smoked
salmon, smoked turkey, stuffed prunes, smoked oysters, miniature meatballs,
Vienna sausages, boiled peeled shrimps, chicharon, and spicy dilis.

Fruits such as apples, cantaloupes, pineapples, watermelon, and oranges

make beautiful holders for hors d‘oeuvres. So do vegetables such as banana hearts,
round eggplants, red or green cabbage heads, large cucumbers, and upo.

Those That May Be Served Cold

Cheese Cubes
Cut cheese into bite-size cubes Nutrition Facts
Serving Size 1 cubic inch
shortly before serving them because
Amount Per Serving
they dry out quickly when exposed to Calories 69 Calories from Fat 51
air. % Daily Values*
Total Fat 5.63g 9%
Saturated Fat 3.586g 18%
Polyunsaturated Fat 0.16g
Monounsaturated Fat 1.596g
Cholesterol 18mg 6%
Sodium 106mg 4%
Potassium 17mg
Total Carbohydrate 0.22g 0%
Dietary Fiber 0g 0%
Sugars 0.09g
Protein 4.23g
Vitamin A
http://fatsecret.com/calories- Vitamin C 3%
nutrition Calcium 0%
Iron 12%
1%

Ham Rolls 1 roll-up equals

Roll thin slices of cold ham around 69 calories,
pickles or asparagus spears or fill 5g fat (3g saturated fat),
with a spread. 18 mg cholesterol,
180 mg

7
 sodium, 2g
carbohydrate,
http://www.tasteofhome.com/recipes/asparagus-ham-roll-
trace fiber, 6g
ups protein.

Canapés

A canapé is a bite-size, open-faced finger food consisting of a bread-type

base, a spread or topping, and a garnish. The garnishes are usually portions of
meat, fish, chicken, egg, or cheese or a combination of these foods with bits of fruits
or vegetables. Designed for both eye and taste appeal, canapés come in different
shapes. They should be arranged attractively on trays and laid out on the buffet
table or passed around the guests.

Canapé Bases

The following foods can be used as canapé bases:

1. Melba toast
2. Crackers of many varieties
3. Pastry
4. Bread such as loaf, French, or rye bread
5. Croutons

Melba toast and crackers are available in the market in assorted sizes,
shapes, and textures.

Pastry bases may be purchased ready-made in various sizes or prepared as

mini-pizza crust.

Bread may be sliced or cut into shapes – squares, rectangles, circles,

triangles, diamonds – using a knife. They may also be cut into hearts, fancy rounds,
and the like using a cookie cutter.

Croutons are buttered bread shapes baked in the oven until crisp and
brown. Crisp pan de sal halves make perfect croutons. The term also refers to small
cubes of bread fried with herbs and spices or baked for use as garnish for soups
and salads.

Canapé Spreads or Toppings

Canapé butter can be made ahead and spread on soft bread or crisp crouton
bases at the last minute. They add flavor and color to the canapé base.

Canapés should be sharp in flavor. Often, contrasting flavors are used

together on the same piece. For contrast, you may combine spreads with sweet-
sour, salty- bland, and strong-mild flavors, but avoid flavors that do not blend well.
For example, do not mix fish with fruit.

8
 The following tasty butter adds flavor to canapés. They are made by blending
¼ cup creamed butter with each of the following combinations:

1. Chive butter: 1 tablespoon finely chopped chives, 1 teaspoon lemon juice, a

dash of salt, and dash of pepper
2. Cheese butter: ¼ cup softened cheese (sharp or smoke-flavored) and a dash
of Cayenne pepper
3. Garlic butter: 1 small clove garlic (crushed) or ¼ teaspoon garlic powder, a
dash of hot pepper sauce, and a dash of salt
4. Lemon butter: ½ grated lemon rind, 1 tablespoon juice, a dash of nutmeg,
and a dash of salt
5. Meat spreads may also be used. These can be purchased or made at home.
Examples of these are liver spread, potted ham, and shrimp spread.

Here are some examples of toppings and garnish combinations.

Topping Garnish
Lobster butter Shrimp, parsley
Smoked salmon, chopped onion,
Cream cheese
chopped parsley
Mustard butter Sliced ham rolled around asparagus
Pimiento butter Smoked oysters, clams
Butter Salami, slices of pickles, cheese
Parsley butter Sardines, mackerel, capers

Canapé Garnishes

Garnishes for canapés are neatly cut portions of pork, beef, fish and seafood,
eggs, cheese, olives, pimiento, and pickles which are used to provide visual appeal.
These pieces should harmonize with the size and shape of the canapé base.

Finger Food

Finger food is food meant to be eaten directly using the hands, in contrast to
food eaten with a knife and fork, chopsticks, or other utensils. In some cultures,
food is almost always eaten with the hands; for example, Ethiopian cuisine is eaten
by rolling various dishes up in injera bread. In the South Asian subcontinent, food
is traditionally always eaten with hands. Foods considered street foods are
frequently, though not exclusively, finger foods.

9
 FRUIT KABOBS WITH DIP
Prep/Total Time: 15 min.
MAKES: 12 servings

Ingredients
Quantity Unit Item

Assorted fruit - green grapes, watermelon

balls, cantaloupe balls and strawberry halves
1 Cup (8 oz) Plain yogurt

½ medium Ripe banana

4 teaspoon Honey

1/8 teaspoon Ground cinnamon

Methods:
Thread fruit alternately onto skewers. In a
blender, combine the remaining ingredients;
cover and process until smooth. Serve with
kabobs.
Yield: 1 – ½ cups dip.

Nutritional Facts for Fruit Kabobs with Dip

Serving Size: 1 (332 g)
Servings Per Recipe: 1

Amount Per Serving % Daily Value

Calories 286.9
Calories from fat 73 25%
Total fat 8.1 g 12%
Saturated Fat 5.2 g 26%
Cholesterol 31.8 mg 10%
Sodium 114.4 mg 4%
Total Carbohydrate 47.9 g 15%
Dietary Fiber 1.7 g 6%
Sugars 41.4 g 165%
Protein 9.2 g 18%

http://www.food.com/recipe/fruit-kabobs-with-dip-15424

10
 Chicken Garlic Bites
Tools,
Total Time:Equipment,
40 mins Utensils
needed in preparing Appetizers
Prep Time:30 mins
Measuring Utensils
Cook Time: 10 mins

Servings: 16

Ingredients:
Liquid Measuring Cup - This cup is made of clear
Quantity Unit Item glass or plastic. It has lines on the outside so that
2 you skinless
Boneless can measure
chicken1 cup or fractions
breasts, cut into of
bitea size
cup.
There is a space above the 1-cup line to prevent
pieces
½ cup Olivespills
oil and a spout to make pouring easier.
4 cloves Garlic, minced
¼ Liquid Measuring Cup
teaspoon Pepper
½ cup Dry Measuring Cup - These are made of metal or
Breadcrumbs
¼ teaspoon Cayenneplastic. They come in nested sets of ¼-, 1/3-,
pepper
½-, and 1-cup sizes and in metric sets of 50, 125,
Methods: and 250 milliliters. They are used for measuring
items such as flour, sugar, and shortening.
1. Place chicken in shallow dish. Unlike the liquid measuring cups, these are filled
2. In small bowl, mix olive oil, to garlic,
the topand black
edge andpepper.
then leveled off with the flat
Dry Measuring Cup
3. Pour over chicken. edge of a knife or spatula.
4. Cover and marinate 30 minutes.
5. Drain.
Measuring Spoons - These come in sets. They are
6. Preheat oven to 475°F.
held together by a ring, hung on a rack, or nested
7. Mix breadcrumbs and cayenne.
together. The spoons are made of metal or plastic.
8. Coat chicken.
The most common sizes are the tablespoon,
9. Arrange in a single layer on cookie sheet.
teaspoon, ½ teaspoon, and ¼ teaspoon. Metric
10.Bake 10 minutes or until brown.
measuring spoons have 1-, 2, 5-, 15-, and 25-
Nutritional Facts for Chicken Garlic Bites milliliter sizes.
Measuring Spoons
Serving Size: 1 (25g)
Servings Per Recipe: 16
Timer - This is used to measure the length of
time, up to 1 hour, when food is being cooked or
Amount Per Serving % Daily
baked.Value
You set the time by turning the dial to the
Calories 91.1
pointer on the outside of the dial. At the end of
Calories from fat 65 72%
Total Fat 7.3 g
the
11%
time, a bell will ring.
Saturated Fat 1.0 g 5%
Cholesterol 9.4 mg 3%
Sodium Timer
42.0 mg 1%
Total Carbohydrate 2.7 g 0%
Mixing Dietary Fiber 0.1 g
Equipment 0%
Sugars 0.2 g 0%
Protein 3.6 g 7%
http://www.food.com/recipe/chicken-garlic-bites-27733

11
 Mixing Bowls - These come in sets containing a
small, medium, and large bowl. These are made of
glass, metal, or plastic. Bowls with slanted sides
are better than those with straight sides because
slanted sides make mixing easier.

Mixing Bowls

Mixing Spoon - A spoon is a utensil consisting of

a small shallow bowl, oval or round, at the end of
a handle. A type of cutlery, especially as part of a
place setting, is used primarily for serving. Spoons
are also used in food preparation to measure, mix,
stir and toss ingredients.
Mixing Spoon

Preparation Equipment

Pastry Bag and Tubes/Tips - A funnel-like or

cone-shaped cloth or plastic bag with an open end
that can be fitted with metal or plastic tubes or
tips of varying sizes and designs used for shaping,
piping, or decorating with materials such as cake
icing, whipped cream, Duchesse potatoes, and soft
dough.

Pastry Bag and Tubes/

Tips

Pastry Brushes - These have bristles either in a

flat shape or bunched together. The bristles may
be plastic nylon or natural material. Use a pastry
brush to ―paint liquids or glazes onto pies, bread,
or pastries. It is also useful for greasing baking
pans. You should have a separate basting brush
for applying fat or other liquid to meat and poultry
during roasting or broiling.
Pastry Brushes

12
 Strainer - A strainer is made of medium to fine
metal mesh and is used to separate solid
ingredients from liquids. It can also be used for
washing berries and small amounts of vegetables.

Strainer

Knives - Knives are among the real essentials in

any kitchen. They come in a variety of sizes. One
knife you will probably use most often is the
paring knife, which has a blade about 6 or 8
centimeters (2 ½ or 3 inches) long.
Knives

Cutting Board - This is the only surface on

which you should do cutting or chopping. These
boards protect the countertop and keep knives
sharp longer. They come in large and small sizes.
Wooden cutting boards are the most common,
Cutting Board but there are also heavy-duty plastic ones
available. Since plastic cut boarding can be
washed in the dishwasher, they are more
sanitary.

Can Opener - This should have handles that are

easy to grip and a sturdy cutting blade so that it
will easily open many different sizes of cans. A
pierce type can opener is useful for opening juice
or milk cans.

Can Opener

Skewer - A pointed wood or metal rod used for

trussing joints of meats and poultry, or for
holding meat, fish or pieces of vegetables.

Skewer

Skillet - A very heavy, thick-bottomed frying pan

used for pan-frying when a very steady, even heat
is needed.

Skillet

Safe Food Handling

13
The Core Four Practices

Right now, there may be an invisible enemy ready to strike. It is called BAC
(bacteria) that can make people sick. Even though consumers cannot see BAC – or
smell or feel it – millions may already be invading food products, kitchen surfaces,
knives, and other utensils. But consumers have the power to fight BAC and to keep
food safe from harmful bacteria. It‘s as easy as following these four simple steps:

CLEAN: Wash hands and surfaces often

SEPARATE: Don‘t cross-contaminate

COOK: Cook to proper temperature

CHILL: Refrigerate promptly

Let Us Practice

A. KNOW YOUR KITCHEN UTENSILS: Complete the table below by providing

the utensil appropriate for the given activity. Write your answer in your quiz
notebook.

Activity Utensil
1. Cut buns into bite-size pieces.
2. Drain the marinated chicken.
3. Cake icing, whipped cream, Duchesse potatoes, and soft dough.
4. Pan-frying when a very steady, even heat is needed.
5. Open many different sizes of cans.

B. PRINCIPLES IN PREPARING APPETIZERS: Read and analyze the following

statements. Select TRUE if the statement is correct and FALSE if it is incorrect.
Write your answer in your quiz notebook.

1. 100 guests mean making and arranging 600 or more varied appetizers.
2. Hors d‘oeuvres and canapés do keep their appearance well for a long period
of time.
3. Dry canapé bases stored dry, keep well for several days.
4. Hot food should be kept at a temperature above 71º Celsius or served
immediately.
5. Butters and spreads hold well in the cooler or refrigerator when not covered.

Let Us Practice More

14
RECIPE MAKING: Students/Learners. Every individual will prepare three different
varieties of appetizers from the different recipes considering the cultural
background and condition of the patient.

PRESENTATION TIME: Create/present appetizers attractively using appropriate

accompaniment, garnishing, and serving portion. (Through video/Drawing)

Hands-On Activity: The learner will make a recipe for Cold Meals: Appetizers.
Choose only one (1) recipe to make. In making a recipe write/reflect the proper
tools, materials, and equipment, following the procedures, and using the right
ingredients. Be guided with the Scoring Rubrics.

Scoring Rubrics:

Performance 5 4 3 2 1
criteria Very Needs
Excellent satisfactor Satisfactor Fair improvemen
y y t
Prepares, Prepares, Prepares, Prepares, Prepares, No attempt
checks and checks and checks, and checks and checks, to prepare,
list down list down all list down uses and list down check and
needed needed most some none of the listing down
material and materials needed needed needed needed
ingredients and materials materials materials materials
prior to ingredients and and and and
actual prior to ingredients ingredients ingredients ingredients
activity. actual prior to prior to prior to prior to
activity. actual actual actual actual
activity. activity. activity. activity.
Work Systematic Systematic Systematic Never follows No attempt
Application application application application systematic to apply
Procedure of all work of work of work application of procedure to
procedure all procedure procedure procedure the activity
the time most of the some of and highly given
even without time with the time development
proper minimum with on
supervision supervision constant supervision
supervision
Safety and Highly self- Self- Self- Needs to be Not
security work motivated motivated motivated motivated motivated
habits and and and and does not and totally
observes all observes observes observe disregards
safety and most safety sometimes safety and safety and
security and some of the security security
precautions security safety and precaution precautions
all the time precautions security in work in work
most of precautions
the time in in work
work
15
 Speed/Time Finished the Finished Finished Finished the No work at
work the work the work work beyond all
ahead of on time close to the given
time given time time.

Let Us Remember

 Appetizers are a small serving of food, beverages, which can help in

increasing the appetite slightly. They are usually served before the meal.
 Garnishes may be cut ahead but must be kept moist or frozen.
 Hors d’ oeuvres are dainty foods, colorful and vary in size and shape. They
may simple such as bits of meat and cheese such as crackers with liver pate.
 Canape is a bite-size, open-faced finer food consisting of bread type base, a
spread topping, and a garnish. It has a sharp flavor, contrasting flavors are
used together on the same piece.
 Crotons are buttered bread shapes and baked in the oven until crisp and
brown.
 Finger Food is food meant to be eaten directly using the hands, in contrast
‘’,the food eaten with a knife and fork, chopsticks, or other utensils.
 There are four measuring utensils:
1. liquid measuring cup
2. dry measuring cup
3. measuring spoon
4. timer
 There are two Mixing Equipment:
1. mixing bowls
2. mixing spoon
 There are three preparation equipment:
1. Pastry bag
2. Tube/Tips
3. Pastry brushes

Let Us Assess

DIRECTION: Read the following statements. Select TRUE if the statement is correct
and FALSE if it is incorrect. Write your answer in your quiz notebook.
16
_____1. Finger food is food meant to be eaten directly using the hands.

_____2. Can opener is a pointed wood or metal rod used for trussing joints of meats
and poultry or for holding meat, fish, or pieces of vegetables.

_____3. Pastry brushes are funnel-like or cone-shaped cloth or plastic bags.

_____4. Dry canapé bases, stored dry, keep well for several days.

_____5. Finished platters should be chilled before service.

Let Us Enhance

KNOW YOUR KITCHEN PROWESS

Direction: Recall any appetizer, that your family is preparing during the special or
ordinary celebration at home. Name five (5) recipes and write them on a clean sheet
of paper.

Let Us Reflect

This module helps us to

____________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
_________________________________________________________________________________.

17
 Answer Key

Let Us Assess Let Us Practice Let Us Try

1. TRUE A. 1. B 16. A
2. FALSE 1. Knives 2. C 17. C
3. FALSE 2. Strainer 3. C 18. C
4. TRUE 3. Pastry 4. A 19. C
5. TRUE bags/Tubes/ 5. D 20. A
tips 6. B
4. Skewer 7. C
5. Can Opener 8. D
9. B
B. 10.A
1. TRUE 11.A
2. FALSE 12.A
3. TRUE 13.C
4. TRUE 14.A
5. FALSE 15.A

18
 References

Adopted from K-12 I0 Caregiving Module

Books:

K to 12 Basic Education Program Technology and Livelihood Education Home Economics

Caregiving Specialization Course for Grade 10 Learning Material

K to 12 Basic Education Program Technology and Livelihood Education Home Economics

Cookery Specialization Course for Grade 10 Learning Material

Alvarez and Cabuhal.Food, Safety, Sanitation, and Hygiene

Brown, A. (2011). Understanding Food: Preparation and Principles.

Philippines: Cencage Learning.

Cruz, Julia G., et.al. (2003). Home Economics IV. Quezon City: Adriana Publishing Co., Inc.
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Management and Basic Technology IV, 3rd Ed.

Magee, Elaine. (2007). Food Synergy. US: Rodale, Inc.

Quick N Easy Budget Meals. (2005). Quezon City: Atlas Publishing. Sizer and Whitney. (2000).
Nutrition, Concepts, and Controversies. US: Wadsworth, Thoma Learning

Strand, Ray (2007). ―What your Doctor Doesn‘t Know about Nutritional Medicine Maybe Killing
You‖. US: Thomas Nelson Inc.

Zucker, Elana D.(2006). The Caregiver’s Resourcebook.New Jersey: Pearson Prentice Hall

Journal:

Blaylock, Russel (September 2007). ―Eating Fish: What you need to know‖ Blaylock Wellness

Report. Vol. 4, No. 9

JEEWON*, Dhandevi PEM and Rajesh. 2015. "Dhandevi PEM and Rajesh JEEWON*." Iranian
Journal of Public Health 1309-1321.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4644575/.

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For inquiries or feedback, please write or call:

Department of Education – Region XI

F. Torres St., Davao City

Telefax:

Email Address: lrms.regionxi@deped.gov.ph

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