How to Download TLE Module Grade 10 Cookery PDF for Quarter 1
Are you a grade 10 student who wants to learn how to prepare delicious and nutritious dishes? Do you want to develop your skills and knowledge in cookery? If yes, then you should download the TLE module grade 10 cookery PDF for quarter 1.
tle module grade 10 cookery pdf download quarter 1
Introduction
TLE stands for Technology and Livelihood Education, which is one of the learning areas in the K-12 curriculum. It aims to equip students with practical skills that can help them in their future careers or livelihoods. One of the specializations under TLE is cookery, which focuses on preparing, cooking, presenting, and storing food products.
Cookery is an important skill that can benefit you in many ways. It can help you improve your health, save money, express your creativity, and impress your family and friends. It can also open up many opportunities for you in the food industry, such as becoming a chef, a caterer, a food stylist, or a food blogger.
The TLE module grade 10 cookery PDF for quarter 1 is a self-learning material that can help you achieve the standards set by the K-12 curriculum. It contains four lessons that cover two topics: egg dishes and cereal and starch dishes. Each lesson has four learning outcomes that will guide you in performing various tasks related to cookery.
How to Use the Module
The TLE module grade 10 cookery PDF for quarter 1 is designed to help you learn at your own pace and time. However, you need to follow some steps to make the most out of it.
First, you need to have the program requirements, which include the following:
A computer or a mobile device with internet access
A printer or a flash drive (optional)
A copy of the module (either printed or digital)
A notebook and a pen
The ingredients and equipment needed for each lesson
Second, you need to complete the learning episodes, which consist of the following:
A diagnostic assessment that will test your prior knowledge about the topic
A personal entrepreneurial competencies (PECs) assessment that will help you identify your strengths and weaknesses as a potential entrepreneur
An environment and market (EM) assessment that will help you analyze the opportunities and challenges in the food industry
A learning guide that will provide you with information, examples, tips, and activities related to cookery
A self-check activity that will measure your understanding of the lesson
An enhancement activity that will challenge you to apply your skills in real-life situations
A post-test that will evaluate your mastery of the topic
Third, you need to follow the instructions carefully and perform the tasks diligently. You can use the module as a reference or a guide, but you should also do your own research and practice. You can also ask for feedback from your teacher or facilitator, or from your peers or family members Quarter 1 Topics
The TLE module grade 10 cookery PDF for quarter 1 covers two topics: egg dishes and cereal and starch dishes. These are common types of food that can be served for breakfast, lunch, or dinner. They are also rich in protein, carbohydrates, and other nutrients that can provide you with energy and nourishment.
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Egg Dishes
Eggs are versatile ingredients that can be cooked in different ways, such as boiling, frying, scrambling, poaching, baking, or making omelets. They can also be combined with other ingredients, such as cheese, ham, bacon, vegetables, herbs, or spices. Egg dishes are easy to prepare and can be enjoyed by people of all ages.
The TLE module grade 10 cookery PDF for quarter 1 will teach you how to perform the following learning outcomes related to egg dishes:
Perform Mise en Place
Mise en place is a French term that means "everything in its place". It refers to the preparation of the ingredients and equipment before cooking. It helps you save time, avoid mistakes, and ensure quality and safety.
To perform mise en place for egg dishes, you need to do the following:
Gather the ingredients and equipment needed for the recipe
Wash and sanitize your hands and work area
Wash and peel the vegetables and fruits (if any)
Cut, chop, slice, dice, or grate the ingredients as instructed
Measure and weigh the ingredients accurately
Crack and beat the eggs in a bowl
Add salt, pepper, milk, cream, cheese, or other seasonings as desired
Preheat the oven, stove, or microwave (if needed)
Grease or line the baking pan or skillet (if needed)
Prepare and Cook Egg Dishes
To prepare and cook egg dishes, you need to follow the recipe instructions carefully and use the appropriate cooking methods. You also need to observe the proper cooking temperature and time to avoid overcooking or undercooking the eggs.
Some examples of egg dishes that you can learn from the module are:
Hard-boiled eggs: Place the eggs in a pot of cold water and bring to a boil. Lower the heat and simmer for 10 minutes. Drain the water and cool the eggs under running water. Peel and serve.
Fried eggs: Heat some oil or butter in a skillet over medium-high heat. Crack an egg into a small bowl and slide it into the skillet. Cook for 3 to 4 minutes or until the white is set and the yolk is runny or firm as desired. Season with salt and pepper and serve.
Scrambled eggs: Beat some eggs in a bowl with salt, pepper, milk, cheese, or other seasonings. Heat some oil or butter in a skillet over medium-low heat. Pour the egg mixture into the skillet and stir gently with a spatula. Cook for 3 to 5 minutes or until the eggs are fluffy and cooked through. Serve.
Omelet: Beat some eggs in a bowl with salt, pepper, milk, cheese, or other seasonings. Heat some oil or butter in a skillet over medium-high heat. Pour the egg mixture into the skillet and tilt it to spread evenly. Cook for 2 to 3 minutes or until the bottom is lightly browned. Sprinkle some fillings such as ham, bacon, mushrooms, tomatoes, spinach, or cheese on one half of the omelet. Fold the other half over the fillings and slide onto a plate. Serve.
Baked eggs: Preheat the oven to 180C (350F). Grease some ramekins or muffin cups with oil or butter. Crack an egg into each ramekin or cup. Sprinkle some salt, pepper, cheese, bacon bits, or other toppings as desired. Bake for 15 to 20 minutes or until the eggs are set. Serve.
Present and Store Egg Dishes
To present and store egg dishes, you need to consider the following factors:
Appearance: Make sure that the egg dishes look appetizing and appealing by using different colors, shapes, textures, garnishes, and serving plates.
Taste: Make sure that the egg dishes taste delicious and flavorful by using fresh ingredients, proper seasoning, and appropriate sauces or condiments.
Nutrition: Make sure that the egg dishes provide adequate nutrition by using whole eggs or egg whites, low-fat dairy products, lean meats, whole grains, fruits, and vegetables.
Hygiene: Make sure that the egg dishes are prepared and served in a clean and sanitary manner by washing and sanitizing your hands, work area, ingredients, and equipment.
Safety: Make sure that the egg dishes are cooked and stored at the proper temperature and time by using a thermometer, a timer, and a refrigerator or freezer.
Some tips for presenting and storing egg dishes are:
Use a sharp knife to cut the hard-boiled eggs into halves or slices.
Use a spatula to flip the fried eggs carefully without breaking the yolk.
Use a whisk or a fork to beat the eggs until they are smooth and frothy.
Use a cheese grater or a peeler to shred or slice the cheese thinly.
Use a pastry brush or a paper towel to grease the baking pan or skillet lightly.
Use a piping bag or a spoon to fill the omelet with the desired fillings.
Use a toothpick or a knife to check if the baked eggs are done.
Use fresh herbs, cheese, bacon bits, or tomato slices to garnish the egg dishes.
Use colorful and contrasting plates, napkins, and utensils to serve the egg dishes.
Use foil, plastic wrap, or an airtight container to store the leftover egg dishes in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Cereal and Starch Dishes
Cereal and starch dishes are made from grains, such as rice, wheat, corn, oats, barley, or quinoa. They can be cooked in water, milk, broth, or juice, and flavored with sugar, salt, butter, cheese, fruits, nuts, or spices. Cereal and starch dishes are filling and satisfying, and can provide you with fiber, vitamins, minerals, and antioxidants.
The TLE module grade 10 cookery PDF for quarter 1 will teach you how to perform the following learning outcomes related to cereal and starch dishes:
Perform Mise en Place
To perform mise en place for cereal and starch dishes, you need to do the following:
Gather the ingredients and equipment needed for the recipe
Wash and sanitize your hands and work area
Rinse and drain the grains (if needed)
Cut, chop, slice, dice, or grate the ingredients as instructed
Measure and weigh the ingredients accurately
Preheat the oven, stove, or microwave (if needed)
Grease or line the baking pan or casserole dish (if needed)
Prepare and Cook Cereal and Starch Dishes
To prepare and cook cereal and starch dishes, you need to follow the recipe instructions carefully and use the appropriate cooking methods. You also need to observe the proper cooking temperature and time to avoid burning or undercooking the grains.
Some examples of cereal and starch dishes that you can learn from the module are:
Rice: Bring some water and salt to a boil in a pot. Add some rice and stir once. Lower the heat and cover the pot with a lid. Simmer for 15 to 20 minutes or until the rice is tender and fluffy. Fluff with a fork and serve.
Pasta: Bring some water and salt to a boil in a large pot. Add some pasta and stir occasionally. Cook for 8 to 12 minutes or until the pasta is al dente (firm but not hard). Drain well and serve with your favorite sauce.
Oatmeal: Bring some water or milk and salt to a boil in a saucepan. Add some rolled oats and stir well. Lower the heat and cook for 5 to 10 minutes or until the oatmeal is thick and creamy. Add some sugar, honey, cinnamon, raisins, nuts, or other toppings as desired. Serve hot or cold.
Bread: In a large bowl, dissolve some yeast and sugar in some warm water. Let it stand for 10 minutes or until frothy. Add some flour, salt, oil, and eggs and mix well. Knead the dough on a floured surface for 10 to 15 minutes or until smooth and elastic. Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm place for an hour or until doubled in size. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and cover with a damp cloth. Let it rise again for 30 minutes or until doubled in size. Bake in a preheated oven at 180C (350F) for 25 to 30 minutes or until golden brown. Cool on a wire rack and serve.
Quinoa: Rinse some quinoa under cold water and drain well. Bring some water or broth and salt to a boil in a saucepan. Add the quinoa and stir once. Lower the heat and cover the saucepan with a lid. Simmer for 15 to 20 minutes or until the quinoa is tender and fluffy. Fluff with a fork and serve as a side dish or a salad.
Present and Store Cereal and Starch Dishes
To present and store cereal and starch dishes, you need to consider the following factors:
Appearance: Make sure that the cereal and starch dishes look appetizing and appealing by using different colors, shapes, textures, garnishes, and serving plates.
Taste: Make sure that the cereal and starch dishes taste delicious and flavorful by using fresh ingredients, proper seasoning, and appropriate sauces or condiments.
Nutrition: Make sure that the cereal and starch dishes provide adequate nutrition by using whole grains, low-fat dairy products, lean meats, fruits, and vegetables.
Hygiene: Make sure that the cereal and starch dishes are prepared and served in a clean and sanitary manner by washing and sanitizing your hands, work area, ingredients, and equipment.
Safety: Make sure that the cereal and starch dishes are cooked and stored at the proper temperature and time by using a thermometer, a timer, and a refrigerator or freezer.
Some tips for presenting and storing cereal and starch dishes are:
Use a measuring cup or a spoon to measure the rice, pasta, oatmeal, bread, or quinoa accurately.
Use a strainer or a colander to rinse and drain the grains (if needed).
Use a wooden spoon or a spatula to stir the grains while cooking to prevent sticking or burning.
Use a fork or a knife to fluff the rice or quinoa after cooking.
Use a cheese grater or a peeler to shred or slice the cheese thinly.
Use a pastry brush or a paper towel to grease the baking pan or casserole dish lightly.
Use fresh herbs, cheese, bacon bits, or tomato slices to garnish the cereal and starch dishes.
Use colorful and contrasting plates, bowls, and utensils to serve the cereal and starch dishes.
Use foil, plastic wrap, or an airtight container to store the leftover cereal and starch dishes in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion
The TLE module grade 10 cookery PDF for quarter 1 is a valuable resource that can help you learn and improve your cookery skills. It covers two topics: egg dishes and cereal and starch dishes, which are both common and nutritious types of food. It also teaches you how to perform mise en place, prepare and cook the dishes, and present and store them properly.
Learning cookery skills can benefit you in many ways. It can help you improve your health, save money, express your creativity, and impress your family and friends. It can also open up many opportunities for you in the food industry, such as becoming a chef, a caterer, a food stylist, or a food blogger.
If you are interested in learning more about cookery, you should download the TLE module grade 10 cookery PDF for quarter 1. You can find it on the official website of the Department of Education (DepEd) or on other online platforms. You can also ask your teacher or facilitator for a copy of the module. You will surely enjoy and benefit from this self-learning material.
FAQs
Here are some frequently asked questions and answers about the topic:
What is the difference between cookery and culinary arts?
Cookery is the art or practice of preparing and cooking food. Culinary arts is the study or profession of cookery, which includes aspects such as food science, nutrition, hygiene, safety, presentation, and service.
What are some other specializations under TLE besides cookery?
Some other specializations under TLE are agriculture, automotive, beauty care, carpentry, dressmaking, electrical installation and maintenance, electronics, entrepreneurship, handicrafts, plumbing, refrigeration and air-conditioning, shielded metal arc welding, and tourism.
What are some other topics covered by the TLE module grade 10 cookery PDF for other quarters?
Some other topics covered by the TLE module grade 10 cookery PDF for other quarters are salad and salad dressing dishes (quarter 2), vegetable dishes (quarter 3), and poultry dishes (quarter 4).
What are some sources of information that I can use to supplement the TLE module grade 10 cookery PDF?
Some sources of information that I can use to supplement the TLE module grade 10 cookery PDF are cookbooks, magazines, websites, blogs, videos, podcasts, or online courses related to cookery.
How can I improve my cookery skills further after completing the TLE module grade 10 cookery PDF?
You can improve your cookery skills further after completing the TLE module grade 10 cookery PDF by practicing regularly, trying new recipes, experimenting with different ingredients and techniques, joining a cookery club, entering a cookery contest, or pursuing a cookery course or career.
I hope you found this article helpful and informative. If you have any questions or comments, feel free to leave them below. Happy cooking! 44f88ac181
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