KAALAMAN

 DAY 1 Activity #1 “Value Me” Instruction: Give at least 5 nutritive value of an egg. Write your answer in your activity notebook. 1._________ 2._________ 3__________ 4._________ 5._________ Activity #2 “It’s all about an Egg” Instruction: Fill in the table below by writing correct answers. Write your answer in your activity notebook. Name of Egg dished Write at least 3 ingredients of each dish 1.   2. 3.  Activity # 3.1 “Fill me In” Fill in the blanks below by writing a correct answer. Write your answer in ½ crosswise sheet of paper. ________________ is one of the parts in serving food. It should be seen in your mouth, nose and eyes. __________________ is a disciplinary area concerned with protecting and safety, health and welfare of people engaged in work or employment. ________________ is a disease that is carried and transmitted to people by food. __________________is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals. ______

LESSON 2 PREPARE AND COOK SEAFOOD DISHES  Overview Seafood is any form of sea life regarded as food by humans. Seafood includes fish and shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms. A wide variety of fish and seafood are available in the market from many different sources. There are so many methods for cooking seafood, most of them are fast and easy, making them the perfect choice for a quick and healthy meal. This lesson provides information about fish and shellfish, ways on preparing and cooking fish, along with some of the most popular seafood recipes, and presenting and storing seafood. Learning Outcome 1 Perform Mise’ En Place You are about to learn the following from this lesson: Tools and equipment needed  Types of seafood-shellfish, fin fish, others Variety of fish-structure, body shape, market forms, fat contents, water source, processed fish, others Market forms of fish and fish products Fish cuts Composition and nutritive value of f

  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