TLE 10

PACIANO/SAN NICOLAS
Introduction
Technology and Livelihood Education (TLE)
is one nomenclature in the implementation
of the K to 12 Basic Education Program
(BEP). It is composed of four components,
namely, Agri-Fishery Arts, Home Economics,
Industrial Arts and Information and
Communication Technology. In this learning
material, the focus is on a course in Home
Economics – Cookery.
 Content Standard
The learner demonstrates understanding of core
concepts and theories in cookery lessons.

Performance Standard
The learner independently demonstrates core
competencies in cookery as prescribed in the
TESDA Training Regulation.
Objectives Learners :are expected to become proficient
in performing skills on the following competencies:

1. develop personal entrepreneurial skills;

2. prepare egg dishes;
3. prepare cereals and starch dishes;
4. prepare vegetables dishes;
5. prepare and cook seafood dishes;
6. prepare stocks, sauces and soups;
7. prepare poultry and game dishes; and
8. prepare and cook meat.
 DIAGNOSTIC ASSESSMENT

A. Multiple Choice. Directions: Read the

following questions carefully and choose
the letter that best describes the
statement. Write your answer on your
test notebook.
1. Which of the following is the right step by step
procedures in manual dishwashing.
A. Drain and air-dry, scrape and pre-rinse, rinse,
sanitize, and wash dishes.
B. Rinse, scrape and pre-rinse, wash, drain, air-dry
and sanitize dishes
C.Scrape and pre-rinse, rinse, wash, sanitize, drain
and air-dry dishes
D.Scrape and pre-rinse, wash, rinse, sanitize, drain
and air-dry dishes
2. Which of the following parts of an egg is
produced by the oviduct and consist of four
alternating layers of thick and thin
consistencies.
A. Air cell
B. Albumen
C. Chalaza
D. Yolk
3. Which of the following
vitamins is found in eggs?
A. B1 C. D
B. C D. K
5. Which of the following market forms of eggs is
seldom used in cooking?
A. Dried egg C. Frozen egg
B. Fresh egg D. Shelled egg
6. Which of the following raises coagulation
temperature producing softer, weaker gel when
added to egg used in culinary.
A. Alkali C. Sugar
B. Salt D. Vinegar
7. Which kind of egg dish is prepared by slipping
shelled eggs into barely simmering water and
gently cooking until the egg holds its shape?
A. Fried egg C. Scrambled egg
B. Poached egg D. Soft-boiled egg
8. Which of the following tools is not used in
cooking omelet?
A. Bowls C. Sauté pan
B. Fork D. Skimmer
9. Which of the following is true in plating egg dishes?
A. Choose serving dish small enough to let each food item
stand out
B. Play with color and texture
C. Protein dish should cover half of the plate
D. Use even numbers in setting the dish.
10. Which of the following sources of starch is rarely used in
manufacturing food starch?
A. Cassava C. Potato
B. Corn D. Rice
11. Which of the following changes in starch during cooking is
the resistance to flow; increase in thickness or consistency.
A. Dextrinization C. Retrogadation
B. Gelatinization D. Viscosity
12. Which of the following is suggested if you will hold pasta for
a short time for later service?
A. Cook pasta ahead of time and chill
B. Drain and add sauce
C. Drain, toss with a small amount of oil, cover and hold in
warmer .
D. Undercook slightly the pasta
13. Which is the process of making a new product to be
sold to the customers?
A. Product Analysis C. Product Development
B. Product Conceptualization D.Product
Implementation
14. This is a meaningful and unforgettable statement
that captures the essence of your brand.
A. Branding C. Tagline
B. Product Naming D. Unique Selling Proposition
15. What managerial tool is used to assess the
environment to gather important information
for strategic planning?
A. Environmental Scanning C. Survey Analysis
B. SWOT Analysis D.WOTS Analysis
16. What animal produces veal meat?
A. Calf C. Hog
B. Deer D. Sheep
17. Which of the following market forms of
meat does not undergo chilling?
A. Cured meat C. Frozen meat
B. Fresh meat D. Processed meat
18. What part of the meat helps you identify
the less tender cuts?
A. Bone C. Flesh
B. Fat D. Ligament
19. What part of the meat has the greatest
amount of quality protein?
A. Bone C. Flesh
B. Fat D. Ligament
20. Which of the following meat cuts requires
long and slow cooking temperature?
A. Less tender C. Tender
B. Slightly tough D. Tough
21. Which of the following is a long – bladed
hatchet or a heavy knife used by a butcher?
A. Butchers knife C. Cleaver knife
B. Chopper knife D. Set of slicing knife 2
2. Which of the cooking methods does not belong
to dry heat method?
A. Baking C. Roasting
B. Broiling D. Stewing
23. What do you call to the cooking method when
meat is cooked in steaming liquid in which bubbles
are breaking on the surface
A. Boiling C. Roasting
B. Broiling D. Stewing
24. Which is an oil-acid mixture used to enhance
the flavor of meat?
A. Brine solution C. Soy sauce and vinegar
B. Marinade D. Salt and calamansi
25. Which of the following tools is used for
carving?
A. Cleaver knife C. Slicer
B. Fork D. Razor knife
26. To which meat cut do internal organs
belong?
A. Less tender cuts C. Tough cuts
B. Tender cuts D. Variety cuts
27. Where should meat products be stored?
A. Crisper C. Dry shelf
B. Cold shelf D. Freezer

28. Which of the following is the tenderest cut

of beef?
A. Chunk C. Sirloin
B. Round cut D. Tenderloin
29. Which will you consider first when buying
meats?
A. Brand C. Quality
B. Price D. Round cut
30. What is your primary consideration when
storing goods?
A. Expiration date C. Quantity
B. Fragility D. Size
31. What do you call to young immature pigeon
of either sex with extra tender meat?
A. Duck C. Rooster
B. Fryer D. Squab
32. To what part of poultry does breast meat
belong?
A. Dark meat C. Variety meat
B. Tough meat D. White meat
33. Which of the following characteristics
is a good quality of a live poultry?
A. Free from pin feathers and shows no
cuts
B. Eyes are clear
C.Is heavy and the skin is watery
D.Thighs are well-developed
34. What do you call to a young chicken that is
usually 9 to 12 weeks of?
A. Fryer C. Roaster
B. Hen D. Stag
35. How many days should a whole chicken be
refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
36. How do you classify the fleshy part of
chicken like breast?
A. Entrails C. Viscera
B. Dark meat D. White meat
37. What cookery method is used for a
matured poultry?
A. Boiling C. Roasting
B. Frying D. Stewing
38. What cookery method is suitable for the less tender
cuts?
A. Boiling C. Roasting
B. Frying D. Stewing 3
9. What is the best cooking temperature for poultry?
A. High temperature
B. Low temperature
C. Low to moderate temperature
D. Moderate temperature
40. What factor affects the poultry meat‘s tenderness
and juiciness?
A. Age C. Cuts
B. Cookery D. Sex
41. What is the flavor component of vegetables which
gives strong flavor and odor to some vegetables like
onions, leeks, garlic, chives, cabbage, and broccoli?
A. Flavonoids C. Sugar
C. Glutamic acid D. Sulfur compounds
42. What is a way of cooking by placing
blanched or raw vegetables in the pan,
adding liquid (stock, water, wine) then
covering and cooking it slowly.
A. Boiling C. Braising
B. Baking D. Sautéing
43. Which of the following plating styles is not a classic
arrangement?
A. Starch or vegetable item is heaped in the center while
the main item is sliced and lean up against it.
B. The main item is in the center, with vegetable
distributed around it.
C. The vegetable item is n the rear and main item, starch
item and garnish at the front.
D. The main item is in the center with neat piles of
vegetables carefully arranged around.
44. Which of the following vegetables is cooked
uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
45. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
46. Which is the market form of fish where both sides of
a fish is still joined but bones are removed?
A. Butterfly C. Fillet B. Drawn D. Steak
47. Which of the following is a characteristic of a fresh
fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Gills are red or pink
D. Flesh shrink when pressed
48. Which of the following seafood is cooked
just enough to heat to keep juicy and plump?
A. Fat fish C. Flat fish
B. lean fish D. Shellfish
49. Which of the following is a cooking method
suited to fat fish?
A. Baking C. Deep –frying
B. Boiling D. Sautéing
50. What is used to baste lean fish to
help prevent them from drying up?
A. Butter C. Soy sauce
B. Cream D. Tomato sauce
PRE-ASSESSMENT
As part of your initial activity, you will
be challenged to dig deeper on your
knowledge and previous experiences
on the topic. Try to diagnose or
assess what you already know about
PECs by answering Task 1.
Task 1: Matching Type Direction:
Match the entrepreneurial competencies
in column A with their meaning in
column B. Write the letter of the correct
answer on the space provided before
each number.
Task 2: Guide Questions Direction: The
following are guide questions which
encapsulate the entire module. Write your
answers on your assignment notebook,
and then share these to the class.
A. Explain why entrepreneurial activities are important
to social development and progress of the economy.
B. What entrepreneurial activities do you know and
capable of doing which are related to Cookery?
C. Given the opportunity to own a business that relates
with Cookery are you confident to manage it? Explain
your answer.
D. What do you think are the most important
competencies you must possess in order to be successful
in running your chosen business?
E. Name successful entrepreneurs from your area
whose business is related to Cookery. Be able to
share to the class their PECs that made them
successful.