10

Technology and Livelihood Education

CAREGIVING 10
Quarter 2
PREPARE HOT MEALS -EGG DISHES, PASTA GRAIN
AND FARINACEOUS DISHES
Caregiving– Grade 10
Alternative Delivery Mode
LESSON 1: PREPARE HOT MEALS -EGG DISHES, PASTA GRAIN AND FARINACEOUS DISHES
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 MagtolisBriones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Kathryn D. Alfonso
Editors: Name
Reviewers: Name
Illustrator: Name
Layout Artist: Name
Management Team: Name of Regional Director
Name of CLMD Chief
Name of Regional EPS In Charge of LRMS
Name of Regional ADM Coordinator
Name of CID Chief
Name of Division EPS In Charge of LRMS
Name of Division ADM Coordinator

Printed in the Philippines by ________________________

Department of Education –RegionXI

Office Address: ____________________________________________

____________________________________________
Telefax: ____________________________________________
E-mail Address: ____________________________________________
 10

TLE
CAREGIVING
Quarter 2 – Module 2:
LESSON 1: PREPARE HOT MEALS
Introductory Message
For the facilitator:

Welcome to the TLE – CAREGIVING 10 Alternative Delivery Mode (ADM) Module on

LESSON 1: PREPARE HOT MEALS -EGG DISHES, PASTA GRAIN AND FARINACEOUS 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

Hot meal means - having a high temperature. : having a

feeling of high body heat. of food or drink : heated to
a hot or warm temperature : served at a hot or warm
temperature.

As a facilitator you are expected to orient

Readthe learners on how to use this module.
You also need to keep more:track of the learners' progress while allowing them to
https://www.wiseoldsayings.com/nutrition-
manage their own learning. Furthermore, you are expected to encourage and assist
quotes/#ixzz6OT2s2MIm
the learners as they do the tasks included in the module.
For the learner:

Welcome to the TLE- CAREGIVING 10 Alternative Delivery Mode (ADM) Module on

LESSON 1: PREPARE HOT MEALS -EGG DISHES, PASTA GRAIN AND FARINACEOUS 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 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 Know This will give you an idea of the skills or
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 Learned This includes questions or blank

sentence/paragraph to be filled into 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 evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will 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!
 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 Caregiver. 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 is divided into two lessons, namely:

• Lesson 1 – Prepare egg dishes
• Lesson 2 – Prepare pasta grain and farinaceous dishes

After going through this module, you are expected to:

• Discuss principles and procedure in the preparing pasta grain and
farinaceous dishes
1. Identify ingredients according to the given recipe
2. Prepare variety of pasta grain and farinaceous dishes based on
appropriate techniques
3. Present pasta grain and farinaceous dishes attractively using suitable
garnishes, condiments and service wares.
4. Store hot meal hygienically at the appropriate temperature

What I Know

Activity 1. True or False Direction: Read each question carefully. If the statement
is correct, write TRUE and if the statement is incorrect, write FALSE. Write your
answer in your quiz booklet.

______1. Uncooked grain is best stored through freezing

______2. You can get fiber from whole grain cereals.

______3. Cereals do not serve as ingredients of alcoholic beverages

______4. Grains that are not cooked are indigestible.

______5. Oil should be added to the water to be used in cooking pasta.

Lesson
Learning Outcome 2

2
PREPARE PASTA, GRAIN, AND
CEREAL DISHES

Pasta is a food made from a mixture of flour, water, and sometimes eggs that
is formed into different shapes (such as thin strips, tubes, or shells) and usually
boiled (Merriam-Webster, 2014).

What’s In

Activity 2.1. NAME THAT DISH

Direction: Completethe boxes below by filling them with different pasta, grain, and
cereal dishes that you know. Use your quiz notebook for your answer.

Different
Pasta
Dishes

Different
Grain
Dishes

Different
Cereal
Dishes

Notes to the Teacher

https://www.realsimple.com/food-recipes/cooking-tips-
techniques/cooking/cook-pasta
 What’s New

Pasta Shapes

There are hundreds of shapes and sizes of pasta with each shape used for
different preparations based on how the sauce will cling, the texture desired, or
how the product will be used. For example:
• Pasta shapes with holes or ridges, such as wagon wheels or rotini,
are perfect for chunkier sauces.
• Thin, delicate pastas, such as angel hair or vermicelli, are better
served with light, thin sauces.
• Thicker pasta shapes, such as fettuccine, work well with heavier
sauces.
• Very small pasta shapes, like alphabet shapes and acini di pepe,
are good for soups.
Flavoured pasta is available in a variety of shapes in both the dried and
fresh forms. Vegetable ingredients are added to pasta to provide both color and
flavor. An example of flavoured pasta is spinach noodles that are green. Follow the
package directions for cooking flavoured pastas.

Cooking Pasta

Pasta should be cooked al dente, or “to the tooth”. This means the cooking should
be stopped when the pasta still feels firm to the bite, not soft and mushy. The
pleasure of cooking pasta is its texture, and this is lost if it is overcooked. To test
for doneness, break pasta into small piece and taste it. As soon as pasta is al
dente, cooking must be stopped at once. Half a minute extra is enough to overcook
it.Cooking times differ for every shape and size of pasta. Timing also depends on
the kind of flour used, and the moisture content.

Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 1 ½ minutes to
cook after the water has returned to a boil.

Italian practice is to toss the pasta with the sauce the minute it is drained, the
sauce immediately coats all surfaces of the pasta, and the cheese, melts in the heat
of the boiling hot noodles

Preparation of Pasta
• Moist heat preparation
The following are the ingredients and their proportions when cooking pasta:
- 3 liters water
- 1 tsp salt
- 250 grams pasta
• When cooking pasta use a saucepan large enough for the pasta to
move around. Boil water. Once boiled, stir in the salt and slowly add
the pasta, making sure that all of the noodles are covered with water.
This is to ensure uniform heating of the noodles.
• Adding of oil is not advisable since this hinders the sauce from
clinging to the pasta.
 • Replace the lid of the cooking pot to facilitate re-boiling of water.
Remove the lid when the water has boiled. Stir the cooking noodles
once or twice only. Periodically, check if the pasta is cooked.
• Pasta must be cooked until it is firm to the bite it "al dente". This
stage is reached when the pasta can be easily cut by pressing with a
fork against the side of the pan or by actually biting on a strand to be
sure that, the pasta feels firm and chewy.
• For most regular pasta, cooking time is approximately 10 minutes,
but fresh pastaand Asian noodles can take as little as 3 minutes.
• Pasta should be drained immediately before serving using a colander.
• It should never be rinsed in cold water unless it will be used for
making salad.
• Rinsing it will remove its starchy cooking which enables the sauce to
cling to the noodles.
• Pasta should be slightly undercooked if it is to be stir-fried, baked or
added to soup, stew or casseroles.
•
Storage of Pasta
• The storage of pasta depends on whether it is dried, fresh or cooked.
• Dried pasta should be tightly wrapped and stored in a cool, dry place.
• Fresh pasta should be kept in refrigerator until the expiration or “used
by” date.
• It will be at its best for about a week and will keep in the freezer for a
month. Fresh pasta is modified-atmosphere packages may last up to
120 days, but there is an increased risk for microbial contamination
because of the long storage time.
• Additional ingredients often found in fresh Asian noodles reduce their
keeping time in the refrigerator to days.
• Cooked pasta will keep for to days in the refrigerator and is
easily reheated in the microwave oven under vented plastic wrap or by
placing it in a pot of boiling water for half a minute.

Farinaceous Dishes

Farinaceous- consisting or made of meal or flour (Oxford dictionaries, 2014).

Cereals
Cereals – There are grains used for food, for example wheat, maize, or rye (Oxford
dictionaries, 2014). Grains are the world’s famous food crops, and there are
numerous varieties.

Several of the many varieties of grains

• Millet – This is the seed of an annual, gluten-free grass that is widely eaten as
a cereal in Africa and Asia. It is also used as a source of starch.
• Corn – Indigenous to Mexico, corn is one of the most important cereals in the
form of grain, meal, and flour. It is used to make corn bread and hominy, and is
also an important source of starch and cooking oil.
• Wheat – It is the source of the highest-quality bread and baking flour. There are
many different varieties. The durum wheat type is best known in making pasta.
• Oats – native to central Europe, oats are used to make oatmeal and flour, and
are often added to cakes and cookies.
• Barley – Indigenous to the East, barley is used for making malt liquor, as a side
dish similar to rice, and also in soup.
• Masbati rice – Grown in the foothills of the Himalayas, the narrow long-grained
rice is one of the finest. It should be soaked before cooking, and is the best rice
to eat with Indian food.

Risk in the preparation and cooking of starch and cereal dishes and other food
• Food handlers;
• Kitchen facilities;
• Food selection and preparation; and
• Safe temperatures.
Guidelines on proper and safe handling of food
1. Food handlers
• Undergo training on food safety and obtain medical certificates
from the local/provincial/city/municipal health office.
• Observe proper hand washing technique
• Wear complete cooking outfit and use disposable gloves for direct
food contact.
• Observe personal hygiene at all times.
• Avoid handling food if you are sick.
2. Kitchen facilities
• Use separate equipment and utensils for handling raw foods
• Sanitize all surfaces and equipment used for food preparation
• Clean thoroughly the cutting-boards and work areas after each use
• Protect the kitchen areas and food from insects, pests and other
animals
• Maintain the highest standards of sanitation in the kitchen at all
times
• Repair immediately broken but still serviceable kitchen tools,
utensils and equipment to be ready for next use
• Sanitize completely all kitchen utensils especially cups, saucers,
flatware after each use
• Provide for adequate space, proper ventilation and window screens
in the area
• Provide garbage receptacle for proper waste disposal.

Uses of Cereal Grains

• Flour is a fine powder obtained from crushing the endosperm of the grain. In
case of whole grain flours, the bran and germ are also milled into the flour.
• Flour is used to make breads and an assortment of other baked
products, such as biscuits, rolls, crackers, pretzels, cookies, cakes,
and pastries. It also plays an important role as a thickener.
• Pasta comes in variety of shapes, and is sold in both dried and fresh forms.
• Breakfast cereals are the form of dry cereal as a vegetarian replacement for
traditional breakfast of ham, eggs, sausages, etc. Nutrient content: a cup of
cooked cereal, grain, or pasta contains about 160 calories (kcal), 30 grams
of carbohydrates, 6 grams of protein, some vitamins, and minerals (thiamin,
riboflavin, niacin, vitamin B6, pantothenic acid, folate), and a trace of fat.
Whole-grain products provide additional fiber.
• Alcoholic beverages are done through the process of “fermentation”. Example:
rice to make sake, a Japanese wine; rye, barley, or corn may be used in brewing
beer or distilling liquors.
• Animal feeds – Grains are important in manufacturing livestock and pet feeds.
Many dried dog foods list ground yellow corn as the first ingredient on their label.

Rice
Over half the world’s population relies on rice as a staple food. It has 8
amino acids in balanced proportions. In Asia, where 94% of the world’s rice
is produced, rice is so important that it is a symbol of life and fertility. This is why
rice is sometimes thrown at the bride and groom at a wedding.

Classificationof Rice
• Long-grained rice -is rich in amylase. It absorbs more water and is
gelatinized at a higher temperature. If properly prepared, it retains its
shape well as it swells.
• Medium-grained and Short-grained rice
Short-grained rice is high in amylpectin. It is cohesive and sticky, tends
to split on ends and becomes less distinct in outline.

Corn –Over 50% of the world’s corn is grown in the United States. It is native to
Americas. Fossilized corn pollen grains found near Mexico City have been
estimated to be over 80,000 years old.
Corn classification– Corn is classified according to its kernel type and by its color.
Yellow and white predominate, but there are also red, pink, blue, and black corns
as well as corn bands or stripes.

Preparation of Cereal Grains

Cereals in their natural form are nearly indigestible. The hardouter covering of the
seed of these grasses prevents their immediate consumption and can even break a
tooth.
Moist heat preparation: boiling/simmering
• Pre-prep - Whole grains are first rinsed thoroughly prior to cooking to remove
any dirt or insect part.Cooking the grain – the most common method is the
absorption method”. The grain is added to a measurement amount of boiling water.
Salt is added in the ratio of ¼ teaspoon per cup of uncooked grain to provide flavor.
The pan is then covered, and the water is brought back to boil. The heat is then
immediately reduced, and the contents are allowed to simmer (covered) for the
remainder of the preparation time. The steam cooker simplifies the process because
the only step consists of adding the grain, unheated water, and seasoning to the
container, which regulates the temperature as needed to produce perfect rice.
Regardless of which method is used, water is absorbed, after which the rice finishes
cooking through the trapped steam.

• Grain consistency – A pan is used, adding the grain to hot water results in
fluffier product; adding cold water yields a sticker grain. Stirring also affects
stickiness.
The grain is initially stirred only as much as is necessary to disperse it and the
salt evenly in the water. Stirring can be avoided by pouring the grain in a zigzag
fashion over the entire surface of the boiling water for a more even distribution.

• Determine doneness – After the minimum amount of covered cooking time has
passed, the grains are tested for doneness by tasting. The grains should be tender
but should have a slight resistant core. Undercooked grains are difficult to chew
and have a starchy, raw flavor. Overcooked grains may form a mushy, formless
mash. Too much water contributes to stickiness, sogginess, and loss of nutrients,
but insufficient water causes dry, toughened textures, and may even allow the
grain to burn.
• Standing time – Once cooked, the grain should stand for 10-15 minutes. The
standing time allows steam to further separate the granules, creating a light, airy
texture. To further achieve this goal, after removing the saucepan from the heat, a
fork can be used to fluff the grain by gently and quickly forming a pyramid with the
grain in the pan. The fork handle is inserted into the pile in four places, moving it
back and forth each time to create ¼-inch tunnel for steam to escape from the
pyramid. Placing a paper towel flat over the pan and then covering the pan with its
lid allows the paper towel to absorb the rising steam.

Storage of cereal grains

Dry grains, freed of their bran and germ, are best kept in airtight wrappings or
containers in a cool, dry area free of rodents, insects, and other pests. Moisture is
the biggest contributor to the deterioration of grains. The relative humidity
in the environment determines the grain’s moisture content, as grains take up
moisture until equilibrium is reached with the atmosphere’s water vapor. Once
opened, packages should be tightly resealed or the grain placed in another airtight
container that will protect it from air or animal invasion. Most grains, when stored
properly, will keep for 6 to 12 months.

Refrigerated
Whole grain should be refrigerated in airtight containers to retard rancidity and
prevent mold growth, which can be caused by moisture. Usually, only whole
and cooked grains are refrigerated. Cooking whole grains will keep up to a week if
they are tightly covered. The best way to reheat grains is in a microwave oven or in
a covered saucepan on top of the range with about 2 tablespoons of water added for
each cup of grain.

Frozen
Cooked whole grain can be frozen for future use if they are tightly wrapped or
placed in airtight containers. Uncooked grains should not be frozen because
freezing alters the protein structure in such a way that any baked products made
from the grain will not rise as high.
 What is It

Nutritional contribution of cereals

Cereals contain some amount of vitamins B and a considerable amount of protein,

especially if eaten in large amounts. They are rich source of starch and have low fat
content if the germ has been removed.

Starches, the reserved carbohydrate of plants, have several functions in food

preparation. It can be used as thickener in sauces and as a stabilizer for beverages
and dressings. It also provides the structural framework of baked products.
It is a gelling agent for food items such as rice cakes, and can be used for dusting
or coating bread and biscuits, as well as helps retain moisture in fillings and
candies.

Examples of starch cookery

Starch is cooked in many ways. It is primarily used for thickening soups, sauces,
and gravies; and for gelatinizing puddings.

White sauces
The general procedure for making white sauce is to first melt the fat before
thoroughly blending in the flour. Cold milk is then added and blended well with the
starch by constant stirring, usually, with a whisk. A well-prepared white sauce
should be smooth, well-seasoned, and should have an appropriate viscosity for the
type being prepared.

Gravy
The preparation of gravy varies according to the type of dripping used. Dripping
are fats or liquid that accumulates after the meat has been fried, roasted, baked, or
steamed.

Cream soups
A cream soup is based on a thin white sauce also called béchamel sauce mild that
has been thickened with roux, with heavy cream added as a finishing touch. The
solids could either be strained or puréed and returned to the soup. Straining is
done to ensure a velvety-smooth texture. The consistency should be similar to that
of heavy cream.
 What’s More
Activity 2.2 KNOW YOUR KITCHEN PROWESS
Direction: Recall any pasta, grain and cereal dish that your family prepares
during especial or ordinary occasion at home. Present the recipe in class.

YOUR RECIPE HERE

Activity2.3.KNOW YOUR KITCHEN UTENSILS Direction: Complete the table below

by providing the utensil appropriate for the given activity.

List of utensils used in your given recipe.

. (Activity 2)
 Additional Activities

Activity 3. COOKING TIME

Direction: Form a group with five members. Each group will prepare variety of
pasta, grain and cereal dishes from the different recipes considering the cultural
background and condition of the patient.

Activity 4. PRESENTATION TIME

Direction: Create and present pasta, grain and cereal dishes attractively using
appropriate accompaniment, garnishing and serving portion.

What I Have Learned

• Pasta is a food made from a mixture of flour, water, and sometimes

eggs that is formed into different shapes (such as thin strips, tubes, or
shells) and usually boiled (
• Vegetable ingredients are added to pasta to provide both color and
flavor.
• Pasta should be cooked al dente, or “to the tooth”. This means the
cooking should be stopped when the pasta still feels firm to the bite,
not soft and mushy.
• When cooking pasta use a saucepan large enough for the pasta to
move around.
• Adding of oil is not advisable since this hinders the sauce from
clinging to the pasta.
• Pasta should be drained immediately before serving using a colander.
• The storage of pasta depends on whether it is dried, fresh or cooked.
• Farinaceous- consisting or made of meal or flour
• Avoid handling food if you are sick.
• Maintain the highest standards of sanitation in the kitchen at all
• times
• Flour is a fine powder obtained from crushing the endosperm of the
grain.
• Undercooked grains are difficult to chew and have a starchy, raw
flavor. Overcooked grains may form a mushy, formless mash. Too
much water contributes to stickiness, sogginess, and loss of
nutrients, but insufficient water causes dry, toughened textures,
and may even allow the grain to burn.
 What I Can Do

MAKING PASTA GRAIN, FARINACEOUS /CEREAL DISHES Direction:

You will make your own recipe in preparing Rice Dishes . Write on a clean sheet of
bond paper. (Name of recipe, ingredients, procedures and materials needed)

5 4 3 2 1
Performance Very Needs
Excellent Fair
criteria satisfactory Satisfactory improvement

Prepares, Prepares, Prepares, Prepares, No attempt No attempt to

checks and checks and checks,and checks and to heck and prepare,check
list down list down list down list down list down and use needed
all needed all needed most needed some needed some of the materials and
materials and materials and materials and materials and needed ingredients prior
ingredients ingredients ingredients materials to actual
ingredients
prior to actual prior to prior to and activity.
activity. actual prior to ingredients
actual activity.
activity. actual activity. prior to
actual
activity.

Speed/Time Finished Finished Finished Finished No work at all

the work the work on the work the work
ahead of time close to beyond
time given time the given
time.
 Assessment

I. MULTIPLE-CHOICE
Direction: Read each questions carefully. Using a quiz booklet, write
the letter that corresponds to your answer in each question.

1. Which of the following refers to “al dente” in pasta cooking?

A) Pasta is soft. B) Pasta is chewy.
C) Pasta is soggy. D) Pasta is firm and chewy.
2. This refers to a food made from mixture of flour, sometimes eggs
that are formed into different shapes.
A) cereal B) pasta
C) rice D) corn
3. Which of the following symbolizes life and fertility?
A) Rice B) Corn
C) Barley D) Wheat
4. Which of the following is not considered a cereal?
A) barley B) rice
C) oats D) wheat
5. The following are the uses of starch except one;
A) thickening soups B) preparing for sauces
C) gravies D) leavening agent

II. TRUE OR FALSE

Direction: Read each questions carefully. If the statement is correct,
write the word TRUE and if the statement is incorrect, write FALSE.
Write your answer before each number.

______1. Omelet is beaten egg, cooked, and rolled into a cigar shape or
folded into a flat half circle.
______2. In cooking, egg is flipped when the whites are 75% set.
______3. Freezing is the best storage for uncooked grain.
______4.Pasta should be drained immediately before serving using a
colander.
______5. Whole-grain cereal can provide additional fiber.
______6. Cereals are not used to make alcoholic beverages.
______7. Animal feeds are purely made of flour.
______8. Hardboiled egg is cooked for 3 to 4 minutes.
______9. Uncooked grains are tough and may be indigestible.
______10.In cooking pasta, oil should be included when boiling.
 Answer Key

LESSON 2
ACTIVITY 1

1.FALSE

2.FALSE
3.FALSE

4.TRUE

5.FALSE

ASSESSMENT Lesson 2
1. D
2. B
3. A
4. D
5. D
TRUE OR FALSE
1.T
2.T
3.F
4.T
5.F
6.F
7.F
8.T
9.T
10. F
References
Books

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.
Richmond, Julius B., et.al. (1990) Health for Life. US: Scott, Foresman and
Company
Home 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

INTERNET

https://drive.google.com/file/d/0B41NpxO8pu79dEtkeTRwRmx4aGs/view
https://drive.google.com/file/d/0B41NpxO8pu79ZXVFT0JvMFZwTk0/view
Internet www.doc.wa.gov/policies/showFile.aspx?name=610240a1
http://www.fnri.dost.gov.ph/index.php?option=content&Activity=view&id=49
http://www.fnri.dost.gov.ph/index.php?option=com_content&Activity=view&id=88
3 http://kidshealth.org/teen/misc/vitamin_chart.html
http://www.babyzone.com/baby/breastfeeding/nursing-mothers-diet_68248
http://healthtoday.net/Feature/2012/07Jul/SportsNutrition101.aspx
http://www.ndap.org.ph/obesity http://www.philstar.com/health-and-
family/2013/08/06/1055171/18-foods-losingweight-part-1
http://www.fnri.dost.gov.ph/index.php?option=content&Activity=view&id=1094
http://www.pchrd.dost.gov.ph/index.php/2012-05-23-07-46-36/2012-05-24-00-
03- 06/5281-good-nutrition-for-filipino-adults
https://drive.google.com/file/d/0B41NpxO8pu79QmZOa0V5YnpQOG8/view
https://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/cook-
pasta
http://blog.fatfreevegan.com/2006/12/minicrustless-tofu-quiches.html
http://challengedairy.com/recipes/breakfast-foods/ham-and-broccoli-strata
For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph