TLE 10 PASTA
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Pasta comes in a variety of shapes and sizes made from hard wheat flour and water. Common types include spaghetti, linguine, fettuccine, rigatoni, ziti, and rotini. Lasagna is a flat, rectangular pasta strip while elbow macaroni has a curved tube shape. Pasta should be cooked al dente, or until slightly firm to the bite.
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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:
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Starch and Cereal Dishes Perform Mise en Place.pptx
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
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Starch and Cereal Dishes Perform Mise en Place.pptx
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This document provides an overview of basic drafting and lettering techniques. It discusses drafting as a method of communication between designers, architects, and engineers. It describes freehand sketching using only a pencil and paper, and mechanical drawing using precision instruments. It also explains orthographic projection for representing objects. The document then covers the different types of letters, including Roman, Gothic, Italic, Script, and Text. It concludes by outlining the horizontal guidelines used in lettering, such as the cap line, waist line, base line, and drop line.
Hele 5 Lesson 2
This document lists and describes various tools, utensils, and equipment used for preserving and processing food. It includes measuring and cooking tools like spoons, cups, knives, bowls, boards, pots, as well as appliances like food processors and pressure cookers. All of these items are important for preparing, portioning, cooking, and storing foods safely and accurately.
4.1 Aralin
This short document expresses gratitude to someone but does not provide many other details. It contains a few words or short phrases in a language other than English. The overall message is one of thanks but the context is unclear from the limited information provided.
Health 7 Lesson 2
This document discusses nutritional problems faced by adolescents and eating disorders. Some key issues adolescents face include skipping meals due to busy schedules, being influenced by peers to change diets, and having low nutrient intake of iron, calcium and vitamins A and C. Eating disorders covered are anorexia nervosa characterized by food restriction and weight loss, bulimia nervosa involving binge eating and purging, and compulsive eating. Recovering from eating disorders requires accepting and loving oneself, listening to feelings and body, and developing healthier coping skills. Tips provided include dressing for comfort, keeping a journal, and filling life with positive activities.
Health Lesson 1
The document provides nutritional guidelines for adolescents and Filipinos. It recommends eating a variety of foods that are lower in fat and higher in fiber, such as whole grains, fruits, vegetables, lean meats, and dairy. It also stresses the importance of breakfast and getting sufficient iron, zinc and other minerals. For adolescents involved in vigorous activity, more calories may be needed. Overall, the guidelines promote reducing fat, sodium, sugar and calories while increasing fiber intake through a healthy diet.
Arts Lesson 2
Classical art began around 1775-1825 and includes art from ancient Egypt, Greece, and Rome between 1000 BCE to around 100 CE. Egyptian art emphasized life after death and preserving the past through sculptures, reliefs, and hieroglyphics. Greek art focused on humanism and divinity through paintings, sculptures, and pottery like the Discobolus of Myron. Roman art was similar to Greek art and featured subjects from everyday life, mythology, and landscapes in paintings, sculptures, and mosaics like the Augustus of Prima Porta statue.
Arts Lesson 1
This document discusses Western and classical art forms from ancient to medieval periods. It describes ancient art as the earliest surviving works from cave paintings and portable sculptures. Classical art refers to Greek and Roman paintings and sculptures from around 500 BC. Medieval art covers religious works created between 1100-1500 AD during the Middle Ages. Ancient times are divided into Paleolithic, Mesolithic and Neolithic periods. Art from these eras includes evidence of human existence before writing emerged. Examples discussed are the Venus of Willendorf fertility figurine and Venus of Brassempouy ivory face fragment.
Cooking Methods
Moist heat cooking methods involve using a liquid such as water to conduct heat and cook food. These methods include boiling, simmering, poaching, steaming, stewing, and braising. Dry heat methods use hot air or fat/oil to cook food through convection without a liquid and include baking, grilling, and roasting.
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- 3. LASAGNA – a large, flat, rectangular strips of pasta. BOW TIE – a pasta shaped with scalloped edges and pinched in the middle, suggested of a bow tie. WAGON WHEELS – resembling wheels with spokes. SPAGHETTI – is a long, thin, solid cylindrical noodle pasta. ELBOW MACARONI – the most common tube pasta shape. It is a narrow tube with a semi circular curved shape. NOODLE – is a piece of pasta, especially a long, skinny one.
- 7. ZITI ROTINI