LEARNERS NAME: ___________________________________ DATE: ______________________

SCORE: ______________ 1st QUARTER

Cookery 10 worksheet

TASK #1
Getting Ready

State your answers to the following questions:

1. Which came first, egg or chicken?
2. How do you prepare your favorite egg dish?

TASK #2
KITCHEN TOUR

Direction: List the tools, utensils and equipment that can be found in your kitchen.

KITCHEN TOOLS,
UTENSILS AND
EQUIPMENT

TASK #3

Direction: Analyze and examine the tools, utensils and equipment below. Answer the guide questions after.

Channel Knife Egg poacher Oven

Colander Omelet Pan Electric Mixer
Offset Spatula Measuring Cup Refrigerator
Pastry brush Measuring spoon
Ruber spatula Sauce pan
Sieve Mixing bowl
Spoon
Wire whisk

Guide Questions
1. Give the purpose and uses of each tools, utensils and equipment inside the box.
2. Which of the following are familiar to you?
3. Do you know how to use those tools, utensils and equipment? Why or why not?
4. How would you differentiate the tools from utensils and equipment?
5. What is the importance of tools, utensils and equipment in egg preparation

TASK #4: AGENT X44

Procedure:
1. Go back to your kitchen
2. Look for the possible cleaning and sanitizing agents than can be used for the activity.
 3. Enumerate cleaning and sanitizing agents and explain how you can use it.
TASK #5: KITCHEN FOLIO

Procedure
1. Gather all the materials to be used in the activity.
a. Recycled materials
b. Photos/Drawing
c. Glue
d. Pair of Scissors
e. Pen

2. Make a KITCHEN FOLIO containing photos of tools, utensils and equipments in egg preparation.
3. Use recycled materials for the activity
4. Label each tools, utensils and and equipment.
5. You can use pictures or draw the content.
6. Be creative in making your kKITCHEN FOLIO.

Points Criteria
20 All tools, utensils and equipment were presented and labeled correctly.
15 Almost all tools, utensils and equipment were presented and labeled correctly
10 Some of the tools, utensils and equipment were presented and labeled correctly
5 Most of the tools, utensils and equipment were presented and labeled incorrectly.

TASK #6
Direction: Analyze the pictures of the tools, utensils and equipment.

(RUSTY KITCHEN TOOLS AND EQUIPMENT)

Guide Questions:
1. What do you think are the reasons why they are rusty?
2. What are you going to do to maintain the good condition of the tools, utensils and equipment in your kitchen?

TASK #7: BUILD ME UP, BUTTERCUP!

Direction: Identify the steps in sanitizing tools, utensils and equipment used in egg preparation using a graphic organizer. You can
add more box if necessary.
TASK #7: One. Two. Three. Ready? Action!

Procedure:
1. Gather all the tools, utensils or equipment needed in egg preparation that you have in your kitchen.
2. Make a 3 minute video presentation.
3. Demonstrate and explain the uses and purpose of the available tools, utensils or equipment.
4. Use atleast 5 tools, utensils or equipment in egg preparation.

Points Criteria
20 All tools, utensils and equipment were presented and explained correctly.
15 Almost all tools, utensils and equipment were presented and explained correctly
10 Some of the tools, utensils and equipment were presented and explained correctly
5 Most of the tools, utensils and equipment were presented and explained incorrectly.