Module 1 of 2

Cookery

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Teacher's Guide
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This learning resource was collaboratively developed

and reviewed by educators from public and private schools,
colleges, and/or universities. We encourage teachers and other
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education stakeholders to email their feedback, comments, and

recommendations to the Department of Education at
action@deped.gov.ph.
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We value your feedback and recommendations.

Department of Education
Republic of the Philippines

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
Technical Vocational Livelihood Education – Cookery Module 1
Teacher’s Guide
First Edition 2016

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Published by the Department of Education

Secretary: Br. Armin A. Luistro FSC
Undersecretary: Dina S. Ocampo, PhD
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Development Team of the Cookery Teacher’s Guide

Authors: Aniceta S. Kong and Anecita P. Domo

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Editor: Merlyn Lee

Reviewer: Maila A. Dogelio
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Illustrator: Henry Allen M. Arcos

Cover Artist: Ricardo Jose V. Santillan III
Management Team of the Cookery Teacher’s Guide
Bureau of Curriculum Development
Bureau of Learning Resources
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Printed in the Philippines by: Sunshine Interlinks Publishing House, Inc.

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Brgy. South Triangle, Quezon City

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Office Address: Ground Floor Bonifacio Building, DepEd Complex,

Meralco Avenue, Pasig City, Philippines 1600
Telefax: (02) 634-1072; 634-1054; 631-49-85
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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 TABLE OF CONTENTS

PAGE

CURRICULUM GUIDE…………………………………………………… v
GLOSSARY………………………………………………………………… xvii
INTRODUCTION …………………………………………………………. 1
OBJECTIVES ……………………………………………………………... 2
DIAGNOSTIC TEST ……………………………………………………… 2
LEARNING GOALS AND TARGETS …………………………………… 2
LEARNING EXPERIENCES ……………………………………………. 2

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KNOW

QUARTER I ………………………………………………………………. 4
Lesson 1 Clean and Maintain Kitchen

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Tools, Equipment Including Kitchen Premises
Lesson 2 Prepare Appetizers (PA) C
QUARTER II ………………………………………………………………. 6
Lesson 1 Prepare Salad and Dressing

QUARTER III ………………………………………………………………

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6
Lesson 1 Prepare Sandwiches
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QUARTER IV …………………………………………………………….. 7
Lesson 1 Prepare Desserts
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PROCESS

QUARTER I ……………………………………………………………… 8
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Lesson 1 Clean and Maintain Kitchen Tools,

Including Equipment Premises
Lesson 2 Prepare Appetizers

QUARTER II ……………………………………………………………… 9
Lesson 1 Prepare Salad and Dressing

QUARTER III……………………………………………………………… 9
Lesson 1 Prepare Sandwiches

QUARTER IV ……………………………………………………………. 9
Lesson 1 Prepare Desserts

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 REFLECT AND UNDERSTAND
QUARTER I ……………………………………………………………… 10
Lesson 1 Clean and Maintain Tools, Equipment,
Including Kitchen Premises
Lesson 2 Prepare Appetizers
QUARTER II ……………………………………………………………. 11
Lesson 1 Prepare Salad and Dressing

QUARTER III …………………………………………………………… 11

Lesson 1 Prepare Sandwiches

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QUARTER IV …………………………………………………………… 12
Lesson 1 Prepare Dessert

TRANSFER

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Quarter I (Transfer) ………………………………………………….. 12
Lesson 1 Clean and Maintain Kitchen Tools
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Equipment and Including Kitchen Premises
Lesson 2 Prepare Appetizers

QUARTER II ………………………………………………………….. 13
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Lesson 2 Prepare Salad and Dressing

Quarter III ……………………………………………………………..

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13
Lesson 1 Prepare Sandwiches
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Quarter IV ……………………………………………………………. 13
Lesson 1 Prepare Dessert

SUMMATIVE ASSESSMENT (ANSWER KEY) ………………… 14

REFERENCES ……………………………………………………… 17
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 K to 12 BASIC EDUCATION CURRICULUM
TECHNICAL VOCATIONAL LIVELIHOOD EDUCATION
HOME ECONOMICS – COOKERY
Course Description:
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a high school student to
develop knowledge, skills, and attitudes in the performance of Cookery tasks. It covers core competencies, namely: (1) cleaning and

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maintaining kitchen premises, (2) preparing appetizers, (3) preparing salads and dressings, (4) preparing sandwiches, (5) preparing
desserts, and (6) packaging prepared foods.

CONTENT CONTENT STANDARD PERFORMANCE LEARNING CODE

STANDARD COMPETENCIES
Introduction The learners The learners The learners:

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1. Core concepts in demonstrate an independently 1. explain core concepts
cookery understanding of core demonstrate core in cookery
2. Relevance of the concepts and underlying competencies in 2. discuss the relevance

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course theories in cookery cookery as prescribed of the course
3. Career lessons in the TESDA 3. explore opportunities
opportunities Training Regulation for a career in cookery
CONCEPT REVIEW
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs
1. Dimensions of
Personal
Entrepreneurial
Competencies
The learners
demonstrate an
understanding of the
dimensions and
ED
The learners
recommend specific
strategies to improve
“weak” areas and
LO 1. Assess Personal
Entrepreneurial
Competencies
1.1. explain
TLE_PECS9-
00-1

sustain “strong” areas

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(PECs) characteristics of PECs dimensions/clusters of
1.1. three clusters in their PECs PECs and the different
of PECS characteristic traits per
(achievement, cluster
planning, and 1.2. evaluate one’s PECs
power
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clusters)
1.2. characteristics

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
2. Assessment of
PECs
BUSINESS ENVIRONMENT AND MARKET (EM)
1. Factors in the The learners The learners analyze LO 2. Understand the TLE_EM9-00-1
business demonstrate an how factor influence business environment
environment understanding of the the business and business ideas

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2. Identifying different factors that environment. 2.1 explain how different
business influence the business factors influence the
opportunities environment. The learners relate business environment
experience in 2.2 explain procedures for
generating business generating business

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ideas or identifying ideas or identifying
business business opportunities
opportunities. 2.3 generate business
ideas and identify

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business opportunities

CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)

1. Kitchen tools and
equipment to be
cleaned, sanitized,
and stored
1.1. cutting tools
The learners
demonstrate an
understanding of the
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knowledge, skills, and
attitudes required in
The learners
independently
maintain clean
kitchen tools,
equipment, and
LO 1. Clean, sanitize,
and store kitchen tools
and equipment
1.1 recognize kitchen
tools and equipment to
TLE_HECK9KP-
Ia-1
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and maintaining kitchen premises. be cleaned and
equipment tools, equipment, and sanitized
1.2. measuring work premises. 1.2 identify the chemicals
tools and to be utilized in
equipment cleaning and sanitizing
1.3. mixing tools
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kitchen tools and

and equipment
equipment 1.3 prepare cleaning

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 1.4. top-of-the- agents in accordance
range with manufacturer’s
equipment instructions
1.5. baking tools 1.4 clean and sanitize
and kitchen tools in
equipment accordance with

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2. Types of prescribed standards
chemicals used in 1.5 store cleaned kitchen
cleaning and tools and equipment
sanitizing kitchen safely in the
tools and designated space
equipment

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3. Methods of
cleaning and
sanitizing kitchen

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tools and
equipment
4. Proper
dishwashing

5.
techniques
Techniques in
storing cleaned
kitchen tools and
equipment
ED
6.
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Surfaces to be LO 2. Clean and sanitize TLE_HECK9KP-
cleaned kitchen premises Ib-2
6.1. walls 2.1 recognize kitchen
6.2. floors premises to be
6.3. shelves cleaned and sanitized
6.4. benches and 2.2 classify and describe
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work surfaces the uses of cleaning

6.5. cooking agents

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 equipment clean the kitchen area
and hygienically in
appliances accordance with food
6.6. cold storage safety and
equipment occupational health
6.7. storerooms regulations

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and 2.4 clean surfaces without
cupboards damaging property
7. Types and uses of and adversely
cleaning agents affecting health
7.1. specifications 2.5 use cleaning agents in
7.2. usage sanitizing kitchen

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instructions premises safely
7.3. methods of 2.6 follow cleaning
mixing schedule based on

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7.4. precautionary enterprise procedures
measures 2.3 follow safety and first
8. Sanitation aid procedures
procedures
Cleaning schedules
PREPARE APPETIZERS (PA)
1. Identification of
tools and
equipment needed
The learners
demonstrate an
understanding of the
ED The learners
independently
prepares appetizers
LO 1. Perform mise en
place
1.1 identify tools and
TLE_HECK9PA-
Ic-3

2. Tools, equipment, equipment needed in

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knowledge, skills, and
and utensils attitudes required in the preparation of
needed in preparing appetizers appetizers
preparing 1.2 clean, sanitize, and
appetizers prepare tools, utensils,
3. Cleaning, and equipment based
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sanitizing, and on the required tasks

preparing tools 1.3 classify appetizers

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 and utensils to be according to
used ingredients
4. Classification of 1.4 identify ingredients
appetizers according to the given
5. Variety of recipe
ingredients in

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preparing
appetizers
6. Nutritional value of
appetizer
7. Varieties of hot LO 2. Prepare a range of TLE_HECK9PA-
and cold appetizers Ic-3

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appetizers 2.1 differentiate between
8. Methods of hot and cold
preparing appetizers

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appetizers 2.2 prepare a variety of
9. Suggested appetizers
projects 2.3 evaluate the finished
9.1. Canapés product
9.2. Hors
d’oeuvres
9.3. Fruit
appetizers
9.4. Vegetable
ED 2.4 rate the finished
product using rubric
2.5 follow workplace
safety procedures
appetizers
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10. Occupational
Health and Safety
(OHS)
11. Fundamentals of LO 3. Present a range of TLE_HECK9PA-
plating appetizers Ii-5
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12. Accompaniments 3.1 identify the

of appetizers fundamental of plating
13. Occupational

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 Health and Safety 3.2 identify the
(OHS) accompaniments of
appetizers
3.3 present appetizers
attractively
3.4 observe sanitary

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practices in presenting
appetizers
14. Principles and LO 4. Store appetizers TLE_HECK9PA-
techniques in 4.1 utilize quality Ij-6
storing appetizers trimmings
15. Safety and 4.2 keep appetizers in

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hygienic practices appropriate conditions
to maintain their
freshness, quality, and

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taste
PREPARE SALAD AND DRESSING (SD)
1. Tools, equipment, The learners The learners LO 1. Perform mise en TLE_HECK9SD-
and utensils demonstrate an independently place IIa-7
needed in
preparing salad
and dressing
2. Classification of
salads according
understanding of the
knowledge, skills, and
attitudes required in
preparing appetizers.
ED prepare salad and
dressing.
1.1 identify tools and
equipment needed in
the preparation of
salad and dressing
1.2 clean, sanitize, and
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to ingredients prepare tools, utensils,
3. Classification of and equipment based
salads according on the required tasks
to place in the 1.3 identify ingredients
meal according to the given
4. Nutritional values recipe
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of salad and 1.4 prepare ingredients

dressing based on the required

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 form and time frame
5. Components of LO 2. Prepare a variety of TLE_HECK9SD-
salads salads and dressings IIb-g-8
6. Important 2.1 identify the
considerations in components of a
salad preparation salad
7.

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Tools and 2.2 identify the factors to
equipment needed consider in salad
in salad making preparation
8. Methods of 2.3 select and use correct
preparing salad equipment in
9. Kinds of salad preparing salads and

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dressing and their dressings
ingredients 2.4 prepare a variety of
salad

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2.5 identify the different
kinds of salad
dressings and their
ingredients

10. Factors and

ED 2.6 prepare salad
dressings
2.7 follow workplace
safety procedures
LO 3. Present a variety TLE_HECK9SD-
techniques in of salads and dressings IIh-i-9
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presenting salads 3.1 Present salads and
and dressings dressings attractively
11. Factors to 3.2 Observe sanitary
consider in plating practices in presenting
and presenting salad and dressing
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salads 3.3 Identify the

11.1. Balance accompaniments of

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
11.2. Harmony salads and dressings
11.3. Height 3.4 Rate the finished
11.4. Color products using rubrics
11.5. Texture
12. Accompaniments
of salads
13. Safe and hygienic

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LO 4. Store salad and TLE_HECK9SD-
practices in storing dressing IIj-10
salads and 4.1 Utilize quality
dressings trimmings
14. Temperature 4.2 Store appetizers in
required in storing appropriate conditions

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salads and to maintain their
dressings freshness, quality, and
taste

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PREPARE SANDWICHES (SW)
1. Tools, equipment,
and utensils
needed in
preparing
The learners
demonstrate an
understanding how to
prepare sandwiches
ED The learners
independently
prepare sandwiches
LO 1. Perform mise en
place
1.1 clean, sanitize, and
prepare tools, utensils,
TLE_HECK9SW-
IIIa-11

and equipment based

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sandwiches
2. Variety of on the required tasks
ingredients in 1.2 identify ingredients
preparing according to the given
sandwiches recipe
3. Common 1.3 identify culinary terms
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culinary/industry related to sandwiches

terms used with 1.4 identify

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 regard to type/classification of
sandwiches sandwiches
4. Classification of
sandwiches
5. Components of LO 2. Prepare a variety TLE_HECK9SW-
the sandwich of sandwiches IIIb-g-12

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6. Types of bread 2.1 Identify sandwich
suited for component
sandwiches 2.2 Identify bread suited
7. Suitable filling and for sandwich making
spreads for each 2.3 Suitable filling and
type of sandwich spreads

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8. Methods of 2.4 Select and prepare
preparing glazes/sweet sauces
sandwiches 2.5 Prepare sandwiches

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9. Suggested using sanitary
Projects: practices
9.1. Hot sandwich
9.2. Cold
sandwich
9.3. Open-faced
sandwiches
9.4. Rolled
sandwiches
ED
9.5. Stuffed
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sandwiches
9.6. Etc.
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10. Portion control of LO 3. Present a variety TLE_HECK9SW-
sandwich and its of sandwiches IIIh-i-13
ingredients 3.1 Portion and control of
11. Creative sandwich sandwiches and their
preparation and ingredients
presentation 3.2 Present sandwiches

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11.1. Balance attractively
11.2. Height
11.3. Texture
11.4. Flavor
11.5. Color

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12. Safe and hygienic LO 4. Storing TLE_HECK9SW-
practices in storing sandwiches IIIj-14
sandwiches 4.1 store sandwiches
13. Required properly

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temperature in 4.2 keep sandwiches in
storing appropriate conditions
sandwiches to maintain their
quality and taste
PREPARE DESSERTS (PD)
1. Tools, equipment,
and utensils
needed in
preparing deserts
ED LO 1. Perform mise en
place
1.1 Identify tools and
equipment needed in
TLE_HECK9PD-
IVa-15
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2. Importance of preparing desserts
desserts 1.2 Importance of dessert
3. Classifications of in a meal
dessert and their 1.3 Classify desserts
characteristics according to types of
ingredients used
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1.4 identify characteristics

of desserts

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
4. Varieties of LO 2. Prepare desserts TLE_HECK9PD-
ingredients in 2.1 identify ingredients for IVb-f-16
preparing desserts desserts
5. Methods of 2.2 select and prepare
preparing desserts sweet sauces
6. Sauces for 2.3 prepare variety of

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desserts desserts and sauces
7. Suggested using sanitary
Projects : practices
7.1. Fruit dessert 2.4 follow workplace safety
7.2. Cream procedures
dessert

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7.3. Frozen
dessert
7.4. Hot dessert

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7.5. Etc.
8. Accompaniments LO 3. Plate/Present TLE_HECK9PD-
for desserts desserts IVg-17
9. Factors and 3.3 Identify dessert
techniques in
plating and
presenting deserts
9.1. Color
9.2. Texture
ED accompaniments and
hygienic procedures
3.4 Present desserts
attractively
3.5 Identify factors in
9.3. Height plating and presenting
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9.4. Flavor dessert
9.5. Balance
10. Safety and LO 4. Storing desserts TLE_HECK9PD-
hygienic practices 4.1 Keep desserts in IVh-18
in storing desserts appropriate conditions
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11. Required to maintain their quality

temperature in and taste
storing dessert

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
PACKAGE PREPARED FOOD STUFF (PF)
1. Functions of food LO 1. Select packaging TLE_HECK9PF-
packaging and its materials IVi- 19
importance 1.1 Define packaging, its
2. Types of importance and
packaging functions

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materials 1.2 Select packaging
materials in
accordance with
enterprise standards
3. Safety procedures LO 2. Package food TLE_HECK9PF-
in packaging food items IVj- 20

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4. Methods of food 2.1 Package food items in
packaging compliance with
5. Labeling of Occupational Health

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packaged food and Safety Procedures
2.2 Adopt appropriate
packaging method
according to enterprise

ED standards
2.3 Label food according
to industry standards
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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 GLOSSARY
A cleaner that comes in powder and liquid form; it contains a kind of built-in elbow
Abrasive cleaner grease, which helps cut down on the hard rubbing required to remove soil.
A detergent that partially or totally consists of one or more acids; it is used periodically

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Acid cleaner on mineral deposits and other soils that detergents cannot remove; it is also often used
to remove scale in ware washing machines and steam tables.
A silvery white, soft, ductile metal; it is the best kitchen utensil for all-around use,
Aluminum also the most popular, lightweight, attractive and less expensive.
Bacteria A simple, single-celled microorganism which needs moisture and warmth in order to thrive.

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A handy kitchen tool used for returning some of the meat or poultry juices from the pan,
Baster back to the food.

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A kitchen appliance that is used to chop, blend, mix, whip, puree, grate, and liquefy all
Blender kinds of food.
Boning knife A tool used to fillet fish and to remove raw meat from its bone.

Butcher knife

Cast Iron
separate. ED
A tool used to section raw meat, poultry, and fish. It can be used as a cleaver to

A ferrous alloy which has been heated until it liquefies, and is then poured into a
mold to solidify; it is a material used for making pots and pans.
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A material of which baking dishes, casseroles, and measuring cups are made; Glass
Ceramic and heat- and ceramic conduct heat slowly and evenly; it may be decorated and can go from
proof glass stove or oven to the dining table.
Citrus knife A tool with a blade that has a two-sided, serrated edge and is used to section citrus fruits.
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The process of removing food and other types of soil from a surface, surfaces,
Cleaning and equipment such as a dish, glass, or cutting board; a physical removal of visible
soil and food.

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 The amount of a substance in a specific space or substance. (Example: The presence
Concentration of too little sanitizer will result in an inadequate reduction of harmful microorganisms
while too much can be toxic.)
The recommended length of time by which a sanitizer (either heat or approved
Contact time chemical) kills harmful microorganisms the cleaned item must be in contact with the
sanitizer

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Also called a vegetable strainer; a perforated bowl used to strain off liquid from
Colander food; it is used in cleaning vegetables or straining pasta or canned food.
A water-soluble cleansing agent that combines with impurities and dirt to make them
Detergent more soluble and differs from soap in not forming a scum with the salts in hard water

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Disinfectant A substance used to destroy germs and prevent diseases.
A type of cooker used when the temperature must be kept below boiling, such as for egg
Double boiler sauce and puddings; it is also used to keep foods warm without overcooking.

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Dredger A tool used to shake flour, salt, and pepper on meat, poultry, and fish.
The passage of electric current through the body; it may be caused by touching exposed
Electroshock
Emery board/
sharpening steel
Exterminate
Filth
ED
electrical wire or a piece of electrical equipment which is not grounded properly.
A tool used to sharpen cooking knives.
To destroy totally
Dirt; grime; mud etcetera.
EP
Flipper A cooking tool used for turning hamburgers and other food items.
A calamity caused by nature e.g. storm, flood, earthquake; an unexpected or
Force Majeure unforeseeable event; a great and uncontrollable force.
French knife or A cutting tool used to chop, dice, or mince f oo d .
chef’s knife
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Fruit and salad A utensil that has a serrated blade and is used to prepare salad greens, vegetables, and
knife or lettuce knife fruits.

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 A pipe with a wide and often conical mouth and a narrow stem; it is used to
Funnel fill jars, bottles and other things which have a small opening.
Garlic Press A kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.
A hard, brittle substance, typically transparent or translucent, made by fusing sand with
Glass soda, lime, etc. and cooling rapidly; it is good for baking but not practical on top or

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surface cooking.
Grater A kitchen tool used to grate, shred or slice food into smaller pieces.
To rub food against the rough surface of a metal device having holes through which
Grate small pieces of the food fall as they break off.

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Occurs when the electrical conductor is connected to the ground, which becomes part of
Grounded the electrical circuit.

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Handy Poultry
Tools that make it easier to lift a hot roasted turkey or other poultry from the roaster
& Roasting
to the serving platter, without it falling apart.
Tool
Hazard

Infestation

Island
ED
A thing or situation that could be dangerous to people in the workplace.

The state of being infested as with parasites or vermin.

An indispensable food preparation station which can act as a butcher block area. It is
also an ideal place to add an extra sink or an island grill,
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A room especially set apart to contain the necessary utensils and equipment for cooking
Kitchen
f o o d.
A cook's or chef's tool, that is used for all types of kitchen tasks, from peeling an onion
Kitchen Knife and slicing carrots, to carving a roast or turkey.
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A tool that is practical for opening food packages, cutting tape or string to package foods
Kitchen Shears or simply to remove labels or tags from items.

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 A kitchen shape that is one of the most flexible and most popular; a compact triangular
L-Shaped Kitchen
workspace.
Living cells so small that they can only be seen through a microscope. They are
Microorganism commonly found to contaminate food. Examples include bacteria, molds, and yeast.
A kitchen appliance whereby food can be prepared ahead of time, frozen or
Microwave Oven refrigerated and cooked or heated quickly using such appliance.

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Molds A microorganism that has “furry” growth and is often found on spoiled food.
A tool used to core, peel, and section fruits and vegetables; it has blades that are short
Paring knife and concave with hollow ground.

O
The mass ratio between the pollutant component and the solution; it is a measure of
small levels of pollutants in air, water, body fluids, etc.; it usually describes the
Parts per million
concentration of something in water or soil. One ppm is equivalent to 1 milligram of
(PPM)

C
something per liter of water (mg/l) or 1 milligram of something per kilogram soil
(mg/kg).
Pasta Spoon or A utensil that is used to transfer a little or much cooked pasta to a waiting plate, without
Server mess.

Plastic and Hard

Rubber
Pedestal
ED
The material used for making 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.
A base or support.
EP
Potato Masher A tool used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
Refrigerator/Freezer An appliance that is necessary for the prevention of bacterial growth in food.
Roast beef slicer A tool used to slice roasts, ham, and thick, solid cuts of meats.
A tool used for beating small amounts of eggs or batter; it is usually made of
Rotary eggbeater
D

stainless steel and a gear driven for easy rotation.

The science and practice of maintaining clean and healthy conditions for food
Sanitation production so that the food served will not any person ill.

xx
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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
Sanitizer A chemical agent used for cleansing and sanitizing surfaces and equipment.
The process of reducing a number of harmful organisms to safe level on food contact
Sanitizing services.
A rubber or silicone tool used in blending or scraping food from a bowl; metal, silicone or
Scraper plastic egg turners or flippers
Seafood Serving

PY
Things that make the task of cleaning seafood and removing the shell much easier.
Tool
A utensil consisting of a small, shallow bowl on a handle; used in preparing, serving, or
Serving spoon eating food.
A tool that enables grabbing and transferring larger food items, poultry or meat portions
Serving Tongs to a serving platter, to a hot skillet or deep fryer, or to a plate more easily.

O
Solvent cleaner or Something used periodically on surfaces where grease has been burned.
degreaser
A utensil that is used for serving soup or stews, but can also be used for gravy, dessert
Soup Ladle

C
sauces or other dish.
A utensil used to level off ingredients when measuring and to spread frostings and
Spatula
sandwich fillings.
Spoon A utensil consisting of a small shallow bowl, oval or round, at the end of a handle.
Stack

Stainless Steel
ED
A case composed of several rows of shelves.
The most popular material used for tools and equipment, and is also more expensive. It
is easier to clean and shine and does not wear out easily.
A special coating applied to the inside of some aluminum or steel pots and pans.
Teflon
EP
It helps food from not sticking to the pan and is easier to wash and clean.
Temperature scale/s A tool used to measure heat intensity.
A kitchen layout that is most often seen in L-Shaped kitchens. It can keep work areas
The Island Option traffic-free and create a wealth of extra counter and storage space.
The G-Shaped A kitchen style that is very much like the U-Shaped with the addition of an elongated partial wall,
D

Kitchen which offers a great deal of space.

xxi
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The Corridor/Galley
A kitchen style which makes the most out of a small space.
Kitchen
The Single A kitchen style designed for homes or apartments, and which offers a very open and airy feel.
Wall/Pullman Kitchen
Toxin A poisonous substance that makes a person sick.

Two-tine fork
U-Shaped Kitchen
Vegetable peeler
PY
A utensil used to hold meat while slicing, and to turn solid pieces of meat while browning
or cooking.
A kitchen layout named for the "U" shape it resembles.
A tool used to scrape vegetables such as carrots and potatoes, and to peel fruits.

O
Whisk A tool used for whipping eggs or batter, and for blending gravies, sauces, and soups.

A utensil that is made of wood and is essential because of its usefulness for creaming,

C
Wooden spoon
stirring, and mixing.
The space in a kitchen which focuses around major appliances such as the refrigerator-
Work Center freezer, range, or sink. These centers make possible an orderly flow of activities

Workflow

Work Simplification
ED
connected with food storage, preparation, cooking serving, and clean-up.
How work is done most efficiently as when it flows in a natural progression, either from
left to right or right to left.
Doing the job in the easiest, simplest and quickest way.
EP
D

xxii
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 I. INTRODUCTION

The Technology and Livelihood Education (TLE) for junior high school
and Technical-Vocational-Livelihood Education (TVL) for senior high school is
one track in the implementation of the K to 12 Basic Education Program
(BEP). The TLE/TVL Track has four strands, namely: Agri-Fishery Arts, Home
Economics, Industrial Arts, and Information and Communication Technology.
Learners in Grades 7 and 8 take exploratory courses under the track; tackling
common competencies that they would need, helping them pursue a career in
TVL. Their learnings and competencies are further enhanced in Grades 9 and
10, up to Senior High.

PY
This learning resource focuses on the course [Cookery (National
Certificate Level II)] under the [Home Economics] strand of the TVL track. The
Department of Education aims that this learning resource contributes to the
attainment of the realization of the overall goal of the K to 12 Basic Education
Program, which is the holistic development of every Filipino learner: equipped

O
with 21st century skills, adequately prepared for work, and has gained the
right knowledge, attitude, values and skills to start a business, acquire middle
level skills, and to advance in higher education.

Cookery Module 1 of 2
C
This is the first of two modules that make up the Cookery Manual. It
D
includes information and activities to develop desirable values, skills and
understanding through authentic tasks on [how to clean, maintain and sanitize
E

kitchen tools, equipment, and working premises which are important routines
after each preparation of foods in the kitchen. It also contains step-by-step
procedures and helpful techniques and guidelines on how to prepare, present
EP

and store appetizers, salads and salad dressings, sandwiches and desserts,
all of which do not require heat in preparation]. Provisions for practical
application to real life situation are also included for lifelong learning.

The lesson on Personal Entrepreneurial Competencies (PECs) will

D

help learners to determine their abilities that need to be enhanced and

weaknesses to be improved in order to attain success. The market and
environment lessons on the other hand, will show them how to identify needs
and wants of people in the community for possible business opportunity. All of
these expose learners to a wide variety of experiences and opportunities to
acquire work skills, work values and expertise which will help learners in
choosing an occupation or career and/or eventually put up his or her own
business in line with cookery thus, making learners self-reliant and productive
members of the society.

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II. OBJECTIVES
At the end of this module, you are expected to:

1. Recognize the Personal and Entrepreneurial Characteristics (PECs);

2. Identify job opportunities through customers’ needs and wants
and/market analysis;
3. Clean, sanitize and store kitchen tools, equipment, and premises;
4. Prepare appetizers; salad and dressing; sandwiches; desserts;
5. Present appetizers; salad and dressing; sandwiches; desserts;
6. Store appetizers; salad and dressing; sandwiches; desserts; and
7. Package prepared foods

PY
III. DIAGNOSTIC TEST
Guide learners in answering the diagnostic test on page 6. Instruct

O
them to write the letter of their choice in their test notebook. Check the test
using the key to correction provided at the last part of the module. Use the
result of the test in planning how to deal with the students and where to start.
C
IV. LEARNING GOALS AND TARGETS
D
Explain to the learners the objectives of the module and encourage
them to think and write their own learning goals. Set procedures and specific
standards based on the objectives of the lesson and results of the pre-
E

assessment for the learners to follow as they formulate their personal

expected outcomes.
EP

Ask them to keep their goals/targets on their journal/portfolio.

V. LEARNING EXPERIENCES
D

PART I- PERSONAL ENTREPRENEURAL COMPETENCIES (PECs)

PART II- MARKET AND ENVIRONMENT

PART III- PROCESS AND DELIVERY

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 K to 12 Basic Education Program
TECHNICAL-LIVELIHOOD-VOCATIONAL EDUCATION
TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS
COOKERY

GRADE LEVEL STANDARD:

Technology and Livelihood Education in Home Economics, a course -

PY
Cookery leads to National Certificate Level II (NCII). It covers core
competencies namely; (1) cleaning and maintaining kitchen premises (2)
preparing appetizers (3) preparing salad and dressings (4) preparing
sandwiches (5) preparing desserts and (6) packaging prepared foods.

O
CONTENT STANDARD C
The learners demonstrates understanding of core concepts, and theory
in cookery
D
PERFORMANCE STANDARD
E

The learner independently demonstrates core competencies in cookery

as prescribed in the TESDA training regulation.
EP

LEARNING COMPETENCIES

 Clean and maintain kitchen premises

 Prepare appetizers
D

 Prepare salad and dressings

 Prepare sandwiches
 Prepare desserts
 Package prepare foods

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 A. Know QUARTER I
LESSON 1- CLEAN AND MAINTAIN KITCHEN TOOLS,
EQUIPMENT AND INCLUDING KITCHEN PREMISES
(2 WEEKS)

Instruct the learners to answer the pre-test on

page 24. Asked them to write their answers on their
test notebook.

Guide the learners in recognizing the different

kitchen tools, equipment and working premises to be
cleaned and sanitized as well as the cleaning agents

PY
and chemicals to be used in doing such.

Name Me

O
Instruct learners to name the given pictures of
chemicals used to clean and sanitize kitchen tools and
equipment on page 37. Tell them to write their answers
C
on their test notebook.

Test Yourself
D
Guide the learners in assessing their competencies in
cleaning and maintaining kitchen tools, equipment and
kitchen premises by doing the activity, refer to learners
E

material.
EP

Fill Me In

Given some of the kitchen tools and equipment, refer

to the learner’s material. In column A, instruct the
learners to draw, a smiling face  if they are familiar
D

with the kitchen tools and equipment, and a sad face 

if they are not. In column B, asked them to put  if
they know how to clean, sanitize and store the kitchen
tools and equipment and X if they don’t.

Note: You may opt to use actual tools and equipment

and show it to the students.

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 LESSON 2 – PREPARE APPETIZERS

Pick and Tell

Prepare strips of papers with the names of the
given tools and equipment on page 58. Place these in
a glass bowl. During the activity instruct each student
to pick one and asked them to explain its uses in the
preparation of appetizer.

Note: You may use actual tools and equipment instead

of the names of the tools in a strip of paper.

PY
Detect and Write

Ask the learners to identify the given statement,

refer to learners material

O
Note: You may give additional items if you want.
C
Take Me In

Ask the learners to choose ingredients from the list;

refer to learner’s material and write them inside the box
D
with the name of the part of Canapé they belong.
E

Note: Much better if you may provide actual ingredients

by assigning these to your students in advance.
EP

Complete Me

Ask the learners to fill the blank with a word or

group of words to make the sentence complete.
D

Note: You may give additional items.

Instruct the learner’s to answer the post test; refer

to the Learner’s Material.

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 QUARTER II
LESSON 1 - PREPARE SALAD and DRESSING

Tag Me

Instruct the learners to identify the different kitchen

tools and utensils in preparing salad.

Note: You may use actual tools and equipment

arranged in rows. Use strips of paper with names of
the tools and equipment and which the students will
place or tag the name to the appropriate tool or

PY
equipment.

Picture Me

Prepare in advance big picture of the different types of

O
salad if possible.

Instruct the learners to indicate the opposite of each

C
type of salad and its corresponding characteristics.

Fill Me In
D
Instruct the learners to fill in the blanks with the word/s
to make the sentence correct and complete. You may
E

give additional items.

Instruct the learners to perform the given activity, refer

EP

to the Learner’s Material.

Instruct the learners to answer the post test, refer to

Learner’s Materials.
D

QUARTER III
LESSON 1 - PREPARE SANDWICHES

Pick It Out

Instruct the learners to choose the letter of the

answer that best describe the statement, refer to
learners material

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 Recognize Me

Ask the learners to identify the given description of

ingredients and choose their answer from the list, refer
to learner’s material.

Hot or Cold?

Guide the learners in classifying the given

sandwiches; refer to learner’s material as to hot or cold
sandwiches. You may assign the students to bring any
kind of sandwiches and have them classified as to hot

PY
or cold sandwich.

Portrait of Sandwiches

Instruct the learners to perform the activity, refer

O
to the Learner’s Materials. Collect and compile twenty
pictures of different types of sandwiches and classify
each according to Hot or Cold Sandwiches.
C
Can You Name Me?

Instruct the learners to identify the types of bread

D
being described; refer to learner's manual.

Ask the learners to identify the storing techniques.

E

Instruct the learners to answer the post test.

EP

QUARTER IV
LESSON 1 - PREPARE DESSERTS

Instruct the learners to identify the tools and

D

equipment described by the sentences, refer to

learner’s material. Tell them to write their answers on
their test notebook.

Ask the learners to identify the ingredients describe

by the sentences, refer to learners material.

Guide the learners in reading the given questions

on page 168 and choose the letter of the correct
answer. Tell them to write their answer on their test
notebook.

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 Name the Tool

Instruct the learners to write the correct name of the

tool/equipment given its uses and function, refer to
learner’s material. Tell them to write their answers on
their test notebook.

Ask learners to give an example for each type of

dessert, refer to learner’s material. Instruct them to
write their answers on their test notebook

PY
Instruct learners to identify the ingredients
described in the given statements, refer to learner’s
material. Tell them also to answer the multiple choice
type of test provided on the same page. Ask them to
write their answers on their test notebook.

B. Process

O QUARTER I
C
LESSON 1- CLEAN AND MAINTAIN KITCHEN
TOOLS, INCLUDING EQUIPMENT PREMISES
D
Narrate Me A Story
E

Guide the learners in accomplishing the task; refer to

the Learner’s Materials.
EP

LESSON 2 - PREPARE APPETIZERS

D

Make It Well

Guide the learners in choosing and preparing any

three from among the given recipes, refer to learners
material.

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 QUARTER II
LESSON 1 - PREPARE SALAD AND DRESSING

Organize your Learning

Ask the learners to make an album of the

different kinds of salad with picture and recipe.
Do It Now

Prepare Mixed Green Salad using the given tools,

materials and ingredients, refer to learner’s material.

PY
QUARTER III

O
LESSON 1- PREPARE SANDWICHES

Portrait of You
C
Instruct the learners to collect pictures of different
sandwiches including its preparation and classify them
D
as to hot and cold.
Instruct the learners to perform the activity refer to
the Learner’s Material. Apply what they have learned in
E

presenting sandwiches.
EP

QUARTER IV
LESSON 1 - PREPARE DESSERTS
D

Think and Pair

Ask learners to answer the given questions, refer to

learner’s material on their test notebook and discuss
their answer with their seatmate.

Guide the learners in making varieties of desserts.

Activity can be done by group.

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C. Reflect and QUARTER I
Understand LESSON 1. CLEAN AND MAINTAIN KITCHEN
TOOLS, EQUIPMENT, INCLUDING KITCHEN
PREMISES

View the Ways

Search a video presentation online in advance on

how to sanitize tools and equipment. In the youtube
website type how to sanitize tools and equipment then
browse and choose an appropriate video from among

PY
the listed options in the screen. Note the site and open
just before the actual presentation or download it in
advance and save it in your desktop. Don’t hesitate to
ask the assistance of your computer teachers if
needed.

O
Guide the learners in watching a video presentation
on how to sanitize tools and equipment and ask them
C
to make a narrative report about what they have seen
and learned. Ask them to write their answers on their
test notebook. Tell them to be guided by the given
D
questions on page 51.

Create and Post

E

Guide learners in making a slogan on proper cleaning

and sanitizing kitchen tools, utensils, equipment, and
EP

worksing premises using Oslo paper, coloring

materials, pencil, pentel pen, and ruler.

Think and be Enlightened

D

Ask the learners to answer the given questions, refer

to Learner’s Material. Tell them to write their answers
on their test notebook.

LESSON 2. PREPARE APPETIZERS

Research and Pile up

Instruct learners to collect 20 different recipes of

appetizer and compile it like a book using any kind of

10

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 paper, decorating materials, glue, and coloring
materials. Explain that they need to study the different
recipes or try to make them at home in preparation for
the actual preparation in the school. Tell them that they
may choose from among the recipes they have
researched and collected.

Make It for Me

Clearly explain to the learners the process and the

required materials for the activity.
Guide the learners in preparing an appetizer for the
given situation, refer to learner’s material. Read and

PY
explain to the learners the scoring rubric which will be
used in evaluating their product and performances.

O
QUARTER II
LESSON 2. PREPARE SALAD AND DRESSING
C
See to it that planning is part of the activity to make
it successful.
D
Show off

Ask the learners to choose and prepare one

E

type of salad dressing. Choose from among the given

recipes, refer to learners material
EP

Fix and Parade

Guide learners in doing the activity on page 116.

Explain clearly the given scoring rubric.
D

QUARTER III
LESSON 1. PREPARE SANDWICHES

Try Me

Guide the learners in making a simple Cold

Sandwich (Ham Sandwich).
Instruct the learners to choose and prepare more
sandwiches, refer to learner’s material.
11

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 Group learners into four and have them plan to
prepare and present sandwiches attractively using
suitable garnishes, condiment and service wares.
Explain the scoring rubric to the learners. Encourage
them to sell their product.

QUARTER IV
LESSON I. PREPARE DESSERT
Divide the class into 2 groups and ask each group
to discuss the topic assign to them for 15 minutes.

PY
Ask them to choose a leader who will report to the
class the result of the group discussion.

D. Transfer QUARTER I
LESSON 1. CLEAN AND MAINTAIN KITCHEN

O
TOOLS, EQUIPMENT AND INCLUDING KITCHEN
PREMISES
C
Skills Trial

Instruct the learners to perform the given activity,

with reference to the learner’s material. Assign in advance
D
the different materials to be utilized in the activity. You
may have it individually or by group.
E

LESSON 2. PREPARE APPETIZERS

EP

Pose and Dispose

Instruct the learners to prepare appetizer and

arrange the prepared appetizer attractively following all
D

the principles and considerations learned from the

lesson.

Prove It More
Guide the learners in preparing varieties of
appetizer. Remind them that they will be observed
from the preparation of materials and ingredients,
actual preparation, presentation and storing. Clearly
explain the scoring rubric which will be used in
evaluating their performances and product.

12

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 QUARTER II
LESSON I. PREPARE SALAD AND DRESSING

Show Off

Instruct the learners to prepare their own salad

dressing by choosing any of the given recipes.

Fix and Parade

PY
Instruct the learners to perform the task on page
97. Explain to them how they will be rated using the
rubrics.

O
QUARTER III
LESSON 1. PREPARE SANDWICHES
C
Package Deal

Explain to the learners their task of preparing the

D
materials and ingredients, actual preparation,
presentation and storing of sandwiches to meet the
demand in the situation, refer to learner’s material.
E
EP

QUARTER IV
LESSON I. PREPARE DESSERT

Live It On
D

Explain to the learners their task of preparing the

materials and ingredients, actual preparation,
presentation and storing of dessert to meet the
demand in the situation, refer to learner’s material.

Seal It On

Explain to the learners their task of preparing the

materials and ingredients, actual preparation,
presentation and storing of dessert to meet the
demand in the situation, refer to learner’s material.

13

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
V. SUMMATIVE ASSESSMENT

Guide learners in answering the summative assessment to assess how

much they learn from the module. Instruct them to write their answers in their
test notebook. Use the key to correction below in checking their answers.

A. Multiple Choice
1. B
2. A
3. C
4. C
5. A

PY
6. C
7. B
8. B
9. D
10. D

O
11. B
12. D

B.
C
1. Scoops or dippers – used to measure serving of soft foods such
as fillings, ice cream and mashed potato.
D
2. Whisks – used for whipping eggs or butter, blending gravies,
sauces and soups.
3. Kitchen shears – used for opening packages, cutting tape or
E

string or for removing labels or tags from items.

4. Scraper – a rubber or silicone tool used to blend or scrape the
EP

food from the bowl, metal, silicone or plastic egg turners or

flippers.
5. Potato masher – used for mashing cooked potatoes, turnips,
carrots or other soft cooked vegetables.
6. Grater – used to grate, shred, slice, and separate foods
D

such as carrots, cabbage and cheese.

7. Kitchen knives – used for all types of kitchen tasks.
8. Oven – a chamber or compartment used for cooking, baking,
heating or drying.
9. Refrigerator – used for storing foods to prevent bacterial
infections from foods.
10. Fruit and salad knife – used to prepare vegetables and fruit

14

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 C.
1. Prepare and assemble all ingredients; sandwich breads like hamburger
buns, sliced cheeses, vegetables and meats.
2. Assemble necessary tools, equipment oven, and toaster.
3. Toast the bread lightly and place it on a clean sheet with the cut side
up.
4. Put two slices of cheese on the bread like cheddar, Swiss, mozzarella
or any cheese combination desired.
5. Cover the cheese with your choice of meat like roast beef, turkey, or
sliced ham.
6. Top the meat with another slice of cheese.
7. Add your choice of vegetable like red onion, tomatoes, or red peppers.

PY
8. Sprinkle a bit of spice, fresh basil or parsley and dried spices like chili
or turmeric powder.
9. Finish the sandwich with another piece of bread and put it in a pre-
heated 350 F oven for about 5 minutes.

O
D.
1. Remove all burnt sediments and wipe grease from top of range after
each use.
2.
3.
C
Scrape grease from curbs and openings hinges.
When cool, wash top of range.
4. Run oiled cloth over top of range.
5. Clean oven by removing grates, scraping off food deposits, washing
D
and drying.
6. Keep burners clean. Gas burners can be soaked and scrubbed with
E

stiff brush while electric burners should be cleaned with a brush or

with a damp cloth.
7. Before replacing, rub with oil-damped cloth
EP

E.

1. Garnish
D

2. Dressing

3. Body

4. Base

15

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
VI. SYNTHESIS
The knowledge, skills, values and understanding gained in this
Cookery Learner’s Material served as an eye opener to what is to be
done in the real workplace.

To become a successful chef someday or a successful

entrepreneur in line with food or cooking, you should continue to
assess and develop your Personal Entrepreneurial Characteristics
(PECs); grab every opportunity for business; take into practice the
proper observance of cleanliness in the kitchen, the proper ways on
how to prepare appetizers, salads and dressings, sandwiches,

PY
desserts and the proper storage of the products. Ability to apply the
safety measures in the workplace should always be practiced. Bear in
mind that being a successful entrepreneur in the field of cookery
requires you to always come up with quality and most satisfying
products or services.

VII. GLOSSARY
O
C
The glossary is a guide for you and the learners to be equipped
with the technical terms and be familiar with its meaning. This is very
useful whenever you and the learners need to quickly cover a wide
D
range of concepts and concise definitions. This will serve as a mini
dictionary of cooking terms and concepts.
E

It will help to read the terms first to get a basic review of the
concepts that will be covered, and then the chapter where the terms
EP

are clearly defined.

D

16

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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
 VIII. REFERENCES
PUBLISHED WORKS:

Payne, June et.al (2010). Thesis; Introduction to Food service, South

Asia, Pearson Education PTE. LTD,

Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
De Leon, Gatchalian, M. S.Y., Introduction to Food Technology, pp.
336-374

Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.

PY
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electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.