father of home economics and capitalism

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pioneer of sanitary engineering

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19th century most prominent female american chemist

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known for her novel "unclel's tom's cabin"

the moril act of 1892 proppelled domestic science

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first to champion the economics and running home

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went to philippines as teacher in 1913

graduate of the university of nebraska

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superintendent of home economics

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American teachers called in philippines before.

For 20 yrs domestic had flourished in filipino schools with sewing, cooking and

housekeeping

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competencies of home economics

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4 major components of tle

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IMPORTANCE OF HOME ECONOMICS

LESSON SAFETY

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these are the savoury bites that usally accompany a glass of wine or champagne

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likely to appear at the beginning of a meal and are perfect to nibble on while you

wait for the main affair

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is a french and means “small oven”.

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Meaning dry in french these refer to the dainty biscuits, meringues, puff pastry

treats and other cooked, but unglazed treats.

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tiny cakes that are topped with marzipan in either fondant or chocolate.

This type of petit four is usually elaborately decorated with intricate piping

(a)  

these are the iced and decorated cakes that are usually covered in fondant or

other types of glossy icing.

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Is a young chicken, usually 9-12 weeks of age,of either sex, is tender-meat with

soft, pliable,smooth-textured skin.

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Is usually 5-6 months of age

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A surgically desexed male chicken usually under 8 months of age.

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A male chicken, usually under 10 months of age, with coarse skin, with

somewhat toughened and darkened flesh.

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A mature female chicken which is usually more than 10 months of age. It can

also beculled layer.

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A mature male chicken with coarse skin,toughened and darkened meat and

hardened breastbone tip

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A large chicken about 4 kg. dressed weight which are on sale especially during

the Christmas holiday.

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A breed of duck that originated from China and is noted for its tender and

flavorful meat.

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Is available and popular in many towns of Rizal as fried itik.

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A young immature pigeon of either sex and has extra tender meat.

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It includes alldomestic birdssuitable for foodexcept pigeon andsquab.

Examples:chicken, fowl, turkey,duck, goose, and etc.

refers to domesticated birds that are grown for eggs and food

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It includes such birds and animals suitable for food as are pursued and taken

infield and forest.Examples: quail,partridge, wild duck,plover, deer, rabbit,etc.

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THE SKIN IS SMOOTH AND YELLOW IN COLOR.

THE BREAST IS PLUMP

THE THIGHS ARE WELL DEVELOPED.

IT HAS NO OBJECTIONABLE ODOR.

IT IS HEAVY AND THE SKIN IS NOT WATERY

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IT HAS CLEAR EYES

A YOUNG CHICKEN ORANIMAL HAS FINE AND SOFTFEET, IF IT OLD, THE

FEET ARETHICK AND SCALY

THE BONE AT THE TIP OF THE BREAST IS SOFT IN YOUNGER CHICKEN

AND THICK IN OLDER ONE.

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THEY ARE CLEAN, WELL FLESHED.

THEY HAVE MODERATE FAT COVERINGS.

THEY ARE FREE FROM PIN FEATHERS AND SHOW NO CUTS, SCARS OR

MISSING SKIN.

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It is the most popular poultry species used for both meat and egg production.

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This belongs to the group of waterfowl and popular in Asian cuisines.

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is related to the duck and can live by eating grass. This is popular in

some cultures.

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The killing of animals for food

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Immerse (something) briefly in a boiling water for various purposes, such as

to facilitate the removal of skin from fruit or to preserve meat

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Removing of feather

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The removing of viscera or internal organs.

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Removing of bones

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This refers to the whole bird without the head and giblets

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The chicken is split from front to back through the backbone and keel to

produce two halves of approximately equal weight.

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It is definitely one of the most popular cuts of chicken as it is a rich source of

protein and low in fat.

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A breast quarter with the wing removed

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These are meat under chicken breast,perfect for chicken strips for fillets

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is just above the knee joint it can be bought with the bone and skin or

boneless and skinless

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A chicken leg includes drumstick and thigh together.

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The portion between the knee joint and hock or the lower part of leg quarter.

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includes heart, liver and neck

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The whole chicken is cut into 2 breast halves with ribs and back portion, 2

wings, 2 thighs with back portion and 2 drumsticks.

(a)  

METHODS OF COOKING POULTRY

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it is a cooking method in which the food is surrounded and cooked by dry,

heated air, that is usually done inside an oven.

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Cooking by direct exposure to radiant heat

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is the cooking of food in oil or another fat

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The chicken is cooked over medium high heat in lightly oil frying pan or wok

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The chicken is browned in hot fat, then simmered or baked in a covered pan

with a small amount of liquid

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The poultry is cooked slowly in hot water to soften the tough connective

tissues

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refers to aquatic animals that can be eaten, excluding

mammals but including both freshwater and marine life

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fishes chose to swim and migrate their way through the freshwater to the sea

and vice versa.

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Fishes do not travel all the way to the seabed

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fishes do not travel all the way to the seabed

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live and feed on or near the bottom of seas or lakes

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typically have hard shells and frequently have jointed legs. Its

frontal limbs are equipped with pincers or claws that let them grasp objects.

(a)  

These creatures are often invertebrates, meaning they lack a vertebral column.

(a)  

These are marine invertebrates,

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A fish's fully matured egg.

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These are the fish that are sold fresh off the water. Before cooking, they must be

scaled and either gutted or eviscerated. The fish has to be degilled if the head is

still on.

(a)  

These fish must have been eviscerated.They must be scaled and, if the head is

lefton, degilled.

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Fish is whole fish with scales,entrails, fins and head removed

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These are the cross-section slices cut from a large, dressed fish; the cross-

section of the back bone is generally included.

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These are the sides of the fish that have been cut away from the backbone and

are ready to cook.

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are the two sides of the fish cut lengthwise away from the

backbone and held together by the uncut flesh and skin of the belly

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These are known to be the simplest type of dessert.

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characteristics of good fruit desserts

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These are another excellent dessert that is easy to serve.

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The three general types of cheese based on consistency are:

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These are easily prepared, versatile and economical.

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CHARACTERISTICS OF BAKED CUSTARD

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CHARACTERISTICS OF SOFT CUSTARD

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These are relatively simple to prepare with different sauces.

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CHARACTERISTICS OF PUDDING

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They have a depth of two or three inches and are topped with biscuit dough

rather than a pie crust.

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It is consisting of smooth frozen mixture of milk, cream, sugar, flavorings and

sometimes eggs

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It is made of water, sugar, and fruit juices. American sherbet contains milk and

cream and sometimes egg white because the egg whites increase smoothness

and volume

(a)  

made like chilled mousses and bavarians, whipped cream, beaten egg whites or

both are folded to give lightness and allow to be still frozen in an ordinary

freezer.

(a)  

can either take the form of light and flaky bread with an airy texture,

such as a croissant or unleavened dough with a high fat content and crispy

texture, such as shortbread.

(a)  

Also called sweets or lollies, is a confection that features sugar as a principal

ingredient. Many candies involve the crystallization of sugar which varies the

texture of sugar crystals.

(a)  

Many cuisines include a dessert made of deep-fried starch-based batter or

dough. In many countries a doughnut is a flour-based batter that has been deep-

fried.

(a)  

Typically sweet, usually brown, food preparation of Theobroma cacao seeds,

roasted, ground, and often flavored.

(a)  

Also known as "biscuits" in many English-speaking countries, are flattish bite-

sized or larger short pastries generally intended to be eaten out of the hand.

(a)