cookery Sumisim, Corazon M. creator author. Asprer, Fe F. author. Mangalindan, Fe S.J. author/coordinator. text ph Quezon City, Philippines The Library Publishing House, Inc. c2015 2015 Edition 2019. monographic eng viii, 248 pages : illustrations (black and white) ; 27 cm. "Rapid changes in the local environments require Filipino learners to be more competitive and updated with 21st Century life skills to prepare them for the world of work and entrepreneurhip. This module is part of a series of Technology and Livelihood Education work texts for Grade 10 students. The competencies are based on the Department of Education's K to 12 curriculum. This module is designed for the convenient use of students and teachers. It follows the knowledge, process, understanding, and product or KPUP model of learning assessment. " --Preface Contents: Introduction: personal entrepreneurial competencies (PECs) and environment market (EM) in cookery -- Lesson 1 Personal entrepreneurial competencies (PECs) -- Lesson 2 Environment and market (EM) -- First quarter: preoaration of egg, cereals, and starch dishes -- Lesson 3 Preparation of eggs dishes -- Lesson 4 Preparation of cereaks abs starch dishes -- Second quarter: vegerables and seafood dishes -- Lesson 5 Preparation of vegetables dishes -- Lesson 6 Preparation of seafood dishes -- Third quarter: Stocks, soups, sources, and poultry dishes -- Lesson 7 Stocks, sauces, and soups -- Lesson 8 Poultry dishes -- Fourth quarter: meat -- Lesson 9 Meat. Adolescences adolescent Corazon M. Sumasim, Fe F. Asprer, authors ; Fe S.J. Mangalindan, author/coordinator. K to 12 compliant. Learning Module; JHS. Junrel Capuno Junior High School Cookery Text in English Cookery 9789719616276 [paperback] University of Cebu-Banilad 250918 20250918102112.0