WebCookery: Manual - Module 2 of 2 View Download Learning Material, Learning Module PDF Description This manual includes information and activities to develop desirable values, skills and understanding through authentic tasks on how to clean, maintain and sanitize kitchen tools and equipment. WebNov 9, 2024 · LESSON 2: PREPARE CEREALS AND STARCH Cereals are usually starchy pods or grains. Cereal grains are the most important group 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.

Grade 10 – Negros Oriental Learning Resource Portal

WebLM-Cookery Grade 10. LM-Cookery Grade 10. LM-Cookery Grade 10. LM-Cookery Grade 10. katrina dawal. See Full PDF Download PDF. See Full PDF Download PDF. See Full PDF ... WebApr 14, 2024 · 2.3k. BLESSED SHARERS. To help teachers in creating lessons that are simple to comprehend, have a high success rate, intriguing, and very engaging, we are constantly … employee side attorney

4 Sept 2-6 DLL TLE HE 10 PDF Vegetables Cooking - Scribd

WebModule in TLE-COOKERY 10 Second Quarter-Week 6 2 At the end of the lesson, you are expected to: LO4: Plate/Present fish and seafood 4.1 Prepare and present fish and seafood dishes 4.2 Perform guidelines in serving fish and seafood dishes Fish is very delicate and easily overcooked. Fish and shellfish can be prepared by the dry-heat cooking methods of … WebThis lesson is intended to develop your knowledge in tools and equipment needed in preparing, cooking, and storing seafood products. You will also learn about classification, … WebThere are always seven steps in cook-chill production process 1. Cook 2. Fill the bag 3. Seal the bag 4. Chill 5. Store 6. Retherm 7. Serve Q6: Briefly explain how your equipment and staff influence which food production system youuse. Q7: What are two production factors that influence recipe selection? employee si contribution germany