TLE 8 (COOKERY)
WEEK 1
Lesson 1: Introduction to Cookery
Performance standard.
The learners will independently demonstrate the most essential learning competencies in cookery
as prescribed by the Department of Education.
Content standard.
The learners demonstrate an understanding of core concepts and theories in cookery lesson.
LEARNING OUTCOMES:
At the end of the lesson students should be able to:
a. explain the basic concept in cookery;
b. discuss the relevance of the course, and
c. explore opportunities for cookery as a career.
Basic concepts in Cookery
Cookery is defined as the art and science of preparing food for eating by the application of heat. The
various preliminary methods by means of which food is prepared for the particular recipe or procedure are also
usually included in the term. It is designed for students of diploma and food craft courses in Hotel and
Restaurant Management under Tourism Sector. A lot of books elaborate on the concept of cookery, methods
of cooking, and various features of a professional kitchen. As a basic Principles of Cookery, cooking involves
the application of heat to foodstuffs. The basic object of cooking is to tenderize (or in the case of flour goods
such as cake, to stabilize) food so that it will be easier to digest.
Concept Cookery is our basic co-design process that utilizes metaphorical ingredients as an analytical
tool to identify the essentials of a given situation, also uses these ingredients to create metaphorical recipes
which are essentially networked scenarios.
Lesson 2: Generate a Business Idea Relates with the Career Choice in Cookery
The world of work today presents a picture of available jobs that are getting scarcer each year. To address this
reality, the Department of Education is stretching its available resources, prioritizing needs, and developing
sustainable programs to lead and to prepare the young minds as future skillful chef or any related job in
cookery. The department further believes that it is in honing the skills that the learner can have an edge over
other job seekers. DepEd endeavors to equip the learners with the appropriate knowledge, attitudes, values and
skills necessary to become productive citizen of our society. Most of the Filipino’s are actively involved in
different entrepreneurial skills/ activities.
SWOT ANALYSIS
Once you have chosen the business idea, the next step is to conduct a SWOT Analysis in order to
determine the Strengths, Weakness, Opportunities, and Threats of your potential business. This step will help
you improve your business of choice and prepare for challenges. The table below will help you differentiate
among these features.
Positive Negative
Controllable Strengths Weakness
factors Positive factor that contribute to the Set of problems, difficulties or
favorability of business opportunity shortcomings encountered by
Examples: the business
o Cheap raw materials Examples:
o Skilled employees o No experience owner
o Ease of management o Lack of capital
o Small capital outlay o Poor location
Uncontrollable Opportunities Threats
factors Positive factors are not within the control Negative factors that are beyond
of business the control of the business
Examples Examples
o Absence of similar Products in o Rising cost
the market o Raw materials shortages
o New markets being develop o Too many competitors
o Growing demand for similar
products
o Favorable government policy
Below is chart that you may enhance your strengths and institute remedies for your weakness.
Strengths Weakness Remedy
1. Set realistic goals Set unrealistic goals Set goals that you can realize with
time frame.
2. Look for valuable Focus only on one or two data Gather as many as sources and
information and or sources information as possible.
opportunities of the
business
3. Aim for successful Late delivery of orders that Be committed to the work contract.
delivery of job order and makes the customer
satisfy customers. unsatisfied
4. Hardworking even if Cannot wait to see favorable Developed patience and try again
faced with repeated failures results from his actions.
5. Possess above average Poor learning habits. Fear in Read and learn stories of
thinking ability accepting failures successful entrepreneurs. All of
them failed once or twice before
success.
6. Take risk reasonably Afraid to gamble Learn to take little risk. Weigh info
and data available
7. Possess technical Lack technical knowledge and Enroll in training programs
knowledge and is cannot express his ideas
communicate his ideas
8. Creative and innovative Rely on what is already Develop new trends and do
available something about it.
Spotting and Identifying Business Opportunities
It is one of the most essential aspects of entrepreneurship. An entrepreneur must have a keen eye for
identifying opportunities that can potentially turn into a good product or business venture.
Screening Business Ideas
Once you have generated a number of business opportunities and ideas, the next step is to select and screen
considering the following criteria;
a. Your personality and personal preferences
✔ Personal Preference
✔ Education, Skills and Experience
✔ Work experience
✔ Support from family and friends
b. The characteristics of a good business
✔ Demand for the product
✔ Availability of skills, raw materials technology and capital
✔ profitability
TLE 8 (COOKERY)
WEEK 2
LO 1. Utilize appropriate kitchen tools, equipment, and paraphernalia
1.2 classify the types of tools, equipment, and paraphernalia
Classification of the types of Tools, Equipment, and Paraphernalia
From the previous lesson, I hope you are already familiar with the kitchen tools, equipment, and
paraphernalia can be made from different types of material and it differs as to its durability and how items can
be applicable for you to use while cooking. That is why Cook, a Chef or the one who prepares meals should be
familiar with the correct usage of every tool, equipment, and paraphernalia. Kitchen tools, equipment, and
paraphernalia differ in each use and function. However, there are techniques also that can be applied while
cooking delicious meals for our family.
Al dente - Pasta cooked until just firm. From the Italian "to the tooth."
Beat - to stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.
Blanch - to cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to
prepare for freezing, and to ease skin removal.
Blend - to thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon or
with a mixer.
Boil - to cook in bubbling water that has reached 212 degrees F.
Dice - to cut food into very small (1/8-to 1/4-inch) cubes.
Dredge - to cover or coat uncooked food, usually with a flour, cornmeal mixture, or
breadcrumbs.
Dress - to coat foods such as a salad with a sauce. Also, to clean fish, poultry, or game for
cooking.
Grill - to cook food on a rack under or over direct heat, as on a barbecue or in a broiler.
Grind - to reduce food to tiny particles using a grinder or a food processor.
Marinate - to soak in a flavored liquid; usually refers to meat, poultry, or fish.
Mince - to cut into tiny pieces, usually with a knife.
Sauté or panfry - to cook food in a small amount of fat over relatively high heat.
Shred - to cut food into narrow strips with a knife or a grater. Now let us classify some specific tools according
to its usage as holding tools, cutting tools, and measuring tools that we can use to the next activity were going
to have.
Holding tools is mainly used to hold ingredients and foods to avoid food contamination.
1. Two-tine fork
2. Dredger
3. Flipper
4. Funnel
5. Garlic press
6. Colander
7. Handy poultry and roasting tool
8. Seafood serving tool
9. Serving spoons
10. Wooden spoon
11. Serving tongs
12. Soup ladle
Cutting tools are those tools used to cut, dice, and slice fruits, vegetables, and other foods that
are needed to be divided into portions.
1. Vegetable peeler
2. Kitchen knives
a. Butcher knives - this is normally used to section raw meat, poultry, and
fish.
b. French knife - used to chop, dice, or mince food.
c. Roast beef slicer - used to slice roasts meat, ham and thick solid cuts
type of meats
d. Boning knife - this is used to debone raw meat and fish
e. Fruit and salad knife - use it when you are preparing salad whether it is vegetable or fruits
f. Spatula – used in leveling off ingredients when measuring dry ingredients
g. Citrus knife – used to section citrus fruits such as oranges and lemons
h. Paring knife – used to peel off fruits and vegetables
3. Kitchen shears
Measuring tools are those we used to get the accurate measurement as
required in the recipe that we follow to make such meals.
1. Measuring cup for Dry ingredients
2. Measuring cup for Liquid ingredients
3. Portion scales
4. Scoops or dippers
5. Measuring spoons
6. Household scales
Cutting Tools.
The knife is the most harmful type of cutting tool that is found inside the kitchen. This is why a
student like you should know how to use it properly for you to avoid accidents and as well as to cut such fruits
and vegetables as preferred by a recipe.
Here are some basic knife skills that you can apply while preparing meals.
1.Slicing is a manner cutting of foods into thin slices
a. Batonnet expressed as bah-tow-NAY is cutting of vegetables into a rectangular shape or
square on the top. The vegetable will be cut into 6 cm (2.5 inches) long pieces
b. Julienne is a cut normally we use when cutting vegetables into thin pieces or slices like
when we prepare ingredients in Pansit bihon for such occasions.
c. Dice this can be in form of large dice (¾ inch x ¾ inch x ¾ inch), medium dice (½ inch x
½ inch x ½ inch) and small dice (¼ inch x ¼ inch x ¼ inch)
2. Chopping a technique where vegetables are cut with no specific shape required.
3. Mincing a technique were we finely divide the ingredients into fine pieces like grind meat
4. Peeling is a technique wherein we remove the rind or skin of a fruit or vegetable with the help of a peeler.
Materials of kitchen utensils and equipment commonly found in the kitchen.
Any cook should be familiar with the correct utensils, devices and equipment in
the kitchen. It is important to consider several things and not only the price when buying
them. The job of cooking requires specific tools, utensils, and equipment for proper and
efficient preparation of food. Each piece has been designed to accomplish a specific job in
the kitchen.
The tools, utensils and equipment are made of different materials, each having
certain advantages and disadvantages. The following lists are materials of kitchen utensils
and equipment commonly found in the kitchen.
Aluminum is the best for all-around use. It is the most popular, lightweight, attractive
and less expensive. It requires care to keep it shiny and clean. Much more, it gives even
heat distribution no matter what heat temperature you have. It is available in sheet or cast
aluminum. Since it is a soft metal, the lighter gauges will dent and scratch easily, making the
utensil unusable. Aluminum turns dark when used with alkalis, such as potatoes, beets,
carrots and other vegetables. Acid vegetables like tomatoes will brighten it.
Stainless Steel is the most popular material used for tools and equipment, but is
more expensive. It is easier to clean and shine and will not wear out as soon as aluminum.
Choose those with copper, aluminum or laminated steel bottoms to spread heat and keep
the pot from getting heat dark spots. Stainless steel utensils maybe bought in many gauges,
from light to heavy.
Glass is good for baking but not practical on top or surface cooking. Great care is
needed to make sure for long shelf life.
Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or
shortening can be rub inside and out and dry. Wash with soap (not detergent) before using.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and
measuring cups. Glass and ceramic conduct the heat slowly and evenly. Many of these
baking dishes are decorated and can go from stove or oven to the dining table.
Teflon is a special coating applied to the inside of some aluminum or steel pots and
pans. It helps food from not sticking to the pan. It is easier to wash and clean, however, take
care not to scratch the Teflon coating with sharp instrument such as knife or fork. Use
wooden or plastic spatula to turn or mix food inside.
Plastic and Hard Rubber are used for cutting and chopping boards, table tops,
bowls, trays, garbage pails and canisters. They are much less dulling to knives than metal
and more sanitary than wood. Plastics are greatly durable and cheap but may not last long.
Cooking Utensils List That Every Kitchen Needs
1. A baster is handy for returning some of the meat or
poultry juices from the pan, back to the food. Basting
brushes can be used for the same purpose, but they are
also convenient for buttering the tops of breads and
baked goods after they come out of the oven.
2. Cans, bottles, cartoons opener use to open a food tin,
preferably with a smooth operation, and comfortable grip
and turning knob.
3. Colanders also called a vegetable strainer are essential
for various tasks from cleaning vegetables to straining
pasta or tin contents.
4. Cutting Boards a wooden or plastic board where meats
and vegetables can be cut.
5. Dredgers – used to shake flour, salt, and pepper on
meat, poultry, and fish.
6. Double boiler – used when temperatures must be kept below boiling,
such as for egg sauces, puddings, and to keep foods warm without
overcooking.
7. Emery boards/sharpening steel – used to sharpen long knives.
8. Flipper use for turning hamburgers and other food items
9. Funnels – used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic.
10. Garlic Press is a kitchen tool which is specifically
designed for the purpose of pulping garlic for cooking.
11. Graters used to grate, shred, slice and separate foods
such as carrots, cabbage and cheese.
12. Handy Poultry & Roasting Tools make it easier to lift a
hot roasted turkey from the roaster to the serving platter,
without it falling apart.
13. Kitchen Knives often referred to as cook's or chef's
tools, knives are a must for all types of kitchen tasks, from
peeling an onion and slicing carrots, to carving a roast or
turkey.
14. Kitchen Shears they are practical for opening food
packages, cutting tape or string to package foods or
simply to remove labels or tags from items. Other cutting
tools such as box cutters are just as handy, especially for
opening packages.
15. Measuring Cups, Spoons Measuring tools are among
the most important items found in any kitchen, since
consistently good cooking depends upon accurate
measurements. Measuring tools should be standardized.
Measuring cups and spoons are also in the home kitchen.
Scales are used to weigh materials of bigger volumes.
These are delicate and precision instruments that must be
handled carefully and are more dependable in terms of
accuracy.
Commonly used measuring tools in the home or in commercial kitchens include the
following:
Measuring Cup for Dry Ingredients – is used to measure solids and dry ingredients,
such as flour, fat and sugar. It is commonly made of aluminum or stainless material.
Sizes range from 1, ½, ¾ and ¼ (nested cups) to one gallon. There are cups made of
plastic and come in different colors, but could only be used for cold ingredients. They
could warp, causing inaccurate measure.
Measuring Cup for Liquid Ingredients - commonly made up of heat-proof glass and
transparent so that liquid can be seen. Quantity of measure of liquid ingredient is
different in a dry measuring cup.
Portion scales - used to weigh serving portions from one ounce to one pound
Scoops or dippers – used to measure serving of soft foods, such as fillings, ice
cream, and mashed potato.
Spoons come in variety of sizes, shapes, materials and colors. These are used to
measure smaller quantities of ingredients called for in the recipe like:
1 tablespoon of butter or ¼ teaspoon of salt.
Household Scales are used to weigh large quantity of ingredients in kilos, commonly
in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.
16. Pasta Spoon or Server is use to transfer a little or much
cooked pasta to a waiting plate, without mess. Pasta
spoons are best used with spaghetti-style or other long
pasta noodles; you can use a large slotted serving spoon
for short pastas.
17. Potato Masher used for mashing cooked potatoes,
turnips, carrots or other soft cooked vegetables.
18. Rotary eggbeater – used for beating small amount of eggs or batter.
The beaters should be made up of stainless steel, and gear driven for
ease in rotating
19. Scraper- a rubber or silicone tools to blend or scrape the
food from the bowl; metal, silicone or plastic egg turners
or flippers
20. Seafood Serving Tools make the task of cleaning
seafood and removing the shell much easier. For cooking
seafood, utensils will vary depending on what you are
cooking.
21. Serving spoons- a utensil consisting of a small, shallow
bowl on a handle, used in preparing, serving, or eating
food.
22. Serving Tongs enables you to more easily grab and
transfer larger food items, poultry or meat portions to a
serving platter, to a hot skillet or deep fryer, or to a plate.
It gives you a better grip and the longer the tongs, the
better especially when used with a deep fryer, a large
stock pot or at the barbecue.
23. Soup Ladle is used for serving soup or stews, but can
also be used for gravy, dessert sauces or other foods. A
soup ladle also works well to remove or skim off fat from
soups and stews.
There are many kinds of knives, each with a specialized use
Butcher knife – used to section raw meat, poultry, and fish. It can be used
as a cleaver to separate small joints or to cut bones. Butcher knives are
made with heavy blade with a saber or flat grind
French knife – used to chop, dice, or mince food. Heavy knives have a
saber or flat grind
Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats
Boning knife – used to fillet fish and to remove raw meat from the bone
Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
Spatula – used to level off ingredients when measuring and to spread
frostings and sandwich fillings
Citrus knife – used to section citrus fruits. The blade has a two-sided,
serrated edge
Paring knife – used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow
ground.
Fruit and salad knife Spatula Citrus knife
24. Spoons – solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones
are used to spoon liquids over foods and to lift foods, including the liquid out of the pot
25. Temperature Scales - used to measure heat
intensity. Different thermometers are used for different
purposes in food preparation – for meat, candy or deep-fat
frying. Other small thermometers are hanged or stand in
ovens or refrigerators to check the accuracy of the
equipment’s thermostat.
26. Two-tine fork – used to hold meats while slicing, and to turn solid
pieces of meat while browning or cooking Made of stainless steel
and with heat-proof handle.
27. Vegetable peeler. used to scrape vegetables, such as
carrots and potatoes and to peel fruits. The best ones are
made of stainless steel with sharp double blade that
swivels.
28. Whisks for Blending, Mixing used for whipping eggs or
batter, and for blending gravies, sauces, and soups. The
beaters are made of looped steel piano wires which are
twisted together to form the handle
29. Wooden spoons continue to be kitchen essentials
because of their usefulness for used for creaming,
stirring, and mixing. They should be made of hard wood
Equipment
More complicated tools are called equipment. They may refer to a small electrical
appliance, such as a mixer, or a large, expensive, power-operated appliance such a range or
a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and microwave)
are mandatory pieces in the kitchen or in any food
establishment.
Refrigerators/Freezers are necessary in
preventing bacterial infections from foods. Most
refrigerators have special compartment for meat,
fruits and vegetables to keep the moisture content
of each type of food. Butter compartment holds
butter separately to prevent food odors from
spoiling its flavor. Basically, refrigerator or freezer
is an insulated box, equipped with refrigeration
unit and a control to maintain the proper inside
temperature for food storage.
Auxiliary equipment like griddles, tilting skillets,
broilers/grills, steamers, coffee makers, deep-fat
fryers, wok, crockery, cutting equipment (meat
slicer, food choppers, grinders) mixers and bowls,
pots and pans are utilized most commonly in big
food establishments, some with specialized uses
and some are optional.
Microwave Ovens have greatly increased their use in the food
industry. Foods can be prepared ahead of time, frozen or
refrigerated during the slack periods, and cooked or
heated quickly in microwave ovens
Blenders are used to chop, blend, mix, whip,
puree, grate, and liquefy all kinds of food. A
blender is a very useful appliance. They vary in
the amount of power (voltage/wattage). Others
vary and do not do the same jobs.
