This document provides learning materials for a cookery course on presenting and storing sandwiches. It includes 5 learning outcomes on portioning sandwiches and their ingredients, presenting sandwiches attractively, and properly storing sandwiches. Students are asked to complete activities like preparing different types of sandwiches, answering multiple choice questions about tools, and identifying correct statements about preparing and storing sandwiches. The document emphasizes proper techniques for portioning ingredients, using garnishes to enhance presentation, wrapping sandwiches to maintain quality during storage, and storing sandwiches under proper temperature conditions.
This document provides a classification and overview of different types of desserts and their key characteristics. It identifies 10 main categories of desserts: 1) fruits, 2) cheese, 3) gelatin, 4) custard, 5) pudding, 6) fruit cobblers, 7) pastries, 8) baked desserts, 9) fried desserts, and 10) frozen desserts. For each category, it provides a description and lists characteristics like texture, consistency, ingredients and preparation methods. It includes examples for each category and assessments to test understanding of dessert classifications and properties.
3rd quarter lo2 prepare a variety of sandwichesCristina Rico
This document provides instructions for preparing different types of sandwiches. It defines what a sandwich is and distinguishes between open-faced and multi-decker sandwiches. Specific recipes are given for an open-faced ham and cheese sandwich and a club sandwich. Tools, ingredients and step-by-step procedures are outlined. Rubrics for assessing mis-en-place, variety of sandwiches, and store-bought sandwiches are presented. Students are assigned to create a portfolio exhibiting variations of sandwiches and given a deadline of August 15, 2019.
The document outlines the procedures and objectives for a lesson on identifying and demonstrating different chicken cuts, including dividing students into groups to practice cutting a whole chicken into eight pieces and identifying each part, then assessing student understanding of chicken cuts and their proper cutting. The lesson aims to teach students to properly identify and cut the various parts of chicken, and it assesses their comprehension through identification exercises and discussing the importance of proper cutting techniques.
This document provides instructions for students on how to prepare a clubhouse sandwich. It begins by listing the objectives of the lesson, which are to identify different types of sandwiches, demonstrate how to prepare a clubhouse sandwich, follow proper procedures, and appreciate the importance in real life. It then shows the steps to prepare a clubhouse sandwich, which involves spreading mayonnaise between three slices of bread and layering ingredients like tomato, tuna, lettuce, and boiled eggs. Rubrics are provided to evaluate student participation, discipline, preparation, and the appearance of the final product.
This document provides instructions for students to prepare and present a clubhouse sandwich. It includes a list of ingredients, step-by-step procedures, learning objectives, and assignment. Students are asked to identify ingredients in a clubhouse sandwich, demonstrate how to make one while following sanitation procedures, and present their completed sandwich for evaluation.
This document outlines a lesson plan for a 9th grade cookery class on preparing appetizers. The objectives are for students to understand and independently prepare a range of appetizers, differentiating between hot and cold varieties, and following proper safety procedures. Content to be covered includes varieties of appetizers, preparation methods, suggested projects like canapés and hors d'oeuvres, and occupational health and safety. Learning activities involve identifying and preparing sample appetizers, assessing whether they are hot or cold, and citing examples of when each might be served. Formative assessment includes having students compile recipe journals that are rated on organization and completeness. The teacher reflects on lesson effectiveness and requests supervisory assistance to address any student difficulties.
This document provides information on plating and presenting desserts. It discusses various factors to consider like plate selection, color, texture, temperature, neatness, and appropriate garnishing. Maintaining contrast through elements like hard/soft textures and hot/cold temperatures is emphasized. Components of a plated dessert are also outlined, including the main item, sauces for moisture, a crunch element for contrast, and a final garnish. Proper plating is said to be important for appealing to customers and satisfying them. Students are reminded to consider these techniques when practicing plating their own dessert creations.
This document outlines a lesson plan for a class on poultry and game dishes. The lesson will identify different market forms of poultry, including live, whole, dressed, drawn, and ready-to-cook poultry. It will also determine various poultry cuts. The procedure involves motivating students with pictures, presenting the material in a video, analyzing market forms and cuts, having students complete a concept map activity to demonstrate understanding, applying knowledge by cutting up a chicken picture into parts, evaluating with multiple choice and listing cut questions, and assigning students to visit markets to observe poultry sold.
This document provides a classification and overview of different types of desserts and their key characteristics. It identifies 10 main categories of desserts: 1) fruits, 2) cheese, 3) gelatin, 4) custard, 5) pudding, 6) fruit cobblers, 7) pastries, 8) baked desserts, 9) fried desserts, and 10) frozen desserts. For each category, it provides a description and lists characteristics like texture, consistency, ingredients and preparation methods. It includes examples for each category and assessments to test understanding of dessert classifications and properties.
3rd quarter lo2 prepare a variety of sandwichesCristina Rico
This document provides instructions for preparing different types of sandwiches. It defines what a sandwich is and distinguishes between open-faced and multi-decker sandwiches. Specific recipes are given for an open-faced ham and cheese sandwich and a club sandwich. Tools, ingredients and step-by-step procedures are outlined. Rubrics for assessing mis-en-place, variety of sandwiches, and store-bought sandwiches are presented. Students are assigned to create a portfolio exhibiting variations of sandwiches and given a deadline of August 15, 2019.
The document outlines the procedures and objectives for a lesson on identifying and demonstrating different chicken cuts, including dividing students into groups to practice cutting a whole chicken into eight pieces and identifying each part, then assessing student understanding of chicken cuts and their proper cutting. The lesson aims to teach students to properly identify and cut the various parts of chicken, and it assesses their comprehension through identification exercises and discussing the importance of proper cutting techniques.
This document provides instructions for students on how to prepare a clubhouse sandwich. It begins by listing the objectives of the lesson, which are to identify different types of sandwiches, demonstrate how to prepare a clubhouse sandwich, follow proper procedures, and appreciate the importance in real life. It then shows the steps to prepare a clubhouse sandwich, which involves spreading mayonnaise between three slices of bread and layering ingredients like tomato, tuna, lettuce, and boiled eggs. Rubrics are provided to evaluate student participation, discipline, preparation, and the appearance of the final product.
This document provides instructions for students to prepare and present a clubhouse sandwich. It includes a list of ingredients, step-by-step procedures, learning objectives, and assignment. Students are asked to identify ingredients in a clubhouse sandwich, demonstrate how to make one while following sanitation procedures, and present their completed sandwich for evaluation.
This document outlines a lesson plan for a 9th grade cookery class on preparing appetizers. The objectives are for students to understand and independently prepare a range of appetizers, differentiating between hot and cold varieties, and following proper safety procedures. Content to be covered includes varieties of appetizers, preparation methods, suggested projects like canapés and hors d'oeuvres, and occupational health and safety. Learning activities involve identifying and preparing sample appetizers, assessing whether they are hot or cold, and citing examples of when each might be served. Formative assessment includes having students compile recipe journals that are rated on organization and completeness. The teacher reflects on lesson effectiveness and requests supervisory assistance to address any student difficulties.
This document provides information on plating and presenting desserts. It discusses various factors to consider like plate selection, color, texture, temperature, neatness, and appropriate garnishing. Maintaining contrast through elements like hard/soft textures and hot/cold temperatures is emphasized. Components of a plated dessert are also outlined, including the main item, sauces for moisture, a crunch element for contrast, and a final garnish. Proper plating is said to be important for appealing to customers and satisfying them. Students are reminded to consider these techniques when practicing plating their own dessert creations.
This document outlines a lesson plan for a class on poultry and game dishes. The lesson will identify different market forms of poultry, including live, whole, dressed, drawn, and ready-to-cook poultry. It will also determine various poultry cuts. The procedure involves motivating students with pictures, presenting the material in a video, analyzing market forms and cuts, having students complete a concept map activity to demonstrate understanding, applying knowledge by cutting up a chicken picture into parts, evaluating with multiple choice and listing cut questions, and assigning students to visit markets to observe poultry sold.
Lesson 1 [prepare egg dishes( mise en place)]ramilynnbulgar3
This document provides information about preparing egg, cereal, and starch dishes. It discusses the versatility of eggs and how they are used in cooking. It also outlines the tools, utensils, and equipment needed to prepare egg dishes, including knives, bowls, whisks, pans, and ovens. Proper cleaning and sanitization of tools is important to prevent bacterial growth. Both manual and mechanical dishwashing procedures are described.
This document provides instructions for making a simple ham sandwich. It outlines 12 steps to prepare and assemble the sandwich, including: 1) preparing all ingredients like bread, spreads, and fillings ahead of time; 2) arranging ingredients within easy reach for efficiency; 3) assembling the sandwich by placing fillings on bread slices, spreading spreads, adding toppings like lettuce and ham, stacking the slices, and cutting or wrapping the finished sandwich; 4) refrigerating the sandwich until serving. The overall process focuses on preparation, efficient arrangement of ingredients, and neatly assembling and portioning the fillings between bread slices before wrapping the finished sandwich.
The document provides instructions for making a chicken sandwich. It defines a sandwich as consisting of bread, a spread, and fillings. The three basic components are identified as the structure or base (bread), a moistening agent (spread), and the filling. A recipe for a chicken sandwich is then presented, including ingredients like chicken, mayonnaise, bread, onions, carrots, and lettuce. Students are assigned to create their own sandwich recipe using ingredients found at home.
This document contains a daily lesson log for a 9th grade cookery class. Over the course of a week, the class will cover topics related to preparing salads, including tools and equipment used, classifications of salads by ingredients and place in a meal. Each day's lesson will include establishing objectives, presenting new concepts, group activities to practice skills, questions to encourage application of knowledge, and assessments. The teacher aims to ensure students understand proper preparation of appetizers and can independently make salads and dressings.
This document is a daily lesson log for a 7th grade bread and pastry production class. The objectives of the lesson were to identify the seven basic baking ingredients, classify their purpose and function, and recognize the importance of different ingredients in baking. The lesson involved dividing students into groups to identify ingredients in pictures and baked products. Students then learned about the seven basic ingredients - flour, liquids, fats, sugars, leaveners, eggs, and salt - and their functions. Formative assessments included a true/false quiz and an activity where students listed ingredients from product wrappers.
This document outlines a lesson plan for a Grade 10 Cookery class. The objectives of the lesson are for students to identify different cooking methods for vegetables, recognize suitable vegetable preparations, appreciate food safety when preparing vegetables, and value water conservation. The lesson will introduce students to moist-heat and dry-heat cooking methods through a picture puzzle activity and PowerPoint presentation. Students will then discuss the importance of proper cooking methods and list tools used in making glazed sweet potatoes. The lesson aims to teach students both cooking skills and values like eco-friendliness.
Cookery involves both the art and science of preparing food through the application of heat. It is considered both an art through elements like plating and combinations of color and an applied science through techniques like accurate measurements and preventing bacterial growth. There are many roles in a professional kitchen like executive chef, pastry chef, and sauce chef. Proper cooking terms and methods are important to prepare foods in a way that enhances flavors like searing, braising, and caramelizing. Appetizers are small dishes served before a meal to stimulate appetite and come in hot and cold varieties with examples like brochettes, filled pastries, crudités, and dips. Plating of appetizers is an art that can enhance
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
This document outlines the key components of a sandwich:
1. Bread - Various types can be used including white, wheat, rye, pita, and rolls.
2. Spread - Spreads like butter, mayonnaise, and cheese spreads add flavor and moisture to the sandwich.
3. Filling - Meats, cheeses, and other ingredients like eggs provide the main flavor, moisture, nutrients, and bulk to the sandwich.
The document discusses garnishing in culinary arts. It defines a garnish as a decorative food item used to enhance presentation. Various tools for creating garnishes are described, such as vegetable peelers, butter cutters, and pastry bags. Guidelines are provided for selecting complementary and appropriately sized garnishes. Examples demonstrate different types and techniques for garnishing, including plate composition, dusting, and painting. The purpose of garnishing is to increase visual appeal and nutritional value through attractive food decoration.
This document contains a daily lesson log for a Grade 9 TLE class. It outlines the objectives, content standards, learning competencies, learning resources and procedures for lessons across a week. The lessons focus on identifying and discussing reasons for eating desserts and sweets, types of desserts, and characteristics of desserts. Formative assessment activities are included each day like group discussions, storytelling, puzzles and quizzes. The teacher reflects on students' progress and mastery of concepts, as well as successful and challenging aspects of their teaching methods.
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
This document discusses presenting salads and dressings. It explains the structures of a salad, which include the base, body, garnish, and dressing. The base provides structure, the body is the main ingredient, garnish adds visual appeal and sometimes flavor, and dressing flavors and moistens the salad. Guidelines for arranging salads include keeping the salad off the rim of the plate, balancing colors, adding height, and making ingredients identifiable. Sanitary practices like handwashing and cleaning surfaces and utensils are important to prevent food contamination.
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
The document provides a detailed lesson plan for teaching students about salads. It includes objectives to teach students the components of a salad and how to prepare dressings. The lesson plan outlines presenting information on salad components like the base, body, and garnish through a jigsaw puzzle activity. Students then practice identifying these components by labeling parts of an example plated salad. The lesson concludes by having students answer questions to test their understanding of the key parts of a salad, including that the garnish enhances appearance while the dressing enhances flavor.
This document outlines the daily lesson log for a cooking class that will focus on preparing appetizers over the course of a week. The teacher will work with two groups of students each day from Monday to Thursday to independently prepare micro shrimp cocktails. On Friday, students will participate in remediation activities. The lesson objectives are to prepare a variety of appetizers and demonstrate understanding of the required knowledge, skills, and attitudes. Each class will involve reviewing ingredients and procedures, demonstrating mise en place, allowing students to prepare ingredients and tools, going through preparation steps, evaluating student outputs, and reminding students to practice what they have learned.
This document provides information on preparing poultry and game dishes, including definitions of poultry and game birds, classifications of different types of poultry and their nutritional components. It also describes the proper selection and preparation of quality poultry and game birds for cooking, including different cuts of poultry meat.
Chapter 4 prepare salads and dressing pptMiamieCampos1
This document provides information on preparing salads and dressings, including:
- Defining salads as dishes consisting of vegetables like lettuce, tomatoes, and cucumbers covered in dressing, and dressings as sauces like oil and vinegar mixtures used on salads.
- Detailing tools needed for preparation like peeler sets, chef's knives, chopping boards, and salad spinners.
- Explaining the different types of salads like green salads, vegetable/grain salads, bound salads, fruit salads, composed salads, and gelatin salads.
- Guidelines for making different salads including cutting vegetables close to serving, thoroughly chilling ingredients, and marinating some
1. The document outlines a lesson plan for a cookery class focusing on preparing vegetable dishes. The lesson plan covers classifying basic cutting techniques, applying safe cutting techniques, and preparing ingredients according to a given recipe.
2. Students will analyze different cooking methods like dry heat, moist heat, and combinations. They will prepare and compare foods using different cooking techniques.
3. The teacher will demonstrate the dish to be prepared and students will practice proper safety and knife skills. Students must learn to analyze different vegetable cuts suited for recipes.
This document provides instructions for a module on preparing sandwiches. It covers the knowledge, skills, and attitudes required to prepare a variety of sandwiches in a commercial kitchen. It discusses the learning objectives, tools and equipment used, different types of sandwiches (hot, cold, fillings), and techniques for making sandwiches. The document also describes the parts of a sandwich including bread, spreads, and fillings. Activities are included to help students identify tools, classify sandwich types, and create a sandwich recipe.
1. The document discusses portion control techniques for sandwiches, including slicing meats thinly and using scoops to ensure consistent portions.
2. Precise portioning is important to control costs, reduce waste, and provide a consistent quality and customer experience.
3. Sandwiches should be attractively plated or arranged on trays using techniques like lining the tray with lettuce and artfully arranging the sandwiches to enhance presentation.
Lesson 1 [prepare egg dishes( mise en place)]ramilynnbulgar3
This document provides information about preparing egg, cereal, and starch dishes. It discusses the versatility of eggs and how they are used in cooking. It also outlines the tools, utensils, and equipment needed to prepare egg dishes, including knives, bowls, whisks, pans, and ovens. Proper cleaning and sanitization of tools is important to prevent bacterial growth. Both manual and mechanical dishwashing procedures are described.
This document provides instructions for making a simple ham sandwich. It outlines 12 steps to prepare and assemble the sandwich, including: 1) preparing all ingredients like bread, spreads, and fillings ahead of time; 2) arranging ingredients within easy reach for efficiency; 3) assembling the sandwich by placing fillings on bread slices, spreading spreads, adding toppings like lettuce and ham, stacking the slices, and cutting or wrapping the finished sandwich; 4) refrigerating the sandwich until serving. The overall process focuses on preparation, efficient arrangement of ingredients, and neatly assembling and portioning the fillings between bread slices before wrapping the finished sandwich.
The document provides instructions for making a chicken sandwich. It defines a sandwich as consisting of bread, a spread, and fillings. The three basic components are identified as the structure or base (bread), a moistening agent (spread), and the filling. A recipe for a chicken sandwich is then presented, including ingredients like chicken, mayonnaise, bread, onions, carrots, and lettuce. Students are assigned to create their own sandwich recipe using ingredients found at home.
This document contains a daily lesson log for a 9th grade cookery class. Over the course of a week, the class will cover topics related to preparing salads, including tools and equipment used, classifications of salads by ingredients and place in a meal. Each day's lesson will include establishing objectives, presenting new concepts, group activities to practice skills, questions to encourage application of knowledge, and assessments. The teacher aims to ensure students understand proper preparation of appetizers and can independently make salads and dressings.
This document is a daily lesson log for a 7th grade bread and pastry production class. The objectives of the lesson were to identify the seven basic baking ingredients, classify their purpose and function, and recognize the importance of different ingredients in baking. The lesson involved dividing students into groups to identify ingredients in pictures and baked products. Students then learned about the seven basic ingredients - flour, liquids, fats, sugars, leaveners, eggs, and salt - and their functions. Formative assessments included a true/false quiz and an activity where students listed ingredients from product wrappers.
This document outlines a lesson plan for a Grade 10 Cookery class. The objectives of the lesson are for students to identify different cooking methods for vegetables, recognize suitable vegetable preparations, appreciate food safety when preparing vegetables, and value water conservation. The lesson will introduce students to moist-heat and dry-heat cooking methods through a picture puzzle activity and PowerPoint presentation. Students will then discuss the importance of proper cooking methods and list tools used in making glazed sweet potatoes. The lesson aims to teach students both cooking skills and values like eco-friendliness.
Cookery involves both the art and science of preparing food through the application of heat. It is considered both an art through elements like plating and combinations of color and an applied science through techniques like accurate measurements and preventing bacterial growth. There are many roles in a professional kitchen like executive chef, pastry chef, and sauce chef. Proper cooking terms and methods are important to prepare foods in a way that enhances flavors like searing, braising, and caramelizing. Appetizers are small dishes served before a meal to stimulate appetite and come in hot and cold varieties with examples like brochettes, filled pastries, crudités, and dips. Plating of appetizers is an art that can enhance
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
This document outlines the key components of a sandwich:
1. Bread - Various types can be used including white, wheat, rye, pita, and rolls.
2. Spread - Spreads like butter, mayonnaise, and cheese spreads add flavor and moisture to the sandwich.
3. Filling - Meats, cheeses, and other ingredients like eggs provide the main flavor, moisture, nutrients, and bulk to the sandwich.
The document discusses garnishing in culinary arts. It defines a garnish as a decorative food item used to enhance presentation. Various tools for creating garnishes are described, such as vegetable peelers, butter cutters, and pastry bags. Guidelines are provided for selecting complementary and appropriately sized garnishes. Examples demonstrate different types and techniques for garnishing, including plate composition, dusting, and painting. The purpose of garnishing is to increase visual appeal and nutritional value through attractive food decoration.
This document contains a daily lesson log for a Grade 9 TLE class. It outlines the objectives, content standards, learning competencies, learning resources and procedures for lessons across a week. The lessons focus on identifying and discussing reasons for eating desserts and sweets, types of desserts, and characteristics of desserts. Formative assessment activities are included each day like group discussions, storytelling, puzzles and quizzes. The teacher reflects on students' progress and mastery of concepts, as well as successful and challenging aspects of their teaching methods.
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
This document discusses presenting salads and dressings. It explains the structures of a salad, which include the base, body, garnish, and dressing. The base provides structure, the body is the main ingredient, garnish adds visual appeal and sometimes flavor, and dressing flavors and moistens the salad. Guidelines for arranging salads include keeping the salad off the rim of the plate, balancing colors, adding height, and making ingredients identifiable. Sanitary practices like handwashing and cleaning surfaces and utensils are important to prevent food contamination.
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
The document provides a detailed lesson plan for teaching students about salads. It includes objectives to teach students the components of a salad and how to prepare dressings. The lesson plan outlines presenting information on salad components like the base, body, and garnish through a jigsaw puzzle activity. Students then practice identifying these components by labeling parts of an example plated salad. The lesson concludes by having students answer questions to test their understanding of the key parts of a salad, including that the garnish enhances appearance while the dressing enhances flavor.
This document outlines the daily lesson log for a cooking class that will focus on preparing appetizers over the course of a week. The teacher will work with two groups of students each day from Monday to Thursday to independently prepare micro shrimp cocktails. On Friday, students will participate in remediation activities. The lesson objectives are to prepare a variety of appetizers and demonstrate understanding of the required knowledge, skills, and attitudes. Each class will involve reviewing ingredients and procedures, demonstrating mise en place, allowing students to prepare ingredients and tools, going through preparation steps, evaluating student outputs, and reminding students to practice what they have learned.
This document provides information on preparing poultry and game dishes, including definitions of poultry and game birds, classifications of different types of poultry and their nutritional components. It also describes the proper selection and preparation of quality poultry and game birds for cooking, including different cuts of poultry meat.
Chapter 4 prepare salads and dressing pptMiamieCampos1
This document provides information on preparing salads and dressings, including:
- Defining salads as dishes consisting of vegetables like lettuce, tomatoes, and cucumbers covered in dressing, and dressings as sauces like oil and vinegar mixtures used on salads.
- Detailing tools needed for preparation like peeler sets, chef's knives, chopping boards, and salad spinners.
- Explaining the different types of salads like green salads, vegetable/grain salads, bound salads, fruit salads, composed salads, and gelatin salads.
- Guidelines for making different salads including cutting vegetables close to serving, thoroughly chilling ingredients, and marinating some
1. The document outlines a lesson plan for a cookery class focusing on preparing vegetable dishes. The lesson plan covers classifying basic cutting techniques, applying safe cutting techniques, and preparing ingredients according to a given recipe.
2. Students will analyze different cooking methods like dry heat, moist heat, and combinations. They will prepare and compare foods using different cooking techniques.
3. The teacher will demonstrate the dish to be prepared and students will practice proper safety and knife skills. Students must learn to analyze different vegetable cuts suited for recipes.
This document provides instructions for a module on preparing sandwiches. It covers the knowledge, skills, and attitudes required to prepare a variety of sandwiches in a commercial kitchen. It discusses the learning objectives, tools and equipment used, different types of sandwiches (hot, cold, fillings), and techniques for making sandwiches. The document also describes the parts of a sandwich including bread, spreads, and fillings. Activities are included to help students identify tools, classify sandwich types, and create a sandwich recipe.
1. The document discusses portion control techniques for sandwiches, including slicing meats thinly and using scoops to ensure consistent portions.
2. Precise portioning is important to control costs, reduce waste, and provide a consistent quality and customer experience.
3. Sandwiches should be attractively plated or arranged on trays using techniques like lining the tray with lettuce and artfully arranging the sandwiches to enhance presentation.
The document provides information about making sandwiches, including identifying the basic components of a sandwich and different types of bread. It discusses cold and hot sandwiches, as well as regular and grilled sandwiches. The document also contains assignments asking students to identify the basic components of a sandwich, list the different types of breads, and explain the characteristics of each bread. The overall purpose is to teach students about making different kinds of sandwiches using various breads.
This document discusses factors to consider when plating and presenting starch and cereal dishes, as well as storing these dishes. When plating, considerations include practicality, balance, unity, texture, flavor, temperature, and simplicity. Storing starches properly helps preserve quality by keeping foods in airtight, cool, dry conditions and using a first-in-first-out approach. Pasta, flour, rice and other starches each have their own ideal storage methods to maximize shelf life.
This document provides information about commercial cooking tools and equipment, measurement and calculation techniques, kitchen layout, and occupational safety. It defines national certificates issued by TESDA and describes a module that covers using and maintaining kitchen tools, measurement and calculation, kitchen layout interpretation, and occupational safety and health practices. The document then lists and describes various common kitchen tools and their functions. It provides guidelines for accurate measurement and discusses kitchen appliance operation and heat transfer methods. Finally, it defines markup and describes how to calculate peso and percentage markup.
This document provides an overview of a home economics course module that focuses on fundamentals of baking. The 10-hour course has no prerequisites and aims to teach 21st century skills. The instructor, Ms. Lialanie S. Sibulo, graduated from Central Bicol State University of Agriculture-Sipocot Campus and passed her licensure exam in 2018. She is currently pursuing her master's degree. The module will present baking concepts and tools in an interactive way using illustrative examples to guide exercises.
This document appears to be a test for a culinary or baking class focusing on desserts. It contains 4 sections:
1) A multiple choice section testing knowledge of dessert preparation, storage, packaging and sanitation terms.
2) An equipment identification section matching tools to their functions.
3) An ingredients identification section requiring students to name ingredients from descriptions.
4) A picture labeling section where students must identify dessert components, tools or equipment from images.
The test covers a wide range of topics relating to desserts including preparation, storage, packaging, ingredients, tools, equipment, plating and sanitation guidelines. It is designed to evaluate students' understanding of key concepts in dessert science and
This document provides information about cooking and food preparation techniques. It begins by explaining the importance of learning cooking skills. It then details various food preparation techniques like dicing, chopping, slicing, and blending. It also covers cooking methods and careers in cooking, including roles in a professional kitchen brigade like sous chef, pastry chef, and line cook. Finally, it discusses potential food business ideas such as starting a bakery, catering business, or food truck.
This document provides an overview of a Home Economics class for grade 12 students on cookery and food plating. It includes an attendance checklist, classroom rules, and several activities related to evaluating plated foods and the basic elements of food plating. The document outlines guidelines for presenting food attractively on a plate, including using different colors, textures, shapes and proportions. It emphasizes creating balanced and visually appealing presentations that highlight key ingredients.
This document provides guidance for a 10th grade household services curriculum focused on preparing hot and cold meals. It outlines the key learning competencies, which include preparing ingredients according to recipe, cooking meals according to recipe, and presenting cooked dishes. The curriculum aims to teach students the concepts and skills needed to become enterprising individuals ready for employment in household services or to start their own household services business. Students will learn about purchasing food items safely, standardizing recipes, using different cooking methods, and presenting cooked dishes to clients. The curriculum includes learning objectives, instructional processes, assessments, and a sample multiple choice test to evaluate students' understanding of key concepts.
This document provides guidance for a 10th grade household services curriculum focused on preparing hot and cold meals. At the end of the course, students are expected to understand concepts related to preparing ingredients according to recipe and cooking meals. The document outlines learning competencies, objectives, and assessment approaches. It describes introducing students to purchasing food items safely and standardizing recipes. Students will learn cooking techniques and how to properly present cooked dishes. Assessment includes a diagnostic test to evaluate students' baseline knowledge of topics like food safety, cooking methods, and dining etiquette.
This document provides instructions for presenting vegetable dishes through proper food presentation techniques. It discusses choosing the right plate size and tableware to match portions. Styling techniques like positioning main ingredients as the center of attention and using contrasting colors and textures are covered. The importance of timing plating is emphasized so dishes are served at the proper temperature. Garnishing to enhance texture and flavor is also addressed. Guidelines are given for arranging plate components conveniently for diners while maintaining balance, unity and simplicity. Creative presentation methods like vegetable purees and ribbon vegetables are demonstrated.
The document provides information about a module on preparing sandwiches for a cookery course at Blancia College Foundation. The module overview states that a sandwich consists of two or more slices of bread with one or more layers of filling, typically meat or cheese. The module objectives are to identify types of sandwich ingredients, differentiate sandwich preparation methods, and create a plan to prepare sandwiches for family. The document includes a pre-assessment quiz, reading materials on sandwich components and types, suggested learning activities including analyzing sandwich recipes and creating a work plan, and a post-assessment.
This document provides instructions and information about presenting egg dishes. It discusses factors to consider like plate size, height, odd numbers, and the clock method of placement. Students will learn to identify cooking methods, garnishing, side dishes and evaluate presentations based on a rubric. Activities include analyzing pictures of egg dishes, comparing presentations, arranging jumbled words, sketching their own dish and research easy plating styles. Kitchen rules and a performance task evaluation rubric are also outlined.
This document provides an overview of mise en place, which refers to having all ingredients and tools prepared ahead of time for cooking. It discusses organizing workspaces, measuring ingredients accurately, preparing items like breadcrumbs and clarified butter in advance, and flavoring foods through techniques like marinating, rubbing, and steeping. Proper mise en place requires planning, organization, and attention to detail.
- The document provides tips for plating sandwiches in an appealing way.
- Suggestions include decorating plates with lettuce, using skewers to hold layered sandwiches together, and arranging fillings to be visible.
- Sandwiches should be arranged closely together and in different designs depending on the tray, like in a circular pattern for pinwheel sandwiches.
- Vegetable and meat sandwiches should be separated and food picks removed before serving children.
This document provides information on making sandwiches, including ingredients, types of bread, tools, and equipment used. It discusses the main ingredients used in sandwiches such as various meats, cheeses, vegetables. It also describes different types of cold and hot sandwiches. The key components of a sandwich are identified as the base (bread), moistening agent, and fillings. Various types of breads suitable for sandwiches are outlined. Tools commonly used for sandwich making such as knives, scrapers, measuring cups and spoons are also explained. Finally, common cooking appliances and equipment used in sandwich preparation are briefly mentioned.
1. The document provides an introduction to the career opportunities and skills needed in cookery. It discusses roles like executive chef, sous chef, area chef and line cook. Famous international chefs like Gordon Ramsay and James Oliver are mentioned.
2. Mise en place, which means "everything in its place", is introduced as the process of preparing ingredients and ensuring all necessary tools and equipment are gathered and organized before cooking. Proper knife skills are also emphasized.
3. Different plating techniques are covered, including classical plating which arranges foods on a plate like a clock. Garnishing and presenting food creatively to enhance appearance is discussed.
Similar to 11_12-TVL-HE_COOKERY_Q2_WEEK3&4_SABINA_JARA (1).docx (20)
1. LEARNING ACTIVITY SHEET
COOKERY NC II (SENIOR HIGH SCHOOL)
COOKERY
Second Quarter, Week 3&4
LEARNING OUTCOME # 3 Present a Variety of Sandwiches
(TLE_HECK9-12SW-IIIh-i-13)
1. Portion and control of sandwiches and their ingredients
2. Present sandwiches attractively
LEARNING OUTCOME # 4 Stroring Sandwiches
(TLE_HECK9-12SW-IIIh-j-14)
1. Store sandwiches properly
2. Keep sandwiches in appropriate conditions to maintain their quality and taste
BACKGROUD INFORMATION FOR LEARNERS
Present a variety of sandwiches
Sandwiches are the easiest ways to soothe your hunger since it is easy to make and is an
easy favorite within a large group of people. There are a variety of sandwiches that can be
made at home. You can achieve a sandwich using two crackers and some filling, like cheese,
margarine, etc. With a sandwich your average meal can be replace because it contains all the
basic food groups such as carbohydrates, protein and other minerals.
Activity 1: In the kitchen find something that can be made in to sandwich. Illustrate the
procedure you made and attached pictures with appealing presentation. Prepare at least 3
different sandwiches. (Open sandwich, closed sandwich and cooked sandwich)
“DIY Sandwich” Do It Yourself Sandwich
Open Sandwich
2. “DIY Sandwich” Do it yourself sandwich
Closed Sandwich
“DIY Sandwich” Do it yourself sandwich
Cooked Sandwich
3. Rubric will be used as criteria for the learners’ output:
Performance Rating
Excellent (5 pts) Very Satisfactory
(4 pts)
Satisfactory (3
pts)
Needs
Improvement(2
pts)
No
attempt(0
pts)
Points
Earned
Use of tools and
equipment
Uses tools and
equipment correct
and confidently at
all times
Uses oftools and
equipment
correctly and
confidently most
ofthe times
Uses tools and
equipment
correctly butless
confidently
sometime
Uses tools and
equipment
incorrectly and
less confidently
most ofthe time
No
attempt
Applicationof
Procedures
Manifests very
clear
understanding of
the step bystep
procedure
Manifests clear
understanding of
the step bystep
procedure
Manifests
understanding of
the step bystep
procedurebut
sometimes seeks
clarification
Manifests less
understanding of
the step bystep
procedurebut
seeking
clarification most
ofthe time
No
attempt
Final Output Output is very
presentable and
exceeds standard
Output is very
presentable and
meets standard
Output is very
presentable and
within the
standard
Output is notso
presentable and
within the
standard
No
attempt
Time
management
Work completed
ahead oftime
Work completed
within alloted time
Work completed
2days beyond
Work completed
7days beyond
No
attempt
Portion and controlof sandwich and their ingredients
Sandwiches are the easiest ways to soothe your hunger since it is easy to make and is an
easy favorite within a large group of people. There are a variety of sandwiches that can be
made at home. You can achieve a sandwich using two crackers and some filling, like cheese,
margarine, etc. With a sandwich your average meal can be replace because it contains all the
basic food groups such as carbohydrates, protein and other minerals.
A good quality sandwich can be achieved by portioning and controlling of ingredients
properly. Too many or too little can ruin the consistency and taste of the sandwich. To ensure
the quality of the sandwich right measurements are also done. Proper portioning and
measurement of these ingredients help in lessening the amount of losses especiallywhen you
are dealing with a big batch.
In portioning and controlling you can use either weight, scoop or slice depending on your
ingredients. Slicing thinly is away to ensure that your portions are equal. For sandwich fillings,
scoops are used to measure the amount of spread that you will put on your sandwich. To
ensure that everything is even, spread should not exceed the scoop edges. Sliced items such
as meat or vegetables are either sectioned by weight or by count.
Activity 2: Encircle the correct answer.
1. Which tool is used to measure in serving of soft foods, such as ice cream and mashed
potato?
A. Potato masher C. scoops or dipper
B. Scooper D. baster
2. There are many kinds of kitchen knives, each with a special use. Which one is used to
cut thick sandwiches
4. A. Butcher Knife C. deli knife
B. Paring knife D. sandwich knife
3. A small flat, round bladed utensil that is serrated on one side and smooth on the
other, used to apply food spreads over bread slices.
A. Cutting board C. sandwich spatula
B. measuring spoons D. serrated knife
4. A plastic, serrated edge knife that is designed to slice lettuce, without causing the
edges to turn brown.
A. Lettuce knife C. bread toaster
B. Mixing spoon D. grill
5. Which tool used to measure vegetables, thinly sliced meat and other sliced
ingredients?
A. Measuring cup C. Measuring spoon
B. Weighing scale D. All of the above
Present sandwiches attractively
In serving any type of food you need to satisfyyour critic’s eyes.To achieve this proper
handling and cooking of ingredients must be observed. Color balance should be a significant
aspect of presenting a sandwich. A well-presented food can heighten the consumer’s
appetite. Sandwich preparation can be served on plates or platter for inidividual serving or
on plates for multiple serving. It can be decorated with suitable ingredients to be more
attractive.
Garnishes can be added to add a sense of flair and elegance to your plating setup. It
also adds nutritive value to the sandwich. Garnishes add appeal to the tray if it is done with
balance and color in the buffet arrangement. Garnishes like olives, peppers and pickles
complements sandwich color and texture. Bed of greens offers a festive and inviting when it
is arrange in tray for presentation in any type of event.
Activity 3: Bread and Butter, Read the statement carefully. Write bread on the space if the
statement is correct and write butter if otherwise.
______1. Grilled sandwich is grilled in an oven, hotplate or grillers till brown without
burning them.
______2. Trimming and cutting are not important aspects in preparing closed sandwiches.
______3. Open sandwiches are complicated as they need a low degree of balance in
adjusting filling and cutting into fancy shapes.
______4. Butter should not be spread on the top or between the slices of bread and should
be warmed before laying up its fillings.
______5. Fillings are varied but they must have a nutritive balance and complete color
contrast.
5. ______6. Grilled sandwich can be best accompanied by salad as it is hot and garnished
attractively.
______7. Garnishes are the agent which adds eye appeals and enhances the presentation of
food.
______8. Bread toast of two or three decker’s are laid up with its required fillings after the
bread is toasted.
______9. Fillings are not cut and shaped evenly before they are laid out in the base of
sandwich.
______10. Toasted sandwich is served with a correct accompaniment. It is served with
potato fries, chips water, etc. and other garnishes.
______11. Lettuce tomato and onion are indispensable in sandwich production, also any
vegetable used in salads may not be used in sandwiches.
______12. Sandwiches can be cut in a variety of ways to make the presentation attractive, it
can be halves, thirds or quarters.
______13. The filling should determine how all the other elements of the sandwich are
selected and prepared.
______14. Food picks should be handled carefully; it should be removed before giving the
sandwiches to children.
______15. Pinwheel sandwiches should be plate in a circular design; pinwheel filling should
be facing upward to show off the colors of the ingredients.
Activity 4: Modify the incorrect statements. For incorrect statements rewrite the sentence
to make it correct on the space provided.
___________________________________________________________________________
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6. Activity 5 Building of Ideas: From the activity no. 4 choose a statement that best describes
an attractive presentation of a sandwiches. Write as many as you can.
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Store sandwiches properly
Sandwiches should be stored properly to preserve its quality and flavor. The proper
storing of sandwiches is also advised to avoid food contamination and spoilage. The basic
formula for storing sandwiches safely and properly is 4-40-140, this states that perishable
foods should not be exposed for more than 4hours to temperatures ranging from 40oF -140oF.
These temperatures provide a home to bacteria that can cause food poisoning and other
foodborne illnesses.
There are many storing techniques that are used to store sandwiches properly and
safely but the most popular are: wrapping, use of packaging material, storing in cold storage,
chilling, freezing and refrigeration.
According to TVL-HE Cookery manual, these are the proper guidelines in storing sandwiches
and its ingredients:
1. Some sandwich ingredients and fillings should be cooked, covered in a separate
airtight container, refrigerate until ready to use.
2. Keep bread tightly wrapped and in moisture proof wrapping. This stops it from
drying and guards against picking up odors. It should be away from ovens and hot
equipment.
3. If bread must be kept more than one day, it may be frozen thaw, without
unwrapping.
4. Wrap sandwiches with wax paper, paper napkins, plastic wraps or aluminum foil to
keep them in good condition.
5. To keep the number of unwrapped sandwiches just place a dump towel in a shallow
pan and cover with wax paper. Arrange layers of sandwiches and cover it with a
damp towel. Keep the sandwiches in the refrigerator until serving time.
6. Refrigerate sandwiches for as long as possible if there will be a time between making
and serving cover each tray with wax paper or cling wrap to prevent the sandwich
from drying out.
7. All sandwiches should be stored at recommended chill temperatures 0.5oC, soon
after packing.
8. Packing must be clearly labeled with the product description, use by date and
storage requirement.
7. Storing Techniques
1. Wrapping- to draw, fold in order to cover
2. Packaging Material- used to package sandwich
3. Cold Storage- the process of preserving perishable food on a large scale by means of
refrigeration.
4. Chilling – to refrigerate or to reduce the temperature of food
5. Freezing_ application of low temperature that changes the state of water in the food
from liquid to solid.
6. Refrigeration- to keep the food cold or cool.
Activity 6 Bread and Butter: Read the statement carefully. Write bread on the space if the
statement is correct and write butter if otherwise.
______1. Butter protects the bread from absorbing moisture, it should be softens by using a
mixer or simply letting it stand at room temperature.
______2. Sandwiches with mayonnaise should be served immediately or kept refrigerated
until served to preserve its color and flavor.
______3. The purpose of spread is to protect the bread from drying up from the filling.
______4. Most seafood filling are not highly perishable and be keep at room temperature.
______5. Cheese dries out rapidly when unwrapped and sliced, when slicing is done ahead,
the slices should remain covered until ready to use.
______6. Meat and poultry meats should be cooked, covered and refrigerated. Slice just
before the sandwich is to be prepared to avoid drying out and lose flavor. Thickly sliced
meats are more tender and juicy than thinly sliced.
______7. Vegetable should be crisped and proportion to the size of sandwich.
______8. Sandwich whether hot and cold are prone to the spread of foodborne illness.
______9. High protein, precooked food, mayonnaise and butter along with a variety of hand
contact create food safety challenges therefore proper handwashing and use of PPE’s such
as gloves, hairnet and apron are not necessary.
______10. Produce sandwiches under the most stringent conditions.
______11. Keep sliced bread covered to prevent drying.
______12. Package sandwich should be clearly labeled with the product description, use by
date and storage requirement.
______13. Sandwiches can be wrapped with wax paper, paper napkins, plastic wraps or
aluminum foil to keep them in good condition.
______14. Bread can be stored in a freezer for more than one day, and it can be thawed
without unwrapping.
8. ______15. Bread should be place away from ovens and hot equipment.
Activity 7: Modify the incorrect statements. For incorrect statements rewrite the sentence
to make it correct on the space provided.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
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___________________________________________________________________________
Activity 8: Identify the following statements and write the correct answer on the space
provided. Choices are provided in box.
1.________________ it is used to package sandwich.
2.________________ to draw, fold in order to cover.
3.________________ Application of low temperature that changes the state of water in the
food from liquid to solid ice.
4.________________ to keep cold or cool.
5. _______________ to reduce the temperature of food,
Reflection:
Based on the lesson you have learned; how can you apply these learnings in your everyday
life?
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wrapping packaging material chilling
refrigeration freezing cold storage
10. References:
Department of Education, Technical-Vocational-Livelihood, Home Economics, COOKERY
Manual
Prepared by;
SABINA C.JARA
TeacherII
Noted:
CATALINA S. PATIAG PhD
EPS-II, Home Economics