Beruflich Dokumente
Kultur Dokumente
Overview
Remind your class of the following target for this quarter. Provide brief discussion
for each objective.
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
1
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.
DRAFT
Answer key:
1. True 6. True
2. True 7. True
3. False 8. True
4. False 9. True
5. False 10.True
2
LESSON 1: PREPARE HOT MEALS
Learning Outcome 1: PREPARE SEAFOOD DISHES
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)
Let’s Do it!
3
Learning Outcome 2
PREPARE SOUP, SAUCES, AND GARNISHES
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.
Let’s Do it!
4
Activity 4. PRESENTATION TIME
Guide learners to create and to present soup, sauces, and garnishes attractively using
appropriate accompaniment and serving portion.
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
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!
5
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?
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.
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