TLE Q1 LAS Cookery Week 4,5,6

TECHNOLOGY AND LIVELIHOOD
EDUCATION
FIRST
Quarter : 1 Week : 4 Day : 1 Activity No. : 1

Competency: : Prepare a range of appetizers
TLE_HECK9PA-Ic-3
Objective : Differentiate between hot and cold appetizers
Topic : Hot and Cold appetizers
Materials : picture
Reference : Deped owned learning Material
Copyrights : For Deped use only
Concept Notes:
Hot and Cold Appetizers Hors d’oeuvres are often served preceding a meal; they are served
as the food at cocktail parties involving alcoholic beverages.
A. Hot Hors d’oeuvres

 are served between the soup and fish course. In today’s shortened menus, they are
often served instead of hot entrée. The size and richness depend upon the composition
of menu. Many hot hors d’oeuvres are suited for serving a small ala carte dishes, and
usually described as hot dish.
B. Cold hors d’oeuvres
 should stimulate appetite, and therefore should always be served at the first course in
the menu.
There are five types of cold hors d’oeuvres and they are served as follows:
1. Plate of Hors d’oeuvres may consist of shrimps, smoked beef, poached egg, Spanish sardines and
lettuce, sauce can be served at the side
2. Grison Platter may consist of two kinds of cold meat, such as ham, smoked beef, peppered ham.
Sauce can be served at the side.
3. Grison Platter may consist of two kinds of cold meat, such as ham, smoked beef, peppered ham.
Sauce can be served at the side.
4. Hors d’oeuvres Platter.
5. Assorted hors d’oeuvres can be served in special portioned platters with dishes or even from a
serving cart.
Rich hors
d’oeuvres
 Still a classical form of presentation. Lobster should always be included.
Activity:
1. Differentiate between the Hot and Cold appetizer.
EDUCATION
FIRST

Objective : To prepare a variety of appetizers
Topic : Guidelines in preparing canapes
Materials : None
Concept Notes:
Good “mise en place”

 is essential. In making canapés especially for large functions, all bases, spreads and
garnishes must be prepared ahead of time so that final assembly may go quickly
and smoothly
\
Mise en place
 A French term which means “ set in place” that you have everything ready to cook
and its place.
Guidelines in preparing canapés
Assemble as close as possible to serving time

 Bases quickly become soggy, and spreads and garnishes dry out easily. After placing
them in a tray, cover them lightly with plastic and held for a short time under refrigeration.
Select harmonious flavor combinations in spreads and garnish such mustard and ham.
Use high quality ingredients
 Leftovers can be used for canapés, but they must be carefully handled and stored to retain
freshness.
Keep it simple
 Simple meat arrangements are more attractive than extravagant one. Be sure that
. canapés hold together and do not fall apart in the customers hands.
Arrange canapés carefully and attractively on tray
 Each tray should carry an assortment of flavor and textures, so there is something for every
taste.
Activity: answer the following questions:

1. Why is good mise en place important in preparing canapes?
2. What is mise en place?
EDUCATION
FIRST

Topic : Cold appetizers , Cocktails and Relishes
Materials : Pictures
Concept Notes:
COCKTAILS –
 Cocktail appetizers are made of seafood or fruit, usually with a tart or
tangy sauce. These appetizers are always served chilled, often on a bed of
crushed ice. Kinds of cocktail appetizer
 Oysters and clams on the half shell
 Shrimps
 Crab meat
 Lobster
 Fruits
 Firm flaked white fish
RELISHES – are raw or picked vegetables cut into attractive shapes served as appetizer.
Two categories of relishes
1. A. Raw vegetables with dips known as crudites ( croo dee tays). Cru in French
means “ raw”. Common bite size, cut raw vegetables served with dips are: Celery
B. Dips – accompaniment to raw vegetables, and sometimes potato chips and

crackers. any mixture of spreads can be used as dips. Sauces and dressings can
be used as dips.
2. Pickled items
 includes variety of items like cucumber pickles, olives, watermelon
pickles, pickled peppers, spiced beets, and other preserved fruits and
vegetables.
Activity: Write a brief description of the following:

EDUCATION
FIRST
1. Cocktails 2. Relishes

Topic : Hot appetizer recipe “ Mini Ham and Cheese Egg Cups”
Materials : Ingredients
Concept Note:
Purpose: To prepare Mini Ham and Cheese Egg Cups
Tools and equipment needed:
Chopping board Gas stove/ electric stove

Spatula Mixing bowl
Knives non-stick pan
Wire whisk Oven
Ingredients needed:
 3 eggs
 1 tbsp. water
 4 slices of ham, finely chpped
 2 tbsp. each finely chopped green peppers and onions
 ¾ cup shredded cheese
 Veggies (finely chopped) malunggay
Let’s Make It
1. Whisk eggs and water in medium bowl until blended. Stir in ham and veggies.
2. Spoon into 12 mini muffin pan cups greased with oil: sprinkle with cheese.
3. Bake 18 to 20 minutes or until centers are set, and tops are puffed and golden
brown.
Note: makes 12 servings. It can easily be doubled when serving a larger
crowd. Attachment: Performance rubrics to be signed by Parents/Guardians.

EDUCATION
FIRST

Topic : Hot appetizer “ Talong Bola-bola
Concept Note:
Purpose: To prepare Eggplant Meatballs

Ingredients needed:
 2 pieces eggplants
 6 ounces ground pork
 ¾ cup bread crumbs
 ¾ cup all-purpose flour
 1 piece onion minced
 1 teaspoon garlic powder
 1 piece egg
 1 ½ tsp. salt.
 ½ teaspoon ground black pepper
 1 ½ cups cooking oil
 4 cups water for boiling
Ingredients for Dipping sauce:
 ½ cup mayonnaise
 ¼ cup banana ketchup
Let’s Make It
1. Boil water in a cooking pot. Add eggplant. Cover and continue to boil for 6 minutes or
until tender. Remove from the pot and let it cool down. Peel the skin off the eggplant and
chop into small pieces.
2. Arrange the eggplant in a bowl. Add ground pork, onion, salt, ground black pepper, garlic
powder, egg, and all- purpose flour. Mix until all ingredients are well blended.
3. Heat oil in a cooking pot using low fire.
4. Scoop a portion of the mixture. Dredge in breadcrumbs. Deep- fry for 8 minutes. Remove
from the pot and arrange on a wire rack. Note: continue to perform this step until the
entire mixture is consumed.
5. Prepare the dipping sauce by combining mayonnaise and banana ketchup. Mix well.
6. Transfer the fried meatballs and dipping sauce on a serving plate and bowl. respectively.
Serve. Share and enjoy!
EDUCATION
FIRST

Topic : Cold appetizer “Sweet Potato Tops Juice” a hale and hearty
appetizer
Concept Note:
Purpose: To prepare Sweet Potato Tops Juice a hale and hearty appetizer
Tools and equipment needed

Blender Colander
Strainer Wooden spoon
Cooking pot Chopping board
Juice Pitcher and glasses Spoons
Ingredients needed:
 Sweet potato or camote leaves ( green or red)
 Calamansi
 Water
 Honey
Let’s Make It
 Wash camote leaves

 Boil camote leaves in water until water turns green / red
 Add calamansi juice.
 Stir in honey to taste.
Health benefits:
 Helps premature aging ( vitamin C)
 Great for anemic persons ( vitamin C and Iron )
 Helps prevent degenerative diseases ( polyphenols)
Attachment: Performance rubrics to be signed by Parents/Guardians.

EDUCATION
FIRST

Topic : Cold appetizer “Red Pepper – Potato Dip with Crudites”
Concept Notes:
Purpose: To prepare Red pepper – potato dip with crudites
Ingredients:
 ½ cup toasted peanuts
 Roasted peppers
 ¼ cup vegetable oil/ coconut oil
 2 tbsp. lemon juice
 1 medium potato peeled, cubed, and boiled until tender
 1 ½ salt
 ¼ tsp. white pepper ( optional)
 1 medium carrot cut into long sticks
 1 medium singkamas /turnip cut into long sticks
 1 medium cucumber cut into long sticks
Let’s Make It
1. Whirl peanuts in a food processor or use a mortar and pestle until coarsely
ground. Add peppers, oil, lemon juice, and ¼ cup water; whirl in a blender
until the texture of salsa. Add cooked potato, salt, and pepper and blend.
Scraping bowl as needed.
2. Serve with carrots, singkamas and cucumber sticks.

EDUCATION
FIRST

Topic : Cold appetizer “Lemon Drop”
Concept Note:
Purpose: To prepare Lemon Drop as a Cocktail drink appetizer
Tools and equipment needed

Blender Colander
Strainer Wooden spoon
Cooking pot Chopping board
Juice Pitcher and glasses Spoons
Ingredients:
 50 ml. vodka
 50 ml of lemon juice
 1 tablespoon of sugar
 Lemonade
Let’s Make it
1. Wet the rim of a glass and roll it in the sugar.

2. Mix the vodka and the lemon juice together in the glass.
3. Top it up with lemonade.
EDUCATION
FIRST

Objective : To follow workplace safety procedures
Topic : How to keep your kitchen clean and safe
Materials : Cleaning tools and equipments
Concept Notes:
Ways to ensure the cleanliness of your kitchen and keep bacteria

away
1. Remove unnecessary clutter from surfaces

 Remove gadgets and appliances that you don’t use
anymore.
2. Keep your refrigerator clean and tidy.
 Look at expiration dates. Remove rotten foods they accumulate bacteria.
3. Use a rubbish bin with a lid to keep odours out that attracts flies. \
4. Wash and disinfect rubbish bin once a week .
5. Use separate chopping boards for different kinds of food.
6. Change the dishcloth you wipe surfaces with everyday.
7. Use a paper towel for any mess that is particularly likely to cause
contamination, such as raw meat or eggs, and anything that has fallen on the
floor.
8. Keep kitchen floors free from debris and grease by sweeping and washing regularly.
9. Don’t leave dirty pans and pots where they can attract harmful bacteria.
10. Wash surfaces that get touched.
11. Wash your hands before handling food.
Activity: Create and Post

Make a slogan on proper cleaning in the working premises. Use bond paper,
coloring materials, pencil and ruler. Your slogan will be rated using the scoring
rubric below.
Score Criteria
5 Creatively and neatly done showing much relevance to the given topic.
4 Creatively done and neat enough with relevance to the given topic.
3 Creatively done and neat enough but no relevance to the given topic.
2 Simply done and neat enough but no relevance to the given topic.
1 Poorly done with erasures and irrelevant to the given topic.
EDUCATION
FIRST

Topic : Procedure for disinfecting premises
Materials : Disinfectants
Concept Notes:
Cleaning your kitchen’s working premises regularly

 is important to keep it look its best and make it free from germs and
viruses that usually accumulate in the kitchen area during food
preparations.
Procedure for disinfecting premises
1. Preliminary cleaning is required.

2. Apply solution to hand, non-porous surface thoroughly wetting it with cloth,
mop, and sponge.
3. Sponge on mop or allow to air-dry.
4. Use a spray device for spray application.
5. Spray 6-8 inches from the surface, rub with a brush, sponge or cloth. Avoid
inhaling sprays.
6. Rinse all surfaces that come in contact with food such as exterior appliances ,
tables, and stove top with potable water before rinse.
Activity:
1. Why is regular cleaning in the kitchen premises important? Explain your answer.
10 points.
EDUCATION
FIRST

Topic : Safety Measures
Materials : First aid Kit
Concept Notes:
Safety Measures
Safety
 Protection
Measures
 Actions
The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation.

2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might
be exposed to the cleaning agent.
4. Wear suitable foot wear – it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.
7. Wear comfortable clothes
Activity: True or False. Write the word TRUE if the statement is correct and FALSE if it
is not.
1. The facility in cleaning must be planned to reflect concern

for sanitation.
2. Limited knowledge of basic first aid is necessary in this course.
3. Wearing personal protective equipment is not a must.
4. Cleaning is the process of removing food and other types of
soil from a surface, such as dish, glass, or cutting board.
EDUCATION
FIRST

Topic : Workplace Safety and Hygienic procedures
Materials : Personal Hygiene Kit, Cleaning agents
Concept Notes:
The food service industry has established sanitation procedures in handling food.
 Food –borne disease can be prevented by observing personal hygiene, cleanliness

in the kitchen, and keeping food at the proper temperature.
Cleanliness in the kitchen: Here are some rules to follow to maintain cleanliness in
the kitchen.
1. Use a separate towel or cloth for drying dishes, wiping countertops and wiping hands.
2. Avoid working with food when you have open wound, sores or boils.
3. Keep hands out of food, wear disposable gloves.
4. Wear suitable and clean clothes at work, remove jewelries and accessories before
starting to work.
5. Use appropriate cooking outfit which is clean and ironed like apron, hairnet and
face mask.
6. Use clean spoon each time for tasting food.
7. Keep the kitchen area free of insects, rodents, and other pets.
8. Dispose and segregate waste materials or garbage properly.
LET US REMEMBER
Serving quality food is the primary objective of food service operations. The control
on food production is a major function or responsibility of the cookery management.
Cleanliness and safety begins in each one’s hands.
Activity:
1. What is the first consideration in engaging a task in the workplace?

Give at least five items. Thank you and God bless.
EDUCATION
FIRST
Answer Key:
WEEK 4_DAY 1
1. Hot Hors d’oeuvres are served between the soup and fish course.
Cold Hors d’oeuvres always be served at the first course of the menu.
DAY 2_
1. To be quick and smooth in the preparation.
2. To set in place, everything ready to cook and its place.
DAY 3
1. Cocktails – made of seafood or fruit, usually with a tart or tangy sauce.
2. Relishes – are raw or pickled vegetables cut into attractive shapes.
DAY 4 Rubrics “The same rubrics cooking practicum
WEEK 5_ cooking practicum

Rubrics
Your performance is being checked by the following rubrics.
P E R F O R M A N C E L E V E L
No
Excell Very Satisfacto Needs Attempt Points
e nt Satisfact ry Improvement (0 pt.) Earnd
ory (3
1. Use of Uses tools and Uses tools Uses tools and Uses tools and No
tools equipment and equipment equipment Attempt
and correctly and equipment correctly and incorrectly and
equipment confidently at correctly but less less
all times and confidently confidently
confidentl sometimes most of the
2. Application Manifests very Manifests Manifes Manifests less No
of clear clear ts understanding Attempt
procedures understanding understan understandin of the step-
of the step- din g of g of the step- by- step
by- step the step- by-step procedure
procedure by-step procedure seeking
procedure but clarification
sometimes most of the time
Works Works Works
seeks Works No
independentl independe independently independentl Attempt
y ntl y with with y
with ease and ease and ease and but with
confidence at confidenc confidenc assistance
all e most of e from others
3. Safety times
Observes safety Observes Observes
sometime safety most
Most of the the
of No
work precautions at all safety precautio time not Attempt
Habits times precautio ns observing
ns most sometim safety
precautions
4.Completen Task is completed Task is Task is nearly Task is ed No
es following the complete completed start but Attempt
s of Task procedures in the d following the not
activity following procedures in completed
improvement/inn the the project following the
procedures in
EDUCATION
FIRST
5. Time Work completed Work Work completed Work completed No
Management ahead complete Attempt
of time d within (mins./hours/da (mins./hours/da
TOTAL POINTS
Parents Signature over printed name
WEEK 6 _ DAY 1
Create and Post
Make a slogan on proper cleaning in the working premises. Use bond paper, coloring materials, pencil
and ruler. Your slogan will be rated using the scoring rubric below.
Score Criteria
5 Creatively and neatly done showing much relevance to the given topic.
4 Creatively done and neat enough with relevance to the given topic.
3 Creatively done and neat enough but no relevance to the given topic.
2 Simply done and neat enough but no relevance to the given topic.
1 Poorly done with erasures and irrelevant to the given topic.
DAY 2
1. Regular cleaning is important because it keeps the workplace free from germs and viruses.
DAY3
1. TRUE
2. FALSE
3. FALSE
4. TRUE
DAY 4
1. Use clean spoon each time for tasting food
2. Keep the kitchen area free of insects, rodents and other pests
3. Dispose and segregate garbage properly
4. Use appropriate cooking outfit.
EDUCATION
FIRST

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TECHNOLOGY AND LIVELIHOOD

Quarter : 1 Week : 4 Day : 1 Activity No. : 1

Copyrights : For Deped use only

A. Hot Hors d’oeuvres

Quarter : 1 Week : 4 Day : 2 Activity No. : 2

Copyrights : For Deped use only

Good “mise en place”

Guidelines in preparing canapés

Assemble as close as possible to serving time

Activity: answer the following questions:

Quarter : 1 Week : 4 Day : 3 Activity No. : 3

Copyrights : For Deped use only

Two categories of relishes

B. Dips – accompaniment to raw vegetables, and sometimes potato chips and

Activity: Write a brief description of the following:

Quarter : 1 Week : 4 Day : 4 Activity No. : 4

Copyrights : For Deped use only

Purpose: To prepare Mini Ham and Cheese Egg Cups

Tools and equipment needed:

Chopping board Gas stove/ electric stove

Note: makes 12 servings. It can easily be doubled when serving a larger

crowd. Attachment: Performance rubrics to be signed by Parents/Guardians.

Quarter : 1 Week : 5 Day : 1 Activity No. : 1

Copyrights : For Deped use only

Purpose: To prepare Eggplant Meatballs

Quarter : 1 Week : 5 Day : 2 Activity No. : 2

Copyrights : For Deped use only

Tools and equipment needed

 Wash camote leaves

Attachment: Performance rubrics to be signed by Parents/Guardians.

Quarter : 1 Week : 5 Day : 3 Activity No. : 3

Copyrights : For Deped use only

Purpose: To prepare Red pepper – potato dip with crudites

Attachment: Performance rubrics to be signed by Parents/Guardians.

Quarter : 1 Week : 5 Day : 4 Activity No. : 4

Copyrights : For Deped use only

Purpose: To prepare Lemon Drop as a Cocktail drink appetizer

Tools and equipment needed

1. Wet the rim of a glass and roll it in the sugar.

Attachment: Performance rubrics to be signed by Parents/Guardians.

Quarter : 1 Week : 6 Day : 1 Activity No. : 1

Copyrights : For Deped use only

Ways to ensure the cleanliness of your kitchen and keep bacteria

1. Remove unnecessary clutter from surfaces

Activity: Create and Post

Quarter : 1 Week : 6 Day : 2 Activity No. : 2

Copyrights : For Deped use only

Cleaning your kitchen’s working premises regularly

Procedure for disinfecting premises

1. Preliminary cleaning is required.

Quarter : 1 Week : 6 Day : 3 Activity No. : 3

Copyrights : For Deped use only

1. Ensure adequate ventilation.

1. The facility in cleaning must be planned to reflect concern

Quarter : 1 Week : 6 Day : 4 Activity No. : 4

Copyrights : For Deped use only

 Food –borne disease can be prevented by observing personal hygiene, cleanliness

1. What is the first consideration in engaging a task in the workplace?

DAY 4 Rubrics “The same rubrics cooking practicum