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Quarter III

Overview
Remind your class of the following target for this quarter. Provide brief discussion
for each objective.

• discuss principles, procedures, and ingredients in preparing hot meals –


seafood dishes, soup, sauces, garnishes, poultry Dishes
• Prepare and present a range of hot meals; and,
• store hot meals hygienically.

Let’s See What You Know

Pretest III
I. Identification
Direction: Identify the word/words described in the following statements. Use answer

DRAFT
sheet in accomplishing this test.
_________1. They have lean pink flesh that becomes white in cooking.
_________2. It refers to any form of sea life regarded as food by humans.
_________3. This is a type of fish that has round or oval bodies.
_________4. These are found worldwide and are excellent steamed or added to
soups.
_________5. This is a method of cooking that seals in the moisture, nutrients, and
flavor of the fish.
_________6. They are found both in salt water and fresh water and both have
distinctive tastes and varieties
_________7. A term used in cookery to describe a wide range of flavored liquids that
are served as part of the meal.
_________8. It comes from a French word which means “to grace or to provide”.
_________9. It refers to any domesticated bird used for human consumption.
_________10.This cooking method is used for chicken or turkey parts.

Answer key:
1. red snapper 6. fish
2. seafood 7. sauce
3. round fish 8. garnishes
4. mussels 9. poultry
5. grilling 10. broiling

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Test II. True or False
Direction: Read each statement below. If the statement is correct, write TRUE
and if incorrect, write FALSE. Write your answer in your quiz booklet.

_____1. Shellfish includes various species of mollusks, crustaceans, and echinoderms.


_____2. Cooking is generally understood to be the transfer of heat into food items to
render these more palatable, easier digestible.
_____3. Fat fish is often served with sauce while lean fish are best cooked using dry
heat method of cooking.
_____4. Based on its internal skeleton structure, they are divided into two types. the
fat fish and the lean fish.
_____5. Baking is great with all kinds of fish and shellfish.
_____6. Shellfish becomes tough and dry when cooked at too high heat.
_____7. Canned fish has a long shelf life, similar to canned vegetables, fruits, and
meats.
_____8. Flat Fish has a flat body structures and swims deep down in the sea in a
horizontal position.
_____9. In cooking fish, the most reliable procedure involves the use of sense of sight,
smell and touch.
_____10. The small amount of fat in fish contains Omega 3 fatty acids.

DRAFT
Answer key:
1. True 6. True
2. True 7. True
3. False 8. True
4. False 9. True
5. False 10.True

Test III. Arranging the Procedure


Direction: Using the numbers 1-7, arrange the following procedure of a menu.
Use your activity notebook for your answer.
_____ Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to
boil.
_____ Cook over medium heat until potatoes are tender.
_____ Stir in the chicken bouillon, salt (if using), and pepper.
_____ In a separate saucepan, melt butter over medium-low heat. Whisk in flour and
cook stirring constantly until thick.
_____ Slowly stir in milk as not to allow lumps to form and all milk added. Continue to
stir until thick (4-5 minutes).
_____ Add in cheese and stir until melted.
_____ Stir the cheese mixture into the stockpot and cook until heated through

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LESSON 1: PREPARE HOT MEALS
Learning Outcome 1: PREPARE SEAFOOD DISHES

Activity 1. FISH FAMILIARIZATION


Learners will identify five products (fish) from the sea. Ask them to provide a short
description of each product they will be named.

Review of Learning Outcome 1

Activity 2. FILL-IN THE MISSING WORDS


Learners will supply the missing words to complete the thought of the sentence.
1. In cooking fish, the most reliable procedure involves the use of sense of __________,
sight
smell
__________, touch
and __________.
sauce
2. Lean fish are often served with __________ while fat fish are best cooked using
dry
__________ heat method of cooking.

Activity 3. SHELLFISH FAMILIARIZATION

DRAFT
Learners will identify five products (shellfish) from the sea. Ask them to provide a
short description of each product that they will name. (Answers may vary)

Activity 4. Know Your Kitchen Prowess


Let the learners recall any seafood dish that their family prepares during especial
or ordinary occasion at home. Ask them to present the recipe in class. (Answers may
vary)

Let’s Do it!

Activity 5. COOKING TIME


Have learners form a group with four or five members. Each group will prepare
variety of seafood dishes from the different recipes, cultural background and condition
of the patient.

Activity 6. PRESENTATION TIME


Guide learners to create and present seafood dishes attractively using appropriate
accompaniment, garnishing and serving portion.

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Learning Outcome 2
PREPARE SOUP, SAUCES, AND GARNISHES

Activity 1. Hunting Time


Look for the words being described by the statements below.

Answer key:
1.stock
2.soup
3.puree
4.chowders
5.creamed soup

1.__________ is made by simmering meat, poultry, or fish, along with their bones, in
water chopped vegetables.

DRAFT
2.__________ is a very economical dish and in fact, many of the best recipes originated
in peasant kitchen around the world.
3.__________ are similar to the cream soups and are somewhat heartier soups that
use cooked vegetables.
4.__________ are served as main courses and usually contain fish or poultry and
vegetables.
5.__________ can be prepared quickly using as a base a thin white sauce.

Review of Learning Outcome 2

Activity 2. KNOW YOUR KITCHEN PROWESS - Soup, Sauces, and Garnishes


Assist the learners to recall any soup, sauces, and garnishes that their family
prepares during especial or ordinary occasion at home. Present the recipe in class.

Let’s Do it!

Activity 3. COOKING TIME


Have learners form a group with four to five members. Each group will prepare variety
of soup, sauces, and garnishes from the different recipes considering the cultural
background and condition of the patient.

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Activity 4. PRESENTATION TIME
Guide learners to create and to present soup, sauces, and garnishes attractively using
appropriate accompaniment and serving portion.

Learning Outcome 3: PREPARE POULTRY DISHES

Activity 1. SEQUENCING
Ask the learners to arrange the methods of braising accordingly using the letters
A-D.
_____1. Coat each piece of poultry with flour.
_____2. Cover the pan, and cook slowly for 1 ½ to 2 ½ hours or until a fork can be
inserted with ease.
_____3. Drain off the fat, and add about 250 ml (1 cup) of liquid. The liquid can be
water, broth, tomato juice, etc.
_____4. Heat 30 ml (2 tablespoons) of oil or shortening in a skillet, and brown the
poultry pieces lightly.
Key: 1. A 2. D 3. 3. C 4. B

Review of Learning Outcome 3

DRAFT
Activity 2. KNOW YOUR KITCHEN PROWESS
Motivate learners to recall any poultry dish that their family prepares during especial
or ordinary occasion at home. Let them present the recipe in class.

Let’s Do it!

Activity 3. COOKING TIME


Have learners form a group with four or five members. Each group will prepare
variety of poultry dishes from the different recipes, cultural background and condition
of the patient.

Activity 4. PRESENTATION TIME


Guide learners to create and present poultry dishes attractively using appropriate
accompaniment and serving portion.

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Enhancement activity
Activity
A) Observe the different kinds of fish sold at the market. Identify them and describe
their appearance.
B) Observe the quality of meat sold at the market. Tell whether the meat is of good
quality or not.

Integration
Farmers supply almost all the food we eat. Some of them raise cattle, chickens, or
dairy cows. Others grow fruits, vegetables, or grains. They provide food that we find
in grocery stores.
What else do you think a farmer has to do to keep a farm running?

Let’s See How Much You Have Learned

DRAFT
Post Test III

I.Identification
Direction: Identify the word/words described in the following statements. Use
answer sheet in answering this test.
_________1. They have lean pink flesh that becomes white in cooking.
_________2. It refers to any form of sea life regarded as food by humans.
_________3. This is a type of fish that has round or oval bodies.
_________4. These are found worldwide and are excellent steamed or added to
soups.
_________5. This is a method of cooking that seals in the moisture, nutrients, and
flavor of the fish.
_________6. They are found both in salt water and fresh water and both have
distinctive tastes and varieties.
_________7. A term used in cookery to describe a wide range of flavored liquids that
are served as part of the meal.
_________8. It comes from a French word which means “to grace or to provide”.
_________9. It refers to any domesticated bird used for human consumption.
________10.This cooking method is used for chicken or turkey parts.
Answer Key:
1. Red snapper 6. Fish
2. Seafood 7. Sauce
3. Round fish 8. Garnishes
4. Mussels 9. Poultry
5. Grilling 10. Broiling

6
Test II. True or False
Direction: Read each statement carefully. If the statement is correct, write the word
TRUE and if the statement is incorrect, write FALSE. Write your answer in
your quiz booklet.

_____1. Shellfish includes various species of mollusks, crustaceans, and echinoderms.


_____2. Cooking is generally understood to be the transfer of beat into food items
to render these more palatable, easier digestible, and overall speaking, to
improve their bacteriological and tasteful aspects.
_____3. Fat fish is often served with sauce while lean fish are best cooked using dry
heat method of cooking.
_____4. Based on its internal skeleton structure, they are divided into two types the fat
fish and the lean fish.
_____5. Baking is great with all kinds of fish and shellfish.
_____6. Shellfish becomes tough and dry when cooked at too high heat.
_____7. Canned fish has a long shelf life, similar to canned vegetables, fruits, and
meats.
_____8. Flat Fish has a flat body structures and swims deep down in the sea in a
horizontal position.
_____9. In cooking fish, the most reliable procedure involves the use of sense of sight,
smell and touch.

DRAFT
_____10. The small amount of fat in fish contains Omega 3 fatty acids which have
great benefit in healing and prevents having range of physical and mental
diseases.
Answer key:
1. True 6. True
2. True 7. True
3. False 8. True
4. False 9. True
5. False 10. True