10

Technology and Livelihood

Education
HOUSEHOLD SERVICES

Quarter 1 - Module 2
DISH AND INGREDIENTS PREPARATION
Self-Learning Module

“Una sa tanan, BATA: Buligan, Amligan, Tudluan, Alalayan!”

DIVISION OF BACOLOD CITY

TLE-10
Self-Learning Module
Quarter 1 – Module 2 – Household Services
First Edition, 2020

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agency or office wherein the work is created shall be necessary for exploitation of such
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Self Learning Module

Writer: Roselyn N. Moralda

Editor: Ella Louis D. Jalwin
Reviewer: Ella Louis D. Jalwin, Julius Caesar M. Salido,
Windell B. Victoriano
Illustrator: Erwin A. Jalwin Jr.
Layout Artist: Erwin A. Jalwin Jr.
Management Team: Gladys Amylaine D. Sales
Michell L. Acoyong
Janalyn B. Navarro
Susan A. Jalwin
Ellen G. Dela Cruz
Clara V. Tigallo

Printed in the Philippines by

Department of Education – Region VI – Division of Bacolod City

Office Address: Rosario-San Juan Sts., Bacolod City 6100

Telefax: (034) 704-2585
E-mail Address: bacolod.city@deped.gov.ph
Introductory Message
For the facilitator:
This stand-alone module in TLE- Grade 10 Household Services (Home Economics) is
intended for distance learning modality. Learners who could not afford online or face-
to-face learning can utilize this module. It includes a learner-friendly pre-test, self-
check exercises, additional activities, and other learning instructions intended to help
learners learn even teachers and learner are geographically remote from each other.
This covers topics in TLE- Grade 10 Household Services in the 1st Quarter with
corresponding learning activities for learners to achieve the most essential learning
competencies and lesson objectives. Moreover, each exercise in this module is
designed for independent learning and practice. However, ensure that the learners’
parents, elder siblings, guardians or relatives at home will guide and support them as
they accomplish its given tasks.
Furthermore, explain to students that taking the tests diligently will allow them to learn
their lessons for their academic progress. Most importantly, remind them to answer
the given activities on a separate answer sheet and handle this module with utmost
care.

For the learner:

This learner-friendly module TLE- Grade 10 Household Services (Home Economics)
is specially designed for your learning needs and progress. Your patience and
dedication in reading and answering its learning exercises will help you successfully
cope with lessons. You are free to ask assistance from your teachers, parents,
siblings, friends, and family members whom you think can help you best. Read each
lesson carefully and follow the instructions for your activities after reading.
Remember to answer the given exercises in a separate sheet of paper. When you are
done, kindly return it to your teacher to check and evaluate your level of competency.

Good luck and God bless.

Parts of the Self-Learning Module
The following are the parts of this module that will help you finish your tasks.
Read the following descriptions below to better understand each part.

This part will be your guide to learn in the

I Need to Know specific lessons specifically your skills and
competencies.

These contains activities to check your

I Will Check on This knowledge.

This section will give you the topic,

Lesson Overview information and concepts as a brief
discussion for you to learn.

It is in this part that the new lesson will be

introduced to you in different ways: a story, a
poem, a problem opener, an activity, or a
I Will Do This situation. You will be given specific
instructions on how to go about the activity.

In this part helps you generalize your

I Learned This
understanding of the concepts.

This provides you questions and exercises to

I Practice This help you deepen your understanding of the
concept.

This section includes an activity or exercises

I Apply This that will help you apply your knowledge into
real-life situations

This is composed of 5-item exercises to

I Test Myself assess if you have attained the learning
competency.

References
 I Need to Know
This module was purposely designed for self-learning guide where you will learn more
to Preparing Ingredients According to Recipe (TLE_HEHS10HCIab-1) related to
Household Services.

After going through this module, you are expected to:

1. Demonstrate safety handling procedures;
2. Show correct and proper use of recipe;
3. Standardize and quantify recipes;
4. List important temperatures in food preparation.

I Will Check on This

Direction: Locate the given words in the grid, running in these

possible directions: horizontally and vertically.
Meals I N G R E D I E N T S R C
B A L E V T C A R E I T O
Storing O D E R R A A S O P I T N
Cooking K O I A E R S R S E B E T
I B A H R B A C T E R I A
Safety T O D K U U F O O D E T M
Food C T G O I H E O R E W U I
H I R E O I T A I L A D N
Kitchen E E E S N O Y T N R E T A
Contamination N A C O O K I N G U R O T
T A I D M P I I I Y I O I
Bacteria N S P T R E Y D N E J E O
Ingredients O M E A L S O O O A M A N
E R S N I A P N S S K E O
Recipes W N A L O D A E A B N O R
O D U E R U E U L M B E A
 Lesson DISH AND INGREDIENTS
PREPARATION
1
Lesson Overview
Meal/ Food Preparation
Meal Preparation is a series of activities that start from washing, peeling, cutting of
foods for cooking. But we need to ensure the good quality of food.

Food quality is a composite of several criteria determined by stimuli coming from food
and attitude of values attached by the consumer to food. A food is considered good to
eat if it is nutritious, palatable, sanitary, digestible, and economical.

Food Safety Handling

The safety of everybody should always be ensured. It should be first and

foremost concern of every person at home and elsewhere, and utmost in food
handling.

Food safety handling is one of the most important concerns of any food service
operation. It includes storage, preparation, and disposal. The kitchen, being the
production area of food preparation, should be kept clean and safe. Hazards and risks
in the kitchen should be identified as early as possible so outbreak of food borne illness
could be controlled.
 Food must be safely taken cared of when it is served to the guest, too. Suitable
tools like service gear, tongs, and scoops, should be used while serving food. Dining
materials must be handles well. When handling plates, it should be handled by their
outer surfaces and edges, flatware by its handles, and glassware by its foot.
Disposable gloves are recommended. Do not re-used unused and uneaten food
unless it is in individually packed containers.

Three basic areas to be considered in ensuring proper sanitation

standards in the food production facility

1. Hygiene of the individual food handlers themselves. Every sanitation program, no

matter how well conceived, would certainly fail if food handlers themselves lack
personal hygiene.

2. Ensure proper sanitation practices in the food preparation facilities and equipment
which is essential to ensure proper sanitation.

3. Finally, the procedures and production practices have to be reviewed and possible
sources of contamination and unsanitary conditions eliminated and improved.

Food Handler

Identifying common hazards and risks in the kitchen is not enough. These
should be immediately and properly addressed to ensure the safety of food being
prepared. The food handler in the home kitchen can spread infections. It is essential
then for each person handling foods to practice personal hygiene.

Food handler is anyone who works in a food business and who handles food
and surfaces that are likely to be in contact with foods such as cutlery, plates and
bowls. He/She may do many various things for a food business, which include cooking,
preparing, serving, packing, displaying, and storing food. Food handlers can also take
part in manufacturing, producing, collecting, extracting, processing, transporting,
delivering, thawing, and preserving food.
Employees must practice splendid personal hygiene when serving food.
This must begin with a clean uniform and an effective hair restraint.

❖ Food handlers must avoid touching food with their bare hands

❖ Food handles must use tongs, serving spoons, disposable gloves, or deli tissue
when handling meats, cheeses, prepared salads, or when making sandwiches

❖ Food service crew must hold serving utensils by the handle only, and they must
never touch the part of the utensil that comes into contact with food

❖ A single utensil should be used for each food item, and the utensil should be
stored in the food between uses.

❖ Always store serving utensils in a way that permits the food service crew to grab
the handle without touching the food.

Cross Contamination

It is the physical movement/activity or transfer of harmful bacteria from one

person, object or place to another. Prevent cross contamination is the key factor in
preventing food borne illness.

The bacteria can transfer from:

1. Hand to food Contamination – Takes place when contaminated hands handle

cooked or ready to eat foods.
 How to avoid hand to food contamination:

❖ Wash hands properly

❖ Cover cuts, sores and wounds

❖ Keep fingernails short, unpolished & clean

❖ Refrain wearing jewelry, except for plain ring.

1. Food-to-Food Contamination – Happens when harmful organisms from one

food contaminate other foods. (raw meats, thawing meat on top of the shelf
where it can drip/plop on the other foods)
❖ How to avoid Food to Food Contamination

❖ Store/Place cooked foods that will not be cooked in the refrigerator on a

higher shelf than raw foods.

❖ Wash fruits & vegetables in a cold running water

❖ Do not let raw meat and raw vegetables be prepared or ready on the
same surface at the same time

2. Equipment to Food Contamination

How to avoid Equipment to Food Contamination
❖ Use separate/different cutting boards for different foods (meat- veg)

❖ Place raw foods in separate/different area from fresh and ready to eat
foods

❖ Clean & sanitize equipment, work surfaces & utensils after preparations
of food
 ❖ Use particular containers for various food products.

❖ Do not used cloth

❖ and paper towel for any other purpose

The Role of Government in Food Safety

The purpose of government regulation in food safety is to oversee the food

producing system and protect food intended for human consumption. Governmental
agencies enforce laws and rules to protect food against contamination. Regulatory
personnel watch both the process and the product to ensure the safety of the food we
eat. There are several federal regulatory agencies, such as the Department of Health
(DOH), National Nutrition Council (NNC), Bureau of Food and Drug Administration and
Department of Agriculture (DA), that set food safety standards/guidelines to make our
food supply safer. They are also tasked accordingly to create, implement, and develop
the quality of foods to maintain the health and security of the market.

The Role of the Food Industry/Manufacturers in Food Safety

The food industry/manufacturer is assuming greater responsibility for

overseeing the safety of its own processes and products. Customers look forward and
deserve food that is safe to eat. If a food establishment is involved in a food borne
disease outbreak, customers may retaliate by taking their business elsewhere or by
seeking legal action. Financial loss and damaged reputation are some of the outcomes
of a food borne disease outbreak that can cause serious harm to the establishment
found responsible for the problem. One means of preventing the harmful effects of a
food borne disease outbreak is to start a food safety management program in the food
establishment. This helps ensure proper safeguards are used during food production,
handling, and display. The ability to prove that a food safety system was in place at
the time a food borne disease outbreak occurred is very important.
The Seven Principles of HACCP

Hazard Analysis and Critical Control Point (HACCP) is the best system for assurance
of food safety.

1. Identify hazards and assess their severity and risk – defined in the Food
Code, means a biological, chemical, or physical property that may cause an
unacceptable consumer health risk.

2. Identify the Critical Control Points (CCP) in Food preparation – a critical

control point for raw chicken would be the final cooking step because this is the
last opportunity to eliminate or reduce the Salmonella to a safe level.

3. Establish critical limit for precautionary measure associated with each

identified CCP – for example, time and end-point cooking temperatures should
be established for cooking procedures.

4. Establish procedures to monitor/see CCPs – example of these procedures

may include visual evaluation and time temperature measurements.

5. Establish the corrective action to be taken when monitoring shows that a

critical limit has been exceeded/surmount – for example, the receiving
procedures should indicate that the frozen products with evidence of thawing
be rejected.

6. Establish effective record-keeping system that document the HACCP

system – traditional record such as receiving records, temperature charts, and
recipes can serve as the basis for documentation.

7. Establish procedures to verify that the system is working - this may be as

simple as reviewing records on timely, routine basis or as complex as
conducting microbiological test

Six Conditions where Bacteria Propagate and Multiply (FATTOM)

1. Food
❖ Bacteria feed on Protein and Carbohydrates. Foods that contain these items
can support the growth of microorganisms

❖ Potentially Hazardous Foods have the potential for contamination. They have
the characteristics to allow microorganisms to grow and multiply.

How to Control the Growth of Bacteria in Food

a. Purchase from reputable suppliers

b. Avoid cross-contamination of food

c. Cook food to safe internal temperature and test with food thermometer

2. Acidity
❖ Bacteria grow best at a slightly acidic and slightly neutral environment (pH 4.6
to 7.5)

❖ Some bacteria can develop a ―spore‖ such as acidophilic bacteria, where it

could grow and multiply in an acidic environment.

❖ Bacteria such as E-Coli can grow in unpasteurized apple that has a pH value
of 4.0 0 4.6 7.0 12 14 Acidic Neutral Alkaline If the pH is: Below 4.6 Bacteria
will not grow; between 4.6 to 7.0 Bacteria will thrive; between 7.0 to 9.0
Bacteria may survive

How to Control Acidity to Control the Growth of Bacteria:

1. Highly acidic foods such as vinegar and lemon inhibit the growth of
microorganism.

2. Salad dressing made with vinegar, oil and garlic can be used as a marinade
for meat.
3. Temperature
❖ Temperature Danger Zone - temp. range 41F-140F (5C-60C). Food borne
bacteria grow and reproduce.

❖ Temperature Abuse –foods that have not been to a safe temperature or kept at
the proper temperature

❖ Psychrophilic bacteria – grow within the temperature range of 32⁰ F(0⁰ C) – 70⁰
F (21⁰ C) (spoilage organisms)

❖ Mesophilic bacteria – grow at temp. 70⁰ F(21⁰ C) – 110⁰ F(43⁰ C)

❖ Thermophilic bacteria – grows best above 110⁰ F (43⁰ C)

How to Control Temperature to Control the Growth of Bacteria

a. Cold foods, must be stored 41⁰ F or below

b. Hot foods, must be held at 140⁰ F (60⁰ C) and above

c. Control the temperature of food during storing, preparing, cooking, holding,

re-heating, and serving.

d. Check internal temperature regularly

e. Cook foods at a required internal temperature with a food thermometer

f. Keep foods out of Temperature Danger Zone

4.Time
❖ Under ideal conditions, bacterial cells can double in number every 25 minutes
to 30 minutes.

❖ Pathogen starts to multiply in four hours at the Temp. Danger Zone 11

How to Control Time to Control the Growth of Bacteria

a. Store received foods as quickly as possible to limit the time in Temp.
Danger Zone

b. If the foods will not be cooked or served right away, store it inside the
refrigerator or freezer

c. Check temperature on holding cabinets. Make sure that it maintains the

internal of 135⁰ F and above.
d. Document food inside the storage room, practice First in First out

e. Re-heat foods at the internal temperature of 165⁰ F for 15 seconds

5. Oxygen
❖ Bacteria differ in their oxygen requirement.
a. Anaerobic bacteria – cannot survive when oxygen is present because
it is toxic to them. Anaerobic bacteria grow well in vacuum packaged
foods or canned foods where oxygen is not available. Aerobic bacteria
need oxygen to grow.

b. Facultative anaerobic bacteria – can grow with or without free oxygen

but have a preference.

c. Microaerophilic organisms – can survive in a very little amount of

oxygen 12
 How to Control Oxygen to Control the Growth of Microorganism

a. Bacteria grow in different oxygen requirement. It is difficult to control

this condition.
b. Bacteria such as Clostridium Botulinum and Clostridium Perfringens live
without the presence of oxygen. It is important to cool foods in a shallow
pan.

6. Moisture
❖ Moisture is an important factor in bacterial growth. It is the amount of water
available for bacterial activity:
- Water Activity level – is the measure of the amount of water that is not \
available for bacterial to grow. (0- 10)

- Potentially hazardous foods (PHF) – foods that have a water activity level
of .85 or higher

How to Control Moisture to Control the Growth of Microorganism

1. Lower the amount of moisture in food through freezing.

2. Dehydrating, adding sugar or salt. Bacteria remain alive and become

potentially hazardous when moisture is added

Using Recipes Correctly

In food preparation, it is important to use and measure ingredients accurately

to achieve consistency and right taste and form a good presentation on the food that
we prepare.
 Recipe is a guide in cooking that tells you exactly how to cook a certain dish,
which includes the list of ingredients, method of cooking, preparation, and manner of
serving the dish.

Standardizing and Quantifying of Recipe

Standardized recipe is one that specifies the accurate amount of ingredients,

equipment, and preparation method needed before cooking. It has been adapted to a
food service facility because of its consistency and it is continuously adapted to
develop the highest quality product in the most efficient manner every time the recipe
is produced.

Standardized recipes play an important role in operating a successful

foodservice establishment. Use of standardized recipes makes easy other functions
of a food service operation, including planning, purchasing, forecasting, recipe costing,
and pricing. Costing and pricing, for example, can easily be calculated because
ingredients and amounts are the same each time a recipe is used. It is important for
computerized food service operations because individually coded recipes trigger other
functions, including purchasing and forecasting. In general, standardized recipes help
to economize on food and labor costs. In preparing standardized recipe conform a
desired format which includes

1. Recipe Title-the name of the product

2. Recipe Category- It is the classification based on food standard or the food

service facility (i.e. fruit, vegetables, salads, main dishes, etc.)

3. Serving Size-It is the amount of a single portion of the final product

4. Recipe Yield-It is the total number of servings available at the end of

production
 5. Equipment and Utensils needed- cooking and serving tools

6. Ingredients- are food items used in a recipe

7. Weight/Volume of each Ingredient-the required needed amount of each

ingredient in the recipe.

8. Preparation Instructions –are directions for preparing the recipe

9. Cooking Temperature and Time-the appropriate temperature and amount

of time needed for the highest quality product.

Here are some of the Benefits of Standardizing a Recipe

1. Provide means to establish consistency in the quality of all products being made.

2. An easy way to keep track of dietary needs of the customers.

3. Preparation, cooking, and serving procedure is done scientifically. Approximation

of weight and size is avoided.

4. Selling price is predetermined; gain per recipe is targeted at no cost.

5. Doubts, conflicts and errors are eliminated, during the entire process of food
preparation.

6. Less time is consumed in distinguishing out of cooked products because of

standard measurements of food.

7. Standardization eliminates food wastage. It determines quality and quantity of

proposed products.
To prepare a standard recipe, one should consider the following:

❖ Select and evaluate a basic family-size recipe as to its adaptability to the

operation. Prepare the family-size recipe in its original amount.

❖ Convert measurements.

❖ Check tools and equipment to be used to obtain accuracy.

❖ Double the recipe and evaluate the results with the original recipe.

❖ Increase the quantity gradually, following the same procedure. The doubled
recipe

❖ must preserve the original flavor, appearance, and

❖ Texture of the product.

Standardize recipes by completing the following steps:

1. Prepare the recipe and test until the highest quality product is produced.

2. Write out the recipe on a facility-specific standardized form using the required
components.

3. Adjust the recipe to reflect the desired yield.

4. Conduct taste testing with staff and customers to judge the appearance, texture,
flavor, and overall acceptability of the product.

5. Use an established standard of measurement such as measuring cups, spoons

and glass that will determine the yield size of one recipe accurately.
 Quantifying a recipe

Determine the amount of yields of certain course based on the original weight
and measures of basic ingredients used in cooking.

Important Temperatures in Food Preparation

Bacteria multiply rapidly at room temperature ranging from 7.22 to 60 °C. They
grow faster between 15.5 to 48.8°C. This includes normal room temperature. For this
reason, food must not be placed on a counter or table at longer time

❖ Use an approved temperature – measuring device that measures temperatures

from 0° F ( - 18°C) to 220 °F (104°C)

❖ Locate the sensing portion of the measuring device

❖ Calibrate the measuring device using the ice or boiling point method according
to procedure.

❖ Measure the internal temperature of the food by inserting the probe into the
center or thickest part of the item, at least 2 inches for a dial thermometer and
1 inch for digital thermometers.

❖ Always wait for the temperature reading to stabilize.

Follow these guidelines for keeping food at proper temperature:

1. Use the proper storage method for purchased food.

2. Keep hot food above 60°C until served.

3. Keep cold food below 4.4°C until served.

4. After serving, refrigerate food immediately. Do not allow food to stand at

room temperature. Keep food covered to prevent contamination with
bacteria.
 5. Do not keep stuffed uncooked meat, poultry, or fish in the refrigerator.

6. Custard, cream, meringue, pies, and cakes with rich fillings should be
refrigerated as soon as they cool. Do not allow them to stand below 44.4°C
once they have cooled. Thaw food in the refrigerator

Additional reminders for safe temperature in food preparation

1. Do not leave cooked foods at room temperature for more than 2 hours.

2. Refrigerate promptly all cooked and perishable foods preferably below 50 °C

within four hours.

3. Keep cooked food piping hot (more than 60 0 C prior to serving) .

4. Do not store food too long even in the refrigerator.

5. Thaw food inside the refrigerator, not at room temperature.

6. Check internal temperature during cooking to assure proper end-point time and
temperature have been met to at least 70 0C/165 0F.

7. Cook food thoroughly, especially meat, poultry, eggs, and seafood.

8. Bring food like soup and stews to boiling to make sure that they have reached 70
0C. For meat and poultry, make sure that juices are clear, not pink; ideally, use a
thermometer.

9. Re-heat cooked food thoroughly to 165 0F/700C within 2 hours.

 I Will Do This

MATCHING TYPE
Direction: Match column A with column B. Write the letter of your
choice in your activity notebook.
A B
1. Ingredient a. the amount of water available for bacterial
activity
2. Moisture b. an individual who works and handles food.
3. Standardized Recipe c. can survive in a very little amount of oxygen 12
4. Mesophilic bacteria d. grows best above 110⁰ F (43⁰ C)
5. BFAD e. Hazard Analysis and Critical Control Point
6. DOH f. Bureau of Food and Drug Administration
7. HACCP g. Department of Health
8. Thermophilic bacteria h. grow at temp. 70⁰ F (21⁰ C) – 110⁰ F (43⁰ C)
9. Microaerophilic organisms i. Food items used in the recipe
10. Food Handler j. One that specifies the exact amount of
ingredients, equipment, and preparation method
needed before cooking.

I Learned This
Complete the paragraph. Write at least 2-3 sentences in your notebook.
In this lesson, we learned about safety handling of foods, correct quantifying of
recipes and you will know the important temperatures in preparing food products. We
also learned that food quality is a composite of several criteria determined by stimuli
coming from food and attitude of values attached by the consumer to food. A food is
considered good to eat if it is nutritious, palatable, sanitary, digestible, and economical.
 I Practice This
NEWS WRITE -UP
Directions: Write a news story about food poisoning. Put your insights on how the
incidence could be prevented through safety precautions. Be able to give additional
reminders to prevent such incident. Share your story to the whole class. The scoring
rubric on the next page will be basis of evaluating your output.

Scoring Rubric for News Write-Up

Criteria Percentage
Content 5%
Organization 2.5 %
Delivery 2.5 %
TOTAL 10 %

I Apply This

Directions: Insight the following roles of government agency in the safety of handling
food products.

Role of Government
in Food Safety

- ___________________
__________________ ___________________
__________________ ___________________
__________________ ___________________
__________________ ___________________
__________________ ___________________
__________________ ___________________
__________________ ___________________
__________________ ___________________
__________________ ___________________
__
 I Test Myself
Multiple Choice. Choose the letter of the best answer. Write the answer on a separate
sheet of paper.
1. Mesophilic bacteria grow within the temperature range of
a. (21⁰ C) – (43⁰ C) b. (0⁰ C) – (21⁰ C)
c. below 25°C d. above 50°C

2.. Facultative anaerobic bacteria can grow

a. with or without free oxygen but have a preference.
b. can survive in a very little amount of oxygen 12
c. in different oxygen requirement
d. without the presence of oxygen.

3. Psychrophilic bacteria grow within the temperature range of

a. 0°C-21°C b. 30°-49°C c. 50°C -75°C d. above 75°C

4. Which is not the function of Bureau of Food and Drug Administration in food
safety?
a. Enforce laws and rules to protect foods.
b. Sets food/ Drug safety standards.
c. Maintains health and security of the market.
d. Monitor the importation of food items

5. This is the best system for assurance of food safety

a. Point Hazard Analysis and Critical Control Point
b. Hazardous Analysis and Control Critical Point
c. Hazard Analysis and Critical Center
d. Hazardous Analysis Control Point

References
• Technical Education and Skills Development Authority –Qualification
Standards Office. Training Regulation for Household Services NCII. Taguig
City, Philippines: Tesda,2012
• K 9 to 12 Technological – Vocational- Livelihood Home Economics Household
Services Manual