Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF ZAMBALES
SUBIC NATIONAL HIGH SCHOOL
MANGAN-VACA, SUBIC, ZAMBALES

COOKERY NCII
QUARTER 2
PREPARE SANDWICHES (pages 121-156)
PREPARE DESSERT (pages 157-197)

NAME:__________________________________________________________
SECTION:________________________________

ACTIVITIES SCORE
A. Learning Outcome 1: Recognize Me? (10 pts.)

B. Learning Outcome 2: Hot or Cold? (10 pts)

C. TRY ME: PERFORMANCE TASK: MAKE A SIMPLE SANDWICH

(70 pts)
D. Learning Outcome 3: Think and Put together. (15 pts)

E. Summative Test (20 pts)

Subic National High School – Senior High School

Mangan-Vaca, Subic, Zambales
Tel. No.: (047) 232-2370
LEARNING OUTCOME 1
A. Recognize Me? Below are statements describing the types of ingredients used in the
preparation of sandwiches. Choose the correct word/term from the box and write your
answer in the space provided.

Meats Poultry Cheese Breads

Fish and Shellfish Spreads Condiments Vegetables
Open-faced sandwiches Club sandwich

_____________________1. A staple food prepared by cooking a dough of flour and water and often
additional ingredients.

_____________________2. Maybe beef, pork, and sausage product.

_____________________3. Popular seafood which are highly perishable and should be kept chilled to
moist as quality

_____________________4. It moistens the bread and compliments the flavors of other ingredients.

_____________________5. These are relishes, olive oil and chutneys that give a lift to a sandwich.

_____________________6. Chicken or turkey breasts, tenderly cooked are seasoned.

_____________________7. These are indispensable in sandwich making because they add texture,
flavor, and color to sandwich.

_____________________8. These are sliced thinly, firm texture, and act as binder, moistener of another
ingredient.

_____________________ 9. Use of one kind of bread with the filling on top. The slices of white bread can
be cut into squares, triangles, or rounds.

_____________________10. A popular multi-decker sandwich, made of three slices of toast and filled
with sliced chicken, mayonnaise, lettuce, tomato, and bacon and cut into four triangles

LEARNING OUTCOME 2
B. Hot or Cold? Classify the following sandwiches either hot or cold sandwiches.
Write your answer in the space provided.

1. Chicken Wraps sandwich _____________________ 6. Burritos _______________________

2. Club sandwich _____________________ 7. Quesadillas _______________________

3. Tea sandwiches _____________________ 8. Pinwheel sandwiches ______________

4. Hamburgers _____________________ 9. Hotdog sandwich _________________

5. Chicken and veggie tortilla _____________________ 10. Toasted sandwiches ______________

C. TRY ME: PERFORMANCE TASK: MAKE A SIMPLE SANDWICH

INDIVIDUAL or BY PARTNER:
For your guidance check your Cookery
Book Manual pages 130-149 or Thru
search in Google or YouTube a recipe
and how to make a sandwich.

Task to Accomplish.
Take a picture of the following:
a.) mise en place and tools use,
b.) while you do the sandwich and
c.) Platting of sandwich (see picture)

Note: All pictures will be sent thru FB

messenger of your teacher.
Note: All pictures will be sending thru
FB messenger of your teacher.

LEARNING OUTCOME 3
D. Think and Put Together. Answer the following questions and write your answer in the
space provided.
1. What are the important factors to be considered in plating and presenting desserts?
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
2. How do you plate desserts?____________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
3. Why do we do the proper plating of desserts before presenting them to the guest?
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
E. SUMMATIVE TEST
A. Read the statement carefully and choose the answer that best describes the statement. Write your
answer on the space provided.
_____1. It is the most important principle for sandwich safety after preparation to avoid spoilage.
A. 4 – 40 – 140 B. 4 –140 – 40 C. 140 – 4 – 40 D. 40 – 140 – 4
_____2. Which tool is used to measure serving of soft foods, such as filling ice cream, and mashed
potato? A. potato masher B. scooper C. scoop or dipper D. baster
____ 3. There are many kinds of kitchen knives, each with a special use. Which one is used to cut
thick sandwiches? A. butcher knife B. paring knife C. deli knife D. sandwich knife
_____ 4. A small flat, round bladed utensil that is serrated on one side and smooth on the other,
used to apply food spreads over bread slices?
A. Cutting Board B. Measuring Spoon C. Sandwich Spatula D. Serrated Knife
_____ 5. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to
turn brown. A. Lettuce Knife B. Mixing Spoon C. Bread Toaster D. Grill

_____ 6. The purpose of storing dessert is to? A. increase its volume C. improve the palatability
B. soften food tissues D. enhance freshness and quality
_____ 7. Which of this sauce is best for a simple dessert?
A. Cold B. Light C. Hot Fudge D. Rich
_____ 8. The following are thickening agents used in the preparation of sauce, EXCEPT
A. Baking powder B. Cornstarch C. Gelatin D. Flour
_____ 9. Which of the following is considered the simplest dessert?
A. Custard B. Fruits C. Gelatin D. Puddings
_____ 10. All of the following are characteristics of good fruit desserts, EXCEPT
A. Appetizing aroma C. Simple and Attractive
B. Slightly chilled temperature D. Moderate Sweet
_____11. What is the process of putting your product into containers for easy distribution?
A. Packaging B. Labeling C. Wrapping D. Storing
_____ 12. This term refer to packaging in large standardized containers for efficient shipping and
handling? A. Aseptically B. Bulk C. Packaging D. Containerization
_____13. Which of the following material is made from wood pulp and used for flexible packaging of
goods? A. Cellophane B. Glass C. Metal D. Paper
_____14. A thin and transparent material that is made of cellulose and contains variable amount of
water and softener. A. Cellophane B. Glass C. Metal D. Paper
_____ 15. This packaging material is man-made polymers of very high molecular weight.
A. Cellophane B. Glass C. Metal D. Paper
_____ 16. Which of the following tools is used for whipping eggs or butter, and for blending gravies,
sauces and soups? A. Grater B. Spatula C. Whisks D. Scraper
_____ 17. Which of the following cannot be used as garnishing in dessert?
A. Fruit B. Nut C. Chocolate D. Flower
_____ 18. Which of the following guidelines should not be practiced in plating dessert?
A. Layer flavors and texture C. Don’t crowd the plate
B. Make garnishes edible D. Use monotype of plate
_____ 19. Which of the following sanitary practices is not true in storing desserts?
A. Wash utensils and equipment thoroughly C. Store foods and ingredients in a dry place
B. Keep away from food when you are ill D. Safeguard the food during distribution
_____ 20. In plating and presenting food, which among the following statements is related to texture?
A. Enhances plate presentation C. Adds visual interest to the food
B. Plays important part in plate presentation D. Serves as frame of the presentation
“No One can Teach Us Anything Unless We Desire to Learn”. –Anonymous

Acknowledge by: _________________________ ______________________________

Learner’s Signature Parent Signature over Printed Name