UCCP MAGILL MEMORIAL SCHOOL INC.

150
50 Quezon Avenue, Lucena City Telefax (042) 710
710--8894

Technology and Livelihood Education

Learning Module 1
Grade 10
BRIEF HISTORY AND BASIC CONCEPT OF COOKERY

NAME:___________________________________________
SUBJECT TEACHER: MS. ANGELA NICOLE PIMENTEL
PRINCIPAL: MRS. NILDA P. ABULENCIA
 UCCP MAGILL MEMORIAL SCHOOL INC.
150 Quezon Avenue, Lucena City Telefax (042) 710-8894

MODULE IN COOKERY

What Is This Module About?

Welcome to the world of Cookery!

This module is about cookery. It covers 2 lessons that a Grade10 Technology and
Livelihood Education (TLE) student like you ought to possess, namely:
1. Brief history of cookery
2. Basic concept of cookery

These 2 lessons are directed to the attainment of one or more learning outcomes:
Lesson 1:Brief history of cookery
Learning Outcomes (LO) 1 Discuss the brief history of cookery

Lesson 2:Basic concepts of cookery

Learning Outcomes (LO) 2 Explain the basic concept of cookery

How Do You Use This Module?

This Module has 2 lessons. Each lesson has the following:

 Learning Outcomes
 What Do You Already Know?
 What Do You Need to Know?
 How Much Have You Learned?

To get the most from this Module, keep reading and explore this Cookery module!

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 UCCP MAGILL MEMORIAL SCHOOL INC.
150 Quezon Avenue, Lucena City Telefax (042) 710-8894

LESSON 1
BRIEF HISTORY OF COOKERY

LEARNING OUTCOME:
At the end of this Lesson, you are expected to do the following:

LO 1. Know the brief history of Cookery

What Do You Already Know?

Let us determine how much you already know about the history of cookery. Take this test.
Pre-test
Direction: Read the question carefully and encircle the correct answer.

1. How many years did Anthropologist think that widespread of cooking fires began?
A. 230,000 years ago C. 250,000 years ago
B. 240,000 years ago D. 260,000 years ago
2. In what centuries was food a classic maker of identity in Europe?
A. 16th and 17th centuries C. 18th and 19th centuries
B. 17th and 18th centuries D. 19th and 12th centuries
3. In what century did government issued nutrition guidelines that led to the food pyramid?
A. 20th century C. 18th century
B. 19th century D. 17th century
4. In what year did the USDA create the “Basic Seven” chart to promote nutrition?
A. 1946 C. 1944
B. 1945 D. 1943
5. Who suggested that the human ancestors may have invented cooking as far as back as 1.8-
2.3 million years ago?
A. Anthropologist C. A and B
B. Phylogenetic analysis D. B only

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 UCCP MAGILL MEMORIAL SCHOOL INC.
150 Quezon Avenue, Lucena City Telefax (042) 710-8894

What Do You Need To Know?

Read very well then find out how much you can remember and how much you learned.
Phylogenetic analysis suggests that human ancestors may have invented cooking as far
back as 1.8 million to 2.3 million years ago. Re-analysis of burnt bone fragments and plantashes
from the Wonderwerk Cave in South Africa has provided evidence supporting control of fire
by early humans by 1 million years ago. There is evidence that Homo erectus was cooking
their food as early as 500,000 years ago. Evidence for the controlled use of fire
by Homoerectus beginning some 400,000 years ago has wide scholarly support. Archaeological
evidence from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal
bones, and flint, are found across Europe and the Middle East. Anthropologists think that
widespread cooking fires began about 250,000 years ago when hearths first appeared.

Recently, the earliest hearths have been reported to be at least 790,000 years old.

Communication between the Old World and the New World in the Columbian
Exchange influenced the history of cooking. The movement of foods across the Atlantic from
the New World, such as potatoes, tomatoes, maize, beans, bell pepper, chili pepper, vanilla,

pumpkin, cassava, avocado, peanut, pecan,cashew, pineapple, blueberry,sunflower,

chocolate, gourds, and squash, had a profound effect on Old World cooking. The movement of
foods across the Atlantic from the Old World, such as cattle, sheep, pigs, wheat, oats, barley,

rice,apples,pears,peas, chickpeas, green beans,mustard,and carrots, similarly changed New

World cooking.

In the seventeenth and eighteenth centuries, food was a classic marker of identity in
Europe. In the nineteenth-century"Age of Nationalism" cuisine became a defining symbol of
national identity.

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 UCCP MAGILL MEMORIAL SCHOOL INC.
150 Quezon Avenue, Lucena City Telefax (042) 710-8894

The Industrial Revolution brought mass-production, mass-marketing, and

standardization of food.Factories processed, preserved, canned, and packaged a wide variety
of foods, and processed cereals quickly became a defining feature of the American breakfast. In
the1920s, freezing methods, cafeterias, and fast food restaurants emerged.

Starting early in the 20th century, governments issued nutrition guidelines that led to
the food pyramid (introduced in Sweden in 1974). The 1916 "Food For Young Children"
became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these
guides gave shopping suggestions for different-sized families along with a Depression Era
revision which included four cost levels. In 1943, the USDA created the "Basic Seven" chart to
promote nutrition. It included the first-ever Recommended Daily Allowances from the National
Academy of Sciences. In 1956, the "Essentials of an Adequate Diet" brought
recommendations which cut the number of groups that American school children would learn
about down to four. In 1979, a guide called "Food" addressed the link between excessive
amounts of unhealthy foods and chronic diseases. Fats, oils, and sweets were added to the four
basic food groups.

Question:

1. Why we need to learn about Cookery?

______________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________

2. Why is it important to know the history of cookery? Why?

______________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________

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 UCCP MAGILL MEMORIAL SCHOOL INC.
150 Quezon Avenue, Lucena City Telefax (042) 710-8894

How Much Have You Learned?

ACTIVITY 1:
Direction: In your own opinion describe each picture below 2-3 sentences.(5pts each)

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 UCCP MAGILL MEMORIAL SCHOOL INC.
150 Quezon Avenue, Lucena City Telefax (042) 710-8894

ACTIVITY 2:

Direction: Re – arrange the following jumbled letters to form the correct word. Write you
answer after each number.

1. OHOM UCEESTR

2. KYOOCER

3. OTEYLPECHGIN SLANYIAS

4.ETRAH NEVO

5. EAG INTIAONSLM

6. OFDO PIYRMAP

7. NIEFRZEG HDOMET

8. NITDRUSALI OUENLVTROI

9. BSCAI EVSEN

10. FDFOASTO UNTRSAARTE

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 UCCP MAGILL MEMORIAL SCHOOL INC.
150 Quezon Avenue, Lucena City Telefax (042) 710-8894

SELF TEST

A. FILL IN THE BLANK: Write your answer on the blank provide. Choose your answer
on the box below.

FOOD 17TH CENTURY INDUSTRIAL REVOLUTION

18THCENTURY BASIC SEVEN PHYLOGENETIC ANALYSIS
ANTROPOLOGIST HOMO ERECTUS FOOD FOR YOUNG CHILDREN
COOKERY HEARTHS 20TH CENTURY

1. The _____________ brought mass-production, mass-marketing, and standardization of food.

2. The USDA creates the _____________ chart to promote nutrition.

3. The ___________ became the first USDA guide to give specific dietary guidelines.

4. A guide called ______________ addressed the link between excessive amounts of unhealthy

foods and chronic diseases.

5. ______________suggests that human ancestors may have invented cooking as far back as 1.8

million to 2.3 million years ago.

6-7._______________ think that widespread cooking fires began about 250,000 years ago

when ____________first appeared.

8-9. In the ___________and ___________, food was a classic marker of identity in Europe.

10. There is evidence that _____________was cooking their food as early as 500,000 years ago

B. Essay: In your own words write 5 to 10 sentences about the history of cookery. (15

points)

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 UCCP MAGILL MEMORIAL SCHOOL INC.
150 Quezon Avenue, Lucena City Telefax (042) 710-8894

LESSON 2
Basic concept of Cookery

LEARNING OUTCOME:
At the end of this Lesson, you are expected to do the following:
LO 2. Explain the basic concept of cookery

What Do You Already Know?

Let us determine how much you already know about cookery. Take this test.
Pre-test
Direction: Fill in the blank with the correct answer. Write your answer on the blank provided.

COOKERY CHEFS PROFESSIONAL COOK

COOKING POTTERY ACIDS
FISH SCIENTIFIC TECHNIQUES CHEMICAL REACTIONS

1. _______________is an inseparable part of our lives that rules our tongues and hearts.

2-3. Cooking is done both by people in their own dwelling and by _________and

__________in the restaurants.

4.____________is an art, technology, science and craft of using heat to prepare food.

5. The invention of__________ for holding and boiling water.

6. ___________ is an age-old practice.

7.Types of __________ also depend on the skill levels and training of cooks.

8. Cooking can also occur through _______________ without the presence of heat.

9. Traditional South American dish where fish is cooked with the ___________ in lemon or

lime juice or orange juice.

10.Some modern cooks apply advanced _____________ to food preparation to further

enhance the flavor of the dish served.

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 UCCP MAGILL MEMORIAL SCHOOL INC.
150 Quezon Avenue, Lucena City Telefax (042) 710-8894

What Do You Need To Know?

Read very well then find out how much you can remember and how much you learned.
Cooking or cookery is the art, technology, science and craft of using heat to prepare food for
consumption. Cookery is an age-old practice. Cooking techniques and ingredients vary widely
across the world, from grilling food over an open fire to using electric stoves, to baking in
various types of ovens, reflecting unique environmental, economic, and cultural traditions
and trends.

Types of cooking also depend on the skill levels and training of cooks. Cooking is done both by
people in their own dwellings and by professional cooks and chefs in restaurants and other
food establishments. Cooking can also occur through chemical reactions without the presence
of heat, such as in ceviche, a traditional South American dish where fish is cooked with the
acids in lemon or lime juice or orange juice.

The expansion of agriculture, commerce, trade, and transportation between civilizations in

different regions offered cooks many new ingredients. New inventions and technologies, such as
the invention of pottery for holding and boiling water, expanded cooking techniques. Some
modern cooks apply advanced scientific techniques to food preparation to further enhance the
flavor of the dish served.

Today, cookery is an inseparable part of our lives that rules our tongues and hearts.

Question:
1. What is cookery?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. Why is cookery considered as an art?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

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 UCCP MAGILL MEMORIAL SCHOOL INC.
150
50 Quezon Avenue, Lucena City Telefax (042) 710
710-8894
8894

How Much Have You Learned?

ACTIVITY 1:

Direction: In your own word describe what a cookery for you.. Write your answer in each circle
below. (5PTS EACH)

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 UCCP MAGILL MEMORIAL SCHOOL INC.
150 Quezon Avenue, Lucena City Telefax (042) 710-8894

SELF TEST

Test I:
Direction: Fill in the blank with the correct answer. Write your answer on the blank provided.

1. Cooking can also occur through _______________ without the presence of heat.
2.____________is an art, technology, science and craft of using heat to prepare food.
3. The invention of__________ for holding and boiling water.

4. ___________ is an age-old practice.

5-6. Cooking is done both by people in their own dwelling and by _________and

__________in the restaurants.

7.Traditional South American dish where fish is cooked with the ___________ in lemon or

lime juice or orange juice.

8. ________is an inseparable part of our lives that rules our tongues and hearts.

9. Types of __________ also depend on the skill levels and training of cooks.

10.Some modern cooks apply advanced _____________ to food preparation to further

enhance the flavor of the dish served.

Test II:
Essay: Explain the relevance of cookery in our daily lives. (15 points)

Assignment:
Research about different tools use in egg preparation write it to your notebook.

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 UCCP MAGILL MEMORIAL SCHOOL INC.
150 Quezon Avenue, Lucena City Telefax (042) 710-8894

SELF CHECK

PRE- TEST:
1. C ACTIVITY 2:
2. B SELF TEST A:
L 1. HOMO ERECTUS
3. A 2. COOKERY 1. INDUSTRIAL REVOLUTION
E 4. D 3. PHYLOGENETIC ANALYSIS 2. BASIC SEVEN
S 5. D 4. EARTH OVEN 3. FOOD FOR YOUNG CHILDREN

S 5. AGE NATIONALISM 4. FOOD

6. FOOD PYRAMID 5. PHYLOGENETIC ANALYSIS
O
7. FREEZING METGHOD 6-7. ANTHROPOLOGIST/
N 8. INDUSTRIAL REVOULTION HEARTHS
1 9. BASIC SEVEN
8-9. 17TH AND 18TH
10. FASTFOOD RESTAURANT
10. HOMO ERECTUS

PRE-TEST:
SELF TEST A:
1.COOKERY
L
1. CHEMICAL REACTIONS
2-3. PROFESSIONAL
E COOKSCHEFS 2. COOKERY
S 4. COOKERY 3. POTTERY
4. COOKERY
S 5. POTTERY
5-6. PROFESSIONAL COOKS
6. COOKERY
O
CHEFS
7. COOKING
N
8. CHEMICAL REACTIONS 7. ACIDS
2
9. ACIDS 8. COOKERY
10.SCIENTIFIC TECHNIQUES
9. COOKING

10.COOKERY
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