NOTRE DAME

OF TRECE MARTIREZ, INC.

Governor’s Drive, Don Bosco Executive Village,
Brgy. Cabuco, Trece Martires City, Cavite

Tel. No. (046).2482  (046) 530.9011  Email: notredametm@yahoo.com

Senior High School

COOKERY NC II
SELF LEARNING ASSESSMENT

MOST
Essential
Learning
Competencies

WORKBOOK 2
NAME:_________________________________

GRADE:______ STRAND/SECTION:_____________

Prepared by:

Mr. BRENNAN ROI S. DUAG

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“The School that Builds Character.”
 ACTIVITY 1: Vegie Good!
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Identify the type of the following vegetables. Type ROOT for root
vegetables, GREEN for green vegetables and FRUIT for fruit vegetables. (2pts each)

1. Carrots. 6. Artichoke.
Answer: . Answer: .

2. Celery. 7. Potato.
Answer: . Answer: .

3. Turnip. 8. Squash.
Answer: . Answer: .

4. Asparagus.  9. Brussel Sprout. 

Answer: . Answer: .

5. Avocado. 10. Sweet Potato.

Answer: . Answer: .

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“The School that Builds Character.”
 ACTIVITY 2: FACT or FAKE
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Determine if the following statement is a Fact or a Fake. (2pts)

1. Both fresh and dried legumes should be soaked in water overnight.
Answer: .

2. The water used to soak dried mushrooms cannot be used to add flavor sauces
and soups.
Answer: .

3. Vegetables purchased frozen can be cooked shorter compared to vegetables

bought fresh.
Answer: .

4. The application of heat toughens up the fiber in vegetables. 

Answer: .

5. Acids such lemon juice help prevent the darkening of white-pigmented

vegetables.
Answer: .

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“The School that Builds Character.”
 ACTIVITY 3: LINE OF WORK
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Answer the following questions about methods of cooking vegetables.

(2pts)

1. BOILING AND STEAMING

Two of the most common methods in cooking vegetables is boiling them in water and
steaming them. The following are methods are similar to boiling and steaming:

 Blanching – Vegetables are immersed briefly, usually 30 secs to 1 min,

depending on the ripeness, in boiling water to make the skin easy to remove, to
eliminate or reduce strong odors or flavors, to set the color of vegetables to be
served cold, and /or as the first step in other cooking methods
 Par-Cooking/Parboiling – Vegetables are cooked to partial doneness, to
prepare them to be finished by grilling, sauteing, or stewing.
What should you do in order to have a good-tasting root vegetable?
a) Put in vegetables when the water boils.
b) Soak vegetables in water for an hour before boiling. 
c) Put in vegetables before the water boils. …
Rules and Regulations
2. SAUTEING
Sauteing cooks’ vegetables quickly in a small amount of fat. Vegetables are tossed or
flipped in the pan over high heat. Sauteing may be used to cook precooked or blanched
as well as raw vegetables.

What should you do in order to have evenly-cooked sauteed vegetables?

a. Turn vegetables as often necessary. …
b. Pre-heat and fat before putting in the vegetables. 
c. Use a non-stick pan when sauteing.

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“The School that Builds Character.”
3. BRAISING AND STEWING
Braised vegetables are seared or browned and added to a small amount of liquid to be
cooked until done. Meanwhile, in stewing vegetables are fully submerged in water or
other liquid and simmered until tender.

Braised and stewed vegetables preparation tend to be more complex than boiled or
steamed vegetables and cooking time is longer. 

Searing and sauteing is done to vegetables to braised or stewed for which of the
following reasons?
a. Searing and sauteing thaw vegetables properly before braising or stewing.
b. Searing and sauteing enhances the flavor and texture of vegetables to be braised
or stewed. …
c. Vegetables should not be seared and sauteed before braising or stewing.

4. BROILING AND GRILLING

Broiling applies heat from a source above the meat while grilling or pan-broiling apply
heat from a source below.

Broiling and grilling are also used to finish cooked or partially cooked vegetables by
browning or glazing them on top.

Partially cooked or cooked vegetables are grilled or broiled for which of the following
reasons?
a. Grilling and broiling gives vegetables a browned or glazed surface. …
b. It makes sure that vegetables are done and safe for food service.
c. Partially cooker of cooked should not be grilled nor broiled.

5. COOKING LARGE QUANTITIES OF VEGETABLES

Two common system have been devised for quantity cooking are:

 Batch Cooking – a method of quantity cooking suited for set meal service or
those with fixed menu items. In this method, vegetables are cooked one batch at
a time.

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“The School that Builds Character.”
  Blanch-and-Chilling – a method that involves partial cooking and chilling
vegetables to be cooked just before serving. Blanch-and-Chilling is most helpful
in extended meal service as it gives the cook complete control over the degree of
doneness of vegetables when served.

What makes batch cooking different from blanch-and-chilling?

a. Both are methods of quantity cooking and do not differ from each other.
b. In batch cooking, vegetables are partially-cooked and cooked fully when only
needed for service.
c. In batch cooking, only the batch of vegetables enough for the service is fully-
cooked and served. …

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“The School that Builds Character.”
 UNIT TEST I
NAME: DATE:

YEAR/SECTION: SCORE:

Direction: Encircle the best answer to the following multiple-choice question. (2pts
each)

Question 1
Garlic and onion fall under which type of root vegetable?
Select one:
a. Bulbs.
b. Tubers
c. Herbs 
d. Roots

Question 2
In this method, large quantities of vegetables are divided into smaller groups cooked
one at a time situation that the staff may encounter.

Select one:
a. Blanch Cooking
b. Blanch and Chill 
c. Batch Cooking
d. Par-boil Cooking

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“The School that Builds Character.”
Question 3
The following procedures can be done to prepare processed vegetables for cooking
EXCEPT:

Select one:
a. Boiling
b. Searing 
c. Blanching
d. Soaking

Question 4
The following should be observed before sautéing vegetables EXCEPT:

Select one:
a. Season the vegetables before sautéing
b. Blanch vegetables before sautéing
c. Pre-heat the pan before adding in vegetables
d. Flip the vegetables to even out fat distribution

Question 5
Which can be done to avoid potatoes and eggplants from browning without losing
some nutrients?

Select one:
a. Peel vegetables as thinly as possible leaving a thin layer of skin
b. Soak vegetables briefly in water with drops of lemon juice
c. Wash sliced vegetables in several changes of cold water
d. Peel and cut vegetables as close to cooking time as possible. 

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“The School that Builds Character.”
Question 6
Which of the following is NOT true about mushrooms?

Select one:
a. All wild mushrooms are not safe to be eaten 
b. A portobello is a mature cremini mushroom
c. Chanterelles and black trumpets are related
d. Biologically, mushrooms are not vegetables

Question 7
Which of the following is true about shallots and cabbages?
a. Both have a strong flavor and a distinctive aroma
b. Both have a mild flavor and a distinctive aroma
c. Shallots and cabbages are both green vegetables
d. Shallots and cabbages are both fibrous vegetables

Question 8
Which of the following should be done to make sure that vegetables will have an even
doneness?

Select one:
a. Cut vegetables into uniform sizes
b. Cut vegetables in small pieces
c. Cook batches of vegetables one at a time
d. None of the statements are correct 

Question 9
Which of the following statements is true?
1) Cooking vegetables for a short time helps preserve their color and flavor.

2) Acids help make vegetables tender for shorter cooking time.

3) Using salt helps reduce flavor loss in vegetables during boiling.

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“The School that Builds Character.”
4) Highly fibrous vegetables need to be cooked longer compared to less fibrous ones

Select one:
a. 1, 2 and 3 only
b. 1, 3 and 4 only
c. 2, 3, and 4 only 
d. 1, 2 and 4 only

Question 10
Which of the following statements is true?

1) Vegetables with lower fiber content require a longer time to be cooked.

2) Dry starchy vegetables need to be soaked in water before cooking or cooked using a
moist heat method.

3) The tougher the vegetable is, the more fiber it contains.

Select one:
a. 1 only
b. 1 and 3 only
c. 2 and 3 only
d. 3 only

ND
“The School that Builds Character.”
 NOTRE DAME OF TRECE MARTIREZ, INC.
Don Bosco Executive Village, Trece Martires Cavite
“The School that Builds Character”
SY: 2020-2021

done.
Subject: Cookery NC II (CRITERIA of scoring in Cooking Vegetable Dishes)
NAME: DATE:
GRADE & SECTION:
LOWEST SCORE HIGHEST
CATEGORY COMPETENCY
1 5 10 15 20
Cleanliness” are scored
specifically based on the
environment. If the MINIMAL
CLEANLINESS UNPLEASANT ACCEPTABLE GOOD EXCELLENT
environment is good (clean PROBLEM
and sanitize well) for the
cooking.
Organization” are scored
specifically based on how the
students behave during INDIFFIRENT
ORGANIZATION SUB-STANDARD GOOD SUPERB UNCOMPROMISING
cooking, the arrangement of RECIPE/TOOLS

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their recipes, tools and
equipment.
Execution” are scored
specifically based on the
EXECUTION SUB-STANDARD COMPETENT SKILLED EXEMPLARY PERFECTION
category of procedure
submitted by the students.
Appearance” are scored
specifically based on the
APPEARANCE showmanship of the student UNINSPIRING POLISHED FINE EXTRA-ORDINARY SUBLIME
cooking, uniform, and
appearance on the cam.
Presentation” is scored
specifically based on the
physical arrangement of the
PRESENTATION ORDINARY ACCEPTABLE ACCOMPLISHED INSPIRED MASTERPIECE
dish, If the dish is well
DIRECTIONS: The student will choose one out of two (2) vegetable dishes and
PERFORMANCE TASK1: COOKING VEGETABLE DISH!

garnish and have an aesthetic

look.
prepare it base on the ingredient and procedure they choose and document how it

EVALUATOR:

“The School that Builds Character.”

 ACTIVITY: FISH and SHELLFISH MARKET
Email Address: Date:
FULL NAME: Score:
Grade and Section:

ACTIVITY 1 FISH: INSTRUCTION: Determine the type of each according the identified
factor. ENCIRCLE the correct answer.
According to its BODY STRUCTURE, this fish is:
-------------------------------

Round Fish

Flat Fish .
-------------------------------

Round Fish

Flat Fish .
-------------------------------

Round Fish

Flat Fish .
--------------------------------

Round Fish

Flat Fish

---------------------------------
Round Fish

Flat Fish .

---------------------------------
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“The School that Builds Character.”
According to its FAT CONTENT OF ITS FLESH, this fish is:
-------------------------------

Fatty / Oil

Lean .
-------------------------------

Fatty / Oil

Lean .
-------------------------------

Fatty / Oil

Lean
.

--------------------------------
Fatty / Oil

Lean

---------------------------------
Fatty / Oil

Lean

---------------------------------

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“The School that Builds Character.”
ACTIVITY 2 SHELLFISH: INSTRUCTION: Identify the types of the shellfish shown.
Encircle the correct answer.
Identify the types of shellfish shown in the image:
-------------------------------
1
CEPHALOPODS

MOLLUSK

CRUSTACEAN .
------------------------------- 2

CEPHALOPODS

MOLLUSK

CRUSTACEAN .
3 -------------------------------

CEPHALOPODS

MOLLUSK

CRUSTACEAN .
-------------------------------- 4

CEPHALOPODS

MOLLUSK

CRUSTACEAN
---------------------------------

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“The School that Builds Character.”
Identify the types of shellfish shown in the image:

5 -------------------------------

CEPHALOPODS

MOLLUSK

CRUSTACEAN .
6
-------------------------------

CEPHALOPODS

MOLLUSK

CRUSTACEAN .
-------------------------------

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“The School that Builds Character.”
 UNIT TEST II
NAME: DATE:

YEAR/SECTION: SCORE:

Direction: True or False. Write TRUE if the statement is correct and NAME OF
YOUR CRUSH if the statement is FALSE. (2pts each)

Question 1
Abalones, clams and scallops are all varieties of bivalve mollusks.

Answer: _________________________

Question 2
An eel is a type of a round-bodied fish with a fatty flesh.

Answer: _________________________

Question 3
Bodies of both crustaceans and cephalopods release a red pigment when heated.

Answer: _________________________

Question 4
Bodies of both mollusks and crustaceans are covered with hard outer shells. 

Answer: _________________________

Question 5
Cephalopods project ink as a defense against predators and other threat.

Answer: _________________________

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“The School that Builds Character.”
Question 6
Fatty fish, such as tunas and trout’s, can be grilled longer than a lean fish like snappers
and mullets. 

Answer: _________________________

Question 7
Flatfishes, such as skates and rays, have cylindrical bodies and backbones on the upper
edge of their bodies.

Answer: _________________________

Question 8
One thing that differentiates a shrimp from a prawn is its distinctively-bent body.

Answer: _________________________

Question 9
Snappers, mullets and kingfishes are all lean varieties of roundfish.

Answer: _________________________

Question 10
The flesh of fish is high in protein which makes it more tender compared to meat.

Answer: _________________________

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“The School that Builds Character.”
 ACTIVITY: DANGER ZONE!
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Determine if the following practice of handling seafood if safe or not.

Put (✔) if the statement is SAFE and (✖) if UNSAFE. (2pts each)

1. _______Fish with pale gill and bodies are still used to maximize profit and minimize
food wastage.

2. _______Shrimp with detached head and lower prices are not bought even if it will
increase revenue.

3. _______Frozen clams in the shells are thawed in the microwave to shorten the
preparation time.

4. _______Squid with foggy eyes are lower prices are bought to be used for side
dishes. 

5. _______Fish with unpleasant smell are taken out of storage and discarded to
avoid being cooked.

6. _______Mussels that do not respond to touch are mixed with the live ones and
prepared for food service.

7. _______Fish bought live are placed in coolers surrounded with ice to keep them
fresh.

8. _______The scallops bought have flesh resting on a thin milky liquid. 

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“The School that Builds Character.”
 ACTIVITY: WHAT’S THE CUT
Email Address: Date:
FULL NAME: Score:
Grade and Section:

Activity 1:

INSTRUCTION: A. Instruction: Match the column A to the corresponding correct in

column B. Write only the letter in space before the number. (2pts each)

Column A Column B

_____ 1. Both sides of the fish are scraped from the back
bone and can be made skin on or without the skin. a. FRIED
_____ 2. Cuts of fish crosswise. Up to 2 inches are cut from
the part between the and the tail of fish. This cut is also b. DRAWN
known as supreme.
c. STEAK
_____ 3. Fish is cut from one side all the way to the other
but the opposite side of the cut was left attached. This cut
d. TRANCHE
is usually done to small to medium-sized round fish.
_____ 4. Thin slices of fillet usually breaded and deep fried. e. DRESSED
_____ 5. Whole fish with viscera removed. The head and tail
are removed and the fish may or may not be scaled. f. GOUJONETTE
_____ 6. A slice of fish fillet cut at a certain angle to widen
its surface area. g. BUTTERFLY
_____ 7. Fish is cut crosswise perpendicular to backbone.
When taken from found fish this cut is called darne while h. FILLET STEAKS
troncons are cut from flatfish. When deboned, this cut is
i. FILLET
known as wheel.
_____ 8. Whole fish with viscera (innards) removed.

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“The School that Builds Character.”
Activity 2
INSTRUCTION: Answer the following questions about the common shellfish
preparation techniques. (2pts)
1. Deveining is the method of removing the vin/intestine of shrimp or a prawn to retain
its clean taste. Shrimps and prawns can be deveined raw or cooked. When cooked, these
have firmer flesh making them easier to devein. However, shrimps and prawns to be
used for sauntering of grilling should be deveined raw.
What can you use to pull the vein of the shrimps and prawn?
a) Knifes. …
b) Homers. 
c) Twine.
Rules and Regulations
2. Crab and lobster can be difficult to eat. There are also dishes that require crab and
lobster meat to be taken out of the shell before cooking. Crabs and lobsters should be
boiled or steamed before removing the meat.
Which is the best way to take the flesh out of lobster claws?
a. Break the claws using knife handle. …
b. Twist the claw and pull it away from the body. 
c. Break the shell finely and separate the meat from the broken shell.
3. Oyster may be purchased unopened, shucked or out of the shell. Most dishes used
oyster on the shell to let is rest on its own liquid referred to as liquor. 
The surface of the oyster shell is rough and may out you during shucking. What can you
use to avoid this?
a. A pair of rubber gloves.
b. A sharp shucking knifes.
c. A pair of wire mesh gloves. …

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“The School that Builds Character.”
4. Unlike mussels’ clams do not have the “beard” that need to be removed. Clams do
not also have the hard shells that need to be shucked like oyster do. The most important
factor to look into when clearing clams is to get rid of the sand that clams might have
taken in
The water used to soak clams should be changed until?
a. The clams are all open.
b. No sediment is visible at the base of the bowl basin. …
c. The water should be changed only once.

5. Cephalopods contain an ink sac, an internal spine and a beak that needs to be
removed before these items are cooked.
What is the difference between the procedures for cleaning squid and cleaning an
octopus?
a. Cleaning an octopus include removing the beak.
b. Cleaning a squid involves removing the membrane that covers the body.
c. There is no difference between the procedure for cleaning a squid and an
octopus. …

ND
“The School that Builds Character.”
 ACTIVITY: IS IT DONE?
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Determine if the following seafood if it is done or not. Put ( ✔) if the
statement is DONE and (✖) if NOT. (2pts each)

1. _______The dorsal fin of fish baked whole come out when pulled.

2. _______Sauteed shrimps have grey shell and flesh.

3. _______Flesh of seared scallops are opaque.

4. _______Shells of poached mussels are closed. 

5. _______Flesh of squids and cuttlefish are fork tender.

ND
“The School that Builds Character.”
 NOTRE DAME OF TRECE MARTIREZ, INC.
Don Bosco Executive Village, Trece Martires Cavite
“The School that Builds Character”
SY: 2020-2021
Subject: Cookery NC II (CRITERIA of scoring in Cooking Seafood Dishes)
NAME: DATE:
GRADE & SECTION:
LOWEST SCORE HIGHEST
CATEGORY COMPETENCY
1 5 10 15 20
Cleanliness” are scored
specifically based on the
environment. If the MINIMAL
CLEANLINESS UNPLEASANT ACCEPTABLE GOOD EXCELLENT
environment is good (clean PROBLEM
and sanitize well) for the
cooking.
Organization” are scored
specifically based on how the
students behave during INDIFFIRENT
ORGANIZATION SUB-STANDARD GOOD SUPERB UNCOMPROMISING
cooking, the arrangement of RECIPE/TOOLS
their recipes, tools and
equipment.

ND
Execution” are scored
specifically based on the
EXECUTION SUB-STANDARD COMPETENT SKILLED EXEMPLARY PERFECTION
category of procedure
submitted by the students.
Appearance” are scored
and procedure they choose and document how it done.

specifically based on the

APPEARANCE showmanship of the student UNINSPIRING POLISHED FINE EXTRA-ORDINARY SUBLIME
cooking, uniform, and
appearance on the cam.
Presentation” is scored
specifically based on the
physical arrangement of the
PRESENTATION ORDINARY ACCEPTABLE ACCOMPLISHED INSPIRED MASTERPIECE
dish, If the dish is well
garnish and have an aesthetic
look.
PERFORMANCE TASK1: COOKING SEAFOOD DISH!

EVALUATOR:
DIRECTIONS: The student will prepare two (2) Seafood dishes base on the ingredient

“The School that Builds Character.”

 UNIT TEST III
NAME: DATE:

YEAR/SECTION: SCORE:

Direction: Encircle the best answer to the following multiple-choice question. (2pts
each)

Question 1
A portion cut which is a slice cut from fillet of a large flat or round fish, usually cut in an
angle.
Select one:
a) Goujonette
b) Darne
c) Tranche
d) Paupiette

Question 2
Based on the sample label above, what
does AUG 15, 2012 indicates?
Select one:
a) The date until when the item is still
safe to be consumed.
b) The date when the item was
purchased and received.
c) The date when the item was packed for storage.
d) The date when the item was packed by the manufacturer.

ND
“The School that Builds Character.”
Question 3
Complete the procedure for deveining a shrimp.
Deshell the shrimp/ prawn. Remove the head and tail. 
Using a sharp knife, make a cut at the back of the shrimp/ prawn.
 _____________________.
Select one:
a) Rest the shrimp on the board and secure it in place.
b) Discard the intestine and rinse the shrimp/prawn.
c) Blanch the shrimp quickly to make the flesh firm.
d) Pull out the intestine of the shrimp/ prawn.

Question 4
Complete the procedure for filleting a round fish.
Make a straight cut along the backbone of the fish.
________________________.
Do step three until you get two fillets from the upper and the lower part of the fish

Select one:
a) Turn the fish and scrape the flesh on the other side.
b) Trim the fillets to lessen the belly fat and to remove the fins.
c) Gently scrape the flesh off of the bone from the cut initially created.
d) Make a cut along the upper fins deep enough to reach the initial cut.

ND
“The School that Builds Character.”
Question 5
In this cooking method, seafood is usually sautéed or seared, then finished in a covered
pot at a lower temperature while sitting in some amount of flavored liquid.
Select one:
a) Braising 
b) Steaming
c) Poaching
d) Stewing

Question 6
The best way to remove the beak of a squid is by:
Select one:
a) Gently pressing the body of the squid
b) Removing the innards with the head
c) Cutting it out using a sharp knife 
d) Pulling the tentacles gently

Question 7
The following are desirable qualities of fish EXCEPT:

Select one:
a) Firmly attached scales.
b) Foggy and sunken eyes.
c) Agile and active movement.
d) A firm flesh with a rich color.

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“The School that Builds Character.”
Question 8
The following should be done when poaching or steaming seafood EXCEPT:

Select one:
a) Poach seafood with spices until tender
b) Boil broth first before putting in seafood for poaching
c) Do not use more liquid than necessary
d) Marinate the fish properly before poaching or steaming 

Question 9
The following should be observed when cutting portions of fish EXCEPT:

Select one:
a) If necessary, scale the fish before cutting
b) Use a sharp knife when cutting fish into portions
c) Portion cuts should be as even in size as possible 
d) Avoid damaging the guts of fish when cutting

Question 10
The following should be observed when searing or sautéing seafood EXCEPT:

Select one:
a) Turn seafood frequently to avoid burning the sides of the fish
b) Before searing or sautéing, add a small amount of fat to a pre-heated pan
c) Dredge seafood in flour before searing to add color and to retain moisture
d) Sear fish with the skin side down of belly side down if fish is skinned

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“The School that Builds Character.”