QUARTER I: EGG CEREAL, AND STARCH DISHES

OBJECTIVES
At the end of the lesson, you are expected to:
 Perform Mise’en place;
 Prepare and cook egg, cereal, and starch dishes;
 Present egg, cereal, and starch dishes; and
 Store egg, cereal and starch dishes
LESSON 1 Prepare Egg Dishes
LEARNING OUTCOME 1 Perform Mise’ en Place
At the end of the lesson, you are expected to:
 Identify tools, utensils and equipment needed in egg preparation;
 Clean, sanitize and prepare tools, utensils and equipment needed in preparing
egg dishes;
 Identify egg components and its nutritive value; and
 Identify and prepare ingredients according to standard recipe.
LEARNING OUTCOME 2 Prepare and Cook Egg Dishes
At the end of the lesson, you are expected to:

 Identify and prepare ingredients according to standard recipes;

 Identify the market forms of egg;
 Explain the uses of eggs in culinary; and
 Cook egg dishes with appropriate taste and seasoned in accordance with the
prescribed standard.

LESSON 2 Prepare Cereals and Starch Dishes

OJECTIVES
 Perform Mise’sen Place;
 Prepare starch and cereal dishes;
 Present starch and cereal dishes; and
 Store starch and cereal dishes.
LEARNING OUTCOME 1 Perform Mise’ en Place
The success of cooking starch and cereal dishes depends on the proper tools and
equipment used in the preparation of food. The preparation of starch and cereal dishes
requires the various tools and equipments.
LEARNING OUTCOME 2 Prepare and Cook Starch and Cereal Dishes
One of the properties of starch is viscosity which is the resistance to flow of starch and
modified starch paste. In the preparation and cooking of starch and cereal dishes,
factors affecting starch paste viscosity and starch gel strength should be considered.
QUARTER II: VEGETABLE AND SEAFOOD DISHES
OBJECTIVES
At the end of the lesson, you are expected to:
 Perform Mise’ en Place;
 Prepare and cook vegetable and seafood dishes;
 Present vegetable and seafood dishes; and
 Store vegetable and seafood dishes.
LESSON 1 Prepare Vegetable Dishes
LEARNING OUTCOME 1 Perform Mise’ en Place
Vegetables need to be prepared before they are ready to serve or used as an ingredient
in a cooked dish. Prior to preparation you need to identify the various kinds of
vegetables and different tools and equipment needed in preparation of vegetables. It is
an important factor to consider in the preparation of vegetables.
LEARNING OUTCOME 2 Prepare Vegetable Dishes

1. Changes in texture
2. Water is either lost or absorbed
3. Changes in Color
4. Changes in nutrients

LESSON 2 Prepare and Cook Seafood Dishes

LEARNING OUTCOME 1 Perform Mise’ en Place

1. Potatoes and onions at cool temperature.

2. Other vegetable must be refrigerated
3. Peeled and cut vegetable should be covered or wrapped
4. Potatoes, eggplants and other vegetables that brown when cut should be treated
with an acid or blanched them to inactivate enzyme.
5. Store all fresh vegetable for a short time.
You are about to learn the following from this lesson:

 Tools and equipment needed

 Types of seafood- shellfish, fin fish, others
 Variety of fish structure, body shape, market forms, fat contents, water source,
processed fish, others.
 Market forms of fish and fish products
 Fish cuts
 Composition and nutritive value of fish (scaling, cutting of tail and fins,
Eviscerating, cleansing, canning)
LEARNING OUTCOME 2 Handle Seafood Dishes

1. Fresh and mild odor

2. Eyes are clear, shiny and bulging
3. Red or pink gill
4. Texture of flesh is firm or elastic
5. Shiny scales, tightly cling on skin
QUARTER I: EGG CEREAL, AND STARCH DISHES
OBJECTIVES
At the end of the lesson, you are expected to:

 Perform Mise’en place;

 Prepare and cook egg, cereal, and starch dishes;
 Present egg, cereal, and starch dishes; and
 Store egg, cereal and starch dishes

LESSON 1 Prepare Egg Dishes

LEARNING OUTCOME 1 Perform Mise’ en Place
At the end of the lesson, you are expected to:
 Identify tools, utensils and equipment needed in egg preparation;
 Clean, sanitize and prepare tools, utensils and equipment needed in preparing
egg dishes;
 Identify egg components and its nutritive value; and
 Identify and prepare ingredients according to standard recipe.
LEARNING OUTCOME 2 Prepare and Cook Egg Dishes
At the end of the lesson, you are expected to:
 Identify and prepare ingredients according to standard recipes;
 Identify the market forms of egg;
 Explain the uses of eggs in culinary; and
 Cook egg dishes with appropriate taste and seasoned in accordance with the
prescribed standard.

LESSON 2 Prepare Cereals and Starch Dishes

OBJECTIVES

 Perform Mise’sen Place;

 Prepare starch and cereal dishes;
 Present starch and cereal dishes; and
 Store starch and cereal dishes.
LEARNING OUTCOME 1 Perform Mise’ en Place
The success of cooking starch and cereal dishes depends on the proper tools and
equipment used in the preparation of food. The preparation of starch and cereal dishes
requires the various tools and equipments.
LEARNING OUTCOME 2 Prepare and Cook Starch and Cereal Dishes
One of the properties of starch is viscosity which is the resistance to flow of starch and
modified starch paste. In the preparation and cooking of starch and cereal dishes,
factors affecting starch paste viscosity and starch gel strength should be considered.
QUARTER II: VEGETABLE AND SEAFOOD DISHES

OBJECTIVES

At the end of the lesson, you are expected to:

 Perform Mise’ en Place;

 Prepare and cook vegetable and seafood dishes;
 Present vegetable and seafood dishes; and
 Store vegetable and seafood dishes.

LESSON 1 Prepare Vegetable Dishes

LEARNING OUTCOME 1 Perform Mise’ en Place

Vegetables need to be prepared before they are ready to serve or used as an

ingredient in a cooked dish. Prior to preparation you need to identify the various kinds
of vegetables and different tools and equipment needed in preparation of vegetables.
It is an important factor to consider in the preparation of vegetables.

LEARNING OUTCOME 2 Prepare Vegetable Dishes

5. Changes in texture
6. Water is either lost or absorbed
7. Changes in Color
8. Changes in nutrients

LESSON 2 Prepare and Cook Seafood Dishes

LEARNING OUTCOME 1 Perform Mise’ en Place

6. Potatoes and onions at cool temperature.

7. Other vegetable must be refrigerated
8. Peeled and cut vegetable should be covered or wrapped
9. Potatoes, eggplants and other vegetables that brown when cut should be
treated with an acid or blanched them to inactivate enzyme.
10. Store all fresh vegetable for a short time.

You are about to learn the following from this lesson:

 Tools and equipment needed

 Types of seafood- shellfish, fin fish, others
 Variety of fish structure, body shape, market forms, fat contents, water source,
processed fish, others.
 Market forms of fish and fish products
 Fish cuts
 Composition and nutritive value of fish (scaling, cutting of tail and fins,
Eviscerating, cleansing, canning)

LEARNING OUTCOME 2 Handle Seafood Dishes

6. Fresh and mild odor

7. Eyes are clear, shiny and bulging
8. Red or pink gill
9. Texture of flesh is firm or elastic
10. Shiny scales, tightly cling on skin