PRAYER

Dear God, Thank you for protecting us

everyday. We are super excited to
read, write and practice new learning.
Be with us and guide us. Let us be a
better students and child to our
parents. Amen.
 TECHNOLOGY AND LIVELIHOOD EDUCATION
EXPLORATORY COURSE FOR GRADES 7 AND GRADE 8
 TLE: COMMERCIAL COOKING
It is the result of mans
Commercial cooking is
demand for food that
cooking for others for
is readily available and
sale (restaurant, nursing
the fast changing
home, boarding school,
phase of his/her
food manufacturer, etc.)
lifestyle.
 Any cook should be familiar with the
correct utensils, devices and equipment in
the kitchen. It is important to consider
several things and not only the price when
buying them.
 The job of cooking requires
specific tools, utensils, and
equipment for proper and efficient
preparation of food. Each piece has
been designed to accomplish a
specific job in the kitchen.
Lesson 1:
Use of kitchen
materials,
utensils and
equipment
COOKING MATERIALS
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.
Stainless Steel is the most
popular material used for
tools and equipment, but it
is more expensive. It is easier
to clean and shine and will
not wear out as soon as
aluminum.
Glass is good for
baking but not
practical for top or
surface cooking. Great
care is needed to
ensure for long shelf
life.
How to take care of
Glass?
1.) to remove stain, use 2 table spoon
of liquid bleach per cup of water
when soaking and cleaning them.
2.) use baking soda to remove grease
crust and boiled vinegar as final rinse.
3.) use nylon scrub.
Cast Iron is sturdy but must
be kept oiled to avoid
rusting. Salad oil with no salt
or shortening can be rubbed
inside and out and dried.
Wash with soap (not
detergent) before using.
Ceramic and heat-proof
glass are used especially
for baking dishes,
casseroles, and
measuring cups. Glass
and ceramic conduct the
heat slowly and evenly.
Double boiler is used
when temperature
must be kept below
boiling, such as for egg
sauces, puddings, and
to keep food warm
without overcooking.
Teflon is a special
coating applied inside
of aluminum or steel
pots and pans. It
prevents food from
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.
COOKING TOOLS
A baster is handy for
returning some of the
meat or poultry juices
from the pan, back to
the food.
Cans, bottles, cartoons
opener use to open a
food tin,
preferably with a
smooth operation, and
comfortable gripand
turning knob.
Colanders also called a
vegetable strainer are
essentialfor various
tasks from cleaning
vegetables
to straining pasta or tin
contents.
Cutting boards a
wooden or plastic
board where meat and
vegetables can be cut.
Dredgers – are used to
shake flour, salt, and
pepper on meat,
poultry, and fish.
Emery
boards/sharpening
steel – is used to
sharpen long
knives.
Funnels – are used
to fill jars, made of
various sizes of
stainless steel,
aluminum, or of
plastic.
Garlic Press is a
kitchen tool which
is specifically
designed for the
purpose of pulping
garlic.
Graters are used to
grate, shred, slice
and separate foods
such as carrots,
cabbage and
cheese.
Handy Poultry and
roasting tools make it
easier to lift a hot
roasted turkey from
the roaster to the
serving platter, without
it falling apart.
Kitchen shears they are
practical for opening food
packages, cutting tape or string
or simply to remove labels or
tags from items. Other cutting
tools such as box cutters are
just as handy, especially for
opening packages.
Pasta spoon or server is
used to transfer a little or a
lot of pasta to a waiting
plate, without mess. Pasta
spoons are best used with
spaghetti or other long pasta
noodles. You can use a large
slotted serving spoon for
short pastas.
Potato masher is
used for mashing
cooked potatoes,
turnips, carrots or
other soft cooked
Rotary egg beater –
used for beating small
amount of eggs or
batter. The beaters
should be made of
stainless steel.
Scraper- a rubber or
silicone tool to blend
or scrape the food
from the bowl, metal,
silicone or plastic egg
turners or flippers
Seafood serving tools
make the task of cleaning
seafood and removing
the shell much easier. For
cooking seafood, utensils
will vary depending on
what you are cooking.
Serving spoons-
utensils consisting of a
small, shallow bowl on
a handle used in
preparing, serving, or
eating food.
Serving tongs enable 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.
Soup ladle is used for
serving soup or stews,
but can also be used for
gravy, dessert sauces or
other foods. A soup ladle
also works well to
remove or skim off fat
from soups and stews.
Spatula – is used to level
off ingredients when
measuring, and to spread
frostings and sandwich
fillings.
Spoons – solid, slotted, or
perforated. Made of
stainless steel or plastic,
the solid ones are used to
spoon liquids over foods
and to lift foods,
including the liquid out of
the pot.
Two-tine fork – used to
hold meats while slicing,
and to turn solid pieces
of meat while browning
or cooking Made of
stainless steel and with
heat-proof handle.
Temperature scales – are
used to measure heat
intensity. Different
thermometers are used
for different purposes in
food preparation – for
meat, candy or deep-fat
frying.
Whisks for blending,
mixing used for whipping
eggs or batter, and for
blending gravies, sauces,
and soups.
Wooden spoons are used
for creaming, stirring, and
mixing. They should be
made of hard wood.
MEASURING TOOLS
Measuring cups and spoons
for dry ingredients – is used
to measure solids and dry
ingredients, such as flour, fat
and sugar. It is commonly
made of aluminum or
stainless material.
Measuring cup for liquid
ingredients – are
commonly made up of
heat-proof glass and
transparent so that liquid
can be seen.
Portion scales – are used
to weigh serving portions
from one ounce to one
pound.
Household Scales – are
used to weigh large
quantity of ingredients in
kilos, commonly in rice,
flour, sugar, legumes or
vegetables and meat up
to 25 pounds.
Scoops or dippers – are
used to measure serving
of soft foods, such as
fillings, icecream, and
mashed potato.
There are many kinds of
knives, each with a
specialized use
Butcher knife – is
used to section raw
meat, poultry, and
fish.
French knife –is
used to chop,
dice, or mince
food.
Roast beef slicer –
is used to slice
roasts, ham, and
thick, solid cuts of
meats.
Boning knife – is
used to fillet fish and
to remove raw meat
from the bone.
Fruit and salad knife –
is used to prepare
salad greens,
vegetables, and fruits.
Kitchen knives often
referred to as cook's or
chef's tools, knives are a
must for all types of
kitchen tasks, from
peeling an onion and
slicing carrots, to carving
Citrus knife – is used to
section citrus fruits. The
blade has a two-sided,
serrated edge.
Paring knife – is used to
core, peel, and section
fruits and vegetables.
Blades are short, concave
with hollow ground.
Vegetable peeler is used
to scrape vegetables,
such as carrots and
potatoes, and to peel
fruits.
EQUIPMENT
 Equipment
More complicated tools are called
equipment. They may refer to a small
electrical appliance
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.
Oven- a chamber or
compartment used for
cooking, baking, heating,
or drying.
Microwave ovens have
greatly increased their
use in the food industry.
-cooked or heated quickly
in microwave ovens.
Blenders are used to
chop, blend, mix, whip,
puree, grate, and liquify
all kinds of food. A
blender is a very useful
appliance.
 INDIVIDUAL ACTIVITY
Activity 1. Identifying the Uses
Directions: From the given
equipment/utensils/materials,
complete the table below.
 Common Kitchen
Equipment, Utensils
and Materials
Uses
Spatula
Measuring spoon
Cast Iron
Basters
Measuring cups
 PRAYER
Dear God, Thank you for protecting us
everyday. We are super excited to
read, write and practice new learning.
Be with us and guide us. Let us be a
better students and child to our
parents. Amen.
 LESSON 2
Maintain Kitchen Tools
and Equipment
CLEANING AND
SANITIZING
 Cleaning and sanitizing
procedures must be a part of the
standard operating procedures
that make up your food safety
program. Improperly cleaned and
sanitized surfaces allow harmful
microorganisms to be transferred
from one food to another.
Cleaning is the process of
removing food and other
types of soil from a surface,
such as a dish, glass, or
cutting board. Cleaning is
done with a cleaning agent
that removes food, soil, or
other substances.
Cleaning agents are
divided into four
categories:
 Detergents – Use detergents to
routinely wash tableware, surfaces,
and equipment. Detergents can
penetrate soil quickly and soften it.
Examples include dishwashing
detergent and automatic
dishwasher detergents.
 Solvent cleaners – Use
periodically on surfaces
where grease has burned on.
Solvent cleaners are often
called degreasers.
Acid cleaners -- Use periodically on
mineral deposits and other soils
that detergents cannot remove.
These cleaners are often used to
remove scale in washing machines
and steam tables.
Abrasive cleaners -- Use these
cleaners to remove heavy
accumulations of soil that are
difficult to remove with
detergents. Some abrasive
cleaners also disinfect.
 Sanitizing is done using heat, radiation,
or chemicals. Heat and chemicals are
commonly used as a method for
sanitizing in a restaurant; radiation
rarely is. The item to be sanitized must
first be washed properly before it can be
properly sanitized.
Sanitizing
Methods
1. Heat. There are
three methods of
using heat to
sanitize surfaces –
steam, hot water,
and hot air.
 2.Chemicals.
Approved
chemicals
sanitizers are
chlorine, iodine,
The three factors that
must be considered
are:
a.Concentration -- The presence
of too little sanitizer will result
in an inadequate reduction of
harmful microorganisms. Too
much can be toxic.
 b.Temperature –
Generally, chemical
sanitizers work best in
water that is between 55F
(13C) and 120F (49C).
c.Contact time -- In order for the
sanitizer to kill harmful
microorganisms, the cleaned item
must be in contact with the
sanitizer (either heat or approved
chemical) for the recommended
length of time.
Cleaning and sanitizing
utensils
There are three steps
needed to effectively
clean and sanitize
utensils:
 Washing
Sanitizing
Drying
Utensils such as cutting
boards, bowls and knives
need to be thoroughly
washed in warm soapy
water.
After washing, the
utensils should look
clean and there should
be no food or anything
else visible on them.
Effective cleaning will remove
most of the dangerous
bacteria present. Sanitizing
will then kill any that might
remain.
Cleaning kitchen
premises
Cleaning your kitchen regularly
is important not only to keep it
looking its best, but also to
remove all of the germs and
bacteria that accumulate
regularly in the kitchen area.
Things You’ll Need

Broom
Cleaning rags
Bucket
Instructions
1.Collect loose dust by sweeping the kitchen
floor daily with a broom or static sweeper
and wiping down counter tops, tables and
other surfaces with a cleaning rag. To
remove sticky buildup, wipe with a damp
cleaning rag and wipe a damp mop over
your kitchen floor.
2.Mix 1 gallon warm water in a bucket with ½
cup white vinegar and 1 tsp. dish soap. Dip your
mop into the bucket, wring the mop out and
wipe across your kitchen floors. The diluted
vinegar solution makes it safe for any kitchen
floor surface while still strong enough to clean
and disinfect. The dish soap assists in cutting
through any food residue that may be on the
kitchen floor. Let your floor air dry after
cleaning.
3.Make an all-purpose
cleaner in a spray bottle.
Combine 3 cups warm water
with ½ cup white vinegar and
1 tsp. dish soap.
4.Spray this solution onto kitchen
surfaces and wipe off with a damp
cleaning rag. This works well on any
type of kitchen surface including
cabinetry, sinks, tables, counters
and any other area that requires
cleaning.
5.Fill a few bowls with about ½ cup
each of baking soda. Place these
around your kitchen to absorb odor
and keep the kitchen smelling fresh.
Open windows to let fresh air
circulate, which is especially useful
when cooking strong-smelling
foods.
INDIVIDUAL ACTIVITY
Activity 1. Organizing
 Directions: Arrange the
following steps chronologically.
Use A for the first step, B for
second and so on. Write your
answer on a separate sheet of
paper.
_____Prepare diluted vinegar solution in a bucket. Dip your
mop into the bucket, wring the mop out and wipe across your
kitchen floors.
_____Spray all-purpose cleaner onto kitchen surfaces and
wipe off with a damp cleaning rag.
_____Collect loose dust by sweeping the kitchen floor daily
with a broom or static sweeper and wiping down surfaces
with a cleaning rag.
_____Fill a few bowls with about 1/2 cup each of baking soda.
Place these around your kitchen to absorb odor and keep the
kitchen smelling fresh.
_____Make an all-purpose cleaner in a spray bottle.
 PRAYER
Dear God, Thank you for protecting us
everyday. We are super excited to
read, write and practice new learning.
Be with us and guide us. Let us be a
better students and child to our
parents. Amen.
LESSON 3: STORE AND STACK
KITCHEN TOOLS AND
EQUIPMENT
How to Clean and Store Cooking
Tools and Equipment?
1. After measuring and mixing
ingredients, soak all used
mixing bowls, spatulas,
measuring spoons and cups
and mixer accessories in a tub
of warm water (add a small
amount of dishwasher
detergent to help start the
cleaning). Drop items in the
soak as soon as you are
through using them. They will
be easier to wash later on.
2. While you’re at it,
wipe off any stray
splatter from the
counterpiece and
nearby areas. If
necessary, finish off
with dishcloth.
 3.Return electric
mixers and other
electronic
equipment to their
designated storage
spaces.
 4.After cooking, soak used cake pans and
muffin tins in warm water with dishwashing
solution to soften the baked-on or burnt
food.
5.Wash all used items and accessories by
either handwashing or loading in a
dishwasher (if dishwasher-safe).
 6.Dry all tools and
equipment by air-
drying rack or wiping
with a dry dishcloth.
Make sure all
wooden spoons and
accessories are dry
before storing.
 7.Store all tools and equipment in their
designated places. Put frequently used items
in conveniently accessible locations. Gather
and secure electrical cords to prevent
entanglement or snagging.
 Proper Storage and Handling
Proper storage and handling of cleaned and
sanitized equipment and utensils is very
important to prevent recontamination prior to use.
Cleaned and sanitized equipment and utensils
must be:
· stored on clean storage areas; and
· handled properly to minimize contamination of
food contact surface.
5 Steps in Organizing Kitchen Cabinets
1.Pretend it has a glass door and that everyone
is going to see what’s inside.
2.Remove all the equipment and scrub shelves
with soapy water.
3.Think about what you reach most often and
make sure it gets a position that’s easy to
reach.
4.Take a cabinet full of glasses and line them up
by color. Make sure all of the front are facing
out and straight. (Jeff Lewis-Style)
Take a step back after one shelf is done and
make someone else look at what you’ve done.
Storing of Washed Utensils
1.They should be stored in a clean dry place
adequately protected against vermin and other
sources of contamination
2.Cups, bowls, and glasses must be inverted for
storage.
3. When not stored in closed cupboards or
lockers, utensils and containers must be
covered or inverted whenever possible.
4.Racks, trays and shelves must be made of
materials that are imperious, corrosive-
resistant, non-toxic, smooth, durable and
resistant to chipping.
5.Drawers must be made of the same materials
and kept clean. Full-lined drawers are not
acceptable, but the use of clean and removable
towels for lining drawers is acceptable.
Activity 1. Sharing time!

Direction: Answer the following questions in a

clean sheet of paper:
1. Why it is important to clean, sanitize, and store
equipment properly?
2. Enumerate ways on the proper storage of cleaning
equipment.
Activity 2. Visitation
Direction:Observe how canteen staff clean and sanitize
kitchen tools and equipment. Take note of your
observations and make comments/suggestion on how
to improve their methods of cleaning and sanitizing
kitchen tools and equipment. Report in your
observations in the class.
 PRAYER
Dear God, Thank you for protecting us
everyday. We are super excited to
read, write and practice new learning.
Be with us and guide us. Let us be a
better students and child to our
parents. Amen.
LESSON 4
Measuring
Recipe
Measuring Ingredients
Correctly
Accurate techniques in measuring
are as important as the tools for
measuring. Therefore, always
observe the following procedures:
Rice and flour. Fill the cup to
overflowing, level-off with a spatula
or with a straight edge knife
Sifted flour. Most cake recipes call for
sifted flour. In this case, sift flour 2 or 3
times. Spoon into the cup overflowing,
level off with a spatula.
Refined sugar. Sift sugar once to take
out lumps, if any. Spoon into cup and
level off with a spatula. Do not pack or
tap the sugar down.
Brown sugar. Pack into cup just
enough to hold its shape when turned
out off cup. Level off with a spatula
before emptying.
Level a measuring spoon with
straight edge of a knife to measure
small amounts of salt, pepper,
leavening agents or solid fats.
Liquid ingredients. Place the cup on a flat,
level surface. Hold the cup firmly and pour
the desired amount or liquid into the cup.
Lean over and view the liquid at eye level to
make sure it is the proper amount.
Check and calibrate
timers/thermometers, scales and
other measuring devices according
to manufacturer’s manual before
using.
Ingredients which measure by
volume and by weight demand
standardized
measuring tools and
equipment.
Do not shake the dry measuring
cup to level off dry ingredients.
It is easier to weigh fat,
butter, margarine if bought in
pre-measured sticks. If fat
doesnot come in pre-
measured sticks, use a scale
to weigh the needed
amount.
Liquids should be poured
into cup in desired level.
Cup should stand on a
flatsurface.
Spring scales should be
adjusted so that pointer is at
zero (0). Place pan, bowl, or
piece of waxed paper on
scale to hold ingredient to be
measured.
When using balance scales, place
the pan on the left-hand side of the
balance and the pan weight on the
right-hand side. Add the required
weights to the right-hand side and
adjust the beam on the bar so that
the total is the weight needed
Ranges, sometimes called stoves,
provide heat for cooking on top and
in the oven. The controls for range
heat must be accurate and easy to
operate. Tools and utensils needed
for cooking on the range and work
space should be within easy reach.
Learn to match the size
of pan to the size of the
unit and to select the right
amount ofheat for the
cooking job to be done.
In microwave cooking, time
schedules must be followed
exactly because everysecond is
important. The microwaves shut
off automatically when the door
is opened.
Refrigerators are
operated by electricity.
The unit that does the
cooling isunderneath the
box behind the grill.
Dishwashers are a great
help if food is rinsed from
dishes before stacking
them.Follow the plan for
stacking as suggested in the
direction by manufacturer’s
manual.
Mixers are the most useful machines in
commercial kitchens and even at home.
It isgood for making salad dressings,
sandwich fillings, for sauces, mashing
potatoes,beat batter and eggs.
Attachments are also available to chop,
whip, squeeze outjuice, and make
purees.
Coffee makers mostly are
automatic, requiring only
the measurement of
coffee and water.
In preparing foods on the
range or in the fryer, heat
is transferred by
conduction
Measuring and conversion
These easy-to-use conversion
charts can help you convert
your recipes to the measuring
system your most familiar with.
TABLES OF WEIGHTS AND
MEASURE
USING CUPS and SPOONS
EXAMPLES: Conversion of measurements
16 pounds =_________ ounces
___________ tablespoons = 7 cups
8 quart = _______________ gallons
_________cups = 10.5 pint
5 kilos = ___________ pounds
 INDIVIDUAL ACTIVITY
Conversion of
measurements
Directions: Convert the following
ingredients as stated in each number.
1._______ quart = 4 gallons
2.______ grams = 3.5 Kilos
3. 64 tablespoons = _______ cups
4.______ teaspoons = 15
tablespoon
5._____ tablespoons = 72 ounces
 PRAYER
Dear God, Thank you for protecting us
everyday. We are super excited to
read, write and practice new learning.
Be with us and guide us. Let us be a
better students and child to our
parents. Amen.
 LESSON 5
Product Costing
How to Calculate
Markup
Percentage?
Markup is the difference
between how much an item
costs you, and how much
you sell that item for it's
your profit per item. Any
person working in business
or retail will find the skill of
being
able to calculate markup
percentage very valuable.
 Instructions
1. Calculate your peso markup.
This is done by subtracting your
buying price from your selling
price.
Example
Selling price 15.00
Purchase cost/buying
price -
10.00
Peso markup 5.00
2. Decide whether you want to
calculate your percentage
markup based on cost or selling
price. Once you choose which
you will be using to calculate, it is
importantyou stick to the method
you choose throughout all your
calculations, or you will endup
with faulty data.
3. Calculate percent markup based on
cost. This is done by dividing the peso
markup by the cost.
Example
Peso markup 5.00
Purchase cost/buying price ÷10.00
Percentage mark up .5 or
50%
4. Calculate your percent markup
based on selling price. This is done by
dividing the peso markup by the selling
price.
Example
Peso markup 5.00
Selling price ÷15.00
Percentage mark up .33 or 33%
5.Make sure you consistently use either cost of
the product or selling price to find the percent
markup on an item. Even though the cost, selling
price, and peso markup will always be the same,
the percentage markup will be drastically
different depending on if you calculate it using
selling price or cost. Using selling price will give
you a lower percentage markup (assuming you
are making a profit), while using cost will give
you a higher percentage markup.
Activity 1: Calculate the Markup Percentage
Directions: Given the following recipe (Maja Blanca) and its estimated cost,
compute for the total purchase cost and impose a 50% mark-up to determine
the selling price of your product.
Activity 2: Compute the percentage mark-up
Direction: Complete the following table with the necessary information.
 PRAYER
Dear God, Thank you for protecting us
everyday. We are super excited to
read, write and practice new learning.
Be with us and guide us. Let us be a
better students and child to our
parents. Amen.
 KITCHEN
LAY-OUT AND
DESIGN
What is a Kitchen?

It is a room used

for cooking and
food preparation.
What is a Kitchen?

It is a room used

for cooking and
food preparation.
What is a Kitchen Layout?

 Kitchen layout is more than a

layout of your kitchen. It is a
blueprint on how your kitchen
will function in general.
Three primary
kitchen work
stations
 Three primary kitchen work stations

The food storage station

Your refrigerator and pantry

are the major items here.
lazy susan or swing- out pantry

Cabinetry like lazy susan or

swing- out pantry units
adds function and
convenience.
wine racks, spice racks, and roll-out trays

Wine racks, spice racks,

and roll-out trays help to
organize your groceries.
 Three primary kitchen work stations

The preparation/cooking station

Your gas range, oven, microwave,
and smaller appliances are found in
this area. Counter space is important in
this section.
 Three primary kitchen work stations

The clean-up station

Everyone's least favorite activity is one of the
kitchen's most important clean-up. This area is home
to the sink, waste disposal, and dishwasher. Cabinetry
for this station is designed to organize with the trash
bin cabinet and roll-out tray baskets for storage
convenience.
Three primary kitchen work stations

The clean-up station

 KITCHEN SHAPES

Kitchens are the one room

that gets a great deal of
everyday traffic.
 KITCHEN SHAPES
There are different types of kitchen
layout plans and one of the
considerations in choosing or doing
a design must be according to the
cooking style to the number of
people you expect to be in the
kitchen regularly.
Different shape
styles of kitchen
layout plans
 1. U-Shaped Kitchen
a. This requires three full walls of the room.
b. This layout is perfect for kitchen that will
get a lot of use and needs a great deal
of space.
c. This shape is ideal for a large family or for
people who take their food preparation
very seriously.
 cooking station

clean-up station

food storage
 clean-up station

cooking station

food storage
 2. L-Shaped kitchen
a. This plan is one of the most flexible and most
popular.
b. This shape allows room for tables and chairs at
one end and eliminates traffic.
 clean-up station

cooking station

food storage
 clean-up station

cooking station

food storage
 clean-up station

cooking station

food storage
 4. Galley Kitchen
a. This galley kitchen is a good efficient use of
space and is one that many professional chef
tend to prefer.
b. A galley kitchen has two rows, but is
usually not open at both ends.
Galley Kitchen
in ship and
aircraft.
 5. Island Kitchen
a. This layout plan will feature an
independent island that can face the living
room or dining area, allowing socialization
between the rooms.
living room

kitchen
 Preparation and
Cooking of Native
Delicacies
Native delicacies are well-
loved by Filipino people.
Each region in the
Philippines has its own way
of preparing suman, puto,
biko, kutsinta, bibingka,
kalamay and other
delicacies.
The preparation of native
delicacies is easier than other
food since most of them are
prepared not in oven or other
equipment but in traditional
kalan, kawali, gilingan, kawa or
palayok with banana leaves
which add flavor to the native
delicacies.
These delicacies are sweet
and rich with various local
ingredients. They come in
various attractive forms at
affordable cost that attract
people.
Homemakers can add extra to
their family income by simply
selling native delicacies in front
of their houses, in the market or
by supplying schools, offices,
and groceries or even starting a
small business of their own.
 Kakanin, or native
delicacies, are snacks usually
made with or containing any
or combination of coconut
milk, rice flour, glutinous
rice, cassava and sugar.
Kakanin are usually prepared
whenever there is a special
occasion like fiesta, birthday,
Christmas, anniversary, or
just enjoy an afternoon of
kakanin party with your
family and friends.
 NATIVE
DELICACIES
RECIPE
BIBINGKA ESPESYAL (Rice Cake) or
Bibingka Royale or simply just bibingka
to many, is very popular during
Christmas season. It’s like a pancake
with cheese and salted egg, sugar and
grated fresh coconut topping-if only it’s
as easy as pancake to make at home.
Bibingka is a special rice cake made of
rice dough called galapong.
BIBINGKA BATTER
Ingredients:
1 cup rice
1 cup water
½ cup refined sugar
2 tsp baking powder
Bibingka Batter:
2 tbsp melted butter
3 eggs, beaten
1 cup thick coconut milk
Utensils:
mixing bowl
wooden ladle
Procedure:
1.Soak one cup of rice in one cup of water
overnight.
2.Drain water from the soaked rice. Produce rice
flour by grinding the rice softened by soaking, in
a rice grinder. If you don’t have a grinder, you
can have the rice ground in the public market.
3.Once the rice flour is ready, mix it with sugar.
4.Add baking powder, melted butter, beaten
eggs and thick coconut milk to the rice flour
mixture.
5.Mix the rice flour mixture thoroughly. This will
serve as the bibingka batter.
Cooking Bibingka
Ingredients:
bibingka batter
4-5 salted eggs
1 packed white cheese
grated coconut
butter
Utensils:
mixing bowl
ladle or deep-cupped spoon a pair of tongs
stove
measuring cup
improvised basin for live coals
charcoals
banana leaves
turner for frying or toasting
rice caked molder
Procedure
1.Put some coals in the improvised basin made of a piece of G.I.
sheet or tin. Make the coals red hot first.
2.Line the rice cake molder with a piece of banana leaf.
3.Put one cup of rice batter into the molder.
4.Arrange a few pieces of the sliced salted eggs and sprinkle a
little amount of white cheese on top of the batter in the bibingka
mold.
5.Put the mold with batter over a stove with live coals and place
the improvised tin basin with live, red hot coal over the mold
containing the rice cake batter. The rice cake should be cooked in
this manner: with live coals under and over the mold.
6.Cook for 10 minutes or until the upper skin of the batter turns
golden brown.
7.Once cook, remove bibingka from the stove and transfer it on a
plate.
8.Serve bibingka with grated coconut on the side.
(This recipe makes 2-4 medium sized bibingka or rice cake
MAJA BLANCA is a Filipino dessert
made primarily from coconut milk.
Also known as coconut pudding, it
is usually served during fiestas and
during the holidays, especially
Christmas.
Maja blanca has the consistency of
thick gelatine with a delicate
flavour, and is creamy white in
colour.
Ingredients:
1/2 cup cornstarch
½ cup white sugar
2 cups coconut milk
coconut cream from 1 grated
coconut
Procedure:
Coconut cream

1.Extract coco cream and coconut milk

from the grated coconut.
2.Place grated coconut in a muslin bag
wrung out of warm water.
3.Twist the open end and squeeze out
the coco cream without adding water.
Set aside for cooking latik.
Coconut milk
1.Add three portions of warm water and squeeze the bag of
grated coconut with every addition of water.
2.Cook coco cream in a frying pan over medium heat until oil and
latik form.
3.The latik should have a delicate, golden yellow color and must
not be burnt.
4.Transfer latik into a dish separate from oil further heating will
turn the latik to darker shade.
5.Prepare cornstarch-sugar mixture.
6.Boil the rest of the coco milk in a 2- quart saucepan.
7.Add the cornstarch-sugar mixture, stirring with a wire whisk
until it boils.
8.Hold for 2 minutes to attain a cooked flavor of the starch.
9.Pour into oiled dishes. Cool completely.
10.Serve hot or chilled.
PALITAW is a Philippine dessert and snack
made of rice flour dough that is boiled and
then coated with coconut and sesame
seeds. The small, flat rice cakes are
traditionally eaten during holiday festivities
but can be enjoyed any time. The texture
of the finished cakes ranges from very
moist and delicate to chewy and rubbery,
depending on the preferences of the cook.
Although there are a few variations,
palitaw is usually prepared according to the
same basic recipe without any changes.
Ingredients:
½ kilo glutinous rice flour
1 grated mature coconut
3 tablespoons sugar
a tablespoons toasted sesame
seeds
pinch of cinnamon (optional)
Procedure:
1.Boil water.
2.Shape galapong into small disks. Drop
one by one to the boiling water. When it
floats, it’s already cooked.
3.Remove cooked palitaw with a slotted
spoon to drain the water and place on a
bed of niyog. Cover both sides of the
palitaw with niyog. Arrange on platter or
banan leaves.
4.Mix sugar, toasted sesame seeds and
cinnamon. Sprinkle over the palitaw.
CUCHINTA (kutsinta) is a
type of kakanin (Philippines’
native delicacies these are
snacks usually made with or
containing any or
combination of these:
coconut,coconut milk, rice
flour, glutinous rice,
Ingredients:
1 cup rice flour
2 cups brown sugar
3 cups water
1 teaspoon lye water
freshly grated coconut
Procedure:
1.In a mixing bowl, combine all the ingredients
and mix well. Pour into muffin pans, until half
full. Steam in a large pan with a cover; the water
should be 2 inches deep. Cook for 30 minutes or
until a toothpick inserted comes out clean. Add
more water, if needed until cooking is done.

2.Remove from the muffin pans and serve with

freshly grated coconut.
Score sheet for Palitaw
Sapin-sapin is a layered glutinous rice and
coconut dessert which is Philippine cuisine.
It is made from rice flour, coconut milk,
sugar, water, and coloring. It has coconut
flakes sprinkled on top. Sapin-sapin means
"layers"[2] and the dessert is recognizable
for its layers, each colored separately.[3] It
has been referred to as "a blancmange of
several colored layers, sweetened and
flavored with coconut milk".
Ingredients:
1½ cups malagkit dough (galapong)
½ cup rice galapong
2½ cups white sugar
3 cups cooked ubi (mashed)
4 cups thick coconut cream (from
2-3 coconuts)
2 big cans condensed milk
food coloring, violet & egg-yellow
Procedure:
1.Blend all ingredients except for mashed ube and food coloring.
2.Divide into 3 parts:
To one part- add mashed ube To heighten the color of the ubi,
add a dash of violet coloring. Mix well.
To second part- add egg-yellow coloring. Mix well.
To third part-just plain white. Do not add anything.
3.Grease a round baking pan. Line with greased banana leaves.
Then, pour the ube mixture. Spread evenly. Steam for 30 minutes
or more, until firm.
Note: cover the baking pan with cheese cloth before steaming.
4.Pour second layer on top of the cooked ube. Cover again and
steam for 30 minutes.
5.Lastly, pour the third layer or the plain mixture. Again, steam
for 30 minutes or until firm.
6.Sprinkle with “latik”.
7.Cool before slicing.
8.Serve with “budbod” or toasted sweetened coconut.
Espasol a native cake of
roasted and ground sticky
rice with coconut milk and
sugar.
Ingredients:
1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light
brown
2 cups sugar
1 cup coconut milk
1½ cups toasted shredded coconut
Anise seeds
Procedure:
1.Boil the malagkit.
2.Place sugar, anise seeds and coconut milk in a
saucepan; let it boil until thick.
3.Add toasted shredded coconut and cook for 3 minutes
4.Add boiled malagkit, stir and cook until thick.
5.Remove from fire and add 3 cups of toasted rice flour.
6.Mix with a wooden spoon and pass through a
cornmeal grinder.
7.Divide into 2 parts and roll (about 2½ inch in
diameter).
8.Slice into ½inch thick pieces.
Ube Halaya is basically a
dessert made from purple
yam. It's sweet and usually
has milk and sugar.
Ingredients:
1 kilo ube or yam
1 can (14ounces) evaporated milk
2 cans (12ounces) condensed milk
½ cup butter or margarine
½ teaspoon of vanilla (optional)
Procedure:
1.In a pot, boil the unpeeled ube or yam and simmer for 30
minutes.
Drain and let it cool.
2.Peel and finely grate the ube or yam.
3.Heat a big wok in medium heat.
4.Melt butter or margarine, add the condensed milk and vanilla
flavoring.
Mix well.
5.Add the 1 kilo grated ube or yam.
6.Adjust the heat to low.
7.Keep on mixing the ingredients for about 30 minutes or until
sticky and a bit dry (but still moist).
8.Add the evaporated milk and continue to mix for another 15
minutes.
9.Let it cool and place in a large platter.
10.Refrigerate before serving the halayang ube.
 ACTIVITY:
1. ENUMERATE THE
DIFFERENT NATIVE
DELICACIES RECIPE.
2. WHY WE NEED TO
KNOW THE DIFFERENT
NATIVE DELICACIES.