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Career Pathways in Technology and Livelihood Education (CP-TLE) Home Economics I

Foods and Food Service

Module 3: Production of Meal Courses Quarter 1: Basic Cooking

What can you say about the picture? Why should you learn how to cook? Whether for fun or for income, do you think this might be a good activity to join? For sure, you will be happy to prepare, cook and serve these foods for your family.

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Explore Your Understanding

This module will introduce you to the production of different meal courses

which are well-loved by everybody. Each locality has its own way of cooking or

preparing them. The preparation of meal courses are produced using tools, utensils

and equipment as well as ingredients. These are served in attractive forms at

affordable cost to attract a lot of people.

Acquiring skills in production of a meal course can be your source of income

by selling them to friends, market or supplying different food stalls and canteen.

The skill of cooking is not learned quickly. It takes years of practice to develop

the techniques that characterize a good cook. You may never become a chef but

you can learn to enjoy cooking. If you do, you have learned something that will be of

great interest to you.

Guide Question

How does one apply the basic concepts and principles underlying the process

and delivery in the production of meal products?

Pre-Assessment:

Direction: Write the letter of the best answer in your notebook

1. What meal course do you buy most of the time?

a. Barbeque c. Embutido b. Broiled Bangus d. Fried Chicken 2. What packaging design do you prefer when buying meal

products?

a. Plastic Bag c. Microwaveable Container

b. Styropack d. Tin Can 3. What variation of embutido do you prefer ?

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a. Embutido Original c. Beef Embutido b. Chicken Embutido d. Fish Embutido 4. Cooking utensil used to cook food with steam

a. Casserole c. Steamer b. Carajay d. Oven 5. Cooking food in an oven

a. Broiling c. Baking b. Boiling d. Steaming 6. Used to peel and cut frites

a. Paring c. Spatula b. French d. Bread Knife 7. Type of spoon used to lift food out of the liquid

a. Soup Ladle c. Basting Spoon b. Turner d. Slotted Spoon 8. Most accurate way of measuring dry ingredients

a. Measuring Spoon c. Glass b. Measuring Cups d. Spoons

9. The last step in sanitizing tools and utensils

a. Scrub with soap and water c. Rinse tap water b. Sanitize with chlorinated water d. Air Dry 10. The main ingredients in cooking breaded pork chop

a. Chicken c. Pork b. Fish d. Beef 11. What is added to determine product cost?

a. Ingredients and unit cost c. Ingredients and

operating expenses b. Ingredients and sales d. Ingredients and profit

12. What is the process of putting your product into containers for

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easy distribution?

a. Packaging c. Wrapping b. Labeling d. Storing 13. What do you need to prepare before venturing into a project?

a. Project Plan c. Market Order b. Business Plan d. Market List

14. What do you need to use protect your clothing while cooking?

a. Apron c. Pot Holder b. Hard Towel d. Towel 15. What utensil will you use for mixing all ingredients?

a. Spatula c. Ladle b. Wooden Spoon d. Pastry Brush

Now that you have already assessed your level of understanding on the

context of the module. Check your answer on page 30, if you got 10,

congratulations. You can now move on the next activity.

Firm Up Your Understanding

Lesson 1 - Tools, Utensils and Equipment Used in Production of Meal

Products

In this lesson, you will learn the tools, utensils and equipment to work easily

and efficiently. Learning to use such tools properly is a big step towards mastering

the art in cooking. Tools are hand implements used for performing mechanical

operations. Many of these tools are commonly found in both home kitchen and work

station.

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Cutting Tools

Used for cutting, chopping and slicing food.

Butchers Knife (10 inches long)

- Used to section a raw meat

- Do not hold the sharp blade.

French Knife

- Used to chop, slice and mince

- Use the right knife for the task

Salad Knife

- Used to prepare salad green

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Stirring, lifting, and turning tools.

Made of materials such as stainless, plastic or wooden and have a heat proof

handle. Hang such tools convenient from a rack or place in a drawer close to the

area where they will be used.

Wooden Spoon

- Used for creaming, stirring and

mixing

Do not use porous wooden

spoon.

Basting Spoon

- Used to lift foods out from

liquids

Be careful of hot liquids.

Slotted Spoon

- Used to lift foods out of the

liquid in which they were

cooked.

Hold the insulated handle

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Turnover

- Used to turn meals, pancakes,

vegetables while browning.

Turn the food away from you

Beating and Whipping Tools

Rotary Egg Beater

- Used for beating small amount of

eggs or butter

Wash and dry the whip.

Wire Whip or Whisk

Used for whipping eggs or on

butter for blending gravies,

sauces and soups

Wash and air dry.

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Measuring Tools

Measuring tools are among the most important items found in the laboratory.

Good and successful cooking depends upon accurate measurements of ingredients.

Measuring Spoons

- Used to measure from

teaspoon to one tablespoon.

Always follow the measurement

as stated at the recipe.

Dry Measuring Cups

- Used to measure solid and dry

ingredients.

Never tap the cup.

Liquid Measuring Cups

- Used to measure liquids cup

to one quart

Avoid extreme temperature.

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Utensils

Utensils are containers used for cooking, combining and straining

Cooking Utensils

Frying Pan

- Used to measure liquids cup

to one quart

Keep food from sticking to pan.

Sauce Pan

- Used for cooking small among of

sauce.

Do not scour you, might scratch

the finish.

Steamer

- Used to cook food through hot

steam.

Always check the water at the

bottom part of the steamer.

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Mixing Utensils

Mixing Bowl

- Used for mixing and

combining ingredients.

Comes in different sizes.

Always keep the bowl dry and

clean to prevent rust.

Draining and Straining Utensils

Colander

- Used to rinse and drain greens,

and cooked food.

Always hang to let dry

Strainer

- Used to strain food which is too

fine for a colander.

Clean in hot detergent

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Sanitation

Sanitation means keeping food, equipment, utensils and work area clean. It

also includes keeping oneself clean.

Keeping the Food Clean

1. Avoid preparing food when ill.

2. Cover your mouth and nose when sneezing or coughing to avoid

contaminating the food and utensils.

3. Avoid unnecessary handling of ingredients.

4. Wash raw food thoroughly before cooking.

5. Wipe off dirt from cans before opening canned goods.

6. Cover the food properly.

7. Store ingredients in properly sealed container.

Let us see how much you have learned from the lesson. Read and write your

answer in your notebook. Check you answers on page 30.

5 very satisfactory

4 Satisfactory

3-1 Unsatisfactory

If you got 3 and below go over the lesson. 5-4 you can now take the next

lesson.

Direction: Match column A with column B

1. Used to sift flour a. Measuring spoon

2. Spoon with long handle b. Measuring glass

3. Used to remove sticky ingredients

c. Mixing bowl

4. Used for measuring small amount of ingredients

d. Flour sifter

5. Used for measuring liquid ingredients

e. Spatula

f. Wooden spoon

Lets find out what you learned in this lesson:

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Activity 1

Copy the table in your notebook and check the column that expresses your

feelings about each statement. Write if you agree,

Statement Agree Disagree

1. Food handlers must keep their fingernails short and clean.

2. Avoid preparing and cooking food when you are sick.

3. Cover your mouth and nose when sneezing to avoid contaminating the food and utensils.

4. Wash raw food thoroughly before cooking.

5. Cover the food properly.

Legend:

5 agree Excellent

4 agree Very satisfactory

3 agree Satisfactory

2-1 agree - Unsatisfactory

If you agreed on 3 items only, go over again the lesson. And congratulations

for very satisfactory, you can now take the next lesson.

Lesson 2

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Cooking of Meal Products

In the world today, what businesses are in demand? Food station isnt it?

Even street food stalls are profitable business in this lesson you will be guided on

how to prepare and cook meal products that can help you to earn extra income.

The following are cooking methods to help you cook meal products.

A. Boiling

Boiling is the cooking of food in boiling liquid. Because boiling can be

a long slow cooking process, large and tougher portions of food can be

worked using this method. Bring the liquid to the boiling temperature

100c/212 F

When liquid boils, bubbles rise up continuously. They bunk the surface of the

liquid.

Lets try this recipe

Pancit Molo

kilo pork, ground

kilo cooked chicken

1 egg

teaspoon pepper

1/3 cup singkamas, chopped finely

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25 pieces wanton wrapper

2 tablespoon onion, chopped

Reminder:

Always lift the lid toward you at an angle so the opening is away from you.

Procedure:

1. Mix thoroughly the ingredients for the filling

2. Wrap in wanton wrapper. Set aside

3. Saut garlic and onion.

4. Drop the stuffed wrapper into the broth.

5. Season according to taste.

6. Cover and let it boil for 5 minutes.

7. Serve hot garnished with chopped spring onions.

B. Broiling

The process of cooking using dry heat. Cook food uncovered without any

liquid added in oven or outdoor grill.

In broiling, the food is placed under the heating unit. It is cooked by the heat

which flows down. Food is placed on the grid. As it broils, the fat will not be able to

drain and food will fry. Foods without fat such as fish and fruits should be brushed

with melted fat to protect them from drying. During the broiling time, turn foods half-

way. Check frequently then remove the foods when done.

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Broiling Fish

1. Oil the grid of the broiler pan

2. Place the fish side down in a layer on the grid

3. Brush with melted butter, margarine or sauce

4. Place the boiler pan in the broiler so fillets are about 10 cm (4 inches) from

the heat.

Reminder:

Use food tong in turning food.

Clean as you go.

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C. Steaming

Steaming is the process of cooking using hot mist or vapor created by boiling

water. The moisture helps to tenderize the food as it cooks retaining the flavor, color

and water soluble vitamins content in the food.

In steaming you will need a pan with container on it to hold the food out of the

water. The container has perforations or holes so to steam can penetrate through

the food. Use adequate water in the pan to make steam. Put the container of food

on top of the pan with water.

Lets try the recipe.

Embutido

1 kilo ground pork loin

1 cup bread crumbs, soaked in cup milk

2 vienna sausage, chopped fine

2 eggs beaten

3 tablespoons finest pickle relish

3 tablespoons seedless raisins

Salt and pepper to taste

Procedure:

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1. Mix the first 5 ingredients.

2. On a piece of foil, spread the mixture.

3. Arrange slice pickles, hard-cooked eggs and sausage on mixture.

4. Roll into shape and wrap.

5. Cover with broth and simmer until done.

D. Frying

Cooking in oil is called frying. There are several types of frying. The

main difference is in the amount of oil used. You can pan broil, panfry and

deep fry. You can use solid fat-oil.

In pan frying the food is completely cooked in small amounts of oil until

ready for serving.

Deep Frying

A deep pan with heavy base is used for this method and the oil

completely covers the food. Only half fill the pan with fat because moisture in

the food causes the fat to bubble up when the food is lowered into it. A frying

basket is used so that it is easy to remove the food from the hot oil.

Breaded Pork Chop

Procedure:

6 pieces large pork chops

Salt and pepper to taste

2 teaspoons calamansi juice

cup bread crumbs

1 egg, beaten

Cooking oil

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1. Season chops with salt and pepper and calamansi juice abut 20 minutes

before cooking.

2. Roll in bread crumbs, dip in egg just to moisten.

3. Roll crumbs

4. Pan fry in oil over moderate heat.

Reminder when Frying

Always watch oil while frying to prevent it from burning. If it catches fire, turn

off the heat and smother the flames with salt or flour or a suitable lid. Never throw

water or burning oil.

Let us see how much you learned from the lesson. Read and write your

answer in your notebook.

Methods of cooking

Direction: Listed below are meal courses. Write in your notebook the category of

each meal according to the method of cooking: boiling, broiling, frying,

baking, steaming.

1. Embutido

2. Fried Chicken

3. Tinolang Manok

4. Inihaw na Isda

5. Pancit Molo

6. Breaded Pork Chop

7. Hot cake

8. Barbeque

9. Meat loaf

10. Lechon Manok

Check your answers on page _____

10-8 Excellent

7-5 Very satisfactory

4-3 Satisfactory

2-1 - Unsatisfactory

If you got satisfactory, take a second look on the previous lesson.

Lesson 3 Computation of Production Cost and Selling Price

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Costing is the process of listing down the expenses incurred in processing the

products. Among the costs considered are ingredients, packaging materials, labor,

transportation and selling expenses.

Through costing, you can determine the price at which you should sell your

finished products.

The following are steps on how to determine the selling price.

1. List all the ingredients and packaging materials used

2. Make a list of operating expenses

labor transportation electricity

gas rentals water bill

3. List down all expenses for ingredients and operating expenses

4. Determine the product yield

5. Divide total cost with number of yield to set the cost

6. Decide how much you will add to the cost of labor.

Packaging and Marketing of Products

Packaging means packing the processed food into containers before they are

marketed. Products are packaged for three reasons.

1. To protect the food against contamination

2. Make distribution of the products to various outlet

3. Minimize damage to product while in transit.

Packaging tools and equipment

1. Indigenous materials bayong, native bag, bilao, banana leaves, coconut

leaves, coconut shell, native basket

2. Plastic plastic packages are lighter, polyethylene plastic, cellophanes

3. Styro foam

The best way to promote your product is to produce one that has good quality

at reasonable price. Once the customers are satisfied with what they got and paid

for, then you have a walking advertisement working for you for free. This means that

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these satisfied customers will tell the people around them about your product. This is

otherwise known as word of mouth advertizing.

Reminders:

Wear cooking outfit always.

Sanitize all utensils and tools.

Always focus on your job to prevent accidents .

Let us see how much you have learned from the lesson on the computation of

production cost, and packaging to arrive at the right selling price.

Self-Check

Direction: Arrange the steps in determining the selling price of your product.

List all the ingredients and packaging materials

Make a list of operating expenses

List down all expenses for ingredients and operating expenses

Divide the total cost and the number of yield

Decide how much you will add to the cost of labor.

Lesson 4 Preparing a Project Plan

You might be wondering why some business ventures are not successful. Well

there are several reasons why this happen. It might not have been properly planned.

So this lesson will help you achieve quality products.

A plan is necessary before doing any project because it serves as your guide in

accomplishing an activity. It will give you an idea regarding ingredients and

equipment, and product cost. A well prepared project plan can save time, effort in

costing ingredients.

Sample Project Plan

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Name: ___________________________ Year and Section: ________________

Name of Project: ___________________ Date: __________________________

I. Objectives

1. To acquire knowledge and skills on how to cook Embutido.

2. To produce quality and marketable Embutido.

3. To gain profit in the production of Embutido

4. To observe safety measure while doing the job.

II. Tools and utensils and equipment

strainer measuring cups

set of mixing bowl chopping board

utility tray stool

III. Ingredients Are these ingredients for embutido?

Quantity Unit Description Unit Cost Total Cost

6 pieces Pork Chops 20.00 P120.00

teaspoon Salt .50 .50

teaspoon Pepper (powder) .50 .50

2 teaspoon Calamansi juice 3.00 3.00

teaspoon bread crumbs 15.00 15.00

1 piece egg beaten 5.00 5.00

2 cups cooking oil 50.00 50.00

TOTAL P193.00

B. Packaging and Labeling

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6 pieces Styrofoam pack 1.00 P6.00

6 pieces sando bag .25 1.50

TOTAL 7.50

C. Labor Cost

1 person rate 25.00/hr 1 hour 100.00

D. Operating Expenses

gas 10.00

soap and water 5.00

transportation 8.00

TOTAL 23.00

Total Production Cost P323.00

Yield: 6 pieces

Unit Cost per piece

Mark up (25% of Production Cost:

Selling Price = Total Production Cost of 25% Mark up

Number of Yield

Total Profit =

IV. Procedure

1. Season pork chops with salt and pepper and calamansi juice for 20

minutes before cooking.

2. Roll in bread crumbs

3. Dip in egg just to moisten

4. Roll crumbs

5. Pan fry in oil over moderate heat

V. Criteria for Assessment

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RUBRIC for PERFORMANCE

Dimension

Highly Skilled 5

Skilled 4

Moderately Skilled

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Unskilled 2

No Attempt

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1. Use of tools, equipment and materials

Appropriate selection, preparation and use of materials and tools/equipment all the time

Appropriate selection, preparation and use of materials and tools/equipment most of the time

Appropriate selection, preparation and use of materials and tools/equipment some of the time

Never selects, prepares and uses appropriate materials and tools/equipment

No attempt to use tools/equipment

2. Application of procedure

Systematic application of procedures all the time without supervision

Systematic application of procedures most of the time with minimum supervision

Systematic application of procedures some of the time with constant supervision

Never follows systematic application of procedures and highly development on supervision

No attempt to apply procedures to project

3. Safety/work habits

Highly self-motivated and observes all safety precautions at all times

Self-motivated and observes most safety precautions most of the time

Self-motivated and observes sometimes some safety precautions

Needs to be motivated and does not observe safety precaution

No motivation and totally disregards precaution

4. Speed/time Work finished ahead of time

Work finished meets deadline

Work finished close to deadline

Work finished way beyond deadline

No concept of time

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PRODUCT ASSESSMENT

Suggested Activity 1

Dimension Excellent 4

Very Good 3

Good 2

Fair 1

1. Marketability

a. Quality

b. Appearance c. Price

Very functional and very versatile Very attractive Affordable by many

Functional and versatile Attractive Affordable by some

Less functional and less versatile Less attractive Affordable by few

Not functional and not versatile Not attractive Not affordable

2. Originality

a. Color

b. Design c. Materials

Very pleasing color combination Very unique and very original Very indigenous and very innovative

pleasing color combination unique and original indigenous and innovative

Less pleasing combination Less unique and less original Less indigenous and less innovative

Not pleasing color combination Not unique and not original Not indigenous and not innovative

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Direction: In your own assessment, is project plan important in preparing quality and

profitable breaded pork chop?

Suggested Activity 2

Procedure: Prepare a project plan for quality and marketable breaded pork, chicken

fillet, fish fillet.

Reminders:

Always focus on your job to avoid accidents

Use the right tools on the particular task

Wear your personal protection

Deepen your Understanding

After firming up your understanding on the tools, utensils, methods of cooking

meal courses, computation of your production cost and selling price, you are now

ready to try the following recipes.

Remember the following for you to have a quality and marketable products or

cooked meals.

1. Accurate measurement of ingredients

2. Follow the steps in cooking meals

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A. Broiled Bangus

Ingredients:

1 large bangus

1 chopped onion

1 cup chopped tomatoes

Salt and pepper

Banana leaves

Procedure:

1. Slit the fish form head to tail

2. Wash well. Rub with salt inside

3. Stuffed with chopped onions, tomatoes and pepper to taste

4. Wrap tightly with wilted banana leaves

5. Broil over the hot charcoals till done.

B. Breaded Chicken

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Ingredients:

1 chicken, cut into serving pieces

2 tablespoons soy salt

2 tablespoons soy sauce

teaspoon pepper

1/3 cup calamansi juice

1 tablespoon water

cup all purpose flour

2 teaspoons melted shortening

Procedures:

1. Wash the chicken

2. Mix salt, soy sauce, pepper, calamansi juice and vetsin. Marinade

the chicken overnight.

3. Wrap the chicken in aluminum foil and steam for 30 minutes

4. Remove from steamer and let it cool

5. Beat egg add milk, water, flour, salt and melted shortening

6. Dip each pieces into butter

7. Roll it in flour and fry in medium hot oil till golden brown.

Let us see how much you have learned from the lesson.

Let us see how much you have gained in the production of meal courses.

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Read and write your answer in your notebook

Activity

1. Explain why it is necessary to possess skills in using different types of

kitchen tools and utensils.

2. Describe the common ingredients of meal courses.

3. Cook meal courses such as Embutido, Broiled Bangus and Breaded Pork

Chop using the standard procedure

Criteria: Standard Performance and Product Rubrics

Use of appropriate tools and utensils

Use of appropriate ingredients

Marketable qualities

Pleasant taste

Well blended taste

Tender

Attractive color

Safety and Sanitation

Time Management

4. Considering the existence of commercial meal courses in your locality,

what is the most saleable cooked meal product? Why?

Criteria:

Marketability quality, appearance, price

Originality value added uniqueness

5. How confident are you in cooking meal courses? Why?

If you have answered the 5 activities, this means you have deepen your

understanding. Congratulations! And now, you are ready to show your skills learned

in the production of meal courses.

Transfer Your Understanding

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Theories, concepts and skills you learned in the production of meal courses

are not enough right? You want to produce more. Work on the following:

1. Produce or create a marketable innovative cooked meal products

2. Conduct cooking demonstration with friends, market place, food fair and

bazaar.

3. Your innovative product will be assessed based on the following:

Marketability appearance, acceptability, price

Originality - uniqueness

After finishing this module how do you feel? In the score of 1-10,

Happy 10-8

Confused 7-5

Sad 4-1

Check () one

Happy Confused Sad

Congratulations!

KEY ANSWERS

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Pre- Assessment

1. D

2. C

3. A

4. C

5. C

6. B

7. D

8. B

9. D

10. C

11. C

12. A

13. A

14. A

15. B

Utensils

1. d

2. f

3. e

4. a

5. b

Sanitation

1. agree

2. agree

3. agree

4. agree

5. agree

Methods of cooking

1. steaming

2. Frying

3. boiling

4. broiling

5. boiling

6. Frying

7. Pan frying

8. broiling

9. baking

10. broiling

References;

Rojo, et al, Home Technology IV

Home Technology, Culinary Arts I and II, SEDP series

Kowtunluk Helen, Discovering Food, Chas A. Bernadette Co., Inc.