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Cookery – Grade 10, Quarter 3– Module 1: Mise ‘en Place, First Edition, 2020, 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., Published by the Department of Education Division of Pasig City, Development Team of the Module, Writer, , : Ester M. Eva, , Editors, , : Jerwina V. See, , Reviewers, , : Levan A. Mendoza (Technical), , Illustrator, , : Edison P. Clet, , Layout Artist, , : Edison P. Clet, , Management Team, , : Ma. Evalou Concepcion A. Agustin, OIC-Schools Division Superintendent, Dr. Carolina T. Rivera, OIC-Assistant Schools Division Superintendent, Dr. Manuel A. Laguerta, Chief – Curriculum Implementation Division, , Education Program Supervisors, Librada L. Agon EdD (EPP/TLE/TVL/TVE), Liza A. Alvarez (Science/STEM/SSP), Bernard R. Balitao (AP/HUMSS), Joselito E. Calios (English/SPFL/GAS), Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports), Wilma Q. Del Rosario (LRMS/ADM), Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang), Perlita M. Ignacio PhD (EsP), Dulce O. Santos PhD (Kindergarten/MTB-MLE), Teresita P. Tagulao EdD (Mathematics/ABM), , Printed in the Philippines by Department of Education – Schools Division of, Pasig City, , 2

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Cookery 10/, Food Technology 10, , 10, , Quarter 3, Self-Learning Module 1, Mise ‘en Place, Tools, Utensils and Equipment Used in, Preparing Seafood Dishes., , 3

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Introductory Message, For the Facilitator:, Welcome to the Cookery/Food Technology 10 Self-Learning Module on Tools,, Utensils and Equipment Used in Preparing Seafood Dishes., This Self-Learning Module was collaboratively designed, developed and, reviewed by educators from the Schools Division Office of Pasig City headed by its, Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A., Agustin, in partnership with the City Government of Pasig through its mayor,, Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K, to 12 Curriculum using the Most Essential Learning Competencies (MELC) in, developing this instructional resource., This learning material hopes to engage the learners in guided and, independent learning activities at their own pace and time. Further, this also aims, to help learners acquire the needed 21st century skills especially the 5 Cs, namely:, Communication, Collaboration, Creativity, Critical Thinking, and Character while, taking into consideration their needs and circumstances., In addition to the material in the main text, you will also see this box in the, body of the module:, , Notes to the Teacher, This contains helpful tips or strategies, that will help you in guiding the learners., , As a facilitator you are expected to orient the learners on how to use this, module. You also need to keep track of the learners' progress while allowing them, to manage their own learning. Moreover, you are expected to encourage and assist, the learners as they do the tasks included in the module., , 4

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For the Learner:, Welcome to the Cookery/Food Technology 10 Self-Learning Module on Tools,, Utensils and Equipment Used in Preparing Seafood Dishes., 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 material while being an, active learner., This module has the following parts and corresponding icons:, , Expectations - This points to the set of knowledge and skills, that you will learn after completing the module., Pretest - This measures your prior knowledge about the lesson, at hand., Recap - This part of the module provides a review of concepts, and skills that you already know about a previous lesson., , Lesson - This section discusses the topic in the module., , Activities - This is a set of activities that you need to perform., , Wrap-Up - This section summarizes the concepts and, application of the lesson., Valuing - This part integrates a desirable moral value in the, lesson., Post test - This measures how much you have learned from, the entire module., , 5

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EXPECTATIONS, At the end of this session, the students should be able to;, A. Identify tools, utensils and equipment in preparing seafood dishes;, B. Prepare tools, utensils and equipment in preparing seafood dishes based on, standard; and, C. Value the importance of proper tools, utensils and equipment used in preparing, dishes., , PRETEST, I. Multiple Choice., Direction: Read the following statement carefully and choose the word that has, described. Write the letter of your answer on your test answer sheet., , 1. A mutli-purpose type of knife used to perform many different, , kitchen tasks., A. Butcher knife, C. Cleaver knife, B. Chef knife, D. Utility knife, 2. Durable board made of wood, plastic or hard on which to place material, for cutting, chopping and slicing in food preparation., A. Emery board, C. Cutting board, B. Utility Tray, D. Mixing bowl, 3. Type of knife that comes in 4 and 7 inches in length, also known as mini, chef’s knife., A. Butcher knife, C. Cleaver knife, B. Chef knife, D. Utility knife, 4. Kind of blade utilized for isolating meat from bone, making filet fish, and, cutting up meat., A. Chef knife, C. Fillet knife, B. Boning knife, D. Clam knife, 5. Is a deep bowl that is particularly well suited for mixing ingredients, together in., A. Emery board, C. Cutting board, B. Utility Tray, D. Mixing bowl, , 6

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II. Identification., Directions: Identify the following tools, utensils and equipment and write your, answer on your test booklet., , 1., , 4., , 2., , 5., , 1., 2., 3., , RECAP, I. Fill-in the blank to complete the statement., , 1. Meat products must be stored in a ____________ to avoid food spoilage and, contamination., 2. When buying meats, you should first consider the __________., 3. When storing goods, __________ is your primary consideration when storing, goods., 4. The most common method of preserving meat is ______________., 5. Chicken breast belongs to ____________type of meat., , 7

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, , LESSON, Tools, Utensils and Equipment Used in Preparing Fish, and Seafood Dishes, Chef’s Knife- A mutli-purpose type of knife used to, perform many different kitchen tasks. It can be used for, mincing, slicing, and chopping vegetables, and cutting., Utility Knife- type of knife that comes in 4 and 7, inches in length, also known as mini chef’s knife. It is, available in straight or serrated blade which is good for, cutting vegetables and meat., Boning Knife- kind of blade utilized for isolating meat, from bone, making filet fish, and cutting up meat. It is, likewise can be utilized instead of a paring blade for, stripping and cutting vegetables., Cleaver- it is the biggest and heaviest kind of blade in, the kitchen. It has wide and heavy sharp edge and is, valuable for beating cooked or uncooked meat, poultry, and fish, and pulverizing garlic., Fillet knife- this edge is progressively thin, expected to, cut small fish cuts in a versatile way., , Clam Knife- a kitchen utensil that is utilized to open, hard shell of a shellfish so as to get the meat out. this, blade has adjusted, short cutting edge inclined edge, that can be embedded into the firmly shut shell., Oyster Knife- this knife is shorter and sturdier, with a, pointed tip for boring into the shell hinge to pop it, open., Kitchen Shears- a pair of scissor specifically made for, food preparation that can used also for cutting and, trimming fins and tails of fish., , 8

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A turner is used to turn or flip cooked food, , A grater, also known as shredder, is a kitchen utensil, used to grate foods into fine pieces., , A kitchen utensils that is most used to strain liquids, away from other ingredients and sift fine ingredients, away from larger ingredients usually made from, materials such as metal, nylon or cloth., A mixing bowl is a deep bowl that is especially, appropriate for mixing ingredients together in. These, come in numerous materials, for example, hardened, steel, earthenware, glass, and plastic., Cutting Board- durable board made of wood, plastic or, hard on which to place material for cutting, chopping, and slicing in food preparation., Utility Trays. A kitchen utensil made to help, organize other kitchen utensils, create supplies,, apparatuses and other things. Normally made of sturdy, light and materials, for example, plastic or hard elastic,, aluminum and stainless and is perfect to fit in the, drawers., Frying pan- also known as skillet. It is a flatbottomed pan used for frying, searing, and browning, foods., Stock pot is generally used to make stock or broth,, which can be the reason for cooking increasingly, complex menus. It is a wide pot with a level base,, straight sides, a wide opening to the full width of, the pot, two handles on the sides, and a lid with a, handle top., Steamer- also known as a steam cooker. It is used to, cook food by steaming method., , 9

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Grill- an equipment used for grilling fish, seafood ,, meat and vegetable dishes. Grills use charcoal or wood,, propane gas and power to prepare the food. Utilizing, wood or charcoal makes smoke and changes the aroma, of the food., Microwave oven - a kitchen equipment that warms, and prepares food by the use of radiation in the, electromagnetic range in a short period of time and, keep up the nutrients in food., Gas Stove- a fundamental kitchen equipment that, needs to control the warmth after turning on a burner, or the stove in preparing food., Oven- a chamber or compartment used for cooking,, baking, heating, or drying food., , Freezer- is a storage for big items that needs to be, frozen like meat, solidified fruits and vegetables, ice, cream, and bread, just as extras, for example, soup,, bean stew, meals, and heated products for longer times, and prevent food spoilage and contamination., A refrigerator is a machine for keeping beverages and, nourishments chilled or cold to delay time span of, usage or prevent food breakdown., , ACTIVITIES, I. Identification. Identify the following tools, utensils and equipment. Write your, answer on your test booklet., , 1., , 2., , 3., , 4., , 5., , 10

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II. Crossword Puzzle, , WRAP – UP, Directions: Answer briefly., Situation 1- Your are tasked to prepare Bangus with Tausi for your family dinner, for today. What are the tools and utensils you need to prepare? Enumerate., Answer:__________________________________________________________________________, __________________________________________________________________________________, Situation 2- Properly cut and sliced meat, fish and vegetables is required in, preparing any dish. How are you going to achieve proper or neat cuts and slices for, you dishes?, Answer:__________________________________________________________________________, __________________________________________________________________________________, Situation 3- One of the standard in the kitchen is to use different cutting boards for, meats or fish and fruits or vegetables. Why it is important NOT to use one chopping, board for all ingredients needs to chop or cut?, Answer:__________________________________________________________________________, ________________________________________________________________________________, , 11

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VALUING, 1. Why it important to to use right tools, utensils and equipment in preparing, dishes? Give atleast 3 reasons., ___________________________________________________________________, ___________________________________________________________________, ___________________________________________________________________, , POST TEST, I. Multiple Choice., Directions: Read the following statement carefully and choose the word that has, described. Write the letter of your answer on your test answer sheet., 1. A pair of scissor specifically made for food preparation that can used also, for cutting and trimming fins and tails of fish., A. Kitchen shears, C. Peeler, B. Can opener, D. Strainer, 2. A kitchen utensil used to grate foods into fine pieces., A. Kitchen shears, C. Mixing bowl, B. Grater, D. Strainer, 3. An equipment used for grilling fish, seafood , meat and vegetable dishes, A. Grill, C. Freezer, B. Steamer, D. Refrigerator, 4. A storage for big items that need to be frozen., A. Grill, C. Freezer, B. Steamer, D. Refrigerator, 5. A machine for keeping beverages and nourishments chilled or cold to, delay time span of usage or prevent food breakdown., A. Grill, C. Freezer, B. Steamer, D. Refrigerator, II.Name the following tools, utensils and equipment. Write your answer on your test, booklet., 1., , 4., , 2., , 5., 12, , 3.

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KEY TO CORRECTION, Pre-test, , Post-test, , II., , II., , I., , II., , 1. B, , 1. oyster knife, , 1. A, , 1. stock pot, , 2. C, , 2. clever knife, , 2. B, , 2. fillet knife, , 3. D, , 3. grill, , 3. A, , 3. turner, , 4. B, , 4. strainer, , 4. C, , 4. refrigerator, , 5. D, , 5. Kitchen shears, , 5. D, , 5. utility knife, , Recap, , Activities, , 1. Freezer, , I., , 2. Quality, , 1. Gas stove, , 3. Expiration, , 2. Clam knife, , 4. Freezing, , 3. Steamer, , 5. White, , I. Crossword Puzzle, , 4. Boning knife, 5. Grill, , 1. Refrigerator, , 8. Kitchen shears, , 2. Freezer, , 9. Turner, , 3. Oven, , 10. Clam knife, , 4. Boning knife, , 11. Fillet knife, , 5. Mixing bowl, , 12. Steamer, , 6. Cleaver, , 13. Cutting board, , 7. Kitchen shears, , 14. Frying pan, , 13