SHS Cookery

12
Cookery
LEARNING ACTIVITY SHEET

Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
Enclosure No. 2.c to Regional Memorandum No. ___________, s 2020
Policy Guidelines on the Conduct of Online Quality Assurance of Learning Resources
COPYRIGHT PAGE
Learning Activity Sheet in Cookery
(Grade 12)
Copyright © 2020
DEPARTMENT OF EDUCATION
Regional Office No. 02 (Cagayan Valley)
Regional Government Center, Carig Sur, Tuguegarao City, 3500
“No copy of this material shall subsist in any work of the Government of the Philippines. However,
prior approval of the government agency or office wherein the work is created shall be necessary
for exploitation of such work for profit.”
This material has been developed for the implementation of K to 12 Curriculum through the
Curriculum and Learning Management Division (CLMD). It can be reproduced for educational
purposes and the source must be acknowledged. Derivatives of the work including creating an
edited version, an enhancement of supplementary work are permitted provided all original works
are acknowledged and the copyright is attributed. No work may be derived from this material for
commercial purposes and profit.
Consultants:
Regional Director : ESTELA L. CARIÑO, EdD., CESO IV
Assistant Regional Director : RHODA T. RAZON, EdD., CESO V
Schools Division Superintendent : ORLANDO E. MANUEL, PhD, CESO V
Asst. Schools Division Superintendent(s): WILMA C. BUMAGAT
CHELO C. TANGAN
Chief Education Supervisor, CLMD : OCTAVIO V. CABASAG, PhD
Chief Education Supervisor, CID : ROGELIO H. PASINOS, PhD
Development Team
Writers : JOHNMARK S. BINUYA, ERIC B. AGOYAO, MAYFLOR B. DAYAG,
JENNY ANN I. SACULAR, ROCHELLE MAE D. DUQUE, ELAINE
PORTIA S. LAGUNDINO, JENALYN P. NUNAG, NANCY G.
APOSTOL, ANALIZA VILORIA, JERLYN C. TAMAYO
Content Editor : ERIC B. AGOYAO
Language Editor : RONNIE F. TEJANO
Illustrators :
Layout Artists : RODERIC B. GUINUCAY, IRA PATRICIA A. TONG
Focal Persons : EMELITA R. CUARTEROS, PhD
NICOYE C. BUMANGLAG, PhD
LESLIE S. DOMINGO
RIZALINO G. CARONAN
Printed by: DepEd Regional Office No. 02

Regional Center, Carig Sur, Tuguegarao City
i
Note: Practice Personal Hygiene protocols at all times
Table of Contents
Page
Competency
number
Clean, Sanitize, and Store Kitchen Tools and
..................... 1-8
Equipment
..................... 9-14
Perform Mise en Place for Appetizer
..................... 15-19
Prepare a Range of Appetizers
..................... 20-23
Present a Range of Appetizers
Storing Appetizers ..................... 24-27
Perform Mise’ En place for Salads and Dressing ..................... 28-32
Prepare Variety of Salad and Dressing ..................... 33-38
Present a Variety of Salad and Dressing ..................... 39-42
Store Salads and Dressing ..................... 43-45
ii
COOKERY 12
Name of Learner: Grade Level:
Section: Score:

Clean, Sanitize, and Store Kitchen Tools and Equipment
Background Information for Learners
Cleaning and sanitizing kitchen tools and equipment is a big part of standard
operating procedures to prevent cross-contamination. Cleaning is the process of removing
food and other forms of dirt from a surface of the tools, utensils, and equipment used in
cooking. And proper cleaning is done with the right cleaning agent because not cleaning
agents can be used on food-contact surfaces. For example, glass cleaners, some metal
cleaners, and most bathroom cleaners cannot be used because they might leave an unsafe
residue on the food-contact surface. That is why the right cleaning agent must also be
selected to make cleaning easy and safe. While sanitizing is done using heat, radiation, or
chemicals. Heat and chemicals are commonly used as a method for sanitizing in a restaurant
than radiation. Always remember that the item to be sanitized should first be washed properly
before sanitizing. And proper storage and handling of cleaned and sanitized tools, utensils,
and equipment are very important to prevent recontamination before use. Cleaned and
sanitized equipment, tools, and utensils must be stored in a clean storage area and handle it
properly to minimized contamination of food contact surfaces.
This learning activity sheet will help you to develop your skills and knowledge on
how to clean, sanitize, and store kitchen tools and equipment with the proper procedures in
cleaning, sanitizing, and storing tools, utensils, and equipment to avoid food contamination.
Learning Competency with code

Clean, sanitize, and store kitchen tools and equipment (Quarter 1, week 1) TLE_HECK9-
12KP-Ia-1 & TLE_HECK9- 12KP-Ib-2
Directions/Instructions:
Activity 1. Using the description in each number write the missing letters on to
complete the name of the different cleaning agents used for cleaning and sanitizing
tools, utensils, and equipment.
1. It is used to wash tablewares, surfaces, and equipment.

D E R E N
2. It is used to remove heavy accumulations of soil that are cannot be removed with other
cleaning agents.
B A V S
3. It is used periodically in removing mineral deposits and other soils that cannot eliminate
such as scale in washing machines and steam tables, lime buildup on dishwashing
1
machines and rust on shelving.
C D L A E
4. It is used on surfaces where grease has burned on.
L E T C E E
5. It is used to wash glassware, chinaware, flatware, and tableware.

D S S I G L Q I
Activity 2. The following are the steps in Washing dishes and Dishwasher Machine.
Arrange them by placing your answer in the boxes provided.
A. WASHING DISHES
Scrape 1.
Fill the sink with water 2.
Rinse out 3.
Stack 4.
Lay your dishes 5.
Wash the lightest soiled items first 6.
Wash pots and pans last 7.
Wipe 8.
Wear 9.
Wash 10.
B. DISHWASHER MACHINE
Turn it on 1.
Add detergent 2.
Fill your dishwasher logically 3.
Dry the dishes 4.
Don’t crowd the dishes 5.
Activity 3. The following are the procedures in sanitizing the different equipment. Arrange
them according to chronological order; write 1 for the first procedure, 2 for its second
procedure, and so on. Place your answer on the space provided before each number.
A. Range
_____1. When cool, wash the top of the range.
_____2. Clean oven by removing grates, scraping off food deposits, washing, and drying.
_____3. Run oiled cloth over the top of the range
_____4. Remove all burnt sediments and wipe grease from the top of the range after each use.
_____5. Keep burners clean.
_____6. Scrape grease from curbs and openings hinges.
B. Dishwashing Machine
_____1. Wash tables and top of the machine.
_____2. Do a special periodic cleaning in the hard water area.
_____3. Scrub inside frequently with a stiff brush.
2
_____4. Remove and clean the wash and rinse arms and fit daily to remove foreign particles.
_____5. Clean nozzles.
_____6. Remove strainer pans; wash and stock outside machine until next use.
C. Slicers
_____1. Wipe outside with cloth.
_____2. Replace guard after cleaning.
_____3. Clean immediately after use, especially after slicing vegetables and nuts.
_____4. Clean table and pedestal under slicers.
_____5. Remove all parts to clean.
_____6. Wash carriage slides thoroughly.
_____7. Dry and cover knives after cleaning with an oil-damped cloth.
D. Refrigerator
_____1. Flush drains weekly.
_____2. Wipe up spoiled foods immediately.
_____3. Rinse and dry thoroughly.
_____4. Wash inside shelves and trays at least twice a week with baking soda.
E. Sink and Drains

_____1. Keep outlet screed at all times.
_____2. Clean and replace the greased tray regularly.
_____3. Flush daily 1 gal. of the solution, made up of strong solution soda (4oz. to 2 gal. of
water).
_____4. Replace washers immediately on leaking faucets.
_____5. Use force pump if a drain is slow
Activity 4. List down or enumerate what is asked for each of the following.
A. Give at least five (5) chemicals used for cleaning tools, utensils, and equipment.
1.
2.
3.
4.
5.
B. Give at least five (5) heat sanitizer use for sanitizing and disinfecting equipment.
1.
2.
3.
4.
5.
C. What are the factors that influence the cleaning process of equipment?
1.
2.
3.
4.
5.
6.
3
D. Give at least ten (10) characteristics of using ideal chemical sanitizer.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Activity 5. The following are the different ways to ensure the cleanliness of your kitchen
and keep from bacteria. Evaluate every statement by writing SAFE if the statement is correct
and UNSAFE, if it is incorrect. Write your answer on the provided before each number.
______________1. Use the same cloth when wiping surfaces every day.
______________2. Wash and disinfect your rubbish bin once in a month.
______________3. Keep your refrigerator clean and untidy.
______________4. Remove necessary cluster from surfaces.
______________5. Wash surfaces that get touched
______________6. Wash your hands before handling food.
______________7. Leave dirty crockery and pans to fester where they can attract harmful
bacteria.
______________8. Use a rubbish bin with a lid to keep odors in that attracts files and other
insects.
______________9.Use paper towel for any mess that is particularly likely to cause
contamination, such as raw meat or eggs, and anything that has fallen on
the floor.
______________10.Use the same chopping board for different kinds of food.
______________11.Keep kitchen floors free from debris and grease by sweeping and
washing regularly.
Activity 6. Read the statements carefully and choose the correct answer from the
given options. Encircle the correct answer on the choices provided.
1. The following are the three methods used in heating and sanitizing surfaces only except:
a. hot water b. steam water c. cold water d. hot air
2. The method of sanitizing that involves the use of hot water or steam.
a. thermal b. chemical c. temperature d. concentration
3. The process of removing food and other forms of dirt from the surface of the tools,
utensils,
and equipment used in cooking.
a. sanitizing b. heating c. boiling d. cleaning
4. What is the most common method used in sanitizing tools, utensils, and equipment?
a. hot water b. steam water c. cold water d. hot air
5. Mr. Martin works in Manila Hotel as a dishwasher and as part of his job he is responsible
for cleaning the utensils. In his everyday routine, Mr. Martin finds it hard to remove tough
soils from the used cast irons and stainless steel. It does not respond to the different cleaning
agents that he has used. If you will help Mr. Martin, which of the following will you suggest
that will surely solve his problem?
4
a. detergent b. acid cleaner
c. abrasive d. solvent cleaners
6. Aling Puring finds it hard to remove tough soils from the used pots and pans. It does not
respond to the different cleaning agents that she has used. If you will help her, which of the
following will you recommend that will surely solve her problem?
7. The process of using heat, radiation, or chemicals.
a. sanitizing b. heating c. boiling d. cleaning
8. The following are the three factors to be considered in using chemicals only except:
a. thermal b. contact time c. temperature d. concentration
9. It is commonly referred to as degreasers.
10. Sanitized items should be exposed for?
a. 20 seconds b. 30 seconds c. 40 seconds d. 50 seconds
Activity 7.
Direction: To test your understanding, answer the following questions. Write your
answer on the spaces provided.
1. Why is it important to clean, sanitize, and store equipment properly?

___________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
___________________________________.
2. How can you keep your kitchen clean?

___________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
_________________________________________________________________________________ _
___________________________________.
Reflection:
What I have learned in this activity

__________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
___________________________________.
References:
Technical-Vocational-Livelihood Home Economics Cookery Manual-Department of
Education
file:///C:/Users/user/Documents/PAG-
IBIG%20FILES/COOKERY%20LM%20Module%201%20final%20May%207,%202016.pdf
5
ANSWER KEY
Activity 1.
1. DETERGENT
2. ABRASIVES
3. ACID CLEANERS
4. SOLVENT CLEANER
5. DISH WASHING LIQUID
Activity 2.
1. Wear
2. Scrape
3. Stack
4. Fill the sink with water
5. Wash the lightest soiled items first
6. Wash
7. Wash pots and pans last
8. Lay your dishes
9. Rinse out
10. Wipe
Activity 3.
A. RANGE
1. 3
2. 5
3. 4
4. 1
5. 6
6. 2
B. DISWASHING MACHINE
1. 4
2. 6
3. 2
4. 3
5. 5
6. 1
C. SLICERS
1. 5
2. 7
3. 1
4. 6
5. 2
6. 4
7. 3
D. REFRIGERATOR
1. 4
2. 1
3. 3
4. 2
E. SINK & DRAINS
6
1. 1
2. 3
3. 2
4. 5
5. 4
Activity 4.
A. Any of these!
1. chlorine
2. carbolic acid
3. ammonia
4. detergents
5. dishwashing liquid
6. timsen
7. soap
8. alcohol
9. boric acid
B.
1. hot water
2. steam
3. dry heat
4. UV light
5. filtration
C.
1. soil
2. time
3. temperature
4. chemical concentrations
5. mechanical force
6. water
D. Any of these!
1. Approved for food contact surface application
2. Have a wide range or scope of activity
3. Destroys microorganisms rapidly
4. Stable under all types of conditions
5. Tolerate a broad range of environmental conditions
6. Readily solubilizes and possesses some detergency
7. Low in toxicity and corrosively
8. Inexpensive
9. Heat sanitizing has several advantages over chemical sanitizing agents
10. Can penetrate small cracks and crevices
11. Non-selective to metal surfaces
12. Non-selective to microbial groups
13. leaves no residues
14. easily measurable
Activity 5.
1. UNSAFE
2. UNSAFE
3. UNSAFE
7
4. UNSAFE
5. SAFE
6. SAFE
7. UNSAFE
8. UNSAFE
9. SAFE
10. UNSAFE
11. SAFE
Activity 5.
1. c
2. a
3. d
4. a
5. b
6. d
7. a
8. a
9. d
10. b
Activity 7. Answer may vary.
Prepared by:
JOHNMARK S. BINUYA ERIC B. AGOYAO

Name of writer Name of writer
8
COOKERY 12
Section: Score:

Perform Mise en Place for Appetizer

Appetizers are small, delicate, flavorful, and attractive portions of food or
drinks served before or at the beginning of a meal to stimulate the desire to eat. But
before you can prepare different appetizers, students like you will first perform mise
en place. Mise en Place is a French word which means “putting in place” or
everything “set in place”, that is you have everything ready to cook and in its place.
You should be able to identify and prepare all the needed tools and equipment as
well as all the ingredients to make the preparation and cooking easy. We need to
learn the different tools and equipment in preparing appetizers.
The following are the tools and equipment and their uses needed in
preparing appetizers:
Kitchen Tools
Images Name Uses
Ball cutter A sharp-edged scoop used for

cutting out balls of fruit and
vegetables.
https://www.jbprince.com/garde-
manger/double-ball-cutter.asp
Rubber spatula Used to scrape off contents

of bowls.
https://www.amazon.com/Silicone-Heat-
Resistant-Spatulas-
Channel knife A small hand tool in making

garnishes.
https://www.amazon.com/Zesty-Citrus
9
Wire whip Used for mixing thinner
liquids.
https://www.amazon.com/Update-
International-PW-12-Stainless-Steel
Zester Used to remove citrus peels

in thin strips.
https://www.amazon.com/Citrus-Zester-
Cheese-
French knife For chopping, slicing, and

dicing.
https://www.amazon.com/French
Pairing knife Used for trimming and

pairing fruits and vegetables.
https://www.yuppiechef.com/
Butter curler It is used for making butter

curls.
http://tapphong.com/product/7-75-butter-
curler/
Cutting board A board for cutting fruits and

vegetables.
https://holzalbum.de/Carving-board-kitchen
Kitchen shear Used for cutting and used for

a bottle opener or as a
nutcracker.
https://www.tenartis.com/
10
Potato masher Designed to press potatoes
and cooked vegetables.
https://www.aliexpress.com/item/329533
Kitchen Equipment
Images Name Uses
Refrigerator A thermally insulated

compartment used to store
food at a temperature below
room temperature.
https://www.amazon.com/
Oven A chamber or compartment

used for baking or heating
food.
https://www.amazon.com/Oster
Microwave oven Used for cooking or heating

food.
https://www.goodhousekeeping.com/
Learning Competency with code:

Prepare mise en place (Quarter 1 Week 3) TLE_HECK9-12PA-Ic-3
Activity 1.
Directions: Read and analyze the statement below. Choose only the letter of the best
answer and write on the line before the number.
___ 1. It is used to remove citrus peels in thin strips.

a. spatula
b. zester
c. peeler
d. grater
___ 2. A rubber or silicone tool used to blend or scrape the food from the bowl.
a. spoon
b. spatula
c. scraper
d. fork
___ 3. Which of the following used for baking, heating, or drying?
a. refrigerator
b. oven
11
c. stove
d. mincer
___ 4. This is used for cutting also as a bottle opener, or as a nutcracker.
a. pairing knife
b. portion scoop
c. kitchen shear
d. grater
___ 5. It is a sharp-edged scoop for cutting out balls of fruits and vegetables.
a. ball cutter
b. channel knife
c. French knife
d. chef knife
Activity 2.
Directions: Column A is an example of tools and equipment used in preparing
appetizers. Match their function or uses to Column B. Write the letter of the correct
answer on the space provided
A. B.
___ 1. Microwave oven a. Designed to press potato and cooked

vegetables.
___ 2. Butter curler b. Used for cooking or heating food.
___ 3. Pairing knife c. It is used for making butter curls.
___ 4. Potato masher d. A board for cutting fruits and vegetables.
___ 5. Cutting board e. Used for trimming and pairing fruits and
vegetables.
Activity 3.
A.
Directions: In preparing mise en place we need to master our tools and equipment, images
below are the examples of tools and equipment. Label correctly each image and write your
answer on the line.
1. 2.
https://www.amazon.com/Citrus-Zester-Cheese- https://www.amazon.com/Update-International-PW-12-Stainless-Steel
__________________ ____________________
3. 4.
https://www.amazon.com/French https://www.goodhousekeeping.com/
___________________ ____________________
12
5. 6.
https://www.amazon.com/Zesty-Citrus https://www.amazon.com/
______________________ ______________________
7. 8.
https://www.amazon.com/Silicone-Heat-Resistant-Spatulas- https://www.aliexpress.com/item/329533
________________________ _________________________
9. 10.
https://holzalbum.de/Carving-board-kitchen https://www.tenartis.com/
________________________ ____________________________
Reflection:
What I have learned in this activity_____________________________

_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
__________________________________________________________________.
References:
https://www.slideshare.net/NoelmaCabajar1/preparing-appetizers-123859331
https://tlecommercialcooking.wordpress.com/appetizers/
13
ANSWER KEY:
Activity 1.
1. zester
2. spatula
3. oven
4. kitchen shears
5.ball cutter
Activity 2.
1. b
2. c
3. e
4. a
5. d
Activity 3.
1. zester
2. wire whip
3. French knife
4. oven
5. channel knife
6. refrigerator
7. rubber spatula
8. potato masher
9. cutting board
10. kitchen shears
Prepared by:
CAREN D. VILLAROZA NEIL JAVIER

Name of Writer Name of Writer
14
COOKERY 12
Section: Score:

Prepare a Range of Appetizers
Appetizers are of different kinds. These are classified as canapé, hors d’ oeuvres,
cocktails, relishes chips and dips, petite salad, and fresh fruits and vegetables. Canapé refers
to an open-face sandwich which may be topped with an endless variety of ingredients. These
may be toasted or fried, rectangular, or circular. Components of canapé are the base, spread,
main body, and garnish.
Remember the following:
Base- must be firm enough for the guest to handle, examples are bread, croutons, toast, and
crackers.
Spread- adds moisture and flavor to the canapé. It holds the main body of the canapé also
provides a fat barrier which prevents the base from getting soggy.
Main body- the savory part of the canapé, it can be made of meat, fish, seafood, or
vegetables.
Garnish- adds eye appeal and enhances the main body giving additional color, design, and
texture or flavor accent to the canapé.
Another classification is Hors d’oeuvres it can be served either hot or cold, smaller in
portion size, and can be eaten with fork or fingers. Cheese, devilled eggs, shrimps, ham rolls,
and antipasto are examples of Hors d’ oeuvres. They are two kinds of hors d’ oeuvres hot
hors d’ oeuvres examples are, kebabs, cocktail franks, meatballs and mini eggrolls. And cold
hors d’ oeuvres served at the first course of the menu examples are Grisson platter, a plate of
hors d’ oeuvres, and rich hors d’ oeuvres. Cocktails are a type of appetizer that made of
seafood or fruits usually with a tart or tangy sauce, served chilled and often on a bed of
crushed ice. Relishes are appetizers that are raw or pickled vegetables cut into attractive
shapes served with dips. The chips and dips accompaniments for raw vegetables, potato dips,
and crackers. Any mixture of spreads can be used as dips. The petite salad they are small
pieces of food such as pasta, meat, fruits, or vegetable that usually mixed with a dressing. We
have also fresh fruits and vegetables are often thought of as dessert or snack but if fruits are
combined with healthy and colorful ingredients, fruits play a whole new role as appetizers.
https://ourcommunitynow.com/recipes/
15
Prepare a range of appetizer (Quarter 1 Week 3) TLE_HECK9-12PA-Ic-3
Activity 1.
Directions: The given words are ingredients in making canapes. Classify the
ingredients according to the components of canapes. Write your answer in the box
provided.
Tomatoes Salami Butter Peanut Butter

Cracker Crouton Liver pate Ham
Roast beef Olive Mayonnaise
BASE SPREAD MAIN BODY GARNISH
Activity 2.
Directions: They are a variety of range of appetizer each range have its own ways to
prepare. Read and analyze the sentence below and write your answer before the
number.
A.
___________ 1. Small pieces of food such as pasta, meat, fruits, or vegetables that
usually mixed with a dressing.
___________ 2. It refers to an open-face sandwich which may be topped with an
endless variety of ingredients.
___________ 3. These are raw or pickled vegetables cut into attractive shapes served
as appetizers.
___________ 4. It is made of seafood or fruits usually with tart or tangy sauce,
served chilled and often on a bed of crushed ice.
___________ 5. These are appetizers served either hot or cold, smaller in portion
size, and can be eaten with fork or fingers.
B.
Directions: Identify the components of the canapé. Select your answer inside the
boxes.
16
Main body Croutons Spread Garnish Base
__________ 1. They are usually buttered bread baked in the oven until crisp and
brown.
__________ 2. Adds eye appeal and enhances the main body giving additional color,
design, and texture to the canapé.
__________ 3. It should be firm enough for the guest to handle.
__________ 4. The savory part of the canapé.
__________ 5. Provides a fat barrier that prevents the base from getting soggy.
Activity 3.
Directions: Two kinds of hors d’ oeuvres are hot and cold hors d’ oeuvres. Identify
what kinds of hors d’ oeuvres are given below. Write only Hot hors d’oeuvres or Cold hors
d’oeuvres.
1. beef kebabs - ___________

2. cocktail franks - ___________
3. grisson platter - ___________
4. rich hors d’ oeuvres- __________
5. drummettes - ___________
6. meatballs - ___________
7. plate of hors d’ oevres- ________
8. mini quiche - ___________
9. mini eggrolls - ___________
10. stuffed cream puff- ___________
Activity 4.
Directions: They are several classifications of appetizers according to ingredients
and how we are going to serve the guests. The pictures shown are examples of the
classification of appetizers. Label each picture according to classification, choose
your answer inside the parenthesis. (Canapé, Chips and Dips, Hors d’ oeuvres,
Cocktails, Relishes, Petite Salad, Fresh Fruits and Vegetables).
1.
https://www.bigoven.com/recipes/
2.
https://www.dreamstime.com/royalty
17
3.
https://theviewfromgreatisland.com/
4.
https://www.cdkitchen.com/
5.
https://www.pinterest.ph/
6.
https://www.pinterest.ph/
7.
https://www.lifegetsbetter.ph/
References:
https://www.coursehero.com/file/53819423/LESSON-10-prepare-range-of- appetizers
with-VIDEOSpptx/
https://www.slideshare.net/jessabarrion/grade-9-cookery-present-a-range-of-appetizer
18
ANSWER KEY:
Activity 1.
Base Spread Main Body Garnish
1. cracker 1. Butter 1. Roast beef 1. Olive croutons
2. Liver pate 2.Salami 2. Tomatoes
3. Peanut butter 3. Ham
4. Mayonnaise
Activity 2.
A. B.
1. Petite Salad 1. Croutons
2. Canape 2. Garnish
3. Relishes 3. Base
4. Cocktails 4.Main body
5. Hors d’ oeuvres 5. Spread
Activity 3.
1. Hot hors d’ oeuvres 6. Hot hors d’ oeuvres
2. Hot hors d’ oeuvres 7. Cold hors d’ oeuvres
3. Cold hors d’ oeuvres 8. Hot hors d’ oeuvres
4. Cold hors d’ oeuvres 9. Hot hors d’ oeuvres
5. Hot hors d’ oeuvres 10. Hot hors d’ oeuvres
Activity 4.
1. relishes
2. fresh fruit and vegetables
3. canapé
4. hors d’ oeuvres
5. petite salad
6. cocktails
7. chips and dips
Prepared by:
CAREN D. VILLAROZA JENETH M. SANTIAGO

JEANIE M. REPUTOLA
Name of Writer
19
COOKERY 12
Section: Score:

Present a Range of Appetizers

Appetizers can be more appreciated if presented attractively like saying goes “the
eyes eat first”. Plate presentation is the process of offering the appetizers to guests the stylish
and pleasing manners. It requires skills, style, and creativity, we need to consider some
fundamentals of plating like balance. There’s a need to balance the color, shapes, texture, and
flavor in presenting appetizer. Portion size is also important for presentation as well as for
cost. The basic principle of platter presentation consists of a centerpiece or Grosse piece, this
may be an uncut portion of the main food item. The food should be easy to handle and serve.
A simple design is best it is more appetizing even when are half consumed by the guests. The
platter plays a good role in presenting a range of appetizers.
Designing the platter in presenting a range of appetizer must note the following:
a. Plan– this will help to lay out a balanced and symmetrical design.
b. Get movement into your design- It could be arranged in rows or line
c. Give the design a focal point- Use centerpiece to emphasize and strengthen the design by
giving it direction and height.
d. Make the garnish count- Use garnish to balance out a plate by providing additional
elements.
e. Don’t drown every plate in sauce or gravy.
f. Keep it simple- Simplicity is more attractive than complicated design.
g. Let the guest see the best side of everything.
https://www.istockphoto.com/photo/alternative https://travel2fair.com/exhibitions/host-milano

Present a range of appetizers (Quarter 1 Week 5) TLE_HECK9-12PA-Ii-5
20
Activity 1.
Directions: In presenting a range of appetizers we need to consider the fundamentals
of plating. Using any coloring pen, search, and color five fundamentals of plating found
inside the box. The answers may be found horizontally, vertically, or diagonally.
Q E R U V H I O
C A E I B N A S
A O B K A E U H
L F A U I M S A
R O L O C K H P
S D A A F G E E
E J N D V O L O
N I C J A O A I
W M E E I E R K
M I N E R E D G
T E X T U R E B
Activity 2.
Directions: Fill the blanks with a word or group of words to make the sentence
complete. Write your answer on the line.
1. __________ one of the factors to consider when balancing colors, shape and
texture on the plate.
2. Simple ____________ is easier to serve, more appetizing, and still attractive when
are half consumed by the guests.
3. The food should be ________ to handle and serve.
4. ____________________ is important for presentation as well as for costing.
5. The basic principle of platter presentation consists of ____________ or grosse piece.
Activity 3.
Directions: Write TRUE, if the statement is valid. If the statement is FALSE, underline the
word(s) that make it invalid.
________ 1. The rules of good menu balance also apply to the plating.
________ 2. Cutting vegetables into different shapes gives you an unappealing appetizer.
________ 3. The too-large plate makes the portions look skimpy.
________ 4. The slice or serving portions should be arranged artistically.
________ 5. The plate should be artistically done in proportion to the cut slices.
________ 6. Attractive platter presentations may be made on silver or other metals.
________ 7. Shiny silver or mirror trays are not easily smudged, and you’ll have to wash the
tray and start over again.
________ 8. Good pre-planning should be considered in presenting a range of appetizers.
________ 9. The platter should be attractive and appropriate to the other presentation on the
table.
________ 10. Over pouring of gravy or sauce may hide the colors and shapes of the
appetizers.
21
Activity 4.
Directions: In designing the platter for presenting a range of appetizers we have
some reminders to follow. List down at least five (5) reminders in presenting a range
of appetizers.
1. __________________________________________________________________
__________________________________________________________________
2. __________________________________________________________________
__________________________________________________________________
3. __________________________________________________________________
__________________________________________________________________
4. __________________________________________________________________
__________________________________________________________________
5. __________________________________________________________________
__________________________________________________________________
References:
file:///C:/Users/user/Documents/PAGIBIG%20FILES/COOKERY%20LM%20Module%201
%20final%20May%207,%202016.pdf
https://www.slideshare.net/jessabarrion/grade-9-cookery-present-a-range-of- appetizer
https://www.coursehero.com/file/53819423/LESSON-10-prepare-range-of-appetizersWITH-
VIDEOSpptx/
ANSWER KEY:
Activity 1.
1. Balance
2. Color
3. Texture
4. Flavor
5. Shape
Activity 2.
1. Flavor
2. arrangement
3. easy
4. Portion size
5. centerpiece
Activity 3.
1. True
2. unappealing
3. True
4.True
22
5. garnish
6. True
7. not easily
8. True
9. True
10. True
Activity 4.
Any of the following:
1. Plan ahead
2. Get movement into your design.
3. Give the design a focal point.
4. Make the garnish count.
5. Don’t drown every plate in sauce or gravy.
6. Keep it simple
7. Let the guest see the best side of everything.
Prepared by:
MAYFLOR B. DAYAG JENNY ANN I. SACULAR

23
COOKERY 12
Name of Learner___________________________________ Grade Level:______________
Section: _________________________________________ Date:____________________

Storing Appetizers

Proper storing of food will help maintain food quality and safety. Food is a perishable
product so it is important to store it at the appropriate temperature for an appropriate time.
Dry storage areas should be maintained at 50–70 °F, refrigerated storage areas should be
maintained at 41 °F or below, and frozen storage areas should be maintained at 0 °F – -10 °F.
Storing appetizers is one of the most important activities done after preparing them to
maintain freshness and avoid spoilage. Storage procedures and proper storage conditions vary
depending on each type of appetizer. Cold appetizers must be refrigerated or frozen. Hot
appetizers should probably be frozen until you're ready to cook them. If they've already been
cooked, they could be refrigerated or frozen until you want to reheat them. Appetizers like
chips or breadsticks should be stored in an airtight container in the pantry.
The food container protects the foodstuff from physical damage and contamination by
dirt and other foreign materials during handling. It also prevents the infestation of insects,
rodents, and microorganisms. Moreover, loss or gain of moisture is controlled and contact
with air, light, heat, and contaminating gasses is minimized.
Learning Competency and Code

Storing Appetizers (Quarter 1, week 6) TLE_HECK9-12PA-Ij-6
Activity 1.
Directions: There are different tools and equipment used in storing appetizer. Match
each tool and equipment listed in Column B with its correct function in Column A.
Write only the letter of your answer on the space provided.
Column A
___________1. To refrigerate and to a. chiller
reduce the temperature of food in the
range of 7 to -1 degree celcius.
___________2. The process of preserving b. container
food and cools anything that is kept within
an enclosed area upto -20 to -35 degree
celcius.
___________3. It extracts heat from the c. freezer
same as freezer but the range is only up to
3 to 5 degree celcius to keep food cold or
cool.
___________4. It can be made of plastic d. refrigerator
or glass that is used to maintain purity
24
levels of the food.
___________5. The plastic keeps the food e. wrapper
fresh by protecting it from the air and by
preventing dry foods from absorbing
moisture and wet foods from losing
moisture.
Activity 2
Directions: Identity which storing method is best to use in each type of appetizer. Write the
letter R when it is Refrigerated, F when Freezing, C when Chilling, and P when Dry Storage.
Write your answer in your test notebook.
________________1. Nachos ________________6. Pepper poppers
________________2. Tortillas ________________7. Dill vegetable dip
________________3. Garlic bread ________________8. Pizza bread sticks
________________4. Pastry puffs ________________9. Fruit and cheese kabobs
________________5. Chicken wings ________________10. Coconut chicken fingers
Activity 3:
Directions: There are many other things to consider in your safe storage practice. Read
carefully the following statement below and write T if the statement is True and F, if the
statement is False. Write your answer on the space provided.
___________1. Use same utensils for hot raw and cooked food.
___________2. Check date mark, packaging and condition of food.
___________3. Develop and follow a FIFO system for refrigerated food.
___________4. Store all food and supplies at least 2 inches off the floor.
___________5. Store ready-to-eat foods in the refrigerator with raw foods.
___________6. Keep hot and cold foods separate while you take them home.
___________7. When you arrive home, put chilled and frozen foods into the fridge or freezer
immediately.
___________8. When you have cooked food and you want to cool it, it is advisable to put it
immediately into the refrigerator.
25
___________9. Keep raw foods below cooked foods, to avoid liquid such as meat juices
dripping down and contaminating the cooked food.
___________10. Do not refreeze food that has been frozen and thawed already. Freezing
does not kill bacteria, and live bacteria are still in food when it is thawed again.
Activity 4:
Directions: Answer what is being asked. Write your answer on the spaces provided.
1. Why do we need to consider the proper way of storing our appetizer?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
________________________________________________________________________.
2. What will be the effect of improper storage of appetizer?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Reflection:
Complete this statement:
I learned that
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
26
I enjoyed most on
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
________ .
I want to learn more on

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
.
References for learners:
%20final%20May%207,%202016.pdf
ANSWER KEY
Activity 1.
1. A
2. C
3. D
4. B
5. E
Activity 2.
1. P 6. C
2. P 7. C
3. P 8. P
4. F 9. R
5. F 10. F
Activity 3.
1. F 6. T
2. T 7. T
3. T 8. F
4. F 9. T
5. F 10. T
Activity 4: Answer may vary
Prepared by:
HANNAH MARI D. VILORIA

Name of Writer
27
COOKERY 12
Section: Score:

Perform Mise’ En place for Salads and Dressing
Background Information for the Learners
Mise en place (MEEZ ahn plahs) is a French term which means “set in place” that is you
have everything ready to cook and in its place. All your ingredients are measured, cut, peeled,
sliced grated, etc. before you start cooking. Pans are prepared, mixing bowls tools and
equipment set out. It is a technique used to assemble meals so quickly and effortlessly.
Practicing Mise –en place has several benefits:
 Any missing ingredients can be spotted before it’s too late for a quick trip to the store
or your neighbor next door.
 Special preparation for ingredients such as toasting nuts, letting some certain
ingredients come to room temperature, etc. it can be handled before cooking rather in
the midst of another preparation step when time delays may affect food quality.
 There is time to clean the mixing area as you go along rather than face a counter full
of mixing equipment when you’re done.
 You can group ingredients or place them in order to assure all recipe steps are
included.
 It makes complicated recipes more fun to prepare when you avoid rushing, trying to
complete several tasks simultaneously.

Perform Mise en place TLE_Heck9-12SD-II-a-7
Activity 1
Directions: Read the statement carefully and choose the answer that best describes the
statement. Encircle your answer.
1. A salad tool used to remove excess water from the salad greens.
a. mixing bowl c. salad spinner
b. salad server d. cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.

a. knives c. mixing bowl
b. cutting board d. salad server
3. Salads that can be served as a full meal because it contains a substantial portion of meat,
poultry, seafood’s, fruits, and vegetables.
a. appetizer salad c. main course salad
b. accompaniment salad d. dessert salad
28
4. Salads made of mixtures of ingredients that are held together usually with a thick dressing
like mayonnaise.
a. green salads c. composed salads
b. vegetable salads d. bound salad
5. Salad ingredients are arranged on a plate rather than being mixed together.
a. fruit salad c. bound salad
b. composed salad d. vegetable salad
Activity 2
Directions: Below are jumbled letters. Arrange the letters to form words that can define
Mise’ En Place. Place your answer on the space provided.
1. A G G I R N I N O Z -
_________________________________________
2. M A S B E S E L -
_________________________________________
3. G R E N A P I R P -
_________________________________________
4. P I N E Q U E M T -
_________________________________________
5. D A S A L -
_________________________________________
Activity 3
Directions: Identify the different kitchen tools and utensils in preparing salad. Write your
answer in the right column.
https://berghoffworldwide.com/bgh_en_int/kitchen-knives/chef-s-knives/chef-s-knife-essentials
https://www.amazon.com/New-Star-Foodservice-42627-Flexible/dp/B00GBIXNU4
29
https://www.jbprince.com/garde-manger/european-style-peeler-carbon.asp
https://www.webstaurantstore.com/choice-standard-weight-stainless-steel-mixing-bowls-set/176MXBSSKT5.html
https://www.ikea.com/us/en/p/tokig-salad-spinner-white-60148678/
http://www.goodcook.com/products/citrs-zester/
https://www.rakuten.com/shop/beachaudio/product/13135545/
https://www.amazon.com/Stainless-Steel-Potato-Grater-Shredder/dp/B0081OPIAO
https://www.amazon.com/Lodge-Square-Pre-seasoned-Draining-Grilling/dp/B0000CF66W
https://www.shutterstock.com/search/colander
30
REFLECTION:
What I have learned in this activity
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
____________________.
Answer Key:
Activity 1.
1. c
2. c
3. c
4. d
5.b
Activity 2.
1. Organizing
2. Assemble
3. Preparing
4. Equipment
5. Salad
Activity 3.
1. Chef knife
2. Cutting boards
3. Peeler
4. Mixing bowls
5. Salad spinner
6. Lemon zest
7. Salad servers
8. Grater
9. Grill pan
10. Colander
References:
%20final%20May%207,%202016.pdf
https://www.google.com/search?q=chef+knives&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjm-
viYiZzqAhXHc3AKHY2jApAQ_AUoAXoECBQQAw
https://www.google.com/search?q=cutting+board&tbm=isch&hl=en&chips=q:cutting+board,g_1:plas
31
tic:DsxAL7sRNk4%3D,g_1:kitchen:kZWB2jybX9g%3D&bih=657&biw=1349&hl=en&ved=2ahUK
Ewiij_mnipzqAhUMfZQKHeAoDxsQ4lYoAHoECAEQFw#imgrc=V4XdiMO9f043_M
https://www.google.com/search?q=peeler&tbm=isch&ved=2ahUKEwimrcWwipzqAhXRAJQKHR5
MDEMQ2-
cCegQIABAA&oq=peeler&gs_lcp=CgNpbWcQA1AAWABgmStoAHAAeACAAQCIAQCSAQCY
AQCqAQtnd3Mtd2l6LWltZw&sclient=img&ei=nyH0XubhM9GB0ASemLGYBA&bih=657&biw=1
349&hl=en&hl=en#imgrc=MGP2VAQQhKtHjM
https://www.google.com/search?q=salad+spinner&tbm=isch&ved=2ahUKEwjklL7v3KTqAhVOyZQ
KHbW5B10Q2-
cCegQIABAA&oq=salad+spinner&gs_lcp=CgNpbWcQAzICCAAyAggAMgIIADICCAAyAggAMg
IIADICCAAyAggAMgIIADICCAA6BAgAEEM6BggAEAUQHjoGCAAQCBAeOgUIABCxAzoH
CAAQsQMQQ1DQAVjSTWCjXWgAcAB4BIAB1gOIAaIikgEJMC44LjYuMi4ymAEAoAEBqgEL
Z3dzLXdpei1pbWewAQA&sclient=img&ei=3an4XqSyHM6S0wS1857oBQ#imgrc=dJ_pVDhtHvK6
VM
Prepared by:
JENNY ANN I. SACULAR ROCHELLE MAE D. DUQUE

32
COOKERY 12
Name of Learner: _____________________________ Grade Level __________
Section:_____________________________________ Date:________________

Prepare Variety of Salad and Dressing
Salad is a composition of ingredients that can be raw, cooked, or cold, usually served
with dressing and eaten as an appetizer or as a main course. The word ‘salad’ originated from
the Latin word sal, meaning salt. Salad dressings are liquid or semi-liquids used to flavor
salads. Most salad dressings are made primarily of an oil and an acid with other ingredients
added to modify the flavor or texture. Emulsion- a mixture of two unmixable ingredients. It is
made by mixing two or more liquid ingredients that normally do not combine, with the aid of
an emulsifying agent.
Guidelines for Making Salads

1. Vegetables, Legumes, Grains and Pasta Salads
 Neat, accurate cutting of ingredients is important because
the shapes of the vegetables add to eye appeal.
https://culinarylabschool.com/product/knife-skills-workshop/
2. Bound Salads
 Cooked ingredients must be thoroughly cooled before
being mixed with mayonnaise and the completed salad
mixture must be kept chilled at all times. Potatoes for
salads should be cooked whole before peeling and cut to
preserve nutrients. https://www.amazon.com/slp/fruit-container/uwsrm4mnge9d83q https://www.inspiredtaste.net/22809/simplepotato-salad-recipe/
3. Fruit Salads
 Fruit salads are often arranged, mixed, or tossed off most
fruits that are delicate and easily broken. An exception is
the Waldorf salad, made of firm apples mixed with nuts,
celery, and mayonnaise-based dressing.
https://lifemadesimplebakes.com/how-to-make-fruit-salad/ https://greenbowl2soul.com/waldorf-
salad/
4. Composed Salads
 Prepare and season each ingredient separately and
evaluate the flavor and quality.
https://www.thatskinnychickcanbake.com/summer-vegetable-
salad/
5. Gelatin Salads
Observe the correct proportion of gelatin and liquid. Too
much gelatin makes a stiff, rubbery product while too
https://www.tasteofhome.com/recipes/sangria-gelatin-ring/
33
 little makes a soft product that will not form the desired shape. To dissolve
unflavoured gelatin, stir it in cold liquid to avoid lumping and let it stand for 5
minutes to absorb water. Then heat it until dissolves, or add hot liquid and stir until
dissolved.
Important Factors to consider in Salad Preparation
1. Quality of ingredients. Salad is as good as the quality of its ingredients, so you have to
use ingredients that are fresh, ripe, and in season.
2. Eye Appeal. It should be attractive, appetizing, creatively presented.
3. Simplicity. Make it simple, not overcrowded.
4. Neatness. Keep salad neatly placed on a plate.
5. Contrast and Harmony of Colors. The contrast in color for your garnishing can
accentuate the appearance of the salad.
6. Proper Food combinations. Choose a combination of ingredients carefully. Pineapples

and coconut go well with chicken but not compatible with tuna.
7. Foods should be recognizable. Taste of the food that you are using as a base should be
identifiable when you taste the salad. The dressing should dominate the taste.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens in a large quantity of water
and drain well and removing the green from the water to allow the dirt to settle to the
bottom of the container.
11. Flavorful. Tempting and stimulating if prepared and presented properly.
12. Drain all the ingredients well. Water or excess juices will weaken dressings and will
make your salad look messy.
13. Do not overcook food. Food and ingredients when overcooked eliminates the color
and its vitamins and minerals as well.
Learning Competency with Code

Prepare a variety of salads and dressing (Quarter 1, Week 8) TLE_HECK9-12SD-IIb-g-8
Activity 1
Directions: There are ten hidden words in this puzzle and each word is connected to salad
and salad dressing topic. Encircle the words in the puzzle as you find them and write them on
the provided space below. The answers may be found horizontally, vertically, or diagonally.
34
G U H S B O U N D S A L A D P
B M C L Y A W R V P Z B V I G
J U N O I S L U M E E Y S N R
L Z I R U C F Z Q L U G I B D
N Y V S V T O M B P E S W A P
H P A E I W F A Y V S X L H D
E L J W G R T N F E J A R A R
T A B R U E L C R Z S I L V S
X O W I G N T D Y P K A R X C
V M T E S X D A L Q S I N A G
G S V G O A S V B T E Z U J X
Y I X Q L Y Q A I L H X T C Q
H Z P A R S C U F J E B L U I
G E S K E X R A B M L S O K F
M B H J D F T J D K N P L IW
1. _____________________________ 6.
____________________________
2. _____________________________ 7.
____________________________
3. _____________________________ 8.
____________________________
4. _____________________________ 9.
____________________________
5. _____________________________ 10.
___________________________
Activity 2
Directions: Below are the guidelines for preparing salad. Write the word/s that completes
the statement in every item. Choose your answer in the box.
delicate platted nutrients Crisp

chilled wash lump eye appeal
Drain top bottom sweet
Acid drain sour simple
1. Canned fruits and other juicy items must be ____________________ before being
added or they will dilute the gelatin and weaken it.
35
2. Cutting of fruits like apple can cause discoloration. It must be dipped into an/a
_________________ to avoid discoloration.
3. Dressing of fruit salad are usually ________________.
4. Broken or less attractive pieces of fruit should be placed on the _________________
of the salad, with the most attractive pieces arrange on _____________.
5. Cooked ingredients must be thoroughly _______________ and _______________
before being mixed with mayonnaise, the completed salad mixture must be kept
______________ at all times.
6. Neat and accurate cutting of ingredients are important because the shape of the
vegetables add to the __________________.
7. Cooked vegetables should have a firm, ________________, texture and good color.
8. To dissolve sweetened gelatin, stir it into boiling water. It will not _______________
because the gelatin granules are held apart by sugar granules.
9. Potatoes for salad should be cooked whole then peeled and cut to preserved
___________________.
10. Arrangement may be ______________ ahead of time only if the components will
hold well, add ______________ items just before serving.
Activity 3
Directions: Below are the steps on how to prepare a salad. Write A for the first step, B for
the second step, and so on. Write your answer on the space provided.
_________1. Place bases on all plates.

_________2. Prepare and cook all vegetables and garnishes that needed to be cooked.
_________3. Make a salad dressing. Toss all the ingredients in one bowl with dressing.
_________4. Arrange body of salad on all plates.
_________5. Cut the vegetables, fruits, greens into uniform size or into desired size and set
aside
separately.
_________6. Garnish all salads.
_________7. Refrigerate or chill all vegetables and fruits being prepared.
_________8. Arrange salad plates on worktables. Line them up on trays for easy transfer to
refrigerator.
_________9. Refrigerate the mixed salad and serve.
_________10.Wash greens, fruits, vegetables, and garnishes.
Activity 4
Directions: Go around on your own backyard and make a list of some vegetables and fruits
that can be used in making salads. Using the table below write down at least five (5) fruits
and five (5) vegetables.
FRUITS VEGETABLES
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
36
REFLECTION
Complete the following:
1. I learned that
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
_________________________.
2. I enjoyed most on
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
_________________________.
3. I want to learn more about
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
_________________________.
References:
file:///C:/Users/user/Documents/PAGIBIG%20FILES/COOKERY%20LM%20Module%201%20final
%20May%207,%202016.pdf
http://rubistar.4teachers.org/index.php?screen=ShowRubric&rubric_id=1107387&
https://culinarylabschool.com/product/knife-skills-workshop/
https://www.amazon.com/slp/fruit-container/uwsrm4mnge9d83q
https://www.inspiredtaste.net/22809/simplepotato-salad-recipe/
https://lifemadesimplebakes.com/how-to-make-fruit-salad/
https://greenbowl2soul.com/waldorf-salad/
https://www.thatskinnychickcanbake.com/summer-vegetable-salad/
https://www.tasteofhome.com/recipes/sangria-gelatin-ring/
ANSWER KEYS:
activity 1
1. Salad 6. Vegetable
2. Salt 7. Fruit Salad
3. Emulsion 8. Bound Salad
4. Salad Dressing 9. Vegetables
5. Unflavored Gelatin 10. Fruits
Activity 2
1. drain
2. acid
3. sweet
4. bottom, top
5. wash, drain and chilled
6. eye appeal
7. crisp
8. lump
37
9. nutrients
10. platted, delicate
Activity 3
1. G
2. C
3. E
4. H
5. B
6. I
7. D
8. F
9. J
10. A
Activity 4 Answers may vary.
Prepared by:
ELAINE PORTIA S. LAGUNDINO JENNY ANN I. SACULAR

JENALYN P. NUNAG
Name of Writer
38
COOKERY 12
Section: Score:

Present a Variety of Salad and Dressing

The way you present your food is what tempts others to try a dish. We eat with our
senses: what we see, smell, and feel. And in the age of Instagrammers and food bloggers,
food plating and presentation matters more than ever.
Even basic dishes like a salad can benefit from a thoughtful presentation. It makes the dish
more appetizing and valuable. Really, food presentation is just as essential to the success of
the dish as its taste and flavor.
As you go along in this Learning Activity Sheet, you must know the following terms:
Salad is a combination of vegetables, fruits, and other ingredients served with a dressing.
Salad is easy to make and require little if any special equipment. A better understanding of
the tools used in preparation will help achieve better results.
Salad dressings are liquid or semi-liquids used to flavor salads. The flavor of most salad
dressings is not modified by cooking. The quality depends directly on the quality of the
ingredients used. There is a variety of dressings based on neither mayonnaise nor oil and
vinegar. The important thing here is that these dressings should have a well-balanced flavor
with a pleasant tartness and should harmonize and complement the salad in which they are
served.
Structure of a Salad
Plated Salad has four parts:
1. Base or Underliner - cup-shaped leaves of iceberg or Boston lettuce make an attractive
base. They give height to a salad.
https://chefqtrainer.blogspot.com/2019/10/4-parts-of-salad-as-structure-in-salad.html
2. Body – the main part of the salad.
39
3. Garnish – An edible decorative item that is added to a salad to give eye appeal, and adds
flavor as well. It should harmonize with the rest of the salad ingredients.
4. Dressing – A seasoned liquid or semi-liquid added to the body of the salad to give
added flavor, tartness, spiciness, and moistness. A dressing may be added at service
time, served separately for the customer to add, or mixed with the ingredients ahead
of time.
Guidelines in Presenting Salad
1. Keep the salad off the rim of the plate.
2. Strive for a good balance of colors.
3. Height helps make a salad attractive.
4. Cut ingredients neatly.
5. Make every ingredient identifiable.
6. Keep it simple.

Prepare a variety of salads and dressing (Quarter 1, week 9) TLE_HECK9-12SD-IIh-i-9
Activity 1
Directions: Match Column A with the correct answer in Column B. Write the letter of the
correct answer on the blank provided before each number.
Column A Column A
___1. A layer of salad greens that line the plate or bowl in a. base
which the salad will be served.
___2. It consists of the main ingredients. b. garnish
___3. A sauce for salads, typically one consisting of oil and c. base
vinegar mixed together with herbs or other flavorings.
___4. A decoration or embellishment to the salad. d. body
___5. It is considered to be the main highlight of the dish e. dressing
40
Activity 2
Directions: Write SALAD if the statement is TRUE and DRESSING, if it is FALSE.

Write your answer beside each number.
1. Serve a plate full of bland-colored food.
2. Cut every ingredient into large pieces so that each one can be recognized immediately.
3. Rely on ingredients that do not go with the food you are serving.
4. An elaborate design is pleasing.
5. Select the right plate for the portion size, not too large, not too small.
6. Ingredients mounted on the plate are more interesting than if they are spread flat.
7. Think of the rim as a picture frame and arrange the salad within this frame.
8. The appearance and arrangement of a salad are essential to its quality.
9. Overcrowd your plate.
10. The dressing should dominate the taste.
Reflection
I have learned in this activity________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
41
References:
%20May%207,%202016.pdf
https://www.google.com/search?q=parts+of+salad&hl=en&source=lnms&tbm=isch&sa=X&ved=2ah
UKEwiRxI7yoqjqAhWSA4gKHXxWDlYQ_AUoAXoECBAQAw&biw=1350&bih=640#imgrc=Od
3rtsQcDIQb8M
http://www.chefseanbone.com/why-is-food-presentation-so-important/
https://www.lightspeedhq.com/blog/10-food-plating-and-presentation-tips/
ANSWER KEY
Activity 1
1. c
2. d
3. e
4. b
5. a
Activity 2.
1.DRESSING 6.SALAD
2.SALAD 7.SALAD
3.DRESSING 8. SALAD
4.DRESSING 9.DRESSING
5.SALAD 10.SALAD
Prepared by:
JENNY ANN I. SACULAR NANCY G. APOSTOL

42
COOKERY 12
Section: Score:

Store Salads and Dressing

Proper storing of salads and dressing will prolong the crispiness and shelf life of the
products. Knowing the safety and hygienic procedures in storing salads and dressing will be a
big help to ensure the safety of the food and to avoid any cross-contamination.
Safety and hygienic practices in storing salad and dressing

 Green Salads are plated on a cold plate. Avoid plating salads more than an hour or
two before serving. Garnish that is tossed should be added at serving time.
 Refrigerate salads before serving time.
 The dressing is added immediately before serving, or serve it on the side.
 Refrigerate salads until serving. Do not hold more than a few hours, or the salads will
sag. Holding boxes should have high humidity.
 Do not add dressing to green salads until serving, or they will sag.
Principles and Practices of Hygiene in Preparing Salads and Salad Dressing

Washing all salad vegetables is important to ensure food safety.
Washing is done in the following manner:
1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter) of powdered or
liquid detergent in 4L (1gallon) of water. Make sure there is no undissolved powder.
2. Soak the vegetable in this solution for about 1 minute. Ingredients that have to be peeled
should be washed too.
3. Gently wash vegetables and pay special attention to the stems and leaves.
4. Rinse the vegetables in tap water several times to ensure that there is no remaining
detergent or soap.
5. The vegetables may further be sanitized in a mild solution of potassium permanganate or
hypochlorite by soaking for about a minute, then rinsing them.
6. Spin-dry the vegetables in a salad spinner, or dry by putting them on a clean cloth or
disposable paper. Make sure that the greens are dry when combining with the dressing
because wet greens will prevent the dressing from coating the leaves. This makes the dressing
very watery and tasteless and reduces the crispness of the salad.

Prepare a variety of salads and dressing (Quarter 1, Week 10) TLE_HECK9-12SD-IIj-10
43
Directions/Instructions:
Activity 1. Below are some of the safety and hygienic practices in storing salads and dressing
Evaluate and analyze every statement by writing SALAD if the statement is correct and
DRESSING, if it is incorrect. Write your answer on the provided before each number.
______________1. Continue plating salads more than an hour or two before serving.
______________2. Always hold more than a few hours, or the salads will sag.
______________3. Do not add dressing to green salads until serving, or they will sag.
______________4. Refrigerate salads until serving.
______________5. Green Salads are plated on a cold plate.
______________6. The dressing is added immediately before serving, or serve it on the side.
______________7. Holding boxes should have low humidity.
______________8. Garnish that is tossed should be added at after serving time.
______________9. Refrigerate salads until serving.
______________10. Washing all salad vegetables is not necessary.
Activity 2. Answer what is being asked.

1. Why do we need to consider the proper way of storing our salad and or salad dressings?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________.
2. What will be the effect of improper storage of dressing?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
44
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________.
REFLECTION:
1. I learned that
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_____________________________________________.
2. I enjoyed most on
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
______________________________________________.
3. I want to learn more on
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
________________________________________________.
References:
%20May%207,%202016.pdf
Activity 1.
1. DRESSING
2. DRESSING
3. SALAD
4. SALAD
5. SALAD
6. SALAD
7. DRESSING
8. DRESSING
9. SALAD
10. DRESSING
Activity 2. Answer Vary
Prepared by:
ANALIZA VILORIA JERLYN C. TAMAYO

45

SHS Cookery

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12

LEARNING ACTIVITY SHEET

Printed by: DepEd Regional Office No. 02

LEARNING ACTIVITY SHEET

Background Information for Learners

Learning Competency with code

1. It is used to wash tablewares, surfaces, and equipment.

5. It is used to wash glassware, chinaware, flatware, and tableware.

E. Sink and Drains

1. Why is it important to clean, sanitize, and store equipment properly?

2. How can you keep your kitchen clean?

What I have learned in this activity

Activity 7. Answer may vary.

JOHNMARK S. BINUYA ERIC B. AGOYAO

LEARNING ACTIVITY SHEET

Background Information for Learners

Ball cutter A sharp-edged scoop used for

Rubber spatula Used to scrape off contents

Channel knife A small hand tool in making

Zester Used to remove citrus peels

French knife For chopping, slicing, and

Pairing knife Used for trimming and

Butter curler It is used for making butter

Cutting board A board for cutting fruits and

Kitchen shear Used for cutting and used for

Refrigerator A thermally insulated

Oven A chamber or compartment

Microwave oven Used for cooking or heating

Learning Competency with code:

___ 1. It is used to remove citrus peels in thin strips.

___ 1. Microwave oven a. Designed to press potato and cooked

What I have learned in this activity_____________________________

CAREN D. VILLAROZA NEIL JAVIER

LEARNING ACTIVITY SHEET

Background Information for Learners

Remember the following:

Tomatoes Salami Butter Peanut Butter

BASE SPREAD MAIN BODY GARNISH

1. beef kebabs - ___________

CAREN D. VILLAROZA JENETH M. SANTIAGO

LEARNING ACTIVITY SHEET

Background Information for Learners

Learning Competency with code:

MAYFLOR B. DAYAG JENNY ANN I. SACULAR

LEARNING ACTIVITY SHEET

Background Information for Learners

Learning Competency and Code

________________1. Nachos ________________6. Pepper poppers

________________2. Tortillas ________________7. Dill vegetable dip

________________3. Garlic bread ________________8. Pizza bread sticks

________________4. Pastry puffs ________________9. Fruit and cheese kabobs

________________5. Chicken wings ________________10. Coconut chicken fingers

___________2. Check date mark, packaging and condition of food.

___________3. Develop and follow a FIFO system for refrigerated food.

___________5. Store ready-to-eat foods in the refrigerator with raw foods.

immediately into the refrigerator.

dripping down and contaminating the cooked food.

2. What will be the effect of improper storage of appetizer?

Complete this statement:

I want to learn more on

Activity 4: Answer may vary

HANNAH MARI D. VILORIA

LEARNING ACTIVITY SHEET

Background Information for the Learners

1. Nachos 6. Pepper poppers

2. Tortillas 7. Dill vegetable dip

3. Garlic bread 8. Pizza bread sticks

4. Pastry puffs 9. Fruit and cheese kabobs

5. Chicken wings 10. Coconut chicken fingers