JOHN B. LACSON FOUNDATION MARITIME UNIVERSITY-MOLO, INC.

COLLEGE OF BUSINESS
Bachelor of Science in Cruise Ship Management

LEARNING MODULE
KITCHEN ESSENTIALS &
BASIC FOOD PREPARATION

Name: ______________________________________
Year & Section: ______________________________________
Contact Number: ______________________________________
Email: ______________________________________
Instructor: ______________________________________

Authored by:
CHONA G. TACAISAN, DDM-ET
CAESARINE S. LAGUARDIA, RND, DDM-ET
MA. AGNES REGINA O. TORRES, RND, DDM-ET
HOW TO USE THIS MODULE
Welcome!

This course aims to provide the students with practical and theoretical knowledge
of kitchen essentials and to demonstrate practical skills in basic culinary tasks, food
preparation, and presentation in a commercial establishment.
This learning module in Kitchen Essentials and Basic Food Preparation was
designed for you as a guide to the proper application of basic techniques of cooking;
the correct application of standard safety procedure in receiving, storing and handling
foodstuff; establish and maintain a clean, organize kitchen equipment and utensils
ensuring quality controls in all aspects during food production.
This module is a self-contained and self-sufficient unit of instruction for you to
achieve the set of systematically organized learning opportunities and well-defined
objectives per unit. There are units with compact detailed information and somewhere
the learner has to conduct further research through guided assessments to further his
insights on the given topics.
To have an easy study of this course, all requirements, activities, assignments,
etc., we're listed here as well as readings and references. Outputs shall be submitted
to the instructor/facilitator for checking, evaluation, and recording. Outputs shall serve
as the learner’s proof for grading. You should always review the information sheets and
be ready for duly scheduled unit quizzes and periodic examinations.
For your queries and needed assistance don’t hesitate to ask your teacher/class
instructor.

2
COURSE CODE & TITLE: HPC-KE
Kitchen Essentials and Basic Food Preparation

Course Intended Learning Outcomes

Upon completion of the course, the students shall be able to:

1. apply standard operating procedures for handling foodstuff;
2. identify the basic food preparation techniques done in the galley & how it is
performed;
3. receive, prepare, store and secure food safely and hygienically;

4. establish and maintain quality control in food production;

5. prepare and store soups, stocks, and sauces;

6. prepare, handle and present appetizers and salads;

7. prepare, handle and present vegetables, eggs, and farinaceous dishes;

8. prepare and portion various meats and poultry;

9. present and display foodstuff.

3
Introduction
New restaurants open every year. Many restaurants are busy every night and
restaurant chains number among the nation’s largest corporations. The chef, once
considered a domestic servant, is now respected as an artist and skilled craftsperson.
The growth of the foodservice industry creates a demand for thousands of skilled people
every year. Many people are attracted by a career that is challenging and exciting and,
above all, provides the chance to find real satisfaction in doing a job well. Unfortunately,
many people see only the glamorous side of foodservice and fail to understand that this
is a tiny part of the picture. The public does not often see the years of training, the long
hours, and the tremendous pressures that lie behind every success.
The Kitchen Essentials and Basic Food Preparation aim to provide the students
with practical and theoretical knowledge and demonstrate practical skills in basic
culinary tasks, basic food preparation, and food presentation in a commercial
establishment. Topics will include the following application of basic techniques of
commercial cookery. Application of standard of safety procedure for handling
foodstuffs. Clean and maintain kitchen equipment and utensils. Organize and prepare
food products and meals. Prepare and store food safely and hygienically. Receive and
securely store in-coming goods. Establish and maintain quality control in food
production. Identify, prepare portion cuts of various meats. Prepare appetizer and
salads; prepare soups, stocks, and sauces; prepare vegetables, eggs, and farinaceous
dishes; lastly, to present and display food products.

Hello Kid, Welcome to the Kitchen World!

I am your Instructor for this course, please bear with me as we
explore our kitchen and eat every pieces of knowledge. I will not
teach you to cook but I will teach you HOW to do cooking. I know
that you are now excited, so let proceed to the next page.

4
COURSE OUTLINE FOR PRELIM TERM
Unit I Introduction to Food Preparation
Topic 1: History of Food and Kitchen Brigade
Topic 2: Kitchen -Its Structure, Purpose, Use/Care
Topic 3: Food Safety Hygiene and Sanitation
Topic 4: Cookery Terms and Table of Measurements
Topic 5: Different Cutting Techniques and Different Methods of Cooking
Topic 6: Different Herbs and Spices, Additives and Preservatives
Topic 7: Food Plating, Garnishing, and Basic Fruit and Vegetable Carving

Unit II Appetizer, Salad and Salad Dressing

Topic 1: Classes, Uses and Composition of Appetizer
Topic 2: Classification of Salad, Parts and Uses

Topic 4: Telephone Codes

5
 LEARNING OUTCOMES

At the end of the lesson, you should be

able to:
1. know the history of food and kitchen
Brigade;
2. describe the (KITCHEN- its structure,
purpose/use and care;
3. know standard procedure in handling
food stuffs and safety workplace;
3. cookery terms and table
measurements;
6. recognize and perform different
cutting techniques and;
7. perform different methods of cooking;
Unit I. Introduction to 8. familiarize different herbs, spices,
Food Preparation additives and preservatives
9. familiarize food plating, garnishing,
and basic fruit and vegetable carving

6
Introduction to Food Preparation
Across time and
cultures, food is one
thing that unites us all
- which is even all the
more remarkable when
you consider that
humans are the only
creatures on Earth that
don't eat the majority
of their food as they
find it.
Sometimes out
of necessity (as with
many types of meat)
and sometimes simply
to enhance flavor,
humans generally
prepare their food
before eating it. Food preparation is a broad topic, involving all of the steps that occur
between obtaining raw ingredients and consuming them as food. It’s something simplistic and
complex, ubiquitous, and artistic personal and universal. The art and science of cookery for the
form of a noble profession, with a rich history and long traditions. With knowledge skill, taste,
judgment, dedication, and pride, the student chef can become part of this profession. In this
learning manual, we provide you with basic knowledge an describe the technique at which you
must become skilled. Dedicate yourself to learning this information and mastering your skills.
Once you have done take pride in your accomplishments.

History of Food Service and Kitchen Brigade

For you to know more about the History of Food

Service and Kitchen Brigade. Click the link below watch,
study, and answer your exercises on the next page.
https://youtu.be/UAd3LI4sc3A?t=1781
https://youtu.be/8JA5oFSa9Ec?t=3
https://youtu.be/Te3FnJQNmYk?t=49

7
Let see how much you’ve learned!
I. Write down in the space below the development of food.

II.

III.
IV.
V.
VI.
VII.
VIII.
IX.
X.
XI.
XII.
XIII.
XIV.
XV.
XVI.
XVII.
XVIII.
XIX.
XX.
XXI.
XXII.
XXIII.
XXIV.
XXV.
XXVI.
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 II. System of Kitchen Brigade. Use the space provided below for your answer.

Rubric for Grading

Criteria 5pts. 3pts. 2pts. 1pt.

Following Output You followed all You followed the You followed some You did not follow the directions.
Directions directions. most direction. directions.

Used of Creativity You used your ideas You used your ideas You used some of your You did not use your ideas or
and imagination. most of the time. imagination. imagination.

Clear Exceptionally clear and Generally clear and Lacks clarity and Unclear cannot understand.
easy to understand quite easy to difficult to understand.
understand

Comprehensive You have a thorough You have a You have a partial or You have a misunderstanding or
and comprehensive substantial not comprehensive serious misconceptions about the
explanation. explanation. explanation explanation.

Relevant Relevant Generally relevant Somewhat Relevant Irrelevant

Effort You took your time and You work hard most You put a small effort You rushed through and did not
worked hard on the of the time. into the project. work hard.
project.

Great Job! You got it good! Let’s continue our discussion.

9
Kitchen – Its Structure, Uses, and Care
Food preparation is greatly related to the kitchen
layout and the equipment and utensils and other items
in it. Every kitchen is made up of three main activity
centers: the storage and preparation center, the
cooking center, and he clean up or washing center.
Remember!
The work involved in all three is so interrelated that Brigade is also known as
these must not be too widely separated but must form organizational chart of the
a compact work unit. Effective use of the kitchen space kitchen. Aguste Escoffier
and equipment is achieved when range, sink, and established the kitchen
refrigerator are fairly close to each other, with sufficient hierarchy.
working surface and storage cabinets interspersed
among them.

The Work Triangle

Situating the three main activity centers

in a convenient work triangle is essential to
achieve a workable kitchen. The following
distances are recommended:
●Sink to refrigerator 4 feet to 7 feet
●Range to refrigerator 4 feet to 9 feet
●Sink to range 4 feet to 6 feet

Four Basic Kitchen Arrangements

The U-shaped kitchen

The U-shaped kitchen is generally
considered the most efficient arrangement.
Three major advantages are:
1. Traffic crossing the basic work triangle is
prevented;
2. The continuous counter area exists; and
3. Distances between appliances are short.

L-shaped kitchen
L-shaped kitchen the work centers are placed along two adjacent walls. A natural eating
corner is created without sacrificing space from the work area. An easy flow of work
from the refrigerator to sink to the range is possible in this arrangement of work centers.

10
Island Kitchen
The island kitchen is usually a modified U-shaped or L-shape arrangement of activity
centers. Excellent use of the island is as a cooking or mixing center. The addition of a
chopping-block-top and a utensil-hanging-rack makes the design of the kitchen island
attractive.

Corridor kitchen
The corridor kitchen is the simplest and most economical arrangement. The corridor
must be at least four feet wide and should have a dead-end to prevent traffic from the
work triangle.

Safety Food Handling and Safety Workplace

For further information and review of your learnings in

the previous course about food safety and safety at the workplace;
please click the link below, watch, study and answer your
exercises below.
https://youtu.be/1APALSYNNDg?t=16
https://youtu.be/U00FqYcLrX0
https://youtu.be/QfhtIp_fAQE?t=35
https://youtu.be/kjYsJ_dk0nY?t=10

USDA RECOMMENDED INTERNAL COOKING TEMPERATURE

PRODUCT TEMPERATURE SUSTAINED TIME

Ground meats (beef, veal, lamb, 160°F or 71°C Minimum of 15
pork) seconds
Poultry meat 170°F or 76°C Minimum of 15
seconds
Steaks and beef roast 145°F or 62°C Minimum of 15
seconds
Pork roast 160°F or 68°C Minimum of 15
seconds
Fish 155°F or 68°C Minimum of 15
seconds

11
Let see how much you’ve learned
Instructions: Analyze the pictures below and put a check (√) on your
desired answer. (30pts.)

Very good! Easy, right? Let us have some more on the next
pages.

12
Cooking Terms and Table of Measurement

Food Preparation Terms

Beat – make the mixture smooth and light by lifting it over and over.
Blend – mix two or more ingredients until one ingredient cannot be distinguished from
the other.
Break – into pieces.
Chop – cut into small, uneven pieces.
Cream – rub, mash or work shortening against the side of a bowl with the back of a
spoon until it is smooth and creamy.
Cut in – combine shortening and dry ingredients when making biscuits or pastries.
Cube – cut into pieces of uniform size and shapes, first, lengthwise then crosswise to
make cubes.
Dice – cut into small pieces of uniform size and shapes, first, lengthwise then crosswise
to make cubes.
Dredge – coat solid food with a dry ingredient such as flour, bread crumbs or sugar by
sprinkling, dipping, or rolling it in one of these ingredients.
Flake – separate fish into small pieces
Fold – add beaten egg whites or whipped cream to a mixture without losing what has
been beaten into them.
Grate – cut into fine pieces by rubbing against a grater in circular or back and forth
motion.
Julienne – cut into thin, match-like strips.
Marinate – let food stand in French dressing or an oil acid mixture to add flavor.
Mash – press food from small pieces into a pulp with an up and down or beating action
of a fork.
Mince – cut or chop into tiny pieces
Pare – cut off the outer skin or rind with a knife
Peel – pull off the outer skin or rind
Puree – rub food through a sieve to make a smooth semi-liquid mixture for use in soups
or sauces or as food for babies.
Scrape – remove the skin by rubbing it with the sharp edge of the knife.
Slice – cut across into flat pieces
Soften – cream butter, margarine, or shortening until it is smooth and creamy or stands at
room temperature until it is soft.
Sprinkle – scatter sugar, flour, and salt over food.
Toss – mix lightly by lifting the ingredients for a salad with a spoon and fork with two forks
to avoid braising the ingredients.
Wedge –cut into the shape of a wedge, each piece thick at one and thin at the other end.
Whip – beat rapidly with a whisk beater to incorporate air and increase the volume of egg
white.

Cooking Terms
Bake – cook in an oven
Barbecue – baste meat from time to time with a highly seasoned sauce as it cooks by
direct heat over coals, in an oven or under a broiler.
13
Baste – moisten food while it is being baked to prevent it from drying out.
Blanch or scald –put boiling water over food or dip the food into boiling water and then
into cold water.
Boil – cook in the liquid until bubbles appear and rise to the top and break on the surface.
Broil – cook by direct heat
Braise – brown meat or vegetable in a small amount of liquid
Fry – cook in hot fat without cover
Fricassee – cook by braising
Melt – change a solid to a liquid by boiling
Poach – cook foods in hot liquid just below the boiling point
Roast – cook meat or poultry uncovered in the oven without added moisture
Scald –heat liquid in the upper part of a double boiler until tiny bubbles appear around
the edge.
Steam – cook food by steam in a covered steamer rather than in boiling water.
Steep –cover tea leaves with boiling water and allow to stand, to extract the flavor, color,
and aroma from the leaves
Simmer – cook just below boiling point
Sear – brown meat quickly on all sides at high temperature to develop flavor and improve
its appearance.
Stew – cook food for a long time in a small amount of liquid at simmering temperature.

Table of Measurement

14
 Scoops - are used for portioning soft solid foods. Scoops come in standard sizes and
have levers for mechanical release. Scoop sizes are listed below:

SCOOP VOLUME APPROXIMATE

NUMBER WEIGHT
#6 2/3 C 5 oz.
#8 ½C 4 oz.
# 10 3 fl. Oz 3-3 ½ oz.
# 12 1/3 c 2 ½-3 oz.
# 16 ¼c 2-2 ½ oz.
# 20 1 ½ fl. oz 1 ¾ oz.
# 24 1 1/3 fl. oz 1 1/3 oz.
# 30 1 fl. Oz 1 oz.
# 40 0.8 fl. Oz 0.8 oz.
# 60 ½ fl. Oz ½ oz.

For more additional information click the link below.

https://youtu.be/HYRrVDlvpsk?t=38
https://youtu.be/EOT2NxyWBbg?t=8
https://youtu.be/qzr82EuiJu0?t=13
https://youtu.be/w5iNNFC8MoI?t=4

Cutting Techniques and Methods of Cooking

Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which
means "putting in place" or "everything in its place". It refers to the set-up required before
cooking, and is often
used in professional
kitchens to refer to
organizing and
arranging the
ingredients (e.g., cuts of
meat, relishes, sauces,
par-cooked items,
spices, freshly chopped
vegetables, and other
components) that a
cook will require for the
menu items that are
expected to be prepared
during a shift.

15
Chef's Knife
A chef's knife (also called a French knife) has a broad, tapered shape and a fine sharp
edge. Its blade ranges in length from 6 to 12 inches and measures at least 1-1/2 inches at
the widest point. It is designed so it rocks on a cutting board as it cuts food.
Parts of a French Knife

Features of a Knife
Include how it was constructed, edge form and type, and the materials used to make
its blade and handle.

Types of
Edges
Certain edges are designed to match certain types of food. While there are many
types of edges available, the most basic ones are straight, serrated, and granton.

16
Types of Handles
The handle is
important for stability. The
material used for making it is
important not only for
aesthetic purposes but also
for comfort and durability.

• Wood
• Plastic
• Stainless Steel

Cutting Techniques/Knife Skills

For better understanding and how to do the different cutting techniques,

please click the link below to watch, study and answer the activity next
page.
https://youtu.be/8VBnaFhOEn8?t=70
https://youtu.be/G-Fg7l7G1zw?t=4

17
 Let us see how much you’ve learned.

I. Enumerate the different types of cutting techniques and describe each one.
You will be credited 2 points in every correct answer. Use the space provided
below.

18
The Cooking Process
Transfer Heat – the relationship between heat transfer and cooking.
Three Types of Heat Transfer
A. Conduction
Conduction is the process of heat being
transferred between objects through direct contact,
and it's the most common type of heat transfer.
Ex. In cooking the burners on stoves will conduct
heat energy to the bottom of a pan sitting on top of
it. From there, the pan conducts heat to its contents.
B. Radiation
Radiation is the process where heat and light waves
strike and penetrate your food. As such, there is no
direct contact between the heat source and the cooking
food. There are two main radiant heat cooking methods:
infrared and microwave radiation.
Infrared radiation utilizes an electric or ceramic
heating element that gives off electromagnetic energy
waves.
Microwave Radiation microwave radiation utilizes short, high-frequency waves that
penetrate food, which agitates its water molecules to create friction and transfer heat.
Examples of Radiation Cooking
❖ Warming your hands over a fire
❖ Lying in the sun to get warm
❖ Heating dinner in the microwave

C. Mechanical Convection
Mechanical convection occurs when outside forces circulate heat, which shortens
cooking times and cook’s food more evenly.
Ex. Stirring liquid in a pot or when a convection oven uses a fan and exhaust
system to blow hot air over and around the food before venting it back out.

Methods of Cooking

A. Moist Heat Cooking Methods

Refers to various methods for cooking food with, or in, any type of liquid—
whether it's steam, water, stock, wine, or something else.

• Braising - a good technique for cooking tougher cuts of meat, such as those
from older animals, or ones that naturally contain more connective tissues.
19
 • Stewing – a combination cooking method that uses small, uniform pieces
of meat that are totally immersed in the liquid and slowly simmered.
• Poaching - refers to cooking food in a liquid that has a temperature ranging
from 140 F to 180 F. Poaching is typically reserved for cooking very delicate
items like eggs and fish
• Simmering - is distinguished by cooking temperatures that are a bit hotter
than with poaching—from 180 F to 205 F. See bubbles forming and gently
rising to the surface of the water, but the water is not yet at a full rolling boil.
• Boiling - is the hottest of these three stages, where the water reaches its
highest possible temperature of 212 F. It's the method that is least likely to
be used in cooking.
• Steaming - Once water is heated past the 212 F mark, it stops being water
and turns into steam. As far as physical agitation goes, steaming is very
gentle, making it ideal for cooking seafood and other delicate items.
B. Dry Heat Cooking
Refers to any cooking technique where the heat is transferred to the food item
without using extra moisture. This method typically involves high temperatures—300 F
or hotter.
• Sautéing - requires a hot pan before cooking. When sautéing, it's important
to heat the pan for a minute, then add a small amount of fat (such as oil) and
let it heat up before adding ingredients to the pan
• Pan-Frying - Closely resembles sautéing, but pan-frying uses slightly more
fat and a slightly lower temperature than sautéing. This makes it a good
method for cooking larger pieces of meat that need longer to cook.
• Roasting – uses dry heat where hot air covers the food, cooking it evenly
on all sides with temperatures of at least 150 °C from an open flame, oven,
or another heat source.
• Baking - method of preparing food that uses dry heat, normally in an
oven, but can also be done in hot ashes, or on hot stones. The most
common baked item is bread but many other types of foods are baked.
• Broiling - is another dry heat cooking method that relies on the heat being
conducted through the air. Because air is a relatively poor conductor of heat,
broiling, require the food to be quite close to the heat source, which in this
case is likely to be an open flame.
• Grilling - involves heating the food from below, while broiling involves
heating from above. In both cases, the food is typically turned once during
cooking, and a grid or grate of some kind can be used, giving the food the
distinctive grill-marks that are the hallmark of this cooking technique.
• Deep Frying - involves submerging the food in hot, liquid fat, it might take
some time to get used to the idea that it's a form of dry heat cooking.

20
 Click the link below for additional knowledge and techniques
https://youtu.be/_QuU6rs-n5Q
https://youtu.be/rgceGEuCI5w?t=71

Herbs, Spices, Food Seasoning, Preservatives and Additives

Herbs and Spices

Contain higher
levels of antioxidants
than dried or processed
products. The leaf of a
plant used in cooking is
generally referred to as
a culinary herb; any
other part of the plant,
such as the buds, bark,
roots, berries, seeds,
and the stigma of a
flower, is called
a spice.

Food Preservatives - are essential

additives used in food processing which limit
the growth of dangerous microbes. Food
preservatives are adding during the
manufacturing process to help limit the growth
of microbes and fungus; therefore, making the
product last longer.

21
 Food Additives - are not intended to
slow down the threat of microbes or
fungus.
Food additives are added to foods in a
precise amount during processing. They
are technologically justified for:
• Maintaining the nutritional
quality of the food;
• Enhancing the keeping quality
or stability of food thereby
reducing food wastage; and
• Making food attractive to
consumers in a manner which
precludes deception; and
• Providing essential aids in food
processing
Seasoning - means to bring out or intensify the natural flavor of the food without
changing it. Seasonings are usually added near the end of the cooking period. The most
common seasonings are salt, pepper, and acids (such as lemon juice).
Flavoring -refers to something that changes or modifies the original flavor of the food.
Flavoring can be used to contrast a taste such as adding liqueur to a dessert where both
the added flavor and the original flavor are perceptible.

Click the link below for additional knowledge and techniques

https://youtu.be/v7Uqa1muXN4?t=50
https://youtu.be/fX5QzaYy3oA?t=37
https://youtu.be/jSgILz-ZX8I?t=32
https://youtu.be/uNKq9iIH_oE?t=4

Food Plating, Garnishing, and Basic Fruit and

Vegetable Carving

Plating and presentation refer to the

arrangement of food on the plate dressed with a
sauce or topped with garnishing. These simple
touches make dishes visually more appealing for
diners.

22
Fruit and Vegetable Carving
The purpose of fruit and vegetable carving is to make food more attractive, more
appetizing, and also easier to eat.
The accomplished homemaker
welcomes her guests with fruit
carefully pared, seeded, and
perhaps cut into bite-size slices
depending on the type. Vegetables
are first delicately carved, then
cooked, and finally arranged
attractively to decorate the dish
which they are part of. Needless to
say, guests are greatly pleased to
be honored with such a gracious
welcome, displaying as it does the good feelings and willing hospitality of the maker.

Click the link below for additional knowledge and techniques

https://youtu.be/O17t5osyWwQ?t=24
https://youtu.be/m0WfCE0aTEU?t=2
https://youtu.be/A8t9aVF-dZY?t=9
https://youtu.be/KLVaep27wSs?t=97
https://youtu.be/r2tuI8uyzA8?t=32

Thank you for being with me, we are now done with our first unit.
I know you are very ready with our unit assessment and
laboratories. Before we proceed, let me know if what Core Values
have you learned in our discussion? Put your insights in the box
below.

CORE VALUE’S: I-PLEDGE Insights here:

23
 UNIT I. Review Assessment

I. Know the meaning of the following:

✓ food preparation ✓ handwashing

✓ mise-en-place ✓ chef
✓ sanitation ✓ radiation
✓ safety ✓ dry heat cooking
✓ foodborne illness ✓ moist heat cooking
✓ food additive ✓ work simplification
✓ seasoning ✓ food handler
✓ food preservative ✓ USDA
✓ flavoring ✓ temperature danger zone
✓ microwave cooking ✓ cross-contamination
✓ conduction ✓ thermometer

II. Click the following sites and answer the given quiz exercises to be recorded.
✓ https://quizlet.com/51603701/cutting-preparing-and-cooking-terms-
flash-cards/
✓ https://quizlet.com/141445472/foods-i-202-kitchen-equipment-cutting-
and-preparation-with-pictures-flash-cards/
✓ https://whatsfordinner.com/kitchen-tips/culinary-cutting-terms-images/

III. Application.
1. Identify and arrange the tools, utensils, and equipment in your kitchen
post a photo picture in the box below and name each.

24
2. With your parent’s supervision make a video while cleaning your refrigerator,
range, sink, and other equipment. Send a video to my email
[email protected] /[email protected]/
[email protected]

3. Prepare a mise-en-place sheet as to your chosen recipe. Please follow the

format below.

MISE-EN-PLACE SHEET

RECIPE TITLE: YIELD: ___________DATE: ______

_____________________

INGREDIENTS NEEDED: TOOLS/UTENSILS/EQUIPMENT

NEEDED:

PROCEDURE:

25
 UNIT I. Laboratory Worksheet

Instructions: Name the laboratory uniforms below and state it’s importance.
(2 points for each correct answer).

1. 2.
_________________ ___________________
_________________ ___________________
_________________ ___________________
_________________ ___________________
_________________ ___________________
_________________ ___________________
3.
_________________ 4.
______
_________________
_ ___________________
_________________ ___________________
_________________ ___________________
_________________ ___________________
_________________ 6.__________________
___________________
5.
_________________ ___________________
___________________
_________________
_________________ ___________________
______
_________________
__________________ ___________________
___________________
_________________
___________________
_________________
_______
7.__________________
_________________
_________________ ____________________
_ ____________________
____________________
____________________
____________________
__

26
 UNIT I. Laboratory Worksheet

Laboratory No. 2: Kitchen Tools and Equipment

Objectives: As a learner, you should be able to familiarize the kitchen tools and
equipment.

Instructions: Name the following and give important usage (30 pts.)
NAme

1.____________ 5.____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ 6.____________
_____________
2.____________
_____________ _____________
_____________
_____________
________ _____________
________
_____________
_____________
_____________
_____________
_____________
_____________
7.____________
_____________
3.____________ _____________
_____________
_____________
_____________ _____________
_____________
_____________
_____________ _______
_____________
________
_____________
_____________
_____________
_____________
8.____________
_____________
4.____________
_____________
_____________
_____________
_____________
_____________
_____________
_____________
_____________
________
_____________
________
_____________
_____________ _____________
_____________
_____________
_____________
_____________
_____________ _____________
_______ _______

27
Lab 2. Continuation

9.____________ 12.___________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_______ _________

10.___________ 13.___________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
11.___________ 14.___________
_________ _________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
_____________ _____________
________ 15.___________ ________
_____________
_____________
28 _____________
_____________
_____________
_____________
 UNIT I. Laboratory Worksheet

Laboratory No. 3: Recognizing Herbs and Spices

Objectives: As a learner, you should be able recognize the different herbs and spices
and its uses.

Taste the herbs and spices below. Take photos or videos while doing it. (30 pts).
1. Bay Leaf: Taste: Description/Functions:
___ Sweet _____Sour
NAme
________________________________________
___ Bitter ____ Salty
___Spicy ____ Bland ________________________________________
________________________________________
________________________________________
2. Parsley: Taste: Description/Functions:
_________________________.
___ Sweet ____Sour ________________________________________
___ Bitter ____ Salty
________________________________________
___Spicy ____ Bland
________________________________________
3. Oregano ________________________________________
Taste: Description/Functions:
_________________________.
___ Sweet ____Sour
________________________________________
___ Bitter ____ Salty
___Spicy ____ Bland
________________________________________
________________________________________
________________________________________
4. Rosemary _________________________.
Taste: Description/Functions:
___ Sweet ____Sour ________________________________________
___ Bitter ____ Salty
________________________________________
___Spicy ____ Bland
________________________________________
________________________________________
_________________________.
5. Basil
Taste: Description/Functions:
___ Sweet ____Sour ________________________________________
___ Bitter ____ Salty
________________________________________
___Spicy ____ Bland
________________________________________
________________________________________
_________________________.
6. Pepper Taste: Description/Functions:
___ Sweet ____Sour ________________________________________
___ Bitter ____ Salty
________________________________________
___Spicy ____ Bland
________________________________________
________________________________________
_________________________.
29
 Lab 3. Continuation

7. Cinnamon Taste: Description/Functions:

___ Sweet ____Sour
________________________________________
___ Bitter ____ Salty
___Spicy ____ Bland ________________________________________
________________________________________
________________________________________
_________________________.
Taste: Description/Functions:
___ Sweet ____Sour
8. Ginger ________________________________________
___ Bitter ____ Salty
___Spicy ____ Bland ________________________________________
________________________________________
________________________________________
9. Cloves Taste: _________________________.
Description/Functions:
___ Sweet ____Sour ________________________________________
___ Bitter ____ Salty
________________________________________
___Spicy ____ Bland
________________________________________
________________________________________
Taste: _________________________.
Description/Functions:
___ Sweet ____Sour
________________________________________
10. Paprika ___ Bitter ____ Salty
___Spicy ____ Bland
________________________________________
________________________________________
________________________________________
_________________________.

30
 UNIT I. Laboratory Worksheet

Laboratory No. 4: Cutting Techniques and Knives Handling

Objectives: As a learner, you should be able to perform the different culinary cutting
techniques to be used in different cooking techniques and presentation.

Instructions: Make a video or take a photo of your work and paste it on the space
provided below, [email protected]/[email protected]/
[email protected]
1. Prepare all materials needed such as knife, cutting-board, ingredients (as
NAme
identified), plate for presentation and, etc.
2. Perform the different cutting methods: using fruits and vegetables
A. chop
B. mince
C. dice
D. strips
E. julienne
3. Apply the identified ingredients into a desired dish properly.

31
 UNIT I. Laboratory Worksheet

Laboratory No. 5: Conversion Factor and Weight Measurement (Dry and Wet)
Objectives: As a learner, you should be able to recognize the conversion factor and
weight measurement both dry and wet.

I. Write the equivalent unit of measurements on the blank provided, (30 pts.)

1. 1 pinch = _______ t (approx.)

2. 1 cup = ________ml
4. 1 T = _______g
5. 1 T = NAme
_______quart
6. 1 t = _______ cups
7. 1 t = _______ ml
8. 1 liter = _______ml
9. 1 pint = _______ oz.
10. 1 pint = _______ ml.
11. 1 cup = _______ml
12. 1pound = _______ oz.
13. 1ounc = _______grams
14. 1pound = _______ grams
15. 1kilogram = _______ pounds
16. 1 liter = _______ml
17. 1 centiliter = _______ ml
18. 1deciliter = _______ ml
19. 1kilogram = _______grams
20. 1 centigram = _______ grams
21. 1dencignram = _______ grams
22.1 gram = _______ ml
23. 1 gallon = _______ quarts
24. 1 quart = _______ pints
25. 1 pint = _______ cups
26. 1 cup = _______ oz.
27. 1 gallon = _______ oz.
28. 1 quart = _______ oz.
29. 1 pint = _______0z.
30. °C = (______◦F=________)/________

32
 UNIT I. Laboratory Worksheet

Laboratory No. 6: Plating, Garnishing, Fruit and Vegetable Carving

Objectives: As a learner, you should be able to practice how to do plating, garnishing
and carving using fruits and vegetable.

Instructions: Make a video or take a photo of your work( any dish will do) and paste it in
the space
provided below and send it to my email
[email protected]/[email protected]/
[email protected]
NAme
1. Plating
2. Garnishing
3. Fruit and Vegetable Carving

33
34
 Rubric for Grading

Criteria 5pts. 3pts. 2pts. 1pt.

Following Output You followed all You followed the You followed some You did not follow the
Directions directions. most direction. directions. directions.

Used of Creativity You used your ideas You used your ideas You used some of your You did not use your ideas
and imagination. most of the time. imagination. or imagination.

Clear Exceptionally clear and Generally clear and Lacks clarity and Unclear cannot understand.
easy to understand quite easy to difficult to understand.
understand

Comprehensive You have a thorough You have a You have a partial or You have a
and comprehensive substantial not comprehensive misunderstanding or
explanation. explanation. explanation serious misconceptions
about the explanation.

Relevant Relevant Generally relevant Somewhat Relevant Irrelevant

Effort You took your time and You work hard most You put a small effort You rushed through and
worked hard on the of the time. into the project. did not work hard.
project.

References and Online Resources

Textbooks:
• Lanconi, Donald V., Fundamentals of Professional Food Preparation: A
Laboratory Text-Workbook.
• Soriano, Nora N., A Guide to Food Selection, Preparation and
Preservation.
• Marcos, Avelina M., Pastor, Ofelia L. & Daza, Nora V., Foods.

Online Resources
• https://study.com/academy/lesson/food-preparation-hygiene-safety.html
• https://study.com/academy/lesson/food-preparation-hygiene-safety.html
• https://www.tri-mach.com/understanding-the-difference-between-food-
preservatives-and-food-additives
• https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Book%3A_C
hemistry_of_Cooking_(Rodriguez-Velazquez)
• http://www.realfoodkosher.com/top-7-measuring-tools-every-kitchen-
needs/
• https://www.webstaurantstore.com/blog/postdetails.cfm?post=976
• https://www.thespruceeats.com/moist-heat-cooking-methods-a2-
995848#:~:text=Moist%20heat%20cooking%20refers%20to,stock%2C%
20wine%20or%20something%20else

35
 LEARNING OUTCOMES

At the end of the lesson, you

should be able to:

1. identify classes, uses and

composition of appetizer;

2. prepare hot and cold appetizer;

3. identify classification of salad,

its uses and parts as well as the
ingredients;

UNIT II. Appetizer, 4. prepare salad and salad

dressing.
Salad and Salad
Dressings

36
 Appetizers

Appetizer is a food which

stimulates the appetite, through their
attractive appearance, fragrance or
appealing flavor. It is a small piece or a
portion of highly seasoned food, usually
served before a meal to induce and
stimulate one’s appetite. It gives
appreciation to the food we eat. A good
appetizer, whether hot or cold should be
light and served in small quantities, fresh
vegetables and salads, fruits, or meat or
even fish can be made into appetizers.
Appetizers, or starters, whether hot or
cold, more typically served with dinner
than lunch. Sometimes there is very little difference between an hors d’ oeuvre and an
appetizer. Hors d’ oeuvre and canapé can be passed elegantly by waiters or displays on
buffets. Preparing hors d’ oeuvre, including canapé, uses skills from almost every work
station. Because they consist of meat, poultry, fish, shellfish, vegetables, potatoes, grains,
pasta, fruits, baked goods, and sauces, they require detailed knowledge of these foods
and how they are prepared.
An appetizer is a refreshing simple food or drink offered before the meal to the
guest as soon after arrives.
Appetizer is those amazing tasty tidbits that are served before a meal (as storage),
placed enticingly along a buffet table or passed around on a tray as hors ‘d oeuvres.
They maybe exotic colorfull or meaty and filling. Depending on the occasion whether
elegant or casual, it’s always a good idea to make them easy to consume.

Welcome Back Kid!

How was your first unit? Did you learn something? Of course
you did. Since you knew already the terms, methods,
measurements, even recognize the basic things in cooking we
need to level up one step of our course. In this unit, as what you
have read above, we will learn how to cook and make appetizer
and salad. Yey! Exciting right? Let’s go to the next page.

37
 Classes of Appetizers
• Hors d’oeuvres – are small bits of marinated vegetables, fish, hardboiled
egg, pickles, sardines, olives, sausages, fruits.
• Canapés- are alternatively dainty open-faced sandwiches, they are small
tasted slices of tastes a grilled bread or cracker biscuits topped with
seasoned spreads.
• Cocktails- a short drink need with flavouring ingredients served in a
small glass.
• Relishes- are selected vegetables cut into small pieces and served
chilled.
• Dips- appetizers in which other food items are dipped. They are popular
when serve with crackers, chips, and vegetables.
• Petite Salad – is a small salad similar to a large salad but less filling.
• Soups- are considered appetizers because they are usually served before
the main course of the dinner.
Other appetizers:
• Antipasto – an Italian appetizer consists of relishes, canapés, etc.
preceding the macaroni course.
• Aperitif- any drink used as an appetizer.
Appetizers can be classified as follows:
• Fruit appetizer
• Canapés
• Grilled or over the coal appetizer
• Party Breads and Pastries
• Tasty Tidbits
• Vegetables hors d’ oeuvres
• Beverages

Composition of Appetizer
Varieties – appetizers are group by whether they are served hot or cold. They
can be mixed a matched and base on the themed season and ethnic region.
General Rules for Holding Appetizer
1. Keep holding times for furnishes product as short as possible.
2. Keep moist and dry ingredients, and assembly the two as close to use times as
possible.
3. Keep cold foods cold and hot food hot not only for taste and eye appeal for the
sake of safety.
4. Plan production carefully with all these other rules in mind.

38
Serving Appetizer:
Appetizers are usually served from a large platter usually have a toothpick for
holding them while serving. Serving an appetizer must be simple, group all kinds together
and pass them once or twice and let the guests help themselves.
Hot and Cold Appetizers
Hors d’oeuvres are often serve to precede a meal; they are served as the food
at cocktail parties involving alcoholic beverages.
a. Hot Hors d’oeuvres are served between the soup and fish course. In today’s
shortened menus, they are often served instead of hot entrée. The size and
richness depend upon the composition of the menu. Many hot hors d’oeuvres
are suited for serving a small ala carte dish, and usually described as a hot
dish.
b. Cold hors d’oeuvres should stimulate appetite, and therefore should always
be served at the first course on the menu.
Five Types of Cold hors d’oeuvres and Serving
• Plate of Hors d’oeuvres may consist of shrimps, smoked beef, poached egg,
Spanish sardines and lettuce; the sauce can be served at the side.
• Grison Platter may consist of two kinds of cold meat, such as ham, smoked beef,
peppered ham. The sauce can be served at the side.
• Hors d’oeuvres Platter. A well-presented platter with a limited choice of simple
or more expensive foods. The basic rule is “small quantity, but big in quality” and
at the same time attractively served. It may consist of shrimps with jelly, asparagus
tip with mushrooms, sardines with onion rings, tomatoes stuffed with salad and
chicken loaf.
• Assorted hors d’oeuvres can be served in special portioned platters with dishes
or even from a serving cart.
• Rich hors d’oeuvres still a classical form of presentation. Lobster should always
be included. The hors d’oeuvres dish system in conjunction with a silver platter
can be used, but it is also possible to arrange the centerpieces on a silver platter
covered with meat jelly and served with accompaniments in small separate bowls
or container.

Guidelines for Preparing Hors d’ oeuvre

1. They should be small, one or two bites.
2. They should be flavorful and well-seasoned without being overpowering.

39
 3. They should be visually attractive.
4. They should complement whatever foods may follow without duplicating.

Canapés are tiny open-faced sandwiches consist of tiny portions of food presented on
bases of bread, toast or pastry easily handled and eaten
Canapés Consists of Three Parts:

1. Base – holds the spread and garnish. Crackers and toasts are firmer and give
a pleasing texture and crispness to the canapé.

Bread Cut outs Toasted Cut outs Crackers

Tortilla Chips Melba Toast Oust

Polenta Cut
2. Spread- placed on top of the base so the garnish sticks to it without falling off.
Three Types of Spread
a. Flavoured Butter- made from softened butter with flavorings.
b. Flavoured Cream Cheese -made from flavored butters, except cream
cheese is substituted for the butter. A mixture of cream and butter can be
used.
c. Meat or Fish Salad Spreads – made from finely chopped meat or fish
that are spreadable. Seasons should be checked carefully to make the
spread more stimulating to the appetite.
40
 d. Garnish – any food item or combination of items placed on top of the
spread which usually gives color, design, and texture or flavor accent to the
canapé.

Different food Items Used to Decorate Canapés and Guidelines in

Assembling Canapés

For more information, I want you to research

Let’s on this topic and enumerate the items being
Do asked below. Write your answer in the space
This provided on the next page.

1. Different food items used to decorate canapés and hors d’oeuvres

2. Guidelines in Assembling Canapés.

41
 Rubric for Grading

Criteria 5pts. 3pts. 2pts. 1pt.

Following Output You followed all You followed the You followed some You did not follow the
Directions directions. most direction. directions. directions.

Used of Creativity You used your ideas You used your ideas You used some of your You did not use your ideas
and imagination. most of the time. imagination. or imagination.

Clear Exceptionally clear and Generally clear and Lacks clarity and Unclear cannot understand.
easy to understand quite easy to difficult to understand.
understand

Comprehensive You have a thorough You have a You have a partial or You have a
and comprehensive substantial not comprehensive misunderstanding or
explanation. explanation. explanation serious misconceptions
about the explanation.

Relevant Relevant Generally relevant Somewhat Relevant Irrelevant

Effort You took your time and You work hard most You put a small effort You rushed through and
worked hard on the of the time. into the project. did not work hard.
project.

Well done Kid. Let’s now proceed. See the next page.
Cocktails

42
 Are made of seafood or fruit, usually with a tart or tangy sauce. These appetizers
are always served chilled, often on a bed of crush ice.
Kinds of Cocktail Appetizers
1. Oyster and Clams on the half shell
2. Crabs
3. Shrimp
4. Lobster
5. Fruit
6. Firm Flake White Fish
Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as an appetizer.

Two Categories of Relish

a. Raw Vegetable Dips also known as crudités (croo dee tays). Cru in French
means “raw”. Common bite size cut raw vegetables served with dips are:
• Celery • Cucumber
• Radish • Cauliflower
• Green and Red Pepper • Broccoli Florets
• Zucchini • Broccoli Stems
Dips - Accompaniment to raw vegetables, and sometimes potato chips and crackers.
b. Pickled
Pickled items. Includes a variety of items like cucumber pickles, olives, watermelon
pickles, pickled peppers, spiced beets, and other preserved fruits and vegetables.

Salad and Salad Dressings

A salad is a single food or a mix of different foods
accompanied or bound by a dressing. A salad can contain
meat, grains, fruits, nuts or cheese, and absolutely lettuce. It
can be an appetizer, a second course served after the
appetizer, an entrée (especially at lunch), following the entrée
in the European manner, or even dessert.
The color, texture, and flavor of each salad ingredient
should complement those of others, and the dressing should
complement all the ingredients. Harmony is critical to a salad’s
success - no matter what type of salad is being prepared.

43
 Many have wondered where the word “salad” came from. Salad originated from the
Latin word “sal” which means salt. Way back from the days of Caesar, Romans ate greens
sprinkled with salt. Salt was their only dressing then. Hence, from the “sal” came a salad. Salad
is a term used for a dish made of plants or greens, alone or in combination with other food,
plus a dressing. Salad dressing is usually an emulsion. It contains acid, usually vinegar or lemon
juice, fat, seasonings, and sometimes other ingredients. An emulsion is a mixture of two
immiscible liquids, one being suspended in the other.

Types of Salad Dressing:

1. Vinaigrette Dressing – also known as French dressing is a temporary emulsion of
oil, vinegar seasoned with salt and pepper.
2. Mayonnaise – consists of salad or wintered oil, vinegar or lemon juice, egg yolk or
whole egg, and seasonings such as salt, sugar, and spices.
3. Cooked Salad Dressing – resembles mayonnaise; the only difference is that cooked
dressing makes use of cooked starch to substitute part of the egg yolk. Commercially
made cooked dressing labeled “salad dressing”.

Classification of Salad:
• As appetizer – ideally, an appetizer salad is light.
• As an accessory to the main dish- served as an accessory to the main dish or
entrée
• As desserts

Types of Salad Greens:

1. Tossed Green Salad- a more informal tossed salad is prepared by placing the
greens, garnishes, and dressing in a large bowl and tossing to combine.
- It is made from leafy vegetables such as lettuce, spinach, watercress, arugula or
dandelion greens. They may consist only of greens and dressing, or they can be
garnish with fruits, vegetables, nuts, or cheese. They can be dressed with a different
type of dressing, from light oil and vinegar to hearty hot bacon. Salad dressing must
be added at the last possible moment before service. An acidic dressing can cause
most greens to wilt and become soggy.

Procedure for Making Tossed Salads

1. Select greens with various colors, textures, and flavors.
2. Carefully cut or tear, wash and dry the greens.
3. Prepare the garnishes as directed or desired.
4. Prepare the dressing.
5. Combine the greens, garnishes, and dressing by tossing them together, or toss the
greens and garnishes; and by using a spray bottle, spray the greens with the
dressing.

44
 2. Composed Green Salad- usually a more elegant look. It is prepared by arranging
each of the ingredients on the plate artistically.
- There are four components of Composed Green Salad:
a. Base
b. Body
c. Garnish
d. Dressing

Procedure for Making Composed Salads

1. Gather all ingredients for the salad and wash, trim, cut, cook, chill, or otherwise
prepare them as necessary or as called for in the recipe.
2. Arrange all in ingredients artistically on the plates, dressing each ingredient desired
or as directed in the recipe.
3. At service time, heat or cook any item serving hot and add them to the salad.
Other types of Salad
• Bound Salads- which are cooked meats, poultry, fish, shellfish, pasta, or
potatoes bound with dressing.
• Vegetable Salads – are made from cooked or raw vegetables or a combination
of both
• Fruit Salads- made from different fruits dressing is usually sweet and made
with honey, or yogurt mixed with fruit juices or purees.

Preparation of Salad:
1. Choose fresh ingredients.
2. Choose pleasing combinations with contrast in color, texture, form, and flavor.
3. Choose correct dressing but use a small amount of it.
4. Arrange attractively but avoid a “fixed” appearance.

Arrange attractively but avoid a “fixed”

appearance

45
 Please click the link below for further information
https://youtu.be/W6rn8LoKA_A?list=TLPQMzAwNjIwMjDbyRBem6NxmQ&t=68
https://youtu.be/y-BFNcf_5D0?list=TLPQMzAwNjIwMjDbyRBem6NxmQ&t=19
https://youtu.be/A6mxdKtJ0yI?t=28
https://youtu.be/5nuLmxoQ_k8?t=4

We did it! We are able to finish our last unit in our prelim
terms. We are able to discuss about appetizers, salad and salad
dressings. You can now do that at home for your family.
Having a heart with DISCIPLINE you can get what you want at
the end.
Ready for the midterm? I know your too eager but before
that let us have your knowledge check first with our unit review
assessment next page. And don’t forget to share your Core Values
insights in the box below.

CORE VALUE’S: I-PLEDGE Insights here:

46
 UNIT II. Review and Assessment

I. Review Questions. Answer the following questions below and put your answer in
the space provided.
1. There are several classes of appetizers, state at least 3 classes, and explain each
characteristic briefly.

2. What are the factors to be considered in preparing hors d’ oeuvre? Discuss briefly.

47
 3. In holding and serving, what are the things to be considered to maintain appetizers
palatable?

II. Identification. Read the statement carefully and write the correct word that
describes the statement. Write your answer in your test notebook.
_______________1. It is a thin slice of bread cut into an interesting shape and toasted.
_______________2. Size of hors d’oeuvre.
_______________3. Provides much of canapés flavor.
_______________4. It is considered an appetizer because they are usually serve before
main course.
_______________5. Adds color, design, texture and flavor to canapé.

III. Classify the following ingredients listed below according to the parts of canapés.
Write each ingredient in the box provided.

Pimiento Salmon Rosette Asparagus tips

Bread cut outs Crackers Shrimp and caviar
Butter Polenta cut outs Cucumber slices
Miniature pancakes Tomato rose Egg spread
Tiny biscuits Egg Turnips flower

48
 Canapé Base Canapé Spread Canapé Garnish

IV. Describe the characteristics of each salad, put your answer in the space provided.

Classes of Salads Characteristics

according to use:
1. As to appetizer
2. As to a main dish
3. As an accessory to the
main dish
4. As to dessert

V. Match Column A with the column B. Write the letter of the correct answer in the
blank.

Column A Column B
1. _____ It is usually a layer of salad greens a. Garnish
that line in the plate.
2. _____ Part of a salad that complements rather b. Body
than mask the other flavor of salad.
3. _____ This is to add color, texture and c. Base
flavor to the salad.
4. _____ The main ingredients to a salad. d. Dressing

49
 UNIT II. Laboratory Worksheet

Laboratory No. 6: Hot and Cold Appetizer

Objectives: As a learner, you should be able to prepare recipes for hot and cold
appetizers.

Instructions: Make your own vlog/take photo. Prepare recipes for hot and cold appetizers. Prepare all
the materials and ingredients; perform actual preparation, presentation, packaging and storing of the
appetizer.
NAme
Name of Recipe: ___________________________________

Ingredients:

Tools and Equipment to be used:

Procedure:

50
 UNIT II. Laboratory Worksheet

Laboratory No. 7: Salad and Salad Dressings

Objectives: As a learner, you should be able to prepare recipes for salad and salad dressings.

Instructions: Make your own vlog/take photo. Prepare recipes for salad and salad dressings. Prepare
all the materials and ingredients; perform actual preparation and a plate presentation.
NAme
Name of the Recipe: ___________________________________

Ingredients:

Tools and Equipment to be used:

Procedure:

51
 Dimension PERFORMANCELEVEL
Excellent Very Satisfactory Satisfactory Needs Improvement Points
(10pts.) (8pts) (6pts) (4pts.) Earned
Use of tools Always uses Uses tools and Uses tools and Uses tools and
and tools and equipment equipment equipment incorrectly
Equipment. equipment correctly and correctly and but and less confidently
correctly and confidently less confidently most of the time
confidently most of the sometimes
times
Work Habit Works
independently Works Works Works independently
with ease and independently independently but with assistance
confidence at with ease and with ease and from others most
all times. confidence confidence of the time.
most of the sometimes.
times.
Application of Manifests very Manifests Manifests less
Procedures clear Manifests clear understanding of understanding of
understanding understanding of the step-by-step the step- by-step
of the step- the step- by- procedure but procedure seeking
by- by step step procedure sometimes seeks clarification most of
Procedure clarification. the time.

Safety work Observes Observes safety Observes safety Most of the time not
habits. safety precautions precautions observing safety
precautions at most of the sometimes precaution
all time.
times
Complete ness Task is Task completed Task is nearly Task started but not
of Task. completed following the completed complete following
following the procedures in following the the procedure in the
procedures in the project procedures in the project plan.
the activity plan. project plan.
improvement/
Innovations.
Time Work Work Work Work
Management completed completed Completed____ Completed____
ahead of time within allotted (mins.) beyond. (mins. ) Beyond.
time.

References & Online Resources:

1. On Cooking Textbook Culinary Fundamentals (PDF).
2. Food Selection, Preparation, and Cooking by Eva Nebril-Flores, Ph.D.
Online:
1. Module 1 of 2 Cookery Manual Department of …www.academia.edu ›
Module_1_of_2_Cookery_Manual(PDF)

52