Technology &

Livelihood Education
First Quarter: Module 5
Perform Mise En Place (ED)
TLE-HECK10CD-If-5
Technology and Livelihood Education - Grade 10
Alternative Delivery Mode
Quarter 1: Module 5 - Perform Mise En Place (ED)
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 book 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

Secretary : Leonor Magtolis Briones
Undersecretary : Diosdado M. San Antonio

Development Team of the Module

Writer: Adelaida B. Castro

Language Reviewer: Jessica S. Roldan
Content Editors: Yolanda A. Narciso
Crescencia R. del Rosario
Illustrator : Adelaida B. Castro
Layout Artist : Angelito M. De Jesus

Management Team
Gregorio C. Quinto, Jr., EdD
Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD

Education Program Supervisor-LRMDS

Agnes R. Bernardo, PhD

EPS-Division ADM Coordinator

Joel I. Vasallo, PhD

EPS-Technology and Livelihhood Education

Glenda S. Constantino
Project Development Officer II

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management And Development System (LRMDS)
Capitol Compound, Guinhawa St. City of Malolos, Bulacan
Email Address: [email protected]
 10

Technology &
Livelihood Education
First Quarter: Module 5
Perform Mise En Place (ED)
TLE-HECK10CD-If-5
Introductory Message
For the Facilitator,

Welcome to the Technology and Livelihood Education 10 Project CAP-LRE

Alternative Delivery Mode (ADM) Module on Prepare Mise En Place (ED).
This module was collaboratively designed, developed and reviewed by
educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic constraints in
schooling.
This learning resource hopes to engage the learners into
guided and independent learning activities at their own pace and time.
Furthermore, this also aims to help learners acquire the needed 21st
century skills 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 Prepare Mise En Place (ED).

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. Furthermore, you are
expected to encourage and the learners as they do the tasks included in the module.

For the Learner:

Welcome to the Technology and Livelihood Education 10 Project CAP-LRE

Alternative Delivery Mode (ADM) Module on Prepare Mise En Place (ED).
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.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in
the module.
This part includes an activity that aims to
check what you already know about the
What I Know
lesson to take. If you get all the answers
correctly (100%), you may decide to skip
this module.
1
 What’s In
This is a brief drill or review to help you link the
current lesson with the previous one.

In this portion, the new lesson will be introduced

What’s New
to you in various ways; a story, a song, a poem, a
problem opener, an activity or a situation.

This section provides a brief discussion of the

What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent practice

What’s More to solidify your understanding and skills of the topic.
You may check the answers to the exercises using
the Answer Key at the end of the module.

This includes questions or blank sentence/

What I Have Learned
paragraph to be filled in to process what you
learned from the lesson.

This section provides an activity which will help you

What I Can Do transfer your new knowledge or skill into real life
situations or concerns.

Assessment
This is a task which aims to evaluate your level of
mastery in achieving the learning competency.

In this portion, another activity will be given to you

Additional Activity to enrich your knowledge or skill of the lesson
learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module, you will also find:

References- This is a list of all sources used in developing this module.

2
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

What I Need to Know

Cereals are usually starchy pods or grains. It is the most important

group of food crops in the world named after the Roman goddess of
harvest, Ceres. Starch is the second most abundant organic substance
on earth. It is found in all forms of leafty green plants, located in the
roots, fruits, or grains.

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

1. identify the tools and equipment needed in preparing cereals and
starch dishes;
2. distinguish and prepare ingredients according to standard recipes;
3. familiarize with starch properties and reactions; and
4. explain the functions of starch and application in Filipino dishes.

3
 What I Know

Let us determine how much you already know about preparing and cooking
cereals and starch dishes.
Directions: Read and analyze each statement carefully. Write the letter of your
answer on your answer sheet. A long bond paper must be used in
answering this activity and do not forget to write your name and the
date of its accomplishment.
1. It can be stored in the refrigerator for 2 or 3 days.
a. cooked pasta c. fresh pasta
b. dried pasta d. frozen pasta
2. FIFO stands for ___________
a. fan in fan on c. first in first out
b. first in fight out d. fit in fit out
3. This problem can be reduced by covering the container of the starch gel with a
waterproof cover.
a. scorching c. thinning of gel
b. skin formation d. weak gelling
4. This can be avoided by temperature control and constant stirring so the starch
granules would not settle at the bottom of the cooking pan.
a. scorching c. thinning of gel
b. skin formation d. weak gelling
5. It is a long chain-like molecule, sometimes called the linear fraction, and is
produced by linking together 500 to 2, 000 glucose molecules which contributes
to the gelling characteristics of cooking and cooling starch mixtures.
a. amylopectin c. dextrin
b. amylose d. mucin
6. This problem is usually encountered when using acid or acidic ingredients such
as lemon or vinegar.
a. scorching c. thinning of gel
b. skin formation d. weak gelling
7. This is the result when there is too much liquid in relation to the starch.
a. scorching c. thinning of gel
b. skin formation d. weak gelling
8. The following are examples of starchy foods EXCEPT
a. arrowroot c. potato
b. beet d. tapioca
9. This refers to the starch which was originally derived from its plant source.
a. artificial starch c. natural starch
b. modified starch d. purified starch
10. What kind of starch can be separated from grains and tubers by a process
called wet milling?
a. artificial starch c. natural starch
b. modified starch d. purified starch

4
11. It is a classification of starch that has been altered physically or chemically, to
modify one or more of its key chemicals and/or physical property.
a. artificial starch c. natural starch
b. modified starch d. purified starch
12. It is used for scraping off mixtures of butter, sugar, and egg from the sides of
the mixing bowl.
a. fork c. spoon
b. spatula d. tong
13. The following pasta has an ideal time of 10 minutes to make it “al dente”,
except for this dish:
a. lasagna c. rigatoni
b. linguine d. spaghetti
14. It is an Italian phrase that means “to the tooth”.
a. al dente c. roux
b. mise en place d. slurry
15. This problem is due to ungelatinized starch.
a. raw starch flavor c. thinning of gel
b. scorching d. weak gel

What’s In

Hello Class! I am Ma'am Liza,

your teacher in-charge in Cookery 10.
Let's have a short tour of our kitchen and
look for a tools needed in cooking food.
Enjoy and have fun!

Directions: After a short tour to your kitchen, answer

the followiing questions. Write your
answer on a separate sheet of paper.

1.What is the significance of knowing the different

tools and equipment needed in preparation and
cooking of food?

2.Why such tools must be used according to its

function?

5
 Look around your kitchen! Identify the different tools and equipment used in
the preparation of cereals and starch dishes. Write your answer in a separate sheet
of paper.

Tools Equipment
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Good job! Now, let me see if you
were not just able to identify it, but may I
know if you are aware of its uses.

Common kitchen tools

Uses
& equipment

1. colander

2. tong

3. oven

4. mixing bowl

5. wire whip

6
 What’s New

Prepare Cereals and Starch

Tools and Equipment Needed

The success of cooking starch and cereal dishes depends on the proper
tools and equipment used in the preparation of food. The preparation of these
dishes requires the various tools and equipment below. Each tool must be
used according to its function.

1. mixing bowl – used when preparing cake mixture, salads, creams, and sauces
2. sifter – used for separating coarse particles of flour, sugar, baking powder, and
powdered ingredients to retain finer textures
3. wire whip – used for beating egg whites, egg yolk, creams and mayonnaise
4. wooden spoon – used for mixing creams, butter, and for tossing salads
5. slotted spoon – used to separate solid particles from soup; also for stirring
purposes, such as making egg white fine in texture for bird‘s nest soup and
mock nido soup
6. blending fork – used for testing the tenderness of meat, combining big cuts
and particles of meat and vegetables, and for blending other ingredients with
flour
7. rubber scraper – used for scraping off mixtures of butter, sugar, and egg from
the sides of the mixing bowl
8. strainer – used for separating liquids from fine or solid food particles, such as
coco cream from coconut and tamarind extract
9. tongs – used for handling hot foods
10. measuring cups – used for measuring dry and liquid ingredients
11. measuring spoon – used for measuring dry and liquid ingredients which
require a little amount
12. sauce pan and pots – used for cooking meat and fish dishes with gravy and
sauce
13. kettle and rice cooker – used for cooking rice and other foods
14. pressure cooker – used for tenderizing or cooking meat, chicken, and other
grains or legumes, such as mongo and white beans in lesser time
15. double boiler – used for preparing sauces which easily get scorched when
cooked directly on the stove
16. steamer – used for cooking food by steaming
17. colander - a perforated bowl of varying sizes made of stainless steel,
aluminum or plastic, used to drain, wash, or cook ingredients from liquid
18. canister - a plastic or metal container with a lid that is used for keeping dry
products
19. butcher knife – used for cutting, sectioning, and trimming raw meats
20. channel knife – a small hand tool used generally in decorative works such as
making garnishes

7
 What Is It
Directions: Identify the namefood in the picture. Write your answer on a separate
sheet of paper.

How are these made? One of the food present here is the spaghetti, as
most of the Filipinos know this Italian dish. Its primary ingredient is the pasta. Pasta
is typically, made from unleavened dough of a durum wheat flour mixed with water
or eggs and formed into sheets or various shapes, then cooked in boiling water. The
other two remaining foods are French fries and pizza which are made from starch.

Cereals are usually starchy pods or grains. Cereal grains are the most
important groups of food crops in the world named after the Roman goddess
of harvest, Ceres. Rice, wheat and corn are the three most cultivated cereals
in the world. Starch on the other hand, exists in nature as the main
component of cereals and tubers. In manufactured and processed foods, it
plays an obvious role in achieving the desired viscosity in such products as
cornstarch pudding, sauces, pie fillings, and gravies.
Starch is the second most abundant organic substance on earth. It is
found in all forms of leafy green plants, located in the roots, fruits or grains.
Many of the food staples of man throughout the world are basically starchy
foods, such as rice, corn, cassava, wheat, potato and others. Starch is the
source of up to 80% of calories worldwide. Besides this significant role,
starches have been used in food manufacture, cosmetics, pharmaceuticals,
textiles, paper, construction materials, and other industries.

Sources of Starch
The parts of plants that store most starch are seeds, roots, and tubers.
Thus, the most common sources of food starch are:
• cereal grains, including corn, wheat, rice, grain, sorghum, and oats;
• legumes; and
• roots or tubers, including potato, sweet potato, arrowroot, and the tropical
cassava plant (marketed as tapioca)

8
Common Source of Manufactured Starches are named after its plant
Food Starch sources
1. corn • corn starch from corn
2. potato • rice starch from rice
3. tapioca (cassava) • tapioca from cassava

Classification of Starch
1. Native or Natural Starch refers to the starch that is originally derived from its
plant source.
2. Modified Starch the starch that has been altered physically or chemically, to
modify one or more of its key chemicals and/or physical property.
3. Purified starch may be separated from grains and tubers by a process called
wet milling. This procedure employs various techniques of grinding, screening,
and centrifuging to separate the starch from fiber, oil, and protein.

Functional Properties of Starches

Starch plays various roles in food, It is typical multi-tasker. The following
functions are some of its roles in foods we love!
1. Thickeners in gravies, sauces and pudding. It absorbs water and become a gel
when cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Flavor carriers– its ability to trap oils and fats, which absorb flavoring substances
more efficiently.

Starches are added to processed meats (luncheon meats, hot dogs,

sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute. The quality
characteristics of the starch itself depends upon which role or function it was used.
Cereal. Cereal is any grain that is used for food. Grains especially whole
grain contained calories. These are very important nutrients that can significantly
contribute to our health. You should include at least four servings from this food
group each day.

Cereal-processed food:
1. Whole grain cereal is a grain product that has retained the specific
nutrients of the whole, unprocessed grain and contains natural
proportions of bran, germ and endosperm.
2. Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and
iron.
3. Restored cereal is the one made from either the entire grain or portions
of one or more grains to which there have been added sufficient amounts
of thiamine, niacin, and iron to attain the accepted whole grain levels of
these three nutrients found in the original grain from which the cereal is
prepared.

9
 Cereals provide the body with:
1. Carbohydrates 5. Minerals
2. Protein 6. Water
3. Fat 7. Cellulose or roughage
4. Vitamins
Nutritional Significance of Noodles and Pasta or Alimentary Paste

The physiological function of noodles and pasta

will depend on its starch and other constituents. Since
it is basically a starchy food, the nutritional significance
discussed for starches also applies. In addition to
starches, including noodles and pasta may contain
other fibers and some proteins and fat as well.

Nutritive value of pasta: Examples of Dried Noodles and Pasta

• Water • Macaroni
• Protein • Miki
• Fat • Spaghetti
• Carbon • Chicken Mami
• Calcium • Pancit Canton
• Phosphorous • Linguini
• Iron • Bihon
• Thiamin • Lasagňa
• Riboflavin • Sotanghon
• Niacin • Miswa

DID YOU KNOW...

Why there is a Black Pasta? It is made from a pasta dough
(typically from durum wheat semolina flour) that has ink from squid
or cuttlefish mixed into it. The ink both colors and flavors the pasta.

What’s More
Independent Activity 1: Name that tool !
Directions: Identify the following tools and equipment.

1. 2. 3.

_________________ _________________ _________________

10
 4. 5. 6.

_________________ _________________ _________________

7. 8. 9. 10.

_____________ _____________ _____________ _____________

Independent Assessment 1
Directions: Identify the tool or equipment that is being asked from the statement
descriptions below. Chose your answer from the box and write in your
answer to its corresponding number. Write your answer in a sheet bond
paper. Do not forget to write your name and the date of its accomplishment.

WORD BANK
canister double broiler measuring spoon
mixing bowl pressure cooker rubber scrapper
sauce pan steamer strainer
wire whip

1. Cylindrical or round container, typically made of metal used for storing dry
ingredients.
2. A utensil consisting of two pots, one of which fits partway into the other.
3. An airtight pot in which food can be cooked quickly under steam pressure.
4. Used to measure an amount of an ingredient, either liquid or dry.
5. Cooking utensil that features a narrow handle on one end and wire loops joined
together at the other.
6. Type of sauce pan in which food can be steamed.
7. A large bowl in which ingredients are mixed for the purpose of preparing food.
8. A deep cooking vessel with a handle and sometimes a lid, used for boiling,
stewing and making sauces.
9. Used for scraping, a tool that has a small handle and a metal or plastic blade.
10. A device having holes punched in it or made of crossed wires for separating
solid matter from a liquid.

11
Independent Activity 2
Directions: Think of your favorite pasta dishes: Write the ingredients, tools needed
and the way you cook it. (15pts.) Write your answer on a separate
sheet of paper.

Pasta Dish Ingredients Tools

1.

2.

3.

4.

5.

Independent Assessment 2
What kind of Starch is it?
Directions: Below are foods containing starch. Write the letter NS if it
contains Natural Starch, MS for Modified Starch and PS for
Purified Starch. Write your answer in short bond paper.

1. chips ________
2. sweet potato ________
3. oats ________
4. instant pudding ________
5. candy ________
6. canned soups ________
7. low fat ice cream ________
8. tapioca powder ________
9. corn starch ________
10. arrowroot ________

12
Independent Activity 3
Directions: Match the function of starch in Column A with its application in Filipino
dishes in Column B.
Column A Column B
1. stabilizing A. kare- kare
2. moisture retaining B. bread pudding
3. diluent C. ukoy
4. coloring D. chicken nuggets
5. coating E. cooked dressing
6. ducting F. cream fillings
7. thickening G. pandesal
8. gelling H. espasol
9. binding I. cupcake
10. filling J. lechon sauce
Independent Assessment 3
SEARCH for a “STARchy” food!
Directions: Below is the list of starchy foods that can be found in the grid of letters.
Search and encircle those following words. It can be horizontal, vertical,
diagonal, across or reverse in direction.

arrowroot beans bread butternut cake

cereals chips corn oats pasta peas
popcorn potato pudding rice tapioca

P O T A T O H C L A Z A L O V U I L T V
E F A I T H L A M T G I E E N O C E A C
A O A D R I N K L O L O G G A R L U P E
S A T I V E C E I C K E N G Y O P T I W
W E P Y O O J E S U C O R N O P O P O M
I M Y R E E D W R D O F I I P O P P C T
J U M B O X S O P L O R Z Z L A R G A O
L O E J K T H E G H K L E E S I M N G P
P U D D I N G D D A Y C E R E A L S G O
F O I L K U L I K L O O P I L O V E Q P
M E U R C Y L I N E N D L U R E N Y L C
I L M O P A R R O W R O O T S O R C A O
J E S U A Y O U A R E P G O E O D H L R
E N D U R E S F L O R E V E N R F I I N
B R E A D C A L O R I P A S T A G P T A
W R D O H S Y O U A R W U G R H G S Y P
I K L G I K L B U T T E R N U T R L U P
C B K E K L O O P I R I C E M A R L U Y
V A L B U M E N D W R D O F E D W R D O
O A T S U S B E A N S O F I B L I P S O
13
 What I Have Learned
Let‘s proceed to
knowing what you have
learned from our lessons.
! Goodluck.
t u l a tions
ra the
Cong rmount
su the
You sment in tion.
s c
asse More se
t’s
Wha

Directions: Supply the missing word/s in the paragraph. Write your answer on a
separate sheet of paper.

I learned that…
Cereals are usually starchy (1)______ and (2) ________.
Cereal grains are the most important group of (3)___________in
the world.(4) _______, (5) _______ and (6) ________ are the
three most cultivated cereals. Starch is the second most
abundant (7) ____________ on earth. Commonly found in
all forms of (8)__________ plants, located in the (9) ______,
(10)________ and (11)________. The resistance to flow, increase
in thickness or consistency is one of the starch reaction, called
(12) ____________ while the sum of changes that in the first
stage of heating of starch granules is called (13) __________.
Starch plays various roles in food, they are (14) __________ in
gravies, sauces and pudding. Starch is also being added to
processed meats such as luncheon meat, hotdog, and
sausages as (15) _______________.
I also learned that starch and cereals are very
valuable and can contribute a great deal to our health.

14
 What I Can Do

Directions: Make a photo album on cereals and starch dishes, using an old
magazines or picture. It should contain a minimum of 10 pages and
maximum of 15 pages. Label each creative presentation of dishes. Your
output will be rated using the scoring rubric below.
Your answer will be rated using the scoring rubric below.

SCORE CRITERIA
Done creatively and neatly showing much relevance to the given
5
task
4 Done creatively and neat enough with relevance to the given task
3 Done creatively and neat enough but no relevance to the given task
2 Done simply and neat enough but not so relevant to the given task

1 Done poorly with erasures and irrelevant to the given task

Assessment

Directions: Read and analyze each statement carefully. Write the letter of your
answer on your answer sheet. A long bond paper must be used in
answering this activity and do not forget to write your name and the
date of its accomplishment.

1. It can be stored in the refrigerator for 2 or 3 days.

a. cooked pasta c. fresh pasta
b. dried pasta d. frozen pasta
2. FIFO stands for ___________
a. fan in fan on c. first in first out
b. first in fight out d. fit in fit out
3. This problem can be reduced by covering the container of the starch gel with a
waterproof cover.
a. scorching c. thinning of gel
b. skin formation d. weak gelling
4. This can be avoided by temperature control and constant stirring so the starch
granules do not settle at the bottom of the cooking pan.
a. scorching c. thinning of gel
b. skin formation d. weak gelling

15
5. It is a long chain-like molecule, sometimes called the linear fraction, and is
produced by linking together 500 to 2, 000 glucose molecules which contributes
to the gelling characteristics of cooking and cooling starch mixtures.
a. amylopectin c. dextrin
b. amylose d. mucin
6. This problem is usually encountered when using acid or acidic ingredients such
as lemon or vinegar.
a. scorching c. thinning of gel
b. skin formation d. weak gelling
7. This is the result when there is too much liquid in relation to the starch.
a. scorching c. thinning of gel
b. skin formation d. weak gelling
8. The following are examples of starchy foods EXCEPT
a. arrowroot c. potato
b. beet d. tapioca
9. This refers to the starches as originally derived from its plant source.
a. artificial starch c. natural starch
b. modified starch d. purified starch
10. What kind of starch can be separated from grains and tubers by a process
called wet milling.
a. artificial starch c. natural starch
b. modified starch d. purified starch
11. It is a classification of starch that has been altered physically or chemically, to
modify one or more of its key chemicals and/or physical property.
a. artificial starch c. natural starch
b. modified starch d. purified starch
12. It is used for scraping off mixtures of butter, sugar, and egg from the sides of
the mixing bowl.
a. fork c. spoon
b. spatula d. tong
13. The following pasta has an ideal time of 10 minutes to make it “al dente”,
except for this dish:
a. lasagna c. rigatoni
b. linguine d. spaghetti
14. It is an Italian phrase that means “to the tooth”.
a. al dente c. roux
b. mise en place d. slurry
15. This problem is due to ungelatinized starch.
a. raw starch flavor c. thinning of gel
b. scorching d. weak gel

16
 Additional Activity

Goodluck! Class…bear in min

d that
you don’t need to buy materi
als in doing
your activity, just be creative and
resourceful.

Directions: Collect at least 20 different Filipino recipes where starch plays a

various roles, like thickening, binding, moisture retainer etc. and
compile it using any kind of paper, any decorating materials, glue, and
coloring materials.

Your output will be rated using the scoring rubric below.

SCORE CRITERIA
Properly compiled recipes of starch and cereal dishes in a very
5 attractive manner. (20 recipes)
Properly compiled recipes of starch and cereal dishes in an
4 attractive manner. (16-19 recipes)
Properly compiled recipes of starch and cereal dishes in an
3 attractive manner. (19-15 recipes) .
Properly compiled recipes of starch and cereal dishes in simple
2 manner. (6-9 recipes)
Properly compiled recipes of starch and cereal dishes in
1 disorganized manner. (less than 6 recipes)

17
 18
Independent Assessement 3
P O T A T O H C L A Z A L O V U I L T V
E F A I T H L A M T G I E E N O C E A C
A O A D R I N K L O L O G G A R L U P E
S A T I V E C E I C K E N G Y O P T I W
W E P Y O O J E S U C O R N O P O P O M
I M Y R E E D W R D O F I I P O P P C T
J U M B O X S O P L O R Z Z L A R G A O
L O E J K T H E G H K L E E S I M N G P
P U D D I N G D D A Y C E R E A L S G O
F O I L K U L I K L O O P I L O V E Q P
M E U R C Y L I N E N D L U R E N Y L C
I L M O P A R R O W R O O T S O R C A O
J E S U A Y O U A R E P G O E O D H L R
E N D U R E S F L O R E V E N R F I I N
B R E A D C A L O R I P A S T A G P T A
W R D O H S Y O U A R W U G R H G S Y P
I K L G I K L B U T T E R N U T R L U P
C B K E K L O O P I R I C E M A R L U Y
V A L B U M E N D W R D O F E D W R D O
O A T S U S B E A N S O F I B L I P S O
Independent Activity 3 Independent Assessement 2
1. G 6. B 1. MS 6. PS
2. H 7. E 2. NS 7. MS
3. I 8. F 3. NS 8. NS
4. J 9. C 4. MS 9. NS
5. A 10. D 5. PS 10. NS
Independent Independent Assessement 1 Independent Activity 1 What I Know
Activity 1 1. Canister 1. Tong 1. A 9. C
Output may vary 2. Double boiler 2. Sauce pan 2. C 10. D
3. Pressure cooker 3.Sifter 3. B 11. B
4. Measuring spoon 4. Wire whip 4. A 12. B
5. Wire whip 5. Blended fork 5. B 13. A
6. Steamer 6. Wooden spoon 6. C 14. A
7. Mixing bowl 7. Slotted spoon 7. D 15. A
8. Sauce pan 8. Double boiler 8. B
9. Rubber scraper 9. Rubber scraper
10. Strainer 10. Colander

Answer Keys
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Assessment What I Have Learned
1. A 9. C 1. pods
2. C 10. D 2. grains
3. B 11. B 3.food crops
4. A 12. B 4.Rice
5. B 13. A 5. Wheat
6. C 14. A 6. Corn
7. D 15. A 7. Organic substance
8. B 8. Leafy greens
9. Roots
10. Fruits
11. Grains
12. Viscosity
13. Gelatinization
14. Thickeners
15. Binders
References:
Kong, Aniceta S., and Domo Anecita, Domo P., Technical Vocational Livelihood
Education - Cookery Module 2 Manual, Department of Education-Bureau of
Learning Resources (DepEd-BLR), First Edition, 2016

LNHS-TLE-Department, LM-Cookery Grade 10, Department of Education-Bureau of

Learning Resources (DepEd-BLR) Division of Bulacan, May 30, 2015

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For inquiries or feedback, please write or call

Department of Education - Schools Division of Bulacan

Curriculum Implementation Division
Learners Resources Management and Development System (LRMDS)
Capitol Compound, Guinhawa St. City of Malolos, Bulacan

Email Address: [email protected]