SUBJECT

ORIENTATION
TLE 7
 TECHNOLOGY AND
LIVELIHOOD EDUCATION
Home Economics Industrial Arts Agri-Fishery Arts
Consumer Electronics Agricultural Crop Production
Cookery
Fishery Production
Caring for the sick Elecrical Installation Animal Production
Dressmaking and Maintenance Information and
Communication Technology
Handicraft
Computer Basics
HOME
ECONOMICS
Innovate through
recyclable
materials/
Cook meals and
fabrics
dishes at home

Repair and create

cloth through
hand or machine
Preparing meals for
the sick
INDUSTRIAL
ARTS

Apply safety in using ICT

electronics and
repair/ install
wirings Learn the basic parts
and use of computer

Maintain electronic
devices
AGRI-FISHERY
ARTS

Plant and take care

of plants and
vegetables Realize how animal
production sustain
the demand in the
Understand the market
production of fish
 LESSON 1
BASIC COOKING
METHODS AND
FOOD PREPARATION
TECHNIQUES
OBJECTIVES

1.Understand the food preparation techniques and basic

cooking methods
2.Appreciate how food are being prepared before it
reach their table.
3.Prepare food independently like vegetable salad or
preserved vegetables like pickles and etc.
FOOD PREPARATION
TECHNIQUES

To cut into pieces ½” big.

DICE
FOOD PREPARATION
TECHNIQUES
To cut up.
CHOP
FOOD PREPARATION
TECHNIQUES
Cut into slabs.
SLICE
FOOD PREPARATION
TECHNIQUES
Cut into squares.
CUBE
FOOD PREPARATION
TECHNIQUES
To cut into very little pieces MINCE
FOOD PREPARATION
TECHNIQUES
To cut into match-like strips. JULIENNE
FOOD PREPARATION
TECHNIQUES
Quick mixing motion. BEAT
FOOD PREPARATION
TECHNIQUES

Mix in a circular motion STIR

FOOD PREPARATION
TECHNIQUES
To mix two or more ingredients BLEND
to make one.
FOOD PREPARATION
TECHNIQUES

To coat solid food with

powdered ingredients before DREDGE
cooking.
FOOD PREPARATION
TECHNIQUES

To soak the food in dressing or

sauce for at least an hour before MARINATE
cooking to enhance the flavor
FOOD PREPARATION
TECHNIQUES

To mix until smooth. CREAM

FOOD PREPARATION
TECHNIQUES
To soak the ingredient into hot
BLANCH
water followed by cold water.
FOOD PREPARATION
TECHNIQUES
To put a liquid, such as melted
butter or a sauce on top, while BASTE
cooking.
FOOD PREPARATION
TECHNIQUES

To cook in an oven with dry BAKE

heat.
FOOD PREPARATION
TECHNIQUES

To cook until bubble rise to the BOIL

surface.
FOOD PREPARATION
TECHNIQUES
To cook with food very close to BROIL
high heat source.
FOOD PREPARATION
TECHNIQUES

To turn on heat before. PREHEAT

FOOD PREPARATION
TECHNIQUES
Pour boiling liquid over food or SCALD
to cook just before boiling.
FOOD PREPARATION
TECHNIQUES
To reduce heat and continue to SIMMER
cook.
FOOD PREPARATION
TECHNIQUES
To cook with the steam vapors STEAM
of boiling water.
FOOD PREPARATION
TECHNIQUES

Remove the top SKIM

FOOD PREPARATION
TECHNIQUES

To cook in a small amount of fat. SAUTE

FOOD PREPARATION
TECHNIQUES

Add a small amount of one item, ALTERNATE

then another.
FOOD PREPARATION
TECHNIQUES
To remove the center CORE
FOOD PREPARATION
TECHNIQUES

To mix shortening(fat) into

CUT IN
flour.
FOOD PREPARATION
TECHNIQUES
To scatter food items on
another. DOT
FOOD PREPARATION
TECHNIQUES

Very gentle stirring FOLD

FOOD PREPARATION
TECHNIQUES
To cut food into thin, small
pieces. GRATE
FOOD PREPARATION
TECHNIQUES

To mix with your hands. KNEAD

FOOD PREPARATION
TECHNIQUES
To change from a solid to a
liquid. MELT
FOOD PREPARATION
TECHNIQUES
To remove peel with a
knife/tool. PARE
FOOD PREPARATION
TECHNIQUES
To remove the peel with your
fingers. PEEL
FOOD PREPARATION
TECHNIQUES

To cut into four pieces. QUARTER

FOOD PREPARATION
TECHNIQUES

To cut into thin slice. SHRED

FOOD PREPARATION
TECHNIQUES

To separate by pulling apart

TEAR
with your hands.
FOOD PREPARATION
TECHNIQUES

To mix with a lifting motion. TOSS

FOOD PREPARATION
TECHNIQUES

Beat quickly to add air. WHIP

BASIC COOKING
METHODS
1. BROILING
DRY
HEAT
2. ROASTING

3. BAKING

4. SAUTEING
BASIC COOKING
METHODS
5. PAN FRYING
DRY
HEAT
6. DEEP-FAT FRYING

4. SAUTEING
BASIC COOKING
METHODS
1. POACHING
MOIST
HEAT
2. SIMMERING

3. BOILING

4. STEAMING
BASIC COOKING
METHODS
5. STEWING
MOIST
HEAT

3. BAKING

4. SAUTEING
BASIC COOKING
METHODS
BRAISING
COMBI-
NATION

4. SAUTEING
Written Activity

Answer Let’s Think about it, page 8.

COMBI-
NATION

4. SAUTEING