Professional Documents
Culture Documents
Tle10 He Cookery q1 Mod5 Presentingstarchandcerealdishes v1
Tle10 He Cookery q1 Mod5 Presentingstarchandcerealdishes v1
Technology
Technology and
Livelihood Education
Home Economics - Cookery
Quarter 1 - Module 5
Presenting Starch and Cereal Dishes
Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand
names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.
1
Name of CLMD Chief
Name of Regional EPS In Charge of LRMS
10
Technology and
Livelihood Education
Home Economics - Cookery
Quarter 1 - Module 5
Presenting Starch and Cereal Dishes
2
Table of Contents
Page
COVER PAGE
COPYRIGHT PAGE
TITTLE PAGE
TABLE OF CONTENTS
WHAT THIS MODULE IS ABOUT
Lesson 1 - Plating - Monday
What I Need to Know 8
What I Know 9
What’s In 11
What’s New 12
What is It 13
What’ More 15
What I have Learned 16
What I can Do 17
Assessment 17
Additional activities 19
Lesson 2- Garnishing -Tuesday
What I Need to know 19
What I know 20
What’s In 21
What’s New 22
What is It 23
What’ More 25
What I have Learned 26
What I can Do 27
Assessment 28
Additional activities 29
3
Lesson 3- Sauces - Wednesday
What I Need to Know 30
What I Know 30
What’s In 32
What’s New 32
What is It 33
What’ More 35
What I have Learned 37
What I can Do 38
Assessment 39
Additional activities 41
Lesson 4- Accompaniments - Thursday
What I Need to know 42
What I know 42
What’s In 45
What’s New 46
What is It 46
What’ More 47
What I have Learned 49
What I can Do 50
Assessment 51
Additional activities 53
Answer Key 54
References 55
4
WHAT THIS MODULE IS ABOUT
For the Facilitator:
In addition to the material in the main text, you will also see
this box in the body of the module:
The hand is one of the most symbolized part of the human body.
It is often used to depict skill, action and purpose. Through our hands
we may learn, create and accomplish. Hence, the hand in this learning
resource signifies that you as a learner is capable and empowered to
5
successfully achieve the relevant competencies and skills at your own
pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and
meaningful opportunities for guided and independent learning at your
Own pace and time. You will be enabled to process the contents of
the learning resource while being an active learner.
6
What I Can Do This section provides an activity
which will help you transfer your new
knowledge or skill into real life
situations or concerns.
1 Plating
8
Lesson 1
1. Define Plating
2. Explain the importance of plating food;
3. Discuss the process of plating food.
4. Identify the tools used for plating.
5. Explain the uses of each tool;
6. Appreciate the value of plating food.
What I Know
Pre-test
Multiple choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1. which of the following is not commonly used in adding height
to a dish?
a. natural bone c. molded starches
b. cut vegetables d. cut fruits
2. When planning the overall design of a plate, which of the
following should not be considered?
a. Arrangement c. cost
b. Color d. shape and height
3. Which of the following is the correct order in which people
‘’eat’’?
a. eyes ,nose ,mouth c. mouth, eyes, nose
b. nose, mouth, eyes d. nose, eyes, mouth
4. What are the two areas of food plating?
a. color and food c. shape and plate
b. food and height d. plate and food
9
5. It is important to remember KIS when it comes to garnishing
and plating. What does KIS stand for?
a. keep it saucy c. keep it super
a. keep it succulent d. keep it simple
6. It is recommended to use no more than how many colors when
plating?
a. 1 c. 3
b. 2 d. 4
7. Sauces should be;
a. thick and pastry c. dark and smooth
b. light and natural d. creamy and buttery
8. Which of the following is the process of arranging and
decorating food.
a. food plating c. garnishes
b. sauce d. accompaniments
9. Which of the following tool is used for measuring dry and liquid
ingredients .
a. measuring spoon c. tong
b. rubber scraper d. blending fork
10. A tool used to scrap extra mixtures of butter , sugar and egg from
the sides of the mixture bowl.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
11. Which of the following tool is used for testing the tenderness of
Meat and blending other ingredients with flour.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
12. A tool used for handling hot foods.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
13. What tool is used in preparing cake mixtures, salads, creams and
sauces?
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
14. Which of the following tool is used for separating coarse particles
Of flour, baking powder, and powdered ingredients
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
15. what tool is used for beating egg whites ,egg yolk ,creams and
mayonnaise?
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
.
10
What’s In
In order to firm up. what you have learned and to have a better
appreciation of the Plating food.
Score Criteria
Created an album of 20 pictures
of food plating preparation in very
5 attractive manner.
Created an album of 16-19
pictures of food plating
4 preparation in attractive manner.
Created an album of 10-15
pictures of food plating
3 preparation in a simple manner.
Created an album of 6-9 pictures
of food plating preparation in a
2 simple manner.
Created an album of 6 pictures of
food plating preparation in a
1 disorganized.
11
What’s New
An attractive plate of food has many benefits for the chef, the
establishment and the consumer. For the chef, it allows many
creative possibilities a chance to stamp their identity on the menu and
create a signature dish. It is also a way to introduce flavours that
work well together, and present them in unique style. From the
management side it can be a simple way to upscale ingredients and
justify a higher price per head. Diners will also enjoy a better
experience with the stunning plate of food appealing to their visual
taste.
12
The 5 Basic Elements of Plating
What is It
13
Guidelines in Plating Dessert
1. mixing bowl
2. wire whip
3. sifter
4. wooden spoon
5. slotted spoon
6. blending fork
7. rubber scraper
8. strainer
9. tongs
10. measuring cup
14
What’s More
Multiple choice
Direction:
Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1.Tiny cubed cuts of uncooked, unseasoned vegetables; often used as
a garnish.
a. dauphanoise c. tourne
b. brunoise d. dice
2. Coating food lightly with a thin layer of sauce.
a. Nipping c. tipping
b. Shaping d. napping
3. A dish with various ingredients , often a starch and vegetables,
baked in a round mold.
a. Simbale c. timball
b. Cymbal d. timbale
4. Refers to how something feels or its visible surface characteristics;
for instance, a food might be described as crispy,creamy, rough,
or ;
a. texture c. textualize feeling
b. feeling d. mouth feel
5. One of the important elements in plating and presenting food, is
food should be cut neatly and uniformly.
a. napping c. texture
b. framing d. shape
6. Where things are placed, such as where and how food items are
placed on a dish in order to maximize its appeal.
a. framing c. arrangement
b. texture d. plating
7. The overall plan for food plating will look like?
a. design c. taste
b. shape d. texture
8. Which of the following is not a purpose of a garnishing?
a. accentuates main flavor
b. increases overall profit margin
c. complements main dish color, flavor , texture
d. visual appeal
9. In planning the overall design of a plate, which of the following is
Not included?
a. Arrangement c. cost
b. Color d. shape and height
10. Which of the following is the correct order in which people ‘’eat’’?
15
a. eyes ,nose ,mouth c. mouth ,eyes, nose
b. nose, mouth, eyes d. nose, eyes, mouth
11. What are the two areas of food plating?
a. color and food c. shape and plate
b. food and height d. plate and food
12. In plating food, What does KIS stands for:
a. keep it saucy c. keep it super
b. keep it succulent d. keep it simple
13. How many colors are advised in plating food?
a. 1 c. 3
b. 2 d. 4
14. Sauces should be;
a. thick and pastry c. dark and smooth
b. light and natural d. creamy and buttery
15. Which of the following is not commonly used in plating a
dish?
a. a natural bone c. molded starches
b. cut vegetables d. cut fruits
16
What I Can Do
On your notebook list down all the tools and utensils used in
preparing pasta, and identify its uses. Follow the format below
Tools/Utensils Uses
Assessment
Post test
Multiple choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1. what tool is used for beating egg whites ,egg yolk ,creams and
mayonnaise?
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
2. A tool used for handling hot foods.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
3. A tool used to scrap extra mixtures of butter , sugar and egg from
The sides of the mixing bowl.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
17
4. Which of the following is not commonly used in plating a dish?
a. a natural bone c. molded starches
b. cut vegetables d. cut fruits
5. Which of the following is the correct order in which people ‘’eat’’?
c. eyes ,nose ,mouth c. mouth, eyes, nose
d. nose, mouth, eyes d. nose, eyes, mouth
6. What are the two areas of food plating?
c. color and food c. shape and plate
d. food and height d. plate and food
7. It is important to remember KIS when it comes to garnishing and
plating. What does KIS stand for?
a. keep it saucy c. keep it super
b. keep it succulent d. keep it simple
8. It is recommended to use how many colors when plating?
a.1 c. 3
b. 2 d. 4
9. Sauces should be;
a. thick and pastry c. dark and smooth
b. light and natural d. creamy and buttery
10. Which of the following is the process of arranging and decorating
food.
a. food plating c. garnishes
b. sauce d. accompaniments
11. Which of the following tool is used for measuring dry and liquid
ingredients .
a. measuring spoon c. tong
b. rubber scraper d. blending fork
12. A tool used to scrap extra mixtures of butter , sugar and egg from the
sides of the mixing bowl.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
13. Which of the following tool is used to test the tenderness of meat
and blending other ingredients with flour.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
14. When planning the overall design of a plate, which of the following
should not be considered?
a. Arrangement c. cost
b. Color d. shape and height A tool
15. What tool is used in preparing cake mixtures, salads, creams and
sauces?
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
18
Additional activity
Clip at least five pictures of plating, Mount the items below and
write a short reaction to each.
Items/pictures Reactions
Lesson
Garnishing
2
What I Need to Know
After going through this module, you are expected to:
1. Define garnishing
2. Explain the importance of garnishing food;
3. Discuss the process of garnishing food.
4. Identify the tools used for garnishing.
5. Appreciate the value of garnishing food.
19
What I Know
Pre-test
Multiple Choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1. Which vegetable is not the best choice to use when garnishing a
hot platter?
a. Cauliflower c. peas
b. Broccoli d. green beans
2. When things are placed on a dish in order to maximize the
dish appeal is called?
a. Shapes c. height
b. Arrangement d. texture
3. Particularly for buffet presentation, variety is what importance
As color variation?
a. Cuts c. platter arrangement
a. Sauces d. texture
4. A tool used for mixing creams, butter, and for frosting salad.
a. wooden spoon c. slotted spoon
b. wire whip d. mixing bowl
5. Which of the following tool is used for beating eggs whites;
a. wooden spoon c. slotted spoon
b. wire whip d. mixing bowl
6. Which of a tool is used to separate solid particles from a soup;
also used for stirring purposes.
a. wooden spoon c. slotted spoon
b. wire whip d. mixing bowl
7. A tool used for handling hot foods.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
8.What tool is used in preparing cake mixtures, salads, creams and
sauces?
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
9. Which of the following tool is used for separating coarse particles
Of flour, baking powder, and powdered ingredients
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
20
10. what tool is used for beating egg whites ,egg yolk ,creams and
mayonnaise?
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
11. When should a dish be garnished?
a. after the dish is served
b. right before serving
c. before the main ingredient is placed
d. before being held for future service
12. In platter presentation, the uncut portion of the main food item
is;
a. garnish c. serving portions
b. centerpiece d. setting
13. It is arranged artistically in proportion to the cut slices.
a. garnish c. serving portions
b. centerpiece d. setting
14. Use attractive platter presentation made of metal, mirrors, plastic
or wood and:
a. china ware c. pan
b. platter d. dinner ware
15. The act of serving or arranging portions of main food item
artistically:
a. slicing c. garnishing
b. setting d. cutting
What’s In
Score Criteria
Created an album of 20 pictures of
food garnishes preparation in very
5
attractive manner.
Created an album of 16-19 pictures
4 of food garnishes preparation in
attractive manner.
Created an album of 10-15 pictures
21
of food garnishes preparation in a
3
simple manner.
Created an album of 6-9 pictures of
food garnishes preparation in a
2
simple manner.
Created an album of 6 pictures of
food garnishes preparation in
1 disorganized manner.
What’s New
22
A garnish is an item or substance used as a decoration or
embellishment accompanying a prepared food dish or drink . In many
cases it may give added or contrasting flavour. Some garnishes are
selected mainly to augment the visual impact of the plate, while others
are selected specifically for the flavour they may impart. Garnishes
consist of an edible component , brighten the plate, give a clue to the
flavour of the meat and compliment the taste of a dish or fill empty
space on the plate.
What is It
23
Suggested food that can be garnish
24
What’s More
Multiple Choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1. Tiny cuts of uncooked, unseasoned vegetables; that add colour
but do not enhance flavour.
a. Clamart c. brunoise
b. Doria d. Florentine
2. The overall plan on how something will look like is called;
a. arrangement c. design
b. shape d. texture
3. When creating the design for a dish, how many colors on a plate
is usually applicable.
a. 1 c. 2
b. 3 d. 4
4. Using the natural shapes of bones and molding or shaping
starches and vegetables are good ways to add appealing aspect to
a plate.
a. Texture c. height
b. design d. color
5. Which of the following refers to something that feels, when you
touch it?
a. design c. texture
b. Color d. garnish
6. When to garnish a dish ?
a. after the dish is served
b. right before serving
c. before the main ingredient is placed
d. before being held for future service
7. Which cut refers to long thin strips similar to matchsticks.
a. julienne c. brunoise
b. paysanne d. florentine
8. Which vegetable is not the best choice to use when garnishing a
hot platter?
a. Cauliflower c. peas
b. Broccoli d. green beans
9. When things are placed on a dish in order to maximize the
dish appeal is called?
a. Shapes c. height
b. arrangement d. texture
25
10. Particularly for buffet presentation, what is important in color
variation?
a. Cuts c. platter arrangement
b. Sauces d. texture
11. What do you called a chocolate pipes that is used for
garnishing?
a. napping c. docking
b. string work d. piping
12. What are the two ingredients used in making frosted grapes?
a. water and sugar
b. honey and lemon juice
c. sugar and lemon
d. water and molasses
13. Which food would be best presented in a molded timbale?
a. Potato gratin
b. Sautéed peppers
c. Wild mushroom and rice
d. Roasted sweet potatoes
14. String work is a type of garnish used with;
a. salad c. soup
b. dessert d. appetizers
15. Which of the following is not used in adding height to a dish?
a. a natural bone c. molded starches
b. cut vegetables d. clear
_____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
26
What I Can Do
Direction: Read the menu carefully and answer ,what is being ask.
Write your answer in your notebook.
27
Assessment
Post test.
Multiple choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on
the a separate sheet of paper.
1. It is recommended to use no more than how many colors when
plating?
a.1 c. 3
b.2 d. 4
2. Sauces should be;
a. thick and pastry c. dark and smooth
b.light and natural d. creamy and buttery
3.Which of the following is the process of arranging and
decorating food.
a. food plating c. garnishes
b. sauce d. accompaniments
4. Which of the following tool is used for measuring dry and
liquid ingredients.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
5. A tool used to scrap extra mixtures of butter , sugar and egg
from the sides of the mixing bowl.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
6. Which of the following tool is used for testing the tenderness of
Meat and blending other ingredients with flour.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
7. A tool used for handling hot foods.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
8. What tool is used in preparing cake mixtures, salads, creams
and sauces?
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
9. Which of the following tool is used for separating coarse
particles of flour, baking powder and powdered ingredients.
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
10. what tool is used for beating egg whites ,egg yolk ,creams and
mayonnaise?
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
28
11.Which vegetable is not the best choice to use when garnishing
a hot platter.
a. Cauliflower c. peas
b. Broccoli d. green beans
Additional activities
29
Lesson
Sauces
3
What I Know
Pre-test
Multiple choice
Direction:
Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1. Sweet and sour sauce are based on which mother sauce?
a. Tomato –based c. hollandaise
b. Stock-based d. vinegar and oil
2. A small sauce creates from a tomato –based sauce is;
a. Béchamel c. sweet and sour
b. orange d. barbecue
30
3. Is béchamel a white sauce .
a. Maybe c. true
b. False d. none of the above
4. A marinade is a sauce used to flavour meals by soaking them,
What sauce is this based on?
a. vinegar and oil c. tomato-base
b .stock- based d. white sauce
5. Which of the following is a clear soup?
a. bisque c. cream
b. bouillon d. puree
6. What substance is added to give taste to the food?
a. decoration c. seasoning
b. flavouring d. thickening
7. What utensil is appropriate in serving hot soup?
a. bowl c. soup bowl
b. basin d. tray
8. Sauce made from a blend of salad oil, vinegar and seasoning.
a. brown sauce c. tomato sauce
b. butter sauce d. white sauce
9. Sauce made with tomatoes and seasoned with spices and herbs.
a. brown sauce c. hollandaise sauce
b. butter sauce d. tomato sauce
10. Sauce made by forming an emulsion with fat such as margarine,
butter or salad oil and egg.
a. brown sauce c. hollandaise sauce
b. butter sauce d. tomato sauce
11. A kind of sauce made from melted butter or margarine to which
seasoning are added.
a. brown sauce c. hollandaise sauce
b. butter sauce d. tomato sauce
12. A roux –based sauce made with margarine or butter, flavour ,and
brown stock.
a. brown sauce c. hollandaise sauce
b. butter sauce d. tomato sauce
13. Oil – and vinegar sauce use the same basic ingredients as
vinaigrettes
a. oil, vinegar, and pepper
b. oil, acidic liquids and seasoning
c. vinegar and ginger sauce
d. oil and garlic
14. classical sauces that are the basis for most other sauces;
a. king sauces c. master sauces
b. mother sauces d. hierarchy sauce
15. A derivative sauce from Hollandaise is;
a. chevon c. supreme
b. white sauce d. bearnaise
31
What’s In
In order to firm up What you have learned and to have a better
appreciation of Sauce making.
On your notebook list down all the tools, Ingredients, and
Procedure in preparing a Hollandaise sauce. Follow the format below.
What’s New
Sauce play an important role in maximising flavour, adding
juiciness and improving the mouth feel of a dish. For instance ,if
you’re having a BBQ party at home ,having a delicious sauce to
slather over your BBQ meat will make a world of difference. Sauces
are essential element in cuisines all over the world.
A food item which is served with garnish may be described as
being garni, the French term for ’’garnished,’’ many garnishes are not
intended to be eaten. Herbs like parsley, basil, thyme and rosemary
are among the most common garnishes because they are fresh and
32
often brighten a dish or cut through rich, dense flavour palates.
Other ingredients that can be used as garnishes include slices of
citrus ,like lemon. Lime or orange.
Garnish should enhance the food with colour, not over power it.
Consider the colour of your serving dishes and table decorations in
creating a total picture.
What is It
Sauce is a liquid or semiliquid mixture that is added to a food as
it cooks or that is served with it. Sauce provide flavour, moisture and
a contrast in texture and colour.
They may also serve as a medium in which food is contained, for
example the veloute sauce of creamed chicken. This sauce is simple ,
rich and heavy, yet it contains only three ingredients : egg yolks,
butter and lemon. The quality standards of a good sauce are
measured by the following characteristics; the thickness consistency
is given by partially thickening with roux or starch. Some common
problems in making sauce : It happens when the sauce is over
cooked. Poor colour -using dirty utensils and incorrect cooking
causes poor colour of the sauce. Raw starch flavour –starch is
insufficiently cooked.
1. Moistness
2. Flavor
3. Richness
4. Appearance
5. Interest and appeal
33
3. Stock ,most of your gravies will be made using stock, either
chicken, beef or fish .
4. Tomato
Samples of sauce:
34
What’s More
Multiple Choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Mother sauce that is an emulsion made from eggs ,butter and
lemon.
a. espagnole c. hollandaise
b. Tomato d. béchamel
2. Tomato based sauce is started with ;
a. tomato, mustard, onions and garlic
b. chopped tomatoes or squeezed line
c. sautéed aromatic vegetable and tomato product
d. none of the above
3. Sauces were developed to cover the taste of food that were going
bad.
a. True c. Maybe
b. False d. none of these
4. Stock- based sauces is used to create;
a. Casserole c. soups
b. Desserts d. gravies
5. A derivative sauce from Hollandaise is;
a. chevon c. supreme
b. white sauce d. béarnaise
6. Sweet and sour sauce are based on which mother sauce?
a. Tomato –based c. hollandaise
b. Stock-based d. vinegar and oil
7. A small sauce creates from a tomato –based sauce is;
a. Béchamel c. sweet and sour
b. Orange d. barbecue
8. Is béchamel a white sauce.
a. Maybe c. true
b. False d. none of these
35
9. A marinade is a sauce used to flavour meals by soaking . What
sauce is this based on?
a. vinegar and oil c. tomato
b. stock- based d. white sauce
10. A cook which specialises in making sauce;
a. saucier c. sauce masseur
b. sauce master d. sauce maker
11. How do you store a sauce;
a. Cover the tap of the sauce with plastic wrap the
surface of the sauce ,then store in refrigerator
b. air tight container
c. in the refrigerator
d. it can be left out and doesn’t need to be refrigerated
12. Oil – and vinegar sauce use the same basic ingredients as
vinaigrettes
a. oil, vinegar, and pepper
b. oil, acidic liquids and seasoning
c .vinegar and ginger sauce
d. oil and garlic
13. classical sauces that are the basis for most other sauces;
a. king sauces c. master sauces
b. mother sauces d. hierarchy
14. What is the purpose of making sauce;
a. add texture , visual appeal, moistener
b. add moist
c. texture, body, color
d. adds flavor
15. A thick pureed sauce made from vegetables or fruit called coulis
can be used:
a. pureed sauce c. flavor enhancement
b. an added nutrients d. thickener
36
What I Have Learned
Give one type of sauce that you know. Describe it briefly and
write how it is being prepared by completing the following.
_______________________________________________________________
_______________________________________________________________
2. This type of sauce is ____________________________________________
_______________________________________________________________
_______________________________________________________________
3. This type of sauce is being prepared by:
a. _____________________________________________________________
b. _____________________________________________________________
c. _____________________________________________________________
d. _____________________________________________________________
e. _____________________________________________________________
37
What I Can Do
On your notebook list down all the tools, Ingredients, and
Procedure in preparing a Bechamel Sauce. Follow the format below.
38
Assessment
Post test.
Multiple choice:
Direction:
Choose the letter of the best answer. Write the chosen letter
on a separate sheet of paper.
1. classical sauces that are the basis for most other sauces;
a. king sauces c. master sauces
b. mother sauces d. hierarchy sauce
2. A derivative sauce from Hollandaise is;
a. chevon c. supreme
b. white sauce d. bearnaise
3. Is béchamel a white sauce,
a. Maybe c. true
b. False d. none of the above
4. A marinade is a sauce used to flavour meals by soaking them,
What sauce is this based on?
a. vinegar and oil c. tomato-base
b. stock- based d. white sauce
5. Which of the following is a clear soup?
a. bisque c. cream
b. bouillon d. puree
6. What substance is added to give taste to the food?
a. decoration c. seasoning
b. flavouring d. thickening
7. Sauce made by forming an emulsion with fat such a
margarine, butter or salad oil and egg.
a. brown sauce c. hollandaise sauce
b. butter sauce d. tomato sauce
8. A kind of sauce made from melted butter or margarine to which
seasoning are added.
a. brown sauce c. hollandaise sauce
b. butter sauce d. tomato sauce
9. A roux –based sauce made with margarine or butter, flavour,
And brown stock.
a. brown sauce c. hollandaise sauce
b. butter sauce d. tomato sauce
10. Oil – and vinegar sauce use the same basic ingredients as
Vinaigrettes.
a. oil, vinegar, and pepper
b. oil, acidic liquids and seasoning
c. vinegar and ginger sauce
d. oil and garlic
39
11. What utensil is appropriate in serving hot soup?
a. bowl c. soup bowl
b. basin d. tray
12. Sauce made from a blend of salad oil, vinegar and seasoning.
a. brown sauce c. tomato sauce
b. butter sauce d. white sauce
13. Sauce made with tomatoes and seasoned with spices and
herbs.
a. brown sauce c. hollandaise sauce
b. butter sauce d. tomato sauce
14. Sweet and sour sauce are based on which mother sauce?
a. Tomato –based c. hollandaise
b. Stock-based d. vinegar and oil
15. A small sauce creates from a tomato –based sauce is;
a. Béchamel c. sweet and sour
b. orange d. barbecue
40
Additional Activities
Activity 1.
Let us determine how much you already know about Presenting
Starch and Cereal dishes. Take this activity.
Activity 1.A
Arrange the following steps chronologically. Use A for the
first step, B for the second and so on. Write your answer in your
notebook.
41
Lesson
Accompaniments
4
What I Know
Pre-test.
Multiple Choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Which of following food item can be stored in the refrigerator for 2
Or 3 days?
a. cooked pasta c. fresh pasta
b. dried pasta d. frozen pasta
42
3. This problem is usually encountered when using acid or acid
Ingredients such as lemon in vinegar.
a. scorching c. thinning gel
b. skin formation d. weak gelling
4. Which of the following tool is used for separating coarse particles
Of flour, baking powder, and powdered ingredients
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
5. Which of the following sources of starch is rarely used in
manufacturing food starch?
a. cassava c. potato
b. corn d. rice
6. Which of the following is suggested if you will hold pasta for
cooking?
a. cook pasta ahead of time and chill
b. drain and add sauce
c. drain toss with a small amount of oil cover and hold
in warmer
43
13. Which of the following is not a factor to consider in salad
preparation ?
a. contrast and harmony of colors
b. quality of ingredients
c. arrangement of food
d. proper food combinations
14. How food items are placed on a dish in order to maximize
its appeal.
a. framing c. arrangement
b. texture d. plating
15. The overall plan for food plating will look like?
a. design c. taste
b. shape d. texture
44
What’s In
Score Criteria
Created an album of 20
pictures of food
5 accompaniments in very
attractive manner.
Created an album of 16-19
pictures of food
4 accompaniments in attractive
manner.
Created an album of 10-15
pictures of food
3 accompaniments in simple
manner.
Created an album of 6-9
pictures of food
2 accompaniments in simple
manner.
Created an album of 6 pictures
of food accompaniments in a
1
disorganized manner.
45
Sauce
What’s New s
,Garni
shes
What is It
46
Desserts and Sweet accompaniments
• Almond and orange cake
• Amaretto cream
• Amaretto cream tart with caramelized banana
• Amaretto torte with sweet cherry compote
• Angel cake with strawberries
. What’s More
Multiple Choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on
A separate sheet of paper.
1. Which of this is not a category of soup garnishes?
a. garnishes SERVED WITH the soup
b. garnishes on top of the soup
c. garnishes with soup inside
d. garnishes in the soup
2. Which of the following is a sample of continental breakfast.
a. eggs and pancakes c. fruit cake
b. vegetables d. cheese
3. It is additional food items that are served with the main dish.
a. Accompaniments c. plating
b. Sauce d. garnishes
4. The main objective offering of accompaniments is;
47
b. Color d. shape and height
48
What I Have Learned
You are now ready to apply important learning’s from lesson 4, the
better way to strengthen the value of accompaniments of food.
A. Put down your greatest concern about accompaniments of food.
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
B. What do you wish you have done? Use the stem, I wish , I could.
Relate
your answer to those in exercise A.
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
B. Write down your plan of action for the three concerns listed in A.
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
49
What I Can Do
50
Assessment
Post test
Multiple Choice:
Direction:
Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Which of following food item can be stored in the refrigerator for 2
Or 3 days?
a. cooked pasta c. fresh pasta
b. dried pasta d. frozen pasta
2. This results when there is too much liquid in relation to starch?
a. scorching c. thinning gel
b. skin formation d. weak gelling
3. This problem is usually encountered when using acid or acid
Ingredients such as lemon in vinegar.
a. scorching c. thinning gel
b. skin formation d. weak gelling
4. Which of the following tool is used for separating coarse particles
Of flour, baking powder, and powdered ingredients
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
5. Which of the following sources of starch is rarely used in
manufacturing food starch?
a. cassava c. potato
b. corn d. rice
6. What tool is used in preparing cake mixtures, salads, creams and
sauces?
a. mixing bowl c. sifter
b. wire whip d. wooden spoon
7. A tool used for handling hot foods.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
8. A tool used to scrap extra mixtures of butter , sugar and egg from
The sides of the mixing bowl.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
9. Which of the following should be practiced when using cutting
board to reduce the spread of bacteria.
a. use separate chopping board for different kinds of food.
b. keep separate chopping board for your meat and your
vegetables.
c. clean the chopping board before using
d. scrape chopping board before using
51
10. Which of the following is suggested if you will hold pasta for
cooking?
a. cook pasta ahead of time and chill
b. drain and add sauce
c. drain toss with a small amount of oil cover and hold in
warmer
d. under cook slightly the pasta
11. Which of the following tool is used for testing the tenderness of
meat and blending other ingredients with flour.
a. measuring spoon c. tong
b. rubber scraper d. blending fork
12. Which of the following guidelines is not included in making
vegetable salad?
a. cooked to firm ,crisp texture and good color
b. cooked until completely tender and overcooked
c. thoroughly drained and chilled before using
d. marinated or soaked in a seasoned liquid
13. Which of the following is not a factor to consider in salad
preparation ?
a. contrast and harmony of colors
b. quality of ingredients
c. arrangement of food
d. proper food combinations
14. What food items are placed on a dish in order to maximize its
Appeal?
a. framing c. arrangement
b. texture d. plating
15.The overall plan for food plating will look like?
a. design c. taste
b. shape d. texture
52
Additional Activities
Activity
Show that you learned something by doing this activity. Write Your
answer in your notebook.
53
Answer Key
1
.
54
D
P
O
References:
BOOKS
Technical- Vocational- Livelihood
Home Economics
COOKERY (Anecita S. Kong and Anecita P. Domo) (pages: 99-
104)
INTERNET
https://savvytokyo.com, Technical-Vocational-livelihood
https//en.m.wikipedia.org
Prezi.com gimmesomeoven.com escoffieronline.com
www.abie2learn.com
55
For inquiries or feedback, please write or call: