FATHER SATURNINO URIOS COLLEGE OF BAYUGAN, INC.

Lawaan St. Poblacion, Bayugan City, Agusan del Sur

Tel. No. (085) 303-0766 ||fsucbi@gmail.com

Basic Education Department

School Year 2020-2021

TLE 10 (HOUSEKEEPING)

Content The learner demonstrates an understanding of the concepts and

Standard underlying principles in preparing ingredients according to recipe.

Performance The learner independently prepares ingredients according to

Standard recipe.
1. Explain the characteristics of effective purchasing steps and
procedures
2. Determine the food quantity with the right price of goods
Learning
3. Develop skills in purchasing goods and products
Competencie
4. Demonstrate safety handling procedures
s
5. Show correct and proper use of recipe
6. Standardize and quantify recipes
7. List important temperatures in food preparation.
WEEK 4
1. Define purchasing
2. Determine food quantity and right food prices
3. Identify effective purchasing steps and procedures
Week 5
Learning 1. Define meal/food preparation
Targets 2. Identify food safety handling
3. Perform proper hand washing
4. Identify the seven principles of HACCP
Week 6
1. Use recipe correctly.
2. Identify standardizing facility specific recipe
3. Determine the important temperatures in food preparation.
file:///F:/K%20TO%2012%20TLE%20Curriculum%20Guide%20TG
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References
M/LM_Household_Services_Grade_10_K_to_12_B.pdf
 FATHER SATURNINO URIOS COLLEGE OF BAYUGAN, INC.
Lawaan St. Poblacion, Bayugan City, Agusan del Sur
Tel. No. (085) 303-0766 ||fsucbi@gmail.com

TLE 10 (HOUSEKEEPING)
LEARNING ACTIVITY SHEET
Week 4
Name: __________________________________________ Score: _______________
Grade and Section: _____________________________ Date: ________________
Teacher: ROSELLY D. GAVIOLA

Activity Title: Prepare Ingredients According to Recipe

Learning Target/s:
1. I can define purchasing.
2. I can determine food quantity and right food prices.
3. I can identify effective purchasing steps and procedures.

Prepare Ingredients According to Recipe

PRAYER

Lord, I know you are with me and love me.

Give me peace of mind as I prepare for this time of study.
Help me to focus on my books and notes,
keep me from all distractions so that I will make the best use
of this time that is available to me.
Give me insight that I might understand what I am studying,
and help me to remember it when the time comes.
Above all, I thank you for the ability to be able to study
and for the many gifts and talents you have given me.
Help me always to use them in such a way
that they honor you and do justice to myself.
A.MULTIPLE CHOICE
Directions: Read and analyze the statement carefully and write the letter that best describes the
statement. Write your answer before the number.
________1. The person who buys quality foods at a reasonable price
A. Manager C. Seller B. Purchaser D. Supervisor
________ 2. The following are perishable goods except one:
A. Cereals C. Meat B. Fruits D. Poultry
________ 3. These are food supplies which are ordered and delivered on a contractual basis.
A. Contract items C. Non - perishable B. Perishable D. Staple food
________ 4. One who works in food business that handles food properly following good hygiene
practices.
A. Cook C. Seller B. Food handler D. Supervisor
________ 5. A guide in cooking that tells exactly how food will be prepared.
A. Dish C. Menu B. Meal D. Recipe
________ 6. This refers to the amount of a single portion of a final product A. Ingredients C. Serving size
B. Recipe yield D. Volume of an ingredients
________ 7. These are the food items used in the recipe.
A. Ingredients C. Meal B. Dish D. Menu
________ 8. It refers to the distinctive taste of the food.
A. Color C. Palatability B Flavor & aroma D Texture
________ 9. The range of room temperature where bacteria multiply rapidly
A. 5. 32 to 60 0 C C. 10 to 48. 8 0 C B. 7. 22 to 60 0 C D. 15. 5 to 52 0 C
________ 10. Cooking method where heat is conducted without moisture and no water is added.
A. Dry heat C. Broiling and grilling B. Moist heat D. Combination method

B. QUICK WRITES Directions: Explain how different cooking methods are being done. Give at least one
dish using the cooking method shown below.
Purchasing
Purchasing of food and supplies is one of the most
important activities in home and in any food establishment. It
is defined as the process of buying the right amount of food
at the right time, from the right place and from the right
source. It is a complex and dynamic process with the goal of
securing the pre-established standards for quantity and with
economical price to meet the needs of the food service
operation.
The food purchaser must know effective purchasing
procedures to ensure that the best quality of food is bought at
a reasonable price. Food can easily become contaminated
during the various stages of the food flow from purchasing, receiving, storing,
preparation, holding, and serving. Time and correct temperatures need to be monitored
closely.
In purchasing, quality should never be sacrificed in favor of cost. Remember that
not all expensive goods, however, are necessarily of good quality.
The main objectives of an effective purchasing program are to:
 Buy the product that is best suited for the menu
 Buy the proper quantity of the item.
 Pay the proper quantity of the item.
 Deal with only reputable and dependable suppliers.

Purchasing techniques include comparative shopping, evaluation of new

products, wise judgment in timing large purchases of seasonal items and selection of
the most efficient supplier. And, a buyer must understand food specifications and
formulations, and be able to evaluate these in terms of price and quantity. Quality
grade, weight, count, contents, and packaging of the product are need to be considered
in purchasing the products.

The following are essential guidelines that you should remember for effective
purchasing activity:
1. Buy the Right Quantity.
Buy quantities based on the operation‘s needs and par stocks to avoid storage
cost, wastage, pilferage, and too much money tied up in the storeroom.
2. Buy the Right Quality.
The right quality is not always the best qualities. The right quality is that
determined by the needs of operations and communicated through food
specifications. This is what must be strictly followed and monitored.
3. Buy at the Right Price Canvass, canvass, and canvass. Do not be satisfied
with just one or two suppliers. Go out of your way to find establishments with good
prices.
4. Buy from the Right Source.
Be sure that your supplier is reputable and reliable. Their products must be safe
and come from good sources. They must also deliver what they promise within the
given period of time.
5. Buy at the Right Time.
 Observe the needs of the production area carefully. Schedule regular purchases
based on the needs. Avoid emergency purchases as this costs money. Consider
ingredients in season and delivery lead-time of suppliers. Practice ―just-in-time‖
whenever practical

Effective Purchasing Steps and Procedures

Identify needs by planning new reviewing existing menus

for each business unit of the food service organization
Determine standards of quality for each food item and
write specifications.
Estimate quantities needed.
Calculate desired inventory or stock levels for each item.
Identify the amounts to purchase by subtracting stock Figure 1:
The levels from desired quantities. basic flow of
Develop purchase orders purchasing
Conduct market research on potential vendors product activities
availability
Select and negotiate with vendors

Food purchases may be broken down into three categories: perishable foods,
semi-perishable foods , and staple or non –perishable.
1.Perishable foods are foods that deteriorate quickly. It includes meat, poultry,
seafood, fruits, vegetables, dairy products, eggs, and the like. These should be
purchased from the local market regularly to ensure freshness of supply.

2. Semi-perishable foods are foods that can be kept for a limited period of time. It can
be purchased from the local market every week. It includes potatoes and other root
crops, some varieties of banana like saba, nuts and onions, garlic and egg.
3. Staple or non-perishable foods are foods that can be kept for anunlimited period of
time. These foods do not spoil rapidly and can be purchased as:
a. Grocery items include processed/preserved food like dried or deep frozen, canned
goods and jams.

b. Contract items are food item supplies, which are ordered and delivered on a
contractual basis. These items include milk, sugar, coffee, bread, ice cream and
biscuits.

Remember: There are some perishable food and other dry products that can be
purchase as contract items but best to purchased non – perishable because it can be
kept for a long period of time.
Here are other important reminders.
1. Make an inventory of the available ingredients and supplies in your storage.
2. Classify your needs from supplier into consumable and non consumable, either wet
or dry goods. This step will help you from over tripping to the market.
3. Know the sources of wholesale buying.
4. Cooking gas should be brought separately from basic items, as their item could be
ordered by phone as scheduled. It is suggested that a standby/reserved container be
made available if needed. 5. Find out if your cold storage equipment are in good
condition to be sure that the purchased perishable goods will not be spoiled.
6. Buy supplies of fruits and vegetables which are in season.
7. Plan for sufficient food to last until the next buying activity
8. Read label to find out what you need.
9. Buy quality food for specific requirement.
10.Buy only the food needed that can be stored and used within a safe period.
11.Buy and use food when cost and time warrant their use.

Determining Food Quantity

and Right Food Prices
 Planning food for the family gives both fun and excitement. It is a rewarding
activity when members of the family appreciate and enjoy the food that you prepare for
them. So it is a challenge for you to think and decide in advance the preparation of food
intended for a certain period of time which can satisfy their food needs.
Providing varieties of food with nutritious content for family satisfaction and
spending money wisely are some of the factors to consider in planning the food
systematically.
The secret of getting the constant good taste of food is in the correct
measurement of ingredients. Hence, it is a must that one should clearly and effectively
understand the standard units of measurement, equivalents, and its possible substitute
ingredients for a certain recipe. Knowing the exact measurement of ingredients will
greatly help you determine the cost of your food and how much you can spend for it.
Sometimes ingredients are available in the packaging. You just need to know the
equivalent units of measurement in the different measuring systems, such as the
English and metric system. Exact measurement of ingredients is very important in the
kitchen. The accuracy of the measurements done guarantees success in cooking a
recipe and thus saves family budget.
TRUE OR FALSE
Directions: Write TRUE if the statement is correct; FALSE if it is not correct.
________1. Purchasing is the process of buying the right amount of food at the right
time and at the right price.
________2. Food cannot easily be contaminated during purchasing, receiving, storing,
preparing and serving of foods and supplies.
________3. Securing the pre-established standards for quantity and quality is the major
goal of planning activity.
________4. Conducting market research is the first step in purchasing activity.
________5. Buying from the right source means that the buyer should go to a reputable
and reliable source.

Directions: Discuss briefly some of the practical purchasing tips that you can give about the following
items. Put your answers in the box. The scoring rubric will be basis for evaluating your output.
Directions: Write at least three food you’ve experience to bought in the restaurant then
consider the preparation of the recipe, its quantity and determining the price of their
menu. Put the answers below.
Name of food Factors to Consider in recipe Quantity price
preparation

1.

2.

3.

Congratulations! You did a great job! Rest and relax a

while then move on to the next lesson. Good luck!

Gmail account
rosellygaviola@gmail.com
Messenger Prepared by:
Yllesor Zaid Aloivag Roselly D. Gaviola
Contact number
09260624885/09512467834