Modules in home economics grade 10 : Cookery / Joana C. Peralta

By: Peralta, Joana C [author]
Publisher: Quezon City : St. Bernadette Publishing House Corporation, 2017Description: vi, 254 pages : illustrations ; 25 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9789719969853Subject(s): CookeryDDC classification: 641.5
Contents:
Unit I: Personal Entrepreneurial Competencies ? Lesson 1 Personal Entrepreneurial Competencies? Lesson 2 Business Environment and Business Opportunity ? Unit II: Eggs and Cereals ? Lesson 1 Composition and Characteristics of Eggs ? Lesson 2 Preparing Egg Dishes ? Lesson 3 Carbohydrates in Foods? Lesson 4 Grains and Cereals? Lesson 5 Cereal and Grain Dishes? Unit III: Vegetables and Cereals ? Lesson 1 Considerations in Choosing and Preparing Vegetables? Lesson 2 Cooking Vegetables? Lesson 3 Types, Anatomy, and Nutritional Value of Seafood? Lesson 4 Market Forms, Cuts? Lesson 5 Preparing and Cooking Seafood ? Unit IV: Stocks, Sauce, and Soups ? Lesson 1 Preparing Stocks ? Lesson 2 Preparing Sauce ? Lesson 3 Preparing Soups ? Unit V: Poultry and Game Birds ? Lesson 1 Kinds and Nutritional Value of Poultry and Game Birds ? Lesson 2 Buying and Preparing Poultry and Game Birds ? Lesson 3 Cooking Poultry and Game Birds ? Unit VI: Meat? Lesson 1 Kinds and Market Forms of Meat ? Lesson 2 Principle in Selecting, Handling, and Storing Meat ? Lesson 3 Cooking Meat Dishes
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Item type Current location Home library Call number Copy number Status Date due Barcode Item holds
BOOK BOOK HIGH SCHOOL LIBRARY - JHS
HIGH SCHOOL LIBRARY - JHS
Filipiniana 		641.5 P41 2017 (Browse shelf) c.1 Available CITU-HS-JHS6164
BOOK BOOK HIGH SCHOOL LIBRARY - JHS
HIGH SCHOOL LIBRARY - JHS
Filipiniana 		641.5 P41 2017 (Browse shelf) c.2 Available CITU-HS-JHS6165
BOOK BOOK HIGH SCHOOL LIBRARY - JHS
HIGH SCHOOL LIBRARY - JHS
Filipiniana 		641.5 P41 2017 (Browse shelf) c.3 Available CITU-HS-JHS6166
Total holds: 0

Unit I: Personal Entrepreneurial Competencies ? Lesson 1 Personal Entrepreneurial Competencies? Lesson 2 Business Environment and Business Opportunity ? Unit II: Eggs and Cereals ? Lesson 1 Composition and Characteristics of Eggs ? Lesson 2 Preparing Egg Dishes ? Lesson 3 Carbohydrates in Foods? Lesson 4 Grains and Cereals? Lesson 5 Cereal and Grain Dishes? Unit III: Vegetables and Cereals ? Lesson 1 Considerations in Choosing and Preparing Vegetables? Lesson 2 Cooking Vegetables? Lesson 3 Types, Anatomy, and Nutritional Value of Seafood? Lesson 4 Market Forms, Cuts? Lesson 5 Preparing and Cooking Seafood ? Unit IV: Stocks, Sauce, and Soups ? Lesson 1 Preparing Stocks ? Lesson 2 Preparing Sauce ? Lesson 3 Preparing Soups ? Unit V: Poultry and Game Birds ? Lesson 1 Kinds and Nutritional Value of Poultry and Game Birds ? Lesson 2 Buying and Preparing Poultry and Game Birds ? Lesson 3 Cooking Poultry and Game Birds ? Unit VI: Meat? Lesson 1 Kinds and Market Forms of Meat ? Lesson 2 Principle in Selecting, Handling, and Storing Meat ? Lesson 3 Cooking Meat Dishes

600-699 641.5

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