1st Quarter: Prepare Egg, Cereal, and Starch Dishes

Preparing and Cooking Egg Dishes

Given the different recipes in preparing and cooking egg dishes, perform each of the activity and you will be
evaluated using a rubric.
Scrambled Eggs
Tools and Equipment Needed:
• stainless bowl• fork or egg beater• sauté pan, steam kettle or tilting skillets

Ingredients Needed:
• 30 Eggs
• 1 tbsp/15g salt
• 1 tsp/2g ground pepper
• 5 floz./50mL water or milk (optional)
• 2 ½ floz./75 mL clarified butter or oil

Procedure:
1. Collect equipment and food items.
2. Break eggs into a stainless steel bowl and beat until well blended. Season with salt and pepper.
3. Add small amount of milk or cream about 1 to 1 ½ tsp., if desired.
4. Heat butter in a small sauté pan or heat nonstick pan over medium heat and add butter or oil, tilting the pan to coat the
entire surface. The pan should be hot but not smoking.
5. Pour the egg mixture into the pan.
6. Cook over low heat, stirring frequently with the back of the fork or wooden spoon until the eggs are soft and creamy.
7. Remove the eggs from the heat when fully cooked, but still moist.
8. Serve at once.

Your performance will be rated using the scoring rubric below:

Evaluate your finished product and performance using the score sheet.
Very Good Good Fair Poor
(4) (3) (2) (1)
A. Products
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the ingredients.
b. Learner uses only the proper and needed utensils and dishes.
c. Learner uses time-saving techniques and devices
2. Cleanliness and sanitation
.a. Learner is well-groomed and properly dressed for cooking, uses a clean apron, hairnet,
hand towels and pot holders
b. Learner observes proper sanitary handling of food.
2. Conservation of Nutrients
.a. Learner follows proper preparation and cooking procedure
a. Learner followed the recipe correctly
Score= (Maximum of 46 points)
Remarks
 Baked Lasagna

Given the needed tools and equipment, prepare and present Baked Lasagna following the recipe below:

Ingredients:
• ¾ lb. ricotta cheese
• 2 tbsp. parmesan cheese, grated
• 1 pc egg
• salt to taste
• pepper to taste
• 1 lb. lasagna
• 6 cups meat sauce
• ¾ lb. mozzarella cheese, shredded
• 4 tbsp. parmesan cheese, grated

Procedure:
1. Mix the ricotta, parmesan and eggs then season to taste with salt and pepper.
2. Cook lasagna noodles. Lay them out in a single layer on oiled sheet pans.
3. Ladle a little meat sauce into the pan. Spread it across the bottom.
4. Arrange a layer of noodles in the pan. Add a layer of ricotta mixture, a layer of noodles, a layer of sauce and
a layer mozzarella.
5. Continue making layers of noodles, ricotta, sauce and mozzarella until all ingredients are used. Top with
parmesan cheese.
6. Bake at 375°F (190°C. for about 30-45 minutes. Cover lightly with foil, then remove after 15 minutes of
baking time.

Your performance will be rated using the scoring rubric below:

Evaluate your finished product and performance using the score sheet.
Very Good Good Fair Poor
(4) (3) (2) (1)
B. Products
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the ingredients.
b. Learner uses only the proper and needed utensils and dishes.
c. Learner uses time-saving techniques and devices
2. Cleanliness and sanitation
.a. Learner is well-groomed and properly dressed for cooking, uses a clean apron, hairnet,
hand towels and pot holders
b. Learner observes proper sanitary handling of food.
2. Conservation of Nutrients
.a. Learner follows proper preparation and cooking procedure
a. Learner followed the recipe correctly
Score= (Maximum of 46 points)
Remarks
 2nd Quarter: Prepare Vegetable and Seafood Dishes
Glazed Sweet Potatoes
Tools and Equipment Needed:
• pan
• ladle
• knife
• chopping board
• baking pan

Ingredients:
• 1.8 kg sweet potatoes
• 6 tbsp.water
• ¾ c light corn syrup or maple syrup
• 6 tbsp. brown sugar
• 8 tbsp. orange juice
• 2 tbsp. lemon juice
• 2 tbsp. butter
• ½ tsp cinnamon
• 1/8 tsp ground cloves
• ¼ tsp salt

Procedure:
1. Scrub sweet potatoes. Boil or steam until tender. Do not overcook.
2. Spread the potatoes on a sheet pan to cool.
3. Peel the potatoes when they are cool enough to handle. Cut into uniform pieces. Arrange in a buttered
baking pan.
4. Place water, syrup and sugar in a saucepan. Stir over heat until sugar is dissolved. Add remaining
ingredients and boil mixture to form heavy syrup.
5. Pour syrup over potatoes.
6. Bake at 350°F until potatoes are thoroughly cooked and glazed, about 45-60 minutes.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing and cooking glazed sweet potatoes and performs
the skill very satisfactorily without supervision and with initiative and adaptability to problem
situations.
3 Follows correctly the procedures in preparing and cooking glazed sweet potatoes and performs
the skill satisfactorily without assistance or supervision
2 Follows correctly the procedures in preparing and cooking glazed sweet potatoes with minor
errors and performs the skill satisfactorily with some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking glazed sweet potatoes and
performs the skill unsatisfactorily.

.
Prepare and present creatively a Stir Fried Mixed Vegetables applying your own presentation design. Follow the
procedures and ingredients given.
Stir Fried Mixed Vegetables
Tools and Equipment Needed:
• pan
• mixing bowl
• ladle
• chopping board
• knife
• plate for serving

Ingredients:
• 350 g Chinese cabbage, cut into chunks
• 8 dried black mushrooms, cut julienne
• 4tbsp.carrots, cut julienne
• 4tbsp baby corn, drained
• 4 scallions, cut into shreds
• 4tbsp oil
• garlic cloves, crushed
• slices ginger root
• ½ t salt
• 12tbsp water or chicken stock
• 1/8 c cornstarch
• 12tbsp water, cold
• ½ t sesame oil

Procedure:
1. Heat oil in a wok.
2. Add garlic.
3. Add ginger and salt.
4. Add cabbage and stir fry.
5. Add the remaining vegetables except shredded cabbage. Continue to stir fry for 1 -2 minutes, then add
shredded cabbage.
6. Add the stock, soy sauce, and cook until vegetables are crispy.
7. Mix cornstarch with cold water, then stir into vegetables to thicken the sauce.
8. Stir in the sesame oil and serve at once.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing, cooking and presenting stir fried vegetables and
performs the skill very satisfactorily without supervision and with initiative and adaptability to
problem situations.
3 Follows correctly the procedures in preparing, cooking and presenting stir fried vegetables and
performs the skill satisfactorily without assistance or supervision
2 Follows correctly the procedures in preparing, cooking and presenting stir fried vegetables with
minor errors and performs the skill satisfactorily with some assistance and/or supervision.
1 Was not able to follow the procedures in preparing, cooking and presenting stir fried vegetables and
performs the skill unsatisfactorily.
Perform the given recipe. Your performance will be rated using the given rubric below.
Cooking fish or shellfish by deep frying using the standard breading procedure
Tools and Equipment Needed:
• stove
• mixing bowls
• ladle
• refrigerator
• baking sheet
• food tong

Ingredients:
• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 3/4 tsp table salt
• 1/2 tsp powdered white pepper
• 1/3 tsp cayenne pepper (optional)
• 1/4 tsp garlic salt
• 2 tbsp. peanut oil
• 1 large egg
• 1 tsp cool tap water

Procedure:
1. Use a small bowl and prepare an egg wash by mixing 1 large egg with 1tsp of water.
2. In another bowl, place the cornmeal, flour, salt, pepper, cayenne pepper, garlic salt, and blend well.
This breading recipe will cover about 2 pounds of fillets.
3. Rinse the fillets and pat dry, then place them into the refrigerator for about 30 minutes.
4. Place the fillets in the egg wash, then the breading mix before placing them on the prepared cookie sheet.
5. Prepare the cookie sheet by spreading the peanut oil evenly on the sheet.
6. The oven should be pre-heated to 375. Cook the fillets 5 minutes on each side.
4 Can perform the skill without supervision and with initiative and adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or supervision.
2 Can perform the skill satisfactorily but requires some assistance and/or supervision.

Your performance will be rated using the scoring rubric below:

4 Can perform the skill without supervision and with initiative and adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or supervision.
2 Can perform the skill satisfactorily but requires some assistance and/or supervision.
1 Can perform parts of the skill satisfactorily, but requires considerable assistance and/or supervision
 3rd Quarter: Prepare Stocks, Sauces and Soups, Poultry and Game Dishes
CREAM OF POTATO SOUP
Tools and Equipment
• casserole• gas or electric stove• knife• chopping board• strainer• saucepot• measuring cup• measuring spoon
• wooden spoon• soup ladle

Ingredients:
• ½ cup chopped bacon
• ¾ kg potatoes
• 3 cups water
• 2 bulbs onions, chopped
• 1 whole chicken bouillon cube
• 2 cups hot water
• ¼ cups butter
• ¼ tsp pepper
• 2 tbsp all-purpose flour
• ½ tsp. salt
• 1½ c all-purpose cream
Procedure:
1. Cook bacon until crispy. Cool and set aside, peel potatoes and cut into cubes;place in a saucepot and add water and
chopped onions. Bring to a boil and cook until potatoes are tender. Remove potatoes and sear the broth.
2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth and stir until dissolved. Add the
hot water. Place cooked potatoes in blender in 2 batches, adding ¾ cup of the potato-chicken broth with each batch.
Cover and blend for 1 minute or until smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt and pepper. Add all-purpose cream at once. Stir while cooking until slightly
thickened and bubbly. Cook for 1minute more. Stir until heated through. If necessary, stir in additional milk to make the
desired consistency. Serve with sprinkled bacon bits.

Your performance will be rated using the scoring rubric below:

Evaluate your finished product and performance using the score sheet.
Very Good Good Fair Poor
(4) (3) (2) (1)
C. Products
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the ingredients.
b. Learner uses only the proper and needed utensils and dishes.
c. Learner uses time-saving techniques and devices
2. Cleanliness and sanitation
.a. Learner is well-groomed and properly dressed for cooking, uses a clean apron, hairnet,
hand towels and pot holders
b. Learner observes proper sanitary handling of food.
2. Conservation of Nutrients
.a. Learner follows proper preparation and cooking procedure
a. Learner followed the recipe correctly
Score= (Maximum of 46 points)
Remarks
 CREAMY CARROT SOUP
Tools and Equipment
• casserole• stockpot with cover• gas or electric stove• knife• chopping board• measuring cup
• measuring spoon• wooden spoon• soup ladle

Ingredients
• 22 grams butter
• 1 medium onion, chopped
• 3 strips bacon, chopped
• 600 grams carrots, cubed
• 1 pc small chicken cube
• ½ cup cream
• dash salt/pepper

Procedure:
1. Melt butter in a large saucepan, add onion and bacon, stir constantly over heat
until onion is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil, reduce heat,
cover, simmer for about 30 minutes or until carrots are tender. Remove
saucepan from heat.
3. Blend or process mixture in several batches until smooth.
4. Return mixture to pan, stir in cream, reheat, and stir constantly without boiling.
5. Season with salt and pepper. Serve hot

Your performance will be rated using the scoring rubric below:

Evaluate your finished product and performance using the score sheet.
Very Good Good Fair Poor
(4) (3) (2) (1)
D. Products
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the ingredients.
b. Learner uses only the proper and needed utensils and dishes.
c. Learner uses time-saving techniques and devices
2. Cleanliness and sanitation
.a. Learner is well-groomed and properly dressed for cooking, uses a clean apron, hairnet,
hand towels and pot holders
b. Learner observes proper sanitary handling of food.
2. Conservation of Nutrients
.a. Learner follows proper preparation and cooking procedure
a. Learner followed the recipe correctly
Score= (Maximum of 46 points)
Remarks
 Italian Chicken Roll-Ups
Tools and Equipment:
• casserole• gas or electric stove• knife• chopping board• measuring cup• measuring spoon• wooden spoon• frying pan

Ingredients:
• 8 boneless skinless chicken breast
halves (4 ounces each)
• 8 thin slices (4 ounces) ham
• 4 slices cheese, halved
• 2/3 cup seasoned bread crumbs
• 1/2 cup grated cheese
• 1/4 cup minced fresh parsley
• 1/2 cup milk
• cooking spray

Procedure:
1. Preheat oven to 425°.
2. Flatten chicken to 1/4-in. thickness.
3. Place a slice of ham and half slice of provolone cheese on each piece ofchicken.
4. Roll up from a short side and tuck in ends; secure with a toothpick.
5. In a shallow bowl, combine crumbs, Romano cheese and parsley.
6. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
7. Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray.
8. Bake uncovered for 25 minutes or until meat is no longer pink.
9. Remove toothpicks.
Evaluate your finished product and performance using the score sheet.
Very Good Good Fair Poor
(4) (3) (2) (1)
E. Products
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the ingredients.
b. Learner uses only the proper and needed utensils and dishes.
c. Learner uses time-saving techniques and devices
2. Cleanliness and sanitation
.a. Learner is well-groomed and properly dressed for cooking, uses a clean apron, hairnet, hand
towels and pot holders
b. Learner observes proper sanitary handling of food.
2. Conservation of Nutrients
.a. Learner follows proper preparation and cooking procedure
a. Learner followed the recipe correctly
Score= (Maximum of 46 points)
Remarks
 Quarter 4: Prepare and Cook Meat
Roasted Meat
Tools and Equipment Needed:
• knife• chopping board• roasting pan• rack• oven• pan• serving plate

Materials/ingredients needed:
• meat (any kind)
• seasoning
• brown stock
• mirepoix

Procedure:
1. Collect all equipment and food supplies. Use roasting pans that have low side and just large enough to hold the roast.
2. Prepare a trim meat for roasting.
3. Season meat several hours or the day before.
4. Place meat fat side up on a rack in the roasting pan.
5. Place meat in preheated oven.
6. Roast to desired doneness.
7. Remove roast from oven and let stand in a warm place for 15-30 minutes.
8. Prepare pan gravy from drippings by:
• degrees pan used in roasting meat
• add mirepoix and let brown
• deglaze with brown stock
• simmer for desired time
• strain and skim fat
9. Slice roast meat across the grain and serve with gravy

Your performance will be rated using the scoring rubric below:

Evaluate your finished product and performance using the score sheet.
Very Good Good Fair Poor
(4) (3) (2) (1)
F. Products
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
2. Palatability
a. The dish tastes delicious.
b. The dish tastes just right.
3. Nutritive value
a. The dish is highly nutritious.
B. Procedures
1. Use of Resources:
a. Learner keeps working table orderly while preparing the ingredients.
b. Learner uses only the proper and needed utensils and dishes.
c. Learner uses time-saving techniques and devices
2. Cleanliness and sanitation
.a. Learner is well-groomed and properly dressed for cooking, uses a clean apron, hairnet, hand
towels and pot holders
b. Learner observes proper sanitary handling of food.
2. Conservation of Nutrients
.a. Learner follows proper preparation and cooking procedure
a. Learner followed the recipe correctly
Score= (Maximum of 46 points)
Remarks
Prepared by: Wenely I. Cuares Noted by: Ma. Liza T. Bandola, Ph.D.

Teacher 1 School Head