Dawn Kellie G. Cadajas X-St.

Teresa of Avila

Ma'am. Jannette Batulan

SCOPE & SEQUENCE

INTRODUCTION
1. Cooking is the application of heat in food preparation. The heat brings about chemical,
physical and microbiological changes.
Purpose of Cooking:
▫ To make its maximum value available in palatable form.
▫ To develop and enhance flavor.
▫ To improve its digestibility.
▫ To increase palatibility by improving its color, texture and flavor.
▫ To destroy pathogenic organisms and substances found in raw food.

2. In education, the term relevance typically refers to learning experiences that are either
directly applicable to the personal aspirations, interests, or cultural experiences of
students (personal relevance) or that are connected in some way to real-world issues,
problems, and contexts (life relevance).
The following are a few representative forms of personal relevance:
▫ Individual choices - A teacher might ask students to write about the United States
presidency, but then allow them to choose which president they will study. A student
with a personal interest in hiking and the outdoors might select Theodore Roosevelt, for
example, because he was a naturalist and conservationist who led scientific expeditions
and helped establish the first national parks.
▫ Product choices - If a particular learning standard is being taught, such as “conduct
historical research using original sources,” a teacher might allow students to
demonstrate their research skills by creating different products. For example, a student
interested in filmmaking might create a short documentary using archival photography.
▫ Varied content - In a news and journalism course, for example, a teacher might ask
students to monitor and analyze news stories about current world events. Students
might be allowed to choose an area of personal interest—e.g., politics,
environmentalism, science, technology—and monitor news reports in those areas as
relevant events unfold.
▫ Cultural connections - In a world-history course, a teacher might allow students to
investigate certain historical topics or time periods through a culturally relevant
connection. For example, during lessons on imperialism and colonialism, students from
different cultural backgrounds might choose to write essays that explore the effects of
imperialism and colonialism from the standpoint of their racial, ancestral, or cultural
heritage.
1. Evaluating Career Opportunities, It's strange how the term career opportunity is used in
practice; since it can sometimes be used to describe both a big break in a career, or the
last option someone might have at a company before they're terminated.
▫ A good definition of "opportunity" might be something like: a favorable or advantageous
circumstance or combination of circumstances. This is a very general definition and can
mean different things to different people. What might be a career opportunity for one
person might be seen as a setback for another.
▫ It's important to recognize opportunities when they present themselves. This person in
the above example missed this opportunity because they were blinded by greed and
vanity. They should have realized the long-term career potential of the new job was far
more important than the short-term satisfaction realized by staying in their old job.

PECs (Personal Entrepreneurial Competencies)

1. Entrepreneurial competencies refer to the important characteristics that should be
possesed by an individual in order to perform entreprenurial function effectively.
The desirable personal characteristics, attributes and traits of a prospective entrepreneur
are:
 Hardworking- working diligently and being consistent about it.
 Confident- entrepreneurs have self-reliance in one's ability and judgement.
 Disciplined- succesful entrepreneurs always stick to the plan and fight the temptation to
do what is unimportant.
 Committed- good entrepreneurs assume full responsibility over their business.
 Creative- an entrepreneur should be creative and innovative to stay in the business in
order to have an edge over the other competitors.
Listed below are the important skills of a successful entrepreneur:
 Excellent planner- Planning involves strategic thinking and goal setting to achieve
objectives by carefully maximizing all the available resources. A good entrepreneur
develops and follows the steps in the plans diligently to realize goals.
 Possesses people skills- This is a very important skill needed to be successful in any kind
of business. People skills refer to effective and efficient communication and establishing
good relationship to the people working in and out of your business. In day-to-day
business transactions, you need to deal with people.
 Sound decision maker: Successful entrepreneurs have the ability to think quickly and to
make wise decisions towards a pre-determined set of objectives. No one can deny that
the ability to make wise decisions is an important skill that an entrepreneur should
possess. Sound decisions should be based on given facts and information and lead
towards the pre-determined objectives.

PREPARE EGG DISHES

1. Tools, Utensils & Equipments
▫ Channel Knife- a small hand tool used generally in decorative works such as making
garnishes.
▫ Colander- a perforated bow of varying sizes made of stainless steel, aluminum or plastic,
used to drain, wash or cook ingredients from liquid.
▫ Offset Spatula- a broad – bladed implement bent to keep the hand off hot surfaces. It is
used for turning and lifting eggs, pancakes, and meats on griddles, grills, sheet pans, and
the likes and also used to scrape and clean griddles.
▫ Pastry Brush- a small implement used to brush the surface of unbaked pastries or cookies
with egg white, egg yolk or glaze.
▫ Rubber spatula or scraper- a broad flexible plastic or rubber scraper, that is rectangular in
shape with a curve on one side. It is used to scrapeoff all the contents of bowls and pans
from the sides and fold in beaten eggs in batter or whipped cream.
▫ Sieve- a screen – type mesh supported by a round metal frame used for sifting dry
ingredients like starch and flour.
▫ Spoons- solid, slotted and perforated – large stainless spoon holding about 3 ounces used
for mixing, stirring, and serving.
▫ Wire whip or whisk- A device with loops of stainless steel wire fastened to a handle. It is
used for blending, mixing, whipping eggs or batter.
 ▫ Omelet pan- a heavy-based frying usually of cast iron or copper, with rounded sloping
sides used exclusively for omeletes and never washed after used but cleaned with
absorbent paper.
▫ Measuring cup- a kitchen utensil used for measuring liquid or bulk solid cooking
ingredients.
▫ Measuring spoon- used to measure an amount of an ingredient, either liquid or dry.
▫ Sauce pan- deep cooking pan with a handle used primarily for cooking sauce.
▫ Mixing bowl- these containers have smooth, rounded interior surfaces with no creases to
retain some mixture and is used for mixing ingredients.
▫ Oven- a chamber or compartment used for cooking, baking, heating or drying.
▫ Electric mixer- a hand-held mixer which usually comes with various attachments including
a whisk attachment for whisking cream, batters and egg whites, and sugar

2. To wash and sanitize:

2.1 Remove detachable parts, such as blades, plastic or wooden handles, and screens.
2.2 Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water. Use a brush, if
necessary.
2.3 Rinse in clear water after washing.
2.4 Place items in a wire basket or other container and immerse them in a sanitizing solution.
Sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon
of warm (not hot) water. Hot water causes the bleach to dissipate, weakening the solution.
2.5 Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could recontaminate the
dishes.
3. For only 70 calories each, eggs are rich in nutrients. Eggs have a significant protein,
vitamin and mineral content and are relatively low in saturated fat content. These are the
reasons that eggs are a valuable component in a healthy diet.
 Protein- Egg protein is the standard by which other protein sources are measured. A
large egg contains over six grams of protein.
 Vitamins- Eggs are a source of all the B vitamins. They are a particularly rich source of
vitamins B12 and riboflavin (vitamin B2). The egg is also a good source of vitamins A and
D and provides some vitamin E.
  Minerals- Eggs contain many of the minerals that the human body requires for health. In
particular eggs are an excellent source of iodine, required to make the thyroid hormone,
and selenium, an important antioxidant. The egg is a significant source of phosphorus,
required for bone health.
 Fat- 9.0% of the egg content is fat. The fat of an egg is found almost entirely in the yolk;
there is less than 0.5% in the albumen (egg white). Most of an egg’s total fatty acid
composition is monounsaturated (approximately 38%). About a further 16% is
polyunsaturated and 28% is saturated fat.

4. Eggs, like other protein foods such as meat, fish and poultry, can be contaminated with
bacteria which, if allowed to grow, can cause food poisoning. This applies not only to
dirty and cracked eggs but also to clean and uncracked eggs.
A few simple steps will significantly reduce the risk of food poisoning from egg dishes.
▫ Buy your eggs from supermarkets or shops which store them in the refrigerator or at
least in a cool area of the store. Refrigerate your eggs immediately on arriving home -
treat them like you treat your milk.
▫ If you make dishes in which the eggs are only lightly cooked, such as some sauces and
desserts, serve the food immediately or refrigerate. Don't let such food stand around at
room temperature.
▫ Never use dirty or cracked egg in foods that contain raw or only lightly cooked eggs.
▫ Observe good personal hygiene when preparing food. Always thoroughly wash your
hands before starting to prepare food and after handling raw foods.
▫ Thoroughly clean and dry equipment and surfaces used to prepare raw egg dishes before
reusing them to avoid contaminating other foods.

5. 50 Egg Ideas
▫ Eggs with Soldiers: Place 4 eggs in a saucepan of boiling water, then cook over low heat, 4
to 5 minutes; drain. Slice off the tops and season with salt and pepper. Serve with toast
strips.

Medium-Boiled Eggs: Place 4 eggs in a saucepan of boiling water, then cook over low
heat, 7 to 8 minutes. Drain, peel and halve; top with herbed butter.
 Breaded Eggs: Make Medium-Boiled Eggs (No. 2); peel, then roll in flour, dip in beaten eggs
and roll in panko. Shallow-fry in vegetable oil, turning, until crisp.

Scotch Eggs: Make Medium-Boiled Eggs (No. 2); peel. Pat bulk sausage around each egg to
encase it. Roll in flour, dip in beaten eggs, then roll in panko. Shallow-fry in vegetable oil,
turning, until crisp.

Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and
bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then
peel in a bowl of cold water.

Pickled Eggs: Make Hard-Cooked Eggs (No. 5); peel and place in a large jar, then fill the jar
with pickled beet juice. Cover and refrigerate up to 1 week.

6. Market forms of egg

▫ Fresh eggs/shell eggs may be purchased individually, by dozen or in trays of 36 pieces.
▫ Frozen eggs are made of high quality fresh eggs. They come in the form or whole eggs
with extra yolks and whites.
▫ Dried eggs are seldom used. Their whites are used for preparing meringue.

ENVIRONMENT & MARKET

1. The creation of products with new or different characteristics that offer new or additional
benefits to the customer. Product development may involve modification of an existing
product or its presentation, or formulation of an entirely new product that satisfies a
newly defined customer want or market niche.
2. An effective development process for products or services should be divided into a
number of keystages: Idea generation - to capture new ideas. Idea distillation - to screen
out those ideas not worth taking forward. Concept definition - to consider specifications
such as technical feasibility and market potential.
3. Market development and access play a key role for innovative entrepreneurship since
market opportunities will ultimately determine the conditions that lead to business
success or failure. Competition can foster innovation by giving firms an incentive to be
more effective and thus survive.
3.1 A unique selling proposition (USP, also seen as unique selling point) is a factor that
differentiates a product from its competitors, such as the lowest cost, the highest quality or
the first-ever product of its kind. A USP could be thought of as “what you have that
competitors don't".
4. Some of the most important things in life don't come with instruction manuals: homes,
spouses, kids, and start-ups are a few. That's why I created this start-up road map.
Inspired by the lean approach often favored by today's tech entrepreneurs, the principles
apply to any industry.
▫ Come up with an idea. Pick an idea that fits your passions, goals, strengths, resources,
and tolerance for risk.
▫ Think through all angles. Evaluate the opportunity like an investor would—in an
objective, thorough, analytical way.
▫ Get feedback. Find people who know the market, the business model, the competitors
and predecessors—people who have been there, done that, and can help you
understand what works and what doesn't in the real world.
▫ Respond to feedback. Make any necessary changes to your business plan, product, and
go-to-market strategy.
▫ Build a basic product. When you envision the product or service you ultimately want to
offer, it probably has a slick design, and a full set of features. Keep that ultimate vision on
the back burner for now.
▫ Open shop. It's tempting to wait until your product is 'perfect' to start selling it. Instead,
realize 'perfect is the enemy of good enough'.
PREPARING CEREALS OF STARCH DISHES
1. Tools & Equipments
▫ Mixing Bowl- Used when preparing cake mixture, salads, creams, and sauces.
▫ Sifter- Used for separating coarse particles of flour, sugar, baking powder, and powdered
ingredients to retain finer textures.
▫ Wire whip- Used for beating egg whites, egg yolk, Creams and mayonnaise.
▫ Wooden spoon- Used for making creams, butter, and for tossing salads.
▫ Slotted spoon- Used to separate solid particles from soup; also for stirring purposes, such
as making egg white fine in texture for bird's nest soup and mock nido soup.
▫ Blending fork- Used for testing the tenderness of meat, combining big cuts and particles
of meat and vegetables, and for blending other ingredients with flour.
▫ Rubber scraper- Used for scraping off mixtures of butter,sugar and egg from the sides of
the mixing bowl.
▫ Strainer- Used for separating liquids from fine or solid food particles, such as coco cream
from coconut and tamarind extract.
▫ Measuring cup- Used for measuring dry and liquid ingredients.
▫ Measuring spoon- Used for measuring dry and liquid ingredients which require a little
amount.
▫ Sauce pan and pots- Used for cooking meat and fish dishes with gravy and sauce.
▫ Kettle and rice cooker- Used for cooking rice and other foods.
▫ Pressure cooker- Used for tenderizing or cooking meat, chicken, and other grains or
legumes, such as mongo and white beans in lesser time...
3.Rye contains 9, 5% protein and 1, 6% fat and has a high content of carbohydrates, which
represent 72- 78% of the weight, occurring mostly in the form of starch.It also contains fiber,
and compared with other cereals such as wheat has a large amount of minerals - potassium,
calcium, zinc, copper, manganese, iron.
5. Cinnamon Cereal Milk Banana Cream Pie
CRUST

▫ 4 cups cinnamon toast crunch

▫ 2 tbs granulated sugar
▫ 1/8 teaspoon salt
▫ ¼ cup unsalted butter, melted
FILLING

▫ 2 ½ cup milk
▫ ½ cup whipping cream
▫ 2 cups cinnamon toast crunch
▫ ¼ cup cornstarch
▫ 3 egg yolks
▫ 1/3 cup granulated sugar
▫ 1/8 teaspoon salt
▫ 2 tbs unsalted butter
▫ 2 to 3 bannas, sliced

6. Method in cooking starch

 Boiling in excess water
 Optimum-water-level method
 Rice porridge or gruel
 Germinated brown rice
 Compressed rice

Methods in cooking cereals

 Use double boiler.

 Cooking cereals by boiling
 Cooking cereals in the fireless cooker
 Cooking cereas by dry heat

7.