Starch and starch 1. Compare the thickening power of the 5 Laboratory on the following Food Management cookery different kids of starch in terms of viscosity in effect of the kind and and Service II SEDP sauces. amount of starch on Series 2. Describe the unique role of protein of wheat viscosity flour in bread making. 3. Explain the cause of expansion in yeast bread -effect of sugar acid and pretreatment by dry heat on the moldavility of starch gels Laboratory on recipes like Luglog sauce, Lumpia sauce Karekare sauce using toasted and ground rice Cutchinta, sapinsapin I:I:9 Table Appointment Prepare sample sketch of the different types of 2 Put up a bulletin board TLE IV by: Demonstrate dining room layout and the proper arrangement display of different table Cruz knowledge and of tables and chairs appointments. Indicate the Duran skills in dining 2 Illustrate the different types of decoration and uses and care for each table Rondilla room motifs for different occasions. appointment. preparation and 3 Discuss the kinds, uses and care of the service different table appointments Napkin Folding 1. Identify the types of napkin folding 2 Let students perform the Food Management 2. Demonstrate the various ways of fancy napkin various ways of fancy and Service II SEDP folding. napkin folding Series 3. Evaluate the various ways of folding a napkin TLE IV by: Cruz Duran Rondilla Styles food 1. identify the different styles in food service. 2 Demonstrate setting a table Food Management for breakfast, lunch and formal services 2. Demonstrate the different styles of food and Service II SEDP service. Series
Starch and starch cookery 1. Compare the thickening power of the different kids of starch in terms of viscosity in sauces. 2. Describe the unique role of protein of wheat flour in bread making. 5 Laboratory on the following effect of the kind and amount of starch on viscosity Food Management and Service II SEDP Series 3. Explain the cause of expansion in yeast bread -effect of sugar acid and pretreatment by dry heat on the moldavility of starch gels Laboratory on recipes like Luglog sauce, Lumpia sauce Karekare sauce using toasted and ground rice Cutchinta, sapinsapin I:I:9 Demonstrate knowledge and skills in dining room preparation and service Table Appointment Prepare sample sketch of the different types of dining room layout and the proper arrangement of tables and chairs 2 Illustrate the different types of decoration and motifs for different occasions. 3 Discuss the kinds, uses and care of the different table appointments 2 Put up a bulletin board display of different table appointments. Indicate the uses and care for each table appointment. TLE IV by: Cruz Duran Rondilla Napkin Folding 1. Identify the types of napkin folding 2. Demonstrate the various ways of fancy napkin folding. 3. Evaluate the various ways of folding a napkin 2 Let students perform the various ways of fancy napkin folding Food Management and Service II SEDP Series TLE IV by: Cruz Duran Rondilla Styles food services 1. identify the different styles in food service. 2. Demonstrate the different styles of food service. 2 Demonstrate setting a table for breakfast, lunch and formal Food Management and Service II SEDP Series
h.e._-_food_service_management_4th_year_(1st_to_3rd_quarters).docx