TLE 9 _____1. Put all the dirty dishes in the dishwasher.

_____2. Thaw the meat outside the kitchen.

LEARNING ACTIVITY SHEETS _____3. Wash your hand with boiling water.
_____4. Clean the kitchen surface using baking soda.
Learning COOKERY 9 Section WEEK _____5. Wash the dishes after use.
Area 1-3
Name Quarter First
Clean, sanitize, and store kitchen tools and equipment Activity 3: Fill Me In
Directions: List down at least 5 cleaning agents used in sanitizing kitchen
OVERVIEW OF THE LESSON premises and write it in your notebook. Cleaning Agents
KITCHEN 1.
A kitchen is a room or part of a room in a dwelling or commercial establishment used for 2.
cooking and food preparation. Its functions are to store, prepare and cook food. 3.
CLEANING 4.
It is the process of removing unwanted substances, such as dirt, infectious agent and 5.
impurities from an object or environment. It is often achieved with detergent, water and
agitation with the visible dirt and detergent then rinsed and removed with clean water.
SANITIZING
It is the process of freeing objects from dirt and germs as by cleaning or sterilizing. It Activity 4: Matching Type
destroys disease-causing organism present on equipment or utensils. Directions: Match column A with column B and write your answers in
your notebook.
Activity 1: TRY ME! JUMBLED LETTERS
Write the correct spelling opposite the scrambled letters. Write your answer on separate A B
sheet of paper.
1. AINSZTEI - ________________________
2. CNKTIEH - ________________________ 1. These are degreasers used a. air drying
3. NGILCAEN - ________________________ on surfaces where grease has b. chlorine
4. EOMROSOTR - ________________________ burned on. c. thermal sanitizing
5. KISN - ______________________________ 2. This involves the use of hot d. cleaning
Guide Questions: water or steam. e. solvent cleaners
1. What cleaning process destroys disease-causing organisms? 3. It is the 4th step in sanitizing f. water
2. In what part of the house is food prepared and cooked? 4. It is an approved chemical
3. What word means removing unwanted substances like dirt?
sanitizer.
4. What area in the kitchen is use for storing goods or supplies?
5. Where should hand washing and dishwashing take place 5. It is an example of common
cleaning agent.
Activity 2
Directions: On cleaning the kitchen, write T if the statement tells about what should be Prepared by: DIVINA T. MARANAN
done; F if the statement tells about what should not be done. Write your answer on a TLE 9-Teacher
separate sheet of paper.

TLE 9
LEARNING ACTIVITY SHEETS
 Learning COOKERY 9 Section WEEK b. Measuring cups are used to measure dry ingredients. They come in
Area 4-6 various sizes and volumes.
Name Quarter First c. Glass measuring cup is usually transparent. It is smooth inside with the
graduation mark outside. This is used for measuring liquid ingredients like water
and oil.
Equipment and Classification of Appetizers According to Ingredients d. Mixing bowls are containers with smooth, rounded interior surfaces with
no creases to retain some mixture.
Direction: Multiple Choice. Choose the letter of the best answer. Write the chosen letter on ____9. Which tool is used for mixing thinner liquids?
a separate sheet of paper. a. fork b. wire whisks
___1. What is a tool used for removing zest or citrus peels in thin strips? c. wooden spoon d. rubber spatula
a. zester b. paring knife ____10. Why do chefs prefer to use refrigerator or chiller when preparing
c. French knife d. kitchen shear appetizers?
___2. Which knife is used for chopping, slicing and dicing? a. To maintain freshness
a. paring knife c. French knife b. To freeze the ingredients
b. cleaver knife d. butcher’s knife c. To bake ingredients
___3. The following are cutting tools used in preparing appetizers EXCEPT: d. To chill ingredients
a. potato mashers b. kitchen shear
c. kitchen knife d. paring knife Remember Me
___4. Which type of tools is used for making butter curls? Directions: Answer the following questions and find your answer inside the box.
a. peeler b. paring knife Write your answer on the space provided for.
c. butter curler d. kitchen shears _______________1. What tool is used for mixing thinner liquids?
____5. Which phrase best describes cutting or chopping board? _______________2.It is a tool used to scrape off contents of bowls.
a. a kitchen utensil used as a protective surface on which to cut or slice _______________3.This type of tool is used for manipulating foods like
ingredients spreading.
b. for keeping cold foods chilled for service _______________4. What tool has a sharp-edged scoop for cutting out balls of
c. designed to press cooked ingredients fruits and vegetables?
d. used for mixing thinner liquids _______________5. It is a small hand tool in making garnishes
____6. What is the purpose of using oven in preparing appetizers? _______________6. This is used to store ingredients and to maintain
a. for chilling finished appetizer products itsfreshness.
b. for baking foods or appetizers _______________7. This type of equipment is used in goods.
c. for storing finished appetizers _______________8. It is used to measure dry ingredients.
d. for toasting ingredients _______________9. A cutting device for ingredients like scissors
____7. What is the difference between paring knife and French knife? _______________10. used for trimming and paring fruits and vegetables
a. Paring knife is used to remove the skin covering of fruit and vegetables while
French knife is for chopping, slicing and dicing.
b. French knife is used for chopping ingredients while paring knife is used for Spatula Channel Knife Wire whip Oven
slicing ingredients. Ball cutter Rubber scraper Refrigerator Freezer
c. French knife is used to remove the skin covering of fruit and vegetables while Measuring cups Kitchen shear
paring knife is for chopping, slicing and dicing.
d. Paring knife is used for chopping ingredients while French knife is used for
slicing ingredients.
____8. Which statement is NOT correct? TLE 9
a. Measuring spoons are used for measuring dry and liquid ingredients in
large quantity. LEARNING ACTIVITY SHEETS
 Learning COOKERY 9 Section WEEK d. cucumber, shrimp, tomato, roast beef, tuna flakes
Area 7-8 _____10. Which is NOT true about the guidelines in assembling canapé?
Name Quarter First a. select harmonious flavour combination
b. use high quality of ingredients
Appetizers: Ingredients, Variety and Preparation c. good in mise en place
d. keep it extravagant
Activity 1: Direction: Choose the letter of the best answer. Write the chosen Activity 2: Detect and Write
letter on a separate sheet of paper. Direction: Read the statement carefully and write the correct word that fits the
____1. Which ingredient is typically used as accompaniment to meat or fish, such description. Choose your answer from the box.
as cabbage, potato, carrot, beans? ___________ 1. holds and spreads garnishes for canape
a. spread b. vegetable. ____________2. adds color, design, texture and flavor to canape
c. dessert d. drinks ____________3. small pen-faced sandwiches served as appetizer
____2. What do you call a set of instructions for preparing a particular dish, ____________4. a plant used as food
including a list of ingredients? ____________5. garnish is placed on the top of the base to stick without falling off
a. recipe b. menu
c. diary d. book
____3. Which part of canapé holds the spread and garnish?
a. base b. spread
c. garnish d. filling
_____4. What do you call a combination of items that usually gives color and
texture to the canapé? Activity 3: Take Me In
a. spread b. base Directions: Classify the ingredients listed below according to the parts of canapé.
c. garnish d. decoration Write each ingredient in the box provided for.
____5. What is the base ingredient of canapé?
a. vegetable b. meat radish bread cut-outs asparagus toast cut-outs
c. crackers d. garnish crackers tomatoes butter tiny biscuits
_____6. Which of the following is TRUE about ingredient? fish miniature pancakes cheese juice
a. a substance that forms part of a mixture
b. a substance used to make a particular dish
Canape Base Canape Spread Canape Garnish
c. a thing that is used to make something especially food
d. all of the above
_____7. Which recipe is a bite-size open faced sandwich consisting of tiny
portions of food prescribed on bases of bread, toast or pastry?
a. antipasto b. relishes
c. club house sandwich d. canape
_____8. What are the three parts of canape?
a. meat, vegetable, fruits b. base, spread, garnish
c. flower, meat, vegetable d. fish, cheese, potato
_____9. Which ingredients are NOT used to garnish canapé?
a. parsley, pickles, salmon, ham, cheese
b. olives, pimiento, caviar, salami, chicken
c. alcohol, flower, lemon, garlic, ginger
 TLE 9
LEARNING ACTIVITY SHEETS
Learning COOKERY 9 Section WEEK
Area 1-5
Name Quarter Second

PREPARE SALAD AND DRESSING

ACTIVITY 1:
Directions: Fill in the blank with the correct word found in the box.
1. ___________ A tool consisting of a slotted metal blade attached to a handle
that is used to remove the outer skin of certain vegetables, potatoes, carrots, and
fruits such as apples and pears.
2. ___________ Change a solid food to a liquid by beating it, usually in a blender.
3. ___________ Pour off liquid or let it run off through the whole of a colander.
4. ___________ Change a solid food to a liquid by heating it.
5. ___________ Cut the stem end or remove the seeds.

Activity 4: Shopping of Ingredients!

You are tasked to shop the needed ingredients in preparing Filipino style
Caesar and creamy cucumber salad. The following ingredients are to be
bought, romaine lettuce, parmesan cheese, Worcestershire sauce, egg yolk,
black pepper, olive oil, garlic, croutons, lemon juice, cucumber, red onion,
ACTIVITY 2: mayonnaise, granulated sugar, seasoning, bell pepper, wine vinegar, sour
cream. Directions: Classify the ingredients mentioned according to their
Direction: Identify the following ingredients according to the given recipe. Use the components by filling in the table below.
options inside the box. Write your answer in the space provided for.

Gelatine Macaroni
Vegetable
Mayonnaise Fruit cocktail
_______________1. Bound salad
_______________2. Gelatine salad
_______________3. Grain, Pasta salad
_______________4. Green salad
_______________5. Fruit Salad
ASSESSMENT

Activity 3: Complete Me Directions: Fill in the missing letters in the boxes for Test A: Direction: Read the following questions carefully and choose the letter that
each item below that correspond to the description about the different ingredients best describe the statement. Encircle the letter of your correct answer.
of salad.
_____1. Which of the following is/are used in preparing salad?
A. Fish B. Fruits C. Vegetables D. All of these
_____2. What is the most used ingredients in making Gelatin salad?
A. Cheese B. Fruit C. Gelatin D. Vegetables
____3. Which of the following is/are ingredients of Main Course Salad?
A. Meat, Poultry and Seafood C. Fruit, Egg and Vegetables
 B. Gelatin, Pasta and Green D. Cheese, Fruit & Pasta 7. An _____________ is an ingredient that can permanently bind two
_____4. Vegetables salad are salad whose main ingredients are_______ other dissimilar ingredients such as oil and vinegar.
than lettuce or other leafy greens? 8. Guest began ordering _______________as a strategy to reduce calorie
contents of salad.
A. Cheese B. Fruit C. Gelatin D. Vegetables 9. ________is the most stable and thickest emulsified dressing.
_____5.What ingredients of bound salad are mixed that make the salad thick? 10. _______is a type of vinegar with brown color and slightly sweet taste.
A. Cream B. Mayonnaise C. Milk D. All of these

Test B: Match the specific salad in column A on the type of preparation of salad in
Column B. Write only the letter on the space provided for before the number.
Column A Column B
_______6. Fruit Salad A. Observe the correct proportion of
gelatin and liquid
TEST D. Directions: Put check (/) mark if the statement is correct and an (X)
_______7. Composed Salads B. Crisp vegetables like celery, green mark if the statement is wrong.
peppers, carrots, chopped pickles
_______8. Gelatin Salads C. Fruit salads are often arranged, ____________ 1. Wet floors are dangerous.
mixed or tossed of most fruits that are
delicate and easily broken. ____________ 2. Use a machine even you are not trained to use it.
_______9. Bound Salads D. Prepare and season each ____________ 3. Place knives in designated knife drawers
separately and evaluate the flavor and
quality ____________ 4. Keep emergency equipment clean and unobstructed.
______10. Vegetables, Legumes, E. Neat, accurate cutting of ingredients ____________ 5. Turn the handle of any pot over an open flame.
is Grains, Pasta salad important
because the shapes of the vegetables Prepared by: DIVINA T. MARANAN
add to eye appeal TLE 9-Teacher

Test C. Directions: Fill in the blanks with the word/s to make the sentence correct.
your answers from the box below.
1. Emulsion is a mixture of two ______________ ingredients.
2. Cream-style is a__________ emulsion of creamy dressing such as;
mayonnaise, yogurt, cream or cheese base.
3. __________ is an acidic dressing that gives a tang to a salad.
4. Cooked ingredients must be thoroughly __________ before being mixed
with mayonnaise and the completed salad mixture must be kept chilled at
all times.
5. A well-seasoned _________ added in the right proportions can lift a salad
to a new height.
6. Use ________ dressing on more delicate ingredients.