COOKERY

TECHNICAL-VOCATIONAL-LIVELIHOOD
HOME ECONOMICS
 QUARTER 1

EGG, CEREAL, AND STARCH DISHES

•OVERVIEW
•OBJECTIVES
LESSON 1 PREPARE EGG DISHES
•PERFORM MISE EN PLACE
•PREAPRE AND COOK EGG DISHES
•PRESENT EGG DISHES
•EVALUATE THE FINISHED PRODUCT
LESSON 2 PREPARE CEREALS AND STARCH DISHES
•PERFORM MISE EN PLACE
•PREPARE STARCH AND CEREAL DISHES
•PRESENT STARCH CEREAL AND DISHES
•STORING STARCH AND CEREAL DISHES
 OVERVIEW
THIS QUARTER WILL PROVIDE YOU LEARNERS THE ESSENTIAL KNOWLEDGE
AND OPPURTUNITIES TO DEVELOP YOUR SKILLS AND GAIN UNDERSTANDING
IN THE PREPARATION, COOKING, PRESENTATION, STORING EGG, CEREAL AND
STARCH DISHES. YOU WILL BE ABLE TO KNOW THE NEEDED TOOLS AND
EQUIPMENT LEARN HOW TO CLEAN AND SANITIZE THEM AFTER EACH USE.

OBJECTIVES
• PERFORM MISE EN PLACE.
• PREPARE AND COOK EGG, CEREAL AND STARCH DISHES.
• PRESENT EGG, CEREAL AND STARCH DISHES.
• STORE EGG, CEREAL AND STARCH DISHES.
 LESSON OUTCOME 1:
PERFORM MISE’EN PLACE
1. I DENTIFY TOOL, UTENSILS AND EQUIPMENT NEEDED IN EGG
PREPARATION;
2. CLEAN, SANITIZE AND PREPARE TOOLS, UTENSILS, AND
EQUIPMENT NEEDED IN PREPARING EGG DISHES;
3. IDENTIFY EGG COMPONENTS AND ITS NUTRITIVE VALUE; AND
4. IDENTIFY AND PREPARE INGREDIENTS ACCORDING TO STANDARD
RECIPE.

THE FIRST CONSIDERATION IS TO IDENTIFY THE NEEDS TOOLS AND

EQUIPMENT ON HOW TO CLEAN, SANITIZE THEM AFTER USE.
KITCHEN TOOLS
1. CHANNEL KNIFE – A small hand tools used as making garnishes.

2. COLANDER – A perforated bowl of varying sizes made of stainless steel aluminum or plastic used to
drain, and wash or cook ingredients from liquid.

3. OFFSET SPATULA – A broad-bladed implement blend to keep the hand off hot surfaces.

4. PASTRY BRUSH – A small implement used to brush the surface of unbaked pastries or cookies.

5. RUBBER SPATULA OR SCRAPER – A broad flexible plastic or rubber scraper, that is rectangular in shape
with a curve on one side.

6. SIEVE – A screen type mesh supported by a round metal frame used for sifting dry ingredients.

7. SPOONS: SOLID, SLOTTED, AND PERFORATED – Large stainless spoons holding about 3 ounces used for
mixing, stirring, and serving.

8. WIRE WHIP OR WHISK – A device with loops of stainless steel wire fastened to a handle.
KITCHEN UTENSILS
1. EGGPOACHER – A miniature Bain Marie with an upper dish containing
indentations.

2. OMELETE PAN – A heavy-based frying usually of cast iron or copper, with

rounded sloping sides.

3. MEASURING CUP – A kitchen utensil used for measuring liquid or bulk solid
cooking ingredients.

4. MEASURING SPOON – Used to measure an amount of an ingredient, either

liquid or dry when cooking.

5. SAUCE PAN – Deep cooking pan with handle used primarily for cooking sauce.

6. MIXING BOWL – These containers have smooth, rounded interior surfaces with
no creases to retain some mixture and is used for mixing ingredients.
KITCHEN EQUIPMENT
1. OVEN – A chamber or compartment used for
cooking, baking, heating or drying.

2. ELECTRIC MIXER – A handheld mixer which

usually comes with various attachments including a
whisk attachment for whisking cream.

3. REFRIGERATOR – A kitchen appliance where you

store food at a cool temperature.
CLEANING AND SANITIZING TOOLS AND
EQUIPMENT

1. CLEAN IN A LOGICAL ORDER.

2. DIFFERENT CLEANING TASKS REQUIRED DIFFERENT METHODS.

3. CONTACT WITH YOUR SKIN OR EYES OR BREATHING IN THE FUMES

CAN CAUSE A SERIOUS ILLNESS.

4. MIXING ONE AGENT WITH ANOTHER CAN BE VERY DANGEROUS

WARE WASHING
IS THE PROCESS OF SANITIZING DISHES GLASSWARE, FLATWARE, AND
POTS.

MANUAL DISHWASHING
1. SCRAPE AND PRE-RINSE
2. WASH
3. RINSE
4. SANITIZE
5. DRAIN AND AIR-DRY
MECHANICAL
DISHWASHING
1. SCRAPE AND PRE-RINSE

2. RACK DISHES SO THAT DISHWASHER SPRAY WILL STRIKE

ALL SURFACES

3. RUN MACHINE FOR A FULL CYCLE

4. SET THE SANITIZING TEMPERATURES AT 180 DEGREES F

FOR MACHINE THAT SANITIZES BY HEAT AT 140 DEGREES F

5. AIR-DRY INSPECT DISHES.

 LEARNING OUTCOME 2:
PREPARE AND COOK EGG DISHES

1. PREPARE INGREDIENTS ACCORDING TO STANDARD RECIPES

2. IDENTIFY THE MARKET FORMS OF EGG
3. EXPLAIN THE USES OF EGGS IN CULINARY
4. COOK EGG WITH APPRORIATE TASTE AND SEASON WITH THE
PRESCRIBED STANDARD

MARKET FORMS OF EGG

1. FRESH EGGS MAYBE PURCHASED INDIVIDUALY BY TRAYS OF 36
PIECES
2. FROZEN EGGS ARE MADE OF HIGH QUALITY FRESH EGGS
3. DRIED EGGS ARE SELDOM USED FOR PREPARING MERANGE
LEARNING OUTCOME
3:
PRESENT EGG DISHES

SEVEN SIMPLE WAYS TO PRESENT FOOD.

SET THE TABLE
PROPERLY.
CHOOSE YOUR
PLATE WISELY.
READ THE CLOCK! A FULL
PROOF WAY TO
ARRANGE FOOD ON A
PLATE.
CENTERPIECES.
 SETS OF ODD
NUMBERS FOOD.
 TOMATO SOUP
AND A GREEN
PEPPER NAPKIN.
CHICKEN STIR FRY
WITH BROCCOLI
LOOKS.
 CLUBHOUSE
SANDWHICH GARNISH.
 LEARNING OUTCOME
4:
EVALUATE THE FINISHED PRODUCT

TOOLS AND EQUIPMENT NEEDED:

• SMALL BOWLS
• SAUTE PAN
• FORK

INGREDIENTS NEEDED:
• THREE EGGS
• SALT AND PEPPER
• CLARIFIED BUTTER
• FILLINGS
PROCEDURE:
1. PREPARE THE NECESSARY EQUIPMENT.

2. BEAT TWO OR THREE EGGS IN A SMALL BOWL.

3. PLACE AN OMELET PAN OVER HEAT.

4. ADD ONE TABLESPOON CLARIFIED BUTTER.

5. ADD EGGS TO THE PAN.

6. SHAKE THE PAN BACK AND FORT VIGOROUSLY.

7. TILT THE HANDLE-UP AND SHAKE THE PAN.

8. FOR FILLED OMELET.

9. FOLD THE SIDES OF THE OMELET.

10. GRASP THE HANDLE ON THE PAN.

 LESSON 2
PREPARE CEREALS AND STARCH DISHES

CEREALS ARE USUALLY STARCHY PODS OR GRAINS. STARCH IS THE SECOND MOST ORGANIC
SABSTANCE ON EARTH.

TOOLS AND EQUIPMENT NEEDED

•MIXING BOWL
•SIFTER
•WIRE WHIP
•WOODEN SPOON
•SLOTTED SPOON
• BLENDING FORK
•RUBBER SCRAPER
•STRAINER
•TONGS
•MEASURING CUPS
•MEASURING SPOON
•SAUCE PAN
•KETTLE
•PRESSURE COOKER
•DOUBLE BOILER
•STEAMER
•COLANDER
•CANESTER
•BUTCHER KNIFE
•CHANNEL KNIFE
 LEARNING OUTCOME
2:
PREPARE AND COOK STARCH AND CEREAL DISHES

1. STIRRING AMOUNT AND TYPE.

2. KIND AND AMOUNT OF STARCH.

3. HEATING RATE.

4. END POINT TEMPERATURE.

5. COOLING AND STORAGE CONDITION.

6. INGREDIENTS ADDED.
LEARNING OUTCOME
3:
PRESENT STARCH AND CEREAL DISHES
PLATING AND PRESENTING
PASTA DISHES
 LEARNING OUTCOME
4:
STORE STARCH AND CEREAL DISHES

PROPER STORAGE OF FOOD IS VERY CRUCIAL IN KEEPING FOOD SAFE

THE MANNER AND TEMPERATURE OF STORAGE WILL AFFECT THE
FOODS SUSCEPTIBILITY TO BACTERIAL GROWTH OTHER
CONTAMINANTS AND INFESTATION. THOUGH IT IS ALONG TIME
METHOD IN STORE KEEPING.
HOW TO STORE PASTA
NOODLES,
1. DRY PASTA
•REMOVE THE PASTA FROM THE STORAGE PACKAGING IF THE
NOODLES COME IN A BOX IN NON-AIRLIGHT CONTAINER.
•FOR LONG NOODLES SUCH AS SPAGHETTI USE AT TALL PLASTIC
STORAGE CONTAINER.
•SEAL THE BAG OR SCREW THE LID ON TIGHTLY.
•DRIED PASTA NEED NOT TO BE REFRIGIRATED.
2. COOKED PASTA
•POUR THE NOODLES INTO COLANDER.
•TOSS THE PASTA SO THE NOODLES ARE EVENLY COATED IN THE OIL.
•PLACETHE PASTA IN A TIGHT SEALED CONTAINER.
•THE SAUCE SHOULD BE REFRIGERATED SEPARATED FROM THE
PASTA.
3. FRESH PASTA
FRESH PASTA CAN BE STORED IN THE REFRIGERATOR FOR 2 OR 3 DAYS.
HOME MADE PASTA CAN ALSO BE ALLOWED TO DRY THROUGHOUTLY
AND THEN PLACE IN A PLASTIC BAG OR AIRTIGHT CONTAINER.

4. FROZEN PASTA
PLACE THE FROZEN PASTA INTO BOILING WATER AND REHEAT IT.
 QUARTER 2

PREPARE VEGETABLE AND SEAFOOD DISHES

•OVERVIEW
•OBJECTIVES
LESSON 1 PREPARE VEGETABLES DISHES
•PERFORM MISE EN PLACE
•PREPARE VEGETABLES DISHES
•PRESENT VEGETABLES DISHES
•STORE VEGETABLES DISHES
•EVALUATE THE FINISHED PRODUCT
LESSON 2 PREPARE AND COOK SEAFOOD DISHES
•PERFORM MISE EN PLACE
•HANDLE FISH AND SEAFOOD
•COOK FISH AND SHELLFISH
•STORE FISH AND SEAFOOD
•EVALUATE THE FINISHED PRODUCT
 OVERVIEW
THIS QUARTER WILL GUIDE THE LEARNERS TO ACQUIRE THE
ESSENTIAL KNOWLEDGE AND COMPETENCIES TO DEVELOP
THEIR SKILLS WITH UNDERSTANDING IN PREPERATION FOR
COOKING, STORING VEGETABLES AND SEAFOOD DISHES.
LEARNING OUTCOME
1:
PERFORM MISE EN PLACE
IDENTIFY THE VARIOUS KIND OF VEGETABLES
AND DIFFERENT TOOLS AND EQUIPMENT
NEEDED.

• 1. GOURD FAMILY • 3. FRUIT VEGETABLES

•AVOCADO
•EGGPLANT •EGGPLANT
•PUMPKIN •SWEET PEPPER
•TOMATO
•CHAYOTE
• 4. ROOTS AND TUBERS
• 2. SEEDS AND PODS •BEET
•CARROT
•BEANS •RADDISH
•PEAS •TURNIP
•ARTICHOKE
•CORN •POTATO
•OKRA •SWEET POTATO
• 5. CABBAGE FAMILY • 7. LEAFY GREENS
•SPINACH
•CABBAGE •LETTUS
•BROCOLLI • 8. STALKS, STEMS, AND SHOOTS
•CAULIFLOWER •ARTICHOKE
•BRUSSELS SPROUTS, BOKCHOY •ASPARAGAUS
•CELERY
• 6. ONION FAMILY •FENNEL
•SCALION •BAMBOO SHOOTS
•LEEK • 9. MUSHROOMS
•OYSTER MUSHROOM
•GARLIC •PORCINI MUSHROOM
•SHALLOT •AGARICUS BISPORUS
FACTORS TO CONSIDER IN CHOOSING GOOD
QUALITY VEGETABLES
1. FRESHNESS Should be crisp in bright colors.

2. ABSENCE Of decay in insect infestation.

3. NO MECHANICAL DAMAGE

4. RIGHT DEGREE OF MATURITY

5. VARIETY OF TEXTURE
 LEARNING OUTCOME
3:
ESSENTIAL FACTORS OF FOOD PRESENTATION
1. GOOD PREPARATION IN COOKING TECHNIQUES

2. PROFESSIONAL SKILLS TO PERFORM ACCORDING TO REQUIRE

STANDARDS

3. VISUAL SENSE
•BALANCE FOOD IN GARNISHES
•PORTION SIZE AND PLATES
•ARRANGEMENT ON THE PLATE
CLASSIC ARRANGEMENT:
• MAIN ITEM IN FRONT OF • MAIN ITEM SLICED IN LEANING
VEGETABLES AND GARNISH UP AGAINST IT
• MAIN ITEM IN THE CENTER OF
VEGETABLE DISTRIBUTED
• MAIN ITEM IN THE CENTER
WITH NEAT TILES OF VEGETABLE
 LEARNING OUTCOME
4:
STORE VEGTABLES DISHES

1. POTATOES AND ONIONS ARE STORED AT COLD TEMPERATURE

2. VEGETABLE MUST BE REFRIGERATED TO PREVENT DRYING

3. PEELED AND CUT VEGETABLES SHOULD BE COVERED OR WRAPPED

4. POTATOES, EGGPLANTS AND OTHER VEGETABLES THAT BROWN WHEN CUT

SHOULD BE TREATED WHEN AN ACID OR BLANCH THEM TO AN INACTIVATE THAT
CAUSE BROWNING

5. FRESH VEGETABLE STORE IN A SHORT TIME.

FROZEN VEGETABLE
1. DO NOT REFREEZE THAWED VEGETABLE.

DRIED VEGETABLE
1. KEEP WELL SEALED AND OFF THE FLOOR

CANNED VEGETABLES
1. DISCARD CANS THAT SHOW SIGNS OF DAMGE

LEFTOVERS
1. STORE LEFTOVER VEGETABLE FOR ONE DAY ONLY, BY PLACING THE
CONTAINER ON ICE RAPIDLY
LEARNING OUTCOME
5:
EVALUATE THE FINISHED PRODUCT
 OVERVIEW
VARIETY OF FISH AND SEAFOOD ARE AVAILABLE
IN THE MARKET FROM MANY DIFFERENT
SOURCES, MOST OF THEM ARE FAST AND EASY,
MAKING THEM IMPERFECT CHOICE FOR A QUICK
AND HEALTHY MEAL.
CLASSIFICATION OF SEAFOODS
• 1. FINFISH • 1. MOLLUSKS
2. FLATIFISH 2. BIVALVES
3. FLOUNDER 3. UNIVALVES
4. SOLE 4. CEPHALOPODS
5. ROUND FISH 5. CRUSTACEANS
6. BLACK SEA BARS 6. SHRIMPS
7. BLUE FISH 7. CRABS
8. COD 8. OCTOPUS
9. GROUPER 9. SQUID
10. CATFISH 10. ABALONE
11. EEL 11. CLAMS
12. TILAPIA 12. OYSTER
 LEARNING OUTCOME
4:
GUIDELINES TO ATTRACTIVE PLATING

• KEEP FOOD OFF THE RIM

• ARRANGE THE ITEMS FOR THE CONVENIENCE
• KEEP SPACE BETWEEN ITEMS
• MAINTAIN UNITY
• MAKE EVERY COMPONENT COUNT
• ADD GRAVY OR SAUCE ATTRACTIVELY
• KEEP IT SIMPLE
PRESENT SEAFOOD
DISHES
1. SERVING BAKED FISH
• Serve with the sauce or seasoned butter to enhance moist less palatability with lemon to enhance the fish.

2. SERVING BOILED LOBSTER

• Serve immediately with melted butter in appropriate garnish sauce.

3. SERVING SAUTEED AND PAN FRIED

• Removed the fish with spatula on serving plate.
• Sprinkle fish with lemon juice and parsley.
• Heat raw butter in saute pan.

4. SERVING POACHED OR SIMMERED FISH IN COURT BOUILLON

• Served with appropriate sauce such as hollandaise for hot fish and mayonnaise.

5. SERVING POACHED FISH IN FUMET WINE

• Reduce cuission over high heat volume.
• Veloute and heavy cream and bring to boil.
• Adjust seasoning with salt white pepper and lemon juice.
• Strain the sauce.
• Arrange the fish on plates to serve

6. GLAIZING
• combine the finished sauce with egg yolk
• coat the fish with the sauce and run the plate
 QUARTER 3

STOCKS,
STOCKS, SAUCES,
SAUCES, SOUPS,
SOUPS, AND
AND POULTRY
POULTRY DISHES
DISHES

•OVERVIEW
•OVERVIEW
•OBJECTIVES
•OBJECTIVES
LESSON
LESSON 1
1 PREPARE
PREPARE STOCKS,
STOCKS, SAUCES
SAUCES AND
AND SOUPS
SOUPS
•PREPARE
•PREPARE STOCKS
STOCKS REQUIRED
REQUIRED FOR
FOR MENU
MENU ITEMS
ITEMS
•PREPARE
•PREPARE SOUPS
SOUPS REQUIRED
REQUIRED FOR
FOR MENU
MENU ITEMS
ITEMS
•PREPARE
•PREPARE SAUCES
SAUCES REQUIRED
REQUIRED FOR
FOR MENU
MENU ITEMS
ITEMS
•STORE
•STORE AN
AN RECONSTITUTE
RECONSTITUTE STOCKS,
STOCKS, SAUCES
SAUCES AND
AND
SOUPS
SOUPS
•EVALUATE
•EVALUATE AND
AND FINISHED
FINISHED PRODUCT
PRODUCT
LESSON
LESSON 2
2 PERPARE
PERPARE POULTRY
POULTRY AND
AND GAME
GAME DISHES
DISHES
•PERFORM
•PERFORM MIS
MIS EN
EN PLACE
PLACE
•COOK
•COOK POULRTY
POULRTY AND
AND GAME
GAME BIRD
BIRD SIHES
SIHES
•PLATE/PRESENT
•PLATE/PRESENT POULTRY
POULTRY GAME
GAME BIRD
BIRD DISHES
DISHES
•STORE
•STORE POUTRY
POUTRY AND
AND GAME
GAME BIRD
BIRD
•EVALUATE
•EVALUATE THE
THE FINISHED
FINISHED PRODUCT
PRODUCT
 OVERVIEW
THIS QUARTER WILL ENABLE STUDENTS TO
ACQUIRE COMPETENCIES IN PREPARING,
STORING, RECONSTITUTING AND EVALUATING
STOCKS.
PREPARE STOCKS, SAUCES
AND SOUPS
PRINCIPLES OF PREPARING STOCKS
• The most basic preparations found in professional kitchens it is a
flavorful liquid prepared by shimmering meaty bones from meat,
poultry, seafood, vegetables in water.
• Thin liquid flavored substances extracted from meat, poultry, fish
and vegetables.
CLASSIFICATION OF STOCKS
• CHICKEN STOCK • WHITE BEEF STOCK
• WHITE STOCK • WHITE AND BROWN VEAL GAME STOCK

• BROWN STOCK • WHITE POULTRY AND GAME BIRD

• FISH STOCK STOCKS

• FISH STOCK

• VEGETABLES STOCK
 LEARNING OUTCOME
3:
BASIC SAUCES FOR MEAT, VEGETABLES AND FISH
1. WHITE SAUCE WHICH IS THICKENED WITH FLOUR ENRICH WITH
BUTTER.

2. VELOUTE SAUCE THICKENED WITH BLONDE ROUX

3. HOLLANDAISE MADE FROM BUTTER, EGG YOLKS, LEMON JUICE AND

CAYENNE

4. EMULSION CONSIST OF LIQUID DISPERSED WITH EMULSIFIRE

5. BROWN SAUCE/ESPAGNOLE A BROWN ROUX BASED SAUCE MADE

WITH MARGARINE

6. TOMATO MADE FROM STOCK PRODUCTS, SEASON WITH SPICES AND

HERBS.
 LEARING OUTCOME 4:
STORAGE OF STOCKS, SAUCES AND SOUPS

THE LARGE VOLUME OF HOT LIQUID CAN RAISE THE

INTERNAL TEMPERATURE OF REFRIGERATOR. A GOOD WAY
TO COOL THE STOCK IS TO PLACE THE HOT STOCK POT IN A
SINK FULL OF COLD WATER AND ICED CUBES UNTIL IT IS LUKE
WARM.
 IN AIRTIGHT CONTAINER, STORED IN A COOL DRY PLACE
AWAY FROM THE MOISTURE, OXYGEN, LIGHTS AND PESTS.
FOOD MADE WITH STARCHES CONTAINS EGG, MILK, CREAM
AND OTHER DAIRY PRODUCTS OF WHICH MAKE THEM
PROWN TO BACTERIAL CONTAMINATION TO FOOD BORNE
ILLNESS.
WAYS TO
RECONSTITUTE
STOCKS
• SET THE POT ON A SINK WITH BLOCKS, RACK AND
OTHER OBJECT UNDER IT.
• RUN COLD WATER INTO SINK BUT NOT HIGHER
THAN LEVEL OF STOCK.
• STIR THE POT OCCATIONALLY.
QUARTER 4
MEAT DISHES

•OVERVIEW
•OBJECTIVES

LESSON 1 PREPARE AND COOK MEAT

•PERFORM MISE EN PLACE
•COOK MEAT CUTS
•PLATE/PRESENT MEAT DISHES
•STORE MEAT
•EVALUATE THE FINISHED PRODUCT
 OVERVIEW
THIS QUARTER WILL ENABLE TO STUDENTS
TO ACQUIRE COMPETENCIES PREPARING
IN COOKING MEAT.
LEARNING OUTCOMES:
INTRODUCTION OF MEAT

• MEAT IS A TERM FOR THE FLESH OF CATTLE, SHEEP AND

PIGS.
• BEEF IS DIVIDED INTO LARGE SECTIONS CALLED PRIMAL
CUTS.
• PORK IS DIVIDED INTO LARGE SECTIONS CALLED PRIMAL
CUTS.
• SHEEP MEAT IS ALSO STAPLE FOOD IN SOME PARTS TO
CONSUMED IN MANY REGIONS.
CLASSIFICATIONS OF KNIVES
AND THEIR USES
• FRENCH/CHEFS KNIFE – FOR
GENERALLY PURPOSE FOR
CHOPPING SLICING AND DICING.
• UTILITY KNIFE – USED FOR
CARVING ROAST CHICKEN.
• BONING KNIFE – USED FOR
BONING RAW MEATS AND
POULTRY.
• SLICER – USED FOR CARVING
COOKED MEATS.
• BUTCHER KNIFE – USED FOR
CUTTING SECTIONING AND
TRIMMING RAW MEATS.
• SCIMITAR/STEAK KNIFE – USED
FOR CUTTING STEAKS.
• CLEAVER – USED FOR CUTTING
BONES.