UNIVERSITY of CAGAYAN VALLEY

Balzain Campus, Tuguegarao, City

Name of Student
Section
Subject: Technology and Livelihood Education (TLE -1)
MODULE NO. 1 Prelim Term
TITLE/TOPICS: 1. FOOD and SERVICE
 Basic Cooking
 Cooking Native Delicacies
 Basic Baking-Breads and Pastries
 Baking Cakes and Cookies
11. HOME MANAGEMENT BUSINESS
* Basic Concepts in Housekeeping
*Waste Management and Recycling
OVERVIEW/INSTRUCTION:
Technology and Livelihood Education (TLE) demonstrates basic
understanding of the fundamental competencies that a teacher education student ought to possess
through learning and understanding the relevance of the course, explaining Key concepts relative
to the course, and exploring career opportunities.
LEARNING OUTCOMES:
The students demonstrate an understanding of the five common
competencies that a BEED Teacher student of TLE-1 students ought to possess: 1). Knowledge
of the use of Tools, equipment, and paraphernalia; 2). Maintenance of tools, equipment, and
paraphernalia; 3) performance of mensuration and calculation; 4). Interpretation of technical
drawings and plans; 5). The practice of occupational Health and Safety Procedures (OHSP).
LEARNING OBJECTIVES: At the end of the of the lesson, the learners be able to:
 Explain basic concepts in cookery.
 Identify and differentiate the different methods of cooking.
 Use the table of weights and measures accurately.
 Apply cooking principles correctly.
 Generate a business idea that relates with a career choice in cookery.
 Prepare tools and equipment for specific baking purposes.
 Demonstrate the application of marketable.
 Apply the basic concepts and principles in waste management.
  Identify approaches that can be taken to lessen waste production.
LEARNING ACTIVITIES:
The basic concepts and principles in cooking, which are essential in producing marketable meal
products be discuss that include methods of cooking, food preparation terms and techniques.
Methods of Cooking ---In cooking good results will eventually produce once the method/s are
done correctly and properly.
 Roasting
 Frying
 Pan-frying
 Deep-fry
 Boiling
 Stewing
 Steaming
 Broiling
 Sauteing
 Baking
FOOD PREPARATION TERMS AND TECNIQUES
A cook should be familiar with the following cooking terms and techniques.
 Blend
 Chop
 Marinate
 Dissolve
 Truss
 Cream
 Whip
 Stir
 Blanch
 Mince
TABLE WEIGHTS and MEASURES and SUBSTITUTION for INGREDIENTS
As an expert or a beginner cook must know all of the following to avoid spoilage and wastage
of food, which then can increase production and ensure success in food business.
Ingredients stated in recipe Substitutes.

1 tablespoon all-purpose flour ½ tbles. Cornstarch, potato starch, rice starch,

1/2 arrow root starch or 2 tbs. quick-cooking
 tapioca
1 tbs. cornstarch 2 tbs. all-purpose flour

1 cup cake flour, sifted 7/8 cup all-purpose flour, sifted

1 cup honey 1 ¼ cups sugar plus ½ cup liquid
1 cup sugar granulated 1 1/3 cups brown sugar, lightly packed, 1 ½
cup sugar powdered
1 ounce chocolate 3 tbs. cocoa plus 1 tbs. fat
1 cup butter 1 cup margarine,7/8 to 1 cup hydrogenated fat
plus ½ tsp fat, 7/8 cup lard plus ½ tsp salt, 7/8
cup rendered fat plus ½ tsp salt
1 cup coffee cream (20) % 3 tbs butter plus about 7/8 tsp salt
1 cup heavy cream (40) % ¼ cup butter plus ¾ cup milk
1 cup whole milk 1 cup reconstituted nonfat dry milk plus 2 ½
tsp butter or margarine, 1/2/ cup evaporated
milk plus ½ cup water, ½ cup sifted dry
whole milk powder plus 7/8/cup water
1 cup milk 3 tbs sifted nonfat dry milk powder plus 1 cup
water, 6 tbs sifted nonfat dry milk crystals
plus 1 cup water
1 cup buttermilk or sour milk 1 tbs vinegar or lemon juice plus enough
sweet milk to make 1 cup (let stand for 5
minutes), 1 ¾ tsp cream of tartar plus 1 cup
sweet milk
1 tsp baking powder ¼ tsp baking soda plus ½ cup fully soured
milk or lemon juice used with sweet milk to
make ½ cup, ¼ tsp baking powder plus ¼ to
½ cup molasses, ¼ tsp baking soda plus 5/8
tsp cream of tartar
1 tbs active dry yeast 1 package (7) grams dry yeast or 1
compressed yeast cake
s1 whole egg 2 egg yolks or 3 tbs thawed frozen egg, 2 ½
tbs. sifted dry whole egg powder plus 2 ½ tbs
lukewarm water
1 egg yolk 1 1/3 tbs frozen egg yolk, 2 tbsp sifted dry
egg yolk powder plus 2 tsp water
1 egg white 2 tbs frozen egg white, 2 tbs sifted dry egg
white powder plus 2 tbs. water
1 canned tomato about 1 1/3 cups fresh tomatoes simmered ten
minutes

These are the basic cooking requirements that enlighten one’s interest in cooking to ensure better
skills in the preparation of food and or meal/s.
LESSON 2 Principles o Cooking
The basic principles of cooking should be strictly followed to produce salable meals.
*Poultry----These refers to chicken and other birds that are usually mainstay in everyday meals
at home or any convenient places where foods ae available for market.
Principles of poultry cookery
 The poultry should be dried thoroughly before cooking to ensure that it
browns quickly and evenly when frying.
 Low moderate heat
 Raw poultry may harbor harmful bacteria like salmonellas.
 Cooked poultry should be served /eaten immediately after cooking.
 Basting can be done to improve the taste and flavor of poultry meat.
 Mature birds are best cooked in moist heat; for young birds -dry heat.

Parts of poultry *
*white meat
* dark meat
* entrails
Principles of Meat Cookery---- Whether quickly grilled or stir fried or long simmered for rich
flavor, meat extends itself to a never ending variety.. Some cuts of meat need further preparation,
depending on how they are cooked.
 Dry heat or oven roasting is best suited to tender cuts of meat.
 Tough meats should be cooked using moist heat or with liquid at low
temperature.
 Meat should not be removed from its wrapping to avoid microbial
contamination.
 Meat should be cooked thoroughly since it contains high levels of parasites.
 Pot roasting
Fish and Seafood Cooking----The natural moisture of fish and seafood should be retained, and it
should not be overcooked.
Principles of Cooking Fish and Seafood
 Most fish have scales.
 Fat fish like Tanique is usually desirable for baking and broiling.
 Lean fish as hasa-hasa is best cooked by moist heat.
 Fish should be cooked in a least possible time to prevent moisture loss and
retain its flavor.
 All kind of seafood cook quickly.
 Steaming is the most simple and ideal method of cooking fish and seafood.
 The flesh of raw fish is translucent.
Vegetable Cookery----There are array of vegetables at present. To enjoy their flavor, fresh
vegetables are often best prepared and served simply.
Principles of Cooking Vegetables.
 Vegetables should be washed just before they are cooked.
 Wash vegetables before paring or cutting.
 Cooked vegetables until tender; do not overcook.
 Used a large sharp knife in chopping vegetables.
 Be sure the water is boiling before dropping the vegetables.
 Should vegetables be pared, be sure to remove the skin a thinly as possible?
 Serve vegetables as soon as they are cooked for appeal and nutrition.
 Food preferences of the customers
Menu Pattern
Steps in Meal Preparation
*Decide on the kind of menu or recipes for the occasion.
*Take note of the ingredients.
*Make a list of the ingredients and equipment needed.
*Make a market list.
*Make a work schedule for the preparation.
*Prepare the meal.
*Serve the meal.
*Evaluate prepared meals in terms of appearance, taste. And time of preparation.

Food Safety
Preventing Contamination---There are preventive measures to minimize the risk of food
contamination and mishandling of food.
Proper Storage of Food ----Food may be stored in an open shelf, kitchen cabinets, refrigerators
and or freezers.
Proper Handling of Food-----Food should be handled under the most sanitary conditions since
they will be eaten by humans. A cook or kitchen staff should be conscious of personal hygiene.
He/she follow some guidelines:
 Wash hands before handling food.
 A sick cook or kitchen staff should never handle or prepare food.
 Wear proper cooking outfit.
  Avoid wearing jewelry.
 Do not sneeze or cough near the food.
 Apply the two-spoon method in tasting (one spoon will pour the food to the
spoon for tasting.
Lesson 4. COSTING of MEALS
1. How can you produce quality meals?
2. Quantifying a Recipe (Expanding or Enlarging a Recipe).
3.Portion Control----This refer to the control of serving sizes and the quantity of food served to
each customer. Portion sizes are decided according to:
* Number of courses offered for a meal.
*Size of the serving dish or plate.
*Type of customer.
*Pricing structure.
Portion sizes can be controlled by:
 Buying the required ingredients.
 Training the staff how to control portion or serving sizes.
 Using appropriate utensils like measuring cups, scoops, ladles, etc.
Costing a Recipe ---In costing a recipe consider in the computation for each cost of recipe. The
following steps are as follows:
1. List all the ingredients and the quantities used in the standardized recipe.
2. The cost of each ingredient can be calculated using the following formula:
Ingredient cost=quantity of ingredient required/unit size purchased x cost of unit.
3. Total the cost of the ingredients used. This will give the food cost of the recipe.
4. Determine the cost of each serving or portion by using the following formula:
Portion Cost= total cost of ingredients/number of portions/servings.
5. Determine the percentage markup to arrive at the selling price. If the expected food cost
percentage markup is 45 % then it is:
Equivalent amount =cost per saving x percentage markup
Selling Price= equivalent amount + cost per portion
In a food business operation, the cost of production, such as labor costs and utilities, should be
included to determine the selling price of menu items.
LESSON 5 Process and Delivery of Prepared Meals
Chefs, cooks, and food managers have the responsibility of making sure that after a food or
meal is prepared, it is safely held, transported, delivered, and served to the customer.
Two Basic Delivery Systems
1. Centralized Delivery System
2. Decentralized Delivery System
Chapter 2—COOKING NATIVE DELICACIES
This chapter deals with native delicacies in the different regions, their unique ingredients and
tedious preparation to produce marketable native products for an enterprising entrepreneur.
LESSON 1. Native Delicacies from Different Regions
A. Basic Ingredients in the Preparation of Native Delicacies
B. Some Regional Native Delicacies in the Philippines:
* Bicol Region---pastillas de juli, suman cassava, masapan de biko
* Batangas-------pilipit, espasol
* Ilocos Region: bibingka, tupig, kalamay
*Pangasinan: tupig, bucayo (variety), puto
*Mountain Province: kalamay, bibingka, sweet potato delicacies
*Pampanga: tibok-tibok, mocha, espasol, turones
* Bulacan: suman sa lihia, biko, maja blanca
* Cavite/Quezon: ube halaya, suman, uraro, broas and espasol
* Cebu: ohaldres, otap, torta cebuana
* Iloilo: suman sa ibos, biko, puto, barquillos, butterscotch
*Mindanao: kalamay, durian, sweets

LESSON 2. Galapong Native Delicacies

A. Forms of Galapong
B. Preparing Galapong
C. Characterestics of Native Delicacies Made from Galapong
LESSON 3. Marketing Native Delicacies
Native delicacies are very easy to prepare sinc most of them are prepared in the
traditional kalan, kawali, kawa, or palayok that is usually covered with banana leaves.
A. Management of Marketing Native Delicacies
* Record keeping.
* Accurate costing of the recipe
The following formula can be applied:
1. Selling Price=Total cost of ingredients +50% of the total cost of ingredients/Number of yields.
The 50% can be the markup and can include the packaging materials, labor, and energy
consumed.
2. Should the packaging materials, labor, and energy consumed be excluded, just add the total
cost of ingredients and follow the formula. An entrepreneur is free to assign a percentage
markup but within the bounds of reasonable and affordable pricing.

Chapter 3 Basic Baking -Breads and Pastries

Lesson 1. The Ingredients and Their Functions
Applying the basic concepts and principles underlying the process and delivery in baking and
essential to producing marketable products.
A. Ingredients in Baking
1. Flour
* Bread flour
* * Cake flour
* All-purpose flour
* Other kinds of flour
+ Self-rising flour
+ Rye flour

2. Care and Storage of Flour

 + flour should be stored in a ventilated room free from insects and rodents.
+ keep flour at least 20.3 cm off the floor to help maintain good circulation.
+ flour should be kept away from products with strong aromas such as spices and
onions.
+ use the “oldest” flour first. Remember that it is “first in, first out.”
+flour should be kept in a dry tin or glass container in a cool dry place.
B. Shortening
* Effects of shortening on Baked Products.
1. it surrounds the gluten in the dough; it shortens the strands and makes it more tender
product.
2. It makes the product lighter with greater volume.
3. it oils the structure of the product, so it is easier to chew and to swallow.
4. It helps prolong the shelf life of baked products.
C. Desirable Qualities of Shortening
* Plasticity
* Waxiness
* Pleasant odor
* Pleasant flavor
D. Kinds of Shortening
C. Sugar
* Kinds of Sugar
* Effects of Sugar in Baking
D. Liveners
* Kinds of Leavening Agent
+ Air work as a livener
*Steam
+ Chemical leavening agent as: baking soda and baking powder

 Yeast
 Two types of commonly used yeast: as Compressed yeast and dry yeast.
E. Liquids
F. Eggs
G. Flavorings and Spices as: Salt, chocolate and cocoa, fruit flavor and spices
Lesson 2. Baking Tools and Baking Methods
A. Baking Tools and Utensils
* Spiral whisk
* Electric hand mixer
* Pastry or biscuit cutters
* Rolling pin.
* pastry blender
*Cooling rack
*Baking tins.
*Spatula
* Sifter or sieve
* Measuring cups
* Measuring spoons
* Mixing bowls
* Pastry brush

 Utility tongs
 Wooden spoons
B. Baking Methods and Techniques
The appearance and character of the final products are affected by mixing specific
ingredients. Mixing methods that have been developed for efficiency and convenience are the
following:
1. sifting
2. creaming
3. cutting in
 4. folding
5. cutting and folding
6. beating
7. kneading
8. whipping
9. stirring
10. scalding
C. How to make a cake mixture by the creaming method.
1. Cream the fat and sugar using either (a) a wooden spoon or (b) a cake mixer
2. Beat the egg lightly. Add th beaten egg a little at a time to the creamed mixture. Beat well
after each addition.
3. Lightly fold in the flour using a metal spoon. Do not stir or beat the mixture.
Lesson 3. Baking Breads and Pastries
A. Kinds of dough
B. Methods of Mixing dough
C. Principle to Follow in Bread Making
D. Different Stage of Bread Making
E. Pies and Pastries
* Important rules in making pie crust
* Decorative Pie Crust Edges
--Forked Edge
--Rope Edge
--Fluted edge
--Scalloped Edge
Chapter 4. Baking Cakes and Cookies
Lesson 1. Preparation and Baking of Cakes
Learning to make perfect cakes and cookies can be one of the greatest pleasures and
achievements of baking specially to make business out of it.
A. Success factors in Cake Baking
 B. Test to Check if a Cake is Cooked.
C. Removing a Cake from the Pan
D. Kinds of Cakes
E. Mixing Methods for Shortened cakes
F. Characteristics of a well-baked foam chiffon type of cake
Lesson 2. Frosting, Icing, and decorating Cakes
Cakes are usually served during special occasions. Acquiring skills in baking would
allow a future entrepreneur to engage in a profitable business.
a. Kinds of frosting and icing
b. Frosting Cakes
c. Decorating cakes
Lesson 3. Baking Cookies
a. Kinds of Cookies
b. Proper Storing of Cookies
c. Success factors in Cookie Baking
11. HOME MANAGEMENT BUSINESS
Chapter 1 Basic Concepts in Housekeeping
Lesson 1 Definition and Scope of Housekeeping
1. Types of Housekeeping
2. Commercial housekeeping
3. Scope of Housekeeping Maintenance
4. Standards of Ideal Housekeeping
Research and do further readings on the different basic concepts of housekeeping. Note also the
importance of each concepts.
Lesson 2. Cleaning as a Housekeeping Activity
Lesson 3. Cleaning Products and Equipment
Research on tips and cleaning standards including equipment’s needed.
Chapter 2. Housekeeping as a Business
Lesson 1. Entrepreneurial Competencies
Lesson 2. Housekeeping as a Service Business
Research on guidelines in starting a housekeeping business as well as some competencies of
entrepreneurs and its risks.
Chapter 3. Waste Management and Recycling
Lesson 1. Waste Management
Lesson 2. Recycling
Research on the different waste production and its waste management to lessen the production of
waste.
Do further readings on the approaches to waste management.
Research on Waste Management Hierarchy
Research on the Ecological Management Act of 2000
References; Bernardino, Josephine C. Technology and Livelihood Education I. Quezon city;
Phoenix Publishing House, Inc.,2005
Jeraza, Aileen et al. Filipino Kitchen Library. San Juan: Books for Pleasure,1998