Learning Area Grade Level 9

W1
TLE- COMMERCIAL COOKING NCIII
Quarter Fourth Date
I. LESSON TITLE ORGANIZING BULK COOKING OPERATIONS (OBC)
II. MOST ESSENTIAL LEARNING LO 4. Use preparation and cooking techniques appropriate to the bulk cooking
COMPETENCIES (MELCs) system.
4.1 Select menu items that are compatible with the type of system chosen.
4.2 Prepare specialty recipes taking into account the types of food service system.
4.3 Use method of cooking taking into account the effects on nutrition quality and
structure.
4.4 Apply safe work practices in the kitchen.
TLE_HECCK9- 12OBC-IVc-e44
III. CONTENT/CORE CONTENT • Menu items
• Specialty recipes
• Methods of cooking and their effects on the nutritional value and quality of
food
• Safety in the kitchen/safe work practices
IV. LEARNING PHASES AND LEARNING ACTIVITIES
I. Introduction (Time Frame: 30 minutes)
In this lesson, you will learn the food production system, equipment requirements for particular food production system and
safety work practices.
Bulk food production is also known as quantity food production. When food is made to cater a greater number of persons
it is termed as bulk food production. Any food prepared for a number more than 25 can be termed as Bulk or Mass/volume
production.
MENU ITEMS FOR THE TYPE OF FOOD PRODUCTION SYSTEM
1. FRESH COOK – foods are prepared for a short period and then served. Example menus are: Soup (Seafood soup, Tomato Basil
Soup, Chicken Tortilla Soup and Chicken Noodle Soup). Salads (bulgur salad). For Pasta (Orecchiette pasta with broccoli,
ground turkey and Parmesan, Mac and Cheese, and Creamy shrimp pasta). Main Course (Baked Pecorino Chicken, Poached
Halibut with Green Beans and Red Potatoes, curried chicken, steak with roasted vegetables, Caribbean pork tenderloin and
spicy salmon)
2. COOK CHILL – is a food preservation technology in which foods are fully cooked (usually at temperature less than 100 °C),
rapidly chilled, refrigerated for storage, and reheated before serving. The production of sauce, soups, salads, cold cut slicing,
and vegetable cutting are done in commissary kitchen. Some menu ideas are: Mashed Potato, Beef: Corned Beef Brisket,
Beef Stew Dijon Style, Beef Stroganoff, and Brunswick stew, Dressings and Salads: Cole Slaw Dressing, Creamy Lite Dressing/Dip,
Italian Dressing and Ranch Dressing, Pork: Pork Sauté, Basque Style, Pork Sauté, with Curry, Red Beans with Link Sausage and
Sweet & Sour Pork, Puddings, Pie Fillings, Bakery: Apple Crisp Filling, Cherry Filling, Creamy Rice Pudding, Poultry: Chicken Ala
King, Chicken Cacciatore (or Turkey) and Chicken Creole, Sauces: Alfredo/Cream Sauce, Barbecue Sauce, Bella Vista Sauce,
Seafood: Calamari in American Sauce, Crawfish Etouffee and Shrimp Louisiana. Soups: Cream of Broccoli Soup, Corn Chowder
and Chicken Creole
3. COOK FREEZE – raw food should be purchased against a tight specification to ensure quality and consistency. All foods should
be kept under a strict temperature control, in hygienic conditions until required preparation. Here are some of our favorite
types of meals to make, to freeze, and reheat: Casseroles (like this Tuscan Pasta or Baked Ziti), Soups (like this Healthy King
Ranch Chicken Soup, Stuffed shells (like these Mexican Stuffed Chicken Shells), Dump and go slow cooker recipes (like
this Black Bean Salsa Chicken), Burritos (like these Bean and Rice Burritos), Enchiladas, Pancakes and waffles (like these Baked
Pancakes)
SPECIALTY RECIPES BASED ON TYPES OF FOOD SERVICE SYSTEM
• CONVENTIONAL FOOD SERVICE SYSTEM – Food is prepared and cooked in the kitchen and immediately served in the adjacent
dining room (e.g. school cafeteria). In conventional food service systems, ingredients are assembled, and food is produced
onsite, held either heated or chilled, and served to customers. Food prepared in the conventional system may be distributed
for service directly to a nearby serving area. Sample menu items are Soups: Red Lentil Squash Soup with Lemon, Curried
Cauliflower Soup, Spiced Lentil Soup with Walnuts and Cilantro. High-Protein Mains: Slow-Roasted Citrus Salmon, Greek
Chicken and Potatoes, Polenta Pizza with Swiss chard and Ricotta. Pasta and Rice Dishes: Shrimp Linguine with Chorizo,
Roasted Broccoli Pesto Pasta, Barley Risotto and Purple Slaw. Sides: Spinach and Parmesan Dutch Baby, Cheesy Baked Beans
and Tomatoes, Deeply Caramelized Onion Dip.
• CENTRALIZED/COMMISARY SYSTEM – The commissary systems are characterized by a centralized food procurement and
production facility, with distribution of prepared menu items to several remote areas for final preparation and service. The
centralized production facilities are often referred to as food factories and the service units as satellite service centers (e.g.
fast-food restaurant). Sample menu items are Breakfasts: Homemade Spinach Feta Wrap, Homemade Glazed Donuts, Egg
White Delight, French Toast Sticks, Lunch: Chicken Nuggets, Chick-Fil-A Chicken Sandwich, Taco Bell Crunch Wrap Supreme,
Dinner: White Castle Sliders, Panda Express Chow Mein, Jack in the Box Beef Tacos, Coleslaw.
 IV. LEARNING PHASES AND LEARNING ACTIVITIES
• READY AND PREPARED – Food is prepared, then chilled or frozen for future use (e.g. large hospitals, large colleges or universities).
In ready prepared food service systems, food is produced onsite, held chilled or frozen, reheated, and served to customers on
site. Here are some menus: Casseroles (Chicken and broccoli casserole, Lasagna Casserole, Zucchini Pizza Casserole , Soups
(Steakhouse Soup, Appetizers (Pizza Meat Loaf Cups, Slow-cooker Beef Barbacoa Main Dish (Jambalaya, Asian Chicken
Thighs) Tasty Burritos, Pepperoni Pan Pizza.
• ASSEMBLY FOOD SERVICE SYSTEM - also referred to as convenience food. Pre-prepared foods are purchased from food
processing units and reconstituted in premises. The primary objective of assembly systems is to provide food ready for service
while minimizing the amount of the food service operation. Here are some menu ideas: Rotisserie Chicken, Pesto- Pesto
Meatballs with Orzo, Pesto Brie Bruschetta, Chicken Pesto in Puff Pastry, Pasta Sauce - Creamy Baked Pasta, Cheeseburger
Spaghetti, Chicken Alfredo, Frozen Pasta - Tex Mex Chicken Fettuccine, Tomato Tortellini Soup, Tortellini Vegetable Salad,
Frozen Puff Pastry - Puff Pastry Hearts, Seafood in Patty Shells, Minute Apple Tart, Bagged Salad- Chicken Salad with Balsamic
Dressing, Italian Bread Salad, Turkey Cobb Salad Wraps.
METHOD OF COOKING TAKING INTO ACCOUNT THE EFFECTS ON NUTRITION QUALITY AND STRUCTURE
Nutrient content is often altered during cooking. Cooking food improves digestion and increases the absorption of many
nutrients. For example, the protein in cooked eggs is 180% more digestible than that of raw eggs. However, some cooking
methods reduce several key nutrients. The following nutrients are often reduced during cooking:
• water-soluble vitamins: vitamin C and the B vitamins — thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5),
pyridoxine (B6), folic acid (B9), and cobalamin (B12)
• fat-soluble vitamins: vitamins A, D, E, and K
• minerals: primarily potassium, magnesium, sodium, and calcium
Boiling, simmering, and poaching are similar methods of water-based cooking. These techniques differ by water temperature:
poaching: less than 180°F (82°C), simmering: 185–200°F (85–93°C), boiling: 212°F (100°C). While water-based cooking methods
cause the greatest losses of water-soluble vitamins, they have very little effect on omega-3 fats. Grilling and broiling provide
great flavor but also reduce levels of B vitamins. Also, grilling generates potentially cancer-causing substances. Microwaving is
a safe cooking method that preserves most nutrients due to short cooking times. Roasting or baking does not have a significant
effect on most vitamins and minerals, except for B vitamins. Sautéing and stir-frying improve the absorption of fat-soluble
vitamins and some plant compounds, but they decrease the amount of vitamin C in vegetables. Frying makes food taste
delicious, and it can provide some benefits when healthy oils are used. It’s best to avoid frying fatty fish and minimize the frying
time of other foods. Steaming is one of the best cooking methods for preserving nutrients, including water-soluble vitamins.
There are many ways to preserve the nutrient content of foods without sacrificing taste or other qualities. It’s important to select
the right cooking method to maximize the nutritional quality of your meal. However, there is no perfect cooking method that
retains all nutrients. In general, cooking for shorter periods at lower temperatures with minimal water will produce the best results.
Don’t let the nutrients in your food go down the drain.
SAFETY WORK PRACTICES IN THE KITCHEN
EQUIPMENT: Proper maintenance of working equipment and the work are of utmost importance as the order of work in bulk so
if there is a spillage in machines or electric malfunction caused because of lapse in maintenance the loss would be huge.
HAZARD CONTROL: Control measures are very important as in this high risk and hazardous work environment control of fire
accidents, accident etc., are not to be taken lightly.
WASTE DISPOSAL: The Kitchen waste is another important fact or as proper waste disposal goes a long way in helping the
environment and also giving way for recycling.
HYGIENE: The hygiene of a bulk kitchen needs special attention because in case of food poisoning larger people would be
affected, thereby causing bad reputation and financial loss for the organization.
Basic Rules of Kitchen Safety
• Store knives in a wooden block or in a drawer. Make sure the knives are out of the reach of children.
• Never cook in loose clothes and keep long hair tied back. Never cook while wearing dangling jewelry.
• Keep potholders nearby and use them! Be careful not to leave them near an open flame. Turn pot handles away from the
front of the stove.
• Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and certain dairy products can spoil quickly, so
refrigerate or freeze them right away.
• Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
• Separate raw meat and poultry from other items whenever you use or store them. This precaution avoids cross-
contamination of harmful bacteria from one food to another.
• Wash your hands before handling food and after handling meat or poultry.
• Get a fire extinguisher for your kitchen. This device may not do much for your cherries jubilee, but it can avert a disaster.
D. Development (Time Frame: 30 minutes)
Learning Activity 1
Directions: Analyze the given pictures. Answer the guide questions below on a separate sheet of paper.

Source: https://www.tigerchef.com/preparing-food-in-large-quantities.html Source: www.easyhotelmanagement.com

IV. LEARNING PHASES AND LEARNING ACTIVITIES
Guide Questions:
1. What can you say in the images shown?
2. Based on the images, why is bulk cooking important in quantity food production?
3. What techniques do you think the chef/cooks used in bulk food production?
RUBRIC FOR SHORT ANSWERS
Features Expert (10) Accomplished (8) Capable (5) Beginner (3)
Content Substantial, specific, and/or illustrative content Sufficiently developed content Limited content with inadequate Superficial and/or minimal
demonstrating strong development and with adequate elaboration or elaboration or explanation content
sophisticated ideas explanation
Quality of Writing Piece was written in an extraordinary style and Piece was written in an interesting Piece had little style or point of Piece had no style or point of
point of view. style and point of view. view. Gives some new information view. Gives no new information
Very informative and well organized Somewhat informative and but poorly organized and very poorly organized
organized
E. Engagement (Time Frame: 30 minutes)
Learning Activity 2
Directions: Assume that you are a chef in your family; your grandparents will be celebrating their 35 th wedding anniversary. You
are in-charge in making the lunch menu/dishes that are good for 25 members of your family since your municipality is under
ECQ and only limited numbers of guests are allowed in any gathering. Inside the box are the menu options you can choose
from. Using a separate paper, copy the table below and write the chosen dish under the applicable food production system.

• Chicken Noodle Soup • Creamy shrimp pasta • Beef Stroganoff • Slow-Roasted Citrus Salmon
• Mexican Stuffed Chicken • Cole Slaw Dressing • Crawfish Etouffee • Apple Crisp Filling
Shells
• Cheesy Baked Beans and • Taco Bell Crunch Wrap • Pepperoni Pan Pizza • Turkey Cobb Salad Wraps
Tomatoes Supreme • Pineapple Juice • Creamy Rice Pudding
• Pineapple Pancotta • Broccoli Pesto Pasta • Lemonade • Tortellini Vegetable Salad

Menu Conventional Food Centralized / Ready And Prepared Assembly Food

Service System Commissary System Service System
Appetizer
Soup
Salad/Vegetable
Main Course
Dessert
Beverage
A. Assimilation (Time Frame: 120 minutes)
Learning Activity 3
Directions: Follow the given instructions for the cooking demonstration
1. Plan a quick, economical and healthy “meryenda” recipe that is good for 20-25 servings using available ingredients at your
home. The recipe should be sent thru messenger or email and approved first by the teacher. For those who cannot access
to internet, you can send the recipe thru text message.
2. Using the approved recipe of your teacher, the learners will prepare and present a “Meryenda Dish”. Learners will engage
to seek assistance from any household members to record and document their performance during entire the
demonstration period. Safety and safe work practices in the kitchen should be observed.
3. Output can be submitted thru group chat, messenger or attachment. For those who cannot access to internet, you can
submit your output/s thru printed photos of finish products. Rubrics will be used for performance and product evaluation.
4. Finish products will be sold to neighborhood since you produce large quantity of items and to incorporate entrepreneurial
skills.
RUBRICS FOR PERFORMANCE and PRODUCT EVALUATION
Dimension Excellent Very Satisfactory Satisfactory Needs Improvement
(25 pts.) (20 pts.) (15 pts.) (10 pts.)
Mis-en-place Prepares all ingredients Prepares most ingredients necessary Prepares some ingredients necessary Prepares less ingredients
necessary for the dish for the dish for the dish necessary for the dish
Use of tools and Uses tools and equipment Uses tools and equipment correctly Uses tools and equipment correctly Uses tools and equipment
equipment correctly and confidently at all and confidently most of the times but less confidently sometimes incorrectly and less confidently
times most of the time
Application of Manifests very clear Manifests clear understanding of the Manifests understanding of the step- Manifests less understanding of
procedures understanding of the step- by- step- by-step procedure. Works by-step procedure but sometimes the step- by-step procedure
step procedure. Works independently with ease and seeks clarification. Works seeking clarification most of the
independently with ease and confidence most of the time independently with ease and time. Works independently but
confidence at all times confidence sometimes with assistance from others most
of the time
Safety work habits Observes safety precautions at Observes safety precautions most of Observes safety precautions Not observing safety precautions
all times the time sometimes most of the time
Final Output/ Product Output is very presentable and Output is very presentable and taste Output is presentable and taste is Output is not so presentable and
taste exceeds the standard. meets the standard. little below the standard taste is not within the standard.
Profit Earned Earned almost 100% from the Earned almost 75% from the total Earned almost 50% from the total Earned almost 25% from the total
total expenses spent expenses spent expenses spent expenses spent
IV. LEARNING PHASES AND LEARNING ACTIVITIES
A. ASSESSMENT (Time Frame: 20 minutes)
(Learning Activity Sheets for Enrichment, Remediation, or Assessment to be given on Weeks 3 and 6)
Learning Activity 4
Directions: Read each situation carefully and write only the letter of the chosen answer on your answer sheet.
1. Pamela is a chef in a catering business. She always prepares foods for an event that that usually good for 25 guests and
more. What kind of food production is she practicing?
A. Bulk or quantity Food Cooking C. Passive Cooking
B. Partial Cooking D. Weekly Batch Cooking
2. Chef Joel gives special attention in food preparation because in case of food poisoning larger people would be affected,
thereby causing bad reputation and financial loss for their organization. What safety practices is he observing?
A. Equipment C. Hygiene
B. Hazard control D. Waste control
3. Karla is preparing for the menu for her family’s annual event using conventional food service system. What should she consider
in preparing for the said menu?
A. Food prepared may be distributed for service directly to a nearby serving area.
B. Food is prepared and cooked in the kitchen and immediately served in the adjacent dining room.
C. Ingredients are assembled and food is produced onsite, held either heated or chilled, and served to customers.
D. All of the above
4. Cook Kyle uses pre-prepared foods that are purchased from food processing units and reconstituted in premises for his
upcoming event. What type of food service system will he be using?
A. Assembly Food Service System
B. Centralized/Commissary System
C. Conventional Food Service System
D. Ready and Prepared
5. The following statements are true about method of cooking taking into account the effects on nutrition quality and structure
EXCEPT:
A. Nutrient content is often altered during cooking.
B. Grilling and broiling provide less flavor but also reduce levels of B vitamins
C. Cooking food improves digestion and increases the absorption of many nutrients.
D. Frying makes food taste delicious, and it can provide some benefits when healthy oils are used.
VI. REFLECTION (Time Frame: 10 minutes)
• Communicate your personal assessment as indicated in the Learner’s Assessment Card.
Personal Assessment on Learner’s Level of Performance
Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column
for Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
✓ - I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this
task.
Learning Task LP Learning Task LP Learning Task LP Learning Task LP
Number 1 Number 3
Number 2 Number 4
Learners will write in their notebooks or journals their insights about the lesson.
I understand that___________________________________________.
I realized that ______________________________________________.
VII. REFERENCES • Bowen University, Iwo, Osun State Adeniji A. O. https://bowenstaff.bowen.edu.ng/lectureslides/1589911122.pdf
• Central Board of Secondary Education. https://tinyurl.com/kmvmn7yb
• Chef Services Group. https://chefservicesgroup.com/services/cook-chill-production/
• Dummies. https://www.dummies.com/food-drink/cooking/kitchen-safety/basic-rules-of-kitchen-safety/
• Easy Recipes for Perfect Home-Cooked Meals. https://tinyurl.com/9zs8d67s
• Healthline. https://www.healthline.com/nutrition/cooking-nutrient-content#bottom-line
• https://www.easyhotelmanagement.com/2020/06/features%20of%20bulk%20food%20production.html
• Real Simple. https://www.realsimple.com/food-recipes/recipe-collections-favorites/
• Science Direct. https://tinyurl.com/h63k6s3f
• Taste of Home. https://www.tasteofhome.com/collection/freezer-meal-recipes/
• Tasty. https://tasty.co/article/candacelowry/fast-food-favorites-you-can-easily-make-at-home
• The Spruce Eats. https://www.thespruceeats.com/top-convenience-food-products-480193
• Unified Brands Culinary Collection. https://unifiedbrands.net/wp-
content/uploads/2018/10/capkold_brochure_menu_recipes.pdf
• University of Nebraska – Lincoln. https://tinyurl.com/yea2ruf2
• University of Minnesota Extension. https://tinyurl.com/mvth7
Prepared by: Katrina D. Portia Checked by: Melanie A. Borjal
Marivic B. Velasquez Macaria Carina C. Carandang
Colita I. Patricio
Elizalde L. Piol
Edelberta U. Villadolid