REMEDIAL ACTIVITY- OCT 31 and NOV 3, 2023-QUARTER 1

 




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COOKERY 10-4th-QUARTER- L.O-1-4: PREPARE and Present Meat DISHES-

Imahe
 LESSON 1: PREPARE MEAT DISHES Overview:  This lesson covers the skills, knowledge, and attitudes required to prepare and cook meat.  Learning Outcomes:  At the end of the lesson you are expected to do the following:  1. perform mise‘n place;  2. cook meat cuts;  3. present and evaluate meat dishes; and   4. store meat.  Introduction of Meat   Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).    Meat comprises water, protein, fat, and various amounts of minerals and vitamins.  Beef is divided into large sections called primal cuts.   These beef primal cuts or ―primal- are then broken down further into individual steak and other retail cuts .   A ―side of beef is literally one side of the beef carcass that is split through the backbone.  Each side is then halved between the 12th and 13th ribs into sections called the  forequarter and hindquarter.  Pork is divided into large sections called primal cuts. These primal cuts are then broken down furth
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COOKERY 10- 2nd Quarter - LESSON 1- L-O 1-4 - Vegetable Dish

Imahe
  Learning Outcome 1- Perform Mise’ En Place                Vegetables need to be prepared before they are ready to serve or used as an ingredient in a cooked dish. Prior to preparation you need to      identify the various kinds of vegetables and different tools and equipment      needed in the preparation of vegetables. It is an important factor to consider in the preparation of vegetables. TOPIC 1- Classifications of Vegetables 1. According to parts of plants  Gourd family -  cucumber, pumpkin, chayote Seeds and pod -   beans, peas, corn, okra Fruit Vegetables  - avocado, eggplant, sweet pepper, tomato Roots and tubers  - beet, carrot, radish, turnip, artichoke, potato, sweet potato Cabbage family  - cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy Onion family - onion, scallion, leek, garlic, shallot Leafy greens - spinach, lettuce Stalks, stems, and shoots - artichoke, asparagus, celery, fennel, bamboo, shoots Mushrooms 2. According to Chemical Composition Carbohydrates
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Cookery 10-QUARTER 3 PREPARE STOCKS, SAUCES AND SOUPS, AND POULTRY AND GAME DISHES

Imahe
 LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. Learning Outcomes: At the end of this Lesson you are expected to do the following: prepare stocks for required menu items; prepare soups required for menu items; prepare sauces required for menu items; store and reconstitute stocks, sauces and soups; and evaluate the finished product Learning Outcome 1 Prepare Stocks for Required Menu Items Principles of Preparing Stocks      Stocks- are among the most basic preparations found in professional kitchen. They are referred to in French as fonds de cuisine, or ―the foundation of cooking.” It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted. a clear, thin liquid flavored by soluble
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