Onward UNO-R,

Un Salto, UNO-Recoleto!
St. (Section), pray for us Señora Dela Salud, pray for us

with ONE MIND and ONE HEART, intent upon God.

 Lesson 1 and 2: Basic Cookery

CONTENT STANDARD
The learners demonstrate an 
understanding the use and
maintenance of equipment in
cookery 
Lesson 1 and 2: Basic Cookery

PERFORMANCE
STANDARD
The learners independently use and
maintain tools, equipment, and materials
in cookery according to standard
operating Procedures.
Lesson 1 and 2: Basic Cookery

FORMATION STANDARD:
The learners independently demonstrate the
value of community. Learners must love the
company of their classmates and friends and
become builders of community and fraternal
relations whenever they may be
Lesson 3: Applying Accounting Concept

Intended Lesson Outcome

Utilize the kitchen tools,
equipment and paraphernalias.
Lesson 1 and 2: Basic Cooking

Topics Outline
• Identification of kitchen tools, utensils and paraphernalia in
basic cooking.

• Maintain appropriate kitchen tools, equipment and

paraphernalia in basic cooking.

• Utilize appropriate kitchen tools, equipment and paraphernalia

in basic cooking.
Have you tried using your kitchen at home?
Yes or No?
BEFORE AFTER

How do you describe the kitchen tools,

equipment and paraphernalia in your kitchen?
Explore:
•See pages 3 – 24 of your reference
book.
•If no book yet, I will upload a note
or a picture of the notes from these
pages in the EXPLORE part of your
Aralinks.
Preparation and Cooking of Food
Preparation & Cooking of Food
PRINCIPLES OF COOKING
Poultry- Chicken and other birds are usually the
mainstay in everyday meals.
Parts of Poultry
White meat
Dark Meat
Entrails
Principles of Meat Cookery
Dry heat and oven is best suited to tender cuts of meat,
basting frequently to improve the flavors

Tough meats should be cooked using moist heat with liquid at

low temperature

Meat should not be removed from its wrapping to avoid

microbial contamination

Pot roasting is a method of cooking that tenderizes even

the toughest cuts of meat
Fish and Seafood Cooking
1. Most fish have scales and these should be
removed before cooking.
2. Fat fish like Tanigue is usually desirable for
baking and broiling.
3. Lean fish as Hasa-hasa is best cooked by moist
heat.
4. Fish should be cooked in a least possible time
to prevent moisture loss and retain its flavor.
5. All kinds of seafood cook quickly if
overcooked they become dry and lose their
succulent quality.
6. Steaming is the most simple and ideal method
in cooking fish & seafood
7. The flesh of raw fish is translucent, it becomes
opaque when cooked
Vegetables Cookery

1. Vegetable should be washed before they are cooked.

2. Wash vegetables before paring and cutting
3. Cook vegetables until tender, do not overcook
4. Use a large sharp knife in chopping vegetable
5. Be sure the water is boiling before dropping the
vegetables
6. Should vegetables be pared, be sure to remove the skin
as thinly as possible
7. Serve vegetables as soon as they cooked for appeal and
nutrition
Seatwork:
As a Recoleto learner, who possesses the value
of SERVICE & COMMUNITY, how can your
EDITING skills be helpful to your community?