Quarter IV

Overview
Remind your class of the following target for this quarter. Provide a brief discussion
for each objective.

33 discuss principles, procedures, and ingredients in preparing hot meals –

vegetable dishes and meat dishes
33 prepare and present a range of hot meals; and,
33 store hot meals hygienically.

Let’s See What You Know

Pre-Test

Test 1. MULTIPLE-CHOICE

DRAFT
Direction: Read each questions carefully. Write the letter that corresponds to
your answer in each question in a quiz booklet.
1. This refers to the glossy or shiny appearance of meat when roasted.
A. appearance
B. flavor
C. juiciness
D. tenderness
2. Which of the following is not an effect of cooking vegetables?
A. It alters/improves flavor.
B. It gelatinizes the starch.
C. It improves digestibility.
D. It softens cellulose.
A. A & B B. A & C C. C & D D. None of the above
3. Which of the following is classified as a root crop?
A. asparagus
B. broccoli
C. carrot
D. garlic
4. Which of the following is a meat dish?
A. denengdeng
B. humba
C. laing
D. lumpiang toge

1
5. Which of the following is a factor to consider when purchasing vegetables?
A. absence of decay or insect infestation
B. freshness
C. lack of any mechanical damage or injury
D. right degree of maturity
E. variety
A. A & B B. A & C C. C & D D. All of the above
6. Which of the following cannot removed by washing and brushing vegetables?
A. microorganisms
B. peeling
C. pesticides
D. soil
7. Which of the following is not a herbivore?
A. goat B. swine
C. horse D. rabbit
8. Which form of meat can be found in the wet markets and has not undergone any
processing, freezing, chilling or treatment? Answer key:
A. chilled meat B. cured meat 1. C
C. fresh meat D. canned meat 2. D
9. What is the suggested duration for meat be stored in a refrigerator? 3. C
A. 1-3 days B. 3-5 days 4. B

DRAFT
C. 5 days to 1 week D. 1-6 months 5. D
10. Which of the following is a vegetable dish? 6. B
A. teppanyaki B. pochero 7. B
C. fritada D. chopsuey 8. C
9. A
Test II. True or False 10. B
Read each question carefully. If the statement is correct, write TRUE and if the
statement is incorrect, write FALSE. Write your answer in your quiz booklet.
______1. Vegetables classification is defined by the part from which they originated.
______2. Freezing is the best way to store all meat types regardless of when it will be
prepared.
______3. In cooking meat dishes, liquid may not be added.
______4. “Isaw” is known as intestine in English language.
______5. In choosing vegetables in the market, weight is a great factor to consider.
______6. Frozen meat has undergone chilling and freezing and is usually available in
supermarkets.
______7. Tough meat cuts should be cooked using moist heat or with liquid at low
temperature over long periods.
______8. Liver of pork can be cooked as adobo.
______9. Vegetables taste best when they are cooked tender crisp.
______10. “Twalya” is known as tripe in English language.

Answer key:
1. TRUE 2. FALSE 3. FALSE 4. TRUE 5. TRUE 6. TRUE 7. TRUE
8. TRUE 9. TRUE 10. TRUE

2
Test III. Identification A
Name at least five (5) vegetables that you know and indicate its type. Write your
answer in your quiz booklet. (Answers may vary)

Name of vegetable Type of vegetable

1
2
3
4
5

Test IV. Identification B

Identify at least five (5) meat dishes that you know of and indicate its type of
meat. Write your answer in the space provided below. (Answers may vary)

Name of meat dish Type of meat

1
2
3

DRAFT
4
5

LESSON 1: PREPARE HOT MEALS

Learning Outcome 1: PREPARE VEGETABLE DISHES

Activity 1. NAME THAT VEGETABLE

Instruct the learners to identify at least five (5) vegetables that they know and
indicate its type. Assist them in answering using the table below. (Answers may vary)
Name of vegetable Type of vegetable
1
2
3
4
5
6
7
8
9
10

3
 Review of Learning Outcome 1

Activity 2. KNOW YOUR KITCHEN PROWESS

Motivate learners to recall any vegetable dish that their family is preparing during
special or ordinary occasion at home. Present the recipe in class.

Let’s Do it!

Activity 3. COOKING TIME

Have learners form a group with four to five members. Each group will prepare
variety of vegetable dish from the different recipes, cultural background and condition
of the patient.

Activity 4. PRESENTATION TIME

DRAFT
Guide learners to create and present vegetable dish attractively using appropriate
accompaniment, garnishing, and serving portion.

Activity 5. COMPUTATION OF THE SELLING PRICE AND NUTRITIVE VALUE

Guide the learners on how to compute the selling price of the presented vegetable
dish (Activity 4) and its nutritive value. Encourage them to preset the output in class.

Learning Outcome 2: PREPARE MEAT DISHES

Activity 1. NAME THAT MEAT

Instruct the learners to identify at least five (5) meat dishes that they know of and
indicate its type of meat. Assist them in answering using the table below. (Answers
may vary)
Name of Meat Dish Type of Meat
1
2
3
4
5
6
7
8
9
10

4
 Review of Learning Outcome 2

Activity 2. KNOW YOUR KITCHEN PROWESS

Motivate learners to recall any meat dish that their family prepares during especial
or ordinary occasion at home. Present the recipe in class.

Let’s Do it!

Activity 3. COOKING TIME

Have learners form a group with four to five members. Each group will prepare
variety of meat dish from the different recipes, cultural background and condition of
the patient.

Activity 4. PRESENTATION TIME

DRAFT
Guide learners to create and present the meat dish attractively using appropriate
accompaniment, garnishing, and serving portion.

Enhancement activity
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 remember when preparing the dish?
c. What do you think are other ways to make dish healthier for the
consumer?

5
Group Activity

Prepare dishes that are appropriate for a person who needs to have low protein,
low fat and low salt diet/meal (breakfast, lunch and dinner) using vegetables and meat.

Directions:

1. Grouping should have be learners.

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
4 1
Performance 5 3 2
Very Needs
criteria Excellent Satisfactory Fair
satisfactory improvement
Preperations prepares, prepares, prepares, prepares, no attempt
checks and checks, and checks and checks, and to prepare,
uses all uses most uses some uses none of check and
needed needed needed the needed use needed

DRAFT
materials, materials, materials, materials, materials,
ingredients ingredients ingredients ingredients ingredients
prior to prior to prior to prior to prior to
actual actual actual actual actual
activity activity activity activity activity
Work systematic systematic systematic never follows no attempt to
Application application application application of systematic apply
Procedure of all work of work work application of procedure
procedure procedure procedure procedure to the Test
all the time most of the some of the and highly given
even without time with time with development
proper minimum constant on
supervision supervision supervision supervision
Safety and highly self- self- self- needs to be not motivated
Security motivated motivated motivated motivated and totally
Work Habits and and and and does not disregards
observes all observes observes observe safety and
safety and most safety sometimes safety and security
security and security some of the security precautions
precautions precautions safety and precaution in in work
all the time most of the security work
time in work precautions
in work
Speed/Time finished the finished the finished the finished the no work at all
work ahead work on time work close to work beyond
of time given time the given
time.

6
 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 eat enough
of the right kinds of foods. You could tell your family what you have
learned about vegetable dishes and meat dishes.

Let’s See How Much You Learned

Test 1. Multiple-Choice
Read each question carefully. Choose the letter of the best answer. Write your
answer on your quiz notebook.

1. Which of the following is not an effect of cooking vegetables?

A. It softens cellulose.

DRAFT
B. It alters/improves flavor.
C. It improves digestibility.
D. t 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 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

7
6. What is the suggested duration for meat to be held in the refrigerator?
A. 1-3 days B. 3-5 days
C. 5 days to 1 week D. 1-6 months
7. Which of the following not herbivore?
A. rabbit B. swine
C. horse D. cattle Beef
8. Which form of meat can be found in the wet markets and has not undergone any
processing, freezing, chilling or treatment?
A. chilled meat B. cured meat
C. fresh meat D. canned meat
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
10. Which of the following is a vegetable dish?
A. teppanyaki B. pochero
C. fritada D. pinakbet
Test II. True or False
Read each questions carefully. If the statement is correct, write TRUE and if the
statement is incorrect, write FALSE. Write your answer in your quiz booklet.
______1. Freezing is the best way to store all meat types regardless of when it will be

DRAFT
prepared.
______2. “Twalya” is known as tripe in English language.
______3. In cooking meat dishes, liquid may not be added.
______4. Vegetables classification is defined by the part from which they originated.
______5. Tough meat cuts should be cooked using moist heat or with liquid at low
temperature over long periods.
______6. Frozen meat has undergone chilling and freezing and is usually available in
supermarkets.
______7. “Isaw” is known as intestines in English language.
______8. Liver and thigh of chicken can be cooked as adobo.
______9. Vegetables taste best when they are cooked tender crisp.
______10. In choosing vegetables in the market, weight is a great factor to consider.

Answer key:
Answer key: 1. FALSE 2. TRUE 3. FALSE 4. TRUE
1.D 2.B 3.B 4.A 5.D 6.A 5. TRUE 6. TRUE 7. TRUE 8. TRUE
7.D 8.B 9.C 10.B 9. TRUE 10. TRUE

8
Test III. Short Answer/Essay

Write your reflection on the things you learned this quarter using following questions
as guide. Write your answer in your quiz booklet.
1. What is the importance of including vegetables in the daily diet
2. What is your favorite meat dish and why? What important nutrients can you
derive from this particular dish? Why do you think a caregiver should know
about eating healthy

ACTIVITY: OF SKILL DEMONSTRATION

Learning Outcome Activity Sheet
A. Activity Sheet 1 - Meal Planning (Hot and Cold)
Direction: Assist the learners in preparing a meal plan for one day. Their meal plan
should include the recommended number of servings from each of the four
food groups. Let there be a presentation of the plan.

(Consider the list below.)

Suggested Meal Number of Servings
33 bread - cereal : 4
33 vegetable - fruit : 4
33 milk - cheese : 3

DRAFT
33 meat - fish - poultry - bean : 2

Ask: what did you consider in deciding what foods to include in the plan?

Rubric for Oral Presentation of Output

Very good Satisfactory Poor
(has no more than (has four to seven (has more than
Indicator
three minor errors) errors) seven errors)
(10 – 8) (7 – 4) ( 3 – 1)
1. Gave an interesting introduction
2. Presented clear explanation of
the topic
3. Presented information in a
logical manner
4. Used complete sentences
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 confidently
Total
Grand Total

9
B. Activity Sheet 2 - Mock NC I Assessment (Skill Demonstration)
Direction: Use the steps below in conducting the skill demonstration. When the
learner (person) is clear about how it links, go on to the demonstration.

Steps before the demonstration...

A. Tell the learner the objective (what you want to accomplish).
B. Tell the learner how the demonstration links to the overall job.
When demonstrating a skill, these things are very important...
A. Use the familiar tools and materials that the learner will be using.
B. Let them go through EACH of the steps involved in performing the skill.
C. Remind them to Go SLOWLY - as they describe each step as it is completed.
D. Move around and watch what they are doing from a number of different angles.
Recapping...
Say: “You’ve just been through a lesson called “Demonstrating a Skill.” If you were
the one teaching, how would YOU recap the lesson? What would you say?”

Legend:
5 - Outstanding
4 - Very Satisfactory
3 - Satisfactory
2 - Fair

DRAFT
1 - Poor
PREPARING COLD MEALS 5 4 3 2 1
1. Preparing Appetizers
a) Methods of preparing appetizers
b) Tools, equipment, utensils needed in preparing appetizers
c) Safe food handling
d) Standard serving portion
e) Presentation of the appetizers
f) Safety and hygienic practices in storing appetizers
2. Preparing Sandwiches
a) Methods of preparing sandwiches
b) Tools, equipment, utensils needed in preparing sandwiches
c) Safe food handling
d) Standard serving portion
e) Presentation of the sandwich
f) Safety and hygienic practices in storing sandwiches
3. Preparing Salad and Desserts
a) Methods of preparing salad and desserts
b) Tools, equipment, utensils needed in preparing salad and
desserts
c) Safe food handling
d) Standard serving portion
e) Presentation of salad and desserts
f) Safety and hygienic practices in storing salad and desserts

10
PREPARING HOT MEALS 5 4 3 2 1
1. Preparing Appetizers
a) Methods of preparing egg dish
b) Tools, equipment, utensils needed in preparing egg dish
c) Safe food handling
d) Standard serving portion
e) Presentation of egg dish
f) Safety and hygienic practices in storing egg dish
2. Preparing Pasta Dish
a) Methods of preparing pasta dish
b) Tools, equipment, utensils needed in preparing pasta dish
c) Safe food handling
d) Standard serving portion
e) Presentation pasta dish
f) Safety and hygienic practices in storing pasta dish
3. Preparing Grain
a) Methods of preparing grain dish
b) Tools, equipment, utensils needed in preparing grain dish
c) Food and safety hazard
d) Safe food handling
e) Standard serving portion

DRAFT
f) Presentation grain dish
g) Safety and hygienic practices in storing grain dish
4. Preparing Farinaceous/Cereal Dish
a) Methods of preparing farinaceous/cereal dish
b) Tools, equipment, utensils needed in preparing farinaceous/
cereal dish
c) Food and safety hazard
d) Safe food handling
e) Standard serving portion
f) Presentation farinaceous/cereal dish
g) Safety and hygienic practices in storing farinaceous/cereal
dish
5. Preparing Seafood Dish
a) Methods of preparing seafood dish
b) Tools, equipment, utensils needed in preparing seafood
dish
c) Safe food handling
d) Standard serving portion
e) Presentation seafood dish
f) Safety and hygienic practices in storing seafood dish

11
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

DRAFT
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

12
 SUMMATIVE ASSESSMENT

Test I. Multiple Choice

Direction: Choose the letter that best describes the statement. Write the
answers on your quiz notebook.

1. These are the elements found in carbohydrate.

A) calcium, hydrogen, oxygen
B) oxygen, carbon, hydrogen
C) carbon, potassium, oxygen
D) calcium, potassium, oxygen

2. Glycogen is also known as_____________.

A) animal starch
B) glycosidic bond
C) high fiber
D) malt sugar

DRAFT
3. This is used as substitute to reduce the sucrose intake.
A) fructose
B) glycogen
C) lactose
D) maltose

4. Liver converts galactose into substance known as ______________.

A) glucose
B) lactose
C) maltose
D) sucrose

5. A substance found in the cell walls and woody fibers of all plants.
A) cellulose
B) dextrin
C) glucose
D) sucrose

6. This is yellowish, fatlike substance produced mostly in the liver

A) cholesterol
B) HDLs
C) LDLs
D) None of the above

13
7. This classification of polyunsaturated fats is regarded as the most highly-discovered.
A) Monounsaturated fats
B) Omega-3 Oil
C) Polyunsaturated fats
D) triglycerides

8. Ingestion of carrots, alfalfa sprouts, and oatmeal in the body has been found to
eliminate a type of bad cholesterol
A) HDLs
B) LDLs
C) Omega-3 oil
D) triglycerides

9. It reduces LDLs but has no effect on HDLs.

A) Monounsaturated Fats
B) Omega-3 Oils
C) Polyunsaturated Fats
D) Unsaturated Fats

10. Fats that can be derived from safflower, corn, and sunflower oils.
A) monounsaturated

DRAFT
B) polyunsaturated
C) saturated
D) unsaturated

11. This is the economical way to ensure adequate and balanced vitamin intake
A) Eat a high protein diet.
B) Eat between meal snacks.
C) Eat a well-balanced diet.
D) Take a vitamin supplement.

12. The effect of vitamin C deficiency is known as _________.

A) beriberi
B) pernicious anemia
C) rickets
D) scurvy

13. The purpose of Vitamin C to the human body tissues

A) can recognize foreign substances
B) creates a physical barrier
C) forms collagen to bind cells together
D) is incorporated into the cell membrane

14
14. A vitamin C deficiency is characterized by __________________.
A) cracked and bleeding lips
B) easy bruising and pinpoint hemorrhages
C) fevers and infections
D) neurological disorders

15. One of the following set of lunch is good sources of vitamin C

A) hamburger, fries and coke
B) hot dog, milk shake and cookies
C) roast beef, mashed potato, and tossed salad
D) tuna sandwich, tomato soup and strawberries

16. This period simply defined as a child not over two years of age.
A) adult
B) infant
C) pregnant and Lactating Mother
D) teenager

17. This is a period of rapid growth, mental changes, and emotional development.
A) adult
B) infant

DRAFT
C) pregnant and Lactating Mother
D) teenager

18. This period is when an individual tends to be independent in terms of their food
choices.
A) adult
B) infant
C) pregnant and Lactating Mother
D) teenager

19. During this period, one needs high nutritional requirement because of the rapid
build-up of the fetus in the womb.
A) adult
B) infant
C) pregnant and Lactating Mother
D) teenager

20. The FNRI recommends that at this stage, one should consume six to eight glasses
of water and other beverages daily.
A) adult
B) infant
C) pregnant and Lactating Mother
D) teenager

15
21. Mr. Lara is working for more than eight hours. Usually he arrives at the office one
hour before his official time to work. He goes off the office late night finishing all the
Tasks assigned to him. What entrepreneurial trait is shown by Mr. Lara?
A) demonstrate initiative
B) hardworking
C) profit-oriented
D) risk-taker

22. In an organization, different personalities are packed. Clashing of ideas and self-
interest are very noticeable among the members. What entrepreneurial skill is
appropriate to handle this situation?
A) committed
B) builds on strengths
C) self-confidence
D) risk-taker willingnes to take risk

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) ability to copes with uncertainty
B) ability to sets own standards

DRAFT
C) persistent
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 will usually get it.”
What entrepreneurial trait is shown by Florentino?
A) ability to Copes with uncertainty
B) Committment
C) reliability and integrity
D) self-confidence

25. All businesses encounter problems and disappointments. Being driven in finding a
solution to a problem is one of the keys to being a successful entrepreneur. What
entrepreneurial trait is described?
A) builds on strengths
B) industriousness
C) persistence
D) Willingness to take risks

16
Test II. IDENTIFICATION
Name the word or phrase defined by each statement. Use your quiz notebook to
accomplish the activity.
_________1. The element that is responsible to turn on the turbines of hydroelectric
plants which produce electricity for light, heat, and power for many
factories and communities.
_________2. The possible reason for the clogging of arteries and producing the
damage that result to heart attacks.
_________3. The substance that is necessary for the metabolism of DNA and RNA.
_________4. The substance that is essential in developing and maintaining healthy
bones and teeth.
_________5. a substance that is very vital in maintaining fluid balance to human body.
_________6. A kind of diet consisting of foods that are generally soft, low in dietary
fiber, cooked rather than raw, and not spicy.
_________7. The hard outer layers of cereal grain.
_________8. A meal plan that controls the intake of certain nutrients.
_________9. The meat of young cattle (calf).
_________10.The term for the glossy appearance of meat when roasted.

Test III. MATCHING TYPE

A. Match Column A (Characteristics) to Column B (Function). Write the letter of

DRAFT
your answer in your quiz notebook.
COLUMN A COLUMN B
1. Without these, biological reactions would take A) transport
place too slowly to support life. B) motion
2. Hemoglobin is the well known example. C) nerve impulse transmission
3. The examples include growth hormone. D) regulatory
4. Rhodopsin, a protein found in the rod cells of the E) protective
retina, functions this way in the vision process. F) catalytic
5. Actin and myosin are long filament proteins which
slide along each other during muscle contraction.

B. Match Column A (Characteristics) to Column B (Example).

Write the letter of your answer in your quiz notebook.
COLUMN A COLUMN B
1. type of meat from this A) humba
herbivore animal B) motion
2. a meat dish C) chopsuey
3. a vegetable dish D) regulatory
4. a root vegetable E) carrot
5. a good source of fiber F) sheep
G) wheatgerm

17
Test IV. Situational Analysis
Read the following statements. Write TRUE if the statement is correct and FALSE
if it is incorrect. Use an answer sheet to answer this activity.

1. Food must be served attractively to stimulate the appetite of a sick person.

2. You have to convince the sick person to eat on time because you have
something else to do.
3. A person in bed for hours will require about 0.5 calorie per pound per hour to
prevent use of body material for fuel.
4. Eggs are also of great value, not only as poached or dropped and served on
toast, but also as dainty omelets, or in beverages, as eggnog, egg lemonade,
and orangeade.
5. Fasting and taking a very little amount of food during the first two days of illness
is helpful towards recovery.

DRAFT

18
SUMMARY

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 your 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.

Before the end of Quarter IV, On-the-Job (OJT) training shall be undertaken as
part of the requirements for COC.

DRAFT

19
 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 intestinalsurgery, 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.

DRAFT
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.

Canapé. Is a bite-size, open-faced finger food consisting of a bread-type

base, a spread or topping, and a garnish.

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.

Egg. Refers to poultry or fowl products, eggs may be prepared in various

ways. Eggs may be beaten cooked in its shells, fried or poached or may
be combined with other dishes. In baking it acts both as a emulsifier
and leavener.

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Eggnog. A sweetened dairy-based beverage traditionally made with milk and
/ or cream, sugar, and whipped eggs (which gives it a frothy texture).
Sweet spirits such as brandy, rum or bourbon are often added. The
finished serving is often garnished with a sprinkling of ground cinnamon
or nutmeg.

Farinaceous. These are dishes consisted or made of meal or flour.

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'.

Hors d’Oeuvres (\ȯr-ˈdərv\). Used in meals for the same reason as canapés.

Meat. Is animal flesh that is eaten as food. The most widely used type of red

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meat is pork, beef and lamb. Other type of red meat includes carabeef,
chevon, horsemeat, rabbit, and venison.

Molasses. (American vernacular) or black treacle (British, for human consumption.

It is also known as molasses otherwise) is a viscous by-product of the
refining of sugarcane or sugar beets into sugar.

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.

Poultry. Refers to any domesticated bird used for human consumption.

Quiche. Essentially a baked custard (savory rather than sweet) in a pie shell.

Salad. A combination of well-chosen crisp vegetables or fruits with other

ingredients served with a dressing.

Sandwich. Is broadly defined as “any filling on top of or between any outer

coverings.”

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Sauce. A wide range of flavored liquids that are served as part of the meal, or
dish.

Seafood. Any form of sea life regarded as food by humans.

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

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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.

Vegetable. A plant or part of a plant used as food, typically as accompaniment to

meat or fish, such as a cabbage, potato, carrot, or bean.

Wheatgerm. A concentrated source of several essential nutrients including vitamin

E, foliate (folic acid), phosphorus, thiamin, zinc, and magnesium, as
well as essential and fatty alcohols. It is a good source of fiber.

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Definition of terms: (Cooking definitions for the recipe)

Bake – To cook in an oven.

Beat – To thoroughly combine ingredients and incorporate air with a rapid,

circular motion. This may be done with a wooden spoon, wire whisk,
rotary eggbeater, electric mixer or food processor.

Bind – To add a liquid ingredient to a dry mixture to hold it together.

Blend – To process food in an electric blender or mixer.

Boil – To cook a liquid at a temperature of at least 100ºC.

Brown – To cook food until it has a brown-colored appearance, this is usually

achieved by grilling, frying or baking.

Bruise – To apply pressure to an ingredient to help release its flavor, e.g. Peel
the lemon grass and pound it with the end of a wooden spoon or with a
rolling pin to bruise it and add it to the frying pan.

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Brush – To cover food with an even layer of liquid by applying it with a pastry
brush, e.g. Brush the pastry with beaten egg or milk to glaze.

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.

Coat – To cover something with a layer of something else.

Core – To remove the core or center of something.

Cream – To mix fats and sugar together until creamy in appearance.

Crush – To break into uneven pieces.

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.

Dissolve – To mix dry ingredient(s) with liquid until in solution.

Divide – To separate into parts or portions.

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Drain – To remove water from ingredients cooked in liquid or from raw
ingredients that have been washed in water by placing them in a sieve
or colander.

Drizzle – To pour a liquid over the ingredients, usually in a random design and
often as a finishing decorative touch.

Dust – To sprinkle lightly with a powder i.e. icing sugar.

Flake – To break cooked fish into individual pieces.

Fold – To mix gently, bringing spatula or other cooking utensil down through
the mixture, across the bottom, and then back up over the top, until
blended. You can also you an electric mixer on the lowest speed.

Fry – To cook in hot fat.

Garnish – To add a small decoration, often edible, to a savory dish just before
serving to enhance its finished appearance.

Glaze – A glaze is used to give desserts a smooth and/or shiny finish.

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Grate – To rub food downwards on a grater to produce shreds or slices of
varying thicknesses.

Grease – To apply a layer of fat to a surface to prevent food from sticking, e.g.
grease the baking tray with butter.

Grill – To cook by direct radiant heat.

Knead – To work a dough by hand, using a folding-back and pressing-forward

motion.

Line – To place a layer of Clingfilm, foil, greaseproof paper or baking parchment,

often lightly greased, in a baking tin or on a tray to prevent food from
sticking to the surface.

Marbling – Marbled meat is meat (especially red meat) that contains various
amounts of intramuscular fat, giving it a marbled pattern.

Marinate– To soak food in a prepared liquid to add flavor and tenderize. e.g. soy
sauce, olive oil, etc.

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Mash – To break down a cooked ingredient such as potatoes into a smooth
mixture using a potato masher or fork.

Melt – Use a high temperature to turn a solid fat into a liquid.

Mince – To cut into very fine, even pieces using a sharp knife, a food processor
or a mincer.

Mix – To beat or stir food ingredients together until they are combined.

Moisten – To make something slightly wet.

Pat – To lightly tap or slap something with the hands.

Peel – To remove the outer layer of a food.

Pour – To transfer a liquid from one container to another.

Press – To apply pressure.

Prick – To make a single small hole or several small holes, often with a fork,

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e.g. to bake blind, first prick the pastry base with a fork.

Puree – To press raw or cooked food through a fine sieve or blend in a food
processor or liquidizer to produce a smooth mixture.

Reduce – To boil a liquid in an uncovered pan until it thickens. Reducing

concentrates the flavor of the liquid. We say the liquid has been reduced.

Rinse – To clean under running water.

Roast – To cook in the oven, usually with the addition of fat or oil.

Roll out – To reduce the thickness of pastry or dough by applying equal pressure
with a rolling pin.

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.

25
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.

Spread – To apply on a surface in an even layer.

Sprinkle – To scatter a powdered ingredient or tiny droplets of a liquid, e.g. Sprinkle

the caster sugar over the fruit or sprinkle the brandy over the fruit cake.

Stir – To agitate an ingredient or a number of ingredients using a hand held

tool such as spoon.

Whisk – To beat a mixture vigorously with a whisk.

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Bibliography

Books

Alvarez and Cabuhal.Food, Safety, Sanitation, and Hygiene

Brown, A. (2011). Understanding Food: Preparation and Principles.

Philippines: Cencage Learning.
Cruz, Julia G., et.al. (2003). Home Economics IV. Quezon City: Adriana Publishing
Co., Inc.
Richmond, Julius B., et.al. (1990) Health for Life. US: Scott, Foresman and Company
Home Management and Basic Technology IV, 3rd Ed.
Magee, Elaine. (2007). Food Synergy. US: Rodale, Inc.
Quick N Easy Budget Meals. (2005). Quezon City: Atlas Publishing.
Sizer and Whitney. (2000). Nutrition, Concepts, and Controversies. US: Wadsworth,
Thoma Learning
Strand, Ray (2007). “What your Doctor Doesn’t Know about Nutritional Medicine
Maybe Killing You”. US: Thomas Nelson Inc.
Zucker, Elana D.(2006). The Caregiver’s Resourcebook.New Jersey: Pearson
Prentice Hall

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Journal
Blaylock, Russel (September 2007). “Eating Fish: What you need to know” Blaylock
Wellness Report. Vol. 4, No. 9

Internet

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www.kbteachers.com/nutrition-worksheet/freeworksheet-nutrition.html
http://motherchildnutrition.org/malnutrition/index.html
http://www.softschools.com/quizzes/language_arts/carbohydrates/quiz
http://www.ilsi.org/SEA_Region/Publications/ILSI%20SEAR%20Monograph%20-%20
ASEAN%20RDAs.pdf
http://www.fnri.dost.gov.ph/index.php?option=content&Activity=view&id=49
http://www.fnri.dost.gov.ph/index.php?option=com_content&Activity=view&id=883
http://kidshealth.org/teen/misc/vitamin_chart.html
http://www.babyzone.com/baby/breastfeeding/nursing-mothers-diet_68248
http://healthtoday.net/Feature/2012/07Jul/SportsNutrition101.aspx
http://www.ndap.org.ph/obesity
http://www.philstar.com/health-and-family/2013/08/06/1055171/18-foods-losing-
weight-part-1

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http://www.fnri.dost.gov.ph/index.php?option=content&Activity=view&id=1094
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
http://chestofbooks.com/food/household/Foods-And-Household-Management/
Feeding-The-Sick.html#.UxSPBONdWI8
http://raisingchildren.net.au/articles/physical_changes_teenagers.html (Teenagers)
http://www.nscsd.org/webpages/ahysick/files/nutrition%20label%20worksheet.pdf
http://smartekits.com/nutritional-calculator-complete-solution/
http://www.peelregion.ca/health/eating/pdfs/canadafg-educators_e[1]-final.pdf
http://www.webmd.com/food-recipes/guide/vitamins-and-minerals-good-food-sources
http://www.kbteachers.com/nutrition-worksheets/free-worksheet-nutrition.html
http://www.britannica.com/EBchecked/topic/90141/calorie
http://medical-dictionary.thefreedictionary.com/Empty+Calories
http://www.who.int/topics/nutrition/en/
http://lowcarbdiets.about.com/od/cooking/a/eggdishes.htm
http://www.asianonlinerecipes.com/tips/classification-of-vegetables/
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http://medicologia.info/2012/10/sfaturi-prevenirea-cancerului-alimentatie/
http://www.merriam-webster.com/dictionary/pasta
http://www.oxforddictionaries.com/definition/english/farinaceous
http://www.oxforddictionaries.com/definition/english/cereal?q=cereal
http://www.oxforddictionaries.com/us/definition/american_english/vegetable
http://www.youtube.com/watch?v=vrg6TUzJ0Q8
http://www.youtube.com/watch?v=8gQjVrAwvLsGlossary
http://www.youtube.com/watch?v=Z1wjhJaAC4Y
http://www.youtube.com/watch?v=Lc3Rm2kSWQ4
http://www.youtube.com/watch?v=lKUuUdnWG6s

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http://www.youtube.com/watch?v=0wDyFuwfybY
http://allrecipes.com/video/14/how-to-scramble-eggs/detail.aspx
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jpg&imgrefurl=http://www.cwargentina.com/blog/tag/

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