Professional Documents
Culture Documents
1.1 Table of Contents
1.1 Table of Contents
TABLE OF CONTENTS
Cover Page
Table of Contents Page Number
Introduction...………………………………………… 3
Content Standard and Performance Standard………… 3
Objectives………………………………………………………. 4
Program Requirements………………………………………… 4
Learning Episodes……………………………………………… 5
How to Use the Module………………………………………… 6
Diagnostic Assessment…………………………………………… 7
Unit 1
Module 1
PECs………………………………………………………… 13
Objectives……………………………………………………… 14
Pre-Assessment………………………………………………… 15
Learning Target Goals………………………………………….16
Process……………………………………………………………..19
Transfer……………………………………………………………..23
Module 2
Environment and Market ………………………………………25
Objectives…………………………………………………………26
Pre-Assessment……………………………………………………26
Product Development…………………………………………..29
Concept Development…………………………………………31
Key Concepts of Selecting a Business Idea…………………38
UNIT 1: Cookery
Chapter 1 Prepare Meals according to Recipe ……………………….44
Lesson 1 Purchasing, Receiving, & Storing Food Supplies………45
Lesson 2 Preparing Ingredients and Dishes ………………………..54
Lesson 3 Basic Cooking Techniques and Procedures …………...60
Lesson 4 Kitchen Utensils, Tools and Equipment…………………..72
Chapter 2 Egg and Cereal Dishes Preparation………………………..101
Overview/Objectives………………………………………………..…102
Lesson 1 Egg Cookery……………………………………………........103
LO 1 Perform Mise’ en Place……………………………………...109
LO 2 Prepare and Cook Egg Dishes……………………………..112
Sample REcipes……………………………………………………. 121
LO3 Store Egg Dishes………………………………………………128
Lesson 2 Cereals and Pasta Cookery…………………………........132
LO 1 Perform Mise’ en Place……………………………………...133
LO 2 Prepare and Cook Starch and Cereal Dishes…………..140
LO 3 Present Starch and Cereal Dishes………………………….159
Lesson 3 Store Starch and Cereal Dishes……………………………163
Post Test……………………………………………………………………..…167
Classification of Vegetables……………………………………..201
Factors to consider in choosing good quality vegetables...205
LO 2 Prepare Vegetable Dishes…………………………………207
Ways of Cooking Vegetables…………………………………...212
LO 3 Present Vegetable Dishes…………………………………213
LO 4 Store Vegetable Dishes……………………………………216
Sample Recipes……………………………………………………218
UNIT 3 Prepare Stocks, Sauces & Soups, Poultry & Game, and Meat Dishes
Synthesis ………..………………………………………………………………..504
Glossary ………………………………………………………………………...505
References…….…………………………………………………………………509