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LM - Caregiving G10 PDF
LM - Caregiving G10 PDF
Page
Cover Page
Table Contents
Introduction ......................................................... 3
Content Standard and Performance Standard
Objectives
Program Requirements
Learning Episodes
How to Use this Learner‘s Material
Diagnostic Assessment ......................................................... 6
Personal Entrepreneurial Competencies (PECs) ……………. 12
Environment and Market (EM) …………………………..………… 24
Enhancement Activity
Post Test 3
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Introduction
The world of work today presents a picture of available jobs that are
getting scarcer each year. To address this reality, the Department of
Education is stretching its available resources, prioritizing needs, and
developing sustainable programs to lead and to prepare the young minds as
future skillful Caregiver or to any related jobs. The Department further
believes that it is in honing the skills that the learner can have an edge over
other job seekers. DepEd endeavors to equip the learners with the
appropriate knowledge, attitude, values and skills necessary to become
productive citizen of our society.
***
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Content Standard
Performance Standard
Program Requirements
As you finish this course, you are expected to have undergone 40 hours
of enriching your knowledge and harnessing your skills toward efficiently and
effectively providing health care for your family and soon for your community
or for anyone in need of your help.
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Learning Episodes
The following are short descriptions of each quarter. It is provided for you
to have a quick preview of what to focus on as you go along with the
discussions and as you do the suggested activity/activities.
Quarter III and IV are the continuation of the lessons in preparing hot
meals specifically sea foods dishes, soup, sauces, garnishes, poultry dishes,
vegetables dishes, and meat dishes. Before the end of Quarter IV, On-the-
Job (OJT) training shall be undertaken as part of the requirements for COC.
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DIAGNOSTIC ASSESSMENT
5. This is a substance found in the cell walls and woody fibers of all plants.
A) cellulose
B) dextrin
C) glucose
D) sucrose
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8. The ingestion of carrots, alfalfa sprouts, and oatmeal in the body have
been found to eliminate a type of bad cholesterol
A) HDLs
B) LDLs
C) Omega-3 Oil
D) Triglycerides
10. Fats that can be derived from safflower, corn, and sunflower oils is _____.
A) Monounsaturated
B) Unsaturated
C) Saturated
D) Polyunsaturated
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16. This period simply defined as a child not over two years of age.
A) Infant
B) Adult
C) Teenager
D) Pregnant and Lactating Mother
19. This period needs high nutritional requirement because of the rapid build-
up of the fetus in the womb.
A) Infant
B) Adult
C) Teenager
D) Pregnant and Lactating Mother
20. The FNRI recommends that at this stage one consumes six to eight
glasses of water and other beverages, daily.
A) Infant
B) Adult
C) Teenager
D) Pregnant and Lactating Mother
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21. Mr. Lara is working more than eight hours. He arrives usually at the office
one hour before his official time to work. He goes off the office late night
finishing all the Tests assigned to him. What entrepreneurial trait is shown
by Mr. Lara?
A) Hard Working
B) Profit-oriented
C) Demonstrate Initiative
D) Risk-taker
22. In an organization, different personalities are packed. Clashing of ideals
and self-interest are very noticeable among the members. In this case,
what entrepreneurial skill is appropriate to handle this case?
A) Self-confidence
B) Committed
C) Builds on strengths
D) Risk-taker
23. Tino is working in a Caregiving Center. He completes the activities
assigned to him ahead of time. He works though his employer is not
around. What entrepreneurial trait is shown by Tino?
A) Persistent
B) Sets own standards
C) Copes with uncertainty
D) Reliability and Integrity
24. Florentino is known to have strong personality. He believes that if you
want something badly enough and are prepared to work at it, you‘ll
usually get it.‖ What entrepreneurial trait is shown by Florentino?
A) Self-confidence
B) Committed
C) Copes with uncertainty
D) Reliability and Integrity
25. All businesses have their problems and disappointments. Being persistent
in solving a problem is one of the keys to being a successful entrepreneur.
What entrepreneurial trait is described?
A) Hardworking
B) Persistent
C) Builds on strengths
D) Risk-taker
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***
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Module 1
Personal Entrepreneurial Competencies
Introduction
In this module, you will learn more about entrepreneurship and the
entrepreneurial competencies related to Caregiving. You will have a first-
hand experience in educational activities leading to personal assessment of
your entrepreneurial competencies and assessment of entrepreneurial
competencies of a successful Caregiver within your province. You will also
have some activities that will align your competencies with those of
successful practitioners. Moreover, this module will stimulate your mind to
think about entrepreneurship and its role in the business community, as well
as in the economic and social development.
To start with this module, let us first understand entrepreneurs and
entrepreneurship.
Entrepreneurs are people with skills and capabilities to see and
evaluate business opportunities. They are individuals that can strategically
identify products or services needed by the community and they have the
capacity to deliver these at the right time and at the right place.
Entrepreneurs are agents of economic change; they organize, manage
and assume risks of a business. Some of the good qualities of an
entrepreneur are opportunity seeker, risk taker, goal setter, excellent planner,
a confident problem solver, hardworking, persistent and a committed worker.
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To begin with, let us first try to find out the competencies that you
will master as you finish this module.
OBJECTIVES:
Now that you have an idea about the enabling knowledge and skill that
you will develop and master, take the first challenge in this module – the
pre-assessment.
***
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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.
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After answering the two activities to the best of your knowledge and
skills, share those with your classmates. You too, may compare your
insights, personal knowledge of, and relevant experiences on the topic to
make it more exciting and engaging.
***
After setting your own personal goals and targets in achieving the
objectives of this module, check your inherent knowledge of PECs. Answer
the guide questions given in Task 3 with the help of your classmates.
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This time you are going to study the different topics that will enrich
your knowledge of PECs. Read carefully all the important details about
the succeeding topic.
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Know
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Process
Task 5: Interview
Direction: Interview entrepreneurs in your province whose type of
business is related with Caregiving. Focus your interview on
PECs and other business-related attributes that helped them
become successful. Analyze the result of the interview and
reflect on the similarities and/or dissimilarities. Write your
answer on a separate sheet of paper.
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6. What are the salient characteristics, attributes, lifestyle, skills and traits
that made you successful in your business or job?
___________________________________________________________
___________________________________________________________
Personal
Entrepreneurial Characteristics Attributes Lifestyles Skills Traits
Competencies
Successful
Entrepreneur
in the province
My PECs
Using the information on the table above, analyze and reflect on the
similarities and differences in your answers. Put your reflection on the
table below. Write your conclusion on the space provided.
Personal
Entrepreneurial Similarities Differences
Competencies
Characteristics
Attributes
Lifestyles
Skills
Traits
Conclusion:
______________________________________________________________
______________________________________________________________
_____________________________________________________________
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Transfer
To align my Characteristics
PECs with
the PECs of
a successful
entrepreneur
in Skills
Caregiving.
Attribute
Traits
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1. Why is there a need to compare and align one‘s PECs with the PECs
of a successful entrepreneur?
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
2. How does your action plan help sustain your strong PECs and/or
address your development areas?
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
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Module 2
Introduction
People who aspire to start a business need to explore the economic,
cultural and social conditions prevailing in an area. Needs and wants of the
people in a certain area that are not met may be considered as business
opportunities. Identifying the needs of the community, its resources, available
raw materials, skills, and appropriate technology can help a new entrepreneur
in seizing a business opportunity.
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relate to resources owned by organization, things that you have control over
and as well as to the extent of its marketing.
Now that you have read some important considerations to look into to
be successful in any business, you are now ready to explore more about the
environment and market.
To begin with, let us find out the competencies that you will master as
you finish this module.
OBJECTIVES
At the end of this module, you are expected to:
Now that you have an idea about the things that you will learn, take the
first challenge in this module – the pre-assessment.
***
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PRE-ASSESSMENT
Task 1: Multiple-Choice
Directions: Choose the letter of the best answer. Write your answer on a
separate sheet of paper.
1. This is generated by examining the goods and services sold in the
community.
A. business creation C. business concept
B. business pricing D. business idea
5. In this stage, the needs of the target market are identified, reviewed
and evaluated.
A. concept development C. project development
B. economic analysis D. refine specification
6. This is the introduction of new ideas to make the product and services
more attractive and saleable to the target customers.
A. new idea C. product development
B. creativity D. innovation
10. These are the things that people cannot live without.
A. wants C. requirements
B. desires D. needs
5. How can one effectively respond to the needs of the target customer?
________________________________________________________
________________________________________________________
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After all the guide questions have been answered and skills have been
mastered, share those with your classmates. Discuss your insights, personal
knowledge of, and relevant experiences on the topic to make it more exciting
and engaging.
***
After setting your own personal goals and targets in achieving the
objectives of this module, you will have the opportunity to read and learn
more about environment and market. You will also be given a chance to do
practical exercises and activities to deepen your understanding of the topic.
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Know
Product Development
When we talk of product development, we are referring to a process of
making a new product to be sold by a business or enterprise to its customers.
The product development may involve modification of an existing product or
its presentation, or formulation of an entirely new product that satisfies a
newly defined customer‘s needs, wants and/or a market place.
There are basic, yet vital questions that you can ask yourself about
product development. When you find acceptable answers to these, you may
now say that you are ready to develop a product and/or render services:
Likewise, needs and wants of the people within an area should also be
taken into big consideration. Everyone has his/her own needs and wants.
However, everyone has different concepts of needs and wants. Needs in
business are important things that every individual cannot live without in a
society. These include:
1. basic commodities for consumption;
2. clothing and other personal belongings;
3. shelter, sanitation and health; and,
4. education.
Basic needs are essential to an individual to live with dignity and pride
in a community. These needs can obviously help you generate business
ideas and subsequently to product development.
Wants are desires, luxury and extravagance that signify wealth and
expensive way of living. Wants or desires are considered above all the basic
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Plan
Remaining
Analyze Development
Perform
Competitive Project
Economic
Products
Analysis
Concept
Development
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Finding Value
Innovation
Innovation is the introduction of something new in your product or
service. This may be a new idea, a new method or a device. If you want to
increase your sales and profit, you must innovate. Some of the possible
innovations in your products are change of packaging, improve taste, color,
size, shape and perhaps price. Some of the possible innovations in providing
services are application of new improved methods, additional featured
services and possibly freebees.
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Here's how to discover your USP and use it to increase your sales and profit:
Discover the actual and genuine reasons why customers buy your
product instead of a competitor's. Information is very important in
decision making. A competitive entrepreneur always improve their
products or services to provide satisfaction and of course retention of
customers. As your business grows, you should always consider the
process of asking your customers important information and questions
that you can use to improve your product or service.
***
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Process
Task 3: Interview
Directions: Select a successful entrepreneur or practitioner. Conduct an
interview using the set of questions below. Document the
interview and present this to the class.
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Transfer
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Know
1. Examine existing goods and services. Are you satisfied with the
product? What do other people who use the product say about it? How
can it be improved? There are many ways of improving a product from the
way it is made to the way it is packed and sold. You can also improve the
materials used in crafting the product. In addition, you can introduce new
ways of using the product, making it more useful and adaptable to the
customers‘ many needs. When you are improving the product or
enhancing it, you are doing an innovation. You can also do an invention
by introducing an entirely new product to replace the old one. Business
ideas may also be generated by examining what goods and services are
sold outside by the community. Very often, these products are sold in a
form that can still be enhanced or improved.
2. Examine the present and future needs. Look and listen to what the
customers, institutions, and communities are missing in terms of goods
and services. Sometimes, these needs are already obvious and felt at the
moment. Other needs are not that obvious because they can only be felt
in the future, in the event of certain developments in the community. For
example, a province will have its electrification facility in the next six
months. Only by that time will the entrepreneur could think of electrically-
powered or generated business such as photo copier, computer service,
digital printing, etc.
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3. Examine how the needs are being satisfied. Needs for the products and
services are referred to as market demand. To satisfy these needs is to
supply the products and services that meet the demands of the market.
The term market refers to whoever will use or buy the products or
services, and these may be people or institutions such as other
businesses, establishments, organizations, or government agencies.
There is a very good business opportunity when there is absolutely no
supply to a pressing market demand. Businesses or industries in the
locality also have needs for goods and services. Their needs for raw
materials, maintenance, and other services such as selling and distribution
are good sources of ideas for business.
5. The work and experience you may have in agricultural arts, industrial arts,
home economics, and ICT classes will provide you with business
opportunities to acquire the needed skills which will earn you extra
income, and should you decide to engage in income-generating activities.
With your skills, you may also tinker around with various things in your
spare time. Many products were invented this way.
businesses. It will also guide you on how to put the right product in the
right place, at the right price, at the right time.
You have to select the most promising one among hundreds of ideas. It
will be good to do this in stages. In the first stage, you screen your ideas to
narrow them down to about few choices. In the next stage, trim down the
choices to two options. In the final stage, choose between the two and
decide which business idea is worth pursuing.
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Branding
Branding is a marketing practice of creating name, symbol or
designs that identifies and differentiates product or services from the rest.
It is also a promise to your customers. It tells them what they can expect
from your product or service and it differentiates your offerings from other
competitors. Your brand is derived from who you are, who you want to be
and what people perceive you to be.
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Process
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Strategies:
Analysis:
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
Activities:
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
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Transfer
Direction: Generate a clear and appealing product brand with a logo and a
tagline.
Tag Line
Logo
________________________
Vicinity Map
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QUARTER I
Overview
Eating properly is important to all people. Good nutrition is especially
important for a person whose body is in a weakened condition. Food gives us
energy to carry out the day‘s activities and is necessary to rebuild body
tissue. Eating is also a social activity. In some homes, it is the only time when
all family members come together. Many family and personal preferences and
practices are associated with food. Do not assume that each family is the
same.
Home Management and Basic Technology IV, 3rd Ed.
Objectives:
At the end of the lesson, the students are expected to:
Introduce basic nutrition;
Apply basic therapeutic diet;
Define and classify carbohydrates;
Name the sources of carbohydrates;
State the function of carbohydrates;
Describe the effects in the body when carbohydrates is
inadequately/excessively taken;
Recommend daily allowance for carbohydrates.
Apply Therapeutic Diet;
Discuss principles, procedures , and ingredients in preparing
cold meals;
Prepare and present a range of cold meals; and,
Store appetizers hygienically.
Pretest
Test I: TRUE OR FALSE
Direction: Read the statements below. Write TRUE if the statement is
correct and FALSE if it is incorrect. Use your answer sheet
to accomplish this activity.
_____1. When you prepare for the sick person‘s diet always bear in mind that
he needs a simple, easily digestible food.
_____2. A sick person has a good taste on food to be served.
_____3. Dietary requirements differ at different stages of life.
_____4. Fruits and juices will help a lot in regaining the lost appetite of the
sick ones.
_____5. Time is a very important factor in feeding the sick.
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Objectives:
At the end of this lesson, you are expected to:
1. name the role of carbohydrates as the principal source of body
energy;
2. enumerate the value of fats in the diet;
3. describe protein;
4. identify body‘s need for different minerals;
5. identify body‘s need for different vitamins;
6. plan and prepare foods for different group of people; and,
7. provide nutritional needs of the sick.
You have probably heard the phrase ―you are what you eat.‖ Well, it is
true - the food you eat does help determine your health, your energy level,
your feelings, and your body size. There is another, similar saying that you
may never heard. The one is, ―you eat what you are.‖ This saying is also true.
Your food choices reflect your personality, your family background, and the
world around you.
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Dietary requirements
differ at different stages of
life. Children need more
protein and calories than
older person need, but older
persons need more of other
nutrients.
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Food Pyramid
B. 1) Vegetables
- These contribute fiber, vitamin A, vitamin C, folate, potassium and
magnesium 3-5 servings per day (use dark leafy vegetables,
legumes/dried beans several times a week)
- Serving = ½ cup cooked or raw vegetables, 1 cup leafy vegetables,
½ cup cooked legumes, ¾ cup vegetable juice.
2) Fruits
- These foods contribute fiber, vitamin A, vitamin C and potassium
- Serving = typical portion
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3 - 4 times / week:
A) Leisure activities (sports, dancing, biking, etc.)
B) Work out activities (flexibility, endurance, etc.)
Each day:
A) Vigorous chores (scrub floors, walk to shops, etc.)
B) Ways to be active (use stairs, take fitness class)
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The fifth and sixth classes of nutrients are the vitamins and minerals.
Minerals serve as part of body structures (calcium and phosphorous, for
example are major constituents of bone) but all vitamins and minerals acts as
regulators.
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DRI represents a whole new way of thinking about new nutrient values. For
example, for each nutrient, the DRI established two or three values where
they used to be only one. The DRI are designed for health maintenance and
disease prevention in healthy people, not for the restoration of health. Under
the stress of serious illness or malnutrition, a person may require a much
higher intake of certain nutrients or may not able to handle even the DRI
amount.
http://motherchildnutrition.org/malnutrition/index.html
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Carbohydrates
The Food and Nutrition Research Institute (FNRI), the principal research
arm of the government in food and nutrition, is one of the research and
development institutes of the Department of Science and Technology
(DOST). It was created under Executive Order No. 128 signed on January 30,
1987. As such, the Institute is committed to pursue the goals and objectives
of the National Science and Technology Plan (NSTP) and the Philippine Plan
of Action for Nutrition (PPAN).
For sixty-one years, the Institute continues to provide relevant
technologies and scientific information on food and nutrition. Some of its
major accomplishments include the development and commercialization of
nutritional food products; conduct of periodic nationwide nutrition surveys;
development of analytical food quality and safety assurance system;
strategies and programs to address the malnutrition problem and tools,
guidelines and standards to serve the needs of nutrition and nutrition-related
workers. All these technologies are transferred to health and nutrition
program implementers as well as the households and communities with the
end in view of improving the quality of life of Filipinos.
What is Carbohydrates?
Carbohydrate is a well known fact that no single food provides all the
needed nutrients of the body. It is one of the important nutrients basically
needed by our body. That is why our body must be supplied with different
nutrients to keep it functioning normally.
MONOSACCHARIDES
Monosaccharides are the building blocks of the carbohydrate and the
simplest form of sugar.
B. Fructose
Fructose is the sweetest of all sugars.
Fructose is known as fruit sugar because the sweetness of many fruits
is due to its presence.
The liver can convert fructose to glucose.
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C. Galactose
Galactose is found as constituent of lactose, the sugar in milk.
Galactose is not normally found in nature in large quantities and it is
less sweet than glucose. It occurs as a part of complex molecules in
pectin, gums, mucilage, and agar-agar.
In the animal body, galactose is found in the brain and nervous tissue
in the form of glycolipids but they are not found in the general
circulation of the blood.
Liver converts galactose to glucose.
Galactosemia is a genetic disease in which one of the required
enzymes to convert to glucose is absent. If not treated, infants who
suffer from galactosemia become mentally retarded.
DISACCHARIDES
Disaccharides are a group of compound sugars composed of two
monosaccharides linked together through a glycosidic bond with the loss
of water.
B. Lactose
Lactose is sometimes referred to as milk sugar.
Glucose + Galactose = Lactose
It is the least soluble and the least sweet of the sugars.
Lactose is found in cow‘s milk which is about 4%. In the animal body,
lactose is synthesized in the mammary gland. It composes about 7% to
8% in human milk.
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With a few minor exceptions, lactose is the only sugar in the milk and
does not occur elsewhere.
Lactose is an essential food in the diet of an infant to furnish galactose
needed for the formation of galactolipids or cerebrosides present in the
brain and nerve tissues. Lactose digests more slowly than sucrose and
maltose. It is the least fermentable of the sugar and for that reason is
an ideal component of milk.
Lactose solution is not fermented by ordinary yeast. However, the
lactose in milk undergoes lactic acid fermentation when milk sours or
when treated with certain wild yeast cultures like in the making of
yogurt. If milk contains glucose in place of lactose it will not keep so
well and will ferment rapidly in the stomach, causing digestive
disturbance in infants.
Lactose intolerance is a condition where a person has the inability to
digest right amount of lactose in the body.
Lactase is an enzyme that hydrolyzes lactose.
C. Sucrose
Sucrose is commonly called sugarcane or table sugar.
Glucose + Fructose = Sucrose
Sucrose can be found in sugarcanes, sugar beets, and maple sugar.
Sucrose is widely distributed in nature and is universally used, highly
soluble in water over a wide temperature range and excellent
preservative. It is used in sweetening food, in making candies, cakes,
and other types of sweet.
POLYSACCHARIDES
Polysaccharides are sugar complex carbohydrates with high molecular
weight, composed of many monosaccharide units combined through the loss
of molecule of water.
C. Glycogen
Glycogen is also known as animal starch.
It is a glucose polysaccharide found in animal tissue and it is the
storage of polysaccharide of animals.
The liver and muscles are the major depots of glycogen. The
sweetness of liver is because of glycogen. There is some evidence
that extensive exercise and high carbohydrate diet can increase the
reserves of glycogen in the muscles and thus may help marathoners
work their muscles somewhat longer and harder than others. But for
most of us carbohydrate leads to increase deposits of fats.
Glycogen can also be found in oyster and scallops. Because of high
content of glycogen in the liver and oysters, they are usually restricted
in the diets of diabetics. The glycogen in the liver is used up rapidly in
emotional reactions like fear and anger and in excessive exercise.
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Functions of Carbohydrates
Can you live on a diet without carbohydrate foods like rice and other
cereals, breads, noodles, etc.? Other nutrients like protein and fats will not
suffice to give variety, satisfaction, and palatability to our diet. Therefore,
carbohydrates are indispensable nutrients in our diet, since along with other
nutrients, they keep us healthy and strong.
2. Protein-sparer
You have known that protein supplies us with energy aside from
building and repairing body tissues. Thus, it must be saved or spared by
adequately supplying carbohydrates in your body. If carbohydrates and
fats are inadequately supplied, protein cannot perform its main function
properly, as it will be metabolized to provide heat and energy.
3. Regulator of Fat Metabolism
Carbohydrate is not only a protein-sparer, but a fat-sparer, too. If
carbohydrate is not adequately supplied, the metabolism of fat is so fast
that the body cannot tolerate it, such that ketone bodies are formed and
acidosis occurs.
4. Storage Form of Energy as Glycogen
Have you experienced being hungry for a day or two and still
manage to survive? The remaining energy that your body is holding on
can be attributed to your carbohydrates ―reserve,‖ which is stored in the
liver and muscle tissues in the form of glycogen. This animal starch is
about 1/3 of a kilogram (355 gm) which provides an immediate source of
energy.
5. Regulator of Intestinal Peristalsis and Excretion
The indigestible carbohydrates, cellulose, and hemicelluloses provide
bulk in the intestinal tract. The daily inclusion of such carbohydrates which
are called fiber or roughage will help ease regular bowel movement since
they act as broom in the stomach, hence resulting in a healthy digestive
system.
This is the common question asked by those who are conscious of their
health and figure. Health experts advise people against excessive intake of
carbohydrates. There is a tendency to limit the consumption of other foods
rich in protein, minerals, and vitamins if too much carbohydrate foods are
taken; this is considered unwise and impractical. There seems to be a
magnetic attraction to starches, sweets, etc. which later becomes an
obsession. Too much of it will cause body disorders like obesity and
adiposity.
However, inadequate/deficient carbohydrates intake also produces
undesirable effects like loss of appetite and lack of energy for performing
one‘s activities. In severe cases where famine and prolonged starvation have
occurred protein energy malnutrition (PEM) is a serious manifestation of
multiple nutrient deficiencies, one of which is carbohydrates deficiency. Some
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alarming signs of such malnutrition are decreased blood sugar level, loss of
weight and retarded growth of infants and children.
Some people have physical conditions that render their bodies unable to
handle carbohydrates normally. One of these is diabetes or an elevated blood
sugar. Another is hypoglycemia where blood glucose is below normal level.
o DIABETES
This is a chronic disease characterized by elevated blood glucose
concentration. Complications are common such as blindness,
amputation, heart and kidney disease and worst death.
o HYPOGLYCEMIA
This refers to a symptom, low blood glucose and to a variety of
conditions, including disease.
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Fats
Fats are the body‘s chief storage form for the energy from food eaten in
excess of need. The storage of fat is a valuable survival mechanism for
people who must live a feast-or-famine existence; stored during times of
plenty, fats enables them to remain alive during times of famine. Fats provide
most of the energy needed to perform much of the body‘s work, especially
muscular work.
Fats serve many other purposes in the body, too. Pad of fats surrounding
the vital organs serve as shock absorbers. The fat blanket under the skin also
insulates the body from extremes of temperature thus assisting with internal
climate control.
Some essential nutrients are soluble in fat and therefore are found mainly
in foods that contain fat and are absorbed most efficiently from them. These
nutrients are the fat-soluble vitamins: A, D, E, and K. Other essential
nutrients, such as essential fatty acids, constitute parts of the fats themselves.
A person who chooses a diet too high in certain fats may be inviting the
risk of heart and artery disease. The person who eats a high-fat diet also
incurs a greater-than-average risk of developing some forms of cancer. Of
great importance in regard to fat and disease is a medical test. The blood lipid
profile reveals the amounts of various lipids, especially triglycerides and
cholesterol, in the blood. It also identifies the protein carriers with which these
lipids are travelling. The results of this tell much about a person‘s risk of
cardiovascular disease.
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Activity 3. SELF-CHECK
Direction: Choose the letter that is best described in the following
statements. Write the answer in the answer sheet.
1. Carbohydrate is composed of different substances.
A) calcium, hydrogen, oxygen
B) oxygen, carbon, hydrogen,
C) carbon, potassium, oxygen
D) calcium, potassium, oxygen
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Symptoms
Symptoms
Symptoms
Symptoms
Symptoms
Carbohydrate
Deficiency
Activity 5. AN INTERVIEW
Direction: Interview at least five older members in your family or
around the neighborhood regarding their carbohydrate
intake. Use the matrix below as your guide. Use answer
sheet to accomplish this activity.
Amount of Remarks
Source of (Inadequate,
Name Intake Recommendation
Carbohydrate Adequate,
(per gram) Excessive)
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1. Do you think that you eat a healthy diet? Why or why not?
2. What sorts of foods that are considered healthy do you enjoy eating?
3. Why do you think there are so many overweight kids?
4. Why do you think the U.S. government provides advice on what people
should eat?
5. Why do you think there seems to be a connection between watching
TV and eating unhealthily? Based on your own observations, does this
finding make sense? Why or why not?
Activity 1. THINK-A-LOUD
Direction: Read and reflect on the word inside the circle. Then, think of
related words as many as you can. Use answer sheet to
accomplish this activity.
FATS
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Elevated LDL forecast heart and artery disease; elevated HDL signifies a
low disease risk. The rule of thumb is that a minimum of 35 mg HDL/deciliter
of blood is associated with a low risk of heart attack. An important detail about
LDL concerns its susceptibility to damage by oxidation. Oxidation of the lipid
part of LDL is thought to play a role in injury of the arteries of heart.
Antioxidants such as vitamin C and E slow LDL oxidation.
People can take step to raise HDL levels through exercise, a key weapon
with wide sweeping results in the fight against heart disease.
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Classification of Fats
1. Cholesterol: A yellowish, fatlike substance produced mostly in the liver
and in lesser amounts in the intestines and specialized cells throughout
the body. Cholesterol is necessary for the production of sex hormones,
synthesis of vitamin D, and is a vital part of the production of cell
membranes and nerve coatings. The body actually produces enough
cholesterol on its own, without additional food intake, so cholesterol-free
diet is not hazardous to your health. Excesses of cholesterol cause the
formation of plaque which attaches itself to arterial pathways and causes
clogs in the blood flow leading to heart attacks and other heart-related
diseases.
2. LDLs: The acronym represents low-density lipoprotein. The liver breaks
down fats into ―bad‖ LDLs and its ―good,‖ HDLs. It carries cholesterol to
cell membranes for production and repair, and also to the production
center for sex hormones. But, it is also the target enemy as bad
cholesterol, which clogs arteries and causes heart attacks due to poor
blood flow. When the body has enough cholesterol for its need, it refuses
to accept any more, and lets it ride in the bloodstream. It eventually
attaches itself to the wall of blood vessels, causing plaque deposits.
Carrots, alfalfa sprouts, and oatmeal have been shown to be good
eliminators of those nasty LDLs.
3. HDLs: An acronym for high-density lipoproteins - these are good
cholesterol which carries away LDLs through the blood to be eliminated
via the liver. HDLs can be increased by diet, weight control, exercise, and
not smoking.
4. Triglycerides: These fats are measurable in the bloodstream by special
tests which help physicians judge your fat consumption. Levels in excess of
190 milligrams for women and 400 milligrams for men indicate a need for
intervention to avoid heart disease.
5. Saturated Fats: Intake of saturated fats should be strictly limited, as these
are most associated with the increase of cholesterol levels and the cause
of some forms of cancer. They raise triglycerides, and particularly, LDLs.
This type of fat comes from animal sources and is in a solid state when at
room temperature; with the exception of tropical oils such as coconut oil
and palm oil, which come from plants and are semisolid at room
temperature. Cut consumption to fewer than ten percent of your total
calories, choosing lean meats and skinless white meat of poultry. Portion
size should be roughly the size of a deck of cards. Sources of saturated
fats are butter, lard, some margarine, and vegetable shortening.
6. Unsaturated Fats: This category is further broken down into
monounsaturated and polyunsaturated fats, which come primarily from
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plants. The oils are liquid at room temperature and contain varying
percentages of both subtypes.
7. Polyunsaturated Fats: Although considered relatively healthy, some
studies have shown that diets high in polyunsaturated fats can cause
some forms of cancer and gallstones. Yet it is the body‘s primary source
of linoleic acid, and is needed by the body for the formation of cells and
normal functioning of the nervous system. Products high in
polyunsaturated fats have actually been shown to reduce blood
cholesterol levels. However, it is important to avoid those which have
been hydrogenated. Polyunsaturated fats are derived from plants.
Sources are safflower, corn, and sunflower oils; nuts and seeds.
8. Monounsaturated Fats: These fats have been shown to reduce LDL‘s
but have relatively no effect on HDLs; except for olive oils which can
increase the beneficial HDLs. Although olive oil is an excellent substitute
for saturated fats, it is still high in calories. Sources are olive oil, canola oil,
peanut oil, almonds, cashews, and peanuts.
9. Omega-3 Oils: This classification of polyunsaturated fats is the most
highly-discovered health find in recent years. It is found in some land
plants and in marine plant life called phytoplankton. Sea life feeds on the
plankton, causing the Omega-3 to reside in the tissues of all sea creatures
in varying levels. Recent studies have shown Omega-3 to be especially
beneficial in lowering the ―bad cholesterol‘ (LDL) and triglyceride levels in
coronary artery of the diseased patients. They also inhibit production of
plaque deposits in arteries; limit fibrinogen which reduces clotting, and
prevent strokes and high blood pressure; contain anti inflammatory
properties helpful in the treatment of arthritis and related diseases; and
inhibit the growth of tumors. Omega-3 diets have been prescribed for
women during high risk pregnancies, since it reduces not only blood
pressure, but also inhibits the formation of blood clots in the placenta
which could lead to miscarriage. If you increase intake of Omega-3 fatty
acids and do not reduce saturated fat intake, cholesterol levels will slightly
increase. Sources are sardines, herring, mackerel, bluefish, tuna, salmon,
and gem fish. It is also found in lean meat, plant foods such as cereal
grains, seeds, nuts, legumes, dark green leafy vegetables, figs, and
peanut oils including soybean, canola, linseeds, and walnut.
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Activity 2. MULTIPLE-CHOICE
Direction: Choose the letter that is best described in the statement.
Write the answers on your quiz notebook.
1. A yellowish, fatlike substance produced mostly in the liver and in lesser
amounts in the intestines and specialized cells throughout the body.
A) HDLs
B) LDLs
C) Cholesterol
D) None of the above
4. Fats that have been shown to reduce LDL‘s but have relatively no effect
on HDLs; except for olive oils which can increase the beneficial HDLs.
A) Unsaturated Fats
B) Monounsaturated Fats
C) Polyunsaturated Fats
D) Omega-3 Oils
5. Derived from plants. Sources are safflower, corn, and sunflower oils; nuts
and seeds.
A) Monounsaturated Fats
B) Unsaturated Fats
C) Saturated Fats
D) Polyunsaturated Fats
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Steps to
Type of Remarks Undertake
Mealtime Food Intake Cholesterol (Healthy or (for making the
Unhealthy) unhealthy
Content cholesterol intake
healthy)
Breakfast
Morning
Snacks
Lunch
Afternoon
Snacks
Dinner
Activity 5. REFLECTION
Direction: Answer the following questions.
What are essential fatty acids?
Why is it called ―essential‖?
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PROTEIN
What I WANT TO
What I KNOW What I LEARNED
KNOW
PROTEIN
Protein arrives from Greek word ―proteios‖ which means ―of prime
importance‖, proteins have revealed countless secrets of life processes and
they account for many nutrition concerns. One key difference from
carbohydrates and fats, which contain carbon, hydrogen and oxygen atoms,
is that proteins also contain NITROGEN ATOMS. These nitrogen atoms give
the name ANIMO (nitrogen containing) to the amino acids, the building blocks
of proteins. Another key difference is that in contrast to the carbohydrates,
whose repeating units, glucose molecules, are identical, the amino acids in a
strand of protein are different from one another.
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3. Building Antibodies
Antibodies recognize every protein that belongs in their body and leave it
alone but they attack foreign particles (usually proteins) that invade the body.
The foreign protein may be part of bacteria, virus or a toxin.
6. Providing energy
Proteins provide fuel for the body‘s energy needs. Amino acids can be
converted to glucose. If need be, protein can help to maintain a steady blood
glucose level and so serve the glucose need of the brain.
PROTEIN DEFICIENCY
According to RDA, a healthy adult must consume 0.8 g/kg of body
weight daily. Consumption of protein still varies according to the need of the
person. Example, for infant and growing child, the protein recommendation is
higher per unit of body weight.
Over 500 million children face imminent starvation and suffer the effects
of severe malnutrition and hunger. Protein-energy malnutrition (PEM) is the
most widespread form of malnutrition and prevalent in Africa, Central and
South America, Middle East and East and Southeast Asia.
1. MARASMUS
Marasmus occurs most commonly in children from 6-18 months of age
in over-populated slums. Children in impoverished nation subsist on a
weak cereal drink with scant energy and protein of low quality.
2. KWASHIORKOR
Symptoms are very much resembles to those of marasmus but often
without severe wasting of body fat. Proteins and hormones that
previously maintain fluid balance are now diminished, so fluid leaks out
of the blood and accumulates in the belly and legs, causing edema, a
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Marasmus Kwashiorkor
infancy (less than 2 years old) ------- older infants and young children
(1-3 y/o)
severe deprivation or impaired ------- inadequate protein intake or more
absorption of protein, energy, commonly, infection
vitamin and minerals
develops slowly, chronic PEM ------- rapid onset, acute PEM
severe weight loss ------- some weight loss
severe muscle wasting ------- some muscle wasting, with retention
of with fat loss some body fat
no detectable edema ------- edema
no fatty liver ------- fatty liver
hair is sparse, thin, dry ------- hair is dry and brittle, changes color
and easily pulled out becomes straight
skin is dry, thin and ------- skin develops lesions
wrinkled
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Activity 4. GRASP
Direction: Read and analyze the given situation below. Then,
accomplish the table.
Situation: Your friend is a strict vegetarian. One day, he asked you for a
suggestion for his three meals with snacks but it should be no milk,
no eggs, no meat and no fish. What meals would you suggest?
ute + gen
MAJOR MINERALS
o CALCIUM
- Only 1 % of the body‘s calcium is in the blood.
Functions:
Regulates the transport of ions across cell membrane and is
particularly important in nerve transmission
Maintain normal blood pressure
Essential for muscle contraction and therefore for the heartbeat
Allows secretion of hormones, digestive enzymes and
neurotransmitters
Essential role in blood clotting
Calcium balance
Blood calcium is regulated by hormones sensitive to blood calcium.
Calcitonin, made in thyroid glands, is released during times of
increase blood calcium. It stimulates bone calcium re-absorption.
Parathormone, made in parathyroid glands, is released during
times of decrease blood calcium. It stimulates bones to release
calcium, called osteoclast.
Osteoporosis is a problem occurring in age where bones become
fragile. This is a result of calcium-poor diet during growing years
that prevent a person‘s achievement of maximum peak-bone
mass.
Vitamin D is essential for increase in calcium absorption.
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o PHOSPHOROUS
- 85% is combined with calcium crystals of the bones and teeth
Functions:
Helps maintain acid-base balance of cellular fluids
Essential for growth and renewal of tissues
Carry, store and release energy
RNA and DNA structures
Phosphorous balance
Main source of phosphorous is meat
o MAGNESIUM
- 1 oz is present in the body of a 130 lbs. person and 1 % in the
body fluid. Kidneys act to conserve magnesium.
Functions:
Directly affects the metabolism of potassium, calcium and vitamin D
Works with calcium in contracting and relaxing muscles
Magnesium balance
Deficiency may occur as a result of inadequate intake, vomiting,
diarrhea, alcoholism, protein malnutrition.
Low level of magnesium can cause muscle spasm of the heart
causing heart attack and death.
Magnesium is readily available in given leafy vegetables and fruits
but easily damaged from food during processing.
Magnesium toxicity can cause death from heart failure and kidney
problem.
o SODIUM
- A person consumes a gram of salt which contains 400 mg of
sodium.
Functions:
Maintain acid-base balance
Maintain the volume of fluid outside the cell.
Essential in muscle contraction and nerve impulses.
(N) = amount of sodium intake is equals to sodium you excrete
per day.
Sodium balance
If blood sodium increase, thirst mechanism is stimulated thus
the person try to drink water until sodium-to-water ratio is
restored.
If blood sodium drops, body water is lost and both water and
sodium must be replenished to avert an emergency.
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o WHO
Upper limit: 6 g salt mixed food sources per day
Potassium balance
Dehydration, Kwashiorkor, or people with eating disorders, died
due to heart failure caused by potassium loss
Richest source of potassium are fresh foods of all kinds.
Fruits and vegetables are outstanding source of potassium.
Potassium from foods is safe, but potassium injected into vein can
stop heart.
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TRACE MINERALS
o IODINE
- Iodine is part of thyroxine, hormone responsible for regulating
basal metabolic rate. This must be available for thyroxine to be
synthesized.
Sources
Seafood is a dependable source of iodine and in food grown on
land that was once covered with oceans.
IRON
All living things contain iron. Main components of iron are:
a. Hemoglobin - in red blood cells
- carries oxygen to the different parts of the body
b. Myoglobin - carries and stores oxygen for the muscles.
RBC live for 3-4 months, when they die, spleen and liver break
down and collect iron to be returned to bone marrow for reuse.
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Activity 2. IDENTIFICATION
Direction: Write the correct word/term that is best described the in
statement.
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1. You can get the same benefits from most vegetables by feeding on
supplements.
2. Supplements with the term ‗all natural‘ is safe and healthy.
3. Vitamins are usually stored in tight bottles so it does not matter where
we store them.
4. It is good when we increase the amount of vitamins when we take
extra vitamins.
5. Taking vitamins along with food prevents any stomach upset that they
may cause.
Vitamins are organic nutrients found in foods that are essential in small
quantities for growth, normal functioning of our bodies, vitality, and general
well-being.
Most vitamins are obtained through food. There are some that are also
produced by bacteria in the intestine and are absorbed into the body.
Absence of a vitamin stunts growth and leads to a specific deficiency. There
is no perfect food that contains all the vitamins in just the right amount. The
best way to assure an adequate intake of vitamins is by eating a balanced
diet.
Classification of Vitamins
1. Fat soluble vitamins
Include vitamins A, D, E, and K
Stored in the body as fat and in some body organs like liver
Dissolve in lipids
Stored in tissues
May be toxic in excess
2. Water-soluble vitamins
Include C and eight B vitamins
Dissolve in water so cooking and washing may leach them out
Easily absorbed and excreted
Not stored extensively in tissues (except B12)
Seldom reach toxic levels
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The richest sources of vitamin K are alfalfa and fish livers, which are used
in making concentrated preparations of this vitamin. Dietary sources include
all leafy green vegetables, egg yolks, soybean, and liver. For a healthy adult,
a normal diet and bacterial synthesis in the bowels usually are sufficient to
supply the body with vitamin K and prothrombin. Digestive disturbances may
lead to defective absorption of vitamin K and hence to mild disorders in blood
clothing.
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Questions:
1. What comes first in your mind upon seeing the pictures/words?
2. Can you recall foods that belong to each word?
3. What is the meaning of each food group shown above?
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Planning a meal is not an easy task especially when the budget is limited,
since the amount of money available determines the quality of foods planned
and prepared. With the modern day crisis we are experiencing. ―Stretching
the peso‖ to many homemakers seems to be a very great challenge
especially when the health of the loved ones is at stake. But, it will be a good
relief and consolation to find out that with money constraints, good nutrition by
the family can still be achieved. So, the great challenge is not after all a big
burden since it depends on your ability to PLAN MEALS that are CHEAP,
NUTRITIOUS, SATISFYING, and ACCEPTABLE for the family.
To plan meals, successfully, you have to know the persons you are
serving the meals. The questions perhaps worth-paying attention to are: how
beneficial will the meals be to them? Are the meals patterned after their
condition/activities? The answers to these are yours to reflect on in the
succeeding pages.
Infants
An infant is simply defined as a child not over two years of age. This
stage too, is a critical one since any defects due to inadequacy of the
essential nutrients will affect the child physically, mentally, etc. The following
are the TIPS on infant feeding.
a) Breastmilk - is the natural and perfect first food for your baby. It has
the correct proportions and amounts of calories, protein, vitamins, and
minerals to meet the baby needs for the first six months of life.
b) Cereals- congee (lugaw) is the first semi-solid food given to the baby.
After 8 months, move to thicker congee to soft cooked rice. By ten
months, your baby may share the family rice. Make congee a delicious
food for your baby by adding breastmilk or formula. Eggyolk and dilis
powder may be also added to congee.
c) Root crops like kamote and potato are energy and fiber rich foods to
your baby. Mash it and enrich with milk.
d) Fruits like mango, papaya, banana (especially ripe latundan at first)
provide a variety of nutrients for good health. Mango and papaya are
good sources of vitamin C which your baby needs to keep gums
healthy, prevent easy bruising, and help the body fight infection.
e) Yellow vegetables like carrots and squash - are rich sources of beta-
carotene for your baby's clear eyesight, smooth and healthy skin,
glossy hair, good growth, and resistance to infections. Green leafy
vegetables like kamote tops, kangkong, petsay, and malunggay are
common sources of b-carotene. These foods also contain minerals
like iron for healthy blood and calcium for strong bone and teeth, and
fiber.
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f) Egg - is packed with protein, which builds and repairs muscles, and
vitamin D, which helps the body absorb calcium. One-half cooked
eggyolk is usually given when your baby is seven months old.
Because of allergy-producing qualities of eggwhite you should wait to
give it to your baby when he/she is 11 months old.
g) Legumes/beans - are relatively cheap sources of protein and are good
sources of B-complex vitamins and iron. Prepare mashed beans for
your 10-11 month-old baby e.g. when you are serving munggo gisado
to your family. Set aside a small amount of unseasoned munggo,
mash it and enrich it with milk.
h) Meat/Fish/Poultry - an excellent source of protein for growth and
repair of body tissues, highly absorbable iron for healthy blood, as well
as vitamins and other minerals, such as zinc for immunity. At six
months, introduce foods with a "chewier" texture like minced or finely
chopped meat, fish, and poultry.
i) Other foods like custards, simple puddings, plain gulaman or jelly for
extra fiber; biskotso, biscuits or any crisp toast is good when your
baby starts teething.
j) Water and beverages - your baby can begin learning to drink from a
cup around six to seven months, water and juice are acceptable
choices. Put an ounce of water or 3-4 ounces of natural or fortified
juice in the cup. Feeding juice in bottles or putting your baby to bed
with bottles can contribute to early childhood tooth decay. Fruit juice
should be served as part of a meal or snack, not "sipped" throughout
the day. Your baby does not digest juice well and may have diarrhea
from drinking too much of it.
k) Fats and oils may be incorporated to the prepared diet by adding them
to the rice gruel or mashed vegetables or serve in either sautéed or
fried dishes for your baby after six months of age.
l) By 12 months, your child can already eat the family diet. Soft foods
and processed foods fortified with vitamins and minerals are
appropriate. http://www.fnri.dost.gov.ph/index.php?option=content&Activity=view&id=49
Preschoolers
The period between two and six years old constitute the pre-school age.
This is the period of formative years when the child is receptive to all forms of
behavior.
a) Choose and prepare a variety of nutritious, healthy, safe, and good
tasting food. The child may refuse new foods the first time they are
offered. Encourage tasting and exploring new foods. But do not be
dismayed if the child refuses new food the first time. Serve it again
some other time.
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b) Regulate the timing of meals and snacks. Children need small amount
of food frequently throughout the day. This need is usually best met by
three meals and in-between snacks.
c) Make food easy to eat. Children generally like certain foods specially
those that are crispy in texture and mild in flavor. Young children are
especially sensitive to hot temperature and spicy foods. Serve foods
near to room temperature.
d) Present the food in the form the child can handle. The child can eat
the family meal with just a little modification. His chewing and
swallowing are not well developed. He may find difficulty chewing
tough meat or swallowing dry food. Try cutting foods into bite size
pieces and add little sauce or gravy to make it tasty and easy to
swallow. Modify foods to reduce the risk of choking. Avoid nuts, gums
and other slimy foods that are hard to control in the mouth.
e) Eat meals with the child. He needs to be included at the family table.
Have him sit at a comfortable chair. Allow him to choose from the
family meal the food he wants to eat and the quantity he can
consume.
f) Relax and enjoy this short time of your preschool child. Children grow
very fast. The family meal is the good time for children to develop the
liking for nutritious and healthy food, and to acquire good eating habits
and proper table manners.
http://www.fnri.dost.gov.ph/index.php?option=com_content&Activity=view&id=883
Mothers should eat a variety of food from the 4 food groups, namely, rice
and alternatives, fruits, vegetables, and meat and alternatives. This is
because different food groups contain different types of nutrients. For
instance, meat and alternatives are rich in protein but have no vitamin C.
Choosing variety of foods ensures that you get the right balance of nutrients
from the 4 food groups.
The table serves as a guide for pregnant mothers on the types and
portions of food to consume.
Foods in this group provide energy as well as fiber, vitamins and
minerals. The amount of energy an individual needs varies with age,
weight and activity level. Usually, 6 - 7 servings will be required.
The requirement for most minerals and vitamins increases during
pregnancy. These are necessary for the normal functioning of the
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During pregnancy, you need more calcium to maintain your own calcium
stores as well as for the development of your baby's bones and teeth. The
calcium requirement during pregnancy is 1000 mg a day, which can be met
through consuming 2 - 4 servings of milk and alternatives a day.
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You can obtain the additional 300 calories from any one of the following:
2 slices of bread with cheese and margarine
½ extra bowl of rice for lunch and dinner
1 chicken curry bun
It is not necessary to calculate your calorie intake per day. Use your
weight gain as a guide. Pregnant women should aim for an average of 0.45
kg a week during the 2nd and 3rd trimesters for a total weight gain of 11 - 15
kg. However, if you are overweight before your pregnancy, you should only
gain 6 - 9 kg.
To control excessive weight gain, you should limit sugary foods such as
sweets and sweetened drinks. You should also reduce your fat intake by
eating less fried foods, and chocolate. Other ways of reducing fat intake
include: removing the skin and fat on poultry and removing fat from meat
before eating, opting for soup noodles instead of fried noodles, and boiling,
steaming or grilling foods instead of deep fry.
Dietary Guide
Recommended
Food Example of 1 Serving Remarks
no. of servings
1 medium bowl
rice/noodles
Rice and 2 slices bread
6-7
alternatives 3 pieces chapatti
1 medium potato
1 cup oats/cereal
1 wedge
papaya/honeydew
Fruits 2
1 small
apple/pear/orange
Include at least
¾ mug (100 g) cooked
Vegetables 2 1 green leafy
vegetables
vegetable daily
1 medium drumstick
Limit egg yolks
100 g (1 palm-sized
to 4 a week if
piece) lean meat/fish
Protein 2 you have high
1 egg = 1/3 serving
cholesterol
¾ cup cooked
levels
beans/lentils
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Athletes
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Electrolytes are nutrients that affect fluid balance in the body and are
necessary for our nerves and muscles to function. Sodium and potassium are
the two electrolytes most often added to sports drinks. Generally, electrolyte
replacement is not needed during short bursts of exercise since sweat is
approximately 99 percent water and less than one percent electrolytes.
However, replacing electrolytes may be beneficial during continuous activity
of longer than two hours or when training in a hot environment.
Muscle food
Most activities use a combination of fat and carbohydrate as energy
sources. How hard and how long you work out, your level of fitness and your
diet will affect the type of fuel your body uses. For short-term, high-intensity
activities like sprinting, athletes rely mostly on carbohydrates for energy.
During low-intensity exercises like walking, the body uses more fat for energy.
Carbohydrates are the preferred source of energy for your body.
Regardless of origin, your body breaks down carbohydrates into glucose that
your blood carries to cells to be used for energy. Carbohydrates provide four
calories per gram, while fat provides nine calories per gram.
When you are training or competing, your muscles need energy to
perform. One source of energy for working muscles is glycogen, which is
made from carbohydrates and stored in your muscles. Every time you work
out, glycogen is used. If you do not consume enough carbohydrates, your
glycogen stores become depleted, resulting in fatigue.
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Obesity
For children and adolescents (aged 2–19 years), the BMI value is plotted on
the US Center for Disease Control growth charts to determine the
corresponding BMI-for-age percentile.
You know that exercise and diet can help you lose weight. But do you
know that there are certain foods that can help you lose weight easier and
faster? If you‘re concerned about gaining weight, then try to eat more of these
diet-friendly foods in moderate amounts:
Dietetic Association showed that individuals who ate a bowl of salad daily had
higher levels of the good antioxidants in their blood. In addition, vegetables
are high in fiber, which helps you feel fuller for fewer calories.
5) Eggs. Eggs are excellent and filling breakfast foods. A study from
the Journal of the American College of Nutrition revealed that people who ate
eggs for breakfast were more satisfied and consumed fewer calories later in
the day as compared to those who ate a high-carbohydrate meal. Another
study shows that the protein in eggs may help prevent sudden surges in
blood sugar. But what about the controversial egg yolk and its cholesterol? A
large egg contains 75 calories, six grams of protein, and 212 mg. cholesterol.
According to the American Heart Association, healthy people can eat up to
one egg a day.
6) Bananas. In Japan, they have a banana diet that has helped them lose
weight. In the Philippines, I met an exercise instructor who lost 50 pounds by
following a diet of bananas every day. A study from the Journal of Nutritional
Biochemisty showed that bananas have anti-ulcer properties, acting like a
natural antacid to the stomach. In the study, researchers identified the secret
component in the banana, the flavonoid leucocyanidin. Aside from making
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you feel contented, bananas can protect against aspirin-induced gastritis and
help repair the damaged mucous membrane lining of the stomach. Bananas
also contain lots of potassium for the heart, and tryptophan to help elevate
mood. Diabetics may take bananas in moderation; just avoid the very sweet
and overripe ones.
7) Beans. Beans, including mongo beans, red beans, and black beans, are
inexpensive sources of soluble fiber, iron, folic acid, magnesium, phosphorus,
potassium, and thiamin. And to top it all, beans are low in fat, low in salt, and
have zero cholesterol. Eating half a cup of cooked beans daily can reduce
one‘s cholesterol levels and regulate blood sugar levels. According to
researchers at the University of California at Davis, eating beans will help
increase the cholecystokinin levels in the body. Cholecystokinin is a digestive
hormone and a natural suppressant of appetite. Furthermore, the National
Health and Nutrition Examination Survey showed that people who ate beans
had 23-percent smaller waist circumference compared to people who never
ate beans. According to researcher Victor Fulgoni III, Ph.D, people who ate
beans had lower blood pressures, too. Unless you have gout or high uric acid
levels, try to eat more beans.
A word of warning: Do not take too much vinegar if you‘re hyperacidic. The
safest way to consume vinegar is to incorporate it in your diet. A dose of one
to two teaspoons (5-10 ml.) with meals, once or twice a day, may be enough
to decrease appetite and promote weight loss.
9) Tofu. Did you know that the protein in tofu can reduce one‘s appetite?
According to researchers from the Louisiana State University, overweight
people who ate tofu as an appetizer consumed less food afterward. For semi-
vegetarians, soy products are ideal substitutes for animal meat. They are high
in protein and rich in calcium, iron, zinc, magnesium, B vitamins, omega-3
fatty acids, and fiber. Hence, soy is good for the heart and bones.
http://www.philstar.com/health-and-family/2013/08/06/1055171/18-foods-losing-weight-part-1
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Teenagers
During the teen years, nutrition is very important because this is the
period of rapid growth, mental changes, and emotional developments
happen. Thus, nutrient requirements are high. But it is also a time when
getting proper nutrition is not always easy. Have you experienced some
difficulties in feeding your adolescent girl or boy? Reasons for this may be
due to the big changes that are going on in their bodies.
There are a lot of nutritional concerns during adolescence like skipped
breakfast and poor lunches.
Poor lunches among teenagers are due to poor selection of foods eaten
away from home as well as eating hurried lunches at school. Packed lunches
should have three to four food groups represented to fuel them in all of the
school day's activities e.g. rice + fried chicken + buttered or boiled vegetables
+ fruits in season.
Iron - Both teenage boys and girls need additional iron due to the
growth spurt. For teenage girls, the onset of "monthly periods"
increases the need for iron. The recommendation for iron is 20
milligram/day for a teenage boy (13-15 years) while it is 21
milligrams/day for a teenage girl (13-15 years).
Protein -The need for body-building foods is also high among teenagers
because of the accelerated growth and development. The
suggested protein for adolescents (13 -15 years) is 71 grams/day
for boys and 63 grams/day for girls.
Adulthood
The FNRI created different dietary guides for Filipino adults from different
age brackets—one for young and middle-aged adults at 19 to 29, 30 to 49
years old, and another for older adults within the ages of 50 to 65, and 65 and
above. This is because adults at different ages have changing nutritional
needs that must be met through adjustments in their diets. There are also
food pyramids for pregnant women and for lactating women.
Daily food guide for young and middle-aged adults (ages 19 to 59)
The FNRI recommends that young and middle-aged adults follow the
serving recommendations below. The serving recommendations are for
consumption for the whole day, not per meal.
First of all, drinking the right amounts of water, which means about eight
glasses of water and beverages a day, is recommended.
Adults within this age range must eat five to eight servings of
carbohydrate foods. These foods include rice, rice products, corn, root crops,
bread and noodles. One serving is equivalent to one cup of rice; four slices of
loaf bread; five pieces of small pan de sal; two pieces or slices of puto; one
cup of corn; one cup of yellow camote; or two cups of noodles.
They also need to eat more protein foods. These include fish and
shellfish, meat and poultry, dried beans and nuts. Other sources are eggs,
milk, and milk products.
The amounts of fats, oils and sugars consumed per day must be limited
to amounts equal to six to eight teaspoons of fats and oils, and six to eight
teaspoons of sugary foods.
This adult food guide is not recommended for pregnant and lactating
women. Adults who are obese and overweight are also advised to follow the
advice of their doctor, dietician and nutritionist when it comes to their diet.
The FNRI recommends that older adults consume six to eight glasses of
water and other beverages, daily. They should also eat four and a half to six
servings of rice, rice products, corn, bread or noodles.
They should also keep track of the amounts of protein foods they
consume, limiting these to three servings of fish, shellfish, meat, poultry, dried
beans and nuts. They may eat one egg per day. Older persons must also limit
their consumption of sugary foods to four to six teaspoons, and take only two
to five teaspoons of fats and oils.
http://www.pchrd.dost.gov.ph/index.php/2012-05-23-07-46-36/2012-05-24-00-03-06/5281-good-nutrition-for-filipino-adults
Activity 3. T-DIAGRAM
Direction: Choose two groups of people. Name the similarities and
dissimilarities in terms of food needs.
(Group B)
Lunch
Breakfast
Dinner
Athletes
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Food in small quantities and taken at more frequent intervals than in huge
amount helps towards the best results. Knowledge of what particular diet is
best in different diseases comes only through careful study of the science of
nutrition after much study of chemistry and physiology.
http://chestofbooks.com/food/household/Foods-And-Household-Management/Feeding-The-Sick.html#.UxSPBONdWI8
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Test I. MULTIPLE-CHOICE
Direction: Choose the letter that is best described in the statement.
1. Carbohydrate is composed of different substances.
A) calcium, hydrogen, oxygen
B) oxygen, carbon, hydrogen,
C) carbon, potassium, oxygen
D) calcium, potassium, oxygen
2. Glycogen is also known by this term.
A) malt sugar
B) animal starch
C) high fiber
D) glycosidic bond
3. Fructose is the sweetest among all its forms
A) sugars
B) milk
C) enzymes
D) molecules
4. Liver converts galactose to another substance.
A) maltose
B) lactose
C) sucrose
D) glucose
5. Cellulose is composed of this substance.
A) glycogen
B) dextrin
C) glucose
D) sucrose
6. This is a yellowish, fatlike substance produced mostly in the liver and in
lesser amounts in the intestines and specialized cells throughout the body.
A) HDLs
B) LDLs
C) Cholesterol
D) None of the above
7. It is a classification of polyunsaturated fats that is the most highly-
discovered health findings in recent years.
A) Omega-3 Oil
B) Triglycerides
C) Monounsaturated Fats
D) Polyunsaturated Fats
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Objective:
At the end of this lesson, you are expected to:
apply basic therapeutic diet
Most of us have the so-called comfort food that brings relief, safety, or
simply making us feel better every time we turn to it. The craving for this
mind-created phenomenon intensifies when food is prepared at home and/or
traditionally cooked by someone who is very dear to us. As a future health
care provider, you will be exposed to different food groups relative to helping
in the treatment of disease or discomfort your client is experiencing.
Activity 1. VOCABULARY
Direction: Below are two columns: Therapeutic and Diet. Describe each
term by choosing the best words inside the box. Write your
answer in the quiz notebook.
THERAPEUTIC DIET
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
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A therapeutic diet is a meal plan that controls the intake of certain foods
or nutrients. A therapeutic diet is sometimes called a ―special diet‖. It is part of
the treatment of a medical condition.
The type of diet will be determined by the doctor. The dietician (or
supervisor) will help the client plan his diet and work with you (as a caregiver).
The therapeutic diet will be planned to incorporate the client‘s likes and
dislikes, his ethnic background, and his budget.
Remember!
If there are any question about the diet or its preparation, call your
supervisor.
If the client is not eating the food on the diet, the supervisor should also be
notified.
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Table 1
DIETS OF DIFFERENT TYPES OF PATIENTS
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whole milk, cream, soft cheese, high fat cheese, ice cream,
Milk
sour cream
Bread/Cereals pastry, sweet rolls, snack crackers, doughnuts, egg noodles
prime meat, organ meat, animal fat, lard, sausage, bacon,
Meat
luncheon meat
Eggs egg yolks
dressings with egg yolks, butter, lard, coconut oil, palm oil,
Fats/Oils
margarines high in saturated fats
Desserts ice cream, pies, cakes, milkshakes, frappes
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Table 3
FOODS HIGH IN POTASSIUM
Table 4
FOODS HIGH IN SALT
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Nutrient Modifications
No Concentrated Sweet Diet Texture Modification
Diabetic Diet Mechanical Soft Diet
No Added Salt Diet
Puree Diet
Low Fat Diet and/or Low Cholesterol Diet
High Fiber Diet
Renal Diet
Regular Diet
Has no restriction.
Is nutritionally adequate in calories, protein, carbohydrates, fats,
vitamins and minerals.
Is for patients or residents with no special dietary needs.
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Renal Diet
Is for renal/kidney patients.
The diet plan is individualized for each patient depending if the patient
is on dialysis.
The diet restricts sodium, potassium, fluid, and protein specified levels.
Lab work is followed closely.
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Pureed Diet
Changes the regular diet to a soft pudding-like consistency.
Is for patients or residents with chewing or swallowing difficulties or
with the condition of dysphasia.
Tube Feedings
Are used for patients who cannot take adequate food or fluids by
mouth.
All or part of the patient‘s nutritional needs is met through tube
feedings.
Some patients may receive food by mouth if they can swallow safely
and are working to be weaned off the tube feedings.
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Type
of Patient Diet
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Objectives:
At the end of the lesson, you are expected to:
discuss principles and procedures in preparing appetizers
identify ingredients according to the given recipe
prepare variety of appetizers based on appropriate techniques
present appetizers attractively using suitable garnishes,
condiments and service wares
compute the selling price and the nutritive value per order of an
appetizer
store appetizers hygienically at the appropriate temperature
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Hors d‘oeuvres are dainty foods, colorful and vary in size and shape.
They may be simple, such as bits of meat and cheese such as crackers with
liver pate. Some are served cold on toothpicks in special holders, while
others are served hot from a chafing dish.
Some simple hors d‘oeuvres are deviled egg, cocktail sausages, sliced
smoked salmon, smoked turkey, stuffed prunes, smoked oysters, miniature
meatballs, Vienna sausages, boiled peeled shrimps, chicharon and spicy dilis.
Fruits such as apples, cantaloupes, pineapples, watermelon, and oranges
make beautiful holders for hors d‘oeuvres. So do vegetables such as banana
hearts, round eggplants, red or green cabbage head, large cucumbers and
upo.
Those That May Be Served Cold
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Canapés
Canapé Bases
The following foods can be used as canapé bases:
1. Melba toast
2. Crackers of many varieties
3. Pastry
4. Bread such as loaf, French, or rye bread
5. Croutons
Melba toast and crackers are available in the market in assorted sizes,
shapes, and textures.
Pastry bases may be purchased ready-made in various sizes or prepared
as mini-pizza crust.
Breads may be sliced or cut into shapes – squares, rectangles, circles,
triangles, diamonds – using knife. They may also be cut into hearts, fancy
rounds, and the like using a cookie cutter.
Croutons are buttered bread shapes baked in the oven until crisp and
brown. Crisp pan de sal halves make perfect croutons. The term also refers
to small cubes of bread fried with herbs and spices or baked for use as
garnish for soups and salads.
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Canapé butters can be made ahead and spread on soft breads or crisp
crouton bases at the last minute. They add flavor and color to the canapé
base.
Canapés should be sharp in flavor. Often, contrasting flavors are used
together on the same piece. For contrast you may combine spreads with
sweet-sour, salty-bland, and strong-mild flavors, but avoid flavors that do not
blend well. For example, do not mix fish with fruit.
The following tasty butters add flavor to canapés. They are made by
blending ¼ cup creamed butter with each of the following combinations:
1. Chive butter: 1 tablespoon finely chopped chives, 1 teaspoon lemon juice,
dash of salt, and dash of pepper
2. Cheese butter: ¼ cup softened cheese (sharp or smoke-flavored) and
dash of Cayenne pepper
3. Garlic butter: 1 small clove garlic (crushed) or ¼ teaspoon garlic powder,
dash of hot pepper sauce, and dash of salt
4. Lemon butter: ½ grated lemon rind, 1 tablespoon juice, dash of nutmeg,
and dash of salt
5. Meat spreads may also be used. These can be purchased or made at
home. Examples of these are liver spread, potted ham, and shrimp
spread.
Canapé Garnishes
Garnishes for canapés are neatly cut portions of pork, beef, fish and
seafood, eggs, cheese, olives, pimiento, and pickles which are used to
provide visual appeal. These pieces should harmonize with the size and
shape of the canapé base.
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Croutons
Ingredients
Methods:
1. Cut buns into bite size pieces.
2. You can also use bread, which can be fresh or ―day-old‖.
3. Place pieces in a bowl and drizzle oil over as you stir to coat.
4. Feel free to use more or less oil than is called for.
5. The more oil you use, the more melt-in-your-mouth they will be.
6. Sprinkle with seasoning salt.
7. You can also use garlic powder, oregano, Italian seasoning or any
combination of them.
8. Bake at 350°F for about 15 minutes, stirring once.
http://www.food.com/recipe/croutons-93223
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Finger Food
Ingredients
Quantity Unit Item
Assorted fruit -- green grapes, watermelon balls,
cantaloupe balls and strawberry halves
1 Cup (8 oz) Plain yogurt
½ medium Ripe banana
4 teaspoon Honey
1/8 teaspoon Ground cinnamon
Methods:
Thread fruit alternately onto skewers. In a blender, combine the remaining
ingredients; cover and process until smooth. Serve with kabobs. Yield: 1 – ½
cups dip.
http://www.food.com/recipe/fruit-kabobs-with-dip-15424
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Ingredients:
Quantity Unit Item
2 Boneless skinless chicken breasts, cut into bite size pieces
½ cup Olive oil
4 cloves Garlic, minced
¼ teaspoon Pepper
½ cup Breadcrumbs
¼ teaspoon Cayenne pepper
Methods:
1. Place chicken in shallow dish.
2. In small bowl, mix olive oil, garlic, and black pepper.
3. Pour over chicken.
4. Cover and marinate 30 minutes.
5. Drain.
6. Preheat oven to 475°F.
7. Mix bread crumbs and cayenne.
8. Coat chicken.
9. Arrange in a single layer on cookie sheet.
10. Bake 10 minutes or until brown.
Nutritional Facts for Chicken Garlic Bites
Serving Size: 1 (25g)
Servings Per Recipe:16
http://www.food.com/recipe/chicken-garlic-bites-27733
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Measuring Utensils
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Mixing Equipment
Mixing Bowls
Preparation Equipment
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Objectives:
At the end this lesson, you are expected to:
discuss principles and procedures in preparing sandwiches,
identify ingredients according to the given recipe,
prepare variety of sandwiches based on appropriate techniques,
present sandwiches attractively using suitable garnishes,
condiments and service wares,
compute the selling price and the nutritive value of a sandwich;
and,
store sandwiches hygienically at the appropriate temperature.
Activity 1. IDENTIFICATION
Direction: In Column A are the types of sandwiches. Put a check on the
Column whether the item is a sandwich or not a sandwich.
Column B
Column A (Items) Column C (Not a Sandwich)
(Sandwich)
Hearty sandwiches
Finger sandwiches
Small, dainty sandwiches
Hot sandwiches
Clubhouse Sandwich
SANDWICHES
A sandwich is broadly defined as ―any filling on top of or between any
outer coverings.‖ The covering can be bread, rolls, muffins, or wraparound
pastry. The filling can be a salad, sliced meat or cheese, a spread, or any
leftovers you might have. Nutritionally, all four food groups (meat, vegetables
and fruits, dairy products, and grains) can fit together in one neat-to-eat form.
Sandwiches can be plain or fancy. They are limited only by your
imagination and the ingredients available. The Chinese egg roll, Middle
Eastern pita, Italian pizza, Mexican taco, and English turnover are all
sandwiches.
Despite the wide variety of sandwiches, most fall into four main
categories:
1. Hearty sandwiches – These are often referred to as lunch-box
sandwiches or picnic sandwiches, and are perhaps the most common
kind.
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Clubhouse Sandwich
Total Time:30 mins
PrepTime: 30 mins
Cook Time: 0 mins
Servings: 8
Ingredients:
Quantity Unit Item
8 Tablespoon Mayonnaise
16 Lettuce leaves
16 Thin slices ripe tomatoes
1 Lb Crisp cooked bacon
1½ Lbs Thinly sliced roasted chicken breast
8 Slices Swiss cheese (1 ounce slices)
16 Slices good white bread (toasted or untoasted, ½ -inch
thick slices)
Methods:
1. Lay out the bread on a clean, dry surface.
2. Spread each of eight slices with 1 tablespoon mayonnaise.
3. Top each with two lettuce leaves.
4. Divide the chicken into eight portions.
5. Top the lettuce with one portion of chicken.
6. Top the chicken with two slices of tomato, then two strips of bacon, and two
slices of cheese.
7. Top each with the remaining eight slices of bread.
8. Press down gently to hold.
9. Slice in half and secure each half with a toothpick.
10. Serve with potato chips.
11. Variation: substitute challah for the sandwich bread.
http://www.food.com/recipe/club-house-sandwich-448467
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Measuring Utensils
Mixing Equipment
Preparation Equipment
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Many ethnic foods are really hot sandwiches, too. Pizza is an open-faced
sandwich. You can make frozen pizza special by adding slices of green
pepper, mushrooms, or zucchini squash. Or top it with sardines, bits of ham,
cooked beans, or extra cheese.
Spreading- involves spreading the bread with the required ‗spread‘. Use
the spread as determined by the establishment – in commercial
situations this is usually margarine (due to cost and ease of
spread ability). When large quantities of sandwiches are being
prepared, the slices are spread out on a food preparation
surface and a palette knife is used to apply the spread.
Spreading the bread with butter, margarine, etc adds flavor to
the bread and helps prevent the bread from soggy when it is
loaded with ingredients that might contain excessive moisture.
Layering- is the loading of the sandwich with the requested fillings. All
sandwiches of the same type should be ‗built‘ or layered on the
same way, every time.
The most satisfactory sandwiches to freeze are ones that contain sliced or
ground cooked meat or poultry, peanut butter or other nut pastes, or a cheese
spread. Do not freeze sandwiches made with mayonnaise or salad dressing.
They tend to separate and be oily when thawed. Hard-cooked eggs develop
an off flavor and become tough when frozen. Raw vegetables, such as
lettuce or tomato, should never be frozen. Cheese slices become crumbly
upon freezing.
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Salad
Salad is a combination of well-chosen crisp vegetables or fruits with other
ingredients served with a dressing. The word salad is derived from the Latin
word ―sal‖ (salt). It originated way back in the days of Julius Ceasar, when
Romans ate greens sprinkled with salt, the sole ingredients for the dressing.
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TYPES OF SALAD
1. Green Salad - The "green salad" or "garden salad" is most often
composed of leafy vegetables such as lettuce varieties, spinach,
or rocket (arugula). Due to their low caloric density, green salads are
considered a common diet food. The salad leaves may be cut or torn
into bite-sized fragments and tossed together (called a tossed salad),
or may be placed in a predetermined arrangement (a composed
salad).
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Macaroni Salad
Ingredients: (Dressing)
Methods:
1. Combine dressing ingredients.
2. Stir into remaining ingredients.
3. Cover and chill.
Nutritional Facts for Macaroni Salad
Serving Size: 1 (204 g)
Servings Per Recipe: 4
Amount per Serving % Daily Value
Calories 466.4
Calories from fat 187 40%
Total Fat 20.7 g 31%
Saturated Fat 3.0 g 15%
Cholesterol 15.2 mg 5%
Sodium 1068.7 mg 44%
Total Carbohydrate 61.6 g 20%
Dietary Fiber 3.4 g 13%
Sugars 8.3 g 33%
Protein 8.8 g 17%
http://www.food.com/recipe/macaroni-salad-63733
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Desserts
As you read about desserts, some of your learning goals will be:
To be aware of the nutrients in different desserts as well as of the
calories they contain.
To be aware of the many dessert products on the market.
To know about different kinds of cookies, cakes, custards, and pies,
and to know how to prepare them.
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Leche Flan
Total Time: 1 hour and 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6
Ingredients:
Caramel
Quantity Unit Item
1 Cup sugar
1 Cup water
Custard
Quantity Unit Item
12 Egg yolks
1 (14 ounce) can Condensed milk
1 pint milk
1 tablespoon vanilla
Methods:
Caramel
Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with
caramel. Be sure to line the sides of the pan.
Custard
1. Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
2. Cover with aluminum foil. Place tin in a larger pan half filled with water. Place
pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until
firm.
3. Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the
caramel provides a wonderful sauce.
Nutritional Facts for Leche Flan
Serving Size: 1 (257 g)
Servings Per Recipe: 6
Amount per Serving % Daily Value
Calories 511.8
Calories from fat 155 30%
Total Fat 17.2 g 26%
Saturated Fat 8.6 g 43%
Cholesterol 412.9 mg 137%
Sodium 144.9 mg 6%
Total Carbohydrate 76.7 g 25%
Dietary Fiber 0.0 g 0%
Sugars 72.0 g 288%
Protein 13.0 g 26%
http://www.food.com/recipe/original-leche-flan-philippines-173240
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Peach Bavarian
Total Time: 3 mins
Prep Time: 3 mins
Cook Time: 0 mins
Servings: 8
Ingredients:
Quantity Unit Item
1 (15 ¼ ounce) can Sliced peach halves in syrup
2 (3 ounce) packages Peach Jell-O or apricot gelatin
½ cup Sugar
2 cups Boiling water
1 teaspoon Almond extract
1 (8 ounce) carton Cool whip (fat free)
Additional peach (to garnish) (optional)
Methods:
1. Drain peaches, reserving 2/3 C syrup.
2. Chop peaches into small pieces and set aside.
3. In a pot on the stove, dissolve gelatin and sugar in boiling water.
4. Stir in reserved syrup.
5. Chill until slightly thickened.
6. Stir extract into cool whip and gently fold into gelatin mixture.
7. Fold peaches.
8. Pour into 6 c mold coated with Pam (use mayo to coat the dish) Chill until set.
9. Unmold and garnish with additional peaches if desired.
10. Make this in a pretty glass bowl and that work also.
http://www.food.com/recipe/peach-bavarian-76703
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Storing Desserts
Most desserts are eaten so quickly that you will not need to worry about
storage. In general, however, baked good stay fresher when air is kept out.
Place homemade and store-bought cookies in airtight containers, boxes, or
canisters. Cakes and pies can be covered with plastic wrap or aluminum foil
to assure freshness.
Desserts made with milk, cream, eggs, or cheese must be refrigerated. In
addition, all desserts that are purchased from the refrigerated section in the
supermarket should be placed in your refrigerator at home.
Frozen cakes, pies, and pastries should be kept in your freezer until you
are ready to use them. Then follow the package directions for thawing and
baking. All frozen dairy desserts should also remain in your freezer at all
times.
Desserts such as custards, puddings, and cakes with cream fillings or
toppings should be stored in the refrigerator.
Grading rubrics:
5 4 3 2 1
Performance Very Needs
criteria Excellent satisfactory Satisfactory Fair improvement
Prepares, Prepares, Prepares, Prepares, Prepares, No attempt to
checks and checks and checks, and checks and checks, prepare,
uses needed uses all uses most uses some and uses check and
material and needed needed needed none of the use needed
ingredients materials materials materials needed materials and
prior to actual and and and materials ingredients
activity. ingredients ingredients ingredients and prior to actual
prior to prior to prior to ingredients activity.
actual actual actual prior to
activity. activity. activity. actual
activity.
Work Systematic Systematic Systematic Never No attempt to
Application application application application follows apply
Procedure of all work of work of work systematic procedure to
procedure procedure procedure application the activity
all the time most of the some of the of given
even time with time with procedure
without minimum constant and highly
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Activity 2. IDENTIFICATION
Direction: Identify the word/words described by the following
statements. Use your answer sheet to accomplish this
activity.
1. A combination of well-chosen crisp vegetables or fruits with other
ingredients served with a dressing
2. Lunch-box sandwiches or picnic sandwiches
3. Flat or rolled, these sandwiches are ordinarily served with another dish.
4. Common variants are made with gelatin or whipped cream; e.g. jello
salad, pistachio salad, and ambrosia.
5. Also known as "dinner salads".
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Let’s Do it!
Enhancement activity
A. Analysis
Direction: Check only practices that contribute to the spread of disease.
Use your answer sheet in accomplishing this activity.
1. _____sharing hairnet and face mask for economy
2. _____washing hands before and after using the toilet
3. _____cooking fish, shellfish, and meat thoroughly
4. _____coughing and sneezing at public places without cover
5. _____patronizing eateries along sidewalks
B. Developmental Activity
2. Simulation
Dress and act like a real caregiver and perform what is being assigned to
you. Listen to the instruction to be given by your teacher.
Example:
Perform proper way of using certain tools. Show some techniques.
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Integration
1. ulcer 6. diabetes
2. sever toothache 7. hypertension
3. vomiting 8. kidney disease
4. heart ailment 9. diarrhea
5. gout 10. gall stone
III. IDENTIFICATION
Direction: Identify the word/words described in the following statement.
Write your answer in your quiz notebook.
__________1. This includes appetizer, sandwiches, salads, and dessert.
__________2. This is the usual base for making sandwiches.
__________3. It is a layered sandwich in which different ingredients like
patties, cheese, tomato, lettuce, and mayonnaise are used as
filling.
__________4. These are combination of well-chosen crisp vegetables or
fruits with ingredients served with dressing.
__________5. The common ingredients of salad are cucumber, pepper,
tomato, onion, spring onion, carrot, celery, and radish.
__________6. This is commonly known as ―entrée salads‖.
__________7. Common variants of this salad are made with gelatin or
whipped cream.
__________8. This is the appropriate temperature for dressing containing
eggs or dairy products.
__________9. This is done before plating to avoid wilting greens and other
ingredients.
__________10. They are favorite sweet foods which include pudding, custard,
gelatin, cookies, pies, cake, and ice cream.
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Quarter II
Overview
This lesson describes the performance outcomes, skills and knowledge
required to prepare and cook various vegetables, fruit, eggs and farinaceous
dishes following standard recipes appropriate to the intended beneficiary/ies.
Hence, it requires the ability to select and prepare ingredients, and to use
relevant equipment and cookery methods. Moreover, you will also be
accomplishing activities that are very vital in achieving the objectives set forth.
In like manner, you will be exposed to a range of hot meals (Egg Dishes,
Pasta Grain, and Farinaceous Dishes).
In the end, you are expected to present output as part of the requirement
in this quarter.
Objectives:
At the end of the lesson, the students are expected to:
Discuss principles, procedures , and ingredients in preparing hot
meals - Egg Dishes, Pasta Grain, and Farinaceous Dishes
Prepare and present a range of cold meals; and,
Store appetizers hygienically.
Test 1. MULTIPLE-CHOICE
Direction: Read each questions carefully. Using a quiz booklet, write
the letter that corresponds to your answer in each question.
1. Which of the following refers to coddling an egg?
A. Egg is broken into a small cup
B. Egg is boiled whole
C. Egg is simmered in water
D. Egg is mixed with milk/cream and sweetener
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3. This refers to food made from mixture of flour, sometimes with eggs that
are formed into different shapes.
A. Cereal B. Pasta
C. Rice D. Corn
4. Which of the following symbolizes life and fertility?
A. Rice B. Corn
C. Barley D. Wheat
5. Which of the following is considered a cereal?
A) Barley B. Rice
C) Oats D. Wheat
D)
A. A & B only B. C & D only C. A and C D. All of the
above
Test II. TRUE OR FALSE
Direction: Read each questions carefully. If the statement is correct,
write the word TRUE and if the statement is incorrect, write
FALSE. Write your answer in your quiz booklet.
______ 1. Omelet is beaten egg, cooked, and rolled into a cigar shape or
folded into a flat half circle.
______ 2. In cooking over easy, the egg is flipped when the whites are
75% set.
______ 3. Freezing is the best storage for uncooked grain.
______ 4. Eggs are not cooked in microwaves.
______ 5. Whole-grain cereal can provide additional fiber.
______ 6. Cereals are not used to make alcoholic beverages.
______ 7. Animal feeds are purely made of flour.
______ 8. Hardboiled egg is cooked for 3 to 4 minutes.
______ 9. Uncooked grains are tough and may be indigestible.
______ 10. In cooking pasta, oil should be included when boiling.
***
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Objectives
Different Egg
Dishes
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Eggs
The eggs protective coating or mucin layer which aids in the maintenance
of its freshness by covering the small holes in the shell is called bloom.
During washing, bloom is removed, therefore it is not advisable to wash eggs
prior to storage unless it is very dirty. Removal of mucin will expose the holes
making the egg susceptible to bacterial penetration and dehydration, thus
hastening deterioration of its quality.
Storage
Eggs should be stored properly to prevent increase in alkalinity and
bacterial growth. They should be stored in a cool, dry place to retard
deterioration as enzymatic activity is greater in room temperature.
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Cold start method: the eggs are placed in a sauce pan with
enough cold water to cover them by at least an inch. The
water is brought to a boil, immediately lowered to simmer,
and the eggs are then cooked to order:
Soft – 1minute
Medium –3 to 5 minutes
Hard – 10 minutes
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Egg dishes have a lot in common, and many cultures have developed
egg dishes. Because eggs do not have a strong taste, they are all useful for
conveying other combinations of flavors. In addition, their unique protein
composition, which starts out fluid, but when heated rapidly, develops a
structure that supports other ingredients and is very useful in creating many
different kinds of dishes (Dolson, 2013).
Frittatas
This is an Italian version of an omelet. Several portions are
usually cooked at once. Small cubes of cheese if added in
a frittata will melt during cooking and create yummy little
cheese pockets.
http://www.bbcgoodfood.com/recipes/4771/
squash-sage-and-gruyre-frittata
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Quiches
A quiche is essentially baked custard (savory
rather than sweet) in a pie shell. It usually
includes cheese, as well as other ingredients.
Since it is custard, it is more delicate in
consistency than a frittata. This is because it is
made with more liquid than eggs, traditionally 2 to
3 eggs per cup of liquid (traditionally cream), but
this is less usual these days), although you see
http://blog.fatfreevegan.com/2006/12/mini-crustless-
tofu-quiches.html
recipes with more eggs.
Stratas
Stratas are egg, cheese, and bread casseroles
that puff up when baking. They are usually not a
low-carbohydrate dish, although you can make
them with low carbohydrate bread. A strata has
the same ratio of liquid to eggs as a quiche,
although traditionally milk is used, not cream.
http://challengedairy.com/recipes/breakfast-
foods/ham-and-broccoli-strata
Egg Casseroles
These are usually some combination of egg and cheese, but either
with flour added to the milk, or with a more solid dairy product such as sour
cream or yogurt. They are heartier than a quiche, probably leaning more
towards a stratum in texture.
Safety tips
The chances of an egg being internally contaminated are relatively low,
less than 1:10,000 commercial eggs. It is more common for contamination to
occur during handling and preparation after the egg has been removed from
its shells. Eggs are excellent breeding grounds for microbes, and can become
internally contaminated from a hen with a salmonella enteritidis, or from
absorbing bacteria through the pores. The latter can occur if the eggs are
boiled and then cooled in the presence of infected water or an infected food
handler. Externally, the eggs may also be exposed to salmonella enteritidis by
fecal contamination during egg lying.
According to the Centers for Disease Control and Prevention (in Brown,
2011), implicated eggs as the source for 73%of Salmonella enteriditis
outbreak and there is an increased possibility that listeria monocytogenes,
which can grow at refrigerator temperatures and has already been observed
on whole eggs, may also contribute to future outbreaks.
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Let’s Do it!
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Learning Outcome 2
PREPARE PASTA, GRAIN, AND CEREAL DISHES
Objectives:
At the end of the lesson, you are expected to:
discuss the principles and procedures in preparing pasta grain and
farinaceous dishes,
identify ingredients according to the given recipe,
prepare variety of pasta grain and farinaceous dishes based on
appropriate techniques,
present pasta grain and farinaceous dishes attractively using suitable
garnishes, condiments and service wares,
compute the selling price and the nutrient value of a pasta and
farinaceous dishes; and,
store pasta grain and farinaceous dishes hygienically at the proper
temperature.
Pasta is a food made from a mixture of flour, water, and sometimes eggs
that is formed into different shapes (such as thin strips, tubes, or shells) and
usually boiled (Merriam-Webster, 2014).
Different
Pasta Dishes
Different
Grain Dishes
Different
Cereal Dishes
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Types of Pasta
1. Long pasta
Capelli d' Angelo - this very fine noodle, also known as angel hair
pasta, is excellent with soup or butter sauces
Spaghetti - arguably, the most famous of all pasta forms. Spaghetti is
round strands that are excellent with various sauces.
Capellini - is a thinner version of spaghetti. Its delicate shape makes it
perfect with light and spicy sauces such as tomato, fish and oil-based
sauces.
Linguine - this is thin, slightly flattened pasta that look like a tongue,
thus its name. It is often served with oil, butter, and thin sauces.
Bucatini - this thin, hollow pasta tube goes well with vegetable and
cheese sauces, pesto and pancetta.
Bucatoni - is the slightly fatter version of bucatini. As with bucatini, this
is ideal with robust sauces.
Fusilli Lunghi - this long coil-snapped pasta is suited to chunky sauces.
They are a classic match with neopolitanragu and can be used in
baked pasta dishes.
2. Ribbons
Fettuccini - also known as trenette. Fettuccine is suited to medium
heavy and rich sauces.
Tagliatelle - this is slightly wider than fettuccine and it is the classic
partner of the bolognese sauce. It can also be combined with rich,
hearty sauces.
Pappardelle - these are very wide ribbons, also called larghissime,
which either could be straight edged or saw- edged.
Tagliolini - perhaps one of the thinner ribbons, tagliolini is usually
served with sauce or broth.
3. Tubes
Penne - the word penne means pen which this pasta resembles
because it is quill-like shape. It may be smooth (lisce) or ridge (rigate)
and is available in various sizes. The ridges and cavities of this type of
pasta make it a perfect vehicle for cream and meat sauce.
Cavatappi - these corkscrews which are larger version of the fusilli, go
well with a variety of sauces which cling the pasta's ridges and holes
Maccheroni/macaroni – generally the term maccheroni or macaroni
refers to a variety of tubular pastas. They can be served with medium
and hearty sauces or in soups.
Rigatoni – these are large, grooved tubes, which go well with meat
sauces, fresh tomato sauces, and vegetable sauces.
4. Special forms
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Farfalle – these are flat rectangular noodles that are pinched in the
center to form bowties. Farfelle is excellent with oil-based sauces,
butter sauces, cheese sauces and tomato-based sauces that are
trapped within the folds.
Conchiglie – are ridged shells that are available in a variety of sizes,
with the smallest ones in soups; the middle-sized ones, with sauces;
and the largest ones, stuffed. These are suited to tomato, meat, and
butter sauces.
Orecchiette – so-called because they resemble little ears; orecchiete is
traditionally hand-made from eggless pasta dough. It is usually served
with vegetable sauces, thick sauces, soups, and ragu.
Fusilli corti – these are like short springs that are perfect with chunky
sauces and vegetable sauces that wrap around their shape.
Route de carro – these cartwheels, which originate from Sicily, are a
good match with vegetable sauces, meat, and cheese sauces that are
trapped within their ―spokes‖.
5. Stuffed pasta
Lasagne – these are long past sheets, which are prepared by layering
them with meat or vegetable filling and baked them.
Raviolini – also known as Agnolotti, these are usually meat-filled but
may also be stuffed with other types of fillings.
Tortelli – these are square pasta pillows usually stuffed with a spinach-
ricotta mixture and served with a simple buttered tomato sauce.
Tortellini – these stuffed little pasta rings contain meat or cheese and
are usually served with cream sauces or with broth.
Cannelloni – different kinds of fillings can be spread on these
rectangular pasta sheets. They are then rolled up and baked.
6. Colored pasta
Plain – made from eggs, flour, salt and sometimes, oil, plain egg pasta
remains in a class of its own. It usually accompanies cream sauces,
with its color ranging from pale to rich yellow.
Spinach – it is made by adding chopped cooked pasta to the eggs in
the pasta dough mixture.
Tomato – the color of red pasta is achieved by the addition of tomato
purée or concentrate to the basic fresh pasta recipe.
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Preparation of pasta
Moist heat preparation
The following are the ingredients and their proportions when
cooking pasta:
- 3 liters water
- 1 tsp salt
- 250 grams pasta
When cooking pasta use a saucepan large enough for the pasta to
move around. Boil water. Once boiled, stir in the salt and slowly add the
pasta, making sure that all of the noodles are covered with water. This is
to ensure uniform heating of the noodles. Adding of oil is not advisable
since this hinders the sauce from clinging to the pasta.
Pasta must be cooked until it is firm to the bite it "al dente". This
stage is reached when the pasta can be easily cut by pressing with a fork
against the side of the pan or by actually biting on a strand to be sure that,
the pasta feels firm and chewy.
Storage of Pasta
The storage of pasta depends on whether it is dried, fresh or cooked.
o Dried pasta should be tightly wrapped and stored in a cool, dry
place.
o Fresh pasta should be kept in refrigerator until the expiration or
―used by‖ date.
It will be at its best for about a week and will keep in the
freezer for a month. Fresh pasta is modified-atmosphere
packages may last up to 120 days, but there is an increased risk
for microbial contamination because of the long storage time.
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Farinaceous Dishes
Cereals
Cereals – A grain used for food, for example wheat, maize, or rye (Oxford
dictionaries, 2014). Grains are the world‘s famous food crops, and
there are numerous varieties.
Structure of grain
http://medicologia.info/2012/10/sfaturi-prevenirea-cancerului-alimentatie/
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Rice – over half the world‘s population relies on rice as a staple food. It has 8
amino acids in balanced proportions. In Asia, where 94% of the world‘s
rice is produced, rice is so important that it is a symbol of life and fertility.
This is why rice is sometimes thrown at the bride and groom at a wedding.
Classification of rice
Long-grained rice
Long-grained rice is rich in amylase. It absorbs more water and is
gelatinized at a higher temperature. If properly prepared, it retains
its shape well as it swells.
Medium-grained and Short-grained rice
Short-grained rice is high in amylpectin. It is cohesive and sticky,
tends to split on ends and becomes less distinct in outline.
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Forms of rice
White rice Instant rice Glutinous rice Rice bran
Converted rice Brown rice Specialty rice Wild rice
Corn – over 50% of the world‘s corn is grown in the United States. It is native
to Americas, where fossilized corn pollen grains found near Mexico City
have been estimated to be over 80,000 years old.
Corn classification – corn is classified according to its kernel type and by its
color. Yellow and white predominate, but there are also red, pink, blue,
and black corns as well as corn bands or stripes.
Dent corn Flint corn Flour corn
Sweet corn Popcorn Pod corn
Forms of corn
Corn on the cob and kernel corn Cornmeal Corn oil
Hominy Corn starch
Hominy grits Corn syrup
Dry
Dry grains, freed of their bran and germ, are best kept in airtight
wrappings or containers in a cool, dry area free of rodents, insects, and other
pests. Moisture is the biggest contributor to the deterioration of grains. The
relative humidity in the environment determines the grain‘s moisture content,
as grains take up moisture until equilibrium is reached with the atmosphere‘s
water vapor. Once opened, packages should be tightly resealed or the grain
placed in another airtight container that will protect it from air or animal
invasion. Most grains, when stored properly, will keep for 6 to 12 months.
Refrigerated
Whole grain should be refrigerated in airtight containers to retard rancidity
and prevent mold growth, which can be caused by moisture. Usually, only
whole and cooked grains are refrigerated. Cooking whole grains will keep up
to a week if they are tightly covered. The best way to reheat grains is in a
microwave oven or in a covered saucepan on top of the range with about 2
tablespoons of water added for each cup of grain.
Frozen
Cooked whole grain can be frozen for future use if they are tightly
wrapped or placed in airtight containers. Uncooked grains should not be
frozen because freezing alters the protein structure in such a way that any
baked products made from the grain will not rise as high.
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Starches
Starches, the reserved carbohydrate of plants, have several functions in
food preparation. It can be used as thickener in sauces and as a stabilizer for
beverages and dressings. It also provides the structural framework of baked
products. It is a gelling agent for food items such as rice cakes, and can be
used for dusting or coating bread and biscuits, as well as helps retain
moisture in fillings and candies.
White sauces
The general procedure for making white sauce is to first melt the fat before
thoroughly blending in the flour. Cold milk is then added and blended well
with the starch by constant stirring, usually, with a whisk. A well-prepared
white sauce should be smooth, well seasoned, and should have an
appropriate viscosity for the type being prepared.
Gravy
The preparation of gravy varies according to the type of dripping used.
Dripping are fats or liquid that accumulates after the meat has been fried,
roasted, baked, or steamed.
Cream soups
A cream soup is based on a thin white sauce also called béchamel sauce
mild that has been thickened with roux, with heavy cream added as a
finishing touch. The solids could either be strained or puréed and returned
to the soup. Straining is done to ensure a velvety-smooth texture. The
consistency should be similar to that of heavy cream.
Let’s Do it!
Enhancement activity
Individual Activity:
1. Watch the following video on how the egg/pasta dishes are prepared.
a. Egg dishes
Scrambled eggs: http://allrecipes.com/video/14/how-to-scramble-
eggs/detail.aspx
Frying an egg:http://www.youtube.com/watch?v=Z1wjhJaAC4Y
Frittata: http://www.youtube.com/watch?v=8gQjVrAwvLs
b. Pasta dishes
Spaghetti: http://www.youtube.com/watch?v=u0p_dBCEDs4
c. Cereal dishes
Corn: http://www.youtube.com/watch?v=Lc3Rm2kSWQ4
2. Answer the following questions after watching the videos:
a. What are the ingredients needed to prepare each of the egg
dishes given?
b. What are some tips to note when preparing each specific
egg/pasta/cereal dish?
c. What do you think are other ways to make the egg
dish/pasta/cereal dish more appropriate for Filipinos?
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GROUP ACTIVITY
Direction: Prepare dishes that are appropriate for a person who needs
to have a high caloric, high fiber and diet/meal (breakfast,
lunch and dinner) using eggs, pasta, and cereals.
1. Grouping should be 5-8 students per group.
2. Create a meal which is high caloric, high fiber and diet/meal (breakfast,
lunch and dinner) using eggs, pasta, and cereals.
3. Compute for the caloric content of the planned meal.
Grading Rubrics
5 4 3 2 1
Performance Very Needs
Criteria Excellent satisfactory Satisfactory Fair improvement
Prepares, Prepares,
Prepares, Prepares, Prepares, No attempt to
checks, checks, and
checks, and checks, and checks, and prepare, check
and uses uses all
uses most uses some uses none of and use
needed needed
needed needed the needed needed
materials, materials,
materials, materials, materials, materials,
ingredients ingredients
ingredients ingredients ingredients ingredients prior
prior to prior to
prior to actual prior to actual prior to actual to actual
actual actual
activity. activity. activity. activity.
activity. activity.
Systematic Systematic
Systematic Never follows
application of application of
application of systematic No attempt to
work work
Work all work application of apply
procedure procedure
Application procedure all procedure and procedure
most of some of
Procedure the time highly to the
the time the time
even without development activity
with with
proper on given
minimum constant
supervision supervision
supervision supervision
Self-
Highly self- Self- motivated and Not motivated
Needs to be and totally
motivated motivated and observes
motivated and disregards
and observes sometimes
Safety and does not safety and
observes all most safety some of the
security observe safety security
safety and and security safety and
work habits and security precautions
security precautions security
precaution in in work
precautions most of the precautions
work
all the time time in work some of the
time in work
Finished the Finished the Finished the Finished the
Speed/Time work ahead work on work close to work beyond No work at all
of time time given time the given time.
Integration
In what ways can emotions affect eating?
How can you make meals more pleasant?
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Post Test II
I. MULTIPLE-CHOICE
Direction: Read each questions carefully. Using a quiz booklet, write the
letter that corresponds to your answer in each question.
1. Which of the following refers to coddling an egg?
A) Egg is broken into a small cup
B) Egg is boiled whole
C) Eggs is simmered in water
D) Egg is mixed with milk/cream and sweetener
2. Which of the following refers to ―al dente‖ in pasta cooking?
A) Pasta is white and soft B) Pasta snaps when chewed
C) Pasta is soggy D) Pasta is firm and chewy
3. This refers to a food made from mixture of flour, sometimes eggs
that are formed into different shapes.
A) Cereal B) Pasta C) Rice D) Corn
4. Which of the following symbolizes life and fertility?
A) Rice B) Corn C) Barley D) Wheat
5. Which of the following is considered a cereal?
A) Barley B) Rice C) Oats D) Wheat
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Quarter III
Overview
Objective:
At the end of the quarter, the learners are expected to:
discuss principles, procedures , and ingredients in preparing hot
meals - Seafood Dishes, Soup, Sauces, Garnishes, Poultry Dishes
prepare and present a range of hot meals; and,
store hot meals hygienically.
Pretest III
I. IDENTIFICATION
Direction: Identify the word/words described in the following
statements. Use an answer sheet in accomplishing this
activity.
_________1. They have lean pink flesh that becomes white in cooking.
_________2. It refers to any form of sea life regarded as food by humans.
_________3. This is a type of fish that has round or oval bodies.
_________4. These are found worldwide and are steamed or added to soups.
_________5. This is a method cooking that seals in the moisture, nutrients,
and flavor of the fish.
_________6. They are found both in salt water and fresh water and both have
distinctive tastes and varieties
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Objectives:
At the end of the lesson, you are expected to:
discuss the principles and procedure in preparing seafood dishes,
identify ingredients according to the given recipe,
prepare variety of seafood dishes based on appropriate techniques,
present seafood dishes attractively using suitable garnishes,
condiments, and service wares,
compute the selling price and nutritive value of a seafood dish; and,
store seafood dishes hygienically at the proper temperature.
In cooking fish, the most reliable procedure involves the use of the sense
of sight, smell and touch. In cooking fish it would be good to consider the fat
content of the fish in choosing a method of cooking. Lean fish are often
served with sauce while fat fish are best cooked using dry heat method of
cooking.
calories. Iron, zinc and iodine are found in abundance in seafood, especially
in mollusks. The vitamins present include the full range of the B group and
vitamin E. Some fish also supply vitamin A and D. To add to their vitamins,
the small amount of fat in fish contains Omega 3 fatty acids which have now
been shown to be of great benefit in healing and preventing a whole range of
physical and mental diseases. Nutritionists love to recommend foods which
taste as good as they are healthy – seafood absolutely fits the bill!
Scaling a Fish
Hold the fish firmly by the tail. Use the back of a round bladed knife to
scrape against the scales from tail to head. (This job is less messy if the fish
is held under water.)
Skinning Fillets
Lay the fillet skin side down on a board, with the tail towards you. Hold
the tail end firmly. To keep the knife at an angle of 45º or less, use a slight
sawing action to free the fillet. Fold the flesh forwards as you go and keep the
skin taut. (A pinch of salt on the fingers may help you to grip the skin more
firmly.)http://www.bicoastalseafood.com/preparingseafood.html
Fishes are found both in salt water and fresh water and both have
distinctive tastes and varieties. Based on its internal skeleton structure, they
are divided into two types: The Round Fish and The Flat Fish.
Round Fish has round or oval bodies. It usually has eyes on both sides of
their head and they swim in a vertical position.
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MahiMahi Fish
(Image from Wikipedia)
The research also revealed that tilapia has higher level of potentially
detrimental long-chain Omega-6 fatty acid than 80% lean hamburger,
doughnuts, and even port bacon.
their tissues. This feeding strategy together with the ability of tilapia to grow
under almost any condition, keeps its market prize so low. Thus, it is
considered a staple diet.
Flat Fish has a flat body structures and swims deep down in the sea
in a horizontal position. They have eyes on top of the head. The different
types of flat fishes are:
Mercury in Fish
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The following kinds of fish are known to have high level of mercury.
swordfish
bluefin tuna
sturgeon
atlantic (farmed) salmon
marlins
According to the Food and Drug Administration (FDA), eating less than
six ounces of albacore tuna per week and limiting the consumption of any fish
containing mercury to 12 oz per week are healthy eating habits.
Cooking Tip!
Cook your seafood with garlic. It has been proven to lessen the toxicity
and thereby reduce level of mercury in the human body.
Mollusks
These are shellfish which have a soft meat without any bones with a hard
outer shell. Some of them have only one shell and most have two shells
covering the body inside it like in mussels and clams. The squids and
octopus also come under this group and although they do not have a hard
outer shell they have a single internal shell.
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Types of Crustacean
Crustaceans: These are also from the shellfish family and have hard
outer crust body with other body parts like legs and claws joined to it.
Some of the most common crustaceans that we consume are as follows:
1. Crabs – these can be found all over the world in
fresh, frozen or canned form. The crab flesh can
be used to make different kinds of dishes like
crab cakes, chowders, casseroles, baked dishes.
Snow Crabs They can also be boiled whole with seasoning.
(Image from Wikipedia)
2. Craw/ Cray fish – these are fresh water and look
like small lobster. The crawfish that we find in the
market are usually aqua farmed in Louisiana and
Pacific Northwest. These can be purchased live
or cooked or frozen. Craw fish is a stable food in
Cajun cuisine and is used mostly in popular
Craw/ Cray fish dishes like gumbo and jambalaya. They also
(Image from Wikipedia)
taste great when steamed with some Cajun
seasoning.
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Preparing seafood
Most of the time, we buy fish pre-prepared at the supermarket or the
fishmonger‘s – but if you fancy cooking seafood from scratch, you will need to
know how to prepare your fish first.
Unfortunately, there isn't one universal method for fish preparation;
different species of fish have different body shapes, and so filleting methods
vary by species.
Cooking methods
1. Grilling - seals-in the moisture, nutrients, and flavor of the fish - so it is no
surprise that it is one of the most popular methods of cooking fish. Our top
tips for grilling are:
(a) Be sure to baste the seafood during grilling, to prevent it from
drying out.
(b) Place fish skin-side up.
(c) Score whole fish at the thickest part to enable the heat to penetrate.
(d) Cooking time, on a medium heat, is usually between 8 and 10
minutes.
Grilling is fantastic with halibut steaks and fillets of fish with the skin
still on. Small whole fish such as small mackerel, herring and sardines are
also great for grilling.
2. Baking - fish is perfect if you are looking for a way to cook your seafood
along with other vegetables, herbs or spices. Our top tips for baking are:
a) Fish can be baked either in an oven-proof dish or kitchen foil.
b) Fish does not benefit from high oven temperatures. Small whole fish,
fillets, steaks and cutlets can be cooked for around 15-20 minutes at
200ºC/400ºF/gas mark 6. Large whole fish should be baked at
180ºC/350ºF/gas mark 4 for about 30-40 minutes.
c) Delicate whitefish should be coated with oil or butter before baking.
Baking is great with all kinds of fish, except shellfish. If you would like to
bake shellfish, it must be wrapped in kitchen foil first.
3. Poaching- is fantastic if you are looking for a way to cook your fish while
keeping it moist and tender. Our top tips for poaching are:
a. Poach your fish in water, milk, stock, wine, or cider.
b. Use the leftover poaching liquid to make a sauce for your fish.
c. Cook the seafood just below boiling point.
d. For cubes of fish, poaching takes 10-15 minutes. Poaching works well
with whitefish, such as cod fillets, turbot steaks and halibut. Whole fish
including sole, sea bass, and smoked cod and haddock are all great
for poaching.
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4. Shallow frying - If you do not want to deep fry, shallow frying is probably
the closest you will get to chip shop fish 'n' chips - it is also a bit healthier.
Our top tips for shallow frying are:
a) Coat the fish thoroughly in batter or breadcrumbs to protect the flesh
and stop the fish from absorbing too much fat.
b) Use flour and a small amount of oil for frying - just 2-3 tablespoons.
c) Shallow frying should take around 4-5 minutes, and the fish should be
turned once.
d) Whitefish is fully cooked when its color is an opaque white.
e) Shallow frying works well with all white flatfish, including both halibut
and plaice.
Methods:
1. Mix all ingredients and let stand for at least 4 hours.
2. Grill shrimp for 3 minutes on each side.
Storing Seafood
All seafood spoils easily. It is therefore very important to place fresh fish
in the coolest part of your refrigerator as soon as you get home. You may
keep it in the original wrapper, rewrap it with plastic wrap, or transfer it to a
covered dish or container.
Fresh fish tastes best if it is eaten the day it is caught. If that is
impossible, do not refrigerate it for more than 2 days. Fresh fish can be
wrapped and put it in the freezer as well. Plan to use it within 3 to 4 months.
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Let’s Do it!
Learning Outcome 2:
PREPARE SOUP, SAUCES, AND GARNISHES
Objectives:
At the end of the lesson, you are expected to:
discuss the principles and procedure in preparing soup, sauces, and
garnishes;
identify ingredients according to the given recipe;
prepare variety of soup, sauces and garnishes based on appropriate
techniques;
present soup, sauces and garnishes attractively using suitable
garnishes, condiments and service ware;
compute the selling price and nutritive value of a prepared soup,
sauces, and garnishes; and,
store soup, sauces and garnishes hygienically at the proper
temperature.
Today, the variety of ingredients that you can put in a soup pot is limited
by your imagination. Almost any meat, fish, vegetable, grain, fruit, and dairy
product can be part of the makings of soup. Since many soup recipes contain
something from all four food groups, a bowl of soup can be very nutritious.
The word garnish comes from a French word and means ―to grace or to
provide‖. In kitchen operations, we use the word garnish to refer to the
decoration of food by the addition of other items.
***
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Z A S P K B C R M S T E
C S O U P V R S D C F W
G D F X A C E B F H K N
R B C S K R A Y P D E S
J C K C L N M D G J J U
H P O A J K E A X B K X
N T I D H L D K S D G K
S R K G F P S H F B O U
X W L B C H O W D E R S
U Z B U R Y U A C K L D
T P E E R U P H F J M R
O X G I H Y J O T F R M
SOUP
Soup is a very economical dish, as well. In fact, many of the best recipes
originated in present kitchens around the world. Hungarian goulash, Italian
minestrone, Vietnamese pho (a beef-noodle soup), and creole gumbo are just
a few examples. All of these soups stretch small amounts of expensive foods
into complete meals. Soups can also save your money by combining
leftovers into new taste treats.
Kinds of soup
There are probably as many different blends of soup ingredients as there
are saucepans to put them in. But most soups, no matter what the final taste,
fall into one of four categories. These are stock, creamed soup, puree, and
chowder or gumbo.
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3. Puree – similar to the cream soups is the puree group. These are
somewhat heartier soups that use cooked vegetables (often starchy ones
such as navy beans, split peas, lima beans, or potatoes) as a base.
Because of the high protein content of beans, bean soups make excellent
main dishes. Pureed soups can also be made in the blender or food
processor and served cold. The Spanish salad soup, gazpacho, is
prepared this way. It is made of cucumbers, tomatoes, and other
vegetables blended together with salad oil and vinegar.
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Storing Soups
After purchasing prepared soups, store them in a cool, dry cabinet. They
should not be kept longer than 1 year. Soups made from sctarch should be
refrigerated immediately in a covered, airtight container. Because they are
highly perishable, they should be eaten within a few days. However, soups
can be frozen for several months. Remember to leave about a 2.5-centimeter
(1-inch) head space in the container for expansion. Thaw overnight in the
refrigerator, and the soup will be ready to heat and serve.
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Sauces and garnishes are aspects of food preparation that contribute both
to the taste as well as the presentation of the meal. Many types of food
rely on sauces for their overall flavor. Pasta is an example of a food that is
rarely eaten without a sauce. Sauces are heavily influenced by regions
and cultures. When the meal is prepared and the sauce has been applied,
the final step is often to finish the presentation with a garnish. Garnishes
can be anything from edible flowers, to strategically placed vegetables or
fruit, to a sprinkling of sauce or powder. They are the final element that
completes the dish.
http://hubpages.com/topics/food-and-cooking/cooking-ingredients/sauces-and-garnishes/1523
Sauces
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Varieties of sauces
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http://en.wikipedia.org/wiki/List_of_sauces
1 cup water
1/8 teaspoon pepper
Methods:
1. Sauté onion in butter in a heavy skillet until onion is tender. Discard onion.
Cook butter over low heat until it begins to brown. Add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Add bouillon granules, and
gradually stir in water. Cook over medium heat, stirring constantly, until
thickened and bubbly. Stir in pepper. Serve with beef or pork
2. Bordelaise Sauce: Substitute 1/3 cup dry red wine for 1/3 cup of the water,
and stir in ¾ teaspoon dried parsley flakes and ¼ teaspoon dried whole
thyme; increase pepper to ¼ teaspoon.
3. Mushroom Brown Sauce: Sauté ½ cup sliced mushroom in 2 tablespoons
butter, drain and stir into Basic Brown Sauce. Serve with beef.
http://www.food.com/recipe/basic-brown-sauce-180020
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There are a few points to help you make your sauce recipe a success.
1. Try to use heavy-based stainless steel pans for sauce making, but if you
must use an aluminum pan, use a wooden spoon as your stirring tool. A
metal spoon or whisk in an aluminum pan will discolor the sauce. Heavy-
based stainless steel will also distribute the heat more evenly and
sauces are less likely to stick or burn on the bottom.
2. Pay attention to the temperature mentioned in the recipe. If it says
medium, use medium heat. When it tells you to stir constantly, please do
it because otherwise you will have lumps.
3. Some sauces can be made ahead of time. Other recipes require you to
make the sauce right before you use or serve it.
4. Some sauces benefit by using clarified butter. A recipe is included on
how to do that. It makes a lot and can be stored in the refrigerator for a
few weeks (be sure to date it) or frozen until needed in a glass jar.
Clarified butter resists smoke longer and makes your delicate sauces
such as hollandaise sauce much nicer. Besides, you can use it to fry or
sauté poultry, fish or potatoes.
5. Make sure you have all the ingredients on hand first. Then measure
them out and get out your utensils. Next, read the recipe through again.
Finally begin the sauce.
White sauce should be a part of every cook's repertoire, but the concern
over making a lumpy sauce can put fear into any beginner. It should not
because if you follow instructions, it comes out just fine. Keep adding things
until it comes out like you want it to be. The butter and flour mixture, which is
known as the roux, must be cooked for a full minute to remove the raw taste
from the flour. The milk, broth or liquid is then added a little at a time and
stirred to a smooth paste between each addition. You can add the milk a little
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faster as you come to the end, but all lumps must be stirred out before adding
more milk or they will be impossible to get rid of later.
If you choose to make hollandaise on the stove there are a few rules to
follow. First, keep the heat low or cook it over a double boiler making certain
the water underneath is not boiling or touching the top pan or you will get
scrambled eggs. Both hollandaise and mayonnaise are what are known as
emulsified sauces. That means you must create an emulsion where all the
ingredients are combined correctly to the desired thickness and do not
separate on standing. Use clarified butter for the hollandaise. The egg yolks
are whisked with the water using a good wire whisk in a stainless steel heavy-
based pan over very low heat. This creates a stable base for the sauce. The
melted clarified butter is added very slowly to the egg yolks, while whisking
continuously, to emulsify the mixture. If the sauce needs to stand for a while
before use, cover it with the plastic wrap actually touching the entire surface
of the sauce.
The rules are the same with the mayonnaise only you are adding oil to the
beaten egg-lemon juice-mustard mixture almost drop by drop at first, slowly
increasing to a thin stream while whisking constantly. You are not using the
stove for this recipe so place a bowl on a damp cloth to prevent it slipping
while whisking, as you will probably find it easier to tip the bowl slightly. When
making other sauces, prepare all of your chopped and sliced ingredients
before you begin the final cooking or mixing process.
http://cookingwithshirley.com/successful_sauce_preparation.htm
Storing Sauces
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2. Sterilize Seasonings:
High-quality seasonings that have been properly
treated by their manufacturer are significantly less
likely to cause premature sauce aging. However, to
further decrease the risk, a good practice is to
sterilize seasonings by sautéing them in oil (or boiling them in water) just prior
to adding them to your tomato-based sauce.
Garnishes
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Plate selection
The importance of the plate selection should not be underestimated. To
achieve a well presented dish, the plate must be in harmony with the food and
the garnishes. Also keep in mind that the plate must be appropriate for the
type of food being served.
The table below containing lists of some common plate sizes and their uses.
Butter plate
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Main plate
Varieties of Garnishes
https://nationalvetcontent.edu.au/alfresco/d/d/workspace/SpacesStore/873cbf48-b1ef-49cd-9f57-
dec6679c9f8d/409/shared/resources/kitchen/serve/sauces.htm
STEPS
1. Consider first the impact you want to make. Thinking about what you
can do and how to do it is the most important factor and virtually anything
edible can be a garnish.
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Visual impact (be it shape, color, visual texture such as shiny or dull or
finally its size)
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3. Consider how the garnish will be eaten. The aim of the game is to get
the garnish to both improve the meal, but also be part of the meal.
4. Consider the flavor. If it does not taste good with the meal, there is little
point to it. If it adds to, or compliments the flavors then you are going well,
but incompatible flavors (such as fried crispy garlic on a dessert) or
inedible garnishes could destroy a perfectly cooked meal.
Lemon, orange or lime slices or half slices, wedges, segments and zest. Even
the juice can be used as an aromatic if dappled around the edge of the plate
or used in a dressing.
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Think about shapes. Fruits and vegetables can be cut into thin strips,
slices, flowers or other shapes, and some twist interestingly (such as thin
carrot shreds or slices of green spring onion leaf) when placed into iced
water. Chocolate melted into a thin layer and set, as well as pastry, fondant
and other moldable ingredients are easy to make shapes from.
Gelatin products also make a fine basis for garnish. By mixing a heated
flavored liquid such as a savory clear beef stock, herb infusion (much like
making a tea) or sweet syrups, with ordinary gelatin (the pack would give a
ratio of how much to add as the products do vary). They can be clear, colored
or opaque (with adding cream), poured onto a plate and chilled on the fridge
to look like a clear mirror like lake, set in a mould or cut into cubes, diamonds
etc to look like jewels.
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8. Take note of garnishes when you go out for a meal, or read a food
magazine and see if you can duplicate it for cooking for your friends or
family.
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Let’s Do it!
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The word poultry refers to any domesticated bird used for human
consumption. Once reserved for special occasions, chicken and other poultry
have become common place in restaurants and homes. The subtle and
familiar flavor of chicken lends itself well to a number of different cooking
methods. It is considered very nutritious, poultry entrees among the most
popular on most menus.(The Professional Chef 8th Edition) the Culinary Institute of
America
Activity 1. SEQUENCING
Direction: Arrange the following methods of braising accordingly using
the letters A-D. Use your quiz notebook to write your answers.
_____1. Coat each piece of poultry with flour.
_____2. Cover the pan, and cook slowly for 1 ½ to 2 ½ hours or until a
fork can be inserted with ease.
_____3. Drain off the fat, and add about 250 ml (1 cup) of liquid. The
liquid can be water, broth, tomato juice, etc.
_____4. Heat 30 ml (2 tablespoons) of oil or shortening in a skillet, and
brown the poultry pieces lightly.
POULTRY
(The Professional Chef 8th Edition) the Culinary Institute of America
Similar to other meats, poultry must undergo a mandatory inspection for
wholesomeness. Depending on numerous factors, such as carcass shape
and the ratio of meat to bone, the grading system is as follows: USDA A, B, or
C. Once inspected, the birds are plucked, cleaned, chilled, and packaged.
They may be purchased whole or in parts. Poultry is classified by age -
the younger the bird, the more tender the flesh.
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Classes of Poultry
Roasting
Chicken, turkey, goose, and duck are all delicious; roasted whole in the oven.
You may or may not want to stuff them. (Stuffed birds take 15 to 30 minutes
longer to cook.)
2. Place the bird, breast side up, in a shallow roasting pan. Skewer
the cavity closed, if desired.
Broiling
This method is used for chicken or turkey parts:
1. Preheat the broiler.
2. Brush the poultry with melted butter or margarine, and place it skin
side down on the rack of a broiling pan. Sprinkle with seasonings.
3. Place the broiler pan 12 to 18 centimeters (5 to 7 inches) from the
heat. When broiling chicken, broil the first side for 20 to 25 minutes,
basting occasionally with pan drippings. Then turn it over and broil for
15 to 20 minutes longer. Turkey parts may take twice as long.
4. Broiled poultry is done when a fork can be inserted with ease.
Barbecuing
You can cook chicken on an outdoor grill, using the same methods as
for broiling. Brush your favorite barbecue sauce on during the last 15 to
20 minutes of cooking.
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Pan frying
Oven Frying
1. Coat the poultry pieces in the same manner as for pan frying, and
place them in a single layer in a foil-lined baking pan.
2. Pour 60 ml (1/4 cup) of melted butter or oil over the poultry, and bake it
at 190 degree C (375 degree F) for 40 to 45 minutes, turning once.
Braising
This method is more suitable for older, less tender chicken and for turkey
parts:
1. Coat each piece of poultry with flour.
2. Heat 30 ml (2 tablespoons) of oil or shortening in a skillet, and brown
the poultry pieces lightly.
3. Drain off the fat, and add about 250 ml (1 cup) of liquid. The liquid
can be water, broth, tomato juice, etc.
4. Cover the pan, and cook slowly for 1 ½ to 2 ½ hours or until a fork can
be inserted with ease.
Simmering
This is also best for older stewing chickens or fowls, but you can use
broiler-fryers and turkeys too.
1. Place the poultry in a deep saucepan or Dutch oven. Add seasonings
of your choice and cut-up vegetables, if you wish. Cover the bird with
water.
2. Heat the liquid to boiling over high heat. Reduce the heat to low.
Cover the pot, and simmer for several hours or until the bird is tender
when pierced with a fork. Do not pour out the broth. It makes
delicious soup as well as sauces.
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Ingredients:
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Let’s Do it!
Enhancement activity
A) Observe the different kinds of fish sold at the market. Identify them and
describe their appearance.
B) Observe at the market the quality of meat sold. Tell whether the meat is of
good quality or not.
Integration
In one way or another, farmers supply almost all the food we eat. Some farmers
raise cattle, chickens, or dairy cows. Other farmers grow fruits, vegetables, or
grains. Farmers provide food we find in grocery stores.
So, what else do you think a farmer has to do to keep a farm running?
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Quarter IV
Overview
This chapter discusses hot meal vegetables and meat dishes preparation.
It includes types, selection guidelines, proper storage and appropriate and
varied preparation of vegetables and meat dishes to help increase palatability
of the food served and to stimulate appetite of the recipient of the dishes,
taking into consideration the nutrients or type of food need.
Objectives:
At the end of the lesson, the students are expected to:
Discuss principles, procedures , and ingredients in preparing hot
meals - Vegetable Dishes and Meat Dishes
Prepare and present a range of hot meals; and,
Store hot meals hygienically.
Pre-Test
I. MULTIPLE-CHOICE
Direction: Read each questions carefully. Using a quiz booklet, write the
letter that corresponds to your answer in each question.
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8. Which form of meat can be found in the wet markets which has not
undergone any processing, freezing, chilling or treatment?
A. Chilled meat B. Cured meat
C. Fresh meat D. Canned meat
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Classification of Vegetables
o Vegetables classification is defined by the part from which they originated.
Roots Stem
o Carrots Celery
o Beets Asparagus
o Turnips
o Radishes
Bulb Leaves
Onion Spinach
Garlic Lettuce
Seeds Flowers
Beans Broccoli
Corn Cauliflowers
Peas
FRUITS
Avocado, Cucumber
Eggplant, Okra SEEDS
Pepper Beans
Pumpkin Corn
Snap beans Lentil
Squash Peas
Tomato
FLOWERS
Artichoke
Broccoli
Cauliflower
LEAVES
STEM AND SHOOTS Beet greens, Bok choy (Chinese chard) Brussels
Anise (Fennel) sprouts, Cabbage, Chard, Chinese cabbage,
Asparagus Collards, Dandelion greens, Endive, Escarola, Kale,
Celery Lettuce, Mustard green, Parsley, Romaine,
Kohlrabi Spinach, Turnip green, Watercress
BULBS
TUBERS Chives, Garlic,
Ginger root Leek, Onion,
Potato Shallot
Sunchoke (Jerusalem artichoke)
ROOTS
Beet, Carrot, Celeriac
(Celery root), Jicama,
Parsnip, Radish,
Rutabaga, Sweet potato,
Turnip
http://www.asianonlinerecipes.com/tips/classification-of-vegetables/
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5. Drink tea.
Drinking green tea everyday has health benefits such as flavonoids
(anthocyanin and proanthocyanichin) which may enhance the antioxidant
activity of vitamin E (alpha tocophenol) and trigger weight loss by
stimulating the body to burn calories and thereby decrease body fat.
Green tea is loaded with EGCG (epigallocatechin) which has the ability for
binding to a certain procancer protein. Furthermore, green tea and black
tea contain antioxidant polypehnols that thought to block cell damage.
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Other factors to be considered are shape, color, texture and flavor of the
vegetable dish in relation to the rest of the meal. Such characteristics should
not clash with the characteristics of the other dishes. Instead, the shape,
color, texture, and flavor of the vegetable dish should enhance the desirable
qualities of the meal it is served with.
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Let’s Do it!
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The most widely used type of red meat is pork, beef and lamb. Other type
of red meat includes carabeef, chevon, horsemeat, rabbit, and venison.
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Types of meat
Meat from herbivores: Meat from other animals:
Beef cattle Goat
Sheep Rabbit
Swine Deer
Moose
Horse
Squirrel
Kangaroo (in Australia)
Fresh meat – found in the wet markets, fresh meat has not undergone any
processing treatment, chilling, or freezing.
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Frozen meat – frozen meat has undergone chilling and freezing and is
usually available in supermarkets.
Chilled meat – this form of meat has just been cooled at 1-3o C (34-36oF)
within four hours after slaughter.
Canned meat – canned meat is meat, which has been processed by the
addition of preservatives and then canned. Liver spread, meat loaf and
corned beef are examples of canned meat.
Cured meat – this is meat to which preservatives such as salt, sugar, sodium
nitrate and spices have been added. Examples of these are longaniza,
tocino, corned beef and hotdog.
Beef cuts
Suggested cooking
Local term English term method
Suggested dishes
Punta y pecho Brisket Simmer Pares, Korean Beef Stew
Paypay Chuck Braise Beef Roast Pot
Kamto/Kabilugan Flank Stew Beef Roulade
Kenchi Fore Shank Braise, stew Beef with Mushroom
Kenchi Hind Shank Braise, stew Kare-kare
Kadera Loin End Steak, roast, braise Roast Beef; Steak
Crispy Tadyang; Korean
Liempo/Tadyang Plate Fry, stew, braise
Ribs
Leeg Neck Braise, stew Pochero, Kare-Kare
Kortillas Ribs Braise, roast Korean Beef Stew
Tapadera Rump Braise, roast Roast Beef
Kaldera Short Loin Braise, steak Beef with Broccoli
Lomo Tenderloin Steak Teppanyaki, Steak alaPobre
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Pork cuts
http://www.cfs.purdue.edu/class/f&n202/Pork_slides/Pork_Cut_ID_Tutorial.html
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Storage of meats
All meats must be refrigerated or frozen according to recommended
temperatures. They should be held in the refrigerator no longer than
suggested maximum times, usually 3-5 days although ground and
variety meats will only last 1 or 2 days.
Most meats can be kept frozen for 6-12 months if properly wrapped to
avoid freezer burn caused by moisture loss.
Beef Pork
Calderetang baka Pork Sinigang
Pochero Kare-kareng pata
Tinolang baka at mais Sisig
Beef and mushroom salpicao Binagoongang baboy
Bistek tagalog Humba
Mechado Menudo
Meatloaf Dinuguan
Calderetang Baka
http://www.google.com.ph/imgres?imgurl=http%3A%2F%2Fwww.pinoyrecipe.net%2Fwp-
content%2Fuploads%2F2007%2F12%2Fkalderetang-baka-pinoy-
recipe.jpg&imgrefurl=http%3A%2F%2Fwww.pinoyrecipe.net%2Fkalderetang-baka-recipe-beef-
kaldereta%2F&h=333&w=500&tbnid=OJqev-
p_hTnIYM%3A&zoom=1&docid=GtIEOtHh6rsksM&ei=bSl7U6mxOYmkkgWwvYGAAw&tbm=is
ch&client=firefox-
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Cooking Procedure
1. In large cooking pan add in the canola oil, heat the pan and fry the carrots and potatoes
until it turns light brown.
2. Remove from the pan the fried potatoes and carrots then set aside
3. In the same pan, sauté the garlic and onions
4. Next add the beef and saute for 5 minutes
5. Add water and let the beef boil until tender about 2 hours (for shorter time in cooking use
pressure cooker to soften the beef for only 30mins)
6. Once the beef is already tender add the tomato sauce and liver spread then simmer for
10 minutes
7. Add green bell pepper, crushed chili, olives, carrots, bay leaves and potatoes then
simmer for another 8 minutes
8. Add salt and pepper to taste.
9. Serve hot with rice.
Pochero
Ingredients
1 lb pork belly, chopped
2 medium tomatoes, diced
1 medium onion, diced
1 teaspoon garlic, minced
2 to 2 1/2 tablespoons patis (fish-sauce)
1 tablespoon whole pepper corn http://www.google.com.ph/imgres?imgurl=http://www.cwargentina.com/blog/wp-
1 small can tomato sauce content/uploads/2013/07/110527680.jpg&imgrefurl=http://www.cwargentina.com/blog/tag/
puchero/&h=197&w=256&tbnid=DhcZPCvTMj0PxM:&zoom=1&tbnh=154&tbnw=199&
1 cup chick peas (garbanzos) usg=__nFcOY00qKixZYx4ULuLybWI29Ls=&docid=Pmf-
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Let’s Do it!
Enhancement activity
Individual Activity
1. Watch the following video on how some vegetables and meat dishes are
prepared.
a. vegetables
kare-kareng gulay:
http://www.youtube.com/watch?v=lKUuUdnWG6s
Mongolian Togue:
http://www.youtube.com/watch?v=80532RpRnxw
b. meat
Beef tenderloin medallion steak:
http://www.youtube.com/watch?v=vrg6TUzJ0Q8
Pork belly: http://www.youtube.com/watch?v=0wDyFuwfybY
2. Answer the following questions after watching the videos. Choose one
dish from vegetable and one dish from meat.
a. What are the ingredients needed to prepare the dish?
b. What are some important things to take note when preparing
the dish?
c. What do you think are other ways to make dish healthier for the
consumer?
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Group Activity
Prepare dishes that are appropriate for a person who needs to have a low
protein, low fat and low salt diet/meal (breakfast, lunch and dinner) using
vegetables and meat.
Directions:
1. Grouping should be 5-8 students per group.
2. Create dishes which are appropriate for patients who need to have low
protein, low fat and low salt diet/meal (breakfast, lunch and dinner)
using vegetables and meat.
3. Compute for the caloric content of the planned meal.
Grading Rubrics
5 4 3 2 1
Performance Excellent Very Satisfactory Fair Needs
criteria satisfactory improvement
Prepares, Prepares, Prepares, Prepares, Prepares, No attempt to
checks and checks and checks, and checks and checks, and prepare, check
uses needed uses all uses most uses some uses none of and use
material, needed needed needed the needed needed
ingredients materials, materials, materials, materials, materials,
prior to actual ingredients ingredients ingredients ingredients ingredients
activity. prior to actual prior to actual prior to actual prior to actual prior to actual
activity. activity. activity. activity. activity.
Work Systematic Systematic Systematic Never follows No attempt to
Application application of application of application of systematic apply
Procedure all work work work application of procedure to
procedure all procedure procedure procedure and the Activity
the time even most of the some of the highly given
without proper time with time with development
supervision minimum constant on
supervision supervision supervision
Safety and Highly self- Self- Self- Needs to be Not motivated
security work motivated and motivated and motivated and motivated and and totally
habits observes all observes observes does not disregards
safety and most safety sometimes observe safety safety and
security and security some of the and security
precautions all precautions safety and security precautions in
the time most of the security precaution in work
time in work precautions in work
work
Speed/Time Finished the Finished the Finished the Finished the No work at all
work ahead of work on work close to work beyond
time time given time the given time.
Integration
In this module, you have learned some important information about good
nutrition. You can share some of the information with your family. For example, you
might talk with your family about ways to get enough of the right kinds of foods. You
could tell your family what you have learned about vegetable dishes and meat
dishes.
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Test 1. MULTIPLE-CHOICE
Direction: Read each question carefully. Choose the letter that best
describes the statement. Write the letter of your answer on
your quiz notebook.
1. Which of the following is not an effect of cooking vegetables?
A. It softens cellulose
B. It alters/improves flavor
C. It improves digestibility
D. It gelatinizes the starch.
A. A & B only B. C & D only C. A and C D. None of the
above
2. Which of the following is classified as a root vegetable?
A. Asparagus B. Carrot
C. Broccoli D. Garlic
3. In washing and brushing vegetables, which of the following is not
removed?
A. Microorganisms B. Soil
C. Peeling D. Pesticides
4. Which of the following is a meat dish?
A. Caldereta B. Denegdeng
C. Laing D. Lumpia
5. Which of the following are factors to consider when purchasing
vegetables?
A. freshness
B. absence of the decay or insect infestation
C. lack of any mechanical damage or injury
D. right degree of maturity
E. variety
A. A & B only B. C & D only C. A and C D. All of the above
6. What is the suggested duration for meat to be held in refrigerator?
A. 1-3 days B. 3-5 days
C. 5 days to 1 week D. 1-6 months
7. Which of the following is a type of meat from herbivore?
A. Rabbit B. Swine
C. Horse D. Cattle Beef
8. Which form of meat can be found in the wet markets which has not
undergone any processing, freezing, chilling or treatment?
A. Chilled meat B. Cured meat
C. Fresh meat D. Canned meat
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9. Meat that has undergone chilling and freezing and is usually available in
supermarkets
A. Fresh meat B. Juicy meat
C. Frozen meat D. Roasted meat
III. ESSAY
Direction: Write a reflection by answering each given the question
below. Write your answer in your quiz booklet.
2. What is your favorite meat dish and why? What important nutrients can
you derive from this particular dish?
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Prepare a meal plan for one day. Your meal plan should include the
recommended number of servings from each of the four food groups.
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6. Preparing a Soup
a) Methods of preparing a soup
b) Tools, equipment, utensils needed in preparing a soup
c) Safe Food Handling
d) Standard serving portion
e) Presentation of a soup
f) Safety and hygienic practices in storing a soup
7. Preparing Garnishes
a) Methods of preparing garnishes
b) Tools, equipment, utensils needed in preparing garnishes
c) Food and Safety Hazard
d) Safe Food Handling
e) Standard serving portion
f) Presentation garnishes
g) Safety and hygienic practices in storing garnishes
8. Preparing Poultry Dish
a) Methods of preparing poultry dish
b) Tools, equipment, utensils needed in preparing poultry dish
c) Food and Safety Hazard
d) Safe Food Handling
e) Standard serving portion
f) Presentation poultry dish
g) Safety and hygienic practices in storing poultry dish
9. Preparing Vegetable Dish
a) Methods of preparing vegetable dish
b) Tools, equipment, utensils needed in preparing vegetable
dish
c) Food and Safety Hazard
d) Safe Food Handling
e) Standard serving portion
f) Presentation vegetable dish
g) Safety and hygienic practices in storing vegetable dish
10. Preparing Meat Dish
a) Methods of preparing meat dish
b) Tools, equipment, utensils needed in preparing meat dish
c) Food and Safety Hazard
d) Safe Food Handling
e) Standard serving portion
f) Presentation meat dish
g) Safety and hygienic practices in storing meat dish
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SUMMATIVE ASSESSMENT
Test I. Multiple-Choice
Direction: Choose the letter that best describes the statement. Write
the answers on your quiz notebook.
8. Ingestion of carrots, alfalfa sprouts, and oatmeal in the body have been
found to eliminate a type of bad cholesterol
A) HDLs
B) LDLs
C) Omega-3 Oil
D) Triglycerides
9. It reduces LDLs but have no effect on HDLs.
A) Unsaturated Fats
B) Monounsaturated Fats
C) Polyunsaturated Fats
D) Omega-3 Oils
10. There are fats that can be derived from safflower, corn, and sunflower oils
A) Monounsaturated
B) Unsaturated
C) Saturated
D) Polyunsaturated
11. This is the economical way to ensure adequate and balanced vitamin
intake
A) take a vitamin supplement
B) eat a high protein diet
C) eat a well-balanced diet
D) eat between meal snacks
12. The effect of vitamin C deficiency is known as _________.
A) scurvy
B) pernicious anemia
C) rickets
D) beriberi
13. It is the purpose of vitamin C to the human body tissues
A) is incorporated into the cell membrane
B) creates a physical barrier
C) can recognize foreign substances
D) forms collagen to bind cells together
14. A vitamin C deficiency is characterized by __________________.
A) easy bruising and pinpoint hemorrhages
B) cracked and bleeding lips
C) fevers and infections
D) neurological disorders
15. One of the following set of lunch is a good source of vitamin C
A) tuna sandwich, tomato soup and strawberries
B) hamburger, fries and coke
C) hot dog, milk shake and cookies
D) roast beef, mashed potato, and tossed salad
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16. This period is simply defined as a child not over two years of age.
A) Infant
B) Adult
C) Teenager
D) Pregnant and Lactating Mother
17. This is a period of rapid growth, mental changes, and emotional
development.
A) Infant
B) Adult
C) Teenager
D) Pregnant and Lactating Mother
18. This period tends to be independent in terms of their food choices.
A) Infant
B) Adult
C) Teenager
D) Pregnant and Lactating Mother
19. This period needs high nutritional requirement because of the rapid build-
up of the fetus in the womb.
A) Infant
B) Adult
C) Teenager
D) Pregnant and Lactating Mother
20. The FNRI recommends that this stage consumes six to eight glasses of
water and other beverages, daily.
A) Infant
B) Adult
C) Teenager
D) Pregnant and Lactating Mother
21. Mr. Lara is working more than eight hours. He arrives usually at the office
one hour before his official time to work. He goes off the office late night
finishing all the Tests assigned to him. What entrepreneurial trait is shown by
Mr. Lara?
A) Hard Working
B) Profit-oriented
C) Demonstrate Initiative
D) Risk-taker
22. In an organization, different personalities are packed. Clashing of ideals
and self-interest are very noticeable among the members. In this case, what
entrepreneurial skill is appropriate to handle this case?
A) Self-confidence
B) Committed
C) Builds on strengths
D) Risk-taker
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Very good
Satisfactory Poor
Indicator (has no more
(has four to (has more than
than three
seven errors) seven errors)
minor errors)
(7 – 4) ( 3 – 1)
(10 – 8)
1. Gave an interesting
introduction
2. Presented clear explanation
of topic
3. Presented information in
logical manner
4. Used complete sentence
5. Offered a concluding
summary
6. Spoke clearly, correctly,
distinctly, and confidently
7. Maintained eye contact
8. Maintained acceptable
posture.
9. Utilized audio-visual aids
10. Handled questions and
comments
Total
SYNTHESIS
As you go through this module, you will be able to assess yourself with the
characteristics and competencies of a successful caregiver as health support
services provider.
Personal Entrepreneurial Competencies (PECs) and Business
Environment and Business Ideas open the module with vast world of
possibilities in putting up own health-care related opportunities.
This module furthers its lessons on the application of principles and key
concepts in the preparation of cold meals (appetizers, sandwiches, salad, and
desserts) and preparation of hot meals (egg dishes, pasta grain, farinaceous
dishes, sea foods dishes, soup, sauces, garnishes, poultry dishes, vegetables
dishes, and meat dishes).
Furthermore, this module focuses on the procedures, selection of
ingredients, serving, presentation, computation of selling price, and proper
storage.
GLOSSARY
Apricots. Orange colored fruits full of beta-carotene and fiber that are one of
the first signs of summer. Although dried and canned apricots are
available year-round, fresh apricots with a plentiful supply of vitamin
C and are in season in North America from May through August.
Beet greens. Beets, along with their greens, belong to the Goosefoot family,
known as Chenopodiaceae. It‘s best to use beet greens within two
or three days after refrigeration. Enjoy beet greens by themselves as
a salad or with other leafy vegetables, or sauté them in a bit of olive
oil or balsamic vinegar and salt for a delicious side dish.
Bland Diet. A bland diet is a diet consisting of foods that are generally soft,
low in dietary fiber, cooked rather than raw, and not spicy. Bland
diets are often recommended following stomach or intestinal
surgery, or for people with ulcers, heartburn, nausea, vomiting,
and gas. It allows the digestive tract to heal before introducing
more difficult to digest foods.
Bran. Known as miller's bran, is the hard outer layers of cereal grain. It
consists of the combined aleurone and pericarp. Along with germ, it
is an integral part of whole grains, and is often produced as a by-
product of milling in the production of refined grains.
Cereals. A grain used for food, for example wheat, maize, or rye.
Croutons. Buttered bread shapes baked in the oven until crisp and brown.
Crustaceans. These are also from the shellfish family and have hard outer
crust body with other body parts like legs and claws joined to
it.
Cutting Board. This is the only surface on which you should do cutting or
chopping.
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Finger food. Meant to be eaten directly using the hands, in contrast to food
eaten with a knife and fork, chopsticks, or other utensils.
Frankfurters. Also called wiener, or (in the United States) hot dog, highly
seasoned sausage, traditionally of mixed pork and beef.
Frankfurters are named for Frankfurt am Main, Ger., the city of their
origin, where they were sold and eaten at beer gardens.
Garnishes. The word garnish comes from French and means 'to grace or to
provide'.
Meat. Is animal flesh that is eaten as food. The most widely used type of
red meat is pork, beef and lamb. Other type of red meat includes
carabeef, chevon, horsemeat, rabbit, and venison.
Mollusks. These are shellfish which have a soft meat without any bones
with a hard outer shell.
Nectarines. Smaller and smooth skinned golden yellow with large blushes of
red. Their yellow flesh has a noticeable pink tinge, with a distinct
aroma and a more pronounced flavor.
Pasta. Food made from a mixture of flour, water, and sometimes eggs that
is formed into different shapes.
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Quiche. Essentially a baked custard (savory rather than sweet) in a pie shell.
Sauce. A wide range of flavored liquids that are served as part of the meal,
or dish.
Skewer. A pointed wood or metal rod used for trussing joints of meats and
poultry or for holding meat, fish or pieces of vegetables.
Skillet. A very heavy, thick bottomed frying pan used for pan-frying when
a very steady, even heat is needed.
Strainer. Made of medium to fine metal mesh and is used to separate solid
ingredients from liquids.
Stratas. Composed of egg, cheese, and bread casseroles that puff up when
baking.
Therapeutic Diet. A therapeutic diet is a meal plan that controls the intake of
certain foods or nutrients. It is part of the treatment of a medical
condition and are normally prescribed by a physician and planned
by a dietician. A therapeutic diet is usually a modification of a
regular diet. It is modified or tailored to fit the nutrition needs of a
particular person.
Veal. The meat of young cattle (calves), in contrast to the beef from older
cattle. Though veal can be produced from a calf of either sex or any
breed, most veal comes from male calves (bull calves) of dairy
cattle breeds. Generally, veal is more expensive than beef from
older cattle.
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Caramelize – To caramelize sugar, heat sugar over low heat until it melts
and develops a flavorful, golden-brown color.
Chop – To cut food into small even-sized pieces using a knife or food
processor.
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Dice – To cut small uniform cubes of any solid ingredient e.g. cheese or
carrots, first cut the food into even-sized thick strips and then
slice crosswise into cubes.
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Mince – To cut into very fine, even pieces using a sharp knife, a food
processor or a mincer.
Prick – To make a single small hole or several small holes, often with
a fork, e.g. to bake blind, first prick the pastry base with a
fork.
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Roast – To cook in the oven, usually with the addition of fat or oil.
Rub in – A method of incorporating fat into flour by rubbing the fat with
the fingertips until it combines with the flour to form a mixture
with a breadcrumb-like consistency, e.g. rub the butter into
the flour and add enough cold water to form smooth dough.
Pastry, scones, cakes and biscuits are made using the rub in
method.
Scoop – A hand held toll with a small semi-circular bowl at one end to
scoop portions of foods such as ice cream, sorbet, mashed
potato or rice.
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Bibliography
Books
Journal
Blaylock, Russel (September 2007). ―Eating Fish: What you need to know‖
Blaylock Wellness Report. Vol. 4, No. 9
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