TLE Food Technology

T.L.E. 9 – Food Technology

ELVENA P. BELINO, PH.D 1

ELVENA P. BELINO, Ph.D.

TLE – Food Technology



Preface Technology and Livelihood Education (TLE) is one of the nomenclatures in the

implementation of the K to 12 Basic Education Program (BEP) composed of four

components; namely, Agri-Fishery Arts, Home Economics, Industrial Arts and

Information and Communication Technology. In Philippine School Doha, Technology and

Livelihood Education has five specializations, to wit: Civil Technology, Computer

Programming, Computer System Servicing, Drafting and Food Technology. In this

module, the focus is on Home Economics course – Cookery or Food Technology for Grade

9 junior high school students.

In this course, varied and relevant activities and opportunities are provided to

demonstrate your understanding of concepts and core competencies as prescribed in

TESDA Training Regulation in Cookery. It will also help you assess yourself and identify

aspects of any food related business that you need to strengthen and safeguard before

you become a part of the workforce. Today in the world of work, the number of available

jobs is scarce and the Department of Education is revitalizing its resources to lead the

young minds and to prepare them skillfully as future chefs. It is in honing the skills that

learners can assure to have an edge of surviving the daily needs of oneself and others. It

seeks to provide the learners with the knowledge, attitude, values and skills in the field

of Cookery.

This module on Cold Kitchen Cookery is specifically for Grade 9 Food Technology

students of Philippine School Doha. Mastery of the topics in terms of concepts and skills

lead to National Certificate Level II (NCII) should the student wishes to have his/her skill

be assessed by the Technical Education and Skills Development Authority (TESDA).

More specifically, this module is designed for a junior high school student to develop

knowledge, skills, and attitudes in the performance of Cookery tasks particularly in

becoming a cold kitchen cook in the future. It covers core competencies, namely: (1)

cleaning and maintaining kitchen premises, (2) packaging prepared foods, (3) preparing

appetizers, (4) preparing salads and dressings, (5) preparing sandwiches, and (6)

preparing desserts.

Elvena Pascual Belino, PhD.



Table of Contents

Module No. Topics Page No.

Preface 2

Role of Parents 3

General Objectives 6

2 Appetizer Preparation 7

LO1 - Perform mise-en-place 8

LO2 – Prepare a range of appetizers 20

LO3 – Present a range of appetizers 23

LO4 – Store appetizers

26

References 35

Subject Requirements 36

Virtual Classroom Policies 36



The Role of Parents The School-Home or Parent-Teacher partnership is very vital in the students’ academic

achievement and success in education. Parents play an important role in their children’s

attitudes about learning and support learning at home. This partnership is an important

factor to help students reach their maximum potential. As we shift to a new paradigm of

the online teaching-learning process, we believe that educating students cannot be

achieved by teachers’ efforts alone. Parents’ involvement in the education of their

children is essential. Thus, parents are encouraged to play the following roles to supplement that of the teachers.

• Setting up parental controls for a safe and worry-free screen time of their children

• Providing physical and technical support in setting up the children’s learning

station at home, checking internet connection and any laptop malfunction

• Providing a conducive place for their children to work during live lessons, with

good lighting, quiet and comfortable venue for learning

• Providing necessary school materials/equipment needed as required by the

subject teachers for their children’s project/ output/ performances/ activities

• Making sure that their children are dressed appropriately (school uniform) while

participating in live lessons

• Establishing routines/schedules and house rules in online learning

• Monitoring the conduct of proper behavior of their children during live

lessons(synchronous)

• Ensuring that the child is on task within the given schedule

• Monitoring the children’s work constantly by browsing the module or logging on

to the PSD e-desk /learning portal

• Monitoring their children’s progress in school regularly, by constantly checking

their work through browsing the module and logging on to the PSD e-desk portal

and making sure that the homework/ assigned activities are done

• Motivating their children to do their best in everything that they do by giving

commendations on their achievements and encouraging them to work

independently

• Maintaining harmonious parent-teacher relationship and attending scheduled

parent-teacher conferences and other important school meetings

• Reading communication sent by the school , accomplishing the required response

for each letter and confirming the receipt of the letter through PSD E-desk

• Answering the school’s online survey and correspondence as honestly and

promptly as possible

• Communicating clarifications or issues with the teacher within the official work

hours

• Keeping in touch with the teachers to keep themselves up-to-date with their

children’s progress

• Raising issues and concerns through the proper forum

• Complying with the school policies on discipline and integrity



• Following protocols set by the various school offices in transacting academic

concerns, payments, and other school-related matters

• Maintaining a happy disposition to create a safe space for their children where

they can lay out all their issues or concerns that are bothering them to treat their

parents as their friends

• Coaching/ helping students to build good habits and develop skills in good time

management

• Looking for ways to inspire their children to avoid stress and discomfort of

performing the task



General Objectives At the end of the school year, you will be equipped with the necessary content

knowledge, skills and competencies in the different areas of cookery to help you become

a cold kitchen cook in the future.

Specifically, you are expected to:

_____________________________________________________________________________________________________

1. Assess personal entrepreneurial competencies

2. Clean, sanitize, and store kitchen tools and equipment

3. Clean and sanitize kitchen premises

4. Select packaging materials

5. Package food items

6. Perform mise en place in preparing specific foods items

7. Prepare, present and store a range of appetizers

8. Prepare, present and store a variety of salads and dressings

9. Prepare, present and store a variety of sandwiches

10. Prepare, present and store desserts



After this lesson, you should be able to:

1. Perform mise en place

2. Prepare a range of appetizers

3. Present a range of appetizers

4. Store appetizers

PRE-TEST

Direction: Choose the correct answer from the given choices

below. Write the letter of your answer on the space provided

before each number.

_____ 1. A finger food consisting of the base, a spread or topping and garnish. a. Bruschetta c. Hors d oeuvre b. Canape d. Sandwich

_____ 2. These are the simplest appetizer. a. Antipasto c. Fresh fruits and vegetables b. Chips and dip d. Relishes

_____ 3. This is a raw or pickled vegetables cut into attractive shapes served as appetizer.

a. Amuse bouche c. Fresh fruits and vegetables b. Antipasto d. Relish

_____ 4. A term that refers to the eggs of a sturgeon. a. Antipasto c. Hors d oeuvres b. Caviar d. Tapas

_____ 5. It consists of two kinds of cold meat, such as ham, smoked beef, peppered ham. a. Assorted hors d oeuvres c. Grissom platter a. Cold hors d oeuvres d. Plate of hors d oeuvres

MODULE 3: APPETIZER PREPARATION Timeframe: 4 weeks



Mise-en-place is a French term which means “set in place”, that is, you have

everything ready in their place and ready for cooking. You should be able to identify and

prepare all the needed tools and equipment as well as all the ingredients to make the

preparation and cooking easily. This also includes the proper use of your kitchen PPE or

personal protective equipment and sanitizing your work place.

Appetizers are foods that stimulate the appetite, through their attractive appearance, fragrance or appealing flavor. It is a small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite. It gives appreciation to the food we eat.

LO 1 – PREPARE MISE-EN-PLACE



A good appetizer, whether hot or cold should be light and served in small quantities. Fresh vegetables and salads, fruits, or meat or even fish can be made into an appetizer.

CLASSIFICATION OF APPETIZERS

1. Cocktails are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings. It may be in the form of a fruit or a vegetable juice mixed with little alcoholic beverage or seafood like shrimps, crabs, or lobsters served with slightly seasoned sauce.

2. Hors D’ Oeuvres is a small portion of highly seasoned foods, it is a combination of canapés, olives, stuffed celery, pickled radishes, and fish. It is served on individual plate when guests are seated. Sometimes this is simply placed on a platter and passed around. Hors d’oeuvres are served cold or hot.



3. Canapé are made out of thin slices of bread in different shapes. The bread may be toasted, sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish, or meat then deep-fat fried. It is a finger food consisting of three parts: a base, a spread or topping and garnish. They could be served hot or cold. There are no set recipes for the making of canapés. You may create your own combination of several different colored items on the cut pieces of bread, toasted or fried and biscuits etc. The larger canapés are termed as ZAKUSKIS after the Chef Zakuski.

4 . Relishes/Crudités are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks. Relishes are generally placed before the guests in a slightly, deep, boat shape dish.



5. Petite Salad are small portions and usually display the characteristics found in most salad.

6. Chips and Dips are popular accompaniments to potato chips, crackers, and raw vegetables. Proper consistency is important for many dips. It must not be so thick that it cannot be scooped up without breaking the chip or crackers, but it must be thick enough to stick to the items used as dippers.

7. Fresh Fruits and Vegetables are the simplest appetizer. Fruits are good appetizers because they give an attractive appearance, fragrance, appealing taste and delicious flavor. For example, you could serve a platter of thinly sliced cucumbers, chunks of red bell pepper and baby carrots. For a fruit tray, consider serving red and green grapes, as well as chunks of mango with toothpicks inserted in them. Since appetizers should always be easy to pick up with the fingers, it should never be drippy or messy so you need to avoid certain fruits or veggies (for example, chunks of avocado or watermelon are probably not the best appetizer choices).



8. Anything, Smaller are varieties of appetizers wherein the only requirement is that you keep everything small enough to be picked up with the fingers and eaten with little mess. If you want to serve your favorite homemade sausages, cut them into small pieces, wrap them with a small piece of pastry shell and bake. Or, serve your favorite baked sweet potato fries with a mayonnaise-based dipping sauce. Individual quiches filled with ham and cheese are another good option.

CANAPÉS

Canapés are bite-size open-faced sandwiches that consist of tiny portions of food presented on bases of bread, toast, or pastry easily handled and eaten.

CANAPÉ PARTS

1. BASE – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé. Suggestions for canapés bases are:

Bread Cutouts Toast Cutouts Crackers



Melba Toast Unsweetened Pastry Shells Tortilla Chips or Cups

Tiny Biscuits Polenta Cutouts Miniature Pancakes

2. SPREAD - placed on top of the base so the garnish sticks to it without falling off.

THREE TYPES OF SPREADS

a.) Flavored Butter – made from softened butter with flavorings

b) Flavored Cream Cheese - made from flavored butters, except cream cheese substituted for the butter. Mixture of cream and butter can be used.



c) Meat or Fish Salad Spreads – made from finely chopped meat or fish that are spreadable. Seasons should be checked carefully to make the spread more stimulating to the appetite.

3. GARNISH – any food item or combination of items placed on top of the spread, which usually gives color, design, and texture or flavor accent to the canapé.

FOOD ITEMS USED TO DECORATE CANAPÉS

a) Vegetables, Pickles and Relishes Radish slices Pickled onions Tomatoes Olives Chutney Parsley Pickles Asparagus tips Capers Cucumber slices Pimiento



b) Fish Smoked oysters Smoked Salmon Shrimp Caviar Tuna flakes Sardines Lobster chunks or slices

c) Meats Ham Salami Roast Beef Chicken or Turkey

d) Cheese, hard cooked egg slices



GUIDELINES FOR ASSEMBLING CANAPÉS

1. 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.

2. 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 hold for a short time under refrigeration. Safe food handling and storage must be observed.

3. Select harmonious flavor combinations in spreads and garnish such as: Mustard and ham, Lemon butter and caviar, Pimiento cream cheese and sardines, Tuna salad and capers, Anchovy butter, hard cooked egg slice and olive.

4. Make sure that at least one of the ingredients is spicy in flavor. A bland canapé has

little value as an appetizer.

5. Use high quality ingredients. Leftovers can be used for canapés, but they must be carefully handled and stored to retain freshness.

6. 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.

7. Arrange canapés carefully and attractively on trays. Each tray should carry an assortment of flavor and textures, so there is something for every taste.

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 APPETIZERS

1. Oysters and clams on the half shell



2. Shrimps 3. Crab Meat

4. Lobster 5. Fruits

6. Firm flaked white fish



RELISHES

Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer. Relishes include two categories:

1. Raw vegetables with dips. These are known as crudités (croo-dee-tays). Cru in

French means “raw”. Bite size and raw common vegetables served with dips are the following:

Celery Radishes Green and Red Pepper Zucchini Cucumber Cauliflower Broccoli florets Broccoli Stems Cherry Tomatoes Carrots Scallions

Dips – accompaniment to raw vegetables and sometimes potato chips and crackers. Any mixture of spreads can be used as dips. Proper consistency is important to any dip. It must not be so thick that it cannot be scooped up without breaking the cracker. It must be thick enough to stick to the items used as dippers. Thin or soften them by adding mayonnaise, cream or other appropriate liquid. Sauces and salad 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.

HORS D ‘OEUVRES

Hors d oeuvres are a variety of food, both hot and cold served as appetizers. The

serving is smaller in unit size or portion size that can be eaten with a fork from small plates or with fingers.

1. Antipasto - Italian Appetizer. This includes the following: Cured meats – Salami, prosciutto, bologna, boiled ham

Seafood items - Canned items like sardines, anchovies, and tuna

Cheeses – provolone, mozzarella Hard cooked egg and stuffed eggs Relishes – raw vegetables Mushrooms and other vegetables



2. Bruschetta - slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with toppings like canapés.

3. Tapas - a small food item intended to be eaten with wine or other drinks usually in bars. They are served in a small portion intended to be eaten immediately.

4. Caviar – salted roe, or eggs of the sturgeon. Any product labeled caviar must come from sturgeon. Roe from any other fish must be labeled as such (white fish caviar).

5. Amuse Bouche (ah-mews-boosh) – a tiny appetizer or hors d’ oeuvres offered to guest seated at their tables either before or after they have ordered from the menu. It is an opportunity to showcase an aspect of the chef’s cooking style and talent and to welcome the guest. Anything that can be served in a tiny portion can be served as an amuse bouche like salads, soups, and little portions of meat, fish or vegetables with the few drops of sauce and garnish. The chefs don’t use a separate category of recipe for these items but just give a different presentation, garnish or sauce.



HOT AND COLD APPETIZERS

Hors d’eouvres are often served preceding a meal and 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 small ala carte dishes and usually described as hot dish.

b. Cold hors d’oeuvres should stimulate appetite and therefore should always be

served as the first course in the menu. There are five types of cold hors d’oeuvres and they are served as follows:

• Plate of Hors d’oeuvres may

consist of shrimps, smoked beef, poached egg, Spanish sardines and lettuce, sauce can be served at the side

• Grissom Platter may consist of two

kinds of cold meat, such as ham, smoked beef, peppered ham. Sauce can be served at the side.

• Hors d’oeuvres Platter. A well-presented

platter with a limited choice of simple or more expensive foods. The basic rules is “small quantity, but big in quality” and at the same time attractively served. It may consists of shrimps with jelly, asparagus tip with mushrooms, sardines with onion rings, tomatoes stuffed with salad and chicken loaf.

LO2 – PREPARE A RANGE OF APPETIZERS



• 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. The hors d’oeuvres dish system in conjunction with a silver platter can be used, but it is also possible to arrange the center pieces on a silver platter covered with meat jelly and served with accompaniments in a small separate bowls or container.

PREPARING HORS D’ OEUVRE COCKTAILS AND RELISHES TOOLS/EQUIPMENT NEEDED:

Knife Chopping board Gloves

MATERIALS/INGREDIENTS NEEDED: Oysters or Shrimps or Fruits Dips Herbs Sugar/Syrup Ice Lemon

STEPS/PROCEDURE: Oyster and Clams Cocktails

1. Open fresh oysters and clams on the half shell. 2. Arrange on flat plates, preferably on a bed of ice. 3. Place cocktail sauce in a small cup in the center or at the side of the plate. 4. Provide lemon wedges

Shrimps and Other Cooked Seafood’s Cocktail

1. Arrange seafood in a stemmed glass or in a small, cup-shaped bowl in a bed of ice. Cocktail sauce maybe put in the glass first and arranged the seafood on top, partially immersed. Or the cocktail sauce may be added as toppings.

2. Garnish the dish attractively with lettuce or greens with lemon wedges.



Fruit Cocktail

1. Use fruits that are pleasantly tart and not too sweet. 2. Cut fruits into desired shapes. 3. Add fresh lemon or lime juice to fruit mixtures to provide necessary tartness. A

simple wedge of melon with lime is a refreshing cocktail. Add a few drops of flavored liqueur to improve flavor.

Relishes

1. Select fresh vegetables 2. Cut into sticks or other attractive bite size shapes. 3. Hold vegetables for a short time in ice water to become crisp. 4. Arranged vegetables, in crushed ice to maintain crispness. 5. Serve with dips. *Mixed vegetables relish with cheddar cheese dip.

Procedure for Preparing Canapés from Toast

Tools/Equipment Needed: Bread knife Spatula Tray Cutting board

Ingredients Needed: Pullman loaves Spreads Toppings

Steps/Procedure:

1. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be used as breadcrumbs.

2. Cut the bread horizontally into slices, ¼ inch thick. 3. Toast the slices in the oven. 4. Cool the toast. 5. Cut the toasts into desired shapes with small cutters and reserve the trim for

breadcrumbs. Make the cuts neat and uniform. 6. Spread each cutout with desired topping. 7. Garnish the cutouts as desired.



Bread slices for canapés can be cut into several basic shapes with no waste. 1 2 3

Appetizers can be more appreciated if presented attractively like the saying goes “the eyes eats first”. Plate presentation is the process of offering the appetizer to guests in a stylish and pleasing manner. It requires skills, style and creativity.

This lesson will provide you the knowledge, skills and understanding in presenting range of appetizers.

FUNDAMENTALS OF PLATING

1. BALANCE The rules of good menu balance also apply to plating. Select foods and garnishes

that offer variety and contrast. • Color. Two or more colors on a plate are usually more interesting than one.

Garnish is also important. • Shapes. Plan for variety of shapes and forms. Cutting vegetables into different

shapes gives you great flexibility. • Texture. No strict visual consideration

but important in plating and in menu planning. • Flavors. One of the factors to consider

when balancing colors, shapes, and texture on the plate.

LO3 – PRESENT A RANGE OF APPETIZERS



2. PORTION SIZE. This is important for presentation as well as for costing.

• Match portion sizes and plates. Too small a plate makes an overcrowded, jumbled, messy appearance. Too large a plate makes the portions look skimpy.

• Balance the portion sizes of the various items on the plate. Apply logical balance of portions.

3. ARRANGEMENT ON THE PLATE

BASIC PRINCIPLES OF PLATTER PRESENTATION

1. The three elements of a buffet platter

• Centerpiece or Grosse piece (gross pyess). This may be an uncut portion of the main food item, such as a pate or a cold roast, decorated and displayed whole. It may be a separate but related item, such as molded salmon mousse

• The slices or serving portions should be

arranged artistically. • The garnish should be artistically done in

proportion to the cut slices.



2. The food should be easy to handle and serve, so that one portion can be removed without ruining the arrangement. 3. A simple design is best. Simple arrangement is easier to serve, more appetizing, and still attractive when half consumed by the guest. 4. Attractive platter presentation may be made on silver or other metals, on mirrors, chinaware, plastic ware, wood, or any other materials provided they are presentable and suitable for food. 5. Once a piece of food has touched the tray, do not remove it. Shiny silver or mirror trays are easily smudged, and you’ll have to wash the tray and start over again. Good pre-planning should be considered.

6. Think of the platter as part of the whole. It must be attractive and appropriate to the other presentation in the table.

DESIGNING THE PLATTER

1. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This will help you lay out a balance and symmetrical design. The sketch should indicate the centerpiece, slices of foods and garnishes. 2. Get movement into your design. Good design makes your eyes move across the platter following the lines you have set up. It could be arranged in rows or lines. 3. Give the design a focal point. Use centerpiece to emphasize and strengthen the design by giving it direction and height. Note that centerpiece is not always in the center. 4. Keep items in proportion. 5. Make the garnish count. Use garnish to balance out a plate by providing additional element. Two items on a plate often look unbalanced, but adding a garnish completes the picture. On the other hand, do not add unnecessary garnishes. 6. Don’t drown every plate in sauce or gravy. It may hide colors and shapes. You may cover a part of it or a band of sauce across the center. 7. Keep it simple. Simplicity is more attractive than complicated designs.



8. Let the guests see the best side of everything. Angle overlapping slices and wedged-shaped pieces toward the customer and the best side of each slice is face up.

Storing salads and appetizers is one of the most important activities done after preparing them to maintain freshness and avoid spoilage. This lesson deals with storage of salads and appetizers using appropriate container to sustain quality and taste.

Tools and Equipment 1. Chillers 2. Refrigerator 3. Containers for salad and appetizers

Storing Techniques Storing foods could be done through the

following techniques: 1. Refrigerate – to keep food cold or cool. 2. Cold storage – the process of preserving food by means of refrigeration. 3. Chilling – to refrigerate to reduce the temperature of food.

Sanitary Practices when Storing Salads and Appetizers 1. Handle the food properly to prevent spoilage and contamination. 2. Wash utensils and equipment thoroughly. 3. Keep off hand to a minimum contact to ingredients and food. 4. Keep away from food when you are ill. 5. Store food and ingredients properly. 6. Safeguard the food during

distribution and serving. - Chill to refrigerate or to reduce

the temperature of food. - Place it to cold storage like

refrigerator to preserve perishable food.

LO4 – STORE APPETIZERS



LEARNING TARGET: After this activity, you should be able to perform mise-en-place for appetizer preparation.

ACTIVITY 1. THIS IS MY MISE-EN-PLACE

This is a performance activity worth 20 points.

Instruction:

1. Read and analyze the recipes before you do this.

2. Given the three appetizer recipes below, identify all the possible kitchen tools and equipment needed to prepare them.

3. Accomplish the activity following the sample format below in Word . Please add the numbers to include all appropriate kitchen tools and equipment are needed to prepare each recipe.

4. Send your output in our google classroom the soonest possible time to beat the deadline.

ACTIVITY 1 – THIS IS MY MISE-EN-PLACE Grade 9 – Food Technology

Name : (Family Name, Given Name) Date Submitted : Year, Section, Batch : __________________

Smoked Salmon Cucumbers Sushi Bake Crispy Chicken Wings

Mise-en-Place Mise-en-Place Mise-en-Place

Kitchen Tools

(list down all possible kitchen tools needed in the preparation of the recipe)

Kitchen Tools

(list down all possible kitchen tools needed in the preparation of the recipe)

Kitchen Tools (list down all possible kitchen tools needed in the preparation of the recipe)

Kitchen Equipment (list down all possible kitchen equipment needed in the preparation of the recipe)





SMOKED SALMON CUCUMBERS (https://www.tasteofhome.com/recipes/smoked-salmon-cucumbers/)

Yield: about 3 dozens Ingredients:

1 large cucumber 1 carton (8 ounces) spreadable chive and onion cream cheese 7 to 8 ounces smoked salmon or lox, chopped Minced chives

Procedure: With a fork, score cucumber peel lengthwise; cut

into 1/4-in. slices. Pipe or spread cream cheese onto each slice; top with salmon. Sprinkle with chives. Refrigerate until serving.

SUSHI BAKE (https://www.foxyfolksy.com/sushi-bake/)

Yield : 20 servings Sushi Rice

• 4 cups freshly cooked rice • 3 tablespoon rice vinegar • 1 tablespoon sugar • 1 teaspoon salt

Furikake

• 1/2 cup sesame seeds • 1/2 cup Korean roasted seaweed – crumbled or cut into small bits • 1 teaspoon salt – to taste • 1 teaspoon sugar – to taste

Creamy Topping

• 1 big ripe mango – diced • 1 medium cucumber – diced • 2 cups Kani – shredded or cut into chunks • 200 grams cream cheese • 1/4 cup Japanese mayonnaise • 1 tablespoon Sriracha , adjust as desired • salt – to taste • 20 sheets Korean roasted seaweed sheets or use nori sheets

PROCEDURES:

Sushi Rice 1. Mix the rice vinegar, salt, and sugar in a small bowl, mix well. Pop it in the

microwave to warm until salt and sugar are totally dissolved. 2. Pour the mixture to the freshly cooked rice and toss until evenly distributed.

https://www.tasteofhome.com/recipes/smoked-salmon-cucumbers/

https://www.foxyfolksy.com/sushi-bake/

https://amzn.to/2rj25e8

https://amzn.to/2uxObd5



Furikake Using very low heat, toast the sesame seeds until fragrant and golden. Mix the

crumbled nori pieces. Season with salt and sugar Creamy Topping

1. In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix. 2. Add in the chopped Kani, ¾ of the mango, and ¾ of the cucumber. Make sure to

leave enough mango and cucumber for additional layering later. Add salt to taste.

Baked Sushi Assembly 1. In a rectangle pan (8x6in), spread the sushi rice evenly then lightly press down.

Sprinkle a thin layer of Fukikake on top of rice until fully covered. 2. Add the creamy topping then spread evenly. Sprinkle the remaining mango and

cucumber bits and a bit more Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha if desired.

3. Bake at 200°C/390°F for 15 to 20 minutes. Enjoy by scooping a portion then wrapping it in nori.

CRISPY BUFFALO WINGS (https://tasty.co/recipe/the-best-crispy-buffalo-wings)

Yield : 4 servings

Ingredients: ¾ cup cornstarch(95 g), divided 2 lb chicken wings(910 g), rinsed and patted dry ¼ cup all-purpose flour(30 g) 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon cayenne pepper 2 teaspoons baking powder 2 teaspoons salt 1 teaspoon black pepper ⅔ cup water(155 mL) peanut or vegetable oil, for frying ½ cup buffalo sauce(155 g) ranch or blue cheese dip, for serving 1 stalk celery sticks, for serving, cut into sticks

Procedures: 1. In a bowl, toss ¼ cup (30 grams) of cornstarch and

the chicken wings together until fully coated. Transfer the wings to a wire rack, let rest and dry out for 20 minutes, ideally in the fridge if you have space.

https://tasty.co/recipe/the-best-crispy-buffalo-wings



2. In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.

3. Heat the oil in a large pot until it reaches 350°F (180°C).

4. Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in

batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.

5. Transfer the chicken to a clean bowl and drizzle with the buffalo sauce, tossing to coat.

Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.

RUBRICS IN SCORING ACTIVITY 1 Completeness of Output 15 Pts. The submitted output was complete and excellently done according to given instruction.. 13 Pts. The submitted output was complete & done properly but with minor issues. 11 Pts. The submitted output was almost complete and fairly done.

Speed and Accuracy 5 Pts. Completed the all the given tasks within the given time. 4 Pts. Completed the most of the tasks within the given extended time 3 Pts. Completed the minimum tasks beyond the given time.

20 TOTAL SCORE



LEARNING TARGET: After this activity, you should be able to prepare, present and store simple appetizers.

ACTIVITY 2. MY CHOICE OF COCKTAIL AND CANAPE

This is a performance activity worth 20 points per product. For this activity, you will produce two simple appetizers.

Instruction: This will be done during our class schedule. Set up your laptop/device in your kitchen or in your work station for the live food preparation. Wear your kitchen PPE – apron, hairnet, gloves.

Food Preparation Time : 1 hour

1. Choose one simple cocktail drink recipe and one canape recipe that could be prepared in at least 45 minutes. Make sure that your recipes have only a few ingredients which are preferrably available in your kitchen. Check out your kitchen supplies so that you can use alternate ingredients if one or two ingredients are not available.

2. Identify the kitchen tools needed to prepare your recipes and prepare them for our class. Master your recipe as well.

3. Prepare the cocktail drink and canape following the procedures in your recipes.

4. When done, present your output using an appropriate glass/plate, take a picture of each product and submit in our google classroom.

5. In this activity, you will be graded with the rubrics below.

RUBRICS IN SCORING ACTIVITY 2 Workmanship in Preparing Appetizers 5 Pts. Can work independently. 4 Pts. Can work with minimum supervision. 3 Pts. Can work with constant supervision/assistance.

Activity Output 5 Pts. The output was excellently done. 4 Pts. The output was done properly but with minor issues. 3 Pts. The output was fairly done.

Manipulation of Kitchen Tools 5 Pts. Used the appropriate tools/equipment properly & confidently. 4 Pts. Used appropriate the tools/equipment properly.



3 Pts. Used the tools/equipment with guidance/assistance.


20 TOTAL SCORE

ACTIVITY 3. MY CHOICE OF CRUDITES AND CHIPS & DIP

This is another performance activity worth 20 points per product. For this activity, you will produce two simple appetizers.

Instruction: This will be done during our online class schedule. Setup your laptop/device in your kitchen or in your work station for the live food preparation.


Ingredients Needed

***For Crudites or Relish

1 piece red capsicum 1 piece green or yellow capsicum 1 piece medium carrots 1 large cucumber 1 small iceberg or romaine lettuce Your choice of dip like ranch dressing, thousand island dressing Your choice of the following or all: cheddar cheese, dates, nuts ***For the Chips and Dip Any two (or three) kinds of chips (chichiria of your choice) Your choice of dip (something cheesy)

Kitchen Tools Needed

Paring knife or chef knife Cutting board Plates Bowls/cups/glass for your dips Platter or any plating material that you have at home



What To Do

1. Prepare all ingredients and kitchen tools needed and take a picture of your mise en place.

2. For the relish or crudite, simply wash all the vegetables and cut them intro strips or other shapes you want. Cut the cheese into thin strips. Arrange all your ingredients in your platter with the dip in a bowl or cup.

3. For the chips and dip, simply assemble all the ingredients in your platter together with the dip.

4. When done, take a picture of each product and send it to my email.

5. In this activity, you will be graded with the rubrics below.



Manipulation of Kitchen Tools 5 Pts. Used the appropriate tools/equipment properly & confidently. 4 Pts. Used appropriate the tools/equipment properly. 3 Pts. Used the tools/equipment with guidance/assistance.


20 TOTAL SCORE



LEARNING TARGET: After this activity, you should be able to prepare, present and store appetizers properly.

ACTIVITY 4. MY MASTERPIECE

This is another performance activity worth 20 points


Instruction :

1. Prepare an appetizer or hors d oeuvre platter with the ingredients that you have at home.

2. Take a picture of your mise en place as part of your output.

3. Final output should be presented in two ways a. Plated presentation and b. Placed in an appropriate packaging material for storage in the fridge

4. Submit your output in our google classroom before the class schedule ends.

5. You will be graded with the rubrics below.



Manipulation of Kitchen Tools 5 Pts. Used the appropriate tools/equipment properly & confidently. 4 Pts. Used appropriate the tools/equipment properly. 3 Pts. Used the tools/equipment with guidance/assistance.

Speed and Accuracy 5 Pts. Completed the all the given tasks within the given time.



4 Pts. Completed the most of the tasks within the given extended time 3 Pts. Completed the minimum tasks beyond the given time.

20 TOTAL SCORE

1. For more information on how to serve appetizers, please check the url below.

https://www.wikihow.com/Serve-Appetizers

2. For appetizer recipes, check these out:

a. https://www.tasteofhome.com/collection/25-make-ahead-appetizer-recipes/

b. https://www.allrecipes.com/recipes/17484/everyday-cooking/quick-and-easy/appetizers/

c. https://www.cookinglight.com/cooking-101/easy-delicious-room-temperature-appetizers

A. Written/Published References

DEPED. Cookery NC II Curriculum Guide. Retrieved from https://www.deped.gov.ph/ DEPED. Technology and Livelihood Education Learning Module for Grade 9 Cookery NC

II. Retrieved from https://www.deped.gov.ph/ LIBERAL, AE. E. (2007). Appraising and developing yourself for an entrepreneurial career.

(Eds.) Maghirnf, T., Librando, P., Esguerra, D., & Recio, D. In Introduction to Entrepreneurship. Quezon City: Small Enterprises Research and Development Foundation, Inc. in cooperation with UP-ISSI. pp: 41-43.

REYES, Cecilia Elena P. and NOYNAY, Arianne Flor C. 2019. Cookery for Grades 9 and 10.

Lorimar Publishing. Metro Manila.

https://www.wikihow.com/Serve-Appetizers

https://www.tasteofhome.com/collection/25-make-ahead-appetizer-recipes/

https://www.tasteofhome.com/collection/25-make-ahead-appetizer-recipes/

https://www.allrecipes.com/recipes/17484/everyday-cooking/quick-and-easy/appetizers/

https://www.allrecipes.com/recipes/17484/everyday-cooking/quick-and-easy/appetizers/

https://www.deped.gov.ph/





B. Online References

www.cookpad.com

www.allrecipes.com

www.chefkoch.de

www.epicurious.com

www.foodnetwork.com

www.youtube.com

www.entrepeneurhandbook.co.uk

https://www.ctc-n.org/sites/www.ctc-n.org/files/resources/4f788680-e08c-46a8-9aed-4bf31661b3dc.pdf (Packaging Materials for Food)

In this module, the requirements are as follows:

1. Attendance in classes especially in synchronous sessions with proper uniform

2. Active participation and cooperation in the in the e-module activities as well as in the school LMS

3. Quizzes in LMS and other platforms 4. Personal computer unit 5. Strong internet connection 6. Mobile phone/videocamera 7. Prompt submission of projects and other requirements

SUBJECT REQUIREMENTS

REQREREQUIREMENTS

http://www.cookpad.com/

http://www.allrecipes.com/

http://www.chefkoch.de/

http://www.epicurious.com/

http://www.foodnetwork.com/

http://www.youtube.com/

http://www.entrepeneurhandbook.co.uk/

https://www.ctc-n.org/sites/www.ctc-n.org/files/resources/4f788680-e08c-46a8-9aed-4bf31661b3dc.pdf

https://www.ctc-n.org/sites/www.ctc-n.org/files/resources/4f788680-e08c-46a8-9aed-4bf31661b3dc.pdf



To ensure a positive and productive learning environment, all students must adhere to the

following virtual class policies:

1. Students must be well prepared in going to the online class. They must be on the platform

on time or 5 minutes before the scheduled class.

2. Login credentials must not be shared. Sharing of login information violates other students'

and teachers' rights to confidentiality and could allow class participation by unauthorized

persons and/or lead to disruptive behaviors that detract from a productive and positive

learning environment. Students must not share their personally identifiable information

(class link, link given by the teachers, downloaded activities) to other people.

3. Students must check the video, audio, and internet connection before the start of classes. 4. Students must immediately notify the teacher in case untoward incidents happen (power

failure, laptop malfunction, connectivity problem, etc.)

5. Students are required to have an appropriate place (good lighting, quiet, with strong

connectivity, comfortable) in conducting online lessons. They should have a learning space

free from any form of distraction around them. They should also make sure that they are the

only person who can be seen from their camera.

6. Students must use their PSD system e-mail account to log into the Zoom virtual class session.

7. Students should follow the given format for their user IDs on screen.

Section ( First 2 Letters + Surname + Initial of First Name)

Example : DA Cruz, P.

8. Students must observe proper grooming and complete school uniform.

9. Virtual class sessions are designed for students. To prevent disruptions to the learning

environment, parents/guardians should not actively participate in check-in sessions,

although parents/guardians may assist their child with technology and/or remain nearby.

10. Students must keep their cameras on throughout the online learning sessions to ensure the

constant connection with the teacher and classmates. Students who will turn –off their

cameras without a valid reason shall be considered absent in the class interaction of

learners.

11. Students should mute their respective microphones upon entering the virtual classroom.

They can only turn on their microphones when the teacher calls them to speak and share

their ideas or ask questions.

VIRTUAL



12. Students are highly encouraged to participate actively in online learning discussions.

13. Students have the right to express themselves and share their opinions and ideas freely.

However, they have to do it with full respect and courtesy.

14. Students must show respect to classmates at all times. They should refrain from making any

vulgar statements or gestures that may interrupt the class from learning and demotivate

their classmates. They should always be respectful and courteous to other students and

teachers during virtual class sessions. Inappropriate, offensive, or threatening comments;

misrepresentation of identity, and/or disruptive behavior by any participants during virtual

class sessions will not be tolerated and be reported to POD for the sanctions.

15. Students should not use obscene, profane, threatening, or disrespectful language or images

in any communication with the teachers. Name-calling or cyber bullying will not be allowed

during online classes. Any violation of this rule shall be subjected to disciplinary action.

16. Students must avoid doing any recordings or taking screenshots at any time during online

learning sessions. They should not transmit or post any part of the virtual class session on

any social media platform.

17. Any confidential or personally identifiable information related to the teachers or students

participating during virtual class sessions should not be collected, discussed, or shared.

18.Students should avoid spamming the chat boxes. The chat box is for educational purposes,

only things that are related to the lesson can be raised in the chat box.

19. Students should adhere to the provisions stipulated under the students' manual of the

school and the new guidelines/ policies set by the Office of the Prefect of Discipline.

20. Students are strictly prohibited from opening social media accounts, playing games online, and opening other sites during online lessons unless instructed by the teacher.

21. Students will be required to attend a Learner Support Program based on the assessment of the

subject teachers.

USE OF PSD E- DESK /PLATFORMS

1. Students must use the PSD E-desk and its other resources for educational purposes only.

2. Students must practice keeping the confidentiality of information. It is prohibited to share

passwords, links (exclusive to their classes), email addresses, and other contact information

without the permission of the concerned party.

3. Students must use an email address and profile picture that is appropriate for an

educational environment. Email addresses that use profanity or may otherwise be construed

as offensive, shall not be permitted. Profile pictures should be a headshot of the student

only and may not be offensive or inappropriate in any manner. The teacher reserves the

right to determine if a student's email address and/or profile picture is inappropriate.

Students using an inappropriate email address and/or profile picture will be required to

update their user profiles.

4. Students are strongly prohibited from using another student's account in logging on the PSD

E-desk or other platforms.

5. Teachers will post or upload course materials or learning tasks anytime between 1 PM to 7

PM. Students are highly encouraged to always log on to their PSD E-desk accounts for

updates.



6. Teachers are available for consultation and concerns via the PSD E-desk forum, psdqatar

email addresses, and other duly authorized platforms as per schedule given to students. All

concerns and questions sent beyond 3 PM will receive a response the next day.

7. Students must use written and oral communication responsibly. They have to avoid the use

of vulgar words, condescending or belittling, and aggressive language or any forms of

bullying.

8. All communications with other students must be course-related, polite, courteous, and

respectful. Sending unsolicited emails to other classmates is prohibited.

9. Students must report to their teachers if there is any form of communication that they deem

is inappropriate or makes them feel uncomfortable.

10. Students must be mindful of what they post online. Posting of obscene, threatening,

offensive, or inappropriate materials is prohibited.

11. Students should submit their learning tasks/homework according to the file type specified

by the teacher (MS Word, pdf, etc). All files that are too big to be accepted in the PSD E-desk

must be uploaded to a specific google drive (address to be given by the teacher).

ACADEMIC HONESTY

1. Copying another student's work, or allowing others to knowingly copy a student's work and

plagiarism or misusing content from the Internet is not allowed. Once discovered, the student

may incur zero marks as a result of the misbehavior and will be dealt with accordingly.

2. Students are strongly prohibited from doing tasks or answering tests for other students.

3. Students are not allowed to collaborate with other students (work with) on assignments

unless directed to do so by their subject teachers. Working together is useful in the traditional

classroom, but it is not permitted in our online environment without specific teacher

instructions to do so. Also, parents may not log in to a student account and complete

coursework on behalf of the student.

4. Students must inform their parents once there is a letter for parents uploaded on the PSD E-

desk. Only the parents should read and confirm all the reply slips sent to them through the

PSD E-desk.

Date post:	06-Apr-2022
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