COOKERY

LEARNING ACTIVITY SHEETS

 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY

COPYRIGHT PAGE
Learning Activity Sheet in Cookery
9/11

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

Assistant Regional Director Schools Division Superintendent : ESTELA L. CARIÑO, EdD., CESO IV
Asst. Schools Division Superintendents : RHODA T. RAZON, EdD., CESO V
: MADELYN L. MACALLING, PhD, CESO VI
Chief Education Supervisor, CLMD Chief Education Supervisor,: EDNA
CID A. ABUAN, PhD
: DANTE J. MARCELO, PhD, CESO VI
: OCTAVIO V. CABASAG, PhD
: RODRIGO V. PASCUA, EdD

Development Team:
Writers: MARJORIE P. ABARA, LORNA L. IGNACIO, RHEN JOY B. PASION, CECILLE V. FRONDA, MICHELLE D. DOLOR
Content Editor: COLORNA M. DOMINGO Language Editor: RONNIE F. TEJANO Illustrators:
Layout Artists: RODERIC B. GUINUCAY, IRA PATRICIA A. TONG
Focal Persons: LARINA M. COLOBONG, PhD
MARIA CRISTINA ACOSTA 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

COMPENTENCIES PAGE NUMBER

Clean, Sanitize, and Store Kitchen Tools

................... 1-6
and Equipment

Clean and Sanitize kitchen Premises ................... 7-11

Select Packaging Materials and Package ................... 12-15

Food Items

Prepare a Variety of Sandwiches ................... 16-20

Present Variety of
................... 21-23
Sandwiches Storing
Sandwiches
Select Packaging Materials and Package ................... 24-27
Food Items
 COOKERY (TVL-HE)
Name of Learner: Grade/Section:
Learning Strand: Date Submitted:

LEARNING ACTIVITY SHEET

Clean, Sanitize, and Store Kitchen Tools and Equipment
Background Information for Learners

Cleaning and sanitizing kitchen tools and equipment must be part of the standard operating
procedures that make up your food safety program. Improper cleaning and sanitizing kitchen
surfaces allow harmful microorganisms to be transferred from one food to another.

Cleaning is the process of removing food and other types of soil from a surface, such as dish,
glass, or cutting boards. Cleaning is done with a cleaning agent that removes food, soil, and
other substances. The right cleaning agent must be selected because not all cleaning agents
can be used on food-contact surfaces. (A food-contact surface is the surface of equipment or
utensil that food normally comes into contact.) 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. The label should indicate if the product can be used on a
food contact surface. The right cleaning agent must also be selected to make cleaning easy

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used
as a method for sanitizing in a restaurant than radiation. The item to be sanitized must first be
washed properly before it can be properly sanitized. Some chemical sanitizers, such as
chlorine and iodine, react with food and soil and so will be less effective on a surface that has
not been properly cleaned.

In cookery even in baking cakes and sponges cleaning and sanitizing should be done in order
to prevent food contamination and easy spoilage. Proper storage of tools and equipment
should also be done.

Learning Competency with code

Clean, sanitize, and store kitchen tools and equipment. TLE_HECK9-12KP-Ia-1

Activity 1

Direction: Arrange the jumbled letters to reveal the word that is being described. Write your
answers on the space provided below the jumbled letters.

WORDS DESCRIPTION
1. STTEERNDEG These are cleaning agents, solvents, or any substance used
to wash tablewares, surfaces, and equipment.
2. OLTNEVS SREEANLC They are used on surfaces where grease has burned on and
they are commonly referred to as degreasers.
3. CIDA EAENRSCL It is periodically used in removing mineral deposits and
other soils that detergents cannot eliminate such as scale

1
Note: Practice Personal Hygiene Protocols at all
times
 in washing machines and steam tables, lime builds up in
on dishwashing machines and rusts on shelving.
4. SEIAARBV They are generally used to remove heavy accumulations
of soil that are difficult to remove detergents, solvents,
and acids.
5. GNINLEAC The process of removing food and other types of soil from
a surface, such as a dish, glass, or cutting board and it is
done with a cleaning agent that removes food, soil, or
other substances.

Activity 2

Directions: Sanitizing kitchen tools and equipment is very important to prevent food
spoilage, but you must use appropriate chemicals in doing this. You must be knowledgeable
with the concentration, advantage, and disadvantage of this chemicals. Complete the table
below.
Chemical Concentration Contact Time Advantage Disadvantage
Chlorine

7 seconds

Iodine

30 seconds

Quaternary
ammonium
compounds 30 seconds

Activity 3

Direction: Situation: Imagine yourself that you were assigned to clean the utensils used at a
birthday party. In one whole sheet of paper, write and explain the different tasks to be
fulfilled.

Rubric:
Your output will be rated using the scoring rubric
 4 Follows correctly the procedures in cleaning utensils.
3 Omit one of the procedures in cleaning utensils
2 Omit two of the procedures in cleaning utensils
1 Omit three or more of the procedures in cleaning utensils
* Cookery Manual Module 1 of 2, Aniceta S. Kong & Anecita P. Domo

Activity 4

Directions: Fill up the sentence with the missing words. Choose your answer on the pool of
words. Write your answers on the blank.

Contamination Inverted Covered Imperious

Soapy Easy Color Back

1. Remove all the equipment and scrub shelves with water.

2. Think about what you reach most often and make sure it gets a position that’s
to reach.
3. Take a cabinet full of glasses and line them up by . Make sure all of the
front are facing out and straight. (Jeff Lewis-Style)
4. Take a step after one shelf is done and make someone else look at what
you’ve done.
5. Kitchen tools and utensils should be stored in a clean dry place adequately
protected against vermin and other sources of .
6. Cups, bowls, and glasses must be for storage.
7. When not stored in closed cupboards or lockers, utensils and containers must be
or inverted whenever possible. Utensils must be stored on the bottom
shelves of open cabinets below the working top level.
8. Racks, trays and shelves must be made of materials that are , corrosive-
resistant, non-toxic, smooth, durable and resistant to chipping.

Activity 5
Directions: Choose the correct answer from the options given below. Write the letter that best
corresponds to your answer. Place your answers beside each number.

1. Arrange the steps in cleaning refrigerator

1. Rinse and dry thoroughly
2. Wipe up spilled foods immediately
3. Flush drains weekly
4. Wash inside shelves and trays

a. 1,2,3,4 b. 2,4,1,3 c. 4,3,2,1 d. 3,1,4,2

2. Aling Tessie 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, identify which of the following will you recommend that will surely solve her
problem?
a. Abrasive b. acid cleaner c. detergent d. solvent
cleaner
 3. Choose among the choices the proper way of storing cutting board.
a. Hang on a rack
b. Store it inside the cabinet.
c. Store it vertically or in the upright position
d. Store it horizontally or in a downward position.
4. Select among the following choices is good practice in washing dishes.
a. Dishwashing detergents can also be used for handwashing dishes.
b. Wash plasticware first before glassware, greasy pots, and pans.
c. Use rubber gloves to protect your hands.
d. Dishes may be air-dried.
5. Arrange the proper steps in washing dishes.
1. Lay your dishes out on a rack and let it dry
2. Wash the lightest soiled items first
3. Rinse out
4. Scrape all the food on the dishes and pre-rinse.

a. 4,2,3,1 b. 4, 3,2,1 c. 4, 2,1 3 d. 4,1,2,3

Reflection:
Complete this statement:
What I have learned in this activity

Reference:
Cookery Manual Module 1 of 2, Aniceta S. Kong & Anecita P. Domo
ANSWER KEY

Activity 1:
1. DETERGENTS
2. SOLVENT CLEANERS
3. ACID CLEANERS
4. ABRASIVE
5. CLEANI
Activity 2:

Chemical Concentration Contact Time Advantage Disadvantage

Chlorine 50ppm in water Effective on a Corrosive,
between 75% and wide variety of irritating to the
100% bacteria; highly skin,
7 seconds effective; not effectiveness
affected by hard decreases with
water; generally increasing pH of
inexpensive the solution;
deteriorates
during storage
and when exposed
to light; dissipates
rapidly; loses
activity in the
presence of
organic matter
Iodine Forms brown Effectiveness
12.5-25 ppm in color that decreases greatly
water that is at indicates with an on crease
least 75°F 30 seconds strength; not in pH most active
affected by hard at pH 3.0; very
water; less low acting at 7.0;
irritating to the should not be
skin than is used in water that
chlorine; and is at 120°F or
activity not lost hotter; and might
rapidly in the discolor
presence of the equipment and
organic matter. surfaces
 Quaternary U to 200ppm in Non-toxic, Slow destruction
ammonium water that is at odorless, of some
compounds least 75°F 30 seconds colorless, microorganisms;
noncorrosive, not compatible
non-irritating; with some
stable to heat and detergents and
relatively stable hard water
in the presence of
organic matter;
active over a
wide pH range

Activity
4 1. soapy
2. easy
3. color
4. back
5. contamination
6. inverted
7. covered
8. imperious

Activity 5:
1. B
2. A
3. C
4. C
5. A

Prepared by:

MARJORIE P. ABARA
Name of Writer
 COOKERY (TVL-HE)
Name of Learner: Grade/Section:
Learning Strand: Date Submitted:

LEARNING ACTIVITY SHEET

Clean and Sanitize kitchen Premises

Background Information for Learners

Cleaning is the action of making something clean, especially inside of the house using tools
and equipment in the kitchen premises. Cleaning is not enough that is why it is essential to
perform sanitizing. Sanitizing is being done to kill microorganisms present in the utensils,
tools, and equipment found in the kitchen premises. There are various types of cleaning and
sanitizing agents to be used.
Cleaning your kitchen’s working premises regularly is important to keep it look its best and
make it free from germs and bacteria that usually accumulate in the kitchen area during food
preparations. Several surfaces around the kitchen such as walls, floors, shelves, and other
surfaces must always be cleaned and sanitized safely using the proper materials to reduce
environmental deficiencies.
In preparing sponge and cakes, cleaning and sanitizing kitchen premises are very important to
make sure that the food to be served later on are free from any dirt.

Learning Competency with code

Clean and Sanitize kitchen Premises TLE_HECK9-12KP-Ib-2

Activity 1: CREATE AND POST

Directions: Make a slogan on proper cleaning and sanitizing kitchen tools, utensils,
equipment, and working premises using Oslo paper, coloring materials, pencil, marking pen
and ruler.

Your slogan will be rated using the scoring rubric below:

SCORE CRITERIA
5(Excellent) Creatively and neatly done showing much relevance to the given topic
4(Very Good) Creatively done and neat enough with relevance to the given topic
3 (Good) Creatively done and neat enough but no relevance to the given topic
2 (Fair) Simply done and neat enough but not so relevant to the given topic
1 (Poor) Poorly done with erasures and irrelevant to the given topic
Activity 2

Directions: Classify the jumbled various types of chemicals used for sanitizing and
disinfecting equipment as seen in the box. Write your answer on the provided space in the
table below of this box.

Chlorine
Filtration
Hot
water
Steam
Dishwashing
Liquid Carbolic
Acid
Dry
Heat
Soap
UV light
Chemical Heat Sanitizer
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

Activity 3

Directions: Help your mother in the kitchen in cleaning and sanitizing its premises after
preparation and cooking of foods. Make sure to clean all the used tools, equipment, and
utensils. Include to clean the walls, floors, and other surfaces in your kitchen area. To ensure
that you won’t miss things to clean, list down what you have cleaned and sanitized, you may
include some notes if needed. Your list must be submitted for assessment.

Materials you will need:

Dish soap Lint-free cloth
Hot water Paper towels
Double sink or dishpan
Dishcloths, scrubbers, sponges, steel wool.
Dish rack for drying.
 Your performance will be rated using the following rubric:

P E R F O R M A N C E L E V E L
Excellent Very Satisfactory Needs No Points
(4 pts.) Satisfactory (2 pts.) Improvement Attempt Earned
(1 pt.) (0 pt.)
Dimension (3 pts.)
1. Use of Uses tools and Uses tools Uses tools and Uses tools and No
tools, equipment and equipment equipment attempt
equipment correctly and equipment correctly and incorrectly and
and confidently at all correctly but less less confidently
materials times and confidently most of the time
confidently sometime
most of the
times
2. Manifests very Manifests Manifests Manifests less No
Applicatio clear clear understanding understanding of attempt
n of understanding of understandi of the step-by- the step- by-step
procedures the step- by-step ng of the step procedure procedure
procedure step- by-step but sometimes seeking
procedure seeks clarification most
clarification of the time
Works Works Works Works No
independently independent independently independently attempt
with ease and ly with ease with ease and but with
confidence at all and confidence assistance from
times confidence sometimes others most of
most of the the time
time
3. Safety Observes safety Observes Observes safety Most of the time No
work habit precautions at all safety precautions not observing attempt
times precautions sometime safety
most of the precautions
time
4.Complete Task is Task is Task is nearly Task is started No
ness of completed completed completed but not attempt
Task following the following following the completed
procedures in the the procedures in following the
activity procedures the project plan procedures in the
improvement/inn in the project plan
ovations project plan
5. Time Work completed Work Work Work completed No
manageme ahead of time completed completed (mins./hours/ attempt
nt within (mins./hours days) beyond
allotted time /days) beyond
TOTAL POINTS
Activity 4

Directions: Read the following questions/statements carefully then choose the best answer
from the given choices. Encircle the letter of your answer.
1. What particular method of sanitizing when the use of hot or water is applied?
A. Thermal sanitizing C. Scrubbing
B. Chemicals D. All of the above
2. Which of the following situations is good kitchen cleaning practice best shown?
A. Emptying the garbage can every day.
B. Using imported sanitizing and disinfecting materials.
C. Spraying air freshener before and after leaving the kitchen.
D. Planning and implementing a program regular cleaning of kitchen utensils,
tools, and equipment.
3. Which of the following should be practiced when using the cutting board to
reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food.
B. Keep separate chopping boards for your meat and your vegetables.
C. Clean the chopping board if needed.
D. Scrape chopping board before using it.
4. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining
chemical solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces with a sanitizing agent
A. 4 3 2 1 B. 2 3 1 4 C. 3 1 2 4 D. 1 2 3 4
5. When you accidentally splashed liquid detergent in your classmate’s eye, what would
you do to remove the liquid detergent?
A. Open the eye and blow until the liquid detergent is gone.
B. Irrigate the eye with running water until liquid detergent is gone.
C. Immediately rush in the hospital without any first aid done.
D. Keep the eye close until liquid detergent vanishes.

REFLECTION
What I have learned in this activity

References:

https://www.youtube.com/watch?v=gIGyeSXQSSw
https://www.google.com/search?
q=cleaning+agents&sxsrf=ALeKk02BNj8xfL
FzMpXA2rAuI47j0i_JKg:1596209286942&source=lnms&tbm=isch&sa=X&ve
d=2ahUKEwiD6aP85vfqAhUfy4sBHdw-
CqQQ_AUoAXoECA0QAw&biw=899&bih=620

TLE-HE Cookery Manual 1 of 2 page 54-61

ANSWER KEY

Activity 2

Chemical Heat Sanitizer

1. Alcohol 1. Hot water
2. Soap 2. Steam
3. Chlorine 3. Dry heat
4. Dishwashing Liquid 4. UV light (ultraviolet light
5. Carbolic Acid 5. Filtration

ANSWER KEY
Activity 4: MULTIPLE CHOICE
1. A
2. D
3. B
4. C
5. B Prepared by:

LORNA L. IGNACIO
Name of Writer
 COOKERY (TVL-HE)
Name of Learner: Grade/Section:
Learning Strand: Date Submitted:

LEARNING ACTIVITY SHEET

Select Packaging Materials and Package Food Items

Background Information for Learners

Food packaging that requires protection, tampering resistance, and special, chemical, or
biological needs. It also shows in the product label any nutrition information on the food
being consumed.

The main aim of packaging is to keep the food in good condition until it is sold and
consumed, delete, and to encourage customers to purchase the product. Correct packaging is
essential to achieve both these objectives.

Food label is also important because it shows the information presented on food product and
it means of communicating information to the consumer. This information, which includes
items such as ingredients, quality and nutritional value, can accompany the food or be
displayed near the food to promote its sale.

Learning Competency with code:

Select packaging materials TLE_HECK912PF-IVi- 19

Package food Items TLE_HECK912PF-IVj- 20
Activity 1

Direction: Analyze the picture given to your group. (Given the picture assigned to
your group, determine the function of the packaging that is portrayed)
Be ready to present your output after 3 minutes
So presenter, present your output starting from Group 1, then 2 and so on…

Group1 Group 2 Group 3

Group 4 Group 5 Group 6

Activity 2

Direction: Using the same group, design a product packaging for a new soap product
with a net weight of 90g. Draw and make the design. Follow the lay-out below:

Name Grade and section Date

 RUBRICS FOR RATING YOUR DESIGN

 CREATIVITY 50%
 NEATNESS 15%
 PRESENCE OF PRODUCT INFO 15%
 FULFILLMENT OF FUNCTION 20%
 COLLABORATION 10%

Activity 3

Direction: Write True if the statement is correct and False if correct in. Write your
answer on the space provided.
1. Proper packaging helps eliminate potential injuries or misuse of a product.
2. Usually the bundle price is more expensive than buying them individually.
3. Packaging is not used to promote an image such as prestige, convenience,
or status.
4. Proper packaging helps eliminate potential injuries or misuse of a product.
5. When designing packages, companies analyze customer lifestyle and create
packaging that meets their needs for size and convenience.

Reflection

Complete the statement:

The importance of food packaging and food labelling are

ANSWER KEY:

Activity 1.
1. Promoting and Selling the Product
2. Defining Product Identity.
3. Providing Information
4. Expressing Customer Needs
5. Ensure Safe Use
6. Protecting the Product
Activity 3.
1. True
2. False
3. False
4. True
5. True

Prepared by:

RHEN JOY B. PASION

Name of Writer
 COOKERY (TVL-HE)
Name of Learner: Grade/Section:
Learning Strand: Date Submitted:

LEARNING ACTIVITY SHEET

Prepare a Variety of Sandwiches

Background Information for Learners

Sandwiches are food made with slices of bread with some vegetables, meat, and sauces
fillings between the bread, it is loved by its convenience in the way of eating. It is satisfying
taste that gives satisfaction to all who loves to eat sandwiches. There are different ingredients
used for sandwiches and the most common is the bread. You can make your own sandwich
by combining some ingredients present in your kitchen as long as it complements each other
you can create a good sandwich of your own.

As we can see in the television, magazines, books, social media posts and anywhere there are
different types of sandwiches because of its convenience we can see in social media sellers
who sell sandwiches online like on this time of pandemic when we cannot go to the restaurant
and other places where we can buy food, food deliveries in now on trend due to the pandemic
and one convenient food that we can buy is sandwich. You can do that also, you can create
your own sandwich and sell it you just need to be more creative and knowledgeable in
preparing different types of sandwiches. In this activity sheet, you will be able to identify
ingredients according to the given recipe and Identify culinary terms related to sandwiches
and identify type/classification of sandwiches. I hope you enjoy learning.

Learning Competency with code

Prepare a variety of sandwiches TLE_HECK9-12SW-IIIb-g-12

Activity 1

Directions: You are task to make a sandwich the menu is given all you need to do is to list
down the ingredients you think is needed in the given sandwich menu. Write at least 5
ingredients and write your answer on the boxes provided.

https://tinyurl.com/yyp9rv2h https://tinyurl.com/y5dteb62
 CLUB HOUSE EGG SANDWICH
SANDWICH

1. 1.

2. 2.

3. 3.

4. 4.

5. 5.

Activity 2

Directions: Match Column A with Column B write the letter of your answer on the space
before the number.

Column A Column B
1. Bread a. These are fruit fresh or dried, jelly, jam, peanut
butter, eggs and nuts that adds flavor, color, nutrients
2. Meats and texture to the sandwich
3. Poultry b. A staple food prepared by cooking a dough of flour
and water and often additional ingredients
4. Fish c. These adds moisture to yur bread like mayonnaise,
5. Cheese mustard and butter and compliments the flavor of
other ingredients
6. Spread d. This maybe beef, pork and sausage products like
7. Condiments ham, roast beef and salami
e. This refers to the cheddar , processed cream cheese
8. Vegetables
and cheese spread which are easily sliced, firm
9. Miscellaneous texture and act as binder
10. Shellfish f. This can be chicken or turkey breasts characterized
by a delicate golden brown surfaces
g. These are crab meat and shrimps which is highly
perishable and should be kept chilled to maintain
quality
h. This gives a lift to your sandwich like olive oil,
relishes and chutneys
i. Some of this popular ingredients are tuna, sardines
and grilled fried fish fillets
j. This should be crisped and proportion to the size of
the sandwich like lettuce, tomatoes, and onions
Activity 3
Directions: Identify the name of the sandwich in the pictures write your answer in the space
provided. After this, classify them to what type of sandwiche they belong write your answer
in the column below.

https://tinyurl.com/y6yg6t4z

COLD SANDWICH HOT SANDWICH

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
6. 6.
Activity 4
Directions: Answer what is being asked.

1. How will you identify a sandwich if it is Hot or Cold Sandwich?

2. As a cookery student why is it important for you to be familiar with the

different classification of sandwiches and its ingredients?

Activity 5

Directions: Create a menu book consisting of at least 10 Hot and Cold sandwiches, you can
recycle or reuse materials in your home to make your menu book creative.
Your output will be rated using this rubric below:

SCORE CRITERIA
5 The pictures is properly compiled with above 10 pictures with indicated
ingredients and properly sequenced procedure and able to classify them all
correctly
4 The pictures is properly compiled with (7-9) pictures with indicated
ingredients and properly sequenced procedure and able to classify them with
only one error
3 The pictures is properly compiled with (5-6) pictures with indicated
ingredients and properly sequenced procedure and able to classify them with
few errors
2 The pictures is properly compiled with (3-4) pictures with indicated
ingredients and sequenced procedure and able to classify them with few errors
1 The pictures is properly compiled with (1-2) pictures with indicated
ingredients and procedure and able to classify them with few errors

Reflection:
After this activity I have learned that
Reference:
CBLM IV Food Trades. Module I. Lesson I.
https://tinyurl.com/y6yg6t4z
https://tinyurl.com/yyp9rv2h
https://tinyurl.com/y5dteb62

ANSWER KEY
Activity 1
Club house: Bread, mayonnaise, lettuce, tomato, ham, cheese, cheese spread, bacon, salt,
pepper
Egg Sandwich: Bread, mayonnaise, onion, lettuce, eggs, salt, pepper, cheese
Tuna Sandwich: Bread, Lettuce, mayonnaise, salt, pepper, tuna, onion, cheese

Activity 2
1. B 6. C
2. D 7. H
3. F 8. J
4. I 9. A
5. E 10. G
Activity 3
Cold Sandwich`
1. Open-faced sandwich
2. Regular cold sandwich
3. Pinwheel sandwich
4. Tea sandwich
5. Multi-decker sandwich
6. Wrap sandwich
Hot sandwich
1. Regular hot sandwich
2. Hot open-faced sandwich
3. Grilled sandwich
4. Deep fried sandwich

Prepared by:

CECILLE V. FRONDA
Name of Writer
 COOKERY (TVL-HE)
Name of Learner: Grade/Section:
Learning Strand: Date Submitted:

LEARNING ACTIVITY SHEET

Present Variety of Sandwiches
Storing Sandwiches

Background Information for Learners

Sandwiches have long been a domain in the pantry department along with salads and other
cold preparations. In America, sandwiches are a favorite lunchtime food since it is nearly the
ideal food for a hungry customer who is in a hurry. It is quickly made and served, convenient,
and adaptable to so many variations that it satisfies nearly every taste and nutrition
requirement. Sandwich is a food that consists of bread, spread and a fillings.

Sandwiches which are made up with moist fillings are highly perishable, but if they are well
covered they may be refrigerated for a few hours without substantial staling. For best results
when freezing, coat bread completely with a layer of butter or margarine before adding filling
this will help prevent soggy of bread when thawed.

Learning Competency with Code

Present variety of sandwiches TLE- HECK9SW-IIIh-i-I3
Storing sandwiches TLE- HECK9SW-IIIj-14

Activity 1

Directions: Read each question carefully. Choose the letter of the correct answer that
completes each sentences. Encircle the letter that corresponds to each question.

1. What is the purpose of storing a sandwich?

a. Increase its volume
b. Soften food tissue
c. Improve palatability
d. Enhance quality and freshness
2. Which of the following is used for moistening a sandwich?
a. bread b. spread c. fillings d. garnish
3. What is the most commonly used bread in sandwich making?
a. buns b. flat c. loaf d. quick
 4. Which of the following is made of a single slice of bread with a filling or topping that
is attractively arranged and garnished?
a. Open faced sandwich b. hot sandwich c. cold d. hamburgers
5. Which part of a sandwich where ingredients are being placed?
a. Base b. Moistening agent c. fillings d. garnish

Activity 2
Directions: Below are the ingredients in making Club Sandwich. Classify the basic
components of a sandwich. Write the answer in the box below.

CLUB SANDWICH

Ingredients Mayonnaise
Loaf Bread Bacon strips
Lettuce Cheese
Tomato Cucumber
Grilled chicken breast Butter
Catsup
Base Moistening Agent Filling

Activity 3

Directions: Identify the types of bread being described below. Write your answer on the space
provided.
1. Refer to ingredients mixed with salad dressings or mayonnaise.
2. Classic bread is nutritionally superior to white bread, more compact and brown in
color.
3. Stronger tasting bread
4. Made from flattened, often unleavened bread.
5. Are excellent choice for sandwich that comes in all sizes, shapes and textures
6. A flat bread with pocket that is perfect for stuffing.
7. A very thin flat bread that is used for burritos and tacos.
9. Bread raised by chemical reaction of baking powder.
10. A flat Italian bread cut into squares split and file.
Reflection:
The most important thing that I have learned in this activity

ANSWER KEY
Activity 1
1. B
2. C
3. A
4. A
Activity 2 CLASSIFICATION

Base Moistening Agent Filling

LOAF BREAD CATSUP BACON STRIP
MAYONNAISE GRILLED CHICKEN
BREAST
BUTTER TOMATO
CUCUMBER
LETTUCE
CHEESE
Activity 3
1. Moist feelings
2. Whole wheat bread
3. Rye bread
4. Flat bread
5. Sandwich roll
6. Pita
7. Tortillas
8. Wraps
9. Quick bread
10. Focaccia

Prepared by:

MICHELLE D. DOLOR
Name of Writer

23
Note: Practice Personal Hygiene Protocols at all
times
 COOKERY (TVL-HE)
Name of Learner: Grade/Section:
Learning Strand: Date Submitted:

LEARNING ACTIVITY SHEET

Select Packaging Materials and Package Food Items

Background Information for Learners

Food packaging- is packaging that requires protection, tampering resistance, and special,
chemical, or biological needs. It also shows in the product label any nutrition information on
the food being consumed.

The main aims of packaging are to keep the food in good condition until it is sold and
consumed, delete, and to encourage customers to purchase the product. Correct packaging is
essential to achieve both these objectives.

Food label is also important because it shows the information presented on food product and
it means of communicating information to the consumer. This information, which includes
items such as ingredients, quality and nutritional value, can accompany the food or be
displayed near the food to promote its sale.

Learning Competency with code:

Select packaging materials TLE_HECK912PF-IVi- 19

Package food Items TLE_HECK912PF-IVj- 20

Activity 1

Direction: Analyze the picture given to your group. (Given the picture assigned to
your group, determine the function of the packaging that is portrayed)
Be ready to present your output after 3 minutes
So presenter, present your output starting from Group 1, then 2 and so on…
Group1 Group 2 Group 3

Group 4 Group 5 Group 6

Activity 2

Direction: Using the same group, design a product packaging for a new soap product
with a net weight of 90g. Draw and make the design. Follow the lay-out below:

Name Grade and section Date

 RUBRICS FOR RATING YOUR DESIGN

 CREATIVITY 50%
 NEATNESS 15%
 PRESENCE OF PRODUCT INFO 15%
 FULFILLMENT OF FUNCTION 20%
 COLLABORATION 10%

Activity 3

Direction: Write True if the statement is correct and False if in correct. Write your
answer on the space provided.
1. Proper packaging helps eliminate potential injuries or misuse of a product.
2.Usually the bundle price is more expensive than buying them individually.
3. Packaging is not used to promote an image such as prestige, convenience, or
status.
4. Proper packaging helps eliminate potential injuries or misuse of a product.
5. When designing packages, companies analyze customer lifestyle and create
packaging that meets their needs for size and convenience.

Reflection

Complete the statement:

The importance of food packaging and food labelling are

ANSWER KEY:

Activity 1.
7. Promoting and Selling the Product
8. Defining Product Identity.
9. Providing Information
10. Expressing Customer Needs
11. Ensure Safe Use
12. Protecting the Product
Activity 3.
6. True
7. False
8. False
9. True
10. True

Prepared by:

RHEN JOY B. PASION

Name of Writer