TABLE OF CONTENTS
Page
Cover Page
Table of Contents
Introduction..........................................................................................4
Content Standard and Performance Standard.............................5
Objectives.....................................................................................5
Program Requirements................................................................ 5
Learning Episodes........................................................................6
How to Use the Module................................................................7
Diagnostic Assessment....................................................................8
Personal Entrepreneurial Competencies (PECs)...........................13
Environment and Market (EM)......................................................... 27
Quarter I Egg, Cereal, and Starch Dishes
Overview.......................................................................................49
Objectives.....................................................................................49
Pre-Test 1.....................................................................................49
Lesson 1 Prepare Egg Dishes
LO 1 Perform Mise‘en Place..................................................53
LO 2 Prepare and Cook egg Dishes…..................................64
LO 3 Present Egg dishes…....................................................85
LO 4 Storing Egg Dishes…......................................................100
Lesson 2 Prepare Cereals and Starch Dishes
LO 1 Perform Mise‘en Place..................................................103
LO 2 Prepare Starch and Cereal Dishes…............................113
LO 3 Present Starch and Cereal Dishes…............................124
LO 4 Store Starch and Cereal Dishes…................................131
Enhancement Activity….................................................................135
Post Test 1.....................................................................................137
Quarter II Vegetable and Seafood Dishes
Overview.......................................................................................141
Objectives.....................................................................................141
Pre-Test 2..................................................................................... 141
Lesson 1 Prepare Vegetable Dishes
LO 1 Perform Mise‘ En Place.................................................145
LO 2 Prepare Vegetable Dishes….........................................166
LO 3 Present Vegetable Dishes.............................................185
LO 4 Store Vegetable Dishes.................................................191
Lesson 2 Prepare and Cook Seafood Dishes
LO 1 Perform Mise‘ En Place.................................................193
LO 2 Handle Seafood Dishes….............................................200
LO 3 Cook Seafood................................................................205
LO 4 Plate/Present Seafood Dishes…...................................226
LO 5 Store Seafood................................................................232
Enhancement Activity..................................................................234
Post Test 2.................................................................................235
Quarter III Stocks, Sauces, Soups and Poultry Dishes
Overview ………………………………………………………… 238
Objectives.....................................................................................238
Pre-Test 3.....................................................................................238
Lesson 1 Prepare Stocks, Sauces and Soups
LO 1 Prepare Stocks Required for Menu Items….................242
LO 2 Prepare Soups Required for Menu Items......................255
LO 3 Prepare Sauces Required for Menu Items…................271
LO 4 Store and Reconstitute Stocks, Sauces and Soups… 284
Lesson 2 Prepare Poultry Dishes
LO 1 Perform Mise‘ En Place.................................................287
LO 2 Cook Poultry Dishes…..................................................297
LO 3 Plate/Present Poultry Dishes….....................................313
LO 4 Store Poultry..................................................................320
Enhancement Activity…………………………………………….
Post Test 3....................................................................................326
Quarter IV Meat Dishes
Overview.......................................................................................329
Objectives.....................................................................................329
Pre-Test 4.....................................................................................329
Lesson 1 Prepare and Cook Meat Dishes
LO 1 Perform Mise‘en Place………………………………. 333
LO 2 Cook Meat………………….…..…………………….. 340
LO 3 Plate/Present desserts………….……..……………. 365
LO 4 Store Meat……………………………………………. 375
Enhancement Activity…………………………………………….
Post Test ……………………………………………………….. 382
Summative Test…………………………………………………….. 387
Synthesis ………..………………………………………………. 392
Glossary ………………………………………………………… 393
References…….…………………………………………………… 397
Key to Correction …………
