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QUARTER 1
•OVERVIEW
•OBJECTIVES
LESSON 1 PREPARE EGG DISHES
•PERFORM MISE EN PLACE
•PREAPRE AND COOK EGG DISHES
•PRESENT EGG DISHES
•EVALUATE THE FINISHED PRODUCT
LESSON 2 PREPARE CEREALS AND STARCH DISHES
•PERFORM MISE EN PLACE
•PREPARE STARCH AND CEREAL DISHES
•PRESENT STARCH CEREAL AND DISHES
•STORING STARCH AND CEREAL DISHES
OVERVIEW
THIS QUARTER WILL PROVIDE YOU LEARNERS THE ESSENTIAL KNOWLEDGE
AND OPPURTUNITIES TO DEVELOP YOUR SKILLS AND GAIN UNDERSTANDING
IN THE PREPARATION, COOKING, PRESENTATION, STORING EGG, CEREAL AND
STARCH DISHES. YOU WILL BE ABLE TO KNOW THE NEEDED TOOLS AND
EQUIPMENT LEARN HOW TO CLEAN AND SANITIZE THEM AFTER EACH USE.
OBJECTIVES
• PERFORM MISE EN PLACE.
• PREPARE AND COOK EGG, CEREAL AND STARCH DISHES.
• PRESENT EGG, CEREAL AND STARCH DISHES.
• STORE EGG, CEREAL AND STARCH DISHES.
LESSON OUTCOME 1:
PERFORM MISE’EN PLACE
1. I DENTIFY TOOL, UTENSILS AND EQUIPMENT NEEDED IN EGG
PREPARATION;
2. CLEAN, SANITIZE AND PREPARE TOOLS, UTENSILS, AND
EQUIPMENT NEEDED IN PREPARING EGG DISHES;
3. IDENTIFY EGG COMPONENTS AND ITS NUTRITIVE VALUE; AND
4. IDENTIFY AND PREPARE INGREDIENTS ACCORDING TO STANDARD
RECIPE.
2. COLANDER – A perforated bowl of varying sizes made of stainless steel aluminum or plastic used to
drain, and wash or cook ingredients from liquid.
3. OFFSET SPATULA – A broad-bladed implement blend to keep the hand off hot surfaces.
4. PASTRY BRUSH – A small implement used to brush the surface of unbaked pastries or cookies.
5. RUBBER SPATULA OR SCRAPER – A broad flexible plastic or rubber scraper, that is rectangular in shape
with a curve on one side.
6. SIEVE – A screen type mesh supported by a round metal frame used for sifting dry ingredients.
7. SPOONS: SOLID, SLOTTED, AND PERFORATED – Large stainless spoons holding about 3 ounces used for
mixing, stirring, and serving.
8. WIRE WHIP OR WHISK – A device with loops of stainless steel wire fastened to a handle.
KITCHEN UTENSILS
1. EGGPOACHER – A miniature Bain Marie with an upper dish containing
indentations.
3. MEASURING CUP – A kitchen utensil used for measuring liquid or bulk solid
cooking ingredients.
5. SAUCE PAN – Deep cooking pan with handle used primarily for cooking sauce.
6. MIXING BOWL – These containers have smooth, rounded interior surfaces with
no creases to retain some mixture and is used for mixing ingredients.
KITCHEN EQUIPMENT
1. OVEN – A chamber or compartment used for
cooking, baking, heating or drying.
MANUAL DISHWASHING
1. SCRAPE AND PRE-RINSE
2. WASH
3. RINSE
4. SANITIZE
5. DRAIN AND AIR-DRY
MECHANICAL
DISHWASHING
1. SCRAPE AND PRE-RINSE
INGREDIENTS NEEDED:
• THREE EGGS
• SALT AND PEPPER
• CLARIFIED BUTTER
• FILLINGS
PROCEDURE:
1. PREPARE THE NECESSARY EQUIPMENT.
CEREALS ARE USUALLY STARCHY PODS OR GRAINS. STARCH IS THE SECOND MOST ORGANIC
SABSTANCE ON EARTH.
3. HEATING RATE.
6. INGREDIENTS ADDED.
LEARNING OUTCOME
3:
PRESENT STARCH AND CEREAL DISHES
PLATING AND PRESENTING
PASTA DISHES
LEARNING OUTCOME
4:
STORE STARCH AND CEREAL DISHES
4. FROZEN PASTA
PLACE THE FROZEN PASTA INTO BOILING WATER AND REHEAT IT.
QUARTER 2
•OVERVIEW
•OBJECTIVES
LESSON 1 PREPARE VEGETABLES DISHES
•PERFORM MISE EN PLACE
•PREPARE VEGETABLES DISHES
•PRESENT VEGETABLES DISHES
•STORE VEGETABLES DISHES
•EVALUATE THE FINISHED PRODUCT
LESSON 2 PREPARE AND COOK SEAFOOD DISHES
•PERFORM MISE EN PLACE
•HANDLE FISH AND SEAFOOD
•COOK FISH AND SHELLFISH
•STORE FISH AND SEAFOOD
•EVALUATE THE FINISHED PRODUCT
OVERVIEW
THIS QUARTER WILL GUIDE THE LEARNERS TO ACQUIRE THE
ESSENTIAL KNOWLEDGE AND COMPETENCIES TO DEVELOP
THEIR SKILLS WITH UNDERSTANDING IN PREPERATION FOR
COOKING, STORING VEGETABLES AND SEAFOOD DISHES.
LEARNING OUTCOME
1:
PERFORM MISE EN PLACE
IDENTIFY THE VARIOUS KIND OF VEGETABLES
AND DIFFERENT TOOLS AND EQUIPMENT
NEEDED.
3. NO MECHANICAL DAMAGE
5. VARIETY OF TEXTURE
LEARNING OUTCOME
3:
ESSENTIAL FACTORS OF FOOD PRESENTATION
1. GOOD PREPARATION IN COOKING TECHNIQUES
3. VISUAL SENSE
•BALANCE FOOD IN GARNISHES
•PORTION SIZE AND PLATES
•ARRANGEMENT ON THE PLATE
CLASSIC ARRANGEMENT:
• MAIN ITEM IN FRONT OF • MAIN ITEM SLICED IN LEANING
VEGETABLES AND GARNISH UP AGAINST IT
• MAIN ITEM IN THE CENTER OF
VEGETABLE DISTRIBUTED
• MAIN ITEM IN THE CENTER
WITH NEAT TILES OF VEGETABLE
LEARNING OUTCOME
4:
STORE VEGTABLES DISHES
DRIED VEGETABLE
1. KEEP WELL SEALED AND OFF THE FLOOR
CANNED VEGETABLES
1. DISCARD CANS THAT SHOW SIGNS OF DAMGE
LEFTOVERS
1. STORE LEFTOVER VEGETABLE FOR ONE DAY ONLY, BY PLACING THE
CONTAINER ON ICE RAPIDLY
LEARNING OUTCOME
5:
EVALUATE THE FINISHED PRODUCT
OVERVIEW
VARIETY OF FISH AND SEAFOOD ARE AVAILABLE
IN THE MARKET FROM MANY DIFFERENT
SOURCES, MOST OF THEM ARE FAST AND EASY,
MAKING THEM IMPERFECT CHOICE FOR A QUICK
AND HEALTHY MEAL.
CLASSIFICATION OF SEAFOODS
• 1. FINFISH • 1. MOLLUSKS
2. FLATIFISH 2. BIVALVES
3. FLOUNDER 3. UNIVALVES
4. SOLE 4. CEPHALOPODS
5. ROUND FISH 5. CRUSTACEANS
6. BLACK SEA BARS 6. SHRIMPS
7. BLUE FISH 7. CRABS
8. COD 8. OCTOPUS
9. GROUPER 9. SQUID
10. CATFISH 10. ABALONE
11. EEL 11. CLAMS
12. TILAPIA 12. OYSTER
LEARNING OUTCOME
4:
GUIDELINES TO ATTRACTIVE PLATING
6. GLAIZING
• combine the finished sauce with egg yolk
• coat the fish with the sauce and run the plate
QUARTER 3
STOCKS,
STOCKS, SAUCES,
SAUCES, SOUPS,
SOUPS, AND
AND POULTRY
POULTRY DISHES
DISHES
•OVERVIEW
•OVERVIEW
•OBJECTIVES
•OBJECTIVES
LESSON
LESSON 1
1 PREPARE
PREPARE STOCKS,
STOCKS, SAUCES
SAUCES AND
AND SOUPS
SOUPS
•PREPARE
•PREPARE STOCKS
STOCKS REQUIRED
REQUIRED FOR
FOR MENU
MENU ITEMS
ITEMS
•PREPARE
•PREPARE SOUPS
SOUPS REQUIRED
REQUIRED FOR
FOR MENU
MENU ITEMS
ITEMS
•PREPARE
•PREPARE SAUCES
SAUCES REQUIRED
REQUIRED FOR
FOR MENU
MENU ITEMS
ITEMS
•STORE
•STORE AN
AN RECONSTITUTE
RECONSTITUTE STOCKS,
STOCKS, SAUCES
SAUCES AND
AND
SOUPS
SOUPS
•EVALUATE
•EVALUATE AND
AND FINISHED
FINISHED PRODUCT
PRODUCT
LESSON
LESSON 2
2 PERPARE
PERPARE POULTRY
POULTRY AND
AND GAME
GAME DISHES
DISHES
•PERFORM
•PERFORM MIS
MIS EN
EN PLACE
PLACE
•COOK
•COOK POULRTY
POULRTY AND
AND GAME
GAME BIRD
BIRD SIHES
SIHES
•PLATE/PRESENT
•PLATE/PRESENT POULTRY
POULTRY GAME
GAME BIRD
BIRD DISHES
DISHES
•STORE
•STORE POUTRY
POUTRY AND
AND GAME
GAME BIRD
BIRD
•EVALUATE
•EVALUATE THE
THE FINISHED
FINISHED PRODUCT
PRODUCT
OVERVIEW
THIS QUARTER WILL ENABLE STUDENTS TO
ACQUIRE COMPETENCIES IN PREPARING,
STORING, RECONSTITUTING AND EVALUATING
STOCKS.
PREPARE STOCKS, SAUCES
AND SOUPS
PRINCIPLES OF PREPARING STOCKS
• The most basic preparations found in professional kitchens it is a
flavorful liquid prepared by shimmering meaty bones from meat,
poultry, seafood, vegetables in water.
• Thin liquid flavored substances extracted from meat, poultry, fish
and vegetables.
CLASSIFICATION OF STOCKS
• CHICKEN STOCK • WHITE BEEF STOCK
• WHITE STOCK • WHITE AND BROWN VEAL GAME STOCK
• FISH STOCK
• VEGETABLES STOCK
LEARNING OUTCOME
3:
BASIC SAUCES FOR MEAT, VEGETABLES AND FISH
1. WHITE SAUCE WHICH IS THICKENED WITH FLOUR ENRICH WITH
BUTTER.
•OVERVIEW
•OBJECTIVES