TLE Household Services for Grade 10

1. Variety of Dishes

2. Vegetable dishes
• Vegetables can be eaten raw or cooked. It can
be prepared whole, sliced, chopped,
shredded, or mashed. Some nutrients in
vegetables are easily lost in water and
cooking. Wash vegetables before cutting and
paring. Cook them in a little amount of water
and do not overcook.

3. Meat and poultry dishes
• There are two basic methods of cooking meat:
• 1. moist heat; and
• 2. dry heat.

4. • The method chosen to cook a certain cut of
meat should relate directly to the inherent
tenderness of that cut. Tenderness is
determined by:
• where on the animal the meat comes from,
the degree of marbling,
• the age of the animal,
• how the meat was stored, and
• how the meat was prepared for market.

5. Roasting
• Roasting is a cooking method in which meat is
surrounded and cooked by heated air, usually in an
oven. Meat is not covered and no water is added.
• Follow these steps:
• 1. Place meat fat side up on a rack in a shallow open
roasting pan.
• 2. Season as desired.
• 3. Insert meat thermometer; be sure tip does not rest
in fat or on a bone.
• 4. Do not add water. Do not cover.
• 5. Roast in a slow oven at 325°F until the thermometer
reaches the desired doneness.
• 6. Baste with drippings during cooking.

6. Cooking Poultry
• The type of method to use for cooking poultry
depends on the bird. Young poultry is best for
roasting, broiling, and frying. Older poultry
requires braising or stewing methods. Either
way, slow, even heat should be used for
tender, juicy, evenly done poultry. Do not
overcook; it results in tough, dry meat.

7. Fish and Seafood Dishes
• Fish is cooked to make it more palatable, to enhance
flavor and color and to breakdown small amount of
connective tissues that are present. Cooking time for
fish is short. As fish cooks, it loses its translucency, the
juice becomes milky and the flesh becomes opaque
and whitish in appearance. Fish is done when it is
easily flaked with a fork.
• While shellfish may be cooked in the shell or out of
the shell, depending on the type of shellfish, all
shellfish are cooked by the principles of moist and dry
heat cookery.

8. Egg Dishes
• Eggs are complete protein food and also rich in
vitamins. Egg yolks are high in fat and iron, are
excellent meat substitutes for luncheon and
dinner in addition to their popularity as breakfast
item and low in food cost. Eggs are a nutrient
dense food and contain essential amino acids as
well as many vitamins and minerals.They are
quick and easy to prepare for a nutritious meal or
contribute nutrients to food products. High
quality protein-contain all essential amino acids
Vitamins-minerals. Only missing Vitamin C but
high cholesterol food.

9. Functions of Eggs
• 1.Emulsifying Agents
• Egg yolk is an excellent emulsifying agent. The yolk
surrounds the oil droplets to keep them suspended . An
emulsion is a mixture that forms when you combine liquids
that do not ordinarily mix. To keep the liquid from
separating you need an emulsifying agent
• 2.Foams
• Foams are used to add air to foods. When you beat air
into egg whites, many air cells form. As the beating
continues, the cells become smaller and more numerous,
as a result, the foam thickens incorporating air. These are
used in different food items, such as cakes, meringues,
mousse, and soufflé

10. • 3.Thickener Heat causes egg proteins to
thicken (coagulate) like in making sauces,
custards, and puddings
• 4.Binding Agent Eggs act to hold ingredients
together. Meatloaf is an example of eggs used
in this way

11. • 5.Interfering Agent
• Frozen desserts like ice cream stay creamy
because eggs inhibit the formation of large ice
crystals which would ruin the texture of the
dessert
• 6.Structure Eggs form the structure of many
baked goods.
• 7.Coating Eggs are used to help a coating
adhere to a food

12. • 8.Flavoring it adds flavor to many foods
• 9. Adds color it add color to baked food
products.

13. Mushroom and Spinach Omelet
• Yield: 2 servings
• Ingredients
• 2 cups white mushroom, sliced 3 cups baby
spinach, cleaned 4 eggs 4 tablespoons olive oil
Salt and pepper to taste

14. Procedure
• Heat 1 tablespoon of olive oil in a pan.
• When the oil is hot, put-in the mushroom. Cook for 2 minutes.
• Add the spinach. Sprinkle salt and pepper. Stir and then cook for
1 to 2 minutes. Remove from the pan. Set aside.
• Crack the eggs and place in a bowl. Add salt and pepper. Beat the
eggs until the texture becomes soft.
• Wipe the pan with clean paper towel. Heat it again and then
pour-in half of the remaining olive oil.
• When the oil starts to get hot, pour half of the beaten egg
mixture in the pan. Spread the egg so that it will be cooked evenly.
When the eggs are cooked halfway, scoop half of the cooked
spinach and mushroom and then arrange on one end of the egg.
• Fold the other end of the egg using a spatula to cover the spinach
and mushroom.
• Gently slide the omelet to a serving plate.
• Serve. Share and enjoy!

15. Pasta grain and farinaceous dishes
• PASTA
• Pasta is one of the most versatile and popular foods in
most cuisines. Preparing both fresh and dried pastas
offers the chef a selection for the dish being prepared.
Pastas are generally enriched with vitamin B, iron and
high in protein content. Pasta is cooked uncovered in a
large amount of boiling water in a stock pot or steam-
jacketed kettle until tender but firm (al dente), then
rinsed with cold water and drained. If pasta is to be
combined with other ingredients in a casserole, It
should be undercooked slightly. If the pasta is not to be
served immediately, it may be drained and covered
with cold water.

16. Types of Pasta
• Dried
• Frozen
• Short
• Shaped
• Fresh
• Long
• Sheet
• Long Pasta
• Short Pasta
• Pasta used in Soups

17. Fettuccine
• Ingredients
• 1 (9-ounce) package refrigerated fresh fettuccine
• 2 slices apple wood-smoked bacon, chopped
• 1 teaspoon minced garlic
• 1 tablespoon all-purpose flour
• 1 cup 1% low-fat milk
• 2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano
cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon freshly ground black pepper
•

18. Procedure
• Cook pasta according to package directions, omitting salt
and fat. Drain in a colander over a bowl, reserving 1/4 cup
cooking liquid
• While pasta cooks, cook bacon in a large nonstick skillet
over medium-high, heat 4 minutes or until crisp, stirring
occasionally. Remove bacon from pan, reserving drippings.
Add garlic to drippings in pan; sauté 1 minute, stirring
constantly. Sprinkle flour over garlic; cook 30 seconds,
stirring constantly. Gradually add milk, stirring constantly;
cook 2 minutes or until bubbly and slightly thick, stirring
constantly. Reduce heat to low. Gradually add cheese,
stirring until cheese melts. Stir in salt and reserved 1/4 cup
cooking liquid. Add hot pasta to pan; toss well to combine.
Sprinkle with bacon, parsley, and pepper.

19. quiz
• 1-9 functions of eggs
• 10-15 varieties of dishes
• 16-20 types of pasta