University Of La Salette, Incorporated T.L.E.

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HIGH SCHOOL DEPARTMENT 2nd QUARTER
TLE/ICT DEPARTMENT
Malvar, Santiago City 3311
S.Y 2020-2021
Prepared by: Mrs. Suzette M. Castañeda

LESSON I: The Art and Science of Food Preparation

Food preparation is an art in the sense that we need to apply the elements of arts in presenting the
meals that may stimulate the appetite. Meanwhile, it is also a science because we need to ensure that the
nutrients present in the meals prepared are healthy and safe for human consumption.
Food preparation is the most important component of meal management. Food preparation is a tedious
and meticulous process that requires thorough planning and organizing of tools, equipment, and
ingredients.
This is to ensure cooking of food goes smoothly and hassle-free and that results are according to
expected standards. Being able to prepare meals for your loved ones, especially during special occasions,
gives you a sense of satisfaction and self-fulfilment.
Lesson Objectives:

a. Understand the terms used in food preparation

b. Appreciate the importance of food preparation
c. Analyze the cutting term used in a recipe book
d. Apply basic knowledge in the cutting process
MELC 1: The art and science of Food Preparation

ENGAGE

Picture A Picture B

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 It’s snack time!, Which of these foods do you prefer A or B?______Why?______________________________

________________________________________________________________________________________

There are factors to cosider in choosing foods. Color, texture and structure, taste and flavor. In general, how
are foods prepared?
Food preparation is classified as an art, so it is called “ the art of creativity and dicipline in cooking” to achieve
this always remember the two key factors: a) the place equipped with necessary tools, b) the skills that enable
us to get the desired results with minimal time and energy.
Food preparation is also a science because of the vitamins, minerals and nutrients we get from it.

LET’S

Try to examine the recipe below, can you identify the preparation and mixing terms used in cooking? Underline
the mixing terms used.

Pancit Guisado

Procedure
Soak pancit bihon in water for 8 to 10 minutes. Drain
Ingredients: water and set noodles aside.
1. Heat oil in a pot. Pan-fry shrimp for 1 minute per
side. Remove and set aside.
 1/2 lb pancit bihon 2. Sauté onion and garlic using remaining cooking oil.
 1 piece Knorr Shrimp Cube 3. Add shredded chicken and celery. Cook for 1 to 2
 1/2 lb. chicken thigh boiled and shredded minutes.
 8 pieces shrimp shell and head removed 4. Add Knorr Shrimp Cube. Crush the cube and
 1/2 piece small cabbage chopped continue to saute for 30 seconds.
 3/4 cup carrot julienne 5. Pour-in soy sauce. Add parsley, carrot, green beans,
 3 pieces stalks celery chopped and cabbage. Stir. Cover and cook for 3 minutes
 3/4 cup sliced long green beans using medium heat.
6. Add pancit. Toss ingredients using a kitchen tong.
 1 piece onion minced
7. Season with ground black pepper and add the
 5 tablespoons dark soy sauce
shrimp back. Toss until well blended. Cover the pot
 5 cloves garlic minced and continue to cook for 2 to 5 minutes between low
 1/2 cup chopped parsley to medium heat.
 1/4 teaspoon ground black pepper 8. Transfer to a serving plate. Serve. Share and enjoy!
 4 tablespoons cooking oil
 4 cups water

EXPLAIN

To systematize preparation, start gathering all tools and equipment needed. Position them within reach to
save on time and travel. It is essential that you should know what tools and equipment are appropriate for the
dish or recipe you are preparing Getting Ready for Food Preparation and that you should have the knowledge
and skill on how to use each properly. The location of the equipment is important to save steps and energy.

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They should be positioned with respect to the flow of food through the work center and convenient to the
workers who will use Assembling and preparing ingredients for menu items
Cutting Process-this process is all about preparing food using appropriate cutting tools and device depending on
the ingredients needed to be cut.
1.Have you observed your mother preparing food?
_______________________________________________
2.Have you wondered why food are cut in different ways?
______________________________________
Below are the different ways to cut fruits, vegetables, and meat.

a. Cube – to cut food into squares each about ½ to 1

Inch uniformly on all sides.
Example: in cooking menudo,vegratables like
Carrots and potatoes are cut into cubes.

b. Dice – to cut into small cubes at least ¼ inch size.

Example: in cooking corned beef, potatoes
are cut into dice.

c. Mince- to cut food into small pieces using soft

strokes.
Example: when sautéing, garlic and onions
are cut in this way

d. Chop- to cut food into small pieces using hard

Strokes.
Example:

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e. Grate- to cut food into short strips using a grater.
Example:

f. Shred- to cut food into long strips using a shedder.

g.Grind- to cut the food into very small pieces using a

grinder

h. Julienne – to cut food into long strips using a

knife.

i. Quarter- to cut the food into four equal parts.

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 j. Half- to cut food into two equal parts.

k. Pound- to cut food into pieces using mortar and

pestle.

L.Mash- to make the food into a soft, pulpy mass or

mixture masher

Below are the different ways on how to cut fish.

a. Fillet- to cut fish lengthwise

b. Chunk- to cut fish into cube

c. Steak- to cut fish crosswise

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d. Stick- to cut fish into rectangle lengthwise.

e. Flake- to break or pull apart usually cooked fish

into small pieces using a fork or the fingers.

f. Butterfly- to cut fish lengthwise and make it look

like a fan.

Below are the different ways to remove the skin of food.

a.Peel- to remove the skin of food using bare hands.

Example: peeling of banana or orange.

b. Pare- to remove the skin of food using a peeler or a

paring knife.
Example: removing the skin of potatoes.

c. Shell- to remove the hard outer covering of food

using bare hands.
Example: in removing the shell of hard boiled
Egg.

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Mixing Terms
a. Beat- to incorporate air in a mixture by mechanical agitation. It could be done with the use of wire whip, eggbeater
or with fork. (Example preparing scrambled egg)
b.Blend- to mix ingredients until smooth and thoroughly combined. (Example: preparing batter mixture for pancakes)
c.Combine- to blend or mix two or more ingredients
d.Cut- in- - to mix fat and flour with the use of pastry blender or two knives in a scissor- manner. This cuts fats into
small pieces, coating them with flour to form coarse, granular mixtures for pastries and biscuits.
e.Cream – to rub one or two ingredients against the side of a bowl with the help of a wooden spoon or electric mixer
to make a soft and fluffy mixture. (Example: preparing butter icing)
f. Fold- this is to work with two ingredients very gently to retain air in the mix. It often involves one delicately
textured ingredient such as beaten egg whites. It is done by hand or rubber scraper.(Example: preparing
sponge cake)
g. Knead- to work a ball of dough with the heels of the hands, repeating pressing, folding, and stretching motions
until the dough is smooth and elastic. (Example preparing bread)
h.Mix- to combine two or more ingredients into one mass by stirring or beating them like when preparing icing for the
cakes.
i. Sift- done to incorporate air and reduce to finer particles; this means combining dry ingredients together by putting
them in sieve.
j. Stir- to mix ingredients in a circular motion using a spoon ( Example: preparing coffee or juice.)
k. Toss- to lightly mix ingredients in up and down motion using a fork or a woodem spoon. (Example: preparing salad
l.Whip- to beat quickly to incorporate air rapidly done by hand and using whisk and electric mixer until light and
fluffy. ( Example: Whipped cream)
m. Cut- fold- a combination of two motions, cutting vertically through the mixture and turning over and over by gliding
the rubber scraper.
n. Coat – to cover food with flour or bread crumbs.
o. Drain - removing liquid from food.
p. Dredge - sprinkling or coating with flour or other fine substances.

EVALUATE
In the presence of an observer (family member: parents/relative)
I. A. Cook pancit guisado. Follow the recipe presented and apply the proper ways of preparing and mixing
processes.
B. Present the pancit guisado by following the principle in food presentation.
C. Let your companion at home taste or eat pancit guisado.
D. Let the diner evaluate your output using this rubric.

Dimension Points earned

Excellent Very Satisfactory Satisfactory Needs No

(10pts.) (8 pts.) (6 pts.) Improvement Attempt
(4 pt.) (0 pt.) Self Parent
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No attempt
and equipment equipment correctly equipment equipment equipment
and correctly and correctly and but incorrectly and
confidently at all confidently most less confidently less confidently
times of the times sometimes most of the time

2. Application Manifests very clear Manifests Manifests Manifests less No attempt

of understanding of the clear understanding understanding of
procedures step- by-step understanding of of the step-by- the step- by-step
procedure the step- by-step step procedure procedure seeking
procedure but sometimes clarification most of
seeks clarification the time

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 Works Works Works Works No attempt
independently independently with independently independently but
with ease and ease and with ease and with assistance
confidence at all confidence most of confidence from others most of
times the time sometimes the time

3. Safety work Observes safety Observes safety Observes safety Most of the time No attempt
habits precautions at all precautions most of precautions not observing
times the time sometimes safety
precautions

4.Product Product is very Product is Product is less Product is not No attempt

attractive and very attractive and attractive and less attractive and not
enticing to appetite enticing to enticing to appetite enticing to appetite
appetite

Ingredients are well

Ingredients are Ingredients are cut Ingredients are not No attempt
cut
perfectly cut properly cut
5. Time Work completed Work Work completed Work completed No attempt
management ahead of time completed ___(mins./hours/d ___(mins./hours/da
within allotted time ays) beyond ys) beyond

TOTAL POINTS

Note: Show pictures while doing this activity, please attach in your answer sheet

Performance Task/Outcome
The learners are able to demonstrate the different cutting and mixing term use in preparing and cooking food.

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Name:__________________________ Yr. & Sec.________________________ Date_____________

Answer Sheet/Activity Sheet: Write all your answer here

Engage:

A or B ____________

Why?________________________________________________________________________________

_________________________________________________________________________________

Explain

1. ___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

2. ___________________________________________________________________________________

____________________________________________________________________________________

_________________________________________________________________________________

Evaluate

Dimension Points earned

Excellent Very Satisfactory Satisfactory Needs No

(10pts.) (8 pts.) (6 pts.) Improvement Attempt
(4 pt.) (0 pt.) Self Parent

1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No attempt
and equipment equipment correctly equipment equipment equipment
and correctly and correctly and but incorrectly and
confidently at all confidently most less confidently less confidently
times of the times sometimes most of the time

2. Application Manifests very clear Manifests Manifests Manifests less No attempt

of understanding of the clear understanding understanding of
procedures step- by-step understanding of of the step-by- the step- by-step
procedure the step- by-step step procedure procedure seeking
procedure but sometimes clarification most of
seeks clarification the time

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 Works Works Works Works No attempt
independently independently with independently independently but
with ease and ease and with ease and with assistance
confidence at all confidence most of confidence from others most of
times the time sometimes the time

3. Safety work Observes safety Observes safety Observes safety Most of the time No attempt
habits precautions at all precautions most of precautions not observing
times the time sometimes safety
precautions

4.Product Product is very Product is Product is less Product is not No attempt

attractive and very attractive and attractive and less attractive and not
enticing to appetite enticing to enticing to appetite enticing to appetite
appetite

Ingredients are well

Ingredients are Ingredients are cut Ingredients are not No attempt
cut
perfectly cut properly cut
5. Time Work completed Work Work completed Work completed No attempt
management ahead of time completed ___(mins./hours/d ___(mins./hours/da
within allotted time ays) beyond ys) beyond

TOTAL POINTS

II. 1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

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