ARELLANO‌U

‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

NAME:‌‌____________________________________‌D
‌ ATE:‌________________________‌‌

GRADE‌‌&‌‌SECTION:‌__________________________‌‌TEACHER:‌_____________________‌‌

I.TOPIC:‌‌Tools,‌‌Equipment,‌‌and‌‌Utensils‌n
‌ eeded‌i‌n‌‌preparing‌‌desserts‌‌

II.LEARNING‌‌GOAL:‌‌The‌‌students‌‌should‌‌be‌‌able‌‌to:‌‌

a.Identify‌‌tools‌‌and‌‌equipment‌‌needed‌‌in‌‌preparing‌‌dessert;‌‌‌

b.Give‌‌the‌‌importance‌‌of‌‌dessert‌‌in‌‌a‌‌meal;‌‌‌

c.Classify‌‌dessert‌‌according‌‌to‌‌types‌‌of‌‌ingredients‌‌used;‌‌and‌‌‌

d.Give‌‌the‌‌characteristics‌‌of‌‌desserts.‌‌‌

III.CONCEPTS:‌‌

KITCHEN‌T‌ OOLS:‌‌

1.Measuring‌‌cup‌‌and‌‌spoon.‌‌Individual‌‌measuring‌‌cup‌‌for‌‌dry‌‌ingredients,‌‌glass‌‌measuring‌‌cup‌‌

for‌‌liquid‌‌and‌‌measuring‌‌spoon‌‌for‌‌ingredients‌‌used‌‌in‌‌small‌‌quantity.‌‌‌

2.Mixing‌‌bowl‌‌is‌‌used‌‌for‌‌mixing‌‌ingredients.‌‌It‌‌comes‌‌in‌‌different‌‌sizes:‌‌small,‌‌medium,‌‌and‌‌

large.‌‌‌

3.Can‌‌opener‌‌is‌‌used‌‌to‌‌open‌‌food‌‌containers.‌‌‌

4.Cutting‌b
‌ oard‌‌is‌‌a‌‌wooden‌‌or‌‌plastic‌‌board‌‌where‌‌fruits‌‌and‌‌vegetables‌‌are‌‌cut.‌‌‌

5.Double‌‌boiler‌‌‌is‌‌used‌‌when‌‌temperatures‌‌must‌‌be‌‌kept‌‌below‌‌boiling,‌‌such‌‌as‌‌for‌‌egg‌‌sauces,‌‌

puddings,‌‌and‌‌to‌‌keep‌‌foods‌‌warm‌‌without‌‌overcooking.‌‌‌
‌

6.Funnels‌‌are‌‌used‌‌to‌‌fill‌‌jars.‌‌They‌‌are‌‌made‌‌of‌‌various‌‌sizes‌‌of‌‌stainless‌‌steel,‌‌aluminum,‌‌or‌‌

plastic‌‌‌

7.Graters‌‌‌are‌‌used‌‌to‌‌grate,‌‌shred,‌‌slice‌‌and‌‌separate‌‌foods‌‌such‌‌as‌‌carrots,‌‌cabbage‌‌and‌‌cheese‌‌‌

8.Kitchen‌K
‌ nives‌‌‌are‌‌often‌‌referred‌‌to‌‌as‌‌the‌‌cook's‌‌or‌‌chef’s‌‌knife.‌‌They‌‌are‌‌used‌‌for‌‌peeling‌‌

and‌‌slicing‌‌fruits‌‌and‌‌vegetables‌‌‌

Fruit‌a‌ nd‌‌salad‌k‌ nife‌‌‌is‌‌used‌‌to‌‌prepare‌‌salad‌‌greens,‌‌vegetables,‌‌and‌‌fruits‌‌‌

Spatula‌‌‌is‌‌used‌‌to‌‌level‌‌off‌‌ingredients‌‌when‌‌measuring‌‌and‌‌to‌‌spread‌‌frostings‌‌‌

Citrus‌‌knife‌‌‌is‌‌used‌‌to‌‌section‌‌citrus‌‌fruits.‌‌The‌‌blade‌‌has‌‌a‌‌two-sided,‌‌serrated‌‌edge.‌‌‌

Paring‌‌knife‌‌‌is‌‌used‌‌to‌‌core,‌‌peel,‌‌and‌‌section‌‌fruits‌‌and‌‌vegetables.‌‌The‌‌blades‌‌are‌‌short,‌‌

concave‌‌with‌‌hollow‌‌ground.‌‌‌

9.Kitchen‌S‌ hears‌‌‌are‌‌practical‌‌for‌‌opening‌‌food‌‌packages,‌‌cutting‌‌tape‌‌or‌‌string‌‌to‌‌package‌‌

foods‌‌or‌‌simply‌‌to‌‌remove‌‌labels‌‌or‌‌tags‌‌from‌‌items‌‌‌

10. ‌Scraper‌‌is‌‌a‌‌rubber‌‌or‌‌silicone‌‌tools‌‌to‌‌blend‌‌or‌‌scrape‌‌the‌‌food‌‌from‌‌the‌‌bowl;‌‌metal,‌‌

silicone‌‌or‌‌plastic‌‌egg‌‌turners‌‌or‌‌flippers‌‌‌

6.‌‌Spoons‌‌are‌‌solid,‌‌slotted,‌‌or‌‌perforated.‌‌They‌‌are‌‌made‌‌of‌‌stainless‌‌steel‌‌or‌‌plastic.‌‌The‌‌solid‌‌ones‌‌are‌‌

used‌‌to‌‌spoon‌‌liquids‌‌over‌‌foods‌‌and‌‌to‌‌lift‌‌foods,‌‌including‌‌the‌‌liquid‌‌out‌‌of‌‌the‌‌pot‌‌‌

7.‌‌Temperature‌‌Scales‌‌are‌‌used‌‌to‌‌measure‌‌heat‌‌intensity.‌‌Different‌‌thermometers‌‌are‌‌used‌‌for‌‌different‌‌

purposes‌‌in‌‌food‌‌preparation‌‌–‌‌for‌‌meat,‌‌candy‌‌or‌‌deep-fat‌‌frying.‌‌‌

ARELLANO‌U
‌ NIVERSITY‌‌
SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

8.‌‌Vegetable‌‌peeler‌‌is‌‌used‌‌to‌‌scrape‌‌vegetables,‌‌such‌‌as‌‌carrots‌‌and‌‌potatoes‌‌and‌‌to‌‌peel‌‌fruits.‌‌The‌‌

best‌‌ones‌‌are‌‌made‌‌of‌‌stainless‌‌steel‌‌with‌‌sharp‌‌double‌‌blade‌‌that‌‌swivels.‌‌‌

9.‌‌Whisks‌f‌ or‌B
‌ lending,‌‌Mixing‌‌are‌‌used‌‌for‌‌whipping‌‌eggs‌‌or‌‌batter,‌‌and‌‌for‌‌blending‌‌gravies,‌‌sauces,‌‌

and‌‌soups.‌‌The‌‌beaters‌‌are‌‌made‌‌of‌‌looped‌‌steel‌‌piano‌‌wires‌‌which‌‌are‌‌twisted‌‌together‌‌to‌‌form‌‌the‌‌

handle.‌‌‌

10.‌Wooden‌‌spoons‌‌continue‌‌to‌‌be‌‌kitchen‌‌essentials‌‌because‌‌of‌‌their‌‌usefulness‌‌for‌‌used‌‌for‌‌creaming,‌‌

stirring,‌‌and‌‌mixing.‌‌They‌‌are‌‌made‌‌of‌‌hard‌‌wood.‌‌‌

Baking‌‌pan.‌‌One‌‌cannot‌‌bake‌‌without‌‌bakeware.‌‌Baking‌‌pans‌‌like‌‌loaf‌‌pans,‌‌cake‌‌pans,‌‌pie‌‌plates,‌‌and‌‌

baking‌‌sheets‌‌and‌‌so‌‌on‌‌are‌‌necessary‌‌for‌‌baking.‌‌‌

KITCHEN‌E‌ QUIPMENT:‌‌

‌
1.‌‌Refrigerators/Freezers‌‌are‌‌necessary‌‌in‌‌preventing‌‌bacterial‌‌infections‌‌from‌‌foods.‌‌‌

2.‌‌Range‌‌is‌‌a‌‌kitchen‌‌appliance‌‌used‌‌for‌‌cooking‌‌food.‌‌‌

3.‌‌Mixers‌‌are‌‌used‌‌for‌‌mixing,‌‌creaming,‌‌beating‌‌and‌‌whipping‌‌ingredients.‌‌The‌‌ultimate‌‌mixer‌‌for‌‌

anyone‌‌who‌‌bakes‌‌is,‌‌of‌‌course,‌‌a‌‌stand‌‌mixer.‌‌

4.‌‌Blenders‌‌are‌‌used‌‌to‌‌chop,‌‌blend,‌‌mix,‌‌whip,‌‌puree,‌‌grate,‌‌and‌‌liquefy‌‌all‌‌kinds‌‌of‌‌food.‌‌A‌‌blender‌‌is‌‌a‌‌

very‌‌useful‌‌appliance.‌‌‌

Reasons‌‌for‌‌eating‌d
‌ esserts‌‌and‌‌sweets‌‌‌

‌‌Dessert‌b
‌ alances‌‌out‌a‌ ‌‌meal‌‌and‌‌gives‌‌“closure”‌‌to‌‌the‌‌meal.‌‌‌

‌‌Eating‌‌dessert‌i‌s‌‌an‌o
‌ pportunity‌‌to‌‌experience‌d
‌ ifferent‌fl
‌ avors‌‌and‌‌textures‌‌that‌‌you‌‌cannot‌‌get‌‌in‌‌

other‌‌foods‌‌like‌‌vegetables,‌‌meats,‌‌and‌‌fruits.‌‌‌

‌‌Dessert‌c‌ an‌‌be‌‌an‌o
‌ pportunity‌‌to‌‌be‌‌creative‌‌you‌‌can‌‌make‌‌interesting‌‌mixtures‌‌that‌‌you‌‌otherwise‌‌

may‌‌not‌‌have‌‌thought‌‌of.‌‌‌

‌‌Dessert‌i‌sn’t‌‌“fattening‌”‌‌Remember,‌‌there‌‌is‌‌no‌‌such‌‌thing‌‌as‌‌a‌‌fattening‌‌food‌‌‌

‌‌It‌‌will‌m
‌ ake‌y‌ ou‌f‌ eel‌l‌ike‌‌a‌‌kid‌a‌ gain.‌‌Forget‌‌anti-aging‌‌creams‌‌or‌‌long‌‌and‌‌sweaty‌‌workout‌‌sessions‌‌at‌‌

the‌‌gym,‌‌the‌‌fastest‌‌way‌‌to‌‌recapture‌‌your‌‌youth,‌‌or‌‌embrace‌‌a‌‌more‌‌youthful‌‌spirit‌‌is‌‌to‌‌eat‌‌like‌‌a‌‌kid‌‌‌

‌‌It‌‌is‌r‌ omantic.‌‌Desserts‌‌are‌‌designed‌‌for‌‌romance.‌‌After‌‌all,‌‌you‌‌can’t‌‌really‌‌order‌‌a‌‌salad‌‌with‌‌two‌‌

forks.‌‌But,‌‌when‌‌it‌‌comes‌‌to‌‌cake,‌‌that‌‌is‌‌a‌‌different‌‌matter.‌‌‌

IV.ACTIVITY/EXERCISES:‌‌

Name‌‌the‌‌Tool‌‌‌
‌Write‌‌the‌‌correct‌‌name‌‌of‌‌the‌‌tool/equipment‌‌given‌‌its‌‌uses‌‌and‌‌function‌‌below.‌‌Write‌‌your‌‌answers‌‌

on‌‌your‌‌test‌‌notebook.‌‌

TOOLS/EQUIPMENT‌‌ USES‌‌AND‌F‌ UNCTIONS‌‌

1.‌‌ Used‌‌for‌‌measuring‌‌small‌‌quantity‌‌of‌‌ingredients‌‌like‌‌salt,‌‌baking‌‌powder,‌‌

baking‌‌soda‌‌

ARELLANO‌U
‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

2.‌‌ Used‌‌to‌‌grate,‌‌shred,‌‌slice‌‌and‌‌separate‌‌foods‌‌such‌‌as‌‌carrots,‌‌cabbage‌‌and‌‌

cheese.‌‌‌

3.‌‌‌ Used‌‌for‌‌whipping‌‌eggs‌‌or‌‌butter,‌‌and‌‌for‌‌blending‌‌gravies,‌‌sauces,‌‌and‌‌

soups.‌‌‌

4.‌‌ Used‌‌to‌‌fill‌‌jars,‌‌made‌‌of‌‌various‌‌sizes‌‌of‌‌stainless‌‌steel,‌‌aluminum,‌‌or‌‌of‌‌

plastic‌‌‌

5.‌‌ Are‌‌practical‌‌to‌‌use‌‌for‌‌opening‌‌food‌‌packages,‌‌cutting‌‌tape‌‌or‌‌string‌‌to‌‌

package‌‌foods‌‌or‌‌simply‌‌to‌‌remove‌‌labels‌‌or‌‌tags‌‌from‌‌items‌‌‌

6.‌‌ Are‌‌used‌‌to‌‌chop,‌‌blend,‌‌mix,‌‌whip,‌‌puree,‌‌grate,‌‌and‌‌liquefy‌‌all‌‌kinds‌‌of‌‌

food‌‌‌

7.‌‌ Used‌‌for‌‌mixing,‌‌creaming,‌‌beating‌‌and‌‌whipping‌‌ingredients‌‌‌

8.‌‌ Chef's‌‌tools,‌‌use‌‌for‌‌all‌‌types‌‌of‌‌kitchen‌‌tasks,‌‌from‌‌peeling‌‌an‌‌onion‌‌and‌‌

slicing‌‌carrots,‌‌to‌‌carving‌‌a‌‌roast‌‌or‌‌turkey‌‌‌

9.‌‌ Used‌‌for‌‌creaming,‌‌stirring,‌‌and‌‌mixing.‌‌And‌‌made‌‌from‌‌hard‌‌wood‌‌‌

10.‌‌ A‌‌kitchen‌‌appliance‌‌used‌‌for‌‌cooking‌‌food.‌‌‌

‌
‌

ARELLANO‌U
‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

NAME:‌‌____________________________________‌D
‌ ATE:‌________________________‌‌

GRADE‌‌&‌‌SECTION:‌__________________________‌‌TEACHER:‌_____________________‌‌

I.‌T‌ OPIC:‌‌KITCHEN‌T‌ OOLS,‌E‌ QUIPMENT‌A

II.‌‌LEARNING‌‌GOAL:‌‌The‌‌students‌‌should‌‌be‌‌able‌‌to:‌‌

a.Identify‌t‌ he‌t‌ ools‌‌and‌‌equipment‌‌needed.‌‌

b.Recognize‌t‌ he‌‌way‌‌of‌p
‌ roper‌h
‌ andling‌‌of‌‌tools.‌‌

c.Learn‌a‌ nd‌‌appreciate‌‌on‌‌how‌‌to‌‌sanitize‌e
‌ ach‌‌tools.‌‌

III.‌‌CONCEPTS:‌‌

Kitchen‌T‌ ools:‌‌

1.‌‌SANDWICH‌‌SPATULA‌‌

A‌‌small‌‌flat,‌‌round‌‌bladed‌‌utensil‌‌that‌‌is‌‌serrated‌‌on‌‌one‌‌side‌‌and‌‌smooth‌‌on‌‌the‌‌other,‌‌appearing‌
‌somewhat‌‌like‌‌a‌‌round‌‌

spatula.‌‌It‌‌is‌‌used‌‌to‌‌apply‌‌food‌‌spreads,‌‌over‌‌bread‌‌slices.‌‌

2.‌‌SCISSORS‌‌

Use‌‌to‌‌cut‌‌customized‌‌edges‌‌on‌‌bread‌‌for‌‌tea‌‌sandwiches,‌‌hors‌‌d’oeuvres,‌‌or‌‌children’s‌‌sandwiches.‌‌Use‌
‌the‌‌shears‌‌to‌‌cut‌‌

a‌‌pocket‌‌in‌‌toast‌‌and‌‌waffles.‌‌Cut‌‌sandwiches‌‌in‌‌different‌‌shapes‌‌like‌‌rectangles,‌‌triangles‌‌and‌‌circles.‌‌

3.‌‌COOKIE‌C
‌ UTTERS‌‌

Small,‌‌medium‌‌and‌‌large.‌‌Small‌‌ones‌‌are‌‌perfect‌‌for‌‌cutting‌‌out‌‌the‌‌tinier‌‌breads‌‌for‌‌tea‌‌sandwiches‌‌and‌
‌medium‌‌and‌‌

large‌‌for‌‌making‌‌larger‌‌sandwiches.‌‌

4.‌‌GRATER‌A
‌ ND‌‌SHREDDER‌‌

Grating‌‌cheese,‌‌meat‌‌and‌‌other‌‌ingredients‌‌allows‌‌flavors‌‌to‌‌mix,‌‌thus;‌‌palatability‌‌of‌‌sandwich‌‌is‌
‌increased.‌‌

5.‌‌SPATULA‌‌

A‌‌long‌‌flexible‌‌blade‌‌with‌‌a‌‌rounded‌‌end,‌‌used‌‌to‌‌level‌‌off‌‌ingredients‌‌in‌‌measuring‌‌cups‌‌and‌‌spoons‌‌and‌
‌for‌‌Spreading‌‌

fillings‌‌on‌‌sandwiches.‌‌

6.‌‌BUTTER‌‌KNIFE‌‌

A‌‌small‌‌knife‌‌with‌‌a‌‌blunt‌‌edged‌‌blade‌‌that‌‌is‌‌used‌‌to‌‌apply‌‌spreads,‌‌such‌‌as‌‌butter,‌‌peanut‌‌butter,‌‌and‌
‌cream‌‌cheese,‌‌on‌‌
bread‌‌or‌‌dinner‌‌rolls.‌‌

7.‌‌CHEF’S‌‌KNIVES‌‌

Come‌‌in‌‌various‌‌lengths‌‌of‌‌6,‌‌8,‌‌10,‌‌and‌‌12‌‌inches.‌‌The‌‌smaller‌‌sized‌‌knives‌‌are‌‌typically‌‌referred‌‌to‌‌as‌
‌mini‌‌chef's‌‌knives‌‌

while‌‌the‌‌longer‌‌lengths‌‌are‌‌known‌‌as‌‌traditional‌‌chef's‌‌knives.‌‌

8.‌‌DELI‌K
‌ NIFE‌‌

Designed‌‌for‌‌thick‌‌sandwiches,‌‌this‌‌knife‌‌is‌‌made‌‌to‌‌cut‌‌easily‌‌and‌‌quickly‌‌through‌‌a‌‌variety‌‌of‌‌sandwich‌
‌ingredients.‌‌The‌‌

deli‌‌knife‌‌has‌‌offset‌‌blade‌‌allowing‌‌ease‌‌of‌‌slicing‌‌and‌‌handling.‌‌

9.‌‌LETTUCE‌‌KNIFE‌‌

Plastic‌‌serrated‌‌edge‌‌knife‌‌that‌‌is‌‌designed‌‌to‌‌slice‌‌lettuce‌‌without‌‌causing‌‌the‌‌edges‌‌to‌‌turn‌‌brown.‌‌It‌‌is‌
‌efficient‌‌in‌‌

slicing‌‌lettuce.‌‌

10.‌‌PARING‌K
‌ NIFE‌‌

A‌‌small‌‌knife‌‌with‌‌a‌‌straight,‌‌sharp‌‌blade‌‌that‌‌is‌‌generally‌‌three‌‌to‌‌five‌‌inches‌‌long.‌‌Its‌‌thin,‌‌narrow‌‌blade‌
‌is‌‌tapers‌‌to‌‌a‌‌

point‌‌at‌‌the‌‌tip.‌‌It‌‌is‌‌easy‌‌to‌‌handle‌‌and‌‌works‌‌well‌‌for‌‌peeling‌‌and‌‌coring‌‌foods‌‌or‌‌mincing‌‌and‌‌cutting‌
‌small‌‌items.‌‌

11.‌‌SANDWICH‌K
‌ NIFE‌‌

A‌‌sharp-bladed‌‌kitchen‌‌utensil‌‌used‌‌to‌‌slice‌‌through‌‌a‌‌medium‌‌amount‌‌of‌‌food‌‌ingredients‌
‌"sandwiched"‌‌between‌‌two‌‌

slices‌‌of‌‌bread.‌‌Similar‌‌in‌‌use‌‌to‌‌a‌‌deli‌‌knife,‌‌the‌‌sandwich‌‌knife‌‌is‌‌shorter‌‌in‌‌length‌‌with‌‌a‌‌shorter‌‌blade‌
‌depth‌‌in‌‌order‌‌to‌‌

easily‌‌cut‌‌through‌‌smaller‌‌to‌‌medium-sized‌‌sandwiches.‌‌

12.‌‌SERRATED‌‌KNIFE‌‌

A‌‌knife‌‌with‌‌a‌‌sharp‌‌edge‌‌that‌‌has‌‌saw-like‌‌notches‌‌or‌‌teeth.‌‌The‌‌blade‌‌of‌‌a‌‌serrated‌‌knife‌‌is‌‌5‌‌to‌‌10‌
‌inches‌‌long‌‌and‌‌is‌‌

used‌‌to‌‌slice‌‌through‌‌food‌‌that‌‌is‌‌hard‌‌on‌‌the‌‌outside‌‌and‌‌soft‌‌on‌‌the‌‌inside,‌‌such‌‌as‌‌slicing‌‌through‌‌the‌
‌hard‌‌crusts‌‌of‌‌

bread.‌‌A‌‌serrated‌‌knife‌‌with‌‌a‌‌short,‌‌thin‌‌blade‌‌is‌‌intended‌‌for‌‌slicing‌‌fruits‌‌and‌‌vegetables.‌‌

13.‌‌CUTTING‌‌BOARD‌‌

Comes‌‌in‌‌wood‌‌and‌‌plastic,‌‌use‌‌to‌‌protect‌‌the‌‌table‌‌when‌‌slicing‌‌bread.‌‌
14.‌‌MIXING‌‌BOWLS‌‌

Bowls‌‌that‌‌are‌‌large‌‌enough‌‌to‌‌hold‌‌ingredients‌‌while‌‌they‌‌are‌‌being‌‌mixed.‌‌

ARELLANO‌U
‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

15.‌‌RUBBER‌‌SCRAPER‌‌

A‌‌pliable‌‌rubber‌‌scraper‌‌used‌‌to‌‌scrape‌‌down‌‌sides‌‌of‌‌bowl‌‌and‌‌get‌‌mixture‌‌of‌‌fillings‌‌from‌‌pans.‌‌

16.‌‌MEASURING‌C
‌ UPS‌‌

Graduated‌‌Measuring‌‌Glass‌‌-‌‌a‌‌transparent‌‌glass‌‌with‌‌fractions‌‌[1,‌‌3/4,‌‌2/3,1/2,‌‌1/3,‌‌¼‌‌].‌‌Is‌‌used‌‌for‌
‌measuring‌‌liquids‌‌

Individual‌‌Cups‌‌-‌‌with‌‌fractional‌‌parts‌‌[1,‌‌3/4,‌‌1/2,‌‌1/4,‌‌]‌‌is‌‌used‌‌for‌‌solids‌‌or‌‌dry‌‌ingredients.‌‌

17.‌‌UTILITY‌‌TRAY‌‌‌- Used‌‌to‌‌hold‌‌food‌‌in‌‌place.‌‌

18.‌‌STRAINER‌‌‌- Used‌‌to‌‌separate‌‌liquid‌‌from‌‌solid.‌‌

19.‌‌MIXING‌‌SPOON‌‌‌- Used‌‌to‌‌combine‌‌ingredients.‌‌

20.‌‌CAN‌‌OPENER‌‌‌- Used‌‌to‌‌open‌‌cans.‌‌

21.‌‌MEASURING‌S‌ POONS‌‌‌- A‌‌set‌‌of‌‌individual‌‌measuring‌‌spoons‌‌used‌‌to‌‌measure‌‌small‌‌quantities‌‌of‌

Kitchen‌E‌ quipments:‌‌

1.‌‌GRILLS‌/‌ ‌‌GRIDDLES.‌These‌‌are‌‌flat‌‌heated‌‌

surfaces‌‌where‌‌food‌‌is‌‌directly‌‌cooked.‌‌

2.‌‌OVENS. ‌These‌‌are‌‌equipment‌‌which‌‌are‌‌enclosed‌‌in‌‌which‌‌food‌‌is‌‌heated‌‌by‌‌hot‌‌air‌‌or‌‌infrared‌
‌radiation.‌‌

3.‌‌MICROWAVE‌‌OVENS.‌Special‌‌tubes‌‌generate‌‌microwave‌‌radiation,‌‌which‌‌creates‌‌heat‌‌inside‌‌the‌
‌food‌‌

4.‌‌SALAMANDERS. ‌Small‌‌broiler,‌‌use‌‌primarily‌‌for‌‌browning‌‌or‌‌glazing‌‌the‌‌tops‌‌of‌‌sandwiches.‌‌

5.‌‌BREAD‌T‌ OASTER.‌The‌‌toaster‌‌is‌‌typically‌‌a‌‌small‌‌electric‌‌kitchen‌‌appliance‌‌designed‌‌to‌‌toast‌‌multiple‌
‌types‌‌of‌‌bread‌‌
products.‌‌

6.‌‌SLICER.‌Used‌‌to‌‌slice‌‌foods‌‌more‌‌evenly‌‌and‌‌uniformly.‌‌

7.‌‌CHILLERS‌.‌‌Machines‌‌used‌‌to‌‌chill‌‌sandwiches‌‌and‌‌other‌‌foods.‌‌

8.‌‌FREEZER.‌Used‌‌to‌‌hold‌‌foods‌‌for‌‌longer‌‌times‌‌and‌‌to‌‌store‌‌foods‌‌purchased‌‌in‌‌frozen‌‌form.‌‌

9.‌‌REFRIGERATOR.‌A‌‌thermally‌‌insulated‌‌compartment‌‌used‌‌to‌‌store‌‌food‌‌at‌‌a‌‌temperature‌‌below‌‌the‌
‌ambient‌‌

temperature‌‌of‌‌the‌‌room.‌‌

Chemicals‌‌used‌‌in‌‌cleaning‌‌and‌s‌ anitizing‌k‌ itchen‌‌tools‌a‌ nd‌‌equipment.‌‌

1.‌‌Cleaning‌‌Compound:‌‌

2.‌‌Detergents-‌‌These‌‌are‌‌cleaning‌‌agents,‌‌solvents‌‌or‌‌any‌‌substance‌‌used‌‌to‌‌wash‌‌tablewares,‌‌surfaces,‌‌
and‌‌equipments.‌‌

Example:‌‌soap,‌‌soap‌‌powders,‌‌cleaners,‌‌acids,‌‌volatile‌‌solvents‌‌and‌‌abrasives.‌‌‌

3.‌‌Solvent‌‌Cleaners-‌commonly‌‌referred‌‌to‌‌as‌‌degreasers,‌‌they‌‌are‌‌used‌‌on‌‌surfaces‌‌where‌‌grease‌‌has‌‌bu
rned‌‌on.‌‌Ovens‌‌

and‌‌grills‌‌are‌‌examples‌‌of‌‌areas‌‌that‌‌need‌‌frequent‌‌degreasing.‌‌These‌‌products‌‌are‌‌alkaline‌‌based‌‌and‌‌ar
e‌‌formulated‌‌to‌‌

dissolve‌‌grease.‌‌‌

4.‌‌Acid‌‌Cleaners-‌‌used‌‌periodically‌‌in‌‌removing‌‌mineral‌‌deposits‌‌and‌‌other‌‌soils‌‌that‌‌detergents‌‌cannot‌‌
eliminate‌‌such‌‌as‌‌

scale‌‌in‌‌washing‌‌machines‌‌and‌‌steam‌‌tables,‌‌lime‌‌buildup‌‌on‌‌dishwashing‌‌machines‌‌and‌‌rust‌‌on‌‌shelving
.‌‌(Example:‌‌

phosphoric‌‌acid,‌‌nitric‌‌acid,‌‌etc.)‌‌These‌‌products‌‌vary‌‌depending‌‌on‌‌the‌‌specific‌‌purpose‌‌of‌‌the‌
‌product.‌‌‌

5.‌‌Abrasives‌‌-‌‌are‌‌generally‌‌used‌‌to‌‌remove‌‌heavy‌‌accumulations‌‌of‌‌soil‌‌that‌‌are‌‌difficult‌‌to‌‌remove‌‌with‌‌
detergents,‌‌

solvents‌‌and‌‌acids.‌‌These‌‌products‌‌must‌‌be‌‌carefully‌‌used‌‌to‌‌avoid‌‌damage‌‌to‌‌the‌‌surface‌‌being‌
‌cleaned.‌‌

‌
IV.‌A
‌ CTIVITY/EXERCISES:‌‌

Give‌‌the‌‌name‌‌and‌u
‌ sage‌‌of‌e
‌ ach‌t‌ ools‌‌and‌e
‌ quipment.‌‌

‌ NAME‌‌ USAGE‌‌

‌ ‌ ‌

ARELLANO‌U
‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

‌ ‌ ‌

‌ ‌ ‌
‌ ‌ ‌

‌ ‌ ‌

‌ ‌ ‌

ARELLANO‌U
‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

‌
‌ ‌ ‌

‌ ‌ ‌

‌ ‌ ‌

‌ ‌ ‌

‌
‌

ARELLANO‌U
‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

NAME:‌‌____________________________________‌D
‌ ATE:‌________________________‌‌

GRADE‌‌&‌‌SECTION:‌__________________________‌‌TEACHER:‌_____________________‌‌

I.TOPIC:‌‌Classification/types‌‌of‌‌desserts‌‌and‌t‌ heir‌c‌ haracteristics‌‌

II.LEARNING‌‌GOAL:‌‌The‌‌students‌‌should‌‌be‌‌able‌‌to:‌‌

1.Identify‌‌tools‌‌and‌‌equipment‌‌needed‌‌in‌‌preparing‌‌dessert;‌‌‌

2.Give‌‌the‌‌importance‌‌of‌‌dessert‌‌in‌‌a‌‌meal;‌‌‌

3.Classify‌‌dessert‌‌according‌‌to‌‌types‌‌of‌‌ingredients‌‌used;‌‌and‌‌‌

4.Give‌‌the‌‌characteristics‌‌of‌‌desserts.‌‌‌

‌
III.CONCEPTS:‌‌

A.‌‌Fruits‌‌‌

The‌‌simplest‌‌dessert‌‌and‌‌one‌‌of‌‌the‌‌best‌‌are‌‌fruits‌‌because‌‌they‌‌are‌‌nutritious,‌‌appetizing,‌‌and‌‌easy‌‌to‌
‌prepare‌‌

and‌‌serve.‌‌‌

Characteristics‌‌of‌g‌ ood‌‌fruit‌‌desserts:‌‌‌

‌‌appetizing‌‌aroma‌‌‌

‌‌simple‌‌‌

‌‌clean‌‌washed‌‌appearance‌‌‌

‌‌slightly‌‌chilled‌‌‌

B.‌‌Cheese‌‌‌

Cheese‌‌is‌‌another‌‌excellent‌‌dessert‌‌that‌‌is‌‌ready‌‌to‌‌serve.‌‌It‌‌is‌‌made‌‌in‌‌all‌‌parts‌‌of‌‌the‌‌world‌‌from‌‌a‌
‌variety‌‌of‌‌

milks‌‌from‌‌cow,‌‌goat‌‌and‌‌sheep.‌‌Cheese‌‌differs‌‌depending‌‌on‌‌the‌‌kind‌‌of‌‌milk‌‌used,‌‌the‌‌kinds‌‌of‌‌

cheese-making‌‌procedures,‌‌the‌‌seasonings‌‌and‌‌the‌‌ripening‌‌processes‌‌also‌‌distinguish‌‌its‌‌variety.‌‌Each‌
‌variety‌‌

has‌‌a‌‌definite‌‌character,‌‌a‌‌special‌‌appeal‌‌and‌‌particular‌‌uses.‌‌‌

The‌‌three‌g‌ eneral‌‌types‌‌of‌c‌ heese‌b

1.‌‌Soft‌‌‌

A.‌‌unripen‌‌cheese‌‌‌

B.‌‌ripened‌‌by‌‌bacteria‌‌‌

2.‌‌Semi‌‌–‌‌hard‌‌‌

A.‌‌ripened‌‌by‌‌mold‌‌‌

B.‌‌ripened‌‌by‌‌bacteria‌‌‌

3.‌‌Hard‌‌‌
A.‌‌with‌‌gas‌‌holes‌‌‌

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‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

B.‌‌without‌‌gas‌‌holes‌‌‌

C.‌‌Gelatin‌D
‌ essert‌‌‌

These‌‌are‌‌easily‌‌prepared,‌‌economical‌‌and‌‌vary‌‌in‌‌many‌‌ways.‌‌Gelatin‌‌is‌‌marketed‌‌in‌‌two‌‌forms.‌‌First,‌
‌the‌‌

unsweetened,‌‌granular‌‌type‌‌that‌‌must‌‌be‌‌softened‌‌in‌‌water‌‌before‌‌use,‌‌and‌‌the‌‌fruit‌‌gelatin‌‌to‌‌which‌
‌flavor,‌‌

color,‌‌and‌‌sugar‌‌have‌‌already‌‌been‌‌added.‌‌‌

D.‌C
‌ ustard‌‌‌

Baked‌‌and‌‌soft‌‌custards‌‌vary‌‌in‌‌so‌‌many‌‌ways.‌‌Creamy,‌‌delicate,‌‌baked‌‌custards‌‌may‌‌be‌‌served‌‌in‌‌their‌‌b
aking‌‌

cups‌‌or‌‌may‌‌be‌‌unmolded‌‌and‌‌served‌‌with‌‌fruit‌‌garnishes‌‌or‌‌with‌‌dessert‌‌sauces.‌‌

Characteristics‌‌of‌b
‌ aked‌‌custard‌‌‌

‌‌firmness‌‌of‌‌shape‌‌‌

‌‌smooth,‌‌tender‌‌texture‌‌‌

‌‌rich‌‌and‌‌creamy‌‌consistency‌‌‌

‌‌excellent‌‌flavor‌‌‌

Characteristics‌‌of‌s‌ oft‌‌custard‌‌‌

‌‌velvety‌‌smooth‌‌texture‌‌‌
‌‌rich‌‌flavor‌‌‌

‌‌has‌‌pouring‌‌consistency‌‌of‌‌heavy‌‌cream‌‌‌

E.‌‌Puddings‌‌‌

Puddings‌‌are‌‌relatively‌‌simple‌‌to‌‌prepare‌‌and‌‌vary‌‌with‌‌sauces.‌‌These‌‌are‌‌classified‌‌as:‌‌‌

-‌‌Cornstarch‌‌pudding,‌‌sometimes‌‌called‌‌blancmange‌‌‌

-‌‌Rice‌‌pudding‌‌‌

-‌‌Bread‌‌pudding‌‌‌

Characteristics‌‌of‌P
‌ udding‌‌‌

‌‌attractive‌‌appearance‌‌‌

‌‌excellent‌‌consistency‌‌‌

‌‌well‌‌–‌‌blended‌‌flavor‌‌‌

‌‌firmness‌‌of‌‌shape‌‌‌

‌‌an‌‌accompanying‌‌sauce‌‌to‌‌add‌‌interest‌‌‌

F.‌‌Fruit‌‌Cobblers‌‌‌

These‌‌are‌‌not‌‌fruit‌‌pies.‌‌They‌‌have‌‌a‌‌depth‌‌of‌‌two‌‌or‌‌three‌‌inches‌‌and‌‌are‌‌topped‌‌with‌‌biscuit‌‌dough‌‌rat
her‌‌

than‌‌being‌‌made‌‌with‌‌pie‌‌crust.‌‌They‌‌may‌‌be‌‌served‌‌either‌‌hot‌‌or‌‌cold.‌‌

G.‌‌Frozen‌D
‌ esserts‌‌‌

1.‌‌Ice‌‌cream‌-‌‌smooth‌‌frozen‌‌mixture‌‌of‌‌milk,‌‌cream,‌‌sugar,‌‌flavorings‌‌and‌‌sometimes‌‌eggs.‌‌‌

2.‌‌Sherbet‌‌and‌‌Ices‌‌–‌‌made‌‌from‌‌fruit‌‌juices,‌‌water‌‌and‌‌sugar.‌‌American‌‌sherbet‌‌contains‌‌milk‌‌and‌
‌cream‌‌and‌‌

sometimes‌‌egg‌‌white.‌‌The‌‌egg‌‌whites‌‌increase‌‌smoothness‌‌and‌‌volume.‌‌Ice‌‌contains‌‌only‌‌fruit‌‌juice‌
‌water,‌‌

sugar‌‌and‌‌sometimes‌‌egg‌‌white.‌‌‌

3.‌‌Frozen‌ ‌Soufflés‌ ‌and‌ ‌Frozen‌ ‌Mousses‌ ‌Made‌‌like‌‌chilled‌‌mousses‌‌and‌‌Bavarians,‌‌whipped‌‌cream,‌‌beat

IV.ACTIVITY/EXERCISES:‌‌

Give‌‌an‌‌example‌‌for‌‌each‌‌type‌‌of‌‌dessert.‌‌Write‌‌your‌‌answer‌‌on‌‌your‌‌test‌‌notebook.‌‌‌

1.‌‌Frozen‌‌Desserts‌‌____________________________________‌‌‌

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‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

2.‌‌Fruit‌‌cobbler’s‌‌____________________________________‌‌‌

3.‌‌Pudding‌‌____________________________________‌‌‌

4.‌‌Fruit‌‌____________________________________‌‌‌

5.‌‌Custard‌‌____________________________________‌‌‌

6.‌‌Gelatin‌‌____________________________________‌‌‌

7.‌‌Cheese‌‌____________________________________‌‌‌

‌‌

NAME:‌‌____________________________________‌D
‌ ATE:‌________________________‌‌

GRADE‌‌&‌‌SECTION:‌__________________________‌‌TEACHER:‌_____________________‌‌

I.‌T‌ OPIC:‌‌INGREDIENTS‌‌IN‌P
‌ REPARING‌S‌ ANDWICH‌‌

II.‌‌LEARNING‌‌GOAL:‌‌The‌‌students‌‌should‌‌be‌‌able‌‌to:‌‌

d.Discuss‌‌the‌‌culinary‌t‌ erms.‌‌

e.Recognize‌‌the‌‌different‌‌ingredients‌‌in‌‌preparing‌s‌ andwiches.‌‌
f.Learn‌‌and‌a‌ ppreciate‌t‌ he‌w
‌ ays‌‌on‌‌preparing‌s‌ andwiches.‌‌

III.‌‌CONCEPTS:‌‌

A.‌‌Varieties‌‌of‌‌Sandwiches‌‌

1.‌‌Hot‌S‌ andwich‌‌

a.‌R
‌ egular‌‌‌-‌‌slices‌‌of‌‌bread‌‌with‌‌fillings‌‌such‌‌as‌‌peanut‌‌

butter‌‌and‌‌jelly,‌‌cheese‌‌or‌‌meat,‌‌egg‌‌or‌‌tuna,‌‌toasted‌‌

and‌‌served.‌‌

b.‌‌Grilled‌‌‌–‌‌sandwiches‌‌whose‌‌sides‌‌are‌‌spread‌‌with‌‌

butter‌‌and‌‌brown‌‌in‌‌special‌‌griller.‌‌

c.‌‌Fried‌‌‌–‌‌a‌‌piece‌‌of‌‌bread‌‌soaked‌‌in‌‌egg‌‌and‌‌milk‌‌and‌‌

fried‌‌in‌‌a‌‌non-stick‌‌pan.‌‌

d.‌‌Open-faced‌s‌ andwich‌‌‌–‌‌a‌‌slice‌‌of‌‌bread,‌‌topped‌‌with‌‌

desired‌‌kind‌‌of‌‌fillings.‌‌

2.‌‌Cold‌‌Sandwich‌‌

a.‌R
‌ egular‌‌‌–‌‌two‌‌slices‌‌of‌‌bread‌‌with‌‌fillings‌‌such‌‌as‌‌

butter,‌‌cheese‌‌pimiento,‌‌jam,‌‌and‌‌jellies.‌‌

b.‌‌Multi-decker‌o
‌ r‌c‌ lub‌‌sandwich‌‌‌–‌‌a‌‌multi-layered‌‌

sandwich‌‌with‌‌fillings‌‌in‌‌between.‌‌

c.‌‌Pinwheel,‌‌domino‌‌or‌c‌ heckerboard‌‌‌sandwich‌–‌ ‌‌fancycut‌‌

sandwiches‌‌usually‌‌served‌‌as‌‌appetizers.‌‌

3.‌‌Filled‌‌rolls,‌f‌ occasia‌‌or‌p
‌ itta‌‌bread‌‌‌–‌‌flavored‌‌breads‌‌

served‌‌with‌‌dips.‌‌

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SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

4.‌‌Ethnic‌b
‌ read-‌‌‌dark‌‌rye‌‌and‌‌unleavened‌‌bread.‌‌

B.‌‌Techniques‌‌For‌M
‌ aking‌‌Sandwich‌‌

1.‌‌‌Layering‌‌‌–‌‌placing‌‌in‌‌layers‌‌over‌‌or‌‌under‌‌another‌‌bread‌‌

2.‌‌Piping‌‌–‌‌trimming‌‌edges‌‌

3.‌‌Portioning‌‌–‌‌dividing‌‌into‌‌serving‌‌sizes‌‌

4.‌‌Molding‌‌–‌‌forming‌‌into‌‌desired‌‌shapes‌‌

C.‌‌Types‌‌of‌F‌ illings‌‌

1.‌‌Dry‌‌fillings‌‌‌–‌‌refer‌‌to‌‌ingredients‌‌such‌‌as‌‌sliced‌‌or‌‌cooked‌‌

meat,‌‌poultry,‌‌and‌‌cheese.‌‌

2.‌‌Moist‌‌fillings‌‌‌–‌‌refer‌‌to‌‌ingredients‌‌mixed‌‌with‌‌salad‌‌

dressing‌‌or‌‌mayonnaise.‌‌

D.‌T‌ ypes‌‌of‌B
‌ read‌‌Used‌‌for‌‌Sandwiches‌‌

1.‌‌Yeast‌‌bread‌‌

loaf‌‌bread‌‌

whole‌‌wheat‌‌bread‌‌

rye‌‌bread‌‌

2.‌‌Quick‌b
‌ read‌‌
raisin‌‌bread‌‌

bread‌‌laced‌‌with‌‌candied‌‌fruits‌‌

E.‌‌Ingredients‌‌Used‌‌for‌S‌ andwich‌‌Fillings‌‌

1.‌‌Meat‌‌–‌‌beef,‌‌chicken,‌‌pork‌‌

2.‌‌Fish/‌‌Shellfish‌‌meat‌‌

3.‌‌Eggs‌‌

4.‌‌Cheese‌‌

5.‌‌Jellies‌‌

6.‌‌Butter‌‌

7.‌‌Mayonnaise‌‌

8.‌‌Vegetables‌‌used‌‌for‌‌garnishing‌‌

‌‌‌‌‌‌a.‌‌cucumber‌‌

‌‌‌‌‌‌b.‌‌tomato‌‌

‌‌‌‌‌‌c.‌‌onion‌‌

‌‌‌‌‌‌d.‌‌cabbage‌‌

‌‌‌‌‌‌e.‌‌parsley‌‌

‌‌‌‌‌‌f.‌‌celery‌‌

‌‌‌‌‌‌g.‌‌bell‌‌pepper‌‌

‌‌‌‌‌‌h.‌‌lettuce‌‌

‌‌‌‌‌‌i.‌‌edible‌‌flowers‌‌

IV.‌A
‌ CTIVITY/EXERCISES:‌‌

DIRECTION:‌‌Read‌‌carefully‌t‌ he‌‌statement‌‌and‌w
‌ rite‌y‌ our‌‌answer‌‌on‌‌the‌‌space‌‌provided.‌‌‌

1-2.‌‌What‌‌are‌‌the‌‌two‌‌varieties‌‌of‌‌sandwiches?‌‌

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‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌
MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

3.‌‌It‌‌is‌‌a‌‌technique‌‌in‌‌making‌‌sandwiches‌‌that‌‌placing‌‌in‌‌layers‌‌over‌‌or‌‌under‌‌bread.‌‌

4.‌It‌‌is‌‌forming‌‌for‌‌your‌‌desired‌‌shapes.‌‌

5.‌A‌‌type‌‌of‌‌filling‌‌that‌‌refers‌‌to‌‌ingredients‌‌in‌‌salad‌‌dressing‌‌or‌‌mayonnaise.‌‌

6.‌A‌‌hot‌‌sandwich‌‌that‌‌you‌‌need‌‌to‌‌spread‌‌some‌‌butter‌‌on‌‌each‌‌side‌‌and‌‌should‌‌be‌‌brown‌‌on‌‌a‌‌‌

special‌‌griller.‌‌‌

7.‌‌It‌‌is‌‌a‌‌multi-layered‌‌sandwich‌‌with‌‌fillings‌‌in‌‌between.‌‌

8-10.‌‌Make‌‌your‌‌own‌‌recipe‌‌by‌‌using‌‌the‌‌ingredients‌‌we‌‌discuss.‌‌

COOKERY‌‌2‌‌

NAME:‌‌____________________________________‌D
‌ ATE:‌________________________‌‌

GRADE‌‌&‌‌SECTION:‌__________________________‌‌TEACHER:‌_____________________‌‌

I.‌T‌ OPIC:‌‌Components‌‌of‌‌Sandwich‌‌

II.‌‌LEARNING‌‌GOAL:‌‌The‌‌students‌‌should‌‌be‌‌able‌‌to:‌‌

a.Discuss‌t‌ he‌c‌ omponents‌‌of‌s‌ andwich.‌‌

b.Identify‌‌each‌‌part‌‌of‌t‌ he‌s‌ andwich.‌‌

c.Learn‌a‌ nd‌‌appreciate‌‌on‌‌making‌‌sandwiches.‌‌

III.‌‌CONCEPTS:‌‌

A.COMPONENTS‌‌OF‌‌SANDWICH‌‌

1.Base‌‌–‌‌It‌‌is‌‌the‌‌part‌‌upon‌‌which‌‌the‌‌ingredients‌‌are‌‌placed.‌‌

2.Spread‌‌–‌‌It‌‌is‌‌meant‌‌to‌‌bind‌‌the‌‌sandwich‌‌providing‌‌an‌‌improvement‌‌of‌‌both‌‌flavor‌‌and‌‌

texture.‌‌

3.Filling‌‌–‌‌It‌‌consist‌‌of‌‌one‌‌or‌‌more‌‌ingredients‌‌that‌‌are‌‌stacked,‌‌layered‌‌or‌‌folded‌‌within‌‌or‌‌on‌‌

the‌‌structure‌‌to‌‌form‌‌the‌‌sandwich.‌‌
4.Garnish‌‌-‌‌A‌‌decoration‌‌or‌‌embellishment,‌‌often‌‌used‌‌with‌‌food.‌‌It‌‌is‌‌also‌‌the‌‌verb‌‌

that means to do the‌‌decorating‌.‌‌

Types‌‌of‌S‌ andwich‌‌Bread‌‌

Sandwich‌‌breads‌‌are‌‌produced‌‌in‌‌many‌‌varieties,‌‌such‌‌as‌‌white,‌‌whole‌‌wheat,‌‌sourdough,‌‌rye,‌
‌multigrain‌‌and‌‌

others.‌‌Sandwich‌‌bread‌‌may‌‌be‌‌formulated‌‌to‌‌slice‌‌easily,‌‌cleanly‌‌or‌‌uniformly,‌‌and‌‌may‌‌have‌‌a‌‌fine‌
‌crumb‌‌(the‌‌

soft,‌‌inner‌‌part‌‌of‌‌bread)‌‌and‌‌a‌‌light‌‌texture.‌‌

Rye‌‌Bread‌‌

When‌‌the‌‌Dutch‌‌and‌‌English‌‌settled‌‌in‌‌what‌‌would‌‌become‌‌the‌‌United‌‌States,‌‌they‌‌

introduced‌‌rye‌‌to‌‌the‌‌region.‌‌Bakers‌‌combine‌‌rye‌‌with‌‌wheat‌‌flour‌‌to‌‌make‌‌rye‌‌bread.‌‌There‌‌

are‌‌a‌‌number‌‌of‌‌rye‌‌bread‌‌types‌‌available‌‌in‌‌the‌‌grocery‌‌store,‌‌such‌‌as‌‌Jewish‌‌rye,‌‌Russian‌‌

rye‌‌and‌‌marbled‌‌rye.‌‌

Sourdough‌‌

A‌‌sandwich‌‌with‌‌a‌‌burger‌‌patty‌‌filling,‌‌named‌‌The‌‌Frisco‌‌Burger,‌‌got‌‌its‌‌name‌‌from‌‌its‌‌

sourdough,‌‌which‌‌is‌‌associated‌‌with‌‌San‌‌Francisco.‌‌Reports‌‌say‌‌Egyptians‌‌discovered‌‌the‌‌

process‌‌of‌‌making‌‌sourdough‌‌bread.‌‌Sourdough‌‌comes‌‌from‌‌the‌‌starter,‌‌which‌‌comes‌‌from‌‌

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MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

a‌‌previous‌‌batch‌‌of‌‌bread.‌‌Starter‌‌dough‌‌originated‌‌over‌‌a‌‌century‌‌earlier.‌‌Sourdough‌‌is‌‌not‌‌

like‌‌white‌‌bread,‌‌which‌‌is‌‌fluffy‌‌and‌‌soft,‌‌rather‌‌sourdough‌‌is‌‌a‌‌firm,‌‌chewy‌‌and‌‌crusty‌‌bread.‌‌

Focaccia‌B
‌ read‌‌

Focaccia‌‌is‌‌an‌‌ancient‌‌flatbread.‌‌Previously‌‌the‌‌bread‌‌was‌‌unleavened,‌‌but‌‌today‌‌bakers‌‌add‌‌

a‌‌leavening‌‌ingredient‌‌to‌‌the‌‌dough,‌‌such‌‌as‌‌yeast.‌‌Bakers‌‌enrich‌‌the‌‌bread‌‌dough‌‌with‌‌

cheeses‌‌and‌‌herbs,‌‌to‌‌give‌‌focaccia‌‌bread‌‌a‌‌distinct‌‌flavor‌‌and‌‌texture.‌‌The‌‌focaccia‌‌becomes‌‌

a‌‌dominate‌‌taste‌‌factor‌‌in‌‌a‌‌sandwich‌‌in‌‌comparison‌‌to‌‌other‌‌bread,‌‌such‌‌as‌‌plain‌‌white‌‌or‌‌
wheat‌‌bread.‌‌

Pita‌‌

The‌‌round‌‌and‌‌flat‌‌pita‌‌is‌‌a‌‌type‌‌of‌‌unleavened‌‌bread‌‌popular‌‌in‌‌the‌‌Mediterranean‌‌and‌‌

Middle‌‌Eastern‌‌cuisines.‌‌Once‌‌split‌‌in‌‌half,‌‌the‌‌soft‌‌and‌‌mildly‌‌flavored‌‌bread‌‌reveals‌‌a‌‌

pocket‌‌that‌‌can‌‌hold‌‌a‌‌variety‌‌of‌‌meat‌‌fillings,‌‌vegetables,‌‌and‌‌sauces.‌‌

White‌B
‌ read‌‌or‌‌Whole‌W
‌ heat‌‌Bread‌‌

White‌‌bread‌‌or‌‌whole‌‌wheat‌‌bread‌‌typically‌‌refers‌‌to‌‌breads‌‌entirely‌‌made‌‌from‌‌wheat‌‌

flour.‌‌This‌‌is‌‌widely‌‌available‌‌and‌‌commonly‌‌used‌‌bread‌‌for‌‌sandwiches.‌‌

Brown‌‌Bread‌‌

Brown‌‌bread‌‌is‌‌a‌‌designation‌‌often‌‌given‌‌to‌‌breads‌‌made‌‌with‌‌significant‌‌amounts‌‌of‌‌whole‌‌

grain‌‌flour,‌‌usually‌‌wheat,‌‌and‌‌sometimes‌‌dark-colored‌‌ingredients‌‌such‌‌as‌‌molasses‌‌or‌‌

coffee.‌‌It‌‌is‌‌also‌‌a‌‌commonly‌‌used‌‌sandwiches‌‌bread.‌‌

●Spread‌‌

The‌‌main‌‌function‌‌of‌‌the‌‌spread‌‌is‌‌to‌‌hold‌‌the‌‌filling‌‌and‌‌the‌‌bread‌‌together.‌‌It‌‌also‌‌forms‌‌a‌‌

protective‌‌layer‌‌on‌‌the‌‌bread‌‌and‌‌prevents‌‌it‌‌from‌‌getting‌‌soggy‌‌from‌‌the‌‌moisture‌‌in‌‌the‌‌filling.‌‌

Moreover,‌‌it‌‌adds‌‌to‌‌the‌‌taste‌‌of‌‌the‌‌sandwich‌‌and‌‌in‌‌the‌‌case‌‌of‌‌children,‌‌contributes‌‌to‌‌the‌‌

nutritive‌‌value.‌‌

Some‌‌of‌‌the‌‌spreads‌‌are:‌‌

●Plain‌‌and‌‌compound‌‌butter‌‌like‌‌anchovy,‌‌herb,‌‌parsley‌‌butter‌‌

●Mayonnaise‌‌and‌‌its‌‌derivatives‌‌

●Low‌‌fat‌‌spreads‌‌like‌‌margarine‌‌

●Cheese‌‌spreads‌‌and‌‌cheese‌‌paste‌‌

●A‌‌combination‌‌of‌‌the‌‌above‌.‌‌

Filling‌‌
It‌‌could‌‌be‌‌a‌‌variety‌‌of‌‌limitless‌‌items.‌‌The‌‌filling‌‌gives‌‌the‌‌sandwich‌‌its‌‌name.‌‌

Fillings‌‌could‌‌include‌‌meat,‌‌poultry,‌‌fish,‌‌eggs,‌‌cheese,‌‌vegetables.‌‌Salami,‌‌cooked‌‌roast‌‌chicken,‌‌ox‌
‌tongue,‌‌

sliced‌‌cucumber‌‌and‌‌tomato‌‌are‌‌all‌‌popular‌‌fillings.‌‌

The‌‌filling‌‌could‌‌be‌‌a‌‌single‌‌item‌‌or‌‌a‌‌combination‌‌of‌‌several.‌‌Ham‌‌and‌‌cheese,‌‌Cucumber‌‌and‌‌chutney,‌
‌Bacon‌‌

and‌‌tomato.‌‌It‌‌is‌‌important‌‌that‌‌the‌‌combinations‌‌are‌‌complementary‌‌to‌‌each‌‌other.‌‌

Purpose‌‌of‌‌filling‌‌

The‌‌predominant‌‌flavor‌‌

Moisture‌‌

The‌‌main‌‌body‌‌and‌‌the‌‌nutrients‌‌

Substance‌‌and‌‌bulk‌‌

Complexity‌‌in‌‌the‌‌combination‌‌of‌‌flavors‌‌

ARELLANO‌U
‌ NIVERSITY‌‌

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‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

Garnish‌‌

To‌‌enhance‌‌the‌‌appearance‌‌and‌‌the‌‌presentation‌‌of‌‌the‌‌sandwich,‌‌it‌‌is‌‌necessary‌‌to‌‌create‌‌eye‌‌appeal.‌
‌The‌‌

garnish‌‌is‌‌not‌‌absolutely‌‌essential‌‌and‌‌can‌‌be‌‌avoided‌‌in‌‌an‌‌informal‌‌setting.‌‌The‌‌garnish‌‌should‌‌be‌
‌delicate‌‌

and‌‌dainty‌‌and‌‌not‌‌cumbersome‌‌and‌‌ugly.‌‌

NAME:‌‌____________________________________‌D
‌ ATE:‌________________________‌‌

GRADE‌‌&‌‌SECTION:‌__________________________‌‌TEACHER:‌_____________________‌‌

‌
I.TOPIC:‌‌Ingredients‌‌needed‌‌in‌‌preparing‌d
‌ esserts‌‌and‌‌sweet‌‌sauces‌‌

II.LEARNING‌‌GOAL:‌‌The‌‌students‌‌should‌‌be‌‌able‌‌to:‌‌

1.Identify‌‌tools‌‌and‌‌equipment‌‌needed‌‌in‌‌preparing‌‌dessert;‌‌‌

2.Give‌‌the‌‌importance‌‌of‌‌dessert‌‌in‌‌a‌‌meal;‌‌‌

3.Classify‌‌dessert‌‌according‌‌to‌‌types‌‌of‌‌ingredients‌‌used;‌‌and‌‌‌

4.Give‌‌the‌‌characteristics‌‌of‌‌desserts.‌‌‌

III.CONCEPTS:‌‌

Sugar‌‌‌

The‌‌common‌‌element‌‌linking‌‌virtually‌‌all‌‌desserts‌‌is‌‌sugar.‌‌It‌‌may‌‌be‌‌used‌‌to‌‌sprinkle‌‌over‌‌fruit,‌‌

beaten‌‌into‌‌egg‌‌yolks‌‌for‌‌custard‌‌or‌‌into‌‌white’s‌‌for‌‌meringue.‌‌Many‌‌desserts‌‌use‌‌sugar‌‌syrup,‌‌

which‌‌involves‌‌boiling‌‌sugar‌‌and‌‌water‌‌to‌‌the‌‌desired‌‌temperature.‌‌‌

Gelatin‌‌

‌is‌‌used‌‌to‌‌set‌‌many‌‌cold‌‌moulded‌‌desserts.‌‌It‌‌is‌‌the‌‌basis‌‌for‌‌jellies‌‌and‌‌is‌‌also‌‌used‌‌to‌‌set‌‌creams‌‌

and‌‌mousses.‌‌‌

Egg‌‌yolks‌‌‌

may‌‌be‌‌mixed‌‌with‌‌flavorings,‌‌sugar‌‌and‌‌cream‌‌or‌‌milk‌‌to‌‌make‌‌custard‌‌or‌‌they‌‌may‌‌be‌‌whisked‌‌

together‌‌over‌‌hot‌‌water‌‌to‌‌create‌‌a‌‌sabayon‌‌‌

Egg‌‌whites‌‌‌

when‌‌raw‌‌egg‌‌whites‌‌are‌‌beaten,‌‌air‌‌is‌‌trapped‌‌in‌‌the‌‌mixture‌‌in‌‌the‌‌form‌‌of‌‌bubbles.‌‌Egg‌‌whites‌‌

beaten‌‌to‌‌soft‌‌peaks‌‌will‌‌support‌‌soufflés‌‌and‌‌mousses‌‌while‌‌whites‌‌beaten‌‌to‌‌firm‌‌peaks‌‌are‌‌

suitable‌‌for‌‌meringues.‌‌‌

Fruit‌‌

‌Ripe‌‌perfect‌‌fruit‌‌provides‌‌the‌‌basis‌‌for‌‌many‌‌desserts,‌‌with‌‌very‌‌little‌‌effort‌‌needed‌‌to‌‌make‌‌an‌‌

attractive‌‌colourful‌‌display.‌‌Fruit‌‌may‌‌be‌‌pureed,‌‌baked‌‌or‌‌poached‌‌and‌‌can‌‌then‌‌be‌‌used‌‌for‌‌pies,‌‌

soufflés‌‌and‌‌puddings.‌‌‌

Cream‌‌‌
This‌‌ingredient‌‌is‌‌often‌‌used‌‌as‌‌a‌‌decoration‌‌or‌‌accompaniment‌‌for‌‌both‌‌cold‌‌and‌‌hot‌‌desserts,‌‌but‌‌may‌‌
also‌‌

be‌‌used‌‌as‌‌one‌‌of‌‌the‌‌recipe‌‌ingredients.‌‌Whipped‌‌cream‌‌may‌‌also‌‌be‌‌used‌‌as‌‌an‌‌effective‌‌layer‌‌for‌‌trifle
.‌‌

Cream‌‌may‌‌be‌‌combined‌‌with‌‌rice,‌‌sugar‌‌and‌‌milk‌‌to‌‌make‌‌a‌‌delicious‌‌rice‌‌pudding.‌‌

Batters‌‌‌

This‌‌simple‌‌mixture‌‌of‌‌flour‌‌and‌‌water‌‌is‌‌used‌‌to‌‌make‌‌crepes‌‌and‌‌pancakes.‌‌Batter‌‌is‌‌also‌‌used‌‌to‌‌

coat‌‌fruit‌‌for‌‌fritters.‌‌‌

Nuts‌‌‌

are‌‌available‌‌whole,‌‌ground,‌‌roasted‌‌or‌‌caramelized.‌‌They‌‌are‌‌an‌‌important‌‌part‌‌of‌‌dessert‌‌cookery‌‌

as‌‌they‌‌provide‌‌flavor‌‌for‌‌creams‌‌and‌‌ice‌‌creams.‌‌‌

Chocolate‌‌‌

may‌‌be‌‌melted‌‌to‌‌easily‌‌blend‌‌into‌‌fillings‌‌and‌‌batters.‌‌It‌‌can‌‌also‌‌be‌‌poured‌‌over‌‌desserts‌‌such‌‌as‌‌

cakes‌‌and‌‌puddings.‌‌When‌‌melted‌‌chocolate‌‌is‌‌cooled‌‌it‌‌can‌‌be‌‌shaped‌‌and‌‌moulded‌‌into‌‌many‌‌

attractive‌‌decorations.‌‌‌

Quality‌‌‌

ARELLANO‌U
‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

Many‌‌recipes‌‌will‌‌specify‌‌the‌‌type‌‌and‌‌quality‌‌of‌‌the‌‌ingredients‌‌required.‌‌It‌‌is‌‌important‌‌that‌‌you‌
‌observe‌‌

these‌‌requirements‌‌if‌‌you‌‌are‌‌to‌‌achieve‌‌quality‌‌desserts.‌‌‌

‌
‌

.‌‌‌ ‌

Ingredients‌‌ Quality‌‌points‌‌

Sugar‌‌ ‌ Granulated‌‌sugar‌‌‌is‌‌used‌‌in‌‌most‌‌recipes.‌‌‌

Castor‌‌sugar‌‌‌is‌‌best‌‌for‌‌meringues‌‌and‌‌some‌‌cakes‌‌because‌‌

it‌‌dissolves‌‌more‌‌easily.‌‌‌

Confectioner's‌‌sugar‌‌or‌‌icing‌‌sugar‌‌‌is‌‌used‌‌mostly‌‌for‌‌dusting‌‌

the‌‌tops‌‌of‌‌desserts.‌‌‌

Brown‌‌sugar‌‌‌is‌‌commonly‌‌used‌‌in‌‌hot‌‌sauce‌‌as‌‌it‌‌produces‌‌a‌‌

lovely‌‌rich‌‌caramel‌‌flavor.‌‌‌

‌ ‌ ‌

Gelatin‌‌ ‌ Many‌‌desserts‌‌are‌‌prepared‌‌using‌‌commercial‌‌leaf‌‌or‌‌

powdered‌‌gelatin.‌‌‌

Gelatins‌‌may‌‌be‌‌plain‌‌or‌‌flavored‌‌and‌‌colored‌‌for‌‌effect.‌‌‌

‌ ‌ ‌

Egg‌‌yolks‌‌ Take‌‌eggs‌‌out‌‌of‌‌the‌‌refrigerator‌‌prior‌‌to‌‌use‌‌so‌‌they‌‌are‌‌at‌‌

room‌‌temperature.‌‌This‌‌way‌‌they‌‌will‌‌whisk‌‌up‌‌better‌‌and‌‌

incorporate‌‌more‌‌air.‌‌‌

‌ ‌ ‌

Egg‌‌whites‌‌ ‌ Egg‌‌whites‌‌should‌‌be‌‌fresh‌‌and‌‌a‌‌grade‌‌quality.‌‌‌

They‌‌may‌‌be‌‌purchased‌‌in‌‌bulk‌‌frozen‌‌or‌‌you‌‌may‌‌freeze‌‌

them‌‌in‌‌small‌‌quantities‌‌if‌‌you‌‌have‌‌excess.‌‌‌

If‌‌egg‌‌whites‌‌have‌‌not‌‌been‌‌cleanly‌‌divided‌‌and‌‌contain‌‌

traces‌‌of‌‌yolk,‌‌they‌‌will‌‌not‌‌whip‌‌up‌‌to‌‌satisfactory‌‌foam.‌‌A‌‌

pinch‌‌of‌‌salt‌‌helps‌‌the‌‌whites‌‌to‌‌whip‌‌up‌‌better.‌‌‌
 ‌

‌ ‌ ‌

Cream‌‌ ‌ The‌‌characteristics‌‌of‌‌cream‌‌will‌‌differ‌‌according‌‌to‌‌whether‌‌

it‌‌is‌‌pure‌‌cream,‌‌double‌‌cream,‌‌reduced‌‌cream‌‌or‌‌cream‌‌

that‌‌has‌‌had‌‌a‌‌stabilizer‌‌or‌‌gelatin‌‌added‌‌to‌‌it‌‌to‌‌make‌‌the‌‌

texture‌‌seem‌‌thicker‌‌and‌‌improve‌‌the‌‌whipping‌‌qualities.‌‌‌

Creams‌‌vary‌‌in‌‌taste‌‌and‌‌texture‌‌so‌‌choose‌‌according‌‌to‌‌

recipe‌‌specifications.‌‌‌

Used‌‌only‌‌pasteurized‌‌cream.‌‌‌

Pay‌‌particular‌‌attention‌‌to‌‌use-by‌‌dates.‌‌‌

‌ ‌ ‌

Batter‌‌ ‌ Batters‌‌should‌‌be‌‌made‌‌up‌‌from‌‌the‌‌fresh‌‌ingredients.‌‌‌

Batter‌‌is‌‌often‌‌rested‌‌at‌‌room‌‌temperature‌‌after‌‌it‌‌is‌‌made‌‌

to‌‌reduce‌‌its‌‌elasticity‌‌so‌‌that‌‌it‌‌flows‌‌more‌‌freely‌‌over‌‌the‌‌

pan.‌‌‌

Batters‌‌can‌‌be‌‌flavored‌‌with‌‌vanilla‌‌and‌‌other‌‌spices.‌‌‌

‌ ‌ ‌

Nuts‌‌ Nuts‌‌may‌‌be‌‌purchased‌‌natural‌‌or‌‌blanched.‌‌‌

Freshness‌‌is‌‌always‌‌important.‌‌Keep‌‌nuts‌‌well‌‌wrapped‌‌

and‌‌store‌‌in‌‌refrigerator‌‌to‌‌prevent‌‌the‌‌oils‌‌in‌‌the‌‌nuts‌‌

becoming‌‌rancid.‌‌‌

ARELLANO‌U
‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

If‌‌you‌‌require‌‌toasted‌‌nuts,‌‌toast‌‌them‌‌yourself‌‌to‌‌ensure‌‌

the‌‌nuts‌‌are‌‌fresh‌‌in‌‌the‌‌first‌‌place.‌‌‌
 ‌

‌ ‌ ‌

Chocolate‌‌ Chocolate‌‌is‌‌available‌‌in‌‌various‌‌types,‌‌namely‌‌bitter‌‌sweet,‌‌

semi-sweet,‌‌white,‌‌dark‌‌and‌‌milk‌‌chocolate.‌‌‌

Milk‌‌and‌‌white‌‌chocolate‌‌because‌‌of‌‌their‌‌milk‌‌content‌‌are‌‌

more‌‌difficult‌‌to‌‌work‌‌with‌‌than‌‌dark‌‌chocolate.‌‌‌

‌ ‌

Sweet‌‌Sauces‌‌‌

Sauce‌‌-‌‌a‌‌flavored‌‌liquid‌‌blend‌‌of‌‌ingredients‌‌that‌‌adds‌‌flavor‌‌and‌‌enhances‌‌the‌‌appearance‌‌of‌‌the‌
‌food.‌‌‌

Fudge‌‌-‌‌a‌‌soft‌‌confection‌‌made‌‌of‌‌butter,‌‌sugar,‌‌chocolate.‌‌‌

Sauces‌‌can‌‌give‌‌an‌‌entirely‌‌different‌‌appearance,‌‌flavor,‌‌color,‌‌and‌‌moisture‌‌to‌‌desserts.‌‌‌

Kinds‌‌and‌V
‌ arieties‌o
‌ f‌‌Sauces‌‌‌

1.‌‌Rich‌‌sauce‌‌is‌‌well‌‌suited‌‌to‌‌a‌‌simple‌‌dessert.‌‌‌

2.‌‌Light‌‌sauce‌‌is‌‌suited‌‌to‌‌a‌‌rich‌‌dessert.‌‌‌

3.‌‌Hot‌‌fudge‌‌is‌‌a‌‌delightful‌‌contrast‌‌to‌‌a‌‌cold‌‌cornstarch‌‌pudding‌‌or‌‌to‌‌vanilla‌‌ice‌‌cream.‌‌‌

4.‌‌Hot‌‌sauces‌‌are‌‌made‌‌just‌‌before‌‌they‌‌are‌‌to‌‌be‌‌used.‌‌‌

5.‌‌Cold‌‌sauces‌‌are‌‌cooked‌‌ahead‌‌of‌‌time,‌‌then‌‌cooled,‌‌covered‌‌and‌‌put‌‌in‌‌the‌‌refrigerator‌‌to‌‌chill.‌‌‌

Thickening‌‌Agents‌‌for‌‌Sauces‌‌‌

Thickening‌‌agents‌‌improve‌‌the‌‌quality‌‌of‌‌the‌‌sauces.‌‌‌

1.‌‌Starch‌‌5.‌‌Flavor‌‌‌

2.‌‌Cream‌‌6.‌‌Grains‌‌‌

3.‌‌Eggs‌7.‌‌Cornstarch‌‌‌

4.‌‌Rice‌‌‌
‌

Most‌‌dessert‌‌sauces‌‌fall‌‌into‌o
‌ ne‌‌of‌‌three‌‌categories:‌‌‌

1.‌‌Custard‌S‌ auces‌‌-Vanilla‌‌custard‌‌sauce,‌‌Chocolate‌‌or‌‌other‌‌flavor‌‌may‌‌be‌‌added‌‌to‌‌create‌‌varieties.‌‌‌

2.‌‌Fruit‌P
‌ urees‌‌-T‌ hese‌‌are‌‌simply‌‌purees‌‌of‌‌fresh‌‌or‌‌cooked‌‌fruits,‌‌sweetened‌‌with‌‌sugar.‌‌Other‌‌

flavorings‌‌and‌‌spices‌‌are‌‌sometimes‌‌added.‌‌‌

3.‌‌Syrups‌‌-‌‌Includes‌‌such‌‌products‌‌as‌‌chocolate‌‌sauce‌‌and‌‌caramel‌‌sauce.‌‌‌

Storage‌o
‌ f‌‌Sauces‌‌‌

Sauces‌‌should‌‌be‌‌kept‌‌in‌‌airtight‌‌containers‌‌and‌‌stored‌‌in‌‌a‌‌cool‌‌dry‌‌place‌‌away‌‌from‌‌moisture,‌‌oxygen,‌‌l
ight‌‌and‌‌

pests.‌‌Food‌‌made‌‌with‌‌starches‌‌that‌‌contain‌‌egg,‌‌milk,‌‌cream‌‌and‌‌other‌‌dairy‌‌products‌‌are‌‌prone‌‌to‌‌bact
erial‌‌

contamination‌‌and‌‌to‌‌food-‌‌borne‌‌illness.‌‌Sauces‌‌made‌‌with‌‌these‌‌ingredients‌‌should‌‌be‌‌kept‌‌out‌‌of‌‌the‌‌

temperature‌‌danger‌‌zone.‌‌Thickened‌‌sauce‌‌should‌‌also‌‌be‌‌prepared,‌‌served‌‌and‌‌stored‌‌with‌‌caution.‌‌Th
ese‌‌

products‌‌should‌‌be‌‌stored‌‌in‌‌the‌‌refrigerator‌‌and‌‌never‌‌left‌‌to‌‌stand‌‌at‌‌room‌‌temperature‌‌too‌‌long.‌‌

IV.ACTIVITY/EXERCISES:‌‌

A.‌‌‌Identify‌‌the‌‌ingredients‌‌described‌‌in‌‌the‌‌following‌‌statements.‌‌Write‌‌your‌‌answers‌‌on‌‌your‌‌test‌‌

notebook.‌‌‌

1.‌‌_______Simple‌‌mixture‌‌of‌‌flour‌‌and‌‌water‌‌is‌‌used‌‌to‌‌make‌‌crepes‌‌and‌‌pancakes.‌‌It‌‌is‌‌also‌‌used‌‌

to‌‌coat‌‌fruit‌‌for‌‌fritters.‌‌‌

2.‌‌_______These‌‌ingredients‌‌are‌‌available‌‌whole,‌‌chopped‌‌or‌‌ground,‌‌roasted‌‌or‌‌caramelized.‌‌

They‌‌are‌‌an‌‌important‌‌part‌‌of‌‌dessert‌‌cookery‌‌as‌‌they‌‌provide‌‌flavor‌‌for‌‌creams‌‌and‌‌ice‌‌creams.‌‌‌

3.‌‌_______Melted‌‌to‌‌easily‌‌blend‌‌into‌‌fillings‌‌and‌‌butters.‌‌It‌‌can‌‌also‌‌be‌‌poured‌‌over‌‌desserts‌‌such‌‌

as‌‌puddings.‌‌When‌‌melted‌‌and‌‌cooled‌‌it‌‌can‌‌be‌‌shaped‌‌and‌‌moulded‌‌into‌‌many‌‌attractive‌‌

decorations.‌‌‌

4.‌‌_______The‌‌common‌‌element‌‌for‌‌all‌‌desserts.‌‌It‌‌may‌‌be‌‌used‌‌to‌‌sprinkle‌‌over‌‌fruit,‌‌beaten‌‌into‌‌

egg‌‌yolks‌‌for‌‌custard‌‌or‌‌into‌‌whites‌‌for‌‌a‌‌meringue.‌‌It‌‌serves‌‌as‌‌sweeteners.‌‌‌
ARELLANO‌U
‌ NIVERSITY‌‌

SENIOR‌H
‌ IGH‌S‌ CHOOL‌‌DEPARTMENT‌‌

MODULE‌‌IN‌‌COOKERY‌2
‌ ‌‌

5.‌‌_______This‌‌is‌‌used‌‌to‌‌set‌‌many‌‌cold‌‌moulded‌‌desserts.‌‌It‌‌is‌‌the‌‌basis‌‌for‌‌jellies‌‌and‌‌is‌‌also‌‌

used‌‌to‌‌set‌‌creams,‌‌mousses‌‌and‌‌glazes.‌‌‌

B.‌‌‌Read‌‌the‌‌following‌‌statements‌‌carefully‌‌and‌‌choose‌‌the‌‌letter‌‌that‌‌best‌‌describes‌‌the‌‌

statements.‌‌Write‌‌your‌‌answers‌‌on‌‌your‌‌test‌‌notebook.‌‌‌

1.‌‌This‌‌is‌‌a‌‌flavored‌‌liquid‌‌blend‌‌of‌‌ingredients‌‌that‌‌adds‌‌flavor‌‌and‌‌enhances‌‌the‌‌appearance‌‌of‌‌

the‌‌food.‌‌‌

A.‌‌appetizer‌‌‌

B.‌‌sauce‌‌‌

C.‌‌dessert‌‌‌

D.‌‌stock‌‌‌

2.‌‌Which‌‌of‌‌the‌‌following‌‌sauces‌‌is‌‌suited‌‌to‌‌a‌‌simple‌‌dessert?‌‌‌

A.‌‌cold‌‌sauce‌‌‌

B.‌‌hot‌‌fudge‌‌sauce‌‌‌

C.‌‌light‌‌sauce‌‌‌

D.‌‌rich‌‌sauce‌‌‌

3.‌‌This‌‌is‌‌a‌‌delightful‌‌contrast‌‌to‌‌a‌‌cold‌‌cornstarch‌‌pudding‌‌or‌‌vanilla‌‌ice‌‌cream.‌‌‌
A.‌‌hot‌‌fudge‌‌‌

B.‌‌hot‌‌sauce‌‌‌

C.‌‌rich‌‌sauce‌‌‌

D.‌‌light‌‌sauce‌‌

4.‌‌The‌‌following‌‌are‌‌thickening‌‌agents‌‌for‌‌sauce,‌‌EXCEPT‌‌‌

A.‌‌baking‌‌powder‌‌‌

B.‌‌cornstarch‌‌‌

C.‌‌cream‌‌‌

D.‌‌egg‌‌‌

5.‌‌Which‌‌of‌‌the‌‌following‌‌containers‌‌is‌‌used‌‌to‌‌store‌‌sauces?‌‌‌

A.‌‌airtight‌‌jar‌‌‌

B.‌‌plastic‌‌bottle‌‌‌

C.‌‌medium-sized‌‌bowl‌‌‌

D.‌‌small‌‌plastic‌‌bag‌‌

KITCHEN TOOLS:

ACTIVITY/EXERCISES:

III. CONCEPTS:

1. SANDWICH SPATULA

2. SCISSORS

3. COOKIE CUTTERS

4. GRATER AND SHREDDER

5. SPATULA

6. BUTTER KNIFE

7. CHEF’S KNIVES
8. DELI KNIFE

9. LETTUCE KNIFE

10. PARING KNIFE

11. SANDWICH KNIFE

12. SERRATED KNIFE

13. CUTTING BOARD

14. MIXING BOWLS

15. RUBBER SCRAPER

16. MEASURING CUPS

Kitchen Equipments:

Chemicals used in cleaning and sanitizing kitchen tools and equipment.

IV. ACTIVITY/EXERCISES:

CONCEPTS:

Characteristics of good fruit desserts:

B. Cheese

2. Semi – hard

3. Hard

C. Gelatin Dessert

D. Custard

Characteristics of baked custard

Characteristics of soft custard

E. Puddings

Characteristics of Pudding

F. Fruit Cobblers

G. Frozen Desserts

ACTIVITY/EXERCISES:

III. CONCEPTS:

IV. ACTIVITY/EXERCISES:

COOKERY 2
Types of Sandwich Bread

Pita

Spread

Filling

Purpose of filling

Garnish

CONCEPTS:

Quality

Kinds and Varieties of Sauces

Thickening Agents for Sauces

Most dessert sauces fall into one of three categories:

Storage of Sauces

ACTIVITY/EXERCISES: