Podcast
Questions and Answers
Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life?
Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life?
Which of the following appetizers are made out of thin slices of bread in different shapes?
Which of the following appetizers are made out of thin slices of bread in different shapes?
Aling Tessie finds it hard to remove tough soils from the used pots and pans. It does not respond to different cleaning agents she used. If you will help her, which of the following will you recommend that will surely solve her problem?
Aling Tessie finds it hard to remove tough soils from the used pots and pans. It does not respond to different cleaning agents she used. If you will help her, which of the following will you recommend that will surely solve her problem?
It is small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.
It is small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.
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Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and sees to it that he has enough supply of materials the next day. This kind of character shows that he is
Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and sees to it that he has enough supply of materials the next day. This kind of character shows that he is
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Which of the following situations is good housekeeping practice best shown?
Which of the following situations is good housekeeping practice best shown?
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Which of the following knife is used for trimming and paring fruits and vegetables?
Which of the following knife is used for trimming and paring fruits and vegetables?
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Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
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Your younger sister accidentally swallowed poison. What first aid treatment should you do?
Your younger sister accidentally swallowed poison. What first aid treatment should you do?
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Which of the following is the proper order in washing the dishes?
Which of the following is the proper order in washing the dishes?
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Which of the following is the proper order/steps in cleaning kitchen premises?
Which of the following is the proper order/steps in cleaning kitchen premises?
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Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
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At the end of this lesson, you are expected to:
At the end of this lesson, you are expected to:
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What should you do when handling raw and cooked food products?
What should you do when handling raw and cooked food products?
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Study Notes
Table of Contents
- Executive Summary - page 4
- Introduction - page 5
- Objectives - page 6
- Diagnostic Test - page 7
- Part I - Personal Entrepreneurial Competencies - page 12
- Part II - Understand Business Environment and Business Ideas - page 21
- Part III - Process and Delivery - page 28
- Quarter I - Lesson 1 - Clean and Maintain Kitchen Tools, Equipment and Including Kitchen Premises (KP) - page 28
- Learning Outcome 1 - Clean, Sanitize and Store Kitchen Tools and Equipment - page 30
- Learning Outcome 2 - Clean and Sanitize Kitchen Premises - page 62
- Lesson 2 - Prepare Appetizers - page 69
- Learning Outcome 1 - Perform Mise'en Place - page 70
- Learning Outcome 2 - Prepare a Range of Appetizers - page 84
- Learning Outcome 3 - Present a Range of Appetizers - page 91
- Learning Outcome 4 - Store Appetizer - page 94
- Quarter II - Lesson 1 - Prepare Salad and Dressing - page 98
- Quarter III - Lesson 1 - Prepare Sandwiches - page 137
- Quarter IV - Lesson 1 - Prepare Dessert - page 187
- Lesson 2 - Package Prepared Foods - page 223
- Learning Outcome 1 - Select Packaging Materials - page 224
- Learning Outcome 2 - Package Food Items - page 228
- Summative Assessment - page 236
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