Republic of the Philippines
Department of Education
Region X - Northern Mindanao
Division of Lanao del Norte
SALVADOR NATIONAL HIGH SCHOOL
Salvador, Lanao del Norte
LEARNING ACTIVITY SHEET
SECOND GRADING PERIOD
TLE 10- COOKERY 10
SY: 2022-2023
NAME: __________________________________________________ SECTION: ____________________
ADDRESS & CP #: __________________________________________ DATE: _______________________
MODULE MOST ESSENTIAL LEARNING LEARNING TASK/ ACTIVITIES/ PERFORMANCE
NO. COMPETENCY (MELC)
1 PREPARE VEGETABLES DISHES
LO [Link] mise en place
Prepare ingredients according
to a given recipe, required form and
time frame
Thaw frozen ingredients and
wash raw vegetables following
standard procedures
ACTIVITY 2. Describing one’s experience in thawing frozen foods.
Directions: At home, freezing the food is practiced so that it does not become spoiled. It follows the need to thaw the
frozen food. In your own experience, tell how you thaw the frozen vegetables at home.
2 -6 LO 2. Prepare Vegetable Dishes ACTIVITY 3
Identify marketforms of
Directions: The following are the forms of vegetables that are available in the market. Give the characteristics of each
vegetables form. Your answers will be rated using the rubric below.
Select various kinds of
vegetables according to a given
menu
Cook variety of vegetable
dishes following appropriate ___________________ _______________ _______________ ____________________
cooking methods to preserve ___________________ _______________ _______________ ____________________
optimum quality and nutrition ___________________ _______________ _______________ ____________________
Prepare suitable sauces and ___________________ _______________ _______________ ____________________
accompaniment in serving RUBRIC
vegetable dishes
LO 3. Present Vegetable Dishes
Present vegetable recipes
with appropriate sauces and
accompaniments ACTIVITY 4 : Identifying some plating tools.
Directions : Complete the sentences by writing on the lines the correct word or group of words.
1. Having the proper food presentation and plating tools is essential to high-quality ___________.
2. Garnishing ___________ come with everything you need to garnish all of your signature dishes, including plating
wedges, tongs, squeeze bottles, and brushes.
3. Ring ___________ helps to develop the height and structure when stacking ingredients.
4. Many tongs feature __________________ for improved grip and stability.
5. Plating __________ come pre cut with flat, round , or pointed edges and are perfect for smearing sauces and other soft
ingredients into designs on your plate.
LO 4. Store Vegetables
7-8 Store vegetables based on the ACTIVITY5. Knowing the different techniques in storing vegetables
prescribed location and
Directions: Using the sides of the cube, write the five techniques in storing vegetables.
temperature
Demonstrate vegetable
storage in accordance with
FIFO operating procedures
Follow standard safety and
hygiene procedures
LO 5. Evaluate the Finished
Product
Rate the Finished Products
ACTIVITY 6. Recalling facts about evaluating dishes
Using Rubrics
Directions: Tell whether the statement is true or false. Write the word true if the statement is correct and false if it is not.
______1. Any food or dish prepared must be evaluated for the purpose of maintaining the consistency of the products
served.
______2. Product evaluation is the term used for a specific item useful to persons.
______3. A dish is evaluated through its characteristics as perceived by the five senses.
______4. The less experience a person has in analyzing, the more reliable the judgement will be.
______5. Evaluating the dish will help one in optimizing success.
______6. For a dish to leave an everlasting impression, it must be presented normally.
______7. Glutamate is also known as umari which directly stimulates the tongue.
______8. It was in 1990 that only four tastes were recognized; namely, sweetness, saltiness, sourness and bitterness.
______9. A great dish must offer the person eating it with real sense of pleasure.
______10. FYI evaluation is possible.
9 PREPARE AND COOK SEAFOOD
DISHES ACTIVITY 7
LO 1. Perform mise en Place Directions: Your mother tasks you to prepare and cook (Daing na Bangus) for breakfast.
List down the tools and utensils needed in preparing and cooking.
Prepare the kitchen tools,
1.___________________
equipment, and ingredients
2.___________________
based on required standard 3.___________________
Identify types, varieties, 4.___________________
market forms, nutritive value, 5.___________________
and composition of fish and
seafood
Assemble ingredients
according to recipes, recipe
card, or enterprise standard
Identify steps in processing fish
10-11 LO 2. Handle Fish and Seafood ACTIVITY 8
Handle seafood hygienically A. Directions: Fill in the blanks with the missing word in the sentence.
Thaw frozen seafood correctly
to ensure maximum quality Before preparing the whole fish, it is important to ensure if it is 1.______. The gills should be moist and bright
and maintain nutritional value 2. ______or pink. The eyes are 3.________ shiny and bulging. Texture of the flesh is firm or 4. _____. Fresh
fish has a 5.______ scales, tightly cling on the skin and it has fresh smell.
LO 3. Cook Fish and Shellfish B. Directions: You are supposed to buy fish in the wet market. Give at least five characteristics of fresh fish.
Clean, cut and fillet seafood 1._____________________________________________________________.
Prepare ingredients according 2._____________________________________________________________.
to a given recipe 3._____________________________________________________________.
Demonstrate various methods 4._____________________________________________________________.
of cooking fish and shellfish 5._____________________________________________________________.
12-14 LO 4. Plate/Present Fish and
Seafood
Prepare and present fishand
seafood dishes
ACTIVITY 9
Perform guidelines in serving
A. Directions: Identify the word that is described in the sentence. Two points each.
fish and seafood dishes
LO 5. Store Fish and Seafood _________ 1. Refer to the arrangement of food on the plate dressed with a sauce.
Ensure that trimmimgs, fish, _________ 2. Decorate to provide (a food) with something that adds flavor.
and seafood are stored _________ 3. Select foods and garnishes that offer variety and contrast.
hygienically _________ 4. Choose the perfect plate.
Check date stamps and codes _________ 5. It is one of the most basic functions of any professional kitchen.
where applicable to ensure
quality control
Store seafood in accordance
with FIFO operating
procedures and standard
storage requirements
LO 6. Evaluate the Finished
Product
Rate the finished products
using rubrics
Prepared by: Noted by:
ANNELIESE D. DONAIRE ALEAH T. RADIAB
Teacher TLE Coordinator
Approved by:
CHARLYN A. AYING.
School Principal
