Corpus Christi

School
S.Y. 2023-2024

3Q-COOKERY
Grade 8
Technology and Livelihood
Education
1
 LEARNING OBJECTIVES :
1. IDENTIFY BASIC CONCEPTS/TERMS IN COOKERY
2.LIST DOWN THE COOKERY COMPETENCIES A GRADE 8
STUDENT SHOULD ACQUIRE .
3.DEFINE COOKERY.
4.DIFFERENTIATE BETWEEN A CHEF AND A COOK.
5.DESCRIBE THE ARTISTIC/AESTHETIC APPLICATIONS IN
COOKERY.
6.ENUMERATE THE APPLIED SCIENCE PRINCIPLES IN
COOKERY.
7.IDENTIFY THE DIFFERENT TYPES OF CHEF.
 ACTIVITY 1 KWHL
K - What do I know about Cookery ?
H- What do I want to find out about Cookery ?
H – How can I find out what I want to learn about Cookery ?
L- What did I learn about Cookery ?
 WHAT IS THE DIFFERENCE
BETWEEN
COOKERY AND CULINARY
ART ?
 COOKERY
-it is the Art and Science of preparing food for eating by
the application of heat
-it is the art or practice of cooking food
( Merriam Webster Dictionary)
-the art or activity of cooking food
(English Language Learners Dictionary)
 CULINARY ART
-itis an ART and SCIENCE of cooking which
involves the application of artistic/aesthetic qualities
and scientific principles
 COOKERY IS BOTH AN
ARTISTIC APPLICATION AND
APPLIED SCIENCE
WHICH PICTURE IS AN ARTISTIC
APPLICATION ? WHICH PICTURE IS AN
APPLIED SCIENCE ?
 ARTISTIC APPLICATION
- Harmonious combination of colors
-Art of garnishing with variations of forms and
shapes
-Neatness of a properly set tables
APPLIED SCIENCE
- Standardized recipes
- Accurate weights and measure
- Correct time-temperature
of cooking
- Knowledge composition
of the food ingredients preventing
bacterial infections and intoxications
 THEORIES IN COOKERY
Theory of numbers
-guides the cook to determine how many elements
should be included in the dish or meal

Four Basic elements of Cooking

Salt, Fat, Acid, Heat
 THEORY OF COLOR AND TEXTURE
Guides the cook in making the dish interesting in terms of
sight and taste by means of adding and color and texture to
the dish or meal
 THEORY OF BALANCE

Guides the cook in considering variations in the

methods of cooking a certain food
Example : Adobo
 THEORY OF SENSORY
EXPERIENCE
Guides the cook in considering the different senses that
contribute to the varied experiences of the eater
Color as visual cue
Auditory cue
Olfactory cue
Gustatory cue
COLOR AS VISUAL CUE
AUDITORY CUES
OLFACTORY CUES
GUSTATORY CUES
GUSTATORY CUES
 ACTIVITY 2 WATCH VIDEO
HTTPS://WWW.YOUTUBE.COM/WATCH?V=9VYVMW9ELUU

• Instruction : Please write the answers of the Guide questions on your

notebook.
1.What principle in cooking applies the wearing of Chef’s hat in the kitchen ?
2.What are the Cookery competencies a Grade 8 student should acquire ?
3.What is Cookery ?
4.What is the difference between a Chef and a Cook?
5.What is the Latin word of Culinary ?
6.What are the aesthetic/artistic applications in Cookery ?
7.What are the applied Science principles in Cookery ?
8.What are the different types of Chef?
 BASIC CONCEPTS IN COOKERY VIDEO

https://www.youtube.com/watch?v=9VYvmw9EluU
Never give up.
Today is hard.
Tomorrow will be worse but
the day after tomorrow will be

SUNSHINE …
- Jack Ma

TAKE CARE !

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