HISTORY of HOME ECONOMICS

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HE-Module - Home economics, also called domestic science

or family and consumer sciences,
Secondary Education, Major in Science (Oas Community College)
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Commision on Higher Education

Municipality of Oas, Province of Albay
Region V
OAS COMMUNITY COLLEGE
S/Y: 2021-2022
TLE – HE – 2
TEACHING COMMON
COMPETENCIES IN
HOME ECONOMICS
NAME OF STUDENT
COURSE/SECTION
DATE SUBMITTED
INSTRUCTOR MS. BEVERLYN E. MIRABUENO, LPT

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PREFACE
In this module, you will learn more about the prospective teachers a foundation in
teaching different competencies in Home Economics track, including concepts that will
help to develop knowledge, skills and attitude to perform different tasks on the track
chosen. It covers common competencies on personal entrepreneurial competencies,
environment and market, and occupational safety and health. It also includes different
exploratory courses of Home Economics to give prospective teachers skills and
knowledge on the track chosen.
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.

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PRE-TEST
Directions: Read and analyze the statement carefully. Choose the correct answer and
write the letter only in your answer sheet.
1. It is a field of education which concerns itself with management and economics of the
community and home.
a. Cooking b. Housekeeping c. Economics d. Home Economics
2. It teaches young people on how to raise children from birth to early adolescence.
a. Child Rearing b. Housekeeping c. Economics d. Home Economics
3. Japanese word for folding

a. Ori b. Ore c. Kami d. Kame
4. The first known book on how to make an origami object.

a. Book of Origami b. The Secret of One Thousand Swan Origami
c. Origami Book d. The Secret of One Thousand Crane Origami
5. What animal produces veal meat?

a. calf b. deer c. hog d. sheep
6. Which of the following market forms of meat does not undergo chilling?
a. fresh meat b. cured meat c. frozen meat d. processed meat
7. What part of the meat has the greatest amount of quality protein?
a. Bone b. Fat c. Flesh d. Ligament
8. What do you call birds that are hunted for food?

a. game b. livestock c. poultry d. swine
9. To what part of poultry does breast meat belong?

a. dark meat b. tough meat c. variety meat d. white meat
10. A young chicken that is usually 9 to 12 weeks of age is called ___.

a. fryer b. hen c. roaster d. stag
11. Which of the following market forms of fish is best in making Fish Tempura and Fish
Fillet?

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a. whole b. Fillet c. Prawn d. Flaked
12. Which of the following shellfish is an example of cephalopods?

a. crabs b. kuhol c. lobster d. squid
13. The fish is cooked in small amount of water, vinegar, salt, sliced ginger, pepper and
other spices. This moist heat method is ________?
a. paksiw b. kuhol c. sinigang na isda d. steaming
14. A machine that is run by foot which may also be converted to electric power
machine is known as __________.
a. hemmer machine b. high speed over edger
c. lockstitch machine d. over edging machine
15. The part of the sewing machine that controls the looseness and tightness of Stitches.
a. bobbin b. thread guide c. presser foot d. upper tension
16. Type of floor that is durable, versatile and not easily pierced.
a. hard floor b. soft floor c. vinyl d. terra cotta
17. Mixture of sand and cement with gravel, broken stone and other elements.
a. ceramic b. concrete c. linoleum d. terra cotta
18. Floor surface texture developed through intense heat treated with sealer and very
porous.
a. bush hammered b. flamed c. sawn d. tumbled
19. Easiest stain to remove by just completely rinsing in cold waterwith cool biological
soak.
a. Greasy stains b. Organic stains c. Protein stains d. Tannin stains
20. These are stains that do not fall into any specific grouping such as scorch and chewing
gum.
a. Combination stains b. Dye stains c. Organic stains d. Special stains

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MODULE 1
Lesson 1: Home economics
1.2 Lesson Objective
At the end of this lesson, the student must be able to:

a. Define Home Economics
b. Discuss the history of Home Economics
c. Define the 7 competencies of Home Economics
1.3 Introduction
Home Economics -> also know a family and consumer science
➔ it is a field of education which concerns itself with management
and economics of the community and home.
➔ There are other names used for this subjectsuch as: Domestic
Economy, Human Sciences and Home Sciences.
1.4 Lesson Content
INFORMATION SHEET 1
History of Home Economics

• Catherine Beecher -> One of the first to champion the Economics of running a home.
➔ Argue for the importance of domestic life and sought to apply
scientific principles to childbearing, cooking and
housekeeping.
➔ Treaties on Domestic Economy for the use of Young Ladies at
home.
• Harriet Beecher Stowe -> was an American abolitionist and author. She came from
the Beecher family, a family religious family, and is best known for her novel Uncle
Tom’s Cabin.
➢ Catherine and Harriet both were leaders in mid-19th century North America
in talking about domestic science. They come from a very religious family that
valued education especially for women.

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• The Morrill Act of 1862 -> Propelled domestic science further ahead as land grant
colleges sought to educate farm wives in running their households as their husband
were educated in agricultural methods and processes.
➢ In the last decades of the 19th century, the land-grant schools, along with a few
private institutions, established courses of instruction in what was generally
called ”domestic science”
➢ Iowa, Kansas, Nebraska, Illinois, Minnesota, and Michigan were early leaders
offering programs for women which gave birth to the home economics
movement in 1889 Lake Placid Conferences.
• Ellen Swallow Richards (1842-1911) ->who was the first woman to attend
Massachusetts Institute of Technology and later became the first female instructor.
➔ She started Home Economics Movement.
➔ She focusses on applying scientific principles to domestic
situations.
➔ Late in the 19th century, Richards convened a group of
contemporaries to discuss the essence of domestic science
and how the elements of this discipline would ultimately
improve the quality of life for many individuals and families. A
home economics class in 1911 in Toronto
➢ Richards wanted to call this…

✓ Oekology or the science of right living.
✓ Euthenics, the science of controllable environment
➢ “Home economics" was ultimately chosen as the official term in 1899.
➢ Beginning in 1899 ->Richard, along with Melvin Dewey and other educators
and activists, organized a series of annual gatherings that became known as
the Lake Placid Conferences.
➔ these educators worked tirelessly to elevate the discipline,
which was to become home economics, to a legitimate
profession.
➔ Conference participants formed the American Home
Economics Association (AHEA). This organization effectively
lobbied federal and state governments to provide funding for
home economics research and teaching, including adult
education work through agricultural extension services,
leading to the rapid expansion of educational programs in
1908.

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➢ 1993 American Home Economics Association was changed to American

Association of Family and Consumer Sciences during Scottsdale Conference
in Scottsdale Arizona.
HISTORY OF PHILIPPINES HOME ECONOMICS

➢ American methods of instruction were ensured by bringing in hundreds of
American teachers called Thomasites in 1901
➢ Vocational training in housekeeping and household arts was made an
important element of girls’ education in the Philippines.
• Elvessa Ann Stewart ➝ A graduate of the University of Nebraska, she went to the
Philippines as a teacher in 1913.
➝Superintendent of Home Economics in the Bureau of Education in
Manila in 1929.
➢ For 20 years, Domestic training had flourished in Filipino Schools starting with
“Sewing, cooking, and housekeeping.”
➢ 1920 Girls ➝ in grade 5 to 7 were required to devote 80 minutes a day to home
economics activities which included:
✓ Cooking
✓ Sewing
✓ Housekeeping
✓ Sanitation
✓ Home Nursing
✓ Infant Care
✓ Food Selection
✓ Embroidery
✓ Lacemaking
➢ During 1941 ➝ Every secondary girl was required to have at least one year of
home economics before graduation. Required subjects included nutrition and
childcare.
➝Teachers of Intermediate Home Economics were required to be
graduates of the Philippine Normal School or the equivalent, which
required 3 years of study beyond secondary level
Home Economics: Today and tomorrow

➢ Professionals continue to practice in many venues including secondary teaching,
college and university teaching and research and outreach through cooperative
extension programs. K to 12 Program

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COMPETENCIES OF HOME ECONOMICS

1. COOKING
➝it teaches young people what to do in the kitchen: from setting the table to
baking cookies and cakes. They can learn about the food's nutrition value, the
proper rules of etiquette and ways of handling kitchen equipment.
2. CHILD REARING
➝ it teaches young people on how to raise children from birth to early
adolescence.
3. COMMUNITY AWARENESS AND EDUCATION
➝it provides the basic knowledge on how to live in a community.
4. DESIGN AND HOME MANAGEMENT
➝ young people receive lessons on interior and exterior design, as well as learn
how to take care of their homes.
5. TEXTILES AND SEWING
➝ it teaches young people how to embroider, sew, crochet, and do all kinds of
things with different kinds of threads and fabrics.
6. ECONOMICS AND BUDGETING
➝ one of the most essential elements of H.E
➝it teaches young people how to spend money wisely and how to get the best of
their financial situation.
7. HYGIENE AND HEALTH
➝ it teaches young people how to take care of their own hygiene and health, as
well as how to care for their sick relatives.
IMPORTANCE OF HOME ECONOMICS

A. LESSONS ON SAFETY
➝ young people learn how to prevent and deal with dangerous situations at home.
B. LEARNING PROPER NUTRITION
➝ learn the importance of proper nutrition
C. USEFUL LIFE SKILLS
➝ it give useful tips on how to deal with everyday things.
D. LIVING IN A COMMUNITY
➝ learn how to share responsibilities with other people.
E. KNOWING HOW TO BE A GOOD PARENT
➝ learn how to deal with kids, knowledge to take care of younger siblings, friends'
children, or work in the childcare sector.

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1.5 ACTIVITY
Activity 1
Direction: Answer the following questions and write your answers in separate sheet of
paper.
1. She was the Superintendent of Home Economics in the Bureau of Education in Manila
in 1929.
2. It provides the basic knowledge on how to live in a community.
3. American teachers who bring Home Economics in the Philippines
4. It is the science of controllable environment.
5. She was best known for her novel Uncle Tom's Cabin.
6-10.
DATE EVENT
1901
1920
1929
1941
TODAY AND TOMORROW

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Lessone 2: Arts and crafts:

Origami Paper-Vase

a. Discuss the history of origami
b. Identify the types of origami
2.3 Introduction
Origami is the Japanese art of paper folding. "Ori" is the Japanese word for
folding and "kami" is the Japanese word for paper.
2.4 Content
INFORMATION SHEET 1
The Origins of Origami

- Although Origami is known as a Japanese Art, it actually began in China. The
Chinese invented paper around 100 A.D., and when the invention spread to Japan around
600 A.D., so did the art of paper folding.
The History of Origami

• In ancient times, Origami could only be used for special occasions because
the paper was scarce. The figures made from origami were shaped like
animals, costumed people, and ceremonial designs that had special
meanings to them. The constructions were done using a single sheet of
colored paper that was often, though not always, square.
• There were no directions back then. None of the folding instructions were
ever written down for the models. They were passed down by generation
through learning and practicing.
• The art of paper folding was not called Origami until the end of the
nineteenth century. By the 1950’s origami gained popularity from world
famous origami artist Akira Yoshizawa (1911-2005).
First Book on Origami

- The first known book on how to make an origami object was written in 1797 and
is called The Secret of One Thousand Cranes Origami (Hiden Senbazuru Orikata)

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Akira Yoshizawa (1911-2005)

- He is considered to be the grandmaster of origami for developing origami as a
creative art and creating many new folding styles.
TYPES OF ORIGAMI
A. Golden Venture Folding
Golden venture folding is a type of modular origami (explained below) to make
three dimensional origami. This type of folding uses a certain type of unit. It can
be referred as a "triangle unit" for its shape. Depending on the model, it can take
up to hundreds of units to make the model.
B. Modular
Modular means "many" or "multiple". This means that for this type of origami, it
will use more than one piece of paper. These pieces of paper are called "units".
Each unit is identical to each other for a certain model. Modular origami is way to
make three dimensional origami.
C. Action
Action origami is the type of origami that allows the finished model to be
interactable and be able to do something. A common model of the action origami
is the "cootie catcher" or "fortune teller".
D. Wet-Folding
This type of origami is different than rest of ones mentioned above. As you can see
from the title, the "wet" part indicates that water is part of the process of making
the model. This allows for the model to look softer and have delicate curves and
folds.
E. Kirigami
This may actually be considered a controversial topic regarding origami. Origami
is the art of folding paper, however kirigami also includes cutting paper. One very
common type of kirigami is paper snowflakes.
F. Fabric Folding
So besides paper, there we can fold fabric into something. A common model of
fabric folding can be seen in restaurants, where you can see folded swans or
sometimes a fabric case for the utensils.
2.5 ACTIVITY
Activity 1
Direction: Read each item carefully and choose the letter of the best answer from the
choices below.

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3. He is considered to be the grandmaster of origami.
a. Yoko Suzuki b. Akira Yoshizawa c. Sadako Sasaki d. Akira Sadako
4. Where the origin of origami began?.
a. China b. Japan c. Taiwan d. Thailand
5. This type of origami commonly seen in restaurants.
a. Golden Venture Folding b. Wet Folding
c. Fabric Folding d. Kirigami
6. This type of folding uses a "triangle unit" for its shape.
7. The type of origami that allows the finished model to be interactable and be able to
do something.
a. Golden Venture Folding b. Modular
c. Fabric Folding d. Action
8. This type of origami includes cutting paper.
9. This type of origami that water is part of the process of making the model.
10. This type of origami means "many" or "multiple".
a. Golden Venture Folding b. Modular
c. Fabric Folding d. Aciont

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MODULE2
cookery

a. Identify the kitchen tools and equipment
b. Maintain cleaning care and maintenance of kitchen appliances and fixtures
c. Select and prepare cooking meat
d. Classify poultry and game
e. Prepare and cook seafood
f. Identify the types of desserts
2.3 Introduction
Cooking is the art of science of preparing food for eating by the application of
heat. The term also includes the full range of culinary techniques preparing raw and
cooked food for the table; final dressing of meat, fish and fowl; cleaning and cutting fruits
and vegetables; preparing salads; garnishing fishes; decorating desserts; and planning
meals (http:/allthatcooking.com/history of cooking).
2.4 Content
INFORMATION SHEET 1
KITCHEN TOOLS AND EQUIPMENT

• KITCHEN ➝ is considered the center of the house, a place where the meal of the
family is prepared.
➝ It is the main area for cooking which is expected to be the cleanest and
most sanitary place in the entire house. It is typically equipped with different
kitchen appliance and fixtures.
• HOME APPLIANCE ➝ used in preparing foods such stove, microwave oven,
refrigerators, blenders, and the like are some of common we can observe. Many
households have all these electric and non-electric appliance and fixtures to perform
daily cooking activity.

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The following are classifications and specific lists of appliance and fixture found in
the kitchen:
1. ALUMINUM ➝is the best for all-around use.
➝It is the most popular, lightweight, attractive and less expensive.
➝It requires care to keep it shiny and clean.
➝Much more, it gives even heat distribution no matter what heat
temperature you have.
2. STAINLESS STEEL ➝is the most popular material used for tools and equipment
but is more expensive.
➝It is easier to clean and shine and will not wear out as soon as
aluminum.
3. GLASS ➝is good for baking but not practical on top or surface cooking.
➝Great care is needed to make sure for long shelf life.
4. CAST IRON ➝is sturdy but must be kept seasoned to avoid rust.
➝Salad oil with no salt or shortening can be rub inside and out and
dry. Wash with soap (not detergent) before using.
5. CERAMIC AND HEAT-PROOF GLASS➝ is used especially for baking dishes,
casseroles, and measuring cups.
➝Glass and ceramic conduct the heat slowly and
evenly.
➝Many of these baking dishes are decorated and can
go from stove or oven to the dining table.
6. TEFLON ➝is a special coating applied to the inside of some aluminum or steel
pots and pans.
➝It helps food from not sticking to the pan.
➝It is easier to wash and clean, however, take care not to scratch the
Teflon coating with sharp instrument such as knife or fork. Use
wooden or plastic spatula to turn or mix food inside.
7. PLASTIC AND HARD RUBBER ➝are used for cutting and chopping boards,
tabletops, bowls, trays, garbage pails and canisters.
➝They are much less dulling to knives than metal and more
sanitary than wood. Plastics are greatly durable and cheap but may
not last long.
• MEASURING TOOLS
1. Measuring Spoon ➝is a spoon-shaped kitchen utensil, varying in size
from a dash to 1 tablespoon or 15 milliliter measures that are used to
hold specific amount of both dry and liquid ingredients.
➝The smallest sets of spoons measure a smidgen, a pinch,/ and a
dash.

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2. Measuring Cup ➝or measuring jug is a kitchen utensil used primarily

to measure the volume of liquid or bulk solid cooking ingredients such
as flour and sugar, especially for volumes from about 50 mL (2 fl oz)
upwards.
• SMALL TOOLS AND HANDTOOLS

1. Wire Whips/ Whisk ➝is a cooking utensil used in food preparation to
blend ingredients smooth, or to incorporate air into a mixture, in a
process known as whisking or whipping.
2. Spatula ➝used to refer to various small implements with a broad, flat,
flexible blade used to mix, spread and lift foods.
➝It is used to turn or lift foods on broilers, griddles and grills.
3. Peller ➝is a metal blade attached to a wooden, metal or plastic handle
that is used to remove the outer skin or peel thus peeling certain
vegetables, frequently potatoes, and fruits such as apples, pears, et
cetera.
4. Baster ➝is handy for returning some of the meat or poultry juices from
the pan, back to the food. Basting brushes can be used for the same
purpose, but they are also convenient for buttering the tops of breads
and baked goods after they come out of the oven.
5. Cans, Bottles, Cartoons Opener ➝use to open a food tin, preferably
with a smooth operation, and comfortable grip and turning knob.
6. Kitchen Fork ➝used to taste doneness of braised meats and vegetables,
steady item being carved and to lift food for carving.
7. Knife ➝is a cutting tool with an exposed cutting edge or blade, hand-
held or otherwise, with or without a handle.
8. Garlic Press ➝is a kitchen tool which is specifically designed for the
purpose of pulping garlic for cooking.
9. Spoon, Serving Spoon And Tongs ➝Spoon are used to scoop food for
and for tasting. Tongs enables you to more easily grab and transfer
larger food items, poultry or meat portions to a serving platter, to a hot
skillet or deep fryer, or to a plate. Wooden spoon is usually used for
baking
10. Soup Ladle ➝is used for serving soup or stews, but can also used for
gravy, dessert sauces or other foods. A soup ladle also works well to
remove or skim off fat from soups and stews
11. Cutting/Chopping Boards ➝is a durable board on which to place
material for cutting. The kitchen cutting board is commonly used in
preparing food; other types exist for cutting raw materials such as leather
or plastic.

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• SIEVES AND STRAINERS

1. Drum Sieve ➝is a nylon, tinned or stainless steel screen stretched in
wood or aluminum frame used for sifting or pureeing.
2. Colander ➝is a stainless steel sieve used to strain foods. Is a bowl-
shaped kitchen utensil with holes in it, used for draining food such as
pasta or rice. The perforated nature of the colander allows liquid to drain
through while retaining the solids inside. It is sometimes also called a
pasta strainer or kitchen sieve.
• PANS, POTS, AND MOLDS

1. Stockpot ➝ is a tall and semi-wide pot with straight sides used for
cooking and storing soup stocks. A stock pot is traditionally used to
make stock (cooking) or broth, which can be the basis for cooking more
complex recipes.
2. Staucepot ➝ is similar to but smaller that a stockpot with two loop
handles.
3. Saucepan ➝is a pan with a slightly flared sides and a single long handle.
It has vertical sides about the same height as their diameter, used for
simmering or boiling.
4. Omelets Or Crepe Pan➝ is a very shallow skillet with very short sloping
sides
5. Steamer ➝is a set of stacked pots within a perforated bottom in the
upper pot over a large pot over a large pot filled with boiling and
simmering water that allows steam to rise to cook food on top.
OVEN PANS AND POTS

1. Baking And Roasting Pan ➝is a rectangular pan used for baking and
roasting.
2. Sheet Pan➝is a shallow rectangular pan also used for baking. Sheet
pans baking trays or baking sheets are flat, rectangular metal pans used
in an oven. They are often used for baking bread rolls, pastries and flat
products such as cookies, sheet cakes, and swiss rolls.
• EQUIPMENT
1. Refrigerators/Freezers ➝are necessary in preventing bacterial
infections from foods. Most refrigerators have special compartment for
meat, fruits and vegetables to keep the moisture content of each type
of food.

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2. Oven ➝is a thermally insulated chamber used for the heating, baking or
drying of a substance. It is most commonly used for cooking. Kilns and
furnaces are special-purpose ovens.
3. Auxiliary Equipment ➝like griddles, tilting skillets, broilers/grills,
steamers, coffee makers, deep-fat fryers, wok, crockery, cutting
equipment (meat slicer, food choppers, grinders) mixers and bowls, pots
and pans are utilized most commonly in big food establishments, some
with specialized uses and some are optional.
4. Microwave Oven ➝have greatly increased their use in the food
industry. Foods can be prepared ahead of time, frozen or refrigerated
during the slack periods, and cooked or heated quickly in microwave
oven.
INFORMATION SHEET 2
CLEANING CARE AND MAINTENANCE OF KITCHEN APPLIANCES

AND FIXTURES
1. Kitchen Appliances
• Store away any kitchen appliance that you don’t regularly use on the top shelf of
cupboards.
2. Knives and utensils
• A simple metal rod above the sink is a most convenient place to hang kitchen what
nots like utensils and spice bottles. Ideally, knives must be kept separate from
spoons and forks to make serving and table setting easy. Instead of the usual
block, try a knife drawer instead.
3. Plats and bowls
• Organize plates, bowls, and saucers according to color so you have no problem
coordinating when you set the table.
4. Pots and pans
• Make most of precious space by hanging a pan rack from the ceiling to store your
collection of saucepans and skillets. Fit a towel rack on the shelf door and suspend
the lids from them.Their handles will keep them from sliding down
5. Silverware
• Silverware must be kept in compartmentalized areas. If you don’t want to spend
on modular kitchen accessories, use pen and pencil trays readily available in
bookstores. Or line your drawers with felt cloth, then glue the same fabric into the
custom – cut pieces of cardboard. Fit these into your drawer to create
compartments for your silver ware. The soft fabric will help preserve the silver.

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Cleaning And Maintenance Of Dishes:
A. Cookware
• Cast Iron – Season pan properly before using. Coat new pan with vegetable
shortening inside and out. Place in a 300 degreeF oven for an hour, remove and
wipe off any liquefied shortening. Never submerge in water. After use, rinse and
towel dry.
• Copper – these delicate pans scratch and dent easily. Hang them to store. Keep
them shiny, use a paste made from water, salt and flour. Tower dry to avoid
water spots.
• Stainless Steel or Aluminum – wait for pan to cool before washing. The cool
temperature hitting your pans hot surface can cause it to warp.
B. Chinaware
• Don’t use abrasive materials when washing chinaware. Reach for the sponge. Wash
off stains with hot water and an all purpose detergent. Tea or coffee stained china
will reclaim its pristine white color when scrubbed with little baking soda or
toothpaste.
C.) Glassware
• a little vinegar mixed in with warm, soapy water can help get your glasses
gleaming. Wipe dry right after rinsing to avoid water spots. For cleaning coffee
and tea stains on cups, cut a calamansi in two, dip one half baking soda and apply
on cup stains.
D.) Silverware
• Store silverware in a thick box. Don’t wrap them up cloth, plastic or paper;
wrapping seals in moisture and may cause tarnishing. Don’t throw forks and knives
into the sink to avoid scratches. Never stack utensils one on top of another. place
them side by side.
E. Wood
• Wipe off stains with a damp cloth. Avoid pilling dishes atop wooden pieces. Don’t
place hot items a top to avoid chips and burns.
Cleaning and Maintenance of some Kitchen Furnishings

A. Cabinet
• Wipe smudges or spots with a household cleaner as soon as they appear.
Use a cotton swab or toothbrush dipped in cleaning solution to get in the
narrow areas around the edge of the handle.
• Line cabinet shelves and drawers for fast clean up. Use washable paper, old
vinyl placemats or even leftover vinyl floor tiles. You can simply wash off
little spills. Plastic lids from coffee cans make excellent drip catchers for
bottles of honey, olive oil or syrup.

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B. Faucet Foibles
• Clean with soapy water or commercial glass cleaner. Rinse and wipe dry with
a paper towel or soft cloth to make it shine.
• Get rid of dirt under the edge and behind the faucet with an old toothbrush
sprayed with cleaner.
C. Sink
• Porcelain sink. To get rid of stains, fill the sink with lukewarm water and add
4 tablespoons chlorine bleach. Let stand an hour or two. Rinse. Be sure that
the area is well ventilated.
• Stainless steel sink. Clean with a sponge dipped in hot, sudsy water. To give
it extra sparkle, wipe occasionally with glass cleaner or distilled white
vinegar.
2.5 ACTIVITY
Activity 1
A. Direction: Study the table below. Give the appropriate uses and functions of the
given tools and equipment in column B.

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B. Direction: Below are some of the kitchen appliances and fixtures commonly found in
household. List down briefly the proper care and maintenance of each kitchen
appliances/fixtures.
INFORMATION SHEET 3
SELECTING, PREPARING AND COOKING MEAT

Selecting Meat
MEAT- refers to animal parts that are used as food. Edible organs and glands of animal
meats include tongue, liver, kidney, sweetbread, heart, brain, lungs, tripe, and small
intestines.
- Meats should be loosely wrapped and stored under refrigeration. They should be
in a separate unit.
Tips on Buying the Right Kind of Meat

1. Buy meat where proper hygiene and sanitation is observed by the handler. For
instance, check the meal stall’s cutting table.
2. Look for the inspected-and –passed stamped marks, especially in big cuts of meat.
It pays to go to your favorite suki in the market while the butcher is still cutting the
beef carcass into retail cuts.
3. Know the different meat cuts that are needed in your menu. Select meat for specific
use. For example, shank and brisket for stew. The tender portion is the tender cuts
that lie along the back. The less tender cuts are those involved in the excessive
movements of the animal such as the leg, shoulder and neck.

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4. Check if the beef is fine, bright red in color with yellow fat and free from slime and
off-odor. Avoid brightly off-colored meat as this indicates the use of artificial
coloring like achuete.
5. When buying ground meat of good quality, select from a big cut and have it
ground by the butcher in your presence.
6. Buy refrigerated meat in places where refrigeration facilities are available.
7. Meat should not be wrapped in newspaper, use plastic bags or other vapor
resistant wrapping materials.
8. Thawed meat must be cooked immediately.
9. When storing meat to be frozen, package in convenient family size units and
identify properly as to the kind of meat cuts and date of purchase.
10. Store packages correctly in the refrigerator. Refrain from overloading the freezer
and provide space for the air to circulate inside the freezer.
11. Freeze quickly at zero or lower temperature. Beef should not be kept frozen for
more that 12 months, while pork should not over 6 months. Frozen meat is just as
good as fresh meat provided it is properly handled.
12. The use of pressure cooker, if available, shortens cooking time thereby saving fuel
and improves the tenderness of the meat.
Different Classification of Meat

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Market Forms and Source of Beef Cuts
Market forms and Source of Pork Cuts

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Market Forms of Meat

1. Fresh meat - meat taken immediately after slaughter without undergoing chilling.
It is the common form of meat sold in public markets.
2. Chilled meat – meat that has been kept to a temperature just above freezing at 1-
3°C within 24 hours after slaughter. This is available in supermarkets and specially
meat shops.
3. Frozen meat - meat cuts frozen to a temperature of -2°C. Imported meat is sold
in this form, and texture is stone hard.
4. Cured meat - are meat products that have been treated with curing agent.
Examples of this form are ham, bacon, tapa, tocino and sausage.
5. Processed meat - may include not only the processed canned meat, but also
preparations that are frozen such as frozen meat pies, rolled meats and others in
the convenience food shelves.
Types of meat cuts and their characteristics

1. Tender cuts of meat - taken from the parts of the animal where the muscles are
not well-exercised and are fleshy. Example: sirloin, porterhouse, t-bone, prime ribs,
tenderloin.
2. Less tender - meat cuts which come from the most exercised muscle parts of a live
animal.
Example: chuck, flank, rumps, hock, neck feet and shoulder.
3. Tough cuts – meat that requires a longer cooking period over low heat.
Nutritive Content and Food Values of Meat

➢ Lean meat supplies great amount of high quality protein with an average of 18%
of the meat. It contains all the essential amino acids. It is also a good source of
phosphorous, iron, and vitamins A, Band B2. Unsaturated fatty acids are also
present in meat. The amount of energy (calories) supplied by meat varies with the
fat content of animal species.
Handling of Meat
➢ Fresh meat spoils quickly, so it must be stored immediately. If the animal is
slaughtered and handled in a sanitary manner, there is no need to wash its meat
before storing, wipe the surface with a damp cloth to remove dirt on surface. Make
sure it is dry before wrapping. It is a good idea to portion meat needed for one
cooking into individual wrap. This way, you avoid refreezing portions that will be
cooked at a later time and avoid bacteria to grow.

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Waste Minimization of Meat

The correct way of purchasing or buying meat is important to minimize waste. Here are
some guidelines to consider:
1. Know the desirable characteristics of each type of meat.
2. Look for the stamp of BAI which indicates that it was inspected.
3. Consider the form or cut you need.
4. Check the thickness and distribution of fat inside and outside of meat.
5. Make sure it does not have foul odor.
6. Choose young animals for more tender meats.
7. Check whether the flesh of beef is red in color and pork is pink.
PREPARING AND PORTIONING MEAT
Cutting Tools, Their Uses and Characteristics

1. Butcher’s knife – is used to section raw meat.. It can be used as a cleaver to
separate small joints or to cut bones.
2. French knife – is used to chop, dice, or mince food. Heavy knives will have a
saber or flat grind.
3. Roast beef slicer – is used to slice roasts, ham, and thick, solid cuts of meats.
The thin, light blade will have a concave or hollow grind.
4. Boning knife – is used to fillet fish and to remove raw meat from the bone. It
will have a concave grind on a thin, light blade.
Cooking Methods Suitable to Different Meat Cuts

1. For Tender cuts of meat, sirloin, porterhouse, T-bone, tenderloin and prime rib
roast, the cooking method is dry heat method.
a. Roasting – the meat is cooked over live coal or oven.
b. Pan broiling – the meat is placed in a hot frying pan over the sources of
heat instead of under it.
c. Broiling – Cooking by radiant heat. Food is placed on a rack either below
or between the gas or electric heat source
d. Pan frying – Cooking in a moderate amount of fat in a pan over
moderate heat.
2. Less tender cuts of meat. Chuck, flank, rump, hock, neck, leg, feet and shoulder can
be cooked through the dry heat method such as the following.
a. Boiling – Cooking food in a liquid that is bubbling rapidly.
b. Braising – a method of cooking that combines cooking in fat with the
addition of moisture. Food is browned in a small quantity of fat, and then
cooked slowly in liquid in a covered utensil.

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c. Stewing – cooking in a small amount of water, either by boiling or

simmering.
Activity 2
Direction: Read the following questions carefully and choose the letter with the correct
answer.
3. What part of the meat helps you identify the less tender cuts?
a. bone b. fat c. flesh d. ligament
5. Which of the following meat cuts requires long and slow cooking temperature?
a. less tender b. tender c. slightly tough d. tough
6. A long – bladed hatchet or a heavy knife used by a butcher.

a. butchers knife b. chopper knife c. cleaver knife d. set of slicing knife
7. Which of the cooking methods does not belong to dry heat method?
a. baking b. pan broiling c. roasting d. stewing
8. When meat is cooked in steaming liquid in which bubbles are breaking on the
surface, this cooking method is ____________.
a. boiling b. broiling c. roasting d. stewing
9. An oil-acid mixture used to give flavor and to tenderize meat.

a. brine solution b. marinade c. soy sauce and vinegar d. salt and calamansi
10. Which of the following tools is used for carving?

a. cleaver knife b. fork c. platter d. razor knife

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INFORMATION SHEET 4
PREPARE AND COOK POULTRY AND GAME

Selecting and Purchasing of Poultry and Game
POULTRY
➢ refers to several kinds of fowl that are used as food and the term includes chicken,
turkey, duck, pigeons, and quails. These are usually domesticated raised mainly for
meat and/or eggs. Birds such as smites that are hunted for food are games.
Classification of Poultry and Games
Chickens and other poultry may be divided into classes which are essentially of the same
physical characteristics associated with age, sex, live weight and/or breed.
1. Broiler or fryer- A broiler or fryer is young chicken, usually 9 to 12 weeks of age,
of either sex, is tender-meated with soft, pliable, smooth-textured skin.
2. Roaster- A roaster is usually 5 to 6 months of age.
3. Capon- A capon is a surgically desexed male chicken usually under 8 months of
age.
4. Stag- A stag is a male chicken, usually under 10 months of age, with coarse skin,
with somewhat toughened and darkened flesh.
5. Hen or Stewing chicken- Mature female chicken which is usually more than 10
months of age. It can also be a culled layer.
6. Cock or Rooster- It is a mature male chicken with coarse skin, toughened and
darkened meat and hardened breastbone tip.
7. Jumbo Broiler- This is a large chicken about 4 kg. dressed weight which are on
sale especially during the Christmas holiday.

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OTHER POULTRY
1. Peking Duck- This is a breed of duck that originated from China and is noted for its
tender and flavorful meat.
2. Duck or Itik- is available and popular in many towns of Rizal as fried itik.
3. Squab- This is a young immature pigeon of either sex and has extra tender meat.
Selecting Good Quality Poultry and Game

1. Live Poultry
a. has clear eyes
b. a young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
c. the bone at the tip of the breast is soft in younger chicken and thick in older
chicken.
d. small feathers indicate that the chicken is young.
2. Whole Poultry. These are slaughtered birds that have been bled and defeathered.
a. Their head, feet and viscera are still intact.
b. They should be clean, well fleshed.
c. They have a moderate fat coverings.
d. They are free from pinfeathers and show no cuts, scars or missing skin.
3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and
the visceral organs are removed.
a. skin must be smooth and yellow in color
b. breast must be plump
c. thighs are well-developed
d. no objectionable odor
e. heavy and the skin is not watery
4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.
5. Poultry Parts. Several pieces of a single poultry part are usually packed in one carton,
wrapped and chilled or frozen. The various poultry parts are divided into any of the
following:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart
PREPARING POULTRY AND GAME

1. Live poultry
-Live poultry should be healthy, alert, and well-feathered. Avoid poultry which
have bruises, blisters and broken bones.
2. Whole poultry
-Though not alive, the criteria for selecting live poultry also apply to whole
poultry.

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3. Dressed poultry
-This is the most available poultry form in the market. Dressed poultry are
actually slaughtered poultry with the head, feet, blood, feathers and internal
organs removed. Good quality dressed poultry should be free from slime, off-
odors and discoloration.
4. Drawn poultry
-These are dressed poultry that have been chilled or frozen. They are usually
available in groceries.
5. Ready-to cook
-These are poultry parts such as wings, breast, thighs, or drumsticks which have
been separately packed in a single container and frozen or chilled.
Activity 3
Direction: Read each of the following questions carefully and choose the letter of the
correct answer.
2. What do you call a desexed male chicken usually under 8 months old?
a. broiler b. capon c. hen d. rooster
3. Which of the following poultry has originated from China and is noted for its tender
and flavorful meat?
a. chicken b. goose c. itik d. pecking duck
4. The young immature pigeon of either sex with extra tender meat is called___.
a. duck b. fryer c. rooster d. squab
5. Which of the following classes of poultry is on sale especially during the Christmas
Holiday?
a. broiler b. capon c. jumbo broiler d. roaster
7. Which of the following characteristics is a good quality of a live poultry?
a. free from pin feathers and shows no cuts
b. has clear eye
c. heavy and the skin is watery
d. thighs well develop
9. How many days should a whole chicken be refrigerated?
a. 1 day b. 1 to 2 days c. 2 to 4 days d. 3 to 4 days

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10. What is a male chicken under 10 months old?

a. fryer b. hen c. rooster d. stag
INFORMATION SHEET 5
PREPARE AND COOK SEAFOOD

Selecting Seafood
TYPES OF SEAFOOD
➢ The term seafood includes any of the cold-blooded animals living in water which
are used as food by human beings. Seafood may come from either fresh or salt
water and may be classified as fish and shellfish.
1. Vertebrate or finfish- Fishes with backbone. These are bangus, bisugo, tilapia,
dalag, catfish and other fresh water fish. The edible portion consists of the fleshy
meat on either side of the vertebral skeleton.
2. Shellfish- Fish with shell. These are classified into crustaceans, mollusks and
cephalopods.
3. Crustaceans- are shellfishes with hard shells over the back of the body and along
the claws but have softer shells covering the lower part of the body and legs.
Example: Crabs, lobster and shrimps.
4. Mollusks- There are two types of mollusks: the univalves with only one shell and
bivalves with two shells.
Example of univalve is: kuhol while bivalves are clams (kabibi, tulya), oysters
(talaba) and mussels (tahong).
5. Cephalopods- have reduced internal shell. Squid, cuttlefish and octopus belong
to this classification.
Characteristics Of Fresh Fish

1. Fresh fish has no foul odor.
2. The eyes are clear, full and bright, not dull and sunken.
3. Gills are bright red.
4. The flesh is firm and elastic.
5. Skin is shiny with scales intact.
6. Fish is covered with a natural lime, the odor and amount of which are the
characteristics of the species.
7. Abdomen and belly walls are intact and free from discoloration.

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Characteristics of fresh Shellfish

1. Fresh shellfish such as crabs, talangka, mussels, oysters, snails, lobsters and
shrimps, must be bought alive.
2. Fresh crabs should have firm joints that are stiff when bent, and they should be
heavy for their size.
3. Fresh lobsters should have dark brownish green color with orange specks and
bright eyes and should be heavy for their size.
4. Fresh oysters are difficult to open and the meat should have clear creamy color.
5. Live clams should have their shells tightly closed.
6. Fresh shrimps should have their head intact, their meat firm, and with no
objectionable odor. They are somewhat translucent and without black or orange
color.
Market Forms of Fish

1. Live Fish. There are fishes which can be marketed alive because they live long
after catch. Good examples of these are dalag, hito and tilapia.
2. Whole or round fish. Most fresh fish is distributed in local market fish stalls as
whole or round fish. Shortly after catch, fish is chilled in ice to prevent spoilage.
3. Drawn fish. This is a whole fish with the entrails removed. Preparation for
cooking involves scaling and cutting as needed. Most fish in modern supermarkets
are available in this form.
4. Dressed fish. Dressed fish has been scaled and eviscerated. Often the head, tail
and fins are also removed.
5. Fillets. These are two meaty sides of the fish cut from the backbone. The skin
may not be removed. A fillet cut from side of the fish is called a single fillet. A
butterfly fillet consists of two single fillets held together by uncut flesh and skin in
the belly portion of the fish.
6. Deboned. This is the form most convenient in the case of bangus. The deboned
bangus is sold frozen often times marinated and ready-to- cook.
7. Steaks. These are cross section slices of dressed large fishes. A portion of the
backbone is usually the only in a fish steak. Steaks which are half to two thirds of
an inch thick are usually best. Steaks cut away from visceral cavity are solid slices
and are preferred by discriminating of consumers.
8. Sticks. These are fillets or steaks cut further into smaller uniform pieces like
sticks. They are usually breaded and frozen.
9. Flaked. Fish meat separated from the whole fish is called flaked fish. Labahita is
commonly made into flaked fish.

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Market Forms of Shellfish

1. Live. Crabs, clams, mussels, oysters, snails and lobsters should be alive if
purchased in the shell except for boiled crabs and lobsters. Ideally, shrimps should
also be marketed alive.
2. Whole. Most shrimps marketed locally are whole.
3. Shucked. These are bivalves or mollusks which have been removed from the
shell. Oysters, clams and scallops may be sold in this form; Fresh shucked oysters
have a translucent appearance. They become opaque with standing.
4. Headless. Most shrimps, prawns and lobsters for exports are marketed in
headless form, the head and thorax are removed. The head is removed mainly
because it is the main source of bacterial spoilage during transport and also
because it does not appeal to most foreign palates.
5. Cooked Shellfish. Shrimps, crabs and lobsters may be cooked in the shell prior
to marketing.
6. Cooked Meat. The meat of shrimps, crabs and lobsters can be marketed cooked,
usually in cans.
Activity 4
Direction: Read each of the following questions carefully and choose the letter of the
correct answer.
Fillet?
2. Which of the following foods come from water?
a. game b. Meat c. Poultry d. Seafood
3. What do you call the fish meat separated from the whole fish?
a. dressed fish b. flaked c. live fish d. steaks
4. What is the market form of fish where essential parts are removed or eviscerated?
a. deboned b. dressed fish c. fillet d. flaked
7. Which of the following shellfish have hard shells over the back of the body and along
the claws but hard softer shells covering on the lower part of the body and legs?
a. bangus b. clams c. crabs d. oysters

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8. Which of the following types of a mollusk has only one shell?

a. bivales b. cephalopods c. crustaceans d. univalves
9. - 10. Types of Seafoods
INFORMATION SHEET 6
PREPARE HOT, COLD, AND FROZEN DESSERTS
Types Of Desserts And Their Characteristics

I. Fruits
- The simplest dessert and one of the best are fruits because they are nutritious,
appetizing, and easy to prepare and serve.
Characteristics Of Good Fruit Desserts:

a. appetizing aroma
b. simple
c. clean washed appearance
d. slightly chilled
II. Cheese
- Cheese is another excellent dessert that is ready to serve. It is made in all parts of
the world from a variety of milks from cow, goat, sheep, llama, reindeer and buffalo.
Cheese differs depending on the kind of milk used. The kinds of fungi and bacteria that
develop them, the kinds of cheese-making procedures used, the seasonings and the
ripening processes also distinguish its variety. Each variety has a definite character, a
special appeal, and particular uses.
The three general types of cheese based on consistency are:

1. Soft
a. unripened cheese
b. ripened by bacteria
2. Semi – hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes

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III. Gelatin Dessert

- These are easily prepared, economical and vary in many ways. Gelatin is marketed
in two forms. First, the unsweetened, granular type that must be softened in water before
use, and second the fruit gelatin to which flavor, color, and sugar have already been
added.
IV. Custard
- Baked and soft custards vary in so many ways that an endless number of desserts
can be prepared. Creamy, delicate, baked custards may be served in their baking cups or
may be unmolded and served with fruit garnishes or with dessert sauces. The soft or
“stirred” custard is incorrectly called the “boiled” custard. The ingredients are the same as
those used for baked custard but the cooking process is different.
Characteristics Of Baked Custard

a. firmness of shape
b. smooth, tender texture
c. rich and creamy consistency
d. excellent flavor
Characteristics Of Soft Custard

a. velvety smooth texture
b. rich flavor
c. has pouring consistency of heavy cream
V. Puddings
- Puddings are relatively simple to prepare and vary with sauces. These are
classified as:
1. Cornstarch pudding, sometimes called blancmange
2. Rice pudding
3. Bread pudding
Characteristics of Pudding
a. attractive appearance
b. excellent consistency
c. well – blended flavor
d. firmness of shape
e. an accompanying sauce to add interest

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VI. Fruit Cobblers

- These are not fruit pies. They have a depth of two or three inches and are topped
with biscuit dough rather than being made with pie crust. They may be served either hot
or cold.
VII. Frozen Desserts

1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and sometimes
eggs.
2. Sherbet and Ices – made from fruit juices, water and sugar. American sherbet contains
milk and cream and sometimes egg white. The egg whites increase smoothness and
volume. Ice contains only fruit juice water, sugar and sometimes egg white.
3. Frozen Soufflés and Frozen Mousses – made like chilled mousses and Bavarians,
whipped cream, beaten egg whites or both are folded to give lightness and allow to be
still frozen in an ordinary freezer.
Activity 5
Direction: Answer the following questions. Write your answer on a sheet of paper.
1. Why are fruits considered the simplest dessert?
2. What are the characteristics of well baked custard?
3. How are cheeses classified?

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MODULE 3
Dressmaking/TAiloring

a. Demonstrate understanding of some principles and concepts in dressmaking
b. Identify sewing tools and equipment and their uses
c. Demonstrate the basic hand stitches
3.3 Introduction
Dressmaking is an industry that helps very much in the progress of one’s nation.
Every person in the community wears dress, blouse, pants, polo, skirt, t-shirt, to cover
his/her body. Belongingness in the group is another aspect why each person has to wear
a dress, polo or shirt, thus the need of garment industries for more dressmakers or tailors.
3.4 Content
INFORMATION SHEET 1
IDENTIFY SEWING TOOLS AND EQUIPMENT AND THEIR USES
A. MEASURING TOOLS
• Tape Measure
- A flexible measuring device used in taking body measurements. The front has the
measurement of 150 centimeters and 60 inches on
• Sewing Gauge
- A small ruler with a sliding guide and is about six inches long. This gauge is used for
measurements at hem lines, button holes and areas where other small measurements
require checking, such as pleats and tucks. The gauge is usually made of metal or
plastic.
• Rulers
- A ruler measuring 12 inches or even 18 inches, either clear or solid. It is a useful tool
to have for measuring and drawing straight seam lines and cutting lines. It also aids in
connecting lines. A clear ruler is also a good tool for marking buttonholes.

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• Yardstick
- A yardstick is made of smooth, shellacked hardwood or metal. It is used for marking
hemlines and checking grainlines when laying out the pattern.
• L-square
- The tailor square or "L" is used to transfer measurements to the draft pattern. It also
divides the garment into the desired measurement. It has perfect squares and is useful
in making straight lines and numbers. It can also function as a tape measure.
• French Curve
- This is used to shape the depth of the neckhole and armhole of the pattern.
B. CUTTING TOOLS
• Bent-handled dressmaker’s shears
- These are made of quality steel and hold a sharp cutting edge. The blades move
easily and cut smoothly along the entire length and the points should come together.
Shears have the length of 7- 12 inches and are satisfactory for most apparel fabrics.
• Pinking Shears
- This is popular in zigzagging or scalloped edge or for seam finishes. This is used to
finish seams and raw edges and to create decorative edges on many types of fabric. It
cuts a ravel-resistant edge. This is not satisfactory for straight cutting.
• Cutting scissors
a. Trimming scissor
- It is 3-4 inches long. It is used for trimmings, clipping threads and snipping
slashes.
b. Embroidery scissor
- It has 4-5 inches finely tapered blades. Both points are sharp for use in
working with fine details in delicate fabrics and in embroidery work.
c. Buttonhole scissor
- This is intended for making buttonholes.
• Thread Clippers
- Thread clippers are a handy little spring loaded cutting tool that allows for the
snipping of threads. These clippers are specifically used to snip threads and they are
not designed to cut fabric.
• Seam Ripper
- Seam rippers are specifically designed for ripping out stitches from seams, either as
a result of an error or during alterations. They should be used carefully to prevent
damage to the fabric.
• Rotary Cutter and Mat
- It is an adaptation of the giant rotary cutter used by the garment industry. It works
like a pizza cutter and can be used by left or right-handed sewers. The rotary cutter is
available in different sizes with different blades. When using a rotary cutter, work on a
cutting mat to protect the blade and the cutting surface.

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C. MARKING TOOLS
• Chalk Pencils/Dressmaker pencil
- This is available in white or pastel shades. This chalk pencil is used to make fine lines
on fabric. It has an erasing brush at one end.
• Liquid Marking Pen
- Liquid marking pens come in two types. There is one that washes out and one that
fades after 48 hours. Those that wash out should not be used on fabric that show water
marks. The mark should be removed before pressing the fabric.
• Tailor’s Chalk
- This is essential as a marker for use on materials. Tailor‘s chalk is available in a
range of colors and is Removed by brushing.
• Wax chalk
- This is available in black or white and is used for woolen fabrics. Wax can be
removed by pressing.
• Tracing Wheel
- There are two types of tracing wheels, those with a serrated edge and those with a
smooth edge. The serrated edge wheel produces dots on the fabric and is suitable for
most types of fabrics. The smooth edge wheel is best for delicate fabrics and unlike
the serrated edge will not pierce more delicate fabrics. The smooth edge wheel
creates a solid line.
• Dressmaker’s Carbon Paper
- Dressmaker‘s carbon paper also called dressmaker‘s tracing paper is a specially
waxed carbon paper that transfer‘s the tracing wheel‘s markings to the fabric. A color
of tracing paper should be chosen that is close to the color of the fabric. Different
brands of tracing paper have different instructions; therefore, the instructions for the
particular brand that is purchased should be followed.
D. PINNING AND SEWING TOOL

• Pincushion
- A pincushion holds the straight pins and needles while working to prevent accidents.
• Hand Needle
- Used in making temporary stitches and buttonholes. Sizes of 7 to 10 are for general
hand sewing.
• Sewing Needle Threader
- It aids in putting the thread to the needle. It consists of two parts. The handle and
the wire. The end of the wire that is away from the holder is folded. Place the folded
wire of the needle threader through the eye of the sewing needle.
• Thimble
- A small hard pitted cup worn for protection on the finger that pushes the needle in
sewing.

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E. MATERIALS
• Fabric
- The Fabric is the cloth used in making garments. The plain cotton fabrics, flour sack
or catcha is the most appropriate material for beginners because these are very easy
to handle.
• Thread
- The thread is used in assembling or constructing the parts of the garment. Threads
vary in sizes. Heavy fabrics need stronger threads. Threads should have the same color
with that of the fabric used.
Types of Sewing Machines

1. Lockstitch Sewing Machine.
- This is usually used in homes and sometimes in school. This is also called
Domestic Sewing Machine . It is run by foot and may also be converted to electric
power machine.
2. Hi-Speed Lockstitch Sewing Machine.
- This is sometimes called straight stitching machine or industrial sewing
machine. It has automatic lubrication and is used by tailors and dressmakers.
3. Over Edging Machine.
- Other companies call it small machine. It finishes the raw edges of the pattern
for construction.
4. Embroidery Machine.
- This is used in making fancy stitches and in making different kinds of embroidery
stitches on fabrics for the Barong Tagalog, pillow cases, linen, and other novelty
items.
5. Button Holer Machine.
- This is used in making buttonholes on garments.
6. Button Attachment Machine.
- This is used in attaching buttons to the garments.
7. Double Needle Machine.
- This is used in the construction of the different kinds of clothing especially for the
inseam, outseam and side seam.
8. Bartacking Machine.
- This is used in reinforcing the opening and closing of pockets
Two Major Parts of the Lockstitch Sewing Machine

A. The Upper Parts is composed of:
1. Head
- is the complete sewing machine without a cabinet or stand.

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2. Arm
- is the curve part of the head containing mechanism for operating the needle.
3. Bed
- is the flat portion of the machine and beneath is the feed dog where it is mounted,
and the shuttle and lower thread are placed.
Parts of the Sewing Machine in the Arm

1. Spool Pin is the thread holder.
2. Thread Guide keeps the thread in position.
3. Thread Take up Lever releases the thread and interlocks with the bobbin thread.
4. Presser bar lifter moves the presser foot.
5. Tension controls the looseness and tightness of stitches.
6. Needle Bar holds the needle in place.
7. Needle Clamp holds and tightens the needle.
8. Presser Foot holds the fabric in place while sewing.
9. Needle is a slender tool attached in the needle clamp used for sewing.
10. Bobbin Winder controls the bobbin while winding thread.
11. Stitch regulator checks the length of the stitches.
12. Balance Wheel sets the mechanism in motion.
13. Belt connects the balance wheel to the drive wheel.
14. Stop Motion Screw hinders moving when loosened and starts

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Parts of Sewing Machine under the Bed

1. Feed Dog moves the fabric while sewing.
2. Throat plate is the windows of the feed dog and it is where the bobbin threads come
out.
4. Slide plate is a movable plate that covers the shuttle and bobbin case.
5. Shuttle holds the bobbin case while sewing.
6. Bobbin is a metal spool for winding thread.
7. Bobbin Case holds the bobbin.
B. The Lower Parts of the Lock Stitch Sewing Machine

1. Band Wheel leads the balance wheel through the belt connection.
2. Band Wheel Crank moves the band wheel.
3. Pitman Rod holds the treadle to band wheel crank.
4. Belt Guide holds the belt to its place.
5. Belt Shifter removes the belt from the wheel.
6. Dress Guard protects the dress from the wheel.
7. Treadle is where the feet are stationed to drive the band wheel through the pitman
rod.
8. Legs support the cabinet of the machine.
9. Cabinet holds the head of the machine by interlocking screw on the hinges.

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3.5 ACTIVITY
Activity 1
Direction: Read each item carefully and choose the letter of the best answer from the
choices below.
1. A machine that is run by foot which may also be converted to electric power machine
is known as __________.
2. The mechanism that sets the sewing machine in motion.
a. balance wheel b. belt
c. feed dog d. stitch regulator
a. bobbin b. thread guide
c. presser foot d. upper tension
4. The appropriate cutting tool used in cutting fabrics.
a. Trimming shears b. Pinking shears
c. Dressmaker bent handled shears d. buttonhole scissors
5. A flexible tape with different type of measurements essential for taking body
measurements.
a. ruler b. tape measure
c. yard stick d. hem gauge

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6. It measures 12 -18 inches and can be used for drawing straight lines and cutting lines
a. yardstick b. button hole scissor
c. ruler d. French curve
7. This is used to shape the depth of the neckhole and arrmhole of the pattern.
a. French curve b. ruler
c. tape measure d. trimming scissor
8. This is also called ―Domestic Sewing Machine . ‖
a. Lockstitch sewing machine b. Double needle sewing machine
c. Hi-speed sewing machined. d. Button holer machine
9. A small hard pitted cup worn for protection on the finger that pushes the needle in
sewing.
a. Thimble b. sewing gauge
c. seam ripper d. fabric
10. This is used in reinforcing the opening and closing of pockets
a. Bartacking machine b. Embroidery machine
c. Hi-speed locked machine d. Sewing machine

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MODULE 4
Housekeeping

a. Identify the types of floors
b. Follow the procedures and techniques on floor and surface cleaning floors
cleaning processes
c. Recognize the different tools and equipment in cleaning
d. Discuss the make up beds and cots
e. Perform procedures and techniques in cleaning the bathroom and toilet
accessories
4.3 Introduction
Housekeeping is one of the areas in Home Economics which refers to the
management of duties and chores in running a household. This includes cleaning,
cooking, home maitenance, shopping, laundry and payment of house bills. Household
members may perform these different tasks, or the family may hire other persons to do
these for them. The term may also refer to the management of an office where employees
stay for several hours of the day.
4.4 Content
INFORMATION SHEET 1
CLEAN LIVING ROOM, DINING ROOM, BEDROOMS, AND BATHROOM
CLEAN SURFACES AND FLOORS

Types Of Floor And Surface Texture
Floors are important aspect of house interiors as they are both functional and decorative.
It can make a good aura in the over - all appearance which enhances the uniqueness and
ambiance of one’s residence.
Types of Floor
1. Hard floors

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- These are durable, versatile and not easily pierced which comes in different sizes
and colors. They are usually used in the living and dining rooms, terraces and
sometimes in the utility area.
Hard floors include the following:

a. Bamboo floors
- a form of flooring that is made from bamboo grass which is attractive
alternative for flooring because of its physical similarities to hardwoods. It is
durable, elegant, versatile, and insects and moisture resistance.
b. Ceramic Tiles
- it emulates the look of natural stone products, which are an excellent
alternative for the value- oriented buyer since it is less expensive than other type
of floors. These are hard, brittle, heat resistant products which comes unglazed or
with high glaze.
c. Concrete
- a mixture of sand and cement with gravel, broken stone and other
elements, which could be formed into a desired form.
d. Granite
- are expensive and more attractive types of floor
e. Marble
- are products that are processed from blocks that are quarried everywhere
in the world. It comes in variety of sizes and colors, which primarily comprised of
calcium carbonate and other minerals.
f. Pebble washout
- a mixture of cements and river stones, where color depends on the stones
used in the mixture and the cement.
g. Laminate flooring
- are cheaper and they are easy to maintain. Is virtually resistant to burns,
scratches, chipping and is
great for high traffic areas.
h. Terra Cotta
- are hard baked clay tile reddish or red – yellow colors.
i. Wood floors
- a hard floor type that manufactured from timber which is either structural
or aesthetic. A common choice due to its durability, restorability and environmental
benefits.
2. Soft floors
- Otherwise known as resilient floors which is one of the commonly used in
household.

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Soft floors are classified as follows:

a. Rubber flooring
- an environmentally friendly natural product, which can be textured or
profiled, it has an anti slip inclusions which require a more aggressive cleaning
regime than smooth rubber floors. Is a durable, lightweight and easy to clean, but
often has a smooth finish, which is likely to be slippery when wet.
b. Vinyl
- one of the finest choices for its long lasting quality and affordability among
other types of floors. Similar to linoleum but it is more durable and highly resistant
to moisture. Mainly used in offices, malls and residential areas for it’s easy to
maintain and with a cheaper cost.
c. Linoleum
- an environmentally friendly type with natural antibacterial properties,
which is durable, lightweight and easy to clean, but usually, has a smooth finish.
Usually comes rolled and ready to install
d. Carpet
- a floor or stair covering made from thick woven fabric, typically shaped to
fit a particular room.
TYPES OF SURFACE TEXTURE OF FLOORS.

1. Bush Hammered
- develops a textured surface where degree of roughness can be selected
Flamed
- a rough surface that developed through intense heat. It is very porous and must
be treated with sealers.
2. Honed
- this surface is very smooth, but often very porous. This texture is common in high
traffic buildings which is always be protected with penetrating sealer because of it
has wide – open pores.
3. Polished
- very smooth and not very porous. It is a glossy surface that brings out brilliant
colors and grains of the natural stone.
4. Sand Blasted
- a surface type that is the result of a pressurized flow of sand and water that
provides a textured surface with a matte gloss.
5. Sawn
- a process performed by using a gang saw
6. Tumbled
- a slightly rough texture that is achieved by tumbling small pieces of marble,
limestone, and sometimes granite to achieve an archaic/worn appearance.

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PROCEDURES AND TECHNIQUES ON FLOOR AND SURFACE CLEANING

FLOORS CLEANING PROCESSES
Step 1: Clearing
First step in floor cleaning where the area will be clear so it will be free from any
distraction and do the task effectively.
Step 2: Stripping
Second process in floor cleaning where embedded dirt; oil and old layers of floor
finish and sealer are eliminated. Apply the stripping chemicals with the use of mop
head; allow chemical to stay on the floor for five minutes then scrub the area using
the stripping pad. Rinse the area with the use of water with soap and dry it with
mop head. Mop, stripping pad, hand gloves, polisher, mop wringer, warming
device, ropes, cord, floor stripper or wax remover are the supplies and materials
needed in these process.
Step 3: Sealing
Smoothing process to rough surfaces, scratches and other types of floor damages
to enhance it’s over all appearance comprises this step. It requires an application
of a sealing solution, which protect the glaze of the tiles, makes the floor look
better, cling together and last longer
Step 4: Finishing
Application of coats of wax to make it appear glossy and appealing to the eyes
deals with this process.A proper step to makes floor better protected from
damages and stains that will also prolongs the life of the floors. Mops, mop
wringer, finishing solution are the materials needed in this process.
Step 5: Maintaining
Final step, which involves removal of tucked – in dirt through the use of cleaners.
Repeated buffing keeps shine until the next stripping and finishing job becomes
absolutely necessary. Sweep the floor thoroughly until dusts are removed then
mop the area using open eight figure motion or over lapping motion to remove
dirt on the floor then buff it thoroughly.
SPECIFIC PROCEDURES IN DAILY CLEANING OF FLOORS

• Damp mopping – mopping the floor with lightly wet mop to clear the floor of dirt
and soil.
• Dust mopping – dusting of dirt using mops with handle.
• Extraction– cleaning process that is extracting deeply embedded dirt and soil in
carpets especially those in inner layers that cannot be removed by shampooing.
• Finishing floors – performed on floors that are stripped of old wax and dirt and
sealed for protection. The finishing is accomplished through the application of wax
or floor shine and polishing thereafter using a floor polisher.
• Floor stripping – requires application of stripping solution.

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• Plain polishing – retouching the shine of floors by using a polisher.

• Shampooing– a process that apply to carpet which is the removal of embedded
dirt and stains using carpet shampoo either manually of by use of a machine. Spray
buffing– spraying the floor with a buff finish to retouch it and to keep the gloss
Sweeping – removing dirt and trash from floors using sweepers and dustpan.
• Vacuuming – the process of elimination of dirt on carpeted floors using a vacuum
cleaner.
CLEANING EQUIPMENT
❖ Carpet Extractor
It is a designated for dry foam shampooing of carpets. It removes dirt that sticks to or
penetrates into the carpet layers.
❖ Carpet sweeper
Used to pick-up dirt and particles from the carpet.
❖ Floor polisher
It is used in scrubbing, stripping and polishing hard floor surfaces and also vinyl, wood
parquet, etc.
❖ Hydro-Vacuum or Wet and dry vacuum
It is an all-purpose vacuum for dry and wet surfaces. It is also used for absorbing water in
flooded or wet surface.
❖ Vacuum cleaner
It is used to eliminate dust particles from carpet surfaces, upholstered furniture and even
hard surfaces.
CLEANING TOOLS AND MATERIALS

❖ Broom
It is used for sweeping the floor. It can be plastic or stick broom.
❖ Cleaning cloth
It is used for cleaning and dusting the floor
❖ Dustpan
It is used to collect dust and any type of dirt with soft broom
❖ Hand brush
It is used to remove embedded dirt on top of hard floor and stubborn dirt on top
of the carpet.
❖ Floor Scraper
It is used for scraping hardened dirt
❖ Mop with mop handle
It is used for manual floor mopping
❖ Mop head
It is used to remove embedded dirt on the sides and corners.

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❖ Mop Wringer
It is used for wringing / squeezing mops
❖ Push brush
It is used to maintain the cleanliness of the finish floor or some of the hard floor.
❖ Scrubbing pads
It is used for floor scrubbing and polishing
❖ Stripping Pad
It is used to remove stubborn dirt on top of hard floors
CLEANING CHEMICALS
❖ Polish
Used to polish smooth surfaces made of wood, leather or metal.
❖ Stripping Chemicals
It is used for stripping the floor
❖ Wax
It is used for polishing the floor
4.5 ACTIVITY
Activity 1
Direction: Read the statement carefully and write the letter that best describes the
statement.
2. Type of floor which is durable, light weight, easy to clean and has anti bacterial
properties.
a. bamboo floor b. concrete c. linoleum d. marble
4. Similar to linoleum but it is more durable and highly resistant to moisture.

a. rubber flooring b. pebble washout c. wood floors d. vinyl
porous.
6. Major consideration for successful flooring.

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a. spacing b. styles c. surface texture d. versatility
7. The function of white scouring pads in cleaning.

a. cleaning painted surfaces
b. cleaning glass mirrors
c. cleaning marble and porcelain
d. all of the above
8. The process which includes clearing, stripping, sealing and finishing surfaces
a. bed making b. floor cleaning c. washing d. sweeping
9. The process that uses a lightly wet mop to clear the floor with dirt and soil.
a. damp mopping b. dust mopping c. floor stripping d. plain polishing
10.Floor cleaning process which involves elimination of embedded dirt, oil and old layers
in the
floors.
a. finishing b. maintaining c. sealing d. stripping
11.The process that removes dirt and trash from the floor
a. Shampooing b. Sweeping c. spray buffing d. vacuuming
12.The process of eliminating embedded dirt on floors using a vacuum cleaner

a. extraction b. plain polishing c. spray buffing d. vacuuming
13.Cleaning equipment used for dry foam shampooing of carpets.

a. carpet extractor b. carpet sweeper c. floor polisher d. vacuum cleaner
14.Equipment for cleaning and dusting the floor.

a. cleaning cloth b. dustpan c. mop d. scrubbing pads
15. The removable furniture that can be moved from one area to another.
a. antique b. built-in c. cantilevered d. upholstered
16. classifications of sofas and chairs in furniture selection.

a. cantilevered b. fitted c. free standing d. upholstered
17. below are examples of fixtures and fitting except one:

a. air condition b. doors c. wardrobe d. telephone

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18. One of the principles to follow when arranging furniture.

a. budget b. color c. time d. unity
soak.
gum.
INFORMATION SHEET 2
MAKE UP BEDS AND COTS

Types Of Linen
• Linen
is a fabric that is made from flax and fibers and not from cotton. The main
difference in types of linen fabric comes from the length of the fiber used. Short
tow fibers result in a coarser fabric and long line fibers result in a more refined
cloth.
• Cotton
that is made to resemble the wide and course weave of linen is called madapolam.
However, if one asks to see the linen at the store, he or she will be shown different
types of table coverings, bed coverings and bathroom textiles. Table coverings
often come in sets and include the tablecloth, napkins, and placemats. Table
runners that are placed down the center of a table are also considered linen under
table coverings.
PROCESS IN MAKE UP BEDS AND COTS

Beddings include:
❖ Fitted sheets
- a sheet tailored to form pocket for a mattress with elastic edges. The edge may
also contain a drawstring to secure the sheet more firmly and to be used only as
bottom sheet.
❖ Flat sheets
- is not fitted but should ideally match the color of the fitted sheet, which is
spread evenly across the bed, with the finished side facing down.
❖ Comforter

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- a thick bed covering that is filled with a soft light material

❖ Blanket
- a large piece of woolen or similar material used as a bed covering or other
covering for warmth.
❖ Pillows
- a rectangular cloth bag stuffed with feathers, foam rubber, or other soft materials,
used to support the head when lying down.
❖ Pillow slip and pillowcase
- a linen that protects the pillows
❖ Bed pad
- is a large pad for supporting the body, used as or on a bed. May consist of a
quilted or similarly fastened case, usually of heavy cloth, that contains hair, straw,
cotton, foam rubber, etc.; a framework of metal springs; or they may be inflatable.
Bed Making Procedure – Traditional Method

1. Stand at the head side of the bed.
2. Put the bed pad on top of the bed mattress evenly.
3. Put the bottom or first sheet on top of the bed mattress enough to cover the head
side of the mattress.
4. Tuck in the sheet at the head side of the bed and meter the two corners.
5. Put the bed sheet up to the edge of the head side of the bed at the wrong side
position.
6. Put the blanket on top of the second bed sheet 8” to 10” distance from the head
toward the foot of the bed.
7. Put the third bed sheet on top of the blanket enough to cover the entire bed. Insert
or fold the sheet under the blanket with 8” or 10” distance and fold the second
sheet on top of the third bed sheet.
8. Tuck in all the linens at the other side and miter all linens at the corners at the foot
side of the bed and insert the remaining side towards the head.
9. Put the pillow with pillowslip and case on top of the bed facing the wall.
10. Put the bed cover on top of the bed enough to cover the entire bed.
Activity 2
Direction: Fill the missing word/words to make the statement complete for bed making
procedure.
Start the bed making procedure by standing at the head side of the bed. Put the (1)
____________ on top of the (2) __________ evenly. Put the bottom or (3) ________ on top of the
bed mattress.

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Tuck in the sheet at the head of the bed and (4) __________ two corners. Put the bed sheet
up to
the edge of the head side of the bed at the (5) ____________.
INFORMATION SHEET 3
PROCEDURES AND TECHNIQUES IN CLEANING THE BATHROOM AND TOILET

ACCESSORIES
Floor cleaning (Dry cleaning method)

• Apply detergent or all purpose cleaner to the floor
• Scrub the floor using hand brush.
• Rinse it with sponge
• Rinse it with damp cloth
• Dry the floor using dry clean cloth
Wall cleaning (Dry cleaning method)

• Apply all purpose cleaner
• Rinse the surface using sponge
• Rinse the surface using damp cloth
• Dry and polish the surface using dry cleaning cloth
Cleaning the toilet Bowl (Dry cleaning method)

• Switch on/ turn on the light
• Flush the toilet bowl
• Pore the toilet bowl cleaner to the entire bowl
• Leave the toilet bowl chemical to soak (at least 2 minutes)
• Clean toilet bowl using the toilet brush
• Flush again
• Clean toilet seat and cover
• Clean outside part of the bowl
• Dry and polish bowl
Bathtub, lavatory
• Thoroughly clean the bath with warm water and a scouring powder
• Baths should be cleaned with a chlorine base scouring powder.
• Pay attention to plug hole each time the bath is cleaned.
• After cleaning with scouring powder rinse with warm water.

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• Wipe down taps and fittings with all purpose cleaner and wipe dry.
• Wipe down the outside of the bath with warm water and detergent.
Urinal
• Wash urinals with warm water and detergent, using powder cleanser. Scrub any deposits
off, paying particular attention to edges and corners.
• Persistent stains can be removed with a non-corrosive acid. Observe safety precaution
when using chemicals; always wear (PPE) Personal Protective Equipment.
TYPES OF BATHROOM SUPPLIES

❖ Toothpaste
Is a paste or gel dentrifice used with a toothbrush as an accessory to clean and
maintain the aesthetic and health, which is primarily used to promote oral hygiene.
❖ Shampoo
Is a hair care product used for the removal of oils, dirt, skin particles,dandruff,
environmental pollutants and other contaminant particles that gradually build up
in hair. The goal is to remove unwanted build-up without stripping out so much
sebum as to make hair unmanageable.
❖ Toothbrush
Is an oral hygiene instrument used to clean the teeth and gums that consists of a
head of tightly clustered bristles mounted on a handle which facilitates the
cleansing of hard – to – reach areas of the mouth
❖ Deodorants
Are substances applied to the body to affect body odor caused by bacterial growth
and the smell associated with bacterial breakdown of perspiration in armpits, feet
❖ Liquid Soap
Soap in a liquid form
❖ Body Soap
Shower gel or shower cream, also known as body wash, is the general term for
liquid soap, which is used for cleaning the body. Almost all commercial shower gels
have a pleasing scent and do not contain any saponified oil, insteadbeing products
of petroleum.
❖ Bar Soap
Soap in Bar form
❖ Toilet Paper
Is a lightweight paper or, light crepe paper which are made from recycled paper
pulp.
OPTIONAL GROOMING PRODUCTS

❖ Hair Conditioner
Is a hair care product that changes the texture and appearance of hair

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❖ Body Lotion
Is a low to medium viscosity tropical preparation intended for application
to unbroken skin.
❖ Mouthwash
Is a chemotherapeutic agent used as an effective home care system by the
patient to enhance oral hygiene. It kills the bacterial plaque causing cavities,
gingivitis and bad breath because of its fluoride content.
❖ Floss
Flossing removes residue in between teeth that brushing alone can’t always
remove. Floss at least
once a day to clean better between teeth.
❖ Facial Wash
Usually a water based herbal preparation such as an infusion used to rinse
the delicate skin of the
face
❖ Facial Moisturizer
complex mixtures of chemical agents specially designed to make the
external layers of the skin (epidermis) softer and more pliable
❖ Body Scrub
an exfoliating cosmetic preparation, applied to the body to cleanse the skin.
Type of beauty treatment in which the skin is cleaned and exfoliated.
BATHROOM ACCESSORIES
❖ Soap Dispenser
Contain and dispense liquid soap
❖ Soap Holder
Holds bar soap and prevents soap residue from staining the counter top.
Toothbrush Holder
Holds toothpaste upright for sanitary drying after use, which can either be
free standing or attach to the wall near the sink
❖ Small towel rack
Keeps wet towels off to the floor and prevents mildew
❖ Plastic or fabric shower curtain
Prevents water from dripping on the floor during a shower and adds a
decorative touch to the room.
❖ Small waste basket
Is both sanitary and convenient where soiled linens will be stored.

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Activity 3
A. Direction: Arrange the following cleaning procedures of bathroom walls and toilet in
sequence by using the numeric value accordingly,1 as first step, 2 as second and so forth.
CLEANING THE TOILET FLOOR

_______a. Scrub the floor using hand brush
_______b. Dry the floor using dry clean cloth
_______c. Apply detergent or all purpose cleaner to the floor
_______d. Rinse it with damp cloth
_______e. Rinse it with sponge
CLEANING THE TOILET BOWL WALLS

________a. Flush the toilet bowl
________b. Leave the toilet bowl chemical
________c. Pour the toilet bowl cleaner to the entire bowl
________d. Switch on turn on the light
________e. Clean the toilet bowl using toilet bowl brush
________f. Clean outside part of the bowl
________g. Clean toilet seat and cover
________h. Dry and polish bowl
________i. Close toilet bowl cover
________j. Flush again
B. Direction: Give the use/function of the different bathroom supplies.
ITEM USE/FUNCTION
1. Soap-_______________________________________________
2. Deodorant-_________________________________________
3. Toothpaste-_________________________________________
4. Conditioner-_________________________________________
5. Shampoo-____________________________________________

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POST-TEST
Directions: Read and analyze the statement carefully. Choose the correct answer and
write the letter only in your answer sheet.
1. It is a field of education which concerns itself with management and economics of the
community and home.
a. Cooking b. Housekeeping c. Economics d. Home Economics
2. It teaches young people on how to raise children from birth to early adolescence.
a. Child Rearing b. Housekeeping c. Economics d. Home Economics






Fillet?

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14. A machine that is run by foot which may also be converted to electric power
machine is known as __________.
a. bobbin b. thread guide c. presser foot d. upper tension
porous.
soak.
gum.

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REFERENCES
• K-12 Basic Education Curriculum. Technical Vocational Livelihood Home Economics.

Bread & Pastry Production Manual 1st Edition 2016
• Basbas, Leonora. Culinary Arts II
• Berolzheimer, Ruth. Culinary Arts Institute Encyclopedic Cookbook
• Gisslen, Wayne. Professional Baking Sixth Edition
• Gonzales, Nancy Cameros. Philippines Home Economics Baking Basics. • Home
Technology, Culinary Arts I, SEDP Series
• Rojo. Technology and Home Economics III
• ASEAN 2012 Trainee Manual
• National Food Service Management Institute. (2007)
• Technology and Applicaitons. Elsevier Science, 2012. accessed from
https://books.google.com.ph/books?id=mzsuWQ96ydYC

HISTORY of HOME ECONOMICS

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HISTORY of HOME ECONOMICS

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HE-Module - Home economics, also called domestic science

Scan to open on Studocu

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Commision on Higher Education

INSTRUCTOR MS. BEVERLYN E. MIRABUENO, LPT

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3. Japanese word for folding

4. The first known book on how to make an origami object.

5. What animal produces veal meat?

8. What do you call birds that are hunted for food?

9. To what part of poultry does breast meat belong?

10. A young chicken that is usually 9 to 12 weeks of age is called ___.

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a. whole b. Fillet c. Prawn d. Flaked

12. Which of the following shellfish is an example of cephalopods?

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Lesson 1: Home economics

1.2 Lesson Objective

At the end of this lesson, the student must be able to:

1.4 Lesson Content