Quarter IV

Overview

This chapter discusses hot meal vegetables and meat dishes preparation. It
includes types, selection guidelines, proper storage and appropriate and varied
preparation of vegetables and meat dishes to help increase palatability of the food
served and to stimulate appetite of the recipient of the dishes, taking into consideration
the nutrients or type of food need.

Objectives:
At the end of the lesson, the students are expected to:
33 discuss principles, procedures, and ingredients in preparing hot meals -
vegetable dishes and meat dishes,
33 prepare and present a range of hot meals, and,
33 store hot meals hygienically.

Let’s See What You Know

Pre-Test

DRAFT
I. MULTIPLE-CHOICE
Read each question carefully. Using a quiz booklet, write the letter that corresponds to
your answer in each question.

1. This refers to the glossy or shiny appearance of meat when roasted.

A. appearance
B. flavor
C. juiciness
D. tenderness

2. Which of the following is not an effect of cooking vegetables?

A. It alters/improves flavor.
B. It gelatinizes the starch.
C. It improves digestibility.
D. It softens cellulose.

A. A & B only B. A & C C. C & D only D. None of the above

1
3. Which of the following is classified as a root crop
A. asparagus
B. broccoli
C. carrot
D. garlic
4. Which of the following is a meat dish?
A. denengdeng
B. humba
C. laing
D. lumpiang toge
5. Which of the following is a factor to consider when purchasing vegetables?
A. absence of decay or insect infestation
B. freshness
C. lack of any mechanical damage or injury
D. right degree of maturity
E. variety

A. A & B only B. A & C C. C & D only D. All of the above

6. Which of the following cannot be removed by washing and brushing vegetables

A. microorganisms

DRAFT
B. peeling
C. pesticides
D. soil
7. Which of the following is not a herbivore?
A. goat B. swine
B. horse D. rabbit
8. Which form of meat can be found in the wet markets and has not undergone any
processing, freezing, chilling or treatment?
A. chilled meat B. cured meat
B. fresh meat D. canned meat
9. What is the suggested duration for meat to be stored in a refrigerator?
A. 1-3 days B. 3-5 days
B. 5 days to 1 week D. 1-6 months
10. Which of the following is a vegetable dish?
A. teppanyaki B. pochero
B. fritada D. chopsuey

2
Test II. TRUE OR FALSE
Read each statement carefully. If the statement is correct, write the word TRUE and if
the statement is incorrect, write FALSE. Write your answer in your quiz booklet.
______1.Vegetables classification is defined by the part from which they originated.
______2.Freezing is the best way to store all meat types regardless of when it will be
prepared.
______3.In cooking meat dishes, liquid may not be added.
______4.“Isaw” is known as intestine in English language.
______5.In choosing vegetables in the market, weight is a great factor to consider.
______6.Frozen meat has undergone chilling and freezing and is usually available in
supermarkets.
______7.Tough meat cuts should be cooked using moist heat or with liquid at low
temperature over long periods.
______8.Liver of pork can be cooked as Adobo.
______9.Vegetables taste best when they are cooked tender crisp.
______10.“Twalya” is known as tripe in English language.

Test III. IDENTIFICATION A

Identify least five (5) vegetables that you know and indicate its type. Write your answers
in your quiz booklet.

DRAFT
Name of Vegetable Type of Vegetable
1
2
3
4
5
Test IV. IDENTIFICATION B
Identify least five (5) meat dishes that you know and indicate its type of meat. Write
your answer in the space provided below.
Name of meat dish Type of meat
1
2
3
4
5

3
 LESSON 1: PREPARE HOT MEALS
Learning Outcome 1: PREPARE VEGETABLE DISHES

Objectives:
At the end of the period, you are expected to:
33 discuss the principles and procedures in preparing vegetable dishes,
33 identify ingredients according to the given recipe,
33 prepare variety of meat dishes based on appropriate techniques,
33 present vegetable dishes attractively using suitable garnishes, condiments and
service wares,
33 compute the selling price and the nutrient value of a vegetable dish, and
33 store vegetable dishes hygienically at the proper temperature.

Vegetable is a plant or part of a plant used as food, typically as accompaniment to

meat or fish, such as a cabbage, potato, carrot, or bean (Oxford dictionaries, 2014).

Activity 1. NAME THAT VEGETABLE

Identify at least five (5) vegetables that you know of and indicate its type. Write your
answer in your quiz booklet.

DRAFT
Name of Vegetable Type of Vegetable
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

4
Classification of Vegetables
o Vegetables classification is defined by the part from which they originated.
Roots
• carrots Stem
• beets • celery
• turnips • asparagus
• radishes
Bulb Leaves
• onion • spinach
• garlic • lettuce
Seeds
Flowers
• beans
• broccoli
• corn
• cauliflowers
• peas

FRUITS

Avocado, Cucumber SEEDS

Eggplant, Okra Beans

Pepper Corn

DRAFT
Pumpkin Lentil

Snap beans Peas

FLOWERS
Squash
Artichoke
Tomato
Broccoli LEAVES
STEM AND SHOOTS
Cauliflower Beet greens, Bok choy (Chinese chard) Brussels
Anise (Fennel) sprouts, Cabbage, Chard, Chinese cabbage,
Collards, Dandelion greens, Endive, Escarola, Kale,
Asparagus Lettuce, Mustard green, Parsley, Romaine,
Spinach, Turnip green, Watercress
Celery

Kohlrabi BULBS
TUBERS
Chives, Garlic,
Ginger root Leek, Onion,
(Jerusalem artichoke) ROOTS Shallot
Potato

Sunchoke Beet, Carrot, Celeriac

(Celery root), Jicama,
Parsnip, Radish,
Rutabaga, Sweet potato,
Turnip

http://www.asianonlinerecipes.com/tips/classification-of-vegetables/

5
Powerful Healing Food Combinations

TEN RULES TO LIVE BY

1. Eat more whole foods.
In terms of your health, whole foods are the best options compared to processed
or refined foods and products. Example of food in its whole form are beans,
fruits, vegetables, whole grains, nuts and seeds, chicken (take off the skin), and
unprocessed lean meat.

2. Switch to whole grains.

Switching to whole wheat or whole grain bread from white bread makes a difference
in your health.

3. Be voracious for veggies.

Vegetables that pump powerful phytochemicals to our bodies along with vitamins
and mineral:
33 vegetables high in fiber (eggplant and okra)
33 cruciferous vegetables high in anti cancer organosulfur compounds (kale and
broccoli)
33 carotenoid family that offers a rich mix of phytochemicals (carrots, spinach,
sweet potato, etc.)

DRAFT
4. Have a handful of nuts everyday.
Nuts (such as pistachio nuts and sunflower seeds) contain mostly monosaturated
fats and mostly contribute phytosterol when sufficient in amount help lower blood
cholesterol. It enhances also the immune system and thereby decreasing the risk
of some cancers. Furthermore, the two forms of vitamin E (alpha and gamma
tocopherols) work best together with almonds, cashew, and walnuts.

5. Drink tea.
Drinking green tea everyday has health benefits such as flavonoids (anthocyanin
and proanthocyanichin) which may enhance the antioxidant activity of vitamin E
(alpha tocophenol) and trigger weight loss by stimulating the body to burn calories
and thereby decrease body fat. Green tea is loaded with EGCG (epigallocatechin)
which has the ability for binding to a certain procancer protein. Furthermore, green
tea and black tea contain antioxidant polypehnols that thought to block cell damage.

6. Be a dire oil aficionado.

There are 30 (or more) precious phytochemicals in dire oil. Many of which have
antioxidant and anti-inflammatory action in the body that promote heart health
against cancer.

6
7. Eat fish several times a week.
Fish offers powerful Omega 3s along with a dose of potassium and a rare natural food
source of vitamin D. You may also eat other types of seafood such as crab which is
rich in three forms of vitamin B (folic acid, B1, and B12).

8. Go for tomatoes.
Tomatoes contain all four major carotenoids which are rich in synergy as a group
(alpha and beta carotene, lutein, and lycopene), high in powered antioxidants (beta
carotene, vitamin E, and vitamin C), and rich in potassium.

9. Go crazy for citrus.

The whole citrus family is loaded with awesome amounts of phytochemical sub group
flavones which are believed to have antioxidants, anti-inflammatory, anti-thrombotic,
and antiathenogenic action in the body.

10. Learn to love low-fat dairy.

Dairy foods deliver a team of players that are all important for healthy bones (calcium,
vitamin D, protein, phosphorus, magnesium, vitamin A, and B6.
Recommended intake of vegetables

• The recommended daily intake of vegetables varies according to the patient’s

DRAFT
caloric need, the type of vegetables, and whether the vegetables are eaten cooked
or raw.
• Food guide/food pyramid recommended serving of vegetables: 2 cups/day for
a 1,600-calorie (kcal) diet and up to 4 cups/day for a 3,000-calorie (kcal) diet,
including dark-green, orange/deep yellow, and starchy vegetables and legumes
each week.

Important consideration when buying fruits and vegetables

• Weight, rather than size should be the basis of selecting fruits and vegetables.
Heavier items are much better than lighter ones.

Factors to consider in relation to the choice quality use fresh vegetables:

• freshness
• absence of decay or insect infestation
• lack of any mechanical damage or injury
• right degree of maturity
• variety

7
Tips on Preparing Vegetables
• Wash vegetables carefully and thoroughly under cool, running water. A vegetable
brush may be used when appropriate to remove soil, microorganisms, pesticides,
and herbicides. Washing should be quick, because most vegetables absorb excess
water when soaked.
• Many root vegetables, except beets and baked potatoes, are peeled of the outer
layer that is normally washed.
• For maximum retention of nutrients, peel and slice vegetables just before cooking.
• Soaking vegetables in water is not advisable as it could result to nutrient loss.
• Thoroughly inspect and remove blemishes.
• Adjust the preliminary preparation like trimming and cutting according to the variety
and use of the vegetables.
• Cook vegetables only for a short time. Vegetables taste best when they are cooked
tender crisp.
• Serve vegetables as soon as they are cooked for appeal and nutrient retention
• Purchase only the freshest possible vegetables in amount that will be used within
a few days.
• Store vegetables right away at the appropriate temperature and do not leave them
out of storage for any length of time unless they are being prepared. Leftovers
should be refrigerated immediately and used within days.

DRAFT
Guidelines in Vegetable Cookery
1. Cooked vegetables until slightly crisp and tender. Do not overcook green leafy
vegetables to preserve the green color.
2. Cook the vegetables in minimal water to avoid excessive nutrient loss.
3. When cooking vegetables with meat, add the vegetables after the meat becomes
tender.
4. Save the cooking fluid of vegetables so that it may be reused for stocks, sauces,
and gravy.
5. Allow the starches of starchy vegetables such as potatoes to gelatinize by cooking
them long enough.
6. For best results, cook frozen vegetables according to package direction.

Effects of Cooking Vegetables

1. It softens cellulose
2. It alters/improves flavor
3. It improves digestibility
4. It gelatinizes the starch.

8
Types of Vegetable Preparation
33 Dry heat – baking, roasting, sautéing, or deep frying
33 Moist heat – simmering, steaming, braising, or microwaving

Serving Styles of Vegetables

plain buttered buttered au gratin

glazed scalloped stuffed

Planning Tips in Including Vegetables in a Meal

When planning for a meal that consists of vegetables, it is important to consider the
other dishes that will go with it. Buttered vegetables, for example, would go well with
steak. For a Filipino fare, a simple meal of fried fish would be perfect with pinakbet.

Other factors to be considered are shape, color, texture and flavor of the vegetable
dish in relation to the rest of the meal. Such characteristics should not clash with the
characteristics of the other dishes. Instead, the shape, color, texture, and flavor of the
vegetable dish should enhance the desirable qualities of the meal it is served with.

DRAFT
Sample of Vegetable Dishes

• fresh lumpia • Ginisang gulay

• chopsuey • Ginataang dahon ng malunggay
• pinakbet • Sitaw at kalabasa sa gata
• laing • Denengdeng

9
 Review of Learning Outcome 1

Activity2. KNOW YOUR KITCHEN PROWESS - VEGETABLE DISHES

Direction: Recall any vegetable dish that your family prepares during special
or ordinary occasion at home. Present the recipe in class.

Let’s Do it!

Activity 3. COOKING TIME

Form a group. Each group will prepare variety of vegetable dish from the different
recipes considering the cultural background and condition of the patient.

Activity 4. PRESENTATION TIME

Create and present vegetable dish attractively using appropriate accompaniment,

DRAFT
garnishing, and serving portion.

Activity 5. COMPUTATION OF THE SELLING PRICE AND NUTRITIVE VALUE

Compute the selling price of the presented vegetable dish (Activity 4) and its nutritive
value. Preset the output in class.

10
 Learning Outcome 2: PREPARE MEAT DISHES

Objective:
At the end of the lesson, you are expected to:
33 discuss the principles and procedure in preparing meat dishes,
33 identify ingredients according to the given recipe,
33 prepare variety of meat dishes based on appropriate techniques,
33 present meat dishes attractively using suitable garnishes, condiments and
service wares,
33 compute the selling price and the nutritive value of a meat dish, and
33 store meat dishes hygienically at the proper temperature.

Meat is regarded as the most expensive item in a meal. Despite this, universal
preference for meat has spawned its popularity among food service establishments.
Nearly every home has meat as main dishes, owing to its palatable appeal. In addition,
meat is a prime source of nutrients, with protein at the forefront. It also contain significant
amount of fat, phosphorous, and iron.

The most widely used type of red meat is pork, beef and lamb. Other type of red
meat includes carabeef, chevon, horsemeat, rabbit, and venison.

DRAFT
Activity 1. NAME THAT MEAT
Identify at least five (5) meat dishes that you know of and indicate its type of meat.
Write your answer in the space provided below.
Name of Meat Dish Type of Meat
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

11
Types of Meat Meat from other animals:
Meat from herbivores: • goat
• beef cattle • rabbit
• sheep • deer
• swine • moose
• horse
• squirrel
• kangaroo (in Australia)
Principles of Cooking Meat
1. The ideal cooking temperature range of meat is from low to moderate heat.
Such temperature improves the palatability and texture of the meat. This
results in minimal shrinkage and minimal nutrient loss.
2. Tough meat cuts should be cooked using moist heat or with liquid at low
temperature over long periods.
3. To prevent bacterial growth, meat should not be removed from its wrapping
when thawed. In addition, defrosted meat should be immediately cooked and
should never be refrozen.
4. Because pork may contain high levels of pathogens or parasites, it should be
cooked thoroughly.
5. When roasting or broiling meat, its internal temperature must be maintained at
a safe level to ensure its safety.

DRAFT
Importance of Fats in Meat Cookery
Fat contributes to the texture, flavor, and appearance of the prepared meat thus
the inclusion of fats in several dishes.

1. Tenderness - In cookery, fatty tissues separated from the meat becomes

tenderer.
2. Juiciness – During cooking, the fat melts, penetrates or coats the meat surface,
preventing it from losing its juiciness.
3. Flavor – Fat makes the food more flavorful since fat reacts with the carbohydrate
and protein components in food. This reaction produces unique flavors and
odors.
4. Appearance – the sheen from oil or fat imparts the shiny or glossy appearance
of meat when roasted.

Market Forms of Meat

Meat is available in several forms.

Fresh meat – This form of meat found in wet markets. Fresh meat has not undergone
any processing treatment, chilling, or freezing.

12
• Frozen meat – Frozen meat has undergone chilling and freezing and is usually
available in supermarkets.

• Chilled meat – This form of meat has just been cooled at 1-3o C (34-36oF) within
four hours after slaughter.

• Canned meat – Canned meat is meat, which has been processed by the addition
of preservatives and then canned. Liver spread, meat loaf and corned beef are
examples of canned meat.

• Cured meat – This is meat to which preservatives such as salt, sugar, sodium
nitrate and spices have been added. Examples of these are longaniza, tocino,
corned beef and hotdog.

Beef Cuts

DRAFT
Beef cuts, suggested cooking methods and dishes
English Suggested
Local term Suggested dishes
term cooking method
punta y pecho brisket simmer sares, Korean beef stew
paypay chuck braise beef roast pot
kamto/kabilugan flank stew beef roulade
kenchi fore shank braise, stew beef with mushroom
kenchi hind shank braise, stew kare-kare
steak, roast,
kadera loin end roast beef, steak
braise
crispy tadyang; Korean
liempo/tadyang plate fry, stew, braise
Ribs
leeg neck braise, stew pochero, kare-Kare
kortillas ribs braise, roast Korean beef stew
tapadera rump braise, roast Roast beef
kaldera short loin braise, steak beef with broccoli
lomo tenderloin steak teppanyaki, steak ala Pobre

13
Pork cuts

http://www.cfs.purdue.edu/class/f&n202/Pork_slides/Pork_Cut_ID_Tutorial.html

Pork cuts, suggested cooking methods and dishes

Suggested Suggested
Local Term English Term
Cooking Method Dishes
Dinugan,Sisig,
ulo head simmer

DRAFT
Lechon
kalamnan jowl pan-fry; stew Nilaga, Afritada
Tocino,Adobo,
kasim picnic simmer;fry; roast
afritada
shoulder or boston braise; stew;
paypay Barbeque, Adobo
butt barbeque
braise; fry;
costillas pork chops Stuffed Pork Chops
barbeque
Adobo Roll;
liempo/tiyan side bacon/belly braise
LechonKawali
tadyang spareribs barbeque, roast Grilled Spareribs
Breaded Fried
lomo loin pan-fry; braise
Porkloin
pigue ham ham; braise Pork Italianne
pata leg stew Pata Tim

14
Variety Meats, suggested cooking methods and dishes
Suggested
English
Local term cooking Suggested dishes
term
method
utak brain simmer sisig, soup, omelet
balun-balunan heart braise dinuguan, batchoy
isaw/bituka intestine barbeque ihaw, dinuguan
bato kidney simmer dinuguan,batchoy, lugaw
atay liver pan-fry afritada, adobo, steak
baga lungs simmer bopis
librillo omassum simmer kilawin, goto, kare-kare
lapay pancreas simmer lugao, dinuguan
nguso snout broil dinuguan, sisig
buntot tail simmer kare-kare
dila tongue simmer pastel; estofado
twalya tripe simmer arroz caldo; lugaw
bahay-guya uterus simmer arroz caldo

DRAFT
sikmura stomach simmer kilawin; dinuguan; arroz caldo
Methods of meat cookery

1. Dry heat method

The food is cooked either by the direct or indirect application of heat in a closed
environment. Dry heat method involves cooking meat without the addition of liquid to it
during cooking, resulting in a moist interior and a flavorful exterior. This is suitable for
natural tender cuts of meat which are low in connective tissue and do not require water
to solubilize collagen. The dry heat technique includes grilling and broiling, roasting,
sautéing, pan-frying, and deep-frying.

1. Moist heat method

This involves cooking the food in a flavorful liquid bath. The amount of liquid used
varies with the technique employed. This method does not cause food to be sealed
during the initial step of cooking process. The result is that a certain amount of flavor is
transferred to the cooking liquid from the food. Generally, food cooked using the moist
heat method has a delicious flavor and a pale color.
The moist heat technique includes steaming, shallow poaching, simmering,
stewing, and braising.
• Liquid of meat in this cooking method comes from any of the following:
• It may be added directly while the meat is being cooked.
• It may come from vegetable extracts where meat is cooked.
• It may come from the liquid released from the meat itself.

15
Storage of Meats
• All meats must be refrigerated or frozen according to recommended
temperatures. They should be held in the refrigerator for no longer than
suggested maximum times, usually 3-5 days although ground and variety
meats will only last 1 or 2 days.
• Most meats can be kept frozen for 6-12 months if properly wrapped to avoid
freezer burn caused by moisture loss.
Sample of meat dishes
Beef Pork
• calderetang baka • pork Sinigang
• pochero • kare-kareng pata
• tinolang baka at mais • sisig
• beef and mushroom salpicao • binagoongang baboy
• mechado • humba
• meatloaf • menudo
• dinuguan

Calderetang Baka

DRAFT ://www.google.com.ph/imgres?imgurl=http%3A%2F%2Fwww.pinoyrecipe.net%2F
wp-content%2Fuploads%2F2007%2F12%2Fkalderetang-baka-pinoy-recipe.
jpg&imgrefurl=http%3A%2F%2Fwww.pinoyrecipe.net%2Fkalderetang-baka-recipe-beef-
kaldereta%2F&h=333&w=500&tbnid=OJqev-phTnIYM%3A&zoom=1&docid=GtIEOtHh6
rsksM&ei=bSl7U6mxOYmkkgWwvYGAAw&tbm=isch&client=firefox-

Ingredients
• 1/2 kilo beef brisket, cut into cubes
• 4 cups water
• 1 cup red bell pepper, seeded and cut into Julienne strips
• 1 cup tomato sauce
• 1/2 cup liver spread or liver paste (processed using blender)
• 1 tsp. crushed chili
• 3 pcs bay leaves
• 4 garlic cloves, crushed
• 1 onion, finely chopped
• 2 cups potatoes, peeled and sliced
• 2 cups carrots, sliced
• 1 cup Canola cooking oil
• 2/3 cup green olives
• salt and pepper to taste

16
Cooking Procedure
1. In large cooking pan add in the canola oil, heat the pan and fry the carrots and
potatoes until it turns light brown.
2. Remove the fried potatoes and carrots from the pan then set aside.
3. In the same pan, sauté the garlic and onions.
4. Next add the beef and saute for 5 minutes.
5. Add water and let the beef boil until tender about 2 hours (for shorter time in
cooking use pressure cooker to soften the beef for only 30mins).
6. Once the beef is already tender add the tomato sauce and liver spread then
simmer for 10 minutes.
7. Add green bell pepper, crushed chili, olives, carrots, bay leaves and potatoes
then simmer for another 8 minutes.
8. Add salt and pepper to taste.
9. Serve hot with rice.

Pochero
Ingredients
• 1 lb pork belly, chopped
• 2 medium tomatoes, diced
• 1 medium onion, diced
• 1 garlic, minced

DRAFT
• 2 to 2 1/2 tablespoons patis (fish-sauce)
• 1 whole pepper corn
• 1 small can tomato sauce
• 1 cup chick peas (garbanzos)
http://www.google.com.ph/imgres?imgurl=http://www.cwargentina.com/
blog/wp-content/uploads/2013/07/110527680.jpg&imgrefurl=http://www.
cwargentina.com/blog/tag/puchero/&h=197&w=256&tbnid=
DhcZPCvTMj0PxM:&zoom=1&tbnh=154&tbnw=199&usg=__nFcOY00qK
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• 1 large plaintain banana (ripe), chopped a&sa=X&ei=QCh7U-

• 1 medium sized potato, cubed
• 1 small cabbage, quartered
• 1/4 lb long green beans
• 1 bunch bokchoy (pechay)
• 1 cup water
• 2 cooking oil
Cooking Procedure
1. Heat cooking oil in a cooking pot.
2. Sauté garlic, onions, and tomatoes.
3. Add pork and cook until the color turns light brown.
4. Put in fish sauce, whole pepper corn, and tomato sauce.
Stir.
5. Add water and let boil. Simmer until pork is tender (about
30 to 40 minutes).
6. Put in potato, plantain, and chick peas. Cook for 5 to 7
minutes.
7. Add cabbage and long green beans. Cook for 5
minutes.8.
8. Stir in the bokchoy. Cover the pot and turn off the heat.
9. Let the residual heat cook the bokchoy (about 5 minutes).
10. Transfer to a serving plate and serve.

17
 Review of Learning Outcome 2
Activity2. KNOW YOUR KITCHEN PROWESS
Recall any meat dish that your family prepares during especial or ordinary occasion at
home. Present the recipe in class.

Let’s Do it!

Activity 3. COOKING TIME

Form a group. Each group with four to five members will prepare a meat dish from the
different recipes considering the cultural background and condition of the patient.

Activity 4. PRESENTATION TIME

Create and present meat dish attractively using appropriate accompaniment,
garnishing, and serving portion.

DRAFT
Enhancement activity

Individual Activity
1. Watch the following video on how some vegetables and meat dishes are prepared.
a. vegetables
• kare-kareng gulay: http://www.youtube.com/watch?v=lKUuUdnWG6s
• Mongolian Togue: http://www.youtube.com/watch?v=80532RpRnxw
b. meat
• Beef tenderloin medallion steak: http://www.youtube.com
watch?v=vrg6TUzJ0Q8
• Pork belly: http://www.youtube.com/watch?v=0wDyFuwfybY
2. Answer the following questions after watching the videos. Choose one dish from
vegetable and one dish from meat.
a. What are the ingredients needed to prepare the dish?
b. What are some important things to take note when preparing the dish?
c. What do you think are other ways to make dish healthier for the consumer?

18
Group Activity
Prepare dishes that are appropriate for a person who needs to have a low protein,
low fat and low salt diet/meal (breakfast, lunch and dinner) using vegetables and meat.

Directions:
1. Each group should have students.
2. Create dishes which are appropriate for patients who need to have low protein, low
fat and low salt diet/meal (breakfast, lunch and dinner) using vegetables and meat.
3. Compute for the caloric content of the planned meal.

Grading Rubrics
4 1
Performance 5 3 2
Very Needs
criteria Excellent Satisfactory Fair
satisfactory improvement
prepares, prepares, prepares, prepares, no attempt
checks and checks, and checks and checks, and to prepare,
uses all uses most uses some uses none of check and
needed needed needed the needed use needed
Preparation
materials, materials, materials, materials, materials,
ingredients ingredients ingredients ingredients ingredients
prior to actual prior to actual prior to actual prior to actual prior to actual
activity activity. activity activity activity

DRAFT
systematic systematic
systematic never follows
application application
application systematic no attempt to
of work of work
Work of all work application of apply
procedure procedure
Application procedure all procedure and procedure to
most of the some of the
Procedure the time even highly the Activity
time with time with
without proper development given
minimum constant
supervision on supervision
supervision supervision
self-
self- needs to be
highly self- motivated and not motivated
motivated and motivated and
motivated and observes and totally
observes most does not
Safety and observes all sometimes disregards
safety and observe safety
security work safety and some of the safety and
security and
habits security safety and security
precautions security
precautions all security precautions in
most of the precaution in
the time precautions in work
time in work work
work
finished the finished the finished the
finished the
Speed/Time work ahead of work close to work beyond no work at all
work on time
time given time the given time.

Integration
In this module, you have learned some important information about good nutrition.
You can share some of the information with your family. For example, you might talk
with your family about ways to get enough of the right kinds of foods. You could tell
your family what you have learned about vegetable dishes and meat dishes.

19
 Let’s See How Much You Have Learned

Post Test IV

Test 1. MULTIPLE-CHOICE
Read each question carefully. Choose the letter of the best answer. Write the letter of
your answer in your quiz notebook.

1. Which of the following is not an effect of cooking vegetables?

A. It softens cellulose.
B. It alters/improves flavor.
C. It improves digestibility.
D. It gelatinizes the starch.
A. A & B only B. C & D only C. A and C D. None of the above
2. Which of the following is classified as a root crop?
A. asparagus B. carrot
C. broccoli D. garlic

DRAFT
3. In washing and brushing vegetables, which of the following is not removed?
A. microorganisms B. soil
C. peeling D. pesticides
4. Which of the following is a meat dish?
A. caldereta B. denegdeng
C. laing D. lumpiang toge
5. Which of the following are factors to consider when purchasing vegetables?
A. freshness
B. absence of decay or insect infestation
C. lack of any mechanical damage or injury
D. right degree of maturity
E. variety
A. A & B only B. C & D only C. A and C D. All of the above
6. What is the suggested duration for meat to be held in refrigerator?
A. 1-3 days B. 3-5 days
C. 5 days to 1 week D. 1-6 months
7. Which of the following is not a herbivore?
A. tabbit B. swine
C. horse D. cattle Beef
8. Which form of meat can be found in the wet markets and has not undergone any
processing, freezing, chilling or treatment?
A. chilled meat B.cured meat
C. fresh meat D.canned meat

20
9. Meat that has undergone chilling and freezing and is usually available in
supermarkets.
A. fresh meat B. juicy meat
C. frozen meat D. roasted meat

Which of the following is a vegetable dish?

A. teppanyaki B. pochero
C. fritada D. pinakbet

II. TRUE OR FALSE

Read each statements carefully. If the statement is correct, write the word TRUE
and if the statement is incorrect, write FALSE. Write your answer in your quiz
booklet.
______1. Freezing is the best way to store all meat types regardless of when it will be
prepared.
______2.“Twalya” is known as tripe in English language.
______3. In cooking meat dishes, liquid may not be added.
______4. Vegetables classification is defined by the part from which they originated.
______5. Tough meat cuts should be cooked using moist heat or with liquid at low
temperature over long periods.
______6. Frozen meat has undergone chilling and freezing and is usually available in

DRAFT
supermarkets.
______7. “Isaw” is known as intestines in English language.
______8. Liver and thigh of chicken can be cooked as Adobo.
______9. Vegetables taste best when they are cooked tender crisp.
______10. In choosing vegetables in the market, weight is a great factor to consider

III. ESSAY
Write your reflection on the things you learned this quarter using the following questions
as your guide. Write your answer in your quiz booklet.

1. What is the importance of including vegetables in the daily diet.

2. why do you think a caregiver should know about eating healthy?

21
ACTIVITY: OF SKILL DEMONSTRATION

A. Activity Sheet 1 - Meal Planning

The list below shows the four food groups and the recommended daily serving from
each group.

33 bread - cereal : 4 servings

33 vegetable - fruit : 4 servings
33 milk - cheese : 3 servings
33 meat - fish - poultry - bean : 2 servings

Prepare a meal plan for one day. Your meal plan should include the recommended
number of servings for each of the four food groups.

Ask: what did you consider in deciding what foods to include in the plan?

B. Activity Sheet 2 - Mock NC I Assessment (Skill Demonstration)

PREPARING COLD MEALS 5 4 3 2 1

1. Preparing Appetizers
a) Methods of preparing appetizers

DRAFT
b) Tools, equipment, utensils needed in preparing appetizers
c) Safe food handling
d) Standard serving portion
e) Presentation of the appetizers
f) Safety and hygienic practices in storing appetizers
2. Preparing Sandwiches
a) Methods of preparing sandwiches
b) Tools, equipment, utensils needed in preparing sandwiches
c) Safe food handling
d) Standard serving portion
e) Presentation of the sandwich
f) Safety and hygienic practices in storing sandwiches
3. Preparing Salad and Desserts
a) Methods of preparing salad and desserts
b) Tools, equipment, utensils needed in preparing salad and
desserts
c) Safe food handling
d) Standard serving portion
e) Presentation of salad and desserts
f) Safety and hygienic practices in storing salad and desserts

22
PREPARING HOT MEALS 5 4 3 2 1
1. Preparing Egg Dish
a) Methods of preparing egg dish
b) Tools, equipment, utensils needed in preparing egg dish
c) Safe food handling
d) Standard serving portion
e) Presentation of egg dish
f) Safety and hygienic practices in storing egg dish
2. Preparing Pasta Dish
a) Methods of preparing pasta dish
b) Tools, equipment, utensils needed in preparing pasta dish
c) Safe food handling
d) Standard serving portion
e) Presentation pasta dish
f) Safety and hygienic practices in storing pasta dish
3. Preparing Grain Dish
a) Methods of preparing grain dish
b) Tools, equipment, utensils needed in preparing grain dish
c) Food and safety hazard
d) Safe food handling
e) Standard serving portion

DRAFT
f) Presentation grain dish
g) Safety and hygienic practices in storing grain dish
4. Preparing Farinaceous/Cereal Dish
a) Methods of preparing farinaceous/cereal dish
b) Tools, equipment, utensils needed in preparing farinaceous/
cereal dish
c) Food and safety hazard
d) Safe food handling
e) Standard serving portion
f) Presentation farinaceous/cereal dish
g) Safety and hygienic practices in storing farinaceous/cereal dish
5. Preparing Seafood Dish
a) Methods of preparing seafood dish
b) Tools, equipment, utensils needed in preparing seafood
dish
c) Safe food handling
d) Standard serving portion
e) Presentation seafood dish
f) Safety and hygienic practices in storing seafood dish

23
6. Preparing a Soup
a) Methods of preparing a soup
b) Tools, equipment, utensils needed in preparing a soup
c) Safe food handling
d) Standard serving portion
e) Presentation of a soup
f) Safety and hygienic practices in storing a soup
7. Preparing Garnishes
a) Methods of preparing garnishes
b) Tools, equipment, utensils needed in preparing garnishes
c) Food and safety hazard
d) Safe Food Handling
e) Standard serving portion
f) Presentation garnishes
g) Safety and hygienic practices in storing garnishes
8. Preparing Poultry Dish
a) Methods of preparing poultry dish
b) Tools, equipment, utensils needed in preparing poultry dish
c) Food and safety hazard
d) Safe food handling
e) Standard serving portion

DRAFT
f) Presentation poultry dish
g) Safety and hygienic practices in storing poultry dish
9. Preparing Vegetable Dish
a) Methods of preparing vegetable dish
b) Tools, equipment, utensils needed in preparing vegetable dish
c) Food and safety hazard
d) Safe food handling
e) Standard serving portion
f) Presentation vegetable dish
g) Safety and hygienic practices in storing vegetable dish
10. Preparing Meat Dish
a) Methods of preparing meat dish
b) Tools, equipment, utensils needed in preparing meat dish
c) Food and safety hazard
d) Safe food handling
e) Standard serving portion
f) Presentation meat dish
g) Safety and hygienic practices in storing meat dish

24
 SUMMATIVE ASSESSMENT

Test I. Multiple-Choice
Direction: Choose the letter that best describes the statement. Write the answers
on your quiz notebook.

1. These are the elements found in carbohydrate.

A) calcium, hydrogen, oxygen
B) oxygen, carbon, hydrogen
C) carbon, potassium, oxygen
D) calcium, potassium, oxygen
2. Glycogen is also known as_____________.
A) animal starch
B) glycosidic bond
C) high fiber
D) malt sugar
3. This is used as substitute to reduce the sucrose intake.
A) fructose

DRAFT
B) glycogen
C) lactose
D) maltose
4. Liver converts galactose into a substance known as ______________.
A) glucose
B) lactose
C) maltose
D) sucrose
5. A substance found in the cell walls and woody fibers of all plants.
A) cellulose
B) dextrin
C) glucose
D) sucrose
6. This is a yellowish, fatlike substance produced mostly in the liver.
A) Cholesterol
B) HDLs
C) LDLs
D) None of the above
7. Classification of polyunsaturated fats is regarded as the most highly-discovered.
A) monounsaturated fats
B) Omega-3 oil
C) polyunsaturated fats
D) triglycerides

25
8. Ingestion of carrots, alfalfa sprouts, and oatmeal in the body has been found to
eliminate this type of bad cholesterol.
A) HDLs
B) LDLs
C) Omega-3 Oil
D) Triglycerides
9. It reduces LDLs but has no effect on HDLs.
A) monounsaturated fats
B) Omega-3 oils
C) polyunsaturated fats
D) unsaturated fats
10. There are fats that can be derived from safflower, corn, and sunflower oils.
A) Monounsaturated
B) Polyunsaturated
C) Saturated
D) Unsaturated
11. This is the economical way to ensure adequate and balanced vitamin intake.
A) Eat a high protein diet
B) Eat between meal snacks
C) Eat a well-balanced diet
D) Take a vitamin supplement

DRAFT
12. The effect ofvitamin C deficiency is known as _________.
A) beriberi
B) pernicious anemia
C) rickets
D) scurvy
13. It is the purpose of vitamin C to the human body tissues.
A) can recognize foreign substances
B) creates a physical barrier
C) forms collagen to bind cells together
D) is incorporated into the cell membrane
14. A vitamin C deficiency is characterized by __________________.
A) cracked and bleeding lips
B) easy bruising and pinpoint hemorrhages
C) fevers and infections
D) neurological disorders
15. One of the following set of lunch is a good source of vitamin C
A) hamburger, fries and coke
B) hotdog, milk shake and cookies
C) roast beef, mashed potato, and tossed salad
D) tuna sandwich, tomato soup and strawberries

26
16. This period is simply defined as a child not over two years of age.
A) adult
B) infant
C) pregnant and lactating mother
D) teenager
17. This is a period of rapid growth, mental changes, and emotional development.
A) adult
B) infant
C) pregnant and lactating mother
D) teenager
18. This period is when an individual tends to be independent in terms of their food
choices.
A) adult
B) infant
C) pregnant and lactating mother
D) teenager
19. During this period needs high nutritional requirement because of the rapid build-up
of the fetus in the womb.
A) adult
B) infant
C) pregnant and lactating mother

DRAFT
D) teenager
20. The FNRI recommends that this stage one consumes six to eight glasses of water
and other beverages, daily.
A) adult
B) infant
C) pregnant and lactating mother
D) teenager
21. Mr. Lara is working often more than eight hours. He usually arrives at the office one
hour before his official time to work. He goes off the office late night finishing all the
Tasks assigned to him. What entrepreneurial trait is shown by Mr. Lara?
A) demonstrate initiative
B) hardworking
C) profit-oriented
D) risk-taker
22. In an organization, different personalities are packed. Clashing of ideals and self-
interest are very noticeable among the members. What entrepreneurial skill is
appropriate to handle this situation?
A) committment
B) builds on strengths
C) self-confidence
D) to take risks willingness

27
23. Tino is working in a caregiving center. He completes the activities assigned to him
ahead of time. He works though his employer is not around. What entrepreneurial
trait is shown by Tino?
A) ability to copes with uncertainty
B) ability to sets own standards
C) persistent
D) reliability and Integrity
24. Florentino is known to have strong personality. He believes that if you want
something badly enough and are prepared to work at it, you will usually get it.”
What entrepreneurial trait is shown by Florentino?
A) ability to copes with uncertainty
B) Committed
C) Reliability and Integrity
D) Self-confidence
25. All businesses encounter problems and disappointments. Being driven in finding a
solution to a problem is one of the keys to being a successful entrepreneur. What
entrepreneurial trait is described?
A) builds on strengths
B) industriousness
C) persistent
D) willingness to take risks

DRAFT
Test II. IDENTIFICATION
Name the word or phrase defined by each statement. Use your quiz notebook to
accomplish the activity.
__________1.The element that is responsible to turn the turbines of hydroelectric
plants which produce electricity for light, heat, and power for many
factories and communities.
__________2.The possible reason for clogging of arteries and producing the damage
that result to heart attacks.
__________3.The substance that isnecessary for the metabolism of DNA and RNA.
__________4.The substance that is essential in developing and m a i n t a i n i n g
healthy bones and teeth.
__________5.a substance that is very vital in maintaining fluid balance to human body.
__________6.A kind of diet consisting of foods that are generally soft, low in dietary
fiber, cooked rather than raw, and not spicy.
__________7.The hard outer layers of cereal grain.
__________8.A meal plan that controls the intake of certain nutrients.
__________9.The meat of young cattle (calves).
__________10.The term for the glossy appearance of meat when roasted.

28
Test III. MATCHING TYPE
Match Column A (Characteristics) with Column B (Function). Write the letter of your
answer in your quiz notebook.
COLUMN A COLUMN B
1. Without these, biological reactions would take A) transport
place too slowly to support life. B) motion
2. Hemoglobin is the well known example. C) nerve impulse
3. The examples include growth hormone. transmission
4. Rhodopsin, a protein found in the rod cells of the D) regulatory
retina, functions this way in the vision process. E) protective
5. Actin and myosin are long filament proteins which F) catalytic
slide along each other during muscle contraction.

B. Match Column A (Characteristics) with Column B (Example). Write the letter of your
answer in your quiz notebook.
COLUMN A COLUMN B
1. type of meat from this herbivore animal A) humba
2. a meat dish B) motion
3. a vegetable dish C) chopsuey
4. a root vegetable D) regulatory
5. a good source of fiber E) carrot

DRAFT
F) sheep
G) wheatgerm

Test IV. Situational Analysis

Read the following statements. Write TRUE if the statement is correct and FALSE if it
is incorrect. Use an answer sheet to accomplish this activity.
1. Food must be served attractively to stimulate the appetite of a sick person.
2. You have to convince the sick person to eat on time because you have something
else to do.
3. A person in bed for hours will require about 0.5 calorie per pound per hour to
prevent use of body material for fuel.
4. Eggs are also of great value, not only as poached or dropped and served on
toast but also as dainty omelets, or in beverages, as eggnog, egg lemonade, and
orangeade.
5. Fasting and taking a very little amount of food during the first two days of illness is
helpful towards recovery.

29
 Rubric for Oral Presentation of Output
Very good Satisfactory Poor
(has no more than (has four to seven (has more than
Indicator
three minor errors) errors) seven errors)
(10 – 8) (7 – 4) ( 3 – 1)
1.Gave an interesting
introduction
2.Presented clear
explanation of topic
3.Presented information
in logical manner
4.Used complete
sentence
5.Offered a concluding
summary
6.Spoke clearly,
correctly, distinctly, and
confidently
7.Maintained eye contact
8.Maintained acceptable

DRAFT
posture.
9.Utilized audio-visual
aids
10.Handled questions
and comments
Total

SUMMARY

As you went through this module, you were able to assess yourself with the
characteristics and competencies of a successful caregiver as health support services
provider.
Personal Entrepreneurial Competencies (PECs) and Business Environment and
Business Ideas open the module with vast world of possibilities in putting up own
health-care related opportunities.
This module furthers its lessons on the application of principles and key concepts
in the preparation of cold meals (appetizers, sandwiches, salad, and desserts) and
preparation of hot meals (egg dishes, pasta grain, farinaceous dishes, sea foods
dishes, soup, sauces, garnishes, poultry dishes, vegetables dishes, and meat dishes).
Furthermore, this module focuses on the procedures, selection of ingredients,
serving, presentation, computation of selling price, and proper storage.

Before the end of Quarter IV, On-the-Job (OJT) training shall be undertaken as
part of the requirements for COC.

30
 GLOSSARY
Apricots - orange colored fruits full of beta-carotene and fiber that are one of the
first signs of summer. Although dried and canned apricots are available
year-round, fresh apricots with a plentiful supply of vitamin C and are in
season in North America from May through August.

Beet greens - beets, along with their greens, belong to the Goosefoot family, known
as Chenopodiaceae.It’s best to use beet greens within two or three
days after refrigeration. (Enjoy beet greens by themselves as a salad or
with other leafy vegetables, or sauté them in a bit of olive oil or balsamic
vinegar and salt for a delicious side dish).

BlandDiet - A bland diet is a diet consisting of foods that are generally soft, low in
dietary fiber, cooked rather than raw, and not spicy. Bland diets are
often recommended following stomach or intestinal surgery, or for
people with ulcers, heartburn, nausea, vomiting, and gas. It allows the

DRAFT
digestive tractto heal before introducing more difficult to digest foods.

Bran - known as miller's bran, is the hard outer layers of cereal grain.

Canapé - a bite-size, open-faced finger food consisting of a bread-type base, a

spread or topping, and a garnish

Cereals - A grain used for food. Example are wheat, maize, or rye.

Croutons - Buttered bread shapes baked in the oven until crisp and brown

Crustaceans- belongs to the shellfish family and have hard outer crust body with other
body parts like legs and claws.

Cutting Board- surface to do cutting or chopping.

31
Egg - refers to poultry or fowl products

Eggnog - sweetened dairy-based beverage traditionally made with milk and / or

cream, sugar, and whipped eggs

Farinaceous- dishes consist or made of meal or flour

Finger food - meant to be eaten directly using the hands

Frankfurters- also called wiener, or hotdog, highly seasoned sausage, traditionally of

mixed pork and beef.

Garnishes. came from French which means 'to grace or to provide'.

Hors d’Oeuvres (\ȯr-ˈdərv\) - used in meals for the same reason as canapés.

Meat - animal flesh that is eaten as food.

Molasses - also known as black treacle is a viscous by-product of the refining of

sugarcane or sugar beets into sugar

DRAFT
Mollusks - kind of shellfish with soft meat without any bones with a hard outer shell

Nectarines - smaller and smooth skinned golden yellow with large blushes of red.
Their yellow flesh has a noticeable pink tinge, with a distinct aroma and
a more pronounced flavor.

Pasta - food made from a mixture of flour, water, and sometimes eggs that is
formed into different shapes

Poultry - refers to any domesticated bird used for human consumption.

Quiche - essentially a baked custard in a pie shell.

Salad - a combination of crisp vegetables or fruits with other ingredients served

with a dressing

Sandwich - broadly defined as “any filling on top of or between any outer coverings.”

Sauce - a wide range of flavored liquids that are served as part of the meal, or
dish

Seafood - any form of sea life regarded as food by humans.

Skewer - a pointed wood or metal rod used for trussing joints of meats and poultry
or for holding meat, fish or pieces of vegetables

32
Skillet - a very heavy, thick bottomed pan used for pan-frying when a very
steady, even heat is needed

Strainer - made of medium to fine metal mesh and is used to separate

solidingredients from liquids

Stratas - composed of egg, cheese, and bread casseroles that puff up when
baking

Therapeutic - diet meal plan that controls the intake of certain foods or nutrients.

Veal - meat of young cattle (calves),

Vegetable - a plant or part of a plant used as food, typically as accompaniment to

meat or fish

Wheatgerm - a concentrated source of several essential nutrients including vitamin

E, foliate (folic acid), phosphorus, thiamin, zinc, and magnesium, as
well as essential and fatty alcohols.

Definition of terms: (Cooking definitions for the recipe)

DRAFT
Bake – to cook in an oven.

Beat – to thoroughly combine ingredients and incorporate air with a rapid,

circular motion, may be done with a wooden spoon, wire whisk, rotary
eggbeater, electric mixer or food processor

Bind – to add a liquid ingredient to a dry mixture to hold it together

Blend – to process food in an electric blender or mixer

Boil – to cook a liquid at a temperature of at least 100ºC

Brown – to cook food until it has a brown-colored appearance, usually achieved

by grilling, frying or baking

Bruise – to apply pressure to an ingredient to help release its flavor

Brush – to cover food with an even layer of liquid by applying it with a pastry
brush

Caramelize – heat sugar over low heat until it melts and develops a flavorful, golden-
brown color

Chop – to cut food into small even-sized pieces using a knife or food processor

Coat – to cover something with a layer of something else

33
Core – to remove the core or center of something.

Cream – to mix fats and sugar together until creamy in appearance.

Crush – to break into uneven pieces.

Dice – to cut small uniform cubes of any solid ingredient

Dissolve – to mix dry ingredient(s) with liquid until in solution

Divide – to separate into parts or portions

Drain – to remove water from ingredients cooked in liquid or from raw ingredients
that have been washed in water by placing them in a sieve or colander

Drizzle – to pour a liquid over the ingredients, usually in a random design and
often as a finishing decorative touch

Dust – to sprinkle lightly with a powder i.e. icing sugar

Flake – to break cooked fish into individual pieces

DRAFT
Fold – to mix gently, bringing spatula or other cooking utensil down through
the mixture, across the bottom, and then back up over the top, until
blended.

Fry – to cook in hot fat

Garnish – to add a small decoration, often edible, to a savory dish just before
serving to enhance its finished appearance

Glaze – used to give desserts a smooth and/or shiny finish

Grate – to rub food downwards on a grater to produce shreds or slices of varying

thicknesses

Grease– to apply a layer of fat to a surface to prevent food from sticking

Grill – to cook by direct radiant heat

34
Knead – to work a dough by hand, using a folding-back and pressing-forward
motion

Line – to place a layer of Clingfilm, foil, greaseproof paper or baking parchment,

often lightly greased, in a baking tin or on a tray to prevent food from
sticking to the surface

Marbling – to give meat (especially red meat) that contains various amounts of
intramuscular fat, a marbled pattern.

Marinate – to soak food in a prepared liquid to add flavor and tenderize

Mash – to break down a cooked ingredient such as potatoes into a smooth

mixture using a potato masher or fork

Melt – to use a high temperature to turn a solid fat into a liquid

Mince – to cut into very fine, even pieces using a sharp knife, a food processor
or a mincer

Mix – to beat or stir food ingredients together until they are combined

DRAFT
Moisten – to make something slightly wet

Pat – to lightly tap or slap something with the hands

Peel – to remove the outer layer of a food

Pour – to transfer a liquid from one container to another

Press – to apply pressure

Prick – to make a single small hole or several small holes, often with a fork, e.g.
to bake blind, first prick the pastry base with a fork

Puree – to press raw or cooked food through a fine sieve or blend in a food
processor or liquidizer to produce a smooth mixture

Reduce– to boil a liquid in an uncovered pan until it thickens, done to concentrate

the flavor of the liquid

Rinse – to clean under running water

Roast – to cook in the oven, usually with the addition of fat or oil

35
Roll out– to reduce the thickness of pastry or dough by applying equal pressure
with a rolling pin

Rub in – method of incorporating fat into flour by rubbing the fat with the fingertips
until it combines with the flour to form a mixture with a breadcrumb-like
consistency

Scoop – hand held toll with a small semi-circular bowl at one end to scoop
portions of foods such as ice cream, sorbet, mashed potato or rice

Spread– to apply on a surface in an even layer

Sprinkle – To scatter a powdered ingredient or tiny droplets of a liquid

Stir – to agitate an ingredient or a number of ingredients using a hand held

tool such as spoon

Whisk – to beat a mixture vigorously with a whisk

Bibliography

DRAFT
Books

Alvarez and Cabuhal.Food, Safety, Sanitation, and Hygiene

Brown, A. (2011). Understanding Food: Preparation and Principles.

Philippines:Cencage Learning.
Cruz, Julia G., et.al. (2003). Home Economics IV. Quezon City: Adriana Publishing
Co., Inc.
Richmond, Julius B., et.al. (1990) Health for Life. US: Scott, Foresman and Company
Home Management and Basic Technology IV, 3rd Ed.
Magee, Elaine. (2007). Food Synergy. US: Rodale, Inc.
Quick N Easy Budget Meals. (2005). Quezon City: Atlas Publishing.
Sizer and Whitney. (2000). Nutrition, Concepts, and Controversies. US: Wadsworth,
Thoma Learning
Strand, Ray (2007). “What your Doctor Doesn’t Know about Nutritional Medicine
Maybe Killing You”. US: Thomas Nelson Inc.
Zucker, Elana D.(2006). The Caregiver’s Resourcebook.New Jersey: Pearson
Prentice Hall

36
Journal
Blaylock, Russel (September 2007). “Eating Fish: What you need to know” Blaylock
Wellness Report. Vol. 4, No. 9

Internet

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ASEAN%20RDAs.pdf
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http://www.ndap.org.ph/obesity
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weight-part-1

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http://www.who.int/topics/nutrition/en/
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http://www.oxforddictionaries.com/definition/english/cereal?q=cereal
http://www.oxforddictionaries.com/us/definition/american_english/vegetable
http://www.youtube.com/watch?v=vrg6TUzJ0Q8
http://www.youtube.com/watch?v=8gQjVrAwvLsGlossary
http://www.youtube.com/watch?v=Z1wjhJaAC4Y
http://www.youtube.com/watch?v=Lc3Rm2kSWQ4
http://www.youtube.com/watch?v=lKUuUdnWG6s

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http://www.youtube.com/watch?v=0wDyFuwfybY
http://allrecipes.com/video/14/how-to-scramble-eggs/detail.aspx
http://www.youtube.com/watch?v=u0p_dBCEDs4
http://www.google.com.ph/imgres?imgurl=http://www.
cwargentina.com/blog/wpcontent/uploads/2013/07/110527680.
jpg&imgrefurl=http://www.cwargentina.com/blog/tag/

DRAFT

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