Technology and

Livelihood Education
Home Economics (Household Services)
Quarter 1 – Module 8
Presenting Cooked Dishes
Types of Dishes

Department of Education • Republic of the Philippines

Technology and Livelihood Education
Home Economics (Household Services) Grade 10
Alternative Delivery Mode
Quarter 1 – Module 8: Presenting Cooked Dishes “Types of Dishes”
First Edition, 2020

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Published by the Department of Education – Division of Bukidnon

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 TABLE OF CONTENTS

Page

COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
WHAT THIS MODULE IS ABOUT
INTRODUCTORY MESSAGE
TABLE OF CONTENTS

LESSON 1: PRESENTING COOKED DISHES - TYPES OF DISHES

What I Need to Know 1

What I Know 2
What’s In 4
What’s New 5
What is it 6
What’s More 12
What I Have Learned 13
What I Can Do 14
Assessment 14
Additional Activities 16

Answer Key 17
Glossary 18
References 19
 10
Technology and
Livelihood Education
Home Economics (Household Services)
Quarter 1 – Module 8
Presenting Cooked Dishes
Types of Dishes

This instructional material was collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stake holders to email their feedback, comments, and
recommendation to the Department of Education at bukidnon@deped.gov.ph.
We value your feedback and recommendations.

Department of Education • Republic of the Philippines

What this Module is About
Introductory Message
For the Facilitator:
Welcome to the Technology and Livelihood Education Home Economics
(Household Services) Grade 10 Alternative Delivery Mode (ADM) Module on
Presenting Cooked Dishes - Types of Dishes.
As set by the Kto12 Curriculum standards to overcome the social, personal
and economic contributions of schools, teachers are instructed to creatively design,
develop and review modules both from public institution to help learners in meeting
such standards.
This module is creatively developed to engage learners independently in
doing learning activities to their convenient time. Moreover, this module aims to help
learners in acquiring the needed 21st century skills to do and comprehend tasks
requiring technical abilities and skills.
For the Learner and Parents:
Welcome to the Technology and Livelihood Education Home Economics
(Household Services) Grade 10 Alternative Delivery Mode (ADM) Module on
Presenting Cooked Dishes - Types of Dishes.
Recipes are essentials in all cooking activities especially dishes that require
measured ingredients. Almost all chefs and home cooks follow recipes in order to
achieve the desired tastes and outcome of the food they wanted to recreate.
This module has the following parts and corresponding icons:

What I Need to This will give you an idea of the skills or

Know competencies you are expected to learn in
the module.
This part includes an activity that aims to
What I Know
check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In
the current lesson with the previous one.
In this portion, the new lesson will be
What’s New
introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of
What Is It
the lesson. This aims to help you discover
and understand new concepts and skills.
 This comprises activities for independent
What’s More
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned
sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do
help you transfer your new knowledge or skill
into real life situations or concerns.
This is a task which aims to evaluate your
Assessment
level of mastery in achieving the learning
competency.
In this portion, another activity will be given to
Additional Activities
you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.
This contains answers to all activities in the
Answer Key
module.
At the end of this module you will also find:

References This is a list of all sources used in developing

this module.
The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Technology and livelihood Education. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to
follow the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

This module is all about the different types of dishes namely:

o Soup
o Vegetable dish
o Fish dish
o Meat and poultry
o Egg
o Pasta

After going through this module, you are expected to:

1. enumerate the different types of dishes according to their recipe
2. demonstrate serving quality cooked vegetable, poultry, and seafood dishes
according to their recipe.

Hello students! How are you today?

Since we are now facing a new normal education I have prepared
something for you dear students so that you will be able to continue the
learning process even if you are in your home with your families.
Before you start the new lesson you have to answer first the “What I
Know” to test how far you have learned in this new lesson.

1
 What I Know

MULTIPLE CHOICE: Choose the letter of the best answer. Write your answer on
your activity notebook.

1. It is the process of submerging veggies and fruits quickly in boiling water?

A. Blanching B. Shocking
C. Soaking D. Both a and b
2. Which of the following ingredients is used when poaching foods?
A. Oil B. Sugar
C. Water D. Salt
3. What will the texture looks like if we cook Pasta al dente perfectly?
A. Crunchy and crispy B. Moist and soft
C. Tender and firm D. None of the above
4. A person who is responsible for making sauces in professional kitchens is?
A. Saucier B. Sauce Chef
C. Sauce Maker D. All of the above
5. Vegetable soup is classified as a?
A. Broth B. Pulse soup
C. Puree D. Veloute
6. It is process of searing and cooking meat over low heat in an extended
period of time?
A. Braising B. Broiling
C. Roasting D. Frying
7. What cooking methods are suitable for tender cuts of meat or less tender
cuts that have been marinate.
A. Dry heat B. Moist heat
C. Both a and b D. None of the above
8. _______is a thick soup made by cooking and then pureeing vegetables or
ingredients used in the soup.
A. Bisque B. Cream
C. Puree D. All of the above
9. It is a heat that causes egg proteins to thicken (coagulate) like in making
sauces, custard and puddings.
A. Egg B. Binding agents
C. Foams D. Thickener
10. It is similar to pan-broiling, except that meat is cooked in a small
amount of fat.
A. Broiling B. Frying
C. Pan – Broiling D. Pan - Frying
11. What cooking method needs an oven with dry heat?
A. Baking B. Braising
C. Frying D. Grilling
12. _____ is used in eggs to help a coating adhere to the food.
A. Add color B. Coating
C. Flavoring D. Foams

2
13. An excellent emulsifying agent is called _______.
A. Egg Shells B. Egg Whites
C. Egg Yolk D. Foams
14. What do you call the functions of eggs that are used to add air to food?
A. Agent B. Coating
C. Flavoring D. Foam
15. It is the most versatile and popular food in most cuisines.
A. Egg B. Pasta
C. Pizza D. Rice

3
Lesson
Presenting Cooked Dishes
1 Types of Dishes

What’s In

In this lesson, the students will learn the different types of dishes such as
soup, vegetable, meat and poultry, fish, egg and pasta dishes and also you will learn
also the food servings.
In food preparation, it is important to use and measure ingredients accurately
to achieve consistency, 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.

Notes to the Teacher

As the facilitator, you are expected to use the teacher’s
manual and other sources in taking this lesson.

4
 What’s New

Dish Defined
As a specific food preparation, a “distinct article or variety of food”, ready to eat, or
be served.

A dish may be served on tableware, or maybe eaten out of hand.

Instructions for preparing a dish is called recipes.

Types of dishes
 Soups
 Cream
 Clear
 Puree
 Vegetable Dishes
 Grilling
 Roasting
 Sautéing
 Frying
 Blanching
 Steaming and simmering
 Boiling
 Braising
 Broiling
 Baking
 Meat and Poultry Dishes
 Dry heat
 Moist heat
 Fish and Seafood Dishes
 Egg Dishes
 Pasta Grain and Farinaceous Dishes

5
 What is It

Hello dear students, in this lesson you will be able to know the different types
of dishes. Well anyone of you knows what are the different types of dishes? Have
you prepared these types of dishes in your home? Well, we will find out so let’s start.

Soup
Is a mainly liquid food, generally served warm of hot (but can be cool or cold),
that is made by combining ingredients of meat, vegetables or fish with stock, or
water. Soups are described by boiling solid ingredients in liquids in a pot until the
flavors are extracted, forming a broth.
A nutritious liquid food served at the beginning of meal or a snack. Designated
as churned up vegetable, meat or fish soups garnished with bread, pasta, or rice.
However, it is the good stock such as flavor, color, aroma, and clarity which
gives the body or strength to the soup. After and appetizer, soup is the first meal in
real sense. It is important to take the utmost care in its preparation, as it will create
the first impression on the mind of the guest.
Types of Soup
1. Clear Soup – is a flavorful broth that is amber to brown in color. It is very familiar
to stocks, just that broth is based on meats rather than bones. It is richer and has
more defined flavor
a. Broth – a stock – based soup, which is not thickened. Served unpassed
and garnished with chopped herbs, vegetables, or meat.
b. Consommé – a clear soup which is clarified with egg whites.

2. Thick Soup – a cream soup based on a béchamel sauce and is finished with a
heavy cream.

a. Purée – thick soup made by cooking and then pureeing ingredients used in
the soup. One can roast the vegetables to give an improved flavor.
b. Cream – a passed thick soup. It may be vegetable or meat based.
c. Bisque – it is a shellfish – based soup, which is passed and may be
garnished with dices of the seafood used.

So, you know already what are those soups you’ve prepared in your home.
So let’s proceed to vegetable dishes.

Vegetable Dishes
It is a food that is made from vegetables. It can be appetizing, tasty, easy and
simple to cook. The role of vegetable dish in meal is very important because eating
vegetables provides health benefits. People who eat more vegetables as part of an
overall healthy diet are likely to have a reduced risk of some chronic diseases.

6
Vegetables - provide nutrients for health and maintenance of our body.
- it can be eaten fresh or cooked.
- it can be ready whole, sliced, chopped, shredded, or mashed.

Vegetable Cooking Method

1. Sautéing
To sauté vegetables, cook veggies fast in a small amount of fat over a
moderately high heat. Quaking the sauté pan frequently during cooking keeps the
food from sticking.

2. Grilling
Cooking vegetables over hot coals enhances their flavor. Gas and electric
grilling produce good result, too either set the grill to medium – hot or allow hot coals
to die down for about 30 minutes before placing vegetables on the rack. Rub all
vegetables with cooking oils or toss them in an oil-based marinade or vinaigrette
before cooking. Use long-handled tongs to turn the vegetable once, halfway through
cooking time, or when they are lightly charred and almost tender.

3. Boiling
It is cooking vegetables in a pot of boiling water. Use this method for solid
vegetables such as green beans, broccoli spears and carrots. Brings water to boil
first, add vegetables and cooked uncovered or partially covered.

4. Braising
To brace veggies, sauté vegetables briefly in fat before adding liquid to finish
the cooking process. Braising works well with tough vegetables such as celery
hearts, celeriac, leeks and fennel.

5. Frying
Frying means to cook vegetables in a very hot fat / oil. Pan-frying uses up to
two centimeters of fat in a pan to cook larger pieces of food such as crumb coated
slices eggplant.

6. Broiling
Browning the surface of vegetables with intense dry heat while cooking the
inside marinated vegetables. The broiler should be pre-heated first, place the
vegetables 10 – 15 centimeters from the heat.

7. Baking
Is a fast, clean and convenient method for cooking many vegetables and
retains their nutrients, crispness and color. Put vegetables in a microwave-safe
dish with a vented cover and add a small amount of water. The greater the volume
of vegetables, the longer it will take for them to be cooked.

8. Roasting
This means cooking vegetables in an oven with dry heat. Once vegetables
are roasted, they are usually tossed first in oil or melted butter. High temperature
roasting results in well – browned, crisp food.

7
9. Steaming
This means cooking on a rack above boiling or simmering liquids, usually
water. Cooking vegetables in the oven wrapped in parchment paper or aluminum
foil with a little liquid is also a form of steaming.

10. Blanching
This means cooking vegetables in a large amount of boiling water for a brief
period of time. The vegetables can be immersed in cold water to arrest the
cooking process and to certain their bright color.
Hello, so what do you think are the common cooking methods in cooking vegetable
dish in our home? Is it sautéing, steaming, boiling, blanching or etc.

Meat and Poultry Dishes

It is a food or a dish that is made from meat and poultry.

Method of Cooking Meat

1. Moist heat methods of cooking are suitable for less tender cuts of meats. It helps
to reduce surface drying in those cuts requiring prolonged cooking time.

a. Braising - in some regions of the country the term “fricassee” is used

interchangeably with braising. Pot roast and Swiss steak are popular
example of braised – meat dishes.
b. Cooking in liquid – less tender cuts of meat can be covered with liquid
and gently simmered until tender.

2. Dry heat methods of cooking are suitable for tender cuts of meat or less tender
cuts which have been marinate.

a. Roasting – is a cooking method recommended for large cuts of beef, veal,

pork and lamb. It is surrounded and cooked by heated air, usually in an
oven.
b. Broiling – is cooking by direct heat from a flame, electric unit, or glowing
coals. Meat well-cooked one side at a time.
c. Pan – broiling – is cooking in an uncovered pan over direct heat. Fat that
cooks out of the meat is drained off.
d. Pan – frying – is similar to pan – broiling, except that meat is cooked in a
small amount of fat.

Fish and Seafood Dishes

Are distinct food dishes which use seafood (fish, shellfish, and seaweed) as
primary ingredients, and are ready to be served eaten with any needed preparation
or cooking completed.

Fish is a cold blooded vertebrate animal that lives in water, moving with the help of
fins and breathing with gills. It is cooked to make it more palatable, to enhance flavor
and color and breakdown small amount of connective tissues that are present.
Cooking time for fish is short. As a fish is cooked, it losses its translucency, the
juices becomes milky and the flesh becomes opaque and whitish in appearance.

8
Shellfish may be cooked in the shell or out of the shell, depending on the type of
shellfish; all shellfish are cooked by the principles of moist and dry heat cookery.

Egg Dishes
Is food products produced from poultry that is used as both ingredients and
main dish for baked foods.

Eggs are complete protein food and also rich in vitamins. Egg yolk is high fat and
iron, is excellent meat substitute for luncheon and dinner in addition to their
popularity as breakfast item and low in food cost. Eggs are a nutrient dense food
contains essential amino acids as well as many vitamins and minerals.

Function of Eggs

1. Emulsifying Agent
The most excellent emulsifying agent is egg yolk. Yolk surrounds the oil
droplets to preserve them suspended. An emulsion is a mixture that forms when you
mix liquids that do not ordinarily mix.

2. Foams
Foams are used to add air to food. If you beat air into egg whites, many air
cells form. As the beating continues, the cells become smaller and more
numerous, as a result, the foam thickens incorporating air.

3. Thickener
Heat causes egg proteins to thicken (coagulate) like in making sauces,
custard and puddings.

4. Binding Agent
Eggs act to hold ingredients together. Beefloaf is an example of eggs used in
this way.

5. Interfering Agent
Frozen dessert like an ice cream stay creamy because eggs inhibit the
formation of large ice crystals which would ruin the texture of the dessert

6. Structure
Eggs are from the structure of many baked goods.

7. Coating
Eggs are used to help a coating stand by to a food.

8. Flavoring
It adds flavor to many foods.

9. Add color
It adds color to baked food product.

9
Cooking Methods ( whole eggs )

1. Boiled
For perfect cooking, start eggs that don’t have any visible
cracks. To get seamlessly peeled hard – cooked eggs, use eggs that
are at least 3 to 5 days. Take your eggs to room temperature before
cooking. Gradually place the eggs in a single layer in a pan with
enough cold water to cover eggs completely. As soon as the water
reaches a quick boil, remove pan from heat and cover egg pan tightly
with a lid.
2. Poached

Brings the poaching liquid to boil and then reduce to a simmer

before adding the eggs. When you pouch eggs, try adding a little
vinegar and salt to the water. Don’t disrupt the egg once you have
put it in the water.

3. Omelet
The right pan is important for effective omelet making. It
should be shallow with slopping sides to make it easy to slide to
make it easy to slide the finished omelet out. Water is recommended
for omelet egg mixtures.

4. Fried

Use fresh egg as much as possible. Use butter to cook eggs

and use a non-stick pan.

5. Scrambled

The secret to successfully scrambling egg is slow cooking. A

rubber spatula does a good job of moving eggs. Continually remove
scrambled eggs from the heat when they are almost set but still
appear shiny and a bit underdone.

10
Pasta Grain and Farinaceous dishes
A food or a dish made from pasta, noodles, or rice.

Pasta is the most versatile and popular foods in most cuisines. It is generally
enriched with vitamin B, iron and high in protein content.

Types of Pasta
1. dried 6. long
2. frozen 7. sheet
3. short 8. long pasta
4. shaped 9. short pasta
5. fresh 10. Pasta used in soups

Uses of Pasta

1. Mainstream cooking
 complement to main dish
 alternative to potato
 quick and easy cook; can be stored easily

2. Vegetarian cooking
 blends well with vegetables and sauce
 can be served plain
 cooking for people with special food need
 very adaptable products

Methods of Cooking Pasta

1. 1 quart water: 3 oz. pasta and 1 tbsp. salt
2. Gently simmer, cooking time determined by size and thickness of pasta
freshly cooked and serve immediately.
3. Cooked “ al Dent “. Fresh pasta usually needs shorter cooking time.

Pasta Sauces
 Bolognese
 Tomato
 Provencale
 Cream
 Pesto
 Carbonara
 Marinara

11
 What’s More

Activity 1
IDENTIFICATION
DIRECTION: Identify the word that is described in each statement. Choose the best
word in the box below. Write your answer in your activity notebook.

clear soup vegetables rice cereals

soups cream soup eggs meat

pasta fish egg yolk boiling

. thick soup baking

1. It is clear flavorful broth that is amber to brown in color.

2. These are generally cooked in a stream jacketed kettle or steamer, but they may
be prepared in a heavy kettle top of the range
3. It is a type of food which is a complete protein food and also rich in vitamins.
4. These can be eaten raw or cooked.
5. These are often one of the first dishes that a guest in a restaurant is served.
6. It is cooked primarily to make it more flavorful and tender.
7. It is one of the most versatile and popular foods in most cuisines.
8. It is cooked in a steamer, the oven, or by simply boiling.
9. These are made by simmering an ingredient in a thickened liquid.
10. Cooked to make it palatable, to enhance flavor and color and to breakdown small
amount of connectives tissue.
11. Excellent emulsifying agent.
12. A cooking method that a dish is cooked in boiling water.
13. The dishes produced from poultry
14. It is a cooking method that cooked the food in an oven.
15. Cooking in a large amount of boiling water for a brief period of time.

12
 What I Have Learned

Direction: Match Column A with Column B. Write the your answer in your activity
notebook.

COLUMN A COLUMN B
1. A shellfish based soup a. boiling
2. A stock based soup. b. clear soup
3. A passed thick soup. c. frozen
4. To sauté vegetables d. foams
5. Cooking rapidly in boiling water. e. pasta grain dishes
6. Cooking in a very hot fat / oil. f. grilling
7. Cold blooded vertebrate animal that g. bolognese
live in water h. flavoring
8. Dishes which use seafood as i. fish / seafood dish
primary ingredients j. fish
9. Adds flavor to many foods k. frying
10. Pasta sauce l. bisque
11. Cooking over hot coals m.broth
12.Dishes made from pasta, noodles or rice. n. cream
13.Used to add air to food o. sautéing
14.Types of pasta p. fresh
15. A flavorful broth

13
 What I Can Do

Direction: Below are the different types of dishes. List down at least 3 recipes with
different methods of cooking which are applicable for each dish. Write
your answer on your activity notebook.

a. a.
1. Poultry Dish b. b.
c. c.

a. a.
2. Vegetable Dish b. b.
c. c.

a. a.
3. Fish Dish b. b.
c. c.

a. a.
4. Meat Dish b. b.
c. c.

Post Assessment

MULTIPLE CHOICE: Choose the letter of the best answer. Write your answer on
your activity notebook.

1. Which of the following ingredients is used when poaching foods?

A. Oil B. Sugar
C. Water D. Salt
2. It is the process of submerging veggies and fruits quickly in boiling water?
A. Blanching B. Shocking
C. Soaking D. Both a and b
3. A person who is responsible for making sauces in professional kitchens is?
A. Saucier B. Sauce Chef
C. Sauce Maker D. All of the above

14
 4. What will be the texture looks like if we cook Pasta al dente perfectly?
A. Crunchy and crispy B. Moist and soft
C. Tender and firm D. None of the above
5. It is process of searing and cooking meat over low heat in an extended
period of time?
A. Braising B. Broiling
C. Roasting D. Frying
6. Vegetable soup is classified as a?
A. Broth B. Pulse soup
C. Puree D. Veloute
7. _______is a thick soup made by cooking and then pureeing vegetables or
ingredients used in the soup.
A. Bisque B. Cream
C. Puree D. All of the above
8. What cooking methods are suitable for tender cuts of meat or less tender
cuts that have been marinate?
A. Dry heat B. Moist heat
C. Both a and b D. None of the above

9. It is a heat that causes egg proteins to thicken (coagulate) like in making

sauces, custard and puddings.
A. Egg B. Binding agents
C. Foams D. Thickener
10. It is similar to pan-broiling, except that meat is cooked in a small
amount of fat.
A. Broiling B. Frying
C. Pan – Broiling D. Pan – Frying
11. What cooking method needs an oven with dry heat?
A. Baking B. Braising
C. Frying D. Grilling
12. _____ is used in eggs to help a coating adhere to a food.
A. Add color B. Coating
C. Flavoring D. Foams
13. An excellent emulsifying agent is called _______.
A. Egg Shells B. Egg Whites
C. Egg Yolk D. Foams
14. It is the most versatile and popular food in most cuisines.
A. Egg B. Pasta
C. Pizza D. Rice
15. What do you call the functions of eggs that are used to add air to food?
A. Agent B. Coating
C. Flavoring D. Foams

15
 Additional Activities

Direction: Using the knowledge that you have learned make a compilation of
recipes with 5 recipes of soup, vegetable dish, meat and poultry dish,
fish dish, egg dish, and pasta. You may use any type of paper or any
available paper in your house. You may cut pictures, search on an
internet or you can draw it in your own.

Assessment Rubric
Excellent Good Fair Needs to
5 points 4 points 3 points Improve
2 points
The idea and The idea and The idea and The idea and
approach of approach of approach of approach of
Creativity and the final the final the final the final
originality outcome is outcome is not outcome is outcome is a
unique unique similar to other copy of others
existing ones
The sequence The sequence The sequence The sequence
of contents in of contents in of contents in of contents in
the recipe is the recipe is the recipe is a recipe seems
Organization well organized, quite well bit difficult to to have been
logical and organized. follow randomly
clear. organized.
The text The text The text The text does
follows a unity follows a unity follows a unity not follow a
Text structure and and relevant but no unity, and no
(recipe) corresponding connectors corresponding relevant
connectors used. connectors connectors
have been have been have been
used. used. used.
The author The author The author The author
makes no makes a few makes a makes a lot
Spelling grammar (1-3) spelling several (4-5) (6 or more)
(recipe) mistakes and mistakes. spelling spelling
uses verb mistakes. mistakes.
tenses
carefully

16
Glossary
Broth – a stock – based soup, which is not thickened. Served unpassed and
garnished with chopped herbs, vegetables, or meat.
Consommé – a clear soup which is clarified with egg whites.
Purée – thick soup made by cooking and then pureeing ingredients used in the soup.
Cream – a passed thick soup. It may be vegetable or meat based.
Bisque – it is a shellfish – based soup, which is passed and may be garnished with
dices of the seafood used.
Braising - in some regions of the country the term “fricassee” is used
interchangeably with braising. Pot roast and Swiss steak are popular
example of braised – meat dishes.
Cooking in liquid – less tender cuts of meat can be covered with liquid and gently
simmered until tender.
Roasting – is a cooking method recommended for large cuts of beef, veal, pork
and lamb. It is surrounded and cooked by heated air, usually in an oven.
Broiling – is cooking by direct heat from a flame, electric unit, or glowing coals. Meat
well-cooked one side at a time.
Pan – broiling – is cooking in an uncovered pan over direct heat. Fat that cooks out
of the meat is drained off.
Pan – frying – is similar to pan – broiling, except that meat is cooked in a small
amount of fat.

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What I Can Do
a. Rib eye steak with potato a. a.grilled
1. Poultry Dish b. Liempo estofado b.braising c.broiling/baking
c. Crispy oven broiled liempo
a.Sauteed broccoli stems b.eggplant a.saute
2.Vegetable Dish parmigiana b.frying
c.baby corn,ham, jicama fry c.stir frying
a.seafood risotto a.simmering/steaming b.saute
3. Fish Dish b.garlic butter shrimp c.parmesan crusted c.baking
fish
a.Fetuccine a.boiling
4. Meat Dish b.Spaghetti ala puttanesca c.Fried b.boiling
hokkien mee c. frying
Post Asssessment What I Have What’s More What I Know
1. C Learned 1. clear soup 1. B
2. B 1. l 2. cereals 2. C
3. A 2. m 3. eggs 3. C
4. C 3. n 4. vegetables 4. A
5. D 4. o 5. soups 5. B
6. B 5. a 6. meat 6. D
7. A 6. k 7. pasta 7. A
8. A 7. j 8. rice 8. A
9. C 8. i 9. cream soup 9. C
10. A 9. h 10. fish 10. A
11. A 10. g 11. egg yolk 11. A
12. B 11. f 12. boiling 12. B
13. C 12. e 13. poultry dishes 13. C
14. D 13. d 14. baking 14. D
15. B 14. p 15. thick soup 15. B
15. b
Answer Key
References

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Household Services Specialization Course for Grade 10
Learner’s Material, 2016

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Household Services Specialization Course for Grade 10
Teacher’s Guide, 2016

Boiled egg, https://www.pinterest.ph/pin/852517404437904150/, 2020

Fish Dish, https://en.wikipedia.org/wiki/Fish _(food), 2020

Fried egg, https://www.pinterest.ph/pin/531706299759699272/ , 2020

Omelet egg, https://www.pinterest.ph/pin/518547344599262513/, 2020

Pasta Dish, https://en.wikipedia.org/wiki/Pasta _(food), 2020

Poach egg, https://www.pinterest.ph/pin/495044184035599948/, 2020

Scrambled egg, https://www.pinterest.ph/pin/172825704428141559/, 2020

Types of Dishes, https://en.wikipedia.org/wiki/Dish _ (food) , 2020

Vegetable Dish, https://en.wikipedia.org/wiki/Vegetable _(food) , 2020

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Telefax: (088)-813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

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