Quarter 3

LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)

1. Principles of preparing The learners The learners prepares a LO 1. Prepare stocks TLE_HECK9- 1. CBLM II
stocks variety of stocks, sauces, for menu 12SSS-IIIa-20
demonstrate an Food Trades.
items
2. Classifications ofstocks and soups used in different
understanding Module VII.
cultures 1.1 use ingredients
3. Ingredients in basic concepts and and flavoring Lesson I.
preparing stocks underlying theories according to
in preparing stocks, enterprise
4. Types and uses of
sauces, and soups standards
convenience products
1.2 produce variety of
5. Methods of preparing
stocks stocks according to
enterprise
6. Suggested Projects: standards
6.1. White stock
6.2. Brown stock

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 CONTENT PERFORMANCE LEARNING LEARNING
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7. Classifications of soups LO 2. Prepare TLE_HECK9- 1. CBLM III

8. Ingredients in soups required for 12SSS-IIIb-21 Food Trades.
menu items
preparing soups Module VII.
2.1 select and assemble
9. Techniques in correct ingredients Lesson II.
in preparing
presenting and
soups, including
evaluating
soups stocks and
garnishes
10. Suggested
soup recipes 2.2 prepare variety soup
recipes according to
11. Garnishes for the enterprise
standards
presentation of soups
2.3 present and
12. Techniques in
evaluate soup
presenting and
evaluating recipes in
soups
accordance with
13. Criteria in presenting the criteria
and evaluating soup
recipes (e.g. right
flavor, color,
temperature,
service ware, and
suitable
garnishes and
accompaniments)
14. Suggested projects:
Various kinds of
soup

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 15. Classification of Sauces LO 3. Prepare sauces TLE_HECK9- 1. CBLM II
required for menu
16. Ingredients in 12SSS-IIIc-22 Food
items Trades.
preparing sauces Module IV.
3.1 classify various
17. Methods of preparing Lesson II.
sauces types of sauces
2. CBLM III
18. Types of thickening and their
agents and Food
corresponding Trades.
convenience 3.2 prepare a variety Module VII.
products used in of hot and cold Lesson III.
preparing
sauces based on
sauces the

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 CONTENT PERFORMANCE LEARNING LEARNING
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STANDARD STANDARD COMPETENCIES MATERIALS

19. Role of thickening required menu

agents and items
convenience 3.3 identify the types of
products in the thickening agents
preparation of
sauces and
convenience
20. Criteria for evaluating products used
sauces in preparing
sauces
21. Common problem in the
preparation of sauces 3.4 use thickening
22. Suggested project: agents and
Various type of sauces convenience
products
appropriately
3.5 evaluate sauces for
flavor, color, and
consistency

3.6 identify and deal

with problems in
the preparation
of sauces

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 23. Methods of storing and The learners The learners independently LO 4. Store and TLE_HECK9- 1. CBLM III
reheating stocks, demonstrates competencies
demonstrate an reconstitute 12SSS-IIId-23 Food Trades.
in storing and reheating
sauces, and soups stocks, sauces, and
understanding concepts stocks, sauces, and soups soups Module VII.
24. OHS and principles in storing
4.1 maintain Lesson IV.
and reheating stocks,
optimum quality
sauces, and soups and
freshness of
stocks, sauces,
and soups
4.2 reconstitute stocks,
sauces, and soups

25. Evaluation of the LO 5. Evaluate the TLE_HECK9-

finished product finished product 12SSS-IIId-24

using rubrics
5.1 rate the finished

products using
rubrics

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 CONTENT PERFORMANCE LEARNING LEARNING
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LESSON 2. PREPARE POULTRY AND GAME DISHES ( PGD)

1. Preparation of poultry The learners The learners prepare a LO 1. Performs mise TLE_HECK9-
for cooking enplace
demonstrate an variety of poultry and game 12PGD-IIIe-25
1.1. Slaughter and dishes found in different 1.1. prepare the tools,
understanding
bleeding basic concepts and cultures equipment, and
1.2. Scalding ingredients based
underlying theories
in preparing poultry on standards
1.3. Defeathering
and game dishes 1.2. identify the
1.4. Evisceration market forms of
1.5. Deboning poultry

2. Market forms of poultry 1.3. determine poultry

3. Poultry cuts cuts in

accordance with
prescribed dish

4. Types and causes of LO 2. Cook poultry TLE_HECK9- 1. CBLM III

food spoilage and
and game bird dishes 12PGD-IIIf-h-26 Food Trades.
cross- contamination
2.1 prepare poultry Module III.
5. Methods of cooking and game birds
Lesson III.
poultry and game hygienically to
birds 5.1. Dry-heat minimize risk of
cookery 5.2. Moist- food spoilage and
heat cross-
cookery contamination

6. Nutritional value of 2.2 cook various poultry

and game bird
poultry and game dishes appropriately
bird dishes

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 7. Factors in LO 3. Plate/present TLE_HECK9- 1. CBLM III

presenting/plating poultry and game bird 12PGD-IIIi-27 Food Trades.

dishes
poultry and game- Module III.
bird dishes 3.1 identify the type of Lesson III.
service ware to be
8. Types of service ware
utilized in serving
9. Plating poultry and game
- bird dishes
10. Garnishing
3.2 present plated
11. Sauces
poultry and game
12. Accompaniment
- bird dishes with
appropriate sauces,

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 CONTENT PERFORMANCE LEARNING LEARNING
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garnishes, and
accompaniments

13. Techniques in storing LO 4. Store poultry TLE_HECK9- 1. CBLM III

poultry and game and game
bird bird 12PGD-IIIj-28 Food Trades.

4.1 store and Module III.

maintain poultry Lesson II.
and game bird
according to
standards

14. Evaluation of the LO 5. Evaluate the TLE_HECK9-

finished product finished product 12PGD-IIIj-29

using rubrics
5.1 rate the finished

products using
rubrics

Quarter 4
LESSON 1 - PREPARE AND COOK MEAT ( PCM)

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 1. Principles in The learners The learners independently LO 1. Perform mise TLE_HECK9-
meat preparation prepare and cook meat enplace
demonstrate an 12PCM-IVa-30
2. Market forms of meat dishes 1.1. prepare the
understanding tools,
3. Different kinds of meat equipment,
3.1. Beef preparing and
cooking meat dishes ingredients, and
3.2. Pork
other supplies
3.3. Carabeef
based on the
3.4. Others given recipe

4. Different types of meat 1.2. prepare the

cuts tools,
equipment,
5. Tools, utensils, and
equipment for ingredients, and
meat preparation other supplies
6. Techniques in based on the
meat tenderizing given recipe

7. Variety of meat dishes LO 2. Cook meat cuts TLE_HECK9- 1. CBLM III

8. Methods of cooking 2.1 identify the 12PCM-IVb-g-31 Food Trades.
mea 8.1. Dry-heat market forms and
cooking Module V.
cuts of meat
8.2. Moist-heat cooking Lesson III.

9. Cooking specialty cuts

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10. Cooking frozen meat 2.2 prepare meat

cuts according to
11. Types of marinades
the given
recipe
2.3 prepare and use

suitable marinades
for a variety of
meat cuts

2.4 identify appropriate

cooking methods
for meat cuts

2.5 apply the different

techniques in
meat preparation

2.6 cook meat-cut

dishes according
to the given
recipe

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 12. Methods of presenting . LO3. Present TLE_HECK9- 1. CBLM III
meat dishes meat dishes
12PCM-IVh-32 Food Trades.
13. Plating 3.1 present meat dishes
Module V.
aesthetically, based
14. Garnishing
on classical and Lesson III.
15. Portion control
for cooked meat cultural standards
3.2 select suitable plate
according to

standard in
serving meat
dishes

3.3 present meat dishes

hygienically and
sequentially
within the
required
timeframe

16. Techniques in storing LO4. Store meat TLE_HECK9- 1. CBLM III

meat
4.1 utilize quality 12PCM-IVi-33 Food Trades.
1.1. Types of
trimmings and Module V.
containers Lesson IV.

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1.2. Temperature leftovers in

storing meat 2. CBLM II.
1.3. FIFO
4.2 store fresh and Food Trades
requirements
cryovac-packed Module VI.
meat according Lesson V.
to health
regulations
4.3 use required
containers and
store meat in
proper
temperature to

maintain quality
and freshness

4.4 store meat in

accordance with
FIFO operating
procedures and
meat storage
requirements

17. Evaluation of the LO5. Evaluate the TLE_HECK9-

finished product finished product 12PCM-IVj-34

using rubrics
5.1 rate the finished

products using
rubrics

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-
LIVELIHOOD TRACK
HOME ECONOMICS - COOKERY (NC II)
(320 hours)

GLOSSARY

A cleaner that comes in powder and liquid form and contains a kind of built-in elbow grease, which helps cut down on the hard
Abrasive cleaner rubbing required to remove soil.

A detergent that partially or totally consists of one or more acids; it is used periodically on mineral deposits and other soils
Acid cleaner that detergents cannot remove; it is also often used to remove scale in ware washing machines and steam tables.

A silvery white, soft, ductile metal; it is the best kitchen utensil for all-around use, also the most popular, lightweight,
Aluminum attractive and less expensive.

Bacteria A simple, single-celled microorganism which needs moisture and warmth in order to thrive.

Baster A handy kitchen tool used for returning some of the meat or poultry juices from the pan, back to the food.

Blender A kitchen appliance that is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.

Boning knife A tool used to fillet fish and to remove raw meat from its bone.

Butcher knife A tool used to section raw meat, poultry, and fish. It can be used as a cleaver to separate

A ferrous alloy which has been heated until it liquefies, and is then poured into a mould to solidify a material used for
Cast Iron making pots and pans.

A material of which baking dishes, casseroles, and measuring cups are made; Glass and ceramic conduct heat slowly
Ceramic and heat-proof glass
and evenly; it may be decorated and can go from stove or oven to the dining table.

Citrus knife A tool with a blade that has a two-sided, serrated edge and is used to section citrus fruits.

The process of removing food and other types of soil from a surface, surfaces, and equipment such as a dish, glass, or
Cleaning
cutting board; a physical removal of visible soil and food.

The amount of a substance in a specific space or substance. (Example: The presence of too little sanitizer will result in an
Concentration inadequate reduction of harmful microorganisms while too much can be toxic.)

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-
LIVELIHOOD TRACK
HOME ECONOMICS - COOKERY (NC II)
(320 hours)

The recommended length of time by which a sanitizer (either heat or approved chemical) kills harmful
Contact time microorganisms the cleaned item must be in contact with the sanitizer

Also called a vegetable strainer; a perforated bowl used to strain off liquid from food, used in cleaning vegetables or
Colander
straining pasta or canned food.

A water-soluble cleansing agent that combines with impurities and dirt to make them more soluble and differs from soap in
Detergent
not forming a scum with the salts in hard water

Disinfectant A substance used to destroy germs and diseases.

A type of cooker used when the temperature must be kept below boiling, such as for egg sauce and puddings; it is also
Double boiler used to keep foods warm without overcooking.

Dredger A tool used to shake flour, salt, and pepper on meat, poultry, and fish.

The passage of electric current through the body; it may be caused by touching exposed electrical wire or a piece of
Electroshock electrical equipment which is not grounded properly.

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-
LIVELIHOOD TRACK
HOME ECONOMICS - COOKERY (NC II)
(320 hours)

Emery board/sharpening steel A thing used to sharpen cooking knives.

Exterminate To destroy totally,

Filth Dirt; grime; mud etcetera.

Flipper A cooking tool used for turning hamburgers and other food items.

A calamity caused by nature e.g. storm, flood, earthquake; an unexpected or unforeseeable event; a great and
Force Majeure
uncontrollable force.

French knife or chef’s knife A cutting tool used to chop, dice, or mince food.

Fruit and salad knife or

A utensil that has a serrated blade and is used to prepare salad greens, vegetables, and fruits.
lettuce knife

A pipe with a wide and often conical mouth and a narrow stem, used to fill jars, bottles and other things which
Funnel have a small opening.

Garlic Press A kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.

A hard, brittle substance, typically transparent or translucent, made by fusing sand with soda, lime, etc. and cooling
Glass rapidly; it is good for baking but not practical on top or surface cooking.

Grater A kitchen tool used to grate, shred or slice food into smaller pieces.

To rub food against the rough surface of a metal device having holes through which small pieces of the food fall as they
Grate break off.

Grounded Occurs when the electrical conductor is connected to the ground, which becomes part of the electrical circuit.

Handy Poultry & Roasting Tools that make it easier to lift a hot roasted turkey or other poultry from the roaster to the serving platter, without it
Tool falling apart.

Hazard A thing or situation that could be dangerous to people in the workplace.

Infestation The state of being infested as with parasites or vermin.

An indispensable food preparation station which can act as a butcher block area. It is also an ideal place to add an
Island
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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-
LIVELIHOOD TRACK
HOME ECONOMICS - COOKERY (NC II)
(320 hours)

extra sink or an island grill,

Kitchen A room especially set apart to contain the necessary utensils and equipment for cooking food.

A cook's or chef's tool, that is used for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a
Kitchen Knife
roast or turkey.

A tool that is practical for opening food packages, cutting tape or string to package foods or simply to remove labels or
Kitchen Shears
tags from items.

L-Shaped Kitchen A kitchen shape that is one of the most flexible and most popular; a compact triangular workspace.

Living cells so small that they can only be seen through a microscope. They are commonly found to contaminate food.
Microorganism
Examples include bacteria, molds, and yeast.

A kitchen appliance whereby food can be prepared ahead of time, frozen or refrigerated and cooked or heated
Microwave Oven quickly using such appliance.

Molds A microorganism that has “furry” growth and is often found on spoiled food.

Paring knife A tool used to core, peel, and section fruits and vegetables; it has blades that are short and concave with hollow

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-
LIVELIHOOD TRACK
HOME ECONOMICS - COOKERY (NC II)
(320 hours)

ground.

Parts per million(PPM) The mass ratio between the pollutant component and the solution; it is a measure of small levels of pollutants in air,
water, body fluids, etc.; it usually describes the concentration of something in water or soil. One ppm is equivalent to 1
milligram of something per liter of water (mg/l) or 1 milligram of something per kilogram soil (mg/kg).

Pasta Spoon or Server A utensil that is used to transfer a little or much cooked pasta to awaiting plate, without mess.

The material used for making cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They
Plastic and Hard Rubber are much less dulling to knives than metal and more sanitary than wood. Plastics are greatly durable and cheap but may not
last long.

Pedestal A base or support.

Potato Masher A tool used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.

Refrigerator/Freezer An appliance that is necessary for the prevention of bacterial growth in food.

Roast beef slicer A tool used to slice roasts, ham, and thick, solid cuts of meats.

A tool used for beating small amounts of eggs or batter; it is usually made of stainless steel and a gear driven for easy
Rotary eggbeater
rotation.

The science and practice of maintaining clean and healthy conditions for food production so that the food served will not
Sanitation
any person ill.

Sanitizer A chemical agent used for cleansing and sanitizing surfaces and equipment.

Sanitizing The process of reducing number of harmful organisms to safe level on food contact services.

Scraper A rubber or silicone tool used in blending or scraping food from a bowl; metal, silicone or plastic egg turners or flippers

Seafood Serving Tool Things that make the task of cleaning seafood and removing the shell much easier.

Serving spoon A utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating food.

A tool that enables grabbing and transferring larger food items, poultry or meat portions to a serving platter, to a hot
Serving Tongs

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-
LIVELIHOOD TRACK
HOME ECONOMICS - COOKERY (NC II)
(320 hours)
skillet or deep fryer, or to a plate more easily.

Solvent cleaner or degreaser Something used periodically on surfaces where grease has been burned.

Soup Ladle A utensil that is used for serving soup or stews, but can also be used for gravy, dessert sauces or other dish.

Spatula A utensil used to level off ingredients when measuring and to spread frostings and sandwich fillings -

Spoon A utensil consisting of a small shallow bowl, oval or round, at the end of a handle.

Stack A case composed of several rows of shelves.

The most popular material used for tools and equipment, and is also more expensive. It is easier to clean and shine
Stainless Steel and does not wear out easily.

A special coating applied to the inside of some aluminum or steel pots and pans.
Teflon
It helps food from not sticking to the pan and is easier to wash and clean.

Temperature scale/s A tool used to measure heat intensity.

A kitchen layout that is most often seen in L-Shaped kitchens. It can keep work areas traffic-free and create a wealth of
The Island Option
extra counter and storage space..

The G-Shaped Kitchen A kitchen style that is very much like the U-Shaped with the addition of an elongated partial wall, which offers a great deal of space.

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-
LIVELIHOOD TRACK
HOME ECONOMICS - COOKERY (NC II)
(320 hours)

The Corridor/Galley Kitchen A kitchen style which makes the most out of a small space.

The Single Wall/Pullman Kitchen A kitchen style designed for homes or apartments, and which offers a very open and airy feel.

Toxin A poisonous substance that makes a person sick.

Two-tine fork A utensil used to hold meat while slicing, and to turn solid pieces of meat while browning or cooking.

U - Shaped Kitchen A kitchen layout named for the "U" shape it resembles,

Vegetable peeler A tool used to scrape vegetables such as carrots and potatoes, and to peel fruits.

Whisk A toolused for whipping eggs or batter, and for blending gravies, sauces, and soups.

Wooden spoon A utensil that is made of wood and is essential because of its usefulness for creaming, stirring, and mixing.

The space in a kitchen which focuses around major appliances such as the refrigerator-freezer, range, or sink. These
Work Center centers make possible an orderly flow of activities connected with food storage, preparation, cooking serving, and clean- up.

Workflow How work is done most efficiently as when it flows in a natural progression, either from left to right or right to left.

Work Simplification Doing the job in the easiest, simplest and quickest way.

Work Station A specific work area where a particular kind of food is prepared or where a specific job is done.

An imaginary line drawn from each of the three primary work stations, which helps to avoid traffic flow problems in the
Work Triangle
kitchen.

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-
LIVELIHOOD TRACK
HOME ECONOMICS - COOKERY (NC II)
(320 hours)

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